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Bananas Foster
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Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited, the bananas and sauce are then served over the ice cream. Popular toppings also include whipped cream and different types of nuts Preparation of the dish is made into a tableside performance as a flambé. The dish was created in 1951 by Paul Blangé at Brennans in New Orleans, at this time New Orleans was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and it is still served at a number of restaurants in New Orleans and elsewhere. Banoffee pie Cherries Jubilee Crepes Suzette Cuisine of New Orleans Louisiana Creole cuisine
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Quail
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Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. Old World quail are placed in the family Phasianidae, and New World quail are placed in the family Odontophoridae, the species of buttonquail are named for their superficial resemblance to quail, and form the family Turnicidae in the order Charadriiformes. The king quail, an Old World quail, often is sold in the pet trade, in 2007,40 million quail were produced in the U. S. The collective noun for a group of quail is a flock, covey or bevy
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Cognac
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Cognac, named after the town of Cognac, France, is a variety of brandy. It is produced in the region surrounding the town from which it takes its name, in the French Departements of Charente. For a brandy to bear the name Cognac, an Appellation dorigine contrôlée, in particular, it must be made from specified grapes, of which Ugni blanc, known locally as Saint-Emilion, is the one most widely used. The brandy must be distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the way as whiskies and wine when aged in barrels. The six zones are, Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois, a blend of Grande and Petite Champagne Cognacs, with at least half coming from Grande Champagne, is known as Fine Champagne. Cognac is a type of brandy and, after the distillation and it is produced by doubly distilling white wines produced in any of the designated growing regions. The white wine used in making cognac is very dry, acidic, though it has been characterized as virtually undrinkable, it is excellent for distillation and aging. It may be only from a strict list of grape varieties. After the grapes are pressed, the juice is left to ferment for two or three weeks, with the native, wild yeasts converting the sugar into alcohol, neither sugar nor sulfur may be added. At this point, the wine is about 7% to 8% alcohol. Distillation takes place in traditionally shaped Charentais copper stills, also known as an alembic, two distillations must be carried out, the resulting eau-de-vie is a colourless spirit of about 70% alcohol. Once distillation is complete, it must be aged in Limousin oak casks for at least two years before it can be sold to the public and it is typically put into casks at an alcohol by volume strength of about 70%. As the cognac interacts with the oak barrel and the air, because the alcohol dissipates faster than the water, the alcohol concentration drops to about 40% over time. The cognac is then transferred to large glass carboys called bonbonnes, since oak barrels stop contributing to flavor after four or five decades, longer aging periods may not be beneficial. The age of the cognac is calculated as that of the youngest component used in the blend, the blend is usually of different ages and from different local areas. This blending, or marriage, of different eaux-de-vie is important to obtain a complexity of flavours absent from an eau-de-vie from a distillery or vineyard. Each cognac house has a master taster, who is responsible for blending the spirits, so that cognac produced by a company will have a consistent house style, in this respect it is similar to the process of blending whisky or non-vintage Champagne to achieve a consistent brand flavor
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Ceramic glaze
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Ceramic glaze is an impervious layer or coating of a vitreous substance which has been fused to a ceramic body through firing. Glaze can serve to color, decorate or waterproof an item, glazing renders earthenware vessels suitable for holding liquids, sealing the inherent porosity of terracotta, the term we now use for basic unglazed earthenware. It also gives a tougher surface, glaze is also used on stoneware and porcelain. In addition to their functionality, glazes can form a variety of finishes, including degrees of glossy or matte finish. Glazes may also enhance the design or texture either unmodified or inscribed, carved or painted. Most pottery produced in recent centuries has been glazed, tiles are almost always glazed, and modern architectural terracotta is very often glazed architectural terra-cotta. Domestic sanitary ware is invariably glazed, as are many used in industry. The most important groups of traditional glazes, named after their main ceramic fluxing agent, are, Lead-glazed earthenware, is shiny and transparent after firing, used for about 2,000 years around the Mediterranean, in Europe and China. Tin-glazed pottery, which coats the ware with a white glaze. Known in the Ancient Near East and then important in Islamic pottery, includes faience, maiolica, majolica and Delftware. Ash glaze, important in East Asia, simply made from wood or plant ash, modern materials technology has invented new vitreous glazes that do not fall into these traditional categories. Glazes need to include a ceramic flux which functions by promoting partial liquefaction in the clay bodies, fluxes lower the high melting point of the glass formers silica, and sometimes boron trioxide. These glass former may be included in the materials, or may be drawn from the clay beneath. Raw materials of ceramic glazes generally include silica, which will be the glass former. Various metal oxides, such as sodium, potassium and calcium, alumina, often derived from clay, stiffens the molten glaze to prevent it from running off the piece. Colorants, such as oxide, copper carbonate or cobalt carbonate. Most commonly, glazes in aqueous suspension of various powdered minerals, other techniques include pouring the glaze over the piece, spraying it onto the piece with an airbrush or similar tool, or applying it directly with a brush or other tool. Small marks left by these spurs are sometimes visible on finished ware, decoration applied under the glaze on pottery is generally referred to as underglaze
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Cooking
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Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. The ways or types of cooking also depend on the skill, cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though evidence for it reaches no more than 1 million years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients, New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served, phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, there is evidence that Homo erectus was cooking their food as early as 500,000 years ago. Evidence for the use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support. Archeological evidence, from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe, anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing. More recently, the earliest hearths have been reported to be at least 790,000 years old, in the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century Age of Nationalism cuisine became a symbol of national identity. Communication between the Old World and the New World in the Colombian exchange influenced the history of cooking, the Industrial Revolution brought mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, in the 1920s, freezing methods, cafeterias and fast-food establishments emerged. Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, the 1916 Food For Young Children became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels, in 1943, the USDA created the Basic Seven chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences, in 1956, the Essentials of an Adequate Diet brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called Food addressed the link between too much of certain foods and chronic diseases, but added fats, oils, most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, mushrooms and the yeast used in baking are kinds of fungi
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Ethanol
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Ethanol, also called alcohol, ethyl alcohol, and drinking alcohol, is the principal type of alcohol found in alcoholic beverages. It is a volatile, flammable, colorless liquid with a characteristic odor. Its chemical formula is C 2H 6O, which can be written also as CH 3-CH 2-OH or C 2H 5-OH, ethanol is mostly produced by the fermentation of sugars by yeasts, or by petrochemical processes. It is a psychoactive drug, causing a characteristic intoxication. It is widely used as a solvent, as fuel, and as a feedstock for synthesis of other chemicals, the eth- prefix and the qualifier ethyl in ethyl alcohol originally come from the name ethyl assigned in 1834 to the group C 2H 5- by Justus Liebig. He coined the word from the German name Aether of the compound C 2H 5-O-C 2H5, according to the Oxford English Dictionary, Ethyl is a contraction of the Ancient Greek αἰθήρ and the Greek word ύλη. The name ethanol was coined as a result of a resolution that was adopted at the International Conference on Chemical Nomenclature that was held in April 1892 in Geneva, Switzerland. The term alcohol now refers to a class of substances in chemistry nomenclature. The Oxford English Dictionary claims that it is a loan from Arabic al-kuḥl, a powdered ore of antimony used since aniquity as a cosmetic. The use of alcohol for ethanol is modern, first recorded 1753, the systematic use in chemistry dates to 1850. Ethanol is used in medical wipes and most common antibacterial hand sanitizer gels as an antiseptic, ethanol kills organisms by denaturing their proteins and dissolving their lipids and is effective against most bacteria and fungi, and many viruses. However, ethanol is ineffective against bacterial spores, ethanol may be administered as an antidote to methanol and ethylene glycol poisoning. Ethanol, often in high concentrations, is used to dissolve many water-insoluble medications, as a central nervous system depressant, ethanol is one of the most commonly consumed psychoactive drugs. The amount of ethanol in the body is typically quantified by blood alcohol content, small doses of ethanol, in general, produce euphoria and relaxation, people experiencing these symptoms tend to become talkative and less inhibited, and may exhibit poor judgment. Ethanol is commonly consumed as a drug, especially while socializing. The largest single use of ethanol is as a fuel and fuel additive. Brazil in particular relies heavily upon the use of ethanol as an engine fuel, gasoline sold in Brazil contains at least 25% anhydrous ethanol. Hydrous ethanol can be used as fuel in more than 90% of new gasoline fueled cars sold in the country, Brazilian ethanol is produced from sugar cane and noted for high carbon sequestration
7.
Cherries jubilee
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Cherries jubilee is a dessert dish made with cherries and liqueur, which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream. The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victorias Jubilee celebrations, other flambéed fruit dishes include bananas Foster, mangos diablo and pêches Louis. List of desserts List of fruit dishes Cherries Jubilee, original Escoffier receipt
8.
Coq au vin
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Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook, julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking, and she frequently prepared it on the PBS cooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, standard recipes call for red wine for braising, lardons, button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms, the preparation is similar in many respects to beef bourguignon. The chicken is seasoned, sometimes floured, seared in fat, the usual seasonings are salt, pepper, thyme, parsley and bay leaf, usually in the form of a bouquet garni. The juices are thickened either with a roux or by adding blood at the end, fujian red wine chicken List of chicken dishes List of stews Wine sauce Coq au vin preparation video
9.
Christmas pudding
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Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain, Ireland and in other countries where it has been brought by British emigrants. It has its origins in medieval England, and is known as plum pudding or just pud. Despite the name plum pudding, the pudding contains no actual plums due to the use of the word plums as a term for raisins. The pudding is composed of dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger. The pudding is usually aged for a month or more, or even a year, many households have their own recipe for Christmas pudding, some handed down through families for generations. It is very dark in appearance — effectively black — as a result of the sugars and black treacle in most recipes. The mixture can be moistened with the juice of fruits, brandy. Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, initial cooking usually involves steaming for many hours. To serve, the pudding is reheated by steaming once more and it can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, ice cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar. Given the scarce resources available to poorer households during the Depression this recipe uses cold tea for flavouring instead of brandy and this recipe is not as heavy as a traditional plum pudding and it is still being cooked by Australian families. Many families now buy their puddings readymade from shops and they can be reheated in an oven with a much shorter cooking time. However, recipes for plum puddings appear mainly, if not entirely, in the 17th century and this led to the custom of preparing Christmas puddings on that day which became known as Stir-up Sunday. Puddings possible ancestors include savoury puddings such as those in Harleian MS279, crustades, malaches whyte, creme boiled, various ingredients and methods of these older recipes appear in early plum puddings. One of the earliest plum pudding recipes is given by Mary Kettilby in her 1714 book A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery. There is a popular and wholly unsubstantiated myth that in 1714, as techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar, the mince pie kept its name, though the pottage was increasingly referred to as plum pudding. Although the latter was always a celebratory dish it was eaten at the Harvest festival
10.
Charles Dickens
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Charles John Huffam Dickens was an English writer and social critic. He created some of the worlds best-known fictional characters and is regarded by many as the greatest novelist of the Victorian era and his works enjoyed unprecedented popularity during his lifetime, and by the twentieth century critics and scholars had recognised him as a literary genius. His novels and short stories enjoy lasting popularity, born in Portsmouth, Dickens left school to work in a factory when his father was incarcerated in a debtors prison. Dickenss literary success began with the 1836 serial publication of The Pickwick Papers, within a few years he had become an international literary celebrity, famous for his humour, satire, and keen observation of character and society. His novels, most published in monthly or weekly instalments, pioneered the publication of narrative fiction. The instalment format allowed Dickens to evaluate his audiences reaction, and he modified his plot. For example, when his wifes chiropodist expressed distress at the way Miss Mowcher in David Copperfield seemed to reflect her disabilities and his plots were carefully constructed, and he often wove elements from topical events into his narratives. Masses of the poor chipped in hapennies to have each new monthly episode read to them, opening up. Dickens was regarded as the literary colossus of his age and his 1843 novella, A Christmas Carol, remains popular and continues to inspire adaptations in every artistic genre. Oliver Twist and Great Expectations are also adapted, and, like many of his novels. His 1859 novel, A Tale of Two Cities, set in London, Dickens has been praised by fellow writers—from Leo Tolstoy to George Orwell and G. K. Chesterton—for his realism, comedy, prose style, unique characterisations, and social criticism. On the other hand, Oscar Wilde, Henry James, and Virginia Woolf complained of a lack of depth, loose writing. The term Dickensian is used to something that is reminiscent of Dickens and his writings. Charles John Huffam Dickens was born on 7 February 1812, at 1 Mile End Terrace, Landport in Portsea Island and his father was a clerk in the Navy Pay Office and was temporarily stationed in the district. He asked Christopher Huffam, rigger to His Majestys Navy, gentleman, Huffam is thought to be the inspiration for Paul Dombey, the owner of a shipping company in Dickenss eponymous Dombey and Son. In January 1815 John Dickens was called back to London, when Charles was four, they relocated to Sheerness, and thence to Chatham, Kent, where he spent his formative years until the age of 11. His early life seems to have been idyllic, though he himself a very small. Charles spent time outdoors but also read voraciously, including the novels of Tobias Smollett and Henry Fielding, as well as Robinson Crusoe
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