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about goji berriesHot Sauce History 101
Things may be heating up for hot sauces, but they've been around since humans first realized they could eat chile peppers. Bottles containing hot sauce have been recovered from archaeological digs as well as shipwrecks, according to "The Hot Sauce Bible," The Crossing Press, 1996.
We have had a long love affair with hot sauces in the United States. Advertisements for cayenne sauces appeared in Massachusetts newspapers as early as 1807, according to some reports. In 1849, England's Lea & Perrins Worcestershire Sauce was first imported into the United States from Great Britain.
Many of the first homegrown hot sauces in the United States came from the South. Cajun cuisine and other fiery ethnic foods fueled the drive to make hot sauces.
One of the first mass manufactured domestic hot sauces was Edmund McIlhenny's Tabasco� Brand Pepper Sauce, which came on the market in 1868 and is still made today. According to McIlhenny "family lore," Edmund first bottled his Tabasco� sauce in recycled cologne bottles. The McIlhenny Company has trademarked "Tabasco," which is why it's the only Tabasco sauce on the market today. (Although it is trademarked by McIlhenny, Tabasco actual refers to a geographic and political region in Mexico - where the Tabasco pepper was said to originate.) Similar sauces can note they are made with Tabasco peppers, but can only be known as "hot sauce." In addition, the McIlhenny Company is so proud of its heritage that it is opening a museum in 2006 in New Orleans.
McIlhenny's initial success also spawned a raft of imitators particularly in the roaring 1920s including Trappey's Hot Sauce (made by B.F. Trappey, an ex-McIlhenny employee) as well as Crystal Hot Sauce, according to Linda Stradley's Whatscookingamerica.com web site. Jacob Frank started selling Frank's Redhot Cayenne Pepper Sauce in 1920 and it was this hot sauce that French's, the current owner of Frank's Redhot Cayenne Pepper Sauce, proclaims as the "secret ingredient" in the original Wing Sauce concocted in 1964 by Teresa Bellissimo at the Anchor Bar and Grill in Buffalo, NY. All three of these sauces are continued to be made and sold today.
Some hot sauces didn't tickle the palate of consumers. Heinz, the condiment company based in Pittsburgh, produced a Tabasco Pepper sauce, but it failed to compete with McIlhenny's original and was eventually taken out of production. Other early America hot sauces included a "Chilli Sauce" from E.R. Durkee & Company, which continues today as a spice and condiment company.
This article was written by Eric Vinje of Cosmic Chile.
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Greece - Flavors of the Peloponnese
Travellers' accounts of life in the Peloponnese from the 17th, 18th and 19th centuries overlook food almost entirely. Most European gentlemen visiting Greece in those times thought little of the local fare-they considered it poor, and even unhygienic. Despite the dearth of details regarding actual meals, however, historical descriptions of the region often mention ingredients that form the basis of Peloponnesian cuisine to this day.
Olive trees frame everything on the peninsula-sea views, hillsides, architecture, vegetation. In the Peloponnese as on Crete, therefore (to a lesser degree throughout Greece), agriculture and gastronomy revolve around the olive and its unctuous gold.
No meal in the Peloponnese is complete without a bowl full of olives, and there are dozens of ways to cure, them. Kalamata, in Messinia, is home to the tight, mahogany-black, almond shaped olives that are perhaps the world's most famous. Those from Nafplio, in Argolida, are cracked, slim and green.
Peloponnesians know their olive oil the way the French do their cheese, and they use it liberally in everything from salads to sweets. The raw green-gold soil is dribbled on to toasted bread, emulsified with lemon as a dressing or served fried in all manner of dishes. In the southern region of Mani, even plain bread is crisp-fried in olive oil as a local meze (one of a selection of appetizers usually accompanied by ouzo). Anevata koulourakia (floating biscuits) are made with one tumbler full of oil per kilo of flour. The wood burning baker's oven at Areopolis -praised by people all over the Peloponnese- uses the olive's thick green juice to make crisp paximadia (rusks).
Olive oil is a vital ingredient in the peninsula's kourambiedes (shortbread-style biscuits), and it helps make the compulsory wedding 'dessert of joy', called diples. Curled, finger-thick dough fritters known as lalanghia are kneaded with, then fried in, olive oil and served either hot with grated sfela cheese or cold like a pretzel. They are traditionally made at Christmas but can now be had all year round.
Whether in tavernas, butchers' shops or homes throughout the Peloponnese -especially in the sparse, almost lunar, setting of the Mani -the wealth of cured pork dazzles. Pasta and singlino, two local names for salted pork, are made with slight variations all over the peninsula.
On the mountain plateau of Arcadia, only thigh meat is used. The pieces are big. Salted, boiled in wine, browned in olive oil or lard and seasoned with allspice, cinnamon and pepper, they are preserved in rendered lard or olive oil.
In the Mani, preserved pork is salted, then smoked over sage or cypress wood. Many butchers sell it at that stage but, to be considered edible, the pasta must be boiled with oregano and orange peel. Almost every kafeneio in the area serves pasta with a few green olives and strong local firewater.
Peloponnesian sausages are made exclusively with pork. They are often seasoned with orange, pepper and allspice. Garlic, nutmeg and wine (as well as the ever-present orange peel) are added in Mani.
For about 20 days each year, between the end of May and the middle of June, the monks of the Taxiarhon Monastery at Aighio, in the northern Peloponnese, prepare their famous rodhozahari, or rose-petal jam. This exotic, rare spoon sweet is made from the macerated petals of plump, pink, highly-aromatic roses grown on some 80 acres around the monastery. The factory is a makeshift shed a few hundred metres from the monks' cells, and the jam is sold in plain, stout, yellow tins.
The monastery has made rose-petal jam for at least a hundred years, but no one seems to know how or when the tradition began. According to one Brother, the most likely story is that the roses and the secret recipe for rose sugar were brought to the monastery by a Bulgarian monk during the Turkish occupation. It is the custom in the Rodhopi Mountains (along the border between Bulgaria and Greece) to grow roses and distill rosewater and rose oil.
The monks' recipe is unique, but the sweet is not exclusive to the Peloponnese.
There are other Greek Recipes for rose-petal jam which can be found on Chios and other Greek Islands and individual cooks with a penchant for organic gardening make it in small quantities all over the country.
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Can We Believe The Food Labels?
If you're living in the U.S. you'll know that by law, all food must be labelled. The only exception to this is food which is packaged separately inside a larger carton or container. Even so, this outer packaging must be labelled.
Do you ever read the labelling before you buy your food? Do you buy your food according to what is written on the label? Do you even believe what is written on the label? Would you believe me if I told you most of what is written on the labels is nothing more than nonsense? So why are they deceiving us? Why advertise a product as having a new formula when clearly it's just slightly different than the old one? The reason for this is simple - they want you to buy their goods.
Is their merchandise really new and improved? Or has the packaging just been redesigned?. If it is new and improved then surely it would be a completely new product? Were they selling you something worthless before or if not then how come they can make a top quality item even better?
Why do manufacturers put patented formula on their goods? For no other reason than the recipe they use is patented to them, which is pretty normal really. Can you really see Coke giving away their secret recipe?
Not all labelling is worthless, they do have certain advantages. It's just a matter of sorting the hype from the truth. Any manufacturer worth his salt is going to try to get you to buy his product no matter what, so forget this type of hype on the labels. What you're actually looking for is information on the food itself. Just the actual facts, which can usually be found on the back of the label.
So what kind of information will you find printed there? The label should tell you what has gone into the food, what the ingredients are. If it's not written simply, then have a look at another similar product. The label should also tell you how many servings and what the serving size is. This can be important information for those shopping with a budget. Compare brands to get the best value on price per serving.
Other information that should be written on the label includes all the additives to the food. How many minerals, vitamins, etc and how much fat is in the product. This can be useful if you're on a diet or if you wish to know exactly what you're putting in your body. If you feel the packaging doesn't give you enough information you need check to see if the manufacturer has a website. Often this can be an additional source of information. Or if there's a phone number give them a call.
Some ingredients like fat will be on the label but usually it won't be listed as to what type of fat it is. This is where getting extra information from a website or giving the manufacturer a call can be useful.
There are some foods that don't have labels. Fresh produce found at a market or bakery or even a bake sale won't be labelled. Feel free to ask the person you're buying it from what ingredients have gone into making it. At the farmers market you might like to ask what chemicals have been used on the crops.
Most importantly about labels - what is on the front is the manufacturer trying to sell you his goods. The essential information you need to know will be found on the back.
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