Brussel Sprouts and Cabbage

Brussels Sprouts, Vegetables, Sprouts

They’ve existed since the 16th century and found their way through Europe and across the channel to the British Islands in their native Belgium. Their bigger relatives, broccoli and cabbage, had grown wild and are thought to have been domesticated centuries before from the Celts, presumably before 1000 B.C. Though the Romans are often given credit for introducing this vegetable for their European allies, the humble cabbage looks in food histories and is usually attributed to the Celts, as their armies invaded the Mediterranean areas, where the Romans embraced it (but they most certainly did not embrace the Celtic armies). It became a favorite food, as it was simple and cheap to grow and could be dropped into a pot of boiling water and eaten plain or in a soup or stew. No blue-blooded Irishman would observe St. Patrick’s Day without a plate of corned beef and cabbage.

Throughout history, conquering armies have taken their favorite foods into other countries and, based upon the climates and growing conditions, cabbage took on various colors and appearances. Irrespective of who gets the nod for detecting this popular vegetable, it had been widely accepted in Europe and often fermented and chopped. (Once again, explorer Marco Polo missing out detecting cabbage in his travels but maybe ate it in his native Italy.)

Cabbage made its appearance in the usa around 1700 and was likely grown and eaten by the colonists, in addition to some Native Americans. Centuries before, cut and initially eaten with vinaigrette, the Dutch took coleslaw into a new (and less healthy) amount with the addition of egg, some sort of milk and fat, normally in the shape of our mayonnaise. This version was referenced in American literature as far back as 1785. Since it was highly perishable and cluttered, it certainly was not packed to the bags of army soldiers or cowboys, but it has thrived as a favorite side dish with all-American sandwiches, hot dogs and burgers, and a favorite salad with barbeque and fried chicken.

When the wildly popular fast food restaurant that specializes in poultry removed it from their menu, there was a nationwide uproar (including from this author). They replaced it using a spinach salad, but that just did not cut it for coleslaw lovers, which attests to its popularity.

And talking of shredded cabbage, the Germans, Czechs and Polish have their cherished fermented sauerkraut, which is generally served as a hot vegetable. Jewish delis
Serve it cold as a side for a significant filling in Reuben sandwiches.

Where does this leave our Brussels sprouts? More than 90 percent of the U.S. source of those miniature cabbages are grown in the cool climate of San Francisco and
Agricultural regions just south of the Bay. Production started in the Louisiana delta and finally found its way into the West Coast where the developing climate was more favorable.

Though they are a popular item on holiday tables, this author advises that you follow recipes from leading chefs to ensue they turn out tasty, company and well-seasoned. And incidentally, Brussels sprouts top the list as the most hated vegetable in the U.S. and consistently make the top five record globally. So for those people in that camp, they’ll be absent from the family dinner table. Bon appetit. For more check out Melbourne FL Bat Removal

Summer Fruit

Fruit, Watermelon, Fruits, Heart

Summer has arrived. It’s the season of sunscreen, shorts, hit the beach, filling the coolers and many other things. But summer also brings with itself excess warmth and chances of dehydration. In this season you need to consume food that helps prevents above mentioned conditions from happening. Here are a couple of summer fruits and their advantages.

Watermelon – Ripped just in summer, this big red ball of wellbeing is full of water and taste. The quantity of water found in this fruit can help you in being hydrated and keeps your body cool. Watermelon also functions as in defense and protects your skin from sunburn. It is also good for individuals with high blood pressure, but in a limit. This one ought to be consumed almost every day in summer.

Orange is low in calories and keeps your blood pressure in check. Orange is also a source of Vitamin C which is the most required vitamin on your body after an era. Vitamin C is also an antioxidant that’s also helpful in skin damage caused by sun rays. Not only oranges, but their peel also performs wonders on your skin. It lightens skin tone and erases all of the scars and colors.

Mango – Mango is called the king of fruits. There are numerous reasons for calling it one of these is the long list of its benefits. Mango, when blended with milk, becomes a source of strength. Mango shake increases immunity and gives you the power to perform better. Vitamin A gift in mango helps with good eyesight and stops night blindness. Mangoes have enzymes that break down protein and improves digestion. Like oranges, mango can also be beneficial for skin. Those skin pores you can not eliminate, mango removes them.

Litchi – Litchi though arrives a bit late in summer but is worth the wait. The flavor and sweetness of litchi are exquisite, plus it’s also a source of nourishment. Apart from the taste, litchi also excels in health factor. It’s full of Vitamin B & Vitamin C and minerals such as magnesium and potassium. It is also proven to be helpful in asthma. The antioxidants found in Litchi have cancer-fighting abilities. The minerals help in proper blood circulation throughout the entire body. It prevents signs of aging and promotes hair growth as well.

The fiber within peaches fills you up without increasing weight. It also lowers the chance of cancer. It’s a mixture of all of the nutrients – protein, carbohydrate, calcium, fiber, iron, magnesium, sugar and rich in various vitamins – A, C, E, and K. Though you ought to try to consume peaches that are canned in water rather than the one canned in syrup. Peaches with syrup aren’t so healthy and can improve your sugar level.

Cereal

Food Eat Diet Froot Loops Cereal Bowl CereNo longer did mom need to cook hot cereal, eggs or meat, and children could independently prepare something for themselves before going off to college. And breakfast hasn’t been the same.

From the late 1890s, a somewhat eccentric man named John Harvey Kellogg, conducted a health sanitarium at Battle Creek, Michigan, and had established a bland, tasteless food for his patients with digestive troubles. A couple of years after, his brother Will chose to kickstart the new food in his new firm, Battle Creek Toasted Corn Flake Company, including a little sugar into the flakes recipe which makes it more palatable to the masses, and a star was born.

Around the same time, C. W. Post, who was a patient in Kellogg’s sanitarium, introduced a substitute for java named Postum, followed by Grape-Nuts (that don’t have anything to do with either grapes or nuts) and his version of Kellogg’s corn flakes, naming them Post Toasties, and America’s breakfasts were not the same.

Both guys could thank an enterprising gentleman by the name of Sylvester Graham, who twenty years before had experimented with graham flour, marketing it to help”digestive issues.” He produced a breakfast cereal which was dried and divided into shapes so tough they had to be soaked in milk overnight, which he predicted granula (the father of granola and graham crackers).

Fast forward and other businesses were sitting up and taking notice. The Quaker Oats Company, obtained a method which compelled rice grains to burst and started marketing Puffed Rice and Puffed Wheat, calling them a marvel of food science that was”the first food taken from guns” (oh boy, would they come under fire for this one now, no pun intended);

The 1930s saw The Ralston Purina firm introduce an early version of Wheat Chex, calling it Shredded Ralston (seems somewhat painful);

Shortly Cheerios appeared and could become the best-selling cereal in the usa, worth roughly $1 billion in sales in 2015.

Nobody can dispute the convenience and flexibility of dry packed cereal. In the past fifty years, this multi-billion dollar market has spun off multiple applications, unlimited possibilities and targeted children with clever packaging, outrageous names, flavors, colors and options (all loaded with sugar of course).

Dip your apples in caramel

Caramel, Candy, Apples, Yum, Sugar

We were too. We decided that attempting to determine the right quantity of butter and sugar to generate caramel, simply was not worth the headache. We tried purchasing the caramel blocks and metling them, but that a was a failure too. Plus, it’s difficult to try and determine what kind of chocolate to purchase.

Can you buy tempered or untempered?

Do you buy dark or light?

The following issue was where do you buy apple sticks which are long enough so it’s easy to eat your apple. After much anxiety and frustration, we gave up and decided to simply buy them from companies that specialize in gourmet caramel apples. We found several companies on the internet offering delicious granny smith apples loaded with fresh nuts and layered with unique kinds of chocolate that will make your taste buds go crazy. I order them for my friends, boss, and anyone that I want to create a good impression. We get compliments frequently on selecting such a excellent gift idea, because it is a gift that everyone likes. We now have friends asking us when are we going to send them some more of those caramel apples, but rest assured Christmas is right around the corner and they will be getting more gourmet apples this season.