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Month: August 2018



Meatballs Coleslaw Minced ' Meat Meat Ball

Meatballs originated on Earth. That’s about as close as we could get to narrowing down the point of origin for the ubiquitous comfort food, and even that may be inaccurate. We all know, when we boldly go where no gourmet grandmother in a sauce-stained apron has gone before, our first contact with a strange, alien race includes a confrontation with the familiar yet always interesting and tasty universal joy, the meatball.

They could be made with beef, veal, pork, lamb, fowl, fish, or some mixture of herbs and meats. Before the kitchen grinder was invented, cooks shredded and pounded the meat before forming them into chunks.

And while nations prize their own concept of the dish, the meatball crosses all boundaries, happily trading traditions and ingredients so that no cook could predict a native version of the meatball truly unique to a specific culture. That’s part of the meatball’s allure.

Why did the meatball appear independently in so many kitchens and cooking fires of early civilizations? Speculation focuses on the character of the meat and meat’s lack in early times.

Because meat was scarce, mixing it with starches and vegetables allowed the meatball to gain mass, feeding more people.

Storing meat over a long period makes it tough. Mixing it with additives, soft and vinegar foodstuffs such as bread produces a tender meatball.

Leftover scraps of meat makes an economical meal at the meatloaf, with no waste of resources. The meatball, after all, is just bite-sized parts of meatloaf.

Traditions and recipes for meatballs vary, depending on the region. For Albanians, it’s a mixture of feta cheese with the meat. In Mexico, they use the same name as in Spain for meatballs, but the Mexicans serve their alb├│ndigas in a soup, generally a light broth with veggies. The Poles like giant meatballs, called golabki (No, it is not pronounced as it seems ), wrapped and baked in steamed cabbage leaves. Turkey enjoys meatballs, boasting over 80 variations of it, each slightly different based on the region.

Italians know meatballs as polpette. Made from beef or veal, the components of polpette can also include Paarmigiano, mortadella or even b├ęchamel sauce. Italian meatballs are modest, and in most areas of Italy, polpette is fried and served as an appetizer without sauce or topping to prevent masking the flavor. What Americans think of as a traditional mainstay of Italian cuisine, spaghetti and meatballs, is virtually unknown in Italy.

That is not to say spaghetti and meatballs isn’t an Italian tradition. It’s just that the dish is a culinary heritage created by Italian immigrants to America.

Italian-American Cuisine

The wave of Italian immigration to America that started near the end of the 19th century eventually was the force for making pasta a staple of the middle class in the U.S., though it took time. Harvey Levenstein and Joseph Conlin, both professors of history who investigated the food Italian immigrates ate in this country, found that social workers and nutritionists under the influence of a new field at the time, food science, were aghast at the immigrants’ diet of pasta, hard cheese, vegetable, fruit and garlic. These would-be nutritional reformers declared that many fruits and vegetables, particularly green vegetables, had little nutritional value and cost too much.

Yet the immigrants did find that the nutritionists were right about one thing; vegetables and fruits at the time cost too much. Meat was cheap and plentiful in the U.S., but at least by what they were used to in the”old country.”

The seasonings the immigrants used were conventional ones from the Campania region of Italy, primarily because Campanians early on established themselves as grocers in the U.S., making tomato paste, oregano and garlic easier to find than typical seasonings of different regions. Because of this, Italian-American cuisine began with a base of Campanain food, but without plenty of vegetables and cheeses.

Levenstein and Conlin indicate the joining of meatballs with pasta and tomato sauce had its origins in several baked Neapolitan pasta dishes served at religious festivals. However, the meatballs in these earlier dishes were the size of walnuts or less.

Diners also became accustomed to the use of garlic, oregano and hot pepper flakes in their spaghetti and meatballs, giving birth to a brand new Italian tradition in the U.S. which was adopted across the American population.

Iced coffee

Iced coffee

Still, Items, Things, Drink, Beverage

If your morning starts like many people, your wake up comes from the first sip of coffee and as you complete the first cup–or sometimes the second or third cup–you’re finally ready to accept the world and face the day. However, during the hot muggy days of summer, that steaming cup of coffee leaves much to be desired, so you often have to make a decision to either increase your body temperature much higher and sweat even more or go without your caffeine jumpstart in the morning. Of course, there’s one other option and that’s delicious iced coffee.

Iced coffee is the same from regular coffee. It may be caffeinated or decaf. You can drink it with milk-which can then become a latte if made with espresso–or simply iced cream and coffee. You can add sugar to it as you would regular coffee, but add the sugar to the coffee or espresso before you pour it on the ice.

There is a disagreement among iced coffee aficionados concerning the proper manner of making this drink The procedures vary among coffee baristas, also. Some just make a pot of coffee, letting it cool slightly and then pour it over ice. Others make the coffee stronger to compensate for the water from the melted ice. Some coffee shops make pots of regular coffee and then cool it in the refrigerator overnight and pour it directly on ice when a customer orders. No matter what way you make it; it is a wonderful cool way to get your summer caffeine fix on a hot day.

While iced tea was always the most popular summer drink, iced coffee is now moving quickly up the popularity ladder to pass tea. Part of this reason is that the new iced coffee beverages that taste more like an ice cream delight than a cup of coffee. The craze may have begun with frappuccinos and then sailed out to frozen lattes and other cold coffee delights. A Frappuccino is very similar to a cappuccino just blended with ice and topped with delicious whipped cream–if you desire. Sometimes, additional flavorings added to the Frappuccino make a much more exotic drink. Mocha, caramel and vanilla are some of the favorites. When you add extra steamed milk, it becomes an iced latte or invert how that you add the ingredients, putting the milk in before the espresso and you have a macchiato.

Whether you enjoy your ice cold coffee straight up, with cream and sugar, extra flavoring or make it into a Frappuccino, iced coffee is the perfect way to enjoy your favourite wake up drink and remain cool at exactly the same time.

Pack Lunch

Pack Lunch

Lunch Bag Food Paper School Packaging Pack

Among the worst things that you can do for both your pocket book and your health is spend money for fast food on a regular basis while you are at work. Sure it can be quite tempting to go and buy that pre-made food, particularly when there are a lot of services that are probably inclined to deliver food directly to your location, but you will be much better off if you avoid the temptation.

Premake Your Food
Among the simplest ways to avoid the temptation to buy that expensive fast food is to buy all of the food items that you need to make your lunches for the week. From there you should go ahead and make all of the lunches ahead of time and simply put them in the fridge or the freezer until the day that you are going to bring them into work.

While you’ll need to spend a bit more time preparing meals to bring with you to work, if you do the groundwork properly it shouldn’t take more than an hour or two of work throughout the weekend.

Since you’re buying all of the food at the same time and making it at once you won’t spend much time shopping or cooking to get all the lunches completed at the same time.

The Health Benefits
The most important benefit is that you have control over the ingredients that are going into your food. You can be sure that you’re eating healthy ingredients that will actually improve your health instead of damage it.

Fast food might appear cheap at the moment, but that eight dollar meal ends up being quite expensive once you pay out close to the exact same amount on a daily basis. It’s relatively easy to buy ingredients for less than that, especially when you are buying all that you’ll need throughout the rest of the week.
When you are using this method you need to think about which types of foods are going to keep well during the week. Rice, pasta, or beans all stay in terrific shape even after they’ve been cooked up.

You probably won’t need to make things like salads or sandwiches until the day that you’re going to work. The trick to getting good tasting meals without wasting a massive amount of time, is to prepare everything that you can ahead of time, and set the last few ingredients into your lunch at the last minute so that they still taste fresh.

Making that one minor change is well worth the small slice of time, when you think about all of the benefits you will be able to draw from it.