How Was Thousand Island Dressing Named?

31 Jul 2014 20:18

Thousand Island Dressing has an odd name. What in the world does this mayonnaise based sickly-sweet drek have to do with islands - let alone a thousand of them?1 Well, it supposedly get its name from the Thousand Islands region, which is a group of 1,864 small islands in the Saint Lawrence River, where it comes of Lake Ontario. These islands are situated along the Canada-US border and are seen for about 50 miles. The islands that are in the US are located in upstate New York, and the ones in Canada are in Ontario. The largest islands are over 40 miles but the smallest of them are nothing more than tiny outcroppings of rock….

Read More.

Who Invented Worcestershire Sauce?

31 Jul 2014 18:42

Chances are, if you have a bottle of Worcestershire sauce in your fridge, you can look in there and find out who invented it. That is because it is quite likely that the brand you have is Lea & Perrins, and Worcestershire sauce was invented by a couple of drugstore owners named John Lea and William Perrins. And if you have something other than Lea & Perrins sauce in your fridge, what is wrong with you? You bought a knockoff! Many people have a hard time describing the taste of Worcestershire sauce or figuring out what is is supposed to taste like, so let's get that part out of the way: It was supposed to mimic Indian sauce flavors….

Read More.

Small Amount of Kobe Beef Available In U.S. - Most Menu Claims of Kobe Still LIES

30 Jul 2014 20:09

The other day I was watching the Las Vegas episode of Food Network Star and one of the contestants, Loreal, went to Le Burger Brasserie and was served, of all thinks, a Kobe beef burger. I was a bit flabbergasted. You have to be one hell of a lying liar to claim Kobe beef on a menu and then claim you made it into a burger! Why? Because, since at least 2009 Kobe beef has not been available in the U.S. due to a ban on ALL Japanese beef into the US. Most restaurants claiming to have Kobe beef were lying. Pure and simple. Kobe beef comes from Japan. We have no beef from Japan. Or do we? Did something change? Apparently, so. Larry Olmstead, who broke a huge story, originally, that exposed the Kobe beef scam in the US has written a follow-up piece. It turns out that small amounts of Kobe beef have been imported into the US. I'm talking very minute quantities of a beef that is very rare to begin with. Only a small amount of Japanese cattle qualify to be made into Kobe beef each year and much of this is now shipped to other countries. Just a trickle of Kobe has been allowed into the U.S. and this would probably be the most outrageously expensive steak you ever bought, should you come across one, which you almost certainly will not. Kobe beef is so misrepresented and misunderstood in this country that I chose to put this post in my food myths category….

Read More.

Willie "Jack" Degel Likes to Film But Not to Pay

27 Jul 2014 21:20

Willie "Jack" Degel, owner of Uncle Jack's Steakhouse, with three locations in New York City, as well as a burger restaurant, is best known as the host of Restaurant Stakeout on The Food Network. In the show, he helps restaurants in trouble. Unlike most such shows, the problems of these restaurants usually do not stem from bad food and cleanliness issues, but a poor front of house, with bad management and untrained waitstaff. According to Degel, the secret to running a successful business is to show your employees you do not trust them by monitoring their every move on cameras set up all around the store. He uses this hidden camera "stakeout" technique to reveal the shortcomings at the troubled restaurants he visits, and then makes speeches to help "whip them into shape." As well, he sometimes teaches the bartenders how to make god-awful mixed drinks full of every fruit juice imaginable. Apparently, besides spying on your employees via hidden cameras, he thinks the other secret to success is to not pay them the wages they are owed….

Read More.

What is a Fluffernutter?

26 Jul 2014 22:00

You may have had a fluffernutter growing up without realizing it. It's a sandwich. A classic, actually: Peanut butter and Marshmallow Fluff between two slices of white bread, haling from the 50's but with a history that stretches even further back. A childhood treat, some adults can't help but crave it, and once in a while you might come across some gourmet version of it, like fried in butter Elvis-style, or with Nutella instead of peanut butter, or additions such as bananas. And, of course, with bacon. You may have noticed that I capitalized the term Marshmallow Fluff. That is because it is actually a particular trademarked brand of marshmallow creme made by Durkee-Mower, Inc. that has been around for over 75 years….

Read More.

page 1 of 54123...5354next »

web counter

© 2014 by Eric Troy and CulinaryLore. All Rights Reserved. Please contact for permissions.