God Bless you all! Hoping my food blog site will be last to be removed in these End Times. Stand strong in the faith in Jesus Christ! He is the Way, the Truth and the Life..No one gets to the Father except through Him..
That there is a highly-sophisticated, multi-billion-dollar campaign underway designed to teach your children about food? There is. In fact, experts agree that this campaign is wildly successful. Unfortunately, the massive instructional campaign to which I refer is the $2 billion effort by the food industry to teach children and teens to want candy, sugar drinks, sugary cereals, and other highly-processed junk foods. Mostly, these lessons are delivered through your television set. Increasingly though, these messages reach kids through mobile devices, so-called “advergames” on the web, and shockingly, even junk-food marketing within the four walls of their classrooms.
The first barbecue sauces were mostly butter. In “Nouveaux Voyages aux Isles d’Amerique” by Frenchman Jean B. Labot in 1693, there is a description of a barbecued whole hog that is stuffed with aromatic herbs and spices, roasted belly up, and basted with a sauce of melted butter, cayenne pepper, and sage, a popular technique from back home that probably came to the new world via the French West Indies by slaves and Creoles. The French are incapable of making anything without butter. The French also were big on meat juices in their sauces, an ingredient still found in some homebrewed Texas barbecue sauces and more recently in Adam Perry Lang’s Board Sauces.
The German fondness of pork with mustard resulted in the wonderful yellow barbecue sauces still popular in a band of South Carolina from Charleston to Columbia.
In 1867, just after the end of the Civil War, after all the slave cooks were freed, the Georgia widow Mrs. A.P. Hill published Mrs. Hill’s New Cook Book dedicated “to young and inexperienced Southern housekeepers… in this peculiar crisis of our domestic as well as national affairs”. It contains the first reference I have found for a sauce for barbecue. It is mostly butter and vinegar: “Sauce for Barbecues. – Melt half a pound of butter; stir into it a large tablespoon of mustard, half a teaspoon of red pepper, one of black, salt to taste; add vinegar until the sauce has a strong acid taste. The quantity of vinegar will depend upon the strength of it. As soon as the meat becomes hot, begin to baste, and continue basting frequently until it is done; pour over the meat any sauce that remains.” Interestingly, Mrs. Hill shares many “catsup” recipes, among them two for tomato catsup that are pretty close to what we know today. Originally ketchup was probably made from fermented fish.(amazingribs.com)
Escaping the incoming Communist regime at the end of the Vietnam War, many Vietnamese fled to America in the mid-1970s, and quite a large number settled in Louisiana. Recent figures put the New Orleans Vietnamese population at 14,000, making our city host to the largest, most vibrant Vietnamese community in the state.
Why New Orleans of all places? For one, the sub-tropical climate and proximity to water appealed many Vietnamese immigrants. Also, many newcomers after the Vietman War were Catholic, and both New Orleans and national Catholic charities were spearheading efforts to help new residents find jobs and housing in the city.
Many Vietnamese settled in the newer, suburban parts of the city, particularly in New Orleans East but also in parts of Algiers, Avondale, and other places on the West Bank. As their local population grew, the Vietnamese community spread to other neighborhoods and began to revitalize these areas.(neworleansonline.com)
Michael Veach is Louisville’s unofficial bourbon ambassador.If there’s just one thing I take away from my conversation with Louisville, Kentucky, historian Michael Veach, it’s that there is no wrong way to drink bourbon. Dilute it with water, mix it with ginger ale, or stir in a liqueur or two and call it something fancy like “The Revolver.” According to Veach, makers of America’s native spirit are just as pleased to see their product served up with a maraschino cherry as they are watching it poured straight into a shot glass. And you know? I believe him. Because when it comes to all things bourbon, Veach is Louisville’s go-to source.
Filson Historical Society is home to bourbon labels printed as early as the 1850s, he says, “the story that the name ‘bourbon’ comes from Bourbon County doesn’t even start appearing in print until the 1870s.” Instead, Veach believes the name evolved in New Orleans after two men known as the Tarascon brothers arrived to Louisville from south of Cognac, France, and began shipping local whiskey down the Ohio River to Louisiana’s bustling port city. “They knew that if Kentuckians put their whiskey into charred barrels they could sell it to New Orleans’ residents, who would like it because it tastes more like cognac or ‘French brandy’,” says Veach.
In the 19th century, New Orleans entertainment district was Bourbon Street, as it is today. “People starting asking for ‘that whiskey they sell on Bourbon Street,’” he says, “which eventually became ‘that bourbon whiskey.’” Still, Veach concedes, “We may never know who actually invented bourbon, or even who the first Kentucky distiller was.”(smithsonianmag.com)
$40 to buy all ingredients, about $10 per drink at a bar
Best during the summer or a gathering with friends/family. A definite party drink
Thanks for joining me on today’s adventure! I look forward to seeing you on the next run!
Eating is an enjoyable way of life.Live it..Learn it..Love it!
Trevis Dampier Sr.
Laura Kiniry (JUNE 13, 2013) Where Bourbon Really Got Its Name and More Tips on America’s Native Spirit Retrieved from http://www.smithsonianmag.com/arts-culture/where-bourbon-really-got-its-name-and-more-tips-on-americas-native-spirit-145879/?no-ist