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..
There are two main theories as to who invented the Reuben sandwich, both of which involve the name Reuben. One theory is that the sandwich was first made at a New York City restaurant called Reuben’s Delicatessen sometime around 1914. Another theory holds that the sandwich was made and named for a man named Reuben Kulakofsky, who frequently dined at the Blackstone Hotel in Omaha, Nebraska. (reference.com)
Any of the Pastrami sandwiches, haven’t tried anything else yet.
Next to bacon, I think beef is one of my favorite meats to eat. Succulent, tasty, a self created oil that just makes you foam at the mouth when you smell it.
There are so many ways to cook it..
You can fry it..
You can barbecue it..
You can boil it..
And surely you can smoke it.
One of my favorite types of beef is Pastrami.
It is a cut of beef that’s cured, which means it has been brined in a salt water solution; then it is rubbed with spices and smoked.
Every real deal restaurant has a specific way they go about creating this tasty delight. I know a place where you definitely will not be disappointed..
Skagway Alaska is a very accessible town by Southeast Alaska standards. A trip to Skagway can be accomplished by Road, Sea, or Air, but most visitors to Skagway come via the sea on one of the many cruise ships that make port in this popular tourist destination.
Fishing in Skagway is often overlooked by cruise ship passengers, but the locals know better. Locals, and some of the more adventurous tourists, seek out Wild Alaskan Salmon and giant Halibut in the waters around and just outside Skagway. One of the advantages that Skagway has over other fishing areas, is its lack of large scale commercial fishing. Without the big nets and long liners, there are more Salmon and Halibut to catch for the sports fisherman.(alaskafishingak.com)
Buffalo Chicken Wings, Halibut Fish & Chips, Alaskan Beer of course!!
So it’s my 40th Birthday celebration and my wife and I are on a voyage on the sea with Princess Cruises to the exotic, beautiful icy environment of Alaska.
Today we stopped in Skagway for an exciting encounter with the locals and an opportunity to enjoy some hiking in the cool Mountain Tops and ice cold water rapids of Chilkoot Trail.
After the long hike, we headed downtown and looked to find a relaxing, warm Alaskan Pub called Skagway Brewery.
Modern Wagyu cattle are the result of crossing of the native cattle in Japan with imported breeds. Crossing began in 1868 after the Meiji restoration in that year. The government wanted to introduce Western food habits and culture. Brown Swiss, Devon, Shorthorn, Simmental, Ayrshire, and Korean cattle were imported during this period. The infusions of these British, European and Asian breeds were closed to outside genetic infusions in 1910.
The variation of conformation within the Wagyu breed is greater than the variation across British and European breeds. The three major black strains – Tajiri or Tajima, Fujiyoshi (Shimane) and Kedaka (Tottori) evolved due to regional geographic isolation in Japan. These breeding differences have produced a Japanese national herd that comprises 90% black cattle with the remainder being of the red strains Kochi and Kumamoto.
In Japan there are four breeds that are considered Wagyu and those are the Japanese Black (the predominant Wagyu exported to the U.S), Japanese Brown (In the U.S. referred to as Red Wagyu), Japanese Polled and Japanese Shorthorn. There are no Japanese Polled or Shorthorns being bred outside Japan. Wagyu strains were isolated according to prefecture (state) and breeds imported for crossing were not the same in each prefecture.
The production of Wagyu beef in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding. Realizing the value of their unique product, the Japanese Government banned the export of Wagyu and declared them a national living treasure. Zenwa is the Gov’t held entity in Japan that oversees the WAGYU registry for Japanese Black, Brown, Polled and Shorthorn.(wagyu.org)
Ketchikan is located on the western coast of Revillagigedo Island, near the southernmost boundary of Alaska. It is 679 miles north of Seattle and 235 miles south of Juneau. The 2.2 million acre Misty Fiords National Monument lies 22 air miles east of Ketchikan. It is the first Alaska port of call for northbound cruise ships and State ferries. It lies at approximately 55° 20′ N Latitude, 131° 38′ W Longitude (Sec. 30, T075S, R091E, Copper River Meridian). The community is located in the Ketchikan Recording District. The area encompasses 3 sq. miles of land and 1 sq. miles of water.
Tongass and Cape Fox Tlingits have used Ketchikan Creek as a fish camp which they called “kitschk-hin,” meaning creek of the “thundering wings of an eagle.” The abundant fish and timber resources attracted non-Natives to Ketchikan. In 1885, Mike Martin bought 160 acres from Chief Kyan, which later became the township. The first cannery opened in 1886 near the mouth of Ketchikan Creek and four more were built by 1912. The Ketchikan Post Office was established in 1892. In the late 1890s, nearby gold and copper discoveries briefly brought activity to Ketchikan as a mining supply center.
By 1936, seven canneries were in operation, producing 1.5 million cases of salmon. The need for lumber for new construction and packing boxes spawned the Ketchikan Spruce Mills in 1903, which operated for over 70 years. Spruce was in high demand during World War II, and Ketchikan became a supply center for area logging. A $55 million pulp mill was constructed at Ward Cove near Ketchikan in 1954. Its operation fueled the growth of the community. The mill’s 50-year contract with the U.S. Forest service for timber was canceled, and the pulp mill closed in March 1997.(explorenorth.com)
Princess Cruises began in 1965, when founder Stanley McDonald chartered Canadian Pacific Limited‘s Alaska cruise ship Princess Patricia for Mexican Riviera cruises from Los Angeles during a time when she would have usually been laid up for the winter.[3] However, Princess Pat, as she was fondly called, had never been designed for tropical cruising, lacking air-conditioning, and Princess ended her charter in favor of a more purpose-built cruise ship Italia.
Princess, who marketed the ship as Princess Italia, but never officially renamed her, used the ship to inaugurate their Mexican Riviera cruises out of Los Angeles and did not receive the Princess logo on her funnel until 1967.[3]
In 1969, the Princess Italia was used on Alaskan cruises from San Francisco, but by 1973, the charter was canceled, and the Italia returned to Europe on charter to Costa Cruise Line.[3]
Princess’s third charter ship was none other than Costa’s Carla C. Originally, Compagnie Générale Transatlantique‘s SS Flandre, the ship had been purchased by Costa in the late 1960s and given a major rebuilding. Almost immediately after completion, the ship was chartered to Princess, and it was on board the ship, which was marketed as, but again not officially renamed, Princess Carla, that Jeraldine Saunders wrote the first chapters of her nonfiction book The Love Boats.(en.wikipedia.org)
Lobster Tail, Tiger Prawns, Rib Eye..Whatever your heart desires!!
Being on the beautiful seas of the Pacific while listening to awesome musical artists and adventurous movies on a huge screen outside in the moonlight on top of a huge Princess Cruise ship is a delightful experience in itself.
Unlimited all you can eat pizza, burgers and fries totally can make your day.
Let me tell you what can make your week while aboard Princess, and that is all you can eat fine dining at the Crown Grill…
There is something about the nature of truffles that have captivated people for over a thousand years. Perhaps it is the dazzling, irresistible aroma that continues to draw generation after generation to this delicacy. The history of these black pearls of the Earth is often filled with mystery, superstition and, at one time, damnation.
This subterranean mushroom is found within the living roots of chestnut, oak, hazel, and beech trees. The word truffle comes from the Latin word “tuber”, which means outgrowth. It dates back to as early as the ancient Egyptians, who held truffles in high esteem and ate them coated in goose fat. A myth surrounded this gourmet entrée when people believed they came from the ground after lightning struck the earth. According to a legend, a farmer spotted his pig digging at the root of a tree, eating the mushrooms that it found. Upon seeing that the pig remained healthy, the farmer tried the mushrooms himself. Afterwards, his inability to have a child with his wife resulted in them having thirteen children. Many soon felt that there was a supernatural quality to truffles, and saw them as God’s gift to humanity. The Greeks and Romans used them for therapeutic purposes, feeling that they gave eternal health to the body and soul. Truffles were also seen has having exotic qualities in its aroma and flavor, making it more popular among the noble classes.(gourmetfoodstore.com)
Have you ever tasted something so good that you wanted to cry?
I assure you that, the ambiance, the view of the beautiful Pacific Ocean, and the exotic delicious flavors of the food at this new found paradise was all the way superb.
Just writing this letter makes my heart beat fast.
Time to dive into one of my favorite places on Earth; Rumfire on the glorious beach of Hawaiian waters!
Om Nom Nom Nom is an onomatopoeic phrase used to indicate that someone is eating or that a food item is particularly delicious. The expression is often used to caption image macros that involve food or appear as if something is being eaten.
The expression originated with the character Cookie Monster from the children’s television series Sesame Street,who was invented by the American puppeteer Jim Henson in 1966. When given a plate of cookies, the monster would ravenously devour them while repeating the phrase “om nom nom.” The earliest known appearance of the phrase “om nom” online was submitted to the website Urban Dictionary on December 19th, 2004.(knowyourmeme.com)
This is when you usually have hit the peak of your day and you need that energy boost.
Whether it is a break from work or after a morning work out, it will definitely give you a shot to make it through the rest of your day.
I’ve had a long morning at work and I need a big dose of carbs to get my mood back stable and joyous.
What better way to get a dose of joy back in your life than a juicy Burger.
I found the spot for that; and it’s called Nom Burger.
Let’s talk about it…
So like I said, I’m famished and ready to sink my teeth into some greasy sweat dripping flesh.
I arrive at Nom Burger and skim through the menu, to not only see a list of some well thought out toppings and structure for different types of burgers, but also loaded tater tots.
Awesome! I love taters!
In America, we have been raised with tater tots as kids. I remember through grade school you would see tater tots almost with every meal.
Hot dog and TaterTots..
Hamburger and Tater Tots..
Corn dog and Tater Tots..
We even would have Tater Tots with fruit.
Anywho..
I ordered the loaded Tater Tots and the Nom Burger described as an All-natural beef patty, gruyere, caramelized red onions, butter lettuce and roasted tomato aioli. I also made sure to add candied bacon!!
Fast forwarding; my food arrives and poses for me like Miss Universe and Miss California.
Miss California consisted of beautiful glistening tater tots laying one on top of another with a light blanket of sour cream and an orange top begging me to lay down with her.
Miss Universe was a succulent looking Burger, thick in the body but able to fit in all of the wrapped lettuce and onion fittings that surrounded her with buns so soft you want to sleep on them.
I dive into to a tater tot first and she explodes with flavor in my mouth.
Kaploooooow!
The perfect crunch and soft textures within, as well as the saltiness, spice and coolness from the drizzled sauce opens up my palate like a grenade hit it.
I’m really excited now so I dive in the burger next with my heart pounding out of my chest.
Shabaaaaang!
The bun is sweet, soft and tasty all on its own. The burger is super juicy, flavored and succulent. The candied bacon had patent deserving flavorful!
Powerfully flavorful and sweet; combined with the grilled onions, it was a complete masterpiece.
The 1800’s were a time of great change for Hawaii. Christian missionaries became influential after King Kamehameha II (Liholiho) ended the traditional kapu (taboo) system. Many of the historic churches on Oahu are reminders of Christianity’s influence, such as Kawaiahao Church in downtown Honolulu, which was a place of worship for Hawaiian kings and alii (royalty). Soon, new commerce emerging from whaling, sugar and pineapple industries resulted in an influx of western settlers.
As agriculture boomed in the late 19th century, plantation owners found themselves in the midst of a labor shortage. Immigrants from Japan, China, Korea, Puerto Rico, Portugal, Russia and the Philippines arrived to work in the plantations. Today, this mix of ethnicities is the source of Hawaii’s multicultural population. Visitors can step backward in time to explore this era at Waipahu’s Plantation Village. You can also still see the smoke stack of the old Waialua Sugar Mill as you drive toward historic Haleiwa town.
In the early 1900’s, agriculture began to wane and Hawaii’s visitor industry began to grow. In 1901, the Moana Hotel opened on the beach in Waikiki. Today the Westin Moana Surfrider is Hawaii’s oldest resort still in operation. The Halekulani Hotel opened in 1917 as a cottage colony and was rebuilt as a luxury hotel in the 1970s. The Aloha Toweropened in 1926, and was the tallest building in Hawaii for four decades. In 1927 the iconic Royal Hawaiian Hotel opened and was nicknamed the “Pink Palace.”
On the morning of December 7, 1941, the Imperial Japanese Navy attacked Pearl Harborpushing America into World War II. The surprise attack was aimed at the Pacific Fleet of the United States Navy and its defending Army Air Corps and Marine Air Forces. The attack damaged or destroyed 12 American warships, destroyed 188 aircraft and resulted in the deaths of 2,403 American servicemen and 68 civilians.
In 1959, Hawaii became the 50th state of the United States. Completed in 1969, the Hawaii State Capitol is located in Downtown Honolulu, behind Iolani Palace. (gohawaii.com)
The process of smoking pork was created when the Spanish settlers first arrived in the United States. They watched natives building a smoky fire underneath their game, and took notice of how the process kept bugs away and preserved the meat. This is said to be the first known barbecue process. Over time, the process evolved, with the migration of Africans and Europeans to the South. Pigs became a main source of meat for people in the Southern colonies, due to their cheap price tag and easy maintenance.
Paired with a little barbeque sauce, cole slaw, and a bun, pulled pork makes for one of the best sandwiches out there. In Mexican cuisine, pulled pork is referred to as carnitas and is paired with onions, cilantro, beans, and guacamole, and makes for a delicious taco. (thedailymeal.com)
There are two generally accepted Buffalo wing origin stories and they both involve Teressa Bellissimo, co-owner of the original Anchor Bar in Buffalo, New York. The Italian restaurant and bar was founded in 1939 by Bellissimo and her husband Frank Bellissimo, but it would take two decades before Anchor Bar would make its mark in food lore. The first story comes courtesy of Frank Bellissimo and takes place on an undetermined date in the 1960s. According to Frank, the culinary innovation happened when the restaurant received an incorrect shipment. Instead of getting the typical chicken backs and necks for use in Teressa’s famous spaghetti sauce, they got wings. “[The wings] were looking at you, like saying, ‘I don’t belong in the sauce,’” Frank recalled in a 1980 New Yorker article. Not wanting to waste perfectly good chicken, Frank asked Teressa to try to make something new with the unwanted ingredient. She cut them in half, deep-fried them and dunked them in hot sauce. The famed appetizer was born.
Dom Bellissimo, the couple’s son, later disputed this story and, instead, gave a more detailed version of events. Bartending late one Friday night in 1964, Dom wanted to treat a couple of regulars to a late-night snack. Acknowledging that this was at a time that “Roman Catholics still confined themselves to fish and vegetables on Friday,” Dom asked his mom in the kitchen to whip up something special to be eaten at exactly the stroke of midnight, turning Friday night into Saturday morning. Taking the leftover chicken parts, which were often wings, Teressa chopped them in half, deep-fried and poured hot sauce on them. Serving it with celery and blue cheese dressing from the restaurant’s house salad, it was love at first taste for the barflys. Word got around and, within weeks, the “Buffalo wing” was the pride of the city. (foodandwine.com)
