Day 30: An Apple a Day Keeps the Doctor Away!...well not this kind....

What does carmel, toffee, and candy all have in common??! They are all suitable coatings for apples. Thus we have the candy/toffee/carmel apple. Actual candy apples date as far back as to the early 19th century! (That's early 1800s for anyone who has a hard time with the whole century concept.) These were served at harvest festival or Christmas celebrations. At this time the actual coating was more of a sugar syrup and was generally tinted red and occasionally hinted with cinnamon. The actual carmel apple is more of an Americanized method, whereas a toffee apple is more British.

Companies involved in large-scale carmel apple productions wrap a sheet of caramel around the apple, which is then followed by heating of the apple to melt the caramel evenly onto it. This creates a harder caramel that is easier to transport but more difficult (and sometimes more fun) to eat. My theory is that carmel-apple companies (the name of one escapes me now) are in league with the American Dental Association. For every ten apples consumed, another individual requires a cavity or filling! (Ok that's not true....but wouldn't it be crazy if that were true!!)

In regards to caramel apple production at home you can do the easy and conveniently delicious method or you can do the lengthy, more likely to-burn-yourself method. I prefer the first which entails unwrapping 30-some carmels adding a tablespoon or two of water and microwaving it in intervals. The homemade way requires a lengthier list of ingredients like brown sugar, butter, and vanilla. The procedure to making a homemade carmel sauce also requires more precision and equipment. So sure if you want to go all Iron Chef America on your apples then go ahead, make your homemade carmel glaze with a candy thermometer. Keep this in mind! If you do choose to melt store-bought carmels in the microwave, then you CAN lick off the melted carmel without fear of a second-degree burn on your tongue!

NOTE TO READER!: Ok, I know the word is Caramel but everyone prounounces it carmel so that is how I will type it!


There also exists a group of candy-coated apples known as Gourmet Carmel Apples. This merely meants that the already dipped carmel apple is also dipped in chocolate and then rolled in a variety of nuts, chocolate, or candy bits. The real purpose in adding gourmet to the title of carmel apple is so that consumers do not feel jipped/ripped-off/tricked into paying outrageous sums of money from mass-producers of less than adequate candy apples...

Day 29: To Be or Not to Be...a muffin!

Ok so this question may not be as in depth or soul-searching as that of Hamlet (If you're in high school or above and don't know who Hamlet is shame on you!)...but the question of what qualifies a muffin as a muffin can be just as vital to human existence! Ok that's not true...but hey a lot of people like muffins! So! What is a muffin? Well according to the dictionary a muffin s "an individual cup-shaped quick bread made with wheat flour, cornmeal, or the like, and baked in a pan (muffin pan) containing a series of cuplike forms." Hmm...why does that definition sound familiar....Oh! I know why!! Cupcake: "a small cake, the size of an individual portion, baked in a cup-shaped mold." Awfully similar definition, eh? Well do not be fooled there is a distinct difference between a muffins and cupcake!

The way most people identify the difference cupcakes and muffins as having different health benefits. A muffin is generally viewed as healthier as a cupcake and thus a muffin can be considered an appropriate breakfast food. Well listen up people! There is really not too much of a difference !! Sure you can get a blueberry muffin or banana muffin but they generally do not have to much more nutrients than say a banana cupcake or blueberry cupcake. So that makes the health difference a little less convincing...

Oh and by the way I feel it necessary to present a pet peeve of mine. THERE IS NO SUCH THING AS A CHOCOLATE MUFFIN! THAT IS COMPLETE HOGWASH! There is not a darn bit of difference between a chocolate muffin and say a chocolate cupcake or chocolate cake. So next time someone asks you if you are eating a chocolate muffin, be honest! It is a cupcake! There is nothing healthy about a chocolate muffin/cupcake!

Anyway! Another classic distinction is the whole idea of frosting. Now for the most part this could work. Usually cupcakes are spread with a light swirl of frosting. Or in the case of supermarkets, the cupcake acts as the carrying device for a glob of artificially-dyed frosting the size of Mount Everest. (Sounds appetizing, eh? ^_^) However it is possible for a muffin to be topped with some jelly, marmalade, of glaze.

So still we have yet to find a clear distinction between a muffin and a cupcake...Well time to get technical! Let's start with our ingredients! A muffin batter will always contain more flour than a recipes for cupcake batter. When it comes to mixing ingredients, cupcakes are meant to be creamed whereas muffin ingredients are told to be combined or mixed until wet. Also muffins are baked 5-7 minutes longer and at a higher temperature than cupcakes. The result of these ingredient, mixing, and baking differences results in a difference in density. As is easily noticed a muffin is much denser than a cupcake. If you look closely at the inside of a muffin you'll notice a pattern of small, consistent bubbles. A cupcake has bubbles of varying size and shape that cause it to have a texture that is lighter and cakeyer (yeah I know it's not a word so don't sue me). And voila there you have the difference between a cupcake and muffin!

Day 28: Monkeyin' Around

Monkey Bread, Bubble Loaf, Hungarian Coffee cake, Golden Crown, Pinch-me Cake, or whatever name pleases your fancy can be summed up in three simple words: gooey, sticky, and yummy! (Unhealthy can be added to that list too...) First appearing in recipe magazines in the 1930s, monkey bread is a simple breakfast pastry generally composed of biscuit dough, cinnamon, and sugar. Additional ingredients may include chocolate chips, caramel, and nuts of some sort. The best thing about this delicious treat are the theories developed to explain its name. First, there is the theory that this bread resembles the Monkey Puzzle Tree. A second theory believes the name originates due to the fact that the act of people pulling at the bread is reminiscent of monkey behavior. (I of course prefer the second of the two.) Whatever the reason behind the name it is an undeniable fact that monkey bread is one of the most scrumptious and simple baked goods that a person with an IQ of 10 should be able to make. You simply purchase a can of biscuit dough and cut the dough into squares or square-like shapes. You can either roll them into a ball at this stage or fill them with caramels or chocolate chips or M&Ms or whatever candy comes to mind. Then roll the dough balls into a 4:1 mixture of sugar and cinnamon. Take a baking pan of some sort (any will do but the most common is a bundt pan), grease it, arrange the dough, melt a stick of butter, pour on top, and bake at 375 degrees till golden, brown, and delicious. Simple as that!

Here's a recipe for a savory version...courtesy allrecipes.com...

INGREDIENTS
3 tablespoons finely chopped green onions
3 tablespoons parsley
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
5 tablespoons butter, melted
2 eggs
2 (1 pound) loaves frozen bread dough, thawed
1/2 cup Parmesan cheese

DIRECTIONS
Grease a 10 inch Bundt pan or tube pan.

In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture.

Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).

Bake for 30 minutes in the preheated oven, or until golden brown.


Ok...that puzzle tree theory has got to be bogus...that looks nothing like monkey bread....

Day 27: Cookie History

As I was sitting in my school cafteria today, my gaze fell upon an interesting sight. I was sitting at one of the countertop stools and had just happened to look down on the ground and there it was! A signed check with no dollar amount filled in!! I ran to the bank to deposit it, withdrew some cash, and skipped town. And I lived happily ever after! In case you didn't notice that entire scenario was fictional. At least everything following "there it was." Truth be told, I did not see a blank check, I saw a piece of cookie. (Yes I know much less exciting but hey wouldn't you have rather me seen a piece of old cookie than winning a bunch of money. Humans are naturally envious anyway)> Anyway, the cookie got me thinking about the dessert bar which included several platters of various cookies: chocolate chip, oatmeal raisin, peanut butter, snickerdoodle, and sugar cookies. But I thought to myself how common these five types of cookies were. So needless to say I decided to determine the age of these American classics and how some of them may have come to be.

Chocolate Chip Cookies: Accidentally discoverd in 1934 by Ruth Wakefield, owner of Toll House Inn. It is said she was making chocolate cookies, and, on running out of regular baker's chocolate, substituted for it broken pieces of semi-sweet chocolate from Nestlé, thinking that it would melt and mix into the batter. Customers loved them and Miss Wakefiel sold the recipe to Nestle in exchange for a life-time supply of chocolate.

Sugar Cookies: In the mid-1700s, German Protestant settlers in the Nazareth area of Pennsylvania perfected a sugar cookie recipe called the Nazareth Sugar Cookie. On September 5, 2001, the Commonwealth of Pennsylvania adopted the sugar cookie as its official cookie. People of 20th century rural Idaho believed sugar cookies had magical powers and would often plant them with potatoes to ensure a good harvest.

Snickerdoodle Cookies: The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means "snail dumpling." This wouldn't surprise me as the amount of words that are the result of butchering another language is endless!

Peanut Butter Cookies trace back to the 1930's as well....and I coudn't dig up any infor on Oatmeal Raisin...I'll have to get back to you on that. It is my favorite cookie after all!!

Day 26: B-O-B-A TEA!

Boba tea or bubble tea originated in Taiwan in the 1980s, first spread to nearby East Asian countries, migrated to Canada before spreading to Chinatown in New York City, then to various spots throughout the West Coast of the United States. This drink is distinguished by the ball-shaped gummis located at the bottom of a cup. These can come in various sizes and colors. Black is the most traditional and are typically made of tapioca. So, I know what you're thinking, "Why would I possibly want to eat black gummi balls??" Because they are simply too good to not eat. These balls do not really have a distinctive flavor on their own and instead take their flavor from the liquid in which the tapioca balls are submerged. In terms of consistency and texture themselves, I'm not gonna lie, they're pretty darn weird. I recommend not grabbing them with you fingers before consumption. The fact that they feel like cold, squishy monster eyes may not stimulate the appetite. Your first time may seem a bit unusual and rather revolting. But take a few moments to imagine that those balls are a new, healthier version of gummi bears. In most cases a large colored straw is essential to drink and suck up the various boba balls. The liquid/drink part that serves as the tea can come in one of two forms: fruit-flavored teas, and milk teas. These milk or fruit-flavored teas can also come in a blended slushie form. In terms of flavors, the possibilities are endless! A few favorites of mine include pumpkin spice and mocha. In the country today, the most boba/bubble tea shop are franchise of a Lollicup. This shop acts as an Asian version of the tradition coffee spot. Not only do these franchises sell Asian snacks and cookies, but they offer entertainment such as board games, manga books (which are not in English), an possibly fooseball.

Day 25: College Life

Well I can't complain too much about that. College life isn't too bad. Granted I haven't begun classes yet....THAT should be fun, nor have I tried the Cafeteria food...But ah well. today's post I shall include some pics of some New Orleans meals. fried shrimp with fries, sweet potato fries, boiled shrimp, and a hamburger po-boy. (BTW I know the pics aren't great but believe me the food was top-notch!)





Favorite thing I've eaten so far would have to be this bowl of barbequed shrimp. MMmmm!! They pretty much give you a bowl of eight large shrimp swimming in a pond of a home-made but sophisticated BBQ sauce (and no I'm not talking Bull's Eye BBQ or anything like that.) Best thing about it? They came fully shelled, now I mean head, tail, antennas, EVERYTHING! But hey I never said a big mess didn't mean a taste-less meal. And if you still don't quite understand the messiness of this dinner the listen up...they gave each consumer of the shrimp two napkins, a bib, and a warmed napkin following the meal. move over BBQ ribs, there's a new mess in town!

Second favorite thing would have to be a classic Southern dessert...the praline. Traditionally pralines are more fudge-like than caramel-like. That is in consistency. Being a fudge connoisseur myself, I know a thing or two about this sort of thing. To me a praline tastes like the left-over fudge remains sticking to the pot and in turn slightly over cook. It has a burnt taste but that doesn't mean they aren't Delicious. However, Aunt Sally (what seems to be the primary producer of these treats) has several varieties of these pralines. One such being a Creamy kind. Now in addition to sugar, evaporated milk, butter, and pecans these also include corn syrup giving them a consistency closer to a caramel. Now those are my favorite. I've also had the triple chocolate...(though that name is a bit of a misnomer as there is only one type of chocolate in that)...Other flavor I've seen include Bananas Foster, Cafe Au Lait, Sugar & Spice, and of course the light varieties. Guess I'll have more posts once I've experienced the Cafeteria food....dun dun dun dun...

Day 24: I Scream, You Scream, We All Scream for Ice Cream!!!

Usher in the ear of busy-ness (not to be confused with business). In a couple of hours I shall commence my journey to the South!!! I'll be including some Southern Cusine reviews and recipes in the following weeks and may even include some college tips or to. Right now time feels somewhat surreal to me. I knew that my life would eventually take me to college but I never thought I'd live to see the day. Yet here I am, suitcases packed, clothes folded, and shipping off to a foreign land (so to speak). Anyway, I figured since I was still up and might not get time to do a post later today I might as well write a random post. And without further ado...the weird and wacky world of ice cream!

In the fifth century BC, ancient Greeks sold snow cones mixed with honey and fruit in the markets of Athens. Persians, having mastered the storage of ice, ate ice cream well into summer. Roman emperor Nero (37–68) had ice brought from the mountains and combined with fruit toppings. Who knew that iced and frozen treats could be traced back so far in history!!

While it goes without saying that the Japanese are masters at innovative and unique technology, it seems they've incorporated those innocation skills in to the culinary art of ice creaming. (Yes I made up that word...Ice Creaming: noun, the process by which an ice cream maker combines various ingredients with the basic starters of any typical non-unique flavor.) I must say even a culinary accepter of all things food would have a difficult time licking the drippings of any of these flavors!

-Fish-
-Octopus-
-Squid-
-Ox Toungue-
-Sweet Potato-
-Crab-
-Corn-
-Koshihikari Rice-
-Wasabi-
-Shrimp-
-Eel-
-Nagoya Noodle-
-Chicken Wing-
-Miso-
-Cactus-
-Raw Horseradish-
-Goat-
-Whale-
-Shark Fin-
-Oyster-
-Abalone-
-Seaweed-
-Deep Sea Water-
-Spinach-
-Garlic-
-Lettuce & Potato-
-Wheat-
-Curdled Bean-
-Silk-
-Chicken-
-Stout-
-Potato Liquor-
-Red Wine-
-Tulip-
-Cherry Blossom-
-Soy Sauce-
-Pit Viper-
-Indian Curry-
-Pearl-
-salad-
-Charcoal-
-Chili Pepper-
-Miso Ramen-
-Cheese Risotto-
-Natural Salt-
-Grated Yam-
-Cypress-
-Cream Cheese-
-Squid Gut-
-Squid Ink-
-Char Grilled Seaweed-
-Hot Spring Water-
-Dracula Cool Garlic Mint-
-Unpolished Rice-
-Pickled Plum-
-Collagen Lemon-
-Persimmon-
-Tomato-
-Potato-
-Cheese-

While I personally would try most of these flavors…the award for “Icre Cream that I would only ingest if I was Bound and Gagged” goes to Pit Viper Ice Cream and Ox Tongue Ice Cream! Congratulation to the pair! ….>_>

That’s not to say Japan is the only country with a bit of a wacky creamery. A shop in Merida, Venezula has some interesting flavors too…

-Sphagetti Bolognaise-
-Tuna Fish-
-Onion-
-Fried Pork Rind-
-Rose-
-Beet & Corn-
-Carrot-
Flavors of Taiwan…
-Cuttlefish-
-Tuna & Seaweed-
-Peanuts & Wine-
-Pineapple Shrimp-
-Mango Seaweed-
Great Britain…
-Stilton Cheese-

Even the good ol’ USA…these make me want to give back the fact that I’m a natural born American...

-Tri Pepper-
-Chicken Fried Steak-
-Licorice-
-Chunky Bacon-
-Barbeque Sauce-
-Mushroom-
-Mushroom Pecan-
-Chocolate Garlic-
-Haddock-
-Bay Leaf-
-Lox-
-Durian-
-Lobster-
-Sauerkraut-
-Potatoes & Bacon-
-Squash-
-Mustard-

…The third winner of my “Will Not Eat” award goes to any bacon-containing frozen treat!