Slurp

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Lick ’em or bite ’em, popcicles are G-R-E-A-T!!!!!!!!!!!  :))))))))))))))))))

With summer upon us, I find myself sometimes falling back on some childhood traditions. Playing with the hose while watering, being fascinated by fireflies, counting endless stars, finding funny shapes in the clouds, and coveting cool deserts. Beyond ice cream, one of my “go to” favorites is popsicles. I’m a softie when the grandkids ask for one – knowing it’s going to be a big mess – but I give them the sticky sweet dessert anyway and watch as they cover their outfits with drips. Especially since we don’t have to wash them!  It got me to thinking about where these yummy delights came from, so I did some digging and found some fun info. Turns out, the popsicle was invented by an 11-year-old boy (I could use his thermal processing genius in my lab!). Enjoy, and let me know if you too had to share a popsicle with brothers and sisters (two sections broken in half with sticks). Finally, be sure to send me some of your favorite “adult” popsicle recipes – they come in handy when we’re dealing with some of  your PIA (Pain In The @%$) Jobs!  Thanks to Wikipedia, YouTube, veggiesdontbite.com, merriam-webster.com and interestingfacts.com for the info. Enjoy!

MFG video: CLICK  (love the “sticker”)
Adult popsicle recipes:  CLICK

An ice pop, or popsicle, is a liquid-based frozen snack on a stick. Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is “quiescently” frozen—frozen while at rest—and becomes a solid block of ice. The stick is used as a handle to hold it. (without a stick, the frozen product would be a freezie).

Frank Epperson is acclaimed to have first created an ice pop in 1905 when he accidentally left a glass of powdered lemonade soda and water with a mixing stick in it. He left the concoction on his family’s back porch overnight, and by morning, the contents had frozen solid. Epperson ran hot water over the glass and used the stirrer as a handle to free his new creation. He immediately knew he’d stumbled on something special, and called his treat an Epsicle, (a portmanteau – how’s that for a word…) of his last name and “icicle.”

Throughout his life, Epperson claimed that this experiment occurred in 1905, when he was 11 years old. While most publications agree, the San Francisco Chronicle’s website counters that local temperatures never reached freezing in 1905; they did, however, in nearby Oakland, where the Epperson family moved around 1907, meaning the fateful event may have happened a few years later.

In 1922, Epperson, then a realtor with Realty Syndicate Company in Oakland, introduced the “Popsicle” at a fireman’s ball. The product got traction quickly, and in 1923 at the age of 29, Epperson received a patent for his “Epsicle” ice pop, and by 1924, had patented all handled, frozen confections or ice lollipops. He officially debuted the Epsicle in seven fruit flavors at Neptune Beach amusement park, marketed as a “frozen lollipop,” or a “drink on a stick.”

Although he briefly set up a royalty arrangement with the Popsicle Corporation, by 1925 he sold his patent rights to the Joe Lowe Company, which became the exclusive sales agent for the Popsicle Corporation. Over the decades, Epperson’s naming oversight cost him considerable profits – as of 2020, the global ice pop market was valued at $4.7 billion (ooops on that decision). A significant share of that revenue comes from Popsicles, a summer staple now sold in more than 30 flavors.

The ”twin pop” was invented during the depression, so two kids could enjoy a popsicle for just 5 cents. (broken in half made them easy to share, as each had a stick).

Estimated number of Popsicles purchased globally each year is around 2 billion.

The largest ice pop ever created weighed 20,020 lbs. was made by Jan van den Berg at Iglo-Ola Produktie B.V., Hellendoorn, Netherlands in 1997. In 2005, NYC tried to break the record…but it melted.

The world’s biggest Popsicle stick sculpture

The tallest ice lolly (popsicle) stick structure is 8.23 m (27 ft), and was achieved by Justin O’Brien, Andrew Hill, Paiden Carlisle, Jasmine Defore, Carol Blankenship, Miguel Ramos, Joshua Sauls, Raymond Cantrell and AJ Cantrell (all USA), in Dayton, Ohio, USA, on January 13, 2023. The team used 2,738 ice lolly sticks and 46 hot glue sticks to make their structure, which was built in two portions and then assembled and secured with additional lolly sticks and hot glue.

The United States celebrates National Cherry Popsicle Day on August 26th each year.

Popsicles have even made their way to space! NASA astronauts have been known to enjoy the frozen treats as a refreshing snack while on missions. (wonder if they keep them cold outside?)

An alternative to the store-bought ice pops is making them at home using fruit juice or any freezable beverage. A classic method involves using ice cube trays and toothpicks, although various ice pop freezer molds are also available. I have found some amazing ingredients to put in my homemade popsicles!  Don’t forget to send your favorites over to me!

In 2018, the UK food-focused design firm called Bompas & Parr announced that they had created the world’s first ‘non-melting’ ice pop. The ice pop does melt but not as fast as other ice pops. This is due to the strands of fruit fibers inside the ice pops which makes them thicker than regular ice pops. The thicker the ice pop the slower it melts. This design was inspired by the material called pykrete, which was invented by Geoffrey Pyke (another portmanteau!)

Top flavors: Cherry, Firecracker, Grape, Lime, Creamsicle, Root Beer

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DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Oh So Good

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Sweet Corn time, oh, yeah!!!  :)))))

It’s that time of year when our local crops are starting to come in – a time to enjoy the effort put in by farmers, growers and back yard champions.  Ridiculously delicious tomatoes, tasty cucumbers and zucchini, beets and potatoes, peppers of all kinds, and of course fresh corn on the cob. I know that I’ve written about corn on the cob before, there’s just something about fresh corn that can’t be beat. I’m a sucker for those roadside “Sweet Corn” signs, darting in to “just get some corn”, and coming out with two or three bags of produce. Corn is sooooo good, and when prepared in different ways, I just can’t get enough. I really don’t think a person should every eat just one ear of corn!  Aside from just boiling in water, I searched out a little history, a bunch of fun ways to cook it, and also different seasonings and toppings – and I think everyone is a hit. I think that  you to give  each of them all a try.  Special thanks to Wikipedia, ChatGPT, foodnetwork.com, spicysouthernkitchen.com, simplyrecipes.com, southernliving.com, foodwithfeeling.com, hungryhealthyhappy.com, pumpkinnspice.com, thespruceeats.com, thekitchn.com, spendwithpennies.com, and natashaskitchen.com. And if you have a family favorite, be sure to send it my way at skowalski@khtheat.com. Enjoy, and thanks to all the recipe providers.

The history of sweet corn dates back thousands of years. Sweet corn (Zea mays var. saccharata) is a cultivar of maize, which originated in Mesoamerica, in what is now modern-day Mexico. Corn was first domesticated by ancient indigenous civilizations such as the Maya and Aztec around 9,000 years ago. These early maize varieties were quite different from the sweet corn we consume today; they were small, had hard kernels, and were primarily used for making flour or eaten as a starchy vegetable.

The genetic mutation responsible for the sweetness in corn is believed to have occurred around 10,000 years ago in the valleys of the Tehuacán region of southern Mexico. This natural mutation caused an accumulation of sugar in the kernels, making them tastier than the traditional maize varieties.

The arrival of Christopher Columbus in the Americas in 1492 marked the beginning of the Columbian Exchange, a period during which various crops, including corn, were introduced to the rest of the world. Corn was brought back to Europe and other parts of the world, where it was initially grown primarily for animal feed.

The first sweet corn variety, known as “Papoon,” was developed in the 18th century in Pennsylvania. It had a genetic mutation that made it sweeter and more palatable than other corn varieties.

During the 19th and 20th centuries, sweet corn’s popularity increased rapidly, particularly in the US. The development of new sweet corn varieties, such as the “Golden Bantam,” in the early 20th century further enhanced its taste and texture. Canning and freezing technologies also contributed to the widespread availability of sweet corn throughout the year.

Here are some of the best ways to cook this tasty treat:

Grilled corn: Brush the corn with melted butter or olive oil, sprinkle some salt and pepper, and then grill it over medium heat until it’s lightly charred. The grilling process enhances the natural sweetness of the corn and adds a smoky flavor. Try this one: CLICK

Boiled corn: Boiling corn is a classic and straightforward method. Simply place the corn cobs in a pot of boiling water for about 5-7 minutes until they become tender. Serve with butter and salt for a simple yet delicious treat. Here’s one with butter and milk, instead of just water: CLICK

Microwave corn: Just leave it in the husk for hot steamy delight: CLICK

Roasted corn: Little wrap of foil, butter and salt, fresh spices and YUM!  CLICK

And, to top off your corn, try these toppings:

Butter and salt: Sometimes, the simplest way is the best. Spread a generous amount of butter on the cooked corn, and then sprinkle it with salt to enhance the natural sweetness. Pepper too, (it looks cool!)

Mexican-style street corn (Elote): Coat the boiled or grilled corn with a mixture of mayonnaise, lime juice, chili powder, and crumbled cotija cheese. You can also sprinkle some fresh cilantro for added flavor. CLICK

Herb butter: Create a flavored butter by mixing softened butter with chopped fresh herbs like parsley, cilantro, or chives. Spread the herb butter over the warm corn for a burst of savory goodness. CLICK

Parmesan cheese and herbs: After applying butter to the cooked corn, sprinkle grated Parmesan cheese and finely chopped herbs like thyme or basil on top. CLICK

Cajun-style corn: For a spicy kick, mix together melted butter, Cajun seasoning, and a dash of hot sauce. Brush this mixture over the corn for a zesty and flavorful experience. CLICK

Lime and chili: Squeeze fresh lime juice over the corn and then sprinkle it with chili powder or Tajin seasoning for a tangy and spicy twist.  CLICK

One Topping Winners: – cheezy, spicy, tangy, or hot, hot , hot – here’s are some One Topping ideas you need to try: CLICK

In the odd chance you have leftovers, here’s some simple tips to make the most of them:

Corn on the cob salad: If you have leftover corn, cut the kernels off the cob and use them in a salad with cherry tomatoes, avocado, red onion, and cilantro, dressed with lime juice and olive oil. Here’s another one: CLICK

Corn chowder: If you have several cobs leftover or you just want to try something different, you can make a delicious corn chowder. Cut the corn off the cob and use it as an ingredient in a creamy soup with potatoes, onions, and other veggies. CLICK

Remember, corn on the cob is best enjoyed when it’s fresh and in season, as the sweetness and juiciness are at their peak.  Enjoy!!

 

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DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Bzzzzzzzzz

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Don’t forget your Cicada gear!!

It’s that time of year.  Hot muggy days. Spot showers and thunderstorms.  Counting the days left before school begins. And a “buzz” in the air.  Yep –those PIA cicadas. Like you, I’m fascinated by the noise, habits, and rituals of these not so pretty insects. I think it’s cool how one starts to buzz, and others jump in, joining one another in chorus, (something not surprisingly called “chorusing”. Cicadas are fascinating insects that have a rich history and interesting trivia associated with them, dating back thousands of years. I jumped on the web and dug out some cool info I think you’ll enjoy.  And although some folks may find them appetizing, I’m not one to try them! Special thanks to Wikipedia, cornell.edu, youtube.com, Smithsonian, and cbsnews.com for the info. Enjoy the buzzzzz!

Cool Videos:

 

  • A cicada is an insect belonging to the order Hemiptera.. They are well-known for their distinctive songs, particularly the loud buzzing or whirring sounds produced by the males. Cicadas have a unique life cycle and are categorized into two main groups: annual cicadas (think every summer) and periodical cicadas 13-17 years in “broods”.

  • Cicadas are relatively large insects, typically ranging from about 1 to 2 inches (2.5 to 5 centimeters) in length, depending on the species. They have two pairs of membranous wings that are transparent or slightly opaque. The front wings are larger than the hind wings and are held roof-like over the abdomen when at rest.
  • Male cicadas produce loud calls by using specialized structures called tymbals, which are located on their abdomen. They generate these sounds as part of their mating behavior.
  • In Greek mythology, cicadas were linked to the Muses – nine goddesses. It was believed that the music and songs of the cicadas were a form of divine inspiration that connected them to the arts and creativity.
  • The periodical cicadas, also known as “Brood X,” are one of the most well-known cicada groups in the United States. They emerge every 13-17 years in massive numbers.
  • In some cultures, cicadas have religious connotations. In ancient Greece, they were associated with Apollo, the god of music, poetry, and the sun. In Japan, cicadas are considered symbols of summer and are associated with Hachiman, the god of war and agriculture.

  • The noise produced by cicadas is a fascinating aspect of their biology and behavior. The sounds they make are primarily produced by male cicadas as a means of communication and attracting mates. Cicada noises have evolved over millions of years as an essential part of their reproductive behavior and survival strategies.
  • Here’s the science behind cicada noises: Cicadas have specialized structures called tymbals, which are drum-like membranes located on either side of their abdomen. These tymbals consist of a series of ribs that can rapidly contract and relax, producing a clicking or snapping sound. The cicada’s tymbal muscles contract, causing the tymbals to buckle inward. When the muscles relax, the tymbals snap back to their original position. This action creates a distinct sound.
  • The abdomen of male cicadas is typically hollow, acting as a resonance chamber that amplifies the sound produced by the tymbals. The sound is further amplified as it resonates through the insect’s exoskeleton.
  • In some species, male cicadas synchronize their calls to create a chorus effect.This behavior is known as “chorusing” and serves to increase the overall volume and attract more females.
  • Interestingly, cicadas also use their calls for thermoregulation. The heat generated during the rapid muscle contractions helps warm the insect’s body, making it more active in cooler conditions.
  • Brood X, also known as the Great Eastern Brood, is one of the most remarkable groups of periodical cicadas in the United States. emerging en masse at regular intervals, typically every 13 or 17 years. Brood X is particularly notable for its large numbers and widespread distribution, found in the eastern United States, covering states such as Delaware, Georgia, Illinois, Indiana, Kentucky, Maryland, Michigan, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Tennessee, Virginia, West Virginia, and Washington D.C. When the temperature warms in the spring, cicadas rise up from the dirt. The raucous four to six week-long event rages until all the participants die and litter the forest floor.

  • Once emerged, the male cicadas begin their loud, distinctive calling songs to attract females. After mating, the females lay their eggs in small branches of trees. Once hatched, the nymphs fall to the ground, where they burrow into the soil and begin their 17-year underground development.
  • A full-scale cicadas can reach a deafening crescendo as millions of males all call for mates at the same time. The amorous din can reach roughly 100 decibels, which is just shy of standing three feet from a chainsaw.
  • Scientists from the Navy’s Undersea Warfare Center have studied cicadas in hopes of figuring out how male cicadas manage to produce their incredibly noisy mating calls without expending much effort. The idea is that a device that mimicked a cicada’s method of sound production could be used for remote sensing underwater or ship-to-ship communications.
  • In the summertime, two-inch-long wasps called cicada killers are as single-minded as their name suggests. After mating, females take to the skies to do nothing but hunt bumbling cicadas. When a female cicada killer grapples with her quarry in mid-air, she uses a honking, needle-sharp stinger to pierce the cicada’s hard exoskeleton and inject a venom that paralyzes the victim. After dragging her immobilized prey into a special chamber she’s hollowed out along her burrow, the female wasp lays a single egg on the cicada and seals the chamber’s entrance. In two or three days, the larval wasp will hatch and begin eating the paralyzed cicada alive over the course of a week or two. Nature’s incredible cycle at its best.
  • Cicada Cookie recipe!

Yummmmm!!!!!! :))))))

 

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Froffles

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Waffles for breakfast, lunch and dinner, oh, yeah!!!!  :))))  And you’ve got to get that great waffle shirt above (google: waffle t-shirt) If you do get it, PLEASE send me a pic with you wearing it. Thanks!

With my engrained morning routine of waking up and getting to the office early to work on your PIA (Pain in the @%$) Jobs! – (I get so much done before most of you have hit the snooze button), I sometimes forget to eat a hearty breakfast.  But when I make time, one of my favorites is to add a few waffles to the plate.  They are so simple and convenient – right from the freezer, pop ‘em into the toaster, a lot of butter in those little squares then lightly covered with powdered sugar and I’m good to go. Now when it comes to my girls and grandkids, all bets are off! – syrup, ice cream, whipped cream, cherry pie filling, fried chicken, et!  Like I often do when thinking about simple products, I get intrigued by the history and production of these little jems – ingredients, cooking (we call it heat treating around here – or more specifically thermal processing, as they are heated up, then frozen for freshness), packaging, boxing, shipping and consumption.  I took to the “net” to learn more and just had to share. Waffles date back to the Greeks and Romans (who knew they had toasters then??). Enjoy, and be sure to send me your favorite toppings and traditions (skowalski@khtheat.com) Thanks to businessinsider.com, schiffcastironcollection.com, myrecipes.com, thesaltymarsmellow.com, and Wikipedia for the info and YouTube for the video.

Start with a fun video (love the little needles)

  • Waffle-like cakes have been cooked since ancient times. The ancient Greeks cooked flat cakes called “obelios” between two metal plates. The Romans had a similar cake called “ocus.”
  • The modern concept of the waffle, with its distinctive grid pattern, originated in the 13th century when metal cooking plates with honeycomb patterns were developed in France.
  • Waffles gained popularity in America during the 18th and 19th centuries. Thomas Jefferson, the third President of the United States, is said to have brought the first waffle iron to America from France.
  • Waffles have variations across different cultures. In Scandinavia, there are thin and crisp waffles often served with whipped cream and berries. In the Netherlands, the Dutch enjoy a type of waffle called “stroopwafels,” which consists of two thin waffles with caramel syrup in the middle.
  • Working in their parents’ basement in San Jose, California, in the early 1930s, Frank, Anthony, and Sam Dorsa first whipped up their own brand of mayonnaise. Since the base ingredient of mayonnaise is egg yolks — and the brothers took pride in using “100% fresh ranch eggs” — they christened their fledgling company “Eggo.” Despite launching the business during the Great Depression, Eggo mayonnaise sold like hotcakes, motivating the Dorsas to extend their product line. Soon, they were selling waffle batter — another egg-based product.
  • When the frozen food industry took off in the 1950s, the brothers wanted to take advantage of  the rush to the freezer aisle. Frank Dorsa (a trained machinist) repurposed a carousel engine into a rotating device that could anchor a series of waffle irons, each cooking a breakfast treat that was flipped by a factory employee. The machine allowed Eggo to prepare thousands of freezer-bound waffles per hour. These debuted in grocery stores in 1953 under the name Froffles, a portmanteau of “frozen” and “waffles.” Customers referred to them simply as “Eggos,” and the Froffles moniker was dropped within two years. Over the years, billions have been sold.
  • National Waffle Day: In the United States, August 24th is celebrated as National Waffle Day. This date commemorates the first U.S. patent for a waffle iron issued to Cornelius Swarthout of Troy, New York, in 1869.  Learn more
  • The Waffle House chain, founded in 1955, is an iconic institution in the southern United States. Known for its round-shaped waffles and 24/7 service, it has become a cultural phenomenon and a popular gathering spot. Some say, since they are open 24 hours a day, there are no locks on the doors.
  • Waffles can be enjoyed with a variety of toppings. Common choices include butter, syrup (maple syrup being the classic), powdered sugar, fresh fruits, whipped cream, chocolate spread, or even savory toppings like fried chicken in the case of the popular dish chicken and waffles. For exotic toppings, click
  • Waffle iron collecting is a niche hobby for some enthusiasts. Vintage waffle irons, with their unique designs and craftsmanship, are sought after by collectors who appreciate their historical and aesthetic value. See more here (I like the rabbits)
  • Waffles have evolved and become a beloved breakfast and dessert item worldwide. They continue to be enjoyed in various forms and flavors, delighting people of all ages.
  • Century in which waffle-eating parties called “wafel-frolics” became popular in the U.S. 18th.  What fun – learn more
  • The world’s largest waffle, created in the Netherlands in 2013 was 110 lbs.
  • Yummy homemade waffle mix recipe

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))  
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Betty Who?

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Cakes and cookies and smiles, oh my!!  :))))

When Jackie and I set out to do some cooking, we’re often inspired by a story or post from the internet sent over to us from family and friends – 10 Great Summer Salads, How To Grill Salmon with Lemon, Fun Backyard Appetizers and so on. After looking at all of these I needed to go get a snack!  Every once in a while, we refer to a cookbook… for my younger readers out there, it’s a bound book/binder with recipes organized by food types, sharing ingredients, steps, and different ways to prepare food. Like most of you I’ll guess, we have “inherited” recipes and cookbooks passed down from our elders. One “classic” is our Betty Crocker cookbook – still has the red and white gingham design and image of Betty herself. Before Betty Crocker was synonymous with boxed cake mix and canned frosting, she was a kitchen confidante, a trusted “mom” presence in kitchens across America. She was the “Dear Abby” (another famous voice of reason and help.) of cooking, a woman people could trust with their most frustrating kitchen woes. To this day, in kitchens around the world, chefs turn to their Betty Crocker cook “book” or online for help, ideas and answers.  I did some digging and found fun info and trivia to share – thanks to pbs.org ToriAvey, interestingfacts.com, Wikipedia for the info and lastingredient.com, tasteofhome.com and insanelygoodrecipes.com for the recipes.  Enjoy, and be sure to whip up some kitchen delights for your next meal.

  • Some personalities are born… others are cooked up (couldn’t resist that one!). Betty Crocker isn’t actually a real person. She is the brainchild of an advertising campaign developed by the Washburn-Crosby Company, a flour milling company started in the late 1800’s that eventually became General Mills. Gold Medal Flour, a product of Washburn-Crosby, helped to kick-start Betty’s career. History Here

Betty Crocker thru the years.

  • Betty was born in 1921, when an ad for Gold Medal Flour was placed in the Saturday Evening Post. The ad featured a puzzle of a quaint main street scene. Contestants were encouraged to complete the puzzle and send it in for the prize of a pincushion in the shape of a sack of Gold Medal Flour.
  • The response was overwhelming; around 30,000 completed puzzles flooded the Washburn-Crosby offices. Many of the completed puzzles were accompanied by letters filled with baking questions and concerns, something the Washburn-Crosby Company hadn’t anticipated. Previously, the company’s small advertising department had dealt with customer mail and questions. The department manager, Samuel Gale, and his all-male staff would consult the women of the Gold Medal Home Service staff with customers’ baking and cooking questions.
  • Gale never felt completely comfortable signing his name to this advice, as he suspected that women would rather hear from other women who knew their way around a kitchen. The pile of questions pouring in from the puzzle contest reinforced the need for a female cooking authority, somebody who could gracefully answer any kitchen questions that customers might have. The department’s answer to this issue was to invent a female chief of correspondence, a fictitious woman they named Betty Crocker.
  • The last name, Crocker, came from the recently retired director of Washburn-Crosby, William G. Crocker. Betty was chosen as a first name for its wholesome, cheerful sound. Samuel Gale asked the female employees of Washburn-Crosby to submit what they thought should be used as Betty Crocker’s personal signature. The winning signature was penned by a secretary named Florence Lindeberg. Her Betty Crocker signature was used at the closing of each response to all letters regarding baking, cooking and domestic advice.
  • In 1924, Betty went from signing letters to having a real voice when Washburn-Crosby began airing a cooking radio show, the Betty Crocker Cooking School of the Air, first on Minneapolis radio station WCCO and then nationwide. The first voice of Betty Crocker belonged to a home economist named Marjorie Child Husted, the writer and host of the show. In 1951, Washburn-Crosby put a face to the name and the voice when they hired actress Adelaide Hawley to act as Betty on television. Hawley was the first of many women to play the Betty Crocker role.
  • Among the longest-running radio broadcasts in U.S. history, “Betty Crocker Cooking School of the Air” lasted for 24 years, even overlapping with “Our Nation’s Rations,” a 1945 program Betty Crocker (Husted) hosted at the request of the U.S. Office of War Information (the show was devoted to helping home cooks make the most of rationed foods).
  • The face of Betty Crocker in print ads and on product labels has been depicted by various artists since the 1920s. In 1936, Neysa McMein created the first official portrait of Betty, a composite painting that blended the facial features of the female staff in Washburn-Crosby’s home service department.
  • Since 1955, Betty’s image has been updated seven times. In 1965, she was drawn with a slight resemblance to former First Lady Jackie Kennedy. Despite the periodic changes, she never appeared to age much in fact, a woman’s magazine pointed out that she seemed to remain an ageless 32. For her 75th anniversary in 1996, painter John Stuart Ingle gave her an olive skin tone that could belong to a wide range of ethnicities. Ingle created this version of Betty by digitally morphing photographs of 75 women that General Mills felt embodied the characteristics of Betty Crocker.
  • Betty Crocker’s first namesake grocery item was a soup mix, which became available in 1941. Her famous cake mix appeared on store shelves in 1947, and the bestselling Betty Crocker’s Picture Cook Book was published in 1950. It is still being sold today, millions of copies later, under the title The Betty Crocker Cookbook. In an effort to keep Betty current, she also has a website that features recipes, advice, gifts and more.
  • Today, Betty Crocker groceries are sold on every continent except Antarctica, with over 200+ varieties of products – supported by the all-time best seller “Betty Crocker’s Quick and Easy Cookbook – over 63 million sold!
  • Annual sales of Betty Crocker products today is north of $1.5 billion.  The best-selling item is Chocolate Fudge Icing in a plastic container… oh my, where’s my spoon!!, followed by Devil’s Food Cake (Devil’s food cake originated in the second half of the 19th century. Why? Simply put, it was created in reaction to angel food cake, which had come on the scene in the 1830s. Bakers wanted a dark-colored cake in opposition to the white, airy angel food cakes that were so popular in America at the time – now you know :-).
  • (I never knew that…) Hoping to sell more flour, General Mills — Betty Crocker’s parent company — entered the cake mix industry in 1947. All of the brand’s early mixes included powdered milk and eggs, meaning customers only needed to add water. Cake mix sales doubled between 1947 and 1953, the period when Pillsbury — a future General Mills property — also entered the market. However, sales increased only 5% from 1956 to 1960. To improve on this disappointing data, General Mills sought help from Ernest Dichter, a Vienna-born psychologist, marketing consultant, and author who popularized focus groups. Based on his interviews with housewives, Dichter determined that the women felt guilty and self-indulgent when they relied on these simple cake mixes. He proposed tasking home cooks with providing their own eggs, so they could feel like they’d contributed to the final dish. Thus, Betty Crocker omitted the powdered eggs from their recipes, heralding the change with the slogan, “Add an egg.” and sales figures began to soar once again.

 

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DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Devilish

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Oh, man, I’m hungry!!!  :)))))))))))))

With summer approaching, Jackie and I are getting more invitations to backyard parties and get togethers. And as tradition has it, we often offer to “bring” something to be shared with the other guests.  I’m lucky as Jackie has a whole bunch of fun recipes – appetizers, salads, side dishes and desserts – all of which I try to be discrete in not being the first one to jump in and clean the plate – (those meatballs in sauce on little toothpicks are killer!) In reality, I am actually performing a public service making sure that all the wonderful apps are ok to eat!  I have a bunch of favorites, but one dish that’s always on my radar is deviled eggs. I like to quickly scan the food tables and see if they are there.  It’s a simple food, and one where I like to try other people’s versions. I can just walk by, pop in my mouth, and move on. And they complement just about everything.  So, I did a little digging, found some trivia for you, along with a few recipes.  Be sure to send me your favorite, and I’ll give it a try.  Enjoy, and thanks to …sugarspunrun.com, natashaskitchen.com, virdrinksbeer.com, and Google search for the info.

  • Deviled eggs are a popular appetizer or side dish made with hard-boiled eggs that have been halved and filled with a mixture of the egg yolks and other ingredients such as mayonnaise, mustard, and spices.
  • The devilled egg is such an eye-catching name that it’s almost impossible to miss on any restaurant menu or table. It’s neither a dish from hell, nor has it undergone any specific evil rituals, other than boiling in water and being modified with different ingredients that are commonly used by humans. So, rest assured, this is not the devil’s work but rather a sinfully tasty dish that’s also well known by other names such as egg mimosa, Russian eggs.
  • Deviled eggs have a long history that can be traced back to ancient Rome. The Romans were known for their love of eggs, and they would often cook them, season them with various spices and sauces, and serve them as appetizers. In the ancient Roman literature “Satyricon” by Petronius, a banquet thrown by a wealthy person included songbirds marinated in peppered egg yolk and stuffed into peasant eggs (not sure I’m anxious to try marinated songbirds??).
  • The term “deviled” came into use in the 18th century in England, referring to any spicy or zesty food. It was popularly served as a first course known as gustatio. Different hot sauces today really make them fun to eat!
  • Even after the fall of the Roman Empire the stuffed egg recipe stood the test of time and continued to be enjoyed in various ways. In the 1200s a written record from Andalusia, modern-day Spain,  mentions a similar recipe, wherein the scooped out yolk is mixed with cilantro, coriander, onion juice, pepper and fish sauce or fermented barley. The stuffing is placed within the hollowed-out egg white halves and is put back together with a stick.
  • In Europe, all kinds of stuffed egg recipes gained popularity by the 1400s. Medieval cookbooks also contained various recipes for stuffed eggs. The stuffing used was cheese, herbs, raisins, and flavored oils. Some recipes involved frying the eggs after stuffing. The medieval-style stuffed egg was served cold.
  • In Western Europe regions like Germany, France, and the Netherlands the devilled egg preparations usually include tomato and parsley. In Germany cheese, capers and anchovies are used. Hungarian devilled eggs are made by mashing the yolk with white bread that is soaked in milk. In Sweden, sour cream, chives, onion, caviar, and pickled herring are also used.
  • The deviled egg recipes started appearing in American cookbooks in the mid-1800s. In 1786, “deviled” was a British term that was used to refer to fried, boiled, or highly seasoned hot and spicy ingredients or food items that were boiled or fried. In the 1800s Americans borrowed the term to refer to spicy food. Since then, the term deviled egg was used for the spicy stuffed eggs and the name stuck.
  • Sonya Thomas is the record holder for eating 65 hard Boiled Eggs in 6 minutes and 40 seconds. (impressive but not a good behavior at parties).
  • Deviled eggs are relatively nutritious, as they are a good source of protein, healthy fats, and essential vitamins and minerals. Eggs are protein-packed and contain all vitamins except vitamin C.
  • The largest deviled egg ever made weighed approximately 1,000 pounds (454 kilograms). It was created in 2015 at the World Egg Expo in Raleigh, North Carolina, USA.
  • Celebrated annually on 2nd November, the National Deviled Egg Day is an unofficial holiday. Be it family reunions, parties, or potluck, the devilled egg is always invited.

Here are some fun recipes:
Click here
Click here
And click here

 

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
 

Yes, I’d Love Another Slice

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Apple pie. You don’t just eat it, you live it. Every… last… bite.  :)))

One of the things Jackie and I love these days is getting the whole, extended family together.  Now that the weather has changed, and everyone’s out and about more, we look in anticipation to have everyone over to the house. This year we’re celebrating May’s National Apple Pie Day. For those that know me, it doesn’t take much to trigger my love for food and desserts, (heck, I’d celebrate a cracker day, as long as there was cheese-dips!). We’ll be “enhancing” the celebration with “and ice cream, and chocolate syrup, and snacks, and good food off the grill, and, and and”. I’m guessing, if you ask a variety of people, most of them will jump at any chance they get to sink their teeth into a piece of apple pie, especially if it’s warmed up and fresh out of the oven with vanilla ice cream!. As my family already knows…There is no rule that says you can’t have apple pie as an appetizer! So, here’s some fun trivia and history and recipes so you too can have a reason to celebrate with friends and families.  Thanks to daysoftheyear.com and nationalday.com. delish.com, thetoastykitchen.com and epicurious.com for the info.  Enjoy!

  • National Apple Pie Day is kind of like a blank check for eating apple pie, so everyone should be sure to make the most of it!  It has the ability to get families together, whether baking in the kitchen or enjoying delicious desserts together. And for many people, this day is an act of patriotism. After all, apple pie is as American as, well, as they say, apple pie!
  • History reveals that apple pie seems to have been very popular in centuries past in countries like England and The Netherlands. Both of these countries have recipes going back many centuries. In fact, the history of apple pie dates back more than 600 years, to the 14th century with an English recipe. However, it was not cemented as an American classic until around the turn of the 20th century.
  • The first recorded apple pie recipe was written in 1381 by the master cooks of King Richard II. This recipe was not the apple pie that we know today, but a type of apple tart that was cooked without a pastry crust. The recipe called for apples to be boiled with spices such as cinnamon, ginger, and saffron, and then strained through a sieve before being mixed with eggs, cream, and sugar.
  • The first apple pie recipe that included a pastry crust was published in 1589 by a Dutch author named Joridt Bont. This recipe called for a mixture of apples, sugar, and spices to be placed inside a pastry crust, which was then baked until golden brown.
  • Apple pie made its way to America with the early colonists, who brought with them their traditional recipes and cooking methods. Apple pie quickly became a popular dessert in America, especially in New England, where apples were abundant and the climate was suitable for growing them.
  • During the 19th century, apple pie became an important symbol of American identity and culture. The phrase “as American as apple pie” was coined during this time and has since become a well-known saying. Though the exact origin of the phrase is unclear, a 1928 New York Times article used it to describe the homemaking abilities of First Lady Lou Henry Hoover.
  • One of the most famous stories associated with apple pie is that of Johnny Appleseed, a legendary American folk hero who is said to have traveled across the country planting apple trees. While there is some truth to this story, it is believed to have been greatly exaggerated over time.
  • According to the American Pie Council, nearly one-in-five Americans prefer apple pie over others, with 35% of those surveyed saying they have apple pie for breakfast.
  • An article in The New York Times in 1902 proclaimed the apple pie as the “American synonym for prosperity”, with troops in the 20th century saying they were fighting for “mom and apple pie.” In 1999, Vermont deemed apple pie as its official state pie.
  • During World War II, apple pie became a symbol of American patriotism and was often served to soldiers as a reminder of home. The US government even used apple pie in its propaganda efforts, with posters and advertisements featuring images of apple pie and the slogan “as American as apple pie”.
  • Apple pie remains one of America’s most beloved desserts. (Today, apple pie is the most popular flavor in America, followed by pumpkin, chocolate, lemon meringue and cherry – according to the American Pie Council).
  • In recent years, apple pie has even become a popular subject for competitive eating contests, with contestants trying to eat as many slices of pie as possible in a set amount of time. WATCH! :)))))

Steve’s Handy Tips On How To Enjoy the Day:
The great thing about apple pies is that they don’t have to be super complicated to make, so a person doesn’t need to be a master in the kitchen in order to rustle up a fantastic-tasting apple pie at home!  When making apple pie, here are some tips from the experts that might make the process go a bit more smoothly:

  • Instead of using all the same type of apples, mix it up by combining some apples that are sweet and some that are tart. The result will be more flavorful and delicious!
  • Many recipes call for brushing the outside of the crust with an egg wash after it is put together, but one expert tip is to brush the inside of the crust with an egg wash before adding the filling. This creates a barrier that keeps the apple juices from making the bottom crust soggy.
  • Once the inside has its egg wash, take a few extra minutes to layer the apples into the crust, rather than simply dumping them in.

Steve’s Apple Pie Party Tips
The best way to do this is to get a few friends together and make a variety of apple pies using different recipes and baking methods. Try adding some adult beverages, like an apple pie cocktail.  Plus, there are many ways to make apple pies, so this is the perfect time to take the opportunity to try a recipe that puts a new spin on an old classic:

  • Caramel Apple Pear Granola Cream Pie
  • Savannah High Apple Pie (piled super high and topped with streusel)
  • Individual Fried Apple Pies (more like hand pies, can be served on a stick)
  • Spiced Bourbon and Cinnamon Apple Pie (now we’re talkin’)
  • 35 recipe variations

Classic Recipe:  CLICK

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DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
 

Fiesta

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It’s Cinco De Mayo, amigos y amigas!!!! Time to put on your sombrero and celebrate with a lot of food, a margarita (or two), maybe some dancing and some skydive boogie! Read on to see what the heck I’m talking about.  :))))))))   (You know…a holiday featuring tacos has got to be a great holiday.) Have a great Cinco de Mayo, everyone!!!!!!  :))))))))

Like many ethnic holidays and celebrations, I like to jump right in, get caught up in the energy and culture, and of course, try all the food.  One of my favorites is being celebrated today – Cinco De Mayo, when I’m best known here as “El Steveo Diego Juan Manuel Garcia Kowalski”. It’s a day I get to sneak out a little early, hit the streets and enjoy the music, great food – which should not surprise anyone and celebrations. I put together some history to share for today and suggest you get out and enjoy as well.  Thanks to hy-vee.com, YouTube, and simplyrecipes.com for the info and links.

Get In the Spirit

  • Cinco de Mayo, which translates to “Fifth of May” in English, is a Mexican holiday that commemorates the victory of the Mexican army over the French army in the Battle of Puebla on May 5, 1862. The battle was a significant moment in Mexican history, as it demonstrated the strength and determination of the Mexican people to defend their sovereignty against foreign invaders.
  • Interestingly, Cinco de Mayo is not a major holiday in Mexico itself, where Independence Day (September 16 El Grito de la Independencia) is the most important national holiday. However, the holiday has become increasingly popular in Mexico in recent years, particularly in the state of Puebla where the battle took place.
  • We can thank FDR for enacting something called the “Good Neighbor Policy,” which was meant to improve relations with Latin American countries and communities. It was under this policy that Cinco de Mayo began to pick up steam in the 1950s and 60s, eventually becoming a national holiday.
  • Because of its commercial success, other countries like Malta, Australia, the Cayman Islands, and Canada celebrate Cinco de Mayo as well. In Vancouver, the holiday is celebrated in an extra bizarre way. The tradition is called a “skydiving boogie” (you know it’s going to be amazing based on that name alone) and involves aerial acrobatics and an annual air show.  Check it out!
  • LA’s celebration is even bigger than the festival in the Mexican city of Puebla (that’s saying something). The party is called Fiesta Broadway and has been a huge celebration since the 1990s.  Most major streets in L.A. are blocked off to host hundreds of thousands of people celebrating Mexican heritage with food, music, dancing, and crafts.
  • Not surprisingly, 47% of all drinks ordered on Cinco de Mayo are margaritas. Tequila sales easily double within the week leading up to this infamous holiday. Centuries ago, Aztec priests used to make a milky beer-like drink from the agave plant called pulque. Only the priests could consume this “nectar of the God’s” precursor of tequila.
  • There are five different types of tequila (mezcal) – learn more
  • The town of Chandler, Arizona has your typical Cinco de Mayo celebration. Food, music, parades, dancing – and Chihuahua races. Townspeople enter their Chihuahuas into this race (think horse racing on a much smaller scale) and receive a large cash prize if their Chihuahua is the fastest. (Video – the tension is stiffing…and looks like they have Queen of the race!)
  • Even though Mexican troops won the initial Battle of Puebla, French troops came back strong and eventually took over Mexico for a short amount of time. They instituted Emperor Maximilian of Austria, who was essentially a puppet through which European nations could control Mexico. The story of Maximilian is one shrouded in legend; eventually, those loyal to the General Ignacio Seguin Zaragoza rose up against Maximilian, capturing and executing him and his generals.
  • Although guacamole (and avocados in general) is extremely popular nowadays, May 5th is still the biggest day for guacamole sales. The California Avocado Commission reports that 87 million pounds of avocados are purchased just for Cinco de Mayo celebrations. (don’t forget the limes!) How is guac made? Click Here
  • Cinco de Mayo is often associated with the consumption of a favorite south of the border drink, margaritas, a popular Mexican cocktail made with tequila, lime juice, and triple sec. The origin of this tradition is unclear, but it is thought to have started in the US in the 1940s or 1950s. Recipe
  • Molé Poblano is the official dish of Cinco de Mayo because the day commemorates Mexico’s victory over the French at the Battle of Puebla. Here are links to the recipe, along with other favorites for today: Click Here

 

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Nice Catch

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I’m always lovin’ the McDonald’s Fillet-O-Fish sandwich. I can remember going to that old walk up restaurant for a fish sandwich and a bag of fries. Mmmmmmmmmmm!!!!  Sooo great. So, check out that photo second to bottom—two iconic logos. But only one makes the fish sandwich. The other one will buy you one next time we’re together. And look there at the bottom. The mother of all fish sandwiches…the double Fillet-O-Fish sandwich!  Guess what I had for lunch today. Yep, two of them!!!!!  :))))))

Like most of you I’m guessing, I’m not much of a regular fast-food guy. Most often I eat at the office, with the gang out on the production floor, or at my desk, grinding over your PIA (Pain in the @%$) Jobs! Or actually just looking out at the beautiful Lake Erie! Of course, when I’m out and about, I’ll occasionally pop in for a quick burger, chicken or egg sandwich or tasty shake now and then (and of course some of those yummy hot French fries). But I must admit, during Lent, I was all about the Filet-O-Fish sandwiches at McDonald’s. It might be the light breading, it might be the cheese, or the tangy sauce, but the combination of the three does it for me. Quick, tasty, and not too heavy (even when they have their 2 for $$ deals!). After one of my “stops”, when I got back to the office, one of my sisters told me the story around the FOF sandwich, and was surprised to find it came from a franchisee, much like the famous Egg McMuffin breakfast sandwich. So, here’s the backstory, along with some trivia on the sandwich and the insightful entrepreneurial courage of one guy from Ohio.  Thanks to Smithsonian, YouTube and businessinsider.com for the info.  Enjoy!

Fun jingle (and then try to get out of your head…)

And the original commercial

  • Hard to imagine, but the Filet-O-Fish almost missed the menu. Nowadays, the sandwich is iconic, and it’s responsible for a whole bunch of imitators, and remains a massive hit during Lent, when many Catholics fast and abstain from eating meat on Fridays.  But the sandwich’s enduring success contrasts with its floundering start.
  • When Lou Groen opened the first McDonald’s in the Cincinnati area in 1959, business was tough. McDonald’s was new to the area—the McDonald brothers had only just begun to franchise their stores six years prior. Groen’s son, Paul, who worked at his father’s McDonald’s for 20 years straight (starting at 10 cents per hour!) remembers how hard his parents worked to keep the business alive in the beginning. Paul said, “On opening day, my father made $307.38 in sales. The restaurant only had two walk up windows, one register at each window. There was no inside seating. How do you run a business on $300 a day? My mom and dad were just struggling to make it.”
  • Though Lou Groen’s restaurant was one of 68 new franchises opened that year by founder Ray Kroc, there was something about Monfort Heights, Ohio, that didn’t bode well for a little-known burger joint during Lent: About 87 percent of the population was Catholic. Lou shared, “I was struggling. The crew was my wife, myself, and a man named George. I did repairs, swept floors, you name it. But my area was 87 percent Catholic. On Fridays we only took in about $75 a day.”
  • So Groen went to work creating a simple, battered, halibut-based prototype, with a slice of cheese between two buns, and went to Chicago to pitch it to founder Ray Kroc.
  • But Kroc hated the idea. He described his initial reaction in his book: “Hell no! I don’t care if the Pope himself comes to Cincinnati. He can eat hamburgers like everybody else. We are not going to stink up our restaurants with any of your damned fish.”
  • Kroc also had a meat alternative idea of his own, called the “Hula Burger,” a piece of grilled pineapple and cheese on a bun. But Kroc was willing to compromise: On Good Friday in 1962, both the Hula Burger and the Filet-O-Fish sandwiches would appear on the menu in selected locations—whichever sandwich sold the most would win. The final score? Hula Burger: 6, Filet-O-Fish: 350.
  • By 1965, the Filet-O-Fish, ”the fish that catches people”, became a staple on the McDonald’s menu nationwide among other greats like the Big Mac and the Egg McMuffin. Kroc would later recall the failure of his pineapple creation and the success of the sandwich in his biography Grinding it Out: The Making of McDonald’s – “It  was a giant flop when we tried it in our stores. One customer said, ‘I like the hula, but where’s the burger?”  The success of the sandwich, especially during Lent, would far surpass Groen’s initial expectations.
  • Kroc reluctantly spread the sandwich to the chain restaurants, commenting, “You fellows just watch. Now that we’ve invested in all this equipment to handle fish, the Pope will change the rules.”
  • The company has gone through plenty of advertisements for the sandwich, but one character in particular, remains somewhat elusive—A cartoon by the name of Phil A. O’Fish had a brief stint as the face of the marketing campaign for Groen’s invention in 1976. But by ’77, the anthropomorphic sailor fish was nowhere to be seen, replaced by a simple advertisement that offered some “Food For Thought.”
  • The sandwich was the subject of a 1970s advertising campaign featuring a jingle with the lyrics, “Give me back that Filet-O-Fish, give me that fish.” In 2009, a different fishy fellow took the spotlight with the popular “Gimme Back That Filet-O-Fish” commercial featuring a singing, bass wall decoration. It did so well on television and on YouTube, (reaching over one million views in 2009) that the corporation sold the singing fish commercially.
  • The Filet-O-Fish sandwich has featured real fish since Groen wrote up the recipe in the ’60s (believe it or not). Whether the fish was sustainable, however, was up for debate. In the past, the company as well as other chains like Long John Silver’s have used the New Zealand hoki fish, whose population had diminished, followed by the addition of the sustainable blue “ecolabel” from the Marine Stewardship Council which certifies that the Alaskan Pollock used in the sandwiches come from places with sustainable fishing practices.
  • The item ended up being a “cash cow” for Groen. In the years following the Filet-O-Fish’s debut, he built 43 franchise locations in Cincinnati, hired 3,000 people, and began raking in annual sales of $60 million. He passed in 2011, and his family remains in the business.
  •  McDonald’s sells over 300 million Filet-O-Fish sandwiches each year worldwide.
  • In some locations, the Filet-O-Fish sandwich is sold in a “Double Filet-O-Fish” version, which includes two fish patties. It’s popular in many countries, including Japan, where it is served with a teriyaki sauce, and India, where it is made with a spicy sauce.

 

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

SWEET

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CHOCOLATE!!!  What more needs to be said?  Read on to find out…  :)))))))

Another favorite time for me is Easter morning – and memories of my girls hunting for their  easter baskets, filled with Resses’s Easter eggs, jellybeans, and of course yummy chocolates. Our rules were simple, you had to find your basket, if you found someone else’s nothing could be said.  Occasionally one of them would not be able to find their basket before church,  it goes without saying that they were not happy during mass. Over the years Jackie and I had to get very creative in hiding the baskets which I think was half the fun!  With Easter around the corner, and for many of you who gave up chocolate for Lent, I thought I’d share with you some chocolate trivia you can consume and share with the family.  It’s no surprise that chocolate has been around for some time … in an article published by The University of British Columbia, a study uncovered evidence of cocoa’s domestication between 5,300 and 2,100 years ago. It’s no surprise that cocoa and chocolate have been delighting consumers for some time.  So, here is some fun music to click on, and fun facts to enjoy.  Thanks to wired.com, The Natural History Museum of Utah, thechocolatewebsite.com, Google, Wikipedia, forbes.com, theguardian.com, and YouTube for the info and links.

Music link

Chocolate comes from the cacao tree, which is native to Central and South America.

The fruit of the cacao tree is a melon-shaped pod that grows directly from the tree’s trunk or limbs. The pods begin as small flowers, which are pollinated by a tiny midge (rather than a bee). Successfully pollinated flowers bear fruit, and that fruit becomes the cacao pod. There are anywhere from 20 to 50 cream-colored seeds (called beans) inside each pod. The seeds, each roughly the size of an olive, are surrounded by a milky-white pulp.  As pods ripen, they turn varying shades of orange, yellow, and red.

Although cacao originated in Central and South America thousands of years ago, over 66% of the entire world’s cacao is grown in Africa. Côte d’Ivoire alone produces over 33% of the world’s supply of chocolate. 90% of the world’s cacao is grown on small family-run farms, no larger than 12 acres. . Typically, there are two annual harvests.  Cacao trees can live to be 200 years old, but they produce marketable cocoa beans for only 25 years.

The word “chocolate” comes from the Aztec word “xocolatl,” which means “bitter water.”

and the name for the cacao plant, Theobroma cacao, means “food of the gods.” Jackie would absolutely agree with this!  . As early as 1900 B.C., a prehistoric culture called the Mokaya were processing and consuming a liquid that seems to have been chocolate.

Over the following millennium, chocolate became an important drink in Mesoamerica. It was used in rituals like burials, weddings, and baptisms by the cultures that followed: the Olmecs, the Mayans, and the Aztecs. It was so valued that it was used in place of money by the Mayans and Aztecs. According to a 16th-century Aztec document, one cacao bean could be traded for a tamale and 100 could be traded for a turkey hen.

Chocolate was originally consumed as a bitter beverage, and it wasn’t until the 16th century that sugar was added to make it sweeter.

But before chocolate became the sweet worldwide phenomenon we know today, Mesoamerican cultures made bitter drinks with the cacao bean. Some of these drinks were made of the fermented pulp around the beans, and their drinking chocolate was made from the ground cacao bean, water, and flavorings like corn, chilies, honey, vanilla, and agave syrup.

Cacao only grows in certain climates.

Chocolate emerged as a product of Mesoamerica, although cacao is native to South America, specifically the Amazonian basin. While we think of vigorous vegetation when we consider Amazonian rainforests, it turns out that cacao is a finicky plant to grow. In fact, cacao only grows within 20 degrees latitude (north and south) of the equator. The trees need light, but not too intense UV light. They need humidity and moisture, generally 40-100 inches of rain per year. And they need constant, warm-to-hot temperatures all year long (60-90 degrees Fahrenheit). The pollinator for this tree is also a very small midge that only thrives in a very humid and moist environment.

White chocolate is not actually chocolate at all, as it contains no cocoa solids.

White chocolate is a confectionery typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color,

In 1937, the white chocolate Galak was launched in Europe by the Swiss company Nestlé. From about 1948 until the 1990s, Nestlé produced a white chocolate bar with almond pieces, Alpine White, for markets in the US and Canada.  Hershey began mass production of white Hershey’s Kisses in the 1990s, a product that diversified during the early 21st century to include a chocolate white-dark swirl Kiss called the Hug.

The world’s largest chocolate bar weighed over 12,000 pounds and was made in Italy in 2010.

The largest chocolate bar weighed 12,770 lb 4.48 oz and was created by Thorntons PLC in Alfreton, Derbyshire, UK on October 7, 2011. The chocolate bar measured 13 ft 1.48 in by 4.0 13 ft 1.48 in by 1 ft 1.78 in. https://www.theguardian.com/lifeandstyle/2011/oct/12/chocolate-world-record-broken-by-thorntons

Chocolate has been shown to have numerous health benefits, including reducing the risk of heart disease and stroke. 

One fact is clear for chocolate: the purer and darker the chocolate, the greater your health benefits.. Dark chocolate has anywhere from 50 to 90 percent cocoa solids, while milk chocolate is typically 10 to 30 percent. To get noticeable health benefits from chocolate, you need to eat more of the cocoa solids found in dark chocolate. Cocoa solids contain minerals and antioxidants;. Dark chocolate is especially rich in flavanols like epicatechin and catechin, as well as anthocyanins and phenolic acids. All of these compounds help protect your cells from inflammation, improve your brain function, and boost your immune and cardiovascular health. Dark chocolate can also give you cardiovascular support.

The antioxidants in dark chocolate help to lower bad cholesterol levels and prevent plaque on artery walls, while the flavanols in chocolate are good for lowering blood pressure and improving blood flow. Eating dark chocolate in moderation can lower your chances of heart disease and also ease lower inflammation in the body. Plus, theobromine (mentioned earlier), a compound in dark chocolate, has similar effects to caffeine for boosting energy and overall morale. It helps to enhance mood and make you more alert. All said, I’ll have another bite!

The Swiss consume more chocolate per capita than any other country in the world.

The Swiss are the leaders in per capita consumption, weighing in at 19.8 lbs per person, with Germany second, Ireland third and UK fourth. The US is ninth, at 9.5lbs – equal to about 2.8 billion pounds per year. That said, I’ll do my best to help us move up in the rankings.

 

May you enjoy a blessed Easter, and rejoice in HIS glory.

 

 

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DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

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