Creamy Goodness

/0 Comments/in , , /by

Soft serve ice cream is one of my favorite ice creams. Actually, I never met an ice cream I didn’t like. And I found on Google that there is no shortage of t-shirts and hats to show just how much ice cream means to you.  :))))

The things we often take for granted.  The car starts and runs.  The lights go on when you flip a switch.  The televisions, radios and computers just run, and run and run.  My phone connects to the internet and downloads in milliseconds. The washing machine cleans the clothes, and the dryer does its thing too.  I could go on.  But one invention that I’m a BIG fan of is soft ice cream.  Now, I’ll take any type of ice cream for sure – hard scoops of goodness from Mitchell’s or Malley’s here in Cleveland.  Lemon ice after a meal – especially when added to my favorite potent beverage!  But sometimes, when the moment is right, I’m just in the mood for soft ice cream served in a cone. Like you, I pause – sugar cone or traditional or in a cup.  Then comes the toppings (I must say Dairy Queen rocks here – hard shell dip, sprinkle dinkels (brilliant name) a little fudge and peanuts or just plain.  To compound decisions, some offer a “twist” of chocolate and vanilla – brilliant!  As a kid, we’d race on our bikes to meet the Mr. Softie ice cream truck in the neighborhood- I can still remember that music.  And then pass over our pocket full of change, after watching the magic twirl above the cone.  Our girls will tell you while trying not to laugh how Jackie would offer to help them “clean” the soft serve cones so they wouldn’t get messy when they were very young!  She is continuing this tradition with our grandkids! Yesterday was Soft Ice Cream Day,  so I just had to get some trivia and share.  Click on the music link and enjoy the read. And thanks to You Tube, Wikipedia and answers.com.

Mister Softee Ice Cream Truck Theme

Dog is crazy about Eddie the ice cream man

Video: The DQ Twist

Video: How Cones Are Made 

Soft serve, also known as soft ice, is a frozen dairy dessert, similar to ice cream but softer and less dense as a result of air being introduced during freezing.

Soft serve is generally lower in milkfat (3 to 6 percent) than ice cream (10 to 18 percent) and is produced at a temperature of about −4 °C (25 °F) compared to ice cream, which is stored at −15 °C (5 °F). Soft serve contains air, introduced at the time of freezing. The air content, called overrun, can vary from 0 to 60 percent of the total volume of the finished product. The amount of air alters the taste of the finished product.

Products with low quantities of air has a heavy, icy taste and appears more yellow. Ice cream with higher air content tastes creamier, smoother, and lighter and appears whiter. The optimum quantity of air is determined by other ingredients, if any, and individual taste. It is generally accepted that the ideal air content should be between 33 and 45 percent of volume. If more than this, the product loses taste, tends to shrink as it loses air, and melts more quickly than that with less air. Less than 33 to 45 percent, the product will not melt as quickly but will not taste good.

All ice cream must be frozen quickly to avoid crystal growth. With soft serve, this is accomplished by a special machine at the point of sale. Pre-mixed product is introduced to the storage chamber of the machine where it is kept at 3 °C (37 °F). When the product is drawn from the draw valve, fresh mix combined with the targeted quantity of air is introduced to the freezing chamber either by gravity or pump. It is then churned and quickly frozen and stored until required.

While some machines only dispense one flavor of the mix at a time, certain models of soft-serve machines have an additional nozzle that dispenses a mixture of two separate flavors simultaneously. This mixture emerges in a distinct swirl pattern. It is classified as its own separate flavor on menus as swirl or twist.

In the US, soft serve is not sold prepackaged in supermarkets, but is common at fairs, carnivals, amusement parks, restaurants (especially fast food and buffet), and specialty shops. All ice cream must be frozen quickly to avoid crystal growth. With soft serve, this is accomplished by a special machine that holds pre-mixed product at a very low, but not frozen, temperature at the point of sale.

Charles Taylor of Buffalo, New York patented an automatic ice cream maker in 1926 that is reported to be the first soft serve ice cream machine. His Taylor Company continues to manufacture the McDonald’s ice cream machine.

Over Memorial Day weekend of 1934, Tom Carvel, the founder of the Carvel brand and franchise, suffered a flat tire in his ice cream truck in Hartsdale, New York. He pulled into a parking lot and began selling his melting ice cream to vacationers driving by. Within two days he had sold his entire supply of ice cream and concluded that both a fixed location and soft (as opposed to hard) frozen desserts were potentially good business ideas. In 1936, Carvel opened his first store on the original broken down truck site and developed a secret soft serve ice cream formula as well as patented super low-temperature ice cream machines.

Dairy Queen also claims to have invented soft serve. In 1938, near Moline, Illinois, J. F. McCullough and his son, Alex, developed their soft serve formula. Their first sales experiment was August 4, 1938, in Kankakee, Illinois, at the store of their friend, Sherb Noble. Within two hours of the “all you can eat” trial sale, they had dished out more than 1,600 servings—more than once every 4.5 seconds.

The Tin roof sundae (or hot tin roof) was a version of the Cherry sundae sold by Chester Platt in 1893. Platt’s soda fountain in Ithaca New York was popular at the time and several area fountains added various toppings. Chocolate syrup and peanuts made up the “TIN ROOF” topping based on the original sound of the peanuts being removed from the cans in which they were sold, like the sound of rain on a tin roof.

It is a common myth that during the late 1940s, future UK prime minister Margaret Thatcher worked briefly as a chemist for food manufacturer J. Lyons and Co., at a time when the company had partnered with the United States distributor Mister Softie and was developing a soft-serve recipe that was compatible with the American machines.  Thatcher’s precise role at Lyons is unclear, but she is reported to have worked on the quality of cake and pie fillings as well as ice-cream and researched saponification. (never thought of her as a “softie”).

The US produces about 6.4 billion pounds of ice cream treats a year.  #1 flavor – vanilla.

The average American eats 23 pounds of ice cream a year – (and many carry it around with them afterwards).

 

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

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!!

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

Scrambled Egg

/0 Comments/in , , , , /by

Paul McCartney…I just don’t know what else to say about this amazing talent and wonderful human being.

 

Like me, you’re probably saying to yourself “where has the summer gone”.  Here we are in mid- August – schools reopening, kids off to college, talk of football training camp and fewer and fewer days for me to think I can sneak off and get in “a quick nine” with my buds.  When I was younger, the summer never really had days or weeks to it – we just woke up, grabbed our bikes and headed out, hardly worrying how many days “were left”.  That usually ended when Mom made us go school clothes shopping – ugh.  That “going to the mall” torture has certainly not carried over into my adult life – Jackie knows the girls love to hear that Dad is going shopping, as it usually means everybody is getting something! Especially at Costco and my beloved “samples”!  Today marks a special date in music history, when The Beatles released their hit song “Yesterday” to the American public– you know – “yesterday, all my troubles seem so far away” – when things we’re easy, carefree (and Covid Free).  I jumped online, and found some fun history on the song, the group, and the endearing legacy of Paul’s solo song.  Click on the link to enjoy the music, courtesy of You Tube, and harken back to some easier times by the group, and the magic of creating a classic.  And be sure to get “nine” in soon, as the window is closing fast.  Thanks to writer Paul McGuinness from udiscovermusic.com. Enjoy!

Yesterday sound track

Yesterday (from back in the day) (With Spoken Word Intro / Live From Studio 50, New York City / 1965)

As the most-covered song in The Beatles’ catalogue, “Yesterday”’s origins have been pored over many times. It was written at 57 Wimpole Street, London, where Paul lived in attic rooms at the top of the family home of his girlfriend, the English actress Jane Asher. As Paul has testified many times over, he wrote it in his sleep: “I woke up with a lovely tune in my head. I thought, That’s great, I wonder what that is? There was an upright piano next to me, to the right of the bed by the window. I got out of bed, sat at the piano, found G, found F sharp minor seventh – and that leads you through then to B to E minor, and finally back to G.”

Paul spent some time not quite believing that he had in fact written it. He would play it to everyone he met, asking if they recognized it, thinking maybe it was some obscure old standard. Of course, nobody did. “Eventually it became like handing something into the police. I thought that if no one claimed it after a few weeks then I would have it.”

As to when this all happened, however, opinions are divided. Some, including Paul’s friend and biographer Barry Miles, claim that it was written just a few weeks before it was recorded. John Lennon, however, remembered the song kicking around for months: “Paul wrote nearly all of it, but we just couldn’t find the right title. Every time we got together to write songs or for a recording session, this would come up. We called it ‘Scrambled Egg’ and it became a joke between us. We almost had it finished when we made up our minds that only a one-word title would suit and, believe me, we just couldn’t find the right one. Then, one morning, Paul woke up, and the song and the title were both there. Completed! I know it sounds like a fairy tale, but it is the plain truth.”

George Martin’s memory was that the song had existed in some form or another for well over a year: “I first heard ‘Yesterday’ when it was known as ‘Scrambled Egg’ – Paul’s working title – at the George V Hotel in Paris in January 1964.”

Paul was still working on it when they were filming their second movie, Help!, in 1965, as director Richard Lester recalls: “At some time during that period, we had a piano on one of the stages and he was playing this ‘Scrambled Egg’ all the time. It got to the point where I said to him, ‘If you play that bloody song any longer, I’ll have the piano taken off stage. Either finish it or give it up!’”

Finish it he did. After completing filming, Paul and Jane took a holiday at the Portuguese villa of their friend, Bruce Welch of The Shadows. It was on the 180-mile journey from the airport that Paul finally nailed it. “It was a long hot, dusty drive,” Paul recalled. “Jane was sleeping but I couldn’t, and when I’m sitting that long in a car I either manage to get to sleep or my brain starts going. I remember mulling over the tune ‘Yesterday,’ and suddenly getting these little one-word openings to the verse.

“I started to develop the idea: ‘Scram-ble-d eggs, da-da da.’ I knew the syllables had to match the melody, obviously: ‘da-da da,’ ‘yes-ter-day,’ ‘sud-den-ly,’ ‘fun-il-ly,’ ‘mer-il-ly,’ and ‘yes-ter-day,’ that’s good. ‘All my troubles seemed so far away.’ It’s easy to rhyme those ‘a’s: say, nay, today, away, play, stay, there’s a lot of rhymes and those fall in quite easily, so I gradually pieced it together from that journey. ‘Sud-den-ly,’ and ‘b’ again, another easy rhyme: e, me, tree, flea, we, and I had the basis of it.”

Welch confirmed this: “I was packing to leave and Paul asked me if I had a guitar. He’d apparently been working on the lyrics as he drove to Albufeira from the airport at Lisbon. He borrowed my guitar and started playing the song we all now know as ‘Yesterday.’”

Once the song was taped that Monday in June 1965, The Beatles and their producer, George Martin, began to wonder what to do with it. Martin remembers saying to Paul, “‘The only thing I can think of is adding strings, but I know what you think about that.’ And Paul said, ‘I don’t want Mantovani.’ I said, ‘What about a very small number of string players, a quartet?’ He thought that was interesting.” Paul’s own version differs slightly, in that he claims he was initially against the idea, that they were a rock’n’roll band. But he trusted Martin, and the pair worked on the arrangement together at Martin’s house.

With their string quartet arrangement recorded in an afternoon session on June 17, “Yesterday” was complete. This was the first time that a Beatles song had been augmented by such an ensemble, but it wouldn’t be the last.

“Yesterday” was included on the Help! album in the UK (though it didn’t feature in the movie), in summer 1965, and given a US single release on September 13 that year. Spending four weeks at No.1 (the song did not receive a UK single release until March 8, 1976, when it made No.8 in the charts), it would go on to be arguably The Beatles’ most famous song. So much so, that John Lennon remarked in a 1980 interview, “I go to restaurants and the groups always play ‘Yesterday.’ Yoko and I even signed a guy’s violin in Spain after he played us ‘Yesterday.’ He couldn’t understand that I didn’t write the song. But I guess he couldn’t have gone from table to table playing ‘I Am The Walrus.’”

Enjoy a full history of the song at http://www.beatlesebooks.com/yesterday

 

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

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!!

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

AHHHHHHHHHHHH

/0 Comments/in , , , /by

Black. White. Brown. Pink. Stand on it. Lay on it. Lay in it. Sand—sometimes it’s how it feels in your hands & between your toes. Sometimes it’s just how it makes you feel. Bonus points if you can name those beautiful people in the little photos under the “feet” photo.  : )

Me and my wife Jackie’s summer wouldn’t be complete without a trip to the sandy shores of Kiawah Island, SC. We have been visiting since 1984. Kids have been coming long enough that a couple of them learned how to walk on the beaches of Kiawah.  Now, I’m not taking anything away from the “north shore” and all great beaches here in NE Ohio, but to be honest, there is really no comparison to getting away and digging my feet into the powder white beaches of the island.  Enjoying the ocean breeze and aromas, it got me to wondering about sand – why so many different varieties, textures and colors – and especially why so many variations along the eastern coastline of good old US of A. So, I did some digging with my laptop (and my feet).  As the warm gritty stuff gets in between my toes, I wondered why beaches become distinctive sandy stretches and why sand looks and feels the way it does – some powder white, some light brown, some darker brown and some black. Here’s some helpful tips from lifescience.com, funsciencedemos and YouTube.  Enjoy.  And be sure to use your sunblock!

  • A sandy beach is essentially where pulverized, weathered rock along with some fragments of shelled creatures and other biota have collected, tossed up by the waves and as sediment from inland areas.
  • Sand is basically the material you get when you get a breakdown in rocks, when the rocks weather and decompose over hundreds of thousands and millions of years. Not every rocky mineral is equally built to last. So, over time, the weathering process yields certain common compositions for sand as the stronger materials persist.
  • While some of the minerals are very unstable and decompose, others such as feldspar, quartz and hornblende are more stable because they are harder, more resistant minerals, and so they tend to stay behind.  These minerals — abundant in Earth’s crust — in ground-up form constitute a lot of the sandy particles comprising beaches. Probably the most common composition would be quartz sand with some feldspar.
  • This most common mineral formula gives beaches that sort of typically, well, “beachy” complexion of a light brown found in many places in the continental United States and elsewhere. The iron staining on the quartz and iron oxide on the feldspar gives the sand that tan or brownish color but can vary greatly.  Every beach is essentially a product of its regional and local environment and is accordingly one-of-a-kind. For example, in the Florida panhandle, the sand is often very white because of its high quartz content over feldspar and hornblende.
  • Tropical regions have more of this shell-derived sand than temperate regions, where the sand is mostly silica-based in the form of quartz.
  • South Carolina beaches are made up of a fine texture, but when looked at under a microscope one will see it is dominantly comprised of Quartz. Quartz is in the sand because the sand is deposited as it erodes from the Appalachian Mountains. There are also small bits of shells, as well as browning due to a rusting effect from iron. Some samples contain a mix of broken rocks as well as the shells and bodies of previously living organisms, including Quartz, Mica, Bivalves/Clams, Magnetite, and more.
  • Many of the beaches in Bermuda have not only white sand but have pink or reddish sand particles. The origin of this famous coloration is the remains of tiny, single-celled creatures called Foraminifera that have pink or reddish shells.
  • Hawaii, meanwhile, is well-known for its black sand beaches, the result of ground-up, dark volcanic rocks. Some beaches on Hawaii’s Big Island even have a greenish tint, thanks to the presence of the mineral olivine.
  • Consider the fact – sand on most of our beaches, especially on the East and Gulf Coasts, is rather old: some 5,000 years or so.  Very little new sand reaches the coast nowadays from the continental interior as it once did.
  • Beach erosion, due to changes in water patterns, wind, and sea level rise is impacting most oceanfront property.  The construction of roads and dams, especially in Florida, is another reason. Development along the coastline impedes the natural transport of sand from the interior to the coast.
  •  The general rise in sea levels over the past approximately 10- 12,000 years, which has flooded river valleys and created large estuaries such as Charleston Harbor, the Chesapeake Bay, Delaware Bay and the Hudson River trap would-be sand before it reaches the coast.  The erosion of beaches, especially after major storms, often requires beach nourishment, or replenishment projects when sand is dredged up from offshore and deposited on the shoreline to rebuild lost real estate.

Great Video – Natural Coastal Erosion

Simple Science Demo – Sand and Wave Action

 

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

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!!

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

CHEEEEEESE.

/0 Comments/in , , , /by

Cheese starts with Cow or goat milk mostly. Although other animals get into the act, too. (read on to find out what animals) But it’s just fun and nutritious to eat cheese. Spread it, cut bites, throw a couple of slices on a sandwich. The uses are many. And it’s all enjoyable. People are so passionate about cheese that an industry of clothing, costumes and jewelry has grown around the stuff. Me? I’ll eat it any way I can get it. See that picture near the bottom? That’s my head. I had the x-ray just before lunch last week and if you look really carefully, you’ll see what I was thinking. The picture at the bottom is what I had for lunch that day.  :))))

 

Cheese.  And my love of food.  A partnership of devotion and enjoyment.  Last weekend, while grilling one of my perfect hamburgers, (see prior KHT Blog) I ran into the house to grab some cheese to put on top of my seared beauties.  I paused with the refrigerator door open, trying to satisfy my tastebuds – let’s see, what to choose… American, cheddar, swiss, smokey, pepperjack, blue, mozzarella, Kraft Singles (how do they get those little babies into the plastic wrapper anyway?) or one of my childhood wonders of the world – Velveeta – yikes. (what’s really inside that silver foil block of gold anyway – and who doesn’t remember using Mom’s wire cheese cutter and slicing off a big hunk of gooey love).  Talk about a PIA (pain in the @%$) Job!  I picked sharp cheddar and must admit it was perfecto!  Of course, there are countless types of cheese, all of which with their own distinct textures and flavors. I’m learning that most good cheeses start out with the same star ingredient: milk.  Variations include cow, sheep, goat, buffalo (and yep – camel, yak, and even horse).  So, I decided to write a bit about cheese.  Today’s blog is the detail on how it’s made – future blogs will explore flavors and techniques from around the world – along with some yummy recipes.  Thanks to sclyderweaver.com for the step-by-step details, and YouTube and Cricketer Farm for the fun production videos (I’m still amazed how much handwork goes into some cheese production).  Enjoy, and be sure to make a “toasted” (or grilled) cheese sandwich this weekend. If you have a personal recipe, please share: skowalski@khtheat.com.

Fun Production Video
Great Cheese Guide
Cheese Joke: What’s a basketball player’s favorite cheese?  (Swish).

While all cheeses have milk in common, the type of milk can differ from cheese to cheese. Some common types of milk used in cheese making include:

  • Cow’s milk: Most cheeses are made with cow’s milk. This is due in part to the wide availability of cow’s milk and the fact that it offers optimal amounts of fat and protein. Some examples of cow’s milk cheeses include cheddar, swiss and gouda, among many others.
  • Sheep’s milk: Sheep’s milk isn’t commonly enjoyed as a beverage since it’s so high in lactose, but it makes an excellent base for cheese. Some popular types of sheep’s milk cheeses are feta, Roquefort, manchego and petit basque.
  • Goat’s milk: Goat’s milk is also used to make some delicious cheeses, with a distinctive tangy flavor. Goat’s milk cheese is known in French as chèvre. In addition to fresh chèvre, other examples of goat’s milk cheeses include Le Chevrot and French Bucheron.
  • Buffalo milk: Water buffalo milk is not a common cheese ingredient, but it has made a name for itself in the world of cheese making as the traditional choice for mozzarella. (most mass-produced mozzarella today is made with cow’s milk).
  • Bit Obscure:  Camel milk is common to make South Africa caracane cheese. Horse and yak.

– Milk doesn’t turn into delicious cheese on its own. Another important ingredient in cheese is a coagulant, which helps the milk turn into curds. The coagulant may be a type of acid or, more commonly, rennet. Rennet is an enzyme complex that is genetically engineered through microbial bioprocessing. Traditional rennet cheeses are actually made with rennin, the enzyme rennet is meant to replicate. Rennin, also known as chymosin, is an enzyme that is naturally produced in the stomachs of calves and other mammals to help them digest milk.

– Milk and coagulant are the main components of cheese, but cheese can also include sources of flavoring, such as salt, brine, herbs, spices and even wine. Some cheeses may be made with identical ingredients, but the end product will differ based on different aging processes.

– It’s a natural process that requires some help from artisans, known as fromagers or, simply, cheesemakers. Another term you may hear is a cheesemonger, but this technically refers to someone who sells cheese.

– The cheese-making process comes down to 10 essential steps:

STEP 1: PREPARING THE MILK
Since milk is the star of the show, to make cheese just right, you need your milk to be just right. “Just right” will differ from cheese to cheese, so many cheesemakers start by processing their milk however they need to in order to standardize it. This may involve manipulating the protein-to-fat ratio.  It also often involves pasteurization or a more mild heat treatment (we like this step!!) Heating the milk kills organisms that could cause the cheese to spoil and can also prime the milk for the starter cultures to grow more effectively. Once the milk has been heat treated or pasteurized, it is cooled to 90°F so it is ready for the starter cultures. If a cheese calls for raw milk, it will need to be heated to 90°F before adding the starter cultures.  See how all things require us heat treaters!!

STEP 2: ACIDIFYING THE MILK
The next step in the cheese-making process is adding starter cultures to acidify the milk. If you’ve ever tasted sour milk, then you know that left long enough, milk will acidify on its own. However, there is any number of bacteria that can grow and sour milk. Instead of letting milk sour on its own, the modern cheese-making process typically standardizes this step. Cheesemakers add starter and non-starter cultures to the milk that acidify it. The milk should already be 90°F at this point, and it must stay at this temperature for approximately 30 minutes while the milk ripens. During this ripening process, the milk’s pH level drops, and the flavor of the cheese begins to develop.

STEP 3: CURDLING THE MILK
The milk is still liquid milk at this point, so cheesemakers need to start manipulating the texture. The process of curdling the milk can also happen naturally. In fact, some nursing animals, such as calves, piglets or kittens, produce the rennin enzyme in their stomachs to help them digest their mother’s milk. Cheesemakers cause the same process to take place in a controlled way. In the past, natural rennin was typically the enzyme of choice for curdling the milk, but cheesemakers today usually use rennet, the lab-created equivalent. This reaction allows the milk to form coagulated lumps, known as curds. As the solid curd forms, a liquid byproduct remains, known as whey.

STEP 4: CUTTING THE CURD
The curds and whey mixture is allowed to separate and ferment until the pH reaches 6.4. At this point, the curd should form a large coagulated mass in the cheese-making vat. Then, cheesemakers use long curd knives that can reach the bottom of the vat to cut through the curds. Cutting the curd creates more surface area on the curd, which allows the curds and why to separate even more. Cheesemakers usually make crisscrossing cuts vertically, horizontally and diagonally to break up the curd. The size of the curds after cutting can influence the cheese’s level of moisture – larger chunks of curd retain more moisture, leading to a moisture cheese, and smaller pieces of curd can lead to a drier cheese.

STEP 5: PROCESSING THE CURD
After being cut, the curd continues to be processed. This might involve cooking the curds, stirring the curds or both. All of this processing is still aimed at the same goal of separating the curds and whey. In other words, the curds continue to acidify and release moisture as they are processed. The more the curds are cooked and stirred, the drier the cheese will be. Another way curd can be processed at this stage is through washing. Washing the curd means replacing whey with water. This affects the flavor and texture of the cheese. Washed curd cheeses tend to be more elastic and have a nice, mild flavor. Some examples of washed curd cheeses are gouda, havarti and Swedish fontina.

STEP 6:  DRAINING THE WHEY
At this point, the curds and whey should be sufficiently separated, so it’s time to remove the whey completely. This means draining the whey from the vat, leaving only the solid chunks of curd. These chunks could be big or small, depending on how finely the curd has been cut. With all the whey drained, the curd should now look like a big mat.  There are different means of draining whey. In some cases, cheesemakers allow it to drain off naturally. However, especially when it comes to harder cheeses that require a lower moisture content, cheesemakers are likely to get help from a mold or press. Putting pressure on the curd compacts and forces more whey out.

STEP 7: CHEDDARING THE CHEESE
With the whey drained, the curd should form a large slab. For some cheeses, another step remains to remove even more moisture from the curd. This step is known as cheddaring. After cutting the mat of curd into sections, the cheesemaker will stack the individual slabs of curd. Stacking the slabs puts pressure on them, forcing out more moisture. Periodically, the cheesemaker will repeat the process, cutting up the slabs of curd again and restacking them. The longer this process goes on, the more whey is removed from the curd, resulting in a denser, more crumbly finished cheese texture. Fermentation also continues during the cheddaring process. Eventually, the curd should reach a pH of 5.1 to 5.5. When it’s ready, the cheesemaker will mill the curd slabs, producing smaller pieces.

STEP 8: SALTING THE CHEESE
The curd is now beginning to look more like cheese in its final form. To add flavor, cheese makers can salt or brine the cheese at this point. This can either involve sprinkling on dry salt or submerging the cheese into brine. An example of a cheese that gets soaked in brine is mozzarella. Drier cheeses will be dry salted.  Some cheeses have flavor added in other forms as well. Some examples of spices that find their way into some types of cheese are black pepper, horseradish, garlic, paprika, habanero and cloves. Cheese can also contain herbs, such as dill, basil, chives or rosemary. The options for flavoring cheeses are endless. For many cheeses, though, the focus is simply on developing the natural flavors of the cheese and adding salt to intensify those flavors.

STEP 9: SHAPING THE CHEESE
There are no more ingredients to add to the cheese at this point, so it’s ready to be shaped. This is where the final product really begins to reveal itself. Even with so much moisture removed from the curd, it is still malleable and soft. Therefore, cheesemakers are able to press the curd into molds to create standardized shapes. Molds can take the form of baskets or hoops. Baskets are molds that are only open on one end, and hoops are bottomless molds, meaning they only wrap around the sides of the curd. In either case, the milled curd mixture is pressed into the mold and left there for a certain amount of time to solidify into the right shape. These molds are usually round or rectangular.

STEP 10: AGING THE CHEESE
For some cheeses, the process is already finished, but for many cheeses, what’s known as aging remains. Aging should occur in a controlled, cool environment. As the cheese ages, molecular changes take place that cause the cheese to harden and the flavor to intensify. The aging process can take anywhere from a few days to many years. In some cases, mold develops, which adds unique color and flavor to the cheese. Once the cheese has finished aging, it is finally ready to be enjoyed by consumers. Cheeses can be sold in whole weels or blocks or by the wedge. When you know how much time, effort and care went into making your favorite cheese, it’s likely to taste even more delicious.

WHAT ABOUT “FRESH” CHEESE?
Fresh cheeses tend to be smooth, creamy and mild in flavor. There is one main difference that separates fresh cheese like feta, ricotta or fresh mozzarella, from other cheeses — they are not aged. Fresh cheeses must still go through the bulk of the steps we outlined above to varying degrees. If all you did was drain some of the whey off after initially forming curds and whey, you would have cottage cheese. For other fresh cheeses, you must continue to strain the curds to remove more moisture and pack the cheese into a shape. Making fresh cheese is a simpler process, so some home cooks attempt this type of cheese making in their own kitchens.

HOW IS CHEESE AGED?
Aging cheese doesn’t just mean leaving it lying around for a while. It is a carefully controlled and timed process, and even subtle changes can affect the texture and taste of the finished cheese. In general, cheeses are aged in cool environments with relatively high humidity levels. Another term for aging when it comes to cheese is ripening. There are two basic types of ripening that can take place:

  • Interior-ripened cheeses are coated with an artificial rind of wax or some other material to protect the surface. This causes the aging process to occur from the inside out. Two common examples of interior-ripened cheese are cheddar and swiss.
  • Surface-ripened cheeses are not sealed off on the outside, so a natural rind develops with the help of bacteria being introduced. This process causes the cheese to age from the outside in. Brie and Muenster are two examples of surface-ripened cheese.

Beyond these basic distinctions, it’s helpful to understand the process that goes into aging specific categories of aged cheese, including red mold (also known as washed rind) cheese, white mold (or bloomy rind) cheese and blue cheese.

RED MOLD CHEESE
As the name suggests, red mold cheeses are covered in a reddish rind. Some popular types of red mold cheeses include French Morbier, Reblochon and Taleggio. Red mold cheeses are also often called washed rind cheeses, which hints at how they are aged. These cheeses are stored in a very humid environment and are washed frequently in some type of liquid, such as wine or a salty brine, for example. The thinner the cheese, the more the liquid will permeate and soften the cheese.

WHITE MOLD CHEESE
Cheesemakers spray or rub a white penicillin mold onto aging cheeses to create white mold cheeses, also known as bloomy rind cheeses. When these cheeses are done aging, they are covered in a fuzzy white mold. This process results in a soft cheese that is creamy and pasty in texture. The most popular type of white mold cheese is brie, which is loved for its silky smoothness and mild flavor. Some other examples include French Normandy Camembert, Le Chevrot and St. Marcellin.

BLUE CHEESE
Some aged cheese doesn’t just have mold on the rind but throughout the inside of the cheese, as well. Blue cheeses, like the ever-popular French Roquefort, creamy gorgonzola or English blue stilton contain streaks of blue or green mold and have a characteristically sharp flavor. First, mold spores are added to the cheese at some point during the cheese-making process. Then, during the aging process, cheesemakers encourage the mold to grow and spread throughout the cheese by poking air tunnels into it.

 

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

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!!

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

75 Years Ago – Nice Call!

/0 Comments/in , , /by

The car phone has come a long way, baby. From 80 pounds of equipment in the trunk to devices weighing ounces that are also great cameras, gaming platforms, email apps, and soooooo much more!!! Next you’ll be able to wear them and even see with them. Wow!!!!

Driving home, my phone rang through the car sound system.  It was a call from Jackie asking me to stop and pick up some groceries we needed for dinner.  Not taking my hands off the wheel, I was able to answer the call, talk with her, get the info and say goodbye.  Think about it.  A cell phone built into my car. People now take this type of technology for granted, but not so long ago it was firmly in the realm of science fiction. The transition from fantasy to reality was far from the flip of a switch. The amount of time, money, talent and effort required to solve PIA (Pain In The @#$) Jobs! goes far beyond any one product development cycle. Technology development really occurs on a timescale of decades. While the last steps of technological development capture headlines, it takes thousands of scientists and engineers working for decades on myriad technologies to get things to work correctly.  Here’s some history on the invention of car phones.  Thanks Smithsonian and Nevada Inventors for the info.

Here’s a classic from ELO to enjoy while reading.

  •  The first mobile phone service, for 80-pound telephones installed in cars, was demonstrated on June 17, 1946, that’s 75 years ago! The service was only available in major cities and highway corridors and was aimed at companies rather than individuals.
  •  The inventor of the car phone is Bell System Operating Companies, in 1946, an outcome of Bell Laboratories. Most of the equipment converted for the use of car phones were being experimented on, even before the second world war. Western Electric Type 28 VHF equipment radio equipment was used alongside Bell System equipment internally at that time.
  • The equipment filled much of a car’s trunk, and subscribers made calls by picking up the handset and speaking to a switchboard operator. The earliest car phone services were connected to Public Switched Telephone Network. At that time, the American population’s mobility grew drastically; it was the postwar years—designs of phones committed into the hands of Western Electric Corporation.
  • Western Electric Corporation was the major supplier of the phone sets to Bell System. Bell Laboratories built the phones’ overall system; they were responsible for setting specifications for the equipment.
  • During this period, independent Telephone Companies were building their design and were supplied by Automatic Electric. Western Electric Type 38 and Type 39 VHF FM police radio equipment combined with Bell System equipment made a stylish telephone with a selective calling decoder.
  • The decoder was designed to ring a bell in the automobile if any caller signaled the phone’s number. The decoder was enclosed in glass as a small wheel, having pins on some parts of its circumference.  The decoders were originally built for signaling right-to-way for the railway.  At some point, they were used in ships during radio installations in the 30s. The decoder development was a proven concept. It was named 102.
  • The result of the successful testing of the equipment led AT&T to announce the creation of the General Mobile Radiotelephone Service in June 1945. With the authorization of the Federal Communications Commission (FCC), they established base stations.  Cities, where based stations were first established, were Chicago, Salt Lake City, Milwaukee, Washington DC, Houston, Cincinnati, Pittsburgh, Denver, Philadelphia, New York City, Baltimore, Columbus, Ohio, and St. Louis.
  • When the car phone was becoming a useful invention across the USA, Bell System and FCC concluded two forms of telephone service known as HIGHWAY and URBAN. Both services were VHF and used FM.
  • A major impetus for developing mobile wireless technologies was the need during World War II for troops to communicate on the move in the field. The SRC-536 Handie-Talkie was developed by the predecessor to Motorola Corporation and used by the U.S. Army in the war. The Handie-Talkie was a two-way radio that was small enough to be held in one hand and resembled a telephone. Motorola went on to become one of the major manufacturers of cell phones.
  • The story of military investment in technology becoming game-changing commercial products and services has been repeated again and again. Famously, the Defense Advanced Research Projects Agency (DARPA) developed the technologies behind the internet and speech recognition. They also made enabling investments in advanced communications algorithms, processor technology, electronics miniaturization and many other aspects of your phone.
  • The highway service was made to serve the major routes of land and water across the USA at that time, for barges on waterways and trucks on the highway with private vehicles’ exemption. Twelve channels were allocated to highway service with low band VHF. Their mobile equipment received 35 Megacycle and was transmitting on 43 Megacycle frequencies.
  • Urban service was serving subscribers who travel within the radius of an urban center. The service was available to workers in a major city, including doctors, ambulances, delivery trucks, news reporters, and other workers who met the requirements. Urban services operated on six channels initially, receiving on VHF 152 Megacycle and transmitting on 158 Megacycles. The need for separation in receiving and transmitting channels was so that a half-duplex communications circuit could be provided. It allowed the base stations to stay on air when a call is on.
  • The urban system first went on air in St Louis in June 1946, while the highway system first went on air in Wisconsin in August 1946.  Two years after the service was made available, urban service was accessible in 60 cities in the USA and Canada. They had 4000 subscribers at that time, and up to 12,000 calls were handled smoothly every month.
  • Highway service was accessible across 85 cities, having 1900 subscribers, and up to 36,000 calls were handled every month. The service was mostly covering the Midwest and the east side.
  • Bell System later went into business with the police department, renting them equipment for the police radio market. The rental service included maintaining and updating the equipment. Urban service was made available for smaller police departments.
  • Car Phones have improved as well, and its development has led to the invention of mobile phones – first known as cellphones, and their service was limited due to power consumption and signal quality between “cell towers”. The first mobile phone services used small numbers of large radio towers, known as cellular base stations, which meant that all the subscribers in a big city shared one central base station. This was not a recipe for universal mobile phone service.
  • The first handheld mobile phone was demonstrated in 1973, nearly three decades after the introduction of the first mobile phone service. It was nearly three decades after that before half the U.S. population had a mobile phone. Today the technology has advanced so significantly that I can be typing and sending this post from my phone!
  • Whether we need to check the weather forecast, instantly message networks of family, friends and followers on social media, consult a variety of apps to help us with our business, or just entertain ourselves with our favorite games, music or videos, it’s fair to say that we all rely on our smartphones to come to our aid at the swipe of a touchscreen. So, will the future of smart phones be different?  Here’s some predictions:
  1. Consumer demand dictates the speed of change. Future cell phone technology will have to reflect and keep up with an increasingly Internet-dependent world, as well as cope with shifting work trends. As such, faster wireless connectivity will be an absolute must.
  2. Videoconferencing, digital collaboration, and telecommuting have become central to our everyday working life, bringing with them a vital need for reliable connectivity and greater bandwidth. The future of smart phones revolves around being able to easily sync home and office experiences, instantly stream video content and unlock the potential of future smart technologies as the Internet of Things dictates.
  3.  Flexible, stretchable display screens are likely to play a role in the future of cell phone technology. While consumers love larger screens, tablets are bulky, and for the sake of convenience, mobile phones need to fit into pockets. Foldable phones may to some extent fulfil this need.
  4. Mobile phone companies have hinted at a wearable future of smartphones – perhaps wrapped around the wrist, or transformed into a GPS-enabled belt clip, or as a pair of glasses (rumors have been increasingly circulating about the release of the Apple Glass, which may or may not fare better than the Google Glass, which ultimately failed a few years ago). Devices, indeed, could soon be totally reshaped according to individual needs. However, whilst the concept of flexible phones has been demonstrated at trade shows and exhibitions, manufacturers have been slow to bring wearable phones to market
  5. Increased uptake of mobile apps related to banking, retail and general commercial functions suggests that the future for cell phone technology lies in a greater adoption of mobile payment technologies, which effectively transform smartphones into credit card and contactless payment devices.
  6. It can be argued that traditional smartphone design has reached its limit – hence the emergence of foldable phones and expandable screens. The long-term future of cellular and mobile technology may well be wearable, but shorter-term, the future of smart phones will be increasingly intertwined with the Internet of Things, 5G-enabled, and supporting ever-more sophisticated apps to handle more and more of our payments and finances.
  7. All of this mobile technology will find its way into your automobile. Likely touchscreen and handsfree.  It’s gonna be something.

 

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

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!!

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

 

Underwater Adventure

/0 Comments/in , , , , , , , , , , , , /by

Jacques-Yves Cousteau, his sons and now his grandson. Exploring the deep, deep blue sea. Read on to wet your beak (so-to-speak) of exploring where it’s very, very hard to explore. Fascinating!!!!!

This past week I had the opportunity to go down to the beach in my town and take in the sites and sounds. Being in the 80’s, it was filled with swimmers, kids playing in the sand, and sun worshipers.  I’m so lucky to live so close to Lake Erie – a simple run or bike ride and I’m there.  While I was walking the shore, I thought about some of my favorite TV shows as a kid, including underwater documentaries made by Jacques Cousteau.  Born on this day in 1910, he became a world-renowned oceanographer, plus a French naval officer, conservationist (way before it was fashionable), inventor, filmmaker, scientist, photographer and sea explorer on his boat the Calypso.  I was mesmerized by his cool French accent, “undersea world” and seeing all the different creatures.  He made the sea a thing of intrigue and beauty.  I did some digging and found some good info on “Jacque”.  Enjoy, and thanks Wikipedia, You Tube and for the history.

A little tribute song by John Denver to enjoy while you read.

Jacques-Yves Cousteau, AC (/kuːˈstoʊ/) June 11, 1910 – June 25, 1997) was a French naval officer, explorer, conservationist, filmmaker, innovator, scientist, photographer, author and researcher who studied the sea and all forms of life in water. He co-developed the Aqua-Lung, pioneered marine conservation and was a member of the Académie Française.

One of his great quotes: “The sea, the great unifier, is man’s only hope. Now, as never before, the old phrase has a literal meaning: We are all in the same boat.”

Cousteau was born in Saint-André-de-Cubzac, Gironde, France, to Daniel and Élisabeth Cousteau. He had one brother, Pierre-Antoine. Cousteau completed his preparatory studies at the Collège Stanislas in Paris. In 1930, he entered the École navale and graduated as a gunnery officer. However, an automobile accident, which broke both his arms, cut short his career in naval aviation. The accident forced Cousteau to change his plans to become a naval pilot, so he then indulged his passion for the ocean.

In Toulon, where he was serving on the Condorcet, Cousteau carried out his first underwater experiments, thanks to his friend Philippe Tailliez who in 1936 lent him some Fernez underwater goggles, predecessors of modern swimming goggles.

On 12 July 1937 he married Simone Melchior, with whom he had two sons, Jean-Michel (born 1938) and Philippe. His sons took part in the adventures of the Calypso. In 1991, one year after his wife Simone’s death from cancer, he married Francine Triplet. They already had a daughter Diane Cousteau (born 1980) and a son, Pierre-Yves Cousteau (born 1982), born during Cousteau’s marriage to his first wife.

The years of World War II were decisive for the history of diving. After the armistice of 1940, the family of Simone and Jacques-Yves Cousteau took refuge in Megève, where he became a friend of the Ichac family who also lived there. Jacques-Yves Cousteau and Marcel Ichac shared the same desire to reveal to the general public unknown and inaccessible places — for Cousteau the underwater world and for Ichac the high mountains. The two neighbors took the first ex-aequo prize of the Congress of Documentary Film in 1943, for the first French underwater film: Par dix-huit mètres de fond (18 meters deep), made without breathing apparatus the previous year in the Embiez islands in Var, with Philippe Tailliez and Frédéric Dumas, using a depth-pressure-proof camera case developed by mechanical engineer Léon Vèche, an engineer of Arts and Measures at the Naval College.

In 1943, they made the film Épaves (Shipwrecks), in which they used two of the very first Aqua-Lung prototypes. These prototypes were made in Boulogne-Billancourt by the Air Liquide company, following instructions from Cousteau and Émile Gagnan. When making Épaves, Cousteau could not find the necessary blank reels of movie film so he had to buy hundreds of small still camera film reels the same width, intended for a make of child’s camera, and cemented them together to make long reels (talk about a PIA (Pain in the @$#) Job!).

During the 1940s, Cousteau is credited with improving the Aqua-Lung design which gave birth to the open-circuit scuba technology used today. According to his first book, The Silent World: A Story of Undersea Discovery and Adventure (1953), Cousteau started diving with Fernez goggles in 1936, and in 1939 used the self-contained underwater breathing apparatus.  Cousteau was not satisfied with the length of time he could spend underwater with the apparatus so he improved it to extend underwater duration by adding a demand regulator, invented in 1942 by Émile Gagnan. In 1943 Cousteau tried out the first prototype Aqua-Lung which finally made extended underwater exploration possible.

In 1948, between missions of mine clearance, underwater exploration and technological and physiological tests, Cousteau undertook a first campaign in the Mediterranean on board the sloop Élie Monnier.  The small team also undertook the exploration of the Roman wreck of Mahdia (Tunisia) – the first underwater archaeology operation using autonomous diving, opening the way for scientific underwater archaeology. Cousteau and Marcel Ichac brought back from there the Carnets diving film, presented at the Cannes Film Festival 1951.

In 1949, Cousteau left the French Navy and founded the French Oceanographic Campaigns (FOC), and leased a ship called Calypso from Thomas Loel Guinness for a symbolic one franc a year. Cousteau refitted the Calypso as a mobile laboratory for field research and as his principal vessel for diving and filming and underwater archaeological excavations in the Mediterranean.

With the publication of his first book in 1953, The Silent World, he correctly predicted the existence of the echolocation abilities of porpoises. He reported that his research vessel, the Élie Monier, was heading to the Straits of Gibraltar and noticed a group of porpoises following them. Cousteau changed course a few degrees off the optimal course to the center of the strait, and the porpoises followed for a few minutes, then diverged toward mid-channel again, evidence that they knew where the optimal course lay, even if the humans did not. Cousteau concluded that the cetaceans had something like sonar, which was a relatively new feature on submarines.

In the 1960s Cousteau was involved with a set of three projects named Precontinent I, II and III,  to build underwater “villages” aimed at increasing the depth at which people continuously live under water and were an attempt at creating an environment in which men could live and work on the sea floor.

A meeting with American television companies (ABC, Métromédia, NBC) created the series “The Undersea World of Jacques Cousteau”, with the character of the commander in the red bonnet inherited from standard diving dress intended to give the films a “personalized adventure” style. This documentary television series ran for ten years and a second documentary series, The Cousteau Odyssey, ran five more years on public television stations.

In 1975, John Denver released the tribute song “Calypso” on his album Windsong, and on the B-side of his hit song “I’m Sorry”. “Calypso” became a hit on its own and was later considered the new A-side, reaching #2 on the charts.

In 1977, together with Peter Scott, he received the UN International Environment prize.

On 28 June 1979, while the Calypso was on an expedition to Portugal, his second son Philippe, his preferred and designated successor and with whom he had co-produced all his films since 1969, died in a PBY Catalina flying boat crash in the Tagus river near Lisbon. Cousteau was deeply affected. He called his then eldest son, the architect Jean-Michel, to his side, a collaboration lasting for 14 years.

From 1980 to 1981, he was a regular on the animal reality show Those Amazing Animals, along with Burgess Meredith, Priscilla Presley, and Jim Stafford. And in 1985 received the Presidential Medal of Freedom from U.S. President Ronald Reagan.

In 1992, he was invited to Rio de Janeiro, Brazil, for the United Nations’ International Conference on Environment and Development, and then he became a regular consultant for the UN and the World Bank.

Reaching world-wide acclaim, Jacques-Yves Cousteau died of a heart attack on June 25, 1997 two weeks after his 87th birthday. He was buried in the family vault at Saint-André-de-Cubzac, his birthplace. An homage was paid to him by the town by naming the street which runs out to the house of his birth “rue du Commandant Cousteau”, where a commemorative plaque is placed.

Cousteau’s submarine rests near the Oceanographic Museum in Monaco.  His legacy includes more than 120 television documentaries, more than 50 books, sea diving inventions and an environmental protection foundation with 300,000 members. He liked to call himself an “oceanographic technician”, but was, in reality was a sophisticated showman, teacher, and lover of nature as his work permitted many people to explore the resources of the oceans.

His best legacy is the images and memories he gave us of the wonders of the ocean.

 

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

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!!

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

 

Barbecue

/0 Comments/in , , , /by

I’m soooo hungry from working on this. There’s nothing like a good barbecue. Unless it’s a good grilling out. Yes, there is a difference. Read on to find what that difference is. And don’t forget: plenty of napkins and carry your Tide Stick!  :)))

 

This past weekend, after the rain, wind and “felt like it was coming” snowstorm, I had a chance to relax a bit after helping the kids with some DIY projects at their homes.  Like most of us, I stood in the backyard, with my chicken grilling, and beverage of choice in hand, enjoying the wonderful aroma of barbequed chicken.  My results were delicious, although most of my grilling expertise comes from trial and error, not really knowing the inner secrets of great grilled barbeque chicken – marinades, high/low heat, cooking times, temperatures, resting time, etc.  So, I got on the internet and went hunting for some great chicken grilling tips and recipes – and of course, no surprise, there’s a ton of them.  I learned there’s a difference between “grilling” and “barbeque” and I found a fun site, girlsatthegrill.com filled with wonderful info, and also some great recipes, like picnic chicken, South American Chimichurri sauce, alfredo with grilled apples, and more (visit tasteofhome.com)  (man, just thinking about these is getting me hungry!!). Now, one of the best parts will be to see how many of these recipes can be used with other meats especially since one of my good buds doesn’t like chicken! Enjoy, and be sure to email me your favorite tips at skowalski@khtheat.com – and I’ll share with our readers.  Thanks to girlsatthegrill.com, tasteofhome.com, toriavey.com and YouTube for the info.  ENJOY!

The history of grilling begins shortly after the domestication of fire, some 500,000 years ago. The backyard ritual of grilling as we know it, though, is much more recent. Until well into the 1940s, grilling mostly happened at campsites and picnics. After World War II, as the middle class began to move to the suburbs, backyard grilling caught on, becoming all the rage by the 1950s.

A common misconception: grilling and barbecuing are not the same thing. While the terms are often used interchangeably, grilling and barbecuing are two very different cooking methods. Grilling is the most basic form of cooking—it is, quite simply, the method of cooking a food directly over an open flame or high heat source. Barbecue, on the other hand, is a low and slow method of cooking over indirect heat. Because of the long, slow cooking process, barbecued meat soaks up the smoky flavors and spice rubs, rendering the finished product moist and tender. Barbecue is more suited to bigger, tougher cuts of meat that do well with slow, even cooking (think brisket, tri-tip, ribs, and pulled pork). Grilling is reserved for foods that can cook more quickly—hamburgers, steaks, chicken, hot dogs, seafood and vegetables.

It’s impossible to pinpoint exactly where these cooking methods were first used. Anthropologists have never come to a consensus on when our earliest ancestors first learned to “cook” and prepare food. Current estimates place the advent of cooking anywhere between 2 million and 300,000 years ago—a pretty wide range.

Our American appreciation of barbecue has roots in the Caribbean. The word barbecue likely originated with the Caribbean Taino Indians, who would smoke or dry meat over a frame made of green sticks.

From its earliest Caribbean roots, barbecue settled in the state of Virginia, then moved south through North and South Carolina, Georgia, the Appalachians and into Tennessee and Kentucky. From there, barbecue moved westward as Americans began to settle the West. By the early 19th century, barbecue hit Texas (where it obviously made a big impression), then moved all through the Southwest before finally reaching the Pacific coastline. Today, barbecue is popular nationwide, but remains most culturally significant to the states of the South and West.

Barbecue also has strong ties to African American culture. Black communities in the South embraced barbecue as an affordable way to cook and enjoy meat, leading it to become one of several core soul food dishes. When migrating North in the early 1900’s, they brought barbecue with them. By the mid-century, barbecue restaurants run by black cooks and their families had cropped up in cities across the United States.

The direct descendant of that original American barbecue is Eastern Carolina-style pit barbecue, which traditionally starts with the whole hog and, after as many as fourteen hours over coals, culminates in a glorious mess of pulled pork doused with vinegar sauce and eaten on a hamburger bun, with coleslaw on the side.

Early colonial barbecues were often large group events – loud, unruly, and populated with heavy drinkers. (Glad to see we haven’t lost too much of the old-time traditions!)

It wasn’t until the 1890’s that barbecued foods became commercially available. As the popularity of barbecue grew, men who considered themselves to be barbecue experts recognized a market and began charging for their services during holidays and public ceremonies. At first, they cooked the food in temporary tents that could be moved from place to place. These barbecue tents eventually turned into permanent indoor structures, which became the earliest barbecue restaurants. While barbecue was fast becoming a commercial enterprise, backyard barbecues, often referred to as “cookouts,” saw a rise in popularity.

Over the years, regional variations developed, leaving us today with four distinct styles of barbecue.

  • Carolina-style has split into Eastern, Western and South Carolina-style, with variations largely in the sauce: South Carolina uses a mustard sauce; Western Carolina uses a sweeter vinegar-and-tomato sauce.
  • Memphis barbecue is probably what most of us think of when we think of BBQ — pork ribs with a sticky sweet-and-sour tomato-based mopping sauce.
  • Texas, being cattle country, has always opted for beef cooked “cowboy style” usually brisket, dry-rubbed and smoked over mesquite with a tomato-based sauce served on the side, almost as an afterthought.
  • Kansas City lies at the crossroads of BBQ nation. Fittingly, you’ll find a little bit of everything there — beef and pork, ribs and shoulder, etc. What brings it all together is the sauce: sweet-hot, tomato-based KC barbecue sauce is a classic in its own right, and the model for most supermarket BBQ sauces.

In suburban Chicago, George Stephen, a metalworker by trade and a tinkerer by habit, had grown frustrated with the flat, open brazier-style grills common at the time. Once he inherited controlling interest in the Weber Bros. Metal Spinning Co, a company best-known as a maker of harbor buoys, he decided the buoy needed some modification. He cut it along its equator, added a grate, used the top as a lid and cut vents for controlling temperature. The Weber grill was born, and backyard cooking has never been the same.

For those who like to “grill”, (no sauces) this comes from girlsatthegrill website – The Grilling Trilogy – The story of the holy trilogy of grilling (or Grilling Trilogy™ for short) is a simple one. Years ago, they developed this technique to use in grill trainings for chefs and food writers, teaching the techniques of grilling without the flourishes (of other flavors). Just oil, salt and pepper.

Oil is truly essential, and you don’t need to use very much. Coat all the outside surfaces with a thin layer of olive or vegetable oil. They prefer olive oil for everything, but you can use any kind of oil except butter because it burns easily. And remember, grilling is intrinsically low-fat and healthy because you aren’t frying or sautéing in oil or butter. If you don’t oil the food, it will dry out and become tasteless.

Likewise, salt is very important. It is a natural mineral, and used in moderation, and is the most important ingredient (besides the food itself) for great taste. There are a few things to keep in mind when cooking with salt. Season food with salt just before it goes on the grill, otherwise it will draw the juices to the surface of the meat. We want the juices to stay inside the meat so it is tender and juicy when we serve it. Start with a little and add to taste, as there is a fine line between just right and too much—it’s much easier to add than take away.

Notes on Salt: Use Kosher or sea salt for the grilling trilogy and everyday cooking. Splurge and buy Fleur de Sel (flower of salt—hand-raked once a year in France) for your table. The natural shape of the Fleur de sel salt crystals add a mild distinctive flavor and texture to salads, meat and vegetable dishes. But don’t stop there, try the Pink salt from Hawaii, Black salt from India, Grey salt from Brittany and any other salt you can find.

And last, but not least, pepper. Pepper is best freshly ground from a pepper mill or spice grinder every time you use it. The flavor that we get from pepper is propelled by the oils in the peppercorns, these oils dry up very quickly which is why already ground pepper has much less taste than freshly ground pepper.

Pepper Tip: Before putting the peppercorns in your pepper mill, put them in a dry sauté pan, stir occasionally and heat gently just until a wisp of smoke is present and you can smell the pepper. Remove and let cool before grinding. This is how you roast a spice to bring out the maximum flavor in the spice. You can do this with all whole spices before grinding them and they will all taste fresher and deeper in flavor. This is the same basic idea behind coffee roasting, and it’s up to you to decide how dark you like your spices—or coffee for that matter.

Have fun, experiment, and when you find something delicious, be sure to send it to us at KHT.

 

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

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!!

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

 

Get Out and Jungle

/0 Comments/in , , /by

Lions and Tigers and Bears, Oh My!!  The zoo certainly is one of the most fun places to go. Read on to see why. Then go see for yourself!!!  

 

The weather here in NE Ohio has been absolutely amazing this past week.  Sunny skies, flowers in bloom, fresh air – all good for our post Covid activities. I started to think about all the cool places to go, and of course topping my list was our Cleveland Metroparks Zoo.  It’s a nationally renowned zoo, in an amazing setting – so fun to go strolling and visiting the animals. Jackie and I have visited on numerous occasions with our girls over the years, we are now looking forward to taking our grandchildren!  I looked on Wikipedia, and found a whole bunch of cool information on the history and development over the years (it’s kind of long, but great trivia).  For those who live nearby, be sure to visit, and for my out-of-town friends, it’s worth the trip (and also good for you to go to the zoo in your cities). Fun additional tidbit, this incredible zoo is free to residents of Cuyahoga County on Monday’s!  Enjoy, and be sure to talk to the animals I certainly have!

Fun Music Link while reading.

The Cleveland Metroparks Zoo is a 183-acre zoo in Cleveland, Ohio. The Zoo is divided into several areas: Australian Adventure; African Savanna; Northern Wilderness Trek, The Primate, Cat & Aquatics Building, Waterfowl Lake, The RainForest, and the newly added Asian Highlands. Cleveland Metroparks Zoo has one of the largest collections of primates in North America, The Zoo is a part of the Cleveland Metroparks system.

The Zoo, originally named the Cleveland Zoological Park, first opened in 1882 at Wade Park where the Cleveland Museum of Art now stands, after Jeptha H. Wade donated 73-acres of land and 14 American deer to the City of Cleveland.  During its early years, the Zoo only held animals of local origin.

In 1907, the city of Cleveland moved the Zoo to its current location in Old Brooklyn, and the Zoo acquired its first elephant.  Today the Zoo’s official website states that it currently has 3,000 animal residents representing more than 600 different species.

Aside from walking, Zoo patrons may opt to ride the two “ZooTram” lines which shuttle visitors between the Welcome Plaza (near African Elephant Crossing) and the Primate, Cat & Aquatics Building; and between the Welcome Plaza (near the food court) and the Northern Trek.

The RainForest, opened in 1992, is one of the most popular exhibits at the Cleveland Metroparks Zoo. It is contained in a large, two-story building with over 2 acres of floor space, making it one of the largest indoor tropical environments in the world. The RainForest boasts more than 10,000 plants and over 600 animals from the tropical regions of Asia, Africa, and the Americas. The opening of the RainForest also introduced the Metroparks Zoo’s first permanent reptile collection since the flooding in 1959.

Cleveland Metroparks Zoo’s newer exhibit, African Elephant Crossing, opened on May 5, 2011. Spread over five acres of lightly wooded grasslands, African Elephant Crossing features two large yards for roaming, ponds for swimming, expanded sleeping quarters and a heated outdoor range. The naturalistic habitat is capable of housing up to 10 elephants at a time, including at least one bull and eventually calves. African Elephant Crossing is also home to meerkats, naked mole rats, an African rock python and a spectacular collection of colorful birds.

Willy, the first adult male elephant in Cleveland since 1962, has one tusk and is also the largest animal ever on exhibit at Cleveland Metroparks Zoo at 11-feet tall at the shoulder and 13,000 pounds.

The major animal of the Rainforest is the Bornean orangutan, of which the zoo has four: male Tiram and females Kera Wak, Kayla, and Merah. Merah is the most recent Orangutan baby at the zoo, born in 2014 to Tiram and Kera Wak.

Animals contained in the RainForest include: Straw colored fruit bats, Rodrigues flying foxes, giant anteaters, capybaras, scarlet ibis, prehensile-tailed porcupines, White faced whistling ducks, two-toed sloths, Asian water monitors, Ocelots, Clouded leopards, Ringed teals, green and black poison arrow frogs, macaws, Mouse deer, a reticulated python, green vine snakes, Roseate spoonbills, batagur turtles, Asian small-clawed otters, François’ langurs, extremely rare fishing cats, and several gharials as well as invertebrates, amphibians, turtles, and a Dwarf crocodile.

As part of Cleveland Metroparks Zoo’s focus on conservation, the Zoo constructed the Steffee Center for Zoological Medicine in September 2004. The center hosts medical, laboratory and surgical suites, in addition to a ward and quarantine area. Its veterinary hospital is equipped with the first CT scanner for use in a zoo hospital.

In 2011, the Zoo opened its new elephant exhibit, African Elephant Crossing. At a total cost of $25 million, the state of the art habitat quadrupled the elephants’ living space, allowing the zoo to increase its number of African elephants from three, to a herd of eight to ten. The exhibit features two large ranges—the Savanna and the Mopani—spread out over several acres. The ranges include deep ponds so that the elephants can swim, as well as expanded sleeping quarters. Periodically throughout the day, the elephants are shepherded across the pathway between the ranges, allowing visitors an up-close view of the animals. In addition to expanding the number of African elephants, the African Elephant Crossing exhibit introduced meerkats, naked mole rats, an African rock python and several species of birds.

The African Savanna area is located near the park entrance. Visitors can observe African lions, flamingos, giraffes, zebras, bontebok, a variety of African birds, black rhinos, Slender horned gazelles, and colobus monkeys. the African elephant crossing contains elephants and meerkats. In 2018, a baby rhino, named Lulu, was born to parents Forrest and Kibbibi.  On August 20 of the same year, another baby rhino, named Nia, was born to parents Forrest and Inge.
The Australian Adventure area is an 8-acre (3.2 ha) exhibit designed to resemble the Australian outback. It is home to wallaroos, kangaroos, Emu and wallabies that roam freely throughout Wallaby Walkabout.

Located in Koala Junction, Gum Leaf Hideout is home to the zoo’s collection of bettongs, koalas, Matschie’s tree-kangaroos, and short-beaked echidnas.

Modeled after a traditional 19th-century sheep station, the Reinberger Homestead offers Zoo visitors a look into Australian home life. The area contains animatronics of a koala and Kookaburra, who speak about the culture.

Designed to replicate the Australian outback, Wallaby Walkabout features winding paths that visitors share with kangaroos, wallabies, and wallaroos during the months of April through October.  The landscape includes vegetation intended to be consumed by the animals. Families can also take a train ride through the exhibit.

The artificial, 55 foot tall Baobab known as the Yagga Tree is the star of Australian Adventure. It contains exhibits for a prehensile-tailed skink, a cane toad, and a sugar glider, as well as another animatronic, this time a crocodile named Wooly Bill.

The Wilderness Trek area is home to cold climate animals such as Siberian tigers, grizzly bears, Tufted deer, Reindeer, the endangered Persian onager, and Red crowned cranes which remain active outdoors year-round. The California sea lion/harbor seal exhibits feature large pools for visitors to observe the animals at play. The Metroparks Zoo also contains one of the largest collections of bear species in North America, including grizzly bears, Andean bears, Malayan sun bears, North American black bears, and sloth bears.  On January 14, 2019 a female sloth bear named Shive gave birth to a female cub named Shala. Shala was the first sloth bear cub born at the zoo in 30 years

Wolf Wilderness gives visitors a comprehensive look into the environment and wildlife of a northern temperate forest. Wolf Wilderness is one of the principal North American habitats at the Cleveland Metroparks Zoo. The exhibit consists of the Wolf Lodge, a large woodland enclosure for the wolves, a 65,000-gallon pond, and panoramic viewing rooms.

The first exhibit room is dedicated to the six Mexican gray wolves contained in a vast, wooded area directly behind the Wolf Lodge. Zoo patrons can observe the wolves through a large viewing room with floor-to-ceiling windows, which look out into the habitat. Although visitors can also view the wolves from this room, the principal exhibits are the Canadian beaver habitat, the 65,000-US-gallon (250,000 l; 54,000 imp gal) freshwater pond, and the Zoo’s collection of bald eagles.[32] The Canadian beaver habitat features an artificial beaver dam with cross-sectional windows that grant visitors a chance to view the beavers’ nest within.

Asian Highlands opened June 12, 2018. This exhibit features expanded habitats for snow leopards, Amur leopards, and red pandas, and also includes takins on April 22, 2018 three snow leopard cubs were born.

Opened originally as the Primate & Cat Building in 1975, the Primate, Cat & Aquatics Building houses one of the largest collections of primate species in North America,[38] including western lowland gorillas, New World monkeys, aye-ayes, and several species of lemur. However, the building does not house the Zoo’s entire primate population; numerous primate species can also be found in the Rain Forest.

In 1985, the Cleveland Aquarium permanently closed and donated its collection of exotic fishes and invertebrates to the Metroparks Zoo.  A section of the Primate & Cat building was renovated to accommodate the new Aquatics section, which currently features 35 salt- and freshwater exhibits include piranhas, a giant Pacific octopus, electric eels, fish and hundreds of living coral.

The zoo’s slowest resident, the Aldabra giant tortoise, can be found in the enclosure directly across from its fastest resident, the cheetah. Several of the tortoises are over one-hundred years old.

The marshy shallows of Waterfowl Lake are home to Chilean flamingos, Black swan, and Canvasback ducks, trumpeter swans. During the summer months, Müller’s gibbons and lemurs populate the lake’s islands, and use ropes suspended above the water to navigate between them. Visitors can observe predatory birds such as Andean condors and Steller’s sea eagles in-flight within towering, outdoor flight cages on the lake’s eastern shore. The nearby Public Greenhouse contains hundreds of tropical plant species in addition to a seasonal butterfly exhibit.  Waterfowl Lake is also the site of Wade Hall, one of the oldest zoo buildings in North America. Today, the hall serves as a Victorian ice cream parlor for Pierre’s Ice Cream Company.

The Cleveland Metroparks Zoo is one of five city zoos in Ohio. The ‘Buckeye State’ has been referred to as a “Zoo State”, as only California rivals Ohio in the sheer number of options zoogoers have for visiting reputable zoos.

A 2014 “Top Ten” ranking of the nation’s zoos by USA Today (based on data provided by the Association of Zoos and Aquariums) recognized the Cleveland Metroparks Zoo for being nominated for the USA Today award. Three other Ohio zoos were nominated and won awards for the ‘Best US Zoo’ contest: the Columbus Zoo and Aquarium, the Cincinnati Zoo and Botanical Garden and the Toledo Zoo.

Arguably the most famous animal resident in the Cleveland Metropark Zoo’s history, Timmy attained greater fame as a very prolific sire at the Bronx Zoo. Although, he was known as the “dud stud” at the Cleveland zoo, he proved to be quite virile after he arrived at the Bronx Zoo on loan. Timmy was managed indoors in human care for 25 years before being sent on breeding loan to the Wildlife Conservation Society’s main campus and headquarters at the Bronx Zoo.

The move was highly controversial. The consideration of separating Timmy from his companion Kate, was met with much protest by animal rights activists and was the subject of a federal court case.

However, Timmy went on to sire more than 13 offspring in New York, many of whom were conceived in the Bronx Zoo’s state-of-the-art Congo Gorilla Forest exhibit, which opened after his arrival in New York City.

Cleveland Metroparks Zoo’s annual fall event, “Boo at the Zoo”, takes place in October. Visitors can observe the various cold weather animals that still roam outside, and are encouraged to wear costumes to the park.[50] The Boo at the Zoo event is a safe Halloween option that offers animal shows, live performances, and other fall-related activities.

In Spring 2015, the Cleveland Metroparks Zoo opened a new reception event center, Stillwater Place. Offering scenic views of nearby Waterfowl Lake and a capacity of up to 300 guests, Stillwater Place is open year-round and caters to many occasions, such as weddings, birthdays, reunions and more.

 

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

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!!

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

 

Bierernst & Ninkasi

/0 Comments/in , , , /by

 

I had a dream the other night after finishing this week’s blog post. I combined my love of beer with my love for my logo. I know, crazy right? Anyhow, any bar, restaurant, or back yard party I went to, people were drinking my beer… And loving it!!!!!  So I had some mockups made of the bottle label from my dream and put them on a brown bottle and a green bottle. (I like the brown bottle.) Then I thought I’d have different colored bottle caps for the different types of beers: Ales, Stout, Wheat, Lager, Porter, etc.  And in my dream I had 14 beer & brats trucks to go to local fairs and other events!!  Ha!!!  Not only that, I had a fleet of tankers that look like beer cans transporting my beers all over the country. Cool, huh.  Then there’s my beer taster, Dingo. Nothing goes out the door unless Dingo says so. (Dingo also protects the beer recipes.) Whacky dream, right? But so much fun. What do you think of the beer’s name in my dream: “Kowalski’s World Famous Brewskis”? Should I make this a beer brand?? Let me know. I’m tempted…really tempted. And now I’m really thirsty. And really hungry.  :)))

A little song to get you in the mood to read on.

Now that I have “both my shots”, I thought it would finally be fun to get out a bit and reconnect with some of my good friends.  (I hope this is something you all are doing as well).  After many text message exchanges, we decided to get our “boy’s” group (Actually, we call it our “playgroup”!) together. You are never too old to have a great playgroup! We decided to get in an early season round of golf.  Challenged by the NE Ohio weather, we caught a brisk, bright sunny day and enjoyed “knocking” the ball around (some good pars, bogies, doubles and yes, some not so good “snowmen”) Talk about a PIA (pain in the @%$) Job! All told, I have to admit – it was a blast.  Not having the opportunity to visit together for almost a year, we wrapped up our round and met in the clubhouse afterwards to share some good laughs about our “flog” while catching up on family, kids, grandkids, work, “jabs” and more.  For those of you who understand golf, our “19th hole” of course included having a snack or two (or three) and a fresh, cool draft beverage.  Our attentive waitress passed around a menu filled with dozens of beer choices – light, dark, lagers, stouts, ales, porters, IPA’s – oh my!  Perhaps it was the setting, or the fun of seeing friends, but I must admit, my selection was immediately refreshing and delicious. It got me to thinking about why we still have beer as a beverage option and how popular this truly ancient beverage still is today.  I went exploring online and found some cool info on the history and early regulations of beer.  With so much history to write about, I picked some of my favorite nuggets to share, with lots of links to help you dig deeper.  Thanks to Wikipedia, NPR & heinonline.com. Enjoy, and next time on the links, be sure to finish up with a “cold one” and think of your buds at KHT.

  • Beer is one of the oldest drinks humans have produced. The first chemically confirmed barley beer dates back to the 5th millennium BC in Iran and was recorded in the written history of ancient Egypt and Mesopotamia before spreading throughout the world. Ancient Chinese artifacts suggest that beer was brewed with grapes, honey, hawthorns, and rice and produced as far back as 7,000 BC. (wonder if they played golf too??).
  • In Mesopotamia, the oldest evidence of beer is believed to be a 6,000-year-old Sumerian tablet depicting people consuming a drink through reed straws from a communal bowl. A 3,900-year-old Sumerian poem honoring Ninkasi, the patron goddess of brewing (of course there is a beer goddess!), contains the oldest surviving beer recipe, describing the production of beer from bread made from barley.
  • Beer became vital to all the grain-growing civilizations of Eurasian and North African antiquity, including Egypt—so much so that in 1868 James Death put forward a theory in The Beer of the Bible that the manna from heaven that God gave the Israelites was a bread-based, porridge-like beer called wusa. These beers were often thick, more of a gruel than a drink, and drinking straws were used by the Sumerians to avoid the bitter solids left over from fermentation.
  • Though beer was drunk in Ancient Rome, it was replaced in popularity by wine. Tacitus wrote disparagingly of the beer brewed by the Germanic peoples of his day. Their name for beer was brutos, or brytos. The Romans called their brew cerevisia, from the Celtic word for it.
  • It was discovered early that reusing the same container for fermenting the mash would produce more reliable results, so brewers on the move carried their tubs with them.
  • Beer was part of the daily diet of Egyptian pharaohs, made from baked barley bread, and was also used in religious practices. During the building of the Great Pyramids in Giza, Egypt, each worker got a daily ration of four to five liters of beer, which served as both nutrition and refreshment that was crucial to the pyramids’ construction. (Beer as nutrition – wonder if Jackie will buy that one??)
  • In 450BCE, Greek writer Sophocles discussed the concept of moderation when it came to consuming beer in Greek culture, and believed that the best diet for Greeks consisted of bread, meats, various types of vegetables, and beer (obvious these guys were golfers too!).
  • The use of hops in beer was written of in 822 by the Carolingian Abbot Adalard of Corbie. Flavoring beer with hops was known at least since the 9th century.  Hopped beer was perfected in the medieval towns of Bohemia by the 13th century. German towns pioneered a new scale of operation with standardized barrel sizes that allowed for large-scale export.
  • The use of hops spread to the Netherlands and then to England. In 15th century England, an unhopped beer would have been known as an ale, while the use of hops would make it a beer. Hopped beer was imported to England from the Netherlands as early as 1400 in Winchester, and hops were being planted on the island by 1428.
  • On this day, April 23,1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot (purity law), perhaps the oldest food regulation still in use through the 20th century. The Gebot ordered that the ingredients of beer be restricted to water, barley, and hops.
  • Yeast was added to the list after Louis Pasteur‘s discovery in 1857. To this day, the Gebot is considered a mark of purity in beers, although this is controversial.
  • Recently excavated tombs indicate that the Chinese brewed alcoholic drinks from both malted grain and grain converted by mold from prehistoric times, (the resulting molded rice being (called Jiǔ qū in Chinese and Koji in Japanese)
  • Some Pacific island cultures ferment starch that has been converted to fermentable sugars by human saliva, similar to the chicha of South America. This practice is also used by many other tribes around the world, who either chew the grain and then spit it into the fermentation vessel or spit into a fermentation vessel containing cooked grain, which is then sealed up for the fermentation. Enzymes in the spittle convert the starch into fermentable sugars, which are fermented by wild yeast. Whether or not the resulting product can be called beer is sometimes disputed, but I’m guessing my foursome would pass on my “spittle” beer!
  • Asia’s first brewery was incorporated in 1855 (although it was established earlier) by Edward Dyer at Kasauli in the Himalayan Mountains in India under the name Dyer Breweries. The company still exists and is known as Mohan Meakin, today comprising a large group of companies across many industries.
  • The hydrometer transformed how beer was brewed. Before its introduction beers were brewed from a single malt: brown beers from brown malt, amber beers from amber malt, pale beers from pale malt. Using the hydrometer, brewers could calculate the yield from different malts. They observed that pale malt, though more expensive, yielded far more fermentable material than cheaper malts.
  • The invention of the drum roaster in 1817 by Daniel Wheeler allowed for the creation of very dark, roasted malts, contributing to the flavor of porters and stouts. Its development was prompted by a British law of 1816 forbidding the use of any ingredients other than malt and hops. Porter brewers, employing a predominantly pale malt grist, urgently needed a legal colourant. Wheeler’s patent malt was the solution.
  • In 1912, the use of brown bottles began to be used by Joseph Schlitz Brewing Company of Milwaukee, Wisconsin in the U.S. This innovation has since been accepted worldwide and prevents harmful rays from destroying the quality and stability of beer.
  • Modern breweries now brew many types of beer, ranging from ancient styles such as the spontaneously-fermented lambics of Belgium; the lagers, dark beers, wheat beers and more of Germany; the UK’s stouts, milds, pale ales, bitters, golden ale and new modern American creations such as chili beer, cream ale, and double India pale ales.
  • Today, the brewing industry is a huge global business, consisting of several multinational companies, and many thousands of smaller producers ranging from brewpubs to regional breweries. Advances in refrigeration, international and transcontinental shipping, marketing and commerce have resulted in an international marketplace, where the consumer has literally hundreds of choices between various styles of local, regional, national and foreign beers.
  • From my personal research, beer goes good with pretzels, chips, dip, crackers, pizza, wings, hot dogs, burgers, steak, spaghetti, cheese dip, nachos …. You?

Beer Mythology includes:

  • The Finnish epic Kalevala, collected in written form in the 19th century but based on oral traditions many centuries old, devotes more lines to the origin of beer and brewing than it does to the origin of mankind.
  • The mythical Flemish king Gambrinus (from Jan Primus (John I)), is sometimes credited with the invention of beer.
  • According to Czech legend, deity Radegast, god of hospitality, invented beer.
  • Ninkasi was the patron goddess of brewing in ancient Sumer.
  • The immense blood-lust of the fierce lioness Egyptian goddess Sekhmet was only sated after she was tricked into consuming an extremely large amount of red-colored beer (believing it to be blood): she became so drunk that she gave up slaughter altogether and became docile.
  • In Norse mythology the sea god Ægir, his wife Rán, and their nine daughters, brewed ale (or mead) for the gods. In the Lokasenna, it is told that Ægir would host a party where all the gods would drink the beer he brewed for them. He made this in a giant kettle that Thor had brought. The cups in Ægir’s hall were always full, magically refilling themselves when emptied. Ægir had two servants in his hall to assist him; Eldir [Fire-Kindler] and Fimafeng [Handy].
  • Recent Irish Mythology attributes the invention of beer to fabled Irishman Charlie Mops.

 

How does he do it???????

 

 

 

 

 

 

 

 

 

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

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!!

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

A Waaaaaaay Back

/0 Comments/in , , /by

I looove Baseball!!!!!  I love my logo, too.  :))))  Start counting contest friends.  So, I happened to find that photo, second from bottom. A guy’s son did this for school. (I think) He wanted to show the different insides of a softball, tee ball, Little League and Major League baseballs. Pretty cool, huh.  Lastly, I had this prototype made for the Kowalski team hat. Let me know what you think.  Happy reading!!

Isn’t it interesting how some everyday items have a “secret recipe” behind them – the colonel’s chicken, sauce for a Big Mac, Doubletree’s cookies, Heinz ketchup, Coca Cola, Bush’s Baked Beans, Hersey chocolate bar – I could go on, but getting very hungry.  One item that caught my attention recently is the Professional Baseball made by Rawlings Sporting Goods.  I came across this article in the Wall Street Journal, and just had to share.  I can remember as a kid cutting open a baseball, and unwinding it (golf balls too), and was amazed at the amount of string used – it just keeps going and going. According to Rawlings, it takes them about 10 days to make a major-league ball—but just don’t ask too many questions about the wool at its core.  Here’s some cool info, nice video courtesy of YouTube, and some fun facts.  Enjoy – and with baseball back in full swing (get it?) next time you are at the ballpark, you’ll have a better idea of what’s behind those long balls flying out of the stadium.  GO TRIBE!!
Cool video on how balls are made
Little baseball music to get in the mood

  • About 1.2 million major-league baseballs are made by Rawlings Sporting Goods that can pass inspection to achieve “pro” grade each year.  But a lot about the official ball is kept secret.  The exact color of red used for the laces? Proprietary. The kind of wool that encases the cork-and-rubber center? Confidential. The number of balls that fail to meet quality-control standards?  Don’t ask. (But if you must know, a committee appointed to study whether juiced balls led to the recent surge in home runs reported that only 55% pass inspection).
  • Here’s what Rawlings, the maker of the official balls since 1977, was willing to reveal about its product ahead of next Thursday’s Opening Day, when as many as 5,400 balls will be rubbed up for use by Major League Baseball’s 30 teams.
  • A baseball’s center is a multilayered formulation of cork and rubber that measures 1.37 inches in diameter—a little smaller than a golf ball.
  • The pill, as it’s known, is coated in a tacky adhesive and wound in three layers of wool, including one four-ply and two three-ply yarns. A fourth, and final, winding is done with a thin poly-cotton for a smooth finish to help the ball’s leather cover adhere to the fiber.
  • The factory in Costa Rica where all major-league balls are made isn’t open to the public, but Mike Thompson, Rawlings’s chief marketing officer, described portions of the operation.
  • The ball windings, he said, are done with proprietary machines Rawlings has devised over the years. After the pill is wrapped with each length of fiber, its circumference and weight are measured to ensure it falls within specifications.
  • According to MLB rules, a finished ball, including its leather cover, shall weigh not less than 5 ounces nor more than 5¼ ounces and measure not less than 9 inches nor more than 9¼ inches in circumference.
  • After the pills are fully wound with yarn and string, they’re ready for leather.
  • These days, the balls are clad in American cowhide, rather than the horsehide of the past. The leather is supplied by Tennessee Tanning Co., a Rawlings subsidiary located in Tullahoma, Tenn.
  •  Top-grain leather, the second-highest quality behind full-grain, is used to avoid blemishes and wrinkling, but not all of the hide is suitable.  “Belly leather stretches too much,” Mr. Thompson said. “The strongest is from the back area.”
  • The cover is made of two pieces of leather shaped like figure eights that fit together to make a sphere. Each panel is punched out with a hydraulic press fitted with a die that also perforates the perimeter with 108 holes to accommodate the ball’s laces.  The figure eights are weighed and cut into thin layers to meet thickness and weight requirements.
  • A single cowhide yields about 250 figure eights – meaning the hides of roughly 9,600 head of cattle are used each year to make MLB baseballs.
  • Before the final layer is attached, they’re moistened for a minimum of 20 minutes to make the leather more pliable.  The pills are tumbled in a container to lightly coat them with a tacky adhesive to hold the softened leather in place.
  • To hold the covers in place, the balls are then clamped into sewing vises in a large room where 300 to 400 workers, depending on the production schedule, hand-stitch the covers into place. The workers sew the leather panels together using pairs of 4-inch-long needles, each threaded with 110 inches of red lacing.
  • The operators sew with both hands at the same time, pulling thread through the holes and extending their arms up in the air. It’s a concert of arms.  It takes about 15 minutes to stitch each ball.
  • Afterward, the workers use a pick-like tool to align the stitches into the familiar formation of “vees,” and a final turn in a rolling machine ensures the seams are consistent.
  • The finished balls are then stamped with the MLB emblem, the commissioner’s signature and the Rawlings logo.  Start to finish, it takes about 10 days to make one ball.
  • On average, teams use seven dozen to 10 dozen balls a game, not including those used for batting or fielding practice.
  • A committee commissioned by MLB in 2020 studied the spike in home runs and concluded that small differences in the hand-sewn seams combined with the current style of hitting, which emphasizes launch angles to help lift hard-hit balls out of the park, were responsible for the rash of dingers.  To offset this trend, Rawlings confirmed it has loosened the tension of the first layer of wool wound around the pill to reduce its bounciness and shave a foot or two off the distance a long ball can travel.  While the adjustment could reduce the number of homers, so far in spring training, not much luck.

Special thanks to Jo Craven McGinty at the Wall Street Journal for the insights.

 Indians Baseball 1960’s

Wahoo Cleveland 2007

 

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

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!!

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