True ice cream

Ice cream recipes first appear in 18th century England and America. A recipe for ice cream was published in Mrs. Mary Eales's Receipts in London 1718.

To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.

The earliest reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877. 1744 in Pennsylvania Mag. Hist. & Biogr. (1877) I. 126 Among the rarities..was some fine ice cream, which, with the strawberries and milk, eat most deliciously.

The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream. OED gives her recipe: H. GLASSE Art of Cookery (ed. 4) 333 (heading) To make Ice Cream..set it [sc. the cream] into the larger Bason. Fill it with Ice, and a Handful of Salt.

1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavoured ices and ice cream.

Ice cream was introduced to the United States by Quaker colonists who brought their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. First Lady Dolley Madison is also closely associated with the early history of ice cream in the United States. One respected history of ice cream states that, as the wife of U.S. President James Madison, she served ice cream at her husband's Inaugural Ball in 1813.

Around 1832, Augustus Jackson, an African American confectioner, not only created multiple ice cream recipes, but he also invented a superior technique to manufacture ice cream.

In 1843, Nancy Johnson of Philadelphia was issued the first U.S. patent for a small-scale handcranked ice cream freezer. The invention of the ice cream soda gave Americans a new treat, adding to ice cream's popularity. This cold treat was probably invented by Robert Green in 1874, although there is no conclusive evidence to prove his claim.

Ice cream sundaes with fruit, nuts, and a wafer

The ice cream sundae originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to back up any of their stories. Some sources say that the sundae was invented to circumvent blue laws, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, New York; Two Rivers, Wisconsin; Ithaca, New York; and Evanston, Illinois. Both the ice cream cone and banana split became popular in the early 20th century. Several food vendors claimed to have invented the ice cream cone at the 1904 World's Fair in St. Louis, MO. However, Europeans were eating cones long before 1904.

In the UK, ice cream remained an expensive and rare treat, until large quantities of ice began to be imported from Norway and the US in the mid Victorian era. A Swiss-Italian businessman, Carlo Gatti, opened the first ice cream stall outside Charing Cross station in 1851, selling scoops of ice cream in shells for one penny.

Source: www.wikipedia.com

See also: sate, seafood

Dondurma

Dondurma (Turkish, literally "freezing") is the name given to ice cream in Turkey. Dondurma typically includes the ingredients milk, sugar, salep, and mastic, and may originate from the Turkish region of Kahramanmaraş.

Two qualities distinguish Turkish ice cream: texture and resistance to melting. Inclusion of the thickening agents salep, a flour made from the root of the Early Purple Orchid, and mastic, a resin, impart chewiness.

The Kahramanmaraş region is known for maraş dondurması, a variety which contains distinctly more salep than usual; tough and sticky, it is sometimes eaten with a knife and fork.

Consumption and culture

Dondurma is commonly sold from both street vendor's carts and store fronts where the mixture is churned regularly with long-handled paddles to keep it workable.

As of 2010, the average rate of consumption in Turkey was 2.8 liters of ice cream per person per year (compare to the USA at 18.3 liters per person in 2007, and world consumption leader New Zealand at 22-23 liters in 2006).

Some Turks adhere to a belief that cold foods, such as ice cream, will cause illnesses - such as sore throats and the common cold; it is held that consumption of warm liquid while consuming ice cream will counteract these effects.

The popularity of salepi dondurma has caused a decline of wild orchids in the region and led to a ban on exports of salep. Some translate salepi dondurma as "fox testicle ice cream"; however, the Turkish name comes directly from the Arabic name, saḥlab‎ ('orchid'), the two-lobed root of which resembles testicles.

Source: www.wikipedia.com

See also: sate, seafood

Candy Expo

Candy. Dengar kata ini malah ingat film kartun Candy-candy dengan tokoh ceria meskipun nasibnya tak jauh dari cerita sedih. Samakah candy sebagai tokoh cerita dan candy yang bisa diemut? Tentu saja jauh berbeda, meskipun rasanya sama-sama manis untuk disimak. Jenis permen beragam, mulai dari ragam rasa, bentuk dan bahan pembuatnya. Siapa yang tidak tahu apa itu permen? Mulai dari anak-anak hingga orang dewasa semua mengenal permen. Bisa dikatakan, semua orang tumbuh bersama permen. Kerapkali permen menjadi reward untuk sebuah prestasi gemilang anak-anak. Serta penghilang stres atau rasa mual bagi orang dewasa. Sadar akan pentingnya benda kecil manis ini dalam kehidupan, diadakanlah Candy Expo. (Ratih)

Candy Expo pada tanggal 7- 17 Agustus 2010 di depan Mitra 10 Gading Serpong searah ke Universitas Multimedia Nusantara, di sebelah pasar Modern Paramount Serpong dari pukul 09.00- 21.00 WIB ini akan menghadirkan beragam tampilan permen menarik serta games-games seru untuk diikuti.

Pameran pertama di Indonesia produk candy, chocolate, ice cream, cake, bakery,snack, donuts.

Pameran akan diikuti lebih dari 200 stand dan tiket hanya disediakan untuk 100.000 pengunjung. Harga tiket Rp 25.000,- bisa didapatkan di seluruh Toko Buku Gramedia sejabodetabek dan di pasar modern paramount. Harga tiket khusus mahasiswa dan pelajar hanya Rp 10.000,- dan hanya bisa dibeli di lokasi pameran.

Perusahaan yang terdaftar : School of Chocolate (TULIP), Silverqueen, Yupi Jelly, Mayora, Walls, Campina, Du Fountain Choco, Chocololy.

Di pameran akan dihadirkan air terjun coklat setinggi 6 meter, taman yang terbuat dari jelly dan lolipop, serta miniatur coklat batang, yang akan dimasukkan ke rekor MURI. Banyak games yang akan diselenggarakan seperti mandi permen, all u can eat coklat, sumpit permen, mengemut lolipop tercepat, dan lainnya.

So, don't miss it! (Sumber: www.goorme.com)

See also: tamani, marzano

Ice cream in US

United States

In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style"ice cream. Ice creams made with eggs, usually in the form of frozen custards, are sometimes called "French" ice creams or traditional ice cream.

American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to prevent consumer fraud by replacing ingredients with air), and to contain less than 1.4% egg yolk solids. Federal government regulations pertaining to the process of making ice cream, allowable ingredients, and standards, may be found in Part 135 of Title 21 of the Code of Federal Regulations.

Ice cream is an extremely popular dessert in the United States. Americans consume about 15 quarts (more than 13 liters) of ice cream per person per year — the most in the world. As a foodstuff it is deeply ingrained into the American psyche and has been available in America since its founding in 1776: there are records of Thomas Jefferson serving it as a then-expensive treat to guests at his home in Monticello. In American supermarkets it is not uncommon for ice cream and related products to take up a wall full of freezers.

Although chocolate, vanilla, and strawberry are the traditional favorite flavors of ice cream, and once enjoyed roughly equal popularity, vanilla has grown to be far and away the most popular, most likely because of its use as a topping for fruit based pies and its use as the key ingredient for milkshakes. According to the International Ice Cream Association (1994), supermarket sales of ice cream break down as follows: vanilla, 28%; fruit flavours, 15%; nut flavours, 13.5%; candy mix-in flavours, 12.5%; chocolate, 8%; cake and cookie flavours, 7.5%; Neapolitan, 7%; and coffee/mocha, 3%. Other flavours combine for 5.5%. Sales in ice cream parlors are more variable, as new flavours come and go, but about three times as many people call vanilla their favorite than chocolate, the runner-up.

Source: www.wikipedia.com

See also: cake, Tamani

Our Cafe

A café or coffee shop is an informal restaurant with full-service tables and counters and broad menu offerings over extended periods of the day. In hotels, the coffee shop is a more popular-priced alternative to the formal dining room. Coffee shops often encourage families and provide special menus for children. To establish a family-friendly atmosphere, in many localities they do not serve wine and beer.

Notes

The most common English spelling, café, is the French spelling, and was adopted by English-speaking countries in the late 19th century. As English generally makes little use of diacritical marks, anglicisation includes a tendency to omit them, especially in less pretentious contexts. Thus the spelling cafe has thus become very common in English-language usage throughout the world, especially for the less pretentious, ie "greasy spoon" variety (although orthographic proscriptivists often disapprove of it). The Italian spelling, caffè, is also sometimes used in English. In southern England, especially around London in the 1950s, the French pronunciation was often facetiously altered to /ˈkæf/ and spelt caff.

The English words coffee and café both descend from the continental European translingual word root /kafe/, which appears in many European languages with various naturalized spellings, including Italian (caffè); Portuguese and Spanish (café); French (café); German (Kaffee); Polish (kawa); Ukrainian (кава, 'kava'); and others. European awareness of coffee (the plant, its seeds, the beverage made from the seeds, and the shops that sell the beverage) came through Europeans' contact with Turkey, and the Europeans borrowed both the beverage and the word root from the Turks, who got them from the Arabs. The Arabic name qahwa (قهوة) was transformed into kaweh (strength, vigor) in the Ottoman Empire, and it spread from there to Europe, probably first through the Mediterranean languages (Italian, Spanish, French, Catalan, etc.) and thence to German, English, and others, though there is another well-based theory that it first spread to Europe through Poland and Ukraine, through their contacts with the Ottoman Empire.

Source: www.wikipedia.com

See also: ice cream, sate

Bizzare Foods

Bizarre Foods with Andrew Zimmern is a documentary-styled travel and cuisine program hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET/PT. Season 5 began on Monday, April 26, at 10 E/P.

Bizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being gross, unique, or, of course, bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it.

Originally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizzare Foods to work on a season of the spin-off Bizarre World which will not be airing anymore.

Zimmern ends every episode with his line "If it looks good, eat it."

Source: www.wikipedia.com

See also: cake, cafe, ice cream

Pembersih Mulut

Setelah makan, biasanya masih ada sisa-sisa kotoran di mulut. Kotoran yang terselip di gigi biasanya dibersihkan dengan tusuk gigi. Ternyata ada pembersih mulut lain yang bisa dijadikan alternatif praktis jika di restoran tidak menyediakan tusuk gigi, diantaranya:

1. Permen karet sebagai makanan kecil yang populer di kalangan anak muda ternyata ada gunanya juga sebagai pembersih mulut. Bahan lengket yang terkandung dalam permen karet cukup ampuh mengangkat kotoran;

2. Buah apel yang mengandung sedikit asam cukup membersihkan mulut. Jadi makanan penutup seperti buah bukan hanya berdampak bagus pada pencernaan, tapi juga bagus untuk kesehatan mulut dan gigi.

3. Dental floss menjangkau kotoran yang terselip diantara dua gigi. Seringkali sikat gigi kurang maksimal mengangkat sisa-sisa makanan. Dental floss efektif untuk sisa makanan di sela-sela gigi.

Sebaiknya gigi bersih dari sisa makanan sebab jika tidak, akan mengundang bakteri yang menggerogoti gigi hingga berlubang.

Lihat juga: cake, ice cream, wine

3 Jenis Makanan Penutup Sehat

Makanan penutup atau desert merupakan makanan yang cukup penting agar tubuh mencerna makanan dengan baik. Sayangnya, mayoritas orang Indonesia belum menganggap desert ini sebagai unsur penting dalam kegiatan makan sehari-hari. Tentu saja, terkecuali bagi mereka yang telah membiasakan diri berpola hidup sehat. Mereka akan menyertakan buah sebagai pencuci mulut, misalnya. Tentu saja, bagi para penganut diet berdasarkan golongan darah, pencuci mulut yang dipilih pun harus disesuaikan agar tubuh tetap sehat.

Kreasi makanan penutup di restaurant begitu beragam. Mulai dari buah, es krim dan kue-kue kecil. Keragaman ini menggiurkan para penikmat makan, tapi bagi mereka yang berdiet, makanan penutup es krim begitu dihindari. Adakah makanan penutup yang benar-benar sehat? Tentu saja, pilihan utama yang baik untuk kesehatan ialah buah. Buah pun harus hati-hati dipilih, saat ini buah segar yang tidak dikupas kulitnya rentan mengandung pestisida.

Makanan penutup yang paling aman menurutku adalah cake buah. Cake buah selain mengandung buah segar yang telah dikupas kulitnya, ia juga mengandung protein dari telur sebagai salah satu bahan pembuatnya. Selain itu, minuman jus juga pilihan sehat yang menyegarkan. Biasanya, setelah makan menu utama yang mengandung banyak lemak misalnya daging kambing, customer dianjurkan minum jus jeruk sebagai penetralisir lemak supaya tidak terlalu mengendap dalam tubuh. Acar bawang juga bisa dijadikan penetralisir makanan berlemak. Jadi, makanan penutup bukan saja ice cream seperti anggapan banyak orang. Makanan penutup sehat seperti cake buah, jus dan acar bisa menjadi pilihan.