Category Archives: American food

and Hot Dogs (the toppings)

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Did You Know That…..

Hot dogs are one of the most popular foods in America, especially during the summer months.

– Americans eat an average of 60 hot dogs a year; most of them in the summer. Between Memorial Day and Labor Day, Americans consume 7 billion hot dogs, enough to stretch from D.C. to L.A. more than five times.

– The world’s longest hot dog was 668 feet long, enough to cover two football fields. It was made in Paraguay in 2011 and weighed 2,646 pounds.

– Hot dogs were one of the first foods eaten on the moon by astronauts Neil Armstrong and Edwin “Buzz“ Aldrin in 1969. They were also approved by NASA for space missions in 1985.

– The most popular hot dog condiment in America is mustard, followed by ketchup and chili. However, ketchup is considered a faux pas by some hot dog purists, who say it should not be used on a hot dog for anyone over the age of 18.

– The majority of Americans prefer their hot dogs to be made with beef, with 61% saying beef hot dogs are their favorite. Pork and turkey are the next most popular choices, with 12% and 7% respectively.

– The best celebrity to share a hot dog was the late Betty White, according to a survey by the National Hot Dog and Sausage Council. The beloved actress was known for her love of hot dogs and even said they were her secret to longevity.

Traditional Toppings

Hot dogs are a popular and versatile food that can be enjoyed in many ways. Whether you grill, boil, steam, fry, or microwave them, hot dogs are a quick and easy meal that can satisfy your hunger. But what makes a hot dog even better? The toppings, of course!

There are many different kinds that you can add to your hot dog to make it more flavorful, colorful, and nutritious. Here are some of the most common ones:

– Ketchup: This classic condiment adds a sweet and tangy taste to your hot dog. It also contains lycopene, a powerful antioxidant that may protect against some cancers.

– Mustard: Another classic condiment, mustard adds a spicy and sharp flavor to your hot dog. It also has anti-inflammatory properties and may help lower blood pressure.

– Relish: This chopped pickle mixture adds a crunchy and sour taste to your hot dog. It also provides some fiber and probiotics that can aid digestion.

– Onions: The aromatic vegetable adds a savory and sweet taste to your hot dog. It also contains quercetin, a flavonoid that may reduce inflammation and allergies.

– Sauerkraut: This fermented cabbage adds a tangy and salty taste to your hot dog. It also contains vitamins C and K, and probiotics that can boost your immune system and gut health.

– Cheese: The dairy product adds a creamy and rich taste to your hot dog. It also contains calcium, protein, and phosphorus that can support your bones and muscles.

– Chili: The spicy stew adds a hearty and warm taste to your hot dog. It also contains beans, tomatoes, and peppers that can provide protein, fiber, antioxidants, and vitamins.

– Bacon: This cured meat adds a smoky and crispy taste to your hot dog. It also contains protein, iron, and zinc that can help your energy and metabolism.

Unusual Toppings

For some of the unique, try:

– Pineapple salsa: If you love the sweet and tangy combination of pineapple and salsa, why not put it on your hot dog? You can make your own pineapple salsa by chopping up some fresh pineapple, onion, cilantro, jalapeño, and lime juice, or you can buy a ready-made one from the store. This topping will add a tropical twist to your hot dog and make it extra juicy.

– Macaroni and cheese: Who says you can’t have two comfort foods in one? Macaroni and cheese is a delicious and creamy topping that will make your hot dog even more satisfying. You can use any kind of macaroni and cheese you like, whether it’s homemade, boxed, or from a restaurant. Just spoon some over your hot dog and enjoy the cheesy goodness.

– Kimchi: Kimchi is a spicy fermented cabbage dish that is popular in Korean cuisine. It has a tangy, sour, and savory flavor that will add some kick to your hot dog. You can find kimchi at most Asian grocery stores or make your own at home. Just be careful not to add too much, as it can be quite spicy and overpowering.

– Peanut butter and bacon: This might sound like a weird combination, but it works! Peanut butter and bacon are both salty and rich, and they complement each other well. You can spread some peanut butter on your hot dog bun and sprinkle some crispy bacon bits on top of your hot dog. This topping will give you a protein boost and a satisfying crunch.

– Coleslaw: Coleslaw is a classic side dish for barbecue, but it can also be a great topping for your hot dog. Coleslaw is made of shredded cabbage, carrots, and mayonnaise, and it has a crunchy and creamy texture. You can use any kind of coleslaw you like, whether it’s sweet, tangy, or spicy. Coleslaw will add some freshness and crunch to your hot dog and balance out the meatiness.

Other additional toppings

Here are a few that are not very common but always tasty. These toppings will add some flavor, texture, and fun to your hot dogs and make them more exciting.

– Chili and cheese: This is a classic combination that will make your hot dog hearty and filling. You can use any kind of chili you like, whether it’s beef, chicken, or vegetarian. You can also use any kind of cheese you like, whether it’s shredded, sliced, or melted. Just ladle some chili over your hot dog and sprinkle some cheese on top. This topping will warm you up and satisfy your hunger.

– Sauerkraut and mustard: This is a traditional German topping that will give your hot dog a tangy and spicy kick. Sauerkraut is a fermented cabbage dish that has a sour and crunchy flavor. Mustard is a condiment that has a sharp and pungent flavor. You can use any kind of sauerkraut and mustard you like, whether it’s mild, hot, or sweet. Just pile some sauerkraut on your hot dog and drizzle some mustard on top. This combo will add some acidity and bite to your hot dog and make it more flavorful.

– Guacamole and salsa: This is a Mexican-inspired topping that will make your hot dog fresh and zesty. Guacamole is a creamy dip made of mashed avocado, onion, cilantro, lime juice, and salt. Salsa is a chunky sauce made of tomatoes, onion, cilantro, jalapeño, lime juice, and salt. You can use any kind of guacamole and salsa, whether mild, medium, or hot. Just spread some guacamole on your hot dog bun and spoon some salsa over your hot dog. The combination will add some color and freshness to your hot dog and make it more appetizing.

– Caramelized onions and blue cheese: This is a gourmet topping that will make your hot dog fancy and decadent. Caramelized onions are onions that have been cooked slowly until they become soft and sweet. Blue cheese is a cheese that has a strong and salty flavor. You can use any kind of caramelized onions and blue cheese you like, whether it’s mild, medium, or strong. Just scatter some caramelized onions over your hot dog and crumble some blue cheese on top. This duo will add some sweetness and richness to your hot dog and make it more indulgent.

– Pickles and relish: This is a simple but delicious topping that will make your hot dog crunchy and tangy. Pickles are cucumbers that have been preserved in vinegar, salt, sugar, and spices. Relish is a condiment that is made of chopped pickles, onion, vinegar, sugar, and spices. You can use any kind of pickles and relish you like, whether it’s dill, sweet, or spicy. Just slice some pickles and place them on your hot dog bun and spread some relish over your hot dog. This combination will add some crunch and tang to your hot dog and make it more refreshing.

Tasty Burgers

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Hey, burger lovers! Are you looking for some easy and delicious recipes to spice up your next cookout? I have two of them for you: one for a spicy jalapeno burger, and the other for a regular one.

While you’re chomping away, there’s a “Did You Know” segment that you may also enjoy.

Spicy Jalapeno Burger (for the bold)
Ingredients:

  • 1 pound of ground beef
  • 1/4 cup of finely chopped onion
  • 2 tablespoons of Worcestershire sauce
  • Salt and pepper to taste
  • 4 slices of pepper jack cheese
  • 4 hamburger buns
  • 1/4 cup of mayonnaise
  • 2 tablespoons of chopped pickled jalapenos
  • Lettuce, tomato, onion, and any other toppings you like

Directions:

  • In a large bowl, mix the ground beef, onion, Worcestershire sauce, salt, and pepper. Shape the mixture into four patties.
  • Heat a grill or a skillet over medium-high heat. Cook the patties for about 4 minutes per side, or until done to your liking. Top each patty with a slice of cheese during the last minute of cooking.
  • In a small bowl, stir together the mayonnaise and jalapenos. Spread some of the mixture on the bottom halves of the buns.
  • Assemble the burgers with lettuce, tomato, onion, and any other toppings you like. Enjoy!

Regular Burger (for the faint of heart)
Ingredients:

  • 1 pound of ground beef
  • Salt and pepper to taste
  • 4 slices of American cheese
  • 4 hamburger buns
  • Ketchup, mustard, relish, and any other condiments you like
  • Lettuce, tomato, onion, and any other toppings you like

Directions:

  • In a large bowl, season the ground beef with salt and pepper. Shape the mixture into four patties.
  • Heat a grill or a skillet over medium-high heat. Cook the patties for about 4 minutes per side, or until done to your liking. Top each patty with a slice of cheese during the last minute of cooking.
  • Toast the buns lightly if desired. Spread some of the condiments on the top and bottom halves of the buns.
  • Assemble the burgers with lettuce, tomato, onion, and any other toppings you like. Enjoy!
  • If you have time, another cooking option is baking the burger patties for about 5-7 minutes per side; while preparing them, you can chop up some onion and insert the bits into the patties, then cook (don’t forget to drain the oil).

Did You Know That…..

The first hamburger chain in the U.S. was White Castle, started by Billy Ingram and Walter Anderson in I92l, in Wichita, Kansas.

Hamburgers were 5 cents apiece and considered low-class food before White Castle’s targeted ad campaigns.

By l96l, White Castle became the first chain to sell a billion burgers.

Most historians agree that the first cheeseburger was created in l924 by 6-year-old Lionel Clark Sternberger as a culinary experiment at his dad’s sandwich shop, upon the suggestion of a homeless man who wanted cheese added to his burger.

Both Sternberger and his dad liked the new concoction; thus the first “cheese hamburger” (as it was called then) was born.

According to the company’s founder, Dave Thomas, Wendy’s burgers are square, designed this way for grill efficiency. The four corners tend to hang out over the bun’s edges, which makes the burger look bigger.

Others say it’s a marketing tactic.

according to one study, people who prefer burgers are introverts.

at one time, 96% of all American children could recognize Ronald McDonald.

about 7% of all working Americans have worked at McDonald’s at some time.

The hamburgers McDonald’s serves in a week equal more than l6,000 head of cattle.

There is a difference between Burger King and McDonald’s burgers; it’s all in the production and the corporate culture of each.

The biggest difference is:

McDonald’s cooks their burgers using a batch process; Burger King uses a machine-paced assembly.

a batch process is when:

The burgers are fried on a large platen in batches or groups of up to I2. Two or more batches may be on the platen at one time, in various stages of cooking.

I2 burgers are made at one time; hand-seared after 20 seconds on the grill, turned at 60 seconds, and pulled at I00. Once off the grill, workers must move quickly to get them ready. Speed is essential to keep production going. The workers must all be a cohesive team. This process also means less room for individual differences in members of the batch. The I2 burgers will be ready and all done the same whether or not customers are ready for them. This process, though, allows for much greater input and faster service speed (300 burgers per hour).

Burger King’s machine-paced assembly operates this way:

Raw burgers are placed at one end; 80 seconds later they come out the other end, cooked due to the continuous chain broiler.

One burger at a time comes off the chain broiler at the rate of eight per minute, maximum.

Since one patty comes out at a time, each can be made to an individual order.

McDonald’s/Burger King Source: “firsts: Origins of Everyday Things That Changed the World” by Wilson Casey, 2009 and “Uncle John’s 4-Ply Bathroom Reader” by the Bathroom Readers’ Institute, 2003

Food for Thought and Cutting Costs

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Good For You

Green Beans-They are high-fiber, help prevent weight gain and promote weight loss without having to diet (how cool is that?). My brother Mike loves them and could easily eat green beans at every meal.

I love cooking them with a sprinkling of red pepper flakes, a tablespoon of apple cider vinegar, and a dash of black pepper and garlic pepper seasoning (this mixture takes the standard ‘green bean‘ taste to a whole different level, believe me; sometimes I’ll add some Italian seasoning as well). Other options: Strawberries, Raspberries, and Chickpeas

Tuna is omega 3-rich; eating a little more than 5 ounces weekly decreased the development of precancerous skin lesions by almost 30 percent. The omega-3s are thought to act as a shield, protecting cell walls from free-radical damage. Tuna is a personal favorite, due to its tremendous versatility; this fish is deliciously prepared as a salad (or added to one), with rice or noodles, as a fish cake, sandwich filling, or simply eaten “as is.” Another great option is Salmon.

Watermelon is a good source of vitamin C and lycopene (an antioxidant that may help prevent heart disease and some types of cancer). Did you know that eating foods full of water (watermelon is 92%!) will keep you satisfied with fewer calories? Other options include Cucumbers (95% water), Salad Greens (90%-a personal favorite, served with dressing, sometimes adding eggs, shredded cheese, bacon bits, croutons-or tuna!-or as part of a classic BLT sandwich), and Strawberries (91%).

Blueberries contain a diverse range of polyphenols, which are health-promoting plant compounds that include anthocyanins and ellagic acid (provided from all berries) that can keep your heart healthy. Also, eating just under a cup of mixed berries daily for 8 weeks can increase “good” HDL cholesterol and lower blood pressure. Other options to try: Red Raspberries and Strawberries-two personal favorites, used as drinks or tea, part of a dessert, or eaten “as is.”

Tomatoes are loaded with vitamin C, which keeps your skin looking young (lowering wrinkles and age-related dryness). Vitamin C also protects against ultraviolet rays and helps to maintain skin firmness. Also try Oranges, Strawberries, and Broccoli.

Marinating

Marinating is a basic cooking technique that I love. Practically any kind of meat, fish, seafood, veggies, or even soy products can be soaked in one, transferring a dish or meal from just regular to simply superb.

The cool thing about marinades is that they can be either store-bought or handmade. And there’s never a “wrong” way to create or make a marinade; it can consist of anything from herb and citrus-based to Asian-inspired ginger, apple cider vinegar, and a dash of teriyaki to a spicy Mexican one with cumin, a dash of chili powder and red pepper flakes in diced tomatoes or pasta sauce. In my humble opinion, a marinade is limited only by your imagination!

Here are a few guidelines:

  • Thin food needs less marinating time.
  • The more acid in the marinade (such as vinegar or citrus juice), the less soaking time the food needs (because anything acidic will start to “cook” the food and make its texture mushy).
  • Put the marinating product in the fridge ASAP once you’re finished, unless: You’re marinating for 20 minutes or less or you’re doing a veggie marinade.

For more info, go to http://www.foodsafety.gov.

As for how long it takes to marinate, for me personally, it depends on how much free time I have. But generally:

Chicken

Whole-4 to 12 hours

Bone-in pieces-2 to 6 hours

Boneless-30 minutes to 2 hours

Big Roasts-2 to 8 hours

Large, Tough Steaks-1 to 2 hours

Smaller Steaks and Chops-30 minutes to 1 hour

Fish

Fillets and Shrimp-15 to 20 minutes

Whole-30 minutes

Tofu-30 minutes to 1 hour

Thick vegetables (like carrots, potatoes, squash)-1 to 3 hours

Softer vegetables (like tomatoes, broccoli, zucchini)-30 minutes to 1 hour

 Personal Fave

I love apple cider vinegar. It’s not only a great base for marinades, but it’s also fabulous in any stir fry, an instant flavor booster for most veggie dishes, and an effective meat tenderizer (while still adding flavor). I have heard that it’s also great for losing weight, but I’m not sure about that (there was a segment on Rachael Ray today that addressed that very issue. This theory hasn’t actually been proven, but the overall consensus was that digesting apple cider vinegar certainly wouldn’t hurt). It doesn’t matter if I lose weight or not; I’m hopelessly in love with the taste!

There’s a new cookbook that I plan to check out when I’m able that’s called House of Vinegar by Jonathan Sawyer (Ten Speed, $30).  Yes, this is a shameless plug!

Cutting Costs

Becoming aware of where your money goes is very important. The savings add up when you watch your spending. People often think that saving money is hard, but it isn’t (It’s been my lifestyle for so long that it’s become an art form!). Here are some simple, easy ways to cut expenses (and earn extra income).

Turn off your oven just before cooking is finished; the heat that is left will usually finish the cooking (I do this all the time!).

Use instant powdered milk for cooking and baking. It’s cheaper than whole milk and really, you won’t be able to taste the difference when its powdered stuff is mixed with other ingredients.

Plan meals that will provide leftovers. You’ll save money, time, and energy.

Take advantage of all double and triple coupon days at your supermarket.

Make a shopping list and stick to it. And do your grocery shopping after you’ve eaten something (trust me on this one).

Brown-bag your lunch as much as possible. Now I know that many of you like to eat out regularly, but you’ll be amazed at how much you’re spending. You can literally save hundreds!

If possible, buy “day old” bread. It’ll still taste fine but will be much cheaper.

Eat fresh fruits and vegetables when they’re in season. When they’re out of season, buy canned or frozen.

If you drink a lot of canned pop daily or weekly (or cola, soda, etc.) try to cut it down by one (or two) less. Not only will you save money, but you’ll lose weight.

Keep plenty of popcorn around for snacking. It’s cheap, healthy (if you don’t drown it in butter), and low-calorie.

Be on the lookout for food coupons, sales flyers, and other goodies.

Buy meat and poultry whole and cut them up yourself.

Buy potatoes, onions, oranges, grapefruit, and other produce by the bag instead of individually.

Make your own iced tea and lemonade. Drink this in place of the extra soda.

Celebrate special occasions by going out to LUNCH, not dinner.

Place the food you reach for most often in the front of your refrigerator.

When storing food in the fridge, cover liquids and moist foods; if uncovered, moisture’s released. Your fridge will have to work harder.

 When baking, preheat the oven only when the cooking time is less than one hour.

Use glass and ceramic baking pans.

Don’t cook on the wrong-size burner (if you have an electric stove).

Don’t open the oven door to peek in when cooking something.

If you just can’t resist or really need to check, try to limit the “peeks” to just one (or two). 

Sources: “5 Best Good-for-You Foods” from EatingWell’s Nutrition Editor, Brierley Wright-info flyer, “How to marinate anything” by Katie Workman, The Associated Press-The Vindicator, Oct. 9, 2019, and my own recollections.

Seven Whole Grains (and what they’re about)

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Whole grains (containing the bran, germ, and endosperm) may initially come off as very intimidating, but they’re super easy to cook, along with an abundance of great health benefits.

They will:

Help keep your blood pressure low

Keep you feeling full (because they take longer to digest) and are good for those on a diet; you’ll eat less

Keep blood sugar levels in check

Pick up flavors from whatever they’re cooked in

And they’re inexpensive (for the most part)!

Many, like teff and quinoa, cook in only 15-20 minutes. 

The longer-cooking ones can be cooked in bulk, then refrigerated for up to five days or frozen, then quickly reheated.

Want to shorten the cooking time for the long-cooking ones? Except for brown and wild rice, soak them in the fridge overnight, then drain and cook in fresh water or other liquids, if preferred.

Here’s a look at:

Barley-This whole grain comes in two varieties: Hulled and pearl. Hulled barley (also known as barley groats) has only the outermost hull removed and has a higher fiber content than pearl barley. It takes about an hour to cook (but the time can be shortened by soaking for a few hours before cooking; be sure to drain the soaking water and use fresh to cook). This will be chewy and very starchy.

The pearl version has both its outer layer and the bran removed; it’s also chewy, but not as nutritious as hulled. This version is usually on the grocery shelf, partly because it takes less time to cook (about 35-45 minutes). If a recipe mentions barley, but doesn’t specify, go for pearl (hulled will take longer and may require more liquid).

To Cook: Either type needs to be cooked in lots of water (like pasta). One cup will produce about 3 cups cooked. Barley will soak up liquid like a sponge; if you make it in advance, more liquid will be needed at cooking time. 

Brown rice is the first whole grain for many Americans. There are short, medium, and long-grain varieties (the long version needs more liquid for cooking). The hull’s removed, but the germ and bran remain, making brown more nutritious than white rice; but bear in mind that white rice has been fortified to make up for its hull removal.

To Cook: Bring 2 and a half cups of liquid to a boil, add 1 cup of brown rice, cover, and simmer for about 45 minutes until tender. Or, cook this like pasta; in lots of water, then drain in a colander (cooking time’s about 25 minutes). This will make about 3 cups. 

The cooked rice can be mixed with sesame oil, ginger, and onions, topped with a fried egg, for example.

Did You Know That…..

Brown rice can also be used as a salad, with dried nuts and fruit added to any soup that has broth.

Bulgur-This particular grain hardly needs any cooking. 

Ever had tabbouleh? You’ve had bulgur! 

The texture’s similar to ground beef; after it’s been soaked and drained, it can be used to stretch out meatloaf, sloppy joes, meatballs, and chili.  It can be stuffed with corn in summer tomatoes, or mixed with cooked lentils in tomato sauce. 

To Cook: Soak for 30-45 minutes in enough boiling water to cover will result in ready-to-eat wheat kernels. Once they’re soaked, drain well. One cup=about 3 cups cooked.

Quinoa hails from South America and is valued for its high protein. There are white, red, and black varieties. All have an earthy, somewhat herbal taste, but the red and black have a fuller flavor.

Did You Know That…..

Quinoa seeds (that’s what they are) have a saponin coating. It’s bitter; in the wild, it prevents birds and animals from eating them. Packaged quinoa has this coating removed, but many recipes will tell you to rinse out the quinoa regardless. You don’t have to.

To Cook: Bring 2 cups of liquid to boiling, add 1 cup of quinoa, cover, then simmer for 15-20 minutes. The result will be about 3 cups of quinoa.

This ancient grain can also be used in a salad (with tomatoes, seasonings, olive oil or other dressings, and grated cheese).

Teff-This is another ancient grain that was originally cultivated in Africa, but is now grown in many parts of the world, including the U.S. These poppy seed size grains range in color from ivory to reddish-brown, are gluten-free, and high in vitamin C and calcium. 

The cooked texture is close to melt-in-your-mouth and moist. The flavor’s both sweet and bitter, but the ivory flavor’s milder than the brown.

To Cook: Bring 3 cups of liquid to boiling, add 1 cup of teff (which will produce about 2 and a half cups), cover, and simmer for about 20 minutes until all the liquid has been absorbed. This can be eaten “as is” with syrup for breakfast, stirred into a stew, blended into pancake batter, or made into a pilaf.

Wheat berries don’t really need a soaking (although an overnight one cuts cooking time by about 15 minutes); they’re not as hard. The flavor’s slightly sweet, nutty, and crisp, chewy.

To Cook: Bring 3 cups of liquid to boiling, add 1 cup of wheat berries (resulting in 2 and a half cups), cover, and simmer for 45 minutes to 1 hour.

Cooked wheat berries can be added to soups and stews, or tossed while still hot (in a lemon-flavored dressing) with grilled vegetables, then added to salad.

Wild rice-This particular grain is actually a grass and is the only North American one (in its uncultivated state, the wild rice originally grew in wetlands and was hand-harvested by canoe in the Great Lakes region and Canada. In certain parts of the country, it still grows uncultivated). Within Oregon and California, it grows in a cultivated state. Wild rice contains bran, germ, and endosperm; it takes longer to cook than white rice. There’s a chewy texture and a nutty flavor when cooked.

To Cook: Cook this like pasta, with a lot of boiling water, for 45 minutes to 1 hour, then drain. One cup=3 and a half cups.

Wild rice can be combined with brown rice to make stuffing, as a side dish with mushrooms or other vegetables, stirred into soup broth, or used in a salad (with fruit and nuts if preferred).

Additional Info:

  • Using a large, heavy-bottomed pot will avoid scorching and a starchy runover.
  • Making a salad? Put the dressing on the grains while still warm; The dressing will absorb better.
  • Adding salt while cooking will bring out the flavor! To also heighten flavor, grains can be cooked in broth or other liquids.
  • Don’t worry if the grains need more liquid or take longer to cook than a recipe states (you may not know how old the grains are). The cooking time for grains starts when the liquid they’re cooked in returns to a boil.
  • Properly cooked grains will have a chewy texture, not pasty or crunchy.
  • Grains will cost less if you buy them in bulk; store any extras in the fridge or freezer.
  • “Barley” in Italian is orzo (referring to the grain); due to its starchy texture, it can be used to make orzotto.

Sources: “With The Grain” by SandyG-All Recipes magazine, date unknown

Culinary Milestones, Herbs, and Spices

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1902-Campbell’s Soups expanded its product line to 21 varieties-for the next 30 years.

Also, the National Biscuit Company (later better known as Nabisco) introduces Barnum’s Animals (P.T. Barnum had no connection to this product nor did he receive any pay for the use of his name)-those animal-shaped cookies in a box designed to look like a cage. The string attached to the box is intended to make it easy to hang on a Christmas tree.

And in Philadelphia, then New York, the first food automat opened (a self-service eatery).

In 1906, Kellogg’s Corn Flakes were invented.

In 1908, James L. Kraft launched a wholesale cheese business in Chicago.

1916-Piggly-Wiggly, the first self-service grocery store was founded by Clarence Saunders in Memphis, Tennessee.

Also, fortune cookies are introduced to the world by David Jung, a Los Angeles noodle maker.

In 1930, The Continental Baking Company changes the course of commercial bread products forever when it introduces loaves cut into slices.

Also, the Birds Eye label appears with the official intro of commercially packaged frozen food, named for scientist Clarence Birdseye, who perfected the method.

1931-Twinkies debuted!

Also, Bisquick.

1933-Kraft Caramels debuted.

1934-Ritz Crackers debuted.

1937-Kraft macaroni and cheese dinners debuted.

In 1941, General Mills launched Cheerioats; four years later, the product was renamed as Cherrios.

In 1942, America’s first yogurt company, Dannon, was founded.

Also, in Jan. of that year, the U.S. government began food rationing.

1945-A patent was filed for the process of cooking food with microwaves.

1946-The National School Lunch Act is passed to help raise the dietary standards of children, especially those from economically hit families.

Also, the U.S. government lifts restrictions on rationed items.

In 1947, Redi-Whip debuted.

In 1949, General Mills and Pillsbury began selling instant cake mix.

Also, the first Pillsbury Bakeoff “rises” at the Waldorf Astoria Hotel in New York City. It was originally called the “Grand National Recipe and Baking Contest.”

1950-Earl Tupper decided to sell his plastic kitchen containers directly to consumers by way of “Tupperware parties.”

Also, high school dropout William Rosenberg opened a small doughnut and coffee shop in Quincy, Massachusetts called Dunkin’ Donuts. He licensed the first of many franchises in 1955.

1951-Health officials recommended the fluoridation of public drinking water as a means of reducing tooth decay.

1963-Schlitz began selling their beer in the new tab-opening aluminum cans.

Also, Ronald McDonald made his first TV appearance (played by Willard Scott).

And the Oscar Mayer “Weiner Jingle” debuted on the radio.

In 1964, the first Arby’s fast-food restaurant opened.

1970-Hamburger Helper debuted.

Also, Eggo Waffles debuted.

Did You Know That…..

Geese are anatomically different from other poultry.

It was Thomas Jefferson who brought the early American forerunner of macaroni and cheese to the U.S.

Okra has always been very popular in the American South and especially in Creole recipes.

Herbs and Spices: What Goes Best With What Food

Allspice-Pot roast, fish, eggs, pickles, sweet potatoes, squash, and fruit.

Basil-Tomatoes, noodles, rice, beef stew, pork, meatloaf, duck, fish, veal, green or vegetable salad, eggplant, potatoes, carrots, spinach, peas, eggs, cheese, and jelly.

Cayenne pepper-Pickles, vegetables, cheese, eggs, fish, chicken, pizza, spaghetti, and meat dishes.

Chili powder-Eggplant, corn, bean casseroles, chili (of course!), cheese, marinades for meat, chicken, meatloaf, stews, egg dishes, dips, tomato, or BBQ sauces.

Cinnamon-Beverages, bakery products, fruits, pickles, pork, ham, lamb or beef stews, roast lamb, and chicken.

Garlic-Tomato dishes, soups, dips, sauces, salads, salad dressings, dill pickles, meat, poultry, fish, stews, marinades, and bread.

Ginger-Asian dishes, soups, beverages, fish, poultry, veal, pork, lamb, beef, baked products, vegetables, baked or stewed fruits, conserves, and pickles.

Nutmeg-Conserves, pickles, vegetables, eggs, seafood, chicken, fruits, baked products, puddings, and hot beverages.

Onion powder-Dips, soups, stews, all meats, fish, poultry, salads, vegetables, stuffing, cheese dishes, egg dishes, bread, and rice dishes. Using Onion salt? Reduce the amount of salt in the recipe.

Oregano-Tomatoes, pasta sauces, pizza, chili con carne, BBQ sauce, vegetable soup, egg and cheese dishes, onions, stuffing, pork, lamb, chicken, and fish.

Paprika-Pickles, vegetables with no color, cheese dishes, egg dishes, poultry, fish, game, sausage, lamb, veal, pork, and beef.

Red Pepper-BBQ’d beef and pork, tamale pie, dips, curried dishes, spaghetti sauce, vegetables, poultry, pickles, sauces, cheese dishes, soups, and meat.

Rosemary-Lamb, poultry, veal, beef, pork, fish, soups, stews, marinades, potatoes, cauliflower, spinach, mushrooms, turnips, fruits, and bread.

Sage-Potatoes, cheese, tomatoes, eggplant, onions, lima beans, marinades, veal, pork, beef, fish, poultry, chowders, soups, sauces, stuffings for poultry, fish, and other meats.

Thyme-Vegetables, fish, poultry, and meat.

Vanilla-Baked goods, beverages, and puddings.

Additional Info

Spices are the parts of plants, like the dried seeds, buds, fruit or flower, and plant bark or roots; they’re usually of tropical origin.

 Herbs are from the leafy parts.

Spices can be sold in whole or ground form. Both spices and herbs should be stored in a cool, dry place in air-tight containers; always tightly close the container after each use. Under favorable conditions, spices will keep for up to 6 months; whole spices will keep almost indefinitely.

Herbs will lose flavor more rapidly (than ground pepper, ginger, cloves, and cinnamon). But if properly stored, they’ll keep for several months.

Ground spices can be added about 15 minutes before the end of the cooking process; whole spices are best in slow-cooking dishes (like stew), so they can be added at the beginning of the cooking process.

Source: “United States Department of Agriculture-“Seasoning With Spices And Herbs” Fact Sheet-December 1978

Five Common Kitchen/Cooking Mistakes (and Other Info)

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Cutting Meat Before It’s Had A Chance to “Rest” or “Set“

Allowing meat or poultry to sit for a while after it’s removed from the oven not only lets it finish cooking but ensures that the juices stay inside where they belong.

Also, waiting for at least 10-15 minutes (or longer if necessary) gives the meat a chance to “resettle“, making for easier cutting (for example, if you cut into a meatloaf right away, you’ll end up with crumbles or little pieces; that meatloaf will not hold).

Cooking thick steaks? Rest for 8-10 minutes before cutting.

For big roasts or whole birds, rest between 20-30 minutes.

  • Overcooking

This is an easy mistake to make; we all want the food to be well and done, but you can also cook all the flavor (or even texture) right out of it.

Even experienced cooks can still sometimes mess up, especially if they’re sick or very tired-which I can personally attest to.

As part of a Sunday dinner, I made a side dish of Stovetop Stuffing. I enhanced the flavor by adding a few spices and seasonings. As I stirred the stuffing contents into the seasoned, boiled water, it seemed like the stuffing was too dry, so in my very tired state of mind, I added more water-mistake!-before I let everything “settle“.

Result? The stuffing was delicious, BUT the texture accidentally changed to somewhat mushy.

What happened next was totally amazing; my three dinner guests not only liked the taste, they DEVOURED the whole thing!

They either didn’t notice that texture (or didn’t care) or I just got lucky.

But I know I messed up and will definitely be more careful, to the best of my ability. 

A Handy Tip: Often within or around 30 minutes of cooking meat, you can sometimes turn off the oven and the meat will continue cooking on its own, due to the internal temperature already in the oven.

  • Not Food Prepping

I’m a big food prep practitioner; it’s wonderful to have everything (or mostly everything) right there before you start and as you need it. 

Multi-tasking’s a good thing, too. 

  • Not Allowing for Extra Preheating Oven Time

According to Dorie Greenspan, author of “Everyday Dorie: The Way I Cook“, the beep that indicates your oven has reached the desired temperature is probably a bit early. “An oven repair person once told me that when the light on my oven indicated that it had reached temperature, I should wait for another 15 minutes before putting in whatever I was baking.”

The oven needs that time to be truly at temperature, to be able to hold its temperature when you open the door.

  • Distraction

If at all possible, Don’t Get Distracted.

I’ve come to realize that distraction isn’t just becoming or getting preoccupied with housework, kids, mobile devices, or TV. 

You can become just as distracted when you’re ill, upset, or very tired. None of this bodes well when you’re cooking. Focus is important!

Did You Know That…..

  • Eating more nuts, whole grains, and green leafy vegetables can help boost your metabolism (check with your doctor first).
  • To stay mentally alert, nuts are also good for improvement in short and long-term memory (they’re full of magnesium, which seems to promote new brain cell connections).
  • Eating a Mediterranean diet may improve cognitive function and lower the risk of cognitive impairment. Go for fish and veggies drizzled with olive oil. Also, consider a little meat and wine.
  • Estimated consumption at the 2023 Kentucky Derby included: 522,000 cans of beer, 142,000 hot dogs, and 120,000 mint juleps!

Sources: “Stop fiddling with the food” by Katie Workman, The Associated Press-The Vindicator, Oct. 30, 2019, Health-Healthy For Life pamphlet from Aetna, 2019, “Natural Ways to Energize” sidebar, “6 New Ways to Stay Sharp” by Susan Hall, and my own recollections

Harvest of Apples

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The Best “Picks” For:

Apple Pie

Jazz, Jonathan, Mutsu, and Granny Smith are excellent choices for their firmness and sweet-tart taste. Blending two (or a few) of these will provide a flavor complexity.

 Amy Traverso, author of The Apple Lover’s Cookbook, agrees with using at least two apple varieties for flavor balance and texture (she recommends 50 percent sweet-Honeycrisp or Golden Delicious, and 50 percent tart-Granny Smith or Cortland. Recommended specialty varieties include Jonagold or Crispin for the sweet, and Goldrush or Liberty for the tart).

Making a standard nine-inch pie? Plan on three pounds of apples. For a deep-dish one, use four pounds, according to Dawn Perry, Real Simple’s food director. Perry also recommends baking your pie for at least an hour; this will soften firm apples and create that golden crust on the top and the bottom.

Applesauce

Golden Delicious, McIntosh, Jonagold, and Cortland break down easily; you’ll get a smooth, butter-like texture.

Baked Apples

Pink Lady, Rome, Braeburn, and Honeycrisp are crisp varieties that will keep their shape. When baking, those fillings will stay in place!

(Recent) Newbies

From 2019 +, these fairly new additions have been on the market, widely coveted for their crisp textures, wonderful flavors, and extraordinary sturdiness when transported and stored.

Check out: Rave, a combination of Honeycrisp and MonArk; renowned for its crisp texture and juiciness, Rave is an early-season apple from Washington state. 

Cosmic Crisp-This is a combo of Honeycrisp and Enterprise. What makes this particular apple so cool is that it “goes bad” S-L-O-W-L-Y (Cosmic will hold up for a while in a salad or on a cheese board!).

Sugarbee is named after the honeybee (who pollinates it) and also because of its sweet flavor.

Opal-Its beautiful, bright yellow color comes from blending Golden Delicious and Topaz. This is also S-L-O-W to brown, which makes Opal a top “pick” for precut apple snacks.

Jazz apples are excellent for pies and other baked recipes. They’re also super juicy and have a sweet-tart taste that’ll remind you of a pear.

Evercrisp is exactly what the name says. It’s a mixture of Honeycrisp and Fuji.

Sweetango-A combination of Honeycrisp and Zestar, this apple has a lively, sweet-tart flavor and nice crispiness that works well with both raw and cooked recipes.

Envy-It’s super-crispy. It’s a cross between Royal Gala and Braeburn. And it was originally grown in New Zealand; it’s now domestically grown in Washington state.

Rubyfrost has great versatility; It’s not only sweet-tart but also packs a vanilla-type flavor with a sturdy texture. This selection is great for both snacking “as is” and baking.

And Now, A Few Recipes

Here’s a quick and easy one for breakfast:

Apple Pancakes

Ingredients

1 cup milk

2 eggs

1 Tablespoon sugar

1 Tablespoon oil

1 cup flour

2 teaspoons baking powder

One-fourth teaspoon cinnamon

1 apple, unpeeled, cored, cut into eighths

Place all ingredients except apples in a blender and blend well.

Add the apples and blend till the apples are finely grated.

Cook like any pancake batter.

Makes 10 pancakes

For lunch, dinner, or a side dish, how about:

Apple Turkey Salad

Ingredients

2 One-fourth cups cooked turkey, cubed

2 cups celery, diced

2 cups apples, cored and diced

One-fourth cup raisins

2 Tablespoons mayonnaise

2 Tablespoons plain yogurt

One-fourth teaspoon nutmeg

One-fourth teaspoon cinnamon

Salt and pepper to taste

Combine turkey, celery, apples, and raisins in a large bowl.

In a small bowl, combine the mayo, yogurt, nutmeg, and cinnamon; fold into the turkey mixture.

Season to taste.

Serve on a bed of lettuce.

Serves 4

For dessert, would you like Impossible Apple Pie?

Ingredients

6 cups of tart apples, pared and sliced

1 One-fourth teaspoon of ground cinnamon

One-fourth teaspoon of ground nutmeg

1 cup sugar

Three-fourths cup of milk

One-half cup of Bisquick

2 eggs

2 Tablespoons butter or margarine, softened

Mix the apples and spices; put them into a 9″ greased pie plate.

Beat the remaining ingredients for 15 seconds in a blender on high.

Pour it into the pie plate.

Now add the Streusel Topping:

Ingredients

1 cup Bisquick

One-half cup chopped nuts

One-third cup packed brown sugar

3 Tablespoons butter or margarine

Mix all the ingredients until crumbly.

Sprinkle over pie and bake at 325 degrees F. for 55-60 minutes, or until the knife inserted in the center comes out clean.

Or, perhaps you would prefer:

Applicious Sheet Cake

Ingredients

2 medium baking apples

One-third cup butter, melted

1 and two-thirds cups packed dark brown sugar

1 cup apple butter

2 eggs

2 teaspoons vanilla

1 and two-thirds cups of all-purpose flour

1 teaspoon baking powder 

1 teaspoon baking soda

One-fourth teaspoon salt

1 cup dried apples, finely chopped

1. Preheat the oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

Peel, core, and coarsely shred one apple.

Thinly slice the remaining apple crosswise, removing the seeds.

In a large bowl, whisk together butter, brown sugar, apple butter, eggs, and vanilla until smooth.

Add flour, baking powder, baking soda, and salt; whisk until combined.

Fold in dried and shredded apples.

Spread the batter into the prepared pan.

Arrange the apple slices over the batter.

2. Bake for 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack.

3. Cool completely. 

Dust with apple pie spice or ground cinnamon (or go for both!).

Prep Time: 20 minutes

Bake Time: 40 minutes at 350 degrees F

Makes 24 servings

Did You Know That…

Apples contain a lot of fiber, Vitamin C, and water for hydration. 

American apple producers grow more than 100 apple varieties yearly.

Sources: better/nutrition segment-“Serving Up Energy” by Katie Morford-Better Homes & Gardens, September 2020; “From the Test Kitchen” by Janet Taylor McCracken-rachael ray everyday, Thanksgiving Special issue, November 2019; the realist segment-“The Secret to the Best Apple Pie” by Sierra Guardiola-Real Simple, September 2019; “Fall’s Favorite Fruit” by Carrie Boyd-Better Homes & Gardens, October 2019; apple pancake, salad, and pie recipes from Speed Cooking by Pat McBride-Burris-published by Busy Bee Enterprises, 1997; and cake recipe from Good & Fresh sample issue, 2016.

How to Double Refrigerator Space (and Other Info)

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Are you having trouble fitting everything in the fridge?
Tired of using a crowbar to squeeze those groceries in?
 Do you have to lean against the fridge door to close it
properly?
Please continue reading; help is on the way!

1. USE PLASTIC BAGS INSTEAD OF CONTAINERS-A self-sealing plastic bag
will take up at least 75% less space than a plastic container does.
This is my number one method of saving space, and it works!
I simply use regular Baggies, Zip-Locs, or store brands. I even use the plastic
bags enclosed in cereal boxes; once the cereal’s gone, just pull out the bag,
rinse, and dry. Boom, there’s a good size plastic baggie ready for you!
If you do this often enough, you also won’t have to buy as many baggies.
And if you want to save more, you can also wash or rinse out the baggie and
re-use it (Pitch it when a hole appears, though).


2. GET EXTRA SHELVES FOR THE FREEZER-Most freezers have little or no
shelving. You’ve seen or know of those wire baskets and shelf organizers for
closets and cabinets?
Create shelving by using those same items.
And I would check out some dollar, discount, or even thrift stores FIRST before
hitting a traditional houseware place (Crate & Barrel, etc). Will the food know
the difference?


3. PACKING SIDEWAYS-If possible, try to pack boxes, packages, containers and
food items on their sides to free up more room.


4. USE THE CRISPER ONLY FOR REALLY PERISHABLE ITEMS, like chicken,
fish, and fresh meats. Many fruits and vegetables, including celery, apples,
carrots, tomatoes, oranges, and other produce DON’T have to be stored in the fridge (A side benefit to this is juicier, more flavorable produce).
I have stored veggies on the kitchen counter and windowsills (arranged
carefully for easy access and tastefully as an art form) and fruit in small and
medium-sized paper bags or bowls on a large table in the breakfast nook.
Now I can’t speak for everyone, but I’ve had no problem!


Additional Info


Are you storing (or still storing) batteries, nail polish, or coffee in the fridge? Take them out-Now!
Batteries don’t need refrigeration, nail polish needs to be in a dry place (not the bathroom!), and coffee should be stored in an airtight container, out of bright light.

The fresh food trend has made not only an impact on American supermarkets; it’s also impacted refrigerator design.

Another freshness-enhancing feature that Consumer Reports has seen more of in its labs is dual-evaporative cooling; with standard refrigerator design, the fresh-food compartment is cooled with air from the freezer: “Dual evaporators let us create two different climates“, said Michael Mattingly, a product manager for refrigeration at GE. This process also enables fridges to maintain optimal humidity and prevent ice cubes from tasting like fish or other smelly foods.

So far, there aren’t many smart appliance features and hydroponics tech that has taken off with consumers as much as simpler kitchen tech innovations that don’t need or require the internet. For example, the air fryer and instant pot have become mainstream items.

Additional Info Source: “Keep it fresh with new refrigerator features”-From Consumer Reports-The (Sunday) Vindicator, Aug. 2, 2015

Finding Edible Food in the Woods

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If you just look closely (and are careful), you’ll discover that the woods can offer a variety of edible delights.

 A good pair of sharp eyes (or glasses/contact lenses) are needed.

I would also recommend a guidebook with good pictures and a copy of the information below.

1. Cattails-They can be found in marshland everywhere. They’re tall, reed-like plants with sword-shaped leaves. The seed heads are like brown cylinders. After cattails are peeled, the roots (or pollen) can be reduced to flour that’s used for muffins, biscuits, or pancakes. The young shoots can be used in salad, sautéed with meat, boiled like green beans, or cooked like asparagus. In early spring, when these plants are one to two feet tall, they can be snapped off and the outer leaves peeled away; the tender white interior can be prepared and cooked. The bloom spikes are eaten like corn. In early summer, when the plant’s still green, there’s a pencil-like spike about six inches long above the bloom. These can be snapped off, boiled, and nibbled like corn on the cob. A little later in the summer, bright yellow pollen appears on these spikes. You can gather this by bending the spike head over a container and rubbing it off (each plant yields about a tablespoonful). Mixed with regular flour, the pollen adds a unique taste and golden color to muffins, flapjacks, and other items. There are ropelike root stems that crisscross just under the surface; you’ll find a snow-white core that can also be made into flour. Peel the root and crush the white core in your hands, then wash it in cold water to separate the flour from the fibers. Let the water stand for a few minutes; the flour will settle to the bottom. Carefully pour off the water. The wet flour can immediately be used. On the outer end of each submerged cattail root is a fat little sprout that will be next year’s plant. Cut these off, wash, and peel them. You can now fry or boil them.

 2. Poke-This is sold in many Southern supermarkets (Some of you may remember or have heard “Poke Salad Annie” by Tony Joe White, 1969. This is what he was singing about). The herb can reach a height of six to eight feet, have a thick green stalk, and leaves shaped like the head of a lance (a long wooden spear with a sharp iron or steelhead). It grows from Maine to Florida and west to the Great Plains. The best time for eating poke is in the spring when the sprouts are pushing through the ground. Pick them when they’re small. Then wash and trim. Leave the unrolled clustered leaves at the top. Boil for ten minutes in plenty of water (I would save the water, let it cool down, and feed it to your plants-You do have plants, right?). Now you can cook them with a little water, salt, and some seasoning (of your choice). Simmer slowly for a half hour and serve.

 3. Milkweed-It grows along roadsides and old fields. If you break the stalk, it should ooze a milky substance (If it doesn’t, run! Just kidding. Sort of.). The young sprouts can be prepared like asparagus and the leafy tops make a great spinach substitute. During May, the clusters of green buds can be boiled and served as a broccoli-like vegetable. The seed pods are gathered in July and August when they’re still firm and tender. They can then be cooked like okra. In their raw state, all milkweed sprouts, leaves, buds, or pods have a bitter taste. To make them edible, they must be cooked in three waters, which means this: Cover them with boiling water. Bring the water to a brisk boil for a few minutes, then remove it from the heat and drain. Repeat this three times. They’ll then be ready to eat.

4. Dandelions-Of French origin, this word means “lion’s tooth“. They’re high in vitamins A, B, and C, contain calcium, potassium, iron, phosphorus, and magnesium. The flowers are rich in vitamin D. The roots are said to be good for your liver and blood. The crowns (the blanched leaf stems on the top of the root), when cut off close to the root, can then be eaten raw or boiled. For dandelion greens, you’ll want to pick them in the early spring for the best eating results (boil lightly in salted water). If you wait until mid-summer, they’ll be tough. There are tiny white flower buds deep in the heart of the plant, better than the leaves. These can be boiled for a few minutes in salted water.

 5. Ground and Wild Cherries-The ground cherry grows from New York to Florida and from Minnesota down through the southwest to Mexico. It’s a soft herb related to the tomato; the fruit is in a paper-like husk shaped like a Japanese (or Chinese?) lantern. The fruit can be eaten fresh or cooked, made into preserves, or used as pie filling. The (sour) wild cherry (or Chok cherry) grows in abundance from Newfoundland to Georgia and west to Nebraska and Texas. It’s a pea-size light red fruit in symmetrical clusters and is not initially edible. Once you’ve gathered these, take four cups of cherries and boil them in two quarts of water until the fruit is tender. Put through a colander (or sieve) to remove skins and pits, then return pulp and juice (should be “soupy” now) to heat. Add a cup of sugar. Stir two tablespoons of cornstarch into a little cold water to make a smooth paste. Add this to the soup and cook for a few minutes, until it’s clear and smooth. The soup can be served hot or cold. And other wild fruits can also be prepared this way.

6. Blueberries-They can grow almost everywhere, on mountains and in swamps, and come in many varieties. They can be eaten fresh, made into a soup, or baked into cakes, muffins, or bread.

7. Day Lily-This can be found in abundance by roadsides throughout the Midwest and eastern states. They’re long-stemmed plants two-three feet tall, with trumpet-­shaped orange flowers. The unopened buds can be sautéed or cooked like green beans. The entire opened (in full bloom) flower can be dipped into a batter and fried.

 8. Watercress-It grows in thick clusters in shallow streams and springs, particularly where there’s shade and cold water. The small, tender leaves are green and oval-shaped; the stem is also green. They can be cooked as “greens” or used fresh in salads and sandwiches.

Did You Know That….

On the Pacific Coast, cattails are known as tule reeds.

The roots contain starch and are eaten by the Cossacks of Russia.

The English eat them under the name of Cossack asparagus.

Cattails produce a silky down used to dress wounds and for upholstering (During WWI, this down was used in the manufacture of artificial silk and was a substitute for cotton).

In some parts of Europe and India, people use cattail pollen for tinder; it’s highly inflammable.

The Milkweed flowers have a sweet odor that attracts insects.

This plant can also reproduce itself from its creeping roots.

In 1942, milkweed floss was collected as a wartime substitute for the kapok fiber used in life belts.

The juice of the milkweed contains small amounts of a rubber-like substance.

 Wine is sometimes made from Dandelion flowers.

. The sweet Bing Cherry is nearly black; some other varieties are flesh-colored.

. Cherries are a member of the rose family.

. All Blueberries grow best in acid soil.

. In some places, Carrots have been ground and roasted and used as a coffee substitute.

The ancient Greeks and Romans used carrots for medicine, but not for food.

Carrots belong to the parsley family.

The Watercress belongs to the mustard green family.

Roast Chicken

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Roast chicken was a part of the menu (also mac and cheese, green beans, with cupcakes and ice cream for dessert) for Easter dinner, but this dish can be easily prepared and eaten any time of the year (ham is my usual meat of choice, but I received one just a month ago; it was thoroughly consumed and used in a variety of meals.

By the time Easter rolled around, I was “hammed out.” Therefore…..).

Preparing and cooking a roast chicken depends on how many you’re feeding and how much you want to “fix it up.”

Here’s what I did:

A 4-and-a-half or 5-pound bird was perfect for three people (my brother, my mother, and me). Make sure the label or tag says roaster, roasting chicken, chicken for roasting, or some variation. The general rule of thumb seems to be 20 minutes for every pound.

I cooked my nearly 5-pounder for technically 2 hours; I say “technically” because I actually cooked it for 90 minutes, then turned off the oven but left the bird in the oven, to cook further using the residual, or already built-up heat.

Before any cooking, I:

Preheated the oven to 375 degrees F (some say 350 F , but I think 375’s the best; you know for sure the entire bird’s being cooked thoroughly).

If possible, tuck the wing tips under, instead of leaving them out (prevents the top of them from being overdone). If this is not possible, don’t worry about it (you can still eat the wings; just skip the tips if you have to).

Check for gizzards and the packet (or packets) of chicken livers tucked inside the bird and take them out.

I do either one of two things with these: Cook them alongside the bird, or boil them down in water for 20-30 minutes, drain the water, then add them to chicken gravy and cook down a bit further with the gravy (know there’s also gravy and other things you can do with the pan drippings, basically the chicken fat and water. I don’t. What do I do? Drain it. If I use any, it’s just a dash added to chicken gravy. It’s because, to my particular taste buds, all I’ll taste will be grease. G-R-E-A-S-E.)

Season and/or Marinate. This is the fun part for me (besides eating the bird). And here’s where I do use some oil (or grease, if you will). I always lightly coat the roasting pan with cooking oil (any type’s OK). This keeps the chicken from sticking to the pan and prevents super cleaning on your part.

Now some say you should lightly coat the bird throughout in cooking oil. I’ll leave that up to you, as a matter of personal preference.

If you’re going to use seasonings and/or marinade, you won’t really need it.

If needed, I’ll take a paper towel (or two) and lightly pat it dry.

Then:

I love to use apple cider vinegar (two tablespoons) as a marinade base. Pour over the chicken, then get your hands in and massage the entire bird (inside and out) with the cider vinegar.

I’ll then use a combination of:

A few drops of Italian and Catalina (or French) salad dressing

A dash of regular black pepper

A dash of garlic pepper (or garlic powder, garlic salt, or a few cloves of garlic)

A dash of lemon pepper

A dash of Italian seasoning

Mix all together, pour over the chicken, then message that entire bird again (or you can just add the apple cider vinegar to the abovementioned combo).

Now pop that bird in the fridge and let it sit for at least 1-2 hours, longer, or overnight (time permitting) until you’re ready to cook.

Please Note: The above-mentioned ingredients are just a few of the many variations I use; there’s an abundance of options.

Or you can simply cook the chicken “as is” (though the flavor’s greatly enhanced by adding seasonings and/or a marinade).

The five-pounder provided enough servings for 2 days; the second one was cook-free!