Rolled up, on rice….or not, any which way you eat it, Sushi is YUM! But we betcha didn’t know…
Sushi Fun Facts:
Popular belief is that the word “sushi” refers to raw fish, but it actually refers to rice that has been seasoned with vinegar, sugar, and salt.
In Japan, sushi is generally eaten with fingers, not chopsticks.
Proper sushi rice should be slightly chewy and sticky to the touch.
In order for fish to be considered sushi-grade and suitable for eating raw, it must be frozen for 7 days at negative 4 degrees Fahrenheit, or flash frozen for 15 hours at negative 31 degrees.
The highest price ever paid for a sushi-grade Bluefin Tuna was $396,000 for a 754 pound fish (which is equal to $526/lb) on January 4th, 2011 at the Tsukiji Fish Market in Tokyo.
June 18th is recognized as international sushi day!
Traditionally, Japanese sushi chefs train for 5-10 years before being allowed behind a sushi bar while American sushi chefs only get a few months of training.
The Japanese believe that you don’t just eat with your mouth, but also with your eyes which is why they create every dish to be a true work of art.
One of our very dear staff members just recently had a birthday so we thought it would be a great time to talk foodie fun facts about cake. Round, square, flat, white, chocolate, red, we don’t discriminate….we eat them all!
Cake Fun Facts:
According to food historians, the first recorded culture to bake was the ancient Egyptians. However, the so called ‘cake’ they made was more bread like and sweetened with honey instead of sugar.
According to the Oxford English Dictionary, the original definition of the word ‘cake’ was: ‘A comparatively small flattened sort of bread, round, oval, or otherwise regularly shaped, and usually baked hard on both sides by being turned during the process.’ Sound like more of a thick cracker than the sweet spongy dessert we have today!
“Let them eat cake!” was a phrase historically thought to have been said by Marie Antoinette when she found out that her citizens had no more bread, was actually most likely coined from a similar phrase said by Marie Thérèse of Spain who sat on the French throne decades before Marie Antoinette. Interestingly enough, Marie Antoinette’s daughter was also named Marie Thérèse (of France).
Deliciously dense and moist Pound Cake got its name from the original recipe of using 1 pound of each of its simple ingredients. That’s 1 lb. of butter, 1 lb. of sugar, 1 lb. of flour, and 1 lb. of eggs. Now that’s heavy!
Although in existence long before, Victorian England popularized the Fruitcake between 1837 and 1901. It was a custom at the time for unwed women to sleep with a piece of fruit cake under their pillow so they could have sweet dreams about the man they would someday marry.
The world’s largest Sponge Cake weighed in at 2.5 tons and measured 26 x 16 feet – the size of a small New York City apartment! It took 3 days to bake and more than 3,000 eggs and 1,102 pounds of blackberries, pineapple, and strawberry were used. The dessert was then cut into 10,000 pieces and shared with the town of Seiersberg, Austria where it was baked.
The classic story behind the name Angel Food Cake is that the cake is so light, so white, and so fluffy, it must be fit for angels. It’s not recorded who thought up the name but according to a study of old cookbooks, recipes for ‘Angel Food Cake’ started appearing in American cookbooks in the late 19th century.
Devil’s Food Cake got it’s name because, just the opposite of Angel Food Cake, it is so rich and decadent people considered it sinful to eat.
Have a hankering for frittata? Try a potato cup frittata for dinner. These individually-sized portions were designed by Sara O’Donnell to feed a hungry, army-sized family. But the dish also works great as a solo dinner—with extra to freeze! Just combine with a salad and you have a healthy, but filling, alternative to another night of soup or grilled cheese.
The best part of this recipe is its versatility. Don’t like the sound of a spicy Mexican egg dish? No problem! You can use almost any egg-and-veggie combo to fill these potato cups, so work with what you have in the fridge or get creative with your favorite ingredients. We happen to like a little spice with our dinner so we stuck to the original.
For Potato Cups
Get the full recipe and watch the instructional video here: http://www.averagebetty.com/recipes/potato-cup-frittata-recipe/