Monthly Archives: August 2017

Changed Pizza History

People discuss their favorite pizzerias with the same emotionally charged energy as they would discuss politics or their favorite sports team. Pizza has become so entrenched into the culture that it is easy to forget, pizza was once simply peasant food. It was for many years, enjoyed by the lower echelons of society, who could afford little else.

For most of the long and romantic history, this was a regional dish. The great pies in New York stayed in New York. The inside secrets of the best New York pizza remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazine article. Television and radio reporters would sporadically discuss slices on regional and local venues. However, unless you visited New York and knew where to look, these inside secrets remained mysteries to the rest of the country.

The pies in New Haven stayed in New Haven. Frank Pepe began making pizza in 1925. Sally’s founded by Franks, nephew, Salvatore Consiglio, came into being a decade later. Modern Apizza, also in New Haven developed their own incredible masterpieces. Up the road in Derby, Connecticut, Roseland Apizza had created their own brand of incredible cuisine, independently of anyone else.

Most people outside of New Haven were clueless to the pizza being created there. This was true for most of the residents of the entire state. Most Connecticut residents had never thought of traveling to New Haven to eat pizza. And why would they? They had their own great pizza, or so they thought.

And so it had been across the country. State by state, region by region. From the East Coast to the Heartland. From the Deep South to the West Coast. From Chicago to Los Angeles. From Portland to Louisiana. Pizza made in that region stayed in that region. There was no cross over. No sharing of pizza ideas.

The only way you discovered regional pizza was by knowing someone who lived there or by traveling yourself to a particular area and searching it out. Other than that, pizza was regionalized remained hidden and undiscovered.

This was true not only of the United States but across the entire planet. Pizzerias in Italy, all of Europe and other continents hid their pizza secrets to all but the fortunate residents and random traveler.

However, things were about to change. Enter the great game changer. The Big Kahuna of Information was about to turn regionalized pizza into a global point of argument and dialogue.

The floodgates of the great pizza symposium were opened. The Internet was the single biggest catalyst to educate, inform and open the debate of how to make pizza and where to find great pizza. The earth had truly become a global village of pizza. Now various countries, regions cities and towns were able to showcase their own marvel of pizza.

Slowly at first, websites were created. Here and there pizza was discussed. Pizza making secrets were shared. People became aware of pizza in other areas. Pizza Forums and blogs picked up the banner. And today you will find hundreds and hundreds of pizza related websites, blogs and discussion forums. All of these information portals share insights and knowledge about pizza.


Food Choices

Hunger may be a reason. Is it because you feel sad and depressed, or lonely and bored?

There are many physical and emotional reasons why you eat what you eat.

Food is associated with many kinds of feelings. A baby first knows about love through food. Birthdays and holidays are days with special food. Some people feel their spirits lifted when they have a dish of ice cream. Ordering familiar foods in restaurants gives one a feeling of security in knowing generally how the food will taste.

Many persons tend to eat according to already established family patterns and traditions. With the fast paced life many families lead, meals may be kept simple. More elaborate meals are saved for holidays. Certain foods may be considered for certain days, such as taco Tuesdays and pizza on Friday.

Religious and ethnic beliefs of individuals may direct food choices. For example, Muslims and Jews do not eat pork. Other religions place restrictions on eating meat. Many Roman Catholics continue to eat fish on Fridays although meat is allowed except during Fridays in Lent. Some families practice meatless Mondays as a humanitarian effort.

There are many other forces in the world around us that affect what we eat. Where you live may determine what you can grow, or buy, or have available. Are there stores in your area that carry fresh fruits and vegetables? Have weather patterns affected the fruit crop, or other crops? Modern technology has provided us with a great selection of foods grown and produced.

There is a heightened awareness regarding the quality of food we eat. There is an increased preference for organic food and grass fed beef and dairy. One of the strongest reasons for eating organic is to cut down on exposure to pesticides and insecticides.

A study by the European Parliamentary Research Service concluded that eating organic foods reduces pesticide exposure, improves the nutritional value of food, lessens disease risk, and improves early childhood development. The safety of our current food system is very concerning to many people. In many cases, their food buying and eating habits portray this concern.

Nutrition information comes from many sources and this, too, influences what we eat.

In order to have a well-balanced diet, certain nutrients must be included every day.

You may want the cookie, but you know you should eat the apple instead.


Tips to keep your Fruits and Veggies ripe

Start saving money with these tips to keep your fruits and veggies ripe, fresh, and ready-to-eat.

1. Select Ripe, Fresh Produce

Keeping your fruits and vegetables fresh begins at the store. When making your selections, keep an eye out for cuts, bruising, or soft spots on the produce available. Damages to the fruit triggers enzymatic reactions, which speed the spoiling process.

2. Freeze What You Don’t Use

Once at home with your grocery finds, consider freezing what you won’t be using within the next few days.This immediate freezing will ensure your fruits and vegetables are frozen at their top condition.

3. Store Smart

Vegetables are best stored in the bottom rack, or lower level of the fridge. It is not recommended to store fruits or vegetables in the door rack of the fridge, as it is exposed to varying temperatures when opened.

4. Stay Dry

Avoid rinsing your vegetables right when you get home. It’s best to rinse them before preparation, as the excess moisture can induce mold growth between vegetables. Stick extra paper towels between damp areas.

5. Keep It Cool

Store foods away from appliances and areas that emit heat. Heating the fruits or vegetables will accelerate the ripening action, and lead to molding. Some fruits and vegetable do better at room temperature, others in the fridge. Check out more differences listed below.

6. Keep Them Separate

Keeping fruits and veggies together can quicken the spoiling process. Fruits tend to be ethylene producing, and vegetables are mostly ethylene-sensitive. It is a good idea to keep the two away from each other, as the ethylene-sensitive vegetables will spoil faster next to ethylene producing fruit. The two bins standard in most fridges will be a good produce barrier for freshness.

7. Lemon Juice Prep

If you’ve already cut some apples and need to store the rest, try a lemon juice soak to halt the browning process. The acids in lemon juice stop the protein enzymes from reacting to create the brown, wilting color.

Try soaking apple halves in one cup of cold water, with a splash of lemon juice. A teaspoon or tablespoon will work. This soak will also work on pears. Soak for five minutes, drain, and rinse. Enjoy your new, fresh looking fruits.


The Best Types Of Party Food

This ensures that they do not go hungry and leave the party early, plus it also encourages them to relax and socialise. People naturally bond over food, which is why going out to eat or family dinners are considered to be so important.

This is why you should serve finger food; this allows people to stand and eat, plus they can have as much or as little as they like and eat at a time to suit them. Many catering companies offer party food to order, eliminating the stress of having to prepare the food yourself. Here are a few types of finger food that will improve any party and leave your guests feeling content.


Sandwiches are snacks that everybody enjoys, plus they are also quick and easy to make but also quite filling. Be sure to serve a variety of types, including a few options for vegetarians. Cut them into small triangles, so they are bite-sized and easy to consume.


If you are looking to add elegance and sophistication to your party, you cannot go wrong with canapes (especially a cocktail party). Small, light yet packed full of flavour and visually very impressive, canapes are the ultimate party snack. There are endless variations to consider, including cold, sweet and hot canapes.

Spring Rolls:

Spring rolls are tiny, compact and easy to eat, which makes them ideal for party situations. Duck or vegetable spring rolls are the most popular types, but be sure to label the vegetarian option as it can be hard to tell which is which.

Crisps and Dips:

Another very popular option, crisps and dips are a party classic and particularly when you have numerous dips available. A simple salted crisp will suffice, but be sure to have cheese and chive, guacamole, salsa and other popular types of dip.


Brochette (food cooked and served on a skewer) is perfect for a party as it allows the guest to eat with their hands without getting greasy. You could serve cooked meat, vegetables or even fruit to your guests. Be sure to have a separate plate where guests can place the skewer once they have finished with it.