Folk saying: 'Apple pie without cheese is like a kiss without a squeeze.'In countless surveys, Apple Pie has been chosen the favorite dessert in the United States. Apple pie has also been a favorite in England for hundreds of years.In rural homes in the 19th century, apple and other fruit pie was often a common item served for breakfast, considered a good hearty beginning for a hard day's work.The state of Vermont adopted apple pie as the official state pie in 1999
There are about 2500 known varieties grown in the US. 56% of the 1999 crop was eaten as fresh fruit and 42% was processed.
Milk was first sold in glass bottles in 1879. Echo Farms Dairy began to deliver milk in bottles to homes in Brooklyn, New York in 1879.Plastic milk bottles were introduced in 1967.
The type of food a chicken eats largely determines the color of the egg yolk. Yellow orange plant pigments called xanthophylls found in chicken feed determine the yolk color. Yellow corn mash and alfalfa meal will produce medium yellow egg yolks. Wheat or barley produce lighter colored yolks. Bright yellow marigold petals added to feed will enhance the color of the yolk. A white cornmeal diet will produce egg yolks that are almost colorless.
Measure the girth of the chef and you can rate his restaurant. Old French axiom.
Charles Ranhofer (1836-1899) was the first internationally renowned chef of an American restaurant, Delmonico's in New York City. He published a cookbook, The Epicurean in 1893, which contained more than 3,500 recipes.
Famed inovative television comic, Ernie Kovacs (1919-1962) first TV appearance was on Philadelphia's WPTZ (NBC) in 1951 as the chef in a live, unrehearsed cooking show called ‘Deadline for Dinnner’.
In 1956 four U.S. chefs won the Culinary Olympics in Frankfurt, Germany. Paul Laesecke, Otto Spielbachler, Paul Leuppe and Paul Debes. According to the U.S. Census Bureau, there were 317,000 Chefs and Head Cooks and 183,000 Bakers working in the United States in 2006.According to the U.S. Census Bureau, there are 313,000 Chefs and Head Cooks in the U.S. in 2007.
All chewing gum was originally made from the natural gum resin called chicle, which is obtained from the sapodilla tree. Chicle is more expensive than other natural gums and newer synthetic materials, so it's use has greatly declined.
Top 5 Per capita consumption of chewing gum (2004):
Denmark - 2 lb 10 oz
Norway - 2 lb 3 ozSwitzerland - 1 lb 9 oz
U.S. - 1 lb 9 oz
Israel - 1 lb 5 oz (tied with Spain)
The country with the largest number of chewing gum manufacturers is Turkey, with more then 60 companies manufacturing chewing gum!
Chewing gum as we know it today may be an American invention, but humans have been chewing various gums, resins and latex secretions of plants for thousands of years. Mastic gum has been chewed by Mediterranean peoples for thousands of years, and Native Americans chewed the resin from spruce trees. The first commercial chewing gum, State of Maine Spruce Gum was introduced in 1850. It was made using spruce tree resin, which had a harsh taste and tough texture. (I believe it is still available in northern New England). In 1871 Thomas Adams patented chicle gum, with sugar and sassafras flavoring. It had the right chewing properties with no harsh taste or texture, and it caught on quickly with the American public. This was soon followed (by other companies) with peppermint flavored gum in 1885, Chiclets (gum with a hard sugar coating in 1900, Juicy Fruit and Spearmint flavors in 1893, and finally bubble gum in 1928.
The popularity of chewing gum was both helped by, and helped spawn the development of the vending machine. The first vending machines were used to sell chewing gum in the New York Subways.
W.F. Semple of Mount Vernon, Ohio, patented chewing gum in 1869.