Thursday, June 22, 2017

9 Foods That Have Been Renamed So You Actually Want to Eat Them

Chinese gooseberry, anyone?

The idea of eating any type of fruit named after a feathery bird that poops a lot is certainly off-putting for most of us, which is why you’d be unsurprised to learn that the “Chinese gooseberry” is now called a kiwi. The fuzzy fruit is not the first to fall victim to (or be saved by, arguably) marketing companies of major food producers and distributors as a way to sell more product. In fact, many of your favorite delicacies, especially fish, are just ugly-named animals with fancy upgrades.

We’ve rounded up nine of the most interesting identity changes we could find. Scroll down to check them out!

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Original Name: Dolphinfish

New Name: Mahi Mahi

Why? Flipper’s cute and all, but not cute enough to eat. The act of slaughtering intelligent dolphins has been a source of controversy for many years now and despite mahi mahi looking nothing like your favorite animal at Sea World, consumers get easily confused. Plus, mahi mahi is honestly fun to say. Yay for repetition.

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Original Name: Rapeseed Oil

New Name: Canola Oil

Why? This one’s pretty self-explanatory. We don’t really want to bake grandma’s famous Christmas cookies with something that sounds like the most horrific act in the world. Good move, seed-derived oil companies.

Omaha Steaks

Original Name: Patagonian Toothfish

New Name: Chilean Sea Bass

Why? Frankly, it’s terrifying to think that any fish (other than a shark) has teeth. Chilean sea bass makes the toothfish sound exotic and less like something you’d see mounted on the wall at your dentist’s office.

Original Name: Prunes

New Name: Dried Plums

Why? If the idea of living in a nursing home tickles your fancy, you probably eat prunes and enjoy their name on the regs. If you’re only interested in a dried fruit with an incredible amount of belly-busting fiber, the idea of eating grandpa’s favorite snack can be very unappealing. In defense of California, one of the world’s biggest exporters, prunes really are dried plums. It’s not that much of a stretch to call them what they are.

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Original Name: Slimehead

New Name: Orange Roughy

Why? Yeah, we’d like to avoid any fish that sounds like it’s covered in mucus. We especially don’t want to be reminded that slimeheads, aka orange roughy, are actually named after the mucus-filled canals on their ugly faces. Orange roughy it is.

Chowhound

Original Name: Mud Bugs

New Name: Crayfish

Why? The idea of eating dirt-covered insects isn’t the most appetizing. Crayfish implies that the animal actually comes from the sea, which certainly helps at the next big boil. Insect dishes, however, have become increasingly popular in the US. For now, we’ll just stick to mini lobsters.

Original Name: Rockfish

New Name: Red Snapper

Why? Red snapper is a luxury. The Pacific version is called “rockfish,” but can technically be marketed as uber-expensive and Atlantic-derived red snapper because, well, red snapper is still technically what it is. The former obviously has a different taste and feel, which means fish companies are sneaky when it comes to tricking consumers into thinking they’re getting the version with better quality. Tsk, tsk.



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9 Things You Probably Didn’t Know About Caesar Salad

Like apple pie, meatloaf, and hot dogs, Caesar salad has secured itself as an American food staple. In fact, it’s one of the most commonly-featured restaurant menu items in the country, having found places in both the finest of restaurants and most questionable of dumps. There is more to the romaine lettuce-based salad that meets the eye, though. Your favorite lunchtime indulgence has a rich history that may surprise even the most knowledgable of food experts.

But first:

What is Caesar salad?

A traditional Caesar contains romaine lettuce, croutons, garlic, lemon juice, eggs, parmesan, Worcestershire sauce or anchovies, and salt and pepper. Ingredient amounts vary from chef to chef, but the best (and most authentic) Caesar you’re going to get is tossed tableside to ensure freshness. (No, your bottled Kraft Caesar Salad is not an accurate representation of the original).

Scroll down for a brief history of the delicious dish, as well as a few random facts that will impress all of your future dinner guests.

1. The Caesar salad has nothing to do with Julius Caesar. 

Though we’re sure the famous Roman wouldn’t have minded a plate of the dressing-doused greens, the Caesar salad is linked to chef and restaurateur Caesar Cardini. Cardini invented the recipe at his Tijuana restaurant, Caesar’s Bar and Grill, in 1924. Apparently they were running low on inventory during a 4th of July party and the dish was concocted using random ingredients found in the kitchen. The result was obviously delicious, resulting in a culinary classic that has withstood the test of time.

2. Caesar salad has its own holiday on July 4th

It not only commemorates the day of its birth, but also makes for the perfect summer BBQ side dish. Frankly, the garlic content will have you seeing fireworks.

3. The original recipe did not contain anchovies. 

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Instead, Cardini used Worcestershire sauce in both his original recipe and bottled varieties. Try it both ways and decide which option reigns supreme.

4. The Guinness Record for the world’s largest caesar salad weighed in at a little over three tons. 

Guinness Book of World Records

It was prepared by Canirac restaurant in Tijuana on October 20, 2007 and required a team of 160 participants. Not even a Brontosaurus could finish it.

5. Caesar salad is primarily responsible for an increase in romaine lettuce production. 

Gregory Bull/AP/REX/Shutterstock

There are nearly 80,000 acres of Romaine farms today, thanks mostly in part to fast food’s decision to top Caesar with grilled chicken and call it a health food. Hooray for domestically-raised produce and a better economy!

6. A traditional Caesar salad only contains one larger crouton and no grilled chicken or bacon. 

Food and Drink/REX/Shutterstock

Sorry, meat lovers. We know you need your protein, but it wouldn’t fly with Cardini. (We’re sure McDonald’s could not care less.)

7. It was originally served as a finger food.

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Rather than chopping the salad leaves, diners were able to pick them up by the stems and eat them. They’re no PF Chang’s lettuce wraps, but we kind of like this idea of deconstructed eating.

8. You should always use raw egg. 

Shutterstock

If you’re scared of salmonella, have no fear. The lemon juice’s acidity will typically kill any lingering bacteria. Plus, we’re pretty sure Arnold Schwarzenegger consumed a dozen raw eggs each day and he turned out, um, okay.

9. Caesar, in addition to the Cobb, introduced meal-sized salads. 

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Prior to its invention, salads were always meant to be side dishes and not filling entrees. But because Caesar tastes oh-so-good, we simply couldn’t get enough. Lunchtime office salads for all!

Craving Caesar’s crunchy, cheesy, salty goodness? Try it yourself with our traditional recipe. And don’t skimp on the anchovies! They provide an extra depth of flavor that will taste anything but fishy.



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Ghanaian Chicken and Peanut Stew (Groundnut Soup)

Ghanaian Chicken and Peanut Stew (Groundnut Soup)
Peanut butter and tomatoes lend a rich and creamy backdrop to this simple, hearty Ghanaian chicken stew. Get Recipe!


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Ghanaian Goat and Tripe Peanut Stew (Groundnut Soup)

Ghanaian Goat and Tripe Peanut Stew (Groundnut Soup)
Slow-cooked goat and tripe are key to the savory, earthy intensity of this traditional Ghanaian stew. A rich and creamy peanut butter- and tomato-based sauce balances the tripe's assertive flavor, though the latter can be omitted for a milder dish. Get Recipe!


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Shrimp Quesadilla

Shrimp Quesadillas

Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do.

One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp.

First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set!

Continue reading "Shrimp Quesadilla" »



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Farmwise Veggie Rings

Farmwise, LLC, makers of Veggie Fries® and Veggie Tots™, expands with a new family favorite: Cauliflower, White Bean & Onion Veggie Rings™.

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Premium Gourmet Seasoning Blends and Salt Finishes

The new seasoning blends - made with 100% natural ingredients - include vegetable, poultry, seafood and red meat offerings.

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Cinnabon Chillattas

Cinnabon has also added the seasonal favorite Peaches & Cream to the collection for summer.

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Cholula Sweet Habanero

The first person to join the Order of Cholula is All-Star pitcher Noah Syndergaard.

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Nina's Organic Cupcakes

She developed the concept of organic cupcakes that are made from safe ingredients and free of harmful toxins, artificial dyes and GMOs (genetically modified organisms) to fill in a niche in today's crowded but terribly unhealthy food landscape.

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