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Wednesday, August 8, 2018
What’s in Salt Water Taffy? The Story Behind the Boardwalk Treat
Taffy is one of those deeply old-fashioned candies that still exist, but is usually only encountered in certain places—chiefly, at the beach. Salt water taffy has been a boardwalk staple for decades, but how did that come to be? And is there actually salt water in it?
Not in the way you might think. There is usually a small amount of salt and some water in all taffy, but so-called salt water taffy doesn’t have a higher amount of either, let alone actual water from the sea; in fact, it’s not distinctly different from regular old taffy in any way save the name.
It’s all made from boiled sugar, corn syrup, and a few other ingredients, including various flavorings and sometimes food coloring. The mixture starts out as an extremely sticky mass that’s also scalding hot, which sounds like a recipe for disaster, but once it’s cooled enough to handle, it’s stretched out and folded back in on itself numerous times to achieve its thick and fluffy, soft yet chewy texture. The constant agitation aerates the mixture, just like whipping cream makes it lofty and light.
Taffy has been enjoyed in America since at least the 1800s; an 1847 recipe from “Mrs. Crowden’s American Lady’s Cookery Book” calls for boiling molasses, flavoring it with lemon, sassafras, or vanilla, and pouring it into buttered tins—but also gives the option of “pulling it in your hands, having first rubbed them over with a bit of butter, to prevent the candy sticking to them,” which would make it lighter in both color and texture. An 1843 cookbook (Mrs. Webster’s “The Improved Housewife”) elaborates on how one would take the mixture “while it is yet warm, and pull it out into a thick string, between the thumb and fore-finger of both hands. Extend your arms widely as you pull the candy backwards and forwards. By repeating this a long time, it will gradually become of a light yellow color, and of a spongy consistency.”
Taffy pulling parties were once a common pastime (you know, before television, gaming consoles, and smartphones were invented), enjoyed by young and old, and even Raggedy Ann and Andy, who starred in an entire (pretty creepy) story about it, in which a houseful of dolls play with fire and make candy while the human occupants are away. In the real world, these shindigs were both a fun activity for small children’s parties and an acceptable way for more mature young adults to get face time with the opposite sex (again, before smartphones).
Candy making wasn’t confined to homes, though, and large wall-mounted hooks made it possible for one person to manually make taffy in fairly large batches, as it had been since the 1800s as well. It did require muscle, and as former President William Howard Taft wrote in 1921, “[t]he work was strenuous, and produced perspiration and uncleanliness. It was done with the bare hands, and…was neither appetizing nor sanitary.”
And yet, it was still immensely popular, especially in Atlantic City, NJ, where the biggest names were Joseph Fralinger and Enoch James. Lots of other producers set up shop there too.
Popular legend says one such candy maker, David Bradley, coined the now-common term “salt water taffy” in 1883, after a storm surge or particularly high tide caused flooding along the boardwalk that inundated his shop with sea water. More likely, some clever but ultimately shortsighted person simply applied the term for marketing purposes, to connote the proximity of the sea and thus imbue the confection with the aura of a special holiday treat—something to enjoy on vacation, but also to bring home with you to tangibly extend the experience and give as a souvenir to others too. “Salt water taffy” does sound vaguely magical and ethereal, like fairy bread.
The evocative name was never trademarked, though. John R. Edmiston tried to stake a claim in 1925, about 40 years too late. By then, hundreds of confectioners (along the Atlantic coast and elsewhere in the U.S.) had been selling salt water taffy for decades, and the court ruled that the term couldn’t be officially registered.
The actual process of making it, of course, has come a long way since then—the first taffy pulling machine was patented in 1893, and such contraptions continue to evolve. The flavors have grown in scope too (piña colada, bubblegum, and cookie dough can now easily be had along with classic versions like vanilla and molasses). But the original chewy candy continues to beckon beach-goers from coast to coast, and its name to inspire wonder over whether a little bit of the ocean actually makes it inside the sweet.
Related Video: How to Make Maple Syrup Snow Candy
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Tuesday, August 7, 2018
Here’s the History Behind the Trendy Poke Bowl
If you’ve recently spent time scrolling through Seamless or gone hunting for a new lunchtime spot for you and your coworkers, you’ve likely noticed that restaurants advertising poke bowls have been popping left and right. It’s little surprise that this trendy food has developed a serious following—the fresh, customizable meals are straight-up delicious. But before it swept through your city and your favorite food app, where did the dish originate? And what do you need to know about putting together the best poke bowl ever?
The History
“While there is no precise origin story, many agree that the beginnings of poke date back to pre-colonial times in Polynesia, a grouping of islands from Hawaii to New Zealand,” says Sarah Abadi, founder and owner of POKE IT, a Mexican-influenced poke eatery in San Diego. “Locals would take their fresh catch from fishing and season it with whatever was on hand to enjoy. It was then around the 1970s that poke, as we know it, began to rise in popularity, first found in Hawaiian home kitchens then transitioning into supermarkets. Soon after, the dish journeyed to the mainland.”
Wondering what the word poke actually means? (And by the way, it’s pronounced “po-kay.”) “The word ‘poke’ in itself means to slice, or cut crosswise into pieces,” says Abadi.
Related Video: Tuna Poke with Mango and Avocado
The Traditional Recipe
For seafood lovers, the star ingredient of a poke bowl is the fish. But that’s not all that makes up the classic recipe. “Most traditional poke bowls contain skipjack tuna (known in Hawaii as Aku), mixed with Hawaiian salt (alaea salt), maui onions, seaweed, roasted kukui nut, lime, soy sauce, green onions and sesame oil,” says Kevin Hsu, co-founder of Pokeworks, which focuses on customizable poke dishes “However, ahi (yellowfin) tuna, salmon and other raw shellfish are being used more commonly.”
Poke Bowls..with a Twist
Though the go-to poke bowl recipe centers around fish, non-seafood lovers don’t have to miss out. New restaurants are swapping in other proteins like chicken or tofu instead of raw fish. And a number of establishments are adding flavors from other popular cuisines into the dish.
“Poke has been evolving from being an appetizer or side item to a feature item at several restaurants across mainland U.S.,” Hsu says. “New ingredients and flavors from Japanese, Korean, Thai…just to name a few, are being introduced into the poke bowl as well.”
And poke doesn’t have to be limited to bowls anymore, with poke burritos, tostadas, and tacos hitting menus, too, according to Abadi.
Bottom line? Poke bowls are a great canvas for an array of flavors, cuisines, and ingredients. “When ordering and creating your own poke bowls, poke tacos, and poke burritos, don’t be conservative,” says Abadi. “Do be creative, and play around with unique base/protein/topping combos that sound delicious to you!” Abadi recommends reaching for chopsticks if you’re eating a poke bowl and pair it with something delicious to drink. “Depending on the components of the dish, you can pair it with a sake, beer, or agua fresca (popular Mexican fruit waters),” she says.
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3 Homemade Summer Sauces to Put on Everything
Chowhound
Secret’s in the sauce, and we’re not talking about the felony-warranting Fried Green Tomatoes kind. Now that the grills have been fired up and summer is essentially here, it’s time to perfect your sauce making and basting skills so that you can impress all of your BBQ picnic guests.
Anyone who’s anyone knows that there are three versatile sauces that work with nearly every protein: barbecue, chimichurri, and romesco. You’re probably more familiar with the first one (#iwantmybabybackbabybackribs), though chimichurri and romesco offer herbacious and peppery (respectively) departures from what your taste buds interpret as “tried and true.” And trying something new is always a good thing.
We’ve broken down the tasty trio below, including recipes and dishes where these sauces shine. Check them out!
What is barbecue sauce?
Chowhound
The ingredients differ by region and part of the globe, but most include some variation of tomato paste, vinegar, mayonnaise, mustard, spices, and a sweet component like sugar or molasses. The sauce is extremely versatile, as it can be used as a dip, marinade, baste, or condiment. Get our Basic Barbecue Sauce recipe.
Dish Suggestion: Easy BBQ Baby Back Pork Ribs
Chowhound
Honestly, why should you ever mess up a good thing when you have it? These fall-off-the-bone ribs will put those annoyingly catchy Chili’s commercials to shame. Get our Easy BBQ Baby Back Pork Ribs recipe.
Want to level up your barbecue sauce game? Get our Bourbon-Bacon Barbecue Sauce recipe.
Chowhound
What is chimichurri?
Chowhound
Used primarily in South American (Argentinian, predominantly) and Mexican dishes, this parsley-heavy sauce is blended with garlic, vinegar, olive oil, and red pepper flakes for a perfect component to grilled red meat. Get our Argentine Chimichurri recipe.
Dish Suggestion: Argentine Grilled Tri-Tip
Chowhound
Chimichurri shines as a cool topping on a hot piece of steak. An Argentinian tri-tip is a perfect option because it’s not only geographically thematic, but also capable of handling an excess amount of sauce. Get our recipe.
What is romesco sauce?
Chowhound
Originating in northeastern Spain, this nut and red pepper-based sauce pairs perfectly with seafood. Common ingredients also include garlic, sunflower oil, vinegar, and other nuts and peppers, though you can essentially tailor it to meet your needs. Get our Romesco Sauce recipe.
Dish Suggestion: Roasted Shrimp with Romesco Sauce
Shrimp love a tomato bath, especially if it’s chock full of spices, garlic, pine nuts, and other Spanish-derived flavors. Give them a dunk in this zesty romesco, which can also be used as a dip for fresh bread. Get our Roasted Shrimp with Romesco Sauce recipe.
Related video: Smoked Barbecue Baby Back Ribs
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What Makes Good or Bad New York Pizza?
New York isn’t the only town with distinctive pies—just see Detroit style pizza for proof. But if you’ve been to New York City and never tried a slice of pizza, you’re doing life wrong. At least that’s how Scott Wiener from Scott’s Pizza Tours feels.
“NYC is an incredible pizza town because we have multiple ways of eating. It’s common for New Yorkers to eat quick bites on-the-go, which is why pizza-by-slice became the city’s culinary flag,” he says.
But recently, NYC has also begun to incorporate the sit-down pizza scene, taking pizza to more formal settings.
What is it about pizza, NYC and beyond, that’s so widely popular and universally desired? The answer, according to Wiener, lies in pizza’s endless versatility.
“Pizza isn’t a specific food, it’s more of an inclusive concept that can be stretched as far as you’ll let it go as an eater,” he says. “For me, pizza is at its most basic element—a bread item, but someone with Celiac can find something that contains no gluten and still consider that to be a pizza. I love that.”
Apparently, America loves it too. Pizza has become more popular than ever—about one in eight of us eats pizza any given day, and it’s no surprise that NYC is ranked high as one of the best places in the world to find a delicious slice.
When it comes to Big Apple pizza, there’s a myriad of options to choose from. Here are but a few:
Coal-Fired Pizza
Flickr (Pictured: John’s of Bleecker Street)
Wiener says coal-fired pizza is a NYC favorite due to the city’s proximity to coal mines located in northeastern Pennsylvania. What makes coal-fired pizza different and delicious is a crust that’s dry on the outside and soft on the inside—a texture that he says can’t be produced from a standard gas-fuel desk oven. John’s of Bleecker St. is among the oldest coal-fire pizza spots in the city, and one of the stops on Scott’s NYC pizza bus.
Neapolitan Pizza
Timeout (Pictured: Keste)
“The past few years have seen growth in Neapolitan pizza,” Wiener says, speaking to the classic pizza of southern Italy. Greenwich Village’s Keste is a mecca for this style, and also doubles as a pizza school for chefs and culinary professionals.
Classic NYC Slice
Yelp (Pictured: Joe’s Pizza)
Of course we can’t neglect the classic NYC slice, and Joe’s Pizza is one of the most famous places to enjoy this “quintessential” New York slice that’s “big, floppy, and foldable,” according to the Scott’s Pizza Tours website.
There’s one thing that Wiener wants to make clear, though: “You don’t need cheese to have a good time.” The vegans, lactose-intolerants and even gluten-intolerants of the world can still enjoy the beauty of pizza at places like Two Boots and Sizzle Pie.
Ultimately, Wiener says pizza is “really in the eye of the pie-holder,” so it’s up to you to decide what kind of pizza is the one. And with the endless variety of pizza in NYC, there’s no doubt you’ll find your pizza-mate sooner or later.
Related Video: How to Toss Pizza Dough (and Why You Should)
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19 Best Foods to Pack Up for a Road Trip
The busiest traveling day of the year may have come and gone, but you still have more car adventures ahead of you this summer. If you’ve ever tried to grab a snack on the go, you know that driving and eating isn’t always easy. We’re here to change that because we believe that you shouldn’t have to lower your food standards just because your traveling. These 19 snacks are the best foods to dive into on your next road trip, or morning commute. Happy dining and driving!
1. PARMIGIANO–BLACK PEPPER POPCORN
Popcorn is a great choice for the car: You can take a handful and concentrate on the road without much fuss. This recipe with Parmigiano-Reggiano cheese and aromatic extra-virgin olive oil with freshly ground black pepper is way more delicious than the standard stale bagged version you’ll find at the gas station.
2. MINI ROASTED VEGETABLE BURRITOS
Pack a burrito for the road! Easy to hold with one hand and full of tasty roasted vegetables, this recipe has red and green roasted peppers, cheddar cheese, sour cream, and cumin, for extra flavor. Use small six-inch flour tortillas to make mini burritos that you can easily pack in a Ziploc or some tinfoil.
Photo and recipe from Food Republic
3. BUTTERNUT SQUASH AND GOAT CHEESE HAND PIES
Try out our butternut squash and goat cheese hand pies for a great easy-to-take-on-the-road snack. With cumin, butternut squash, coriander, and goat cheese, they are small, savory, self-contained vehicles of deliciousness.
4. TAMARIND TRAIL MIX
This trail mix is packed with protein and is a lot more interesting than your normal peanuts and raisins mix. Cayenne pepper, cumin, coriander, tamarind paste, and tomato paste add a ton of interesting flavors, and coarsely chopped dried mango is a delightfully unexpected addition.
Recipe and photo from Kitchen Konfidence
5. CHEESE CRACKERS
These homemade cheese crackers are so good you’ll wonder why you ever ate Cheez-Its or Goldfish on the road instead. You can substitute whole grain or spelt flour to make them even more nutritious, and onion powder adds some nice seasoning alongside the grated sharp cheddar.
Photo and recipe from Leite’s Culinaria
6. PRETZELS
You won’t reach for the bag of Rold Gold after you try these amazing soft pretzels (though dipping sauces aren’t recommended while driving). Pretzels are a lot easier to make than most people think and have very few ingredients, things that you probably already have on hand: flour, water, yeast, salt, butter, and sugar. You can make the traditional pretzel shape or get creative and make any shape that suits your fancy.
Photo and recipe from Catch My Party
Our recipe for this seasonal favorite is foolproof, and sometimes you want to snack on something sweet while you’re on the road. These are a lot better for you than any packaged cookies (no preservatives, less salt, no artificial flavorings) so you don’t have to feel guilty if you pack a few and stow them in the glove box.
8. HOMEMADE VEGGIE CHIPS
Homemade veggie chips are a great healthy alternative to potato chips, and if you make a big batch you can keep them around for on-the-go snacking. Use a mandolin to make thin, uniform vegetable slices, and you can try anything from rutabagas to parsnips, carrots, and beets.
Photo and recipe from A Beautiful Mess
9. MINI CALZONES
These mini calzones from Food & Wine are stuffed with pepperoni, pesto, and ricotta. Pizza is one of the most beloved road foods but also the hardest to safely eat while keeping your hands on the wheel. These are the perfect solution to your pizza craving when you’re eating on the run.
Recipe and photo from Food & Wine
10. BANANA CHIPS
Savory spiced banana chips are easy to pack and a lot safer to snack on than trying to peel a banana with one hand while maneuvering through traffic. Try adding different spices and increasing the amount of heat (cayenne, red pepper flakes, curry powder) until you find your perfect blend.
Recipe and photo from Taste Junction
Your favorite childhood snack is perfect to pack for your road trip. You can use any kind of fruit—fresh or frozen—and add lemon or lime juice to adjust the flavors. Make a big batch and cut it into thin strips: It’s like you made your own Fruit by the Foot!
12. GRAPES
Grapes are not only portable but easy to grab from a container while keeping your eyes on the road, a must when eating while driving.
Photo from HI-Drate H20
What is easy to hold in your hand, stuffed with cherries, and healthy to boot? Homemade granola bars! Check out this highly customizable recipe from Chowhound, and try adding dark chocolate chunks to make it even more delicious.
Want to eat your favorite sandwich in the car without looking like you got into a fight with a salad bar? Put your favorite sandwich filling in a tortilla wrap! Chowhound can get you started with this wrap stuffed with lentil hummus, squash, and pomegranate molasses.
Muffins are great road food for their minimal messiness and portability. These delicious spiced zucchini muffins from Chowhound provide a little bit of sweet and a little bit of healthy.
16. CHEESE STICKS
Cheese sticks are small, easy to eat, and can be made from just about any variety of semihard cheese you can buy, be it mozzarella, Colby, or pepper jack. Buy them prewrapped from the store, or slice and wrap them at the beginning of the week so you can grab and go before hitting the road.
Photo from The Todd & Erin Favorite Five
Crackers are great to eat on the road, adding a nice crunch to your daily drive. Try these crispy rye crakers from Chowhound for the perfect on-the-go snack.
Munching on potato chips while driving is a no-brainer. Kick up your road-meal game a notch by making your own. Chowhound has a great sweet potato crisp recipe that uses smoky paprika to play off of the potatoes’ sweetness.
19. NUTTY TRAIL MIX
You can’t go wrong snacking on this classic mix of nuts, dried fruits and raisin. Get our Nutty Trail Mix recipe.
Related Video: Road Trip Snacks That Won’t Make a Mess in Your Car
Header image from Gigabiting / All other images by Chris Rochelle/Chowhound unless otherwise noted.
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6 Things to Make on Sunday for Easier Weeknight Meals
If you want to make your week as easy as possible, spend some time on Sunday making a few batches of simple weeknight staples that can serve as building blocks for meals in the coming days.
You’ll spend the rest of the week looking back and thanking yourself for these well-spent couple of hours.
Continue reading "6 Things to Make on Sunday for Easier Weeknight Meals" »
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