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Frozen Custard
Frozen custard is a cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. It is usually kept at a warmer temperature compared to ice cream, and typically has a denser consistency. History Egg yolks have been integrated into ice creams since at least the 1690s, though there are several notable invention stories that are associated with modern commercializations of this practice. One early commercialization of frozen custard was in Coney Island, New York, in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. In their first weekend on the boardwalk, they sold 18,460 cones. A frozen custard stand at the 1933 World's Fair in Chicago introduced the dessert to a wider audience. Following the fair, the dessert's popularity spread throughout the Midwest; Milwaukee, Wisconsin, in particular, became known as the "unofficial frozen custard capital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prairie Du Sac, Wisconsin
Prairie du Sac is a village in Sauk County, Wisconsin, United States. The population was 4,420 at the 2020 census. The village is surrounded by the Town of Prairie du Sac, the Wisconsin River, and the village of Sauk City; together, Prairie du Sac and Sauk City are referred to as Sauk Prairie. History Prairie du Sac was so named because it was in the large Wisconsin River Valley where the Sauk Indians had a large settlement. Although the name of the village dates from the early days of French fur traders, Prairie du Sac was established as a village by D.B. Crocker in 1840, largely as a Yankee-English village, in contrast to its neighbor, Sauk City, which was settled largely by Germans. The hydroelectric Prairie du Sac Dam was completed just north of the village in 1914, creating Lake Wisconsin. Geography Prairie du Sac is located at (43.289833, -89.728524). According to the United States Census Bureau, the village has a total area of , of which, of it is land and is wate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meringue
Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Its flavorants are vanilla, a small amount of apple juice, or orange juice, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended peri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelato
Gelato (; ) is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6%–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. Name In the Italian language, ''gelato'' is the generic word for ice cream, independent of the style, so every kind of ice cream is referred to as ''gelato'' in Italian. In the English language, however, the word ''gelato'' has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition. History In 1295, Marco Polo returned to Venice from China with a recipe similar to sorbet. Cosimo Ruggeri, Bernardo Buontalenti, and Catherine de' Medici were conte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk material is not in a special organ, but inside the egg cell. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milkfat
Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Composition Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):The quote values vary by 1–3% according to the source: Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon. Trans fats occur naturally in meat and milk from ruminants. The predominant kind of trans fat found in milk is vaccenic fatty acid. Trans fats may be also found in some industrially produced foods, such as shortenings obtained by hydrogenation of vegetable oils. In light of recognized scientific evidence, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts. However, two Canadian studies have shown that vaccenic ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Drug Administration
The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food safety, tobacco products, caffeine products, dietary supplements, prescription and over-the-counter pharmaceutical drugs (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices (ERED), cosmetics, animal foods & feed and veterinary products. The FDA's primary focus is enforcement of the Federal Food, Drug, and Cosmetic Act (FD&C), but the agency also enforces other laws, notably Section 361 of the Public Health Service Act, as well as associated regulations. Much of this regulatory-enforcement work is not directly related to food or drugs, but involves such things as regulating lasers, cellular phones, and condoms, as well as control of disease in contexts var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abbott's Frozen Custard
Abbott's Frozen Custard is a frozen custard franchise founded and based in Rochester, New York. The franchise has stores throughout New York state, and has expanded to other states including Florida, Louisiana, Massachusetts,Elizabeth Navisky"Cold comfort: Abbott's custard brings back good memories for customers" ''Boston Globe'', July 29, 2008. North Carolina, South Carolina, and Virginia. Overview Abbott's Frozen Custard was founded in 1902 by Arthur Abbott, who would travel with small carnivals along the eastern seaboard. In 1926, he settled in Rochester. He opened up shop at the corner of Lake and Beach Avenues, across the street from Ontario Beach Park, which at the time was an amusement park that drew crowds of people from all over the state. Abbott next opened up several shops in the Playland at Rye Beach. The revenue from the stores allowed him to support his interest in horse racing, and in 1952 his horse Blue Man won the Preakness Stakes, earning him $86,135. In 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meadows Frozen Custard
The Meadows Frozen Custard is a franchise founded on July 4th 1950 that specializes in frozen custard. History Delbert Meadows opened a small custard stand in Duncansville, Pennsylvaniabr>After decades of business, the Meadows brothers decided to add batting cages, mini golf, and go-karts to their location. Now considered a landmark in western Pennsylvania, the Duncansville location is still in operation and owned by Dick, Jay and Joel Meadows, sons of Delbert Meadows. Original Frozen Custard The frozen custard is an original recipe that has been in the Meadows family for decades. On July 4th 1950 the Meadows brothers, J.V., Richard and Delbert, worked with Rush A. Turner, mix-master and ice cream department supervisor, of Sealtest located in Altoona, Pennsylvania to come up with a unique frozen custard recipe that is still used today. When Seal-Test dairy went out of business the recipe was then transferred to Galliker's Dairy who is now in charge of the production. The Meadow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rita's Italian Ice
Rita's Franchise Company, LLC, doing business as Rita's Italian Ice (informally known as "Rita's Water Ice"), is a privately owned and operated American quick service restaurant chain that operates primarily in the Mid-Atlantic United States. The chain is known for its Italian ice and frozen custard, but also offers multiple types of frozen treats and specialty creations. Rita's opened its first restaurant in 1984 in Bensalem, Pennsylvania, where the chain is currently headquartered. , the chain had 538 restaurants in 31 states, mostly located in the Mid-Atlantic. History Rita's was founded in May 1984 by former Philadelphia firefighter Bob Tumolo with a recipe that he purchased from an elderly neighbor that he then adjusted to enhance the flavors and include real fruit. Tumolo named the restaurant after his wife, Rita Tumolo. Rita's originally advertised its product as "water ice", using the regional term for what is sometimes called "Italian ice" in other areas of the coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ted Drewes
Ted Drewes is a family-owned frozen custard company in St. Louis, Missouri, United States. The business was founded by Ted Drewes, Sr. in 1929. The shop on Chippewa Street (designated as a section of historic U.S. Route 66) is open much of the year, while the South Grand Boulevard location is open from mid-May through late August. Its signature dish is the "concrete," a serving of frozen custard so thick that it is customarily presented to the customer upside down. History Ted Drewes started making frozen custard while working for a carnival and opened his first fixed location near St. Petersburg, Florida, in 1929. The first St. Louis shop began serving in 1930 on Natural Bridge Avenue near Goodfellow Blvd. Less than a year later, it was moved westward along the avenue. A second location was opened at 4224 South Grand Blvd. in 1931. In 1941, a third location opened at 6726 Chippewa Street, on one of the alignments of U.S. Route 66 through St. Louis. The Natural Bridge and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Springfield, Missouri
Springfield is the third largest city in the U.S. state of Missouri and the county seat of Greene County. The city's population was 169,176 at the 2020 census. It is the principal city of the Springfield metropolitan area, which had an estimated population of 481,483 in 2021 and includes the counties of Christian, Dallas, Greene, Polk, and Webster, and is the fastest growing metropolitan area in the state of Missouri. Springfield's nickname is "Queen City of the Ozarks" as well as "The 417" after the area code for the city. It is also known as the "Birthplace of Route 66". It is home to several universities and colleges, including Missouri State University, Drury University, and Evangel University. The city is an important center of education and medical care, with two of the largest hospitals in the area, CoxHealth and Mercy, employing over 20,000 people combined, and being the largest employers in the region. It has been called the "Buckle of the Bible Belt" due ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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