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Pizza In The United States
Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the large cities of the Northeast. It got a boost both in popularity and regional spread after soldiers stationed in Italy returned from World War II. During the latter half of the 20th century, pizza became an iconic dish of considerable acceptance in the United States. Numerous regional variations have evolved, with many bearing only a casual resemblance to the Italian original. It is a popular fast food item produced by several pizza chains. The United States pizza restaurant industry was worth $37 billion in 2015. History The first pizzeria in the U.S., Lombardi's, opened in New York City's Little Italy in 1905, producing a Neapolitan-style pizza. Distinct regional types developed in the 20th century, including Buffalo, California, Chicago, Detroit, Greek, New Haven, New York, and St. Louis styles. These regional variations include deep-dish, stu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza Rolls
Pizza snack rolls (also called pizza rolls, pizza bites, pizza snacks, or pizza poppers) are a frozen food product consisting of bite-sized breaded pizza pockets with an interior of tomato sauce, imitation cheese and various pizza toppings. They are sold in a variety of flavors including imitation cheese, pepperoni, sausage, supreme, multiple imitation cheeses, and mixed meats. Other flavors included hamburger, cheeseburger, ham and cheese, and combination (pepperoni and sausage). Pizza snack rolls are designed to be quickly cooked in the oven or microwave. The name "pizza rolls" is a trademark of General Mills, current owner of the original product. They were created in Duluth, Minnesota, United States, by food industry entrepreneur Jeno Paulucci, who specialized in canned and frozen Chinese food. Jeno's began using the Pizza Rolls trademark in 1967. In 1985, Paulucci sold Jeno's to Pillsbury, which owned Totino's pizza. In 1993, Jeno's Pizza Rolls were rebranded as Totino's P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to butter. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it has short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. Uses In antiquity Oils extracted from plants have been used since ancient times and in many cultures. Archaeological evidence shows that olives were turned into olive oil by 6000 BCE and 4500 BCE in present-day Israel and Palestine. In addition to use as food, fats and oils (both vegetable and mineral) have long been used as fuel, typically in lamps which were a principal source of illumination in ancient times. Oils may have been used for lubrication, but there is no evidence for this. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Il Cucchiaio D'argento
''Il cucchiaio d'argento'' (), or ''The Silver Spoon'' in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine ''Domus''. It contains about 2000 recipes drawn from all over Italy, and has gone through eleven editions. History It originated from a post-World War II pricing dispute between the publishers and some of the distributors of the popular ''Il talismano della felicità'' by Ada Boni. Editoriale Domus still publishes the book as a single volume as well as a series of single-subject books. It is now in its eleventh Italian edition. Domus also produces ''Il cucchiaino d'argento'' for children, as well as creating recipes for Phaidon's books; these include regional cookbooks (so far for Tuscany, Sicily, and Puglia) as well as seasonal and single-ingredient books on pasta and seafood. Several English versions (customized for the country of sale) were published as ''The Silver Spoon'' by the United ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagel
A bagel ( yi, בײגל, translit=beygl; pl, bajgiel; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. Different dough types include whole-grain and rye. The basic roll-with-a-hole design, hundreds of years old, allows even cooking and baking of the dough; it also allows groups of bagels to be gathered on a string or dowel for handling, transportation, and retail display. The earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century Syrian cookbook, where they are referred to as . Bagels have been widely associated with Ashkenaz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been proved capable of triggering celiac disease. These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well as any cross hybrids of these grains (such as triticale). Gluten makes up 75–85% of the total protein in bread wheat. Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten valuable to both food and non-food industries. Wheat gluten is composed of mainly two types of proteins: the glutenins and the gliadins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Genera Characteristics Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be electro-sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and Silverside (fish), silversides, two fish which anchovies close ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pepperoni
Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika or other chili pepper. Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Thinly sliced pepperoni is one of the most popular pizza toppings in American pizzerias. Etymology The term "pepperoni" is a borrowing of ''peperoni'', the plural of ''peperone'', the Italian word for bell pepper. The first use of "pepperoni" to refer to a sausage dates to 1919. In Italian, the word '' peperoncino'' refers to hot and spicy peppers. History Pepperoni, an Italian-American creation, is a cured dry sausage, with similarities to the spicy salamis of southern Italy on which it is based, such as '' salsiccia'' or '' soppressata''. The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from Milan), is usually softer in texture, and is usually produced with the use of an artificial casing. Production Pepperoni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peperoni Pizza
Pepperoni is an American variety of spicy salami made from cured pork and beef seasoned with paprika or other chili pepper. Prior to cooking, pepperoni is characteristically soft, slightly smoky, and bright red. Thinly sliced pepperoni is one of the most popular pizza toppings in American pizzerias. Etymology The term "pepperoni" is a borrowing of ''peperoni'', the plural of ''peperone'', the Italian word for bell pepper. The first use of "pepperoni" to refer to a sausage dates to 1919. In Italian, the word ''peperoncino'' refers to hot and spicy peppers. History Pepperoni, an Italian-American creation, is a cured dry sausage, with similarities to the spicy salamis of southern Italy on which it is based, such as ''salsiccia'' or ''soppressata''. The main differences are that pepperoni is less spicy, has a finer grain (akin to spiceless salami from Milan), is usually softer in texture, and is usually produced with the use of an artificial casing. Production Pepperoni i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Take And Bake Pizzeria
A take and bake pizzeria, sometimes just known as a take and bake (or alternatively, take-n-bake), is a pizzeria which sells uncooked pizzas to customers, who then cook the pizzas at home in their own ovens. Take-and-bake pizzas are typically made to order out of fresh ingredients (though the pizzeria may also keep a number of commonly ordered or special sale price pizzas on hand for convenience). Often because the pizzas are made with fresh and unbaked ingredients and not heated in-store, the pizzas can be paid for in some states with food assistance EBT cards. According to '' Nation's Restaurant News'', take-and-bake pizzerias typically have lower costs because they require less restaurant space and equipment. As a result, they are often able to undercut the national pizza giants. Many take-and-bake pizzerias either operate as standalone entities, or as part of delicatessens. Such establishments often offer other menu items, such as cookie dough, soft drinks, salads, breads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papa John's Pizza
Papa John's International, Inc., d/b/a Papa Johns, is an American pizza restaurant chain. It is the fourth largest pizza delivery restaurant chain in the United States, with headquarters in Louisville, Kentucky and Atlanta, Georgia metropolitan areas. Papa John’s global presence has reached over 5,500 locations in 49 countries and territories; and is currently the world’s third-largest pizza delivery company. History 1984–2009 The Papa John's restaurant was founded in 1984 when "Papa" John Schnatter installed an oven inside a broom closet in the back of his father's tavern, Mick's Lounge, in Jeffersonville, Indiana. He then sold his 1971 Camaro Z28 to purchase US$1,600 worth of used pizza equipment and began selling pizzas to the tavern's customers out of the converted closet. His pizzas proved sufficiently popular that a year later he moved into an adjoining space. Dipping sauce specifically for pizza was invented by Papa John's Pizza that same year, and has since ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
