Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. The dish was invented in Placerville, California, then known as Hangtown.
Friendship is based on so many aspects in life. We meet friends through school, through work, through other friends, and naturally through family. But what about through social networking? I discoveredfrom a childhood friend. She takes great scenic pictures and post her pictorial journal on Instagram. Not long after visiting her page daily, I became quite enthralled with this social ‘photo sharing’ phenomena. Sharing ‘photos’ and making friends with complete strangers! I thought to myself…hmm. This could work for me.
Spring 2012, 10 am. Hungry for a good, hardy meal. My family and I recently moved to Placerville at the time and were anxious to experience the local eateries in town. Whilst perusing through the menu at the Buttercup Pantry on Main Street, I couldn’t help but notice the ‘Hangout Fry’. So when the waitress came back around to take our order, I asked her what this omelet menagerie was all about. Sure enough and without hesitation, our waitress was overjoyed to share her short-version story of the ‘Hangtown Fry‘…
From Wikipedia, the free encyclopedia
Beignet (pronounced /bɛnˈjeɪ/ in English, /bɛˈɲɛ/ in French; French, literally “bump“), synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux paste. Beignets are commonly known in the U.S. as a dessert served with powdered sugar on top; however, they may be savory dishes as well and may contain meat, vegetables, or fruits. They are traditionally prepared right before consumption to be eaten fresh and hot.
It has become a common food item in the Philippines. Its taste and texture closely resemble those of the Puerto Rican bread pan de agua and Mexican bolillos. These breads all use a lean type of dough and follow similar techniques learnt from Spaniards or Spanish-trained bakers early in their history. Despite the Spanish origins of its name, pandesal was introduced in the Philippines in the 16th century. Pandesal originally started out as a plain roll, traditionally served for breakfast and accompanied by butter, cheese, scrambled eggs or filled omelette, sausages, bacon, Spanish sardines, jams, jellies and marmalade, coffee, tea or hot chocolate.
Pandesal can be made from any type of dough and still resemble pandesal as long as the dough is rolled in fine breadcrumbs before baking. The softness of the newer type of pandesal—which consumers unaware of the proper texture now find desirable—is due to a weak dough structure derived from inferior quality flour.
A couple of pandesal variety I made for you are Ube Pandesal and Coconut Pandesal.
Wrap up a hot dog in true ‘mummy’ fashion in this fun Halloween take on classic Crescent Dogs. This morning I wanted to surprise my ‘lil guy, so I made these before he got up for breakfast…
Making butter is quite easy: heavy cream needs to be shaken or beaten to a point where the buttermilk and butterfat separate. This can be done in an old-fashioned churn, by shaking the cream vigorously in a jam jar for about 30 minutes (See my last post about a butter kit I purchased), or by the easiest method–I am happy to share, a stand mixer. Just don’t leave it unattended as the separation of butterfat and buttermilk happens instantly within 20 minutes time.
My husband and I celebrated our 12th year wedding anniversary this weekend with my immediate and extended family. And, as with any occasion, all good things come to a halt, at least until the next gathering.
Meanwhile, before they left to head home, I made my mom and older son something fresh to help start off their day. This is what I came up with…