A Short History of Pringles and Enchiladas

Pringles is a famous brand of potato and rice flour chips produced and marketed by Procter and Gamble. While Enchilada is a pure corn tortilla rolled around meat and cheese. It can also be eaten with topping of spicy chili sauce, onions, cheese, sour cream, beans or nacho cheese.

Pringles chips are available in an aluminum can bearing the brand logo of a large bushy mustache cartoon character. The enchilada can be made with a wide variety of ingredients which can be chicken, steak, fish with a variety of cheeses, beans or vegetables. It is an extremely versatile dish and many find it tasty. The can of Pringles are specially designed because the chips are quite fragile and cannot be packed in a paper or plastic bags for regular potato chips packing.

Potato chips are a fairly new cooking invention. However people believe that enchiladas came from the Mayans. The dish was first associated with the region of Mexico by the Yucatan in pre-Columbian days. Throughout the later centuries, Mexican people continued to enjoy enchilada and it can be found in a wide variety of cook books dating all the way back to the first Mexican cook book which was published in 1831 called El Cocinero Mexicano or The Mexican Chef. On the other hand, new machinery and techniques are required for production of Pringles.They have a taste that is less harsh than regular potato chips in and market research by P&G suggested that Pringles much easier chips to eat.

An American chef George Speck was the first to make potato chips in 1853. He had prepared a plate of French fries for a diner who returned them and complained that they were too thick and probably the worst fries that could be ever prepared by a chef. Although Speck decided to teach the diner a lesson by making the chips worse but his next try to make French fries worse proved to be a success which delighted the diner and soon the entire restaurant requested George’s new fries.

Today, enchilada has earned open praise from many food lovers around the world with the internationalization of food. Most chefs are always keen to look for the best foods of each culture to share with their friends and customers.

Nowadays Pringles are known as favorite chips and are available in different flavors which include Original, Sour Cream and Onion, Cheese, Hot and Spicy, Cheese and Onion, BBQ and more recently Prawn Cocktail. Pringles are one of the tastiest brands of chips in the world and we can expect to see the enchilada in our neighborhood served in its many forms.



Source by Tauqeer Ul Hassan

Do You Want Fries With That? No Fries, Chips

Why do Americans love french fries so much? While their popularity spans the globe, we Americans devour nearly 2 million tons every year. They make the perfect partner with hamburgers or simply alone. And potato chips? Who can eat just one?

The french fry began in Europe, with Belgium and France both claiming its creation. The potato chip is strictly American. (In either case, explorer Marco Polo missed out.) Centuries ago, the lowly potato was plentiful and cheap, traveled well and lent itself to different preparations, making it a popular food in Europe. The French fried it and called it “pommes frites.” The popular dish came to America and was called “French fried potatoes.” In the 1930’s the name was shortened to “french fries.”

Food historians will argue that the french fry began its popularity in Belgium, as early as the 1600s. Some claim they may have been a substitute for small fried fish, when the rivers froze over and fishing was near impossible. They caught on as a tasty side dish and found their way down to France, whose chefs were always open to new foods and cooking styles.

Originally eschewed as an unhealthy root vegetable and used as pig feed, those inventive French did a 180 degree turnaround and began serving them as a delicacy. Pommes Frites spread to America and President Thomas Jefferson first served the potato fried thin and crisp to guests at the White House, after enjoying them on one of his trips to France. Americans soon found the potato economical and easy to grow, and a welcome addition to their daily meals. Hearty soups and chowders fed large families, and as cooks began experimenting with variations of the potato, new recipes popped up throughout the country.

When hamburgers caught on, thanks to early chains like White Castle and eventually McDonald’s, fries were an economical partner, not to mention a big profit for the restaurants. They were easy to eat, unlike the baked or mashed versions, and could be served in a small paper envelope.

The creation of potato chips goes to a New Yorker named George Crum, a chef at the Moon Lake Lodge resort in Saratoga Springs, New York, and the crispy light discovery was an instant hit among the guests. But the general public did not have occasion to enjoy the crispy treat until snack foods became popular in the twentieth century. Chips led the way and were originally sold in cans. With all the flavors offered to us, 50 percent of American households still prefer the plain. Americans crunch down half of the world’s production, totaling over seven billion dollars annually. That translates into almost five pounds a year per person. And that’s just chips. Figure in other forms, and you have 110 pounds of potatoes per year per person. (That’s a lot of starch.)

So there you have it–a brief history of the most popular vegetable in the country. Mash it, bake it, fry it, boil it. Who’d have thought the humble potato, once considered only fit for hog feed, could evolve into our favorite snack?



Source by Dale Phillip

Foods to Avoid When Experiencing Gout – Important Diet Tips You Need to Know

Gout is one of those medical conditions that most of us know absolutely nothing about until we experience it. Once you have gout, you’ll likely do everything in your power to find out as much as you can about it. That’s because the pain itself is so debilitating. Gout hurts incredibly. It can leave you feeling worn out and exhausted by the end of the day. Even though the pain is concentrated in your foot, it radiates throughout your body, affecting everything you do. There are many medical approaches to take to treat this disease, but they all have consequences. In the case of anti inflammatory drugs, they can damage the sensitive lining of your stomach causing even more pain. That’s why more and more people are turning to a natural approach to take care of the condition. One way to do that is through diet. There are several foods you’ll want to avoid if you do have gout.

Purines is a word you need to become very familiar with if you have gout. High levels of uric acid in your body are the cause of a gout attack. Eating foods rich in purines causes more uric acid to be produced. So it just makes sense that if you have gout, you want to avoid the foods that are full of purines. To start with that includes red meat. That means you need to greatly limit, if not completely remove, all beef, lamb and pork from your diet. Start the switch over to fish and chicken as your main sources of protein. It may take a bit to get used to giving up hamburgers and pork chops, but you’ll quickly realize how beneficial it is in terms of controlling your gout.

Other foods that have purines include those that are fried. If you’re accustomed to stopping by the local fast food place to indulge in some french fries, you should consider changing that eating habit. Fried foods and gout just don’t get along. If you are really craving something fried, try baking it instead. Baked chicken breast with some seasoned breaded coating is just as tasty as traditional fried chicken is. You can also make your own french fries at home by cutting up a potato, tossing it with some olive oil, sprinkle on a little salt and bake. They’re a healthier version of what you’re used to and gout friendly too.

Flushing impurities out of your body can be very helpful with treating gout. That means drinking the recommended eight glasses of water a day. If you struggle with drinking plain water, you can always brew up some herbal tea to add to the taste. Avoid sugar filled juices and instead switch over to orange juice for your breakfast or a snack. It’s filled with nutrients and doesn’t contain empty calories. Watching everything you eat and drink will help better control your gout in the future.



Source by Hunter Elliott

Lose The Carbs, Keep The French Fries

I’d like to tell you about a new type of diet pill that will be great news for anyone considering a low carb lifestyle. Known as a carb blocker, this is a diet pill that works by putting anyone who takes it on a de facto low carb diet, whether or not they’re still eating carbs. This is done by simply blocking the digestion of the carbohydrates that you eat. Many people who have tried low-carb dieting understand the unstoppable power of a french-fry craving, so carb blockers could turn out to be a invaluable tool for low-carbers suffering moments of weakness.

The active ingredient in carb blockers is called “phaseolamin,” and it is derived from plain old white kidney beans. Clinical trials suggest that diet pills containing phaseolamin are every bit as safe as eating white kidney beans, too. The supplements don’t exactly work by “blocking the carbs;” they actually work by neutralizing a digestive enzyme called alpha-amylase. Since alpha-amylase has only one job in your digestive system–to break down starches into simple sugars–it can be neutralized with no ill effects on any other part of digestion. And since starch molecules are too large to be absorbed into the blood, they pass harmlessly through your whole digestive tract and are excreted.

The only possible bubble in all of this is the fact that there are some bacteria living in your lower intestines that can break down starches, and when they do they create gas as a byproduct. On the bright side, there are other byproducts of allowing these intestinal critters to digest your starch for you that have been found to have a number of positive health effects, including increased fat-burning!

Another potential problem which has not been addressed in the literature so far, is whether the use of these carb blockers might have any negative effect on the absorption of other nutrients, such as minerals which might be bound to the starches. As I said, this has not been addressed one way or the other, so it may not be a real concern at all. However, anyone putting carb blockers into long-term use should probably have their doctor check their mineral levels every few months just to be on the safe side.

One final thing to know about carb blockers is that they only block the absorption of starch, not sugar. This means that any sugar you eat while taking carb blockers will still go straight into your blood stream, and will still have all of the negative health effects that delicious sugar is known to have!

Also, there is no guarantee that a carb blocker diet pill will neutralize all of your alpha-amylase enzyme. From the literature that’s out there, it seems reasonable to stay on the safe side and assume that about 40% of the carbs you eat after taking a carb blocker will still be absorbed in the usual way. Still, that’s a significant drop in the amount of carbohydrate that will be able to make you fat! Given their very nice safety profile and relative inexpensiveness, carb blockers are an exciting diet pill for anyone trying to lose weight and improve their health with a low carb diet.



Source by Dallas Dougan

Unique Champagne Food Pairings

Without further ado, let me introduce a few off-the-wall champagne pairings that will show how well it holds up against some of the world’s strongest foods. The caveat here is that the use of the word “champagne” is totally incorrect, I’m actually also referring to sparkling wines including cava and even prosecco, but Google thinks the word champagne is cooler. So there!

Champagne and Chili

Without a doubt one of those bizarre perfect pairings that will blow your mind… although I don’t recommend pulling your bottle of 1998 Dom Perignon! I tasted a great value cava, Paul Cheneau Cava Brut, with my favorite red and black bean soyrizo chili. The spiciness of the soyrizo is cooled by the acidity in the champagne. Also, a fruity cava brings out the sweetness of the red beans in the bowl of chili. This pairing will have you running and telling all your pals, in fact, I stole this idea from Rick Martinez at West Street Wine Bar in Reno, NV.

Champagne and Bacon

Bacon is meat candy (especially when fried up with a little maple syrup). A fruity rose champagne like Nicolas Feuillatte Brut Rose or, if you are seriously celebrating, Armand de Brignac Ace of Spades Rose would pair well with pork belly. I figure, if you are planning to put meat in your alcohol, why not select a $500 champagne. What does Ace of Spades taste like? The aforementioned rose wine has an extremely tiny and creamy bubble finesse paired with pomegranate and strawberry aromas with a long tingling acidity. Ace of Spades is very feminine and refined, but not dissimilar to a few other $90 champagnes I’ve tried. Bacon Factoid: As a vegetarian I will never admit to “giving it up,” I just avoid it.

Champagne and Oysters

Oysters often leave the taste of what seems like the entire ocean in your mouth. And the briny wet flavor of the ocean is horrible to pair with wine, this is where our pal, champagne, comes to the rescue. The yellow label Veuve Clicquot is my go to oyster pairing because the acidity and pureness of flavors wash away all the dirty ocean flavor. I would also happily swallow Egly-Ouriet, a grower champagne. The folks on the east coast have nothing for oysters. British Colombia has the best: Shigoku, Kuushi, and Royal Miyagi. Them’s fightin’ words.

Champagne and Salad

Salad is extremely difficult to pair with most wines because it has bitter flavors from the leafy greens and high acidity from the dressing. Bitterness is one of those traits that cannot be combined together (ie. bitter + bitter), it overwhelms the tongue’s bitter sensors and masks other flavors. High acid foods will make a low acid wine taste flabby. For a salad with vinaigrette, a prosecco, like Riondo Prosecco or a demi-sec/extra-dry champagne will deliver lively and fruity flavors. Extra Dry is an interesting quandary, it is actually sweeter than brut, but don’t complain to me about the mislabeling, go tell the French.

Champagne and Fries

Champagne is the soda of alcohol so it’s great to pair with fried foods. Since fried food is championed in all manner of dining establishment, just select your champagne based on the quality of fried food you are about to eat. Ruinart Blanc de Blancs would make me very happy with those corn fritters at Gilt in NYC. Gruet Brut, a sparkling wine from New Mexico, would quench my thirst after eating a pile of In-N-Out french fries.



Source by Madeline Puckette

Carp Love French Fries?

In the fall of the year normally the last week of September my son, brother, I and a friend takes a 3 hour trip to McConnelsville, Ohio. This is a fall fishing trip in which normally we stay about three days. We fish an area owned by AEP (America Electric Power Company) this area is open to the public; all it takes is a permit that you can print out from their web site. AEP has around 300 lakes to fish some are very small while others are over a mile long. But this is not a story about fishing in the AEP area this is a story about the Muskingum River Carp and Catfish.

Each day we track around on the AEP area and then in the evening we go back to our hotel, the Three Sisters Inn on NW 60. That’s the great thing about our trip; we fish for Bass all day then around 4:00 pm or so we head back to the hotel clean-up a little then get something to eat. Because of the time it takes to get back to the lakes and the fact that across the road from the hotel is the Muskingum River and the hotel has is own docks we had to try a little river fishing. We usually never fish for Carp but we figured “hey why not”. I did not come on this trip to sit around the hotel room and watch TV, I can do that at home.

This is where it gets interesting but I need to give you the layout of the area. The hotel is on the main drive and next to the hotel is a small restaurant; no big chain just a small town restaurant but really good food. A short distance from the restaurant is a McDonald’s restaurant. I know you’re saying to yourself what does this have to do with Carp and Catfish fishing; hang on and I will tie it all together.

OK, this is when I decided to cross the road and give Carp and Catfish angling a try. The others of my group were less then enthusiastic about Carp fishing or Cat fishing. You may say they were a little picky about fishing for anything but Bass. I was looking at my fishing gear and chose the heaviest rod and line I had with me. I made up a Kentucky rig with a single hook. But here is the part of the story that was a little hard for people to believe. As I was getting my fishing gear together one of the sisters from the Three Sister Hotel tells me the best bait to use McDonald’s french fries; yes, you read this correctly, McDonald’s french fries. So having never fished for Carp before, I listened to any advice I could get. So I walk down to the restaurant and purchase my bait; by the way this is the first time I could snack on my fishing bait.

So here I am on the docks with my french fries, my rod and reel, and ready to try my luck. About the time I get ready to cast the others got bored and came to watch me fish and make fun of my bait. Well with in a couple minutes I was pulling in a 5 LB Carp which gave me I heck of a fight and cleared the water a couple times just like a Bass. I loaded my hook back up with my special bait and it was not long before I was pulling in another fish but this time it was a Catfish. Well it was not long before the dock had four lines out with the special bait and we were all catching fish. My brother who never fishes for Carp became a real fan in a very short time and landed more fish then the rest of us. We had a bright ideal to try the french fries that are served at the little restaurant I mentioned; but could not get a bite. Fish know what they like and close does not count.

The moral of this story is that old dogs can learn new tricks we sure did.



Source by Michael Kilby

Sunflower Oil: Creating Golden French Fries

I have not met a person yet that does not love the popular French fry. Everyone has a distinct enjoyment for this type of food and it expands from young to old alike. But how do you achieve the very sought after golden and crisp French fry?

Let’s explore this for a moment. The ideal French fry is one that is soft and fluffy on the outside yet crispy and golden brown on the outside. When you bite into the French fry you should feel the satisfaction of the crunch and enjoy the softness of the inside. This is a something that many restaurants and take-away cafĂ©’s strive for. So let’s see how we can do this.

First of all, you need a batch of good clean golden sunflower oil. Sunflower oil has a high heat threshold which means that it retains its goodness even at high temperatures. Pour the oil into a pot filling it about half way and bring to a boil. This is an important step. You have to wait for the oil to boil first. If you place the French fries into the oil before it has boiled, they will be more soggy and logged with cooking oil. Once the oil has come to a boil, carefully place the strips of potatoes fries into the pot. If you have rinsed the potato strips, ensure that you have dried them off before placing them in the oil to prevent any hot oil splashing at you.

Next, monitor the frying process. The ideal length of time to fry the French fries is 5 minutes. I suggest that you keep an eye on it until it is a light golden brown colour. This will indicate that the outer part of the French fry is crispy. At this point the inside should be soft and fluffy. If you leave it in the frying oil for much longer it could completely harden on the outside and the insider making for a very crispy fry.

Once you have completed frying the French fries, remove them from the sunflower oil and place them in a bowl lined with kitchen towel. The kitchen towel will absorb the excess oil which would normally soak in the French fry and make it soggy. Most of the oil will drain from the fries and leave them looking golden brown and crispy.

There you have it. Follow these guidelines and you could create your own golden French fries.



Source by Hassim Seedat

How To Make Colored French Fries

Everyone loves French fries. However, it is the kids, who are thrilled to eat French fries all day long. However, the fries that are available in fast food outlets are not very healthy, as they contain a lot of unsaturated fat and sodium. So, it is best to make fries as home. However, then you may face another problem with your kids complaining that these fries are not as delicious as the ones available at the local fast food outlet. You can get your kids to eat the healthy fries by being a little creative.

Making colored French fries is not that difficult, as most people have all the necessary ingredients at home. Also, this dish is great for a kid’s party when all kids want to do is gorge themselves on junk food.

Wash six russet potatoes and dry them well using kitchen towel. Peel the potatoes and then cut them into 1/2-inch sticks. This width ensures that the fries cook faster.

Squeeze fresh lemons to get about half a cup of fresh lemon juice. Add the food coloring of your choice into the lemon juice. About 2 tablespoons of the coloring should suffice. Mix the lemon juice well to ensure that the coloring dissolves completely.

Transfer the colored lemon juice into a large container and place the cut potato slices into it. Place the slices in a single layer and ensure that all of them are covered with the lemon juice. Allow the potatoes to stand for about three hours. Thereafter, place the slices on some paper towels to get dry. While you are getting the potatoes ready, preheat the oven to about 450 degrees Fahrenheit.

You will be baking the French fries to give your kids a healthier treat. Now prepare the roasting pan by spraying with some non-stick spray. Check whether the colored potato slices are dry. Toss the dried potato slices in some olive oil and add salt to taste.

Place a single layer of the slices onto the roasting pan. Do not place a second layer, as the bottom one will not cook. Place the tray into the preheated oven for around 30 minutes. Make sure to turn over the fries after 15 minutes to ensure that the other side also gets cooked. Allow the fries to cool a bit before serving them.

Serve the colored French fries to your kids and watch them looking amazed and delighted. You can be certain that after making this dish, your kids will always ask you these French fries at home constantly; and most probably you will not mind if your kids enjoyed themselves.



Source by Kum Martin