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Roadtrips R Us is a travel, food and entertainment website.  From food history, recipes and dining to music venues, festivals and vacation spots, we explore the total leisure experience.  Follow our blog and share your adventures with our readers as our guest blogger.

National Lobster Newburg Day

Posted by on Mar 25, 2017 in Charles Ranhofer, Delmonico’s, Food, Food Blog, Lobster Newburg Day, Lobster Newburg Recipe, National Lobster Newburg Day, Road Trips R Us, Roadtrips R Us, Roadtripsrus, Roadtripsrus.com, Today in Food History, Today's National Food Holidays, Travel, Travel Blog | 0 comments

Quote for Today: “A truly destitute man is not one without riches, but the poor wretch who has never partaken of lobster.” Anonymous

National Lobster Newburg Day

Today is Lobster Newburg Day. I have seen this dish spelled both Newberg and Newburg. Which one is correct may be argued endlessly. The dish itself had been popular from the last half of the 19th century through the 1960’s and 1970’s. Nouvelle cuisine and health consciousness may have taken it off many restaurant menus, but it is still a wonderful dish that can be found at some establishments.

Delmonico's Restaurant, 2 South William Street

Delmonico’s Restaurant

 

The true creator of this dish may never be known, but the account I enjoy the most involved a wealthy sea captain by the name of Ben Wenberg. In 1876, he came home to New York and entered Delmonico’s Restaurant proclaiming he had found a new way to prepare lobster. He produced the dish for the restaurant’s owner, Charles Delmonico, who agreed it was divine. Charles quickly placed the dish on the menu as Lobster a la Wenberg after its creator.

Shortly thereafter, Mr. Delmonico and Mr. Wenberg had a falling out. The Captain was subsequently banned from the restaurant. “Maybe they had some form of Yelp back in the day?” Anyway, Delmonico’s chef renamed it Lobster Newburg and it remained a mainstay on the menu.

Delmonico’s famous chef, Charles Ranhofer, altered the original recipe adding his own flair and included it in his 1894 publication of the Epicurean. Here’s how it went.

“Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes. Twelve pounds of live lobster when cooked yields from two to two and a half pounds of meat with three to four ounces of coral. When cold detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat, and add hot clarified butter; season with salt and fry lightly on both sides without coloring; moisten to their height with good raw cream; reduce quickly to half; and then add two or three spoonfuls of Madeira wine; boil the liquid once more only, then remove and thicken with a thickening of egg yolks and raw cream. Cook without boiling, incorporating a little cayenne and butter; then arrange the pieces in a vegetable dish and pour the sauce over.”

In the 1880’s, Lobster Newburg was so popular at the resorts on Coney Island that as much as 3,500 pounds of lobster were purchased daily.

Roadtrips R Us LogoWe invite you to follow our blog and connect on social media where we post daily about travel food and entertainment. CJ & TJ

 

 

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10 Exhilarating Road Trips in India To Bring Out the Adventurous Traveler in You

Posted by on Mar 16, 2017 in 10 Exhilarating Road Trips in India, Ban Jhakri Falls India, Food, Food and Travel Blog, India Travels, Indian Cookbook, Old Silk Route India, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Travel, Travel Blog, Uncategorized | 0 comments

10 Exhilarating Road Trips in India To Bring Out the Adventurous Traveler in You

Road Trips in India

We all consider different types of conveyances for traveling. Some of you must be thinking of saving money with comfort. Considering travel through train is good enough. Another group of people thinks time is money. Thus, they go for travel in airlines. Did you ever try a road trip? Believe me, this is going to be a thrilling experience in your life.  Let us find out some of the exciting roads trips in India.

10 Exhilarating Road Trips in India For Adventure:

 1. Jaipur To Jaisalmer Jaipur To Jaisalmer, India, RoadtripsrusPhoto by Fulvio Spada, CC BY-SA 2.0

Indians are touchy about culture and heritage. Today even the foreigners are spellbound to experience Indian heritages. You can get a good experience of it as you take a road trip from Jaipur to Jaisalmer. You can enjoy Rajasthani delicacies within your stopovers. You can enjoy heritage buildings and palaces within the trip. It is around 570 km.

2. Mumbai To Lonavala

Mumbai To Lonavala, India, Roadtrips R Us

Lonavala, Photo by Amogh Sarpotdar, CC BY-SA 2.0

You can take a 4-wheeler or a two-wheeler for this road trip.  If you are a loner and know to drive a two-wheeler really well, you can pack your bags and start for this trip. You have to take Mumbai to Lonavala expressway for this ride. You will get a great feeling to view greeneries and mountains throughout the trip. The fresh air will keep you away from pollutants of the city. You need to cover 93 km within this trip.

3. Shimla To Manali

Shimla To Manali, Roadtrips R Us, India

Shimla, Photo by James Southorn, CC BY 2.0

If you want to experience a chilled weather during winter, a road trip from Shimla to Manali will be appropriate. You can easily see the snowcapped mountains throughout your trip. You can also take a break in the middle to experience the feel of ice cold water in water bodies around. It is a distance of 250km.

4. Bangalore To Bandipur Forest

Bangalore To Bandipur Forest, Roadtrips R Us, India

Hogenakkal falls, Photo by Praveen, CC BY 2.0

If you are tired of the city life of Bangalore, it is the time to take a break and plan a road trip to Bandipur forest. You can see lush green forest throughout the highway. It is worth viewing the waterfalls all around the roads. After reaching Bandipur forest, you can spot wildlife in open environment. The distance is 214km.

5. Old Silk Route Trip

Old Silk Route Trip, Roadtrips R Us, India, Old Silk Road

Photo by Madhumitaworld, CC BY-SA 4.0

Every individual has a desire to visit silk route once in their lifetime. You no more have to dream it. It is now possible to organize a road trip at old silk route. These are the important road connecting Asia, Africa, and Europe for silk trade. You can also view beautiful lakes and waterfalls within this trip.

6. Gangtok To Nathu La Pass

Ban Jhakri Falls, Roadtrips R Us , India

Ban Jhakri Falls, Photo (Cropped) by Amitra Kar, CC BY-SA 2.0

If you are not from Bengal, it is the time for you to visit Bengal with its wonderful scenic beauty. The lovers of hills must take a road trip from Gangtok to Nathu la Pass. You will get all types of surprises within this trip. You also should be prepared for the changing weather. You can hire vehicles from Sikkim and plan the trip.

7. Chennai To Pondicherry

Chennai Beach, Roadtrips R Us, India

Chennai Beach, Photo by V.Vasant, CC BY 2.0

Pondicherry too is a beautiful place for a road trip. It will be convenient for people staying in Chennai to escape the crowd of the city during a weekend. While taking this trip, you can enjoy viewing water bodies on one side and beautiful sceneries on the other sides of the road. Other beautiful sites on the way till you reach Pondicherry are Kalpakkam, Mahabalipuram, Kalapet etc. It will take approximately 3-4 hours’ drive to Pondicherry.

8. Mumbai To Goa

Varca Beach of Goa, Roadtrips R Us, India

Varca Beach of Goa, Photo by Vinoth Chandar, CC BY 2.0

You must have heard about Mumbai to goa trip in your favorite movie ‘Dil Chahta Hai’. You too can experience this trip live today. This is one of the most romantic trips where you will fall in love with nature. The side views you can observe are river Vashisthi. You can also have a view of the growing town named as Chiplun during your road trip.

9. Visakhapatnam To Araku Valley

Araku Valley, Roadtrips R Us, India

Araku Valley, Photo by Yalla.vamsi, Public Domain

This is another route for an adventurous road trip. During your trip, you can view the mesmerizing mating of two water bodies such as Bay of Bengal and Eastern Ghats. The roads are not totally straight. You can enjoy the ride on the curvy road along with a gentle height. The entire trip will be covered in only 116km.

10. Shillong To Cherrapunjee

Bara Pani in Shillong, Roadtrips R Us, India

Bara Pani in Shillong, Photo by Masrur Ashraf, CC BY-ND 2.0

The road trip that stretches from Shillong till Cherrapunjee has several picturesque views. Along the both sides of the roads, you can beauty beautiful villages, adventurous caves, and lively villages. It is just 53 km which you can cover in just 2 hours.

Guest Author’s Bio:

Rohit is an adventurous traveler and a blogger. He writes articles and blogs for various websites. His travel based contents got international recognition. www.transindiatravels.com can give you more information on travel.

Roadtrips R Us, International Hot and Spicy Food DayLooking at these 10 exhilarating road trips in India make us want to cook an Indian dish for dinner tonight. What do you think? Here’s a starting point for authentic Indian dishes.

We invite you to follow our blog and connect on social media where we post daily about everything food, travel and entertainment. CJ & TJ

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St. Patrick’s Day: “Sláinte!” (Health!/Cheers!)

Posted by on Feb 23, 2017 in Food, Food Blog, Food Recipes, History of St. Patrick, Recipe for St. Patrick's Day, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Savannah GA, St. Paddy's Day, St. Patrick's Day history, St. Patricks Day, Travel, Travel & Food Blog, Travel Blog, Uncategorized | 0 comments

St. Patrick’s Day Celebrations

Quote for Today: May the luck of the Irish be with you!

St. Patrick’s Day is March 17 with celebrations in Irish Pubs and restaurants across the United States. Many cities are promoting everything green from dyeing rivers and fountains to parades honoring the Irish. 

Savannah’s historic district rates as a top St. Paddy Day celebration destination. There’s always the possibility that you Savannah GA, St. Patty Day, Roadtrips R Usmay find a shamrock on River Street. It’s worth the search in this quaint southern city.

History of Saint Patrick
Saint Patrick was born in 387 CE and grew up on the border of Scotland and England. At sixteen years old, he was taken to Ireland as a slave. He escaped when God spoke to him and said that a ship was waiting for him two hundred miles away. The ship took him back to his homeland. Later, he returned to Ireland as a missionary and played an important role in converting Irish inhabitants to Christianity. According to legend St. Patrick is credited with driving snakes out of Ireland.

St. Patrick, St. Patrick Day, Roadtrips R UsSt. Patrick died sometime between 461-493 CE. He is buried in Downpatrick, Ireland. He was never formally canonized, but Christians view him as a saint. There is one common thread across countries in the celebration of St. Patrick’s Day – the imbibing of “hard stuff.” The story goes that on one of the travels of St. Patrick he was served less than a full measure of whiskey by an innkeeper. Seeing an opportunity to teach the value of generosity he informed the innkeeper that a demon fed on his dishonesty in the establishment’s cellar. And, that if he did not change his ways it would eventually be his demise. Fear of demons and decreased profits drove the innkeeper, to be honest in his pours.

Upon his return, the saint and innkeeper returned to the cellar where the demon was emaciated. Patrick banished the demon from the cellar. This initiated the custom “Pota Phadraig” or Patrick’s Pot also known as drowning the shamrock, (whiskey topped with a green clover).  “Pota Phadraig” or Patrick’s Pot also known as drowning the shamrock, (whiskey topped with a green clover).

This is my non-traditional Corned Beef and Cabbage recipe for those celebrating at home. Hope you enjoy it. TJ

Non-traditional Corned Beef and Cabbage
Serves 3
A taste of Ireland
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. For braising liquid
  2. 2 cups Chicken Stock
  3. 1 pkg Sazon Goya Seasoning or any other salty seasoning.
  4. 1 Tbsp butter
  5. 2 Tbsp Sambal Oelek
  6. 3 cloves garlic, minced
  7. In roasting pan
  8. 1 head cabbage, quartered
  9. 1 Bermuda Onion, julienned
  10. 5 Carrots, peeled and sliced on a bias
  11. 1 - 2 1/2 lb Brisket
Instructions
  1. Bring braising liquid to boil in a sauce pot and simmer 10-15 minutes then allow to cool.
  2. In a good sized roasting pan, layer cabbage, carrots and onions.
  3. Lay brisket on bed of vegetables and add seasoning packet if there was one included in the package.
  4. Pour over cooled braising liquid.
  5. Cover with a double layer of aluminum foil
  6. Place in a moderate oven at 350 degrees. Check for tenderness in 2-2 1/2 hours. Bake longer, if necessary.
Notes
  1. If desired, potatoes may be added.
Roadtrips R Us http://www.roadtripsrus.com/
 You may want to check out some Irish Pub Dishes for St. Patrick’s Day here. 

Roadtrips R Us LogoWe invite you to follow our blog and connect on social media where we post daily about everything food, travel and entertainment.“Erin Go Bragh.” (Ireland Forever)  CJ & TJ

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International Hot and Spicy Food Day

Posted by on Jan 17, 2017 in Food, Food & Travel Blog, International Hot and Spicy Food Day, International Hot and Spicy Food Day: Top 5 Spots to Celebrate, Roadtrips R Us, RoadtripsRUs.net, Today's Food Holiday, Top 5 Spots to celebrate Hot and Spicy Food Day, Travel, Travel Blog, Uncategorized | Comments Off on International Hot and Spicy Food Day

Quote for Today: Always add a little spicy heat to your dishes. TJ

International Hot and Spicy Food Day: Top 5 Spots to Celebrate

International Hot and Spicy Food Day, Roadtrips R UsToday’s Food Holiday  is International Hot and Spicy Food Day. CJ and I love “flavorful” foods which means that we like foods that make us sweat. Flavorful is very good, but loads of Scoville units tickle my fancy. Below is a list of my five favorite foods and the Top 5 Spots for Hot & Spicy Food. They may not contain 16 million of the aforementioned units that burn your mouth, but they taste great.

Crawfish

Crawfish

5) Crawfish – Boiled in Cajun Seasoning with new potatoes, Corn on the Cob and Chaurice Sausage. If done well, the heat in your mouth makes you want more. If you are in Louisiana, try the The Boiling Point in Sulphur, Louisiana from mid March to late June and you should be able to eat your fill.

4) Buffalo Wings – The original are the best and if you want some authentic ones try Plucker’s Wing Bar in Austin, Texas. They have stuck with real blue cheese dressing, top quality wing’s (Jumbo) and a great sauce. Yes, you can request they light up the sauce if you desire.

3) Indian Chicken Vindaloo – One of my favorite cuisine’s: Sweet or Spicy Indian. My favorite is the spicy. If you happen to be in New York City, try Mausam Curry N Bites which is a food truck that started as a restaurant and banquet hall in New Jersey and now tours around New York City.

Massaman Curry

Massaman Curry

2) Massaman Curry – When in Seattle try Jai Thai Restaurant on Freemont Avenue in Seattle, Washington. Their Massaman Curry is to die for.

Sriracha Sauce

Sriracha Sauce

1) When I want to cook something spicy, I use Sriracha sauce to kick it up a notch. It is found in most Asian restaurants, especially Pho Houses. Sriracha is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand.  

Roadtrips R Us, International Hot and Spicy Food Day

 

We invite you to follow our blog and connect on social media where we post daily about travel, food and entertainment. We appreciate our readers for sharing our posts with your family and friends. CJ & TJ

 

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National Peach Melba Day

Posted by on Jan 13, 2017 in Auguste Escoffier, Dame Nellie Melba, easy recipe, Food, Food Blog, Food History, Food Holidays, London England, National Peach Melba Day, Peach Melba Recipe, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, The Savoy Hotel, Today in Food History, Today's Food Holidays, Travel, Travel Blog, Uncategorized | 0 comments

Today is National Peach Melba Day. This delicious dessert was created by the world famous Savoy executive chef, Auguste Escoffier in the late 1800’s. He named it Peach Melba in honor of Australian operatic soprano, Dame Nellie Melba.

History

Peach Melba, EscoffierIn 1892, Nellie Melba was performing in Wagner’s opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar.

In 1900 Escoffier created a new version of the dessert. He omitted the ice swan and topped the peaches with raspberry purée. Other versions of this dessert use pears, apricots, or strawberries instead of peaches and/or use raspberry sauce or melted red currant jelly instead of raspberry purée. Wikipedia

The Savoy Hotel

The Savoy Hotel

National Peach Melba Day

Today you can enjoy many of the hotel’s classic menu items on the Strand at the corner of Savoy Court. This beautiful shop, Melba at The Savoy, offers fascinating hotel signature items, fabulous pastries, classic British sandwiches and beverages.

If you’ve never had Peach Melba, here is a quick and easy recipe from The Complete Family Cookbook.  

Peach Melba
Yields 6
Peach Melba from scratch
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Ingredients
  1. 1- 10 oz package frozen raspberries
  2. 1/3 cup current jelly
  3. 1/8 teaspoon salt
  4. 1 ½ teaspoons corn starch
  5. 3 – Large peaches, peel and halved
  6. 1 quart – vanilla ice cream
Instructions
  1. Thaw berries and puree in food processor
  2. Combine pureed berries, jelly and salt and medium sauce pan; bring to a boil stirring constantly until jelly is melted.
  3. In a cup, combine corn starch and one tablespoon water. Stir into jelly mixture. Cook until slightly thickened.
  4. Allow to cool.
  5. Put one peach half rounded side up in sherbet glasses. Cover with ice cream and top with Melba Sauce. Serves 6
Notes
  1. If you want to cheat even more than this, most grocery stores carry Roland® Melba Raspberry Sauce. So, all you have to do is plop down your peach, top with ice cream and serve with Melba Raspberry Sauce.
Adapted from The Complete Family Cookbook
Adapted from The Complete Family Cookbook
Roadtrips R Us http://www.roadtripsrus.com/
On the other hand, if you’ve just won the lottery, I suggest flying to London and enjoying this classic at The Savoy. CJ concurred on this final option as a way to sample this legendary dessert.

Roadtrips R Us LogoWe invite you to follow our blog and connect on social media where we post daily about travel, food and music. CJ & TJ

 

 

 

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National Bouillabaisse Day: Food Holidays

Posted by on Dec 14, 2016 in Books, Food, Food Blog, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Travel, Uncategorized | 0 comments

Quote for Today: “Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes.” Norman Douglas, British novelist (1868-1952)

Marseille France, Roadtrips R Us

Marseille France

Today is National Bouillabaisse Day. I honestly have never been to a restaurant that offered this classic provencal fish stew from the port city of Marseille. While in California, I had the good fortune to eat Cioppino at a couple of great restaurants that sold dozens and dozens of them everyday. The only problem that occurs is when you can not find a place that highlights their menu with a great fish stew. Odds are you are then better off making it at home. The recipe I am giving you is just a guideline. In no way shape or form is this a traditional Bouillabaisse that calls for Scorpion fish, Sea Robin and European Conger. I personally have a hard time finding these varieties, so here is my solution. If you are offended by this recipe, I apologize. But, give it a try I’m sure you will like it. Chef TJ

Bouillabaisse
Serves 4
A Delicious Bouillabaisse - Panhandle Fish Stew (Serves 4-6)
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Ingredients
  1. Pangasius or Swai fillets - 1-1/2-2 lbs,diced into 1" cubes
  2. Mussels - 1 lb, debeared and scrubbed
  3. Crabmeat - 8 oz, claw or backfin-fresh or pasteurized
  4. Leeks - 2, rinsed well and thinly sliced
  5. Potatoes, medium - 2, peeled and diced
  6. Yellow Onion - 1, diced
  7. Garlic cloves - 2-3, minced
  8. Jalapeno - 1, diced fine
  9. Roma Tomato - 3, seeded and diced
  10. Unsalted butter - 2 tbsp
  11. Olive oil - 2 tbsp
  12. Clam juice - 1 pt
  13. Chicken stock - 1 pt
  14. Clamato or Bloody Mary Mix - 1 qt
  15. Pernod or Anisette - 2 oz
  16. Fresh basil - 1 bunch, chiffonade
  17. Salt and pepper - to taste
  18. Saffron - 1 tsp -
Instructions
  1. In a large pot, melt butter with the olive oil over medium heat. Add leeks, onion and jalapeno then saute for 2-3 minutes using wooden spoon. Add garlic, saffron and tomatoes continue to cook for 2-3 minutes. Add chicken stock and clam juice, then bring to a boil. Reduce heat to a simmer, add fish pieces and continue to cook for 2-3 minutes. Add mussels, cover and simmer until shells open. Add Clamato or Bloody Mary Mix and bring back to a simmer. Add pernod or Anisette along with crab meat and continue cooking 3-4 minutes. Season to taste with salt and pepper and add fresh basil. To accompany this dish, you will need one slice of toasted French bread per bowl along with one dollop of Rouille (mayonnaise spiked with garlic, cayenne pepper and saffron). Place bread in the bottom of a large soup bowl, ladle in fish stew and top with a dollop of Rouille.
Roadtrips R Us http://www.roadtripsrus.com/
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We invite you to follow our blog and connect on social media where we post daily about travel, food and music. CJ &TJ

Happy Holidays: You can get a copy of this season’s top romance mystery, The Long Road Home by Carolyn Bowen at our Corner Gift Shop.

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Country Blues by Wendell Patterson

Posted by on Nov 29, 2016 in Christmas Shopping, Corner Gift Shop, Country Blues by Wendell Patterson, Music, Road Trips R Us, Roadtrips R Us, Roadtripsrus, Travel, Travel & Food Blog, Travel Blog, Uncategorized, Wendell Patterson, Wendell Patterson singer-songwriter | 0 comments

Country Blues by Wendell Patterson

The 2016 holiday season is here! We’ve selected some easy listening music by singer-songwriter Wendell Patterson from Georgia. Wendell has enjoyed a long career playing in Atlanta during the late 60’s and 70’s. He performed in some of the most prestigious venues in the city, including Underground Atlanta, and as a studio bass player. Wendell was the opening performer for many national acts including, Gene Watson, The Bellamy Brothers, and Brad Paisley. He was inducted into The Atlanta Country Music Hall of Fame in December 2011.

Over the years his exposure to good music and good musicians led him to writing and recording his own music. He has released four CD’s including the most recent “If It Feels Good…Do It!” His CD’s are available for purchase on CDBaby.com or Reverberation.com where he ranked #1 in Country Blues

We hope you’ll check out our Corner Gift Shop for your Christmas shopping fun.

Roadtrips R Us LogoWe invite you to follow our blog and connect on social media where we post daily about travel, food and music. CJ & TJ

 

 

 

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Let Them Eat Cake: National Cake Day

Posted by on Nov 26, 2016 in Baba Au Rhum Recipe, Cake Recipes, Chef Alain Ducasse, Corner Gift Shop, Food, Food Blog, Food History, Food Holidays, National Cake Day, Road Trips R Us, Roadtrips R Us, Roadtripsrus, Travel, Uncategorized | 0 comments

National Cake Day

Today’s food holiday is National Cake Day. We like the food history of Baba Au Rhum. The original form of this dish is the Babka, a tall cylindrical yeast cake that is still made in Polish communities around the world. The modern “Baba Au Rhum” with dried fruit and soaked in rum came about in Paris around 1835. Today the word “Baba” almost everywhere in Western Europe refers to the Rum Baba.

The Baba came about when King Stanisles of Poland was exiled. On one of his voyages his Kugelhopf (a cake similar to the Baba) dried out. One of his pastry chefs solved the problem by soaking it in a combination of Malaga Wine, Saffron, Raisins, and sweetened cream. The popularity of the Baba spread throughout Europe and over the years rum with simple syrup has replaced the Malaga Wine.

Hotel de Paris - Monte Carlo

Hotel de Paris – Monte Carlo

Baba began showing up on U.S. menus around 1899 and Alain Ducasse still sometimes features it on his Michelin starred restaurant menus. Chef Ducasse has many restaurants, but I would love to try Louis XV in Monte Carlo.  Actually, to spend even one night in the Hotel de Paris and dine at this beautiful restaurant would check one item off our bucket list. Getting back to the Baba, here is a recipe from Chef Ducasse himself. 

Baba Au Rhum

Chef Ducasse’s Recipe – Baba Au Rhum

Ingredients

1 sachet dried yeast
1/3 cup of mik
1/4 cup sifted flour
7 Tablespoons unsalted butter
2 Tablespoons sugar
4 eggs
1 1/4 cups Flour
Syrup
1 cup Sugar
2 cups Water
1 Orange in strips
1/2 Rum
Strained Apricot Jam
Vanilla whipped cream

Procedure
1) In a large stainless steel bowl, dissolve 1 sachet of dried yeast in 1/3 cup of milk. Stir over a medium heat until warm.
2) Remove from the heat and stir in 1/4 cup of sifted flour, cover and set in a warm place for 20 minutes.
3) Beat 7 tablespoons of softened unsalted butter with 2 tablespoons of sugar and 2 tablespoons of flour. Add four eggs, one at a time, and beat well. When the yeast dough has risen and become spongy, whisk in this mixture, plus a further 1 1/4 cups of flour, to make thick, dough like batter.
4) Spoon the batter into eight greased dariole moulds. Bake in a 350 F oven for 20 minutes.
5) Stir 1 cup of sugar into 2 cups of water in a saucepan and bring to the boil. Remove from the heat and stir in the zest of 1 orange, in strips. When cool, add 1/2 a cup of rum.
6) When the Baba’s are risen and golden, remove from the oven and unmold. Dip them into the syrup to saturate and then leave on a wire rack to cool. When cool, brush with warmed, strained apricot jam.
7) To serve, split the Baba’s lengthwise and spoon over more rum, then top with vanilla whipped cream.

 

Roadtrips R Us LogoWe invite you to follow our blog and connect on social media. A special thank you to our followers. We appreciate your sharing our posts with your friends and family. Bonum appetitionem! CJ & TJ

 

 

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The Original Black Friday Dinner

Posted by on Nov 26, 2016 in Black Friday, Black Friday Dinner, Food, Food Blog, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, the Day after Thanksgiving, The Original Black Friday Dinner., Today in Food History, Uncategorized | 0 comments

The Original Black Friday Dinners: The Day after Thanksgiving

 Today is the Day after Thanksgiving. I thought it was National Avocados have a Pit Day, but I was wrong. One website claimed it was “National Take the Wrapper Off the Cheese Day,” dedicated to the genius that perfected the Grilled Cheese Sandwich in America. But for our purposes, we will stick with the day after Thanksgiving, The Original Black Friday Dinners.

Chicken Tikka Masala

Maxson Food Systems had produced a complete frozen meal by 1945. Their basic meat, potato and vegetable dinners were packed in a plastic container with separate compartments called “Strato-Plates.” The Maxson product targeted air travel both military and commercial. The death of its founder prohibited Maxson from hitting the retail market.

In 1949, the Bernstein Brothers, Albert and Meyer, came up with Frozen Dinners, Inc. They sold the same type of dinner as Maxson on aluminum trays. The Brothers marketed the dinners in and around the Pittsburgh area under the One-Eyed Eskimo label. By 1950 they had sold 400,000 units. As demand grew they expanded to other markets East of the Mississippi River. By 1954 their newly formed company, Quaker State Foods, had sold more than 2.5 million frozen dinners.

The popularity of this original “Mother’s Little Helper” really took off when C. A. Swanson & Sons entered the frozen dinner market in 1953. Swanson had the luxury of being a household name with a large advertising budget. How Swanson got into the frozen dinner game is a story that has quite a few versions, here is one of them.

Swanson TV Dinner Ad

Carl Swanson passed away in 1949. His two sons, Gilbert and Clarke, took over the company and made some changes. Within a year they introduced a frozen Chicken Pot Pie. Using technology acquired from Clarence Birdseye, their pie’s crust turned out very tasty after thirty or so minutes in the oven.

Pan-AmIn 1952, the Swanson’s overestimated their frozen turkey sales for the Holiday season. A miscalculation is being kind, the brothers found themselves with 250 tons of birds with no freezers to keep them in. Challenging their employees to help them come up with a solution to this problem, salesman Gerry Thomas rose to the occasion. As luck would have it, Mr. Thomas just happened to be in Pan American Airlines kitchen as they were testing a new single compartment foil tray housing meals to be re-heated on flights. On his flight home, Gerry came up with a sketch of a three compartment tray to show the Swanson’s. This lead to his idea of serving a frozen Thanksgiving dinner in trays.

Swanson TV Dinner

With 33 million newfangled televisions capturing American’s attention, the Swanson’s advertising group created a TV Dinner campaign. Their first products came packaged in a box designed to look like a television, complete with volume controls. The company originally projected sales of 5,000 units in their first year. By the end of the first year, 10 million dinners had been sold. After six years at the helm, Gilbert and Clarke merged with the Campbell Soup Company. I have a sneaky suspicion they also pocketed a dollar or two. On the same note, does anyone know how much the first Swanson TV Dinner cost? Let us know.

 

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National Parfait Day

Posted by on Nov 26, 2016 in Food, Food Blog, Food Holidays, National Parfait Day, Road Trips R Us, Roadtrips R Us, Travel Blog | 0 comments

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National Parfait Day

Today is National Parfait Day. Parfait (from French meaning “perfect”) is a kind of frozen dessert that dates to 1894. In the United States, parfait refers to either the traditional French-style dessert or to a popular variant. The American parfait, made by layering parfait cream, ice cream, and/or flavored gelatins in a tall, clear glass, and topping the creation with whipped cream, fresh or canned fruit, and/or liqueurs. Wikipedia

The healthy version of parfaits may also be made by using yogurt layered with granola, nuts or fresh fruits, such as peaches, strawberries, or blueberries.

However when we think about parfaits, the Hemingway Key Lime Pie, a tangy pie in graham cracker crust comes to mind. Hope you enjoy this alternative for National Parfait Day.

Key Lime Parfait
A delicious Key Lime Parfait inspired from Hemingway's Key Lime Pie.
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Ingredients
  1. whole eggs
  2. 3 cups sugar
  3. 4 oz Key Lime Juice
  4. 8 oz butter cut 1 in. cubes
  5. 1 cup graham cracker crumbs
  6. 4 oz butter melted
  7. 1 tbsp sugar
  8. Cool whip or whipped cream
Instructions
  1. In a large stainless steel bowl, mix together the eggs and three cups of sugar until smooth. Mix in Key Lime Juice, set the bowl over a large pot of boiling water, cook until thick, whisking every now and then. Remove from heat and slowly stir in cubed butter then let cool. In a small bowl, mix together graham cracker crumbs, melted butter and tablespoon of sugar. In Irish coffee glasses or any other clear glass of your choice, layer in this order: crumb mixture, key lime custard, whipped cream, crumb mixture and key lime custard. Top with whipped cream, crumb mix, and lime or lemon slice. Enjoy, TJ
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Roadtrips R Us LogoWe invite you to follow our blog and connect on social media. CJ & TJ

 

 

 

 

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