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A Queen by any other name…

Posted by on Sep 28, 2012 in Cruising, Cunard Line, Food, Queen Elizabeth, Queen Elizabeth Luxury Liner, Queen Mary Luxury Liner, Roadtrips R Us, RoadtripsRUs.net, The Queen Elizabeth Liner, Today in History, Travel, Travel & Food Blog, Twitter | Comments Off on A Queen by any other name…

Quote for Today: “Land was created to provide a place for boats to visit.” – Brooks Atkinson On September 27th 1938, the Queen Elizabeth Luxury Liner was launched by the Queen herself and sent for fitting out. Once elaborately appointed, she was sent to make her maiden voyage in April of 1940. Due to the outbreak of World War II, this date was indefinitely postponed. Being slightly larger than the Queen Mary, the Queen Elizabeth became the largest passenger liner ever built and retained that distinction for the next fifty years. She was incredible fast as well. In her first voyage, the untested vessel sped across the Atlantic to New York averaging twenty-six knots. Avoiding U-boats along the way, she safely reached her destination and joined the Queen Mary and the French liner Normandie in New York’s harbor. This...

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No Fuss Boston Butts…

Posted by on Sep 2, 2012 in Cooking Boston Butts, Facebook, Food, Food & Travel Blog, Food Blog, No Fuss Boston Butt, Recipe, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Travel & Food Blog, Twitter | Comments Off on No Fuss Boston Butts…

Quote for Today:  Holidays should be easy.  TJ Today is the day for big hunks of meat.  Out on the grill T-bones, Rib Eyes, New York Strips, Sirloins, Pork Chops and every thing else will be burned to a crisp for no good reason.  You know how it is, lots of kids, neighbors and anyone else who sees the smoke or smells the food will distract the person responsible for cooking all this protein. One simple recipe that will let the pit master be a social being without standing out in the hot sun over a raging fire is “do ahead” roasted pork.  Boston Butt’s or pork shoulder can be a crowd pleaser and surprisingly easy to prepare.  Here is a simple tasty recipe. Ingredients 4 Boston Butts (Bone-in is less expensive and tasty). Hot dog mustard, plain yellow...

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Before Jambalaya there was Chop Suey…

Posted by on Aug 29, 2012 in Food, Food & Travel Blog, Food Blog, Food History, Los Angeles, Qing Dynasty Premiere Li Hongzhang’s chef, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Today in Food History, Today in History, Twitter | Comments Off on Before Jambalaya there was Chop Suey…

Quote for Today:  No Hong Kong Phooey, we’re talking Chop Suey.  TJ Today in food history one account of the Chinese/American dish, Chop Suey literally meaning “assorted pieces” was invented in 1896.  This account claims that during his visit to New York, Qing Dynasty Premiere Li Hongzhang’s chef tried to create a dish that was suitable to both Chinese and American palates.  Another account claims that Li ventured to a local Chinese restaurant and was served this new dish.  This is probably not true considering he had three chefs in his entourage and would not need to venture out to local restaurants.  Being in the restaurant business, my gut instinct believes a story that occurred in San Francisco circa 1860. In this case, a local cook was forced to serve a group of rowdy miners after hours when he...

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The only knife to have when going into a gunfight…

Posted by on Aug 28, 2012 in Dexter Russell V-Lo 8-inch, Food & Travel Blog, Food Blog, Food History, Global Knives, National Knife Day, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Specialty Kitchen Knives, The Victorinox Fibrox, Today in Food History, Travel, Travel Blog, Twitter, Wusthoff Trident knife, Zwilling Henckel Knifes | Comments Off on The only knife to have when going into a gunfight…

Quote for Today:  They kept big, badass knives, which they kept, honed and sharpened to a razor’s edge.  Kitchen Confidential This past Friday was National Knife Day 2012.  Being in the restaurant business, sharp objects are an integral part of my livelihood.  An eight to twelve-inch chef knife is my tool of choice most of the time.  Specialty knives have their purpose, but my opinion 95% of the time a good chef’s knife is all that is needed.  The size and shape of your chef knife boil down to what feels comfortable to you. Twenty years ago a chef-restaurateur, whom I respected, suggested a six-inch Wusthoff Trident knife and I went with it.  As my knife skills progressed, I found that the six inch was too small and light.  Today, whenever possible, I use a heavy ten to a...

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Trolling for Potato Chips…

Posted by on Aug 27, 2012 in Chef George Crum, Food, Food & Travel Blog, Moon's House Restaurant, Quotes, Restaurant, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Today in Food History, Travel, Travel Blog, Twitter, William and Cornelius Vanderbilt | Comments Off on Trolling for Potato Chips…

Quote for Today: Cats are like potato chips.  You can never own just one. Unknown We want to apologize to all our followers for being off line this past week.  But the lack of internet access was out of our control.  Yesterday in food history America’s favorite snack food was born at the Moon’s Lake House in Saratoga Spring, New York.  Native American Chef, George Crum, responding to a customer compliant invented the potato chip. Chef Crum’s upscale restaurant was known for its French fried potatoes, but this particular customer sent them back saying they were too thick and mushy.  In response, Chef Crum took a fresh potato, sliced it as thin as possible, fried it until crispy, salted it and sent it back out to his critic.  To his surprise, the plate came back empty and the grumpy...

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Julia Child – 6′ 2″ Queen of the Kitchen

Posted by on Aug 15, 2012 in Coq au Vin food recipe, Food & Travel Blog, Food Blog, Food History, France, Julia Child, Louisetta Berthalle, Quotes, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, Today in Food History, Today in History, Travel Blog, Twitter | Comments Off on Julia Child – 6′ 2″ Queen of the Kitchen

Quote for Today: Non-cooks think it’s silly to invest two hour’s work in two minutes’ enjoyment, but if cooking is evanescent, well, so is the ballet.  Julia Child Today we celebrate the 100th birthday of America’s Grande Dame of cooking, Julia Child.  The popular television chef and author was born Julia McWilliams in Pasadena, California to John McWilliams Jr. a Princeton graduate and investor in California  real estate and his wife, the former Julia Carolyn Weston, a paper company heiress whose father served as Lieutenant Governor of Massachusetts. In 1930 she enrolled at Smith College in Massachusetts with the intention of becoming a writer.  At the onset of World War II, Julia moved to Washington, D.C. where she volunteered as a research assistant for the Office of Strategic Services, a newly formed government intelligence agency.  Here she was given...

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