The Potato chip snack day, or potato chips day, is a day celebrated on March 14 in honor of the salty and delicious snack.
The story behind the invention of the snack is funny: One day in 1853 Cornelius Vanderbilt, an American tycoon, arrived at the Moon Lake Lodge restaurant in Saratoga Springs, New York, and asked for potatoes. The restaurant's chef, George Cram, served him crisp potatoes but Vanderbilt complained that they were not crunchy enough, too thick and useless. Chef Kram took the potatoes back to the kitchen, sprinkled them and salted them and served them again to Vanderbilt. But the tycoon was no longer satisfied. So again and again the potatoes returned to the kitchen and spread and salted until they were very thin and salty. Vanderbilt was actually pleased with the final result, and after more customers were enthusiastic about the thin, salty potato slices, they decided to add the dish to the restaurant menu and called it "potato chips". Since Karam was a native African, he could not register his invention as a patent in his name in the United States at the time.
Another version says the snack was invented after Kram's sister sliced a too thin potato and the slice fell into hot oil. Kram loved the result and decided to make it a serving in the restaurant.
In the 1920s, potato chips began to be marketed in the shops after entrepreneur Hermann Leigh invented a potato-making device. At first they marketed the snack in tin cans, and in 1926, Laura Skoder invented the sealed bag by adding two wax papers, and after the cellophane was invented, the potato chip began to be marketed in sealed bags, and the snack became popular and began to be produced in large quantities.
How to celebrate the day of the potato chips?
Buy a bag of potato chips, eat it with salsa sauce, tomato sauce, garlic sauce or nothing and enjoy.
The chocolate-coated cherry day is a great day for a special and delicious treat: a chocolate-coated cherry.
The chocolate is delicious, so are the cherries. Another day someone said, "Why not combine the two together?" Then the chocolate-coated cherry was born!
The chocolate-coated cherries were born by the small, family-owned candy maker Cella in New York in 1929 and immediately became a hit. They quickly became a world-famous candy. Years later, in 1985, Cella was acquired by the giant candy industry Tootsie Roll. Today, 90 years after they were first made, Cella's chocolate - coated cherries are still famous around the world for their liquid and rich filling flavor.
How to celebrate Cherry-coated Cherry Day?
The best way to celebrate Chocolate Coated Day is, of course, to watch cherries in chocolate and eat them (alone or with family / friends / guests). If you do not have time, you can buy chocolate-coated cherries at a supermarket or candy store near you, or you may happen to have a box of chocolate-coated cherries bonbonniere in the pantry.
Chocolate-coated cherry recipe:
Rinse the cherries well. Leave the stem for them and make a fine cut at the bottom from which the stone is removed.
Cook the cherries in water with sugar and lemon juice for about 25 minutes. While cooking, carefully lower the pot to the sides from time to time so that the syrup covers all the cherries completely.
Remove the cherries from the pot to a colander and let them cool slightly at room temperature.
In a separate pot, melt chocolate (bitter or milk) using the Ben Marie method.
Dip each cherry with the chocolate stem and place on a baking sheet lined with baking paper or on a wire rack.
Refrigerate and transfer to a serving plate.
Enjoy the chocolate-coated cherry day!
|Source: Taste of Home
What's more fun at the height of winter, in mid-December, than to eat roasted chestnuts on the fire warm and pampering? December 14th is a special day in honor of the roasted chestnuts.
The taste of the chestnuts is somewhat reminiscent of the taste of a sweet potato. Chestnuts can be bought in the country before roasting in markets and shops for fruits, vegetables and spices. But the most fun is buying them roasted at a market stall that sells them hot and fresh and then they crack easily.
Some interesting facts about chestnuts:
The chestnut grows on a large tree that can reach a height of 20-25 meters. The tree trunk is very thick and can reach a diameter of two meters. The chestnut tree prolongs life and in Europe there are chestnut trees that are a thousand years old.
In the Bible the name "chestnut" is mentioned, but apparently the reference is to the plane tree.
The chestnut is a nut that grows inside a hard, thorny brown bark. The peel gradually opens before the fruit ripens and the completion of ripening occurs in mid-October.
Chestnut is a healthy candy from nature: it contains protein, calcium, iron, potassium and B vitamins and has no cholesterol at all.
To prepare the chestnuts for eating, the most popular way is to light them on fire.
Before roasting, make a chestnut between one and four grooves. In Morocco it is customary to make two grooves, in Tunisia one long, in Europe four grooves and in Russia only one groove.
From the chestnuts you can make a spread, cream or puree (puree).
During the First World War, the chestnut fruit was used in Britain to produce acetone from which they made gunpowder (according to advice they received from Chaim Weizmann). Children across the UK would enlist in the war effort and go out into the woods to pick chestnut fruit.
Historians estimate that chestnut fruit began to be popular in the 16th century, when street vendors began selling them as a quick and warm snack in the winter.
Portugal has a tradition of eating roasted chestnuts on St. Martin's Day. In Tuscany, Italy the tradition exists on St. Simon's Day.
How to raost chestnuts?
There are several ways to make roasted chestnuts:
1. In the oven
Preheat the oven to 200 degrees. The chestnuts are X-shaped grooved on their flat side. Place the chestnuts on a baking sheet or on the grill, with the cut side up. Spray some water. Bake for 15-20 minutes. During baking, move them occasionally so that they do not burn. Remove from the oven and let them cool for 2-3 minutes. Wrap them in a towel and give a blow to crumble the shell. If they are still difficult to peel, you can put them in the hot oven for another minute.
2. On the fire
Rinse the chestnuts in cold water. Make an X-shape on the flat side. Place in a heavy iron skillet or plancha on the flat side. Turn on the heat and simmer for five minutes. Occasionally shake the pan to dissipate the heat. Turn the chestnuts and sauté for another five minutes. Remove from the heat, wait for a few minutes to cool and peel.
3. Cooking in a pot
Make an X on the flat side of the chestnuts. Put the chestnuts in a pot and boil for 5-10 minutes. Remove from the pot, let them cool and peel.
December 14 is also Monkey Day
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