Sarah Saltzman's Falafel Experience

On my recent trip to Israel, I was searching for an indigenous food that tasted deliciously. Suddenly, I came across a restaurant called "Falafels and More"! I thought to myself, "What is falafel?" I decided to ask the chef, and sure enough, he told me the ingredients and how to prepare it. Falafels are essentially ground up mushy chickpeas, which came from the Old World to the New World. The strong flavored and distinctive onions that are put into the dish came from the Old World to the New World as well. Some people add flavorful and tasty garlic, which came from the Old World to the New World, to their falafel to make it delicious. Falafel is rolled into round balls that are placed into pita bread. The primary ingredient in pita bread is wheat, which originated in the Old World (southern Europe) and was brought to the New World by settlers. Falafel is usually eaten in the Middle Eastern region of the world (primarily in Israel); however it diffused to the Americas during the Columbian Exchange. Brackish salt is also required to add to the chickpeas, and that ingredient came from the oceans; therefore it did not get transferred from the Old World to the New World or from the New World to the Old World. Once the falafel is cooked, it is very appetizing.

Chickpeas originated from the Middle East, specifically in Turkey, and they were later domesticated in Africa and India. They were later transferred to the Americas, where they are currently cultivated in Washington, Montana, Idaho, and California. Several historians declare that onions originated in Central Asia; however the exact country that they were first domesticated in is unknown. Several other historians declare that they were grown in Georgia, West Pakistan, Iran, and India. Onions diffused to Ancient Egypt, China, India, Greece, and Rome. They were also eaten by the Israelites. They were brought to the New World when the Pilgrims traveled to the New World on the Mayflower. Garlic originated in Central Asia, and it was used by the Ancient Egyptians, the Indus River Valley civilization, the Chinese, and the Greeks. The French, Portuguese, and Spanish were credited with diffusing it to the New World.

 

Sarah Saltzman's Falafel Experience

On my recent trip to Israel, I was searching for an indigenous food that tasted deliciously. Suddenly, I came across a restaurant called "Falafels and More"! I thought to myself, "What is falafel?" I decided to ask the chef, and sure enough, he told me the ingredients and how to prepare it. Falafels are essentially ground up mushy chickpeas, which came from the Old World to the New World. The strong flavored and distinctive onions that are put into the dish came from the Old World to the New World as well. Some people add flavorful and tasty garlic, which came from the Old World to the New World, to their falafel to make it delicious. Falafel is rolled into round balls that are placed into pita bread. The primary ingredient in pita bread is wheat, which originated in the Old World (southern Europe) and was brought to the New World by settlers. Falafel is usually eaten in the Middle Eastern region of the world (primarily in Israel); however it diffused to the Americas during the Columbian Exchange. Brackish salt is also required to add to the chickpeas, and that ingredient came from the oceans; therefore it did not get transferred from the Old World to the New World or from the New World to the Old World. Once the falafel is cooked, it tastes very appetizing.

Chickpeas originated from the Middle East, specifically in Turkey, and they were later domesticated in Africa and India. They were later transferred to the Americas, where they are currently cultivated in Washington, Montana, Idaho, and California. Several historians declare that onions originated in Central Asia; however the exact country that they were first domesticated in is unknown. Several other historians declare that they were grown in Georgia, West Pakistan, Iran, and India. Onions diffused to Ancient Egypt, China, India, Greece, and Rome. They were also eaten by the Israelites. They were brought to the New World when the Pilgrims traveled to the New World on the Mayflower. Garlic originated in Central Asia, and it was used by the Ancient Egyptians, the Indus River Valley civilization, the Chinese, and the Greeks. The French, Portuguese, and Spanish were credited with diffusing it to the New World.

 

Ingredients:

• 1 15 oz. can chickpeas, drained
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons flour
• Oil for frying (canola or vegetable)

Sarah Saltzman's Falafel Experience

Sarah Saltzman's Falafel Experience

My Trip to Ching Chang Chong Rice Hut by Alexander Pekala

My Trip to Ching Chang Chong Rice Hut

            Last weekend I took a delightful trip down to my local Asian restaurant, fittingly called the Ching Chang Chong Rice Hut.  When I walked in the door I was happily greeted by a plump Chinese man named Mao Zedong. He then showed me my table which was oddly placed inside a Mongol yurt. I awkwardly sat inside where I was greeted by a beautiful Chinese woman. Maybe it was because of her tiny, foot bounded feet, but something about her attracted me. Softly she stated, "Welcome to the Ching Chang Chong Rice Hut. I am your waitress, Wu."

            I then placed an order for their finest fried rice, which I had heard was outstanding. Moments later I was looking at a steaming hot plate of golden brown rice. It smelt amazing. Before I could start to eat it my waitress Wu blurted out, "This is our signature fried rice, Ching of the Chong Fried Chang Rice. It was prepared with only the finest ingredients: rice, eggs, butter, oil, chicken, onions, carrots, and spices. All of these ingredients were originally from our home land China in the Old World, and then traveled by means of European explorers. "Ummm, okay…" I said, thoroughly confused. After this brief and unasked for history lesson, I dove into a world of flavors. The texture of the rice was like the tiny feet of my ethereal waitress: warm and soft and beautiful. Speaking of feet, this dish knocked the socks off mine. I'm not kidding. My socks were literally on the floor. When Wu came back to my table, she saw my wrinkled feet and unclipped toenails. She was so ashamed she kicked me out of Ching Chang Chong Rice Hut. I only had one bite of the fried rice, but it was really good. So good. Almost as good as some nice bound Chinese feet.

Jew-licious: The Food Tales of Mandy Peskin

            As many people know, last night marked the first night of the Jewish holiday, Chanukkah, or in twenty first century terms, Thanksgivvukah. For all of my awesome followers, here is a neat piece of trivia about me. Chanukkah has never been my particularly favorite holiday, but I do admit, I have always loved the food.

 Every year, Jewish families across the world indulge themselves in the mouth-watering food entitled, latkes, which are incomplete without the delightful topping, applesauce. As I bite into my latkes with applesauce, flavors burst in my mouth. The crunchy outside and dry inside of fried potato complemented the moist and fruity flavors brought along by the applesauce. The latke's pleasant grains of potato melted the moment they met my tongue. Boy, if you guys have never had latkes and applesauce, I highly recommend you do so, ASAP!

            While I was eating my mother's homemade latkes, I began pondering on the question, "How on earth did scrumptious these latkes get onto my plate?!" After I ate, I spent a good hour at my computer researching the history of the individual ingredients that make up my beloved latke dish. I made some astonishing discoveries.

            The first ingredient I researched was, of course, potatoes. Surprisingly enough, potatoes were the only ingredient in my latke dish that traveled from the new to old world along the Colombian Exchange. Cool fact for all of my fellow foodies out there: conquistadors discovered potatoes while they were in Peru, and brought these starchy foods back to their homes in Europe! The olive oil and applesauce all traveled from the Europe to the Americas along the Colombian exchange.

After I finished my research, I traveled the long and dangerous trip, filled with the nose-pleasing sents of oil, back to my kitchen to sit at my empty table. While I was at my table, I decided to give myself another serving of my favorite latkes, after all, Thanksgivvukah only comes once in a lifetime, right?

Finally, I was on my last bite. As I put the remains of the once-whole potato pancake into my mouth, I realized that if it were not for the Colombian exchange, there would be no latkes! Or, if there were latkes, they would only be eaten by Americans, and they would not be eaten with applesauce! Now that I am thinking about it, almost all of the yummy foods here in America are made up of some kind of ingredient transacted in the Colombian Exchange! So, long story short, the next time you look at all of the delicious foods on your plate, think about how they really got there. The results might just surprise you!

            And with that, Peskin out! Hope you tune in next week to read about my experience tackling the southern classic, chicken and waffles!

Jew-licious: The Food Tales of Mandy Peskin

 

            As many people know, last night marked the first night of the Jewish holiday, Chanukkah, or in twenty first century terms, Thanksgivvukah. For all of my awesome followers, here is a neat piece of trivia about me. Chanukkah has never been my particularly favorite holiday, but I do admit, I have always loved the food.

 Every year, Jewish families across the world indulge in the mouth-watering food entitled, latkes, which are incomplete without the delightful topping, applesauce. As I bite into my latkes with applesauce, flavors burst in my mouth. The crunchy outside and dry inside of fried potato complemented the moist and fruity flavors brought along by the applesauce. The latke's pleasant grains of potato melted the moment they met my tongue. Boy, if you guys have never had latkes and applesauce, I highly recommend you do so ASAP!

            While I was eating my mother's homemade latkes, I began pondering on the question, "How on earth did scrumptious latkes get onto my plate?!" After I ate, I spent a good hour at my computer researching the history of the individual ingredients that make up my beloved latke dish. I made some astonishing discoveries.

            The first ingredient I researched was, of course, potatoes. Surprisingly enough, potatoes were the only ingredient in my latke dish that traveled from the new to old world along the Colombian exchange. Cool fact for all of my fellow foodies out there: conquistadors discovered potatoes while they were in Europe, and brought these starchy foods back to their homes! The olive oil and applesauce all traveled from the Europe to the Americas along the Colombian exchange.

After I finished my research, I traveled the long and dangerous trip, filled with the nose-pleasing smells of oil, back to my kitchen to sit at my empty table. While I was at my table, I decided to give myself another serving of my favorite latkes, after all, Thanksgivvukah only comes once in a lifetime, right?

Finally, I was on my last bite. As I put the remains of the once-whole potato pancake into my mouth, I realized that if it were not for the Colombian exchange, there would be no latkes! Or, if there were latkes, they would only be eaten by Americans, and they would not be eaten with applesauce! Now that I am thinking about it, almost all of the yummy foods here in America are made up of some kind of ingredient transacted in the Colombian Exchange! So, long story short, the next time you look at all of the delicious foods on your plate, think about how they really got there. The results might just surprise you!

            And with that, Peskin out! Hope you tune in next to read about my experience tackling the southern classic, chicken and waffles!

 

Re: Umunique Falls In Love

On Friday, December 13, 2013 3:34 PM, Umunique Williams <williamsumu@yahoo.com> wrote:

    Last week when I was at Maggiano`s I met a fine gentleman by the name of O`Ryan Champley. He was an aspiring musician/ artist with three kids and three different baby momma`s, but he was definently a god so I looked past his past literally. Haha get it? He was stunning and after about 5 minutes of conversation he convinced me to sit down and have lunch with him. While having lunch with him he seemed to be well acclimated to the restaurant and recommended I try the "Our Famous Rigatoni: D!" The meal was delightful and I couldn't help but notice that a lot of the ingredients came from the Old world more so than the New World which I am currently learning about in AP World. The mushrooms and butter since butter comes from cows, both came from the Old World. Kosher salt came from both the old and the new world since it comes from the ocean and is universal. The chicken breast came from the Old World because it comes from the breast of a chicken and all types of poultry are from the Old World. White wine, Chardonnay and rigatoni pasta both come from the Old World since they`re from Italy. And lastly the black pepper and balsamic vinegar both come from the Old world too. After this lovely meal we left and went out for an afternoon on the town.

Ingredients

1.      ¼ cup balsamic vinegar

2.      1 ½ cups sliced mushrooms(

3.      2 cups rigatoni pasta(

4.      1 lb chicken breast, boneless, skinless(

5.      4 Tbsp butter(

6.       ½ cup white wine , Chardonnay(

7.      1 Tbsp Kosher salt(

8.      ½ tsp black pepper, freshly ground

Umunique Falls In Love

    Last week when I was at Maggiano`s I met a fine gentleman by the name of O`Ryan Champley. He was an aspiring musician/ artist with three kids and three different baby momma`s, but he was definently a god so I looked past his past literally. Haha get it? He was stunning and after about 5 minutes of conversation he convinced me to sit down and have lunch with him. While having lunch with him he seemed to be well acclimated to the restaurant and recommended I try the "Our Famous Rigatoni: D!" The meal was delightful and I couldn't help but notice that a lot of the ingredients came from the Old world more so than the New World which I am currently learning about in AP World. The mushrooms and butter since butter comes from cows, both came from the Old World. Kosher salt came from both the old and the new world since it comes from the ocean and is universal. The chicken breast came from the Old World because it comes from the breast of a chicken and all types of poultry are from the Old World. White wine, Chardonnay and rigatoni pasta both come from the Old World since they`re from Italy. And lastly the black pepper and balsamic vinegar both come from the Old world too. After this lovely meal we left and went out for an afternoon on the town.

Ingredients

1.      ¼ cup balsamic vinegar

2.      1 ½ cups sliced mushrooms(

3.      2 cups rigatoni pasta(

4.      1 lb chicken breast, boneless, skinless(

5.      4 Tbsp butter(

6.       ½ cup white wine , Chardonnay(

7.      1 Tbsp Kosher salt(

8.      ½ tsp black pepper, freshly ground

Ariyana's dinner at Fat Matts

Ariyana Perkins

December 13, 2013

Ariyana's dinner at Fat Matts

                It was Monday. I was tired from school and Mr. Benschine recommended I attend Fat Matts restaurant because his best friend would give me food for free.  As I glanced at the menu, I wanted the dinner that would taste more like a home cooked meal so I ordered Collard served in ham hock with mashed potatoes on the side. As I took a bite on the ham hock it had a slight bacon flavor. I could instantly tell it originated from Europe. The collard greens had the ham hock flavor with a tad bit of onion. The onions were very hot as it complemented the collards. I read in magazine article that the onion originated from Europe as well.  Then I went for the mashed potatoes. As I took a bite of the mashed potatoes the taste was a mixture of an American and European dish. I contain bacon bits which originated from Europe and the potatoes originated from the Americas. As I went for a second bite the butter melted down my throat. The butter originated from Europe. After my last bite I was happy with the dish and kindly left a tip of 5 cents.

--
ariyana k. perkins

Rachel's Matzo Ball Soup :)

Nothing is better than my grandmother's matzo ball soup on a cold winter's day. Sniffling and sitting in front of a fire with my heaping bowl of Jewish goodness, I was thinking about the collection of foods that were warming my soul. All of the ingredients making my mouth water were brought to the Americas by explorers and colonists during the Colombian Exchange. This period was a time of sharing ideas, languages, diseases, religions, and the best: FOOD! This impacted the whole world—people in the Americas were subject to new illnesses, crops, and religions; and people in Europe reaped the benefits of a plethora of new foods from the Americas.

The salty chicken, the staple food in my family, was transported across the Atlantic from the Old World to the New World. This new domesticated animal, although it sometimes carried diseases, eventually became one of the primary sources of poultry in the New World. Thank goodness, because the moist, delicious, meat fell apart in my mouth! The base of the soup, carrots, celery and onions, were also transported from Eurasia to the Americas during the Columbian Exchange. Carrots, the sweet and vibrant roots, traveled on ships across the ocean to the New World. In Eurasia, they came in purple and yellowish varieties, but not until they made it to the Americas, did they become their characteristic orange color. The celery and onions, main foods in the European diet, added a quintessentially Ashkenazi Jew flair.  They were juicy and earthy. They made their way across the Atlantic in the Columbian Exchange as well. And the star of the show: wheat! In the heavenly, fluffy matzo balls, the magical grain made me smile as I sipped the soup. It was transported from the Old World to the New World where it thrived as a new domesticated plant in the North.

Maya's Tasty Lasgna

            Yesterday, I visited Olive Garden with my mom for a mommy-daughter date. We usually don't go for Italian foods but we decided to try something new. Although, this was my first time at an Italian restaurant I decided to order a tasty looking lasagna. I couldn't help but notice the layers of golden cheese. As I was eating I also noticed many more ingredients like onions, peppers, and beef and realized that they all came from the old world in the Columbian exchange. Cheese and beef are two things that are made from cows who traveled to America from the old world.

 

• 8 ounces lasagna noodles
• 2 tablespoons salt for cooking water
• 1 tablespoon olive oil
• 16 ounces low fat ricotta cheese
• 8 ounces sliced Mozzarella cheese
• Sauce
• 1/3 cup grated Parmesan cheese
• Sauce
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 pound ground chuck or round
• 1 large can (28 ounces) tomatoes
• 1 can (6 ounces) tomato paste
• 2 teaspoons salt
• pinch cayenne pepper

Tiramisu

Naima Rodriguez

December 13, 2013

Food Blog

Tiramisu

            I was at the Sandy Springs Diner the other day with my mother. We were in the midst of a heated debate on whether or not I could eat 2 slices of cake and my dinner. After I hate my main course, I ordered two slices of tiramisu cake; something I've never had before. While I was eating it, it occurred to me that during the Columbian Exchange, I wouldn't have been able to eat this. If I lived in America during this time, I would not have some of these ingredients available. Eggs came from chickens, which came from Europe to America.  The cacao came from the Americas to Europe, and the sugar came from Europe to the Americas. After downing BOTH slices, I gladly accepted my $20 reward and went home with The Itis.

Ingredients

·         6egg yolks

·         1 1/4 cups white sugar                                                

·         1 1/4 cups mascarpone cheese

·         1 3/4 cups heavy whipping cream

·         2 (12 ounce) packages ladyfingers

·         1/3 cup coffee flavored liqueur

·         1 teaspoon unsweetened cocoa powder, for dusting

·         1 (1 ounce) square semisweet chocolate

Directions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.