Make Me Hungry

Illinois GoldRush Apple

01:04 | Labels: Illinois

Illinois GoldRush Apple

Illinois GoldRush Apple

Read User's Comments(0)

Illinois Popcorn

04:21 | Labels: Illinois, U.S. state foods

Illinois Popcorn

Illinois Popcorn

Popcorn, also known as popping corn, is a type of corn (maize, Zea mays var. everta) that expands from the kernel and puffs up when heated. Corn is able to pop because, like amaranth grain, sorghum, quinoa and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns.

There are many techniques for popping corn. Commercial large-scale popcorn machines were invented by Charles Cretors in the late 19th century. Many types of small-scale home methods for popping corn also exist, along with prepackaged popcorn.

Depending on how it is prepared and cooked, some consider it to be a health food while others caution against it for a variety of reasons. Popcorn can also have non-food applications, ranging from holiday decorations to packaging materials.

History

Popcorn was first discovered thousands of years ago by the people living in what is now Peru. It is one of the oldest forms of corn: evidence of popcorn from 3600 B.C. was found in New Mexico and even earlier evidence dating to perhaps as early as 4700 B.C. was found in Peru. Some popcorn has been found in early 1900s to be a purple color.

The legend that the English who came to America in the 16th and 17th centuries learned about popcorn from the Native Americans has been proved a commonly believed myth. No historical or archealogical evidence exists from colonial times that proves the Native American population of North America's east coast even knew of or grew the type of corn that pops when heated.

During the Great Depression, popcorn was comparatively cheap at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers. During World War II, sugar rations diminished candy production, causing Americans to eat three times as much popcorn as they had before.

At least six localities (all in the Midwestern United States) claim to be the "Popcorn Capital of the World": Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska. According to the USDA, most of the corn used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana, with increasing area in Texas.

Popping mechanism

Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type.

As the oil and the water around the kernel are heated, they turn the moisture in the kernel, which has a moisture-proof hull, into a superheated pressurized steam. Under these conditions, the starch inside the kernel gelatinizes, softens and becomes pliable. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa) and a temperature of 180 °C (356 °F). The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff. Special varieties are grown to give improved popping yield. Some wild types will pop, but the cultivated strain is Zea mays everta, which is a special kind of flint corn.

Cooking methods

Although small quantities can be popped in a stove-top kettle, or pot in a home kitchen, commercial sale of freshly popped popcorn employs specially designed popcorn machines, which were invented in Chicago, Illinois, by Charles Cretors in 1885. Cretors successfully introduced his invention at the Columbian Exposition in 1893. At this same world's fair, F.W. Rueckheim introduced a molasses-flavored "Candied Popcorn", the first caramel corn; his brother, Louis, slightly altered the recipe and introduced it as Cracker Jack popcorn in 1896.

Cretors's invention introduced the first patented steam-driven popcorn machine that popped corn in oil. Previously, vendors popped corn by holding a wire basket over an open flame. At best, the result was a hot, dry, unevenly cooked snack. Cretors's machine popped corn in a mixture of one-third clarified butter, two-thirds lard, and salt. This mixture could withstand the 450 °F (232 °C) temperature needed to pop corn and it produced little smoke. A fire under a boiler created steam that drove a small engine; that engine drove the gears, shaft, and agitator that stirred the corn and powered a small automated clown puppet-like figure, "the Toasty Roasty Man", an attention attracting amusement intended to drum up business. A wire connected to the top of the cooking pan allowed the operator to disengage the drive mechanism, lift the cover, and dump popped corn into the storage bin beneath. Exhaust from the steam engine was piped to a hollow pan below the corn storage bin and kept freshly popped corn uniformly warm for the first time. Excess steam was also used to operate a small, shrill whistle to further attract attention.

A very different method of popcorn-making can still be seen on the streets of some Chinese cities today. The un-popped corn kernels are poured into a large cast-iron canister — sometimes called a 'popcorn hammer' — that is then sealed with a heavy lid and slowly turned over a curbside fire in rotisserie fashion. When a pressure gauge on the canister reaches a certain level, the canister is removed from the fire, a large canvas sack is put over the lid, and the seal is released. With a huge boom, all of the popcorn explodes at once and is poured into the sack. This method is believed to have been developed during the Song dynasty originally for puffing rice.

Individual consumers can also buy and use specialized popping appliances that typically generate no more than a gallon of popped corn per batch. Some of these appliances also accept a small volume of oil or melted butter to assist thermal transfer from a stationary heating element, but others are "air poppers" which rapidly circulate heated air up through the interior, keeping the un-popped kernels in motion to avoid burning and then blowing the popped kernels out through the chute. The majority of popcorn sold for home consumption is now packaged in a microwave popcorn bag for use in a microwave oven.

Jargon

In popcorn jargon, a popped kernel of corn is known as a "flake". Two shapes of flakes are commercially important. "Butterfly" flakes are irregular in shape and have a number of protruding "wings". "Mushroom" flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded as having better mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for packaged popcorn or confectionery, such as caramel corn.The kernels from a single cob of popcorn may form both butterfly and mushroom flakes; hybrids that produce 100% butterfly flakes or 100% mushroom flakes exist, the latter developed only as recently as 1998.Growing conditions and popping environment can also affect the butterfly-to-mushroom ratio.

Read User's Comments(0)

Idaho Huckleberry

03:28 | Labels: Idaho

Idaho Huckleberry

Huckleberry is a name used in North America for several plants in the family Ericaceae, in two closely related genera: Vaccinium and Gaylussacia. The huckleberry is the state fruit of Idaho.

Nomenclature
The name 'huckleberry' is a North American corruption of the English dialectal name variously 'hurtleberry' or 'whortleberry' for the bilberry. In North America the name was applied to a confusing range of different plants all bearing small, and usually blue, berries. It is the common name for various Gaylussacia species, and some Vaccinium species, such as Vaccinium parvifolium, the red huckleberry, and is also applied to other Vaccinium species which may also be called blueberries depending upon local custom, as in parts of Appalachia.
The fruit of the various species of plant only called huckleberries is generally edible and tasty. The berries are small and round, 5–10 mm in diameter and look like blueberries. Berries range in color according to species from bright red, through dark purple, and into the blues. In taste the berries range from tart to sweet, with a flavor similar to that of a blueberry, especially in blue- and purple-colored varieties. However, many kinds of huckleberries have a noticeable, distinct taste different from blueberries, and some have noticeably larger seeds. Huckleberries are enjoyed by many animals, including bears, birds, and humans.
The 'garden huckleberry' (Solanum scabrum) is not a true huckleberry but is instead a member of the nightshade family.

Gaylussacia
Several species of huckleberries in the genus Gaylussacia are common in eastern North America, especially G. baccata, also known as the Black Huckleberry.

Vaccinium

From coastal Central California to southern Washington of the United States, the red huckleberry (Vaccinium parvifolium) is found in the maritime-influenced plant community. A prostrate form occurs also. In the Pacific Northwest region of North America, this huckleberry species and several others grow in many places. It can be found in mid-alpine regions and often on the lower slopes of mountains. The plant grows best in damp, acidic soil. Under optimal conditions, certain species of huckleberry can attain heights of 1.5 to 2 metres (4.9 to 6.6 ft), and usually ripen in mid-to-late summer, or later at higher elevations. Where the climate suits them, certain species of huckleberry (e.g. V. parviflorum and V. ovatum) are used in ornamental plantings.

Read User's Comments(0)

Idaho Potato

05:54 | Labels: Idaho, U.S. state foods

Idaho Potato

Idaho Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Nightshade family. The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat and maize.Long-term storage of potatoes requires specialised care in cold warehouses.

Wild potato species occur throughout the Americas, from the United States to southern Chile.The potato was originally believed to have been domesticated independently in multiple locations,but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes. Of these subspecies, a variety that at one point grew in the Chiloé Archipelago (the potato's south-central Chilean sub-center of origin) left its germplasm on over 99% of the cultivated potatoes worldwide.

Etymology

The English word potato comes from Spanish patata (the name used in Spain). The Spanish Royal Academy says the Spanish word is a compound of the Taino batata (sweet potato) and the Quechua papa (potato).The name potato originally referred to a type of sweet potato rather than the other way around, although there is actually no close relationship between the two plants. The English confused the two plants one for the other. In many of the chronicles detailing agriculture and plants, no distinction is made between the two. The 16th-century English herbalist John Gerard used the terms "bastard potatoes" and "Virginia potatoes" for this species, and referred to sweet potatoes as "common potatoes".Potatoes are occasionally referred to as "Irish potatoes" or "white potatoes" in the United States, to distinguish them from sweet potatoes.

Characteristics

Potato plants are herbaceous perennials that grow about 60 cm (24 in) high, depending on variety, the culms dying back after flowering. They bear white, pink, red, blue, or purple flowers with yellow stamens. In general, the tubers of varieties with white flowers have white skins, while those of varieties with colored flowers tend to have pinkish skins. Potatoes are cross-pollinated mostly by insects, including bumblebees, which carry pollen from other potato plants, but a substantial amount of self-fertilizing occurs as well. Tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties.

Genetics

There are about five thousand potato varieties worldwide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. They belong to eight or nine species, depending on the taxonomic school. Apart from the five thousand cultivated varieties, there are about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties, which has been done repeatedly to transfer resistances to certain pests and diseases from the gene pool of wild species to the gene pool of cultivated potato species. Genetically modified varieties have met public resistance in the United States and in the European Union.

The major species grown worldwide is Solanum tuberosum (a tetraploid with 48 chromosomes), and modern varieties of this species are the most widely cultivated. There are also four diploid species (with 24 chromosomes): S. stenotomum, S. phureja, S. goniocalyx, and S. ajanhuiri. There are two triploid species (with 36 chromosomes): S. chaucha and S. juzepczukii. There is one pentaploid cultivated species (with 60 chromosomes): S. curtilobum. There are two major subspecies of Solanum tuberosum: andigena, or Andean; and tuberosum, or Chilean.The Andean potato is adapted to the short-day conditions prevalent in the mountainous equatorial and tropical regions where it originated. The Chilean potato, native to the Chiloé Archipelago, is adapted to the long-day conditions prevalent in the higher latitude region of southern Chile

History

The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BCE. It has since spread around the world and become a staple crop in many countries.

According to conservative estimates, the introduction of the potato was responsible for a quarter of the growth in Old World population and urbanization between 1700 and 1900. Following the Spanish conquest of the Inca Empire, the Spanish introduced the potato to Europe in the second half of the 16th century. The staple was subsequently conveyed by European mariners to territories and ports throughout the world. The potato was slow to be adopted by distrustful European farmers, but soon enough it became an important food staple and field crop that played a major role in the European 19th century population boom.However, lack of genetic diversity, due to the very limited number of varieties initially introduced, left the crop vulnerable to disease. In 1845, a plant disease known as late blight, caused by the fungus-like oomycete Phytophthora infestans, spread rapidly through the poorer communities of western Ireland, resulting in the crop failures that led to the Great Irish Famine.Thousands of varieties still persist in the Andes however, where over 100 cultivars might be found in a single valley, and a dozen or more might be maintained by a single agricultural household.

Read User's Comments(0)

Make Me Hungry

Categories

Archives

Followers

Illinois GoldRush Apple

Illinois Popcorn

Idaho Huckleberry

Idaho Potato