Gelatin foodstuffs have a long culinary history. The ancient Egyptians made a gelatin-like substance from protein-rich animal materials that they used in their cuisine. It wasn't until the 17th century invention of pressure cooking devices that the process of creating gelatin became significantly less labor and time intensive. The process was refined in the following decades, with the US inventor Peter Cooper filing the patent for Improvement in the preparation of portable gelatine in 1845. He never made much of the patent, and sold it to Pearle B. Wait, who's wife, May Davis Wait, helped turn the gelatin into Jell-O, both naming the product and turning it into a sweet, fruit-flavored dessert. They, too, had no luck selling Jell-O, and sold the patent for $450 to Orator Francis Woodward, who struggled for a period, before turning to marketing to increase interest in the dessert (NYT). By 1902, Jell-O was "America's Favorite Dessert," at least according to the advertisements. And now you know the history of gelatin and Jello. [more inside]
Top 10 Unusual (yet tasty) Food Combinations. And after trying those, savor 10 Desserts with Unexpected Ingredients. Or check out the ask.
Sit back and enjoy the many Italian recipes Great Chicago Italian Recipes.com has to offer. This site will provide you with a culinary adventure into the world of Italian food and wine. Choose from poultry, beef, vegetables, pasta, and sooo much more. Looking to finish off that perfect meal? Try Adriana's Italian Gourmet Cookies. [more inside]
Are you entertaining guests for Easter dinner? Don't forget the dessert. Here are the 50 Best Dessert Recipes. Chocolate lovers in your family? No problem. The 50 Best Chocolate Desserts. Maybe you're partial to cake. Okay, Mom's Best Cake Recipes. Here's to yum.
Lushybakingfilter: why bother with that whole pesky drinking thing when you can try your favorite cocktail in dessert form? Mojitos, margaritas, screwdrivers, martinis, black russians, daiquiris, gin & tonics, piña coladas, mai tais and mint juleps. Mmmm.