Posts filed under Trends

Easy as Sliced Bread!

This week, 85 years ago, in 1928 O.F. Rohwedder delivered his newly invented slicing machine to the Missouri’s Chillicothe Baking Company and bread has never been the same since.

The uniform slices not only delighted many a weary housewives and legions of fatigued chefs, it also brought cheers from the companies that produced toastersThe standardized slices produced by Rohwedder’s marvelous new machine insured that irregular slices would never get stuck again (and horror-of-horrors never burn) in the toaster.  

As a result, toaster sales soared, resulting in a nearly endless variety of designs. Today collectors rejoice when they can locate these unique units. But the impact of sliced bread didn’t stop there.

The production of lunch boxes, especially those designed to catch the eye of school children, equally exploded and standardized to match the size of the newly standardized commercially produced sliced loafs of white bread.

Soon breads such as Wonder Bread constituted the key component of the “wonderful” sandwich Jack and Jane ate in their school lunch room – with few noticing at the time the vitamins missing from the bread.

Today school lunch programs are far more aware of nutrition – or at least should be.  From Michele Obama’s White House Garden to chef led programs such as those proposed by Jamie Oliver and Charlie Trotter, insightful school cooks are shifting from a commercially baked bread centered diet to one of locally grown fresh fruits and vegetables.

Yet old habits (good or bad) die hard and America STILL has an ongoing love affair with sliced bread, even including such phrases as “the easiest thing since sliced bread “ and  “as easy as sliced bread” in everyday speech.

So what’s the latest expression of affection for the grand ol’ loaf? It’s a birthday cake shaped like a beloved peanut butter and jelly sandwich.

A special novelty baking pan, entitled the "Cakewich Pan", shapes the cake into sliced bread shapes and fruit frosting mimics the traditional sandwich jelly.

Only in America!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013

Jazz Master B.B. King Wine Released!

The one and only B.B. King, known as the “King of the Blues”, is releasing a new line of signature wines under his legendary name stateside.

The red and white wines will be produced by Spain's Bodega Santa Cruz Winery, which has been producing wine for more than 60 years

Their wine heritage almost equals (but not quite) that of B.B. King in music. Beginning in 1949, B.B. King began recording and touring and he never stopped.

To date, he has won over 15 Grammy awards, performed in over 88 countries, been inducted into the Rock and Roll Hall of Fame and influenced musicians from Jimi Hendrix to Eric Clapton. Not a bad resume that. 

It was during the 1991 Legends of Guitar Concert Series in Seville that B.B. King savored Spanish’s then little known wines. The memory of their depth and elegance lingered in his mind like his music does for his devoted fans worldwide. 

Now there’s an actual wine to match the music. B.B. King Signature Collection Red 2010 is a Crianza wine blend crafted from a trio of garnacha, syrah and cabernet sauvignon.

The B.B. King Signature Collection White 2011 is, however, 100% verdejo grapes. Both wines are well suited to match with food and every day enjoyment. Bravo!

The wines will debut at the B.B. King’s Blues Clubs in Nashville, Memphis, West Palm Beach, Los Angeles, New York City, Orlando and Las Vegas.

Their release there will match simultaneous with roll-outs at quality retail stores, popular wine bars and leading music clubs across the U.S.

Fantastic - A true concert, now with wine! Thank you B.B. King!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2013