I think I can speak for everyone when I say French fries are probably Americans' favorite guilty pleasure. So much so that Americans dared to rename them Freedom fries when France objected to the war.
Interestingly there is nothing French about them. As history goes,
potatoes were first brought to Spain via the New World expeditions.
Fried potatoes became popular during the 17th century in the Spanish
Netherlands, present day Belgium.
When there were no fish to fry, the
poorer citizens fried potatoes. Sometime during World War I, an
American or British soldier eating fried potatoes erroneously named
them French fries since French was the official language of Belgium.
Another theory suggests that the culinary term for slicing into thin
strips, "to French," was applied to fried potatoes and thus the name.
However
the story goes, fried potatoes or pommes frites have achieved worldwide
acclaim. American fast food chains accepted them as their own and their
popularity soared. Once you bite into a golden crisp fry with a pure
white fluffy interior, you just can't stop at one.
Wow is all I can say. I don't think you'll ever go back to a boxed cake after making this one. It's fantastic. It's what grandma used to make with it's one-of-a-kind flavor and "Betty Crocker" looks.
When I was a student living in Paris, one of my favorite rituals was to treat myself to a tiny lemon tart at a local patisserie after class. There were dozens of shops to choose from along my walk from the Sorbonne to my small apartment near the Place des Victoires.
by Lori Longbotham and is the best version I’ve had outside of Paris – the zest in the filling and in the crust gives it a great burst of lemon flavor.
In the Deep South, spoonbreads are our version of bread puddings and Yorkshire pudding and other European pudding-esque breads. Referred to as “spoonbreads” for their gooey texture, consistency, and easy enjoyment with a spoon, these quick and easy delights have arisen from surplus and derelict circumstances alike – too many squash to eat at once or not enough of this and that to make a complete recipe!
I've always had a love and hate relationship with bananas. They were forced upon by my parents when I was a kid to make sure I was getting my potassium. I wish they knew then that oranges and even greens have more potassium—I would have rather eaten spinach. As an adult I eat bananas only occasionally, because I don't care for the texture or waxiness. That was until recently. I've almost become a banana addict, eating them every chance I get.