Did you know that in Connecticut, for a pickle to be considered a pickle it must bounce? In addition, contrary to popular belief, cucumbers are actually a fruit because it has seeds within itself and grows from a flower. Just looking at a jar of pickles can make one’s mouth water, but have you ever stopped and thought about pickles on a deeper level? Why do pickles have a satisfying crunch? When were pickled cucumbers first made? What makes a pickle a pickle? From the right pH level to the modern-day pickle purpose, there’s a lot more that goes into pickles than you could have ever thought. Although pickles seem like a simple garnish, they have been a necessary food for centuries, and the misconceptions about them only increase human fascination with these pungent fruits.
Since the 17th century, Chili has captivated the hearts and stomachs of millions of Americans and was even deemed the state food of Texas in 1977. When chili was first made the hearty stew was known as chili con carne, meaning a spicy stew contains beef, beans, and tomatoes. Believe it or not, chili use to only be a tender beef in a red soup base, and over many years the iconic cowboy dish evolved to have many different additives, including beans. Due to chili’s captivating and deep history, chili now takes many forms, but as long as the dish is slow-cooked and made with a creative spirit, anyone can find a version that fulfills them.
The Untold Story of Banana Bread