The Legend of Lime Jell-O

Radio stars of the 30s and 40s Jack Benny and Lucille Ball were sponsored by the beloved product, and its commercials dominated early television shows. Who didn’t love that colorful, jiggly, fun texture and versatility. Little children delighted in it, adults found it light and refreshing, and older folks enjoyed it as an easy and sweet conclusion to an otherwise bland meal in a nursing home. It was a predictable, familiar and welcome sight to millions. It soothed young children at home with measles and graced the food trays of surgery patients as it eased them back into eating solid foods. It was also the basis for tomato aspics and molded salmon mousse. Although it had some limitations due to mobility and temperature, it still frequently took center stage at picnics and backyard barbecues. It was like one of the family.

It was introduced in the late 1800s by an entrepreneur named Pearle Wait and his wife May, who experimented with grinding gelatin into a powder, which was a collagen originally extracted from the tissues and hooves of barnyard animals, adding flavorings and sugar which produced the first sweet version of gelatin. After a few dismal years, they ran a large ad in the Ladies’ Home Journal magazine, hyping the new colorful sweet as “America’s favorite dessert” and the product took off. Inexpensive, easy to make and fun for kids, it became a staple in the American household and continues to this day. It went on to be acquired by several large companies over the years and refined and marketed as an inexpensive “salad” and dessert.

The top five favorite flavors are:
1) lime
2) strawberry
3) berry blue
4) cherry
5) watermelon

LeRoy, New York is known as its birthplace and has the only Jell-O Museum in the world, prominently located on the main street through this small town. Jell-O was manufactured there until General Foods closed the plant in 1964 and relocated to Dover, Delaware. According to Kraft foods, the state of Utah eats twice as much lime jello as any other state (maybe those large Mormon families account for that). The theory is that Mormons have quite a sweet tooth (they also consume the most candy in the country) and if asked to bring a green salad to a dinner, they will show up with lime Jell-O (favorite add-ins include shredded carrots or canned pears).

A hugely popular concoction during the 1950s was a lime jello recipe which featured whipped topping, cottage cheese or cream cheese, crushed pineapple, miniature marshmallows and walnuts. It frequently appeared at baby showers, luncheons, church potlucks and buffet dinners, usually shaped by a large mold and trimmed with mayo. U.S. stats tell us 159.72 million Americans consumed flavored gelatin desserts in 2017, but this figure is projected to decrease to 154.07 million in 2020.

Although the younger generation is moving in a different direction and consumption stats show a decline in this once beloved staple of American cuisine, it still holds its own at any family gathering. And most of us agree, there is always room for Jell-O.


Foods Boomers Grew Up On (Not Exactly Haute Cuisine)

Tromping down memory lane, who could forget these (now somewhat ghastly) staples of our early diet:

Cheez Whiz… much like Velveeta, this processed food made its debut in 1952 and was piled on crackers and spread on white bread
Hostess Twinkies and Cupcakes
Hot Dogs
Potato Chips
Scrambled Eggs and Bacon
Peanut Butter
Iceberg lettuce with watery bottled dressing
Grilled Cheese Sandwiches
Campbell’s Tomato Soup
Yoo Hoo (chocolate flavored soft drink developed in New Jersey in 1928 and manufactured by Keurig Dr Pepper)
Swanson Frozen Dinners
Meatloaf (smothered in ketchup)
Tuna Noodle Casserole
Baked Alaska
Deviled Eggs
Chicken à la King
Red Delicious Apples
Welsh Rarebit
Ry-Krisp Crackers
Salisbury Steak
Meatballs and Spaghetti
Toll House Cookies

and some of the first convenience foods:

1950. Minute Rice
1951. Ore Ida Foods (frozen potato products)
1953. Eggo Frozen Waffles
1954. General Mills Trix cereal
1955. Kellogg’s Special K cereal
1956. Imperial Margarine

It’s fun to look back and see which of these bastions of the early years we still consume and even enjoy, and which ones we wouldn’t eat on a bet (can you spell J-e-l-l-o?). We’ve traded sugary cereals for Irish Steel Cut Oatmeal, Chinese take-out for spicy Thai noodles, Cheez Whiz for goat cheese and Brie and fish sticks for fish tacos. Our first bite of KFC fried chicken is an ancient memory, our first McDonald’s we probably can’t even remember and our first white Minute Rice a bland, boring starchy filler. Many of us still embrace peanut butter, but it’s the natural organic variety, not sugary Skippy.
Baked Alaska? Good luck finding it on any restaurant menu these days. Head lettuce has given way to crunchy Napa cabbage, arugula and romaine, cremini, portobello and shitake mushrooms and and the revered avocado added to salads, sandwiches and our new favorite Mexican foods. Risotto rice with savory veggies, beautiful pasta dishes with nary a meatball in sight, endless flavors of tortilla chips and salsas, designer pizza, white chicken chili, fresh fish with flavorful sauces or just grilled on a barbeque.

Okay, so maybe you have a box of Twinkies or Little Debbie snack cakes hidden in the linen closet; a stash of Hershey bars under the dish towels in the kitchen; or a jumbo bag of Lay’s Potato Chips in the trunk of your car (in case you get stranded on the freeway for several hours). You’re in control, aren’t you? And sometimes you just draw the binds, don’t answer the phone and down an entire bottle of Pinot Grigio wine with your Laughing Cow cheese triangles (on Ritz Crackers, of course). Life is good. Food is good. And aren’t we lucky. We can pick up a roasted rotisserie chicken at the supermarket, a carton of garlic mashed potatoes, pop a bag of frozen vegetables into the microwave and have a whole dinner in less than 15 minutes. What a world. And not a jiggly bowl of cherry Jello in sight.

Later I’m going out for shrimp tacos drenched in fresh lime juice and Pico de Gallo. And maybe some double chocolate swirl gelato. This Boomer is a full-fledged foodie with no end in sight.


Blood Orange

A Blood Orange is a hesperidia (a thick rind) fruit that contains water-soluble pigments called anthocyanins. With a certain ph and plunging temperatures at night, the inside of the flesh of an orange can turn a dark maroon color that some have described to be the color of blood. The southern Mediterranean region, especially Italy, Sicily, Malta and Spain, has the right conditions, and blood oranges have been cultivated there since the 1700’s. They have also been successfully grown on other continents along the same latitude as southern Italy, including in both Texas and California in the North American country of the United States.

Web-search stories about how folks with orange groves have been horrified to discover the blood orange flesh when their tree (s) had only ever produced an orange-colored inside before. In older times, the owner feared sabotage by an unpleasant neighbor or sorcery afoot in their orange orchard. But what about the taste? The discoloration suggests a different taste, so people expect that, and there may be some truth in it: sweeter, more tart, or juicier.

The Blood Orange appeals to many who want to have exotic possessions, experiences, and (in this instance) food. Outwardly, the fruit appears like other oranges, but when one is opened, a reaction is demanded for someone who lives outside of regions in which they are grown and eaten, to have and to publicly eat one. The flavor seems more exquisite just because of the uninformed public reaction to the presence of the Blood Orange and if the eater of it displays an ambivalent attitude. “What, you don’t know what this is? You should travel more (like I do).”

Can it be that the unusual appearance of the Blood Orange can give the eater an opportunity to make a statement about him or herself? Why be vain about the unusual appearance inside this fruit? Explain it; share it; teach its history. Perhaps, for you, it will taste sweeter because you brought understanding about it to others in this world. You could go further, and tell your audience that the Blood Orange, a thing of this world, was made by one who cares for them and would welcome contact from them.


Training and Qualifications For A Hotel Chef

There are an increasing number of hotels that prefer to hire employees that have had some additional education especially if the employee is going to be covering a management role within the company. There are an increasing number of hotels that are looking for managers that have a degree in restaurant or hotel management. Some hotels will also accept people that have a degree in liberal arts but in most cases this has to be combined with a lot of practical experience.

It is very important that people that wish to achieve employment within the catering sector gain some experience. Experience can be gained within the catering sector in a number of different ways, which include taking part time work during holidays and also by completing an internship.

The on the job training that people receive while studying for a hospitality-related degree can be very valuable. This type of training will also give the student a good list of contacts that will be valuable when it comes to searching for a job. Most of the degree programs that are available last for about four years.

In the past, a lot of management roles within the catering sector were fulfilled within the establishment through promoting lower level employees. This is still a possibility and it means that even people with no qualifications can be promoted. A catering degree is a way to gain an advantage over the competition when you are applying for managerial roles within the catering sector.

There are hundreds of different schools and institutes that offer a range of different degree programs that are geared towards a career in the hospitality sector. The level that you want to study will greatly depend on the role that you want to achieve. It is possible to study these degrees as graduate degrees, bachelors degrees and also associate degrees. It is possible to study a certified course if you would just like to get a basic qualification.

After graduating from one of these degrees it is very common for people to start off as an assistant to the head chef to get some experience and then move on to work as a head chef. There is an increasing number of larger hotels companies that have designed specially on-site training programs. There is a lot of advantage to putting the time and effort into gaining the appropriate qualifications, as this will assist you to get to the level that you want.


The Flavor Game – Sweet And Salty

The drive was taking an awfully long time. Traffic, although not too congested, was heavy enough to slow things down. Mom was getting irritated by the look on her face. The speed of her thumb thumping the steering wheel was getting faster and more vigorous. My mind was wandering, thinking about this visit to the dentist. It was probably the first visit I could remember. I kept feeling the tooth that was troubling me with my tongue. It felt painful but it kept me occupied for the duration of the trip. We finally arrived, and I was beginning to have second thoughts about agreeing to the visit. What’s going to happen? My mind was working overtime!

Sitting on the dentist’s cold chair, a chill went down my spine as I viewed the dreaded-looking dental instruments neatly laid out on a tray. Suddenly, the dentist was sitting next to me with gloves and a mask. I felt like fainting. “Please open your mouth,” he said. I could barely move. I then felt the cold steel probing my teeth. As he located the bad tooth, I felt a sharp, searing pain. “Doc, you’ve got to fix this,” I said to myself. “It’s got to come out,” said the dentist. I just nodded and told myself to be brave. I was given an injection which was surprisingly not as painful as I had anticipated. A while later I heard the dentist say, “Done.” My bad tooth was gone. I didn’t feel anything. What an anti-climax!

We are born with a sweet tooth. It’s nature’s way of teaching us to seek out sweetness as sugars are necessary for the body as a source of energy. What our bodies are looking for is carbohydrates, and sugars are the simplest form of them.

Glucose, also called dextrose, is a simple sugar (monosaccharide), and the most common source of chemical energy that is directly used by our body cells. It is commonly found in fruits and honey and is the third sweetest sugar.

Fructose, or levulose, is the sweetest simple sugar. High fructose corn syrup is a common ingredient in processed foods used to sweeten things up. Our bodies use fructose more slowly than glucose and sucrose, causing a slower rise in blood sugar level, and making it a better choice for diabetics. A word of caution: fructose needs to be converted to glucose by the liver before it can be consumed, and excessive consumption can lead to obesity and also type II diabetes.

Sucrose is the scientific name for table sugar, those wonderful white crystals that we adore, and is the most common source of sweetness. It is made up of two simple sugars (disaccharide), glucose, and fructose, and has the second sweetest taste after fructose.

Lactose is a compound sugar made up of glucose and galactose and is the sugar found in milk. Most adults (75% of the world’s population) are “lactose intolerant,” causing most of us to have digestive problems after consuming too many dairy products. As we grow older, we lack the enzyme, lactase, to digest lactose, thus the cause of our problems.

Apart from being a very pleasurable experience, the taste of sweetness helps mask or balance bitterness and sourness from other ingredients. Sweetness enhances the perception of food aromas telling us that the food is a good source of energy and has always been strongly associated with love or “l’amour,” (as the French call it). What would Valentine’s Day be without the gorgeously sweet taste of chocolates!

Salt is regarded as nature’s flavor enhancer. If you were stranded on a deserted island, and you only had one wish, you’d probably wish for salt. It works wonders for enhancing the taste of food and plays an important role in brining, curing, and food preservation. Back when refrigeration was not available, salt was used to preserve meat by drying and allowing it to be stored for an extended period.

Without salt, a person could die. Salt or sodium chloride is 40% sodium and 60% chlorine, and our body uses sodium to maintain fluid levels. It is also necessary for the health of the heart, liver, and kidneys, regulates blood fluids, and prevents low blood pressure. Too much salt though is detrimental to our health. It can lead to kidney disease, hypertension or high blood pressure, and stroke.


These are only some of the reasons,GAValentinesActivities&URL=;redirect=***&url=’S+CLUB+Business+Bundles&
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