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By Times staff © St. Petersburg Times, published March 28, 2001 deconstructing -- explanations from the inside outslurpee
The drink was invented in 1959 by a Kansas hamburger stand owner who didn't have much luck selling the technology until 7-Eleven snapped it up. It was named Slurpee in 1967. Collector cups were introduced in 1973, the Spoon Straw followed in 1978, and 7-Eleven coined the term "brainfreeze" in 1993 to describe the hurt in the head that comes from slurping a Slurpee too fast. A see-through cup came along in 1998 so customers could layer different flavors. According to the folks at 7-Eleven, residents of Detroit drink more Slurpees than any other people on the planet. Since 1965, 5.5-billion Slurpees have been slurped. The favorite flavor? Today, Coca-Cola Classic is No. 1, followed by Minute Maid Wild Cherry. this web site cooks: http://www.veganstreet.comThis is a comprehensive site dedicated to all things vegetarian and includes recipes, retail and retaliation. Care for a slice of anti-establishment views with your nutrition advice? You'll get that here. The site's "buy-out watch" lets visitors see what big company has bought out a favorite line of natural, non-animal foods. For instance, Kraft now owns Boca Burger, a popular maker of vegetarian burgers, and tobacco giant Philip Morris owns Kraft. There's also an instructive list of ethnic cuisine ingredients that tells what spices and veggies to use if you want to cook Indian, Italian or African. constant comment"The only real stumbling block is the fear of failure. In cooking, you've got to have a what-the-hell attitude." Julia Child cooking classFor easier cleanup, spray a measuring cup with vegetable spray, such as Pam, before measuring honey or peanut butter. emphasis on the oilThe Nibbler, a.k.a. St. Petersburg Times food critic Chris Sherman, puts on a chef's hat to remind us that in homemade salad dressings, oil should be the No. 1 priority. Good olive oil lends the taste and texture the Nibbler likes. Add a little vinegar and salt to give it some tang. The ratio of oil to vinegar should be at least 4 to 1, often less. Substitute lemon, lime or orange juice or even water for the vinegar. Squeeze one lemon into a half cup of olive oil with a few grains of salt and beat with a whisk to make a classic French vinaigrette without vinegar. what they ateYou know what the celebs wore to Sunday's Academy Awards, and now you can find out what Wolfgang Puck fed them. The Food Network and Puck are giving backstage tours to the Governor's Ball, one of the biggest post-Oscar parties in Hollywood, at 9 p.m. Friday. At the Awards With Wolfgang Puck repeats at midnight and again at 6:30 p.m. Saturday and 9:30 a.m Sunday.
off to schoolGet your hands on the 2001 edition of The Guide to Cooking Schools (Shaw Guides, $22.95) if you want to spend your next vacation in a kitchen not your own. There are lots of choices -- in 49 states and 32 countries -- among the 1,100 culinary education programs listed. Ask your favorite bookstore to order a copy or look online at http://www.shawguides.com. an apple a day indeed
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From the Times Taste section From the features wire |
The adage is true. New research shows that eating apples or drinking apple juice daily can reduce the effects of so-called bad cholesterol on your heart. University of California researchers have found that drinking 12 ounces of apple juice a day significantly slowed one of the processes that clog arteries and can lead to a heart attack. To a lesser degree, eating two apples a day also helped slow the process.
