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    Uncle John's Facts to Go Attack of the Foodies
    Uncle John's Facts to Go Attack of the Foodies
    Uncle John's Facts to Go Attack of the Foodies
    Ebook92 pages1 hour

    Uncle John's Facts to Go Attack of the Foodies

    By Bathroom Readers' Institute

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    About this ebook

    It’s the most delicious Uncle John’s ever!

    Pizza, chocolate, potatoes, grubs, coffee, croissants . . . grubs? Yes, grubs! In Attack of the Foodies, no food or beverage is safe from the culinary clutches of Uncle John. From around the world to your dinner table, this tasty e-book heaps a hefty helping of the BRI’s all-time most filling food and drink articles, along with a few brand new creations we’ve been concocting in our kitchen. (Think of this e-book as sort of a “prequel” to our Bathroom Lore e-book. Get it?) So lick your chops, put on your bib, let out a big burp to create same space, and sink your fork into…

    • Diner lingo
    • Cheesy poetry
    • Kitchen science in the 21st century
    • Terrible foods invented on TV
    • The Americanization of the Italian pizza pie
    • Between the bleeps: the wisdom of Chef Gordon Ramsay
    • When good food turns bad: foods that have tried to kill us
    • Buffalo Sweat, Smoker’s Cough, and other gross (but real) cocktails
    • And speaking of gross, a do-it-yourself recipe for Jell-O (it isn’t pretty)

    And much, much more!
    LanguageEnglish
    PublisherPortable Press
    Release dateJul 15, 2014
    ISBN9781626862418
    Uncle John's Facts to Go Attack of the Foodies
    Author

    Bathroom Readers' Institute

    The Bathroom Readers' Institute is a tight-knit group of loyal and skilled writers, researchers, and editors who have been working as a team for years. The BRI understands the habits of a very special market—Throne Sitters—and devotes itself to providing amazing facts and conversation pieces.

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      Book preview

      Uncle John's Facts to Go Attack of the Foodies - Bathroom Readers' Institute

      WHAT’S FOR BREAKFAST?

      This e-book starts the way your day should—with a hearty breakfast. Here are the origins of five foods we’ve come to expect on the table in the morning.

      WAFFLES. Introduced to the United States by Thomas Jefferson, who brought the first waffle iron over from France. The name comes from the Dutch wafel. Waffles owe much of their early popularity to street vendors, who sold them hot and covered in molasses or maple syrup. It wasn’t until the 20th century that the electric waffle iron made them an American staple.

      ENGLISH MUFFINS. In 1875 Samuel Bath Thomas moved to the United States from England and brought with him his mother’s recipe for tea muffins. He started out baking them in New York in 1880. In 1926 he officially named them Thomas’ English Muffins.

      FRENCH TOAST. Really does have its origins in France, where it’s known as ameritte or pain perdu (lost bread), a term that has persisted in Creole and Cajun cooking. Throughout its history in America, it has been referred to as Spanish toast, German toast, or nun’s toast. It first appeared in print as French toast in 1871.

      GRAPE JUICE. In 1869 Dr. Thomas Welch, a Christian dentist and prohibitionist, invented what he called unfermented wine so that fellow teetotalers would not be forced into the contradiction (as he saw it) of drinking alcohol in church. Local pastors weren’t interested, so he gave up and went back to pulling teeth. His son Charles began selling it as grape juice in 1875.

      PANCAKES. This popular food has been around for millennia. Even the ancient Egyptians had pancakes; in fact, it’s difficult to think of a culture that didn’t have pancakes of one kind or another. When the first European settlers landed in the New World, they brought pancakes with them. But the Native Americans they met already had their own version, called nokehic.

      The first ready-made pancake mix came in 1889, when two men in St. Joseph, Missouri, introduced Self Rising Pancake Flour. They named it Aunt Jemima after a song from a minstrel show.

      President Ulysses S. Grant’s favorite breakfast: a pickle.

      FOOD FIRSTS

      From drive-throughs to space food to obesity lawsuits, somebody had to do it first. Here’s our collection of landmark moments in the history of food.

      First Indian restaurant in the West: In 1810 Sake Dean Mahomed, a captain in the British East India Company, opened a restaurant in London that served authentic food from his native India. He called it the Hindoostanee Coffee House. The restaurant closed within the year…but by the mid-20th century, curry houses were the most popular form of ethnic food and fast food in England.

      First food eaten in space: On his orbit around Earth in 1962, astronaut John Glenn ate applesauce.

      First food magazine in the United States: Gourmet, which began publishing in 1941 and closed down in 2009. The first issue contained a recipe for wild bear.

      First American culinary school: When American restaurants faced a labor shortage during and after World War II, the New Haven Restaurant Institute was founded in Connecticut to train new chefs. It’s now the Culinary Institute of America.

      First fast-food restaurant: White Castle is considered the first fast-food restaurant. J. Walter Anderson and Edgar Waldo Billy Ingram started their business in 1921 in Wichita, Kansas. They wisely focused on hamburgers, which had been sold as sandwiches by street vendors since the 1890s.

      First automat: Joe Horn and Frank Hardart opened the first automat—a cafeteria where food is dispensed from vending machines—in Philadelphia on June 9, 1902.

      First drive-through: Esther Snyder laid claim to the first drive-through restaurant with the use of speakers to order food when she and her husband, Harry, founded the burgers-and-fries joint In-N-Out in Southern California in 1948.

      First hotel to offer room service: The Waldorf-Astoria in New York (1931).

      First genetically engineered food: The Flavr Savr, a breed of tomato bioengineered by food scientists, who altered and combined the genes of several different tomato varieties to make one that was more resistant to spoilage. It was approved for sale by the Food and Drug Administration in 1994.

      First restaurant to note GMOs: In 2013 the Mexican fast-food chain Chipotle became the first to adopt a policy to note on its menu which of its ingredients contain genetically modified organisms. The only ingredients so far: corn and the soybean oil used to cook meat.

      First green salad: The prime rib restaurant Lawry’s opened in Beverly Hills, California, in 1938. One of its hallmarks was, and still is, tableside service—an employee wheels a cart to your table and carves off a slab of prime rib (as that was once the only entrée offered). But before the meal, another employee wheels another cart around, table to table, and tosses fresh green salads for guests. Included in the price of the meal, this salad course was the first to be

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