How the Hot Dog Found Its Bun: Accidental Discoveries And by Josh Chetwynd

By Josh Chetwynd

Sometimes it’s neither artwork nor technological know-how that serves because the origins of the typical kitchen and nutrition goods that we take with no consideration this day. occasionally, as Josh Chetwynd exhibits us in How the recent puppy came across Its Bun, a few of our best culinary achievements have been easily by-products of “damned stable luck.” In How the recent puppy chanced on Its Bun, Josh explores the origins of kitchen innovations, items, and nutrition in seventy-five brief essays that dispel well known myths and draw strains among nutrients proof and nutrients fiction. Josh’s captivating textual content mixed with easy line illustrations makes this a superb present and go-to resource ebook for all foodstuff and trivialities buffs.

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Extra info for How the Hot Dog Found Its Bun: Accidental Discoveries And Unexpected Inspirations That Shape What We Eat And Drink

Sample text

Enter an unnamed cabbie who wouldn’t take no for an answer. A popular spot for the working man, Pat and Harry’s hot dog stand was a regular haunt for taxi drivers. One happened to come for a dog just when Pat was about to enjoy his diverting meal. The customer took one look at the sandwich—and, probably more importantly, smelled it—and told him to forget the hot dog. He wanted Pat’s meal. A businessman first, Pat agreed to sell it for a dime. And thus the basis for the Philly cheesesteak was born.

Many have pointed out that similar tarts—some with apples and others with pears—were popular in the Sologne region before Stephanie’s supposed mistake. One particularly inspired Tatin-ologist has argued that a chef from the estate of a local count was the actual inventor of the dessert. This claim suggests that the Tatin family was given the recipe details and Stephanie simply followed the directions. indd 51 2/27/12 9:53 AM Desserts Cookbook, the tarte Tatin—probably thanks in part to the fun accident story—has received “excellent PR” over the years.

Groen decided he needed a fish sandwich. He came up with a special batter and a tartar sauce condiment and went to the company’s famed owner, Ray Kroc, to get sign-off on his new creation. Proving that even visionaries strike out sometimes, Kroc wasn’t sold. He told Groen he had a nonmeat idea of his own. He called it the Hula Burger, but there was nothing festive about it. The sandwich was simply a cold bun with a pineapple in the middle. Groen knew better than to argue with the boss. Still, he was able to get one concession.

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