How Did Corned Beef Get Its Name?

corned beef deli sandwich2

corned beef deli sandwich

 

TRIVIA: Every wonder how corned beef got its name?

From  The History of Corned Beef:

“The term “Corned” comes from putting meat in a large crock and covering

it with large rock-salt kernels of salt that were referred to as “corns of salt”

This preserved the meat.”

It has NOTHING to do with the vegetable, apparently.

Pictured: Our NY deli sandwich, made with our own fresh corned beef.

 

Advertisements

Grilled Cheese Redux

triple cheese

Grilled cheese sandwiches are classic childhood favorites. It’s easy to love a sandwich oozing with creamy cheese, embraced by crunchy bread. Here are some characteristics of a GREAT grilled cheese sandwich.

1. You can really use any kind of cheese, but make sure that the cheese is grated, instead of sliced. This ensures that the cheese melts to the gooeyness that people look for in a grilled cheese sandwich. If the cheese is just sliced, it takes longer to melt, plus either end up too thick or too thin.

2. Crusty bread. Yes, you can use any kind of bread, but we like using our very own whole wheat bread, for that extra “nutty” flavor. We also like to slice our bread JUST right: too much and you end up not tasting the cheese. Too little and the cheese has support and just becomes a gooey mess (but then again, what’s wrong with that?).

3. Buttered on the outside, with a tinge of charring. The proper way to make a grilled cheese sandwich is to butter your bread ON THE OUTSIDE, and then putting it on the hot pan/grill. This way, the first flavor that hits your taste-buds is the richness of the butter, getting them ready for the play of textures that will follow: the crunch of the bread coupled with the soft, “ooziness” of the cheese.

It’s easy to make your own, but if you want to try ours, we have 3 kinds to choose from: triple-cheese spiced with paprika, honey and basil combo, and cheese and tomatoes (like our Walliser Fondue!!).

Congratulations Chef Claude Tayag!!

claudeProud to be Pinoy! Congratulations Chef Claude Tayag!!

 

From the FB account of Ivan Henares:

“This is the first time that the Philippine Embassy participated in the Embassy Chef Challenge ‪#‎ECC2016‬ in Washington, DC. Representing us was Chef Claude Tayag who created his own version of bringhe using Philippine products that are exported to the United States.

Instead of the usual malagkit (glutinous rice), he used purple malagkit (heirloom mountain rice) from the Cordilleras. He replaced the chicken with bangus (milk fish) marinated like inasal (with kalamansi, vinegar, garlic, lemon grass and achuete). He also replaced the raisins with dried mangoes. The secret ingredient was taba ng talangka (crablet fat). To add crunch, he used glazed pili nuts. He won the People’s Choice Award which is comprised of 50 percent online, and 50 percent onsite votes. Congratulations Chef Claude!

Embassy Chef Challenge 2016 (from Events DC)
A sensational way to experience a country’s culture is through its food. Events DC presented the 8th Annual Embassy Chef Challenge, a Cultural Tourism DC signature event, in partnership with the Ronald Reagan Building and International Trade Center on Wednesday, May 25, 2016.

“This event is a great opportunity for the embassy community to engage locals through the international language of delicious food,” said Erik A. Moses, senior vice president and managing director of Events DC, Sports, Entertainment and Special Events. “Events DC is proud to partner with Cultural Tourism DC to bring this unique culinary competition to the District for the 8th consecutive year.”

Guests nibbled their way through an abundant array of foods and drinks prepared by nearly 20 global culinary representatives from South America, Asia, Africa, Europe plus a solid showing from the Caribbean nations.

“Through Passport DC, Cultural Tourism DC celebrates the diversity of the nations represented by their embassies in Washington, DC. There is no better way to celebrate than with fine food and beverage, some of which borders on the exotic,” said Steven E. Shulman, executive director of Cultural Tourism DC.

A panel of local celebrity chefs, including Manny Rodriguez of Kapnos at Reagan National Airport, who was last year’s Challenge champion, Ris Lacoste of Ris Restaurant, Cathal Armstrong of Restaurant Eve and renowned food writer and commentator Monica Bhide awarded the Judge’s Prize. Each attendee had an opportunity to taste and cast their own vote to decide the People’s Choice Award winner.”

Thank you ABS-CBN!

Thank you ABS-CBN for mentioning our Wine and Cheese event in their The Roundup! Check it out here.

This is what they wrote:

“Wanting to de-stress on hump day, but #titavibes getting the better of you? Indulge yourself then at Old Swiss Inn’s Wine and Cheese Buffet, back due to popular demand. Head over to: Old Swiss Inn Restaurant, Somerset Hotel, 104 Aguirre Street, Makati City, May 18 6PM-9PM (P699+ buffet price. Call +632-8188251 for reservations).”

Perfect description, as we saw a lot of people de-stressing that night.

Food Spotlight: Reuben Sandwich

There are many stories of how the Reuben Sandwich came to be. But whatever story you believe, you’ve got to try ours to believe how good it is! Our famous corned beef over rye bread and a bed of sauerkraut, topped with cheese. How can it miss?

Some of these stories are:

From http://whatscookingamerica.net/

Patricia B. Taylor, daughter of Arnold Reuben (1883-1970), the founder of Reuben’s Restaurant and Delicatessen, remembers that her father made the first Reuben Sandwich in 1914. She described the incident to Crag Claiborne of the New York Times in his book called Craig Claibornes  – The New York Times Food Encyclopedia:

The year was 1914. Late one evening a leading lady of actor Charlie Chaplin came into the restaurant and said, ‘Reuben, make me a sandwich, make it a combination, I’m so hungry I could eat a brick.’ He took a loaf of rye bread, cut two slices on the bias and stacked one piece with sliced Virginia ham, roast turkey, and imported Swiss cheese, topped off with coleslaw and lots of Reuben’s special Russian dressing and the second slice of bread. He served it to the lady who said, ‘Gee, Reuben, this is the best sandwich I ever ate, you ought to call it an Annette Seelos Special.‘ To which he replied, ‘Like hell I will, I’ll call it a Reuben’s Special.’

1925 – Another version is Reuben Kulakofsky (1873-1960), a wholesale grocer in Omaha, Nebraska and co-owner of Central Market in Omaha from 1900 to 1943, created the Reuben Sandwich. Kulakofsky belonged to a weekly poker group whose members apparently enjoyed fixing their own sandwiches every bit as much as they enjoyed playing poker. One of the players, Charles Schimmel, owner of the Blackstone Hotel in Omaha, put the Reuben Sandwich on the hotel menu.