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Tuesday 22 July 2014

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Recipe For Biscuits Biography
Source:- Google.com.pk

An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.

It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.[1] Today, Anzac biscuits are manufactured commercially for retail sale.

Biscuits issued to soldiers by the Army, referred to as "Anzac tiles" or "Anzac wafers", differ from the popular Anzac biscuit. Anzac tiles and wafers were hard tack, a bread substitute, which had a long shelf life and was very hard.[2]

Contents

    1 Origins
    2 Current popularity
    3 Legal issues
    4 Recipe
    5 References

Origins

In a speech to the East Otago Federation of Women’s Institutes, Professor Helen Leach, of the Archaeology Department of the University of Otago in New Zealand, stated that the first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew's Cookery Book (Dunedin, 1915). This was a cake, not a biscuit, and there were no mixing instructions. A recipe for "Anzac Biscuits" appeared in the War Chest Cookery Book (Sydney, 1917) but was for a different biscuit altogether. The same publication included a prototype of today's Anzac biscuit, called Rolled Oats Biscuits. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew's Cookery Book (Dunedin, 1921) under the name "Anzac Crispies". Subsequent editions renamed this "Anzac Biscuits" and Australian cookery books followed suit. Professor Leach also said that further research might reveal earlier references to the name and recipe in Australia or New Zealand.[3]
Current popularity

Today, Anzac biscuits are manufactured commercially for retail sale. Because of their military connection with the ANZACs and ANZAC Day, these biscuits are often used as a fundraising item for the Royal New Zealand Returned Services' Association (RSA) and the Returned and Services League of Australia (RSL). A British (though still Australian-produced) version of the Anzac biscuit, supporting the Royal British Legion, is available in several major supermarket chains in the UK.[4]
Legal issues

The term Anzac is protected under Australian law and cannot be used in Australia without permission from the Minister for Veterans' Affairs;[5] misuse can be legally enforced particularly for commercial purposes. Likewise similar restrictions on naming[6] are enshrined in New Zealand law[7] where the Governor General can elect to enforce naming legislation. There is a general exemption granted for Anzac biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as Anzac biscuits and never as cookies.[8]

This restriction resulted in the Subway chain of restaurants dropping the biscuit from their menu in September 2008. After being ordered by the Department of Veterans' Affairs to bake the biscuits according to the original recipe, Subway decided not to continue to offer the biscuit, as they found that their supplier was unable to develop a cost-effective means of duplicating the recipe.[9]
A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit (usually known in American English as a "cookie"[1]) that originated in the United Kingdom and is popular worldwide. The term "digestive" is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed.[2] Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking
Digestives are known at least as far back as advertisements for Huntley & Palmers in 1876, with a recipe being given in Cassell's "New Universal Cookery Book" of 1894.[5][clarification needed] Even earlier, one 1851 issue of The Lancet London advertised at least two sources of digestive biscuits, one such baker, William Hill, offered "brown meal digestive biscuits".[6] At the time, it was asserted grain millers knew only of bran and endosperm.[7] After 10% of the whole grain's coarser outer-bran coat was removed, and because the innermost 70% of pure endosperm was reserved for other uses, brown meal, representing only 20% of the whole grain, remained, consisting of about 15% fine bran and 85% white flour.[8] By 1912 it was more widely known that brown meal included the germ, which lent a characteristic sweetness.[9]

In 1889, John Montgomerie of Scotland filed a U.S. patent application, which was granted in 1890. This patent asserted a prior patent existed in England dated 1886. The U.S. patent, titled "Making Malted Bread", included instructions for the manufacture of digestive biscuits. Montgomerie claimed this saccharification process would make "nourishing food for people of weak digestion ..."[10]

Despite rumours[11] that it is illegal for them to be sold under their usual name in the United States,[12] they are, in fact, widely available in imported food sections of grocery stores and by mail order.[13][14] In the United States, buying digestive biscuits may require a visit to an international market, or they may be ordered from international retailers that have an Internet presence.[15]
Almond cookies and almond biscuits are prepared in different ways across various cultures and in various cuisines. It is a type of light colored cookie often topped with sliced almond in the United States.[1][not in citation given] In China a form of almond cookie is the almond biscuit. In China, almond cookies are sometimes prepared with almond flour.[2]

Various other forms of almond cookie are prepared in other countries including: macaroons, Spanish almendrados, and Qurabiya (a shortbread biscuit made with almonds. In Turkey Şekerpare are often decorated with an almond (or pistaschio or walnut). In Norway, sandkakers are a type of almond cookie that are baked in tins which are fluted.[3]

Recipe For Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images

Chicken And Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images

Chicken And Biscuits Biography
Source:- Google.com.pk

Chicken & Biscuits is the second studio album by American country music singer/rapper Colt Ford. It was released on April 20, 2010 via Average Joe's Entertainment. The album features the single "Chicken & Biscuits" in two versions: one with James Otto, and the other, a radio edit featuring Rhean Boyer of Carolina Rain.[3]
Matt Bjorke of Roughstock gave the album four stars out of five, with his review saying that "Ford has tapped into something unique and that is the exact reason why he’s sold as many albums he has the past couple of years."[3] The album received a three-star rating from Country Weekly reviewer Jessica Phillips, who praised Ford's "guttural voice and well-rendered rhymes" and considered Ford's musical image more country-oriented than that of Cowboy Troy, but called "Tool Timer" and "All About Y'all" "disposable."[2] Paul Brian of The 9513 gave the title track a thumbs-up, saying that its lyrics were cliché but that it "its infectious energy grows on you."[5]
Church's Chicken is a U.S.-based chain of fast food restaurants specializing in fried chicken, also trading outside North America as Texas Chicken.[1] The chain was founded as Church's Fried Chicken To Go by George W. Church, Sr., on April 17, 1952, in San Antonio, across the street from The Alamo. The company, with its headquarters in Sandy Springs, Georgia,[2][3] is the fourth-largest chicken restaurant chain behind KFC, Chick-fil-A, and former sister chain Popeyes Chicken & Biscuits.[4]
History
[icon] This section requires expansion with: More info before 1980s. (January 2014)

Initially, the restaurant only sold chicken, but fries and jalapeños were added in 1955.[4] The company had four restaurants when Church died in 1956. In the 1980s, the chain briefly operated a hamburger franchise called G. W. Jrs in Texas.[5]

Rapid growth followed, and Church's became the second-largest chicken restaurant chain in 1989, when it merged with Popeyes Chicken & Biscuits.[4] The brands had their supply lines consolidated, but were still marketed as separate chains. Hala Moddelmog was appointed as president of Church's Chicken in 1996, making her the first female president of a fast-food restaurant chain.
Church's Chicken Detroit

Church's was owned by AFC Enterprises, along with Popeyes Chicken & Biscuits and Cinnabon, through the end of 2004, when it was sold to Arcapita (formerly Crescent Capital Investments). Because Arcapita is an Islamic venture capital firm, pork products were removed from the menu after the sale (as pork is not halal) in 2005.[6][7] Also, American Church's Chicken restaurants switched beverage products to Coca-Cola (some locations serving Coke products and Dr Pepper), while still retaining the Pepsi contract in Canada.

On August 10, 2009, San Francisco private equity firm Friedman Fleischer & Lowe bought Church’s Chicken from Arcapita.[8]

In some areas, Church's is co-franchised with the White Castle hamburger chain.[9] In Canada, Church's Chicken items were once available in Harvey's restaurants, but the co-venture was discontinued.[10]
Texas Chicken at Changi Airport, Singapore

To date, Church's Chicken has over 1,660 locations in 26 countries.[11] There are locations in Honduras, Venezuela, Canada, Guyana, Mexico, Indonesia, St. Kitts, Russia, Georgia (Tbilisi), Ukraine, Kazakhstan, Iraq, Egypt, Saudi Arabia, the United Arab Emirates, Singapore, Saint Lucia, Syria, Vietnam, Kuwait, Malaysia, Trinidad and Tobago, Curaçao, and Jordan.
Texas Chicken In Tbilisi

The menu for Church's has greatly expanded with fried okra, cole slaw, mashed potatoes, corn on the cob and honey butter biscuits being staples. Also, newer entree choices have emerged, including, sandwiches, nuggets, tacos and a spicy flavor option for the chicken.
Although the American English and British English use the same word to refer to two distinctly different modern edible foods, early hard biscuits (North American: cookies), were derived from or as a storable version of bread.[3]

The definitive explanation for these differences in usage is provided by Elizabeth David in English Bread and Yeast Cookery, in the chapter "Yeast Buns and Small Tea Cakes" and section "Soft Biscuits". She writes,

"It is interesting that these soft biscuits are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out."[4]

Early European settlers in the United States brought with them a simple, easy style of cooking, most often based on ground wheat and warmed with gravy.[3]

The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheap to produce addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that as it was harder, and hence when wiping up gravy it kept its shape and form, creating the popular meal biscuits and gravy.

In 1875, Alexander P. Ashbourne patented the first biscuit cutter. It consisted of a board to roll the biscuits out on, which was hinged to a metal plate with various biscuit cutter shapes mounted to it.
Later history

Perhaps these southern chefs had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio, Indiana and Illinois, are made from the hard spring wheats, that grow in a cold winter climate. Southern American bleached all-purpose flours, originally grown in the Carolinas, Georgia and Tennessee before national food distribution networks, are made from the soft winter wheat that grows in the warm southern summer. This summer growth results in wheat that has less protein, which is more suited to the creation of quick breads, as well as cookies, cakes and muffins.[5][6]

Pre-shaped ready-to-bake biscuits can be purchased in supermarkets, in the form of small refrigerated cylindrical segments of dough encased in a cardboard can. These refrigerator biscuits were patented by Ballard and Ballard in 1931.[3]

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French Biscuits Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images

French Biscuits Biography
Source:- Google.com.pk

A macaron (/mɑːkɑːrɔːn/ mah-kah-RŌN;[1] French pronunciation: [makaˈʁɔ̃][2]) is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two biscuits. The name is derived from the Italian word macarone, maccarone or maccherone, the Italian meringue.

The confection is characterised by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and a flat base. It is mildly moist and easily melts in the mouth.[3] Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).[4]

The macaroon is often mistaken as the macaron; many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.[5] In reality, the word macaroon is simply the English translation of the French word macaron, so both pronunciations are technically correct depending on personal preference and context.[5][6] In a Slate article on the topic, Stanford Professor of Food Cultures Dan Jurafsky indicates that 'macaron' (also, "macaron parisien", or "le macaron Gerbet") is the correct spelling for the confection.[7]

Contents

    1 History
    2 Common flavors
    3 Variations
        3.1 French regional variations
        3.2 Switzerland
        3.3 Korea
        3.4 Japan
    4 Popularity
    5 See also
    6 Bibliography
    7 References
    8 Further reading
    9 External links

History
Picture from Dictionnaire encyclopédique de l'épicerie et des industries annexes, by Albert Seigneurie, edited by L'Épicier in 1904, page 431.

Although the macaron is predominantly a French confection, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.[8] In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.[9]

It was not until the 1830s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.[10][11][12]
French regional variations

Several French cities and regions claim long histories and variations, notably Lorraine (Nancy and Boulay), Basque Country (Saint-Jean-de-Luz), Saint-Emilion, Amiens, Montmorillon, Le Dorat, Sault, Chartres, Cormery Joyeuse and Sainte-Croix in Burgundy.

Macarons d'Amiens, made in Amiens, are small, round-shaped biscuit-type macarons made from almond paste, fruit and honey, which were first recorded in 1855.[14]

The city of Montmorillon is well known for its macarons and has a museum dedicated to it. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons remains unchanged for over 150 years.[15]

The town of Nancy in the Lorraine region has a storied history with the macaron. It is said that the abbess of Remiremont founded an order of nuns called the "Dames du Saint-Sacrement" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honored them by giving their name to the Rue de la Hache, where the macaroon was invented.[16]
Switzerland

In Switzerland the Luxemburgerli (also Luxembourger) is a brand name of confectionery made by the Confiserie Sprüngli in Zürich, Switzerland. A Luxemburgerli is a macaron[17][18][19] comprising two disks of almond meringue[20] with a buttercream filling.[21][22] Luxemburgerli are smaller and lighter than macarons from many other vendors. It is said to be lighter and more airy in consistency.[23] Flavors include: vanilla, chocolate, stracciatella (chocolate chip), caramel, hazelnut, champagne, amaretto, chestnut, mocha, cinnamon, lemon, mandarin, and raspberry. Many flavors are seasonal. The shelf life is three to five days, refrigerated.
Zurich, Switzerland, Sprüngli confectionery shop display with Luxemburgerli.

Luxemburgerli were invented by the confectioner Camille Studer who brought the recipe to Zürich after creating them in a Luxembourg confectionery shop (Confiserie Namur) in 1957. There, the recipe was refined for a confectionery contest. The name Luxemburgerli is derived from the nickname which a colleague bestowed on Studer, whose family originated in Luxembourg. The original name, Baiser de Mousse (foam kiss in French), perceived as appropriate for the new creation, was changed to Gebäck des Luxemburgers ("Luxemburger's confection") which became, in Swiss German, Luxemburgerli ("little Luxembourger").
Korea

Macarons are popular in South Korea,[24] pronounced as "ma-ka-rong" in Korean. Green tea powder or leaves can be used to make green tea macarons.[25][26]
Japan

Macarons in Japan are a popular confection known as "makaron".[27] There is also a version of the same name which substitutes peanut flour for almond and is flavored in wagashi style, widely available in Japan.
Popularity

In Paris, the Ladurée chain of pastry shops has been known for its macarons for about 150 years.[28][29] In France, McDonald's sells macarons in their McCafés (sometimes using advertising that likens the shape of a macaron to that of a hamburger).[28] McCafé macarons are produced by Château Blanc, which, like Ladurée, is a subsidiary of Groupe Holder, though they do not use the same macaron recipe.[28]

Outside of Europe, the French-style macaron can be found in Canada[30] and the United States.

In Australia, Adriano Zumbo along with the TV series MasterChef have seen the macaron become a popular sweet treat, and it is now sold by McDonald's in its McCafe outlets.[35]

On an global level, March 20 celebrates "Macaron Day". Created in 2005 in Paris by la Maison Pierre Hermé, it is a tradition that spread across the world. On this day, participating bakeries and macaron shops around the world offer customers one free sample macaron. A percentage of all additional macaron sales is donated to a local charity.[36]

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Monday 14 July 2014

Biscuit Recipes Biscuits And Gravy Recipe and Cookies Packets Images Brands Clipart and Sausage Gravy Baseball Photos Images

Biscuit Recipes Biography
Source:- Google.com.pk

For all that they represent what we have in common, the history of Anzac biscuits is highly contested. Both Australia and New Zealand claim to have invented the cookie-like Anzac biscuit that we now know, but its origins are not clear.

The original biscuit was not sweet at all; rather it was a savoury hardtack biscuit (also known as an Anzac tile or wafer) that was used in soldiers' rations as a substitute for bread.

The first known Anzac biscuit recipe appeared in The War Chest Cookery Book, which was published in Sydney in 1917, but this recipe was for a cake, not a biscuit. It is said that biscuits with a similar recipe to the one we knew today appeared in magazines under different names, sometimes called "Rolled Oat Biscuits" or "Soldier's Biscuits". The current name only came about after the legendary ANZAC Gallipoli Campaign.

Anzac biscuit recipes, in the form we know them today, began appearing in cookbooks in the 1920s. They were sometimes called "Anzac crisps" or "Anzac crispies" (not "Anzac cookies", as one would assume) in reference to their hardness. The earliest recipe for these "crispies" found to date is from a New Zealand cookbook published in 1921.
The Original Recipe

The crunchiness of the biscuits was important when the recipe first came about. Although we now see recipes for more chewy versions, the original biscuits – whatever their name at the time – had to stay fresh for the months it took them to reach soldiers overseas.

It is said that women at home came up with the recipe based on ingredients that were readily available, namely oats, sugar, flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. None of these spoiled easily, which meant that the biscuits would stay fresh for longer. Eggs were scarce during the war, and made baked goods more likely to spoil, which is why melted butter and treacle were used as binding agents, and bi-carb soda as a leavening agent.

Both Australia and New Zealand had an extensive number of Scottish immigrants and descendants, so some say that the original recipe was based on a Scottish biscuits recipe. Oats were eaten extensively in Scotland and were considered very nutritious, which is why they were included.

Although associated with wartime, the biscuits were less common in WW2 as ships had better refrigeration, allowing goods such as fruitcake to be transported to troops stationed overseas.
Our Recipe

We have been proudly producing Unibic ANZAC Biscuits since 1999, having signed an agreement with the RSL in 1998 to manufacture and market Anzac biscuits that would bear the RSL logo and support RSL activities. Our recipe is based on a competition run by The Australian Women's Weekly more than 40 years ago that aimed to come up with a definitive recipe for the iconic biscuit. As such, ours have the traditional taste and crunchy texture that generations of Australians and New Zealanders have grown up with. Wholesome with oats and coconut, and with a warm sweetness from golden syrup and brown sugar, Unibic ANZAC Biscuits are made to remind us of love from home.
In a speech to the East Otago Federation of Women’s Institutes, Professor Helen Leach, of the Archaeology Department of the University of Otago in New Zealand, stated that the first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew's Cookery Book (Dunedin, 1915). This was a cake, not a biscuit, and there were no mixing instructions. A recipe for "Anzac Biscuits" appeared in the War Chest Cookery Book (Sydney, 1917) but was for a different biscuit altogether. The same publication included a prototype of today's Anzac biscuit, called Rolled Oats Biscuits. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew's Cookery Book (Dunedin, 1921) under the name "Anzac Crispies". Subsequent editions renamed this "Anzac Biscuits" and Australian cookery books followed suit. Professor Leach also said that further research might reveal earlier references to the name and recipe in Australia or New Zealand.[3]

4 per cent of revenues from the sale of Unibic ANZAC Biscuits go to the RSL and RNZRSA to support their activities, while the everyday presence of Unibic ANZAC Biscuits in homes and stores stands as a constant reminder to Australians and New Zealanders of the sacrifices of our past.

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