Origins of Hotdog

We have always been curious to find out why a hotdog is called a “hotdog” and not a “colddog”?

The origin of hot dogs started all the way from the main ingredient – the sausage. There is some disagreement though as to whether the Austrians or the Germans invented the sausage. However, most people will credit the origin of sausages to the city of Frankfurt in Germany around the late 1400s. The frankfurter sausage was later nicknamed as “dachshund sausage” by a Frankfurt butcher who happened to own a dachshund (a dog with a pretty long body).

It is from Europe that the “dachshund” sausage was introduced to North American. Again it not quite clear who actually was the first to introduce sausages with bread roll in the States. Whoever it was, the “dachshund” sausage roll became a very popular fast food in Chicago where it spread to the rest of the country. People began to serve the “dachshund” sausage rolls in baseball parks and soon having hotdogs at the games became an American tradition.

It was in 1901 during one of such games that the vendors were peddling pipping hot “dachshund” sausage rolls. A sport cartoonist, Tad Dorgan heard the vendors hawking their “dachshund” sausage rolls and drew a cartoon of barking dachshund sausages nestled warmly in break rolls. The term “hotdog” was immortalized when Dorgan was unable to spell “dachshund” and instead settled with the term “hotdogs”

And that’s how hotdogs came to be !

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Top 10 Veg Pick-up Lines

1. If I said you had the body of an all-natural, organic-living, animal-loving, environment-nurturing,whale-saving sex machine, would you hold it against me? Please?

2. May I take your picture? It’s for the World’s Sexiest Vegetarian competition.

3. Could you help me out? I’m trying to decide if I want to keep these new hemp sheets, but I need a second opinion.

4. Your organic cotton t-shirt looks really soft. Can I feel it?

5. Wanna come up and see my Vitamix?

6. What’s your favorite thing to do with agave nectar?

7. Do you like my new skirt? I love pleather but it makes me all hot and sweaty.

8. Mmmmm. I could really go for a hot veggie dog right about now.

9. I’ll eat Hip Whip on anything.

10. How do you get your protein?

- courtesy of the March/April ‘06 VegNews

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Going on your First Date – The 7 Deadly Sins

Saw this interesting article although its not really about food, but please give it a read
Appear in your gym/yoga/soccer attire. Whatever happened to personal grooming and dressing to kill? The first impression of a person is formed within… some say 5 seconds, some say 30 seconds, some say 5 minutes – but to sum it up – in a very SHORT time. Appropriate attire would definitely help you score some points.

Order your food before your date arrives or better still, start eating before your date arrives. Yes, I understand you might be hungry after a long day, but try to grab a quick bite prior to your date at the nearest sandwich bar if you know it’s going to be a late lunch or dinner.

Challenge your date’s religion beliefs. Till today, I still cannot figure out why people go on dates to pick a fight. Enough said.

Complain about your past dates/boss/mother/ex-spouse(s). Nobody likes to sit opposite someone who’s negative and constantly complaining. Like job interviews, always put your best foot forward on your first date. You might not be Mr./ Miss Sunshine, but at least present your most positive self on your first date.

Interrogate your date. What does your father do? Can you do housework? When do you forsee yourself settling down? Why did you quit your last job? Why are you still single? The key to a successful communicator is the ability to make the other person feel comfortable. Facing “a machine gun that keeps firing away” leaves the person with no space to breathe.

Walk out on the date / Leave when your date is in the midst of paying for the meal. Even if you totally hated your date’s guts, at least have the courtesy to leave the restaurant at the same time as him/her. Do not rush off as if he/she has some sort of disease.

Whip out your handphone/PDA to split the bill into half… down to the last cent. You might not fancy the lady that much, or you are really broke this month. You do not need to pay for her share, but seriously there’s no excuse for such ‘cheapskate’ and ‘ungentlemanly’ behaviour.

by Violet Lim from lunchactually

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Value for money?

Sakura International Buffet (Science Centre)

Sakura is being located in ommi centre, beside the science centre in jurong. A pretty strange place to locate a restaurant if you asked me. Ommi centre does not have rather much visitors, but when i reached sakura, it is quite crowded despite the place being a little hard to reach.

The buffet lunch is $20 nett, which i believe is rather cheap for a buffet lunch. There are sushis, desserts, fried-stuff, salads, fruits, free flow of drinks. In addition, there is a place serving chicken chops, lamp chops, beef, prawn, fish, all cook on the spot, u’ll have to put a clip(which has yr table no on it) at the food that u wan. After which, the chef will cook on the spot, and the waiters will serve it to your table.

Although the food cannot be describe as heavenly, but i believe at 20 bucks per person, it is considered value for money, after all i have been to buffets that cost much and taste less. Sorry for not having any pictures available, did not have my canon ixus with me when i went.

By the way, there are also other Sakura Branches in case Jurong is too far for u, theres one at Marine Parade, Toa Payoh, Downtown East, Safra Tampines, Orchard Shopping Centre, and Clementi. If you need the addresses or telephone numbers, go to http://www.blurbme.com/ui/lifestyle/searchresult.php and type in Sakura Int’l Buffet.

4 out of 5 

Sakura International Buffet (Science Centre)

Omni Theater Science Centre
21 Jurong Town Hall Road, 609433
Tel: 6566 8197  

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Donuts – Do nuts (Do nots)

Doughnuts The Next Big Thing?

By Melissa Pang – Jan 21, 2007

The Sunday Times

A LONG line forms every day at Donut Factory in the basement of Raffles City.

Customers wait for up to two hours for the shop’s freshly made doughnuts – deep-fried yeast pastries glazed with chocolate, filled with kaya or topped with fruit.Call it pent-up doughnut demand – the shop was swamped shortly after it opened in the middle of last monthGunter Rahim, 44, a businessman of German-Pakistani descent, has had to double production and more than triple the size of his staff.

He won’t give sales figures but says: ‘It’s been overwhelming, and more than we’ve expected.’

Customers can also place advance orders – at least a week in advance.

‘There’s a limit to the number of doughnuts we can produce each day without compromising quality,’ he says.

This attention to perfection is perhaps why his doughnuts are so popular.

The pastries are mixed and cut by hand, then fried in a machine. After that, they are decorated by hand. The result? Light, fluffy doughnuts which are a contrast to the often heavy ones found in Singapore bakeries.

Rahim says they are less sweet than the famous Krispy Kreme doughnuts from the United States, which some Singaporeans cart home in boxes from their trips abroad.

One regular customer, secretary Angeline Ng, 52, says of Donut Factory’s wares: ‘They are very soft and melt in your mouth, especially when they’re hot.’

She has patronised the store more than 10 times, waiting in line about 90 minutes each time.

It was the dearth of good doughnuts here that prompted Rahim to start his business.

He says: ‘I really couldn’t figure out why. The doughnuts sold were mostly from local bakeries, and those I found to be too chewy, too dense and very oily.’ With no baking experience, he looked up recipe books. He also tasted doughnuts in Europe, the US and in countries like Thailand, Indonesia and the Philippines.

 

 20070121_002b1.jpg

After coming up with a winning recipe, he customised flavours for the Singapore palate. So alongside bestsellers like Double Chocolate, Glazed and Strawberry White Chocolate, he has Wasabi Cheese and Kaya White Chocolate.There are signs that his doughnuts might trigger yet another Singapore food fad, which has seen people here going gaga over bubble tea, Portuguese egg tarts, buttery coffee-glazed buns and apple strudel.

Just last week, another doughnut shop, Vinco – The Doughnut Parlour, opened at VivoCity mall.

Run by two Indonesians and a Singaporean, the shop also offers doughnuts with flavours like Smiling Nuts (peanut butter) and Pine-n-pur (pineapple topping) that are designed to appeal to local taste buds.

Prices are comparable, with Donut Factory charging slightly less. Its pastries cost $11 for a dozen in assorted flavours, while Vinco charges $11 to $13, depending on whether the pastries are glazed.

It sells about 700 doughnuts on weekdays and 2,000 on weekends.

Kelvin Chan, 30, a research manager who monitors the food and beverage industry for Euromonitor International, a market intelligence company, says there is talk that doughnut chain Mister Donut may set up shop here.

It started in the US but now operates mainly in Japan, where it has over 1,000 stores. There are also outlets in Taiwan and the Philippines.

Rahim, too, has received offers to franchise his operations, although he has no plans to do so for now.

Naturally, doughnut lovers here have cause for cheer.

Engineer Hansel Reyes, 38, was queuing at Donut Factory, and planned to buy two dozen for his seven-year-old twin daughters.

He says: ‘Whenever I make trips to the US, I have to buy Krispy Kremes for my kids because they love it. If I can get quality doughnuts here, I won’t have to carry heavy boxes on those 17-hour flights anymore.’

Donut Factory
B1-61, Raffles City Tel: 6337-6268
Open: 12.30 to 9pm daily

Vinco – The Doughnut Parlour
02-125, VivoCity Tel: 6376-8238
Open: 10.30am to 9pm (Mon to Thu) and 10.30am to 10pm (Fri to Sun)


 
 

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The start of ladyironchef

Hello there! I am not a good writer, and there may not be many pictures to view, but ladyironchef will share my humble opinion on the many good food that can be found in Singapore. So stay tune for the coming reviews!

* * *

I’ve contemplated window-dressing or even hiding this first post which was the start of everything. If you happened to scroll back the archives and found your way here, thank you! I’m not ashamed of my past, and I’m really proud to say that I’ve improved a lot since the start, the early posts were rubbish; the writings were badly written, and the photos were horrible. But i’m glad that the ladyironchef you’re reading right now is a lot better than last time

Cheers
Brad

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