International Food Receipes

Dr John Anne asked:


A historic agent in enhancing individuals desire for sexual intimacy is in aphrodisiac elements. The ancient Greek goddess of Sensuality, Aphrodite, labeled such a libido-arousing agent aphrodisiac. From goddess Aphrodite’s dubbed pronouncement to present times, it has been revered that numerous drinks and foods have an associated connotation towards the acquisitions of the pleasurable delights of sexual encounters. Hence, such editable foods are considered, amongst many individuals, as aphrodisiac foods.

Countering the mythical goddess of ancient Grecian times, Aphrodite, are the scientific studies by medical and physiological experts that there is a lack of substantial evidence, which can concretely prove that any specific foods act as aphrodisiac foods, in the propagation of desires or performance in a sexual nature. Therefore, clinical research unfoundedly suggests that for those individuals who hold to beliefs surrounding the sexually enhancing properties of such foods regarded as aphrodisiac foods, conceive notions out of sheer belief, as with the placebo effect.

Among the more natural and common foods purported by those believers in the properties within aphrodisiac foods, include such consumables as carrot, chocolate, banana, eggs, fennel, ginkgo biloba, garlic, ginseng, honey, kelp, maca, oat, onion, oysters, peach, pepper, shilajit, Spanish fly and walnut oil. Of the more exotic variety of foods that have received perceived regards in being amid such aphrodisiac foods, are artichokes, asafetida, asparagus, basil, cardamon, clove, ginger, nuts, pomegranate, saw palmetto, strawberries, tomatoes, truffles, turtle eggs, mangos and mamey sapote.

The theory behind those supporters who genuinely believe in the enhancement of sexually charged prowess derived from the consumption of aphrodisiac foods is in a number of perceived effects upon the libido of individuals of either sex. Such effects are directed, more pointedly though unfounded, towards the brain. It is of the belief of those promoting the sexual enhancing properties within such suggested aphrodisiac foods to have a physiological impact on the brain, in the ability to release particular chemicals. Such chemistry derived from those individuals consuming indicated aphrodisiac foods is in the stimulation of respective sexually related organs. However, this concept is widely diverse and vague, and, from a scientific perspective, has never been proven.

Visually, further perception by those proponents of aphrodisiac foods, gives suggestive credence to the shape of particular fruits and vegetables, in correlation to their respective appearances instilling suggestive impulses conjured within the imagination of individuals. Two examples of such theology are in the artichoke and asparagus, suggesting a connection between such stimulating properties from both appearance and consumption.

From a clinical standpoint, amongst aphrodisiac foods, it has been determined that celery contains androsterone. As a male hormone, androsterone possesses the ability to generate the arousal of sexual desires within women. In the same vein, though purely through conception, is that other vegetables, such as carrot, fennel and onion possess libido-stimulating benefits in their respective properties.

Where fruits are concerned, aphrodisiacs of fruits, genuinely believe that the intimacy enhancing properties, along with appearance, of bananas heads the list of aphrodisiac foods. The rationale supporting those enthusiasts of aphrodisiac properties within certain foods, maintain the belief that the chemical ingredients within the composition of bananas, which are the enzyme bromelain, and chelating minerals are suspected to improve the libido of men.

Classified among exotic aphrodisiac foods is the pomegranate. Under the guise of Chinese lore, this particular fruit, based upon its abundance of seeds, promotes and serves, as a symbol, of prosperity, in the form of an abundant household. Such abundance is measured in the size of the family, based, of course, on procreation. Hence, procreation is brought about through sexual interaction.

Among nuts, within the bounds of referenced aphrodisiac foods, is the gingko nut. Such variety of nut has been clinically proven to enhance blood circulation within the body’s extremities. Circulation has been founded in the increased level of libido.

Another scientifically proven source for sexual enhancement, where men are concerned, among the more commonly referenced aphrodisiac foods is oats. This particular grain encourages the release of testosterone amongst men. An increase in male testosterone is significant in its correlation to aiding heightened libido.

In an overall recap of such beliefs in aphrodisiac foods, is, in opposition to clinical research, to respect that if an individual truly believes in the effectiveness within such practices, it then can work.

Amy Nutt asked:


There are foods that are associated with specific seasons-foods and drinks too that we reach for traditionally when the weather turns warmer or colder by turn. What would the winter be without a nice bowl of steaming oatmeal to start the day? And how much nicer is it to look out the window at a snowstorm when you’ve got a nice hot cup of hot chocolate in your hands?

Then there are the old standbys for the summer months as well. What better way to cool off in the middle of a heat wave than with a cool Popsicle? Who hasn’t enjoyed a baseball game while munching on a hot dog? It seems there are foods and drinks for every season and most of them really add to our enjoyment of any particular time of year.

One of the all-time favorite summer foods is one that we’ve been enjoying in North America for one hundred years. Ever since Gennaro Lombardi opened the first pizza place in New York in 1905, we’ve been enjoying the tasty treat that’s got a very interesting history. Of course it might be no surprise that pizza’s origins are claimed by the Italians, and as you munch a piece of Toronto pizza in the middle of little Italy, you might think that the food’s history only goes back to turn of the century Europe, but pizza has an even bigger past.

Although modern people munching Hamilton pizza might not have considered it on a hot July day, most historians agree that Italians have more than likely been eating the food since the Stone Age, perhaps as far back as the 6th century BC where soldiers baked a kind of flat bread and covered it afterward with cheese. The word itself has some interesting historical connotations.

‘Pizza’ is obviously Italian, but not many people know that the word means ‘a point’ and the earliest forms of this popular food were baked like a lot of other things beneath the stones of a fire. At first, this early form of the modern food that has been popularized as Mississauga pizza was used as a kind of plate to sop up the excess gravy that was left over from other meals. However, like all great ideas, it wasn’t long before pizza took off in its own right.

It seems that another great culture, The Greeks, helped bring what we now know as the modern day pizza along. Because their version of the flat bread was convenient for the working man and his family at the time, they decided that the flat round bread they were using for meals should have some kind of topping, and in this way the predecessor of the modern pizza pie was born.

It wasn’t until years later that the modern world caught up to this popular summer food and in 1957 frozen pizzas were introduced and soon became the most popular food that you could get from the freezer.

Annie Dubois asked:


When you think of food, what is the first thought that comes to mind? Do you envision delicious and hearty Italian meals? Maybe you prefer the robust Greek foods? Regardless of what it you choose, you will find that more and more people around the world are choosing delicious Mexican cuisine for their own.

There are many reasons Mexican cuisine has become such a favorite. Healthy and delicious, this is food that stays with you for generations and is extremely affordable. Yes, authentic Mexican cuisine is not expensive at all. You will find that it is even easy to incorporate this food choice into your regularly scheduled menu.

One of my own personal favorites for choosing authentic foods from Mexico happens to be the vibrant colors. The mix of fruits and meat leave a picture perfect composition worthy of the greatest artworks in the world. Such vibrancy means while my taste buds are relishing the flavors, my eyes are being pleased by the vibrancy.

When considering Mexican cuisine, you should first be aware that there is a different between authentic foods from Mexico and Tex-Mex foods. Tex-Mex foods are a combination or mingling of two cultures. While I thoroughly appreciate Tex-Mex foods, the authentic flavor of Mexican cuisine is undeniably unique and wonderful.

For instance, pico de gallo is a favorite of many people. This is actually Spanish in origin and translates to “rooster’s beak”. Pico de gallo is a wonderful condiment which consists of freshly chopped chiles onions, and tomatoes. Sometimes, those chilies will be serranos, but other times you will find the best of the jalapenos in the world. Lime juice is often used to preserve the color. This is a great addition to any meal and is perfect with a choice of meat and a warm tortilla.

Chorizo is both an ingredient and a delicious meal all by itself. A chorizo is a type of sausage. These are most commonly deep red in color and have a distinctive smoky flavor that will make it something to remember. This is used as commonly as breakfast sausage is to many Americans. These can be sliced and eaten in a warm tortilla or diced and added to other meals. In addition, chorizos are delicious grilled and served for the whole family.

Quesadillas are a favorite for children, and these are so easy to make! All you have to have is a tortilla and cheese. These are similar to the famous grilled cheese sandwiches except a tortilla is used instead. Generally, the tortilla is filled with a layer of cheese, and my favorite, a little chicken, and then this is folded in half so it resembles an omelet. Fry in a skillet and serve. You can even add sour cream or salsa for a delicious snack or meal for children of all ages.

When it comes to great Mexican cuisine, you will discover that the world is a much yummier and colorful place. You too can make meals to remember by brushing up on those tips that allow you to make the best in foods for your family and friends.

David H. Urmann asked:


Mexican foods are becoming more popular because of its wondrous benefits and scrumptious taste. There are many delicious recipes you can find about Mexican cuisines.

Mexican food recipes are becoming popular to individuals looking for delicious Tex-Mex cuisine. The Mexican diet uses healthy ingredients like lean meat, vegetables, and spices. Some even use corn, maize, tortillas, tomatoes, beans and hot chili peppers.

Below are some of the highly rated Mexican recipes.

Chicken Enchiladas

Ingredients:

? 2 tablespoons butter

? 1/2 cup sour cream

? 1 (10 3/4 ounce) can cream of chicken soup

? 1 teaspoon chili powder

? 1/2 cup chopped onion

? 1 (4 ounce) can green chilies, chopped

? 2 cups diced cooked chicken

? 1 cup shredded cheddar cheese

? 8 flour tortillas

o Pre-heat oven to 375°F. Stir and mix soup and sour cream in a small bowl.

o Heat butter over medium heat; plus sauté the onion and chili powder until it becomes tender.

o Stir in green chilies, chicken and 3 tbs. soup mixture.

o Spread the mixture along the tortilla’s center.

o Roll and put this in a 12×8 baking dish; and then spread the soup mixture.

o Bake the enchiladas for 15 minutes.

o Sprinkle it with cheese.

o Bake again for 5 minutes.

Creamy Burrito Casserole

Ingredients

? 1 (16 ounce) can refried beans

? 1 (10 3/4 ounce) can cream of mushroom soup

? 1 (1 1/4 ounce) package taco seasoning

? 1 lb ground beef or ground turkey

? 6 large flour tortillas

? 2-3 cups shredded taco cheese or cheddar cheese

? 1/2 medium yellow onion, chopped

? jarred hot sauce, if desired to spice it up

? 4 ounces sour cream

o Sauté ground meat and onions then drain it.

o Stir in re-fried beans and taco seasoning.

o Mix the sour cream and soup in a bowl.

o In a casserole dish, spread ½ sour cream mixture by the bottom portion.

o Spread the tear tortillas and add a layer of cheese.

o Put hot sauce on top and repeat the steps so as to form layers.

o Sprinkle cheese over and bake at 350 Fahrenheit for about 20 to 30 minutes.

Taco Bell Quesadillas

Ingredients

For the Sauce:

? 2 teaspoons minced jalapenos, slices

? 1/4 cup mayonnaise

? 3/4 teaspoon sugar

? 2 teaspoons jalapeno juice, from minced jalapeños

? 1/2 teaspoon cumin

? 1/8 teaspoon cayenne pepper

? 1/2 teaspoon paprika

? 1 dash salt

? 1/8 teaspoon garlic powder

For Quesadillas

? 4 chicken tenderloins

? 4 flour tortillas

? 1 cup shredded cheddar cheese

? 2 slices process American cheese

? 1 cup shredded Monterey jack cheese

o Combine all the sauce ingredients and stir.

o In vegetable oil, grill the chicken into thin slices.

o Pre-heat skillet in medium heat.

o Place the tortillas while sprinkling ¼ cup shredded cheese. Put ½ cheese slices on the side of the tortilla.

o Arrange chicken slice (¼ cup) on the tortilla and cover it with cheese in halves.

o Spread about one tbsp. sauce on the other side.

o Fold and press it using a spatula.

o Cook until the cheese melts.

o Slice this into 4 pieces.

Wholly Guacamole

Ingredients:

? 6 avocados (soft, but not mushy)

? 1 medium tomato, diced

? 2-4 minced garlic cloves

? 1 lime, cut in half

? 1/2 medium onion, diced

? salt

? 1 diced jalapeno pepper (optional) or diced Serrano pepper (optional)

? chopped cilantro (optional)

o Cut the avocados and spoon it into a mixing bowl.

o Squeeze the juice and add minced garlic one half at a time.

o Mash all the ingredients of the desired consistency.

o Fold in onions, tomatoes, salt, lime juice, cilantro or peppers.

o Cover and refrigerate it for 30 to 45 minutes.

o Add salt to taste.

There are many recipes of Mexican food that are easy yet healthy. These above mentioned recipes even garnered five stars from food enthusiasts because of the aromatic and delicious blend of ingredients.

David H. Urmann asked:


Ethnic Recipes are cultural or regional ways of cooking authentic cuisine. Cooking Chinese foods are considered healthy and a balanced way of having ancient Chinese culture.

Ethnic recipes originated from different cultural diversities of each country. It is a way of learning traditional meals in terms of food preparation, dietary habits, food symbolism and rituals.

Most Chinese dishes combine a mixture of ingredients and a balance of elements in its flavors, colors, aroma, textures and food preparations. It is a noted and regarded great combination of dishes.

The usual meal that comprises Chinese ethnic dishes would include a cup of steamed rice, mixed vegetables, fried, steamed dish or soup. It even has four major Chinese cooking styles like Beijing Cuisine, Cantonese, Szechwan and Hunan also incorporate mixing of dishes.

A good Chinese cooking practice can be distinguished by their seasoning blends, temperature control and meticulous cutting of ingredients. For best results, parboiling and partial frying are the techniques used by Chinese for centuries already.

In a family meal, eating rice two to three times a day is basic. Two cups of long grain white rice is cooked with 3 cups water for just 20 minutes, done usually in four servings.

For rice porridge or congee, combining 8 cups of water and 1 cup of short grain rice will make out a commonly eaten breakfast. You can bring it to a boil, cover it in low fire and allow it to simmer for 1 ½ hours. Stirring is important every now and then in order to keep it from sticking in the pan. Veggies, dried fruits, meat, scallions, gingers and nuts can be added on top in order to spice up the recipe.

A combination of tea in every meal is a must. It is the most-loved beverage of Chinese individuals. Social gatherings would not be complete without a cup of hot tea. Oolong, black and green tea are the 3 popular varieties in China. Oolong is brown pale tea as compared to fresh peaches. Black tea has a more strong taste. Green tea has a light and fresh flavor. It comes in loose form and it is often drank without sugar or milk. Drinking tea lowers the risk of cholesterol, prevents cancer and heart diseases.

Some Chinese ethnic recipes are as follows:

Soups and Appetizers

A clear soup serves as a drink during meals; it is a way to warm up people during the winter time. Their soup is usually served in large bowls, for dinner or banquet. On the other hand, dimsum as an appetizer is served during the mid-mornings or afternoon and can be as a late night snack. Dimsum samples include wonton, egg rolls, dumplings, shrimp balls and pastries. To enjoy delicious soups and dims sum samples, you can try these recipes:

Wonton Recipe - Ingredients:

o Minced pound pork ½ lb.

o Minced fresh mushrooms ¼ lb.

o ¼ tsp. salt

o 1 tbsp. minced scallion

o 1/8 tsp. ground black pepper

o 1 pc. egg yolk

o Peanut oil

o Wanton squares

Method:

o Using a bowl, mix pork, mushrooms, salt, scallions, pepper and egg yolk.

o Put a 1/2 tsp mixture at the center of won ton square and fold a corner to make triangles.

o Pull the corner bottom and overlap the tips pinching together.

o Fry in hot oil and drain.

o Serve with ketchup or mustard with a horseradish. It can make 120 pieces.

Main Dish

A main dish usually consists of meats or fish and vegetables. Fresh vegetables are important. It should be cooked quickly in order to retain its color and crispness. The dish below is good for 4 persons.

Almond Chicken Recipe

Ingredients:

o 1 ½ lbs. chicken breasts

o 1 tsp. honey

o 1 tbsp. cornstarch

o 12 ounces pea pods

o 3 tbsp. soy sauce

o ¼ cup vegetable oil

o 3 to 4 tbsp. Water

o 1 tsp. ginger

o 1 cup natural whole almonds

o 1/3 cup sherry

Method:

o Cut chicken breasts in ½ inch cube.

o Mix ginger, cornstarch, and honey. Blend soy sauce and sherry in water.

o Heat oil in a wok on medium heat.

o Add almonds and chicken. Cook for 3 minutes.

o Pour sherry mixture until sauce thickens and add pea pods. Stir fry and glazed.

Ana Maria Da Costa Vasconcellos asked:


The main reason for the popularity of Italian food is probably its taste that pleases all cultures. Another one could be the quality of its ingredients. A good Italian dish depends directly on the freshness and genuinity of its ingredients. During the present times, it is important to preserve quality standards to avoid a quality loss while looking for convenience in international markets.

Quality Brands

To protect the originality of some typical products and processes, the European Union created the quality brands PDO (Protected designation of origin) and PGI (Protected Geographical Indication). The PDO protects both the origin of the raw material and the typical production process. The PGI protects the typical process, allowing the raw material to come from other parts.

The weak ring is the low knowledge people have about these brands. They are created to foster the typical products, benefiting the customers, as they distinguish the real typical products from the common ones that are maybe sold as an equal quality product. Some researches showed that the number of people who knows about these brands is still a minor part of the customers.

The most known example regards the parmesan cheese. Most of the customers know parmesan as a type of Italian cheese. How many of these customers know about the sentence from European Union stating that Parmesan is the cheese produced in a determined region of Italy, under the rules of Parmigiano Reggiano consortium? Only this cheese can be called Parmigiano or parmesan. The other ones, produced all around the world (this sentence regarded a german cheese) cannot use this name. If they do so, they are doing it unproperly.

Typical food quality and Tourism

This example shows the importance of preserving the food culture. Otherwise, in a few years, in this globalization environment, we were going to eat the same things everywhere, losing this important culture factor that is made of typical processes and products.

When we travel, we do not go visiting museums or monuments only… each place carries its culture also concerning food.

Studies show that the number of tourists that consider the food as an important factor while choosing a destination is growing. A relevant number wants to experience it visiting wineries, agritourist sites and “touching with hand” the process of producing typical products. Often also buying local products to take home part of that experience lived in that specific territory.

Hunger and quality

Quality is for comfortable people. It should not be like this, but it is. People is able to look for quality when is not hungry. Talk about quality brands and typical products has sense when people is already replete, and have the possibilities to choose. This fact doesn’t mean quality shoudn’t be present in every product, but it means that look for a special extra virgin olive oil has sense for someone who already uses and know what an extra virgin olive oil is.

This may be a risk for poor civilizations that may loose their typical process while looking for cheaper food. They may buy from the outside more convenient food rather than evaluating their own typical processes, that may cost more and give less harvest.

Quantity x quality

The process of obtaining smaller harvests began with a huge production of butter in the 70’s, that was storaged in European warehouses. In a world where there is still people who die for hunger, such economic measure to avoid the prices decrease isn’t correct. So, what shoud be done to avoid this inconvenient problem (too much food stored)? Produce less! The biologic products were born then to fulfill this need: smaller harvests using less chemical fertilizers and pesticides.

The process continued and people began to notice that “less is better”. Typical products with small outputs began to be considered specialties. If a kind of olive tree gives less harvest, their product is a niche product.

But how a common customer can notice this difference? Through the quality brands. It’s a powerful tool for quality food lovers. A unique product has no need of a quality brand. Some special brands of balsamic vinegar are sold by more than 2000 US dollars per litre. These are unique products by themselves, as a Ferrari is between machines. But regarding the good products that can be confused with similar in appearance, the quality brand is necessary and allows the gourmets to buy and enjoy special food that continue to be produced as they used to be, respecting the local traditions and allowing us to live in a global world that preserve the differences cultures need to keep the history alive.

Ana Maria Da Costa Vasconcellos asked:


Italian traditional food is known for its wonderful recipes and wines, but often an important side of it is hidden or even unseen.

This side is what eating means for Italians. It’s not just eating, it means much more.

If you happen in a major Italian city you may find some shops with continued opening time. But the most close from 1 to 4.30pm. Italians do stop for lunch.

Life has changed in Italy too, not allowing everyone to go home for lunch and maybe take even a rest. But most public offices close at 2.00pm and the ones that work from 9 to 5 have lunch time, where people go to restaurants and have a real meal.

I went to meet a friend who works in a bank office in Rome and we had lunch together. She suggested a small familiar restaurant (trattoria) where I ate wonderful potato gnocchi and unforgettable artichokes with potatoes. A real lunch, that is maybe served in luxury Italian restaurants abroad, eaten during a lunch break from job.

This idea lead to another interesting fact about restaurants in Italy and Italian restaurants abroad.

Usually, the Italian restaurants abroad are good and sometimes luxury restaurants. Very well decorated and often a very pleasant environment, many times tied to society fashions.

In Italy, the luxury and the “environment” are secondary. Often an Italian friend takes you to a very good restaurant, and it looks too poorly decorated. Don’t worry, he cares about you, because…you eat wonderful food, and that’s the important thing for your friend.

He does not think about taking you to a fashionable place where food is not good. He would fail towards you, and for an Italian, it hurts.

There are so many restaurants in Italy that are square spoiled rooms that are really not inviting…but their food is wonderful. They just don’t consider the decoration, but what you’re going to eat.

In Italy go out to have dinner is also a social program, as all around the world. But what you eat has a stronger role in the whole evening.

Among other cultures, the food may be medium, and people talk about other things and have a good evening.

In Italy, may be the most enjoyable people, but if the food is not good, they will feel like the evening was a little bit wasted for that. They will talk about it, comment it, showing that the food isn’t merely part of the evening, but quite the main attraction.

Another side of tradition concerning Italian food regards eating at certain times, following a established order in eating (never eat a meat dish before the pasta one, for example), and some other small but present rules.

Concerning time, Italians have lunch from 1.00pm to 2.00pm. Most restaurants close at 2.30 pm. It’s frustrating for a tourist visiting Rome, for example, to find the restaurant closed at 3pm.

Now some restaurants are offering different scheduled times, but these are the tourist restaurants, not the good ones. These keep pasta cooked and re-warm it. It’s better not to trust them if you desire a good Italian homemade dish.

A traditional Italian meal begins with the antipasto (which means before the meal). Usually it’s “from land”(di terra) or “from sea” (di mare). Those from land are usually Italian cold cuts, olives, cheese and so on. Those from sea are seafood salad and similar.

After the antipasto comes the first dish, that can be pasta, soup or rice (risotto). After then there’s the second, when you can choose between meat and fish. It’s necessary to add a side, because in Italy they are not included. If you ask for a steak, it will come by itself, with no French fries or salad.

After that, you can eat fruit and a dessert. Then a good coffee and a liquor called “ammazza caffè” (kill the coffee). It can vary between many choices, being the more used nowadays the lemon liquor (limoncello) and grappa.

At this point, your Italian friend looks satisfied. He will probably rest his shoulders on the back of the chair and take a long breath. After a perfect meal, these few minutes just enjoying it all are surely needed.

Frank Dalotto asked:


What is the correct name for the Italian sandwich in New Jersey? Is it the Hoagie, the Hero, or the Sub?

New Jerseyans love their food and the most popular sandwich in New Jersey is the Italian sandwich, although it’s not called the Italian sandwich, depending on what part of the state you live in, it is called the Hoagie, Hero, or Sub.

New Jersey, similar to the United States, is divided into two geographic regions with people having different roots, cultural traditions, and food tastes. I-195, running west to east from Trenton to Belmar, is considered the unofficial dividing line, between north and south Jersey.

North and south Jerseyans root for different football teams, different baseball teams, different basketball teams, and have different accents.

In south Jersey, most people who live there had roots in the Philadelphia area. South Jerseyans receive their TV programming and newspapers from Philadelphia and tend to be slower paced with food tastes and food descriptions largely influenced by Philadelphia.

People who live in the more crowded north Jersey are influenced by NYC events and traditions and either have roots in New York or commute to New York to work. North Jerseyans receive their TV programming and newspapers from NYC and tend to be faster paced, with food tastes and food descriptions largely influenced by New York City.

Where did the Italian sandwich come from?

Most of the early twentieth century Italian food in the United States came from the southern Italian immigrants who arrived during the great wave of immigration in the United States from the late 1800’s to the early 1900’s.

Most of these immigrants settled into the large north east cities of New York City, Boston, and Philadelphia.

Many Italians became fishermen, shoemakers, waiters, fruit and food peddlers, and tradesmen, though most were unskilled laborers working in mines, construction jobs, building roads, and as longshoreman on the waterfront.

The southern Italian immigrants from the Naples, Italy region (Neapolitan) brought with them the Italian sandwich, made with baked crusted bread with pointed ends stuffed with cured meats and cheese. Entrepreneurial immigrants seized on the opportunity to peddle the sandwich to the Italian immigrant workers on the docks at the waterfront, and to the laborers at construction sites.

Later on, this tasty sandwich became sought after by Americans and other ethnic groups and they began to include additional varieties of meat, vegetables and cheese. It wasn’t until the end of World War II that the Italian sandwich caught on outside the Italian-American community and began to achieve widespread popularity. At that time, the typical Italian sandwich was made with 12” long by 3” wide baked crusted bread with pointed ends, provolone cheese, Italian hard salami, lettuce, tomatoes, oil and vinegar, oregano, salt, and pepper.

How did the Italian sandwich in New Jersey take on the names of Hoagie, Hero, and Sub?

The Origin of the Hoagie

The Hoagie originated in the Philadelphia area. The term is now used in regions such as Scranton, Pittsburgh, southern New Jersey, Delaware, and southern Ohio.

Legend has it that an area of Philadelphia known as Hog Island, a shipyard during World War I, had many Italian immigrant workers who would take large Italian sandwiches made with cured meats, spices, oil, tomatoes, onions, and peppers for their lunches. Because of the location of the shipyard, the workers were nicknamed “hoggies”, and at some point the sandwiches they ate adopted the name “Hoggie”.

After World War II, the “Hoggie” became the “Hoagie” and quickly caught on outside the Italian community and soon achieved the status as the favored sandwich in Philadelphia. South Philly neighborhood “mom and pop” delis began offering the Hoagie as the featured sandwich and Wawa Food Markets began selling Hoagies in the late 1970s. Philadelphians who began the migration to south Jersey in the 50’s, retained the name Hoagie for the popular Italian sandwich.

Former Philadelphia mayor Ed Rendell declared the hoagie the “Official Sandwich of Philadelphia”.

The Origin of the Hero

The Hero originated in New York City. The term is now used in downstate New York and north Jersey.

The name “Hero” is credited to NY Herald Tribune Food writer Clementine Paddleford who wrote in the 1930’s that you needed to be a hero to eat the giant sized Italian sandwich.

Legend has it that in 1905, James Manganaro, who came from Italy to New York to join his cousin in the deli business was responsible for popularizing the Italian sandwich in NYC where he sold the king sized Italian sandwich that later caught on and became the Hero.

The Origin of the Sub

The origin of the name submarine sandwich or “Sub” is widely disputed, with stories of its origin taking place in Boston, MA, Groton, CT and Patterson, NJ. Today the term is used throughout New Jersey and New England, and has spread across the United Sates by the many chain restaurants like Subway, Quiznos, Blimpies, and Jersey Mikes Subs.

One legend credits it being originated at a restaurant in Scollay Square in Boston, MA at the beginning of World War II, and whose customers were large numbers of navy servicemen stationed at the Charlestown Navy Yard who coined the name sub after the hull of the submarine.

Another story places the naming of the sub sandwich during World War II when the naval submarine base in Groton, CT ordered 500 Italian sandwiches a day from Capaldo’s Italian deli in New London, CT and the employees of the deli began to refer to the sandwich as the “Sub”.

The other legend has the earliest date in 1910, when the sub was named by Dominic Conti owner of Dominic Conti’s Grocery Store on Mill Street in Patterson, NJ who observed the similarity of shape with his crusted, pointed end bread sandwich and a local exhibit of the first experimental submarine, and began selling the sandwich as the “sub”.

The Correct Name of Italian Sandwich in New Jersey is the Sub.

The appropriate name for the Italian sandwich in New Jersey is the Sub. Although the location of the origin of the name “Sub” is widely disputed, one of the three popular legends has it that the name “sub” was coined in Patterson, NJ. The Jersey legend also has 1910 as the earliest date of all the legends. Hoagie and Hero clearly have their origins in Philadelphia and New York City.

Sack O’ Subs, with four sub shops in south Jersey, in Absecon, Brigantine, Ocean City, and Ventnor, has it right when they say that in New Jersey the correct name is the Sub. In south Jersey where many other sandwich shops sell “Hoagies”, if you come into their sub shop and ask for a hoagie, they will jokingly remind you that you have crossed over the bridge and you are now in Jersey and it’s called a “Sub”.

Jivinder Singh Sabherwal asked:


It began as most ‘ethnic food movements’ do – with small restaurants in the neighborhoods where immigrants settled, diners and lunchrooms and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. Chinese, Italian, Middle Eastern, Thai – from family run bistros, the cuisine spread as those outside the cultures of the ‘neighborhood’ learned of the good food and the word spread. The latest ‘new cuisine’ that is spreading like wildfire is Brazilian – a delicious blending of three separate cultures that comes together in dishes and delicacies that aren’t found anywhere else in the world.

To understand the cuisine of Brazil, one must understand a little of its history. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. Brazilian cuisine today is a seamless amalgam of the three influences that interweave in a unique and totally Brazilian style.

The staples of the Brazilian diet are root vegetables, seafood and meat. Manioc, derived from cassava root, is the ‘flour’ of the region, and is eaten in one form or another at nearly every meal. The bitter cassava root is poisonous in its raw state, but when prepared properly, the cassava root yields farinha and tapioca, bases for many dishes of the region. The Portuguese influence shows in the rich, sweet egg breads that are served at nearly every meal, and in the seafood dishes that blend ‘fruits de mer’ with coconut and other native fruits and vegetables. The national dish, bobo de camarao is one of these, a delicious mingling of fresh shrimp in a puree of dried shrimp, manioc (cassava) meal, coconut milk and nuts, flavored with a palm oil called dende.

It is the African influence that is most felt, though – as is to be expected of the people who worked in the kitchens. Pineapple and coconut milk, shredded coconut and palm hearts worked their way into everyday dishes, flavoring meat, shrimp, fish, vegetables and bread. Brazilian food, unlike the cuisines of many of the surrounding countries, favors the sweet rather than the hot, and more than any other South American cuisine, it carries the savor of tropical island breezes rather than the hot wind of the desert.

The most common ingredients in Brazilian cuisine are cassava, coconut, dende, black beans and rice. Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavored with typical Brazilian insouciance with coconut cream and pistachio nuts it becomes an entirely different food. It is typical of the Brazilian attitude toward food – an expression of a warm and open people to whom feeding and sharing food is the basis of hospitality. Brazilian cuisine is like its people – all are welcome, all are welcomed and all make their mark – without ever overwhelming the contributions of the other.

Lisa Andrews asked:


Do you have problems with ants in your home? Well, I did until I found out about boric acid and peanut butter and jelly sandwiches! Read on…

As a natural insecticide, boric acid is a substance you can keep at home to use to kill ants, roaches, termites, beetles, fire ants, fleas and many more insects.

It is an inexpensive product found in most drug or discount stores. As a white powder that is odorless it can be purchased in different size bottles.

It is “deadly” to insects because it shuts down their nervous system causing them to go into “shock” while dehydrating them.

Did you know that this chemical is used in most of the store bought baits and commercial pesticides?

The consumer, you and I, spend hundreds of dollars every year trying to rid our homes, and gardens, of pesky little varmits using commercial products and/or services. But, I can assure you that you can make your own “baits” for critters such as ants and have even better results at more than a fourth of the cost. Now thats worth taking note of and trying!

Boric acid has been used for many years for things we would not even think of. Did you know that it is used to help flame retard cotton fibers? It is placed in the mixing machines along with oil and a chemical surfactant before garneting of the cotton fibers begin. The properly treated cotton is flame retardant which is then used in mattresses, upholstered furniture and some carpets.

According to the Environmental Protection Agency, boric acid is an odorless, inorganic safe product to use.

However, it can be toxic if misused. It is never to be ingested and must be kept away from children at all times. Be sure to always wash your hands and surfaces thoroughly after using it.

Click on the first link by About Author to find out how a “peanut butter sandwich” will literally kill those pesky ants. Yes, it really will! In addition, there are more receipes that also work quite well.

One thing that is an important tool to remember when you are trying to rid your home of ants or any insect, for that matter, is you want to create a barrier. There has to be something in place to keep those little varmits away.

Were you aware that ants don’t like strong smells? And because of that you can use spices such as cinnamon and black pepper to keep them away. Or vinegar, which has multiple uses, will stop them in their tracks.

Windex and even chalk, yes I said chalk, will help get rid of ants. Don’t stop here…there are a multitude of home remedies just waiting for you to discover on the links below. Those ants won’t go away without them!

Maybe you like to blog your favorite remedies. If so click on the special blog link below to help you make more out of your blog. You will be pleasantly surprised at what more you can do.