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8 Summertime Treats We Should Bring Back

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Certain snacks are synonymous with summer. A waffle cone piled high with creamy ice cream. A sizzling hot dog fresh off the grill. A tall, cool glass of water buffalo milk. OK, maybe that last one hasn’t gotten much play in our lifetimes—but in the centuries before refrigeration came about, anyone baking in the summer sun had to get creative. While many historic summertime treats have stuck around in one form or another, others, like the ones we’ve gathered here, have mostly melted away like a dropped Popsicle on a sidewalk in August.

1. FLAVORED SNOW AND ICE

The snow cones of eras past were a lot more literal than the neon kind we slurp at the carnival these days. In ancient Rome, slaves scoured nearby mountains for blocks of ice which were then crushed and topped with spiced syrups and fruit for their masters. Mesopotamian nobles, too, had icehouses built along the banks of the Euphrates River to beat the heat. Snow was even sold in the streets of ancient Athens, likely to cool wine. Flavored ices have remained popular around the world (Thomas Jefferson was known to serve freezes at Monticello), even as they’ve largely moved away from the straight-up snow-based variety. So popular, in fact, that in 1905, 11-year-old Frank Epperson knew he was onto something when he accidentally left a glass of water, powdered soda mix, and a wooden stirring stick on his porch overnight. The concoction froze solid and the Popsicle was born.

2. FLOWERPOT SUNDAES

Lady Bird Johnson, a dedicated environmentalist, had White House chef Henry Haller serve flowerpot sundaes at her daughters’ engagement parties in the 1960s. The seasonal sweet consisted of layers of ice cream, meringue, and sponge cake served in clay flowerpots and topped with fresh blossoms—the perfect combination of the First Lady's wildflower beautification measures and dessert duties. With her love of gardening, we’re a little surprised Michelle Obama hasn’t brought this tradition back to Pennsylvania Avenue, though an entire flowerpot full of sugar probably wouldn't pass her healthy eating initiatives.

3. KOOL-AID

The sugary summer drink dates back far further than the plastic jugs parents of the '80s and '90s had waiting after their kids’ soccer games. A Nebraska businessman and amateur chemist added the powdered product to his existing lineup of goods like Nix-O-Tine (to help with tobacco dependency) and Motor-Vigor (a gasoline additive) in the late 1920s. Originally called "Fruit Smack," it came in six flavors (raspberry, grape, lemon, orange, cherry and root beer) and debuted right around the time Coca-Cola was catching on nationally. Business was good but things really took off when the Great Depression hit and consumers realized they could stretch one little packet into a pitcher to cool down the whole family. Kool-Aid’s still around, despite its 1970s association with the Jonestown mass suicide (though the evidence indicates they actually mostly drank a Kool-Aid competitor, Flavor-Aid) and today’s health-conscious parents, but that smiling pitcher with limbs doesn’t seem to hold the same wall-breaking power he once did.

4. ICED WATER BUFFALO MILK

There’s some debate as to where ice cream officially originated, with various people (with varying amounts of accuracy and evidence) ascribing it to Marco Polo or Catherine de Medici, with even some attributions to King Solomon and Alexander the Great. China’s Tang dynasty (618-907 CE) has a pretty solid claim on the feat, though. Emperors from that time were known to have enjoyed a frozen “milk-like” treat made from buffalo, goat, or cow’s milk heated with flour and spiced with camphor. Refreshing!

5. ICE CREAM CARTS

New York City, circa 1920. Getty

Before the tinny melody of "Pop Goes The Weasel" brought swarms of sweaty kids to the streets for a Chipwich, mobile ice cream vendors used more primitive—and less sanitary—means. In the late 19th century, vendors sold dishes of ice cream from carts cooled with ice blocks, which meant customers would lick their dish clean and then return it to the seller to use for his next customer. Not exactly a model of hygiene.

Before widespread milk pasteurization, ice cream also came topped with the threat of bacteria that could cause scarlet fever, tuberculosis and other extreme ailments. The frozen treat became safer to order after studies of typhoid in New York implicated raw milk, causing most cities to require pasteurization, and inventions like the ice cream cone made that whole sharing dishes issue disappear. Technological advances around the same time made refrigeration easier and scoopers traded in their carts for cars. Ice cream trucks, which first appeared in the 1920s, have seen something of a resurgence in recent years as other food trucks have flourished and anything vintage has become hipster cool, but the once-ubiquitous carts tend to remain relegated to zoos, amusement parks, and other touristy areas.

6. EASY CHEESE

Yes, Gwyneth Paltrow famously said she’d prefer crack to cheese from a can, but for the rest of us, spray cheese remains the stuff of nostalgic summer roadtrip memories. Easy Cheese first propelled its way into America’s hearts—and arteries—in 1966, when it was known as Snack Mate. Like TV dinners and Campbell’s soup casseroles, the nitrogen-pressurized product was right in line with the era’s obsession with speed and efficiency. The name change came about in 1984 when Kraft took over and embraced its portability and ease over the quality it had been peddling in its early years. If you can get past the processed foods stigma and the wrath of judgy celebrities, you can still find the cheesy can on grocery store shelves and, of course, on YouTube.

7. SHOULDER CLOD

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Once a standard cut for summer BBQs, shoulder clod rarely makes modern appearances in America’s grilling pits anymore. Southern meat markets used to buy entire forequarters of beef, divide out the roasts, and smoke whatever was left over, but in the 1960s, wholesalers started shipping individual, vacuum-sealed cuts, making the fattier brisket the barbecue favorite. The unfortunately named "clod," a leaner piece of meat with beefier flavor that comes from the cow’s shoulder, was all but forgotten. But, if you can find a chunk of clod at a local butcher shop, know that it will cook faster because of its leanness—a bonus if you don't have all day to spend minding the grill. And they tend to be larger, which is also a bonus.

8. FROMAGE (NOT THE CHEESE KIND)

In the late 1600s, right around the time the Italians were experimenting with gelato, the French were mixing up a fluffier frozen treat they called fromage, even though it had nothing to do with cheese. Various recipes called for fruit-flavored ice, but some included cream and sugar as well—a combination that became a hit as the new century began. Can you imagine if your evening meal could be followed by a fromage plate and then a bowl of fromage? Heaven.

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Food Going Bad? How to Set the Correct Temperature For Your Fridge
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Depending on the size of your household, your grocery bill can sometimes outpace utility costs or other expenses, making it one of the biggest monthly expenditures in your budget. If you've spent that money on organic, fresh produce, watching it go bad faster than it should can be a frustrating experience.

If your lettuce is getting icy or your meat is smelling a little fishy, the problem might be your refrigerator's temperature setting. While many newer fridge models have digital thermometers that make checking for the correct temperature easy—it should be right around 37°F, with your freezer at 0°F—others have a manual dial that offers ambiguous settings numbered from one to five or one to 10.

Fortunately, there's an easy way to make the knob match your ideal climate. Refrigerator thermometers are available at home goods stores or online and provide a digital readout of the refrigerator's interior that's usually accurate within 1°F. Leave the thermometer on the middle shelf to get the correct reading.

Once you have the appliance set, be sure to check it periodically to make sure it's maintaining that temperature. Packing too much food on your shelves, for example, tends to make the interior warmer. If the coils need to be cleaned, it might be retaining more heat. Kept at a steady 37°F, your food should remain fresh, safe, and perfectly cold.

 

[h/t Reader's Digest]

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Voodoo Doughnut Is Coming to the East Coast (Finally!)
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Universal Orlando Resort

Voodoo Doughnut, the beloved Portland purveyor of creative pastries, is finally coming to the East Coast. The company is opening a shop at the Universal Orlando Resort in Florida, according to Travel + Leisure.

The original Voodoo Doughnut opened in Portland, Oregon in 2003. An early adopter of the maple-bacon dessert trend, it became famous for its Maple Bacon Bar and has since added doughnuts that incorporate other quirky flavors like bubble gum dust, Tang, and Fruit Loops. (At one point, the company sold doughnuts glazed with NyQuil, as well as one called a Vanilla Pepto Crushed Tums doughnut, but both of those have been discontinued by order of the health department.) Several of its unique flavors have also been turned into beers by the Oregon-based Rogue Ale.

A chocolate doughnut with a candy skull inside the hole.
A Dia de los Muertos-themed doughnut
Mathieu Thouvenin, Flickr // CC BY-NC-ND 2.0

The popular Portland location usually features a line out the door and down the block, and the company now has outposts in Eugene, Denver, Austin, and Los Angeles. It has such a cult following that the stores will not just provide doughnuts for your wedding—they will host the ceremony. Now, East Coast doughnut lovers will be able to get in on the action, too.

The Universal Orlando CityWalk store has opened already, but it’s still in preview mode, meaning the hours can vary, and there's no guarantee it will be open every day. When it officially opens later this spring, it will be serving up more than 50 types of doughnuts seven days a week from 7 a.m. to midnight, and until 1 a.m. on weekends.

[h/t Travel + Leisure]

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