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Lewes, Delaware
Jim's Towing Service
August 1, 1997     Cape Gazette
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August 1, 1997

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54 - CAPE GAZETTE, Friday, August 1 - August 7, 1997 FOOD & DRINK Ice cream lovers have been around since the dark ages From Pralines and Cream to Chocolate Chip Cookie Dough, ice cream has traveled a rich and tasty road from its humble begin- nings to the exotic range of flavors available today. Our infatuation with frozen desserts dates back to Emperor Nero of Rome, who is credited with sending his slaves into the mountains to retrieve snow to mix with fruit juices. In the 13th Cen- tury, Italian explorer Marco Polo brought back a recipe from China for twater icesi which he com- bined with milk. During his reign in the 1600s, King Charles I of England offered a cook a job for life if he made him ice cream and then kept it a secret. In 1700, Governor Bladen of Maryland served ice cream to his guests. These fun facts on the his- tory of ice cream can be found on the Interuet at, a Web site hosted by Dreyer's Grand Ice Cream, makes of Drey- er's and Edy's products. The site includes a brief history of ice cream in America which follows: The first ice cream parlor in America opened in New York City in 1776. George Washington loved ie cream so much that he ran up a $200 bill one summer in the late 1700s. Dolly Madison created a sensa- tion when she served ice cream as a dessert in the White House at the second inaugural ball in 1812. The first hand-cranked freezer was invented by Nancy Johnson in 1846. Lacking the resources to market it herself, she sold the patent for her invention for $200. The first commercial ice cream plant was established in Baltimore in 1851 by Jacob Fussell. The first ice cream cone was made on September 22, 1896, in New York City by Italo Mar- chiony. He was granted a patent for his special mold in December 1903. In 1904, the waffle ice cream cone was introduced at the St. Louis World's Fair when a waffle concessionaire started rolling waffles into the shape of a cone for the benefit of an ice cream vendor who occupied an adjoining booth. In 1929, William Dreyer, an ice cream maker, and his partner, Joseph Edy (a candymaker by trade), created the world's first batch of Rocky Road ice cream. In 1978, the FDA required all frozen desserts to have ingredients listed on their labels. In 1983, Cookies 'N Cream, made with real Oreo cookies, became an instant hit, climbing to number eight on the list of best- selling ice cream flavors. Dreyer's "Official Taster" John Harrison was the first to use Oreo cookies in his ice cream, and it is still the same delicious formula today. In 1991, another flavor phenom- enon was created - Chocolate Chip Cookie Dough ice cream, which combines the best part of the Chocolate Chip cookie the Jaw dough with creamy'vanilla ice cream and semi-sweet chocolate chips. This flavor immediately skyrocketed in popularity and is now the No. 2 selling flavor in the Dreyer's line. In 1993, the FDA issued new guidelines for mandatory nutri- tional labeling on all dairy and food products which took effect in May of 1994. This new guideline simplified and standardized the look of all nutritional labels on food. Each label must contain: serving size, servings per contain- er, calories, calories from fat, total fat, saturated fat, cholesterol, sodium, carbohydrates, dietary fiber, sugars and protein in grams/mgs and percent. In addi- Continued on page 55 creamy cone from the Ice Cream Store on Rehoboth Avenue. Angle Moon photo Megan McKone, age 10, of Charlottesville, Va., enjoys a Tips on making the most out of the taste of ice cream When you indulge in one of Americafs premier summer treats ice cream -- you want to tantalize your taste buds appropri- ately. John Harrison, official ice cream taster for Dreyerfs Grand Ice Cream, Inc., offers these professional tasting techniques: TEMPERING - While many folks like to dish out ice cream immediately after get- ting it from the fridge, it actually is best to take the ice cream out of the freezer and let it sit for about 5-10 minutes. This is called "tempering," a step that helps maximize fla- I vor release and enhance the overall taste. VISUAL APPEAL - Take a good Io0k at the product - at its color and texture. Does it appear appetizing? Part of tasting any food is the impression it makes on all of our sens- es- not just the sense of taste. SPOONING - Using a spoon, scrape a small sample off the surface. Now unlike the way we usually eat, invert the spoon so that the ice cream comes into contact with your tongue instead of the roof of your mouth. While this may seem like an "upside down" way to go about things, years of practice prove it to be the most effective way of delivering flavor to the 9,000 taste- buds in your mouth. MOUTH FEEL - Coat your tongue with the ice cream. Roll it around and smack your lips. Let the complexities of the flavor build and spread so you can get a full sense of its taste. But don't yield to temptation and swallow the samp.le yet, or you'll have to start over again because the tastiftg process is not complete. I AROMA - Now close your mouth. Bring the ice cream's aroma up through the nose to sense the top notes and savor in the fla- vor's scent. Remember, all of the senses contribute to a food's taste, including your sense of smell! FINISH - After you have extracted a def- inite impression of the product's taste, you can let it slide away down the throat and feel the taste sensation dissipate. (ARA) For information, contact Dreyer's Public Relations Department (5 !0) 601-4338. Life's a beach - unless you live and eat there Life may well be a beach, but when you live and work here year round that may sometimes be hard to remember. While summer visi- tors may start the day on the beach and break down for a leisurely lunch, my sientific survey (with a plus-minus 3 percent accuracy factor) shows that most locals eat on the run. With dogs barking in the back- ground, Kelly Young, the owner of Dirty Dog, told me she normal- ly orders lunch from those who deliver. Two of her favorites are Arena's Deli and Nicola's. When she has time, she goes to Rehoboth Seafood for carry-out. Soaping a canine and chowing down is not something I want to think about for any length of time. She should probably do what Charlie, my five-year-old nephew does. Fre- FOCUS ON FOOD quently he is spotted with a hand- ful of dry chow and a glass of chocolate milk. I guess if it's Sci- ence Diet, it probably provides a balanced diet for at least one meal a day. That is if the milk's from Lewes Dairy. Over at Rehoboth Animal Hos- pital, Dr. John Boros is fond of BLTs from the Captain's Table which is next door. He also eats apples, and claimed he ate left- over boiled hamburger and rice that his client's parents brought, but quickly added, "just kidding." This all reminds me of what Harry Truman said. I may be para- phrasing, but essentially, he said "If you want a friend in Washing- ton, get a dog." (Write Mike Cas- tle). Here is a good recipe for your friends from the "Flavors of Cape Henlopen" cookbook. Heather's Biscuits For Our Best Friends 2 1/2 cups whole wheat flour 1/2 cup powdered dry milk 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon brown sugar 6 teaspoons margarine, short- ening 1 egg, beaten or meat drip- pings 112 cup ice water Preheat oven to 350 degrees. Combine flour, dry milk, salt, gar- lic powder and sugar. Cut in short- ening until mixture resembles cornmeal. Mix in egg. Add enough water so that mixture forms a ball. Pat dough to I/2 inch thick on a lightly oiled cookie sheet. Cut with a "doggie" cookie cutter, reusing scraps until all dough is used. Bake for 25 to 30 minutes. A quick lunch seems to be the most popular. Dot Tatman with the Olde Salt gift shop in Rehoboth is partial to Gus and Gus Place hotdogs on Wilmington Avenue and the Boardwalk. She said he grills the buns, which reminds me of that awful joke: how do you recognize Ronald McDonald at a nudist camp? He's the one with the sesame seed buns. Gus' wife (don't know which Gus. "This is my brother Daryl and my other brother Daryl") told Dot she should eat more tuna. At the All Saints' Thrift Shop, Ellen Smith and her crew seemed to have a higher calling. They car- ry-out hotdogs from the Exxon across Route 1 or gourmet from the Happy Salmon. Basically, they go for whatever works and keeps the shop s running at full speed. I asked Yvonne at the Captain's Table what she ate for lunch the other day and she said she could Continued on page 55