Category Archives: breakfast corona

Fast Food | Fast Food Industry | Fast Food Industry Analysis

Fast Food Industry Analysis 2019 – Cost and Trends

Take a look at this article on the Fast Food Industry Analysis posted on Franchise Help.  Does anything look familiar or sound like something you’ve seen in your neighborhood? The fast food industry is here to stay and stronger than ever.

The History Of Hash Browns | Breakfast Riverside | Restaurants Inland Empire

hash-brown-history-riverside-breakfast-restaurantThe best source I found on the history of hash browns is on TheOldFoodie.com. This fellow explains how the Oxford English Dictionary first mentions hash browns in 1917, and hashed brown potatoes in 1900 – but this is “surely a mistake.”

“Hashing” foods is a concept that has been around since the 1500s, and The Old Foodie believes that people surely must have been hashing potatoes as well.

As further evidence that hash browns came about earlier, the Minnesota Farmers’ Institute Annual of 1835 is the first time a hash brown recipe was printed. There were three recipes in fact, for hash potatoes, brown hashed potatoes, and brown creamed hash potatoes.

Indeed, hash browns were originally called hashed brown potatoes, and the name shortened over time. The term “hashed brown potatoes” was first mentioned by food author Maria Parloa in 1888.

The “hashed brown potatoes” gained popularity in New York City hotels during the 1890s, and officially became hash browns as recently as 1970.

 

To further add to the confusion, the term “hash browns” was mentioned in America prior to 1970 – it was used by a character in the pilot episode of The Twilight Zone, in 1959.

So, to recap:

  • In the 1500s, “hashing” foods was being experimented with.
  • In 1835, variations of hash brown recipes were printed.
  • In 1888, the term “hashed brown potatoes” was first mentioned.
  • In the 1890s, hash browns were popular at New York City hotels.
  • In 1900, the OED defined hashed brown potatoes.
  • In 1917, the OED defined hash browns.
  • In 1959, hash browns were mentioned on The Twilight Zone.
  • In 1970, hashed brown potatoes officially became hash browns.

Although who declared the name shortening, I am not aware.

Although hash browns are credited as being from the US, there are similar dishes elsewhere that likely contributed towards the hash browns of today, and should be mentioned:

  • Rösti of Switzerland – like a potato pancake
  • Latkes of the Jewish folks – also like a potato pancake, but with eggs
  • Tortilla de papas (or patatas) of Spain – like an omelette

Hash browns can be made several different ways, incorporating a variety of ingredients, including leftovers or whatever the heck happens to be in the fridge. A few of the popular hash brown variations are. . .Chopped or cubed, Patties, or “cakes”, Shredded, And of course, in a casserole style

History Of Maple Syrup | Restaurants San Bernardino | Breakfast Jurupa Valley

360_maple_syrup_0415
In case you wanted to know or were just curious, here is a great little write up from Time Magazine on the history of Maple Syrup by

When you think of maple syrup, whose 2018 season is just now wrapping up, the first image that pops into your mind is probably a huge tree trunk with a few metal buckets strapped on. Maybe you picture workhorses slogging through the snow, a sleigh laden with tree sap in tow. Maybe there’s a little wooden shack with a chimney emitting a plume of steam. What you might not picture are the dollar signs many are seeing around this surging agricultural commodity — maple syrup producers are celebrating high yields and record retail prices this year.

For some 300 years, however, sugaring stuck close by that rural idyll. Early settlers in the U.S. Northeast and Canada learned about sugar maples from Native Americans. Various legends exist to explain the initial discovery. One is that the chief of a tribe threw a tomahawk at a tree, sap ran out and his wife boiled venison in the liquid. Another version holds that Native Americans stumbled on sap running from a broken maple branch.

From the 17th century onward, dairy farmers who wanted to supplement their income from milk — or who just needed a source of sweetener that was better and cheaper than sugar or molasses — drilled small holes in the trees during the brief weather window between winter and spring. (Sap typically runs out of maple trees on days when the temperature is around 40 degrees following a night when the mercury dropped below freezing.) The farmers called the maple tree stands “sugar bushes” and hung buckets under the drilled holes. Every day or two — depending on how fast the sap was running out of the trees — the farmers would empty out the buckets into larger containers or tanks and haul the watery substance to a “sugar house” usually built in the woods. Here’s where the magic happened.

It takes about 40 gallons of sap to make one gallon of maple syrup because sap is about 98% water. Sugar makers boiled off most of the water over a wood fire — what they were left with was brown sweet syrup. Some sugar makers heated the sap further, turning it into crystallized sugar. Over time, the industry evolved enough that companies from Quebec to Vermont produced ready-made “evaporators,” essentially giant frying pans with fire boxes built underneath.

As quaint as this image is and as marketable — check out the old-timey drawings on the sides of plastic maple syrup jugs — this is not the face of modern maple syrup making.

These days, most serious sugar makers have foregone labor-intensive buckets, in favor of tubing systems. The holes bored in sugar maples in early spring are usually made with a cordless drill. Sugar makers insert small plastic spouts into the holes and connect the spouts to huge webs of plastic tubing that route the precious sap into large tanks. Many of these sugar bushes even have vacuum systems that suck the sap out of the trees to increase yield, along with oil-fueled furnaces and reverse osmosis filters that remove some water prior to boiling. The technology has changed dramatically, but in essence the process is virtually the same. Collect sap, reduce over heat.

As the natural foods movement has picked up steam in recent years, maple syrup has become, along with honey, an increasingly attractive alternative to processed cane sugar. If you’re wondering where Aunt Jemima or Log Cabin syrup fit into this picture — these common table products are not real maple syrup. The tagline for Log Cabin, which is made with sugar, is “Authentic Maple Tasting Syrup for over 120 years.” This careful wording is intentional and crafted to avoid false advertising claims. (Most brands of maple-flavored pancake toppings are made with corn syrup.)

The actual maple syrup industry has grown some 10% in each of the past four years — and no, maple syrup it not just for flapjacks. These days, some maple syrup devotees use the liquid sweetener as a substitute for sugar in everything from cakes to stir fry. And let’s not forget the Master Cleanse diet — more accurately a fast — in which people eat nothing for days on end, subsisting only on a drink made of water, lemon juice, cayenne pepper and maple syrup.

Thanks to increasing demand and poor sugaring weather in some regions over the past several years, retail prices have spiked to as much as $80 per gallon in some places. In the current sagging economy, that definitely counts as a sweet spot.

Burger | Burger Special Sauce | Vicky’s Burger

The Best Hamburger Sauce

There are many ways to dress a burger…special veg, custom blend of meat, brioche buns but one thing holds true, and that is a delicious burger MUST come with a special sauce. You remember that HUGE burger chain’s catchy jingle, two all-beef patties, special sauce, lettuce, cheese…special sauce was at the beginning of the jingle!  Follow this recipe and make your own special sauce to dazzle your burger enthusiasts.

2/3 C mayonnaise

1/3 C sweet pickle relish

2 tsp yellow prepared mustard

3/4 tsp white wine vinegar

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp paprika (not smoked)

Mix all ingredients together and let sit in the refrigerator for a while (or as long as you can!) slather on your burger buns and enjoy!

Vicky’s Burgers Restaurant Riverside | Diners San Bernardino | Lunch Corona

BLDItem_lBreakfast, Lunch or Dinner…That’s what’s cookin’ at Vicky’s Burgers, make sure to come visit us SOON!!

Car Show | Vicky’s Burger

Come join us this Saturday for our Car Show!

Every fourth Saturday of the month, Vicky’s Burger hosts a car show, rewarding the Top # entries. Live music, great food and good company. A perfect way to spend a Summer Saturday. Vicky’s Burger, 8320 Limonite Ave., Jurupa Valley (at the corner of Limonite and Clay).  See you there!

Best Hamburger Buns | Burger Buns | Vicky’s Burger

The Best Hamburger Buns

The next time you decide to make hamburgers, consider your burger bun options beyond the standard sesame seed or plain white bun for your burger.

  • Ciabatta roll: This thick and sturdy Italian-style bread provides excellent structure for even the juiciest burgers.
  • English muffin: This round and sturdy muffin seems as if it was made for burgers but make sure you toast it slightly first.
  • Kaiser roll: Easily found in your supermarket bakery department, its soft fluffy interior is the perfect vehicle for juicy backyard burgers.
  • Onion roll: Also easily found in your local supermarket, the onion roll provides a zesty accompaniment to any burger by adding a bit of character.
  • Potato roll: By far, the softest and fluffiest of all burger buns.
  • Pretzel roll: Perfectly salty and chewy, this bun takes burger buns to the next level.
  • Sliced bread: The original burger bun. Breads with a denser texture hold up well to thicker patties.

Vicky’s Burger,  502 S. Waterman Ave., San Bernardino, (909) 888-1171

Diner San Bernardino | Breakfast Riverside | Lunch Inland Empire

BLDItem_lBreakfast, Lunch or Dinner…That’s what’s cookin’ at Vicky’s Burgers, make sure to come visit us SOON!!

Vicky’s Burger | Turkey Burgers | Burgers San Bernardino

Vicky's BurgerVicky’s Burger: More Than Just Burgers

Stop by Vicky’s Burger and experience the vast menu we have to offer.  From turkey burgers, chili cheese fries, grilled chicken breast and more, Vicky’s Burger has something for everyone. We pride ourselves in providing good food fast and at very reasonable prices.  Stop by and see what the buzz is all about. Vicky’s Burger…we don’t serve fast food, we serve great food, since 1995

Bacon Cheeseburger | Hamburgers | Burger Restaurants

bacon-cheese-burger-inland-empire1Bacon Cheeseburger Recipe

This is a super yummy recipe. You can use ready to serve bacon if you’d like. These burgers are seasoned hamburgers stuffed with shredded cheese and bacon. The history of this wonderful creation goes back to the summer of 2010. Tim Thalacker, and Andrew Broderick were cooking hamburgers and the bacon and cheese kept sliding off so they wondered what if they could put the bacon and cheese inside the meat? Well they tried it one time and they loved it they are the smartest people in the world.