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Southern Ice Cream

Standards Mississippi

University of Mississippi Financial Statement 2023: $1.207B

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US Department of Agriculture | § 58.2825 United States Standard for ice cream.

Southern ice cream often differs from ice cream in other regions of the U.S. in several ways, reflecting regional tastes, ingredients, and traditions:

  1. Flavors and Ingredients:
    • Pecans and Pralines: Southern ice cream frequently incorporates pecans and pralines, which are popular in the region.
    • Peaches: Georgia is known for its peaches, so peach-flavored ice cream is a Southern staple.
    • Sweet Tea and Bourbon: These flavors are inspired by Southern beverages and can be found in ice creams.
    • Buttermilk: Buttermilk ice cream has a tangy flavor and is a nod to traditional Southern cooking.
  2. Style and Texture:
    • Custard Base: Southern ice cream often uses a custard base, which includes egg yolks, giving it a richer and creamier texture compared to the typical Philadelphia-style ice cream that uses a simpler cream and sugar base.
    • Churned at Home: Traditional Southern ice cream is often made using hand-cranked ice cream makers, producing a different texture and incorporating more air, which can make it lighter and fluffier.
  3. Historical Influence:
    • Cultural Heritage: The South’s diverse cultural heritage influences its ice cream, with recipes passed down through generations and reflecting African American, Native American, and European influences.
  4. Popular Brands and Shops:
    • Regional Brands: Brands like Blue Bell, which originated in Texas, are particularly popular in the South and known for their classic Southern flavors.
    • Local Shops: Small, local ice cream parlors in the South often offer unique, homemade flavors that highlight regional ingredients and traditions.

These differences highlight the South’s rich culinary traditions and how they extend even to sweet treats like ice cream.

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Fish and Chips and the British Working Class, 1870-1930

“Fish and chips was in many ways the pioneer fast-food industry.  It became an essential component of working-class diet and popular culture in parts of London, and over wide areas of industrial midland and northern England and southern Scotland, in the early decades of the twentieth century…I propose to argue that the fish and chip trade was not only important enough in itself to justify sustained historical analysis, but also that it provides a useful vantage point for examining important changes in British society more generally.”

— John Walken, 1998, Journal of Social History

Root Beer Olympics

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“Standard Root Beer” is typically made using a combination of ingredients that include water, sugar, sassafras root or extract, and various other flavoring agents. Here’s a general overview of the process:

  • Sassafras Flavoring: In traditional root beer recipes, sassafras root or extract is a key ingredient. However, it’s important to note that sassafras contains safrole, a compound that has been deemed potentially carcinogenic. For this reason, commercial root beers often use a safrole-free sassafras flavoring.
  • Sweetener: Sugar is commonly used to sweeten root beer, although some recipes may use alternatives like corn syrup or honey. The amount of sweetener can vary based on personal preference.
  • Water: Root beer typically starts with plain water as its base. The water is heated to dissolve the sweetener and other ingredients.
  • Flavorings: Besides sassafras flavoring, root beer can include a range of other flavorings to create its distinct taste. These may include wintergreen, vanilla, anise, licorice, molasses, or other herbs and spices. The exact combination of flavors varies among different root beer recipes.
  • Carbonation: Carbonation gives root beer its characteristic fizz. This can be achieved by using carbonated water or by introducing carbon dioxide gas into the mixture. In commercial production, carbonation is typically added during the bottling process.
  • Yeast Fermentation (optional): Some traditional homemade root beer recipes involve a fermentation step. Yeast is added to the root beer mixture, which consumes the sugar and produces carbon dioxide as a byproduct. This creates a natural carbonation in the beverage. However, this step can also increase the alcohol content, so it’s important to be mindful of the fermentation duration.
  • Bottling and Aging: Once the root beer is prepared, it is typically poured into bottles or kegs and sealed. Some recipes may recommend allowing the root beer to age for a certain period to develop the desired flavors.

It’s worth noting that the commercial production of root beer may involve different processes, as well as the use of artificial flavors, stabilizers, and preservatives to ensure consistency and shelf life. The specific recipe and production methods may vary among manufacturers.

Standards North Dakota

 

Wood-Fired Pizza

Dickinson College Financial Statement 2022: $873.4M

Dickinson College | Cumberland County Pennsylvania

“Every week, patrons of Farmers on the Square can count on locating the Dickinson College Farm’s wood-fired pizza oven right at the heart of the square. Our handmade and fresh-baked pizzas reflect the seasonal fluctuations on our farm in addition to quality ingredients grown within the Cumberland Valley. In addition to wood-fired pizzas, our stand features seasonal organic vegetables, fresh salad dressings, refreshing popsicles and “our farm in a jar” through canned soups, pickled favorites, salsa, hot sauce and more!”

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“The Fish Fry is the unofficial homecoming of Indiana agriculture,” said Danica Kirkpatrick, Executive Director of the Ag Alumni Association. “Not only do we have a fun, educational program, but our guests tell us each year how much they enjoy the networking and exhibit area. While you can’t help but notice the obvious Purdue Pride at the Fish Fry, you don’t have to be an alumnus to attend.”

 

 

 

 

 

 

 

 

 

 

 

 

 

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