Tidbits of Grand Forks - November 21, 2019 by Tidbits of Grand Forks - East Grand Forks

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Issue # 1,145

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GELATIN

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by Janet Spencer

Gelatin, a protein produced from collagen extracted from boiled animal products, has been a component of food since the 15th century. Come along with Tidbits as we eat gelatin!

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GELATIN FACTS

• What is gelatin? It’s essentially purified glue. Where does it come from? It comes from boiling animal hides, hooves, bones, and tendons. Today, pigs are used most often. • Gelatin is basically processed collagen, and collagen is a structural protein in the skin, bones, and connective tissue of animals. Collagen makes up about one-third of all the protein in the human body. Gelatin is an easily digested form of collagen. Incidentally, glucosamine – so useful in maintaining healthy joints – also comes from boiling bones and the exo-skeletons of crustaceans. Glucosamine is an amino acid that comes from glucose: glucose-amine. • If you’ve ever boiled bones for soup, then chilled the broth and found that it gelled up, you’ve made your own gelatin. If you’ve ever roasted a chicken and found meat jelly in the bottom of the pan (perfect for making gravy), you’ve made gelatin. • Many old recipe books included instructions for making aspic, which is just another word for gelatin. (“Aspe” comes from the Latin word for jelly.) Turn the page for more!

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Quiz Bits 1. 2. 3. 4.

5. What is the softest mineral? 6. Which amendment to the U.S. Constitution abolished What percent of Americans slavery? currently have a box of Jell-O 7. How many states border in their cupboards? Oklahoma? Residents of what state 8. Which country is directly consume the most Jell-O? south of Venezuela? Jell-O in the package is 83% 9. What was the sixth gift in the sugar, but what percent is sugar song “The Twelve Days of after water is added? Christmas”? Who was the spokesperson for TRIVIA Jell-O for 27 years? SPONSORED BY:

GELATIN (continued):

• In the days before refrigeration, aspic was used as a preservative, because meats that were buried inside jellied aspic were safe from contact with air and bacteria. In factories, gelatin is filtered, concentrated, chilled, cut into ribbons, dried, then ground into powder. The final product is colorless, odorless, and tasteless. The Knox company sells packets of pure gelatin. The JellO corporation adds sweeteners and flavoring. • Why is gelatin good for you? Because it’s loaded with amino acids, which are the building blocks of life. Amino acids link together to form proteins. Every chemical reaction that takes place in the body relies on amino acids and the proteins they build. There are 20 different amino acids, and each one is essential for maintaining a healthy body. The human body is capable of manufacturing ten of these amino acids on its own, but the other ten must come from daily doses of food. They are not stored in the body as some vitamins, starches, and fats are; they must be ingested every day. Gelatin contains all of these essential amino acids except for one – tryptophan.

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• Gelatin is used in a thousand different ways. It’s an emulsifier, a stabilizer, and a thickener in foods such as ice cream, sour cream, jelly, and margarine. It adds texture to yogurt, cream cheese, and frosting. Self-dissolving surgical dressings are made from it. Gelatin is used in many confections such as gummy candies and marshmallows. In the pharmaceutical industry, it’s used to make capsules (and paint balls, too, since paint balls are essentially capsules of paint.) It’s used in the photographic industry to produce paper and film. It’s even been used as a substitute blood plasma. Fruit bats eat it in zoos, and chimps like it, too. Plain gelatin fertilizes plants, and Knox gelatin can be used to make an excellent hair gel. ...continued

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GELATIN (continued):

• Peter Cooper ran a glue factory, and gelatin was an outgrowth of that business. He took out the first U.S. patent for a gelatin dessert in 1845, but the product never really took off. • Charles Knox had a business making gloves and the sideline was Knox gelatin; both are made from animal hides. When Charles died in 1908, his wife Rose began advertising Knox gelatin to housewives and its popularity exploded. • When the Knox Company of Johnstown, NY released their “sparkling granulated calves foot gelatin” in 1893, the recipe book that came with the product explained the difference between gelatin (the food) and gelatin (the glue) by saying: “Gelatine should dissolve quickly; two to five minutes soaking in cold water is long enough. Where it takes longer, it is more of a gluey nature, and should be used in cabinetwork only.” • Mr. Pearle Wait, a carpenter from LeRoy, New York who also manufactured cough syrup, enjoyed gelatin. However, Knox gelatin was unflavored and required additional ingredients for anything tasty to be made from it. He realized that if you added sugar and flavoring, you’d have an instant easy dessert. His wife May came up with the name Jell-O, perhaps because it has to jell, or perhaps because another popular product was a coffee substitute called Grain-O.

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• Pearle Wait’s neighbor, Orator Woodward, owned Grain-O. Pearle Wait sold the Jell-O business to Woodward for $450 in 1899. Pearle had been unable to solve one problem with the product: it would not jell properly if the powdered product had been exposed to freezing temperatures. Woodard solved this issue. He advertised heavily in popular ladies’ magazines, introduced new flavors, employed famous artists to create advertisements, and secured celebrity endorsements. Sales rose. ...continued

*Answer located further back in this issue.

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GELATIN (continued):

• Woodward’s best marketing ploy was to send salesmen to small towns where they would hand out free recipe books to housewives, and then let the local grocery know to expect a flood of interest in the new product. By 1902 Woodward was selling a quarter million dollars’ worth of Jell-O each year. SoundDecisionND.com | 701-738-0713 | 1923 DeMers Ave, Grand Forks

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• Woodward died of a stroke in 1906 and his wife Cora took over the company, and her son took over for her in 1916. In 1925, Woodward’s son sold the Jell-O Company to Postum for an exchange of stock worth $67 million, which was not bad for a $450 investment. Postum was later acquired by General Foods, who later merged with Kraft. • There were 12 million copies of a Jell-O recipe book published in 1915, enough copies to supply two-thirds of all the homes in America at the time. • LeRoy, New York, has the only Jell-O Museum in the world because Jell-O was first manufactured there. At the museum, visitors follow the Jell-O Brick Road through the history of the product. • Today, over 110 products carry the Jell-O name, with over 420 million boxes of Jell-O gelatin and over 1 billion Jell-O cups sold in the United States per year.

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• Jell-O is composed of just three things: gelatin, sugar, and flavorings. • Jell-O can be made with soda pop, milk, fruit juice, ginger ale, wine, vodka, or coffee. Only citrus flavored Jell-O is naturally flavored; the rest are artificially flavored. • Jell-O flavors that failed: celery, mixed vegetable, coffee, cola, bubble gum, cinnamon, and Italian salad. Other flavors popular at one time include root beer, bubble gum, pea, melon, and orange julip. Today there are 27 flavors.

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STICK IT TO CANCER EVENT

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H T-Shirt sales all afternoon H 1pm-3:30pm bid on on Silent Auction items H 50/50 raffle during game H High School Band playing during intermission H Taco in a bag (Free Will Donation) 2:00pm puck drop Eagles Arena

The 3rd annual Stick It To Cancer game hosted by the GF KnightRiders hockey team is set for December 7th, 2019, at Eagles Arena. Come out to support the GF KnightRiders as they take on the Minot Majettes! All proceeds from the event benefit the Filling the Gap Foundation, and Altru Health System, and their efforts to purchase a new 3D Mammogram Machine.

*Answer located further back in this issue.

★ T-shirt sales all afternoon ★ ★ 1pm-3:30pm bid on silent auction items ★ ★50/50 raffle during game ★ ★ High School Band playing during intermission ★ ★Taco in a bag (free will donation)★

Give online at www.altru.org/donate and note your gift is for Stick it to Cancer

Give Online at www.altru.org/donate and note your gift is for Stick it to Cancer

GAME TIME

by Samantha Weaver

• It was novelist, poet and playwright Gertrude Stein who made the following sage observation: "Everybody knows if you are too careful, you are so occupied in being careful that you are sure to stumble over something." • If you're like the average American, you will eat about 150 bananas this year -- 26 pounds' worth. • A researcher in Britain calculated that local farmland contains more than 2 million spiders per acre. Must be small ones, I'd say. • Up until the 1500s, the accepted way of dealing with a patient who was hemorrhaging was to cauterize the wound, often with boiling oil or red-hot irons. It was in the latter part of the 16th century that a French surgeon named Ambroise Pare began tying off the broken blood vessels with cord. That's pretty much what surgeons do today. • Some people enjoy novelty when dining out, but restaurateurs take a big risk when adding new items to a menu; it seems that less than a third of diners will actually try a new menu item.

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• The White House was not designed by an American. It was Irish architect James Hoban who won the competition to create the architectural plans for the home of the political leader of the United States. • The name of the state of Vermont comes from the French "mont vert," which means "green mountain." (If the explorers who named the state saw green mountains, they obviously were not there in the winter.) • Two-thirds of all Tony award-winning composers and lyricists have been Jewish. ***

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• In 1872 he sold the dairy farm and used the money to purchase the nearby Neufchâtel cheese factory which had been struggling under the ownership of a French businessman. The purchase happened at a perfectly opportune time: mass-manufacturing methods were just then coming online. Refrigeration techniques were being developed. Grocers were beginning to prefer to do business with a single large factory rather than deal with multiple small suppliers. Lawrence was located right in the middle of dairy country in New York state so the supply of quality fresh milk was abundant, and Neufchâtel cheese is easy to make in large quantities without requiring a large workforce. • After a few years in business, Lawrence was approached by a grocery and delicatessen chain in New York City who requested a cheese that was a little bit fancier and a lot more expensive than Neufchâtel cheese in order to serve their well-to-do clientele.

• He called it simply “cream cheese,” added a logo of a cow, and made his first shipments in 1877. At the time, nearly all cheeses were round, but Lawrence used wooden frames to create small bricks of cream cheese instead in order to cut down on shipping costs. He wrapped the product in a stiff manila paper to retain freshness. • In 1880 he entered a partnership with a New York cheese distributor named Alvah Reynolds. It was Reynolds who re-named the product, calling it “Philadelphia Cream Cheese” not because it had anything at all to do with Philadelphia, but simply because Philadelphia was at the time the center of American cheese-making. • Reynolds was also the person who suggested wrapping the cheese in a distinctive foil rather than using the same manila paper other cheese manufacturers were using. • Although many other manufacturers copied the recipe and opened their own cream cheese outlets, their products varied greatly in quality. It was Lawrence’s Philadelphia Cream Cheese that became the gold standard. As the brand grew, Lawrence, once a poor farm boy, grew up to own race cars and race horses and three beautiful homes. He died in 1911 a wealthy man.

Answer

• In the mid-1800s in America, William Lawrence got a job on a dairy farm in Chester, New York, following the death of his father, which left him destitute and desperate. As luck would have it, the farmer’s daughter fell in love with him, and they married in 1861. Lawrence later inherited the dairy farm.

Weekly SUDOKU

• Neufchâtel cheese is named after the region in France near Normandy where it has historically been produced in quantity. It’s a soft, mold-ripened cheese whose production dates back to the 6th century. It’s popular and easy to make, but before the days of refrigeration, it was very hard to ship long distances because it did not keep. Dairy farmers in the U.S. set up their own Neufchâtel cheese operations rather than do without the popular food.

• Lawrence began to experiment with the Neufchâtel cheese he was producing. He found that by increasing the fat content while lowering the water content, the result was a creamier American-style Neufchâtel cheese. He used more cream than is used in Neufchâtel cheese, added salt, and dispensed with the traditional 8-week curing process so he could maximize his profits by shipping the product faster. He had invented a softer, richer type of cheese.

Answer

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Solution located further back

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KFWS 2019 Holiday Guide - THANKSGIVING

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• “In the week before Thanksgiving, have a leftovers day and get all those bits and pieces out of the refrigerator. It will make it easier to clean so you’ll have room for the turkey and the sides.” — S.T. in South Carolina • The night before your large sitdown dinner, put all the serving pieces on the table, and all the dinnerware in the dining room. You don’t want to have one person trying to get plates and spoons when you are getting dinner on the table. • “For easier cooking when making large holiday meals, simply choose two side dishes that can be ovencooked in the same amount of time at an average temperature. I like one or two that can be cooked in the microwave as well.” — E.U. in Texas • “For a delightful twist on cranberry jelly, slice and sprinkle with orange zest. Dress up your mashed potatoes with a sprinkling of chopped fresh chives.” — A Reader, via email • Try this chef’s trick for a juicy bird: After seasoning, cover the bird with cheesecloth or muslin secured with string. Baste over the cloth every 15 minutes. In the last 20 minutes, remove the cloth so that the skin can crisp. • “You know what works really well to keep hot casseroles hot when waiting for other sides to finish? A cooler. Line it with a towel and set your casseroles inside. Then, when they’re on the table, stick the cooler back in the kitchen. You can put the dirty casserole dishes back in the cooler after you pack away leftovers. Add some warm, soapy water, and they can even wait until the next day to get cleaned!” — M.B. in Georgia • P.S.G. from South Carolina writes: “For holiday gatherings that you host, delegate age-appropriate table tasks to your children: place setting, condiment delivery, refilling water glasses at scheduled intervals, etc. Children like to have a job, and they are better behaved when they have a focus and can make a contribution.” • Plan now for leftovers: Have small plastic containers and zip-top bags in case your guests or family would like to take some home. This is an especially smart thing to do if you are looking to eat healthier. Send Grandma home with a turkey plate and a big slice of chocolate cake! It’s better to share. Send your tips to Now Here’s a Tip, 628 Virginia Drive, Orlando, FL 32803.

15 minutes. In the last 20 minutes, remove the cloth so that the skin can crisp. • “You know what works really well to keep hot casseroles hot when waiting for other sides to finish? A cooler. Line it with a towel and set your casseroles inside. Then, when they’re on the table, stick the cooler back in the kitchen. You can put the dirty casserole dishes back in the cooler after you pack away leftovers. Add some warm, soapy water, and they can even wait until the next day to get cleaned!” — M.B. in Georgia • P.S.G. from South Carolina writes: “For holiday gatherings that you host, delegate age-appropriate table tasks to your children: place setting, condiment delivery, refilling water glasses at scheduled intervals, etc. Children like to have a job, and they are better behaved when they have a focus and can make a contribution.” • Plan now for leftovers: Have small plastic containers and zip-top bags in case your guests or family would like to take some home. This is an especially smart thing to do if you are looking to eat healthier. Send Grandma home with a turkey plate and a big slice of chocolate cake! It’s better to share. Send your tips to Now Here’s a Tip, 628 Virginia Drive, Orlando, FL 32803.

• On Nov. 28, 1520, after sailing for weeks through the dangerous straits below South America that now bear his name, Portuguese navigator Ferdinand Magellan enters the Pacific Ocean with three ships, becoming the first European explorer to reach the Pacific from the Atlantic. • On Nov. 27, 1703, an unusual storm system finally dissipates over England after wreaking havoc for nearly two weeks. Featuring hurricaneforce winds, the storm killed between 10,000 and 30,000 people. Hundreds of Royal Navy ships and their crews were lost to the storm. • On Nov. 29, 1929, American explorer Richard Byrd and three companions make the first flight over the South Pole, flying from their base on the Ross Ice Shelf to the pole and back in 18 hours and 41 minutes. Byrd learned how to fly in the U.S. Navy and served as a pilot in World War I. • On Nov. 30, 1939, the Soviet Red Army invades the tiny nation of Finland with 465,000 men and 1,000 aircraft. Helsinki was bombed, and 61 Finns were killed in an air raid, sparking fierce Finnish resistance. • On Nov. 26, 1942, "Casablanca," a World War II-era romantic drama starring Humphrey Bogart and Ingrid Bergman, premieres in New York City. The Oscar-winning film featured a number of now-iconic quotes, including "Here's looking at you, kid." • On Dec. 1, 1959, 12 nations sign the Antarctica Treaty, which bans military activity and weapons testing on that continent. It was the first armscontrol agreement signed during the Cold War. • On Nov. 25, 1963, three days after his assassination in Dallas, President John F. Kennedy is laid to rest with full military honors at Arlington National Cemetery in Virginia. Kennedy was shot to death while riding in an open-car motorcade. He was 46.

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JELL-O FACTS

• When Dr. Adrian Upton hooked up a bowl of lime Jell-O to an EEG machine, he found that the reading was very similar to the readout of a normal human brain. The point he was trying to make is that EEG machines are so sensitive that they often pick up the electromagnetic impulses given off by medical machines in the vicinity as well as by the movement of nearby humans. He wanted doctors to be aware that brain-dead people can register a significant amount of brain 8:12 AM activity for these reasons. • The Maude Kerns Art Center in Eugene, Oregon, sponsors the Jell-O Art Show every spring. There are usually around 30 or so entries. It was meant to spoof the high-tone art shows of the big cities, and grew from there. The art show includes the “Tacky Food Buffet” consisting of “disgusting but legally edible” foods made out of Jell-O, including Jell-O sushi, Jell-O deviled eggs, and Jell-O sardine cupcakes. One Jell-O-based art installation included a life-size naked body laid out on the museum floor. Kids reportedly enjoyed jumping up and down near it in order to see the butt jiggle.

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• Make paint out of Jell-O by mixing the powder with just a little bit of water; the paper will sparkle when the artwork is dry. Painting Jell-O on glass looks like stained glass and lasts a surprisingly long time once it’s dry. • In the movie “The Wizard of Oz” Dorothy rides into Oz in a carriage pulled by “a horse of a different color.” Six different white horses were used for this scene, with each one dyed a bright color, using different flavors of Jell-O as the dye. • At Jell-O wrestling events, light colored Jell-O is preferred because darker colors stain the skin.

...cont'd

Solution on Next Page

JELL-O FACTS (continued):

• In England “jelly” means gelatin. In Canada it’s called “jelly powder.” • Noted juggler Howard Patterson, founding member of The Flying Karamazov Brothers, regularly volunteered to juggle any items that audience members brought with them to the show such as a paint bucket, a trombone, a Slinky, and a chocolate cream pie, but one of the most popular items he routinely juggled was Jell-O. Juggling Jell-O usually results in it fragmenting into smaller and smaller sticky specks. DIFFERENCES: 1. Girl's bow is missing. 2. Collar is different. 3. Boy's pencil is gone. 4. Name on briefcase is different. 5. Shrub is missing. 6. Picture on box has changed. © 2019 King Features Synd., All rights reserved.

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• The Journal of Irreproducible Results solicits projects for its science humor magazine, awarding prizes for the best experiments. One involved Jell-O. It was called “Attaining Uniform Distribution of Canned Fruit in Jell-O by using Isoelectric Focusing Electrophoreses.” The experiment used an electrical field to move fruit in un-gelled Jell-O. • At one point you could order a Jell-O mold made in the shape of your face, called Michael Samonek’s Eat Yer Face Gelatin Mold kit. “Cannibal fun for everyone!” The same outfit also sold gelatin molds shaped like the human brain. Nowadays it’s possible to get an anatomically correct Jell-O mold for pretty much any part of the body. • In Australia they set the world record for the largest single batch of gelatin in 1981 with 7,700 gallons of pink watermelon gelatin made in a swimming pool in Brisbane. It was a stunt by a local radio station which threw plastic “watermelon seeds” into the gelatin as it set. The seeds were really numbered disks, and listeners were invited to jump in to retrieve the seeds in order to win prizes. Grand prize was the actual swimming pool.

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