Foodie Files

As time went on, the idea of the oven became open to new and innovative improvements which have ultimately transformed the appliance into one of the most creative and effective inventions available to mankind.

Early Breakthroughs

There are conflicting reports over where the first 'oven' was discovered and in what year, but before anything was 'invented,' ovens would consist of burning wood. After a while, new solutions had to be found to deal with the smoke produced from burning wood and some of the first designs of the oven include European cauldrons. They would consist of fire-chambers which would hold the burning wood and would feature holes at the top of each cauldron to safely fan the smoke out.

Cast-Iron

Cast-Iron stoves and ovens were brought about in the early 1700s due to the way they were able to retain heat. Some of the earliest examples included 'Dutch Ovens,' a method of cooking that wouldn't be amiss in an American Western. These types of oven would be improved over time so that more pots and pans could be cooked over the fire-chambers at separate heats. Examples of a cast-iron stove include the Rumford Stove, which was effective, but due to its size was not considered efficient. It was similar in design to the Franklin Stove, an invention by the famed Benjamin Franklin.

Innovations in Coal and Gas

The coal-oven became a significant improvement on the already existing 'masonry-oven,' of which early examples were found in the ruins of Pompeii. These started to become more prevalent in the early 19th century and would feature a cylindrical shape carved into a wall with a hole at the top for the steam. When gas-lines became a common feature in houses, inventors started to concoct new innovations and linked the changing times with the oven. The gas-stoves were patented first in 1826 by James Sharp, yet didn't become a commercial success until the late 19th century.

Electricity and Modern Times

Whilst gas ovens were widely used, and still are today, the electric oven saw a boom in the early 20th century where its full benefits were realised. The product had debuted at the Chicago World Fair in 1896, but it wasn't until the 1930s that markets noticed the increasing trend which was now outstripping the sales of gas ovens.

Advances on this innovation were multiple and included ovens that were able to slow cook, broil and featured multiple-burners, similar to the Rumford Stove.

Other Devices

Another invention strongly linked to the oven and its innovative history is the 'micro-wave.' These devices were formed at the back-end of World War II and were produced through technology employed during the war. The chief beneficial element was the fact that by using radiation to heat the food, it was able to cook rapidly and save a lot of time.

It seems like everyone wants something different and coming to an agreement is not always easy. Why is it so hard to get everyone to agree? One reason seems to be the crust. Everyone has a favorite and they tend to not want to compromise the order. The options are often thick, thin, deep dish, and stuffed.

Thick

Thick pizza crust is often considered to be the more traditional option. In fact, if you don't specify something different, chances are this is what you are getting. The crust rises while being baked with the outer edges rising up a little higher than the rest. (In most cases, ingredients do not weigh down the outer ring.) When it comes time to eat, hang onto that thick crust as it can hold up the entire slice while you work your way down to the end.

Thin

If you like the crispy crust, you are probably looking for a thin pizza. You aren't going to see a major rise on this crust. The pie stays thin from beginning to end and when you take a bite, expect a crunch. Depending on how it is made, it may not be able to handle a lot of ingredients, so check with your waiter for more options.

Deep-Dish

You can forget eating with your hands if you get an authentic deep-dish pizza. The crust tends to be more like biscuit than just a crust. The sides of the pan ensure that it can rise up without losing any of the ingredients over the side. This comes out thicker and in some cases a little heartier than the alternatives.

Stuffed

A little newer on the pizza scene, the stuffed crust is gaining in popularity. There are a variety of different ways to stuff the crust. Sometimes sauce is placed on the edges of the crust. Then it is folded up, enclosing the sauce inside. Other times the same technique is followed with cheese instead of crust. You can even order a special type of pie that looks like a cheesy bread on the outside that can be pulled off in pieces.

It isn't going to be easy to please everyone when you call in your order but you have a few options. Consider compromising this time with a guarantee that you will be able to make the decision next time. Other times it may be worth it to order an extra pie to make sure everyone is happy. Remember that nothing can be better than your delicious leftovers eaten cold from breakfast the next day!

Although more popular in the South, make these potassium and protein rich, fiber-filled peas unique to your own diet by spicing them with your favorite flavors. As with many legumes, they are neutral in taste and easy to enhance with seasonings. In the South folks like to add the flavor of crisp crumbled bacon, along with red or green bell peppers, chopped onions, chili powder and black pepper. To be authentic you should use ham hocks (or a ham bone) or fatback to aid in flavoring. It is the pork's fat and salt that add that special flavor.

There are many recipes for the famous Hoppin' John dish served to celebrate a prosperous New Year. Here are some ideas and things to consider to get you experimenting no matter what the season. If you want to avoid the salty canned peas and avoid the pre-soaking, frozen is the way to go. Otherwise try the easy-to-store dry variety.

If you buy peas dry, you can quicken the cooking time by using a pressure cooker. They may take one to one and a half hours of simmering on a stove top (as do the frozen peas) compared to ten to eleven minutes in the cooker. Don't forget to soak dry peas overnight, but use fresh water before simmering. Cooked peas should be tender enough to squash with a fork. Check them after forty minutes, since some have thinner skins than others, and you don't want mushy peas.

Mix them with rice (half as much rice as peas) for a full meal and serve them with ham. Cook the rice separately fifteen minutes before adding it to the beans if simmering. Or you may cook the rice in a different pan while using a pressure cooker for the peas. Either way let the combined rice and peas simmer and blend their flavors together for an additional five minutes.

Other spices you might try with black-eyed peas are thyme, oregano, cayenne or red pepper flakes. Diced tomatoes and celery are often added. A Cajun or Creole spice blend is a great way to heat things up. Paprika or Liquid Smoke will give it that smoky flavor as will a tablespoon of molasses. Or add spices that you know you like either for their taste or nutrient value, such as cinnamon or cloves.

Many spices supposedly reduce gas, including bay leaves, thyme, cumin, ginger, caraway and mint. Some swear that throwing a carrot in the pot will reduce the side effects, others drink orange juice with the meal. If you eat beans often enough, your body creates the enzymes that aid in digestion and, thus, reduce gas. The good news is black-eyed peas are one of the least problematic of the legumes as far as "gas production" is concerned.

This attracts many people because of the range of landscapes, but it also means that the Chilean diet has many different influences and you will be able to enjoy myriad culinary options wherever you go.

If you are organising a trip walking in Chile, here are some of the culinary highlights to discover during your holiday.

Excellent Wine

One of the things that you may already know about this country is that it is one of the largest wine exporters in the world. That means that when you go walking in Chile it is almost a prerequisite that you try some of the local produce.

Wine production began here in the 16th century when the Spanish conquistadors brought over the first vines, and since then the trade has flourished. Merlot and Cabernet Sauvignon were brought to the country in the 19th century and are now the most popular wines found here. Chile's vineyards stretch for 800 miles through the wine regions, which include the Atacama region, the Coquimbo region and the Valparaíso region, so if you visit these areas make sure you sample the products.

Seafood Variety

Seafood is of a high quality here and there is lots of it, as you would imagine from a country with such a long coastline. Congridae are very popular and are eaten baked or fried. Also, try Caldillo de congrio, a popular stew found throughout the country.

You will also find a rich variety of dishes containing squid, shrimp, prawns, crabs, lobsters, tuna, salmon and many more. Seafood soup (sopa de mariscos) is very popular wherever you go.

Pastel de Choclo

This is one of the main dishes in Chile, also eaten in neighbouring Argentina and Peru. It is a casserole filled with meat and has a sweetcorn topping, and can include beef, chicken, olives, onions and more - the perfect way to reenergise when you go walking in Chile.

Empanadas

Empanadas are popular in South America, and they are known as a tasty fast food snack in many countries. However, in Chile they are so large that they are often considered a meal in themselves. Pastry is stuffed with a range of fillings such as meat, vegetables and cheese, and they are a bit like a Cornish pasty. 'Pino' is the most common filling, which is ground beef along with raisins, egg, onions and olives. Seafood is another popular filling, but there are lots of other varieties to try out.