Garlic Bread….3,000 years of evolution

Garlic Bread and pizza appear to share a common history that dates back as far as 500 BC, and probably much further.  It seems that Persian soldiers, after a hard day of burning and pillaging villages and doing other soldierly activities, used their shields for more than sword fighting.  They were bakers!  Those shields apparently made pretty darn good bread pans on which they baked a flat bread that they would then cover with various toppings (such as garlic).  No one really knows when cheese got roped into the picture, but since melted cheese and bread kind of go well together, that union probably occurred about the same time as when those Persians were pillaging and baking.  So much for this short history of garlic bread and pizza.

When you take a bite of Miners Mix Garlic Cheese Bread Mix spread on some great sourdough and then toasted under the broiler, I bet you had no idea that you were actually eating something that took close to 3,000 years to perfect!  Kind of takes you back huh?

Something that’s been around as long as garlic cheese bread has walked this earth, has to have more than a single use or it would have gone the way of the dinosaurs.  Want your kids to eat their veggies?  Sprinkle dry Garlic Cheese Bread Mix over the vegetables and the kids inhale their greens.  Even Brussels Sprouts and broccoli are gone after being buttered and sprinkled with the stuff.  It’s also pretty tasty on asparagus, if I do say so myself.

Miners Mix Garlic Cheese Bread Spread is also a pretty good addition when sprinkled dry onto buttered baked potatoes or blended into mashed potatoes.  Either variation is a great change from traditional spuds.  Blended with mayo, the stuff makes a heavenly dip for artichokes or cooked asparagus.

Finally it can be used to make a great chip dip as well.  Blend a package with ½ cup of sour cream and ½ cup of mayo or try a cup of cream cheese.  Good, cheesy, garlicky, vampire repellant!

However you eat it, the key is to enjoy it!

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About minersmix

In early 1849, Joshua Shelby was working as a cook in a fancy St. Louis restaurant. The hottest topic among the patrons there was the rivers of gold that had been found out in California. These seemingly easy pickins stoked a full-blown case of Gold Fever! The only cure was a pick axe and gold pan way up in the Sierra Nevada Mountains which lay far to the west. In mid 1849, Shelby loaded up his wagon and along with hundreds of other would-be prospectors he headed west to California. Eventually he settled in the Mother Lode region, not far from what became Yosemite National Park. Accompanied by his trusty mule Codie, and panning along the Merced River, Shelby found a little gold, but eventually grew tired of the backbreaking work. Looking around for something else to provide a living, Shelby realized that the gold mines and camps dished up awful, bland food that failed to stick to a man's ribs and about which the miners complained constantly. Falling back on his skills, recipes, and spice blends, Shelby took a job as a gold camp cook which led to local fame and a little fortune. He soon developed a reputation as a first class frontier chef famous for good 'ol fashioned home-style cooking. Joshua Shelby's trademark spice and rub blends were always chock full of flavor and new blends continuously evolved as immigrants of from far off countries arrived in the camps, some with exotic and rare spices with flavors he'd never encountered before.
This entry was posted in Barbeque, Cooking, Food, Outdoor Cooking, Spices and tagged , , , , , . Bookmark the permalink.

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