FACS on the Road, Historical FACS

Chili History



I discover FACS historical facts in the most unexpected places–that’s part of the fun of it! A good example is the tidbit of trivia II happened across at a restaurant in Green Bay, Wisconsin yesterday.

Simply by chance we stopped in for a bowl at Chili John’s Restaurant. We didn’t know until reading the history of the restaurant that this quaint little diner is a Green Bay institution. The restaurant opened in 1913 and has been in operation continuously through two world wars, the Great Depression and more.

The restaurant’s longevity is an amazing success story in itself. However, my favorite chapter of the story involves the condiments Chili John served with his chili. He wasn’t happy that the saltine crackers he was serving made a mess when his customers crumbled them into their chili. It just so happened that one of his customers was a salesman was a from Nabisco. He shared his “cracker concerns” with his customer sharing that he would like crackers that fit in a teaspoon. The salesman took Chili John’s suggestion back to Nabisco and the Dainty Oyster cracker was born! Don’t know where the name oyster cracker came from, but I’ll try to find out and share that info later.

Love that story! Hope you’ll never take the diminutive oyster cracker for granted again. It’s part if FACS history!

If you have any interesting historical FACS to share, please feel free to comment in this blog post or share on our FB page.

FACS on the Road

Boiling Over




One of the must-do things in Door County, Wisconsin (where we’ve been vacationing ) is to dine at a restaurant where the evening meal and entertainment is a fish boil. The fun starts with a boiling pot of salted water over a roaring bonfire. People gather around to watch as the boil master waits for the water to reach the optimal temperature.

When the temperature is just right, the boil master adds a basketful of potatoes and onions to the kettle. After the vegetables have simmered for a while, chunks of whitefish, fresh from the waters of Lake Michigan, are added. The mixture bubbles away while hungry diners sip drinks while the boil master entertains with legends and lore from Door County’s colorful past.

At just the right moment, kerosene is thrown on the fire causing it to flare dramatically and the water in the pot to boil over carrying away the oil from the fish. The fish and vegetables are lifted from the kettle, drizzled with butter and are ready to serve. Traditionally, the meal is completed with creamy coleslaw and cherry pie made from fruit harvested from Door County orchards.

A Door County fish boil is a culinary tradition everyone should experience! To learn more about this unique tradition go to http://www.doorcounty.com/where-to-dine/fish-boils

Happy Linguine Day!