 During World War II Thomas was a U.S. Army intelligence officer, and was awarded the Bronze Star for his work in breaking Japanese codes. After the war he went to work as a salesman for C.A. Swanson & Sons. In 1953, the company way overbought turkey for Thanksgiving; it had half a million pounds left over. What to do? Thomas came up with the solution: package it with side dishes as frozen dinners in aluminum trays. He even came up with a name for it: "TV Dinner". ("If it were today, we'd probably call it the 'digital dinner'," he said in 1999.) It was an immediate success: in 1954 Swanson sold 10 million of the dinners -- at 98 cents each -- in part because they took "only" half an hour to heat up. The company quickly expanded the line to other meals, which Thomas tested on his own family. In the late 1960s he helped adapt the meal to a new kitchen appliance: the microwave oven, which cut prep time to about 5 minutes. Thomas died July 18 from cancer at a hospice in Arizona. He was 83.
From This is True for 17 July 2005 Suggestions for further reading:
 By: Eric Schlosser List Price: $14.95 Amazon Price: $10.17 Editorial Review: Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning. Schlosser's myth-shattering survey stretches from California's subdivisions, where the business was born, to the industrial corridor along the New Jersey Turnpike, where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed  By: Stacy Perman List Price: $24.99 Amazon Price: $9.99 Editorial Review: The untold story of the renegade burger chain that evokes a passionate following unlike any other In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. It is a testament to old-fashioned values and reminiscent of a simpler time when people, loyalty, and a freshly made, juicy hamburger meant something. Over time, In-N-Out Burger has become nothing less than a cultural institution that can lay claim to an insanely loyal following. Perman uses her investigative skills to uncover the story of a real American success story. It is not only a tale of a unique and profitable business that exceeds all expectations, but of a family's struggle to maintain a sustainable pop empire against the industry it helped pioneer, internal tensions, and a bitter lawsuit that threatened to bring the company to the brink. This is a lesson in a counterintuitive approach to doing business that places quality, customers, and employees over the riches promised by rapid expansion. In-N-Out Burger is a keenly observed narrative that explores the evolution of a California fad that transformed into an enduring cult of popularity; it is also the story of the conflicted, secretive, and ultimately tragic Snyder family who cooked a billion burgers and hooked a zillion fans. As the story of In-N-Out Burger unfolds, so too does the cultural history of America as influenced and shaped by car culture and fast food. Amazon Best of the Month, April 2009: With In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules, BusinessWeek writer Stacy Perman presents a chronicle of how a family-run California hamburger joint went on to become an American pop culture icon. Founded in 1948 by Harry Snyder and his wife Esther in Baldwin Park, CA, In-N-Out Burger attracted a cult-like fanbase of cruising teens, surfers, and celebrities alike (who developed a secret shorthand for custom orders). As they expanded slowly over the years across California and into Nevada, Arizona, and Utah, they never sacrificed their core customer-service values and commitment to quality. Their made-to-order success story packs enough family drama to fuel an HBO miniseries. After Harry died in 1976, his son Rich took over the business (and was responsible for adding discreet Bible verses to In-N-Out cups and wrappers) until his death in a 1993 plane crash. His brother Guy, a drag-racing rebel with a dark side, stepped in to helm the business until his accidental overdose in 1999. If you've never had an In-N-Out burger, Perman's book just might inspire you to find a good reason to get yourself to Southern California and seek out an off-the-menu 3x3 with a side of Animal Style fries. --Brad Thomas Parsons
Author Stacy Perman's Guide to In-N-Out Burger's "Secret Menu" Except for the addition of 7-Up and Dr. Pepper, In-N-Out Burger's menu has remained much as it was when the chain opened its first drive-thru in Baldwin Park, California in 1948. However, at some point in time, a "secret menu" emerged. Something of an insider's code, it is an off-menu series of variations on the chain's standard fare (Double-Double, hamburger, cheeseburger, and french fries) that has been passed on entirely by word-of-mouth through the years. Although the "secret menu's" origins remain a mystery, part of its existence can be explained by the fact that In-N-Out Burger has always insisted on cooking-to-order each individual burger any way a customer wanted it prepared. Over time, several of these variations gained traction and somewhere along the way a number of them were given their own names. While frequently steeped in rumor and apocryphal tales the "secret menu" is almost always used by those In-N-Out customers in the know. These are the most popular "secret menu" items. In-N-Out Burger has listed them on their website (and even trademarked their names): Double Meat: Two beef patties, lettuce, tomato, spread, (optional onions) on a toasted bun. 3x3: Three beef patties, lettuce, tomato, sauce, three slices of American cheese, (optional onions) on a toasted bun. 4x4: Four beef patties, lettuce, tomato, sauce, four slices of American cheese, (optional onions) on a toasted bun. Grilled Cheese: Two slices of melted American cheese, lettuce, tomato, sauce, (optional onions) on a toasted bun. Protein Style: Any burger served sans bun and wrapped in lettuce. Animal Style: Any burger with mustard cooked beef, lettuce, tomato, extra sauce, pickle, and grilled onions on a toasted bun. (Note: the Grilled Cheese can also be prepared Animal Style) A few more "secret" variations that have made the rounds for those in the know: X x Y: Any number of beef patties with corresponding slices of American cheese (note on one memorable Halloween evening in Las Vegas a group of friends famously ordered and consumed a 100x100). Flying Dutchman: beef patty or patties and American cheese slice(s) no vegetables or bun. Veggie Burger (sometimes called a Wish Burger): no beef or cheese, just lettuce, tomato, or (optional) onions on a toasted bun. Extra Everything: just like it sounds--extra sauce, tomato, lettuce, and onions served grilled or raw. Chopped Chilies: mild chopped peppers are added to any burger. The "secret menu" also extends to a variety of french fry variations: Animal Style Fries: an order of fries slathered in melted American cheese, sauce, and grilled onions. Fries Light: reduced cooking time resulting in softer, chewier french fries. Fries Well-Done: increased cooking time resulting in crispier, browner french fries. Cheese Fries: french fries bathed in melted American cheese. Onion Variations: The usual scenario is a whole slice of fresh onion cooked with the burger but In-N-Out will serve onions grilled, raw, and chopped if asked. For those really in the know: If you ask an associate at the counter they will give you a serving of yellow chili peppers. Pickles are added only upon request.  By: Weight Watchers List Price: $29.95 Amazon Price: $19.77 Editorial Review: Even if your lifestyle is crazy-busy, a great meal is only a short time away with this tasty collection of the newest Weight Watchers recipes. You'll find recipes that you can make in a snap in the microwave, a chapter of favorites that go from kitchen to table in a mere 15 minutes, fast dinners that you can prepare with just 5 ingredients, and more, illustrated throughout with beautiful color photos. With the 250 fast, irresistible recipes you'll find here, its easy to stay on target while enjoying all the dishes you love. Exclusive Recipe Excerpts from Weight Watchers In 20 Minutes  By: Jacques Pepin List Price: $32.00 Amazon Price: $20.16 Editorial Review: From ?a great teacher and truly a master technician? (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant ?minute? recipes Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it ?fabulous,? ?chic,? and ?elegant.? Now America?s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated. ?Minute recipes?: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes) Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes) Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)  By: Martha Stewart Living Magazine List Price: $24.95 Amazon Price: $16.47 Editorial Review: No matter how busy you are, at the end of the day you want fresh, ?avorful meals that are easy to prepare. And you want lots of choices and variations?recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the ?rst book from the award-winning magazine Everyday Food, you?ll ?nd all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you?ll ?nd speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce. Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of ?avors to dinner all week long.If you are a fan of Everyday Food magazine (and you should be), you will be wowed by Great Food Fast, a gorgeous full-color cookbook filled to bursting with recipes for fresh, flavorful food that is easy to prepare. Organized by season, Great Food Fast features simple recipes for year-round cooking, including no-cook pasta sauces, main-course soups, one-dish meals, and more. --Daphne Durham Great Food Fast Recipe Preview Pan-fried Shrimp with Green Curry Cashew Sauce Serves 4 Prep Time: 15 minutes Total time: 15 minutes You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days. 1 slice (1/4 inch thick) peeled fresh ginger 3/4 cup plus 2 tablespoons roasted unsalted cashews 1/3 cup plain low-fat yogurt 1/4 cup packed cilantro leaves 1 tablespoon brown sugar 1 teaspoon curry powder Coarse salt and fresh ground pepper 1 1/2 pounds peeled and deveined large shrimp 2 tablespoons olive oil 1 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes. 2 Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews. 3 Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce. |
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