The History of the Ford Mustang

The Ford Mustang was first introduced in 1964, at the World Exhibition of New York, and Americans immediately fell in love with the car. Everyone flocked to Ford showrooms, scrambling to be the first to own a Mustang. Over 22,000 Mustangs were sold on the first day! Sales reached 418,000 in the first year.

The first Mustang became known as the 1964½ and was available in two models, the coupe and the convertible. Features of both models included a lengthened hood and shortened rear deck, chrome wrap-around bumpers, chrome grill with a running horse, full wheel covers and a sporty interior. The cost for a standard Mustang was around $2,400. The GT and the fastback model were introduced in 1965.

The Shelby GT350 was also introduced in 1965. Its design was a collaboration between Ford and performance car legend, Carroll Shelby. Its goal was to create competition for the Chevy Corvette.
The Shelby GT500 Mustang was first released in 1967. It was powered by a 428 V8 engine and sported numerous luxury options. It was produced until 1970. A new version of the Shelby GT500, considered to be the most powerful factory-built Ford Mustang in history, will be released in 2006. Shelby Cobra GT500's supercharged 5.4-liter DOHC V-8 produces over 450 horsepower.

The 1967 Mustang sported simulated air-scoops and a larger grill and it was longer and appeared more aggressive. By 1969, the Mustang became bigger and heavier. New Mustangs were nearly four inches longer.

New models introduced in the 1969-1970 model year were the Grande, the Mach 1, the Boss 302 and the Boss 429. The Boss 351 model was introduced in 1971.

In 1974, the Mustang II was released. It was smaller and more fuel efficient than previous models. This was also the first year that a convertible was not sold, and the only year that a V8 engine wasn't available.

In 1976, the Cobra II package, which added a big rear spoiler, a fake hood scoop and blue stripes across white paint to a V8-powered fastback, was made available. It wasn't any faster than similarly powered Mustang II's, but it sure looked cool. The King Cobra, which was very similar to the Cobra II, debuted in 1978. Also in 1978, Ford stopped production on the Mustang II.

In 1982, the Mustang lineup included the GT hatchback, as well as the more luxurious series: L, GL and GLX. Evolving from its humble beginnings in 1982 to the hard-charging street performer of 1993, the third generation Ford Mustang GT has gained respect as one of the most versatile and popular Mustangs of all time. More than 450,000 of these cars were produced between 1982 and 1993.
The fourth generation Mustang was introduced in December 1993 and was way more aerodynamic than its predecessors, while still embodying the same personality and style. The special edition SVT Cobra, made its appearance in 1993; and in 2001, the special "Bullitt" edition Mustang GT coupe was released.

For the 2005 model year, Ford redesigned the Mustang for the first time since 1994. Ford gave its iconic car a retro look with round headlights, chrome details inside and a throaty roar when accelerating, all hearkening back to its mid-'60s roots. Fans have been enthralled. It's 1964 all over again! Except for the price, that is - pricing for a new Ford Mustang starts at around $20,000. Check out all the Mustang images at carposters.us.

Chef Hat History

Chef hats have a history that can be traced as far as the beginning of the centuries. Although the real origin is not really known, it does go back a long way. It is a popular belief that the chefs in the courts of Iran and the nearby nations wore the chef hats even in the B.C. times, although for reasons that might be different from now. However, the shape and sizes must have considerably undergone some drastic changes since then. Even with all the noticeable changes, the chef hat is still being worn by all the chefs and cooks worldwide to avoid stray hair from falling into the dish being prepared allowing contamination of the dish.

Tradition indicates that the number of pleats on the headdress indicates the experience of the chef. Of course, this means the head chef, who is the one with the maximum experience gets to wear a hat with a hundred pleats. Although a hundred pleats are not found on a head chef's hat these days, these hats do contain the most number of pleats still. The number of pleats also indicates the number of ways the chef can prepare a dish as so any head chef worthy of the title must be allowed to wear a head chef hat in honor of the knowledge possessed.

A chef's hat worn these days is mostly a covering for the head than to depict any other symbolism. They also come in different sizes, heights and shapes depending on who would be wearing them. All the cooks, chefs, and others involved in the kitchen work are supposed to wear them without fail - taking hygiene into account more than anything else.

History indicates toque to have been worn by both men and women as a head covering while cooking. French, Italian, Spanish, German and other countries adopted a unique style by the early 16th century. Although the basic usage remained the same, to cover the head to avoid any stray hairs from falling into the dish being prepared, unique styles had come into vogue and were very distinguishable from one another. They were also named different in different languages, although they are all popular currently as the chef's hats.

Starched cloth and wool chef hats came into picture in the early 17th century in many countries. These are still popular as along with keeping the hair in place, they also absorb the heat and sweat caused due to the heat in the kitchens. Early 19th century saw a revolution in the chef's hats. Chefs dealing with various food preparations ended up putting on different caps to be distinguished in their areas of specializations.

Even with all the advancements in the history of chef hats, they still distinguish the chefs and the cooks even when they are currently made from paper and fiber instead of cloth. Cooks and chefs all over the world wear these hats regardless of the history and the tradition, which resulted in evolution of the chef hats.

History of Gumbo and Cajun Fare

The "Cajuns" of Southern Louisiana originally obtained their name from their ancestors, a group of French peasants that settled in the "Acadian" region of the Bay of Fundy in Nova Scotia around 1604. By 1755 they had grown to a population around 15,000, and like most people in like regions lived on standard crops, garden variety vegetables and whatever livestock they could raise, wild game they could kill, and fishing.

Ultimately they were forced out of Nova Scotia by the British, and originally sent south to Maryland, some shipped off to France, and ultimately to Louisiana since it was predominately French owned at the time. The name "Acadian" was shortened to "Cajun" by the English people living in Louisiana at the time, and predominately treated as a unique ethnic group since they were primarily transplants and not locals.

The government in the area was Spanish at the time, and they opted to relocate the transplanted immigrants outside the populated areas more into the countryside. However, the Acadians had issues trying to grow the same crops in the river bottoms and heat of Louisiana. These settlers rapidly grew into a dual class system. The upper class being crop planters growing cotton and sugar, then rice. The lower class became more like small farmers. The upper class of "Creaoles" adopted slavery to maintain their large properties of farm land.

As the upper class became more prosperous, they squeezed the poorer Acadians out and forced them into the less desirable swamps of Louisiana. It was much more difficult to make a living and grow crops and livestock in these muddy lands and murky waters. But these waters held an abundance of wild game, and everything from Alligators to turtles, fish, crawfish, deer, squirrel and wild pigs were easy to harvest for sustenance. Since the Cajun kitchens were simple, most had a large pot that held a continuous storage of contributions that the family members and neighbors caught or killed in the course of a day that would simply be added to the pot. The addition of vegetables such as corn, beans, and rice when available were a welcome addition to any pot.

Eventually flour was introduced to the menu which allowed the introduction of a "Roux" to the mix. And since these people were far from central areas and townships, gatherings would often include dancing, drink, and the occasional brawl. Cajun food was a simple version of Creole. It was spicier as peppers were added to enhance the flavor of the wild meats and vegetables, and lack of natural spices were not available. Creole foods introduced some of the richer foods such as Shrimp Creole and Crawfish Etoufee. However, crawfish was really not introduced into the diet until sometime in the 1940's. Prior to that time, it was primarily used as bait. As people discovered the richness of the meat, they began to labor to harvest it and add to the menu.

New Orleans has always been the capital of Creole and Cajun cooking, and had established a reputation as such by the early 19th century. Antoine's Restaurant opened in the French Quarter in 1840, and is still located in the French Quarter today.

This brief history would not be complete without my own special offering recipe of Cajun Gumbo which I still make about twice a year. Each time I make it, I try to keep it down to one 3 gallon pot, but invariably, it grows to at least a 5 gallon pot, sometimes two.

2 lbs. fresh skinned chicken breasts

1 lb. andouille sausage (cubed)

1/2 lb. catfish or redfish

1/2 lb. crawfish

1 lb. Crab legs

1 lb. shrimp (large)

6 cups okra

3 cups rice

1 cup beans

Tbs. Salt

Tbs. Pepper

Tbs. Tabasco

1 bag seafood seasoning (this is a bag of seasonings, that you insert into the pot during cooking time) I generally remove about 3/4 through cooking so it doesn't over flavor.

First of all, brown the chicken in a black skillet, using a lot of shortening (about 1") remove chicken when browned, and set aside chicken to cut into bite sized chunks.

The fat used in roux should be shortening but you can use oil if trying to be healthy. Combine fat with an equal amount of flour, Melt the fat in a black skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown (this may take 20 to 30 minutes, and has taken me an hour at times) immediately remove from heat or add ingredients your recipe calls for. If it burns even slightly, throw it out and start over again. I have used store bought Roux, but it never tastes the same.

Bring a large pot of water to a boil, add the roux and stir thoroughly. Then put heat on slow simmer where it barely bubbles. Then add the meats. Hold off on the Shrimp and crab until an hour or so before serving, or you'll over cook it. Some people cook the rice separately and serve it on top of the Gumbo. I prefer to cook it in the Gumbo, but be careful because it is easy to over use, and soaks up all of the juice. I generally prepare the Gumbo the night before and let it simmer all night, but be VERY careful. I have woke up the next day to an entire scorched pot of Gumbo, and had to start over...

PS. Serve with large amounts of fresh bread and beer!

Chevrolet Camaro - One of the Most Popular Cars for Modification in the Automotive History

The Chevrolet Camaro was a compact car introduced in North America by the Chevrolet Motor Division of General Motors at the start of the 1967 model year as competition for the Ford Mustang.

Although it was technically a compact (by the standards of the time), the Camaro, like the entire class of Mustang competitiors, was soon known as a pony car.

Though the car's name was contrived with no meaning, General Motors researchers found the word in a French dictionary as a slang term for "friend" or "companion." Ford Motor Company researchers discovered other definitions, including "a shrimp-like creature" and an arcane term for "loose bowels"! In some automotive periodicals before official release, it was code-named "Panther".

Four distinct generations of the car were produced.

Generation 1

1967

Sharing mechanicals with the upcoming 1968 Chevrolet Nova, the Camaro featured unibody structure. Chevrolet offered the car in only two body styles, a coupe and convertible. Almost 80 factory and 40 dealer options including three main packages were avaible.

* RS Package included many cosmetic changes such as RS badging, hidden headlights, blacked out grill, revised taillights and interior trims.

* SS Package included modified 5.7 L (350 in³) V8 engine (first 350 in³ engine ever offered by Chevrolet), also L35 396 in³ "big block" was avaible. SS featured non-functional air inlets on the hood, special striping and blacked out grill. It was possible to order both - RS and SS packages to receive RS/SS Camaro. In 1967 Camaro RS/SS Convertible Camaro with 396 in³ engine paced the Indianapolis 500 race.

* Z28 option code was introduced in 1966. This option package wasn't mentioned in any sales literature so was unknown by most of the buyers. The only way to order Z28 package was to order base Camaro with Z28 option, front disc brakes, power steering and Muncie 4-speed transmission.

Z28 package featured unique 302 in³ "small block" engine, designed specifically to compete in the Club of America Trans Am racing series (which required engines smaller than 305 in³ and public availablity of the car).

Advertised power of this engine was listed at 290 hp (216 kW) while actual dyno readings rated it at 360 to 400 hp (269 to 298 kW). Z28 also came with upgraded suspension and racing stripes on the hood. It was possible to combine Z28 package with RS package. Only 602 Z28's were sold.

Generation 2

The larger second-generation Camaro featured an all-new sleek body and improved suspension. The 1970-1/2 Camaro debuted as a 2+2 coupe; no convertible was offered and would not appear again until well into the third generation.

Most of the engine and drivetrain components were carried over from 1969 with the exception of the 230 in³ (3.8 L) six cylinder -- the base engine was now the 250 in³ (4.1 L) six rated at 155 hp (116 kW).

The top performing motor was a L-78 396 in³ (6.5 L) V8 rated at 375 hp (280 kW). (Starting in 1970, the 396 in³ big block V8's actually displaced 402 in³ (6.6 L), yet Chevrolet chose to retain the 396 badging.) Two 454 in³ (7.4 L) engines - the LS-6 and LS-7 - were listed on early specification sheets but never made it into production.

Besides the base model, buyers could select the "Rally Sport" option with a distinctive front nose and bumper, a "Super Sport" package, and the "Z-28 Special Performance Package" featuring a new high-performance 360 hp (268 kW) 350 in³ (5.7 L) cid V8.
1972

The 1972 Camaro suffered two major setbacks. A UAW strike at a GM assembly plant in Ohio disrupted production for 174 days, and 1100 Camaros had to be scrapped because they did not meet 1973 Federal bumper safety standards.

Some at GM seriously considered dropping the Camaro and Firebird altogether, while others were convinced the models remained marketable. The latter group eventually convinced those in favor of dropping the F Cars to reconsider, and Chevrolet would go on to produce 68,656 Camaros in 1972, the lowest production numbers for any model year.

Generation 3

1982

The 1982 model introduced the first Camaros with factory fuel injection, four-speed automatic transmissions (three-speed on the earlier models), five-speed manual transmissions (four-speed manual transmissions in 1982, and some 83-84 models), 15 or 16-inch rims, hatchback body style, and even a four-cylinder engine for a brief period (due to concerns over fuel economy).

The Camaro Z28 was Motor Trend magazine's Car of the Year for 1982.

1985

In 1985 Chevrolet introduced a new Camaro model - the famous IROC-Z, called after popular racing series. IROC-Z Camaro featured upgraded suspension, special decal package and Tuned Port Injection system taken from the Chevrolet_Corvette Third generation Camaros also had a suspension system that was more capable in corners than the previous generation.

The Camaro IROC-Z was on Car and Driver magazine's Ten Best list for 1985.

Engines

* 1978-1981 5.7 L (350 in³) Small-Block V8

* 1982-1985 2.5 L (151 in³) Iron Duke L4

* 1982-1984 2.8 L (173 in³) LC1 V6

* 1985-1989 2.8 L (173 in³) LB8 V6

* 1990-1992 3.1 L (191 in³) 60 Gen II V6

* 1982-1992 5.0 L (305 in³) Small-Block V8

* 1985-1992 5.7 L (350 in³) Small-Block V8

Generation 4

1993

1993 began the fourth and last generation of Camaros, lasting through the 2002 model year. Production of the fourth and final generation was moved from GM's Van Nuys, California assembly plant to one in Ste. Therese, Quebec in 1993.

Though the car would no longer be produced in the US, the new design which incorporated lightweight plastic body panels over a steel space frame, and a better suspension, further improved upon the Camaro line.

From 1993 to 1997 the Camaro was available with the LT-1 engine, the same Generation II small block V8 used in the Corvette, although in slightly de-tuned form.

In 1996, the long-discontinued "SS" option was resurrected and in 1998, the all-new LS-1 engine Generation III small block was offered on the SS and Z28 Camaros, marking the end of the Generation I small block V8 that had its roots in Chevrolet's 265 in³ engine of 1955. Unfortunately, sales were below expectations, and production of the Camaro ceased in 2002.
1998

1998 saw a new head light design for the Camaro. The new design removed the previous recessed-light design present in the 1982-1997 Camaros. The faux air intakes on the hood were also eliminated. In addition the LT1 engine was removed and instead an LS1 in its place.
Engines

* 1993-1995 3.4 L (208 in³) 60 Gen III V6

* 1995-2002 3.8 L (231 in³) 3800 Series II V6

* 1993-1997 5.7 L (350 in³) LT1 V8

* 1998-2002 5.7 L (350 in³) LS1 V8

2002

2002 marked the last year of the Chevrolet Camaro and was also the 35th anniversary for the Camaro. This milestone was celebrated with a special anniversary car modified from the factory by SLP. The anniversary package was only available on the SS (Super Sport).

Engine modifications were available in addition to the 325 hp (242 kW) engine which all Super Sports produce. Silver racing stripes down the hood and trunk lid made the car more noticeable than ever--especially against the Bright Rally Red paint (the only color available with the anniversary package).

The car also had the slogan attached to it "Leave a Lasting ImpreSSion" and had the logo embroidered in the seats. The car was only available as a convertible or with T-Tops. 3,000 Camaros with the anniversary package were produced for the United States and 152 for Canada.

Though production Camaros were never as fast as the flagship Corvette, the car cost less than half as much and was easily modified. If its frequent inclusion in automotive enthusiast magazines is any indication, the Chevy Camaro is one of the most popular cars for modification in the automotive history.

Throughout its history, the Camaro shared its internal body and major components with a sister car - the Pontiac Firebird.