THE FOOD REFERENCE NEWSLETTER
September 17, 2004 Vol 5 #31 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> Website of the Week
=> Food Trivia Quiz
=> Readers questions
=> Ancient & Classic Recipes
=> Did you know?
=> Who's Who in the Culinary Arts
=> Requested Recipes
=> Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright
================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
Another close call with a hurricane here in Key West, Florida.
We were lucky, but many others were not. Those wishing to assist hurricane victims are
encouraged to give cash donations.
American Red Cross Disaster Relief Fund - (800) HELP-NOW
WEBSITE NEWS
Over the past 2 weeks I have added more than 1,000 new items to the Culinary Events
Calendar
http://www.foodreference.com/html/historicevents.html
More than 50 new Articles have been added
http://www.foodreference.com/html/foodarticles.html
Several hundred new Quote entries have been added also
http://www.foodreference.com/html/quotes.html
WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Portia Little. She
wins 'Semi-Homemade Desserts' by Sandra Lee
THIS WEEK'S DRAWING will be for 3 more of Mary Gunderson's Exploring History Through
Simple Recipes series.
'Pioneer Farm Cooking'
'Cowboy Cooking'
'American Indian Cooking'
These books are aimed at young cooks ages 9-12.
Each book is 32 pages, fully illustrated, with updated recipes & historical narrative.
They are in reinforced library bindings.
One winner will receive all 3 books.
http://www.foodreference.com/html/exploringhistory.html
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
Send it Back
The other day I went to lunch early at this nearby tavern. Seated at the bar,
more interested in the latest issue of �Fine Cooking� than the menu, I simply ordered
a cheeseburger medium-rare and fries. When my meal arrived the burger was overcooked
and..........
http://www.foodreference.com/html/markvogelweeklycolumn.html
================================================================
QUOTE
================================================================
"This stuff tastes awful; I could have made a fortune selling it in my health-food
store."
Woody Allen, 'Sleeper'
================================================================
TRIVIA
================================================================
Bagels are formed from an eggless dough (flour, yeast, water and oil) into a donut
shape, then dropped in rapidly boiling water, cooked 3 - 5 minutes on one side then
flipped and cooked 3 -5 minutes more on the other side. Drained, sometimes brushed
with egg and then baked for 10 minutes or so.
================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
Food Reference subscribers can get a FREE trial issue to Saveur magazine - the award
winning magazine that celebrates the people, places and rituals that establish
culinary traditions.
https://secure.palmcoastd.com/pcd/document?ikey=089CFHPO2
================================================================
NEW RECOMMENDED COOKBOOK ADDED
================================================================
The Essential EatingWell Cookbook
Good Carbs | Good Fats | Great Flavors
Edited by Patsy Jamieson
This long-awaited collection of more than 350 recipes represents favorites from
EatingWell, The Magazine of Food & Health, that have migrated to the top of an elite
heap of new and classic dishes now numbering well into the thousands.
http://www.foodreference.com/html/essential-eatingwell.html
================================================================
THIS WEEK'S WEBSITE OF THE WEEK:
================================================================
ThingsToBeHappyAbout.com
http://www.thingstobehappyabout.com/
Some fascinating books whose titles are self explanatory. By an author who holds a
Ph.D. in both linguists and archaeology.
================================================================
FOOD TRIVIA QUIZ
================================================================
1) This Italian term actually means 'warm (hot) bath.' It also refers to a specialty
of Piedmont consisting of olive oil, anchovies and garlic, and is used as a warm dip
for raw vegetables, and sometimes meat. Can you name this 'Italian fondue'?
2) What dessert did the wife of our 4th American president popularize and what was her
name?
3) Take the chopped organ meats (lungs, heart, etc) of a sheep, chop it up, add suet,
oatmeal, onion and pepper. Stuff it into the sheep's stomach and boil it for several
hours. What is it and where did it come from?
4) Take some fish, grind it up, add some eggs, meal and seasonings and stuff it into
the fish skin, and poach it. What is it and where did it come from?
5) N. Handwerker supposedly took the advice of Eddie Cantor and Jimmy Durante (at the
time they were a singing waiter and his piano accompanist) and opened a restaurant
that became a New York institution. What is the name of the restaurant?
6) This Mexican dish is actually of Aztec origin. Captain John Smith described them as
they were made by Native Americans of Virginia in 1612 "Their corne they rost in the
eare greene, and bruising it in a morter of wood with a Polt, lappe it in rowles in
the leaves of their corne, and so boyle it for a daintie." What is this ancient dish?
7) What citrus fruit is a cross between a mandarin and a grapefruit (or pummelo)?
8) Polytetrafluoroethylene is also known as what?
9) The name of this Neapolitan specialty actually means 'pants' or 'trouser leg.' What
is it?
10) What popular cocktail created around 1900, was named after a village in eastern
Cuba?
================================================================
ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
1) Bagna Cauda.
2) President James Madison's wife was Dolly, and she frequently served ice cream at
state dinners in the White House. She is generally credited with popularizing ice
cream in America.
3) Haggis is a Scottish specialty.
4) Gefilte fish (filled [stuffed] fish), this classic Jewish dish is now usually made
into balls or cakes rather than stuffed into the fish skin.
5) "Nathan's Famous Hot Dogs", opened in 1916 by Nathan Handwerker, sold hot dogs for
a nickle, his former employer had been selling them for a dime.
6) Tamale (tamalli.).
7) Tangelo.
8) Teflon.
9) Calzone, a first cousin to pizza, it is a half-moon shaped stuffed pizza that looks
like a large turnover.
10) The Daiquiri.
================================================================
ANOTHER FOOD REFERENCE WEBSITE
================================================================
FOOD ART AND POSTERS
Art & Posters for your home, office, restaurant, dorm room, kitchen, etc. The best
selection - including movie, music, sports, food and culinary art. Famous masters,
current unknowns. All the best quality, framed or unframed, low prices.
http://www.culinaryposters.com
================================================================
READERS QUESTIONS
================================================================
QUESTION: How can one quicken the souring of milk we buy today and does it make any
difference in using whole, 2%, 1% or fat free milk? Ken
ANSWER: Here are 2 methods for souring milk for recipes.
Use whole milk - 1 cup milk, 1 tablespoon vinegar - stir and let stand 15 minutes
Use 1/2 cup evaporated milk, 1/2 cup cold water, 1 tablespoon vinegar - stir and let
stand 5 to 15 minutes
================================================================
TRIVIA
================================================================
Banana squash comes in three varieties: blue, orange, and pink. Among the three
varieties, the pink banana is the most common in the United States. It is grown
commercially in Florida. This large, thick-skinned cylindrical squash averages 20
inches long and weighs around 12 pounds. It is so large that it is usually sold in
chunks instead of whole. Its creamy textured orange flesh offers a fruity and buttery
delight to your palate. Although both baking and steaming are great ways to prepare
this tasty squash, steaming produces a slightly sweeter, yet mild flavor.
================================================================
CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary schools, cooking classes and gourmet tours for the amateur & the
professional. U.S. and abroad.
http://www.foodreference.com/html/index.html
================================================================
ANCIENT & CLASSIC RECIPES
================================================================
SALMON BOX
from The Boston Cooking-School Cook Book
By Fannie Merritt Farmer (Boston, 1896)
Line a bread pan, slightly buttered, with warm steamed rice. Fill the centre with cold
boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg.
Cover with rice, and steam one hour. Turn on a hot platter for serving, and pour
around Egg Sauce.
Egg Sauce. To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon
juice.
DRAWN BUTTER SAUCE
1/3 cup butter.
3 tablespoons flour.
1 1/2 cups hot water.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water.
Boil five minutes, and add remaining butter in small pieces.
To be served with boiled or baked fish.
================================================================
QUOTE
================================================================
"Those from whom nature has withheld taste invented trousers."
Anthelme Brillat-Savarin (1755-1826)
================================================================
FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
================================================================
DID YOU KNOW?
================================================================
Bangladesh at one time supplied most of the frogs-legs consumed in the U.S. The
Bangladesh government soon discovered that the fly population increased drastically.
It was more expensive to control the flies with insecticides, so they banned the
export of frogs, and the frogs could return to what they do best - eating flies and
mosquitoes!
================================================================
WHO'S WHO IN THE CULINARY ARTS
================================================================
Curnonsky (Maurice Edmund Sailland), 1872 - July 22, 1956
Curnonsky was the pen name of Maurice Edmond Sailland, a French writer, novelist,
biographer, and gastronome. He was known as the 'Prince of Gastronomes,' a title he
was awarded in a public referendum in 1927, and a title no one else has been given
since. At the height of his prestige, 80 restaurants around Paris would hold a table
every night in case he showed up. Supposedly in his later years he was so heavy he was
unable to walk and had to be carried by six friends to his favorite restaurants. On
July 22, 1956, at the age of 84, Curnonsky leaned too far out of his window and fell
to his death.
================================================================
RECIPE REQUESTS FROM READERS
================================================================
LOBSTER DIVINE
2 servings (microwave recipe)
2 uncooked Florida spiny lobsters tails
2 tablespoons butter, melted, divided
1/2 cup soft bread crumbs
1/4 cup grated Cheddar cheese
1 teaspoon grated onion
Paprika
Thaw lobster if frozen. Cut lobster tails in half, down the middle of the shell
lengthwise.
Bend tail backward to crack sharply in several places (prevents curling during
cooking).
Arrange in glass or other microwave serving dish.
Brush with 1 tablespoon butter.
Combine remaining tablespoon of butter, bread crumbs, cheese and onion.
Spread bread crumb mixture over surface of the lobster meat.
Sprinkle with paprika.
Microwave 2 minutes on high.
Rotate dish one-half turn. Microwave 2 additional minutes on high.
Email your recipe requests, food info or history
questions to me at [EMAIL PROTECTED]
================================================================
SPONSOR
================================================================
POSTERS - Culinary posters, movie, music, sports and fine arts posters and prints.
Framed and unframed. Largest selection available anywhere, at the lowest prices.
http://www.culinaryposters.com/
================================================================
QUOTE
================================================================
"'Tis not her coldness, father,
That chills my labouring breast;
It's that confounded cucumber
I've ate and can't digest."
Richard Harris Barham (1788-1845) 'The Confession '
================================================================
COOKING TIPS
================================================================
Miracle fruit is a tropical African plant whose small red fruit has a very unusual
property. When the fruit is eaten, anything bitter or sour tastes sweet.
================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
SATURDAY, SEPTEMBER 18
1709 Samuel Johnson, dictionary author, was born. I have read somewhere that he served
his cat fresh shucked oysters.
SUNDAY, SEPTEMBER 19
1876 Melville Bissell patented the carpet sweeper.
MONDAY, SEPTEMBER 20
1969 'Sugar, Sugar' by the Archies hits Number 1 on the charts.
TUESDAY, SEPTEMBER 21
1756 John Loudon McAdam was born. He invented macadam pavement for roads. The
Macadamia Nut was named for him.
WEDNESDAY, SEPTEMBER 22
2002 William Rosenberg founder of Dunkin' Donuts died.
THURSDAY, SEPTEMBER 23
1869 Mary Mallon was born. 'Typhoid Mary' was an infamous household cook who was
responsible for major outbreaks of typhoid in the New York City area in 1904, 1907,
and 1914. She was immune to typhoid herself, but was a carrier of the bacillus, and
spread it wherever she worked as a household cook.
FRIDAY, SEPTEMBER 24
1944 Rosa Lee Hawkins of the vocal group 'The Dixie Cups' was born.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
================================================================
TRIVIA
================================================================
Bark from various species of the Cinchona is the source of quinine, used to treat
malaria. Cinchona bark extracts are also used in tonic water, bitters, aperitifs, soft
drinks, and even ice cream.
================================================================
QUOTE
================================================================
"To make a good salad is to be a brilliant diplomatist - the problem is entirely the
same in both cases. To know how much oil one must mix with one's vinegar."
Oscar Wilde (1854-1900)
================================================================
PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
----------------------------------------------------------------
http://www.cumuli.com/ezines/vte.html?ez=foodre
You can vote once each day. Your votes are appreciated.
================================================================
MORE GREAT E-MAIL NEWSLETTERS
----------------------------------------------------------------
Beer Basics - http://www.beerbasics.com
Ardent Spirits - http://www.ardentspirits.com
================================================================
LIST MAINTENANCE
----------------------------------------------------------------
To SUBSCRIBE send a blank email to
[EMAIL PROTECTED]
To UNSUBSCRIBE send a blank email to
[EMAIL PROTECTED]
----------------------------------------------------------------
Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
3920 S. Roosevelt Blvd
Suite 209 South
Key West, Florida 33040
E-mail: [EMAIL PROTECTED] Phone: (305) 296-2614
Food Reference WebSite: http://www.foodreference.com
----------------------------------------------------------------
� Copyright 1990-2004 James T. Ehler. All rights reserved. You may copy and use
portions of this newsletter for noncommercial, personal use only. You may forward a
copy to someone else as long as the Copyright notice is included. Any other use of the
materials in this newsletter without prior written permission is prohibited.
------------------------ Yahoo! Groups Sponsor --------------------~-->
Make a clean sweep of pop-up ads. Yahoo! Companion Toolbar.
Now with Pop-Up Blocker. Get it for free!
http://us.click.yahoo.com/L5YrjA/eSIIAA/yQLSAA/BCfwlB/TM
--------------------------------------------------------------------~->
<a href=http://English-12948197573.SpamPoison.com>Fight Spam! Click Here!</a>
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/kumpulan/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
