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THE FOOD REFERENCE NEWSLETTER
November 17, 2004 Vol 5 #38 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> Product Review by Bill Marsano
=> Books of the Week
=> Website of the Week
=> Food Trivia Quiz
=> Readers questions
=> Ancient & Classic Recipes
=> Did you know?
=> Who's Who in the Culinary Arts
=> RECIPE REQUESTS & THANKSGIVING RECIPES
=> Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright
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WEBSITE NEWS http://www.foodreference.com
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WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Arlene Mingle, she wins FOOD ART: Garnishing Made Easy, by John Gargone
http://www.foodreference.com/html/foodartgarn.html
THIS WEEK'S DRAWING will be for "Steamin' Down the Tracks with Viola Hockenberry" by Janette Blackwell, 339 pp
http://www.foodreference.com/html/steamin-down-the-tracks.html
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
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'FOOD FOR THOUGHT' BY MARK VOGEL
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WHAT’S UP DOC?
One cannot picture Bugs Bunny without his ever-present carrot. While Bugs seems to favor carrots for purely hedonistic reasons, real rabbits prefer them because.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"Look, there's no metaphysics on earth like chocolates."
Fernando Pessoa, Portuguese poet (1888-1935)
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TRIVIA
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Annatto is a tropical American tree whose seeds are used to produce a food coloring used in cheese, margarine, butter, rice and smoked fish. Annatto is widely used in Latin America and the Caribbean cuisines as both a coloring agent and for flavoring. Central and South American Indians used the seeds to make a body paint, and as a lipstick. (also called achiote, and lipstick tree)
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PRODUCT REVIEW BY BILL MARSANO
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TIMO SARPANEVA'S CAST-IRON POT
If you think Scandinavian design is the bee's knees, take a look a Finnish design (note to those who have been misled by the tourism industry: Finland is not part of Scandinavia). Finnish design is sleeker, somehow even less fussy and even more...........
http://www.foodreference.com/html/bill-marsano-review.html
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CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
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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=089CFHPP1
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THIS WEEKS BOOKS OF THE WEEK
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FIELDS OF GREENS
New Vegetarian Recipes From The Celebrated Greens Restaurant
by Anne Somerville
Almost 300 Original Recipes are included.
http://www.foodreference.com/html/fields-of-greens.html
COOKING NEW AMERICAN: How to Cook the Food You Love to Eat
Fine Cooking Magazine ed. Martha Holmberg
A private tutorial in preparing the kind of food that Americans truly love to eat. It offers meat and potatoes -- roasted potato salad and sliced steak with rosemary and arugula, that is. And it includes the pastas, polentas, risottos, and grain dishes that are so exciting now.
http://www.foodreference.com/html/cooking-new-amer.html
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THIS WEEK'S WEBSITE OF THE WEEK:
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Leafy Greens Council
"The National Leafy Greens Council provides market, nutritional, and educational information to consumers, produce growers and produce buyers. Promotional materials such as our Leafy Greens Lesson Plans encourage our younger consumers to understand the nutritional benefits and the cancer-fighting elements of leafy greens; and hopefully to encourage the increase in consumption of leafy greens at home."
http://www.leafy-greens.org/
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FOOD TRIVIA QUIZ
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The Food Trivia Quizzes are now moved to their own separate section after the newsletter is e-mailed. Check the Navigation Bar at the top of the page.
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ANOTHER FOOD REFERENCE WEBSITE
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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
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READERS QUESTIONS
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QUESTION: Why do we eat turkey and ham for Christmas? Where does the tradition come from? <aroma
ANSWER:
TURKEY
When Victoria first came to the throne, both chicken and turkey were too expensive for most people to enjoy. In northern England roast beef was the traditional fare for Christmas dinner while in London and the south, goose was favorite. Many poor people made do with rabbit. However by the 1890's the goose was declining as the favorite for Christmas and the turkey was taking over. Turkeys were larger and less greasy, so more digestible, and becoming less expensive.
In Victorian times turkey was the special event meat, and goose the more mundane.
HAM
Ham started out long before Christianity as a spring festival traditional food. The reason is very simple - Ham (basically salt cured pork which could be stored through the winter) was one of the few meats available after a cold winter. Any animals that were kept and fed through the winter were too precious to slaughter for meat. They were kept alive and fed through the winter for use as breeding stock, for their milk, eggs, wool, etc. Ham was the spring festival meat, celebrating the end of winter. Over time ham became associated with other special event or 'holiday' meals.
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TRIVIA
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The origin of the word canape is a curious one. In ancient Greece, a 'konops' was a mosquito. Hang curtains around a couch to keep the mosquitos away and they called it a 'konopion'. The Romans adapted this word as 'conopeum', which shows up later in Medieval Latin as 'canopeum", and from there makes its way into Middle English as 'canope' as the name for the curtain, and eventually spelled canopy. The French used the word 'canape' for the couch, rather than the curtain. Some thought a piece of toast topped with a savory food looked like a couch (canape) and so the word took on an additional meaning in French, and we have now borrowed the word into English.
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CULINARY SCHOOLS, TOURS AND CRUISES
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Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html
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ANCIENT & CLASSIC RECIPES
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WASHINGTON PUNCH FOR 12 PEOPLE
"The Settlement Cookbook" (1903 edition)
THE WAY TO A MAN'S HEART
(The Milwaukee Settlement House)
WASHINGTON PUNCH FOR 12 PEOPLE
One-half pineapple, sliced fine and sprinkle liberally with granulated sugar.
Add one-half bottle Rhine or Moselle wine, and set aside for twenty-four hours to ripen; then strain and add two bottles Rhine wine, one bottle claret, and the remainder of the pineapple, slice fine.
Just before serving, add one quart champagne.
Either use a large piece of ice to cool, or have the wines ice cold before mixing.
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QUOTE
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"Making coffee has become the great compromise of the decade. It's the only thing "real" men do that doesn't seem to threaten their masculinity. To women, it's on the same domestic entry level as putting the spring back into the toilet-tissue holder or taking a chicken out of the freezer to thaw."
Erma Bombeck (1927-1996)
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FLOWERS
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Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
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DID YOU KNOW?
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An estimated 270 million turkeys were raised in the United States in 2002. That's down 1 percent from 2001. In 2001, the turkeys produced weighed 7.2 billion pounds altogether and were valued at $2.8 billion. North Carolina and Minnesota are just about tied in first place, each raising about 44 million birds.
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WHO'S WHO IN THE CULINARY ARTS
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William Mitchell
Pop Rocks were unveiled by General Foods in 1974. Ever since 1956, when company research chemist William Mitchell found a way to put carbon dioxide into a solid, General Foods searched for a way to market the invention. The popping, crackling candy turned out to be worth the wait; in only five years the company sold 500 million packets of Pop Rocks. ("Don't drink that Coke, Mikey!")
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RECIPE REQUESTS FROM READERS
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The classic green bean casserole recipe which uses Campbell's cream of mushroom soup, was developed by Campbell's in 1955. It has been estimated that as many as 20 million portions are served each year. Here is the original recipe.
http://www.foodreference.com/html/greenbeancasseroler1.html
CAMPBELL'S® GREEN BEAN CASSEROLE
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 6 servings
1 can Campbells® Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash pepper
1 bag (16 to 20 oz.) frozen green beans
OR 2 pkg. (9 oz. each) frozen green beans
OR 2 cans (about 16 oz. each) green beans
OR 1 1/2 lb. fresh green beans
1 1/3 cups French's® French fried onions
MIX soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR. Sprinkle with remaining onions. Bake 5 min.
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TURKEY COOKING TIPS FROM THE NATIONAL TURKEY FEDERATION
http://www.foodreference.com/html/turkeyr1.html
BRINED ROASTED TURKEY RECIPE - For a tender, moister bird
http://www.foodreference.com/html/brinedroastturkeyr1.html
PUMPKIN BISQUE RECIPE
http://www.foodreference.com/html/pumpkin_bisque.html
FRESH CRANBERRY RELISH COMPOTE RECIPE
http://www.foodreference.com/html/cranbrelr.html
SWEET POTATO PUREE RECIPE
http://www.foodreference.com/html/sweetpotpurr.html
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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SPONSOR
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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/
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QUOTE
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"Moderately drunk, coffee removes vapours from the brain, occasioned by fumes of wine, or other strong liquors; eases pains in the head, prevents sour belchings, and provokes appetite."
England's Happiness Improved (1699)
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COOKING TIPS
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SWEET POTATOES
Choose firm, dark, smooth sweet potatoes without wrinkles, bruises, sprouts, or decay. Even if cut away, a decayed spot may have already caused the whole potato to take on an unpleasant flavor.
Sweet potatoes spoil rapidly. To keep them fresh, store them in a dry, cool (55-60°) place such a cellar, pantry, or garage. Do not store them in the refrigerator, where they will develop a hard core and an "off" taste. If stored properly, sweet potatoes will keep for a month or longer. At normal room temperature, they should be used within a week of purchase. You may brush off any excess dirt before storing, but do not wash them until you are ready to cook them. It is the moisture from washing that will increase their spoilage.
Sweet potatoes should be peeled deep enough to remove the hard layer beneath the skin; they will turn dark on the outside when cooked if not peeled deep enough.
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CULINARY CALENDAR - A Few Selected Events
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THURSDAY, NOVEMBER 18
1307 William Tell shot an apple from his son's head.
FRIDAY, NOVEMBER 19
1961 Michael Rockefeller, son of Governor Nelson Rockefeller, disappeared, and was presumed eaten by the cannibals of New Guinea.
SATURDAY, NOVEMBER 20
1820 A whaling ship, the Essex, was rammed twice by a sperm whale and eventually sank.
SUNDAY, NOVEMBER 21
1941 'King Biscuit Time' radio show was first broadcast from Helena, Arkansas. It is the longest running daily radio program in history, broadcasting live blues music, interviews, etc. It is named for its sponsor, King Biscuit Flour. The ‘King Biscuit Flour Hour’ rock and roll radio program took its name from 'King Biscuit Time.'
MONDAY, NOVEMBER 22
1967 Arlo Guthrie's ballad/song 'Alice's Restaurant' was released.
TUESDAY, NOVEMBER 23
1921 President Harding signed the Willis Campell Act, which prohibits doctors from prescribing beer or liquor.
WEDNESDAY, NOVEMBER 24
1762 The first written record of the word 'sandwich'. Edward Gibbons Journal, 11/24/1762: 'I dined at the Cocoa Tree....That respectable body affords every evening a sight truly English. Twenty or thirty of the first men in the kingdom....supping at little tables....upon a bit of cold meat, or a Sandwich.'
THURSDAY, NOVEMBER 25
Happy Thanksgiving!
1940 Woody Woodpecker made his debut in the cartoon 'Knock Knock.'
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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TRIVIA
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The original chocolate chip cookie, the Toll House Cookie, was invented by Ruth Graves Wakefield in the 1930s. Ruth and her husband Kenneth owned the Toll House Inn, near Whitman, Massachusetts. Ruth cooked for her guests, and one day had to substitute semi-sweet chocolate for baker's chocolate in a cookie recipe. She chopped the chocolate in bits, but when she took the cookies from the oven, the semi-sweet chocolate had not melted into the dough as the baker's chocolate had. These cookies with chocolate 'chips' became an immediate hit with her guests.
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QUOTE
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"Music with dinner is an insult both to the cook and the violinist."
G.K Chesterton (1874-1936)
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
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E-mail: james@foodreference.com Phone: (305) 296-2614
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