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THE FOOD REFERENCE NEWSLETTER
October 14, 2004 Vol 5 #34 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> Bill Marsano Book & Product Reviews
=> 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
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WEBSITE NEWS http://www.foodreference.com
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Sorry about not having a newsletter last week. I got behind, and then started what I thought would be a small job of making the www.SeafoodFish.com recipe website easier to navigate. I ended up changing the page layout also, and the recipes are now on a white background and easier to read. More pictures also.
I also added hundreds of new posters to the poster section on the Food Reference website,
www.foodreference.com/html/culinary_art___food_posters.html
The Italian Institute for Advanced Culinary & Pasty Arts has invited me to be a special guest at the White Truffle Event at the Bellasera Resort in Naples, Florida (November 12-16, 2004). I am not sure if I can fit it in my schedule, but I will try my best to be there. Anyone interested in attending, here are more details
http://www.foodreference.com/html/z-white-truffle-1116.html
WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Elaine Halford. She wins 'FRESH CHOICES by David Joachim and Rochelle Davis
http://www.foodreference.com/html/fresh-choices.html
THIS WEEK'S DRAWING will be for 'There's a Chef in My Family: Recipes To Get Everybody Cooking.' by Emeril Lagasse.
http://www.foodreference.com/html/emerils-theres-a-chef.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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The Fungus Among Us
If you were a leprechaun what would use for an umbrella? I’ll bet you never pondered that one huh? Well, according to the medieval Irish, leprechauns used mushrooms to protect them from the rain. Actually, mushrooms are.....
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"edible, adj. Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm."
Ambrose Bierce, 'The Devil's Dictionary' (1842-1914)
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BILL MARSANO BOOK & PRODUCT REVIEWS
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THE COOK'S ESSENTIAL KITCHEN DICTIONARY
By Jacques L. Rolland
Jacques Rolland has undertaken a Herculean task here, for compiling a cook's dictionary is harder than ever today.....
http://www.foodreference.com/html/cooks-essential-dict.html
REVIEW OF 3 'WINE SAVER' OR 'WINE STOPPERS'
*Vacu Vin Concerto *Metrokane lever *Zyliss Wine Keeper
http://www.foodreference.com/html/bill-marsano-review.html
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TRIVIA
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Croaker is any of a variety of members of the drum fish family found off the east coast of the U.S. and the Gulf of Mexico. They get their name from the croaking noise they make with their swim bladders. They range in size from 1 pound to 30 or more pounds, and include the black drum, corbina, Atlantic croaker, redfish, kingfish, etc.
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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 WEEK'S WEBSITE OF THE WEEK:
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Eating China - Eating China is a look at the food of China and Taiwan from a cultural and historical angle. You won't find big collections of recipes here - plenty of other sites do that.
http://www.eatingchina.com
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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: Hi! My name is Jennifer and I have entered a contest that pertains to a question dealing with the west, past and present. I have a clue that I am having a hard time cracking and I was wondering if you could help. The clue is.........
"To fill a bunch of bellies, this good man transformed something military into something culinary. Tell us the name of this eating innovation."
ANSWER: I include this question because I have received more than 25 requests for the same riddle. To be very frank, I do not answer trivia contest questions for people. Maybe for a share of the prize money though.......
My response was that the answer is on the Food Reference website. Can you guess the answer? It has been a trivia question in this newsletter a year or so ago. You will find the answer here-
http://www.foodreference.com/html/fchuckwagon.html
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TRIVIA
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Cucumbers were believed to have originated in India and spread through Greece and Italy. They made their way into North America agriculture by the mid-16 century. Cool and moist due to their high water content. 'Cukes' belong to the same family as pumpkins, zucchini, watermelon and other squashes.
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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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THE SOUP BOOK
by Louis P. Degouy (An apprentice of Escoffier and Chef at the Waldorf-Astoria for 30 years)
NEW ENGLAND CIDER SOUP (Hot)
In New England, there is an imperishable quality about the home instinct which has continued through generations ... a heritage from the early sturdy pioneers who braved untold hardships in a new land and hewed homes out of a wilderness; since then and now. New England is renowned for its fine clambakes, clam and fish chowders, and fine soups. Here is one example.
As slowly as possible, bring 3 pints of good cider to a boil, and carefully skim off the beads that will appear on the surface. Stir in 1/3 cup of granulated sugar, or even better, brown sugar. Set this aside, and keep it warm. Cut enough stale bread into small cubes to make 2 generous cups. Brown the cubes in 3 tablespoons of butter, and salt them to taste. Keep the cubes warm too. Beat 3 whole eggs as for making an omelet, and add to them, while beating, 2 tablespoons of sugar and 1 1/2 cups of cream, to which have been added 2 tablespoons of flour, a few grains of allspice, and 3 tablespoons of good dark rum. When the whole is well blended, pour the cream-egg mixture slowly into the hot cider, beating steadily. When ready to serve, sprinkle the fried bread cubes over the soup, and serve immediately.
http://www.foodreference.com/html/soup-book.html
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QUOTE
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"Even when freshly washed and relieved of all obvious confections, children tend to be sticky."
Fran Lebowitz, journalist
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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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Dill (Anethum graveolens), a member of the parsley or carrot family (Umbelliferae), is native to southern Europe, and is widely cultivated and naturalized throughout Europe, Asia and the Americas. Both the seeds and leaves are widely used in cooking, and the plant has also been used to make a green dye.
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WHO'S WHO IN THE CULINARY ARTS
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M. Boulanger (18th century)
The first restaurant, by that name, was opened in 1765 by Parisian soup maker M. Boulanger. His was the first establishment to offer a menu with a choice of dishes. Nothing is known about M. Boulanger (some say A. Boulanger), and this may not be his name, but simply his occupation (boulanger means baker).
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RECIPE REQUESTS FROM READERS
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I would like to make my own mayonnaise at home so I can add various flavors and herbs. Is it worth doing this and how long will it keep in the refrigerator. Which would be best, made in a blender or food processor? Should it be stored in sterilized jars? Any recipes?
ANSWER: Mayonnaise made with raw egg should be used within 24 hours.
The best mayonnaise is made with a hand whisk, next would be with a hand held electric mixer. Blenders and food processors give a different texture.
2 egg yolks, 1 cup oil, 1 teaspoon Dijon mustard, 1 tablespoon vinegar or lemon juice (optional), salt, pepper
1) Get all the ingredients together.
2) Put the mustard in a bowl. Separate the egg whites one after the other and mix the yolks with the mustard.
3) Season with salt and white pepper.
4) Whisk in a rotating pattern to mix egg yolks with mustard. Pour the oil in gradually.
5) The oil will combine with the mustard and eggs, making a mayonnaise. Keep whisking until all of the oil has been added.
6) At last, whisk vigorously to thicken the mayonnaise. Add the vinegar or lemon juice (optional). Use within 24 hours.
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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"Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)
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COOKING TIPS
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Mirin is a sweet Japanese rice wine (saké), sometimes just called rice wine. Mirin is used for cooking, only, mainly in sauces and glazes. It gives a nice glaze to grilled foods. If a recipe calls for Mirin or rice wine, you may substitute sherry or white wine with a little sugar.
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CULINARY CALENDAR - A Few Selected Events
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FRIDAY, OCTOBER 15
1959 Emeril Lagasse was born in Fall River, Massachusetts. TV cook and actor.
SATURDAY, OCTOBER 16
1939 'The Man Who Came to Dinner' opened on Broadway.
SUNDAY, OCTOBER 17
1977 The Guinness Book of World Records notes that Peter Dowdeswell managed to eat 40 sandwiches in 17 minutes, 53.9 seconds at a California donut shop on October 17, 1977. Each sandwich was 6 X 3 inches, spread with jam and butter.
MONDAY, OCTOBER 18
1945 James T. Ehler, Chef and food writer, was born. That's me - the author of this Culinary Calendar and the Food Reference Website.
TUESDAY, OCTOBER 19
1962 Boxer Evander Holyfield was born. On June 28, 1997, Mike Tyson decided to snack on Evander Holyfield's ear in the 3rd round of a boxing match. Tyson was disqualified.
WEDNESDAY, OCTOBER 20
1880 Lydia Maria Francis Child died. An American abolitionist and author of novels and children’s books. She also wrote books of advice for women including 'The Frugal Housewife' (1829).
THURSDAY, OCTOBER 21
1449 George Plantagenet, duke of Clarence was born. Brother of Edward IV whom he was accused of plotting against. He was thrown into prison and secretly executed in the Tower of London. The rumor is that he was drowned in a butt (large cask) of malmsey wine.
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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During the Tang Dynasty (around 900 A.D.) the Chinese were 'farming' fish exclusively for the emperor's consumption. Some sources date the beginnings of Chinese fish farming as far back as 3,500 years ago.
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QUOTE
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"First need in the reform of hospital management? That's easy ! The death of all dietitians, and the resurrection of a French chef."
Martin H. Fischer (1879-1962)
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
3920 S. Roosevelt Blvd
Suite 209 South
Key West, Florida 33040
E-mail: james@foodreference.com Phone: (305) 296-2614
Food Reference WebSite: http://www.foodreference.com
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© 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.
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