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------------------THE FOOD REFERENCE NEWSLETTER-----------------
April 1, 2005 Vol 6 #10 ISSN 1535-5659
Food Reference Website - http://www.foodreference.com
Over 830,000 visitors to the website for the month of March 2005
-------------------------IN THIS ISSUE--------------------------
-> Website News
-> Weekly Cookbook Drawing
-> '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
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--------------------------WEBSITE NEWS--------------------------
Sorry about not sending a newsletter last week - I was busy with my favorite activity of the year - wading through my piles of files to do my taxes. Fun, fun, fun!
Many New Recipe & Food Contests have been added
http://www.foodreference.com/html/recipecontests.html
Several hundred new FOOD SHOWS AND FESTIVALS have been added.
http://www.foodreference.com/html/upcomingfoodevents.html
Over 200 new RECIPES have been added.
http://www.foodreference.com/html/recipes.html
SOME NEW BOOK REVIEWS:
Jewish Food: The World at Table by Matthew Goodman
http://www.foodreference.com/html/jewish-food.html
bills open kitchen by Bill Granger
http://www.foodreference.com/html/bills-open-kitchen.html
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-----------------------------TRIVIA-----------------------------
Using a garlic press or crushing garlic cloves gives a stronger flavor than if it is finely minced with a knife. This is only noticeable when using the garlic raw.
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------------------WEEKLY FREE COOKBOOK DRAWING------------------
Congratulations to the winner of the current Free Cookbook Drawing, Harriet Walsh, who wins a copy of LOW CARB 1-2-3: 225 Simply Great 3-Ingredient Recipes by Rozanne Gold, Helen Kimmel
http://www.foodreference.com/html/low-carb-123.html
THIS WEEK'S DRAWING will be for Meatless Fast and Simple Cookbook: Tasty Vegetarian Recipes for When You're Short on Time by Debi Pedersen, Jim Pedersen
http://www.foodreference.com/html/meatless-vegetarian.html
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
'Bordeaux'
Bordeaux, (Bor-DOH), is one of the world’s best wines. But Bordeaux’s geography, nomenclature, grape varieties, and outdated classification system is confusing enough to drive
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"A bagel creation that would have my parents turning over in their graves is the oat-bran bagel with blueberries and strawberries. It's a bagel nightmare, an ill-conceived bagel form if there ever was one."
Ed Levine, 'New York Eats'
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---------------FREE TRIAL ISSUE OF 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=089CFHPP1
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-----------------------------TRIVIA-----------------------------
Never eat rhubarb leaves, cooked or raw. Eating the leaves can be poisonous because they contain oxalate. This toxin, plus another unknown toxin also found in the leaves, has been reported to cause poisoning when large quantities of raw or cooked leaves are consumed.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
The USDA (U.S. Department of Agriculture)
Nutrient Data Laboratory
Everything you want to know about the nutrition values of any food. A great resource.
http://www.nal.usda.gov/fnic/foodcomp/index.html
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------------------------FOOD TRIVIA QUIZ------------------------
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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---------------CULINARY SCHOOLS, TOURS AND CRUISES--------------
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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-------------------FOOD ART & CULINARY 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-----------------------
QUESTION: Was chutney eaten in Jamestown during the 18th century? Please inform. Thank you, Robert
ANSWER: According to the Oxford English Dictionary, the term (in any form) did not appear in print until 1813.
Since the condiment itself is of Indian derivation, and the British had been in India since the beginning of the 17th century, it is very possible that chutney in one form or another was known in England long before the term appeared in print. So it may have been known to residents of Jamestown in the 18th century.
Chutney Recipes:
http://www.foodreference.com/html/chutney-recipes.html
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-----------------------------TRIVIA-----------------------------
Johnnycakes, johnny cakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin.
These are all regional names for cornmeal flatbread. The name, exact type of batter and cooking method varies from region to region. They may be cooked over the ashes of a campfire, on hot stones, on a griddle, in a cast iron pan, or in the oven.
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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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--------------------ANCIENT & CLASSIC RECIPES-------------------
The MONTE CRISTO is a sandwich with ham and chicken (sometimes turkey) and cheese, usually Swiss cheese, dipped in beaten egg and grilled with butter until golden brown.
All of the earliest mentions of the Monte Cristo on menus are from southern California in the early 1940s.
Usually made with white bread (but it is even better with homemade whole wheat bread).
Spread a little Dijon mustard on one slice of bread, and mayonnaise on the other. Add some freshly ground pepper.
Make a sandwich with:
sliced ham
sliced chicken (or turkey)
sliced Swiss cheese (Gruyere is better)
Trim the crusts off the bread, pressing down slightly to sort of seal the edges of the sandwich as you cut the crusts off. (Cut the sandwich in two before dipping in the egg if desired)
Beat an egg with 2 tsp milk (try it with a sprinkle of nutmeg added)
Heat a pan with a tablespoon of butter on medium heat.
Dip the sandwich in the egg mixture and fry in the butter until golden brown on both sides.
Frequently sprinkled with powdered sugar, and traditionally served with raspberry preserves.
Notes: They are sometimes made with 3 slices of bread, ham and chicken on the bottom layer, and the cheese on the top layer of the sandwich. Restaurants will frequently deep fry Monte Cristo's. They are much better sautéed in a pan with butter.
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------------------------------QUOTE-----------------------------
"A cat will look down to a man. A dog will look up to a man. But a pig will look you straight in the eye and see his equal."
Winston Churchill
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Plus save money with exclusive Savings Certificates from every catalog. Voted the #1 source for catalog shopping!
http://www.foodreference.com/html/freecatalogs.html
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--------------------------DID YOU KNOW?-------------------------
Vegan. This term refers to total vegetarians, who exclude all animal products from their diet, including eggs, milk, cheese, butter and honey, in addition to fish, meat and poultry. Care must be taken by vegans to avoid deficiencies in essential amino acids, zinc, calcium, iron and vitamin B12
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Coroebus of Elis (c. 776 BC)
A cook, Coroebus was the first Olympic champion listed in the records. He won the sprint race in 776 BC.
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http://dan.xtend-life.com/default.asp?id=420798
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-----------------------------QUOTE------------------------------
"A host at a table where a guest is obliged to ask, is a host dishonored."
La Petite Cuisine du baron Brisse (1870)
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------------------RECIPE REQUESTS FROM READERS------------------
I have been trying to find out how to make the Bavarian cream that is put in to long john doughnuts and eclairs. Do you have a recipe please. Thank you I will be looking for your reply. SE
BAVARIAN CREAM - CREME BAVAROISE
1 1/2 cups heavy cream
3 (1/4-ounce) envelopes unflavored gelatin
2/3 cups cold water
6 egg yolks
2/3 cup sugar
2 cups milk
2 vanilla beans, slit and scraped or 1 tablespoon vanilla extract
Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
Soak the gelatin in cold water for 10 minutes.
Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
Pour the milk into a medium saucepan. If using vanilla bean, slit them open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the creme is cooked.
Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
Remove the bean from the milk and reheat the milk mixture. Set aside.
Whisk the eggs and sugar together until thickened and a pale yellow color.
Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.)
Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken.
Fold in the whipped cream. Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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--------------------FOOD ART AND FOOD POSTERS-------------------
The finest selection of food and beverage related posters and art work to be found anywhere. There are thousands of posters - food art, restaurant art, kitchen art, culinary art - food posters, culinary posters, food identification posters, fine art, etc, all suitable for your home, kitchen, restaurant or office.
http://www.culinaryposters.com/
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--------------------------COOKING TIPS--------------------------
Italian parsley, Petroselinum crispum, is a plain flat leaved parsley, with darker green leaves than curly leaved parsley, and a stronger but less bitter flavor. It is best added during the last few moments of cooking for the best flavor, or sprinkled raw on salads, soups, fish, meat, etc.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
SATURDAY, APRIL 2
1840 Emile Zola was born. French writer and critic who was also known as a gourmand.
http://www.foodreference.com/html/untitled2626.html
SUNDAY, APRIL 3
1959 The Coasters song 'Charlie Brown' is banned by the BBC because it refers to “throwin' spitballs.” The ban only lasted 2 weeks.
MONDAY, APRIL 4
1828 Casparus van Wooden of Amsterdam, patented chocolate milk powder.
TUESDAY, APRIL 5
1998 The Spice Girls first U.K. concert in Glasgow
WEDNESDAY, APRIL 6
1954 TV dinners were introduced.
http://www.foodreference.com/html/arttvdinners.html
THURSDAY, APRIL 7
1860 Will Kieth Kellogg was born. Founded the Battle Creek Toasted Corn Flake Co. (later the W.K. Kellogg Company) to manufacture cereals (cornflakes were the first) developed by his brother John Harvey Kellogg.
FRIDAY, APRIL 8
1879 The Echo Farms Dairy of New York began selling milk in glass bottles, the first in the U.S.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
-----------------------------SPONSOR----------------------------
---------------FREE TRIAL ISSUE OF 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=089CFHPP1
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-----------------------------TRIVIA-----------------------------
King Edward I of England in 1274 ordered his sheriffs to provide 278 bacon hogs, 450 porkers, 440 fat oxen, 430 sheep, and 22,600 hens and capons for his coronation feast.
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-----------------------------QUOTE------------------------------
"A man's own dinner is to himself so important that he cannot bring himself to believe that it is a matter utterly indifferent to anyone else."
Anthony Trollope, English novelist (1815-1882)
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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 1990-2005 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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