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------------------THE FOOD REFERENCE NEWSLETTER-----------------
June 3, 2005 Vol 6 #13 ISSN 1535-5659
Food Reference Website - http://www.foodreference.com
TO VIEW THIS NEWSLETTER ONLINE GO TO:
http://www.foodreference.com/html/newsletter.html
-------------------------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
-> How To Subscribe to this Newsletter
-> How to Stop receiving this Newsletter
-> General information and Copyright
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--------------------------WEBSITE NEWS--------------------------
Lots of new Articles, Food Facts & Trivia, Recipes, and Festivals & Shows...
NEW Books:
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
by Mike Mills, Amy Mills Tunnicliffe
http://www.foodreference.com/html/peace-love-barbecue.html
Fix-It and Forget-It Diabetic Cookbook: Slow-Cooker Favorites to Include Everyone! by Phyllis Good
http://www.foodreference.com/html/fix-it-forget-it.html
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
'Cheers Comrade'
What comes to mind when you think of Russia? Communism? The Cold War? The Iron Curtain? As a chef and epicure, my first association is vodka! (And caviar of course). The Brits would
...........
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."
Julia Child
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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.
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-----------------------------TRIVIA-----------------------------
When Standard Brands Company, owner of Curtiss Candy Company, was acquired by Nabisco in 1981, they realized they had somehow lost the original recipes for the Baby Ruth and Butterfinger candy bars. No one at the old Curtiss factory remembered how to make the candy bars, and Nabisco had to develop new recipes that customers would accept.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
ADOPT-A-CLASSROOM
http://www.adoptaclassroom.com/
Adopt-A-Classroom invites the community into the classroom in support of teachers and their students. By adopting a classroom, donors form partnerships with specific classrooms providing financial and moral support. The result is a meaningful contribution to education in which donors experience the impact of their efforts and celebrate in a classroom's success.
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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: This website is very interesting. I live in Australia and would like to know where I could find this product. (Edible cactus/nopales). Can you help? Thank You! Anita
ANSWER: Edible cactus may be purchased canned online at
http://www.mexgrocer.com/catagories-canned-foods-nopales.html
I am pretty sure prickly pear cactus is not available fresh in Australia, as I believe it had been imported there at one time and became an invasive plant that took over large areas of southern Queensland and northern NSW. A moth whose larvae bores into the plant was imported from Argentina to eradicate the dense masses of prickle pear cactus.
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-----------------------------TRIVIA-----------------------------
Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside?
Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen. If all the meat in the package has turned grey or brown, it may be beginning to spoil.
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Fresh Flowers Directly from the Growers
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--------------------ANCIENT & CLASSIC RECIPES-------------------
BAGELS
http://www.foodreference.com/html/bagels.html
BOSTON BROWN BREAD
"The Settlement Cookbook" (1903 edition)
'The Way to A Man's Heart'
Under the Auspices of "The Settlement"
(The Milwaukee Settlement House)
Boston Brown Bread
1 cup rye meal
1 cup corn meal
1 cup graham flour*
3/4 teaspoon soda
1 teaspoon salt
3/4 cup molasses
1 3/4 cups sweet milk or warm water
Mix and sift dry ingredients; add milk and molasses, and place in a covered, greased mould and steam two and one-half hours, or steam in small cups one hour. Fill cups two thirds full.
*Whole Wheat flour, preferably a coarse grind
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------------------------------QUOTE-----------------------------
"You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make."
Earl Wilson
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-----------------CATALOGS - CATALOGS - CATALOGS-----------------
Order the world’s best and most unique Catalogs!
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?-------------------------
Yard long beans really do grow to 3 feet long, although they are usually picked when about 18 inches long. The are related to black-eyed peas, but taste and look like green beans. They originated in Africa or southern Asia.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Lafcadio Hearn (Patricio Lafcadio Tessima Hearn), also called Koizumi Yakumo.(June 27, 1850 - September 26, 1904)
Hearn was a writer, translator and teacher, mainly known for introducing Japanese culture and literature to the West. Born in the Greek Ionian Islands, his father was Irish and his mother Greek. He grew up in Dublin, went to school in England and France, and immigrated to Cincinnati, Ohio in the U.S. at the age of 19. In 1877 Hearn went to New Orleans where he lived for the next 20 years. It was here that he wrote the first Creole cookbook, 'La Cuisine Creole.' Hearn also wrote countless articles and essays and several other books while in New Orleans. He spent 2 years in the West Indies, and in 1890 he traveled to Japan, married, changed his name, and became a Japanese citizen and a Buddhist. Hearn taught English literature at the Imperial University of Tokyo, and wrote many books on Japanese subjects.
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-----------------------------QUOTE------------------------------
"Yet, who can help loving the land that has taught us Six hundred and eighty-five ways to dress eggs?"
Thomas Moore, 'The Fudge Family in Paris'
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------------------RECIPE REQUESTS FROM READERS------------------
DIJON MUSTARD
2 c. dry white wine
1 large onion, chopped
2 cloves garlic, minced
4 oz Coleman's dry mustard
2 Tbsp. honey
1 Tbsp. vegetable oil
2 tsp. salt
few drops Tabasco sauce
Combine wine, onion, and garlic in a saucepan: heat to boiling.
Lower heat: simmer for 5 minutes.
Pour mixture into a bowl: cool. Strain into dry mustard in a saucepan, beating constantly with a wire whip.
Blend oil, honey, salt and red pepper sauce into mixture.
Heat slowly, stirring constantly, until mixture thickens: cool.
Place in a container (not metal): cover. Chill at least 2 days to blend flavors.
Variations: After mustard thickens and is removed from heat, add either 1 Tbsp. tomato paste, or 1 tsp. leaf tarragon, or 1 Tbsp. grated orange rind.
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--------------------------
Toasting nuts (and seeds) brings out their flavor and aroma. Toast in a 350 degree F. oven, spread on a baking sheet in a single layer, for about 3 to 5 minutes. Watch carefully because as soon as they start to color they toast very quickly. Remove them from the baking sheet as soon as you take them out of the oven, otherwise they will continue brown. If you want to remove the skins from the nuts, wrap the toasted nuts in a kitchen towel. Let the nuts steam for 5 minutes. Roll the nuts around (while still in towel) until skins rub off.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
FRIDAY, JUNE 3
1944 Michael Clark of the music group 'Flying Burrito Brothers' was born.
SATURDAY, JUNE 4
1970 At the 43rd National Spelling Bee, Libby Childress wins spelling the word 'croissant.'
SUNDAY, JUNE 5
1876 Foil wrapped bananas are sold for a dime at the Centennial Exposition in Philadelphia. Bananas become a popular treat for the first time in the U.S. when word spread about how delicious they were.
MONDAY, JUNE 6
1933 The first drive-in theater was opened in Camden, New Jersey by Richard Hollingshead. It had nine rows of parking on ten acres, with room for at least 400 cars. Where's the popcorn?
TUESDAY, JUNE 7
1867 At the Cafe Anglais Chef Adolphe Duglere served the now famous 'Dinner of the Three Emperors,' for Tsar Alexander II of Russia, his son (later to become tsar Alexander III) and King William I of Prussia. The table service used for the dinner is still on display at the oldest existing restaurant in Paris, La Tour d'Argent.
WEDNESDAY, JUNE 8
1784 Marie-Antoine Carême was born in Paris, France. Marie Antoine Carême was known as "the cook of kings and the king of cooks". He is the founder and architect of French haute cuisine. His story is one out of a Dickens novel.
http://www.foodreference.com/html/wmarieantoinecareme.html
THURSDAY, JUNE 9
1902 Frank Hardart and Joe Horn opened the first Automat on June 9, 1902 at 818 Chestnut Street in Philadelphia. The birth date of modern fast food.
FRIDAY, JUNE 10
1985 A ‘Most Embarrassing Moment’: Coca Cola announced it was bringing back the old formula Coke, to replace the New Coke nobody wanted.
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
----------------------------------------------------------------
-----------------------------TRIVIA-----------------------------
Verjuice is the acidic juice pressed from unripe fruit, primarily grapes, but also other sour fruit such as green apples, crab apples, etc. The name derives from the Old French 'vertjus' meaning 'green juice.' Verjuice was a common ingredient in the Middle Ages, used as a condiment, a sauce ingredient, and for deglazing.
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-----------------------------QUOTE------------------------------
"Woman's success in lifting men out of their way of life nearly resembling that of the beasts -- who merely hunted and fished for food, who found shelter where they could in jungles, in trees, and caves -- was a civilizing triumph."
Mary Ritter Beard, US historian (1876-1958)
'Woman as a Force in History' (1946)
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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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