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------------------THE FOOD REFERENCE NEWSLETTER-----------------
December 7, 2005 Vol 6 #18 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--------------------------
I hope everyone had a wonderful Thanksgiving.
I am adjusting to my move from Key West to Minnesota - single digit temperatures and I am still alive. Some day in June or July I may even venture outside my apartment. Brrrrrr.
Lots of special Christmas offers on the website. Please support our advertisers.
http://www.foodreference.com/index.html
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
'The Tree of Life'
The coconut probably originated in Malaysia and/or Indonesia but a few sources make an argument for South America. Wherever its genesis, it quickly.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"Love and scandal are the best sweeteners of tea."
Henry Fielding, 18th century novelist
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-----------------------------TRIVIA-----------------------------
Yams can grow to huge sizes, and on the Pacific Island of Ponape, yams are referred to as 2 man, 4 man, or 6 man yams, depending on how many men it takes to lift the tuber. Some have been accurately recorded up to 600 pounds and 6 feet in length.
http://www.foodreference.com/html/fyams.html
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
SAUERKRAUTRECIPES.COM - An interactive website that offers sauerkraut lovers the chance to share recipes, learn about sauerkraut events, and read health information related to the use of sauerkraut. This recipe-based approach is a great way to increase usage of sauerkraut and its accompanying products, through new innovative recipes and traditional uses.
http://www.sauerkrautrecipes.com/
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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------------------
SPECIAL HOLIDAY SALES AND DISCOUNTS
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http://www.culinaryposters.com
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------------------------READERS QUESTIONS-----------------------
QUESTION: what's the difference between your recommended "double-acting" baking powder vs regular baking powder? Jessica
ANSWER: In double acting baking powder, carbon dioxide is produced when moisture is added, and again when it is heated.
http://www.foodreference.com/html/tbakingpowder.html
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-----------------------------TRIVIA-----------------------------
China is the largest producer of tomatoes in the world, producing over 16% of all tomatoes.
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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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--------------------ANCIENT & CLASSIC RECIPES-------------------
BOSTON COOKING SCHOOL COOK BOOK (1896 edition)
Fannie Merritt Farmer
EGG-NOG I
1 egg
2/3 cup milk
1 tablespoon sugar
2 tablespoons wine or
1 tablespoon brandy
Few grains salt
Beat egg slightly, add salt, sugar, and wine; mix thoroughly, add milk, and strain. Wine may be omitted, and a slight grating nutmeg used.
EGG-NOG II
Yolk 1 egg
1 tablespoon sugar
few grains salt
2 tablespoons wine or
1 tablespoon brandy
2/3 cup milk
White 1 egg
Beat yolk of egg, add sugar, salt, wine and milk. Strain, and add beaten white of egg. Stir well before serving.
More http://www.foodreference.com/html/egg-nogs.html
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------------------------------QUOTE-----------------------------
"Men that can have communication in nothing else can sympathetically eat together, can still rise into some glow of brotherhood over food and wine."
Thomas Carlyle (1795-1881) Scots writer
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------------------------FOOD ARTS MAGAZINE----------------------
Apple for a FREE subscription to FOOD ARTS MAGAZINE - a publication serving the fine food service industry. Edited for restaurateurs, chefs, food and beverage directors, and caterers. Offers detailed coverage of news, trends in fine food and beverages, new recipes and variations on the old, and in-depth information on tabletop and equipment.
http://www.foodreference.com/html/cookbookskitchentools.html
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--------------------------DID YOU KNOW?-------------------------
Eggnog has been around for a long time. Captain John Smith reported that eggnog was consumed in 1607 in Jamestown, Virginia.
‘Nog’ is an English word for strong ale, and eggnog was originally made with ale. Eggnog is descended from the English drink ‘posset’ or ‘sack posset’, which was a hot drink made with sweetened milk and ale or a Spanish wine called ‘sack.’
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Paul Bocuse (February 11, 1926- )
Paul Bocuse comes from a long line of French chefs and restaurateurs dating back to 1765. After working under several noted chefs, he took over his family's failing restaurant near Lyon, and saved it from ruin. His family nickname was 'primate of the palate'.
Bocuse is one of the founders of a style of cooking which came to be called 'nouvelle cuisine'. He avoided the use of heavy cream and butter sauces, using simpler recipes, market-fresh food and emphasized natural flavors and textures. This nouvelle cuisine caught on with many younger chefs, and Bocuse became an ambassador of French cuisine, traveling around the world giving classes. He has written several books, including La Cuisine du Marche (The Cuisine of the Market, 1976), English translation, Paul Bocuse's French Cooking.
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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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-----------------------------QUOTE------------------------------
"Never trust the food in a restaurant on top of the tallest building in town that spends a lot of time folding napkins."
Andy Rooney
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------------------RECIPE REQUESTS FROM READERS------------------
HORSERADISH CHEDDAR LOG
Number of Servings: 6
2 Cups (8-Oz.) Grated Cheddar cheese
1 Package (3-Oz.) Cream cheese, softened
1 Cup Chopped toasted walnuts, divided
1 Can (2 1/4-Oz.) Sliced ripe olives, drained
1 Tsp. Prepared creamy horseradish
In a medium bowl, combine cheddar cheese with cream cheese.
Add 1/2 Cup walnuts, olives and horseradish; mix until well blended.
Refrigerate about 20 minutes, or until easy to handle.
Shape mixture into log shape; roll in remaining 1/2 Cup walnuts.
Refrigerate until firm.
Serve as a spread for crackers.
Holiday Recipes
http://www.foodreference.com/html/recipesholidays.html
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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--------------------FOOD ART AND FOOD POSTERS-------------------
SPECIAL HOLIDAY SALES AND DISCOUNTS!
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--------------------------
When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
THURSDAY, DECEMBER 8
1896 J.T. White was issued a patent for an improved lemon squeezer.
FRIDAY, DECEMBER 9
1814 Joseph Bramah died. An English engineer, among his many inventions was a beer engine, used to deliver beer from keg to glass without artificial carbonation being added.
SATURDAY, DECEMBER 10
1958 A National Airlines Boeing 707 with 111 passengers flew from New York to Miami. It was the first domestic passenger jet flight.
** I am trying to locate information on what food was served on this flight. If anyone has information, please E-Mail me
SUNDAY, DECEMBER 11
1940 David Gates of the music group 'Bread' was born.
MONDAY, DECEMBER 12
1929 Charles Goodnight died. He is said to have devised the first 'chuck wagon' from an Army wagon in the 1850s or 1860s, with various shelves and compartments for food, equipment, utensils, medical supplies, etc.
TUESDAY, DECEMBER 13
1884 Percy Everitt patented a coin operated scale.
WEDNESDAY, DECEMBER 14
1943 John Harvey Kellogg died. A physician, vegetarian and health food pioneer. He was superintendent of the Battle Creek Sanitarium, where he developed the first breakfast cereals for his patients, Granose (granola) and toasted flakes. His brother, William K. Kellogg founded the Battle Creek Toasted Corn Flake Co. to produce cornflakes.
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-----------------------------
When beef is purchased in vacuum packages it appears a dark reddish purple. When the package is opened the exposure to oxygen causes the meat to turn bright red, and after a few days the surface will change to brown.
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-----------------------------QUOTE------------------------------
"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."
Harry James
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Food Reference Newsletter ISSN 1535-5659
James T Ehler (Exec. Chef, Editor & Publisher)
166 W. Broadway
Suite 315
Winona, Minnesota 55987
E-mail: james@foodreference.com Phone: (507) 474-1689
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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