|
------------------THE FOOD REFERENCE NEWSLETTER-----------------
January 14, 2005 Vol 6 #2 ISSN 1535-5659
-------------------------IN THIS ISSUE--------------------------
-> New Book Review
-> '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
----------------------------------------------------------------
------------------------NEW BOOK REVIEW-------------------------
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
CHEF JAMES QUICK REVIEW
This is a keeper - a recipe book you will still be using years from now. Don't let the '3 ingredients' fool you. These recipes may only have 3 ingredients (not counting water, salt & pepper), but they are very tasty and varied - from 'very low carb' to 'just counting carbs'. Don't expect a book full of 3 minute recipes either - some of these recipes are quick and easy - but many are not. Rozanne Gold has a knack for developing very good 3 ingredient recipes, and working with Helen Kimmel, a registered dietitian and certified nutritionist, she has come up with a great low-carb addition to her '3 ingredient' recipe book series.
----------------------------------------------------------------
------------------WEEKLY FREE COOKBOOK DRAWING------------------
I do not get a chance to reply to all the comments that come with your entries in the contest. But I want to let all of you know that I read every one of them, and they are very much appreciated. Please keep them coming, they help keep me going!
Congratulations to the winner of last week's Free Cookbook Drawing, Genevieve Kennedy. She won a copy of "Low-Carb Gourmet: 250 Delicious and Satisfying Recipes" by Karen Barnaby
http://www.foodreference.com/html/low-carb-gourmet.html
THIS WEEK'S DRAWING will be for 'Victoria's Home Companion: Or, The Whole Art of Cooking: A History of 19th Century Foods, with Recipes' - by Victoria Rumble
http://www.foodreference.com/html/victorias-home-comp.html
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.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
----------------------------------------------------------------
----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
Gourmet Food?
What exactly is “gourmet” food? By the book, gourmet food is characterized by high quality, accurate preparation, and artistic presentation. Let’s tease apart that definition.
http://www.foodreference.com/html/markvogelweeklycolumn.html
----------------------------------------------------------------
-----------------------------QUOTE------------------------------
"I went to this restaurant last night that was set up like a big buffet in the shape of an Ouija board. You'd think about what kind of food you want, and the table would move across the floor to it."
Steven Wright
----------------------------SPONSOR-----------------------------
-------------------FOOD, WINE, TRAVEL, ETC----------------------
Hundreds of the best magazines at the lowest prices available!
http://www.foodreference.com/html/food-magazines.html
----------------------------------------------------------------
-----------------------------TRIVIA-----------------------------
Haggamuggie - This unusual dish is a Shetland Island speciality that resembles haggis. It consists of the stomach (muggie) of a large fish, stuffed with chopped fish liver and oatmeal. The ends are tied and then it is boiled in salted water.
----------------------------------------------------------------
----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
FOODLEXICON - This site gives the visitor food related translations between English, French, German, Danish, Dutch and Spanish in about 24,000 words.
http://www.foodlexicon.net/
----------------------------------------------------------------
------------------------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.
----------------------------------------------------------------
---------------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
-----------------------------SPONSOR----------------------------
-------------------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
----------------------------------------------------------------
------------------------READERS QUESTIONS-----------------------
QUESTION: I saw an evening menu for a fine dining restaurant and they listed a soup: zuppa. Is that Italian for "soup" or is it a specific kind of soup? It's especially confusing because I make a dessert - multi layered cake, cream, chocolate sauce, etc- called Zuppa Englaise (sp?). Nothing to do with soup!
ANSWER: 'Zuppa' or 'zuppe' is an Italian word for soup - 'zuppa' are thicker soups, while 'minestre' are thinner broths with vegetables, pasta, etc. added.
'Zuppa Inglese' translates as 'English Soup' - it is sort of an Italian version of an English trifle.
Created by Neapolitan pastrycooks in the 19th century, it was inspired by English puddings of the time. It originally consisted of sponge cake soaked with brandy or kirsch, layered with custard (pastry cream) and sometimes candied fruit, covered with cream or Italian meringue, and baked in the oven.
----------------------------------------------------------------
-----------------------------TRIVIA-----------------------------
GARLIC HATERS: Shakespeare, Louis XV, the ancient Roman poet Horace, King Alfonso XI of Castile, Thomas Nash, ancient Greek Priestesses, Egyptian priests.
GARLIC LOVERS: Aristotle, Eleanor Roosevelt, Pliny, Hippocrates, Dr. Albert Schweitzer, Moses, Aristophanes, Homer, Nero.
-----------------------------SPONSOR----------------------------
--------------------------FRESH FLOWERS-------------------------
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
----------------------------------------------------------------
--------------------ANCIENT & CLASSIC RECIPES-------------------
RUM OMELET - OMELETTE AU RHUM
The Picayune’s Creole Cook Book (1901)
3 Eggs.
1 Teaspoonful of Milk.
1 Tablespoonful of Butter.
1 Glass of Jamaica Rum.
Beat the yolks well; add the milk, and then add the whites of the egg's, beaten to a stiff froth. Beat all together. The longer the eggs are beaten, the lighter will be the omelet. Make a plain omelet.
Melt the butter in a frying pan, letting it grow hot, but not by any means brown. Pour in the mixture of egg. Let it stand about two minutes, shaking occasionally to prevent it from sticking to the pan. Continue shaking over a quick fire until the eggs are set.
Fold and turn quickly into a hot dish; place three lumps of loaf sugar on top of the omelet, and bring to the table hot. As you place it on the table, pour the rum over the omelet and around. Set the rum on fire with a match, and with a tablespoon dash the burning rum over the omelet till all the sugar has melted over it and all the rum has evaporated. When it ceases burning, serve immediately. This is served as a sweet entremet.
----------------------------------------------------------------
------------------------------QUOTE-----------------------------
"If the elbow had been placed closer to the hand, the forearm would have been too short to bring the glass to the mouth; and if it had been closer to the shoulder, the forearm would have been so long that it would have carried the glass beyond the mouth."
Benjamin Franklin (1706-1790)
-----------------------------SPONSOR----------------------------
-----------------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
----------------------------------------------------------------
--------------------------DID YOU KNOW?-------------------------
Throughout history pork has been the most widely eaten meat in the world, and still is today.
----------------------------------------------------------------
-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Henri Charpentier (1880-?) - Henri Charpentier was a French chef who became John D. Rockefeller's chef in the U.S. He undoubtedly popularized the flaming dessert 'crepes Suzette' in America. Some sources, probably erroneously, attribute the actual creation of the dish to him either at the Cafe de Paris in Monte Carlo or at La Maison Francaise in Rockefeller Center.
-----------------------------SPONSOR----------------------------
-------------------TAKE CONTROL OF YOUR HEALTH------------------
If you are SERIOUS about your Health and Longevity you owe it to yourself to know what to look for in a supplement or, anti-aging program. Also, it's critical you know what your body needs in order to achieve your health and longevity objectives. Allocate 10 minutes now and become educated and enlightened by taking this 10 minute tour by clicking this link
http://dan.xtend-life.com/default.asp?id=420798
----------------------------------------------------------------
-----------------------------QUOTE------------------------------
"Life is too short to stuff a mushroom."
Shirley Conran (1932-?) 'Superwoman'
----------------------------------------------------------------
------------------RECIPE REQUESTS FROM READERS------------------
hi there, this is an email from New Zealand. i enjoy the wide variety of items on your newsletter. do you have a recipe for buckwheat pancakes? I am looking for a recipe that makes a thin "crepe", rather than the fatter American style pancake. hope you can help. regards, Judy Young
BUCKWHEAT CREPES
Yield: 6 Servings
1 c water
1 c milk
3 eggs
1/2 c buckwheat flour
2/3 c white flour
1/2 ts salt
3 tb melted butter
TO MAKE BATTER IN A BLENDER, put all ingredients into a blender jar in order given, and blend briefly at medium speed. Stop and scrape down the sides of the blender jar; then blend for another 5 seconds or so. Pour out the batter into a bowl, cover and let rest for 1 hour before using.
TO MAKE BATTER BY HAND, beat the eggs slightly, add milk, water, salt and melted butter, then gradually whisk in flours. Pour the batter through a strainer and let sit for 1/2 hour before using. To cook crepes, melt a little butter in a crepe pan and cook. As buckwheat has an enormous capacity to absorb liquid, you might find it necessary to thin the batter with more milk or water.
Email your recipe requests, food info or history questions to me at james@foodreference.com
----------------------------------------------------------------
--------------------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/
----------------------------------------------------------------
--------------------------COOKING TIPS--------------------------
Cilantro, Chinese parsley and fresh coriander leaves are different names for the same herb plant. Cilantro usually refers to the fresh leaves, and coriander to the seeds. They are quite different in flavor, and can not be used as substitutes for one another.
----------------------------------------------------------------
------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
SATURDAY, JANUARY 15
The Great Molasses Flood in Boston, Massachusetts
http://www.foodreference.com/html/html/january15.html
SUNDAY, JANUARY 16
1920 Prohibition began in the U.S., which banned the sale of all alcoholic beverages. Gangsters flourished, importing and producing bootleg alcohol, and American drank more than ever. Prohibition was finally repealed in 1933. The end of the 'noble experiment.'
MONDAY, JANUARY 17
1922 Betty Marion White was born. She was the actress who played the 'Happy Homemaker' Sue Ann Nivens on the Mary Tyler Moore TV show.
TUESDAY, JANUARY 18
1943 Pre-sliced bread was banned in the U.S. for the duration of World War II, to conserve metal from spare parts that might be needed.
WEDNESDAY, JANUARY 19
1915 George Claude of Paris was issued a U.S. patent for a neon tube advertising sign.
THURSDAY, JANUARY 20
1988 Russian goldminers found the remains of a prehistoric mammoth with flesh so well preserved that it looked edible. ("Where's Mikey, he'll eat anything").
FRIDAY, JANUARY 21
1937 Marcel Boulestin became the first television cook when he presented the first of the Cook’s Night Out programs on the BBC. (There is some dispute about this date - various sources differ on the year. Accurate records appear not to be available).
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
-----------------------------SPONSOR----------------------------
----------FINANCING FOR SMALL BUSINESSES & RESTAURANTS----------
Do your customers pay with VISA or MasterCard?
We’ll advance you money on your future sales! Get up to $125,000
http://businesscashadvance.com/index.html?trackid=422
----------------------------------------------------------------
-----------------------------TRIVIA-----------------------------
Today's aluminum can weighs less than 1/2 ounce and is thinner than 2 pages of a glossy magazine page, and withstands more than 90 pounds of pressure per square inch - 3 times the pressure of an automobile tire!
----------------------------------------------------------------
-----------------------------QUOTE------------------------------
"Luncheon: as much food as one's hand can hold."
Samuel Johnson (1709-1784) 'Dictionary' (1755)
----------------------------------------------------------------
--------PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER-------
http://www.cumuli.com/ezines/vte.html?ez=foodre
You can vote once each day. Your votes are appreciated.
----------------------------------------------------------------
------------------MORE GREAT E-MAIL NEWSLETTERS-----------------
Beer Basics - http://www.beerbasics.com
Ardent Spirits - http://www.ardentspirits.com
----------------------------------------------------------------
------------------------LIST MAINTENANCE------------------------
To SUBSCRIBE send a blank email to
subscribe@foodreference.com
To UNSUBSCRIBE send a blank email to
unsubscribe@foodreference.com
----------------------------------------------------------------
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
----------------------------------------------------------------
© 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.
|
