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------------------THE FOOD REFERENCE NEWSLETTER-----------------
January 20, 2005 Vol 6 #3 ISSN 1535-5659
-------------------------IN THIS ISSUE--------------------------
-> Weekly Free 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
PLEASE REMEMBER TO SUPPORT OUR SPONSORS
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------------------WEEKLY FREE COOKBOOK DRAWING------------------
Congratulations to the winner of last week's Free Cookbook Drawing, Carol Cooper, she wins a copy of '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
THIS WEEK'S DRAWING will be for "Cooking New American: How to Cook the Food You Love to Eat"
from Fine Cooking Magazine, ed. Martha Holmberg
http://www.foodreference.com/html/cooking-new-amer.html
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
http://www.foodreference.com/html/cooking-new-amer.html
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
'There’s Something Fishy Going On Here'
“Give a man a fish and he’ll eat for a day. Teach a man to fish and he’ll eat for a lifetime,” asserts an old Chinese proverb. Well, not quite. There’s one more step. You also
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless."
Anthelme Brillat-Savarin (1755-1826)
The Physiology of Taste (1825)
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-----------------------------TRIVIA-----------------------------
Mesclun, also called Field Greens or Spring Mix, is a classic green salad mix originating in the South of France. It consists of a mixture of very young leaves and shoots of wild and cultivated plants, including endive, dandelion, arugula, lamb's lettuce, oak leaf, mache, radicchio, chervil, sorrel, frissee, purslane, etc. Sometimes edible flowers are included.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
KITCHEN GARDENERS INTERNATIONAL
Kitchen Gardeners International (KGI) is a new non-profit network whose mission is to celebrate home-grown, home-prepared foods in their many international forms and to promote their role in building a healthier, tastier, and more sustainable food system. In doing so, KGI seeks to connect, serve, and expand the global community of people who grow some of their own food.
http://www.kitchengardeners.org
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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: Could you please tell me the origin of Coq au vin?
Thank you. Dana
ANSWER: Coq au vin means literally Chicken in Wine. This classic French dish originated in Burgundy, and is basically a chicken stew with red wine (Burgundy is famous for its red wines) onions, mushrooms and salt pork.
There are many variations, some with white wine, in Normandy they use cider, in Flanders they use beer.
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-----------------------------TRIVIA-----------------------------
A prominent figure at Napoleon's court, Madame Tallien added the juice of 22 pounds of strawberries to each of her baths.
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--------------------------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
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--------------------ANCIENT & CLASSIC RECIPES-------------------
GREEN PEPPER PICKLES (Piments Verts Confits au Vinaigre)
The Picayune’s Creole Cook Book (1901)
2 Dozen Green Peppers.
1 Dozen Red Peppers.
1/2 Large Head of Cabbage.
3 Tablespoonfuls of Mustard Seed.
1 Teaspoonful of Ground Cloves.
1 Tablespoonful of Ground Allspice.
2 Tablespoonfuls of Salt.
Cut the tops from the peppers and remove the seeds. Then put a teaspoonful of salt into each pepper, cover with cold water, and soak for twenty-four hours. Chop the cabbage very fine, and mix well with the ground spices, mustard seed and salt. When thoroughly blended, stuff the peppers with this mixture. Then put on the tops, and stand upright in stone jars, and cover with cold vinegar. Cork tightly. In handling the peppers use a napkin or gloves, as they will blister the hands.
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------------------------------QUOTE-----------------------------
"I devoured hot-dogs in Baltimore 'way back in 1886, and they were then very far from newfangled....They contained precisely the same rubber, indigestible pseudo-sausages that millions of Americans now eat, and they leaked the same flabby, puerile mustard. Their single point of difference lay in the fact that their covers were honest German Wecke made of wheat-flour baked to crispiness, and not the soggy rolls prevailing today, of ground acorns, plaster-of-Paris, flecks of bath-sponge, and atmospheric air all compact."
H.L. Mencken, American journalist and writer. (1880-1956)
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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?-------------------------
Jaggery or jaggary is an unrefined crude brown sugar obtained from the sap of the East Indian jaggery palm. Produced by boiling the sap of the palm, it is popular in India and Southeast Asia as a sweetener and ingredient in curries, especially vegetarian curries. Jaggery tastes somewhat like a winey dark brown sugar, and is shaped into balls, or solid cakes. Also known as palm sugar.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
M.F.K. Fisher (July 3, 1908 - June 22, 1992)
Mary Frances Kennedy Fisher was an American food critic and writer, author of various articles, essays and books about food, she also translated Brillat-Savarin's 'The Physiology of Taste' in 1949.
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-------------------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
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-----------------------------QUOTE------------------------------
"Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration."
Charles Dudley Warner, 'My Summer in a Garden' (1871)
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------------------RECIPE REQUESTS FROM READERS------------------
CUBAN STYLE ROAST PORK
Yield: 6 servings
1/2 cup Florida orange juice
1/4 cup Florida lime juice
2 tablespoons Florida garlic
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 pounds Florida pork loin roast, boneless
Step one: Combine first six ingredients for marinade and pour over roast. Cover and refrigerate overnight.
Step two: Place roast in pan, reserving marinade.
Preheat the oven to 450 degrees.
Roast the meat about 15 minutes.
Lower the heat to 350 degrees and roast another 40 minutes, or until juices run clear when the roast is pierced with a sharp knife.
A meat thermometer inserted into the thickest part of the meat should read about 155–160 degrees.
Step three: Bring reserved marinade to a boil.
Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve.
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--------------------------
Most recipes can be adjusted for convection oven use by decreasing the temperature by 25 degrees F and decreasing cooking time about 25%. Dishes with cooking times over 45 minutes, and that might dry out too much (like lasagna, or meatloaf) you should cover for the first half of the cooking time, and then remove the cover.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
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).
SATURDAY, JANUARY 22
1988 The first airport cow lounge. Schiphol airport in Amsterdam opened a special departure lounge for cows, serving pre-flight food and drink to traveling cattle.
SUNDAY, JANUARY 23
1931 Russian ballerina Anna Pavlova died. A famous dessert of Australian or New Zealand origin was named for her. It is a meringue with whipped cream and fruit. (Please, no more email on this subject - both countries have strong supporters for the origin, and in an effort at compromise, I have split the credit with both.)
MONDAY, JANUARY 24
1935 The beer can (created by the American Can Co.) was introduced in Richmond, Virginia by the Gottfried Krueger Brewing Company of Newark, New Jersey. The products were Krueger's Finest Beer and Krueger's Cream Ale.
TUESDAY, JANUARY 25
1945 Grand Rapids, Michigan became the first U.S. city to fluoridate its drinking water, to reduce tooth decay.
WEDNESDAY, JANUARY 26
1838 The first state temperance law was passed in Tennessee.
THURSDAY, JANUARY 27
1910 Thomas Crapper died. He is the frequently said to have invented the flush toilet. He was a plumber, he had several patents issued, but they seem to be improvements to devices invented by others.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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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-----------------------------
In 1806 Alexander Wilson (American ornithologist) noted while watching a migratory flight of passenger pigeons - "It was then half past one (when the birds first appeared in the sky). About four in the afternoon, the living torrent above my head seemed as numerous and extensive as ever." Wilson estimated that in less than 3 hours he had seen a little more than 2 BILLION birds. In 1813 Audubon watched a similar 'torrent' of life that lasted for 3 days. The last surviving bird died on September 1,1914 at the Cincinnati Zoo, having been commercially hunted to extinction.
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-----------------------------QUOTE------------------------------
"I hate television. I hate it as much as peanuts. But I can't stop eating peanuts."
Orson Welles, actor, director, producer, writer (1915-1985)
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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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