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------------------THE FOOD REFERENCE NEWSLETTER-----------------
APRIL 18, 2006 Vol 7 #5 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 would really appreciate any subscribers who have a few minutes to take a survey about FoodReference.com website. The survey is only 12 questions, most of them multiple choice. Please note that this survey is about the website - not the newsletter.
Click link for survey
http://www.questionpro.com/akira/TakeSurvey?id=302785
In a month or so I will have the short annual survey about the newsletter ready.
Thank You, Chef James
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
'Go With Your Gut'
What guides your decision making process when you peruse the dizzying array of options on a typical restaurant menu? Of course the immediate discriminator is whether you.......
Click the link for the rest of the story.
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"When the taste changes with every bite and the last bite is as good as the first, that's Cajun."
Paul Prudhomme'Quotable Feast' by Sarah E. Parvis (2001)
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-----------------------------TRIVIA-----------------------------
Emmentaler ('Swiss cheese') is a cow's milk cheese with a sweet, nut like flavor, that has been made in Switzerland's Emmental Valley since the 15th century, and is the country's oldest cheese. It is made in giant wheels that can weigh well over 200 pounds.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
Leafy Greens Council
"The National Leafy Greens Council provides market, nutritional, and educational information to consumers, produce growers and produce buyers. Promotional materials such as our Leafy Greens Lesson Plans encourage our younger consumers to understand the nutritional benefits and the cancer-fighting elements of leafy greens; and hopefully to encourage the increase in consumption of leafy greens at home."
http://www.leafy-greens.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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---------------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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------------------------READERS QUESTIONS-----------------------
QUESTION: Hi James,
I know that Carob is a great substitute for my chocolate "need" every now and then, however, I can't have potassium. Is there potassium in carob? Thanks, Joei
ANSWER: Sorry to tell you but Carob has extremely high potassium content (350 milligrams per 100 grams).
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-----------------------------TRIVIA-----------------------------
Fennel is native to southern Europe and the Mediterranean area. The name fennel originates from the Greek word for "marathon” which is the famous battle at Marathon in 490 B.C. where the Greeks fought against the Persians who fought on a field of Fennel.
http://www.foodreference.com/html/art-fennel.html
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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-------------------
MULAGA-TAWNY SOUP
Dr. William Kitchiner, The Cook's Oracle,
(London: John Hatchard, Picadilly, 2nd edition, 1818)
"Take two quarts of water, and boil a nice fowl or chicken, then put in the following ingredients, a large white onion, a large chilly*, two teaspoonsful of ginger pounded, the same of currystuff, one teaspoonful of turmeric, and half a teaspoonful of black pepper: boil all these for half an hour, and then fry some small onions, and put them in. Season it with salt, and serve it up in a tureen. Obs. - It will be a great improvement, when the fowl is about half boiled, to take it up and cut it into pieces, and fry them and put them into the soup the last thing."
* The pod of which Cayenne pepper is made.
Mulligatawny soup was originally an Indian curry soup adapted by the British during colonial days.
CLICK link for a Modern Mulligatwany Soup Recipe
http://www.foodreference.com/html/mulligatr.html
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------------------------------QUOTE-----------------------------
"When they talk about healthy food, they usually mean things that don't taste very good."
Julia Child (1912-2004)
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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?-------------------------
Fettuccine Alfredo was created during the 1920s by restaurateur Alfredo, at his restaurant in Rome, 'Alfredo all'Augusteo'. The original consisted of butter, cream, fresh ground black pepper and Parmesan cheese.
http://www.foodreference.com/html/falfredo.html
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Dr. James C. Jackson (19th century)
Dr. James C. Jackson of Dansville, N.Y., was an ardent advocate of spas and hydrotherapy during the 19th century. He also advocated a healthy diet, and developed what was probably the first breakfast cereal, Granula, in 1863. 'Granula' was made using sheets of baked Graham flour, broken up, rebaked and broken up again. (Later, Dr. John Harvey Kellogg would develop his own similar breakfast cereal with various whole grains. He named it 'Granula', got sued by Dr. Jackson, and renamed it 'Granola').
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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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------------------RECIPE REQUESTS FROM READERS------------------
VEGETARIAN GUMBO
http://www.foodreference.com/html/gumbor.html
CORNED BEEF HASH
http://www.foodreference.com/html/cornedbeefhashr.html
CHUNKY SPLIT PEA SOUP
Serving Size: 16
Step One
1 Pound Split Peas
3 Quarts Beef Stock
3 Cups Diced Tomatoes
1 Teaspoon Thyme
1/2 Teaspoon Black Pepper
Salt -- to taste
Step Two
1/4 Pound Bacon -- diced
Step Three
1 Whole Yellow Onion -- diced
1/4 Pound Celery -- diced
3 Each Garlic Cloves -- minced
Step Four
1 Pound Potatoes -- diced small
Combine ingredients in STEP ONE and bring to a boil, turn heat down and simmer slowly.
Sauté Bacon until it is transparent
Add diced Vegetables to Bacon and sauté 5 minutes.
Add sautéed Vegetables and Potatoes to soup.
Simmer until Peas are tender and potatoes are cooked.
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--------------------------
Chervil (Anthriscus cereifolium) is an aromatic herb, a member of the parsley or carrot family, and indigenous to the areas around the Black and Caspian Seas. It is an essential ingredient of fines herbes, widely used in French cuisine. Chervil has a mild flavor suggestive of anise, and is a great addition to potato salad, egg dishes, soups and tossed salads. It has a mild flavor suggestive of anise. When used in cooked dishes, it should be added near the end of cooking to avoid flavor loss.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
THURSDAY, APRIL 20
1770 Marie-Anne de Cupis de Camargo died. Born in Belgium, this ballerina danced with the Paris Opera. Escoffier named many gourmet dishes in her honor.
http://www.foodreference.com/html/wgeorgesaugusteescoffier.html
FRIDAY, APRIL 21
1962 The Top Of The Needle restaurant in the Seattle, Washington Space Needle, was officially opened. It was the 2nd revolving restaurant in the U.S. Click the link to find out the 1st revolving restaurant in the U.S.
http://www.foodreference.com/html/html/april21.html
SATURDAY, APRIL 22
1889 The U.S. opened Oklahoma to homesteaders and the Oklahoma land rush officially began at 12 noon.
SUNDAY, APRIL 23
1985 Coca-Cola announced it was changing its 99 year old secret formula. New Coke was a big flop.
http://www.foodreference.com/html/fcocacola.html
MONDAY, APRIL 24
1994 The world's largest lollipop, 3,011 pounds, was made in Denmark.
TUESDAY, APRIL 25
1962 'Mashed Potato Time' by Dee Dee Sharp was #1 on the charts.
WEDNESDAY, APRIL 26
2005 A herd of buffalo escaped from a farm and wandered around a Baltimore, Maryland suburb disrupting traffic, and shutting down several major highways. Police eventually herded them onto a nearby tennis court.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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Hundreds of Food, Recipe, Wine and Beer Magazines at great discount prices. Also Health & Fitness, Home & Gardening, Hunting & Fishing, Environmental, Travel, Nature, Recreation etc. Magazines - and more!
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-----------------------------TRIVIA-----------------------------
Fig trees are of the genus Ficus, in the mulberry family. The rubber plant, a popular house plant, the Bo tree (sacred to Buddhists), and the Banyan tree are also species of Ficus.
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-----------------------------QUOTE------------------------------
"When we lose, I eat. When we win, I eat. I also eat when we're rained out."
Tommy Lasorda (Dodgers baseball team manager)
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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 1990-2006 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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