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------------------THE FOOD REFERENCE NEWSLETTER-----------------
July 14, 2006 Vol 7 #08 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--------------------------
Over 500 new recipes added.
http://www.foodreference.com/html/recipes.html
Almost 50 new Articles
http://www.foodreference.com/html/foodarticles.html
Hundreds of new Food Festivals & Shows
http://www.foodreference.com/html/upcomingfoodevents.html
Lots of other new stuff throughout the website.
http://www.foodreference.com/index.html
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
Debunking the Myths
As intelligent as man is, (or thinks he is), mistaken notions about reality will always be a part of the human condition. Granted, as mankind continues to.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"I detest...anything over-cooked, over-herbed, over-sauced, over elaborate. Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating."
Sybille Bedford, English author (1911-?)
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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.
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-----------------------------TRIVIA-----------------------------
When duck eggs are boiled, the white turns bluish and the yolk turns a reddish orange.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
The National Park Service, Links to the Past Cultural Resources
http://www.cr.nps.gov/
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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: I've got a recipe request, but first I want to tell you that you have been my favorite chef every since you lived in Florida.
We have a group of people going on a three month sailing cruise. We want to can and pickle our own food. We don't have red meat eaters , so I'm looking for recipe for pickled white meats, chicken, fish, etc. Do you have or can you point me in the right direction for these recipes. Darlene in Florida
ANSWER: You will find excellent and safe information and recipes for canning meats, chicken and fish on the National Center for Home Food Preservation website (U. of Georgia & the USDA)
http://www.uga.edu/nchfp/how/can5_meat.html
They also have excellent information and recipes for all types of food preservation - canning, freezing, drying, curing, smoking, fermenting, pickling, etc.
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-----------------------------TRIVIA-----------------------------
When George Neville was made Archbishop of York 1464, he celebrated with a feast that included: "300 huge loaves of bread, 300 tuns of ale (about 75,000 gallons), 100 tuns of wine, 105 oxen, 6 wild bulls, 1,000 sheep, 304 pigs, 304 calves, and 400 swans."
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--------------------ANCIENT & CLASSIC RECIPES-------------------
PICKLED PIGS FEET
Ingredients
• Pigs feet
• 2 quarts vinegar
• 1 small red pepper
• 2 tablespoons grated horseradish
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole allspice
• 1 bay leaf
Scald, scrape, and clean feet thoroughly. Sprinkle lightly with salt and let stand for 4 to 8 hours in the refrigerator. Wash the feet well in clean water. Place them in hot water and cook until tender but not until meat can be removed from bones.
Mix remaining ingredients. Bring to a boil.
Pack feet into hot jars, leaving 1/2-inch headspace. Fill jars 1/2-inch from top with the boiling vinegar solution. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Process in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure:
Pints or Quarts - 75 minutes
CAUTION: If you are processing at an altitude over 1000 feet, be sure to follow altitude adjustments for your style pressure canner.
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------------------------------QUOTE-----------------------------
"I dined at the Cocoa Tree....That respectable body affords every evening a sight truly English. Twenty or thirty of the first men in the kingdom....supping at little tables....upon a bit of cold meat, or a Sandwich."
Edward Gibbon, historian. The first written record of the word 'sandwich', Edward Gibbon's Journal, 11/24/1762
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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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--------------------------DID YOU KNOW?-------------------------
Why does Swiss Cheese have holes?
Put simply, during the manufacturing process the particular bacteria that produces the flavor and texture of the cheese also produces carbon dioxide gas as a by product, and these bubbles of gas produce the holes.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Louis Bechameil (1630-1703) A 17th century financier who was chief steward of King Louis XIV's household. Supposedly Béchamel sauce was named for him by Chef Francois Pierre de la Varenne.
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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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-----------------------------QUOTE------------------------------
"I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli."
George Bush, U.S. President on the menus for Air Force One
NY Times 3/23/1990
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------------------RECIPE REQUESTS FROM READERS------------------
Can you please help me with a recipe for Ginger Essence.
Kind regards..Graham
ESSENCE OF GINGER
The Jamaica Cookery Book (1893) Caroline Sullivan
Three ounces of freshly grated ginger
Two ounces of thinly cut lemon-peel
Two pints of brandy or proof spirit (white rum)
Put three ounces of freshly grated ginger and two ounces of thinly cut lemon-peel into two pints of brandy or proof spirit (white rum).
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--------------------------
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-----------
SATURDAY, JULY 15
1931 'Kid Chocolate' (Elgio Saldana) becomes Cuba's first world boxing champion after defeating Benny Bass for the Jr. Lightweight Championship.
SUNDAY, JULY 16
1967 Arlo Guthrie performs a new song, the 20 minute 'Alice's Restaurant', at the Newport Folk Festival.
MONDAY, JULY 17
1845 Charles Grey, 2nd Earl died. Grey (also Baron Grey and Viscount Howick) was given the recipe for Earl Grey Tea by a Chinese mandarin with whom he was friends (and/or whose life either he or another British diplomat saved).
TUESDAY, JULY 18
1936 The Oscar Mayer Wienermobile was invented. It is a giant hot dog on wheels. Invented by Carl Mayer, nephew of Oscar Mayer, it was built by General Body Company at Chicago, Illinois. There are now a fleet of six.
WEDNESDAY, JULY 19
1947 Bernie Leadon of the music group 'Flying Burrito Brothers' was born.
THURSDAY, JULY 20
1801 Elisha Brown Jr. pressed a 1235 pound cheese ball on his farm. He presented it to president Thomas Jefferson at the White House.
FRIDAY, JULY 21
1988 An Indian Airlines Boeing 737 was charged by a bull while landing at Baroda Airport in western India. The bull lost.
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-----------------------------
Xanthan Gum is made by the fermentation of corn sugar with a microbe called Xanthomonas campestris, from which the name is derived. It is most commonly used as a stabilizer, emulsifier and thickener in dairy foods such as yogurt and sour cream and salad dressings.
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-----------------------------QUOTE------------------------------
"I doubt the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream."
Heywood Campbell Broun (1888-1939)
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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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