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------------------THE FOOD REFERENCE NEWSLETTER-----------------
August 3, 2006 Vol 7 #10 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--------------------------
-> Special FoodReference.com Contest
-> Website News
-> 'Food for Thought' by Mark Vogel
-> Quotes and Trivia
-> Food Trivia Quiz
-> Readers questions
-> Ancient & Classic Recipes
-> Did you know?
-> Requested Recipes
-> Cooking Tips
-> Culinary Calendar - selected events
-> How To Subscribe to this Newsletter
-> How to Stop receiving this Newsletter
-> General information and Copyright
-------------------------SPECIAL CONTEST------------------------
SPECIAL EXCLUSIVE CONTEST FOR FOODREFERENCE.COM VISITORS
Enter to win one of 2 pair of tickets to the LA Wine & Food Festival on August 26-27, 2006 (Value $120 per pair)
More information here:
http://www.foodreference.com/html/quizanswers.html
--------------------------WEBSITE NEWS--------------------------
Many new Recipes, Articles and Recipe Contests were added this week. Also new product reviews & news
http://www.foodreference.com/index.html
Some New book reviews
http://www.foodreference.com/html/shopbookcookb.html
http://www.foodreference.com/html/shopbookref.html
----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
Dangerous Liaisons - In the James Bond movie “From Russia with Love,” 007 is on the Orient Express with Tatiana Romanova, the story’s obligatory and beautiful............
(Actually the article is about wine and food)
http://www.foodreference.com/html/markvogelweeklycolumn.html
-----------------------------QUOTE------------------------------
"Bread and butter, devoid of charm in the drawing room, is ambrosia eating under a tree."
Elizabeth Russell (Mary Annette Russell, Countess von Arnim) (1866-1941) English novelist
-------------------FOOD ART & CULINARY 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/
-----------------------------TRIVIA-----------------------------
A gallon of milk weighs 8.59 lbs
It takes about 350 squirts for each gallon of milk from a cow.
------------------------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
---------------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
------------------------READERS QUESTIONS-----------------------
QUESTION: James, do you know of any specifications for the particle size for the various confectioners sugars, 4x, 6x, 10x etc.?
ANSWER: I have never come across any specs for sugar grain sizes. I believe that each manufacturer has their own spec (I could be wrong?).
I have seen some manufacturer statements that their Fondant sugar has a grain size about 1/100th the size of their 'Regular' powdered sugar.
Also, I believe that the superfine sugars like Fondant do not use cornstarch as an anticaking agent, but may use other anticaking agents. Some state that they "may contain small amounts of invert or maltodextrin".
I believe that this may be the type of manufacturing process that is closely held by each company - the grain fineness and anticaking additives of each being trade secrets.
-----------------------------TRIVIA-----------------------------
Liptauer cheese is a soft sheep's milk cheese named for the province in Hungary where it originated, Liptau or Lipto. The cheese has very little flavor, so it is commonly seasoned with herbs, garlic, onions and paprika (which turns it red). Other frequently used flavorings include anchovies, capers and mustard.
--------------------------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-------------------
BREAKFAST MUSH
The Inglenook Cook Book (1906)
Put 1 1/2 cups of water, 1 1/2 cups of sweet milk, a piece of butter the size of an egg, and salt to taste, in a pan. Let come to a boil, then stir in corn meal to make a soft mush easily dropped with a spoon; cook a few minutes, then add 2 eggs, beat well, cook a minute or two longer. Have the pancake griddle hot, with a liberal supply of butter and meat fryings melted. Drop the mush in by the spoonful and fry brown on both sides. Serve hot.
Sister Susie Forney Puterbaugh, Kidder, Mo.
------------------------------QUOTE-----------------------------
"Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad but bread is king."
Louis Bromfield, American novelist (1896-1956)
-----------------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?-------------------------
Google (the Search website) spends $37.44 Million dollars a year providing free meals to its 6,000 employees. (That's over $6,200 per employee each year for meals). Numerous restaurants are on its 'campus' with a total of 600 to 700 daily menu items. These are not cafeterias - they are run as restaurants, with impeccable service. Employees may also invite friends to lunch at no charge. There is virtually no limit placed on the food budget.
Chefs go through a 3 to 6 months period of interviews, cooking demonstrations and tastings before they are hired. They have some of the best chefs in California.
Employees and chefs are not the only beneficiaries of Google's spare-no-expense food program. 95% of the food served is organic, and there is a mandate to buy from local suppliers as much as possible. This has helped fuel local farm growth in the area. Google is now working with local farmers to help them plan for future growth and crop yields, etc.
---------------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
-----------------------------QUOTE------------------------------
"Bread, milk and butter are of venerable antiquity. They taste of the morning of the world."
Leigh Hunt (1784-1859), 'The Seer'
------------------RECIPE REQUESTS FROM READERS------------------
Hi James, I read your recipes all the time and they are good. I like making some of the easier ones. I would like to know if you know about a recipe that came out a few years ago on a pumpkin pie that had cream cheese in the recipe. I made it one year for Thanksgiving and it was great. But I have lost the recipe and haven't seen another since. Do you know where I might find out where I could get that same recipe. Thanks and keep up the good recipes. Bob from Idaho
Hi Bob,
Here is a recipe for Pumpkin Cream Cheese Pie, I hope this is similar to what you are looking for.
PUMPKIN CREAM CHEESE PIE
Ingredients:
1 package (8 ounces) cream cheese, softened
1/4 cup brown sugar
1/2 cup sugar
*1/4 teaspoon ground allspice
*1/2 teaspoon ground mace
*1/2 teaspoon ground ginger
1/2 teaspoon salt
3 eggs
1 cup pumpkin purée, or canned pumpkin
1 cup milk
1 teaspoon pure vanilla extract
1 9 inch unbaked pie shell
*Alternate spices: 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger
Directions:
In a mixing bowl, combine cream cheese, sugars, allspice, mace, ginger, and salt; beat well. Beat in eggs, one at a time, beating well after each. Blend in the pumpkin, milk, and vanilla. Pour mixture into the unbaked pastry shell.
Bake at 375° for 45 minutes, or until a toothpick inserted in center comes out clean. When done, the center of the pie should be firm when gently shaken.
Chill before serving.
Top with whipped cream and a sprinkle of nutmeg to serve.
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--------------------------
Iron and calcium in plant foods are not highly absorbed by the body. Spinach contains a chemical called oxalic acid, which binds with iron and calcium and reduces the absorption of these minerals. To improve iron absorption, spinach should be eaten with vitamin C-rich foods such as orange juice, tomatoes, or citrus fruit.
------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
FRIDAY, AUGUST 4
1693 Dom Perignon discovers the process for making champagne. "Come quickly, I am tasting the stars!"
SATURDAY, AUGUST 5
1962 Marilyn Monroe died. American actress, she was crowned Artichoke Queen of 1947 in Castroville, California.
SUNDAY, AUGUST 6
1889 The Savoy Hotel opened in London, with Cesar Ritz and Escoffier.
MONDAY, AUGUST 7
1794 The Whiskey Rebellion. Protesting the 1791 federal tax on distilled spirits a large gathering of rebels in western Pennsylvania burned the regional tax inspectors home. President Washington ordered 13,000 troops to the area, but opposition disappeared.
TUESDAY, AUGUST 8
1927 Alfalfa was born on this day. Actually, it was Carl Switzer who played Alfalfa in the ‘Our Gang’ short film series.
WEDNESDAY, AUGUST 9
1762 Mary Randolph was born. She was a Southern U.S. cookbook author, whose 'The Virginia Housewife' (1824) is considered the first cookbook of the American South, and one of the most influential cookbooks of the 19th century. It contains hints of the influence of African cooking on the cooking of the American South. Mrs. Randolph was also one of the first to use measurements in her recipes, rather than just a list of ingredients.
THURSDAY, AUGUST 10
1917 Clara Peller was born. She is the actress who is famous for her Wendy's TV commercial, "Where's the beef?"
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
----------------FOOD & WINE MAGAZINES & CATALOGS----------------
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!
http://www.foodreference.com/html/food-magazines.html
-----------------------------TRIVIA-----------------------------
Malted milk powder is a powder made of malt and powdered milk. James and William Horlick created the idea and formula for malted milk in Racine, Wisconsin in the late 19th century as an easy to digest high protein and carbohydrate powdered baby formula. They originally called it Diastoid, but soon changed the name to Horlick's Malted Milk.
-----------------------------QUOTE------------------------------
"Brewing espresso...unlike other methods of brewing coffee...IS rocket science..."
Kevin Knox and Julie Sheldon Huffaker, Coffee Basics: A Quick and Easy Guide
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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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