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------------------THE FOOD REFERENCE NEWSLETTER-----------------
September 8, 2006 Vol 7 #11 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
-> $25,000 Recipe Contest
-> 'Food for Thought' by Mark Vogel
-> Quotes and Trivia
-> Food Trivia Quiz
-> Readers questions
-> Ancient & Classic Recipes
-> Did you know?
-> Who's Who in Food
-> Requested Recipes
-> Cooking Tips
-> Culinary Calendar - selected events
-> How To Subscribe to this Newsletter
-> How to Stop receiving this Newsletter
-> General information and Copyright
--------------------------WEBSITE NEWS--------------------------
New Section On The Website: EXCLUSIVE INTERVIEWS with authors, chefs and culinary personalities. There are 4 interviews now, and many more to come on a regular basis. Let me know if you have any suggestions for questions you would like to see me ask.
http://www.foodreference.com/html/a-interviews.html
Many New Book Reviews have been added.
http://www.foodreference.com/html/shopbookcookb.html
http://www.foodreference.com/html/shopbookhistory.html
Several hundred new recipes were added in August.
http://www.foodreference.com/html/recipes.html
New Product News:
http://www.foodreference.com/html/a-press-releases.html
--------------------$25,000 RECIPE CONTEST----------------------
http://lawrys.com
LAWRY'S TASTY TRADITIONS RECIPE CONTEST
Submit recipe & brief essay (200 words or less) telling how you use Lawry’s Seasoned Salt to create in one of your traditional family recipes. Recipes must use Lawry's Seasoned Salt.
$25,000 Grand Prize, Ten $1,000 Second Place Prizes.
Deadline is September 30, 2006
----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
'Fancy That'
People customarily use the word fancy to describe an upscale restaurant. “Where are you going for your birthday?”.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
-----------------------------QUOTE------------------------------
"I never worry about diets. The only carrots that interest me are the number you get in a diamond."
Mae West
-------------------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-----------------------------
Amerigo Vespucci, for whom America is named, was a pickle merchant before becoming an explorer.
------------------------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: In my grandmother's cook book there are several references to a snitz. In the apple butter and pear butter recipes and also a recipe called snitz and knep. I do not know what a snitz is. Can you please tell me. Thank you for your help. Sharon
ANSWER: Hello Sharon,
Snitz and knep are different spellings for what are usually spelled Schnitz and Knepp.
Snitz or Schnitz are dried sliced apples and knep or knepp are dumplings.
Dried apple slices could be stored indefinitely, and were a common item stored in root cellars.
The words are of Pennsylvania Dutch origin.
.....Chef James
-----------------------------TRIVIA-----------------------------
An egg cream is a New York specialty that has been around since the 1930's. There is no egg in an egg cream. It is a soda fountain drink made with milk, chocolate syrup and seltzer water, and when made properly has a foamy froth on top that resembles beaten egg whites.
--------------------------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-------------------
Pasta Primavera from Le Cirque Restaurant
http://www.foodreference.com/html/pasta-prim-728.html
Bubble and Squeak
http://www.foodreference.com/html/bubble-squeak-901.html
------------------------------QUOTE-----------------------------
"I was 32 when I started cooking; up until then, I just ate."
Julia Child
-----------------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?-------------------------
Apple cider in the U.S. is the same as apple juice. Some companies will use the term cider to refer to apple juice with no preservatives, and apple juice to juice that has been pasteurized. Fermented apple juice which is alcoholic, is called 'hard cider' in the U.S.
Unfermented apple juice is called 'apple juice' in most other countries, and the term 'cider' refers to 'hard cider'; it has been fermented and is an alcoholic beverage.
------------------------WHO'S WHO IN FOOD-----------------------
Gail Borden (November 9, 1801 - January 11, 1874)
Gail Borden was a surveyor, inventor and businessman. As an early pioneer settler in Texas he made the first topographical map of Texas, and in 1838 he surveyed and laid out the site of Galveston. He developed a meat biscuit in 1851, and after several failed attempts, finally developed a method to make condensed milk in 1853. He had to work hard to convince the U.S. Patent Office to grant him a patent, but he finally obtained one in 1856. his first attempts to market condensed milk ended in business failure, but finally with financial backing from a wholesale grocer, Jeremiah Milbank, he founded the New York Condensed Milk Company, later renamed Borden Inc., which grew into the largest dairy in the U.S.
---------------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------------------------------
"If a man be sensible and one fine morning, while he is lying in bed, count at the tips of his fingers how many things in this life truly will give him enjoyment, invariably he will find food is the first one."
Lin Yutang (1895-1976)
------------------RECIPE REQUESTS FROM READERS------------------
Cornish Pasties
http://www.foodreference.com/html/grandma-cornish-pasties.html
New York Cheesecake
http://www.foodreference.com/html/ny-cheesecake.html
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--------------------------
Blackening of Cooked Potatoes
This type of discoloration sometimes occurs in cooked potatoes and appears as a gray-blue-black area as the cooked potato cools. Any discolored area can simply be cut away. Some potatoes are more susceptible to this discoloration and are influenced by the soil and climate in which the potatoes were grown.
------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
SATURDAY, SEPTEMBER 9
1754 William Bligh was born. He became captain of the English ship, 'Bounty,' and while sailing to Tahiti to bring back breadfruit trees, the most famous mutiny in history took place.
SUNDAY, SEPTEMBER 10
St. Theodard's Day, patron of cattle keepers
MONDAY, SEPTEMBER 11
2001 World Trade Center and Pentagon Terrorist Attack. Among those who perished, due to these heinous attacks, were many food workers who worked in the restaurants of the 2 Towers.
TUESDAY, SEPTEMBER 12
1818 Richard Jordan Gatling was born. Before inventing the Gatling Gun, he developed a machine for sowing rice, wheat, and other grains, and invented a steam plow.
WEDNESDAY, SEPTEMBER 13
1955 Little Richard recorded 'Tutti Frutti'
THURSDAY, SEPTEMBER 14
1849 Ivan Petrovich Pavlov was born. Pavlov's work with dogs actually started as a study of digestion. He theorized that digestion was controlled in part by sensory inputs of sight, smell and taste - and as he discovered, sound; 'conditioned reflex.'
FRIDAY, SEPTEMBER 15
1981 The USDA announced that ketchup could be counted as a vegetable in the school lunch program.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
-----------------------------SPONSOR----------------------------
----------------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-----------------------------
Argentinians eat more beef than anyone else, about 140 pounds a year per person. (The U.S. average is about half that).
-----------------------------QUOTE------------------------------
Fernand Point, on the chef as critical indicator when sizing up unfamiliar restaurants:
"If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight."
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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
© 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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