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------------------THE FOOD REFERENCE NEWSLETTER-----------------
SEPTEMBER 29, 2006 Vol 7 #13 ISSN 1535-5659
Food Reference Website - http://www.foodreference.com
-------------------------IN THIS ISSUE--------------------------
-> Quotes and Trivia
-> 'Food for Thought' by Mark Vogel
-> 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
-----------------------------TRIVIA-----------------------------
All of the Peking (Pekin) ducks in the U.S. are descended from 9 ducks imported to Long Island, New York in 1873. (also called Long Island duckling)
----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
Look Ma, One Hand!
The other day I was watching a cooking show on the Food Network. The chef was opening eggs with one hand and dispensing them into a bowl. His sidekick, a non-chef, blonde bimbo.....
http://www.foodreference.com/html/markvogelweeklycolumn.html
-----------------------------QUOTE------------------------------
"He that drinks his Cyder alone, let him catch his Horse alone."
Benjamin Franklin (1706-1790)
-------------------FOOD ART & CULINARY POSTERS------------------
The best source for food art, food identification posters, food posters, culinary art, kitchen posters, as well as movie posters, music posters & sports posters etc.
http://www.culinaryposters.com/
-----------------------------TRIVIA-----------------------------
Americans eat 3 pounds of peanut butter per person every year. That's about 700 million pounds, or enough to coat the floor of the Grand Canyon!
----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
World Carrot Museum
http://www.carrotmuseum.co.uk/
If you think you know a lot about carrots, visit this website.
------------------------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:
Chef James, I know there is a sweet potato without strings. What I don't know is the name of it or where to find it. Could you please help me I would be eternally grateful.
H.
ANSWER:
Some varieties of Sweet Potato have a naturally smoother texture, but maturity and growing conditions can have a large effect on stringiness.
Extreme stringiness is caused by high fertility. The edible portion of the sweet potato plant is a storage root. Luxurious growing conditions cause vigorous vine growth and result in poorly-developed stringy roots. Too much rain, or poorly drained soil also produce stringy sweetpotatoes.
Look for shorter, plump sweetpotatoes rather than longer narrow ones - long and narrow will be stringy. Also, choose smaller rather than large ones.
The Beauregard, an early variety is very smooth textured and generally free of strings - it should be your first choice.
Georgia Jet, or just Jet is generally soft fleshed.
Jewel variety is in between.
Yellow Jersey is more fibrous.
Don't microwave sweet potatoes - it makes them more stringy.
-----------------------------TRIVIA-----------------------------
Dill
An essential oil obtained from the fruits and leaves of the Dill plant, is used not only for pickles, but also in chewing gums and candy.
--------------------------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-------------------
Miss Leslie's Directions For Cookery
By Eliza Leslie
(1851 edition, Philadelphia; First published in 1837)
SEA CATCHUP
Take a gallon of stale strong beer, a pound of anchovies washed from the pickle, a pound of peeled shalots or small onions, half an ounce of mace, half an ounce of cloves, a quarter of an ounce of whole pepper, three or four large pieces of ginger, and two quarts of large mushroom-flaps rubbed to pieces.
Put the whole into a kettle closely covered, and let it simmer slowly till reduced to one half.
Then strain it through a flannel bag, and let it stand till quite cold before you bottle it. Have small bottles and fill them quite full of the catchup. Dip the corks in melted rosin,
This catchup keeps well at sea, and may be carried into any part of the world. A spoonful of it mixed in melted batter will make a fine fish sauce. It may also be used to flavour gravy.
------------------------------QUOTE-----------------------------
"Do not move back and forth on your chair. Doing so gives the impression of constantly breaking, or trying to break, wind."
Desiderius Erasmus (1466? - 1536)
-----------------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?-------------------------
Be very careful of the stem end of mangoes if any part of the branch or leaf is attached, as the sap can cause allergic reactions.
-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Otto Frederick Rohwedder (early 20th century)
Otto Frederick Rohwedder has been called the father of sliced bread. He worked for many years on developing a bread slicer, starting in 1912. His firsts efforts met with resistance from bakers, who informed him that the sliced bread would quickly go stale. By 1928, Rohwedder had finally designed a slicer that would also wrap the bread. He finally perfected it, and the first sliced bread was produced and sold at M.F. Bench's Chillicothe Baking Company, 100 Elm Street in Chillicothe, Missouri. According to the story, Mr. Bench assisted Rohwedder in the fine tuning the new bread slicing machine. The Chillicothe, Missouri Constitution-Tribune of July 7, 1928 carried a story of the new machines first use.
---------------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------------------------------
"Well, I can't eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them."
Oscar Wilde (1854-1900) 'The Importance of Being Earnest' (1895)
------------------RECIPE REQUESTS FROM READERS------------------
Harvey Wallbanger Cake
http://www.foodreference.com/html/harvey-wall-cake.html
Hoppinjohn
http://www.foodreference.com/html/hoppinjohnr.html
How to Cook Risotto
http://www.foodreference.com/html/risotto-cooking.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--------------------------
Cooking garlic decreases the strength of its flavor making it much milder. The longer it is cooked, the milder it tastes. Be careful not to sauté garlic too long at too high a temperature, it will brown very quickly and can become bitter.
------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
SATURDAY, SEPTEMBER 30
1958 The Frisbee was patented. The pie tins of the Frisbee Pie Company of Connecticut were the inspiration for the creation of the Frisbee. A Wham-O employee supposedly saw drivers for the pie company showing Yale students how to throw the pie tins.
SUNDAY, OCTOBER 1
1916 The first Piggly-Wiggly supermarket opened.
MONDAY, OCTOBER 2
1866 J. Osterhoudt patented the first tin can with a key opener.
TUESDAY, OCTOBER 3
1964 Buffalo Wings were created. Created by Teressa Bellissimo at the Anchor Bar in Buffalo, New York, for her son and some friends for a midnight snack.
WEDNESDAY, OCTOBER 4
1979 American actress Rachael Leigh Cook was born. She began working as a model at age 10, and her picture is still used on boxes of Milk-Bone Dog Biscuits.
THURSDAY, OCTOBER 5
1983 Earl Silas Tupper died. The inventor of Tupperware.
FRIDAY, OCTOBER 6
1893 Cream of Wheat was developed by Nabisco Foods
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-----------------------------
Brazil nuts grow in tropical South America inside hard, woody coconut-sized shells that weigh about 5 pounds each and contain 15 to 25 nuts.
-----------------------------QUOTE------------------------------
"If toast always lands butter-side down, and cats always land on their feet, what happens if you strap toast on the back of a cat and drop it?"
Steven Wright
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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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