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------------------THE FOOD REFERENCE NEWSLETTER-----------------
February 9, 2006 Vol 7 #2 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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------------------------VALENTINE'S DAY-------------------------
Valentine's Day is coming up, so don't forget our excellent FRESH FLOWERS DIRECT from the growers!
http://www.foodreference.com/html/freshflowers.html
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
(This article is actually about walnuts!)
Up Against the Wall
In 1929, Alphonse Gabby May Capone, a.k.a. “Scarface”, a.k.a. “Big Al”, or just simply Al Capone, was vying for control of Chicago’s criminal enterprises with rival gangster George “Bugs” Moran. A plan was hatched................
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"Food history is as important as a baroque church. Governments should recognize cultural heritage and protect traditional foods. A cheese is as worthy of preserving as a sixteenth-century building."
Carlo Petrini
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http://www.culinaryposters.com/
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-----------------------------TRIVIA-----------------------------
Grains, also called cereal or cereal grains, are the seeds or fruits of various plants in the grass family, and include wheat, corn, rice, barley, oats, millet, rye, sorghum, and triticale. Some other seeds that are not grasses, but are usually characterized as grains are buckwheat, quinoa, and wild rice. Cereal grains were some of the first domesticated plants, and are the most important staple foods throughout the world. Cereal grains are the least expensive source of calories for human consumption.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
HONEY.COM - Everything you could possibly want to know about honey can be found on this website of through its extensive honey related links section.
http://www.honey.com/
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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 have a cooking history question for you - when did Angel's Food Cake and Devil's Food Cake first appear, what's the history of these two names? How long have the two been around? Myra
ANSWER: Angel Food Cake is a variation of a Sponge Cake.
Sponge cakes (foam cakes) are made by whipping eggs so that air is trapped in the batter. They have no other leavening, and contain no shortening of any kind. They have a 'spongy' appearance and texture due to the trapped air bubbles. Sponge cakes contain both egg whites and egg yolks.
Angel Food Cakes contain no egg yolks, and are the lightest of all. They require a delicate balance of ingredients and proper techniques and cooking times & temperatures. Traditionally, and necessarily baked in a tube pan to maintain height, lightness and to cook properly.
Light and airy, the lightest of all, and white like the clouds - hence Angel Food.
The name originated in the U.S. and according to the Oxford English Dictionary, the earliest appearances in print date to the early 1880s (Mrs. Owens Cookbook 1881, Good Housekeeping 1886, etc.)
(Earlier 16th-18th century - references to 'angel's food' refer to a strong ale and 'angel bread' was a purgative cake made with oatmeal flour).
Devil's food cake is at the opposite end of the spectrum - dark and heavy, the opposite of angel's food cake, hence 'devil's food'. I am not certain when the term first appeared. Chef James
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-----------------------------TRIVIA-----------------------------
Grenadine was originally thick, sweet French syrup made from pomegranates and used as a flavoring, especially in cocktails. Today it is mostly made from other fruits and is artificially colored and flavored.
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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-------------------
CHICKEN A LA KING
This is supposed to be a recipe for chicken a la King taken from a brochure of the 1960s, obtained from the Brighton Beach Hotel, where this dish probably originated.
"Melt 2 tablespoonfuls of butter and then add 1/2 of a green pepper shredded and 1 cup of mushrooms sliced thin.
Stir and cook 5 minutes and then add 2 level tablespoonfuls of flour and 1/2 teaspoonful of salt.
Cook until frothy and then add 1 pint of cream and stir until sauce thickens.
Put this all in a double boiler, add 3 cups of chicken cut in pieces and let stand to get very hot.
In the meantime, take 1/4 cup of butter and beat into it the yolks of 3 eggs, teaspoonful of onion juice, 1 tablespoon of lemon juice and 1/2 teaspoonful of paprika.
Stir this mixture until the eggs thicken a little. Combine the two, add a little sherry and finally shredded pimiento before serving on toast."
Chicken a la King History & Facts
http://www.foodreference.com/html/artchickenalaking.html
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------------------------------QUOTE-----------------------------
"For the millions of us who live glued to computer keyboards at work and TV monitors at home, food may be more than entertainment. It may be the only sensual experience left."
Barbara Ehrenreich, author, social critic
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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?-------------------------
Ham and eggs are considered a typically American breakfast. Well, some sources reveal that this was also a favorite of Egyptians in 1500 B.C.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Eliza Acton (1799-1859)
Eliza Acton wrote what was probably the first basic cookbook for the housewife rather than the trained chef with a full kitchen staff, 'Modern Cookery for Private Families' (London, 1845). She was 46 years old when she wrote it, and had spent years testing the recipes. The recipes were well written and easy to understand, and for the first time ingredients were listed separately, rather than in the body of the recipe. This helped make the book an immediate success.
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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------------------------------
"France has found a unique way of controlling its unwanted critter population. They have done this by giving unwanted animals like snails, pigeons, and frogs fancy names, thus transforming common backyard pests into expensive delicacies. These are then served to gullible tourists, who will eat anything they can't pronounce."
Chris Harris, 'Quotable Feast' by Sarah E. Parvis (2001)
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------------------RECIPE REQUESTS FROM READERS------------------
FOR VALENTINE'S DAY
Jeweled Heart Cookies
http://www.foodreference.com/html/jeweled-hearts.html
Chocolate Decadence
http://www.foodreference.com/html/chocdecadence.html
Raspberry Heart Ice Cream Cake
http://www.foodreference.com/html/heart-raspberry-cake.html
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--------------------------
GINGER: Ginger is available year-round. When selecting ginger root, choose robust firm roots with a spicy fragrance and smooth skin. Gingerroot should not be cracked or withered. It can be stored tightly wrapped in a paper towel or plastic wrap (or put into a plastic bag) in the refrigerator for 2–3 weeks and like galangal, gingerroot can also be placed in a jar of sherry and refrigerated for 3–6 months.
More Info: http://www.foodreference.com/html/tginger.html
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
FRIDAY, FEBRUARY 10
1957 The ‘Styrofoam’ cooler was invented.
SATURDAY, FEBRUARY 11
1963 Julia Child's 'The French Chef' premiered on TV.
SUNDAY, FEBRUARY 12
1872 Silas Noble and James P. Cooley of Massachusetts patented a toothpick making machine.
MONDAY, FEBRUARY 13
1971 'One Bad Apple' by the Osmonds reached Number 1 on the charts.
TUESDAY, FEBRUARY 14
2003 Dolly the sheep died. Dolly was the first animal cloned from an adult animal. (Born July 5, 1996)
WEDNESDAY, FEBRUARY 15
1882 The first shipment of frozen meat left Port Chalmers, New Zealand for Britain, aboard the SS Dunedin of the Albion Line.
THURSDAY, FEBRUARY 16
1933 Prohibition (the 18th amendment) is repealed. Cheers!
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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-----------------------------TRIVIA-----------------------------
Harvard beets are cooked beets in a sweet and sour sauce of vinegar and sugar (with spices) and sometimes with butter and/or orange juice. Supposedly created by a Harvard student (or a Yale student), there is also a story that they originated in a tavern in England named 'Harwood' and the 'Harvard' is a mispronunciation of the name.
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-----------------------------QUOTE------------------------------
"Garlic used as it should be used is the soul, the divine essence, of cookery. The cook who can employ it successfully will be found to possess the delicacy of perception, the accuracy of judgment, and the dexterity of hand which go to the formation of a great artist."
Mrs. W. G. Waters, The Cook's Decameron (1920)
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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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