|
THE FOOD REFERENCE NEWSLETTER Food History, Trivia, Quotes, Humor, Poetry, Recipes August 26, 2001 Vol 2 # 33 ISSN 1535-5659 James T. Ehler, Editor, james@foodreference.com http://www.foodreference.com ----------------------------------------------------------------- By subscription only! You are receiving this newsletter because you requested a subscription. Unsubscribe instructions are at the end of this newsletter. ----------------------------------------------------------------- IN THIS ISSUE ................................................................. => Sponsorship Notice => Quotes and Trivia => Website News => Ancient & Classic Recipes => Food Trivia Question: What Am I? => This Weeks Calendar => Did you know? => Requested Recipes => Answer to Food Trivia Question => Culinary Crossword Puzzle => Subscribe/Unsubscribe information
----------------------------------------------------------------- Sponsored by Blue Heaven Restaurant, Key West, Florida "Your don't have to die to get there!" http://www.blueheavenkw.com
----------------------------------------------------------------- QUOTE "You cannot sell a blemished apple in the supermarket, but you can sell a tasteless one provided it is shiny, smooth, even, uniform and bright." Elspeth Huxley
----------------------------------------------------------------- WEBSITE NEWS http://www.foodreference.com ................................................................. CHECK THE WEBSITE DAILY - I am posting a new FOOD QUIZ question each day on the website, along with a Daily Culinary Quote, Daily Trivia and other interesting food items.
Look for major additions to the website in September, as Blue Heaven Restaurant, where I work, closes for six weeks vacation starting in September. I will be able to spend the time writing new material for the website.
----------------------------------------------------------------- TRIVIA Cardamom is one of the oldest spices in the world, and the most popular spice in ancient Rome was probably cardamom. It is the world's second most expensive spice, saffron being the most expensive.
----------------------------------------------------------------- ANCIENT & CLASSIC RECIPES ................................................................. From Fannie Farmer's 1896 Boston Cooking-School Cook Book Oysters and Macaroni 1 pint oysters 3/4 cup macaroni broken in 1 inch pieces salt and pepper Flour 1/2 cup buttered crumbs 1/4 cup butter
Cook macaroni in boiling salted water until soft; drain, and rinse with cold water. Put a layer in bottom of a buttered pudding dish, cover with oysters, sprinkle with salt and pepper, dredge with flour, and dot over with one half of butter; repeat, and cover with buttered crumbs. Bake 20 minutes in hot oven.
----------------------------------------------------------------- ADVERTISEMENT: Check out Conch Republic Concierge for all your needs before, and during your visit to Key West. http://conchrepublicconcierge.homestead.com
----------------------------------------------------------------- QUOTE "the most usual, common, and cheap sort of Food all China abounds in, and which all in that Empire eat, from the Emperor to the meanest Chinese; the Emperor and great Men as a Dainty, the common sort as necessary sustenance. It is called Teu Fu, that is Paste of Kidney Beans. I did not see how they made it. They drew the Milk out of the Kidney Beans, and turning it, make great Cakes of it like Cheeses, as big as a large Sive, and five or six fingers thick. All the Mass is as white as the very Snow, to look to nothing can be finer....Alone, it is insipid, but very good dress'd as I say and excellent fry'd in Butter." Friar Domingo Navarrete commenting on tofu in the 17th century
----------------------------------------------------------------- TRIVIA Botanically, grapes are berries. There are about 25 million acres of grapes worldwide.
----------------------------------------------------------------- FOOD TRIVIA QUESTION: WHAT AM I? ................................................................. 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.
----------------------------------------------------------------- QUOTE "All are lunatics, but he who can analyze his delusions is called a philosopher." Ambrose Bierce, American writer 1842-1914
----------------------------------------------------------------- TRIVIA Most foods take 3-4 hours to digest, white rice has such a low fiber content it only takes 1 hour to digest.
----------------------------------------------------------------- Don’t for get to check David Jenkins http://www.Hub-Uk.com, he features some of my articles and recipes in addition to some GREAT content from chefs around the world.
----------------------------------------------------------------- THIS WEEKS CALENDAR ................................................................. AUGUST 27 1859 The first commercial oil well reached oil at 69 ft 6 in
AUGUST 28 1922 First Radio Commercial, $100 for 10 minutes
AUGUST 29 More Herbs Less Salt Day
AUGUST 29 - SEPTEMBER 1 Sweet Corn Festival, Millersport, Ohio
AUGUST 30 - SEPTEMBER 3 Louisiana Shrimp and Petroleum Festival, Morgan City, LA
AUGUST 31 - SEPTEMBER 1 Oatmeal Festival, Bertram/Oatmeal, Texas Wisconsin State Cow-Chip Throw, Prairie du Sac, Wisconsin
AUGUST 31 - SEPTEMBER 2 National Championship Chuckwagon Races, Clinton, Arkansas Britt Draft Horse Show, Britt, Iowa
AUGUST 31 - SEPTEMBER 3 National Sweetcorn Festival, Hoopeston, Illinois Festival of Mountain & Plain, A Taste of Colorado, Denver, CO. North Carolina Apple Festival, Hendersonville, North Carolina Payson Golden Onion Days, Payson, Utah Best in the West Nugget Rib Cook-Off, Sparks, Nevada Marshall County Blueberry Festival, Plymouth, Indiana Hog Capital of the World Festival, Kewanee, Illinois
SEPTEMBER National Honey Month National Organic Harvest Month National Biscuit Month National Chicken Month National Rice Month National Mushroom Month Hug a Texas Chef Month National Coupon Month
SEPTEMBER 1 - 3 Classic Labor Day Weekend
SEPTEMBER 1 World Championship Barbecue Goat Cook-Off, Brady, Texas Emma M. Nutt, started work today in 1878 as the first woman telephone operator. She worked in the job for 33 years.
SEPTEMBER 2 FULL MOON 5:43 p.m. China: Festival of the Hungry Ghosts
SEPTEMBER 2 - 3 Harvest Wine Celebration, Livermore, California
----------------------------------------------------------------- QUOTE "On the Continent people have good food; in England people have good table manners." George Mikes, British author, 'How to be an Alien' 1946
----------------------------------------------------------------- DID YOU KNOW? Before attending the Cordon Bleu cooking school in the late 1940's, Julia Child had worked in advertising in the U.S., and for the OSS (which later became the CIA) in Ceylon and China during World War II.
----------------------------------------------------------------- MANDALA JEWELRY Jacques Lemaire makes and sells Mandala jewelry. He is in Maine for the summer. Visit his website http://mandalas.homestead.com ----------------------------------------------------------------- RECIPES FROM READERS ................................................................. From Linda in Atlanta Title: Shrimp and Lobster Etouffee Yield: 8 servings ----------STEP ONE---------- 4 Lobster tails; 7-8 oz 1 lb Shrimp (21-25)
----------STEP TWO---------- 1/4 c Butter 4 Lobster Tail Shells
---------STEP THREE--------- 2 c Celery; diced 2 c Onions; diced 2 c Scallions; sliced white part only 2 ts Garlic; minced
---------STEP FOUR--------- 1/2 c Brown roux 4 Tomatoes; large,peel,seed 2 c White wine 1 qt Fish stock, strong Tabasco sauce; to taste Salt & pepper; to taste
---------STEP FIVE--------- 1/2 c Cream Sherry
-------------------------- (1) Cook Shrimp and Lobster in Shrimp Boil. Cut Lobster in 1 inch chunks. HOLD ASIDE. (2) Roast Lobster Shells in Butter at 350 for 45 minutes, strain. (3) Sauté Vegetables in the butter on high heat until browned. (4) Combine Lobster Shells, Sautéed Vegetables and last group of ingredients EXCEPT Cream Sherry, and simmer 45 minutes. (5) Add Cream Sherry. For service, add shrimp & lobster to sauce & heat. (remove lobster shells) Serve over rice (pecan rice) in casserole dish. Email your recipes, requests, food info or history questions to me at james@foodreference.com ----------------------------------------------------------------- QUOTE "I like children, if they're properly cooked." W.C. Fields
----------------------------------------------------------------- TRIVIA The "stuffed paunch of an ass" was a delicacy of ancient Athens.
----------------------------------------------------------------- RECOMMEND this newsletter to a friend! http://www.cumuli.com/ezines/foodre.ezine <a href="http://www.cumuli.com/ezines/foodre.ezine"> AOL Users Click Here</a>
-----------------------------------------------------------------
QUOTE "The English will agree with me that there are plenty of good things for the table in America; but the old proverb says: 'God sends meat and the devil sends cooks.'" Captain Frederick Marryat, 'Diary in America' (1837)
----------------------------------------------------------------- PLEASE RATE OUR EZINE NEWSLETTER Please rate this Ezine at the Cumuli Ezine Finder http://www.cumuli.com/ezines/ra20520.rate <a href="http://www.cumuli.com/ezines/ra20520.rate"> AOL Users Click Here</a>
----------------------------------------------------------------- TRIVIA In 1921, Walter A. Anderson (a short-order cook) and E.W. Ingram (an insurance executive) founded White Castle in Wichita, Kansas. It is the oldest hamburger chain. They served steam- fried hamburgers, 18 per pound of fresh ground beef, cooked on a bed of chopped onions, for a nickel.
----------------------------------------------------------------- CULINARY CROSSWORD PUZZLE Click here: http://foodreference.com/html/crosswords.html to print the latest Culinary Crossword puzzle
----------------------------------------------------------------- QUOTE "A gourmet is a being pleasing to the heavens." Charles Pierre Monselet, French author (1825-1888)
----------------------------------------------------------------- A copy of this newsletter and previous newsletters is on the Food Reference WebSite at http://foodreference.com/html/newsletter.html
----------------------------------------------------------------- © copyright James T. Ehler, 2001, All rights reserved. ----------------------------------------------------------------- List Maintenance: To SUBSCRIBE send a blank email to subscribe@foodreference.com To UNSUBSCRIBE send a blank email to unsubscribe@foodreference.com ----------------------------------------------------------------- Food Reference Newsletter ISSN 1535-5659 James T. Ehler (webmaster, cook, chef, writer) 3920 S. Roosevelt Blvd Suite 209 South Key West, Florida 33040 E-mail: james@foodreference.com Phone: (305) 296-2614 Food Reference WebSite: http://www.foodreference.com
|