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THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
November 22, 2001 Vol 2 #45 ISSN 1535-5659
James T. Ehler, Editor, james@foodreference.com
http://www.foodreference.com
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IN THIS ISSUE
=> Website News
=> Quotes and Trivia
=> Ancient & Classic Recipes
=> Food Trivia Question: What Am I?
=> Readers questions
=> This Weeks Calendar
=> Did you know?
=> Who's Who in the Culinary Arts
=> Requested Recipes
=> Answer to Food Trivia Question
=> Culinary Crossword Puzzle
=> Subscribe/Unsubscribe information
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HAPPY THANKSGIVING!
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.
User Support Info
The Food Reference Website and Newsletter began about 1 year
ago, and has grown tremendously since then. I have managed to
keep it from becoming commercialized, and hope to continue to
keep it that way. The central purpose has and always will be to
provide information and entertainment about food to everyone
free of charge.
I need your support to continue. Because of the size and
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and time (45 hours a week).
I am asking for a VOLUNTARY Newsletter subscription of $7.80 per
year. That's 15 cents per weekly issue. However, any amount is
appreciated. I hope that you will consider the weekly Food
Reference Newsletter and Website worth this cost.
Click here to pay by credit card through PayPal:
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Chef James Ehler
3920 S. Roosevelt Blvd
Suite 209 South
Key West, FL 33040-5283
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QUOTE
"I wish the Bald Eagle had not been chosen as the Representation
of our Country; he is a Bird of bad moral Character, like those
among men who live by sharpening and robbing, he is generally
poor and often very lousy.....The turkey is...a much more
respectable bird, and withal a true original Native of America."
Benjamin Franklin, in a letter to his daughter.
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TRIVIA
In the United States, almost 300 million turkeys are produced
annually.
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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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READERS QUESTIONS
QUESTION: Fascinating web site and great poetry selections!
Could you tell me something about the fruit I encountered in
Jamaica this week called sweet sop? If you know this fruit, is
it also called sweet sap? Karren
ANSWER: Sweet sop is another name for Sugar Apple (Annona
squamosa). It is native to the Caribbean, Central America and
northern South America, but is also very popular in Southern
Asia. It is a relative of the Custard Apple, and is sometimes
confused with it because in India the sweet sop is also called
custard apple.
The Annona family also includes soursop (guanabana), custard
apple (bullock's heart), cherymoya, atemoya, alligator apple
(Florida), illama and soncoya.
'Sour sap' is probably a misspelling
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QUOTE
"The turkey is surely one of the noblest gifts which the Old
World has received from the New."
The Physiology of Taste, Brillat-Savarin
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TRIVIA
Early European settlers in North America reported wild turkeys
weighing as much as 60 pounds each.
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ANCIENT & CLASSIC RECIPES
Here is a recipe that has been handed down in the family of
General Daniel Morgan, a Revolutionary War hero.
Corn Pudding
2 cups fresh (or 1 package frozen corn)
3 eggs
1/4 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons butter, melted
2 cups light cream
Cut corn from the cob (or thaw the frozen corn). Beat eggs
vigorously, then stir in corn and a mixture of flour, salt, and
white pepper. Add butter and cream. Pour into a buttered 1 1/2
quart baking dish or casserole, place in a pan of hot water,
and bake in a preheated 325 degree oven for 1 hour or until a
knife tested in center comes out dry. Serves 6 to 8
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QUOTE
"The Turkey should be cooped up and fed some time before
Christmas. Three days before it is slaughtered, it should have
an English walnut forced down its throat three times a day, and
a glass of sherry once a day. The meat will be deliciously
tender, and have a fine nutty flavor."
Mrs. Stephen J. Field,
Statesmen's Dishes and How to Cook Them, 1890.
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TRIVIA
When the Spaniards conquered Mexico, they found domesticated
turkeys. These birds were introduced to Europe. Later English
colonists brought these domesticated turkeys back to North
America. All of our domestic turkeys are descendants of these
domesticated Mexican turkeys from Europe.
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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.
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THIS WEEKS CALENDAR
NOVEMBER 22
THANKSGIVING DAY
Turkey Trot, Parkersburg, West Virginia
NOV 22-24
Food & Feasts of Colonial Virginia, Williamsburg, VA
NOV 23
Fish House Parade; Aitkin, Minnesota (parade of ice fish houses)
Japan: Labor Thanksgiving Day
NOV 23-24
World's Championship Duck Calling Contest; Stuttgart, Arkansas
NOV 25
Swine Time; Climax, Georgia.
NOV 26
Switzerland: Onion Market (Zibelemarit). Heaps of onions.
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QUOTE
"A good meal soothes the soul as it regenerates the body. From
the abundance of it flows a benign benevolence. A good and
copious dinner begets a mellowing influence; it permeates the
bosom with a bland philanthropy of sentiment, embracive of all
classes, sects and races of man."
Frederick W. Hackwood Good Cheer (1911)
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DID YOU KNOW?
The turkey is native to the mountains of central Mexico. They
were domesticated by 200 B.C., and the turkey was a favorite of
both the Aztecs and the Mayans.
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My roommates business: Check out Conch Republic Concierge for
all your needs before, and during your visit to Key West.
http://conchrepublicconcierge.homestead.com
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WHO'S WHO IN THE CULINARY ARTS
Betty Crocker 20th century
In 1921 advertising manager Sam Gale of General Mills created
fictional spokeswoman Betty Crocker so that correspondence to
housewives could go out with her signature.
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RECIPE REQUESTS FROM READERS
I wanted to start by saying that the Blue Heaven restaurant is
probably one of the best meals I have had in my life. That
being said, I wonder if it would be possible to get the recipe
for the Sautéed Sea Scallops appetizer (w\ garlic, tomato,
mushroom, onion, etc) Thanks again. Laine
Blue Heaven Scallops Recipe
Scallops
minced garlic
diced tomatoes
chopped onions
sliced mushrooms
white wine
butter slices
The trick to making this is to use a VERY hot pan to sear the
scallops - then quickly add the minced garlic - it is the quick
cooking of the scallops and garlic that give this dish the dark
color for the sauce - it is a tricky dish to make.
Then add the diced tomatoes, onion and mushrooms -- this cools
the pan down enough so the scallops and garlic stop cooking.
The tricky part is cooking the scallops and garlic long enough
in the VERY hot pan to brown them but not burn them - adding
the tomato first helps cool it down, then the onions &
mushrooms and cook a minute or two -- then and some white wine.
Simmer for a minute or so longer, remove from heat and add
cold butter and swirl to finish the sauce.
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Email your recipe requests, food info or history
questions to me at james@foodreference.com
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QUOTE
"Madam, I have been looking for a person who disliked gravy all
my life: let us swear eternal friendship."
Sydney Smith, English writer (1771-1845)
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TRIVIA
Per capita consumption of turkeys in the United States was less
than 2 pounds in 1930. Today, Americans consume 20 pounds of
turkey per person each year.
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QUOTE
"Life is so brief that we should not glance either too far
backwards or forwards...therefore study how to fix our
happiness in our glass and in our plate."
Grimod de la Reynière (1758-1838)
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TRIVIA
What are frequently called yams, especially in the Southern U.S.
are in fact sweet potatoes. The two are not related, even
though they are similar in appearance and usage.
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CULINARY CROSSWORD PUZZLE
My apologies, but I have not had time to compose a new
crossword this week.
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A copy of this newsletter and previous newsletters is on the
Food Reference WebSite at
http://foodreference.com/html/newsletter.html
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QUOTE
"Rational habits permit of discarding nothing left over, and the
use to which leftovers (and their economic allies, the wild
things of nature) are put is often at the heart of a cooking's
character."
Richard Olney (1835-1917)
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© copyright James T. Ehler, 2001, All rights reserved.
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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
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