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THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
December 4, 2001 Vol 2 #47 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 Quiz, 10 questions
=> Readers questions
=> This Weeks Calendar
=> Did you know?
=> Who's Who in the Culinary Arts
=> Requested Recipes
=> Answer to Food Trivia Question
=> Subscribe/Unsubscribe information
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QUOTE
Charlemagne was traveling and stopped at a bishop's residence
at dinnertime.
"Now on that day, being the sixth day of the week, he was not
willing to eat the flesh of beast or bird. The bishop, being
by reason of the nature of the place unable to procure fish
immediately, ordered some excellent cheese, white with fat, to
be placed before him. Charles..... required nothing else, but
taking up his knife and throwing away the mold, which seemed to
him abominable, he ate the white of the cheese. Then the
bishop, who was standing nearby like a servant, drew close and
said 'Why do you do that, lord Emperor? You are throwing away
the best part.' On the persuasion of the bishop, Charles.....
put a piece of the mold in his mouth and slowly ate it and
swallowed it like butter. Then, approving the bishop's advice,
he said 'Very true, my good host,' and he added, 'Be sure to
send me every year two cartloads of such cheeses.'"
From a biography of Charlemagne written by a monk at Saint Gall
monastery in the late 9th century. (865?)
Both lovers of Brie and Roquefort cheese claim the story is
about their favorite cheese, but it was probably Roquefort
cheese.
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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
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Thank you, Chef James
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QUOTE
"Small cheer and great welcome makes a merry feast."
William Shakespeare (1564-1616)
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TRIVIA
Carp tongue was considered a delicacy during the Middle Ages.
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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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QUOTE
"Be careful not to be the first to put your hands in the dish.
What you cannot hold in your hands you must put on your plate.
Also it is a great breach of etiquette when your fingers are
dirty and greasy, to bring them to your mouth in order to lick
them, or to clean them on your jacket..... It would be more
decent to use the tablecloth."
Erasmus in his Treatise on manners published in 1530
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READERS QUESTIONS
QUESTION: Hi. I am a food journalist and I just stumbled upon
this website. For an article I'm writing, : Do you know any
food history to (don't laugh) the cold cut platter for parties?
Or anyone who might? Joyce
ANSWER: Hi Joyce, My best guess is that it has its origins in
the Italian antipasto, which can include cured and smoked meats
- and was adopted (both the word and the style) in England as
long ago as the late 16th century:
"The first mess [course], or antepast as they call it, is some
fine meat to urge them to have an appetite."
Harleian Miscellany, 1590 (A collection of scarce, curious
and entertaining pamphlets and tracts in manuscript and printed
forms, many dating back hundreds of years, found in the late
Edward Harley, 2nd Earl of Oxford's library, interspersed with
historical, political, and critical notes. The collection was
edited by Harley's secretary, William Oldys and Samuel Johnson
in the original edition, 1744-46)
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QUOTE
"This stuff tastes awful; I could have made a fortune selling it
in my health-food store."
Woody Allen (Sleeper)
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TRIVIA
The 'Waring Blender' was one of the earliest commercially
successful blenders. The most unusual thing about it is it is
named after orchestra leader Fred Waring. It was developed so
he could puree raw vegetables for the ulcer diet his
doctors prescribed.
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ANCIENT & CLASSIC RECIPES
Miss Beecher's Domestic Receipt-Book (3rd edition, 1858)
Philadelphia Ice Cream
Two quarts of milk (cream when you have it).
Three tablespoonfuls of arrowroot.
The whites of eight eggs well beaten.
One pound of powdered sugar.
Boil the milk, thicken with the arrowroot, add the sugar, and
pour the whole upon the eggs. If you wish it flavored with
vanilla, split half a bean, and boil it in the milk.
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QUOTE
"Eat breakfast like a king, lunch like a prince, and dinner
like a pauper."
Adelle Davis (1904-1974)
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TRIVIA
Unripe bananas have about 25% starch and only 1% sugar. Natural
enzyme action converts this high starch content to sugar, so
ripe bananas have a 20% sugar content.
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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
DEC 5
1933 Prohibition ended - 21st Amendment ratified,
repealing the 18th Amendment
Birthday: 1901 Walt Disney
DEC 6
Belgium: Lover's Fair
DEC 9
Birthday: Clarence Birdseye, developer of deep freezing food
process.
Check the front page of the website each day for more
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QUOTE
"Only Irish Coffee provides in a single glass all four essential
food groups: alcohol, caffeine, sugar, fat."
Alex Levine
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DID YOU KNOW?
"Jack and Jill went up the hill....." the 'jill' in this
nursery rhyme refers to what we now call a 'gill', a unit of
liquid measure equal to half a cup. A 'jack' was a 2 ounce
measure of wine, and a 'jill' was twice the size of a 'jack'.
When Charles I of England (1600-1649) reduced the size of the
'jack' so he could collect a higher tax, the 'jill' was
automatically reduced in size also -- "and 'jill' came
tumbling after".
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WHO'S WHO IN THE CULINARY ARTS
Jean Avice, 19th century
Jean Avice was an excellent pastry cook of the early 19th
century. He was patisser with the famous M.Bailly in Paris, and
was also appointed chef to Talleyrand. Careme was trained by
Avice, who later called Avice the 'master of choux pastry.'
Avice is said in some stories to have been the creator of the
Madeleine, a small, rich, shell-shaped cake, when he had the
idea of baking pound-cake mixture in aspic molds. However, most
authorities believe the madeleine is much older than that.
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RECIPE REQUESTS FROM READERS
Hi, Found your site while looking for a conversion for coffee
measuring scoops. I looked around and the site is great.
Looked for Succotash and didn't find it. Canned Succotash is
very hard to find in Wisconsin. I've tried just mixing corn
and lima beans but it just doesn't taste as good.
Do you have recipe? Thanks, Jon
Hi Jon, Most recipes call for the addition of tomatoes and/or
red and green peppers. Here is a recipe which is similar to
those for the canned variety you are probably looking for.
Succotash
2 cups fresh shelled Lima beans (or 2 cups frozen)
2 cups whole kernel corn (fresh, frozen or canned)
2 tablespoons butter
1 teaspoon salt
dash of pepper
1 teaspoon sugar
1/2 cup water
1/4 cup heavy cream
Cook fresh lima beans in boiling salted water until tender (if
frozen beans are used, cook according to package instructions).
Mix cooked beans and corn (drained if using canned) with the
butter, salt, pepper, sugar and water. Simmer on low heat for
10 - 15 minutes.
Drain, then add cream and heat until hot - but do not boil.
(An authentic Native American recipe would be to cook the corn
and beans in bear grease. Succotash may have been one of the
first recipes taught to the Pilgrims by Native Americans.)
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Email your recipe requests, food info or history
questions to me at james@foodreference.com
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QUOTE
"Custard: A detestable substance produced by a malevolent
conspiracy of the hen, the cow, and the cook."
Ambrose Bierce (1842-1914) The Devil's Dictionary (1906)
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TRIVIA
A self-service restaurant first appeared in San Francisco
during the California gold rush of 1849. In 1891 the YWCA of
Kansas City, Mo., established what food-industry historians
consider the first cafeteria. The first place known to be
called a cafeteria - though the proprietor spelled it cafetiria
- was opened in Chicago in the early 1890s. The word came
from Cuban Spanish.
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QUOTE
"Strawberries, raspberries, and blackberries thrive here. From
these they make a wonderful dish combined with syrup and sugar,
which is called 'pai'. I can tell you that is something that
glides easily down your throat; they also make the same sort
of 'pai' out of apples or finely ground meat, with syrup added,
and that is really the most superb."
An immigrant living in Beloit, Wisconsin, wrote to friends
back in Norway: November 29, 1851
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TRIVIA
Cheesecake may be considered an American classic, but they have
been popular throughout the ages. Cheesecakes of differing
types were popular in ancient Greece.
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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
"Burgundy makes you think of silly things;
Bordeaux makes you talk about them,
and Champagne makes you do them."
Anthelme Brillat-Savarin (1755-1826)
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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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