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THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
MAY, 23, 2002 Vol 3 #19 ISSN 1535-5659
James T. Ehler, Editor, james@foodreference.com
http://www.foodreference.com
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IN THIS ISSUE
=> Website News
=> How to become a Member link
=> Quotes and Trivia
=> Website of the Week
=> Ancient & Classic Recipes
=> Food Trivia Questions
=> Readers questions
=> This Weeks Calendar
=> Did you know?
=> Who's Who in the Culinary Arts
=> Requested Recipes
=> Answers to Food Trivia Questions
=> Subscribe/Unsubscribe information
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WEBSITE NEWS http://www.foodreference.com
CHECK THE WEBSITE DAILY - New FOOD QUIZ questions each day on
the website, along with a Daily Culinary Quote, Daily Trivia,
Today in Food History, and other interesting culinary facts.
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*Become a MEMBER of the Food Reference Website
CLICK this link for information:
http://www.foodreference.com/html/quizanswers.html
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QUOTE
"A good cook is like a sorceress who dispenses happiness."
Elsa Schiaparelli (1890-1973), 'Shocking Life'
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TRIVIA
Chocolate syrup was used for the blood in the famous shower
scene in the Alfred Hitchcock movie 'Psycho'.
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WEBSITE OF THE WEEK
Only the best of the best will be recommended here. These are
NOT paid ads, they are my personal recommendations gleaned from
countless websites I have visited during the course of my
research efforts on food related subjects.
THIS WEEK'S WEBSITE OF THE WEEK:
LE MENAGIER DE PARIS
http://www.pbm.com/~lindahl/menagier/
"This is an unabridged transcription of the food and cookery
chapter of Le Ménagier de Paris (a medieval manuscript dated
to circa 1393), edited by Jérome Pichon in 1846 for La Société
Des Bibliophiles François.1
This is an enormous chapter containing 197 pages of recipes,
menus, and general cookery and household instructions (and
about 50 pages worth of editorial notes!). There are also
several recipes for ink, glue, etc., towards the end of the
chapter."
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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: How many ounces in a #2-1/2 can? Also in a #2?
Old recipes call for numbered size cans instead of ounces.
ANSWER: CAN SIZES (approximate equivalents)
#1 = 10 1/2 wt oz - 9 1/2 fl oz - 1 1/4 cups
#300 = 15 1/2 wt oz - 13 1/2 fl oz - 1 3/4 cups
#303 = 1 lb (16 wt oz) - 15 fl oz - 2 cups
#2 = 1 lb 4 oz - 18 fl oz - 2 1/2 cups
#2 1/2 = 1 lb 13 oz - 26 fl oz - 3 1/2 cups
#3 = 46 fl oz - 5 3/4 cups
#10 = 6 lbs 9 oz - 96 fl oz - 12 cups - 3 qts
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QUOTE
"'Bee vomit,' my brother said once, 'that's all honey is,' so
that I could not put my tongue to its jellied flame without
tasting regurgitated blossoms."
Rita Dove, "In the Old Neighborhood"
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TRIVIA
One of Mark Twains favorite meals was pan fried porterhouse
steak with mushrooms and peas.
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ANCIENT & CLASSIC RECIPES
From Le Menagier de Paris (1393 AD)
CARP with STUFFING. First, put some minced onions on to boil in
a pot with water, and when the onions are well cooked, throw in
the head and quite soon after the tail, and quite soon after
the chunks (of fish), and cover tightly so that no steam
escapes. And when it is cooked, have ready a mixture of ginger,
cinnamon, and saffron, moistened with wine and a little
verjuice, that is to say one third, and put it all to boil
together, well covered; and then serve in bowls.
Note that the Germans say that the French put themselves in
great danger from eating under-cooked carp. And we have seen
that if French and Germans have a French cook who cooks carp
for them, the Germans take their share and cook it again until
it is more done, and the French do not.
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QUOTE
"Nothing helps scenery like ham and eggs."
Mark Twain (Samuel Langhorne Clemens) (1835-1910)
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TRIVIA
The earliest known mention of cherries is in Theophrastus
(372-272 B.C.) 'History of Plants', in which he indicated that
cherries had been cultivated for hundreds of years in Greece.
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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
(Check the website daily for additional calendar entries)
MAY 24
National Escargot Day
1893 Anti-Saloon League founded by Howard H. Russell
MAY 26
National Blueberry Cheesecake Day
Full Moon
MAY 27
Memorial Day
National Grape Popsicle Day
MAY 28
National Hamburger Day
MAY 29
1919 Pop-up toaster invented by Charles Strite.
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QUOTE
"I feel a recipe is only a theme, which an intelligent cook can
play each time with a variation."
Madame Benoit
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DID YOU KNOW?
Chartreuse is a liqueur originally created in the 16th century
(possibly much older) by the Carthusian monks near Grenoble,
France (Or they were given the recipe by the Marechal d'Estrees)
The secret formula supposedly contains more than 130 different
plants and herbs. There are two types of Chartreuse produced,
the original green 110 proof, and a sweeter yellow Chartreuse,
86 proof, created in 1840.
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WHO'S WHO IN THE CULINARY ARTS
Claudius I, Emperor of Rome A.D. 41-54 (10 B.C. - A.D. 54)
Tiberius Claudius Drusus Nero Germanicus was his full name.
He was poisoned with amanita mushrooms by his wife Agrippina,
after her son, Nero, was name as his heir. A banquet during the
time of Claudius might consist of jellyfish, brains, mushrooms,
sea urchins, parrot, roast deer, ostrich, stuffed dormice, ham,
doves, flamingo, and dessert cakes. If you became too full to
eat anymore you called a servant over to tickle your throat,
vomited into special bowls kept for that purpose, and went on
with the rest of the meal.
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RECIPE REQUESTS FROM READERS
I am Queeny, from India. I would like to know the recipe to
making Peanut Butter. So could you please mail it to me.
Do reply ASAP. Best wishes, Queeny.
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PEANUT BUTTER
2 cups roasted, shelled peanuts
(with or without red skins)
1 tablespoon peanut oil
1/2 teaspoon salt
(optional; omit if using salted peanuts)
Place ingredients in a blender or food processor. Blend
continuously for 2 or 3 minutes. The ground peanuts will form a
ball which will slowly disappear. If necessary, stop machine
and scrape sides of container with a rubber spatula. Continue
to process until mixture becomes spreadable.
When desired consistency has been reached, stir in 1/2 cup
chopped roasted peanuts for crunchy style peanut butter. Then
place mixture in a tightly closed container and store in the
refrigerator. During storage, oil may rise to the top; if this
occurs, stir before using.
Makes 1 cup smooth or 1 1/2 cups crunchy peanut butter.
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QUOTE
"What an awful thing life is. It's like soup with lots of hairs
floating on the surface. You have to eat it nevertheless."
Gustave Flaubert
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TRIVIA
According to Curnonsky, there is a legend that bouillabaisse
was first brought by angels to the Three Marys of the Gospel
when they were shipwrecked in the marshes between the two
branches of the Rhone near Arles.
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QUOTE
"So in our pride we ordered for breakfast, an omelet, toast and
coffee and what has just arrived is a tomato salad with onions,
a dish of pickles, a big slice of watermelon and two bottles
of cream soda."
John Steinbeck, while traveling in Russia
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TRIVIA
There are 211,600 beekeepers and 2.63 million colonies of
honeybees, which produce more than 220 million pounds of
honey each year in the United States.
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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
"A poem was never worth as much as a dinner."
Joseph Berchoux (1768-1839)
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TRIVIA
Historians report that during the Middle Ages, when monks were
brewing their beer in their monasteries, each monk was allowed
to drink 5 quarts of beer a day.
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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
© James T. Ehler, 2000-2002 All rights reserved.
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