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THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
May 29, 2002 Vol 3 #20 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 Culinary Quiz
=> 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
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QUOTE
"I must....descant a little upon the mint-julep, as it is, with
the thermometer at 100 degrees F., one of the most delightful
and insinuating potations that ever was invented, and may be
drunk with equal satisfaction when the thermometer is as low
as 70 degrees."
Captain Frederick Marryat
From his diary while traveling in the South (1838)
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TRIVIA
At one time it was against the law to serve ice cream on
cherry pie in Kansas.
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Free Cookbook Giveaway!
Bread Daily is a newsletter dedicated to those who love
cooking, baking, and eating bread. We have fun facts,
recipes, and a reader request section! Subscribe now for your
free recipe booklet! Visit our site at
http://www.breaddaily.com or send an email to
breaddaily@earthlink.net with subscribe in the subject line!
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WEBSITE OF THE WEEK
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. Many
will be very unusual and unique sites. All will be interesting.
THIS WEEK'S WEBSITE OF THE WEEK:
Running A Household in the Viking Era
This website gives recipes and instructions on how to prepare
food as it was done during the Viking Era. It gives instructions
on the how to properly use a kettle over an open fire, etc.
It is a fascinating look into the past.
http://viking.no/e/life/food/index.htm
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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: What year and location was the first Kentucky Fried
Chicken Restaurant?
ANSWER: It depends on exactly what you mean by first. Harland
Sanders first served chicken in Sanders Cafe located in a
service station in Corbin, Kentucky. He opened it in 1929 and
it had become so well known that it was in 1935 that he
received his honorary colonel's title from the governor.
In 1939 he is supposed to have perfected the secret recipe and
the pressure cooking method of cooking the chicken.
He sold the Sanders Cafe and while on the road trying to sign
up restaurants to sell his chicken. These were not KFC's, but
independent restaurants who would sell chicken made with his
secret method and recipe. He only signed up a few restaurants
in this manner. Details of these deals are very sketchy.
I believe it likely that he was really showing and selling the
pressure cooking method at this time (and maybe equipment?),
and not some secret recipe of 11 herbs and spices.
In 1952 he met Pete Harman from Utah, and the two of them
agreed on a franchise concept, with Harman becoming the first
franchisee. He opened the first Kentucky Fried Chicken in Salt
Lake City (also known as Harman's Cafe).
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QUOTE
"No poems can live long or please that are written by
water-drinkers."
Horace, Roman lyric poet (65 -8 B.C.)
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TRIVIA
An Idaho law forbids a citizen to give another citizen a box
of candy that weighs more than 50 pounds.
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ANCIENT & CLASSIC RECIPES
From: The American Frugal Housewife
by Mrs. Child (12th edition, 1833, Boston)
Pickled Walnuts
When walnuts are so ripe that a pin will go into them easily,
they are ready for pickling. They should be soaked twelve days
in very strong cold salt and water, which has been boiled and
skimmed. A quantity of vinegar, enough to cover them well,
should be boiled with whole pepper, mustard-seed, small onions,
or garlic, cloves ginger, and horseradish; this should not be
poured upon them till it is cold. They should be pickled a few
months before they are eaten. To be kept close covered; for the
air softens them. The liquor is an excellent catsup to be eaten
on fish.
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QUOTE
"When the cook makes a mistake, it is the flute player who
receives the blows."
Ancient Greek proverb
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TRIVIA
In Louisiana, biting someone with your natural teeth is
considered a simple assault, but biting someone with your
false teeth is considered an aggravated assault.
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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 30
1922 Lincoln Memorial dedicated
1848 The "Johnson Patent Ice Cream Freezer" was patented.
MAY 31
1790 Copyright law passed in U.S.
JUNE 1
National Seafood Month
National Ice Tea Month
1976 Great-Britain & Iceland end their codfish war
JUNE 2
1928 Velveeta cheese created by Kraft
JUNE 3
St. Morand's Day, patron of vintners, wine growers, wine makers.
JUNE 4
National Cheese Day
1970 National Spelling Bee: L. Childress wins spelling croissant
JUNE 5
1856 First Vegetarian Community established in Kansas.
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QUOTE
"Wine is a living liquid containing no preservatives. Its life
cycle comprises youth, maturity, old age, and death. When not
treated with reasonable respect it will sicken and die."
Julia Child (1912-?)
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DID YOU KNOW?
The liver of polar bears contains such a high concentration
of vitamin A that it is toxic.
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WHO'S WHO IN THE CULINARY ARTS
Jean Etienne Bore (18th century)
The process of making granulated sugar was invented by Jean
Etienne Bore. He was born in America, educated in France,
served as a member of the household guard of King Louis XV,
grew indigo in Louisiana, and when the crop failed in 1794-95
he planted sugar cane and developed the process for making
granulated sugar from sugar cane.
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RECIPE REQUESTS FROM READERS
Hello!
I am Queeny, from India. I would like to know the recipe to
making Peanut Butter. So could you please mail it to me.
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.
For other variations, you may add honey, cinnamon, etc.
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QUOTE
"We hear of the conversion of water into wine at the marriage
in Cana as of a miracle. But this conversion is, through the
goodness of God, made every day before our eyes. Behold the
rain which descends from heaven upon our vineyards, and which
incorporates itself with the grapes, to be changed into wine;
a constant proof that God loves us, and loves to see us happy."
Benjamin Franklin (1706-1790)
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TRIVIA
The difference between a pate and a mousse is that a pate is
heavy in texture and a mousse is lighter - this lighter texture
can be accomplished by added cream or egg whites, or by beating
the ingredients together to incorporate air in the mixture.
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QUOTE
"What is man, when you come to think upon him, but a minutely
set, ingenious machine for turning with infinite artfulness,
the red wine of Shiraz into urine?"
Isak Dineson, Danish author (1885-1962)
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TRIVIA
Cowberry, lingonberry, foxberry, mountain cranberry (Vaccinium
vitis-idaea). This is an uncultivated member of the cranberry
family and is primarily used in northern Europe to make jams
and preserves.
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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
"Never trust the food in a restaurant on top of the tallest
building in town that spends a lot of time folding napkins."
Andy Rooney
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TRIVIA
25% of Baskin Robbins ('31 flavors') ice cream sales are for
plain vanilla.
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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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