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THE FOOD REFERENCE NEWSLETTER
JULY 25, 2002 Vol 3 #27 ISSN 1535-5659
James T. Ehler, editor James@FoodReference.com
Subscribe instructions are at the end of this newsletter.
IN THIS ISSUE
=> Website News
=> How to become a Member link
=> Quotes and Trivia
=> Product Review
=> BOOK REVIEW
=> 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
=> 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
"Good cooking does not depend on whether the dish is large or small, expensive or economical. If one has the art, then a piece of celery or salted cabbage can be made into a marvelous delicacy; whereas if one has not the art, not all the greatest delicacies and rarities of land, sea or sky are of any avail." Yuan Mei (1936)
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PRODUCT REVIEW
Replace that toothpick with QuickFloss, a disposable flossing device and toothpick combined. I was given some samples, and I like them. Some restaurants are giving them instead of wooden toothpicks. For more information check their website http://www.usfloss.com
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TRIVIA
Georgia is the largest producer of peanuts, pecans and peaches in the U.S.
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BOOK REVIEW
The Wild Vegetarian Cookbook by 'Wildman' Steve Brill
ONE LINE REVIEW: EXCELLENT - BUY IT!!!
Read my full review on the front page of the website!
http://www.foodreference.com
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WEBSITE OF THE WEEK
This week's Website of the Week:
AMERICAN MEMORY
Historical Collections from the National Digital Library
The United States Library of Congress
http://memory.loc.gov/ammem/amhome.html
American Memory is a gateway to rich primary source materials relating to the history and culture of the United States. The site offers more than 7 million digital items from more than 100 historical collections.
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GET A LIFETIME MEMBERSHIP TO THE E-COOKBOOKS LIBRARY!
You won't believe the selection! 100,000 recipes! Contributions from the top chefs in the world! Get a wide variety of bonus non-cooking ebooks, too! You can check it all out today at
http://hop.clickbank.net/?foodref/vjjepub
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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: I am wondering if feta cheese is gluten free. I have many patients who must follow a gluten free diet. Can you explain what the "enzymes" are from in typical feta cheese? I don't see any other ingredients that would be a problem.
Thanks, Melinda
ANSWER: Generally speaking, cheese is made using enzymes of animal origin. Although there are some cheeses made using vegetable rennets - Feta cheese uses animal derived rennet - but there may be some exceptions that I am not aware of.
I do not know of any cheeses using or containing gluten proteins.
I would advise contacting the manufacturer to be sure.
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QUOTE
"It is not really an exaggeration to say that peace and happiness begin, geographically, where garlic is used in cooking." X. Marcel Boulestin (1878-1943)
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FOOD REFERENCE Dates in Food History: Culinary Calendar CD-ROM
I have finished work on a CD-Rom of Culinary Dates: it contains over 2000 Food related Dates and Events. A full year of Culinary Dates. Not available anywhere else.
This is the ONLY one stop source for Culinary Dates and Events.
http://www.foodreference.com/html/cdfoodrcalendar.html
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TRIVIA
Ham and eggs are considered a typically American breakfast. Well, some sources reveal that this was also a favorite of Egyptians in 1500 B.C.
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ANCIENT & CLASSIC RECIPES
The Art of Cookery Made Plain and Easy (1806)
A Boiled Suet Pudding
Take a quart of milk, four spoonfuls of flour, a pound of suet shred small, four eggs, one spoonful of beaten ginger, a teaspoonful of salt; mix the eggs and flour with a pint of the milk very thick, and with the seasoning mix in the rest of the milk and suet. Let your batter be pretty thick, and boil it two hours.
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QUOTE
"A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a good many take their images precooked out of a can and swallow them down whole, absent-mindedly and with little relish."
W. H. Auden (Wystan Hugh Auden) (1907-1973)
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TRIVIA
In the July 5, 1905 'Chicago Daily News' the first advertisement for jelly beans was published.
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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)
JULY 26
* National Coffee Milkshake Day
* 1989 Leslie Merry was hit with a turnip thrown from a passing vehicle in London. He was knocked down and suffered a broken rib and a ruptured spleen. He died of respiratory failure, due to the accident.
JULY 27
* National Scotch Day
* 1931 A swarm of grasshoppers destroyed thousands of acres of crops in Iowa, Nebraska and South Dakota. The corn fields were eaten down to the ground, without a stalk left standing.
JULY 28
* National Milk Chocolate Day
* 1907 Earl S. Tupper was Born. The inventor of Tupperware.
JULY 29
* National Lasagna Day
* St. Martha's Day, patron saint of housewives, cooks, innkeepers, waitresses.
* 1796 Walter Hunt Born. Invented the safety pin in 1849.
JULY 30
* National Cheesecake Day
* St. Abdon's Day, patron of barrel makers.
* 1898 Corn Flakes invented by William Kellogg.
JULY 31
* National Raspberry Cake Day
* 1921 It reportedly rained frogs in Sterling, Connecticut.
Become a Member and have access to the Complete Culinary
Calendar! http://www.foodreference.com/html/quizanswers.html
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QUOTE
"Nature alone is antique and the oldest art a mushroom." Thomas Carlyle (1795-1881) Scots writer
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DID YOU KNOW?
The first football player on a Wheaties box was Walter Payton of Columbia, Mississippi.
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WHO'S WHO IN THE CULINARY ARTS
William Wrigley, Jr (1861-1932)
William Wrigley Jr. started out as a traveling salesman at the age of 13, selling soap for his father's company. Later selling soap for another company, then selling baking powder with chewing gum as a premium. Customers liked the gum better than the baking powder, so he again switched products and began selling the chewing gum. By the 1893 he was marketing his own brand of chewing gum, Lotta and Vassar, and then Juicy Fruit in 1893, and later that year Wrigley's Spearmint. His company, driven by his advertising genius, became one of the largest advertisers in the U.S., and the largest chewing gum manufacturer in the world.
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RECIPE REQUESTS FROM READERS
QUESTION: Hello. I wonder if you know if it is possible to make a keylime pie filling without egg yolks for those people who don't like eggs. Sincerely, Byron
ANSWER: Here you are Byron
Key West Power Squadron - no egg Key Lime Pie
1 can condensed milk
1/2 cup key lime juice (approx.)
8 oz cream cheese
12 oz cool whip
2 prepared pie shells (pre-baked or graham cracker)
Blend milk and cream cheese until smooth. Add lime juice and mix thoroughly. Add thawed cool whip. Pour into two pie shells. Garnish with grated lime rind. Refrigerate 6 hours
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Email your recipe requests, food info or history
questions to me at james@foodreference.com
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QUOTE
"I went to this restaurant last night that was set up like a big buffet in the shape of an Ouija board. You'd think about what kind of food you want, and the table would move across the floor to it." Steven Wright
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TRIVIA
Only about 5% of the world's oat crop is consumed as food by humans, the majority of the crop is fed to animals.
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QUOTE
"Some people have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it, that he who does not mind his belly will hardly mind anything else." Samuel Johnson (1709-1784)
Quoted in James Boswell's 'The Life of Samuel Johnson'
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TRIVIA
According to the National Pasta Association, Americans consume about 20 pounds of pasta per person each year. Italians eat more than 3 times that amount.
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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
"I understand the big food companies are developing a tearless onion. I think they can do it -- after all, they've already given us tasteless bread." Robert Orben
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TRIVIA
Pears have been cultivated for about 4,000 years, and are now grown in almost all temperate regions of the world. There are more than 5,000 varieties.
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (editor & publisher)
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
© Copyright 1995-2002 James T. Ehler. All rights reserved. You may copy and use portions of this newsletter for noncommercial, personal use only. you may forward a copy to someone else as long as the Copyright notice is included. Any other use of the materials in this newsletter without prior written permission is prohibited.
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