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THE FOOD REFERENCE NEWSLETTER Food History, Trivia, Quotes, Humor, Poetry, Recipes February 11, 2002 Vol 3 #5 ISSN 1535-5659 James T. Ehler, Editor, james@foodreference.com http://www.foodreference.com By subscription only! You are receiving this newsletter because you requested a subscription. Unsubscribe instructions are at the end of this newsletter. IN THIS ISSUE
=> Website News => Quotes and Trivia => Ancient & Classic Recipes => Food Trivia 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
======================= 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.
======================= QUOTE "A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which the food comes." Wendell Berry
======================= TRIVIA Banon cheese is a semisoft French cow's and goat's milk cheese that is wrapped in chestnut leaves and steeped in brandy, then tied up with rafia or straw.
======================= 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.
======================= READERS QUESTIONS
QUESTION: I am looking for a fact or something interesting about confectioner's sugar, can you please help me. Thank you, Hermena
ANSWER: Confectioner's sugar is also called powdered sugar, and icing sugar in the United Kingdom. White granulated sugar is very finely ground, sifted and mixed with about 1% to 3% starch, cornstarch, or calcium phosphate to keep it dry and to prevent caking. 10X (ultrafine or superfine) is the finest powder and what you will find on your supermarket shelves. Bakers and confectioners are the only ones who have a use for other grades such as 4X (fine) and 6X (very fine). If you have no confectioner's sugar, you can put some granulated (regular) sugar in a blender with a pinch of cornstarch and process it.
======================= QUOTE "The dangerous person in the kitchen is the one who goes rigidly by weights, measurements, thermometers and scales. I would say once more that all these scientific implements are not of much use, the only exception being for making pastry and jams, where exact weights are important." X. Marcel Boulestin, chef, food writer
======================= TRIVIA Blackberries are found all around the world, mostly but not limited to the Northern Hemisphere. However most commercial cultivation is limited to the United States. There are literally thousands of varieties, including an albino 'white blackberry,' and the dewberry, which bears a smaller fruit.
======================= ANCIENT & CLASSIC RECIPES The Inglenook Cook Book: by Sisters of the Brethren Church Brethren Publishing House, Elgin, Illinois (1906)
GRAPE CATSUP (Sister Amy Roop, Westminster, Md.) Take 1 quart of grape juice, 1 pint of vinegar, 1 pound of sugar, and ground cloves to suit your taste. Boil until quite thick.
======================= QUOTE "They all thought she was dead; but my father he kept ladling gin down her throat till she came to so sudden that she bit the bowl off the spoon." George Bernard Shaw, British playwright and critic (1856-1950) 'Pygmalion,' 1913
======================= TRIVIA The average annual milk production per dairy cow in the U.S. is over 12,000 pounds.
======================= 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.
======================= THIS WEEKS CALENDAR FEB 12 Lost Penny Day
FEB 13 1741 First Magazine published in America, The American Magazine
FEB 14 Valentine's Day Ferris Wheel Day Bulgaria: Viticulturists' Day 1920 League of Women Voters formed
FEB 15 Lupercalia, ancient Roman fertility festival
FEB 16 Jalapeno Festival, Laredo, Texas National Date Festival begins
FEB 17 Chocolate Festival, Norman, Oklahoma ----------------------------------------------------------------- ======================= QUOTE "Truffles are only really good after Christmas.....So let us allow ignorant fops, beardless gourmands, and inexperienced palates the perry triumph of eating the first truffles." Grimod de la Reynière (1758-1838)
======================= DID YOU KNOW? Yorkshire pigs are the world's most popular breed. They originated in Britain in the late 18th and early 19th century. They are a cross between the indigenous white pig of northern England and the small, fatter Chinese white pig.
======================= WHO'S WHO IN THE CULINARY ARTS Paul Bocuse, (1926- ) Paul Bocuse comes from a long line of French chefs and restaurateurs dating back to 1765. After working under several noted chefs, he took over his family's failing restaurant near Lyon, and saved it from ruin. His family nickname was 'primate of the palate'. Bocuse is one of the founders of a style of cooking which came to be called 'nouvelle cuisine'. He avoided the use of heavy cream and butter sauces, using simpler recipes, market-fresh food and emphasized natural flavors and textures. This nouvelle cuisine caught on with many younger chefs, and Bocuse became an ambassador of French cuisine, traveling around the world giving classes. He has written several books, including La Cuisine du Marche (The Cuisine of the Market, 1976), English translation, Paul Bocuse's French Cooking.
======================= RECIPE REQUESTS FROM READERS In November I received several requests for the origin of the Prince of Wales Cake, and many readers emailed me with stories placing the origin sometime in the 1920's or 1930's. Please note that the Inglenook Cookbook (1906), which I am in the process of placing on the website, has a recipe for Prince of Wales Cake. So it is at least as old as 1906. The recipe is here: http://www.foodreference.com/1906/html/recipes1906cakesstk_109.html
------------------------- Email your recipe requests, food info or history questions to me at james@foodreference.com ======================= QUOTE "I devoured hot-dogs in Baltimore 'way back in 1886, and they were then very far from newfangled....The contained precisely the same rubber, indigestible pseudo-sausages that millions of Americans now eat, and they leaked the same flabby, puerile mustard. Their single point of difference lay in the fact that their covers were honest German Wecke made of wheat-flour baked to crispiness, and not the soggy rolls prevailing today, of ground acorns, plaster-of-Paris, flecks of bath-sponge, and atmospheric air all compact." H.L. Mencken, American journalist and writer. (1880-1956)
======================= TRIVIA In the early 19th century a 'porter house' was a coach stop where travelers could dine on steak and ale. In the U.S. around 1814, a porter house keeper in New York City began to serve this steak, and it gained widespread popularity.
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QUOTE "The best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart." Helen Keller
======================= PLEASE RATE OUR EZINE NEWSLETTER Please rate this Ezine at the Cumuli Ezine Finder http://www.cumuli.com/ezines/ra20520.rate <a href="http://www.cumuli.com/ezines/ra20520.rate"> AOL Users Click Here</a>
======================= TRIVIA The C ration was originally developed in 1939, and with many revisions, was finalized in 1941. The varieties were meat and beans, meat and vegetable hash, and meat and vegetable stew.
======================= A copy of this newsletter and previous newsletters is on the Food Reference WebSite at http://foodreference.com/html/newsletter.html
======================= QUOTE "A cup of coffee - real coffee - home-browned, home ground, home made, that comes to you dark as a hazel-eye, but changes to a golden bronze as you temper it with cream that never cheated, but was real cream from its birth, thick, tenderly yellow, perfectly sweet, neither lumpy nor frothing on the Java: such a cup of coffee is a match for twenty blue devils and will excorcise them all." Henry Ward Beecher =======================
User Support Info I began the Food Reference Website and Newsletter about 1 year ago, and it 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 scope of the site, it is expensive to maintain, both in cost and time (45 hours a week - I do everything myself).
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: https://www.paypal.com/xclick/business=jtehler%40bellsouth.net
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Chef James Ehler 3920 S. Roosevelt Blvd Suite 209 South Key West, FL 33040-5283
Thank you, Chef James ======================= TRIVIA Although it is true that Ancient Chinese warlords would send messages hidden inside cakes, fortune cookies are not Chinese, they were invented in Los Angeles around 1920.
======================= QUOTE "Nature will castigate those who don't masticate." Horace Fletcher (1849-1919)
======================= List Maintenance: To SUBSCRIBE send a blank email to subscribe@foodreference.com To UNSUBSCRIBE send a blank email to unsubscribe@foodreference.com ======================= 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
© 2000-2002 James T. Ehler, 2000-2002 All rights reserved.
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