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THE FOOD REFERENCE NEWSLETTER
January 10, 2003 Vol 4 #2 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> Quotes and Trivia
=> Website of the Week
=> Food Trivia Quiz
=> Readers questions
=> Ancient & Classic Recipes
=> Did you know?
=> Who's Who in the Culinary Arts
=> Requested Recipes
=> Culinary Calendar - selected events
=> Subscribe/Unsubscribe information
=> General information and Copyright
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WEBSITE NEWS http://www.foodreference.com
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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.
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>
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QUOTE
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"Show me another pleasure like dinner which comes every day and lasts an hour."
Charles Maurice de Talleyrand (1754-1838)
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TRIVIA
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What's old is new. In 1950 approximately 80% of chickens were 'free range', by 1980 only 1% were 'free range.' Today it is back up to 12%.
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THIS WEEK'S WEBSITE OF THE WEEK:
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USDA Food & Nutrition Information Center
The Food and Nutrition Information Center (FNIC) is located at the National Agricultural Library (NAL), part of the U.S. Department of Agriculture (USDA) and the Agricultural Research Service (ARS). FNIC is supported in part by a Cooperative Agreement with the University of Maryland's Department of Nutrition and Food Science in the College of Agriculture and Natural Resources.
http://www.nal.usda.gov/fnic/
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NEW CD IS READY
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The NEW Food Reference CD - "Seafood & Key West Recipes" is ready to ship. Recipes from Key West restaurants and local residents, and recipes from some of the best and most famous cookbooks of America.
Click or cut and paste this link for more information and to order.
http://www.foodreference.com/html/cdfoodrcalendar.html
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FOOD TRIVIA QUIZ
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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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ADVERTISEMENT
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DIETARY SUPPLEMENTS It's likely that you... like most of us, take dietary supplements of one type of another. But, do you really know if you are receiving the benefits that you expect? So many of the supplements on the market are ineffective either due to low potency levels, or, they simply do not contain what is stated on the label. Even worse, many supplements can have dangerously high levels of contaminants due to relaxed regulatory regulations governing the manufacture of dietary supplements. There is some interesting information available on this subject. If you take supplements we would recommend you check out this info.
http://dan.xtend-life.com/default.asp?id=420798
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READERS QUESTIONS
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QUESTION: Do you have any information on substituting corn syrup (or other "inverted sugars") for cane sugar in dessert recipes (not candy -- I realize that might pose problems). We wonder if anything exists that describes not only appropriate proportions to keep the recipe intact but also the relative "sweetness." Appreciate your help - couldn't find anything on the site. Carolyn
ANSWER: Substitute 1 1/2 cups to 2 cups of corn syrup for each cup of granulated sugar. (corn syrup is not as sweet as sugar). Also, reduce the liquid in the recipe by 1/4 cup (or slightly more) for each cup of granulated sugar replaced. Many sources recommend not replacing more than 1/2 of the sugar with corn syrup. This is something you will have to experiment with - every recipe will be different - depending on the amounts and types of other ingredients. Any source that gives you a definite conversion rate is misleading you - the other ingredients in the recipe, and even the cooking temperature and cooking time may effect the final outcome of the recipe.
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TRIVIA
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‘Ugli fruit’ is a trademark name for this fruit that originated in Jamaica, most likely as a natural hybrid. It supposedly originated near Brown’s Town in 1914, and was cultivated by F. G. Sharp at Trout Hall, and marketed by his son in the early 1930s.
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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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FOOD ART AND POSTERS
Food Identification Posters and Fine Art Food Posters
Thousands of quality posters at great prices
http://www.foodreference.com/html/culinary_art___food_posters.html
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ANCIENT & CLASSIC RECIPES
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THE BOSTON COOKING-SCHOOL COOK BOOK
By Fannie Merritt Farmer (Boston, 1896)
BAKED HADDOCK WITH OYSTER STUFFING.
Remove skin, head, and tail from a four-pound haddock. Bone, leaving in large bones near head, to keep fillets in shape of the original fish. Sprinkle with salt, and brush over with lemon juice. Lay one fillet on greased fish-sheet in a dripping-pan, cover thickly with oysters, cleaned, and dipped in buttered cracker crumbs, seasoned with salt and pepper. Cover oysters with other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes in a moderate oven. Serve with Hollandaise Sauce. Allow one pint oysters and one cup cracker crumbs.
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RECOMMENDED FOOD SOURCE
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FARM MARKETS.COM
Enjoy the best possible premium natural meats, only available through FarmMarkets. Premium American lamb; dry-aged natural beef; natural pork; all are pasture raised in Ohio and Northern Appalachia by selected family farms. No antibiotics, no hormones! Also, organic cheeses, Amish jams, and other select gourmet products.
http://store.farmmarkets.com/Merchant2/merchant.mv?Screen=SFNT&Store_Code=T&Affiliate=foodref
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QUOTE
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"Money is the root of all evil, and yet it is such a useful root that we cannot get on without it any more than we can without potatoes."
Louisa May Alcott, U.S. novelist (1832-1888)
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TRIVIA
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The character of 'Uncle Sam' is modeled after Sam Wilson, a meatpacker from Troy, New York. During the War of 1812, the meat he shipped to the government was stamped 'U.S. Beef.' Soldiers began to call this beef Uncle Sam's beef.
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SOFTWARE FROM THE FOOD REFERENCE WEBSITE
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The Food Reference DATES IN CULINARY HISTORY CD contains over 2,000 food dates and events listings. Use year after year, an excellent reference for students, teachers, writers and chefs.
CLICK THIS LINK FOR ORDERING INFORMATION
http://www.foodreference.com/html/cdfoodrcalendar.html
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DID YOU KNOW?
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The Daiquiri cocktail, made of rum, lime juice and sugar, takes its name from the village and iron mines of Daiquiri near Santiago, Cuba, where the cocktail originated around 1900. It was named either by American engineers working there, or by the U.S. troops who arrived there in 1898. (Although at least one source claims it did not appear until after World War I)
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WHO'S WHO IN THE CULINARY ARTS
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Franklin Hiram King (June 8, 1848 - August 4, 1911)
Franklin Hiram King was an agricultural scientist, who taught at the University of Wisconsin College of Agriculture in Madison. He established Departments of Farm Engineering and Soil Engineering while there. In 1889 he designed and built a round, cylindrical barn, which was stronger than other forms and reduced spoilage. It became the model for the standard tower silo found all over the world today.
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RECIPE REQUESTS FROM READERS
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Do you have a recipe for fish fillets cooked with banana? Years ago I had such a recipe (now lost) and it was from a restaurant in Key West that had the marker number in its name. It was prepared for us by a chef named Peter who used to work at that restaurant. If you have anything similar, it would be appreciated. I have an abundance of home grown bananas, and anything to use them up is welcome. Thank you, Kathleen
Dolphin (Mahi-Mahi) Or Snapper Rangoon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Marinade-----
1/4 Cup Olive Oil
1/2 Tablespoon Worcestershire Sauce
1/2 Tablespoon Lemon Juice
1/2 Tablespoon Orange Juice
1/8 Teaspoon White Pepper
-----RANGOON SAUCE-----
3 Cups Bananas -- sliced (OR use bananas and papaya)
3 Tablespoons Butter
2 Tablespoons Parsley -- chopped
3 Tablespoons Lemon or Lime Juice
3 Pinches Allspice
3 Pinches Cinnamon
Marinate fish for 15 minutes. Flour and egg wash if desired.....Sauté or grill fish.
SPRINKLE lightly with Cinnamon and Allspice when done.
Sauté fruit slices in Butter with Parsley and Lemon Juice. Top fish with sauce.
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Email your recipe requests, food info or history
questions to me at james@foodreference.com
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ADVERTISEMENT
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TRIVIA
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California's vineyards were less than 100,000 acres before Prohibition, and by the end of Prohibition had expanded to over 600,000 acres!
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QUOTE
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"There are many miracles in the world to be celebrated and, for me, garlic is the most deserving."
Felice Leonardo (Leo) Buscaglia (1924-1998)
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CULINARY CALENDAR - Selected Events
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JAN 11
1917 The French government regulated the price of Gruyere cheese as a war rationing method.
JAN 12
1916 Ruth Rogan Benerito was born. American chemist who was a pioneer in the development of wash and wear fabrics. She also helped develop cotton fabrics that are stain resistant. Thanks to Benerito, your chef's jacket can be clean and wrinkle free.
JAN 13
1957 The Frisbee was invented. The pie tins of the Frisbee Pie Company of Connecticut were the inspiration for the creation of the Frisbee. A Wham-O employee supposedly saw drivers for the pie company showing Yale students how to throw the pie tins.
JAN 14
National Hot Pastrami Sandwich Day
JAN 15
1919 The Great Molasses Flood. On January 15, 1919, a large 50 foot high storage tank in Boston burst and sent a tidal wave of over 2 million gallons of molasses traveling at over 30 miles per hour. Houses, buildings and parts of the elevated rail system were crushed in its path. Twenty-one people died, and over 150 were injured. It took over 6 months to clean up the mess. The damage was in the millions of dollars.
JAN 16
1920 Prohibition began in the U.S., which banned the sale of all alcoholic beverages. Gangsters flourished, importing and producing bootleg alcohol, and Americans drank more than ever.
JAN 17
1929 Popeye the spinach loving sailor first appeared in the comic strip 'Thimble Theatre.'
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TRIVIA
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The most popular day to eat out in the U.S. is Saturday. Second is Friday, third is Sunday. Monday is the slowest day for restaurants.
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QUOTE
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"Cooking should be a carefully balanced reflection of all the good things of the earth."
Jean & Pierre Troisgros
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LIST MAINTENANCE
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
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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© Copyright 1995-2003 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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