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THE FOOD REFERENCE NEWSLETTER
April 21, 2003 Vol 4 #12 ISSN 1535-5659
IN THIS ISSUE
=> IMPORTANT WEB SITE NEWS
=> NEW WEBSITES
=> Special Free Cookbook Drawing
=> Quotes and Trivia
=> Website of the Week
=> Food Trivia Quiz
=> Ancient & Classic Recipes
=> Did you know?
=> Who's Who in the Culinary Arts
=> 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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Well this will be the last time a newsletter is missed or late.
I have been able to work things out so I may devote full time to the websites and newsletter! So please continue to support my Culinary Art & Poster website and the advertisers in the newsletter, so I may continue to devote all my time to the newsletter and websites!
I thank you all for you support and look forward to your input on the new additions to Food Reference and the other new websites!
NEW section on Culinary and Cooking Schools added this week.
http://www.foodreference.com/html/index.html
I HAVE CREATED 3 NEW FOOD REFERENCE WEBSITES!
***Thousands of New Food Art Posters at
http://www.CulinaryPosters.com
***Over 300 Seafood Recipes at
http://www.SeafoodFish.com
***The Complete Food History Events Calendar at
http://www.CulinaryEvents.com
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NEW BOOK RECOMMENDED BY CHEF JAMES
http://www.amazon.com/exec/obidos/ASIN/1400049199/foodreference-20
60 Million People Can’t Be Wrong!
Sumptuous French eating habits make them thinner, healthier, and live longer than us. You can eat like the French, lose weight, and LOVE YOUR FOOD again. Read the book endorsed by author Peter Mayle, Dr. Dean Edell, and Chef Susan Loomis! THE FAT FALLACY: French Diet Secrets To Permanent Weight Loss. Now in paperback, 20% off at AMAZON!
EXTRA - SPECIAL FREE COOKBOOK DRAWING
The next SPECIAL FREE Cookbook drawing will be on April 28, 2003. The winner will receive a Signed First Edition of ‘The Fat Fallacy’ by Will Clower, Ph.D
All Subscribers are automatically entered!
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QUOTE
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Diogenes, the ancient Greek philosopher, once advised a young courtier, "If you lived on cabbage, you would not be obliged to flatter the powerful."
To which the courtier replied, "If you flattered the powerful, you would not be obliged to live upon cabbage."
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TRIVIA
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Herbes de Provence is an aromatic mixture of herbs supposedly reflecting the common mixture of dried herbs used in southern France. Some of the herbs usually included are: thyme, bay leaves, rosemary, summer savory, cloves, lavender, tarragon, chervil, sage, marjoram, basil, fennel seed and orange zest.
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SPONSOR
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http://www.Finest-RX.com
Finest-RX.com - A Complete online pharmacy. Best prices and largest selection available. Free online medical consultation. No prior prescription required.
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THIS WEEK'S WEBSITE OF THE WEEK:
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http://www.montana-now.com
MONTANA NOW
Here is a very unique concept. Horseback Pack Trips in Montana, with a professional chef!
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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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Small Business Financing - Get up to $50,000
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Do your customers pay with VISA and/or MasterCard?
We'll advance you money on your future sales!
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TRIVIA
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Cellophane noodles, also known as bean thread, harusame or glass noodles, are fine, dry transparent noodles made from green mung bean paste (starch). They are used in Chinese, Thai and other Asian cuisines.
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QUOTE
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"There is a theory which states that if ever anyone discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened."
Douglas Adams, 'The Restaurant at the End of the Universe' 1980
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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.culinaryposters.com
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ANCIENT & CLASSIC RECIPES
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WATER SOUCHY.
MISS LESLIE'S DIRECTIONS FOR COOKERY
By Eliza Leslie
(1851 edition, Philadelphia; First published in 1837)
Cutup four flounders, or half a dozen perch, two onions, and a bunch of parsley.
Put them into three quarts of water. and boil them till the fish go entirely to pieces, and dissolve in the water. Then strain the liquor through a sieve and put it into a kettle or stew-pan.
Have ready a few more fish with the heads, tails, and fins removed, and the brown skin taken off. Cut little notches in them, and lay them for a short time in very cold water. Then put them into the stew-pan with the liquor or soup-stock of the first fish. Season with pepper, salt, and mace, and add half a pint of white wine or two table-spoonfuls of vinegar. Boil it gently for a quarter of an hour, and skim it well.
Provide some parsley roots, cut into slices and boiled till very tender; and also a quantity of parsley leaves boiled nice and green. After the fish-pan has boiled moderately fifteen minutes, take it off the fire, and put in the parsley roots; also a little mushroom catchup.
Take out the fish and lay them in a broad deep dish, or in a tureen, and then pour on the soup very gently for fear of breaking them. Strew the green parsley leaves over the top. Have ready plates of bread and butter, which it is customary to eat with water souchy.
You may omit the wine or vinegar, and flavour the soup just before you take it from the fire with essence of anchovy, or with any other of the essences and compound fish-sauces that are in general use.
Water souchy (commonly pronounced sookey} is a Dutch soup. It may be made of any sort of small fish; but flounders and perch are generally used for it. It is very good made of carp.
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QUOTE
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"There is nothing under the sun better for man than to eat, drink, and be merry. Go, therefore, eat your bread with joy and drink your wine with cheer."
Ecclesiastes
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TRIVIA
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A grain elevator in Hutchinson, Kansas is 1/2 mile long and holds 46 million bushels in its 1,000 bins.
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SOFTWARE FROM THE FOOD REFERENCE WEBSITE
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ON SALE THIS MONTH
Events in Food History CD
300 Seafood Recipes CD
http://www.foodreference.com/html/cdfoodrcalendar.html
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DID YOU KNOW?
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Around 300 BC, Chinese courtiers had to use cloves to sweeten their breath in the presence of the emperor because they ate so much garlic..
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WHO'S WHO IN THE CULINARY ARTS
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Marcel Boulestin (1878-1943) became the first television cook when he presented the first of the Cook’s Night Out programmes on BBC on January 21, 1937.
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TRIVIA
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During World War II when Japan had conquered of Southeast Asia, America's main source of tin was cut off. Most canned foods were needed for military use, so the frozen food industry expanded rapidly to fill the void left by the limited supply of canned goods. Until then, most frozen foods were luxury foods.
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ADVERTISEMENT
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Thousands of Free Catalogs!
http://www.foodreference.com/html/freecatalogs.html
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QUOTE
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"We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks."
Edward Bulwer-Lytton (1831-1891), 'Lucile' (1860)
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CULINARY CALENDAR - Selected Events
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APRIL 22
1970 The first Earth Day was celebrated. Is our environment better or worse today?
APRIL 23
1564 and 1616 William Shakespeare was born. He died on the same date 52 years later. There are many references to food in Shakespeare's works. "Let the sky rain potatoes." (‘The Merry Wives of Windsor’). "Tis an ill cook that cannot lick his own fingers." (‘Romeo and Juliet’).
APRIL 24
National Pigs-in-a-Blanket Day
APRIL 25
1932 Meadowlark Lemon, basketball star, was born.
APRIL 26
1989 Lucille Ball died. Two of the funniest food related comedy routines ever done were the chocolate factory and the grape stomping episodes from her TV show, 'I Love Lucy.'
APRIL 27
1965 R. C. Duncan was granted a patent for 'Pampers' disposable diapers.
APRIL 28
1789 The most famous mutiny in history took place on the English ship, 'Bounty', against Captain William Bligh. The ship was sailing to Tahiti to bring back breadfruit trees.
APRIL 29
1989 Donald Deskey died. An industrial designer, he designed the packaging for Tide laundry detergent and Crest toothpaste among others.
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ADVERTISEMENT
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In Association with AMAZON:
Kitchen tools, utensils, appliances, etc. Daily Specials
Cookbooks, best sellers, etc. Books, music, movies, etc.
http://www.foodreference.com/html/cookbookskitchentools.html
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TRIVIA
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Ewes' (sheep's) milk contains more than twice the fat as cow's milk (8 1/2 % for ewes' milk and 4% for cow's milk). This is one of the reasons that it makes excellent cheese.
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QUOTE
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"it is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption."
Edward Bunyard'The Anatomy of Dessert'
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Please rate this Ezine at the Cumuli Ezine Finder.
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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 1990-2003 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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