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THE FOOD REFERENCE NEWSLETTER
APRIL 28, 2003 Vol 4 #13 ISSN 1535-5659
****IN THIS ISSUE
=> Website News
=> Quotes and Trivia
=> Free Cookbook Winner
=> 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 crossword puzzles.
Le Cordon Bleu Associated Culinary and Cooking Schools
http://www.foodreference.com/html/index.html
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QUOTE
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"Advertisements are now so numerous that they are very negligently perused, and it has therefore become necessary to gain attention by magnificence of promises, and by eloquences sometimes sublime and sometimes pathetic. Promise, large promise, is the soul of an advertisement."
Samuel Johnson, English writer, lexicographer, critic and conversationalist (1709-1784)
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TRIVIA
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The ancient Babylonians were making more than a dozen different varieties of beer from various grains and honey in 4000 B.C.
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FREE COOKBOOK DRAWING
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The April 28th WINNER in the Subscribers FREE Cookbook Drawing is Joan Mears. She wins a Signed First Edition of ‘The Fat Fallacy’ by Will Clower, Ph.D
The next SPECIAL FREE Cookbook drawing will be on May 5, 2003. The winner will receive a signed copy of ‘Meatless Easy-Oven Cookbook’ by Debi and Jim Pedersen.
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SPONSOR
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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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Ohio Historical Society
http://www.ohiohistory.org
Lots of good history, and online archives of 'Ohio History,' the Scholarly Journal of the Ohio Historical Society. Quite a few food related historical articles in the archives.
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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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READERS E-MAILS
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Dear James
It is not only Chinese courtiers long ago (who had a problem with garlic) -- even today no-one in the British Royal Family eats garlic (so as not to have breath that might offend), and as a result no-one who works for them is a garlic-eater either. I have a friend who works at Buckingham Palace and who, as a consequence of being forbidden to eat garlic herself, has learned to be inordinately atuned to garlic breath in others. It seems that the purer one tries to become, the worse the rest of us smell.
Yours, Michele
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TRIVIA
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Billy by is a mussel soup of mussel stock, white wine, onions and celery with fresh cream. Can be served hot or cold. Probably named after William B Leeds, an American industrialist and regular customer at Maxim's, where chef Louis Barthe created Billy By. Another story says it was created at a farewell dinner for an American officer named Bill who was at the Normandy landings.
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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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FOOD ART AND POSTERS - Thousands of NEW 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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American Cookery by Amelia Simmons (1796)
To Make a fine Syllabub from the Cow
Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then milk your cow into your liquor, when you have thus added what quantity of milk you think proper, pour half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest cream you can get all over it.
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QUOTE
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"But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese."
Eugene Field
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TRIVIA
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Vegetables that are boiled actually lose some of their water content. They will weigh less after boiling in water than they did before. This is caused by the heat, which breaks down the cell walls and allows some of the water to leak from the plants cells.
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ADVERTISEMENT
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Sea Watch International is the world's largest harvester and processor of clam products.
http://www.seawatch.com/
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DID YOU KNOW?
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Borage (Borago officinalis) is an large herb with hair stems and leaves. The whole plant has a cucumber odor and flavor. Use the young leaves in green salads, seafood salads fruit salads and even fruit drinks. The leaves may also be cooked and served as for spinach. The flowers may also be used in salads or candied and used to decorate pastries and cakes.
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WHO'S WHO IN THE CULINARY ARTS
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Frank Carney
In 1958 eighteen-year-old Frank Carney read a story in the Saturday Evening Post about the "pizza fad" among teenagers and college students. He borrowed $600 from his mother, and opened the first Pizza Hut in Wichita, Kan.
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RECIPE REQUESTS FROM READERS
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Hi james,
I would like to make peanut butter for my class as a school project for my class, do you have a recipe? Jason
Crunchy Peanut Butter
From The Wild Vegetarian by 'Wildman' Steve Brill
http://www.foodreference.com/html/shopbookcookb.html
CRUNCHY PEANUT BUTTER
If you own a food processor, you can make a superior peanut butter in minutes. I'm sure you won't lack uses for it.
4 cups unsalted dry-roasted peanuts
1/4 cup peanut oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground cloves (Optional)
1) In a food processor using the chopping blade, process 3 cups of the peanuts along with the peanut oil and salt, until the mixture is smooth. Include the black pepper and cloves if you want a slightly spicy flavor.
2) Add the remaining 1 cup peanuts and process until they are finely chopped. (Add all peanuts at the beginning for creamy).
Will keep tightly covered in refrigerator for 2 months.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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Zwieback is German for 'twice baked', and refers to a sweetened bread (or rusk) that is sliced and then rebaked or toasted until dry and dry and crisp. The term dates back to the 1890s.
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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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"Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love."
Keith Floyd
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CULINARY CALENDAR - Selected Events
Visit http://www.CulinaryEvents.com for complete listings.
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APRIL 29
1989 Donald Deskey died. An industrial designer, he designed the packaging for Tide laundry detergent and Crest toothpaste among others.
APRIL 30
1955 'Cherry Pink & Apple Blossom White' by Perez Prado hits number one on the charts.
MAY 1
1927 Imperial Airways became the first British airline to serve hot meals.
MAY 2
1934 Sergey Vasilyevich Lebedev died. A Russian chemist who developed a method for large scale production of synthetic rubber. Production of polybutadiene was begun in 1932 using potatoes and limestone as raw materials.
MAY 3
1947 Sylvester tried to have Tweety Bird for lunch for the first time in a Warner Bros. cartoon.
MAY 4
1494 Columbus landed at Jamaica and met the Arawak Indians. The Arawak used Jamaican pimento (allspice) to season and smoke meat (usually pigs), the foundation upon which Jamaican Jerk developed.
MAY 5
National Hoagie Day
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TRIVIA
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The Lord's Prayer is 66 words, the Gettysburg Address is 286 words, there are 1,322 words in the Declaration of Independence, but government regulations on the sale of cabbage total 26,911 words.
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QUOTE
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"You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy."
'Saki',
pen name of Scottish writer Hector Hugh Munro (1870-1916)
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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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