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THE FOOD REFERENCE NEWSLETTER
May 16, 2003 Vol 4 #15 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 crossword puzzles.
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QUOTE
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"Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it."
Patience Gray, cookery author
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TRIVIA
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Quail (European) have been bred domestically for over 4,000 years.
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THIS WEEK'S WEBSITE OF THE WEEK:
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WEBSITE OF THE WEEK
http://www.aislebyaisle.com/
Aisle-By-Aisle Grocery List Software
This software not only prints your grocery list aisle-by-aisle, (it has aisle maps for most major supermarket chains) but it also helps to manage grocery coupons and to manage food recipes. It provides the missing link between food recipes and grocery shopping. The coupon information prints out on your aisle-by-aisle grocery list so that when you're at the store you won't forget to use your grocery coupons.
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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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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">
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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 QUESTIONS
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QUESTION: I read that carob is an excellent substitute for chocolate. I have read that it is low fat, low calorie, LOW CAFFEINE alternative to chocolate. Does carob actually contain caffeine? I was under the impression it did not contain caffeine. Pls provide me with more info if u r able 2 .
regards, Nalini
ANSWER: Carob itself does not contain any caffeine. However, it does contain traces of theobromine and theobromine is occasionally added to carob.
Theobromine is related to caffeine, but it is a milder stimulant. It is the stimulant found in chocolate.
(One hundred grams of carob contains no caffeine and only three milligrams of theobromine; 100 grams of chocolate contains 180 milligrams of caffeine and 2,320 milligrams of theobromine.)
Because of the small amounts of the caffeine related theobromine, and because carob is sometimes used in combination with chocolate, most sources call carob a low caffeine alternative to be on the safe side. Chef James
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TRIVIA
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According to legend, raspberries were originally white. The nymph Ida pricked her finger while picking berries for the crying infant Jupiter, and raspberries have since been tinged red with her blood. (The botanical name of the raspberry is Rubus idaeus. Rubus means 'red', and idaeus means 'belonging to Ida'.
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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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PICKLED OYSTERS
Miss Leslie's Directions For Cookery, By Eliza Leslie
(1851 edition, Philadelphia; First published in 1837)
Take a hundred and fifty fine large oysters, and pick off carefully the bits of shell that may be sticking to them.
Lay the oysters in a deep dish, and then strain the liquor over them.
Put them into an iron skillet that is lined with porcelain, and add salt to your taste.
Without salt they will not be firm enough.
Set the skillet on hot coals, and allow the oysters to simmer till they are heated all through, but not till they boil.
Then take out the oysters and put them into a stone jar, leaving the liquor in the skillet.
Add to it a pint of clear cider vinegar, a large tea-spoonful of blades of mace, three dozen whole cloves, and three dozen whole pepper corns.
Let it come to a boil, and when the oysters are quite cold in the jar, pour the liquor on them.
They are fit for use immediately, but are better the next day. In cold weather they will keep a week.
If you intend sending them a considerable distance you must allow the oysters to boil, and double the proportions of the pickle and spice.
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TWO MORE GREAT NEWSLETTERS
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http://www.beerbasics.com
A newsletter of special interest to members of the media that cover the beer business, brewers, chefs, and restaurateurs.
http://www.ardentspirits.com
Ardent Spirits is a free e-mail newsletter for anyone and everyone with an interest in cocktails, bars, bartenders, distilled spirits, and beverage-related topics.
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QUOTE
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"The fact is that it takes more than ingredients and technique to cook a good meal. A good cook puts something of himself into the preparation -- he cooks with enjoyment, anticipation, spontaneity, and he is willing to experiment."
Pearl BaileyPearl's Kitchen, (1973)
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TRIVIA
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The Red Delicious is the most widely grown variety of apple in the world. Red Delicious have firm, white or cream white flesh that is juicy, aromatic, sweet tasting. They are best eaten raw because of their thick skin.
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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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Each saffron crocus flower has 3 stigmas, it takes about 80,000 flowers (240,000) stigmas to make a pound of saffron. It takes an experienced picker about 12 days to pick this many. By the time saffron gets to retail stores, its cost is $600 to $2000 per pound.
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WHO'S WHO IN THE CULINARY ARTS
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Mrs. Clements, 18th century
Mrs. Clements invented the method of preparing mustard flour or powder, which was known for a long time as Durham Mustard. This method extracted the full flavor from the mustard seed, and Durham Mustard became hugely popular. Production of the original Durham has been passed on to Colmans of Norwich.
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RECIPE REQUESTS FROM READERS
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Fresh Sweet Potato Salad
3 medium fresh sweet potatoes shredded
1 apple -- cored and diced
1/2 cup chopped pecans
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lime peel -- grated
2 tablespoons fresh lime juice
2 1/2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon tarragon
Combine shredded sweet potatoes with apple and nuts in a bowl.
In a small bowl, combine remaining ingredients. Mix well.
Add dressing to sweet potato mixture. Mix thoroughly.
Chill before serving.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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Salt may have been a large factor in determining the success of various societies and even the amount of freedom its citizens had. Where salt was scarce, heavy-handed rule prevailed to ensure the availability of salt to all, but where salt was plentiful the need for strong government was not as great, and citizens had more freedom..
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QUOTE
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"Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus."
Peter Ustinov, Christian Science Monitor, 11/14/62
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CULINARY CALENDAR - Selected Events
Visit http://www.culinaryevents.com for complete calendar.
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SATURDAY MAY 17
1838 Charles Maurice de Talleyrand-Perigord died. He was known simply as Talleyrand, French statesman, diplomat and grand gourmet, called the 'first fork of France.' He served at the top levels of French governments for almost 50 years. During this time his chefs included Bouchee, Careme, and Avice. Many culinary preparations have been created or named for him.
SUNDAY MAY 18
St. Theodotus' Day, patron of innkeepers.
MONDAY MAY 19
National Devil's Food Cake Day
TUESDAY MAY 20
1913 William Hewlett was born. Founder with David Packard of Hewlett Packard Company. Before they became famous for computers and printers etc., some of their early inventions were an automatic urinal flusher and a weight loss shock machine!
WEDNESDAY MAY 21
1923 Delmonico's Restaurant closed its doors, a victim of Prohibition.
THURSDAY MAY 22
1946 The Culinary Institute of America was founded.
FRIDAY MAY 23
1960 Georges Claude died. A French engineer, he invented the neon light, commonly used for signs.
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In Association with AMAZON:
Kitchen tools, utensils, appliances, etc. Daily Specials
Cookbooks, best sellers, etc. Books, music, movies, etc.
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TRIVIA
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When the fruit of the South American Sandbox tree is ripe, it explodes. The explosion, that is so loud it could be mistaken for gunfire, has such force that it scatters the seeds as far as 50 feet from the tree's trunk!
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QUOTE
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"The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. 'I am not alone and unacknowledged.' They nod to me and I to them."
Ralph Waldo Emerson (1803-1882)
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
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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