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THE FOOD REFERENCE NEWSLETTER
August 9, 2003 Vol 4 #21 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> 'Food for Thought' by Mark Vogel
=> 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
=> More Readers questions
=> 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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'FOOD FOR THOUGHT' BY MARK VOGEL
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‘Unraveling the Complexities of Burgundy’
The term “Burgundy”, in the minds of the American masses, has come to denote generic red wine. Mediocre restaurants often use the term to signify their mundane house red. But this is analogous to using the term “Coke” to designate all cola drinks.....Click link for more
http://www.foodreference.com/html/markvogelweeklycolumn.html
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Please rate this Ezine at the Cumuli Ezine Finder.
http://www.cumuli.com/ezines/ra20520.rate
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QUOTE
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"A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out, as good for nothing."
Samuel Johnson (1709-1784)
As quoted in James Boswell's "Tour to the Hebrides"
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TRIVIA
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The very heart of the trunk of a banana 'tree' - inside the layers of bark fiber, is a white tube. It may be cooked, and has a taste and texture similar to bamboo shoots.
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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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For the Seafood Lover! THE GREAT GOURMET INC. is a wholesale/retail distributor of seafood providing over seventy products to choose from including: world-famous New England Clam Chowder, Clam Strips, Calamari, Tempura Shrimp, Shellfish, and other specialty seafood products.
Visit us at www.thegreatgourmet.com or call Kim at 410-548-7900.
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QUOTE
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"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
M. F. K. Fisher (1908-1992)
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THIS WEEK'S WEBSITE OF THE WEEK:
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FREE Wine Newsletter: Natalie MacLean offers a FREE e-mail newsletter to help you make choices from restaurant wine lists and liquor stores, match wine with food, and chuckle over the lighter side of wine. There are no ads; all e-mail addresses are kept confidential. Her articles have been in the London Times, Chicago Tribune, Food & Wine, Ritz-Carlton Magazine, among others. Her newsletter was nominated as one of the three best wine and food newsletters in North America this by the James Beard Foundation.
To sign up, visit http://www.nataliemaclean.com
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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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SPONSOR
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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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ANOTHER FOOD REFERENCE WEBSITE
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FOOD ART AND POSTERS
Art & Posters for your home, office, restaurant, dorm room, kitchen, etc. The best selection - including movie, music, sports, food and culinary art. Famous masters, current unknowns. All the best quality, framed or unframed, low prices.
http://www.culinaryposters.com
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READERS QUESTIONS
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QUESTION: Was wondering if you might help me with a catsup question...I have a recipe that calls for a #10 size can of catsup. I was wondering if you know how many ounces are in a #10 size can? Much Thanks, Jim
ANSWER: A #10 can is a food service size can, they contain about 12 cups, or 96 fluid ounces.
You can find a list of can types and sizes on the Food Reference website http://www.foodreference.com/html/fcans.html
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TRIVIA
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The mangosteen (Garcinia mangostana) is a fruit tree native to Malaysia with small, dark reddish brown to purple fruit with a smooth, thick rind, 5 or so seeds. The flavor is described variously as that of peach and pineapple, strawberry and grape, peach and apple, etc. The juicy flesh, divided into sections like an orange, almost melts in your mouth. Many say it is the most delicious fruit in the world. It is usually found only in local markets because it must ripen on the tree, and they only keep a short time. Mangosteens are not related to the mango.
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ANCIENT & CLASSIC RECIPES
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SUMMER DRINKS: The Inglenook Cook Book (1906)
GINGER BEER
Take 1 pint of molasses, 1 cup of sugar, 1 tablespoonful of ginger, 2 cents worth of tartaric acid, 3 tablespoonfuls of good yeast and fill up with warm water. This makes 1 gallon. Set it in sun 12 hours, then put on ice or in cool place.
Sister Nettie Stine, Leaf River, Ill.
A REFRESHING DRINK
Take 3 tablespoonfuls of root beer; add 1 lemon sliced and sugar to suit the taste. Place in a gallon jar, add a large lump of ice and fill the jar with water.
Sister Willoughby Felker. Leaf River, Ill.
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QUOTE
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"Professors never eat boiled beef, out of respect for their principles and because they know the incontestable truth that boiled beef is flesh without its juice."
Anthelme Brillat-Savarin (1755-1826) 'Meditation VI'
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TRIVIA
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In the beginning, there was a sweet liqueur made from the juice and crushed pits of bitter wild cherries (marasca in Italian) grown in Dalmatia. The liqueur was called Maraschino. Later, cherries were marinated in this cherry liqueur, and were called Maraschino Cherries.
Sometime in the early 1900s U.S. cherry growers came up with a domestic version of the expensive imported Maraschino cherries. Using brines, chemical baths, bleaches, artificial flavors, sugar syrup and red dyes, a new product was created.
Real Maraschino cherries are virtually unknown in the U.S.
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DID YOU KNOW?
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The Manhattan cocktail consists of whiskey, sweet vermouth and a dash of bitters. It was created around 1890 and named for Manhattan, a borough of New York City. It crossed the Atlantic quickly, as it appeared in the 1906 edition of 'Mrs. Beeton's Book of Household Management'.
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WHO'S WHO IN THE CULINARY ARTS
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Sylvan N. Goldman (1898 - November 27, 1984)
Sylvan Goldman ran a successful chain of grocery stores, where customer could carry hand baskets while they shopped. In 1936 when he was a major owner of the Piggly-Wiggly supermarket chain he invented the shopping cart. He got the idea from a wooden folding chair. He designed the cart by putting a basket on the seat, another below and wheels on the legs. He and a mechanic, Fred Young put one together with a metal frame, and wire baskets. The frames could be folded up and the baskets stacked, which took up less storage room. Customers were reluctant to use this new contraption, so Goldman hired fake shoppers to wheel the carts around pretending to shop so people could see how useful the cart could be! They became a hit, and he formed a new company to manufacture the carts. It is hard to imagine a supermarket or discount store without shopping carts!
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ANOTHER GREAT E-MAIL NEWSLETTER
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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.
http://www.ardentspirits.com we@ardentspirits.com
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MORE READERS QUESTIONS
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QUESTION: I was reading through this recipe for oyster rockefeller and in the list of ingredients it had herbsaint. I do not know what it is and have looked all over to try and find out what this is and have failed. Can you tell me what herbsaint is? Thanks, Erica
ANSWER: Herbsaint is an anise-flavored liqueur, similar to Pernod, developed and made primarily in New Orleans. It is frequently used in specialties such as Oysters Rockefeller.
Pernod or Anisette would be good substitutes (use the same amount). Ouzo (a Greek anise flavored liqueur) may also be used.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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It was only in 1967 that yellow margarine could be sold in Wisconsin. It was the last state to allow coloring to be added to margarine.
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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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"What a breakfast! Pot of hare; ditto of trout; pot of prepared shrimps: tin of sardines; beautiful beefsteak; eggs, mutton, large loaf and butter, not forgetting capital tea. There's a breakfast for you!"
George Borrow, English writer (1803-1881) 'Wild Wales' (1862)
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CULINARY CALENDAR - Selected Events
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AUGUST 9
National Rice Pudding Day
AUGUST 10
1917 Clara Peller was born. She is the actress who is famous for her Wendy's TV commercial, "Where's the beef?"
AUGUST 11
1962 Booker T and the MG's released their instrumental single 'Green Onions'.
AUGUST 12
1883 The quagga, a zebra-like mammal of southern Africa became extinct when the last mare at Amsterdam Zoo died. They had been hunted to extinction.
AUGUST 13
1899 Alfred Hitchcock was born. He is my favorite movie director, but I cannot recall any scenes in his movies where food is in any way central to the scene. Unusual, considering his well known silhouette.
AUGUST 14
National Creamsicle Day
St. Werenfrid's Day, patron of vegetable gardens.
AUGUST 15
1969 The 3 day Woodstock Music and Arts Fair began on a dairy farm in Upstate New York.
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FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
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Culinary biographies, cookbooks, culinary history, food science, food reference books, etc.
http://www.foodreference.com/html/shopbookbio.html
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TRIVIA
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Marinara simply means 'sailors style'. The Spanish brought the tomato back to Europe in the 16th century, and they were introduced into the Spanish kingdom of Naples around 1550. The tomato became popular there, and marinara sauce originated in the Naples area. It took about 200 years before the tomato became popular in most of the rest of Europe.
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QUOTE
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"Why, sometimes I've believed as many as six impossible things before breakfast."
Lewis Carroll (Charles Lutwidge Dodgson) (1832-1898)
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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">
AOL Users Click Here</a>
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ANOTHER GREAT E-MAIL NEWSLETTER
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Beer Basics is a newsletter of special interest to brewers, members of the brewing community, chefs, restaurateurs, and members of the media that cover the beverage alcohol business.
http://www.beerbasics.com peter.lafrance@beerbasics.com
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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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