|
THE FOOD REFERENCE NEWSLETTER
September, 5, 2003 Vol 4 #24 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
=> Requested Recipes
=> Culinary Calendar - selected events
=> Subscribe/Unsubscribe information
=> General information and Copyright
============================================= ==============
WEBSITE NEWS http://www.foodreference.com
============================================= ==============
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.
============================================= ==============
'FOOD FOR THOUGHT' BY MARK VOGEL
============================================= ==============
‘Alien Vegetables?’
How often has this happened to you: You go food shopping. You’re planning out the week’s meals in your head. You enter the produce aisle and feel overwhelmed by the bewildering array of vegetables. You want to try something different. Something other than the usual potatoes, carrots, broccoli, green beans, etc. You peruse the selections, pick up something strange looking...... click link for the whole article.
http://www.foodreference.com/html/markvogelweeklycolumn.html
============================================= ==============
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>
============================================= ==============
QUOTE
============================================= ==============
"There is a vast difference between the savage and the civilised man, but it is never apparent to their wives until after breakfast."
Helen Rowland (1876-1950) 'A Guide to Men'
============================================= ==============
TRIVIA
============================================= ==============
Pineapples most likely originated in Brazil, but there are no known native or wild pineapples known today, They are probably a cultivated species that developed under conditions of artificial selection.
============================================= ==============
SPONSOR
============================================= ==============
Small Business Financing - Get up to $50,000
http://www.foodreference.com/html/smallbusinessloans.html
Do your customers pay with VISA and/or MasterCard?
We'll advance you money on your future sales!
============================================= ==============
THIS WEEK'S WEBSITE OF THE WEEK:
============================================= ==============
HISTORYCOOKS.COM Mary Gunderson is a nationally noted food writer and culinary historian. She’s written cook books for both adults and kids, including Today’s Herbal Kitchen and the first book ever about Expedition food, Cooking on the Lewis and Clark Expedition, as well as five other books that bring American history alive through cooking for kids and grownups. The titles are: Cowboy Cooking, Pioneer Farm Cooking, Oregon Trail Cooking, American Indian Cooking before 1500, Southern Plantation Cooking, and Cooking on the Lewis and Clark Expedition.
http://www.historycooks.com
============================================= ==============
FOOD TRIVIA QUIZ
============================================= ==============
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.
============================================= ==============
ANOTHER FOOD REFERENCE WEBSITE
============================================= ==============
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
============================================= ==============
READERS QUESTIONS
============================================= ==============
QUESTION: In the 60's, I was station in Frankfurt, Germany. Their was small cafes, that served a form of schist-a-bob, It was on a stick cooked in a gravy. Meat - onion - pepper. I have been searching for years for the recipe. They called it shaslic {spelling}? Thanks David
ANSWER: Shashlik is a version of the kebab which originated in Georgia, to the east of the Black Sea, and spread from there to western Asia and eastern Europe, including Russia.
The Russian word shashlyk comes ultimately from the Turkish word for skewer.
Cubes of mutton or lamb marinated in vinegar, water, and spices (nutmeg, thyme, bay leaf, etc), and then grilled or, ideally, roasted on a skewer, sometimes with cubes of tomato, green peppers, ham, onion, etc. are roasted on the same skewer in the same manner as a kebab.
See below for a recipe.
============================================= ==============
TRIVIA
============================================= ==============
In rural homes in the 19th century, apple and other fruit pie was often a common item served for breakfast, considered a good hearty beginning for a hard day's work.
============================================= ==============
FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
============================================= ==============
COCINA deVEGA Mesquite meal, a traditional Native American food. Mesquite meal can be used as either flour or a spice. As flour, it is generally used in combination with other flours using about 30% mesquite. As a spice, sprinkle generously then grill, fry, broil or add it to almost anything for a great mesquite flavor. It won't take long to adjust the amount to use for your personal taste.
http://www.1automationwiz.com/app/aftrack.asp?afid=71330
============================================= ==============
ANCIENT & CLASSIC RECIPES
============================================= ==============
THE ENGLISH HOUSEWIFE
LONDON, Printed for Hannah Sawbridge, at the Sign of the Bible on Ludgate Hill, 1683
TO ROAST A COWS UDDER
Take a Cows Udder, and first boyl it well: then stick it thick all over with Cloves: then when it is cold spit it, and lay it on the fire, and and apply it very well with basting of sweet Butter, and when it is sufficiently roasted and brown, then dredg it, and draw it from the fire, take Venegar and Butter, and put it on a chafing dish and coals; and boyl it with white bread crum, till it be thick: then put to it good store Sugar and of Cinnamon, and putting it into a clean dish, lay the Cows Udder therein, and trim the sides of the dish with Sugar, and so serve it up.
============================================= ==============
QUOTE
============================================= ==============
"One should never refuse an invitation to lunch or dinner, for one never knows what one may have to eat the next day."
Edouard de Pomiane (?-1964) Food critic.
============================================= ==============
TRIVIA
============================================= ==============
When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
============================================= ==============
ANOTHER GREAT E-MAIL NEWSLETTER
============================================= ==============
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
============================================= ==============
DID YOU KNOW?
============================================= ==============
Robert Burton's 'The Anatomy of Melancholy' published in 1621, proposed 64 remedies for gas produced by eating beans.
============================================= ==============
WHO'S WHO IN THE CULINARY ARTS
============================================= ==============
Catherine Beecher (September 6, 1800 - May 12, 1878)
Catherine Beecher was a member of a famous and influential family in New England. Her father was the minister and temperance activist Lyman Beecher, her sister was writer Harriet Beecher Stowe and her brother was minister Henry Ward Beecher. As a school teacher she was a pioneer home economist, and encouraged domestic science and teaching curriculum for young women. She founded the Hartford Female Seminary in 1823, the Western Female Institute in Cincinnati, Ohio in 1832, and encouraged the founding of more teachers' colleges for women.
It was her writing that had the most influence though, including Female Education (1827), A Treatise on Domestic Economy (1841), and Miss Beecher's Domestic Receipt Book (1846) among others.
Most cookbooks of the time were written in or influenced by England and the instructions and measurements were stated in general terms. Catherine attempted to correct these and other problems with Miss Beecher's Domestic Receipt Book. In it she dealt with all areas of domestic arts, including cooking utensils and equipment, buying and storing food, baking, clearly written recipes, etc. She urged the housewife to "regard her duties as dignified, important, and difficult."
============================================= ==============
RECIPE REQUESTS FROM READERS
============================================= ==============
Kazakh Shashlik
Yield: 8 Servings
Ingredients
3 lb Lamb, cut from leg
2 sm Onion, finely-minced
4 lg Garlic, cloves, fine-minced
2 lg Shallot, minced
2 tb Parsley, freshly-chopped
2 1/2 c Pomegranate juice, unsweetened
4 tb Corn oil
8 dash Cayenne pepper
Trim away all fat from meat. Cut into 2" chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha.
VARIATIONS: Alternate green peppers, tomatoes, and/or white onions, etc.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
============================================= ==============
TRIVIA
============================================= ==============
Chickens have been domesticated for over 4,000 years, and are descended from the wild red jungle fowl of India.
============================================= ==============
ADVERTISEMENT
============================================= ==============
Movie, Music, Sports and Fine Art Posters
The best posters at the lowest prices.
http://www.culinaryposters.com
============================================= ==============
QUOTE
============================================= ==============
"I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing."
James Beard (1903-1985)
============================================= ==============
CULINARY CALENDAR - Selected Events
============================================= ==============
FRIDAY SEPTEMBER 5
National Cheese Pizza Day
SATURDAY SEPTEMBER 6
1899 Carnation began producing evaporated milk.
SUNDAY SEPTEMBER 7
1840 Luther Crowell was born. He invented a machine to make square bottomed grocery bags.
MONDAY SEPTEMBER 8
Feast of St. Adrian of Nicomedia, patron of butchers.
TUESDAY SEPTEMBER 9
1754 William Bligh was born. He became captain of the English ship, 'Bounty,' and while sailing to Tahiti to bring back breadfruit trees, the most famous mutiny in history took place.
WEDNESDAY SEPTEMBER 10
St. Theodard's Day, patron of cattle keepers
THURSDAY SEPTEMBER 11
2001 World Trade Center and Pentagon Terrorist Attack. Among those who perished, due to these heinous attacks, were many food workers who worked in the restaurants of the 2 Towers.
============================================= ==============
FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
============================================= ==============
Culinary biographies, cookbooks, culinary history, food science, food reference books, etc.
http://www.foodreference.com/html/shopbookbio.html
============================================= ==============
TRIVIA
============================================= ==============
The origin of the expression "bringing home the bacon" is uncertain. It might come from the English custom, which originated in the 12th century, of giving a young couple bacon if they were still happy after a year of marriage. Maybe it comes from the 'greased pig' competition at fairs, the winner bringing home the bacon (the pig). Or maybe bacon is meant to represent all food since it is very ancient, having been a favorite of the early Romans and Greeks.
============================================= ==============
QUOTE
============================================= ==============
"All the ingenious men, and all the scientific men, and all the imaginative men in the world could never invent, if all their wits were boiled into one, anything so curious and so ridiculous as the lobster."
Charles Kingsley (1819-1875)
============================================= ==============
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>
============================================= ==============
ANOTHER GREAT E-MAIL NEWSLETTER
============================================= ==============
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
============================================= ==============
LIST MAINTENANCE
============================================= ==============
To SUBSCRIBE send a blank email to
subscribe@foodreference.com
To UNSUBSCRIBE send a blank email to
unsubscribe@foodreference.com
============================================= ==============
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
============================================= ==============
© 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.
|
