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THE FOOD REFERENCE NEWSLETTER
October 22, 2003 Vol 4 #26 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
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WEBSITE NEWS http://www.foodreference.com
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I'm Back!!! Sorry for not publishing the newsletter for the past month, but I had continuing problems with pneumonia and kidney stones, and then some computer problems (my hard drive crashed). But I all of that is behind me now, and I have lots to catch up on. Thank you to all those who emailed me with concern about myself and the newsletter - Fear not - I may miss a few issues, but it will definitely continue to be published on a weekly basis.
The next issue will have reviews of a new knife sharpener and cutting boards. (They are GREAT!)
Keep checking the posters pages and poster website for LOTS of new food art, and the Book Review section for new books and reprints of many rare and out of print food/recipe books.
Chef James
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'FOOD FOR THOUGHT' BY MARK VOGEL
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Garlic. What would we do without it? Garlic’s reputation precedes itself. And a ponderous reputation it is. Garlic has been alleged to perform everything from curing countless illnesses to warding off evil spirits and vampires. The Egyptians fed garlic to ...............
The complete article may be found here:
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"There is one thing more exasperating than a wife who can cook and won't and that's a wife who can't cook and will."
Robert Frost (1847-1963)
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TRIVIA
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Cheese rennet is an herb in the coffee family, also called lady's bedstraw and yellow bedstraw. It contains a milk curdling enzyme, and the name cheese rennet comes from its ability to curdle milk for cheese making. The leaves and stems also yield a yellow dye which was used to color cheese and butter. The name lady's bedstraw relates to its use as a mattress stuffing.
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SPONSOR
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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!
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THIS WEEK'S WEBSITE OF THE WEEK:
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I have mentioned Natalie MacLean's website and newsletter here before, and I have good reason to do so again. Natalie was named the World’s Best Drink Writer at the World Food Media Awards in Australia this year. She also won the 2003 James Beard Foundation Journalism Award for her drinks writing and the 2003 Bert Greene Award for excellence in food journalism, sponsored by the International Association of Culinary Professionals. Her free e-mail newsletter Nat Decants was also named one of the three best food and wine newsletters in North America at this year’s James Beard Awards.
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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ANOTHER FOOD REFERENCE WEBSITE
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FOOD ART AND POSTERS LOTS OF NEW 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: Your site and expertise comes highly recommended by a co-worker. Can you identify anyone who is selling allspice wood in the States? Need it for authentic Jerk seasoned meats. For personal use, about 10 pounds. Chunks if available.
Thanks for your help. Peter
ANSWER: The allspice or pimento is a tropical evergreen, and is not grown in the U.S. Probably because the market is not large enough, I don't believe any of the wood is imported.
I soak whole allspice berries in water and toss them together with some apple wood onto coals as a good substitute.
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TRIVIA
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Lard is rendered and clarified hog fat. Lard is richer than many other fats, and makes superbly tender, flaky biscuits and pastries. The drawback is that 1 tablespoon contains 116 calories, 13 grams of fat and 12 Mg of cholesterol.
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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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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
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ANCIENT & CLASSIC RECIPES
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Classic Jamaican Cooking, by Caroline Sullivan (1893)
(This was the first book on Jamaican Cookery)
SWEET POTATO PONE
One large sweet potato
One tablespoon of yam or coco
One beaten egg
One tablespoon of butter
Half a grated coconut
Milk
Black Pepper
Water
Two tablespoons of sugar
To one large boiled and grated sweet potato put a tablespoon of grated yam or coco, one beaten egg, half a grated coconut made into coconut milk, or else a little cow's or condensed milk, nutmeg, black pepper (plenty) and two tablespoons of brown sugar in half a cup of water. Put in a 'pudding pan', as they call the little round baking tins, and bake until firm.
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QUOTE
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"When one has tasted watermelon he knows what the angels eat."
Mark Twain (Samuel Langhorne Clemens) (1835-1910)
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TRIVIA
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The llama is a South American member of the camel family, domesticated from guanacos of the Andean Highlands of Peru some 5,000 years ago. They are one of the oldest domestic animals in the world. They are used mainly as beasts of burden, but the females are also raised for their flesh and milk. Llama flesh tastes similar to mutton. Llamas are also a source of wool, leather, the long hair is used to make rope, and the dried dung is used as fuel.
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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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DID YOU KNOW?
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The entomology of the word lasagna is amusing. It starts with the Greek lasanon which means 'chamber pot'! The Romans borrow it as lasanum to humorously refer to a 'cooking pot'. Later, the Italian word lasagne (plural of lasagna) came to refer to a dish cooked in such a pot - flat sheets of pasta layered with minced meat and tomatoes topped with grated cheese. Soon, the word lasagna was applied to the pasta itself.
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WHO'S WHO IN THE CULINARY ARTS
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The Jolly Green Giant (1958-?)When the Jolly Green Giant first appeared in Television commercials in 1958, he did not exactly have the desired impression! He looked like a monster and scared kids. So they worked on his looks and added 'Ho, ho, ho' and the jingle 'Good things from the garden.'
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RECIPE REQUESTS FROM READERS
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Pumpkin Soup
Servings: 8
1 3/4 Pounds Pumpkin -- seeded
1/4 Cup Butter
1/2 Cup Water
Salt -- to taste
4 1/4 Cups Vegetable stock (or chicken stock)
2 Ounces Butter -- cut in 1/2" slices
Peel and deseed a pumpkin to obtain 1 3/4 pounds of pulp. Cut the pulp into small pieces and place in a saucepan with 1/4 cup butter, 1/2 cup water, and salt, cover and sweat for about 20 minutes.
Remove from heat, let cool for a few minutes, then puree the pulp.
Return to sauce pan, and add 4 1/4 cups stock. Bring to a boil, adjust seasoning, and whisk in 2 oz butter cut into small pieces.
SERVING IDEAS: Serve with Croutons fried in butter.
NOTES: The puree can alternatively be diluted with 4 1/4 cups boiling milk and sweetened to taste. Thicken with 2 Tablespoons ground rice blended with a little milk.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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The Lady Baltimore Cake was a cake created by the fictional character in 'Lady Baltimore' (1906) by Owen Wister. In the novel, Wister had the character, Mrs Alicia Rhett Mayberry, create the cake, which he described in the novel. Supposedly a young women gave Wister a cake, which became the basis for the cake in the novel. Lady Baltimore Cake is a moist 3 layer white cake made with egg whites, filled with dried fruits and nuts, and covered with a fluffy white frosting.
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ADVERTISEMENT
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Movie, Music, Sports and Fine Art Posters
The best posters at the lowest prices.
http://www.culinaryposters.com
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QUOTE
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"Look, there's no metaphysics on earth like chocolates."
Fernando Pessoa, Portuguese poet (1888-1935)
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CULINARY CALENDAR - Selected Events
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THURSDAY, OCTOBER 23
National Boston Cream Pie Day
FRIDAY, OCTOBER 24
1817 Hippolyte Mege Mouries was born. A French scientist, he invented margarine and patented canned meat.
SATURDAY, OCTOBER 25
1975 On the 'Mary Tyler Moore Show,' Chuckles the Clown is killed by an Elephant while he is dressed in a peanut suit.
SUNDAY, OCTOBER 26
1854 C. W. Post (Charles William) was born. He founded the Postum Cereal Co. in 1895 (renamed General Foods Corp. in 1922) to manufacture Postum cereal beverage; 1897 Grape Nuts, 1904 Post Toasties (originally called Elijah's Mana).
MONDAY, OCTOBER 27
1728 Captain James Cook was born. British explorer who charted and named many Pacific Islands, including the Sandwich Islands (Hawaii).
TUESDAY, OCTOBER 28
National Chocolate Day
WEDNESDAY, OCTOBER 29
1977 Meat Loaf released 'Bat Out Of Hell.'
Visit http://www.culinaryevents.com for complete listing of events.
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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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Bouillon cubes are compressed, concentrated cubes of dehydrated meat or vegetable stock. Bouillon cubes were first made commercially in 1882 by Swiss flour manufacturer Julius Maggi. He produced them so the poor living in city slums (who could not afford meat) would have an inexpensive method for making nutritious soup.
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QUOTE
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"’T is an old maxim in the schools,
That flattery’s the food of fools;
Yet now and then your men of wit
Will condescend to take a bit"
Jonathan Swift (1667-1745)
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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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LIST MAINTENANCE
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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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