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THE FOOD REFERENCE NEWSLETTER
November 13, 2003 Vol 4 #28 ISSN 1535-5659
IN THIS ISSUE
=> New Product Reviews
=> '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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CHECK THE WEBSITE DAILY for new content -
Ron of CulinaryCultures sent me the Furi Professional Knife Sharpener and the Furi Cutting Board System to review.
I used the Furi Knife Sharpener on almost 80 knives in 3 different local restaurants (and my own knives).
The Cutting Board System I wouldn't give up for anything!
Check out the full product reviews here:
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'FOOD FOR THOUGHT' BY MARK VOGEL
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‘What’s in a Name?’
Pink peppercorns are not peppercorns. Common black pepper comes from black peppercorns, which along with green and white peppercorns, are all the same berry, (at various stages of ripeness), from a pepper plant. The pepper plant is a vine native to .....
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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"In the orchestra of a great kitchen, the sauce chef is a soloist."
Fernand Point
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TRIVIA
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Since 1947, the National Turkey Federation (NTF) has presented the President of the United States with a live turkey and two dressed turkeys in celebration of Thanksgiving. The annual presentation of the National Thanksgiving Turkey to the President has become a traditional holiday ritual in the nation's capital, signaling the unofficial beginning of the holiday season and providing the President an opportunity to reflect publicly on the meaning of the Thanksgiving season. After the ceremony, the live bird retires to a historical farm to live out the rest of its years.
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SPONSOR
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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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THIS WEEK'S WEBSITE OF THE WEEK:
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Japanese Hot Dogs
http://www.nipponham.co.jp/winny/kazari/index.html
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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
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: Hello, I have terrible food allergies, seafood is one of them. I'm trying to figure out if I'm allergic to Agar Agar. Obviously I could try it out. It's an ingredient in a cake for my wedding. I'm just wondering if you have any info on people with seafood allergies being allergic to this.
Thanks! Jennifer
ANSWER: I have never seen any reference to allergic reactions to agar agar. It is widely used in ice cream, jellies, custards, soups, sauces, and in some baked goods, and candies.
I have searched the FDA food additive database and did not find any reference to allergies.
Even though it is made from seaweed, agar does not have significant amounts of iodine, so even with an iodine allergy, it should not cause any problem.
That does not mean it isn't possible, agar is just a very unlikely allergy source.
As a mater of fact, Agar is commonly used as a substitute for various other ingredients (such as gelatin) for those who do have allergies.
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TRIVIA
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When Neil Armstrong and Edwin 'Buzz' Aldrin sat down to eat their first meal on the moon, their foil food packets contained roasted turkey and all of the trimmings.
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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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STEAMED CRANBERRY PUDDING
Fannie Merritt Farmer Boston Cooking-School Cookbook
(1896 edition)
1/2 cup Butter
1 cup Sugar
3 Eggs
3 1/2 cups Flour
1 1/4 tablespoons Baking Powder
1/2 cup Milk
1 1/2 cups Cranberries
Cream the butter, add sugar gradually, and eggs well beaten.
Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries previously washed, turn into buttered mould, cover and steam three hours.
Serve with thin cream, sweetened and flavored with nutmeg.
Good for Thanksgiving and Christmas.
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QUOTE
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". . . gastronomical perfection can be reached in these combinations: one person dining alone, usually upon a couch or a hill side; two people, of no matter what sex or age, dining in a good restaurant; six people . . . dining in a good home."
M. F. K. Fisher (1908-1992) 'An Alphabet for Gourmets,' 1949.
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TRIVIA
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2001 Highest Per Capita consumption of turkey:
Israel 28.8 pounds
United States 17.5 pounds
France 14.5 pounds
Italy 12.3 pounds
Germany 11 pounds
United Kingdom 9.3 pounds
Canada 9.3 pounds.
(USDA)
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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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In 1954 C.A. Swanson & Sons introduced the first TV dinner, it was roast turkey with stuffing and gravy, sweet potatoes and peas. It sold for 98 cents and came in an aluminum tray, so you could just open the box and heat the dinner in the oven. (No microwave ovens back then). Supposedly executive Gerald Thomas came up with the idea when the company had tons of leftover turkey from Thanksgiving. The idea for the aluminum trays came from the trays used by airlines. They were an immediate success, and Turkey dinners are still the most popular Swanson frozen dinner. Swanson stopped calling them TV dinners in 1962.
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WHO'S WHO IN THE CULINARY ARTS
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Nostradamus (December 14, 1503 - July 2, 1566)
Best known for his book of prophecies 'Centuries Asrtologiques' published in 1555. However, in the same year he also published 'Excellent er Moult Utile Opuscule a tous necessaire qui desirent avoir connaissance de plusieurs exq uises recettes' (An excellent and most useful little work essential to all who wish to become acquainted with some exquisite recipes).
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RECIPE REQUESTS FROM READERS
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CAMPBELL'S GREEN BEAN CASSEROLE
This recipe was originally created by Campbell’s in 1955.
Prep Time: 10 minutes - Cook Time: 30 minutes - Makes 6 servings
1 can Campbells® Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash pepper
1 bag (16 to 20 oz.) frozen green beans
OR 2 pkg. (9 oz. each) frozen green beans
OR 2 cans (about 16 oz. each) green beans
OR 1 1/2 lb. fresh green beans
1 1/3 cups French's® French fried onions
MIX soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR. Sprinkle with remaining onions. Bake 5 min.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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Meat substitutes used to make things like soy burgers are nothing new. In the 1890s, well known nutritionist Dr. John Harvey Kellogg, developed several vegetable products that resembled meats, using wheat gluten as a protein base. He also developed wheat flakes, coffee substitutes, etc. John Harvey Kellogg and his brother, William Keith Kellogg, were the founders of the cereal company that bears their name.
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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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On Fusion Cuisine - "It can jump off the plate at you but it doesn't have to chase you out of the restaurant."
Marshall Rosenthal, 'The Art of the Plated Dessert' (1997)
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CULINARY CALENDAR - Selected Events
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FRIDAY, NOVEMBER 14
1889 George S. Kaufman was born. A playwright, he wrote 'The Man Who Came to Dinner,' and the script for 'Cocoanuts' for the Marx Brothers.
SATURDAY, NOVEMBER 15
1882 Felix Frankfurter, U. S. Supreme Court justice, was born.
SUNDAY, NOVEMBER 16
1620 The first corn (maize) was supposedly discovered by some Pilgrims led by Myles Standish, while exploring the area near Provincetown, Massachusetts. They named the spot Corn Hill.
MONDAY, NOVEMBER 17
Feast of St. Elizabeth of Hungary, patron of bakers.
TUESDAY, NOVEMBER 18
1956 Fats Domino performed 'Blueberry Hill’ on the Ed Sullivan Show.
WEDNESDAY, NOVEMBER 19
1600 Charles I, king of England, Scotland and Ireland was born. Ice cream is said to have come from France when he married Henrietta Maria, daughter of Henri IV, and sister of Louis XIII.
THURSDAY, NOVEMBER 20
1820 A whaling ship, the Essex, was rammed twice by a sperm whale and eventually sank.
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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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Yams can grow to huge sizes, and on the Pacific Island of Ponape, yams are referred to as 2 man, 4 man, or 6 man yams, depending on how many men it takes to lift the tuber. Some have been accurately recorded up to 600 pounds and 6 feet in length.
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QUOTE
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"Thanksgiving is America's national chow-down feast, the one occasion each year when gluttony becomes a patriotic duty (in France, by contrast, there are three such days: Hier, Aujourd'hui and Demain)."
Michael Dresser
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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate
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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 this Copyright notice is included. Any other use of the materials in this newsletter without prior written permission is prohibited.
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