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THE FOOD REFERENCE NEWSLETTER
May 12, 2004 Vol 5 #14 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 and Removal Instructions
=> 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 week on the website, along with a Daily Culinary Quote, Daily Trivia, Today in Food History, Recipe Contests, Food Festivals, etc.
The Food Humor and Food Poetry sections have been reorganized.
Many new articles, quotes and trivia have been added.
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SPONSOR
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Tupperware® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE
Special Sales this week.
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'FOOD FOR THOUGHT' BY MARK VOGEL
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Getting Saucy! - Sauce making is a cornerstone to successful cooking. A sauce can either make or break your dish. Ages ago, when food preservation techniques were in their infancy, sauces were used to mask the foul taste of spoiled food...........
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/vte.html?ez=foodre
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QUOTE
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"Honey comes out of the air....At early dawn the leaves of trees are found bedewed with honey.... Whether this is the perspiration of the sky or a sort of saliva of the stars, or the moisture of the air purging itself, nevertheless it brings with it the great pleasure of its heavenly nature. It is always of the best quality when it is stored in the best flowers."Pliny (A.D. 23-79) Natural History, book 20
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TRIVIA
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The daisy family, Compositae, is the second largest family of flowering plants, but it contains only a few food plants, such as lettuce, endive, and dandelions. The ancestor of todays various varieties of Lettuce derive from an ancient strain native to Asia, and has been cultivated for almost 5,000 years.
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THIS WEEK'S WEBSITE OF THE WEEK:
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WorldFish Center
http://www.worldfishcenter.org/
The WorldFish Center is a unique international research center involved in research on fisheries and other living aquatic resources.
It is committed to contributing to food security and poverty eradication in developing countries. They achieve this through research, partnership, capacity building and policy support, on living aquatic resources.
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CULINARY SCHOOLS, TOURS AND CRUISES
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Cooking schools, classes and tours for the amateur & the professional.
http://www.foodreference.com/html/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: I have a question. Recently I over-heard that it is possible to do canning in the oven. Is this True? What is the criteria and procedure for various types of product, i.e., a barbeque Sauce, tomato juice (more like a V-8)? If this is not your area of expertise could you send Me to another source.
Thank you, Shirley
ANSWER: THERE ARE NO SAFE SHORT CUTS IN CANNING. Food that is improperly canned can cause illness or even death.
Safe canning methods have been developed based on laboratory research. You cannot assume that a canning method is safe just because it is printed in a magazine or cookbook. Your local County Extension Office is an excellent place to look for information on how to safely can food at home.
OVEN-CANNING IS EXTREMELY HAZARDOUS. When you can food it is important to know and control temperature. The oven canning method involves placing jars in an oven and heating. The dry heat of an oven penetrates food jars very slowly. Oven-canning can be dangerous regardless of brand of oven,jar, cap or lid you use. Jars may explode, wrecking the oven and seriously cutting or burning someone. Most important, the temperature of the food in the jars during oven-canning is not high enough to destroy dangerous bacteria--particularly the ones that can cause the deadly botulism poisoning.
See also Penn State University website article on canning
http://foodsafety.cas.psu.edu/Nocanners.htm
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TRIVIA
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American financier and philanthropist Diamond Jim Brady was known to eat 6 or 7 giant lobsters, dozens of oysters, clams and crabs, 2 ducks, steak and desserts at a single sitting. George Rector, a New York restaurateur said he was 'the best twenty-five customers I ever had.'
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CATALOGS
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Order the world’s best and most unique Catalogs for FREE!
Plus save money with exclusive Savings Certificates from every catalog. Voted the #1 source for catalog shopping!
http://www.foodreference.com/html/freecatalogs.html
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ANCIENT & CLASSIC RECIPES
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LA CUISINE CREOLE, Lafcadio Hearn (1885)
SQUIRREL, OR YOUNG RABBIT PIE.
Cut up two or three young squirrels or rabbits; put them
in a saucepan to cook with two ounces of butter, a handful of
chopped mushrooms, a bunch of parsley and two shallots
chopped; season with pepper and salt, and a little thyme or
sweet herbs; cook them a light brown. Throw in a glass of
white wine, a half cup of brown gravy from veal or chicken,
and the juice of half a lemon. Toss all up on the fire fifteen
or twenty minutes, and it is ready to be put in the pie. If
you have no gravy on hand, add to the rabbits a cup of sweet
milk, and a piece of butter, as large as a hen's egg. Make
a nice paste, line the sides of the pan, pour in the stewed
rabbit, and cover with paste. Bake until a light brown, and
eat cold or hot. If is almost as good a venison pie.
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QUOTE
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"The economy of the kitchen is only a counterpart, in its simplicity or complication, its rudeness or luxury, of the economy of the State. The perfectibility of cookery indicates the perfectibility of society. The progress of cookery is the progress of civilisation."
Frederick W. Hackwood, 'Good Cheer' (1911)
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TRIVIA
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The fact is that hardly any diners were built from old railroad cars. They were just made to look that way. The diner business actually started in Providence, Rhode Island in 1872 with Walter Scott's horsedrawn lunch wagon. He sat inside, and customers ordered sandwiches, pie, boiled eggs and such through open windows in the side. He sold to night workers, mostly from the Providence Journal. Soon lunch wagons appeared all over. Many towns either banned them or placed restrictions, forcing them to be off the street from 10am to 8pm. So some got the idea to find a vacant lot, take off the wheels, and hook up to utilities. They were now restaurants, and immune from the lunch wagon restrictions. The diner was born.
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FLOWERS
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Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
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DID YOU KNOW?
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The golden age of railroad travel lasted for roughly 75 years starting in 1868 with the introduction of the first dining car (named Delmonico in honor of the N.Y. restaurant). Railroad competition was so great that the best food possible was served regardless of cost. Terrapin stew, scrod and Cotuit oysters, broiled sage hen, aged Kansas City beef. Fred Harvey was in charge of food on the Santa Fe line and supposedly fired a dining car manager who was only losing $500 per month on food, and replaced him with a man who was able to lose $1,500 a month! Something to think about as you fly at an 35,000 feet eating airline food.
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WHO'S WHO IN THE CULINARY ARTS
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Nicolas de Bonnefons (17th century). Nicolas de Bonnefons was a 17th century French writer who was a valet at the court of Louis XIV. He published the cookery book 'Les Delices de la campagne' in 1654, which marked a major turning point in French cooking. Up until this time, the cooking was still basically that of the Middle Ages, with its overuse of spices and decoration. Bonnefons emphasized cleanliness, complementary flavors and simplicity in food preparation. 'Let a cabbage soup be entirely cabbage. . . and may what I say about soup be a law applied to everything that is eaten'.
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CULINARY SCHOOLS, TOURS AND CRUISES
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Cooking schools, classes and tours for the amateur & the professional.
http://www.foodreference.com/html/index.html
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RECIPE REQUESTS FROM READERS
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Hi, I'm looking for the recipe that makes a fluffy white frosting with eggs whites and Karo light corn syrup. I don't remember the amounts that are used. If you can find this old recipe I would be delighted. Thank you, E.Mumma
KARO SYRUP FROSTING
2 egg whites, at room temperature
1/4 tsp. cream of tartar
1/4 tsp. salt
1/4 cup sugar
3/4 cup light Karo syrup
1 1/2 tsp. vanilla
In a small bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar until smooth and glossy. Gradually beat in corn syrup and vanilla until stiff peaks form. If desired, beat in food coloring of your choice. Makes enough frosting for 9-inch layer cake or 9 x 13-inch cake.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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Ergot (Claviceps purpea) is a fungus that affects rye and sometimes other grains. Ergot contains lysergic acid, the active principle of the psychedelic drug LSD. In medieval times outbreaks of St. Anthony's Fire were common in countries where populations subsisted on rye bread. St. Anthony's Fire is a toxic condition whose symptoms include hallucinations, disorientation, muscle cramps, convulsions, miscarriages, and gangrene and may result in death. It affects both humans and animals. Some beneficial drugs are also provided by ergot, used to treat migraines, to induce labor and to control uterine bleeding.
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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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QUOTE
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"A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end."
Walter Savage Landor (1775-1864). 'Imaginary Conversations'
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CULINARY CALENDAR - Selected Events
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THURSDAY, MAY 13
1993 The Red Hot Chili Peppers play on the Simpsons TV show.
FRIDAY, MAY 14
National Dance Like a Chicken Day
SATURDAY, MAY 15
1930 Mrs. Ellen Church, a registered nurse, became the world’s first airline stewardess (flight attendant). The 11 passengers were flying on a United Airlines tri-motor Boeing 80A from San Francisco to Cheyenne, Wyoming. The meal was chicken, fruit salad and rolls.
SUNDAY, MAY 16
1832 Philip Danforth Armour was born. An American industrialist, he was a pioneer in use of refrigeration and meat canning. Armour & Co. helped make Chicago the meatpacking capital of the world.
MONDAY, MAY 17
1733 England passes the Molasses Act, putting high tariffs on rum and molasses imported to the colonies from anyplace other than Britain and its possessions.
TUESDAY, MAY 18
St. Theodotus' Day, patron of innkeepers.
WEDNESDAY, MAY 19
1834 Catharine Furbish was born. An American botanist, she spent almost 40 years traveling and painting watercolors of the flora of the state of Maine.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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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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Herbes de Provence is an aromatic mixture of herbs supposedly reflecting the common mixture of dried herbs used in southern France. Some of the herbs usually included are: thyme, bay leaves, rosemary, summer savory, cloves, lavender, tarragon, chervil, sage, marjoram, basil, fennel seed and orange zest.
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QUOTE
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"
Alice B. Toklas, 'The Alice B. Toklas Cook Book'
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MORE GREAT E-MAIL NEWSLETTERS
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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.
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Ardent Spirits is an e-mail newsletter for anyone and everyone with an interest in cocktails, bars, bartenders, distilled spirits, and beverage-related topics.
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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 1990-2004 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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