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THE FOOD REFERENCE NEWSLETTER
September 17, 2004 Vol 5 #31 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
=> Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright
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WEBSITE NEWS http://www.foodreference.com
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Another close call with a hurricane here in Key West, Florida.
We were lucky, but many others were not. Those wishing to assist hurricane victims are encouraged to give cash donations.
American Red Cross Disaster Relief Fund - (800) HELP-NOW
WEBSITE NEWS
Over the past 2 weeks I have added more than 1,000 new items to the Culinary Events Calendar
http://www.foodreference.com/html/historicevents.html
More than 50 new Articles have been added
http://www.foodreference.com/html/foodarticles.html
Several hundred new Quote entries have been added also
http://www.foodreference.com/html/quotes.html
WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Portia Little. She wins 'Semi-Homemade Desserts' by Sandra Lee
THIS WEEK'S DRAWING will be for 3 more of Mary Gunderson's Exploring History Through Simple Recipes series.
'Pioneer Farm Cooking'
'Cowboy Cooking'
'American Indian Cooking'
These books are aimed at young cooks ages 9-12.
Each book is 32 pages, fully illustrated, with updated recipes & historical narrative. They are in reinforced library bindings.
One winner will receive all 3 books.
http://www.foodreference.com/html/exploringhistory.html
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
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'FOOD FOR THOUGHT' BY MARK VOGEL
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Send it Back
The other day I went to lunch early at this nearby tavern. Seated at the bar, more interested in the latest issue of “Fine Cooking” than the menu, I simply ordered a cheeseburger medium-rare and fries. When my meal arrived the burger was overcooked and..........
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"This stuff tastes awful; I could have made a fortune selling it in my health-food store."
Woody Allen, 'Sleeper'
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TRIVIA
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Bagels are formed from an eggless dough (flour, yeast, water and oil) into a donut shape, then dropped in rapidly boiling water, cooked 3 - 5 minutes on one side then flipped and cooked 3 -5 minutes more on the other side. Drained, sometimes brushed with egg and then baked for 10 minutes or so.
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CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
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Food Reference subscribers can get a FREE trial issue to Saveur magazine - the award winning magazine that celebrates the people, places and rituals that establish culinary traditions.
https://secure.palmcoastd.com/pcd/document?ikey=089CFHPP1
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NEW RECOMMENDED COOKBOOK ADDED
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The Essential EatingWell Cookbook
Good Carbs | Good Fats | Great Flavors
Edited by Patsy Jamieson
This long-awaited collection of more than 350 recipes represents favorites from EatingWell, The Magazine of Food & Health, that have migrated to the top of an elite heap of new and classic dishes now numbering well into the thousands.
http://www.foodreference.com/html/essential-eatingwell.html
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THIS WEEK'S WEBSITE OF THE WEEK:
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ThingsToBeHappyAbout.com
http://www.thingstobehappyabout.com/
Some fascinating books whose titles are self explanatory. By an author who holds a Ph.D. in both linguists and archaeology.
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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: How can one quicken the souring of milk we buy today and does it make any difference in using whole, 2%, 1% or fat free milk? Ken
ANSWER: Here are 2 methods for souring milk for recipes.
Use whole milk - 1 cup milk, 1 tablespoon vinegar - stir and let stand 15 minutes
Use 1/2 cup evaporated milk, 1/2 cup cold water, 1 tablespoon vinegar - stir and let stand 5 to 15 minutes
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TRIVIA
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Banana squash comes in three varieties: blue, orange, and pink. Among the three varieties, the pink banana is the most common in the United States. It is grown commercially in Florida. This large, thick-skinned cylindrical squash averages 20 inches long and weighs around 12 pounds. It is so large that it is usually sold in chunks instead of whole. Its creamy textured orange flesh offers a fruity and buttery delight to your palate. Although both baking and steaming are great ways to prepare this tasty squash, steaming produces a slightly sweeter, yet mild flavor.
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CULINARY SCHOOLS, TOURS AND CRUISES
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Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html
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ANCIENT & CLASSIC RECIPES
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SALMON BOX
from The Boston Cooking-School Cook Book
By Fannie Merritt Farmer (Boston, 1896)
Line a bread pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice, and steam one hour. Turn on a hot platter for serving, and pour around Egg Sauce.
Egg Sauce. To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.
DRAWN BUTTER SAUCE
1/3 cup butter.
3 tablespoons flour.
1 1/2 cups hot water.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water.
Boil five minutes, and add remaining butter in small pieces.
To be served with boiled or baked fish.
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QUOTE
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"Those from whom nature has withheld taste invented trousers."
Anthelme Brillat-Savarin (1755-1826)
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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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Bangladesh at one time supplied most of the frogs-legs consumed in the U.S. The Bangladesh government soon discovered that the fly population increased drastically. It was more expensive to control the flies with insecticides, so they banned the export of frogs, and the frogs could return to what they do best - eating flies and mosquitoes!
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WHO'S WHO IN THE CULINARY ARTS
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Curnonsky (Maurice Edmund Sailland), 1872 - July 22, 1956
Curnonsky was the pen name of Maurice Edmond Sailland, a French writer, novelist, biographer, and gastronome. He was known as the 'Prince of Gastronomes,' a title he was awarded in a public referendum in 1927, and a title no one else has been given since. At the height of his prestige, 80 restaurants around Paris would hold a table every night in case he showed up. Supposedly in his later years he was so heavy he was unable to walk and had to be carried by six friends to his favorite restaurants. On July 22, 1956, at the age of 84, Curnonsky leaned too far out of his window and fell to his death.
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RECIPE REQUESTS FROM READERS
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LOBSTER DIVINE
2 servings (microwave recipe)
2 uncooked Florida spiny lobsters tails
2 tablespoons butter, melted, divided
1/2 cup soft bread crumbs
1/4 cup grated Cheddar cheese
1 teaspoon grated onion
Paprika
Thaw lobster if frozen. Cut lobster tails in half, down the middle of the shell lengthwise.
Bend tail backward to crack sharply in several places (prevents curling during cooking).
Arrange in glass or other microwave serving dish.
Brush with 1 tablespoon butter.
Combine remaining tablespoon of butter, bread crumbs, cheese and onion.
Spread bread crumb mixture over surface of the lobster meat.
Sprinkle with paprika.
Microwave 2 minutes on high.
Rotate dish one-half turn. Microwave 2 additional minutes on high.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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SPONSOR
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POSTERS - Culinary posters, movie, music, sports and fine arts posters and prints. Framed and unframed. Largest selection available anywhere, at the lowest prices.
http://www.culinaryposters.com/
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QUOTE
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"'Tis not her coldness, father,
That chills my labouring breast;
It's that confounded cucumber
I've ate and can't digest."
Richard Harris Barham (1788-1845) 'The Confession '
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COOKING TIPS
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Miracle fruit is a tropical African plant whose small red fruit has a very unusual property. When the fruit is eaten, anything bitter or sour tastes sweet.
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CULINARY CALENDAR - A Few Selected Events
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SATURDAY, SEPTEMBER 18
1709 Samuel Johnson, dictionary author, was born. I have read somewhere that he served his cat fresh shucked oysters.
SUNDAY, SEPTEMBER 19
1876 Melville Bissell patented the carpet sweeper.
MONDAY, SEPTEMBER 20
1969 'Sugar, Sugar' by the Archies hits Number 1 on the charts.
TUESDAY, SEPTEMBER 21
1756 John Loudon McAdam was born. He invented macadam pavement for roads. The Macadamia Nut was named for him.
WEDNESDAY, SEPTEMBER 22
2002 William Rosenberg founder of Dunkin' Donuts died.
THURSDAY, SEPTEMBER 23
1869 Mary Mallon was born. 'Typhoid Mary' was an infamous household cook who was responsible for major outbreaks of typhoid in the New York City area in 1904, 1907, and 1914. She was immune to typhoid herself, but was a carrier of the bacillus, and spread it wherever she worked as a household cook.
FRIDAY, SEPTEMBER 24
1944 Rosa Lee Hawkins of the vocal group 'The Dixie Cups' was born.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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TRIVIA
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Bark from various species of the Cinchona is the source of quinine, used to treat malaria. Cinchona bark extracts are also used in tonic water, bitters, aperitifs, soft drinks, and even ice cream.
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QUOTE
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"To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar."
Oscar Wilde (1854-1900)
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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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