|
THE FOOD REFERENCE NEWSLETTER
April 15, 2004 Vol 5 #11 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
=> General information and Copyright
============================================= ==============
WEBSITE NEWS http://www.foodreference.com
============================================= ==============
Check the website daily for new Quotes, Trivia and full listing of Today's Events in Food History, Current Food Festivals and Recipe Contests. New Quiz every 4 or 5 days.
* The COOKBOOK section now has access to the complete Amazon.com collection of books!
============================================= ==============
FRESH FLOWERS
============================================= ==============
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
============================================= ==============
'FOOD FOR THOUGHT' BY MARK VOGEL
============================================= ==============
So Good They Bring Tears to Your Eyes - Onions are an indispensable commodity in cuisines the world over. They are highly versatile, lending themselves to a variety of preparations and cooking methods. Onions are underground bulbs related to the lily family. Choose ones that are.........
http://www.foodreference.com/html/markvogelweeklycolumn.html
============================================= ==============
QUOTE
============================================= ==============
"When I am in trouble, eating is the only thing that consoles me. Indeed, when I am really in great trouble, as anyone who knows me intimately will tell you, I refuse everything except food and drink."
Oscar Wilde (1854-1900)
============================================= ==============
TRIVIA
============================================= ==============
A Portobello mushroom is simply an older,mature fully opened crimini mushroom. It has a lower moisture content, which gives it more flavor and a dense, meaty texture.
============================================= ==============
SPONSOR
============================================= ==============
Tupperware® - The original is still the best.
Check out the Spring On-Line Specials!!
http://my.tupperware.com/FOODREFERENCE
============================================= ==============
THIS WEEK'S WEBSITE OF THE WEEK:
============================================= ==============
From the University of North Carolina at Chapel Hills Libraries
CONFEDERATE RECEIPT BOOK (1863)
A Compilation of over One Hundred Receipts, Adapted to the Times
http://docsouth.unc.edu/receipt/receipt.html
============================================= ==============
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.
============================================= ==============
SPONSOR
============================================= ==============
Cheese Supply: Cheese, Cheese Boards, Cheese Knives, Cheese Kits, Cheddar to Roquefort, French to Spanish Cheeses and Cheese Accessories
http://www.foodreference.com/html/cookbookskitchentools.html
============================================= ==============
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: Your meatloaf recipe sound absolutely delicious and thought of making it tonight; however, I honestly had not heard of "pickapeppa" sauce. Is this available in most grocery stores...I live in a suburb of San Antonio, TX...our big name store is HEB. Do you have a list of stores carrying this
product. Any help would be greatly appreciated. Patt
ANSWER: Pickapeppa sauce is a Jamaican hot sauce, usually available in larger supermarkets. It has a color and consistency of A1 sauce. When it is not available, I usually use 2 Tablespoons of A1 sauce, 1 teaspoon of Tabasco sauce and one extra teaspoon of Worcestershire sauce.
Pickapeppa is made with tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarinds, hot peppers and spices.
A1 has tomatoes, onions, sugar, vinegar, orange, raisins and spices, and the Worcestershire has the tamarind flavor, and the Tabasco the hot peppers.
============================================= ==============
TRIVIA
============================================= ==============
UNUSUAL MENUS: Worms, beetles, and bugs are not as American as Mom's apple pie, and very probably never will be. But there was an occasion in 1992, at the Explorers Club in New York City, when the New York Entomological Society celebrated its 100th anniversary with a banquet that began with snacks of roasted crickets and larvae and went on through mealworm ghanouj, waxworm fritters with plum sauce, cricket and vegetable tempura, and roasted Australian kurrajong grubs to roast beef and gravy. The dessert was chocolate cricket torte, the centerpieces on the table were live tarantulas (for decor, not for eating).
============================================= ==============
CATALOGS
============================================= ==============
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
============================================= ==============
ANCIENT & CLASSIC RECIPES
============================================= ==============
CONFEDERATE RECEIPT BOOK (1863)
A Compilation of over One Hundred Receipts, Adapted to the Times
PLAIN POTATO PUDDING.--
Having pared a pound of fine large potatoes, put them into a pot, cover them well with cold water, and boil them gently till tender all through. When done lay each potato (one at a time) in a clean warm napkin, and press and wring it till all the moisture is squeezed out, and the potato becomes a round dry lump. Mince as fine as possible a quarter of a pound of fresh beef suet, (divested of skin and strings;) crumble the potato and mix it well with the suet; adding a small salt spoon of salt. Add sufficient milk to make a thick batter, and beat it well. Dip a strong square cloth in hot water, shake it out, and dredge it well with flour. Tie the pudding in, leaving room for it to swell, and put it into a large pot of hot water, and boil it steady for an hour. This is a good and economical pudding.
(Also see the Website of the Week above).
============================================= ==============
QUOTE
============================================= ==============
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of Fannie Farmer or The Joy of Cooking."
John Thorne, American food writer
============================================= ==============
TRIVIA
============================================= ==============
General Ulysses S. Grant was inordinately fond of cucumbers. As General Horace Porter remarked in an article, "Campaigning with Grant", the General "often made his entire meal upon sliced cucumber and a cup of coffee."
============================================= ==============
CULINARY SCHOOLS, TOURS AND CRUISES
============================================= ==============
A selection of the BEST Cooking Schools, Classes and Tours for the amateur & the professional.
http://www.foodreference.com/html/index.html
============================================= ==============
DID YOU KNOW?
============================================= ==============
Brown eggs have thicker shells, which makes them great for boiled eggs - they don't crack as easily.
============================================= ==============
WHO'S WHO IN THE CULINARY ARTS
============================================= ==============
Nathan Handwerker started his own Coney Island boardwalk business in 1916 ('Nathan's') to sell hot dogs for a nickel. Reportedly this was on the advice of a singing waiter and his piano player, Eddie Cantor and Jimmy Durante.
============================================= ==============
RECIPE REQUESTS FROM READERS
============================================= ==============
I remember a key lime baked alaska when i used to go to the florida keys. is it possible to get the recipe someplace.
Here is Key Lime Baked Alaska from Marker 88 on Plantation Key
KEY LIME BAKED ALASKA
(Allow 24 hours to Freeze)
Serves: 12
4 eggs (separated)
1 can sweetened condensed milk
1/2 cup key lime juice
1/2 gallon brick vanilla ice cream
1/2 teaspoon. cream of tartar
1/2 cup sugar
grated chocolate or toasted almonds
1. Beat egg yolks. Blend in sweetened condensed milk. Add lime juice.
2. Cut ice cream into 1" slices. Arrange one-half of the slices on bottom of loaf pan. Pour egg mixture over this. Top with layer of remaining ice cream. Freeze overnight.
3. Unmold on brown paper and replace in freezer for 15 minutes*
-FROSTING-
4. Beat egg whites with cream of tartar, until very stiff.
Gradually add sugar and beat. Frost ice cream mold with the meringue (about 1/2" thick.) Sprinkle with chocolate or almonds.
5. Place on a bread board (the reason for this - so heat won't melt ice cream on bottom of mold.) Bake in 500° oven 5 minutes, watching carefully.
*NOTE: Before frosting, the mold may be kept in the freezer indefinitely, allowing you to use just the amount needed and save the rest for another time. After frosting, it will keep in the freezer nicely for 2 days before baking.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
============================================= ==============
TRIVIA
============================================= ==============
Queen Victoria and Prince Albert's wedding cake was 9 feet around, weighed 300 pounds and was 14 inches high. It was served at the wedding breakfast.
============================================= ==============
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
============================================= ==============
QUOTE
============================================= ==============
"The greatest animal in creation, the animal who cooks."
Douglas Jerrold(1803-1857)
============================================= ==============
CULINARY CALENDAR - Selected Events
============================================= ==============
FRIDAY, APRIL 16
1521 Martin Luther arrived at the Diet of Worms. This was NOT the first fad diet.
SATURDAY, APRIL 17
1810 Lewis M. Norton of Troy, Pennsylvania was issued the first U.S. patent for pineapple cheese.
SUNDAY, APRIL 18
1907 The Fairmont hotel reopened in San Francisco, one year after being severely damaged by the San Francisco Earthquake of 1906.
MONDAY, APRIL 19
1995 The Supreme Court ruled that alcohol content could be listed on beer labels, overturning a 1935 law which had prohibited it.
TUESDAY, APRIL 20
National Pineapple Upside Down Cake Day
http://www.foodreference.com/html/fpineappleupsidedowncake.html
WEDNESDAY, APRIL 21
1963 The Beatles and the Rolling Stones met for the first time at the Crawdaddy Club.
============================================= ==============
FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
============================================= ==============
Culinary biographies, cookbooks, culinary history, food science, food reference books, etc.
http://www.foodreference.com/html/shopbookbio.html
============================================= ==============
TRIVIA
============================================= ==============
Agar (agar-agar) (also called Japanese Isinglass, Bengal isinglass, and Japanese moss). This additive is used as a texturizing agent, emulsifier, stabilizing agent and thickener in ice cream, sherbets, jellies, soups, sauces, canned soups, and canned meat & fish. It is used as a clarifing agent in wine-making and brewing, to fill the pores in cloth and paper manufacturing ('sizing'), as a medium for growing bacteria; in dentistry and cosmetics; film and adhesives. It is prepared from several species of red algae (or seaweed). It is a vegetable gelatin, and is therefore used by vegetarians because true gelatin is made from calf's feet.
============================================= ==============
QUOTE
============================================= ==============
"A cook should double one sense have: for he should taster for himself and master be."
Marcus Valerius Martialis, Roman poet (1st century B.C.)
============================================= ==============
PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate
============================================= ==============
MORE GREAT E-MAIL NEWSLETTERS
============================================= ==============
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
Ardent Spirits is an 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
============================================= ==============
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 1990-2004 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.
|
