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THE FOOD REFERENCE NEWSLETTER
April 22, 2004 Vol 5 #12 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
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WEBSITE NEWS http://www.foodreference.com
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It was a busy week. The company that hosts the website was sold and the new owners could not handle moving all of the websites to their servers, and they could not handle the size of the Food Reference website. So I had to find a new hosting company. For about 4 days only part of the website was available, and some of the time it was not available at all. And then the new company misconfigured my email, so for 2 1/2 days all email was returned.
But as of today everything is working ok with both the website and email. I apologize for any inconvenience this may have caused. Anyone who sent me an email that was returned, you may resend it now and I will reply as quickly as possible.
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QUOTES
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"At high tide the fish eat ants; at low tide the ants eat fish."
Thai Proverb
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SPONSOR
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Tupperware® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE
Check out the Special Spring On-Line Specials.
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'FOOD FOR THOUGHT' BY MARK VOGEL
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A HOT LITTLE FARM IN NEW JERSEY!
Ask anyone where you’re likely to find the largest variety of chile pepper plants in America and you’re sure to obtain responses in the Southwest. But the answer is New Jersey, the aptly named Garden State. Cross Country Nurseries, located in Rosemont .........the rest of the story
http://www.foodreference.com/html/markvogelweeklycolumn.html
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ANOTHER GREAT NEWSLETTER
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FREE Wine Newsletter
Wine picks, articles and humor from Natalie MacLean, recently named the World’s Best Drink Writer. There are no ads and all e-mail addresses are kept confidential. To sign up, visit www.nataliemaclean.com or e-mail natdecants@nataliemaclean.com.
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QUOTE
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"I think nothing is more exquisite than beef in Kummel, garnished with slices of banana stuffed with Gruyere or pureed sardines with Camembert or whipped cream with tomato sprinkled with brandy or a chicken with lily of the valley."
Chef Jules Maincave (1910), quoted in Larousse Gastronomique.
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TRIVIA
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Fettucine Alfredo was created during the 1920s by restaurateur Alfredo, at his restaurant in Rome, 'Alfredo all'Augusteo'. The original consisted of butter, cream, fresh ground black pepper and Parmesan cheese.
MORE - http://www.foodreference.com/html/falfredo.html
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SAVEUR
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Welcome to a World of Authentic Cuisine - SAVEUR
Each issue of Saveur magazine is filled with glorious photographs and in-depth stories of the people, places and rituals that establish culinary traditions. Readers are introduced to wines, spirits and authentic cuisine from around the world, including history, techniques and detailed recipes. Receive one full year (9 issues) for $29.95, plus get two SAVEUR recipe
booklets -- Classics and Desserts -- FREE with your paid subscription.
https://secure.palmcoastd.com/pcd/document?ikey=089CFHWHH
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THIS WEEK'S WEBSITE OF THE WEEK:
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THE VANILLA COMPANY
The mission of The Vanilla.Company is to further the expanding renaissance of vanilla. The goal is to bring vanilla out of the cupboard and onto the table along with other condiments used daily. By offering information and affordable, carefully chosen products, we create more demand for vanilla. As The Vanilla.Company turns a profit, an educational fund will be established for native vanilla growers.
http://www.vanilla.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
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: What is the difference between winter wheat and summer wheat?
ANSWER: Generally speaking, flour made from hard winter wheat contains 13% to 15% protein (gluten).
Bread flour is made from hard wheat which produces dough that is elastic and can expand well.
Flour made from wheat grown in the hot months of summer is soft wheat with only 4% to 9% gluten.
Cake and pastry flour is made with fine textured soft wheat, producing tender dough with little stretch for products needing a crumbly texture.
All purpose flour is a mixture of the two types, with about 11-12% gluten.
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TRIVIA
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Virtually all of the fennel plant is edible: the roots and stalks can be cooked and eaten as a vegetable; the stems chopped and added to salads; the bulb eaten raw or cooked; chopped leaves used in soups, with fish or added to salads; fennel seeds are used in pickles, liqueurs, tomato sauces and sausages; fennel oil is used in candy, liqueur and perfume.
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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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Carolina Rice Cookbook (1901)
Compiled by Mrs. Samuel G. Stoney
HOPPING JOHN
One pound of bacon, 1 pint of red peas, 1 pint of rice. First put on the peas, and when half boiled throw in the rice which must be first washed. When the rice has been boiling half an hour, take the pot off the fire and put it on coals to steam, as in boiling rice alone. Put a quart of water on the peas first, and if it boils away too much add a little more hot water. Season with salt and pepper, and, if liked, a sprig of green mint. In serving up put the rice and peas first on the dish and the bacon on top. A Carolina Housewife.
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QUOTE
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"The bagel is a lonely roll to eat all by yourself because in order for the true taste to come out you need your family. One to cut the bagels, one to toast them, one to put on the cream cheese and the lox, one to put them on the table and one to supervise."
Gertrude Berg (1899-1966)
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TRIVIA
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The rainbow of iridescent color seen on slices of ham is caused by light refraction on the fat film on the ham slice. It does not indicate the ham is old, or spoiled. (Although spoiled ham can show this same iridescence).
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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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DID YOU KNOW?
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Fruits that sink in Jell-O: seedless grapes and fruits in heavy syrup such as fruit cocktail, peaches, pears, etc. Fruits that float in Jell-O: fresh fruit such as bananas, citrus sections, sliced peaches, apples and fruit in light syrup.
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WHO'S WHO IN THE CULINARY ARTS
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George A. Hormel founded the Hormel Company in Austin, Minnesota in 1891, it is now one of the leading pork processors in the U.S. Hormel sold its first canned ham in 1926, and in 1937, Hormel invented SPAM, a ground pork-shoulder and ham product that was destined to become the world's largest selling canned meat. It was created to make use of surplus pork shoulder, mixing it with ham, salt, sugar and sodium nitrite.
During WW II, Hormel sold more than half of its output to the U.S. government, which supplied SPAM to the armed forces of the U.S. and also to the U.S.S.R. under the lend-lease program.
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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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RECIPE REQUESTS FROM READERS
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FRESH JICAMA SALAD
Amount - Measure - Ingredient
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3 medium fresh jicama shredded
1 apple -- cored and diced
1/2 cup chopped pecans
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lime peel -- grated
2 tablespoons fresh lime juice
2 1/2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon marjoram
Combine shredded jicama with apple and nuts.
In a small bowl, combine remaining ingredients. Mix well.
Add dressing to jicama mixture. Mix thoroughly.
Chill before serving.
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 first mechanical dough mixer was supposedly invented in the 1st century AD by Marcus Virgilius Euryasaces, a freed slave. It consisted of a large stone basin in which wooden paddles, powered by a horse or donkey walking in circles, kneaded the dough mixture of flour, leaven, and water.'
(Encyclopedia Brittanica)
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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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"There are may of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment."
M.F.K. Fisher
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CULINARY CALENDAR - Selected Events
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FRIDAY, APRIL 23
1564 and 1616 William Shakespeare was born. He died on the same date 52 years later. There are many references to food in Shakespeare's works. "Let the sky rain potatoes." (‘The Merry Wives of Windsor’). "Tis an ill cook that cannot lick his own fingers." (‘Romeo and Juliet’).
SATURDAY, APRIL 24
1949 Chocolate rationing ended in Britain.
SUNDAY, APRIL 25
1856 Charles Luttwedge Dodgson met a little girl named Alice Liddell. Alice had a penchant for consuming unknown (and apparently psychoactive) food, pills and liquids that she found while exploring a very large rabbit hole.
You might know the two people better by their pen and fictional names, Lewis Carroll and Alice in Wonderland.
MONDAY, APRIL 26
1989 Lucille Ball died. Two of the funniest food related comedy routines ever done were the chocolate factory and the grape stomping episodes from her TV show, 'I Love Lucy.'
TUESDAY, APRIL 27
1965 R. C. Duncan was granted a patent for 'Pampers' disposable diapers.
WEDNESDAY, APRIL 28
1796 'American Cookery' by Amelia Simmons is published in Hartford. It is the first cookbook written by an American. This is one of the classic cookbooks that can be found on the Food Reference Website.
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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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George Pauling (19th century South African railway builder) whose favorite parlor trick was to pick up a horse and carry it around his billiards table, was alleged to have shared with two friends a breakfast of 1000 oysters and eight bottles of champagne.
(Pax Britannica, vol 2, The Climax of Empire, James Morris; Faber & Faber 1968.)
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QUOTE
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"Edunt et vomant" Latin. (They have eaten and let them vomit). Comment by Harriet Van Horne after Craig Claiborne and a friend bid $4,000 in a charity auction for a dinner for two. They flew to France, and proceeded to order a meal of 31 dishes with nine rare wines at one of Paris' best restaurants.
Harriet Van Horne (New York Times, 1975)
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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate
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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.
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
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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 1990-2004 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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