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THE FOOD REFERENCE NEWSLETTER
May 5, 2004 Vol 5 #13 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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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.
Be sure to check out the readers comments about the article on GOOSE and GOOSE LIVER - at the bottom of the page:
http://www.foodreference.com/html/artgoose.html
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SPONSOR
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Fresh Flowers Directly from the Growers
ORDER FOR MOTHER'S DAY!!
Special Mother's Day Bouquets Shipped overnight!
http://www.foodreference.com/html/freshflowers.html
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'FOOD FOR THOUGHT' BY MARK VOGEL
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A NOODLE BY ANY OTHER NAME - The terms pasta, macaroni and noodles are often used interchangeably. But they are not the same thing. Who would think that such a simple dish could be so complicated? OK, I can’t resist saying it. It’s time to use your noodle..........
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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"I have always thought that there is no more fruitful source of family discontent than badly cooked dinners and untidy ways. Men are now so well served out of doors at clubs, hotels and restaurants -- that to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery as well as all the other arts of making and keeping a comfortable home."
Isabella Beeton (1836-1865)
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TRIVIA
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Because of its strong nutty flavor, pumpkin seed oil is best combined with other oils in cooking, salad dressings and other preparations. The production and use of the oil originates in Styria, Austria.
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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 NATURAL FOOD HUB
Natural Foods & Where To Get Them - The Only Place You Need To Go For Information On Natural Food
http://www.naturalhub.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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SPONSOR
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Tupperware® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE
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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'm trying to find the origin of the phrase "doggie bag". Can you help me? Helena
ANSWER: This is one of those expressions that has an obvious origin.
Doggy bag or doggie bag - A bag for leftover food that a customer of a restaurant may take home after a meal, with the assumption that such food would be given to the customer's dog.
One of its earliest appearances in print is from Time magazine of Sept. 4, 1964 - "All too frequently, guests use doggie bags to haul off pilfered ashtrays, pepper mills, and silverware."
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TRIVIA
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Tomato Catsup has a high acid content (due to both the tomatoes and vinegar in it) and therefore does not have to be refrigerated after opening. It is safe to store it at room temperature, but it will taste better if kept refrigerated.
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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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CHARLOTTE RUSSE
American Heritage Cookbook (1964)
A cold dessert, similar to the original charlotte, and most likely created by Carême (1783-1833). It was served at the White House during Martin Van Buren's Presidency.
CHARLOTTE RUSSE (Serves 6.)
1 cup milk
1 envelope unflavored gelatin
2 tablespoons cold water
4 egg yolks
1/2 cup sugar
1/4 teaspoon salt
Grated rind of 1 lemon
1/4 cup lemon juice
6 ladyfingers, split
1 cup heavy cream
Scald milk. Sprinkle gelatin over cold water to soften.
Mix together egg yolks, sugar, and salt. Pour hot milk, a little at a time, over the yolk mixture, beating hard all the time.
Cook over a low heat, stirring constantly, until mixture is smooth and slightly thickened. Remove from heat, add gelatin, and stir until dissolved. Stir in lemon rind and juice, then refrigerate until cold but not set.
Line a 1-quart mold or bowl with ladyfingers, placing some on the bottom and the remainder upright around the sides. Some of the ladyfingers may have to be cut to make them fit.
Beat heavy cream until it holds a shape, fold into gelatin mixture gently, and pour into mold.
Chill 2 to 3 hours or until firm.
To serve, unmold on a crystal or silver platter or cake stand.
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QUOTE
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"An honest laborious Country-man, with good Bread, Salt and a little Parsley, will make a contented Meal with a roasted Onion."
John Evelyn (1620-1706)
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TRIVIA
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Those with thyroid problems should avoid eating large amounts of cabbage or cauliflower. They both interfere with the body's absorption of iodine, needed by the thyroid gland.
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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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Each almond in an Almond Joy candy bar is coated in chocolate before the entire bar is covered in chocolate. The extra layer of chocolate protects the almond from the natural oils of the coconut which would cause it to go soggy.
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WHO'S WHO IN THE CULINARY ARTS
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M. Foyot, 19th century
Chef to Louis Phillipe, King of France (1830 to 1848). When the Revolution put him out of work, he opened his own restaurant. When he died, he weighed so much that a special coffin had to be built for him. Foyot Sauce is a Bearnaise sauce with meat glaze added.
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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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James
I need a recipe for an old fashioned crab bisque. Can you help?
Beth R.
CRAB BISQUE
'Recipes for Seafood', J. H. Griffin (1913)
Twelve large, hard-shell crabs boiled in salted water. The female crab, known by the light red claws and large flap, is the best.
Drain, remove the large shell, but save the creamy part that sticks to it.
Put this with the coral that is in the crab, pound fine with four ounces of butter and the yolks of four eggs, and rub through a sieve.
Pare off the flaps and gills, wash off the sand, and pound what is left of the crab to a puree.
Chop a medium-sized onion, put it in a saucepan with four ounces of butter, fry a minute or two, then add one pound of steeped and pressed white bread and the crab puree.
Stir the whole to a paste and gradually stir in one-half pint Catawba wine and enough white broth to make it of the right consistency.
Add a bouquet (garni) and boil all for one-half hour.
Rub through a fine hair sieve, stir and boil again. Add the prepared egg yolks, white pepper and a pinch of cayenne, one-half pint boiling cream.
Mix well without boiling and pour into a tureen. If possible, serve with small boiled oyster crabs separately on a plate.
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 chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens.
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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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(ballet dancer) "...she goes about her kitchen duties, chopping, carving, mixing, whisking, she moves with the grace and precision of a ballet dancer, her fingers plying the food with the dexterity of a croupier."
Craig Claiborne
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CULINARY CALENDAR - Selected Events
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THURSDAY, MAY 6
1898 Daniel Gerber of baby food fame was born.
FRIDAY, MAY 7
1987 Shelly Long, who played Diane Chambers, makes her final appearance as a regular on 'Cheers.'
SATURDAY, MAY 8
1886 Coca Cola is first sold to the public at Jacob's Pharmacy in Atlanta, Georgia.
SUNDAY, MAY 9
1785 The beer-pump handle was patented by Joseph Bramah.
MONDAY, MAY 10
1850 Sir Thomas Johnston Lipton, grocer and tea merchant, was born.
TUESDAY, MAY 11
1946 The first CARE packages for survivors of WW II in Europe arrive at Le Havre, France. (Cooperative for American Remittances to Europe).
WEDNESDAY, MAY 12
1994 Roy J. Plunkett died. He was the inventor of Teflon (Polytetrafluoroethylene) in 1938. The first nonstick cookware using Teflon was sold in 1960.
The complete calendar of food events is located 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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Isinglass is a very pure transparent gelatin obtained from the swimbladder of certain fish, especially sturgeon. It was used for making jellies and especially as a fining agent to clarify wine. It has been replaced by animal gelatin.
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QUOTE
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"'Bee vomit,' my brother said once, 'that's all honey is,' so that I could not put my tongue to its jellied flame without tasting regurgitated blossoms."
Rita Dove 'In the Old Neighborhood'
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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
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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.
http://www.ardentspirits.com we@ardentspirits.com
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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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