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THE FOOD REFERENCE NEWSLETTER
June 24, 2004 Vol 5 #19 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
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.
Added several hundred new quotes this week. I will have the results of the short survey in next weeks issue.
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'FOOD FOR THOUGHT' BY MARK VOGEL
Excuse Me Waiter, My Soup is Cold! - The year was 1917 and Louis Diat, (1885 – 1957), was the head chef of the posh Ritz-Carlton Hotel on Madison Ave in New York City. The Ritz-Carlton was about to open a new restaurant and a party to celebrate the historic event was being.........
The rest of the story...
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
Madame Benoit
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TRIVIA
Most of the mustard seeds used in Dijon, France are actually grown in the United States and Canada. Canada produces about 90 percent of the world's supply of mustard seeds.
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CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
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=089CFHWHH
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THIS WEEK'S WEBSITE OF THE WEEK:
LOCAL HARVEST
LocalHarvest maintains a definitive and reliable "living" public nationwide directory of small farms, farmers markets, and other local food sources. Our search engine, built entirely over Open Source software components, helps people find local sources of sustainably grown food, and encourages them to establish direct contact with family farms in their local area.
http://www.localharvest.org/
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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.
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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
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READERS QUESTIONS
QUESTION: What is the difference between cooking chocolate and ordinary chocolate, why is one better than the other.
Thanks, Pam
ANSWER: One is not 'better' than another - they are just used differently.
The term 'cooking chocolate' generally refers to pure unsweetened chocolate used in baking and icings and sauces and candy - it is not suitable for eating by itself - it is too bitter.
Sometimes, bittersweet or semisweet chocolate may also be referred to as cooking chocolate. Semisweet chocolate is also used in baking, icings, sauces, coatings and candy.
'Ordinary chocolate' may refer to milk chocolate or semisweet (dark) chocolate.
Milk Chocolate has powdered milk solids added and is mostly used for eating, but is sometimes used in baking and coatings (chocolate covered strawberries, etc.)
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TRIVIA
No citrus fruits are reproduced commercially from seed; all are grown by grafting selected "slips" onto young rootstocks of compatible citrus varieties, chosen for disease resistance, cold toleration and yield characteristics.
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CULINARY SCHOOLS, TOURS AND CRUISES
Cooking schools, classes and tours for the amateur & the professional.
http://www.foodreference.com/html/index.html
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ANCIENT & CLASSIC RECIPES
From The Jamaica Cookery Book - Caroline Sullivan (1893)
MANGO PICKLES
Green Mangoes
Salt and water
Fresh water
Stuffing of mustard seeds
Dried garlic, Scraped horse-radish or cayenne pepper, Bruised ginger, Allspice, Vinegar, Turmeric, Cloves, Mace, Nutmeg, Pepper, Garlic
Take the mangoes so green as to cut easily; open on the narrow end. Lay them in a vessel of salt and water (strong enough to float an egg) for nine days, or till they turn yellow; exclude the air by close covering to prevent their turning soft. Then take them out of the brine for a few hours. Wipe them quite dry and stuff the inside with the following ingredients: mustard seeds, scraped horse-radish or cayenne pepper, dried garlic, bruised ginger, powdered turmeric, powdered allspice; equal quantities of each for the number you intend to make. Mix all together and fill.
NOTE: There will be no occasion to tie the mangoes if not cut too open. Boil up as much strong vinegar as will cover them, and to every gallon (or like proportion) put the ounce of powdered turmeric and put on the mangoes. Let them remain for twelve days, then add four pints of vinegar in which you have previously boiled four ounces of cloves, mace, nutmeg and pepper. Beat together. Pour on the whole quite hot and add four ounces of peeled garlic. Tie up the whole very close and in six months' time the pickles will be fit for use. After stuffing the mangoes are put in a jar.
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QUOTE
"I have no truck with lettuce, cabbage, and similar chlorophyll. Any dietitian will tell you that a running foot of apple strudel contains four times the vitamins of a bushel of beans."
S.J. Perelman
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FLOWERS
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?
Oil from cashew nut shells is used in insecticides, brake linings, and rubber and plastic manufacture. The milky sap from the tree is used to make a varnish.
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WHO'S WHO IN THE CULINARY ARTS
Charles Elmer Hires (August 19, 1851 - July 31, 1937)
Charles Elmer Hires, a Philadelphia pharmacist, introduced root beer to the world in 1876 at the Centennial Exposition in Philadelphia. This naturally effervescent beverage was billed as the 'National Temperance Drink.' The original formula included sarsaparilla, sassafras, ginger, pipsissewa, wintergreen, juniper and other flavor ingredients.
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RECIPE REQUESTS FROM READERS
Several requests for recipes are already on the website.
RED ONION MARMALADE
http://www.foodreference.com/html/redonmarr.html
JICAMA SALAD
http://www.foodreference.com/html/jicamasalr.html
GRILLED PORTOBELLO 'BURGERS'
http://www.foodreference.com/html/portabelloburgers.html
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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SPONSOR
Tupperware® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE
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QUOTE
"Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus."
Peter Ustinov, Christian Science Monitor, 11/14/62
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CULINARY CALENDAR - A Few Selected Events
FRIDAY, JUNE 25
1951 Pabst aired the 1st color beer commercial on TV
SATURDAY, JUNE 26
1797 Charles Newbold patented the first cast-iron plow. Farmers had doubts about the effect of the iron on the soil.
SUNDAY, JUNE 27
1893 'Happy Birthday to You' was first published.
MONDAY, JUNE 28
1887 Coca-Cola syrup and extract were patented.
TUESDAY, JUNE 29
1997 'Say You'll Be There' by the Spice Girls is #1 on the charts
WEDNESDAY, JUNE 30
1906 The Pure Food & Drug Act and the Meat Inspection Act were passed by Congress.
THURSDAY, JULY 1
1929 Elzie Segar created Popeye, the spinach eating cartoon character. (Some sources list January 17 or April 11).
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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TRIVIA
Olive trees may live to be 1500 years old, the average life span is about 500 years.
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QUOTE
"She was so wild that when she made French toast she got her tongue caught in the toaster."
Rodney Dangerfield
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http://www.cumuli.com/ezines/vte.html?ez=foodre
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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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