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THE FOOD REFERENCE NEWSLETTER
July 26, 2004 Vol 5 #24 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> This weeks FREE Cookbook Drawing & Winner
=> 'Food for Thought' by Mark Vogel
=> NEW FEATURE Book Reviews
=> 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
=> Kitchen Tips
=> Culinary Calendar - selected events
=> General information and Copyright
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WEBSITE NEWS http://www.foodreference.com Home page
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CHECK THE WEBSITE DAILY - If you are travelling, check the Upcoming Food Festivals list on the website:
http://www.foodreference.com/html/upcomingfoodevents.html
(a link is also on the top of the home page)
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WEEKLY FREE COOKBOOK DRAWING
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Congratulations to the winner of last week's Free Cookbook Drawing, Nancie Szafran. She wins my signed copy of 'THE WHOLE FOODS MARKET COOKBOOK' by Steve Petusevsky.
THIS WEEK'S DRAWING will be for a signed copy of "MEATLESS EASY-OVEN COOKBOOK: Menu Planning Made Simple With Vegetarian Recipes That Let You Bake a Whole Meal at the Same Time"
by Jim Pedersen, Debi Pedersen
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING - http://www.foodreference.com/html/feedback-page.html and fill out the short entry form.
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'FOOD FOR THOUGHT' BY MARK VOGEL
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UN-WIMPY BURGERS - One day I had a yen for hamburgers so I ventured to my local supermarket. I detest the supermarket pre-made patties. First, their quality is always suspect and second, they’re too darn thin. I like forming my own patties from ground chuck with a few secret ingredients, (which we’ll get to shortly)........the rest of the story.....
http://www.foodreference.com/html/markvogelweeklycolumn.html
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BOOK REVIEW
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Bill Marsano, a professional writer and editor has promised to send occasional book reviews for the Food Reference Website.
Here is his first review - he convinced me and I purchased the book the same day I read his review. It is an excellent review and a very enjoyable book.
'Eating My Words', Mimi Sheraton
Review by Bill Marsano
Years ago at a certain magazine, Mimi Sheraton was counted a tough cookie by the other editors, who preferred saps. I therefore often volunteered to edit her column, hoping my stock would rise through self-sacrifice. It did. So my free time, for the fact was her column was a breeze. click the link for the rest of the review......
http://www.foodreference.com/html/eating-my-words-mimi-sheraton.html
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QUOTE
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"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like 'good cooking.'"
James Beard (1903-1985)
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TRIVIA
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The month and day are uncertain (probably August 24), but the year 1853 is certain. Native American Chef George Crum invented potato chips at Moon's Lake House in Saratoga Springs, New York. Supposedly a particularly fussy customer kept sending his french fries back to the kitchen as being too thick. Finally, Chef Crum decided to cut the potatoes paper thin; and to his ultimate surprise, the customer loved them! Saratoga Chips, later called Potato Chips, were born.
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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=089CFHWHH
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THIS WEEK'S WEBSITE OF THE WEEK:
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THE GREAT BRITISH KITCHEN AT STAFFORD
http://www.greatbritishkitchen.co.uk/mainmenu.htm
The British Food Trust is a registered charity, the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.
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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: I have heard from somewhere that they is a Male and a Female pepper. I have been told that it has to do with how many bumps are on the bottom of it. if there are three then it is a male and if 4 it is a female. Have you ever heard of this? I want to make sure I spread the news correctly.
Thanks for your time. Donita
ANSWER: Peppers have complete flowers, that is both male and female parts in present in the same flower.
Male and female fruit can only come from plant types that have separate male and female flowers, and with some exceptions, only the female flowers produce fruit. (One of the exceptions - some papaya male flowers will set fruit)
I believe that the number of lobes (bumps) is related to the specific variety of pepper. There are varieties of peppers that have 2, 3-4, and 4-5 lobes. The mainly 4 lobed 'bell' pepper was (and is) more popular in the U.S., so plants have been breed for this characteristic.
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TRIVIA
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Now this should fill you up:
The official State Meal of Oklahoma is fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken fried steak, pecan pie, and black-eyed peas.
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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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The Picayune's Creole Cook Book (1901)
FRANGIPANI, FRANGIPANE.
3 Ounces of Shelled Almonds.
3 Tablespoonfuls of Powdered Sugar.
2 Tablespoonfuls of Melted Butter.
2 Eggs.
1/2 Spoonful of Ground Cinnamon.
1/2 Teaspoonful of Orange Flower Water.
1/2 Gill of Rum.
Prepare a pie paste, and peel three ounces of shelled almonds. Then pat them into a mortar and pound to a paste, with the powdered sugar and a raw egg. When reduced to a very fine paste, add the melted butter, ground cinnamon and the orange flower -water. Beat the yolk of an egg -well, and then heat the white to a stiff froth and mix thoroughly. Now add the rum and mix again. Line the pie pans with the pie paste, and fill with the preparation of almonds. Set In a moderate oven for thirty-five or forty minutes; then set to cool for a half hour.
In the meantime prepare a "Glace a l'Eau" as follows: Put one ounce of white granulated sugar into a saucepan, with one tablespoonful of cold water, and let it come to a boil. Take off the fire and add immediately a tablespoonful of Curacoa; mix thoroughly, and then glaze the surface of the cake with this. Let it cool and send to the table.
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QUOTE
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"I don't think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while."
John Gould, Charles Wysocki's Americana Cookbook
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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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The Cabbage Palmetto (Sabal palmetto) is native to the Southeastern U.S. and the Caribbean. Also known as Cabbage palm and Swamp Cabbage. This is the plant that hearts of palm are obtained from. The tender hearts of the terminal bud or young leaf shoots. Hearts of palm have many layers (similar to leeks), and are a pale ivory color, with a very mild nutty flavor. They are used mostly in salads.
The state tree of South Carolina is the Cabbage palmetto, and it is also on the state flag.
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WHO'S WHO IN THE CULINARY ARTS
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Walter A. Anderson, E.W. Ingram (20th century)
The White Castle hamburger chain was founded in Wichita, Kansas by Walter A. Anderson and E. W. Ingram. Anderson was an insurance executive, and together with Ingram, a cook, they started the company in 1921. They sold their steam fried hamburgers, 18 per pound of ground beef, cooked on a bed of onions, for a nickel. White Castle sells about 500 million hamburgers a year. It is the oldest hamburger chain.
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RECIPE REQUESTS FROM READERS
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James you must have a recipe for an American version of bouilabaisse. What seafoods should I use? David Cruz
BOUILLABAISSE
(Mister A's, San Diego, California)
1/2 cup sliced green onion
1/2 cup chopped celery
1/2 cup chopped anise root or VA teaspoon
anise seed
1 clove garlic, minced
Pinch Spanish saffron
2 tablespoons olive oil
3 cups fish stock
1 cup Chablis wine
1 cup dry sherry
1 6-ounce can tomato paste
1 crab, meat removed (about 2 pounds)
1 pound shrimp, peeled and deveined
12 ounces clams in shell, shelled
3/4 pound halibut steak, cut in 1-inch pieces
1 lobster tail, peeled and cut in 1-inch pieces (1/2 pound)
1/2 pound snapper, skinned and cut in 1-inch pieces
In large saucepan, cook green onion, celery, anise, garlic, and saffron in olive oil till tender but not brown, about 5 minutes. Add fish stock, wines, and tomato paste. Heat to boiling; simmer 5 minutes. Add seafood. Simmer, covered, for 10 minutes or till seafood is done. Arrange seafood pieces on large platter. Serve with hot sauce. Makes 6 servings.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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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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QUOTE
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"I don't want to talk to you, no more, you empty-headed animal, food trough wiper. I fart in your general direction. Your mother was a hamster and your father smelt of elderberries."
French Soldier in 'Monty Python and the Holy Grail'.
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KITCHEN TIPS
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Salt is an excellent cleaning agent, by itself or in combination with other substances. A solution of salt and turpentine restores the whiteness to yellowed enameled bathtubs and lavatories. A paste of salt and vinegar cleans tarnished brass or copper. a strong brine poured down the kitchen sink prevents grease from collecting and eliminates odors.
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CULINARY CALENDAR - A Few Selected Events
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TUESDAY, JULY 27
1931 A swarm of grasshoppers destroyed thousands of acres of crops in Iowa, Nebraska and South Dakota. The corn fields were totally destroyed, without a stalk left standing.
WEDNESDAY, JULY 28
1907 Earl S. Tupper was Born. The inventor of Tupperware. (Tupperware makes the containers used to conduct mold and bacterial experiments in the back of refrigerator shelves).
THURSDAY, JULY 29
1878 Don Marquis, American journalist and poet was born. He wrote 'archy and mehitabel,' a book of poems written by a cockroach who couldn't use the shift key.
FRIDAY, JULY 30
1838 It supposedly rained frogs in London.
SATURDAY, JULY 31
1714 Queen Anne of Britain, the last of the Stuart dynasty died. She had grown so large that her coffin was almost square.
SUNDAY, AUGUST 1
1893 Henry D. Perky and William Ford patented Shredded Wheat. Whole wheat is boiled, dried, pressed into thin shreds and finally baked. They presented it at the World's Columbian Exposition in Chicago, Illinois in 1893. When their patent expired in the mid 1930s, the name became generic.
MONDAY, AUGUST 2
1887 Rowell Hodge patented barbed wire. The beginning of the end of open range in the Old West.
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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H.J. Heinz was a marketing and advertising pioneer. His company had the largest commercial exhibit at the 1893 Chicago World's Fair, and in 1900 erected the first electric sign in New York, a 40 foot pickle.
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QUOTE
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"I think breakfast so pleasant because no-one is conceited before one o'clock."
Sydney Smith, English writer (1771-1845)
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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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