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THE FOOD REFERENCE NEWSLETTER
August 13, 2004 Vol 5 #27 ISSN 1535-5659
IN THIS ISSUE
=> Special Friday the 13th Hurricane Issue
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> Food Trivia Quiz
=> Readers questions
=> Ancient & Classic Recipes
=> Did you know?
=> Who's Who in the Culinary Arts
=> Requested Recipes
=> Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright
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WEBSITE NEWS http://www.foodreference.com
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Hi - Here in Key West we are getting prepared for Hurricane Charlie. There is a possibility that we may be without electricity or internet service on Monday, the normal newsletter day, so I am sending this special issue out today.
The winner in the Cookbook Drawing will be chosen on Monday as always, so don't forget to enter if you haven't done so already.
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'FOOD FOR THOUGHT' BY MARK VOGEL
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Cilantro
Cilantro is one of those foods that people either love or hate. Interestingly, the regions of the world where it is most cherished are not where it originated. Cilantro’s genesis can be traced to.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"A man should not so much respect what he eats, as with whom he eats."
Michel Eyquem de Montaigne, French essayist (1533-1592)
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TRIVIA
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Kasseri is a Greek Cheese, usually made from sheep's or goat's milk. It is a creamy gold color, with a firm, hard texture. Kasseri is a mild flavored, and very versatile cheese, and is perfect for grating. It is also used in the famous Greek dish Saganaki, where it is fried in butter or olive oil, sprinkled with lemon juice, and frequently flamed with brandy.
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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=089CFHPP1
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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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Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.
Here are the facts from the Agricultural Research Service of the USDA (1989).
Alcohol remaining after preparation:
100% Immediate consumption
70% Overnight storage
85% Boiling liquid, remove from heat
75% flamed
Alcohol remaining: baked or simmered:
40% 15 min.
35% 30 min.
25% 1 hour
20% 1.5 hour
10% 2 hours
5% 2.5 hours
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TRIVIA
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Life Savers were created by Clarence Crane in 1912 as a candy that would not melt in the summertime. Crane was a candy maker from Cleveland, Ohio.
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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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MODERN COOKERY FOR PRIVATE FAMILIES, Eliza Acton (1845)
STEWED CUCUMBERS.
English mode.
Pare, and split into quarters, four or five full-grown but still young cucumbers; take out the seeds and cut each part in two; sprinkle them with white pepper or cayenne; flour and fry them lightly in a little butter, lift them from the pan, drain them on a sieve, then lay them into as much good brown gravy as will nearly cover them, and stew them gently from twenty-five to thirty minutes, or until they are quite tender. Should the gravy require to be thickened or flavoured, dish the cucumbers and keep them hot while a little flour and butter, or any other of the usual ingredients, is stirred into it. Some persons like a small portion of lemon-juice, or of chili vinegar added to the sauce; cucumber vinegar might be substituted for these with very good effect, as the vegetable loses much of its fine and peculiar flavour when cooked.
25 to 30 minutes.
Obs. — The cucumbers may be left in entire lengths, thrown into well-salted boiling water, and simmered for ten minutes, then thoroughly drained upon the back of a sieve, and afterwards stewed very quickly until tender in some highly-flavoured brown gravy.
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QUOTE
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"a messy kitchen is a happy kitchen and this kitchen is delirious."
Unknown
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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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Malt is produced by steeping barley (or other grain) in water until it germinates and then roasting and crushing it in a mill. It is used in brewing and distilling, and in malted milk drinks. Malt has a high protein and carbohydrate content. Any cereal grain (rye, wheat, rice, corn, etc) may be used to produce malt, but barley is by far the most frequently used. Malt for malted milk powder uses both barley and wheat.
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WHO'S WHO IN THE CULINARY ARTS
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Charles Goodnight (March 5, 1836 - December 12, 1929)
Charles Goodnight is said to have devised the first 'chuck wagon', which he devised from an Army wagon in the 1850s or 1860s. It was fitted with various shelves and compartments for storing food, cooking equipment, eating utensils, etc. It also had room for medical supplies (very limited), scissors and a shovel, for the 'coosie', 'cookie' or 'gut robber's' duties included acting as doctor, barber and burying the dead. Cooks were also paid double the dollar a day the cowhands earned.
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RECIPE REQUESTS FROM READERS
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WARM POTATOES WITH MUSTARD HERB DRESSING
Fresh Choices, by Rochelle Davis, David Joachim
http://www.foodreference.com/html/fresh-choices.html
Makes 4 servings
When the hot potatoes hit this mustard dressing, they immediately start soaking up flavor. Spicy mustard, aromatic dill and tarragon, and rich olive oil become infused into the surface of the spuds. Let the spuds sit covered for a few minutes to soak up more flavor. The dish tastes best warm, but you could serve it cold or at room temperature.
12-14 medium organic red potatoes, scrubbed and cut into bite-size pieces
3 tablespoons extra-virgin olive oil
1 tablespoon country-style Dijon mustard
1 tablespoon brown mustard
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1/2 teaspoon cracked black pepper or 1/4 teaspoon ground
1/2 teaspoon salt
Put the potatoes in a steamer basket and set over a pan of simmering water.
Cover and steam over medium heat until the potatoes are fork-tender, 10 to 12 minutes.
Meanwhile, mix together the oil, Dijon mustard, brown mustard, tarragon, dill, pepper, and salt in a medium bowl.
Add the hot potatoes and mix. Serve warm.
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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"A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which the food comes."
Wendell Berry
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COOKING TIPS
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An opened package of bacon keeps for about 1 week. Unopened vacuum sealed packages of bacon will keep in the freezer for about a month before the fat begins to oxidize and turn rancid.
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CULINARY CALENDAR - A Few Selected Events
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FRIDAY, AUGUST 13
1970 'Make It With You' by Bread is #1 on the charts
SATURDAY, AUGUST 14
1873 The first issue of 'Field & Stream' was published.
SUNDAY, AUGUST 15
1943 Sgt. Edward Dzuba received the Legion of Merit award because of his talent to use food scraps in unusual and appetizing recipes.
MONDAY, AUGUST 16
1888 John Styth Pemberton died. Pemberton was the pharmacist who invented Coca-Cola in 1885.
TUESDAY, AUGUST 17
1986 A bronze statue of a pig was dedicated at Seattle's Pike Place Market.
WEDNESDAY, AUGUST 18
National Ice Cream Pie Day
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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Marrow squash, also known as vegetable marrow, is a very large, green summer squash. They are related to zucchini, and can grow to the size of a watermelon. They have a bland flavor, and are frequently stuffed with a meat stuffing.
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QUOTE
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"A true gastronome should always be ready to eat, just as a soldier should always be ready to fight."
Charles Pierre Monselet (1825-1888)
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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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