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THE FOOD REFERENCE NEWSLETTER
August 25, 2004 Vol 5 #29 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> Weekly Cookbook Drawing
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> Book Review by Bill Marsano
=> Food Trivia Quiz
=> Readers questions
=> Ancient & Classic Recipes
=> Did you know?
=> Who's Who in the Culinary Arts
=> Ancient & Classic 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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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.
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WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Ralph Yedinak. He wins 'The Wild Vegetarian Cookbook' by 'Wildman' Steve Brill.
THIS WEEK'S DRAWING will be for 'A Sweet Quartet: Sugar, Almonds, Eggs, and Butter - A Baker's Tour" by Fran Gage.
http://www.foodreference.com/html/asweetquartet.html
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
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'FOOD FOR THOUGHT' BY MARK VOGEL
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'SEAR-ious Flavor'
Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered the basic chemistry behind something man had been doing since the discovery of fire: ................. the rest of the story...
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"I seem to you cruel and too much addicted to gluttony, when I beat my cook for sending up a bad dinner. If that seems to you too trifling a cause, pray tell for what cause you would have a cook flogged?"
Marcus Valerius Martialis, Roman poet (1st century B.C.)
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TRIVIA
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Locusts can do extreme damage to crops when they swarm in great numbers. One swarm seen over the Red Sea in 1889 was estimated to be 2,000 square miles in size. There are several edible species, and they are important food sources in some areas, especially Africa. They can be grilled, roasted or boiled, and also ground to a paste.
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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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BOOK REVIEW BY BILL MARSANO
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PIZZA, PRETTY AND WITTY
"Pizza Art," by Karin Niedermeier
Review By Bill Marsano.
This book surprised me because when it comes to food (and most other things, come to think of it, or them) I am an old fogey. And before that a young fogey. Let others go with the flow: When I hear the word 'fusion' I release the safety catch on my revolver. As it were. A lot of chefs are just..............
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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 was looking for information on feta cheese and found your website. I am lactose intolerant and have been unable to eat cheese even with Lact-aid pills. I ordered a Mediterranean Chicken sub at Subway and found out before I ate it that it had cheese in it and took 2 pills and never had a problem. I found out it was feta cheese which I have never had before. Do you know of any reason why this would not bother me or was it just a one time thing? Janice
ANSWER: Imported feta cheese is usually made with goat's or sheep's milk, as is the original Greek feta cheese.
Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people. Chef James
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TRIVIA
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1.5 billion people eat with knife, fork and spoon; 1.2 billion eat with chopsticks; 350 million eat with knife and hands; 250 million eat with hands only. (2000)
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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 VIRGINIA HOUSEWIFE OR METHODICAL COOK, MARY RANDOLPH (1824)
Omelette Souffle
Break six eggs, beat the yolks and whites separately till very light, then mix them, add four table spoonsful of powdered sugar, and a little grated lemon peel; put a quarter of a pound of butter in a pan; when melted, pour in the eggs and stir them; when they have absorbed the butter, turn it on a plate previously buttered, sprinkle some powdered sugar, set it in a hot Dutch oven, and when a little brown, serve it up for a dessert.
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QUOTE
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"I pray that death may strike me
In the middle of a large meal.
I wish to be buried under the tablecloth
Between four large dishes.
And I desire that this short inscription
Should be engraved on my tombstone.
Here lies the first poet
Ever to die of indigestion."
Marc Antoine Désaugiers, French songwriter & poet (1772-1827)
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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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A chartreuse was originally a term referring to a preparation of vegetables (in aspic) layered in alternating colors in a mold, cooked in a bain marie, turned out and served hot. It takes it's name from the Carthusian order of monks (vegetarians) who probably created it. Now a chartreuse may also contain minced poultry or meat. There is also a story (which has the ring of truth) that on days that meat was forbidden, it would be hidden in the center of the chartreuse, enabling the monks to indulge themselves with the forbidden food.
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WHO'S WHO IN THE CULINARY ARTS
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Charles Maurice de Talleyrand-Perigord
(February 2, 1754 - May 17, 1838)
Known simply as Talleyrand, he was a French statesman, diplomat and grand gourmet, called the 'first fork of France.' He served at the top levels of French governments for almost 50 years. During this time his chefs included Bouchee, *Careme, and **Avice. Many culinary preparations have been created or named for him.
* http://www.foodreference.com/html/wmarieantoinecareme.html
** http://www.foodreference.com/html/wjeanavice.html
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ANCIENT & CLASSIC RECIPES
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THE GOOD HOUSEKEEPER BY SARAH JOSEPHA HALE (1841)
Walnut Catsup
Thoroughly bruise one hundred and twenty young walnuts; put to them three quarters of a pound of fine salt and a quart of vinegar; stir them every day for a fortnight; then strain; squeeze the liquor from them through a cloth; add to this one ounce of whole black pepper, forty cloves, half an ounce of nutmeg bruised, half an ounce of ginger, and a few blades of mace. Boil the whole for half an hour; strain and bottle it for use.
Horseradish Vinegar
Pour a quart of strong vinegar, boiling hot, on three ounces of scraped horse-radish and a tea-spoonful of pounded black pepper, and half the quantity of Cayenne. Let it stand four days, tightly covered, then strain and put it in the cruet for use. It is good on cold roast-beef, and excellent in the gravy for chops, steaks, etc.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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SPONSOR
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POSTERS - Culinary posters, movie, music, sports and fine arts posters and prints. Framed and unframed. Largest selection available anywhere, at the lowest prices.
http://www.culinaryposters.com/
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QUOTE
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"Eating rice cakes is like chewing on a foam coffee cup, only less filling."
Dave Barry, Miami Herald Columnist
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COOKING TIPS
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Mother of Vinegar is the stringy, slimy substance composed of yeast cells and various bacteria that forms on the surface of fermenting liquids, turning it into vinegar. It is removed once the process is completed. After opening a bottle of vinegar, you may notice mother beginning to form. It is not harmful or spoiled. Filter it out and use it to make your own vinegar from wine or cider.
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CULINARY CALENDAR - A Few Selected Events
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THURSDAY, AUGUST 26
1946 George Orwell's 'Animal Farm' was published.
FRIDAY, AUGUST 27
1944 Tim Bogert of the Rock group Vanilla Fudge was born.
SATURDAY, AUGUST 28
2002 Spaniards threw 120 tons of tomatoes at each other at the annual Tomatina festival in Bunol, Spain. The annual tomato fight is the biggest food fight in the world. It has been a tradition since 1945 when a group of youngsters engaged in a spontaneous tomato fight in the town square.
SUNDAY, AUGUST 29
1896 Supposedly, the Chinese-American dish, chop suey, was created in New York City by Cantonese chef, Li Hung-Chang.
MORE - http://www.foodreference.com/html/fchopsuey.html
MONDAY, AUGUST 30
1979 President Jimmy Carter was attacked by a rabbit while on a canoe trip in Georgia. He beat it away with a paddle.
TUESDAY, AUGUST 31
1900 Coca-Cola goes on sale for the first time in Britain.
WEDNESDAY, SEPTEMBER 1
1914 Martha, the last surviving Passenger Pigeon died on September 1, 1914 at the Cincinnati Zoo, the species having been commercially hunted to extinction.
MORE - http://www.foodreference.com/html/fpassengerpigeons.html
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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Acerola is a dark red, cherry like fruit which grows in the Caribbean, northern South America, central America and Mexico. It can now be found also in southern Texas and California. It has a high vitamin C content and much of the vitamin C supplements labeled 'natural' are made from acerola. They have a sweet raspberry like flavor. Acerola can be eaten fresh, but are mainly used in preserves and pies. Also known as Barbados Cherry and West Indian Cherry.
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QUOTE
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"I tell kids they should throw away the cereal and eat the box. At least they'd get some fiber."
Richard Holstein, D.D.S.
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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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