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THE FOOD REFERENCE NEWSLETTER
March 24, 2004 Vol 5 # 8 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 day on
the website, along with a Daily Culinary Quote, Daily Trivia,
Today in Food History, and crossword puzzles.
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'FOOD FOR THOUGHT' BY MARK VOGEL
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Some Like it Hot - Chile peppers, with hundreds of varieties, have been cultivated since 6200 B.C. All chile peppers get their fire from a compound called capsaicin.......
Click link for the rest of the story
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/ra20520.rate
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QUOTE
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"Seeing is deceiving. It's eating that's believing."
James Thurber (1894-1961), American writer and cartoonist.
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TRIVIA
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Per capita rice consumption in the U.S. is less than 20 pounds, while in the United Arab Emirates it is about 450 pounds, and in France about 10 pounds.
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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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INTERNATIONAL FEDERATION OF ORGANIC AGRICULTURE MOVEMENTS
IFOAM's mission is leading, uniting and assisting the organic movement in its full diversity. Our goal is the worldwide adoption of ecologically, socially and economically sound systems that are based on the principles of Organic Agriculture.
http://www.ifoam.org/
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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: Hello - Can you tell me if white chocolate contains caffeine??
ANSWER: Because white chocolate is not really chocolate, it does not contain any caffeine, nor does it have any theobromine. (Theobromine is related to caffeine, but it is a milder stimulant.)
Here is a list of caffeine and theobromine content of various forms of chocolate.
White chocolate 3ounce bar or 1 cup chips
Caffeine 0.0 mg
Theobromine 0.0 mg
Baking chocolate, unsweetened 1 ounce
Caffeine 57.120 mg
Theobromine 346.360 mg
Semisweet chocolate 1 ounce (chocolate chips)
Caffeine 17.577 mg
Theobromine 137.781mg
Milk Chocolate 1.55 ounce bar
Caffeine 11.440 mg
Theobromine 74.360 mg
Cocoa mix 1 envelope/3 heaping tsp
Caffeine 5.040 mg
Theobromine 169.680 mg
Cocoa powder, unsweetened 1 tbsp
Caffeine 12.420 mg
Theobromine 111.078 mg
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TRIVIA
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Kelp was once a major source of potash and iodine, and today is used to obtain alginic acid. Alginic acid is used in tire manufacturing, in ice cream to prevent it from crystallizing, and in paints.
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CATALOGS
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CATALOGS - Food, Wine, Kitchen, Housewares, Home & Garden, Vacation & Travel, Outdoor, Arts & Crafts, and much more.
Hundreds of catalogs, many with special discount coupons.
http://www.foodreference.com/html/freecatalogs.html
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ANCIENT & CLASSIC RECIPES
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LA CUISINE CREOLE
Lafcadio Hearn (1885)
TOMATO WINE.
Let the tomatoes be very ripe ; mash them well, let them stand twenty-four hours, strain, and to every quart of the tomato juice, add a pound of white sugar. This will ferment and should be allowed to do so, only keep it carefully covered from the flies. Skim off the foam as it rises, and when the liquor becomes clear, bottle it. This wine will be a pleasant acid, and should be served with sugar and water, in the tum-
bler with the wine.
ANOTHER TOMATO WINE.
Bruise your berries, or small tomatoes; measure the juice, and add two pounds of sugar to each gallon; put it in a cask, adding two gallons of water to each four gallons of juice. Let it ferment like blackberry wine.
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QUOTE
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"In our opinion food should be sniffed lustily at table, both as a matter of precaution and as a matter of enjoyment, the sniffing of it to be regarded in the same light as the tasting of it."
E.B. White (1899-1985) American essayist
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TRIVIA
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Iceberg lettuce got it's name from the fact that California growers started shipped it covered with heaps of crushed ice in the 1920s. It had previously been called Crisphead lettuce.
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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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The Bloody Mary was created by Fernand "Pete" Petiot, a bartender at Harry's NY Bar Paris, and he was brought to NYC shortly after repeal of prohibition to work at the King Cole Bar in the St Regis Hotel. The name of the drink was changed to the Red Snapper for a while, but eventually it was again known as the Bloody Mary.
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WHO'S WHO IN THE CULINARY ARTS
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Juliet Corson (January 14, 1841 - June 18, 1897)
Juliet Corson worked as a librarian and later wrote for the New York Leader and the National Quarterly Review. In 1873, she started working as secretary for a Women's school, and soon started cooking classes with a trained chef to demonstrate techniques. This led her to start the New York Cooking School in 1876, and to write a 'Cooking Manual' in 1877 and 'Twenty-five Cent Dinners for Families of Six' (1878). During the coming years lectured, and wrote many pamphlets, articles and additional books on cooking, including 'Miss Corson's Practical American Cookery' (1886). She ran the New York State Cooking School exhibit at the 1893 World Columbian Exposition in Chicago.
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FLOWERS
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Fresh Flowers Directly from the Growers
Be really 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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NO-BAKE LEMON-BERRY CHEESECAKE
This delectable no-bake treat travels well to parties or picnics. Its creamy lemon flavor is accented by the sweetness of the season’s finest berries, which can be arranged in shapes or patterns or simply clustered on top.
Prep Time: 15 minutes
Chill: 2 hours
Makes 8 servings
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 1/2 teaspoons McCormick® Pure Lemon Extract
OR 1 1/2 teaspoons fresh grated lemon peel
1/4 cup confectioners' sugar
1 (9-inch) prepared graham cracker crust
2 pints seasonal berries, such as blueberries, blackberries, raspberries, strawberries
Directions:
1. Beat together cream cheese, sour cream, lemon extract, and sugar with an electric mixer until smooth.
2. Spoon and smooth mixture over graham cracker crust; refrigerate until firm, at least 2 hours. Arrange berries on top of pie.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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In "The Tempest", Shakespeare describes a character with "a very ancient and fish-like smell." This is an example of a genetic disorder which causes a person's breath and perspiration to smell like rotting fish. It is caused by a lack of the body's ability to produce an enzyme which processes an odorous protein produced by digestive bacteria. People with this relatively rare disorder must avoid eating seafood, liver, eggs and various other foods which lead to the production of the offending enzyme.
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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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"The rule is jam tomorrow and jam yesterday, but never jam today."
Lewis Carroll (Charles Lutwidge Dodgson) (1832-1898)
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CULINARY CALENDAR - Selected Events
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THURSDAY, MARCH 25
England: Tichborne Dole Day. A gallon of flour is given to residents of Alresford, Hampshire, England. The tradition dates to 1150. Lady Mabella Tichborne put a curse on any ancestors who failed to distribute her charitable dole.
FRIDAY, MARCH 26
1753 Benjamin Thompson, Count von Rumford was born. American physician who invented the percolator, a pressure cooker and a kitchen stove. He is frequently credited with creating the dessert, Baked Alaska.
SATURDAY, MARCH 27
1923 Sir James Dewar died. He invented the 'Dewar Flask,' the original 'thermos bottle'.
SUNDAY, MARCH 28
Something on a Stick Day
MONDAY, MARCH 29
1886 Coca-Cola was created by Dr. John Pemberton.
TUESDAY, MARCH 30
1911 Ellen Swallow Richards died. She was one of the founders of the home economics movement in the U.S
WEDNESDAY, MARCH 31
1848 William Waldorf Astor was born. William Waldorf Astor was a cousin of John Jacob Astor IV, the great grandson of John Jacob Astor. He built the Waldorf section (1893) of what would become the Waldorf Astoria (1897). The Empire State Building (1929) now stands on the site of the former hotel.
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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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Radishes have almost no nutritive value. The contain no vitamin A, are very low in protein, and contain only a little vitamin C and potassium.
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QUOTE
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"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"
Lewis Carroll, 'Alice in Wonderland'
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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate
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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.
http://www.beerbasics.com peter.lafrance@beerbasics.com
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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