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THE FOOD REFERENCE NEWSLETTER
March 30, 2004 Vol 5 # 9 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/index.html
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HUGE Tupperware Sale - up to 70% off!
http://my.tupperware.com/FOODREFERENCE
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'FOOD FOR THOUGHT' BY MARK VOGEL
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The Sweet Taste of Success?
Last night I ate at one of those all-you-can-eat Chinese buffets. I love those places. They usually come and go quicker than the seasons. My friends will tell you that it’s my fault. Could be true. There’s no way .........
Click link on Wednesday 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.
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You can rate it once a day. All of your votes help spread the word to new subscribers.
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QUOTE
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"Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra."
Paul Bocuse
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TRIVIA
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Rose hips contain high levels of vitamin C, and have been used medicinally for thousands of years for all sorts of ailments, from constipation to insomnia. Napoleon's army even used rose petals boiled in white wine to treat lead poisoning from bullet wounds.
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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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THE FRUGAL OENOPHILE
Wine Appreciation Through Education.
"Life is too short to waste it on bad wine" - Anon
http://www.frugal-wine.com
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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
HUGE TUPPERWARE SALE - UP TO 70% OFF!
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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: Could you tell me if egg whites, after sitting awhile in the refrigerator can turn green. I was making brownies and when I added the eggs I thought I saw green egg whites. It didn't smell bad but I don't want to give anyone something that is bad. I don't know if it was my imagination or if it was so. Thank you. The whole egg was in the egg carton for a while.
ANSWER: Eggs in the shell are fine for 4 or 5 weeks at least. Yes, it is possible for the egg whites to have a yellow or greenish color - usually due to the presence of riboflavin (vitamin B2) which is present in the yolk but may sometimes seep into the egg white. There is nothing wrong with them, they are fine to use.
Sometimes egg whites may also be cloudy, which indicates the presence of carbon dioxide which has not had time to escape through the shell - this indicates a very fresh egg.
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TRIVIA
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Apple cider in the U.S. is the same as apple juice. Some companies will use the term cider to refer to apple juice with no preservatives, and apple juice to juice that has been pasteurized. Fermented apple juice which is alcoholic, is called 'hard cider' in the U.S. Unfermented apple juice is called 'apple juice' in most other countries, and the term 'cider' refers to 'hard cider'; it has been fermented and is an alcoholic beverage.
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CATALOGS
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Order the world’s best and most unique Catalogs for FREE!
Plus save money with exclusive Savings Certificates from every catalog. Voted the #1 source for catalog shopping!
http://www.foodreference.com/html/freecatalogs.html
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ANCIENT & CLASSIC RECIPES
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Modern Cookery for Private Families
Eliza Acton (London 1845)
CURRIED MACCARONI.
Boil six ounces of ribband maccaroni for fifteen minutes, in water slightly salted, with a very small bit of butter dissolved in it; drain it perfectly, and then put it into a full pint and a quarter of good beef or veal stock or gravy, previously mixed and boiled for twenty minutes, with a small tablespoonful of fine currie-powder, a teaspoonful of arrow-root, and a little lemon-juice. Heat and toss the maccaroni gently in this until it is well and equally covered with it. A small quantity of rich cream, or a little bechamel, will very much improve the sauce, into which it should be stirred just before the maccaroni is added, and the lemon-juice should be thrown in afterwards. This dish is, to our taste, far better without the strong flavouring of onion or garlic, usually given to curries; which can, however, be imparted to the gravy in the usual way, when it is liked.
Ribband maccaroni, 6 oz.: 15 to 18 minutes. Gravy, or good beef or veal stock, full pint and 1/4; fine currie-powder, 1 small tablespoonful; arrow-root, 1 teaspoonful; little lemon-juice: 20 minutes. Maccaroni in sauce, 3 to 6 minutes.
Obs. — An ounce or two of grated cocoa-nut, simmered in the gravy for half an hour or more, then strained and well pressed from it, is always an excellent addition.
The pipe maccaroni, well turned, is extremely good: the sauce for both kinds should be made with rich gravy, especially when the onion is omitted. A few drops of eschalot-vinegar can be added to it when the flavour is liked.
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QUOTE
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"Rational habits permit of discarding nothing left over, and the use to which leftovers (and their economic allies, the wild things of nature) are put is often at the heart of a cooking's character."
Richard Olney (1835-1917)
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TRIVIA
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The hazelnut, is also called 'filbert'. One theory of the origin of the name 'filbert' is that it comes from St. Philibert, a 7th century Frankish abbot, whose feast day is August 20, which happens to be in the middle of the nutting season in Europe. Hazel is the older European name.
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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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Otto Frederick Rohwedder has been called the father of sliced bread. He worked for many years on developing a bread slicer, starting in 1912. His first efforts met with resistance from bakers, who informed him that the sliced bread would quickly go stale. By 1928, Rohwedder had finally designed a slicer that would also wrap the bread. A baker in Battle Creek, Michigan was the first to begin using his machine.
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WHO'S WHO IN THE CULINARY ARTS
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Marie, Vicomte de Botherel (1790-1859)
Marie, Vicomte de Botherel may have been the first to try the concept of a dining car. In 1839 in Paris (or it's suburbs), he installed kitchens on buses and stocked the food from special kitchens he had built with the most modern equipment available. His enterprise failed, and he is just a very obscure footnote in history.
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FLOWERS
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Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - SEND SOME 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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BLUEBERRY MAPLE MOUSSE
Serves 8-10.
6 egg yolks
1 pint heavy cream
3/4 cup maple syrup, heated
1 pint blueberries
Beat yolks in bowl or top of a double boiler until thick.
Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool.
Beat cream until it forms stiff peaks and fold into the yolk mixture.
Fold in half of the berries. Pour into 1 1/2 qt. mold.
Freeze overnight.
Before serving, garnish with remainder of berries.
From: Ruth Steins.
Massachusetts Maple Producers Assn
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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The kukui or candle nut (Aleurites molucana) has such a high oil content, up to 70%, that they are strung on ribs from palms and used as candles in Malaysia and Indonesia. Candle nuts are also know as Kukui (Hawaii), candleberry, kemiri nut (Indonesia), lumbang, and varnish tree. They are also used as a thickening and stabilizing agent in curries, and have a similar taste and texture as macadamia nuts. The name 'varnish tree', refers to the use of the oil in paints and varnishes.
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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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"A good meal soothes the soul as it regenerates the body. From the abundance of it flows a benign benevolence. A good and copius dinner begets a mellowing influence; it permeates the bosom with a bland philanthropy of sentiment, embracive of all classes, sects and races of man."
Frederick W. Hackwood'Good Cheer' (1911)
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CULINARY CALENDAR - Selected Events
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WEDNESDAY, MARCH 31
National Clams on the Half Shell Day
THURSDAY, APRIL 1
April Fools Day
1582 France adopted the new Gregorian calendar. Prior to that, the new year began on April 1. Those who failed to accept the new start of the year on January 1 became the object of practical jokes.
FRIDAY, APRIL 2
1827 Joseph Dixon began manufacturing the first lead (graphite) pencils.
SATURDAY, APRIL 3
1959 The Coasters song 'Charlie Brown' was banned by the BBC because it refered to “throwin' spitballs.” The ban only lasted 2 weeks.
SUNDAY, APRIL 4
1998 A locust plague in Ethiopia was reported that covered almost 4,000 acres
MONDAY, APRIL 5
1764 The Sugar Act passed in Britain, placing new restrictions on the import of molasses to America.
TUESDAY, APRIL 6
1930 'Twinkies' go on sale for the first time.
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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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'Bottled in Bond' is a term used for whiskey that is stored in bonded warehouses, under government supervision, while it ages for at least 4 years. The reasoning behind this system is to delay payment of the excise tax until the whiskey is actually sold and shipped to the retailer.
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QUOTE
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"Never argue at the dinner table, for the one who is not hungry gets the best of the argument."
Richard Whately (1787-1863)
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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
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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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