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THE FOOD REFERENCE NEWSLETTER
December 17, 2004     Vol 5 #41   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News - New Recipes, Festivals & Books
    =>  Free Cookbook Drawing
    =>  'Food for Thought' by Mark Vogel
    =>  Book Review by Bill Marsano
    =>  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

============================================= ===================
 WEBSITE NEWS     http://www.foodreference.com
============================================= ===================
Several hundred NEW RECIPES added this week.
http://www.foodreference.com/html/recipes.html

EXPANDED Food & Wine Festivals, Events, Shows, Exhibitions, etc.
http://www.foodreference.com/html/upcomingfoodevents.html


NEW BOOKS & REVIEWS ADDED
Fork It Over, by Alan Richman
http://www.foodreference.com/html/fork-it-over.html

The Big Book of Recipes for Babies, Toddlers, and Children
http://www.foodreference.com/html/big-book-babies.html

America's Test Kitchen Live! by Cook's Illustrated
http://www.foodreference.com/html/americas-test-kit.html

American Classics, by Cook's Illustrated
http://www.foodreference.com/html/american-classics.html


WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Lenny Alcamo - he wins a copy of 'FIELDS OF GREENS: New Vegetarian Recipes From The Celebrated Greens Restaurant'
by Anne Somerville
http://www.foodreference.com/html/fields-of-greens.html


THIS WEEK'S DRAWING is a NEW YEAR'S RESOLUTION SPECIAL
2 Books - 'The Weight Watchers Complete Cookbook' and 'Weight Watchers 365 Day Menu Cookbook' - both books will go to the winner of this weeks drawing.

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html


============================================= ===================
 'FOOD FOR THOUGHT' by Mark Vogel
============================================= ===================
'Variety is the Spice of Life' - The other day I was in my usual supermarket, (which shall remain nameless since I teach cooking classes for them), searching for my beloved Pepsi,.....
http://www.foodreference.com/html/markvogelweeklycolumn.html


============================================= ===================
 BOOK REVIEW by Bill Marsano
============================================= ===================
‘Fork It Over’ by Alan Richman
Just about every columnist of any kind reaches a point at which he thinks it a fine idea to bundle his columns together and make them into a book. Sometimes it works and sometimes it.....
http://www.foodreference.com/html/bill-marsano-review.html


============================================= ===================
 SPECIAL CHRISTMAS & NEW YEAR'S HOLIDAYS IN ITALY
============================================= ===================
Special Cooking Holidays at an Italian Family Cooking School
http://www.cookitaly.it/xmas.htm

SPECIAL CHRISTMAS HOLIDAY- December 21-27
NEW YEAR'S HOLIDAY - December 28-January 3


============================================= ===================
 QUOTE
============================================= ===================
"The best number for a dinner-party is two: myself and a damn good head waiter."
Nubar Gulbenkian (Observer, 1965)


============================================= ===================
 TRIVIA
============================================= ===================
The dandelion (Taraxacum officinale) is a member of the Daisy family, Compositae, and is native to Europe and eastern Asia. The name comes from the French, 'dent de lion' - lion's tooth, referring to the jagged leaves.


============================================= ===================
 MAGAZINES - FOOD, HEALTH, GARDENING, ENVIRONMENTAL, TRAVEL, ETC
============================================= ===================
Hundreds of the best magazines at the lowest prices available!
http://www.foodreference.com/html/food-magazines.html


============================================= ===================
 FOOD TRIVIA QUIZ
============================================= ===================
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.


============================================= ===================
 ANOTHER FOOD REFERENCE WEBSITE
============================================= ===================
FOOD ART AND POSTERS - SPECIAL COUPON
Poster Coupon
Take $20 off any order over $100 from now until December 31 '04! Use coupon code 'Frosty' at your Art.com shopping cart.
http://www.culinaryposters.com


============================================= ===================
READERS QUESTIONS
============================================= ===================
QUESTION: I have an assignment about nutritional labelling i tried to reserch on that on the yahoo but i cant find one i just want to know if you have a copy nutritional labelling we need that for our discussion.  Thank you so much. sheirry

ANSWER: This website should give you all the information you need about nutritional labels
http://vm.cfsan.fda.gov/~dms/foodlab.html
 
For even more information check here
http://www.nutrition.gov

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QUESTION:Could you tell me or help me find someone who knows how long you can keep homemade canned foods like fruit on the shelfs?  Ramona

ANSWER: Commercially canned foods are produced under very exacting and controlled conditions. Shelf life can be accurately determined from the specifics of these controlled conditions.
Home canning is not uniform, exacting or thoroughly controlled, so shelf life cannot be accurately determined. 
Always follow directions for canning each specific type of food, store in a relatively cool dark place between 50 and 70 degrees F, and ALWAYS use home canned food within one year.


============================================= ===================
 TRIVIA
============================================= ===================
The filbert or hazelnut, blooms and pollinates in the middle of the winter.  These trees can keep producing nuts for several hundred years.


============================================= ===================
 CULINARY SCHOOLS, TOURS AND CRUISES
============================================= ===================
Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html


============================================= ===================
 ANCIENT & CLASSIC RECIPES FOR THE HOLIDAYS
============================================= ===================
EGGNOG 1896 http://www.foodreference.com/html/eggnog1896r1.html

ENGLISH PLUM PUDDING
Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)

1/2 lb. Stale Bread Crumbs
1 cup Scalded Milk
1/4 lb. Sugar
4 Eggs
1/2 lb. Raisins, seeded, cut in pieces, and floured
1/4 lb. Currants
1/4 lb. Finely Chopped Figs
2 oz. Finely Cut Citron
1/2 lb. Suet
1/4 cup Wine and Brandy mixed
1/2 Grated Nutmeg
3/4 teaspoon Cinnamon
1/3 teaspoon Clove
1/3 teaspoon Mace

Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.
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PICKLED HERRING
"The Settlement Cookbook" (1903 edition)
'The Way To A Man's Heart'

6 milk herring
2 medium sized sour apples, chopped fine
1 large onion, sliced
1 tablespoon sugar
A few pepper corns
1/2 oz. chopped almonds
4 bay leaves
1 1/2 cups vinegar

Soak herring in cold water twelve hours. Clean well, bone and drain.  Reserve the milk glands, mash them well, mix, and strain with sugar and vinegar. Place in jar in layers, herring, chopped apples, sliced onions, almonds, pepper, bay leaves, and pour on the vinegar to cover. Cover jar and keep in a cool, dry place. Almonds and apples may be omitted.


============================================= ===================
 QUOTE
============================================= ===================
"The cold truth is that family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic jitters."
M.F.K. Fisher (1908-1992)


============================================= ===================
 FLOWERS
============================================= ===================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html


============================================= ===================
 DID YOU KNOW?
============================================= ===================
The first American cookbook was titled "American Cookery, or the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making PÔtÚs, Puffs, Pies, Tarts, Puddings, Custards and Preserves and All Kinds of Cakes, from the Imperial Plumb to Plain Cake, Adapted to This Country and All Grades of Life"
By Amelia Simmons: An American Orphan (1796)


============================================= ===================
 WHO'S WHO IN THE CULINARY ARTS
============================================= ===================
Jean Anthelme Brillat-Savarin (April 1, 1775 - Feb 2, 1826)
Brillat-Savarin was a French lawyer, magistrate, and politician, who wrote on of the most celebrated works on food, 'Physiologie du gout' (The Physiology of Taste), which was published only months before his death. It consists of 8 volumes and its full title is 'The Physiology of Taste, or Meditation on Transcendent Gastronomy, a Work Theoretical, Historical, and Programmed.'  There are few recipes but many anecedotes and observations covering all aspects of the pleasures of the table. He was quite possibly the greatest food critic ever.


============================================= ===================
 RECIPE REQUESTS FROM READERS
============================================= ===================
HORSERADISH CHEDDAR LOG
Number of Servings: 6

2 Cups (8-Oz.) Grated Cheddar cheese
1 Package (3-Oz.) Cream cheese, softened
1 Cup Chopped toasted walnuts, divided
1 Can (2 1/4-Oz.) Sliced ripe olives, drained
1 Tsp. Prepared creamy horseradish

In a medium bowl, combine cheddar cheese with cream cheese.
Add 1/2 Cup walnuts, olives and horseradish; mix until well blended.
Refrigerate about 20 minutes, or until easy to handle.
Shape mixture into log shape; roll in remaining 1/2 Cup walnuts.
Refrigerate until firm.
Serve as a spread for crackers.


 Email your recipe requests, food info or history
 questions to me at james@foodreference.com

  
============================================= ===================
 CATALOGS - CATALOGS - CATALOGS
============================================= ===================
Order the world’s best and most unique Catalogs!
Plus save money with exclusive Savings Certificates from every
catalog. Voted the #1 source for catalog shopping!
http://www.foodreference.com/html/freecatalogs.html


============================================= ===================
 QUOTE
============================================= ===================
"The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart."
Samuel Chamberlain


============================================= ===================
 COOKING TIPS
============================================= ===================
Turkey Cooking Tips:
http://www.foodreference.com/html/turkeyr.html

The rainbow of iridescent color seen on slices of ham is caused by light refraction on the fat film on the ham slice. It does not indicate the ham is old, or spoiled. (Although spoiled ham can show this same iridescence).


============================================= ===================
 CULINARY CALENDAR - A Few Selected Events
============================================= ===================
FRIDAY, DECEMBER 17
1843 Charles Dickens' 'A Christmas Carol' was published. It contains numerous and elaborate descriptions of Christmas food and dinners.

SATURDAY, DECEMBER 18
1965 'Taste Of Honey' by Herb Alpert & Tijuana Brass is #1 on the charts.

SUNDAY, DECEMBER 19
1809 Pierre Joseph van Beneden was born. A Belgian parasitologist, he discovered the life cycle of tapeworms.

MONDAY, DECEMBER 20
1968 John Steinbeck died. American novelist, some of his titles were: 'The Grapes of Wrath,' 'Tortilla Flats' and 'Cannery Row.'

TUESDAY, DECEMBER 21
Winter Solstice. Winter begins in the Northern Hemisphere, Summer begins in the Southern Hemisphere.

WEDNESDAY, DECEMBER 22
1884 John Simpson Chisum died. An American cattle rancher, in 1867 he blazed the Chisum Trail from Paris, Texas to New Mexico. He developed the largest cattle herd in the United States.

THURSDAY, DECEMBER 23
1940 Jorma Kaukonen of the music group 'Hot Tuna' was born.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

============================================= ===================
 TRIVIA
============================================= ===================
The French marigold (Tagetes patula) with a yellow to red flower is used in Africa and India to color foods (butter, cheese, etc) and as a fabric dye. The leaves are used as a seasoning in central Africa. The dried flowers are sometimes used to adulterate saffron.


============================================= ===================
 QUOTE
============================================= ===================
"The history of government regulation of food safety is one of government watchdogs chasing the horse after it's out of the barn."
David A. Kessler, M.D. (FDA Commissioner)


============================================= ===================
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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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