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------------------THE FOOD REFERENCE NEWSLETTER-----------------
May 13, 2005 Vol 6 #12 ISSN 1535-5659
Food Reference Website - http://www.foodreference.com
TO VIEW THIS NEWSLETTER ONLINE GO TO:
http://www.foodreference.com/html/newsletter.html
-------------------------IN THIS ISSUE--------------------------
-> Website News
-> Special Request
-> '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
-> Cooking Tips
-> Culinary Calendar - selected events
-> How To Subscribe to this Newsletter
-> How to Stop receiving this Newsletter
-> General information and Copyright
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--------------------------WEBSITE NEWS--------------------------
LATEST BOOK REVIEWS & LISTINGS:
Fix-It and Forget-It Diabetic Cookbook: Slow-Cooker Favorites to Include Everyone!, by Phyllis Good
http://www.foodreference.com/html/fix-it-forget-it.html
'Juice' by Pippa Cuthbert and Lindsay Cameron Wilson
http://www.foodreference.com/html/br-juice.html
12 Best Foods Cookbook: Over 200 Recipes Featuring the 12 Healthiest Foods, by Dana Jacobi
http://www.foodreference.com/html/12-best-foods-cb.html
Modern Cookery for Private Families, by Eliza Acton (1845)
Reprint of the extended edition of 1855 as edited by Eliza Acton.
http://www.foodreference.com/html/modern-cookery.html
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-------------------------SPECIAL REQUEST------------------------
I received the following request from Gina Hamadey, staff editor of the new "Everyday with Rachael Ray" magazine -(first issue due in August)
If you are a passionate amateur chef, feel free to contact her.
"Chef James,
I thought you perhaps would be able to help me out by sending some names my way. See, we are gathering a network of real cooks from around the country who are fanatics about the food of their region. The cooks will have the opportunity to contribute recipes, food combinations and ideas to the magazine. Ideal candidates are experimental in the kitchen and display voracious curiosity in restaurants, markets--all places food-related. They offer dining and cooking tips to whomever will listen. They’re friends with the local food producers and sellers. They feel strongly that they make the best chili or cheesecake or pecan pie in the world. And this is critical: They’re not food professionals but passionate amateurs. I figured in all your travels and food endeavors, you would have come across some of these people.
Thank you so much for any help you can offer me. Your website in itself has already been a great resource."
Kindly,
Gina Hamadey
Staff Editor
Every Day with Rachael Ray
Gina_Hamadey@ReadersDigest.com
212/850-7062
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
Chuck Wagon
Chuck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
Diogenes, the ancient Greek philosopher, once advised a young courtier, "If you lived on cabbage, you would not be obliged to flatter the powerful." To which the courtier replied, "If you flattered the powerful, you would not be obliged to live upon cabbage."
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---------------FREE TRIAL ISSUE OF SAVEUR MAGAZINE--------------
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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-----------------------------TRIVIA-----------------------------
The Blue Point oyster was named for Blue Point, Long Island in New York, where this exceptionally fine oyster was first discovered. The name is now generally used for any medium size Atlantic oyster eaten raw.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
The Tomato (Paste) Page
The Tomato Page shows an amazing collection of tomato paste cans. Website and collection belong to Erik van de Wiel.
http://www.tomatopage.com/
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------------------------FOOD TRIVIA QUIZ------------------------
1) This culinary dish, like many others, has several stories that are told about how and where it originated. It was created at Delmonico's in New York, or maybe at Claridge's Hotel in London, or even in Miami, Long Island or at the Waldorf. It may have been created by Foxhall Keene (or J.R. Keene), or by the Chef at Claridge's (and named for his father). Other stories tell of its creation by Chef George Greenwald at the Brighten Beach Hotel, and named for his boss. The date of its creation range from 1881 to the 1920s! Can you name this culinary preparation?
2) This West Indian tropical fruit is the primary source of vitamin C supplements that are labeled as 'natural.' Can you name this fruit?
3) These usually reddish colored beans have a slightly sweet taste, and are frequently used in confections, but are also served with rice, eaten as sprouts, on their own as a vegetable, dried, ground into bean meal (which can be made into a paste used in ice cream). They are popular in Japan and China, and have been cultivated there for well over 2,000 years. Name that bean!
4) What is a "Buck Rabbit" (besides being a male rabbit)?
a) A popular 1930's cocktail.
b) A type of farmers cheese.
c) A type of cheese sandwich.
d) A 'mock' rabbit stew.
e) A type of sausage.
5) Thought to have been cultivated since about the 13th century in Europe, Brassica oleracea gemmifera are usually sold loose rather than on the stalk. These vegetables are high in carbohydrates and fiber, and are also good sources of vitamins A and C, potassium, phosphorus and calcium. Great Britain has more than 5 times the acreage of this vegetable planted as all of the U.S. combined. In France and Belgium, small ones smaller than a grape are preferred. Name this vegetable.
6) Formerly, there was a separate Bride's Cake and a Groom's Cake. Which one is now the classic 'Wedding Cake'?
7) What is Gremolata or Gremolada?
a) Minced parsley, lemon zest and garlic.
b) An Italian ice.
c) Toasted fine bread crumbs.
d) Chopped onions, celery and carrots.
e) A type of sausage.
8) What culinary preparation was created in the 1920s at San Francisco's Palace Hotel and named after a play, to honor George Arliss, who was appearing in the play?
9) If you were a geophagist (someone who practices 'geophagy'), what unusual item would you include in your diet?
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---------------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
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-------------------ANSWERS TO FOOD TRIVIA QUIZ------------------
1) Chicken à la King.
2) Acerola or Barbados Cherry (Malpighia punicifolia [glabra]).
3) Adzuki or Azuki(Winged Bean).
4) c) A Welsh Rabbit (Welsh Rarebit) with a poached egg on top.
5) Brussels Sprouts.
6) The 'Bride's Cake.'
7) a) Minced parsley, lemon zest and garlic, the classic garnish for Osso Buco.
8) Green Goddess Dressing. The play was 'The Green Goddess.'
9) Geophagy is the eating of soil, such as clay or chalk.
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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-----------------------
QUESTION: What are the proportions of salt and onion powder that makes commercial 'onion salt'?
Thanks for your help. J. A.
ANSWER: It depends on the brand - they range from about 3% to 5% salt (by weight).
QUESTION: How much baking soda or baking powder needs to be added to 1 cup of all purpose flour to equal 1 cup of self rising flour?
ANSWER: Remember that baking powder may lose some of its strength with age, so don't keep it on hand for more than a few months.
SELF RISING FLOUR
1 cup flour
2 teaspoons double acting baking powder
1/4 t. salt
Some recipes increase the baking powder and salt. Play with it.
Sift together three times. Store in tightly closed container.
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-----------------------------TRIVIA-----------------------------
The carob is an eastern Mediterranean evergreen tree of the pea family, and the source of carob or locust bean, which is used as a thickener, and in foods, cosmetics, pharmaceuticals, paints, and textile sizing and finishes. The carob tree is sometimes known as locust or St. John's bread, from a theory that the "locusts" that John the Baptist ate in the wilderness were really carob pods. The seeds, which are remarkably uniform in size and weight, are thought to have been the original standard karat weight used by jewelers and goldsmiths. Carob has enjoyed a considerable vogue in recent years as a low-fat, low-calorie, low-caffeine alternative to chocolate.
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--------------------------FRESH FLOWERS-------------------------
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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--------------------ANCIENT & CLASSIC RECIPES-------------------
BEET COLD SOUP - BORSCH.
From Natalie in the Russian Federation.
Description:
Cold Sweet Borsch is a traditional summer dish. Light, refreshing and rich in vitamins, it will diversify your summer table.
Method:
Wash dried fruits carefully, pour over cold water, add sugar and cook on medium heat. Cut beet into strips, pour over hot water, add vinegar and salt and cook until beet is soft. Add cooked fruits with water and cubed potatoes to beet, boil for 20 minutes. Cool down. Serve in deep plates with chopped eggs, green and sour cream.
Ingredients:
400 g (16 oz) beet.
400 g (16 oz) potatoes.
4 tb dried fruits.
3 tb vinegar.
2 ts salt.
3 1/2 ts sugar.
pepper.
sour cream.
hard-boiled eggs.
spring onion.
Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.
Soup will be beautiful: red with a lot greenery.
(10-15 grams =1/2 oz)
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------------------------------QUOTE-----------------------------
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."
Lucien Tendret, French lawyer and gastronome (1825-1896)
'La Table au pays de Brillat-Savarin'
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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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--------------------------DID YOU KNOW?-------------------------
The character of 'Uncle Sam' is modeled after Sam Wilson, a meatpacker from Troy, New York. During the War of 1812, the meat he shipped to the government was stamped 'U.S. Beef.' Soldiers began to call this beef Uncle Sam's beef.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Sylvester Graham (July 5, 1794 - Sept. 11, 1851)Inventor of Graham flour, bread and crackers (1829). Graham was an American Presbyterian minister who mainly preached nutrition and wanted to reform the eating habits of America and the world. He advocated vegetarianism and the use of only coarse, whole grain flour. He railed against meat, potatoes, tobacco and alcohol, coffee and tea, chocolate and pastries. He was hated and sometimes attacked by butchers and bakers, liquor and tobacco companies. He wanted Americans to eat fruits and vegetables; stop wearing corsets; sleep on hard beds, take cold baths daily, and weekly warm baths; and above all eat bread made with only whole grain, unrefined wheat flour. According to Larousse Gastronomique (1984) Graham bread was the first internationally consumed bread. Many of his ideas on diet have been proven correct and widely accepted.
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-----------------------------QUOTE------------------------------
"Eating food when too hot is injurious, as weakening the nerves of the teeth and stomach by the stimulus of heat."
Catharine E. Beecher
'Miss Beecher’s Domestic Receipt-Book' (1846)
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------------------RECIPE REQUESTS FROM READERS------------------
TEQUILA FRIED RICE
Serves 4
1 tablespoon olive oil
1 medium onion, chopped
1 clove minced garlic
2 tablespoons tequila
2 tablespoons lime juice
2 cups cooked rice
1/4 cup chopped parsley
Cooking Directions
Heat oil in large skillet; saute onions and garlic until just golden.
Add tequila and lime juice; increase heat to high; add rice.
Stir frequently to coat rice with oil.
Cook until rice is golden. Stir in parsley.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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--------------------FOOD ART AND FOOD POSTERS-------------------
The finest selection of food and beverage related posters and art work to be found anywhere. There are thousands of posters - food art, restaurant art, kitchen art, culinary art - food posters, culinary posters, food identification posters, fine art, etc, all suitable for your home, kitchen, restaurant or office.
http://www.culinaryposters.com/
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--------------------------COOKING TIPS--------------------------
Cornstarch has about twice the thickening power of flour. However, if the liquid is acid, such as citrus juice or apple juice, it's thickening power is cut in half. When using with a sauce containing sugar, be sure to add when the sauce is very hot (170 degrees) or the thickening power will be decreased.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
FRIDAY, MAY 13
1993 The Red Hot Chili Peppers played on the Simpsons TV show.
SATURDAY, MAY 14
1853 Gail Borden applied for a patent for condensed milk.
http://www.foodreference.com/html/fcondensedmilk.html
SUNDAY, MAY 15
1923 Listerine was registered as a trademark.
MONDAY, MAY 16
1866 Charles Elmer Hires invents his 'root beer'.
http://www.foodreference.com/html/frootbeer.html
TUESDAY, MAY 17
1838 Charles Maurice de Talleyrand-Perigord died.
www.foodreference.com/html/wcharlesmauricedetalleyrand-pe.html
WEDNESDAY, MAY 18
1808 Elijah Craig died. A Baptist minister in Kentucky, he is an important figure in the invention of Bourbon Whiskey. He ran a paper mill and started a distillery in 1789. Legend credits him with being the first to use new charred oak barrels to age corn whiskey, which is a key step in making bourbon.
THURSDAY, MAY 19
1962 Marilyn Monroe sang 'Happy Birthday' to President John F. Kennedy at a birthday salute in Madison Square Garden.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
-----------------------------SPONSOR----------------------------
---------------FREE TRIAL ISSUE OF SAVEUR MAGAZINE--------------
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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-----------------------------TRIVIA-----------------------------
The Clementine is a hybrid of tangerine and the Seville or bitter orange developed in 1902 near Oran, Algeria by Father Clement Rodier, a French missionary. They are easy to peel, have only occasional seeds, and have a very pleasant tangy, sweet flavor. They have been called 'zipper oranges' and kid-glove oranges because they are so easy to peel (a lady could peel one wearing kid gloves).
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-----------------------------QUOTE------------------------------
"Ever since Eve started it all by offering Adam the apple, woman’s punishment has been to supply a man with food then suffer the consequences when it disagrees with him."
Helen Rowland, English-American writer (1876-1950)
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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 1990-2005 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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