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3 Young Chefs at Cooking School

3 Young Chefs

Culinary Arts and
Cooking Schools

From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!


Note: links to other sites in older issues may no longer be valid

------------------THE FOOD REFERENCE NEWSLETTER-----------------
May 13, 2005     Vol 6 #12   ISSN 1535-5659
Food Reference Website - 


-------------------------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

--------------------------WEBSITE NEWS--------------------------

Fix-It and Forget-It Diabetic Cookbook: Slow-Cooker Favorites to Include Everyone!, by Phyllis Good

'Juice' by Pippa Cuthbert and Lindsay Cameron Wilson

12 Best Foods Cookbook: Over 200 Recipes Featuring the 12 Healthiest Foods, by Dana Jacobi

Modern Cookery for Private Families, by Eliza Acton (1845)
Reprint of the extended edition of 1855 as edited by Eliza Acton.

-------------------------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."
Gina Hamadey
Staff Editor
Every Day with Rachael Ray

----------------'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.......


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."

---------------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.


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.

----------------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.

------------------------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.

---------------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.

-------------------FOOD ART & CULINARY 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.

------------------------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.
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.


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.

--------------------------FRESH FLOWERS-------------------------

Fresh Flowers Directly from the Growers

--------------------ANCIENT & CLASSIC RECIPES-------------------

From Natalie in the Russian Federation.

Cold Sweet Borsch is a traditional summer dish. Light, refreshing and rich in vitamins, it will diversify your summer table.

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.

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.
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)


"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'

-----------------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!

--------------------------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.

-----------------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.


"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)

------------------RECIPE REQUESTS FROM READERS------------------

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

--------------------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.

--------------------------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.


1993 The Red Hot Chili Peppers played on the Simpsons TV show.

1853 Gail Borden applied for a patent for condensed milk.

1923 Listerine was registered as a trademark.

1866 Charles Elmer Hires invents his 'root beer'.

1838 Charles Maurice de Talleyrand-Perigord died.

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.

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:

---------------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.


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).


"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)
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Suite 209 South
Key West, Florida 33040
E-mail:   Phone: (305) 296-2614
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