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------------------THE FOOD REFERENCE NEWSLETTER-----------------
July 22, 2005 Vol 6 #14 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
-> Recommended Books
-> '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--------------------------
Rather than bore you with detailed reasons, suffice it to say that due to technical problems, a hurricane, and my decision to move to Minnesota in October, it has been more than a month since the last issue of the newsletter. I will try to publish weekly until I begin the move to the Winona, Minnesota area towards the end of October. Hopefully, the transition will be smooth, and I will not miss more than one or two issues during the move. Key West continues to change, and is approaching the point where the expense and problems of living here is no longer offset by its attractions (to me at least). It is becoming hard to tell if you are in the real Key West, or Key West, Disneyland. I lived in Minnesota from 1967 to about 1980, and still have friends living there. It is a beautiful and friendly state, and I look forward to the upcoming move.
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------------------------RECOMMENDED BOOKS-----------------------
Beyond the Ice Cream Cone:
The Whole Scoop on Food at the 1904 World's Fair
by Pamela J. Vaccaro
http://www.foodreference.com/html/beyond-the-ice-cream-cone.html
Excellent read - if you have any interest in food history, this is a fascinating book. If you are a food history buff, this is an indispensable read. Great black and white photos of the Fair, menus, etc. I highly recommend this book.
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
When Life Gives You Lemons.....Where and when the lemon became popular in various parts of the globe is a controversial topic. While researching this article, I discovered that agreement....
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"After a good dinner, one can forgive anybody, even one's relatives."
Oscar Wilde (1854-1900)
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-------------------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.
http://www.culinaryposters.com
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-----------------------------TRIVIA-----------------------------
The protein in almonds is more like the proteins in human breast milk of all the seeds and nuts, which is why it is the choice of the Canadian College of Naturopathic Medicine as the base for its baby formula.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
Agripedia
"encyclopedia of agriculture"
http://www.ca.uky.edu/agripedia/
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------------------------FOOD TRIVIA QUIZ------------------------
1) There are over 450 varieties of this 'nut', many of which have been used for food. They are native to all continents except Australia. What nut is this?
2) Cheese has been colored with various plant substances for hundreds of years. Yellow/orange coloring may have originally been added to cheese made with winter milk from cows eating hay to match the orange hue (from vitamin A) of cheeses made with milk from cows fed on green plants. Can you name 3 plant substances which have been used to color cheese yellow/orange?
3) This blue veined cheese, was first made around 1720, and sold at the Bell Inn in a village in Huntingdonshire. It owes its name and reputation to the village, but it is not actually made there. What is the name of the village, and the cheese?
4) This traditional dish of a central European country can trace its origins back to the ninth century Magyar shepherds. Originally it consisted of chunks of meat and onions, slowly cooked until all the liquid was boiled away, and then dried in the sun. The meat could then be used to prepare a stew by boiling it in water. What is considered the key ingredient was added to the recipe in the 18th-century. What is the name of this dish, the country of origin and the key ingredient?
5) Before setting up the a fast-food restaurant chain, this man was a high school dropout, ambulance driver, jazz pianist, Florida real-estate salesman, radio station manager, and paper cup salesman. What is his name and the name of his fast-food restaurant chain?
6) This 'fruit' will not ripen on the tree. They must be picked from the tree to initiate ripening because the leaves supply a substance that prevents ripening. The best way to store them is to leave them on the tree; they will store for 7 months or more when left on the tree. What is the name of this 'fruit'?
7) It is believed that the sheep's milk cheese that Polyphemus the Cyclops made in his caves in Homer's 'Odyssey' was most likely an early form of this cheese. You are really good if you can name this cheese.
8) This sweetest of all fruits has a 55% sugar content. The tree has no blossoms because the flower is inside the fruit. What is this physically unusual fruit?
9) Native to the Mediterranean areas and the Middle East, this vegetable was used as a flavoring by the ancient Greeks and Romans and as a medicine by the ancient Chinese. It was first cultivated in Europe for medicinal purposes. Cultivation of the plant for food was first recorded in France in 1623, and was probably developed there or in Italy. By the early part of the 18th century, there had been improvement of the wild type previously transported to Italy, France, and England, and as early as 1726, the plant was being used in England to flavor soup and stews. The modern variety we all now know, was first cultivated in Kalamazoo Michigan, in 1874. Name this common vegetable.
10) First made at the beginning of the 20th century, this candy was named after a race horse of the time. Name the candy and the racehorse.
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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) Acorn.
2) Annatto seed, carrot juice and marigold petals.
3) Stilton.
4) Hungarian goulash (gulyás) is the traditional stew of Hungary and Paprika was added in the 18th century.
5) Ray Kroc; McDonald's.
6) Avocado.
7) Feta cheese.
8) Figs are the sweetest of all fruits, with a 55% sugar content. The flower of the fig is inside the fruit, so there are no blossoms on fig trees. Sort of like an inside out strawberry.
9) Celery, and the common modern variety is Pascal celery.
10) The candy is lollipop, the race horse was Lolly Pop.
-----------------------------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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------------------------READERS QUESTIONS-----------------------
QUESTION: Are the blossoms of the basil stalks edible? They flower so fast, I cannot keep up with them, and wondered what the harm might be using them in my pesto and in various dishes. Thanks. Carol
ANSWER: Virtually all blossoms from culinary herbs are edible - especially those of the Mint Family (which includes basil).
The mint family includes thyme, sages, lavender, marjoram, oregano, rosemary, savory, hyssops, basil, the various mints, catnip, betony, horehound and many other herbs
As a matter of fact, with many culinary herbs, the blossoms contain more of the essential oils than the leaves, making them more flavorful.
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-----------------------------TRIVIA-----------------------------
The Red Delicious is the most widely grown variety of apple in the world. Red Delicious have firm, white or cream white flesh that is juicy, aromatic, sweet tasting. They are best eaten raw because of their thick skin.
The Golden Delicious is not related to the Red Delicious, but was introduced by the same family, the Stark Brothers. Golden Delicious are highly aromatic, with a sweet, sprightly flavor, and crisp, juicy flesh. They are great in pies and sauces.
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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-------------------
GREEN GODDESS DRESSING
1 1/2 cups mayonnaise
4 anchovy filets
2 green onions, green parts only
1 1/2 tablespoons chopped parsley
2 tablespoons chopped tarragon
2 tablespoons tarragon vinegar
2 tablespoons minced chives
Puree all in ingredients in a blender.
Do not puree completely, it should not be a smooth dressing.
Even better is to grind the ingredients with a mortar and pestle.
SALADS FOR THE SUMMER
Potato Salads
http://www.foodreference.com/html/potatosalads.html
Cole Slaws
http://www.foodreference.com/html/slaw-recipes.html
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------------------------------QUOTE-----------------------------
"Alas, what crimes have been committed in the name of chowder!"
Louis P. De Gouy, The Soup Book (1949)
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-----------------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
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--------------------------DID YOU KNOW?-------------------------
The seeds are NOT the hottest part of peppers. It is at the point where the seed is attached to the white membrane inside the pepper that the highest concentration of capsaicin (the compound giving peppers their pungent flavor) is found.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Richard Hellman
Richard Hellmann was a deli owner in New York City in the early years of the 20th century. He made his salads and sandwiches with his wife Nina's mayonnaise. It was so popular, that he began selling it by the scoop, and then in bulk to other stores. In 1912 he built a factory for producing it in jars, and it was an immediate success. His Blue Ribbon mayonnaise in jars contributed greatly to the surge in popularity of cole slaw as a side dish.
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If you are SERIOUS about your Health and Longevity you owe it to yourself to know what to look for in a supplement or, anti-aging program. Also, it's critical you know what your body needs in order to achieve your health and longevity objectives. Allocate 10 minutes now and become educated and enlightened by taking this 10 minute tour by clicking this link
http://dan.xtend-life.com/default.asp?id=420798
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-----------------------------QUOTE------------------------------
"Alcohol is a very necessary article. It enables Parliament to do things at eleven at night that no sane person would do at eleven in the morning."
George Bernard Shaw (1856-1950), Irish playwright
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------------------RECIPE REQUESTS FROM READERS------------------
SUMMER GREEK SALAD
1 lb. Feta cheese
2 cucumbers, sliced thin
1 lb. kalamata olives
1 red onion, sliced thin
2 scallions, sliced thin
1 small red or green bell pepper, sliced thin
4 large, ripe tomatoes cut into quarters
1 tablespoon fresh chopped oregano
Salt and pepper to taste
4 oz. extra virgin olive oil
1 oz red wine vinegar
2 teaspoons lemon juice
Drain the cheese, roughly chop it and place it in a large salad bowl. Add the cucumbers, olives, scallions, bell pepper, tomatoes, oregano, salt and pepper and mix. Whisk the olive oil, vinegar and lemon juice in a bowl and then pour over the salad and toss. Other common additions include romaine lettuce and anchovies.
Summer Salads
http://www.foodreference.com/html/art-summer-salads.html
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--------------------------
Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.
Here are the facts from the Agricultural Research Service of the USDA (1989).
Alcohol remaining after preparation:
100% Immediate consumption
70% Overnight storage
85% Boiling liquid, remove from heat
75% flamed
Alcohol remaining: baked or simmered:
40% 15 min.
35% 30 min.
25% 1 hour
20% 1.5 hour
10% 2 hours
5% 2.5 hours
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
FRIDAY, JULY 22
1967 The rock group Vanilla Fudge made its concert debut in N.Y.
SATURDAY, JULY 23
1894 Arthur Treacher, actor, announcer was born. He later founded Arthur Treacher's Fish & Chips restaurant franchise.
SUNDAY, JULY 24
1910 The first publication of the Paul Bunyan stories of oral folklore, by James MacGillivray in the Detroit News-Tribune. A mythical hero of giant proportions who had an appetite to match his size. His camp stove had a griddle that was greased by men with sides of bacon strapped to their feet.
MONDAY, JULY 25
1872 It was reported to have rained black worms in Bucharest, Rumania.
TUESDAY, JULY 26
1926 Roquefort cheese is the first cheese designated with an appellation d'origine controlee. Only cheese that is processed in Roquefort, France and aged in the caves there may be called 'Roquefort Cheese.'
WEDNESDAY, JULY 27
1931 A swarm of grasshoppers destroyed thousands of acres of crops in Iowa, Nebraska and South Dakota. The corn fields were totally destroyed, without a stalk left standing.
THURSDAY, JULY 28
1586 The potato was introduced to England. It is claimed that Sir Thomas Harriot introduced potatoes to England on this day. (Some sources give December 3 as the date).
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
----------------------------------------------------------------
-----------------------------TRIVIA-----------------------------
The star fruit or carambola, is a unique fruit that has a 5 pointed star shape when cut across the middle of the fruit. They probably originated in Sri Lanka and the Moluccas, and have been cultivated in southeast Asia and Malaysia for several hundred years. They are also grown throughout the Caribbean, Central and South America and Hawaii. They range in taste from pleasantly tart and sour to slightly sweet. As a general rule, the yellower the sweeter. They are bruised easily, so handle with care. Star fruit can be eaten out of hand or sliced and used as a garnish or in salads. They can also be used in curries and tarts.
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-----------------------------QUOTE------------------------------
"All things require skill but an appetite."
George Herbert, English poet (1593-1633)
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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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