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------------------THE FOOD REFERENCE NEWSLETTER-----------------
October 13, 2005     Vol 6 #16   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
   ->  '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--------------------------

Lots of new Recipes and Articles this week.
http://www.foodreference.com/html/recipes.html
http://www.foodreference.com/html/foodarticles.html

Look for many new cookbook reviews next week.

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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
'The Cost of Convenience'
The other day I hopped over to a well known pancake chain for a serious pig-out session. I ordered pancakes, an egg, sausage, hash browns, toast, coffee & OJ.  Thirty-five minutes later.....
http://www.foodreference.com/html/markvogelweeklycolumn.html


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-----------------------------QUOTE------------------------------

"Red meat is not bad for you. Now blue-green meat, that’s bad for you!"
Tommy Smothers


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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.
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-----------------------------TRIVIA-----------------------------

Botanically the almond is a stone fruit related to cherries, plums and peaches.


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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------

U.S. Census Bureau http://www.census.gov/

Lots of fascinating information about Americans. Browse this website - it is always worth the visit.


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


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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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-------------------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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------------------------READERS QUESTIONS-----------------------

QUESTION: Can you tell me how to store marshmallows.  I buy a bag and use 1 cup or so and the next time I go to use them they are all sticky and stuck together. C.P.

ANSWER: You are storing the marshmallows in a place that is too warm. 
Store marshmallows in a tightly sealed plastic bag in the freezer. The won't dry out or get sticky.


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-----------------------------TRIVIA-----------------------------

Cardamom is one of the oldest spices in the world, and the most popular spice in ancient Rome was probably cardamom. It is the world's second most expensive spice, saffron being the most expensive.


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

CHICKEN À LA KING RECIPE

This is supposed to be a recipe for chicken a la King taken from a brochure of the 1960s, obtained from the Brighton Beach Hotel, where this dish probably originated.

"Melt 2 tablespoonfuls of butter and then add 1/2 of a green pepper shredded and 1 cup of mushrooms sliced thin.

Stir and cook 5 minutes and then add 2 level tablespoonfuls of flour and 1/2 teaspoonful of salt.
Cook until frothy and then add 1 pint of cream and stir until sauce thickens.

Put this all in a double boiler, add 3 cups of chicken cut in pieces and let stand to get very hot.

In the meantime, take 1/4 cup of butter and beat into it the yolks of 3 eggs, teaspoonful of onion juice, 1 tablespoon of lemon juice and 1/2 teaspoonful of paprika.

Stir this mixture until the eggs thicken a little. Combine the two, add a little sherry and finally shredded pimiento before serving on toast."

See also: Chicken à la King History
http://www.foodreference.com/html/artchickenalaking.html


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------------------------------QUOTE-----------------------------

"Rice is a beautiful food. It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a (flood) of tiny seed-pearls. It is beautiful when cooked by a practiced hand, pure white and sweetly fragrant."
Shizuo Tsuji


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--------------------------DID YOU KNOW?-------------------------

Carrageenan is obtained from Irish Moss, a red algae. It is used as a thickening, stabilizing or emulsifying agent in chocolate milk, toothpaste, ice cream, salad dressings, puddings, dog food, shoe polishes, etc


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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------

Sir Thomas Johnston Lipton (May 10, 1850 - October 2 1931)Sir Thomas Johnstone Lipton started out as a small grocer, and developed the business into a chain of stores throughout Great Britain, and eventually into the largest commercial business in Great Britain. He purchased coffee, tea and cocoa plantations, had his own fruit farms, bakeries, jam factories, and even a meat packing house in Chicago. He was also an ardent yachtsman, racing his yacht 'Shamrock' in the America's Cup 5 times (unsuccessfully).


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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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-----------------------------QUOTE------------------------------

"Salt is the only rock directly consumed by man. It corrodes but preserves, desiccates but is wrested from the water. It has fascinated man for thousands of years not only as a substance he prized and was willing to labour to obtain, but  also as a generator of poetic and of mythic meaning. The contradictions it embodies only intensify its power and its links with experience of the sacred."
Margaret Visser, 20th century author


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

BUTTERNUT SQUASH AUX FINES HERBS
Makes 4 servings (1 cup each serving)

1 lb butternut squash
1 tsp olive oil
1 cup onion, thinly sliced
3 large mushrooms thinly sliced
1/4 cup low sodium chicken stock
1/2 tsp tarragon (fresh)
1 Tbsp parsley (fresh), minced
1 1/2 tsp chives (fresh), snipped

Peel the squash, remove the seeds and cut into ¾ inch cubes. (To make peeling easier, prick the squash with a fork and microwave on high for 5 to 10 minutes.)
Heat the oil in a large nonstick frying pan over medium-low heat, and add the onions and mushrooms.
Sauté for about 5 minutes or until the onion softens.
Add the squash and nonfat chicken stock.
Cover tightly and cook until the squash is tender, approximately 20 minutes. (If you are using dried chervil and/or tarragon, add these after 15 minutes of cooking.)
Remove the cover, and cook a minute or two longer to evaporate most of the remaining liquid.
Sprinkle on the parsley and chives, and also the fresh chervil and/or tarragon, if used.


 Email your recipe requests, food info or history
 questions to me at [email protected]


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

Peeling Pearl Onions: The easiest way is to put them in a bowl and pour boiling water over them, let them sit for 2 minutes, drain and cool in cold water. Trim the root ends and slip the skins off.
Or place in a basket and lower into boiling water for 1 minute - lift out lower into cold water to cool them. Trim the root ends and slip the skins off.


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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------

FRIDAY, OCTOBER 14
1926 'Winnie-the-Pooh' (the honey loving bear) by A. A. Milne was published.

SATURDAY, OCTOBER 15
1944 Don Stevenson of the music group 'Moby Grape' was born.

SUNDAY, OCTOBER 16
1829 The Tremont Hotel opened in Boston. It was the first modern hotel in the U.S. Rooms were $2 per day with meals included.

MONDAY, OCTOBER 17
1977 The Guinness Book of World Records notes that Peter Dowdeswell managed to eat 40 sandwiches in 17 minutes, 53.9 seconds at a California donut shop on October 17, 1977. Each sandwich was 6 X 3 inches, spread with jam and butter.

TUESDAY, OCTOBER 18
1945 James T. Ehler, Chef, writer and publisher, was born. That's me - the author of this newsletter and the Food Reference Website.

WEDNESDAY, OCTOBER 19
1962 Boxer Evander Holyfield was born. On June 28, 1997, 'Hungry' Mike Tyson bit off a chunk of Evander Holyfield's ear in the 3rd round of a boxing match. Tyson was disqualified.

THURSDAY, OCTOBER 20
1882 Bela Lugosi was born. Actor best known for his roll as the creator of a unique diet.


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

When Neil Armstrong and Edwin 'Buzz' Aldrin sat down to eat their first meal on the moon, their foil food packets contained roasted turkey and all of the trimmings.


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-----------------------------QUOTE------------------------------

"Since hunger is the most primitive and permanent of human wants, men always want to eat, but since their wish not to be a mere animal is also profound, they have always attended with special care to the manners which conceal the fact that at the table we are animals feeding."
John Erskine, 'The Complete Life'


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Food Reference Newsletter  ISSN 1535-5659
James T Ehler (Exec. Chef, Editor & Publisher)
166 W. Broadway
Suite 315
Winona, Minnesota 55987
E-mail: [email protected]   Phone: (507) 474-1689
Food Reference WebSite: http://www.foodreference.com
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