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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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---------------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-----------------------------
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------------------------
1) Fish oils are high in omega-3 fatty acids and help reduce the risk of heart disease. However, taking too many fish oil capsules can be dangerous. What is the danger of overdosing on fish oil capsules?
2) Can you name the top 10 vegetables in the U.S. in order of popularity?
3) A small Chinese tree widely cultivated throughout temperate regions, having pink flowers and edible fruit. In spite of the tree's short life, its fruit was a symbol of immortality to the ancient Chinese. They exchanged the fruit as a token of affection and placed bowls of them in the tombs of loved ones to prevent the bodies from decaying. They are believed to have originated in China then to have spread westward through Asia to the Mediterranean countries and later to other parts of Europe. On his travels in China, Marco Polo encountered ones that weighed as much as several pounds. Spanish explorers brought the them to the New World. In colonial America, they were used for feeding pigs and making brandy.
Worldwide, they are the third major deciduous-tree fruit. The United States is the major producer, accounting for about one fifth of the world's supply. Italy is second, with about one sixth of the world supply. France, Greece, and Spain also produce substantial crops.
4) This long lived subtropical evergreen tree has been cultivated for at least 5,000 years, and recently some seeds have been uncovered in Spain that have been carbon-dated to be 8,000 years old. The tree is usually medium in height, about 25 feet, but some trees may grow to 60 feet. The are very long-lived, with some living more than 500 years. They are also very tenacious, sprouting back even if chopped right to ground level.
In order to produce flowers and fruit, the tree must undergo temperatures of 45 degrees F. for 2 to 3 months. The trees grow beautifully luxuriant in tropical climates, but produce no fruit. The small fruits can be round or oblong, dark purple and very bitter at maturity. The fruit is classified as a drupe, similar to the peach or plum. Today the tree is grown in South America, the Mediterranean area, the United States, Australia and South Africa.
The product obtained by the of processing the fruits was highly prized for soaps and perfumes. Cato tells us it was used as a weed killer and insecticide. Other uses have been as a lubricant for axles, a salve on chapped skin and on wounds, and a remedy for upset stomach.
One final clue from Lawrence Durrell: "A taste older than meat, older than wine. A taste as old as cold water."
5) The ancient Greeks and Romans thought this annual herb would only grow if you screamed wild curses and shouted unintelligibly while sowing the seeds. They also believed if you left a leaf under a pot, it would turn into a scorpion. Many believed that even smelling the leaves would cause scorpions to grow in the brain. Salome hid John the Baptist's head in a pot of this herb to cover up the odor of it's decomposition. In Italy it is a token of love, in Romania if a girl gives a sprig to her boyfriend, they are engaged, and a good Hindu goes to rest with a leaf on his breast as a passport to Paradise. What is this common herb?
a) mint b) basil c) thyme d) tarragon e) sage
6) Growing on a relative of the mango, cashew and turpentine tree, they are native to central Asia (probably originating around Persia). They have been cultivated for over 7,000 years, (they are mentioned in the Old Testament of the Bible) and before that were gathered from the wild. The Greeks were (and are) very fond of them, and use them in many pastries. Today they are grown mainly in Mediterranean and Middle Eastern countries and in California.
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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) Since they 'thin' the blood, taking too much can cause excessive internal and external bleeding. Be sure to check with you physician before taking fish oil capsules. You are much better off eating fish high in omega-3 fatty acids.
2) Potatoes, Iceberg Lettuce, Tomatoes, Onions, Carrots, Celery, Corn, Broccoli, Green Cabbage and Cucumbers.
3) Peaches.
4) The olive tree.
5) b) Basil.
6) Pistachio Nuts.
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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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--------------------------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-------------------
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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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?-------------------------
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 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--------------------------
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
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-----------------------------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: james@foodreference.com Phone: (507) 474-1689
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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