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------------------THE FOOD REFERENCE NEWSLETTER-----------------
November 23, 2005     Vol 6 #17   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
   ->  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--------------------------
Hopefully, most subscribers will receive this latest issue of the newsletter.  I have had some problems with the newsletter being returned because my ISP is the same one that is used by local colleges.  There has been some sort of spamming activity by a few students, and email from my ISP was being blocked by some other Internet Service Providers.  I believe the problem has been straightened out now.
In the past month, over 500 new Recipes have been added.
http://www.foodreference.com/html/recipes.html

About 25 new Books have been reviewed
http://www.foodreference.com/html/shopbookcookb.html

Hundreds of new Festivals and Food Shows have been listed
http://www.foodreference.com/html/upcomingfoodevents.html

Also, many new Articles, Trivia, Quotes, etc. have been added.

Check the new Marketplace pages for special deals & free stuff.
http://www.foodreference.com/html/cookbookskitchentools.html

On a personal note, my adjustment from Key West, Florida weather to the weather in Winona, Minnesota is going fine. I didn't freeze to death when the temperature went down to 13 degrees last week, and I saw snow for the first time in almost 20 years. I am pretty sure I will survive in my new location.

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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------

On the Side II
Welcome to the second edition of “On the Side.” The holidays are around the corner and everyone is starting to consider.....
http://www.foodreference.com/html/markvogelweeklycolumn.html


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

"No more turkey, but I'd like another helping of that bread he ate."
Anonymous, quoted in Joy of Cooking


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* Spice up your meals with a variety of Easy Recipes
* Find ideas for dinner & entertaining with OrlandoSentinel.com's Weekly Food & Drink Newsletter
* Visit OrlandoSentinel.com/shopping to find out which local stores in your area have the Best Holiday Sales and Deals

Look for their links on the top of many Recipe Section pages
http://www.foodreference.com/html/recipesapps.html


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

Some ham fanatics, excuse me, epicures, look for the ham made from the left leg of a pig, as it is more tender than the right leg. Why, you ask? Well, a pig scratches himself with his right leg, which uses the muscles more often, so the meat will be tougher. (Really strange ham lovers would have to observe the pig before slaughter to be sure it isn't left footed!)


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

QUESTION: Dear James - I'm looking for the origin of "Tavern ham" - Steven

ANSWER: Hello Steven; I have never seen anything on the origin of the name.  Tavern hams are usually one of the most inexpensive, so that could be one clue - cheap food to serve or give away in a tavern.
The term seems to go back a long way. There is a King' Arms Tavern Ham Relish (made from ham, not a relish for ham) that is supposedly made from an authentic Colonial Williamsburg® recipe dating back to the 18th century.
Chef James

Any readers have any additional information about this?

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

Some individuals have odorous urine after eating asparagus, and it was long thought to be a genetic trait. The odor is caused by methyl mercaptan, and in fact, EVERYONE'S urine stinks after eating asparagus. It has been discovered that it is the ability to DETECT this odor that some people lack.


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

CAMPBELL'S® GREEN BEAN CASSEROLE
(A classic Thanksgiving recipe originally created by Campbell's® Soup in 1955)

Prep Time: 10 minutes - Cook Time: 30 minutes
Makes 6 servings

1 can Campbells® Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash pepper
1 bag (16 to 20 oz.) frozen green beans
OR 2 pkg. (9 oz. each) frozen green beans
OR 2 cans (about 16 oz. each) green beans
OR 1 1/2 lb. fresh green beans
1 1/3 cups French's® French fried onions

MIX soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350F. for 25 min. or until hot.
STIR. Sprinkle with remaining onions. Bake 5 min.


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

"Most turkeys taste better the day after, my mother’s tasted better the day before."
Rita Rudner, comedian


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

Some Native American tribes popped corn right on the cob, by spearing the corn cob with a stick and holding it near the fire. The kernels would pop and stay attached to the cob.


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

NicolasAppert (November 17 1749, June 3, 1814)
Nicolas Appert was a French cook and inventor who developed the method of preserving food that we call canning. Napoleon had offered a prize of 12,000 francs to anyone who could come up with a method for preserving food that could be used by armies while on campaign. Appert spent 14 years working on his method, and was given the award. He originally used glass jars sealed with wax and reinforced with wire.


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

"The king and high priest of all the festivals was the autumn Thanksgiving. When the apples were all gathered and the cider was all made, and the yellow pumpkins were rolled in from many a hill in billows of gold, and the corn was husked, and the labors of the season were done, and the warm, late days of Indian Summer came in, dreamy, and calm, and still, with just enough frost to crisp the ground of a morning, but with warm traces of benignant, sunny hours at noon, there came over the community a sort of genial repose of spirit - a sense of something accomplished."
Harriet Beecher Stowe


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

CRANBERRY RELISH COMPOTE

2 Pounds Fresh Cranberries -- whole
1 Orange -- peeled and seeded
1/2 Orange With Peel -- seeded
1/2 Lemon With Peel -- seeded
10 Ounces Granulated Sugar
1 3/4 Ounces Orange Curacau

Wash and pick over Cranberries, then grind cranberries, oranges & lemons in meat grinder. *Catch excess juice and save.

Mix in Sugar & Orange Curacau thoroughly.
Add more * juice if needed.
Refrigerate for at least 12 hours before using.


 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--------------------------

Turkey Cooking Tips
http://www.foodreference.com/html/tturkey.html

Sweet Potato Tips
http://www.foodreference.com/html/tsweetpotatoes.html

Cranberry Tips
http://www.foodreference.com/html/tcranberries.html

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

THURSDAY, NOVEMBER 24
1873 Patent issued to Joseph F. Glidden for barbed wire. The beginning of the end of cowboys and the open range.

FRIDAY, NOVEMBER 25
1967 'Incense and Peppermint' by Strawberry Alarm Clock hit number one on the charts.

SATURDAY, NOVEMBER 26
1915 W. Atlee Burpee died. Founder of the world's largest mail-order seed company in 1876.

SUNDAY, NOVEMBER 27
1924 The first Macy's Thanksgiving Day Parade. It was originally called a Christmas Parade.

MONDAY, NOVEMBER 28
1869 W.F. Semple of Mount Vernon, Ohio, was issued the first chewing gum patent in 1869.

TUESDAY, NOVEMBER 29
1997 Reports from Chile about giant rats, that had been feeding on the droppings of hormone fattened poultry, were attacking farm animals near Santiago.

WEDNESDAY, NOVEMBER 30
1858 John Landis Mason patented the Mason Jar.

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

Some of the foods native to the Americas and used by the Aztecs at the time of the Spanish arrival were chocolate, vanilla, corn, chilies (peppers), peanuts, tomatoes, avocados, squash, beans, potatoes, sweet potatoes, pineapple and papaya. The influence of these foods on world cuisine is staggering. Just eliminate all of them from almost any cuisine in the world to imagine the effect.


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

"If thou tastest a crust of bread, thou tastest all the stars and all the heavens."
Robert Browning (1812-1889) English poet


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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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