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------------------THE FOOD REFERENCE NEWSLETTER-----------------
February 1, 2005     Vol 6 #4   ISSN 1535-5659
 
-------------------------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
   ->  General information and Copyright

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--------------------------WEBSITE NEWS--------------------------
http://www.foodreference.com
I have expanded the Food Festivals & Shows section of the website. There are now over 400 events listed, and I will be constantly adding to the list. As of now, I believe it is the most extensive, accurate listing to be found anyplace. If you know of any food festivals or shows in your area that are not listed, please let me know.  This is an internet listing for computer users, so I have tried to limit the list to those events with their own website, or ones that have information listed on local or state government websites.
http://www.foodreference.com/html/upcomingfoodevents.html
It can be found in the left column and top navigation bars on every page of the website: "Food Festivals and Shows"
Check it out and let me know what you think.    Chef James


-------------------DON'T FORGET VALENTINES DAY!-----------------
--------------------------FRESH FLOWERS-------------------------

FRESH FLOWERS DIRECTLY FROM THE GROWERS
Shipped within hours of being picked - no middlemen.
http://www.foodreference.com/html/freshflowers.html


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------------------WEEKLY FREE COOKBOOK DRAWING------------------
Congratulations to the winner of last week's Free Cookbook Drawing, Merwin Chambers - Merwin has won a copy of "Cooking New American: How to Cook the Food You Love to Eat"
from Fine Cooking Magazine, ed. Martha Holmberg
http://www.foodreference.com/html/cooking-new-amer.html


THIS WEEK'S DRAWING will be for "American Classics" (The Best Recipe Series) by Editors of Cook's Illustrated Magazine
http://www.foodreference.com/html/american-classics.html


CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html

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

No Substitutions Please
Are you one of those people who frequently request substitutions when ordering meals in restaurants?  You know who you are.  All you “sauce-on-the-siders,” ingredient changers, and “can-you-make-mine-steamed” freaks.
http://www.foodreference.com/html/markvogelweeklycolumn.html


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

"Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair."
Elizabeth Robbins Pennell, American columnist


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

Broccoli rabe was originally cultivated in the southern Mediterranean. It was brought to the United States in the 1920’s by Italian farmers. Broccoli rabe has been most popular in the Italian and Asian communities for the past several years. Broccoli rabe looks similar to thin broccoli stalks with small clusters of buds and smooth leaves with sawtooth edges. Broccoli rabe has a somewhat bitter taste and should be cooked to help mellow that taste. It is an excellent source of vitamin C and also contains beta-carotene, fiber, and phytochemicals.


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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


----------------------------SPONSOR-----------------------------
----------------FOOD, WINE, TRAVEL, MAGAZINES-------------------

Hundreds of the best magazines at the lowest prices available!
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------------------------READERS QUESTIONS-----------------------

QUESTION: Do you have a formula or recipe to make "File' powder"? and the recipe for andouille sausage?  Darlene

ANSWER: File powder is just dried, powdered sassafras leaves.
 
ANDOUILLE SAUSAGE
(from Chef John Folse)
 
5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black peppercorns
2 tbsp. cayenne pepper
1 tbsp dry thyme
6 feet beef middle casing (see butcher or specialty shop)
 
Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one Quarter inch square pieces.
Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using heavy gauge twine. In your home style smoker, smoke andouille at 175-200F for approximately four to five hours. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre, etc.


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

White Pekin is the best selling duckling, comprising roughly 95 percent of U.S. duckling consumption. White Pekin duckling are generally raised to 6 to 8 weeks for optimal tenderness. White Pekin is known for its mild, satisfying flavor that easily adapts into a number of cuisine and menu categories. White Pekin has a nutritional make-up that still surprises most people. Nutritional information released by the USDA in 1997 proves that skinless White Pekin duckling breast is lower in fat and calories than skinless chicken breast.


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

THE JAMAICA COOKERY BOOK (1893) Caroline Sullivan

ORANGE CUSTARD

The juice of a sweet orange and half the rind
One spoonful of brandy
Four ounces of loaf sugar
Four egg yolks
One pint of cream or milk
Preserved orange

Boil till tender half the rind of a sweet seville orange. Beat it fine in a mortar, put on it a spoonful of brandy, the juice of the orange, four ounces of loaf sugar and the yolks of 4 eggs. Pour a pint of boiling cream or rich milk by degrees and keep beating until cold. Then fill up the cups and place them in an earthenware dish of hot water till set. Stick preserved orange on the top and serve either hot or cold. Iced is best.

COCONUT PUDDING

Four ounces of butter
Eight ounces of powdered sugar
Four ounces of grated coconut
Two ounces of shredded lemon
One grated lime rind
Four eggs
Lime juice

Mix together the butter and the powdered sugar and place them over a slow fire. When this has boiled for two minutes pour it out to cool. Mix it with four ounces grated coconut, two ounces of lemon, shredded small, one grated lime rind and four well-beaten eggs. Mix all well together and then add the lime juice. Pour into a buttered pie dish and bake a nice brown. This pudding is decidedly improved by having a crust.


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

"Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly.  Bring it up even incidentally, and all the innumerable factions of the clam bake regions raise their heads and begin to yammer."
Louis P. De Gouy, The Soup Book (1949)
http://www.foodreference.com/html/soup-book.html


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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?-------------------------

The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, volatile oils known as isothiocyanate are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately.


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

Father Clement Rodier
A French missionary, Father Rodier developed the Clementine in Algeria in 1902. The Clementine is a hybrid of the tangerine and the Seville Orange (bitter orange).


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

"There is nothing like a plate or a bowl of hot soup, it's wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers."
Louis P. De Gouy, The Soup Book (1949)
http://www.foodreference.com/html/soup-book.html

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------------------RECIPE REQUESTS FROM READERS------------------
BANANA BROWNIES

Prep: 10 min.
Bake: 35 min.
Makes: 48 pieces

3/4 cup butter or margarine, divided
8 whole graham crackers (approx.)
6 BANANAS, divided
4 medium eggs
2 cups sugar
2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 cup chopped walnuts

PREHEAT oven to 350 degrees F.

MELT 1/4 cup butter and put into 13x9-inch pan, tip to coat. Cover bottom of pan with a single layer of whole graham cracker (they may be cut with a serrated knife, if necessary).

MASH enough banana to make 1 cup mashed banana, set aside. Thinly slice the remaining bananas and arrange on graham crackers. Add to the mashed banana, 1/2 cup melted butter, eggs, sugar, and vanilla. Sift in flour, cocoa and backing powder. Stir just to blend. Pour carefully into prepared pan. If desired, sprinkle with walnuts.

BAKE 30 to 35 minutes or until set in center. Cool, cut into squares or bars.

 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--------------------------

Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.


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

TUESDAY, FEBRUARY 1
1939 State Assemblyman Seeder introduced a bill to the Maine Legislature to make it illegal to use tomatoes in clam chowder.

WEDNESDAY, FEBRUARY 2
1852 The first public lavatory opened in London.

THURSDAY, FEBRUARY 3
1468 Johannes Gutenberg died. He invented the method of printing from moveable type. One of the important innovations in his method was a new press, similar to the screw presses used in winemaking.

FRIDAY, FEBRUARY 4
1946 Dan Quayle is born. Destined to make the ‘potatoe’ famous.

SATURDAY, FEBRUARY 5
1967 Tom Smothers fell into a vat of chocolate today.
(The Smothers Brothers Comedy Hour premiered).

SUNDAY, FEBRUARY 6
1685 Charles II, king of England, died. Known as the 'Merry Monarch.' Tea was introduced to England during his reign. On December 23, 1675, he issued a proclamation suppressing Coffee Houses. The public response was so negative that he had to revoke it 16 days later on January 8, 1676.

MONDAY, FEBRUARY 7
1989 It was reported that it rained sardines in Ipswich, Australia.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html


----------------------------NEW OFFER---------------------------
---------------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-----------------------------

Le Mars, Iowa was designated the 'Ice Cream Capital of the World' by the Iowa General Assembly in 1994. This claim is based on the fact that the largest family owned dairy producer in the world, Wells Dairy is located there, and the dairy produces over 100 million gallons of ice cream a year - more than any other single location in the world.


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

"If you hear an onion ring, answer it."
anonymous

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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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