FOOD REFERENCE WEBSITE

Foodreference.com - Newsletter Archives

Home   |    Food Articles   |    Food Trivia   |    Cooking Tips   |    Recipes   |    Food Quotes   |    Who's Who   |    Food Timeline   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poetry   |    Cookbooks   |    Food Posters   |    Free Magazines   |    Recipe Contests   |    Gourmet Tours & Schools   |    Key West   |    Food Festivals & Food Shows

Culinary history, food trivia & facts, food quotes, food poems; kitchen tips; who’s who; food events; recipes; trivia quizzes, etc.

 

Return to Newsletter Archive


 




3 Young Chefs at Cooking School

3 Young Chefs

Culinary Arts and
Cooking Schools

From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!




 

Note: links to other sites in older issues may no longer be valid

------------------THE FOOD REFERENCE NEWSLETTER-----------------
February 9, 2005     Vol 6 #5   ISSN 1535-5659
 
-------------------------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
   ->  General information and Copyright

----------------------------------------------------------------
--------------------------WEBSITE NEWS--------------------------
http://www.foodreference.com

New book reviews:
'I Want My Dinner Now!', Renee Pottle
http://www.foodreference.com/html/i-want-my-dinner.html

----------------------------------------------------------------
------------------WEEKLY FREE COOKBOOK DRAWING------------------
Congratulations to the winner of last week's Free Cookbook Drawing, Leah Klein, who wins a copy of "American Classics" (The Best Recipe Series) by Editors of Cook's Illustrated
http://www.foodreference.com/html/american-classics.html


THIS WEEK'S DRAWING will be for 'Fork It Over : The Intrepid Adventures of a Professional Eater' by Alan Richman
http://www.foodreference.com/html/fork-it-over.html


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


--------------------VALENTINE'S DAY REMINDER--------------------
--------------------------FRESH FLOWERS-------------------------

Fresh Flowers Directly from the Growers
DON'T FORGET VALENTINE'S DAY NEXT MONDAY!
http://www.foodreference.com/html/freshflowers.html

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

'The Taste of Texas'
Because of its size, the gastronomy of Texas is analogous to a country, namely, a myriad of culinary influences that vary from region to region.  Western Texans are best known for their love of......
http://www.foodreference.com/html/markvogelweeklycolumn.html


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

"Onions can make even heirs and widows weep."
Benjamin Franklin (1706-1790)

----------------------------------------------------------------
-----------------------------TRIVIA-----------------------------
Wisconsin is the dairy capital of the United States, producing more milk than any other state.
Wisconsin’s 1.3 million dairy cows produce a year’s supply of milk for nearly 42 million people, butter for 68 million, and cheese for 86 million.

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

Grapes for Humanity
Grapes for Humanity's goal is self-sufficiency and human dignity for victims of landmines and their families. Projects are selected after intensive research and on-site visits. All funds raised go directly to our chosen projects.
http://www.grapesforhumanity.com/


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

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


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

QUESTION: I hope this is a site that can help me.  I made chicken gumbo and put too much okra in it.  Can I add something to take up the taste of the okra so it won't taste slimy?   Thanks,  Geneva

ANSWER: Thin it out with some chicken broth. In the future, keep in mind that you should never overcook okra - it just gets slimier.  After you add okra, just cook until the okra is barely done.     Chef James


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

When George Neville was made Archbishop of York 1464, he celebrated with a feast that included: "300 huge loaves of bread, 300 tuns of ale (about 75,000 gallons), 100 tuns of wine, 105 oxen, 6 wild bulls, 1,000 sheep, 304 pigs, 304 calves, and 400 swans."


-----------------------------SPONSOR----------------------------
--------------------------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


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

FISH CHOWDER
(Boston Cooking-School Cook Book, 1896)

4 lb. cod or haddock.
6 cups potatoes cut in 1/4 inch slices, or 4 cups potatoes cut in 3/4 inch cubes.
1 sliced onion.
1 1/2 inch cube fat salt pork.                
1 tablespoon salt.        
1/8 teaspoon pepper.
3 tablespoons butter.           
4 cups scalded milk.
8 common crackers.

Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling point; cook twenty minutes.
Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan.
Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water and cook five minutes.
Add liquor drained from bones and fish; cover, and simmer ten minutes.
Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten.
Pilot bread is sometimes used in place of common crackers.


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

"Our trouble is that we drink too much tea. I see in this the slow revenge of the Orient, which has diverted the Yellow River down our throats."
J. B. Priestley, British author (1894-1984)
Observer (London, 15 May 1949)


-----------------------------SPONSOR----------------------------
-----------------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


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

When first introduced in 1932, a package of 3 Musketeers candy contained three small, separate bars: one chocolate, one vanilla, one strawberry. Rising costs and wartime restrictions saw the phasing out of the vanilla and strawberry pieces.


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

Julius Maggi (1846-1912)
Bouillon cubes are compressed, concentrated cubes of dehydrated meat or vegetable stock.  Bouillon cubes were first made commercially in 1882 by Swiss flour manufacturer Julius Maggi. He produced them so the poor living in city slums (who could not afford meat) would have an inexpensive method for making nutritious soup.


-----------------------------SPONSOR----------------------------
-------------------TAKE CONTROL OF YOUR HEALTH------------------

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


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

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)


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

SWEET POTATO PIE
Serves 8

4 cups mashed orange sweet potatoes
1 tablespoon margarine
1 cup egg substitute
1/2 cup firmly packed brown sugar
2 tablespoons molasses
1 1/2 cups evaporated skim milk
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 prepared pie crust
1/2 cup nonfat vanilla yogurt

1. Preheat the oven to 350 F. Combine the sweet potatoes, margarine, egg substitute, brown sugar, molasses, evaporated milk, nutmeg, cinnamon, and ginger in a large bowl.

2. Pour into the prepared crust and bake 45 to 55 minutes in the preheated oven. The filling should be set all the way to the middle when you shake it gently. If the crust starts getting too brown, protect with strips of aluminum foil. Allow to cool to room temperature before serving. Serve with a dollop of nonfat vanilla yogurt.

 Email your recipe requests, food info or history
 questions to me at james@foodreference.com


----------------------------------------------------------------
--------------------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/


----------------------------------------------------------------
--------------------------COOKING TIPS--------------------------

Blueberries tend to change color during cooking. Acids, like lemon juice and vinegar, make the blue in blueberries turn red. In an alkaline environment, such as a batter with too much baking soda, the blueberries may turn greenish-blue.           To reduce the amount of color streaking, stir your blueberries (right from your freezer, if frozen) into your cake or muffin batter last.
When making pancakes and waffles, add the blueberries as soon as the batter has been poured on the griddle or waffle iron. This will make the pancakes look nicer and they'll be easier to flip. If frozen blueberries are used, cooking time may have to be increased to be sure the berries are heated through.


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

THURSDAY, FEBRUARY 10
1957 The ‘Styrofoam’ cooler was invented.

FRIDAY, FEBRUARY 11
1963 Julia Child's 'The French Chef' premiered on TV.

SATURDAY, FEBRUARY 12
1935 (Georges-) Auguste Escoffier died. "the king of chefs and the chef of kings."
http://www.foodreference.com/html/wgeorgesaugusteescoffier.html

SUNDAY, FEBRUARY 13
1967 The Beatles single 'Strawberry Fields Forever' is released.

MONDAY, FEBRUARY 14
1803 Moses Coats patented an apple parer.

TUESDAY, FEBRUARY 15
1957 The Banana Boat Song (Day-O) by Harry Belafonte is number one on the charts.

WEDNESDAY, FEBRUARY 16
1933 Prohibition (the 18th amendment) is repealed. Cheers!

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

Cassavais a tropical vegetable, also called manioc, manihot, yucca, sweet potato tree and tapioca plant. Cassava is native to South America, in the Amazon Basin of Brazil, and was one of the first cultivated plants in the western hemisphere. It is now also widely cultivated in Indonesia, Malaysia the Philippines and parts of Africa. The root is a long potato-like vegetable with a rough bark. Tapioca and cassareep (the boiled down and spiced juice) are products of cassava.


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

Sage cures Everything!!!    
"Good for diseases of the liver and to make blood. A decoction of the leaves and branches of Sage made and drunk, saith Dioscorides, provokes urine and causeth the hair to become black. It stayeth the bleeding of wounds and cleaneth ulcers and sores. Three spoonsful of the juice of Sage taken fasting with a little honey arrests spitting or vomiting of blood in consumption. It is profitable for all pains in the head coming of cold rheumatic humours, as also for all pains in the joints, whether inwardly or outwardly. The juice of Sage in warm water cureth hoarseness and cough. Pliny saith it cureth stinging and biting serpents. Sage is of excellent use to help the memory, warming and quickening the senses. The juice of Sage drunk with vinegar hath been of use in the time of the plague at all times. Gargles are made with Sage, Rosemary, Honeysuckles and Plantains, boiled in wine or water with some honey or alum put thereto, to wash sore mouths and throats, as need requireth. It is very good for stitch or pains in the sides coming of wind, if the place be fomented warm with the decoction in wine and the herb also, after boiling, be laid warm thereto."
'A Physicall Directory' by Nicholas Culpepper (1649)


----------------------------------------------------------------
--------PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER-------

http://www.cumuli.com/ezines/vte.html?ez=foodre
You can vote once each day. Your votes are appreciated.

----------------------------------------------------------------
------------------MORE GREAT E-MAIL NEWSLETTERS-----------------

Beer Basics - http://www.beerbasics.com
Ardent Spirits - http://www.ardentspirits.com

----------------------------------------------------------------
------------------------LIST MAINTENANCE------------------------

To SUBSCRIBE send a blank email to
subscribe@foodreference.com
To UNSUBSCRIBE send a blank email to
unsubscribe@foodreference.com
----------------------------------------------------------------
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
----------------------------------------------------------------
© 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.

 

Home     |     About Us & Contact Info     |     Food Trivia Quizzes     |     Other Food Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 





 

 

 

Food Videos

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Beverages, Festivals, Vintage Commercials, etc.

 

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!