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------------------THE FOOD REFERENCE NEWSLETTER-----------------
February 17, 2005 Vol 6 #6 ISSN 1535-5659
-------------------------IN THIS ISSUE--------------------------
-> Website News - FREE Cookbook Drawing
-> '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
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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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-------------------------WEBSITE NEWS---------------------------
WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Terry Epworth who wins a copy of 'Fork It Over : The Intrepid Adventures of a Professional Eater' by Alan Richman
http://www.foodreference.com/html/fork-it-over.html
THIS WEEK'S DRAWING will be for "America's Test Kitchen Live!:
The All-New Companion to America's Favorite Public Television Cooking Series"
http://www.foodreference.com/html/americas-test-kit.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----------------
POPEYE’S SECRET WEAPON - Spinach may have provided Popeye with superhuman strength, but its real life potential is far less lofty. In fact, its nutritional reputation is somewhat inflated. Spinach contains.............
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"I never see any home cooking. All I get is fancy stuff."Prince Philip, Duke of Ediburgh
-----------------------------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-----------------------------
An estimated 24 million pounds of horseradish roots are processed annually in the U.S. to produce 6 million gallons of prepared horseradish.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
THE HISTORY OF EATING UTENSILS
The Anthropology Department at the California Academy of Sciences houses the Rietz Food Technology Collection. Containing over 1,400 items A large portion of this collection consists of eating utensils, including tableware and portable eating sets.
www.calacademy.org/research/anthropology/utensil/index.html
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------------------------FOOD TRIVIA QUIZ------------------------
1) According to the FDA, this product must contain at least 20% cocoa fat, 14% milk solids, 3.5% milk fat and not more than 55% sugar.
2) What year is it?
- In January Hershey Chocolate increases the size of the Hershey Bar from 1.05 oz to 1.2 oz, and in December to 1.35 oz.
- Water rationing goes into effect in Marin County north of San Francisco.
- Iceland breaks diplomatic relations with Britain over cod fishing rights.
- Both Washington and Moscow extend their fishing rights to 200 miles offshore.
- The FDA bans Red No. 2 Dye, the most commonly used food coloring.
- Perrier Water is introduced in the U.S.
- New York's "21" Club hires its first waitress to settle a sex discrimination lawsuit.
3) The reddish orange flesh of this tropical plant root has been used in cooking since 600 B.C. It is native to the Orient and now can be found in India and the Caribbean. It was used in biblical times as a perfume but now it is commonly used to flavor and color food. The root is typically boiled or steamed and then dried and ground into a powder.
4) Can you match the number of pigs to the right countries?
438 million, 59 million, 27 million, 24 million.
Spain, China, Brazil, U.S., Germany
5) What is the main factor determining the color of egg yolks?
6) What is the most popular berry in the U.S.?
(This is a trick question.)
7) The Mango is the most popular fruit world wide, but do you know what fruit is grown on more acreage than any other?
8) What breakfast cereal used to have a kangaroo as a mascot?
9) I am a tall tropical evergreen tree of the mulberry family, native to the Malay Archipelago, and found throughout the South Pacific since prehistoric times. I can grow to a height of 60 feet or more and I am closely related to the jackfruit and the Osage orange.
My round, green, bumpy fruit, 8 to 10 inches in diameter, is rarely eaten raw, but is used cooked as a vegetable. It can be prepared using any of the methods used for potatoes (baked, roasted, fried, mashed, stuffed, etc). Most people agree that my fruit is both an acquired taste and texture. It is considered a staple food in many of the Pacific islands.
Cloth is made from my bark, and canoes and furniture from my wood. The milky juice that flows when my stem is cut, is used for glue and to waterproof canoes. What am I?
10) If you walked into a classic lunch counter or diner and said: "Squeeze a full house seaboard" what would you get?
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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) Effective January 1, 2004, these are the specifications for products labeled as White Chocolate.
2) The year is 1976.
3) Turmeric.
http://www.foodreference.com/html/art-turmeric.html
4) Top 5 Pig countries:
China - 438 million
US - 59 million
Brazil - 27 million
Germany - 27 million
Spain - 24 million
5) The type of food a chicken eats largely determines the color of the egg yolk. Yellow-orange plant pigments (xanthophylls) found in chicken feed determine the color. Yellow corn mash and alfalfa meal will produce a medium yellow egg yolks. Wheat or barley produce lighter colored yolks. Bright yellow marigold petals can be added to the feed to enhance the color of the yolk. If you feed hens a diet of white cornmeal, the egg yolks would be almost colorless!
6) The Banana. Botanically, the banana is classified as a berry.
http://www.foodreference.com/html/fbananas.html
7) Grapes are grown on about 25 million acres worldwide, with most of the grapes being turned into wine.
http://www.foodreference.com/html/fgrapes.html
8) In 1952, the Kellogg Company held a contest to see who would represent their new cereal called 'Kellogg's Sugar Frosted Flakes of Corn.' The contestants in the contest were Katy the Kangaroo, Elmo the Elephant, Newt the Gnu and Tony the Tiger. It was a close race with Katy the Kangaroo and Tony the Tiger sharing the front of the box at first. Eventually Kellogg declared Tony the clear winner and in 1953 became the sole spokesperson for Kellogg’s Sugar Frosted Flakes cereal.
9) Breadfruit.
10) A grilled cheese, bacon and tomato sandwich to go, in a hurry.
"squeeze it" means make it fast.
"full house" is a grilled cheese, bacon, and tomato sandwich.
"seaboard" means make it to go.
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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: You sent me a recipe a year or so ago, and I have lost it. Please send it to me again. It is for fish cooked with bananas (or other fruit) Kathleen
ANSWER: DOLPHIN (MAHI-MAHI) OR SNAPPER RANGOON
-----MARINADE-----
1/4 Cup Olive Oil
1/2 Tablespoon Worcestershire Sauce
1/2 Tablespoon Lemon Juice
1/2 Tablespoon Orange Juice
1/8 Teaspoon White Pepper
-----RANGOON SAUCE-----
3 Cups Bananas -- sliced (OR use bananas and papaya)
3 Tablespoons Butter
2 Tablespoons Parsley -- chopped
3 Tablespoons Lemon or Lime Juice
3 Pinches Allspice
3 Pinches Cinnamon
Marinate fish for 15 minutes.
Flour and egg wash if desired.....Sauté or grill fish.
SPRINKLE lightly with Cinnamon and Allspice when done.
Sauté fruit slices in Butter with Parsley and Lemon Juice.
Top fish with sauce.
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-----------------------------TRIVIA-----------------------------
A Popover is a quick bread that has a high proportion of liquid, which creates steam that helps leaven the bread. They 'pop over' the sides of the muffin tins. (The basic recipe is flour, eggs and milk).
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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-------------------
MACARONI AND OYSTERS
The Inglenook Cook Book (1906)
Break 3 ounces (about a teacupful) of macaroni into 2-inch pieces; throw it into boiling water, and boil rapidly for 2 minutes. Drain and throw into cold water for a few moments to blanch. Use 25 oysters. Put a layer of macaroni in the baking dish, then a layer of oysters with a dusting of salt and pepper and a few bits of butter, then another layer of macaroni and oysters, and so on until you have the dish full. Pour over the top 1/2 pint of cream or milk. Cover with bread crumbs and bake in a moderately quick oven for 1/2 hour.
Sister J. T. Meyers, Oaks, Pa.
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------------------------------QUOTE-----------------------------
"Only dull people are brilliant at breakfast.'
Oscar Wilde (1854-1900)
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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?-------------------------
PLUMS - About twenty varieties dominate the commercial supply of plums and most are either Japanese or European varieties. Japanese are the nonprune plums or salicina plums. Originally from China, these plums were introduced into Japan more than 300 years ago. Most varieties have yellow or reddish flesh that is quite juicy and skin colors that range from crimson to black-red. They are also clingstone fruits—that is, their flesh clings to the pit. Plums are also used for their juice and often jam or a thick syrup is made out of it.
European-type plums are smaller, denser and less juicy than Japanese varieties; their skin color is always blue or purple and their pits are usually freestone, meaning they separate easily from the flesh. The flesh is a golden yellow color. These are the plums made into prunes; a few varieties are sold fresh and called fresh prunes or purple plums. Damson plums are a small-tart European-type variety used mainly for preserves.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Martha White (1896-1949)
If you grew up in the South on homemade cornbread and cobbler, you might have thought Martha White was some unseen cousin who helped your mama in the kitchen with the baking.
The truth is, unlike fictitious brand symbols, Martha White was a real person. In fact, the founding father of the company was also the father of the little girl who gave the company its name.
Martha White Lindsey was the daughter of Richard Lindsey Sr. and Katherine Jordan Lindsey. Richard Lindsey Sr. founded Nashville's Royal Flour Mill back in 1899 and named his finest flour brand for his then three-year-old daughter. When the Williams family acquired the Royal Flour Mill in 1941, the first thing they did was change the company's name to match that of its best-selling flour-- Martha White.
http://www.foodreference.com/html/f-martha-white.html
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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
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-----------------------------QUOTE------------------------------
"Tea that helps our head and heart
Tea medicates most every part
Tea rejuvenates the very old
Tea warms the piss of those who're cold."
J. Jonker, Amsterdam, Circa 1670
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------------------RECIPE REQUESTS FROM READERS------------------
LAVOSH
1 pk Yeast, active, dry 1/4 oz
1 1/2 ts Sugar
1 c Water, warm 115 F
2 tb Water, warm 115 F
3 c Flour, all-purpose
2 oz Butter, melted (1/2 stick)
1 tb Seeds, sesame, white, OR
Onions, chopped
Seeds, poppy
Pour the yeast into a clean, small, shallow bowl. Add 1 teaspoon of the sugar and 1/4 cup of the warm water. Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely. Place the bowl in a warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy and has almost doubled in volume.
Measure your flour into a mixing bowl, and make a well in the center of the flour. Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast.
Mix the ingredients well with a spoon until a soft, spongy dough is formed. Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes.
Preheat your oven to 350 F.
When the dough has risen, place it on a lightly floured surface and divide it into six equal parts. With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick.
Place 2 or 3 rounds on each of two or three cookie sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping. The water will basically help the toppings to adhere to the rounds
when baked.
Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown.
With a spatula, transfer the breads to a wire rack to cool. Breads will keep several days if stored in a dry, air-tight place.
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--------------------------
Clean mushrooms only when you are ready to use them. Remove any bits of the debris on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel, or soft brush.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
FRIDAY, FEBRUARY 18
1478 George Plantagenet, duke of Clarence died. Brother of Edward IV whom he was accused of plotting against. He was thrown into prison and secretly executed in the Tower of London. The rumor is that he was drowned in a butt (large cask) of malmsey wine.
SATURDAY, FEBRUARY 19
1903 Tsingtao, China's first brewery, was founded by German settlers. (Some sources say it was 1897).
SUNDAY, FEBRUARY 20
1873 Luther Childs Crowell of Cape Cod, Massachusetts, was granted a patent for a machine which made square bottom paper bags. It is the same basic design still used today.
MONDAY, FEBRUARY 21
1931 Alka Seltzer was introduced.
TUESDAY, FEBRUARY 22
1971 'One Bad Apple' by The Osmonds is #1 on the charts.
WEDNESDAY, FEBRUARY 23
1896 Leo Hirshfield introduced the Tootsie Roll at his small store in New York City. It was supposedly named after his 5 year old daughter, whose nickname was 'Tootsie.'
THURSDAY, FEBRUARY 24
1938 DuPont begins production of nylon toothbrush bristles. A patent had been granted in 1937. The nylon bristles replaced hog bristles. No more brushing your teeth with hog hair!
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-----------------------------
All of the almost 2,000 species of milkweed yield a milk-like juice (latex) which may be used to make rubber.
The young shoots, leaves and flower buds of the common milkweed (Asclepias syriaca) may be boiled and eaten (the raw plant does have toxic properties that are destroyed by cooking).
Milkweed also includes many species that are among the most dangerous of all poisonous plants. The juices from several species are used to make arrow-poison and some are used to stupefy fish.
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-----------------------------QUOTE------------------------------
"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."
Frances Moore Lappe, author of 'Diet for a Small Planet'
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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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© 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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