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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

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

-------------------------WEBSITE NEWS---------------------------
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

THIS WEEK'S DRAWING will be for "America's Test Kitchen Live!:
The All-New Companion to America's Favorite Public Television Cooking Series"


----------------'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.............


"I never see any home cooking. All I get is fancy stuff."Prince Philip, Duke of Ediburgh

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


An estimated 24 million pounds of horseradish roots are processed annually in the U.S. to produce 6 million gallons of prepared horseradish.

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

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.

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

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

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

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
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.


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).

--------------------------FRESH FLOWERS-------------------------

Fresh Flowers Directly from the Growers

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

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.


"Only dull people are brilliant at breakfast.'
Oscar Wilde (1854-1900)

-----------------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!

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

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

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


"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

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

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 [email protected]

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

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


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.

1903 Tsingtao, China's first brewery, was founded by German settlers. (Some sources say it was 1897).

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.

1931 Alka Seltzer was introduced.

1971 'One Bad Apple' by The Osmonds is #1 on the charts.

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.'

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:

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


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.


"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
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