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------------------THE FOOD REFERENCE NEWSLETTER-----------------
February 25, 2005     Vol 6 #7   ISSN 1535-5659
-------------------------IN THIS ISSUE--------------------------

   ->  Website News
   ->  Weekly 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

--------------------------WEBSITE NEWS--------------------------
"The Quotable Feast: Savory Sayings on Cooking, Eating, Drinking, and Entertaining" by Sarah E. Parvis, Susy P. Water

"I Want My Dinner Now!" by Renee Pottle

Several hundred NEW QUOTES & MANY NEW RECIPES have been added

------------------WEEKLY FREE COOKBOOK DRAWING------------------
Congratulations to the winner of last week's Free Cookbook Drawing, Ken Guarino, who wins a copy of "America's Test Kitchen Live!"

THIS WEEK'S DRAWING will be for "The Low-Carb Gourmet:
250 Delicious and Satisfying Recipes" by Karen Barnaby


----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
Red Meat, White Lies
In Old English times, the term “meat” meant any edible food.  During the medieval period this definition narrowed to only animals. This inevitably arose out of religious dictums forbidding................


"Mustard's no good without roast beef."
Chico Marx, in 'Monkey Business'

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


Canadian bacon is made the rib-eye of the pork loin. In the U.S. bacon is made from pork bellies.

----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
This is the new website of a long time newsletter subscriber - check it out and support a fellow subscriber!
For a unique new way to "Express YourChef" try for comfortable, breathable 100% Cotton ~ Custom Made Drawstring Baggy Chef Pants.

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


"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."
Laurie Colwin, 'Home Cooking'

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

QUESTION: Just started receiving food reference and really love it.  Please post something regarding the dangers of eating ESCOLAR, this delicious fish is showing up on menus now and it has some very negative effects on many people.
Thank you, Harold

ANSWER: Escolar, a type of deep sea fish from tropical and temperate waters resembling Chilean Sea Bass, can result in mild to severe diarrhea for sensitive consumers due to the presence of natural but indigestible wax ester oils within the tissue of the fish. Symptoms can occur from one hour to four days after consumption.
Additional symptoms, which may appear within 3-12 hours after eating the fish, include headache, nausea and vomiting. Recovery usually takes 24-48 hours. The illness may be more severe in older people and those with an existing bowel condition.
It is likely that many food business proprietors are unaware of the potential health consequences of escolar being consumed.

QUESTION: I know that [the seasoning] Zahtar is made of sesame seeds and sumac powder, but I'd like to know if you might know if the sumac powder is from the same as poison sumac. I appreciate any light you can shed on this. Thanks! Mary

ANSWER: No, poison sumac is not used in any cooking preparations or spices.  There are many shrubs, vines and small trees in the genus Rhus - poison ivy and poison sumac are 2 members of this family.  Some of the nonpoisonous varieties are used in cooking, including in the spice mixture Zahtar.


Dried currants are not the same thing as fresh currants. Dried currants are actually small raisins - the dried fruit of the Zante grape, originally from Corinth, Greece.  Fresh currants (red, pink, black and white) are the fruits of plants in the gooseberry family, genus Ribes.

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

Fresh Flowers Directly from the Growers

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

(Larousse Gastronomique)

Cut 2 1/4 lb shoulder of veal into large even-sized cubes and sauté in 2 tablespoons butter and 2-3 tablespoons oil in an ovenproof casserole until lightly brown. Add 2 chopped onions to the casserole and brown them, sprinkle with 1 tablespoon flour, and cook until golden brown. Add 1 glass of white wine, scraping the bottom of the casserole to incorporate all the residue, then 18 oz deseeded chopped tomatoes, a bouquet garni, a crushed clove of garlic, and salt and pepper. Add enough hot water to just cover the ingredients, bring to the boil, cover, and simmer for 1 hour.
   Meanwhile, glaze 24 small (pearl) onions in 1 tablespoon granulated sugar, 2 tablespoons butter, salt, and pepper. Keep hot. Sauté a generous cup of finely sliced mushrooms in 3 tablespoons butter. Cut 2 slices of bread into croutons and fry them in 3-4 tablespoons oil until golden brown. 5 minutes before the meat is cooked, add the mushrooms and complete the cooking.
   Pour the sautéed veal into a deep preheated dish, sprinkle with chopped parsley, and garnish with the glazed onions and the croutons.


"Nature will castigate those who don't masticate."
Horace Fletcher (1849-1919)

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

Carbenoxolone, a compound derived from licorice root, has been used to help healing of peptic ulcers. The disadvantage of this compound is that in 1/3 of patients it raises blood pressure, increases fluid retention and promotes potassium loss. This is a problem only with licorice, and not with other plants with similar flavors such as anise and fennel.
   Licorice, anise and fennel share one common flavor component, anethole. This is NOT what causes problems with high blood pressure. Licorice root contains several other compounds not found in anise and fennel. One of these is glycyrrhizin which is 50 times sweeter than sugar.

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

Elsie the Cow (? - April 16, 1941)
Elsie the cow was originally a cartoon character that appeared in magazine ads for Borden Milk.  At the 1939 New York World's Fair, when people began asking where Elsie was, the company picked from their herd a good looking, good natured Jersey cow named 'You'll Do Lobelia."  This original Elsie stared in commercials, made personal appearances, and even stared in an RKO feature film, 'Little Men.'  Elsie was seriously injured in a truck accident in 1941, and had to be put to sleep.  A new Elsie was soon chosen to replace the original.  Elsie is buried in Plainsboro, New Jersey, and a headstone has been placed near the spot where she was buried (the marker has been moved several times and no one knows exactly where she was actually buried).

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


"No cook who has attained mastery over her craft ever apologizes for the presence of garlic in her productions."
Ruth Gottfried, 'The Questing Cook' (1927)

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


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 [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.

--------------------------KITCHEN TIPS--------------------------

Geese have less meat and more bone then chicken or turkey. Allow at least 1 1/2 pounds per person when buying a goose.  Smaller birds are preferred - look for ones 8 to 12 pounds for roasting, as larger (older) birds will be tough and should be braised.  Farm raised geese are very fatty - wild geese are leaner.


1922 Donald McLean was born. McLean was a Scottish potato expert who supposedly had the world's largest private collection of potatoes, with 367 varieties.

1928 Fats Domino (Antoine Domino) was born in New Orleans. One of rock-and-roll's earliest stars, one of his early hits was 'Blueberry Hill' which reached number 2 in 1956.

1827 The first Mardi Gras celebration was held in New Orleans.

1553 Michel de Montaigne was born. French essayist. Some of his quotes about food and dining may be found on the Food Reference website. ("A man should not so much respect what he eats, as with whom he eats.")

1990 The Royal New Zealand Navy is the last navy in the world to end daily rum rations for sailors.

1989 A phone call to the U.S. Embassy in Santiago, Chile begins a chain of events that results in an 11 day embargo of Chilian fruit. The anonymous phone call, and another one on March 9, warns that Red Flame grapes on the way to the U.S. have been injected with cyanide. Over 2 million crates of Chilean fruit is impounded and 20.000 Chilean food workers lose their jobs. Consumers in the U.S. and several other countries stop eating grapes of any kind for a month. No real evidence of contamination was found.

1855 Congress authorized $30,000 to purchase dromedaries (camels) for the military to use in the Southwest.

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.


In the 1930s, Admiral Byrd took 2 1/2 tons of NECCO Wafers to the South Pole -- almost a pound a week for each of his men during their two-year stay in the Antarctic. During World War II, the U.S. government ordered a major portion of the production of the wafers. Since the candy doesn't melt and is 'practically indestructible' during transit, it was the perfect food to ship overseas to the troops.
See also: New England Confectionery Company


On Chinese food and Chopsticks: "You do not sew with a fork, and I see no reason why you should eat with knitting needles."Miss Piggy, 'Miss Piggy's Guide to Life' (1981)

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Food Reference Newsletter  ISSN 1535-5659
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