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3 Young Chefs at Cooking School

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

------------------THE FOOD REFERENCE NEWSLETTER-----------------
March 10, 2005     Vol 6 #8  ISSN 1535-5659
Food Reference Website -

-------------------------IN THIS ISSUE--------------------------

   ->  Website News
   ->  Weekly 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--------------------------

Lots of new Schools and Tours have been added:

NEW Book Review: "bills open kitchen" by Bill Granger

NEW Bi-Monthly Column by Doug Heyman
'Key West Doggie Bag' - Some thoughts about food and dining that normal slip between the cracks.

------------------WEEKLY FREE COOKBOOK DRAWING------------------

Congratulations to the winner of last week's Free Cookbook Drawing, Paulette Kennedy, who wins a copy of "The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes" by Karen Barnaby

THIS WEEK'S DRAWING will be for "The Big Book of Recipes for Babies, Toddlers, and Children: 365 Quick, Easy, and Healthy Dishes" by Bridget Wardley, Judy More

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

"Custard’s Last Stand"
You’re making pastry cream for a banana cream pie for dessert tomorrow.  Chilling it overnight should render it appetizingly cold by tomorrow. Dinner concludes and it’s time for the.......


"Garlick maketh a man wynke, drynke, and stynke."
Thomas Nash (16th Century poet)

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


Cashews are native to the Amazon region, and were introduced to India by the Portuguese in the 16th century. Today, India and East Africa are the world's largest producers.
You never see cashews for sale in the shell because between the outer and inner shells covering the nut is an extremely caustic oil. The outer shell must be roasted or burned off with the oil (the smoke is also an irritant). The kernels are then boiled or roasted again, and a second shell is removed.

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

"The Seafood Choices Alliance seeks to bring ocean conservation to the table by providing the seafood sector - fishermen, chefs and other purveyors - with the information they need to make sound choices about seafood and provide the best options to their customers. By working collaboratively with partners from conservation organizations, we connect professionals from the seafood and conservation community."

------------------------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: I have heard about the health benefits of Olive Oil, but I still love my fried foods. Is it good to use for deep frying chicken or potatoes or fish? Tim

ANSWER: Olive oil should never be used for deep frying.  The 'smoke point' is the temperature at which an oil begins to smoke. At about 20 degrees below that point, the oil begins to decompose, at the smoke point it begins emitting noxious fumes of acrolein.  It will also give an unpleasant burnt flavor to foods at this point.
The chemical changes of decomposition  is also why cooking oils must be discarded after being heated and cooled from 3 to 5 times (depending on the specific oil).
Olive oil has a smoke point of only 375 degrees.
Most other vegetable oils have a high enough smoke point to use for deep frying - corn oil, peanut oil, and safflower oil all have high smoke points.


Celebrity chefs and restaurants packaging frozen meals with their name is nothing new. In 1956, Maxim's of Paris introduced frozen prepared meals for sale in stores under the Maxim's brand.

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

Fresh Flowers Directly from the Growers

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

CURACAO (Orange Liqueur)
The Jamaica Cookery Book (1893) Caroline Sullivan

Three-Quarters of a pound of dried Seville orange-peel
One and a quarter pounds of shaddock-peel*
Eight pints of rum or brandy
Five pounds of sugar
Three pints of water
Lime peel

Take three-quarters of a pound of dried Seville orange-peel and a quarter of a pound of shaddock-peel. Wash well in warm water, changing the water three or four times to extract the bitterness. Dry it a little in a cloth. Put it into a jug with eight pints of rum or brandy. Place the jug or demijohn in the sun daily for a fortnight, shaking it well each time. Dissolve five pounds of sugar in three pints of water; boil it to a thick syrup; strain off the spirit and add to the syrup when cold. When bottling, grate a very little lime-peel into each bottle.

*Shaddock or pummelo is the ancestor of the grapefruit, and has lately been appearing in supermarkets more frequently.

The Jamaica Cookery Book (1893) Caroline Sullivan

Three ounces of freshly grated ginger
Two ounces of thinly cut lemon-peel
Two pints of brandy or proof spirit (white rum)

Put three ounces of freshly grated ginger and two ounces of thinly cut lemon-peel into two pints of brandy or proof spirit (white rum). Let it stand for ten days, shaking it up well.


".....all the charming and beautiful things, from the Song of Songs, to bouillabaisse, and from the nine Beethoven symphonies to the Martini cocktail, have been given to humanity by men who, when the hour came, turned from tap water to something with color in it, and more in it than mere oxygen and hydrogen."
H.L. Mencken (1880-1956) American editor and critic.

-----------------CATALOGS - MAGAZINES - 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?-------------------------

Cheese was popular in ancient Greece and Rome, but fresh milk and butter were not.  This was probably due to the fact that olive oil was available in the Mediterranean area, where the climate would have spoiled milk and butter quickly.

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

Gasparini (17th or 18th century)
The Swiss pastry chef (possibly of Italian origin) who is said to have invented the meringue in 1720 (or 1600, by some sources) in the town of Merhrinyghen (Meiringen). This is very close to Reichenbach Falls, where Sherlock Holmes met his 'doom' at the hands of his arch-enemy, Professor Moriarty, in "The Final Problem."

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


"....the pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine."
X. Marcel Boulestin, chef, food writer (1878-1943)

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

Citrus Beurre Blanc for Yellowtail Snapper
(Blue Heaven Restaurant)

1 oz of white wine
1 1/2 oz of lemon juice
1 1/2 oz of lime juice
10 oz of cream
5 1/3 weight oz of un-salted butter

Place the first three ingredients into pot and put on a medium heat until reduced by two thirds.
Add 8 oz of cream and whisk into citrus mixture, return to heat and reduce by two thirds and mixture is of a thick almost butter cream sauce consistency.
Remove from the heat and whisk in the remaining 2 oz of cream and drop large pieces of soft butter in and stir the butter into the sauce.
NOTE: Insure all ingredients are ready at your disposal prior to starting.
Taste the sauce at all stages whilst making, giving you every opportunity to alter.

 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--------------------------

Here are some facts and tips on using cream or milk in hot dishes.
1) The lower the butterfat (milkfat) content, the more likely cream is to separate.
Half & Half is at least 10.5% butterfat (milkfat)
Light Cream is between 18% and 30% butterfat
Light Whipping Cream is 30% to 36% butterfat
Heavy Cream (Heavy Whipping Cream) is 36% to 40% butterfat
2) The hotter the liquid, the more likely cream is to curdle (separate). Cream should never be added to a boiling liquid.
When adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid.  It is partly the difference in temperature that causes milk or cream to curdle.


1947 Mark Stein of the music group 'Vanilla Fudge' was born.

1993 Christian Kent Nelson died. He invented the Eskimo Pie in Iowa in 1919.

1915 Wilbert Robinson (Uncle Robby), manager of the Brooklyn Dodgers, attempted to catch a baseball dropped from an airplane. Someone had substituted a grapefruit instead, which virtually exploded in his glove on impact, covering him with grapefruit pulp and juice, much to the amusement of his team.

1958 'Tequila' by The Champs was #1 on the charts

Capistrano has their swallows, but Hinckley, Ohio has Turkey Buzzards. They return to the town each year on (or about) this same day each year, for the summer. They winter in Dade County, Florida.

1990 A Third Michelin star was awarded to Restaurant Louis XV in the Hotel de Paris. Chef Alain Ducasse, 33, is the youngest chef ever to have his restaurant receive 3 stars.

1967 Billy Corgan of the music group 'Smashing Pumpkins' was born.

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.


Chef Boyardee was a real chef. Born in Italy, he worked at the Plaza and the Ritz-Carlton in New York, the Greenbriar in West Virginia, and the Hotel Winton in Cleveland.


On Cocktail Parties:
"....what is your host's purpose in having a party?  Surely not for you to enjoy yourself; if that were their sole purpose they'd have simply sent champagne and women over to your place by taxi."
P. J. O'Rourke (1947 - )

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Food Reference Newsletter  ISSN 1535-5659
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