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------------------THE FOOD REFERENCE NEWSLETTER-----------------
March 18, 2005 Vol 6 #9 ISSN 1535-5659
Food Reference Website - http://www.foodreference.com
-------------------------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 Recipes
-> Ancient & Classic Recipes
-> Did you know?
-> Who's Who in the Culinary Arts
-> Readers Questions
-> Cooking Tips
-> Culinary Calendar - selected events
-> General information and Copyright
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--------------------------WEBSITE NEWS--------------------------
A dozen new Recipe Contests & Food Competitions have been added.
http://www.foodreference.com/html/recipecontests.html
Over 100 new Food Festivals & Shows have been added
http://www.foodreference.com/html/upcomingfoodevents.html
New Schools and Tours have been added:
http://www.foodreference.com/html/Cooking-Schools.html
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------------------WEEKLY FREE COOKBOOK DRAWING------------------
Congratulations to the winner of last week's Free Cookbook Drawing, Barbara S. who won a copy of "The Big Book of Recipes for Babies, Toddlers, and Children: 365 Quick, Easy, and Healthy Dishes" by Bridget Wardley, Judy More
http://www.foodreference.com/html/big-book-babies.html
THIS WEEK'S DRAWING will be for LOW CARB 1-2-3: 225 Simply Great
3-Ingredient Recipes by Rozanne Gold, Helen Kimmel
http://www.foodreference.com/html/low-carb-123.html
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
'Caveat Emptor' - Recently I was browsing at a local supermarket pondering what to concoct for dinner. During my reconnaissance of the seafood department I spied a cache of.....
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"Love and business and family and religion and art and patriotism are nothing but shadows of words when a man is starving."
O. Henry, "Heart of the West'
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---------------FREE TRIAL ISSUE OF SAVEUR MAGAZINE--------------
Food Reference subscribers can Get a FREE trial issue of
SAVEUR - The award-winning magazine for those passionate about food, drink, travel and adventure.
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-----------------------------TRIVIA-----------------------------
Almost every species of livestock has been milked, including horses, donkeys, goats, sheep, camels, buffaloes, reindeer, and yaks. The only exception is the pig, although nutritionally its milk is close to that of human beings.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
The Mushroom Information Center
http://www.mushroominfo.com/
A service of the U.S. mushroom industry - Use this site to explore the fascinating world of fresh mushrooms. It supplies in-depth information about the ever-popular White mushroom, Portabella, Crimini, Shiitake, Oyster, and more. Here, you will find hundreds of wonderful ways to use mushrooms.
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-------------------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
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------------------------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.
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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
-----------------------------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
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-------------------------READERS RECIPES------------------------
I'm a consumer food and travel writer, and I REALLY enjoy your newsletter. It's entertaining, informative, nicely paced, friendly in tone, and well diversified in subject matter. It also has enough common format to give it a familiar feel issue after issue.
If I may, I'd like to offer a cooking tip.
I sometimes teach sausage-making classes. An introductory question I ask students is a showing of hands of those who have never made sausage. With their hands still in the air, I say, "If you've ever made meatloaf, put your hand down." And I usually end up with no hands showing.
I finish with, "So all I have to do today is teach you how to stuff and link sausages." It's a good ice-breaker and helps demystify the subject matter.
But this simple forcemeat concoction proves not only to be a common point of entry into sausage-making, but also a comfort-food favorite. I have a simple tip to dress up a meatloaf to befit more formal occasions. Here goes...
Prepare your favorite meatloaf recipe, and let it rest in the refrigerator for a few hours. When it's time to bake, preheat the oven, but forget about the loaf pan or free-form shaping. Instead select a miniature-Bundt baking pan. Grease each of the miniature molds and fill with the forcemeat mixture. If you crown the mixture slightly, it compensates for shrinkage during baking.
Bake in a medium oven to an internal temperature of 160°F, which should be about 75% of the time your loaf-shaped recipe calls for.
The advantages are abundant. They unmold easily, look dressier, provide portion control, and come with a built-in gravy or sauce well in the center. They also may be baked in advance and reheated as needed.
True to traditional meatloaf form, leftovers may be sliced for delicious sandwiches. For a twist, add a little bread-crumb and egg to a classic fresh sausage recipe and try this approach.
-david schwoegler, Consumer Writer
San Francisco Chronicle, "Thursday Travel"
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-----------------------------TRIVIA-----------------------------
Amerigo Vespucci, for whom America is named, was a pickle merchant before becoming an explorer.
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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-------------------
The first known published recipe for BROWNIES, published in the Sears, Roebuck catalogue of 1897. Housewives had been passing it around by word of mouth for some time. Probably created when a careless cook forgot to add baking powder to a chocolate cake batter.
2 squares unsweetened chocolate
OR 6 TB cocoa melted with 2 TB butter
2 eggs beaten light with one cup of sugar
- these ingredients to be mixed, beaten thoroughly, and then combined with:
1 teaspoon baking powder
1 cup flour
1/2 cup chopped walnuts
1 teaspoon vanilla
1/4 teaspoon salt
- then baked in a greased 8 inch square pan in a moderate oven (350F) for 35 minutes, then cut into squares before being removed from the pan.
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------------------------------QUOTE-----------------------------
"Manhattan is a narrow island off the coast of New Jersey devoted to the pursuit of lunch."
Raymond Sokolov, food critic, editor.
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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
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--------------------------DID YOU KNOW?-------------------------
Avocados were first cultivated in South America with later migration to Mexico. It was believed that a Mayan princess ate the very first avocado and that it held mystical and magical powers. European sailors traveling to the New World used avocados as their form of butter. Avocados were first seen in the United States in the early 1800's. California is currently the largest producer of avocados stateside. There are more than 80 varieties, with the "Hass" variety dominating the crop share. A single mature avocado tree can produce more than 400 pieces of fruit in a year.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Sylvan N. Goldman (1898 - November 27, 1984)
Sylvan Goldman ran a successful chain of grocery stores, where customer could carry hand baskets while they shopped. In 1936 when he was a major owner of the Piggly-Wiggly supermarket chain he invented the shopping cart. He got the idea from a wooden folding chair. He designed the cart by putting a basket on the seat, another below and wheels on the legs. He and a mechanic, Fred Young put one together with a metal frame, and wire baskets. The frames could be folded up and the baskets stacked, which took up less storage room. Customers were reluctant to use this new contraption, so Goldman hired fake shoppers to wheel the carts around pretending to shop so people could see how useful the cart could be!
They became a hit, and he formed a new company to manufacture the carts. It is hard to imagine a supermarket or discount store without shopping carts today.
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-------------------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
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-----------------------------QUOTE------------------------------
"Many are the ways and many the recipes for dressing hares; but this is the best of all, to place before a hungry set of guests a slice of roasted meat fresh from the spit, hot, season'd only with plain, simple salt....All other ways are quite superfluous, such as when cooks pour a lot of sticky, clammy sauce upon it."
Archestratus
http://www.foodreference.com/html/warchestratus.html
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------------------------READERS QUESTIONS-----------------------
QUESTION:
Supposedly around the vernal equinox (march 20) eggs will stand up on their small ends. Mary Jo
ANSWER:
The supposed explanation is the alignment of the earth and the sun and increased gravitational pull. There have been several people who have successfully balanced eggs on other days to prove it has nothing to do with the equinox.
It is not that easy to balance an egg on its small end, but it can be done. This is one of those things that seem to be self fulfilling prophecies.
Since it does take much patience to balance the egg, if it is not the vernal equinox, and you expect it not to be possible, you don't try as hard. You try harder on the vernal equinox because you suspect that it might be possible.
QUESTION: Are bell peppers a perennial plant or should they be planted every year?
ANSWER: Bell peppers are a perennial in their native habitat (Mexico & Central America) but are grown commercially as annuals. They should be planted every year.
Peppers grow best in light, fertile, well drained soil. Soils that hold too much water, such as clays, are not suitable for pepper production. Since they prefer fertile soils, peppers will respond to fertilization. Exact quantities of fertilizer to be used should be determined by soil testing to avoid over-fertilizing - too much fertilizer causes the production of mostly vegetative tissue, with very few flowers. This leads to very poor yield.
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--------------------------
Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.
Buy white eggs and brown eggs alternately, and you will always know which eggs in the refrigerator are the oldest.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
SATURDAY, MARCH 19
1936 Canned beer is sold to the public in Britain for the first time, by Felinfoel Brewery in Wales.
SUNDAY, MARCH 20
1727 Sir Isaac Newton died. The story is that an apple falling on his head inspired his theory of universal gravitation. The apple is thought to have been the green skinned 'Flower of Kent' variety.
MONDAY, MARCH 21
1984 A section of Central Park is renamed 'Strawberry Fields' to honor John Lennon.
TUESDAY, MARCH 22
1975 'Lady Marmalade' by LaBelle is #1 on the charts
WEDNESDAY, MARCH 23
1912 The Dixie Cup was developed by Lawrence Luellen and Hugh Moore. Its original name was the 'Health Kup,' changed to 'Dixie Cup' in 1919. The name came from a line of dolls made by the Dixie Doll Company.
THURSDAY, MARCH 24
1765 The British Parliament passed the Quartering Act, which required American colonists to provide temporary quarters, food, drink, etc. to British troops stationed in their towns
FRIDAY, MARCH 25
England: Tichborne Dole Day. A gallon of flour is given to residents of Alresford, Hampshire, England. The tradition dates to 1150. Lady Mabella Tichborne put a curse on any ancestors who failed to distribute her charitable dole.
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-----------------------------
Bain-Marie (Mary's bath) refers to the method of placing a pan of food in another pan with water in it to stabilize the heat reaching the food. The term was originally used in alchemy, and was named after Moses's sister, who was an alchemist.
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-----------------------------QUOTE------------------------------
"Money brings you food, but not appetite; medicine, but not health; acquaintances, but not friends."
Henrik Ibsen, Norwegian playwright (1828-1906)
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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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