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------------------THE FOOD REFERENCE NEWSLETTER-----------------
March 27, 2006     Vol 7 #03   ISSN 1535-5659
Food Reference Website - http://www.foodreference.com 

TO VIEW THIS NEWSLETTER ONLINE GO TO:
http://www.foodreference.com/html/newsletter.html

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

   ->  Website News
   ->  '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
   ->  How To Subscribe to this Newsletter
   ->  How to Stop receiving this Newsletter
   ->  General information and Copyright

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--------------------------WEBSITE NEWS--------------------------
I'm back - Major technical fixes to the website are completed. New newsletter email program is in place.
Hopefully I can now keep to the normal weekly schedule.
Thank you for your patience.     Chef James

Lots of new Recipes Contests have been added
http://www.foodreference.com/html/recipecontests.html

over 500 new Recipes
http://www.foodreference.com/html/recipes.html

Hundreds of new Festivals
http://www.foodreference.com/html/upcomingfoodevents.html

Many new Culinary & Cooking Schools
http://www.foodreference.com/html/Cooking-Schools.html

And much more in each section on the website.

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

Spring Delicacies -    Fiddlehead ferns are the young fronds, (leaves divided into multiple sections), of the ostrich fern. Prior to blooming the are.....
http://www.foodreference.com/html/markvogelweeklycolumn.html


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-----------------------------QUOTE------------------------------

"Good manners: The noise you don't make when you're eating soup."
Bennett Cerf, humorist, publisher (1898-1971)


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-----------------------------TRIVIA-----------------------------

Jujube, Indian Jujube or Chinese Date (red date), are names for 2 species of a small thorny evergreen tree of the genus Ziziphus and also for its fruit.  The common jujube or Chinese Date (Ziziphus jujuba) has been widely cultivated in China for over 4,000 years. The small reddish fruit is eaten fresh or stewed, but is more commonly dried or candied.
The Indian Jujube (Ziziphus mauritiana) is smaller and not as sweet as the Chinese Date.


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

The Congo Cookbook
http://www.congocookbook.com
A collection of over 150 African recipes from all over Africa, plus information about African cooking,  cuisine, culture, food, gastronomy, and history.


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

QUESTION: What does it mean when a recipe calls for "sweet milk"?

ANSWER: Sweet milk is just regular milk. 
Back in the days before everyone had refrigerators in the home and many people churned their own butter, there was always a plentiful supply of buttermilk, a byproduct of making butter.  Buttermilk was a common baking ingredient, especially in the South, so recipes would always specify 'sweet milk' or 'buttermilk.'


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-----------------------------TRIVIA-----------------------------

Japanese chopsticks are usually tapered or pointed at the eating end, and Chinese chopsticks tend to be longer with a blunt or square end.


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BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
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--------------------ANCIENT & CLASSIC RECIPES-------------------

Mango Chutney
http://www.foodreference.com/html/mangochutneyr.html

Braised Calves' Ears
http://www.foodreference.com/html/calves-ears.html

Stuffed Tomatoes
http://www.foodreference.com/html/tomstufcr.html


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------------------------------QUOTE-----------------------------

"Giving money and power to government is like giving whiskey and car keys to teenage boys."
P. J. O'Rourke (1947 - )


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--------------------------DID YOU KNOW?-------------------------

Jicama is the edible starchy, tuberous root of a South American vine of the morning glory family. Also called yam bean and Mexican turnip. Jicama looks like a turnip, tastes like a cross between an apple and a water chestnut, with a delightful crunchy texture.  Jicama may be used raw in salads (they make an excellent 'cole slaw'), or may be baked, boiled, mashed, or fried like potatoes. Eat only the tuberous root, as other parts of the plant may be poisonous.

Jicama Salad Recipes:
http://www.foodreference.com/html/jicama-salads.html


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

Chiquita Banana (1944-?)
Miss Chiquita Banana was created in 1944 by Dik Browne, the same artist who created the 'Campbell Soup Kids' and 'Hagar the Horrible.' She was created as part of the first 'branding' of bananas, and helped teach consumers about the nutritional values of bananas and how to ripen them.  The first live model who appeared as 'The First Lady of Fruit' was Patty Clayton in 1944. The most famous Miss Chiquita was Elsa Miranda (no relation to Carmen) who made numerous personal appearances in 1945 and 1946.
The likeness of Miss Chiquita first appeared on labels to identify individual Chiquita bananas in 1963.  She was depicted as a banana until 1987 when the creator of the Pink Panther, artist Oscar Grillo, transformed her into a woman.         


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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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-----------------------------QUOTE------------------------------

"Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration."
Charles Dudley Warner, 'My Summer in a Garden' (1871)


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------------------RECIPE REQUESTS FROM READERS------------------
BRACIOLE (BRACIOLI) RECIPE
Servings: 4 (8 pieces)

INGREDIENTS
8 2 Oz Slices Top Round (or Top Sirloin)
1 1/2 Tablespoons Fresh Parsley -- chopped
1 Tablespoon Fresh Basil -- chopped
2 Tablespoons Pine Nuts
1/4 Cup Raisins -- soaked in warm water
1/2 Teaspoon Granulated Garlic
1/2 Teaspoon Sage -- rubbed
1 Teaspoon Thyme
4 Ounces Prosciutto -- chopped
2 Tablespoons Parmesan Cheese -- grated
Salt and Pepper -- to taste
8 Slices Mozzarella Cheese -- thinly sliced
1/4 Cup Olive Oil
3 Cups Marinara Sauce

DIRECTIONS:
Slice Top Round or Top sirloin butt, try to get one slice (2 oz) for each braciole.
Combine filling ingredients (except Mozzarella) and mix together.
Spread ingredients on meat slices, top with Mozzarella slice and roll them up, secure with string or a toothpick
Brown beef rolls on all sides in oil.
Add Marinara sauce (see recipe) cover and simmer for 30 minutes, or bake covered in 350 F oven.
Serving Ideas: Serve with Rigatoni. Serve Rigatoni, then Bracioli.


 Email your recipe requests, food info or history
 questions to me at james@foodreference.com


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

Asparagus are generally available from mid-February through June, with peak season from April to June. When buying asparagus, look for closed, compact tips, smooth, round spears and a fresh appearance.  Most of the spear should be a rich green color, and should be tender as far down as the green color extends.
AVOID: Tips that are open and spread out, moldy or decayed, and spears that are ribbed.  Also avoid sandy asparagus, because it is hard to clean the tips of sand by washing.

SEE ALSO: ARTICLE ON ASPARAGUS
http://www.foodreference.com/html/artasparagus.html


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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------

TUESDAY, MARCH 28
1819 Sir Joseph William Bazalgette was born. A British civil engineer, he designed the main sewer system for London.

WEDNESDAY, MARCH 29
1886 Coca-Cola was created by Dr. John Pemberton.

THURSDAY, MARCH 30
1911 Ellen Swallow Richards died. She was one of the founders of the home economics movement in the U.S.

FRIDAY, MARCH 31
1989 Chefs from Japanese restaurants in New York have finally persuaded the FDA to allow them to import and serve fugu. The first shipment of Japanese blowfish (tora fugu) arrived today. The chefs had to attend special classes to protect their customers from poisoning. (Fugu toxin is extremely deadly).

SATURDAY, APRIL 1
1999 In April 1999, Restaurant Nora in Washington DC became America's first certified organic restaurant. This means that 95% or more of everything that you eat at the restaurant has been produced by certified organic growers and farmers.

SUNDAY, APRIL 2
1863 THE RICHMOND BREAD RIOTS - Shortages of food caused hundreds of angry women gathered in Richmond, Virginia to march on the governor's office and then on the government commissary to demand bread. It ended in a riot when they broke into the commissary and then other shops & buildings and carried out anything they could carry. Even the hospital reported losing over 300 pounds of beef. Arrests were made, but at the request of authorities, the newspapers downplayed the incident, and records were later destroyed when the Confederate government fled and burned much of the town behind them.

MONDAY, APRIL 3
1985 The Brown Derby Restaurant in Hollywood, California closed after 57 years. Robert Cobb, owner of the Brown Derby, created the Cobb Salad there in 1936

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html


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-----------------------------TRIVIA-----------------------------

Kale is a hardy and hearty green, and has been cultivated for over 2,000 years.
Kale resembles 'wild' cabbage, and may be the ancestor to all of our modern common cabbage varieties.


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-----------------------------QUOTE------------------------------

"Heaven sends us good meat, but the devil sends us cooks.
"David Garrick (1717-1779), 'Epigram on Goldsmith's Retaliation'


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Food Reference Newsletter  ISSN 1535-5659
James T Ehler (Exec. Chef, Editor & Publisher)
166 W. Broadway
Suite 315
Winona, Minnesota 55987
E-mail: james@foodreference.com    Phone: (507) 474-1689
Food Reference WebSite: http://www.foodreference.com
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