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------------------THE FOOD REFERENCE NEWSLETTER-----------------
April 5, 2006     Vol 7 #4   ISSN 1535-5659
Food Reference Website - http://www.foodreference.com

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

   ->  Website News
   ->  'Food for Thought' by Mark Vogel
   ->  Quotes and Trivia
   ->  Food Trivia Quiz
   ->  Website of the Week
   ->  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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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------

Swiss Chard
Chard is a type of beet which, along with spinach, is a plant in the goosefoot family; so named because some of the plants in this category have ...............

http://www.foodreference.com/html/markvogelweeklycolumn.html


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

"The dipsomaniac and the abstainer are not only both mistaken, but they both make the same mistake. They both regard wine as a drug and not as a drink."
G.K. Chesterton (1874-1936)


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

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

Banana squash come in orange, pink and even blue. The 'Pink Mammoth Jumbo' variety can grow to 4 feet long and 12 inches in diameter and weigh over 70 pounds.


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

Australian Bushfoods Magazine
http://www.hotkey.net.au/~bushfood/index_19.htm



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

QUESTION: Is there a cross between a zucchini and a cucumber and if there is what is it called and what does it look like.

ANSWER FROM CHEF JAMES: I don't know of any such crosses. They are both members of the family Cucurbitaceae, which includes the squash, pumpkin, cucumber, gourd, watermelon, and cantaloupe.  Cucumber and zucchini (a summer squash) would not normally cross pollinate, however it could be possible to do so. Cucumbers are actually closely related to muskmelons.
 
You might be referring to the cucuzzi (cucuzza) gourd, whose name looks and sounds like a cross between cucumber and zucchini. However, it is not a cross between cucumber and zucchini, they are a variety of Italian summer squash.  Cucuzzi is also known as suzza melon, zucca, Tasmania bean, Guinea bean and calabash. They are edible when young and immature, about 10 inches long; they eventually grow to 3 feet long.


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

Bibb lettuce is a butterhead lettuce with a small, loose head and tender but crisp medium green leaves. First cultivated in Kentucky by Jack Bibb in the late 19th century It is also called limestone lettuce, from the limestone in the Kentucky soil where it was first grown.


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

TOMATO ASPIC

Makes 4 cups.  Serves 6.
 
2 envelopes (1 oz. each) unflavored gelatin
3 1/2 cups tomato or V-8 juice
4 tablespoons lemon juice
3 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
sea salt to taste
several dashes of Outerbridge's Sherry Peppers Sauce or Tabasco Sauce
 
Soften gelatin in part of liquid, dissolve this in remainder of liquid which has been brought to a boil.  Add seasonings.  Pour into a mold  wiped with olive oil.  Cool, then refrigerate until set.  Such things as chopped onion, celery, bell pepper, etc. can be added to the mold before refrigerating.

(from Charlie Barham)

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

"The corned beef is exquisitely done, and as tender as a young lady's heart, all owing to my skillful cookery; for I consulted Mrs. Hale (Sarah Hale's cookbook) at every step, and precisely followed her directions. To say the truth, I look upon it as such a masterpiece in its way, that it seems irreverential to eat it. Things on which so much thought and labor are bestowed should surely be immortal....."
Nathaniel Hawthorne (while Mrs. Hawthorne was away)



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

Bitterness in cucumbers can be caused by any stress on the plant such as high temperature, low moisture, low soil nutrients, etc. Bitterness is also associated with fruit harvested late in the season from poor yielding, unhealthy plants.


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

Adolphe Duglere (June 3, 1805 - April 4, 1884)
Adolphe Duglere was a pupil of Careme, head chef of the Rothschild family, and in 1866 became the head chef of the most famous 19th century Paris restaurant, the Café Anglais. He is generally credited with creating Anna Potatoes. It at the Café Anglais that Duglere served the famous 'Dinner of the Three Emperors,' for Tsar Alexander II of Russia, his son (later to become tsar Alexander III) and King William I of Prussia. The table service used for that occasion is still on display at the oldest existing restaurant in Paris, La Tour d'Argent.


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

"The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill."
Bryan Miller (NY Times Restaurant Critic)


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

SWEET PICKLED PEARS
1 peck pears (2 gallons)
4 pounds brown sugar
1 quart cider vinegar
2 oz stick cinnamon
whole cloves

Boil sugar, vinegar and cinnamon for 20 minutes.
Stick each peach with 4 cloves.
Put in syrup, and cook until soft.

 Email your recipe requests, food info or history
 questions to me at [email protected]


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--------------------------COOKING TIPS--------------------------

Cauliflower may turn yellow in alkaline water. For whiter cauliflower, add a tablespoon of milk or lemon juice to the water. Do not cook cauliflower in an aluminum or iron pot. The chemical compounds in cauliflower will react with the aluminum and turn the vegetable yellow. While in an iron pot, it will turn a brown or blue-green color.


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

WEDNESDAY, APRIL 5
1764 The Sugar Act passed in Britain, placing new restrictions on the import of molasses to America.

THURSDAY, APRIL 6
1930 'Twinkies' go on sale for the first time.

FRIDAY, APRIL 7
1860 Will Kieth Kellogg was born. Founded the Battle Creek Toasted Corn Flake Co. (later the W.K. Kellogg Company) to manufacture cereals (cornflakes were the first) developed by his brother John Harvey Kellogg.

SATURDAY, APRIL 8
1879 The Echo Farms Dairy of New York began selling milk in glass bottles, the first in the U.S.

SUNDAY, APRIL 9
1965 The entire cast of the comic strip 'Peanuts' was featured on the cover of TIME magazine.

MONDAY, APRIL 10
1982 Saturday Night Live had viewers vote whether to boil 'Larry the Lobster' or not. The audience voted to free him.

TUESDAY, APRIL 11
1986 Kellogg’s ended tours of its breakfast cereal plant for fear that industrial spies would obtain company secrets.


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


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

Black walnuts are native to North America and have an extremely hard shell, so they are not as popular as English walnuts. Black walnut trees also secrete 'juglone', which kills many herbaceous plants around the root system of the tree. Its own natural weed killer!


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

"The hardness of the butter is proportional to the softness of the bread."
Steven Wright


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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: [email protected]    Phone: (507) 474-1689
Food Reference WebSite: http://www.foodreference.com
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