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------------------THE FOOD REFERENCE NEWSLETTER-----------------
June 15, 2006 Vol 7 #7 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
-> 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--------------------------
Over 500 new recipes added.
http://www.foodreference.com/html/recipes.html
Over 325 new Food Shows & Festivals added - by far the largest listing to be found anyplace!
http://www.foodreference.com/html/upcomingfoodevents.html
Many new Recipe contests for the summer:
http://www.foodreference.com/html/recipecontests.html
The Articles section has been completely reorganized in categories, rather than just alphabetical listings. Many new article have also been added.
http://www.foodreference.com/html/foodarticles.html
New updated and growing MarketPlace section with special deals.
http://www.foodreference.com/html/cookbookskitchentools.html
I have worked out a deal with the Prepared Pantry so you can get an excellent FREE 250 page ebook - "How To Bake". There is a link on the new Baking Store page:
http://www.foodreference.com/html/baking.html
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
What’s Your Excuse?
Recently I went out to dinner with my fiancι and my parents. My father’s string beans were served rather hard and so he returned them to the waitress. Moments later she reappeared stating that the chef said:.........
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"Cabbage: A vegetable about as large and wise as a man's head."
Ambrose Bierce, American writer (1842-1914)
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-------------------FOOD ART & CULINARY POSTERS------------------
Completely updated with hundreds of new posters and art.
The finest selection of food and beverage related posters and art work to be found anywhere. Over 10,000 posters to choose from - framed and unframed.
Click the 'Food Posters' link on the new Marketplace page:
http://www.foodreference.com/html/cookbookskitchentools.html
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-----------------------------TRIVIA-----------------------------
A nappy is a small, rimless earthenware or glass dish with a flat bottom and sloping sides. They are used for serving sauces.
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------------------------FOOD TRIVIA QUIZ------------------------
1) All of the following events took place in the same decade.
* U.S. average per capita wheat consumption is 170 lbs; meat consumption is 178 lbs.
* The first known recipe for tomato ketchup appeared in The New England Farmer.
* The U.S. Army abolished its daily ration of liquor.
* Antonin Careme, the first great French chef, died at age 48.
* Sardines were canned for the first time in Europe.
* 75% of gainfully employed Americans worked in agriculture.
* Procter & Gamble was founded in Cincinnati, Ohio.
* Lea & Perrins Worcestershire Sauce was introduced in England.
* The prototype of the phosphorus match was patented.
* Sauce Bearnaise was created at the Pavilion Henri IV restaurant near Paris.
* English settlers in Mexico's Texas Territory created chili powder.
Can you pick the correct decade?
a) 1810s b) 1830s c) 1850s d) 1870s e) 1890s
2) Do you know what these foods have in common?
Bechamel Sauce, Melba Toast, Sandwiches, Beef Stroganoff, Baby Ruth Candy Bars.
3) In 1947, Margaret Rudkin built a modern bakery in Norwalk, Connecticut to keep up with growing demand for her breads, Melba toast and pound cake. Can you guess the name of the bakery?
4) This Italian skim milk cheese dates back to at least the 13th century and may date even to the 11th century. It is made only from April 1 through November 11 each year with milk from cows that have been feeding on fresh pasture. Most of the cream is skimmed from the milk which is then cooked in copper containers, pressed in cheesecloth lined molds, salted in brine and then allowed to mature. Can you name this cheese?
5) The birth date of modern fast food is often viewed as the opening of the first 'automat' by Frank Hardart and Joe Horn. Do you know where this first Horn & Hardart automat was located?
a) Philadelphia, Pennsylvania
b) New York City, New York
c) Boston, Massachusetts
d) Los Angeles, California
e) Newark, New Jersey
6) This plant can be found as an ingredient in more than 3,000 items in the grocery store. It is also used in the manufacture of synthetic fibers such as rayon and nylon, acetone, certain plastics, wood resin, lubricating oils, synthetic rubber, abrasives, pipes, shoe polish, paper, saccharin, paints, soaps, and linoleum.
It has been domesticated for about 10,000 years, and some biologists believe it evolved from a wild plant called teosinte.
Today there are more than 1,000 named varieties. Some varieties take 2 months to mature, while others take as long as 11 months to mature.
The United States produces more than 40% of the world output. Other major producers are China, Brazil, Mexico, Argentina, France, Hungary, and Italy.
Confusion can arise when American and British acquaintances discuss this plant.
Can you name this plant?
7) What president of the U.S. served hot dogs to the Queen of England?
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---------------CULINARY SCHOOLS, TOURS AND CRUISES--------------
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The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html
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-------------------ANSWERS TO FOOD TRIVIA QUIZ------------------
1) b) All of the events took place during the 1830s.
2) Thee dishes are are all named after people.
Louis de Bechameil, steward to French King Louis XIV
Nellie Melba, Australian opera star
John Montague, 4th Earl of Sandwich
Alexander Sergeevich Stroganoff, Russian nobleman.
Either President Grover Cleveland's daughter or 'Babe' Ruth, baseball player.
3) This was the first Pepperidge Farm commercial bakery.
4) Parmigiano-Reggiano from Italy’s Parma region, the highest quality and original Parmesan Cheese.
5) a) Frank Hardart and Joe Horn opened the first Automat on June 9, 1902 at 818 Chestnut Street in Philadelphia.
6) CORN (MAIZE) In British English, the word 'corn' tends to apply to any cereal grain. In the United States it refers to 'maize'.
7) President Franklin D. Roosevelt served hot dogs to King George VI and Queen Elizabeth of England during their 1939 visit to the United States. It was the first time they had tried this American gourmet treat.
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---------------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: Dear Chef James,
I remember eating meatballs (made by our Italian immigrant neighbors) when I was a youngster and loving the hint of licorice they had. I tasted them again at an upstate New York restaurant years later but couldn't get the chef to give up the recipe. I have never been able to duplicate them and I don't know what spice or flavoring was used in them or what region of Italy this meatball recipe would come from.
Can you help?
Yours truly, Kathy Starrett
ANSWER: Hello Kathy,
That flavor is from fennel.
Fennel is very Italian. It is a standard ingredient in Italian sausage, and is frequently used in meatballs. There are recipes using either fennel seed, leaves or bulb alone or in various combinations.
Using fennel seed is the usual (since it is available all year), 1/4 to 1 1/2 teaspoons of seed per pound of meat.
Try adding about 1/4 cup of finely diced fennel bulb and 1/2 teaspoon of fennel seeds to your favorite meatball recipe.
Chef James
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-----------------------------TRIVIA-----------------------------
A prominent figure at Napoleon's court, Madame Tallien added the juice of 22 pounds of strawberries to each of her baths.
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--------------------ANCIENT & CLASSIC RECIPES-------------------
HERRING SALAD
("The Settlement" Cook-Book, 1903)
3 herring, cleaned and picked to pieces
3 apples
3 boiled potatoes
1/2 cup mixed nuts
A little piece of cooked veal
1 pickle
A little onion
A little pepper
A little sugar
A few capers
4 hard-boiled eggs
Chop all fine, mix the yolks of the eggs with a little vinegar, and mix all together.
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------------------------------QUOTE-----------------------------
"Cannibal: a gastronome of the old school."
Ambrose Bierce (1842-1914) 'The Devil's Dictionary' (1911)
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Get 6 Free bottles of fine wine when you purchase 6 bottles for just $59.88 (that's $4.99 per bottle). As an added bonus, receive a FREE Vintner's Reserve Tabletop Wine Opener (retail value $139.99)!
NOTE from Chef James - I took advantage of this offer myself - the wine is excellent, the Wine Opener is great.
The offer is on this page of the Food Reference website:
http://www.foodreference.com/html/general-wine-articles.html
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--------------------------DID YOU KNOW?-------------------------
A single Alaskan King Crab can yield over 6 pounds of meat. They can measure up to a 6 foot leg span.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Jean Avice
Jean Avice was an excellent pastry cook of the early 19th century. He was patisser with the famous M.Bailly in Paris, and was also appointed chef to Talleyrand. Careme was trained by Avice, who later called Avice the 'master of choux pastry.' Avice is said in some stories to have been the creator of the Madeleine, a small, rich, shell-shaped cake, when he had the idea of baking pound-cake mixture in aspic molds. However, most authorities believe the madeleine is much older than that.
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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------------------------------
"Carve a ham as if you were shaving the face of a friend."
Henri Charpentier, cook to J.D. Rockefeller in the U.S.
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----------------------RECIPES FROM READERS----------------------
PEPPER RELISH (Green Pepper ‘Mangoes’)
Hello Chef James,
I was Googling for explanations for use of Mango for Pepper. I had just found my mother’s ‘lost’ recipe for Pepper Relish and brought it into work to share. My co-workers were surprised at the use of Mango for pepper.
http://www.foodreference.com/html/fmango.html
This relish is the best hot dog and hamburger relish I have ever tasted. I hope to make some at end of summer when peppers and onions are abundant at the vegetable stands. Here’s what was on her torn and tattered paper:
PEPPER RELISH
1 doz green mangues [sic]
1 doz red
1 doz onions
Grind all in food chopper. Pour boiling water over and let stand ten minutes. Drain.
Add
1 qt vinegar
3 c. sugar
3 Tbsp salt
1 tsp celery seed
1 tsp mustard seed
Boil. Seal. [I think she cold packed these but not sure. She didn’t have pressure cooker canner.]
Patricia B.
Pittsburgh Theological Seminary
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.
http://www.culinaryposters.com/
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--------------------------COOKING TIPS--------------------------
PLUMS: AVAILABILITY - The domestic plum season extends from May through October, with Japanese types coming on the market first and peaking in August, followed by European varieties in the fall.
SELECTION - Plums should be plump and well colored for their variety. Plums are usually about 3-6 cm in size. If a fruit yields to gentle pressure, it is ready to eat, however, you can buy plums that are fairly firm, but not rock hard and let them soften at home. They will not increase in sweetness. Ripe plums will be slightly soft at the stem and tip, but watch out for shriveled skin, mushy spots, or breaks in the skin.
STORAGE - To soften hard plums, place several in a loosely closed paper bag and leave them at room temperature for a day or two; when softened, transfer them to the refrigerator. Ripe plums can be refrigerated for up to three days.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
FRIDAY, JUNE 16
1794 The first stone was laid for the world’s largest grain windmill in Holland. Known as ‘De Walvisch’ (the whale), it is still in existence.
SATURDAY, JUNE 17
1978 'Cheeseburger In Paradise' by Jimmy Buffett peaked at #32 on the charts.
SUNDAY, JUNE 18
1892 Macadamia nuts were first planted in Hawaii.
MONDAY, JUNE 19
1941 General Mills introduced 'Cherioats.' The name was changed to 'Cherrios' in 1945.
TUESDAY, JUNE 20
1964 'Chapel of Love' by Dixie Cups was #1 on the charts
WEDNESDAY, JUNE 21
1933 A barge loaded with grain arrived in New Orleans to complete the first Great Lakes to the Gulf of Mexico barge trip.
THURSDAY, JUNE 22
1992 M.F.K. Fisher (Mary Frances Kennedy Fisher) died. Fisher was an American food critic and writer, author of various articles, essays and books about food, and she also translated Brillat-Savarin's 'The Physiology of Taste' in 1949.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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-----------------------------TRIVIA-----------------------------
A small but long grained aromatic rice with a nutlike flavor and aroma ('basmati' means fragrant). Basmati rice is of Southeast Asian origin, and has been cultivated in India and Pakistan for over 8,000 years.
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-----------------------------QUOTE------------------------------
"Champagne and orange juice is a great drink. The orange improves the champagne. The champagne definitely improves the orange."
Philip, Duke of Edinburgh
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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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© Copyright 1990-2006 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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