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------------------THE FOOD REFERENCE NEWSLETTER-----------------
July 14, 2006 Vol 7 #08 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--------------------------
Over 500 new recipes added.
http://www.foodreference.com/html/recipes.html
Almost 50 new Articles
http://www.foodreference.com/html/foodarticles.html
Hundreds of new Food Festivals & Shows
http://www.foodreference.com/html/upcomingfoodevents.html
Lots of other new stuff throughout the website.
http://www.foodreference.com/index.html
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----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
Debunking the Myths
As intelligent as man is, (or thinks he is), mistaken notions about reality will always be a part of the human condition. Granted, as mankind continues to.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
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-----------------------------QUOTE------------------------------
"I detest...anything over-cooked, over-herbed, over-sauced, over elaborate. Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating."
Sybille Bedford, English author (1911-?)
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-----------------------------TRIVIA-----------------------------
When duck eggs are boiled, the white turns bluish and the yolk turns a reddish orange.
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----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
The National Park Service, Links to the Past Cultural Resources
http://www.cr.nps.gov/
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------------------------FOOD TRIVIA QUIZ------------------------
1) Yuban brand coffee was developed in the early 20th century by coffee merchant John Arbuckle. Do you know how he came up with the name Yuban?
2) In 1849, Henderson Lewelling traveled from Oregon to San Francisco with 100 of these, which he sold for $5 each to gold prospectors. What was he selling?
a) potatoes b) pans c) chickens d) apples e) strawberries
3) In 1971, Governor Nelson Rockefeller of New York legalized the year round sale of this food. Previously its sale had been illegal from May to August. Can you name this food?
4) When did the urban (city) population in the U.S. first exceed the rural population?
a) 1890 b) 1910 c) 1920 d) 1930 e) 1940
5) This member of the buckwheat family has roots and leaves that contain poisonous substances, and only one part of the plant is edible. It is native to the region around Turkey, and some species have been used medicinally in China and Tibet for at least 4000 years. It was not used in Western cooking until the 18th century. It is used in compotes, chutneys, jams, pies, and in an Italian aperitif. In 1947 it was legally classified as a fruit in the U.S., even though botanically it is a vegetable. Name this plant.
6) Here are some Culinary Characters that represent various food products. Do you know which ones are real people, and which ones are fictitious?
A) Chef Boyardee.
B) Aunt Jemima
C) Dr Pepper
D) Granny Smith (apple)
E) Jack or Monterey Jack (cheese)
F) Betty Crocker
G) McIntosh (apple)
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-------------------ANSWERS TO FOOD TRIVIA QUIZ------------------
ANSWERS
1) Yuban coffee was developed as a YUletide BANquet for John Arbuckle's friends and customers.
2) d) Lewelling sold his first crop of 100 Oregon apples for $5 each.
3) Oysters.
4) c) In 1920 the U.S. population reached almost 106 million, with the urban population of 54 million exceeding the rural population of 52 million.
5) Rhubarb. The stalks are the only edible part, and the Italian aperitif is 'Rabarbaro.'
6) A) There really was a Chef Boyardee, and believe it or not he was an excellent chef. Hector Boyardi (the original spelling) was born in Italy in 1898, and began working in kitchens at 11 years of age. By the age of 17 he was well known for his culinary talents, and in 1915 he moved to New York to join his brother, who was a waiter at the Plaza Hotel. Hector joined the kitchen staff of the Plaza, and after working in various hotel kitchen in New York (including the Ritz-Carlton), the Greenbriar in West Virginia (where he catered President Woodrow Wilson's wedding), and finally in Cleveland at the new Hotel Winton. Three years later he opened his own restaurant, Il Giardino d'Italia, where his spaghetti sauce was so popular, he was soon selling it in milk bottles for his customers to take home. He was soon producing the sauce in an adjacent building, expanded to include dry pasta and packets of cheese to go with the sauce. As the sauce business expanded, he Americanized his name to Chef Boyardee, and moved production to Pennsylvania, where the company later merged with American Home Products (now International Home Foods). Hi worked with the company until his death in 1985.
6) B) Both. This was a trick question. The name 'Aunt Jemima' came from a song in a vaudville show. When R.T. Davis (owner of the company) debuted his new pancake mix he hired Nancy Green to cook & serve pancakes at the 1893 Columbian Exposition in Chicago. Nancy Green and the pancake mix were both big hits at the fair, and Green was awarded a medal and proclaimed 'Pancake Queen' by fair officials. R.T. Davis signed her to a lifetime contract.
6) C) No one knows where the name came from or if there really was a Dr. Pepper. The company has collected over a dozen different stories of the name's origin.
6) D) Real. There was a Granny Smith - Maria (or Mary) Ann Smith (died 1870), an Australian gardener. Smith had found a seedling growing where she had thrown out some apples, she began using the fruit for cooking, and was soon marketing the fruit. It is believed to have originally come from the seed of a French Crab apple.
6) E) Real. Yes there really was a Monterey Jack. The most widely told story of the cheese's origin, is that it was first made in Monterey, California and named for 19th century California land owner David Jacks. For additional information and more on the origin of Jack Cheese, visit this webpage of the Monterey County Historical Society:
www.mchsmuseum.com/cheese.html
6) F) No Virginia, there was no Betty Crocker. In 1921 advertising manager Sam Gale of General Mills created fictional spokeswoman Betty Crocker so that correspondence to housewives could go out with her signature.
6) G) Real. McIntosh Apples were discovered on a single mutated plant in the late 1700's by Canadian John McIntosh, in Dundas County, Ontario.
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------------------------READERS QUESTIONS-----------------------
QUESTION: I've got a recipe request, but first I want to tell you that you have been my favorite chef every since you lived in Florida.
We have a group of people going on a three month sailing cruise. We want to can and pickle our own food. We don't have red meat eaters , so I'm looking for recipe for pickled white meats, chicken, fish, etc. Do you have or can you point me in the right direction for these recipes. Darlene in Florida
ANSWER: You will find excellent and safe information and recipes for canning meats, chicken and fish on the National Center for Home Food Preservation website (U. of Georgia & the USDA)
http://www.uga.edu/nchfp/how/can5_meat.html
They also have excellent information and recipes for all types of food preservation - canning, freezing, drying, curing, smoking, fermenting, pickling, etc.
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-----------------------------TRIVIA-----------------------------
When George Neville was made Archbishop of York 1464, he celebrated with a feast that included: "300 huge loaves of bread, 300 tuns of ale (about 75,000 gallons), 100 tuns of wine, 105 oxen, 6 wild bulls, 1,000 sheep, 304 pigs, 304 calves, and 400 swans."
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--------------------ANCIENT & CLASSIC RECIPES-------------------
PICKLED PIGS FEET
Ingredients
• Pigs feet
• 2 quarts vinegar
• 1 small red pepper
• 2 tablespoons grated horseradish
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole allspice
• 1 bay leaf
Scald, scrape, and clean feet thoroughly. Sprinkle lightly with salt and let stand for 4 to 8 hours in the refrigerator. Wash the feet well in clean water. Place them in hot water and cook until tender but not until meat can be removed from bones.
Mix remaining ingredients. Bring to a boil.
Pack feet into hot jars, leaving 1/2-inch headspace. Fill jars 1/2-inch from top with the boiling vinegar solution. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Process in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure:
Pints or Quarts - 75 minutes
CAUTION: If you are processing at an altitude over 1000 feet, be sure to follow altitude adjustments for your style pressure canner.
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------------------------------QUOTE-----------------------------
"I dined at the Cocoa Tree....That respectable body affords every evening a sight truly English. Twenty or thirty of the first men in the kingdom....supping at little tables....upon a bit of cold meat, or a Sandwich."
Edward Gibbon, historian. The first written record of the word 'sandwich', Edward Gibbon's Journal, 11/24/1762
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--------------------------DID YOU KNOW?-------------------------
Why does Swiss Cheese have holes?
Put simply, during the manufacturing process the particular bacteria that produces the flavor and texture of the cheese also produces carbon dioxide gas as a by product, and these bubbles of gas produce the holes.
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-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Louis Bechameil (1630-1703) A 17th century financier who was chief steward of King Louis XIV's household. Supposedly Béchamel sauce was named for him by Chef Francois Pierre de la Varenne.
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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------------------------------
"I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli."
George Bush, U.S. President on the menus for Air Force One
NY Times 3/23/1990
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------------------RECIPE REQUESTS FROM READERS------------------
Can you please help me with a recipe for Ginger Essence.
Kind regards..Graham
ESSENCE OF GINGER
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).
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--------------------------
When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
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------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
SATURDAY, JULY 15
1931 'Kid Chocolate' (Elgio Saldana) becomes Cuba's first world boxing champion after defeating Benny Bass for the Jr. Lightweight Championship.
SUNDAY, JULY 16
1967 Arlo Guthrie performs a new song, the 20 minute 'Alice's Restaurant', at the Newport Folk Festival.
MONDAY, JULY 17
1845 Charles Grey, 2nd Earl died. Grey (also Baron Grey and Viscount Howick) was given the recipe for Earl Grey Tea by a Chinese mandarin with whom he was friends (and/or whose life either he or another British diplomat saved).
TUESDAY, JULY 18
1936 The Oscar Mayer Wienermobile was invented. It is a giant hot dog on wheels. Invented by Carl Mayer, nephew of Oscar Mayer, it was built by General Body Company at Chicago, Illinois. There are now a fleet of six.
WEDNESDAY, JULY 19
1947 Bernie Leadon of the music group 'Flying Burrito Brothers' was born.
THURSDAY, JULY 20
1801 Elisha Brown Jr. pressed a 1235 pound cheese ball on his farm. He presented it to president Thomas Jefferson at the White House.
FRIDAY, JULY 21
1988 An Indian Airlines Boeing 737 was charged by a bull while landing at Baroda Airport in western India. The bull lost.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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-----------------------------TRIVIA-----------------------------
Xanthan Gum is made by the fermentation of corn sugar with a microbe called Xanthomonas campestris, from which the name is derived. It is most commonly used as a stabilizer, emulsifier and thickener in dairy foods such as yogurt and sour cream and salad dressings.
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-----------------------------QUOTE------------------------------
"I doubt the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream."
Heywood Campbell Broun (1888-1939)
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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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