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------------------THE FOOD REFERENCE NEWSLETTER-----------------
July 21, 2006 Vol 7 #09 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--------------------------
-> Special FoodReference.com Contest
-> 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?
-> Short Order Cooking Jargon
-> Requested Recipes
-> Cooking Tips
-> Culinary Calendar - selected events
-> How To Subscribe to this Newsletter
-> How to Stop receiving this Newsletter
-> General information and Copyright
-------------------------SPECIAL CONTEST------------------------
SPECIAL EXCLUSIVE CONTEST FOR FOODREFERENCE.COM VISITORS
Enter to win one of 2 pair of tickets to the LA Wine & Food Festival on August 26-27, 2006 (Value $120 per pair)
just send an email to: contest@foodreference.com telling me what your favorite wine is.
Emails must be received by midnight August 15, 2006
* You must be 21 years old to enter the contest.
* All entries must include the name of your favorite wine.
2 winners will be chosen at random from all valid entries, and each winner will receive 2 tickets.
More information here:
http://www.foodreference.com/html/quizanswers.html
--------------------------WEBSITE NEWS--------------------------
Many great new summer cookbook reviews and listings:
http://www.foodreference.com/html/shopbookcookb.html
Over 150 new recipes in the last week, over 1200 added in the past month. http://www.foodreference.com/html/recipes.html
New Product News:
http://www.foodreference.com/html/a-press-releases.html
----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
Roux the Day: A roux is a cooked mixture of flour and fat that is used to thicken sauces, soups, and other preparations. Although any fat can be........
http://www.foodreference.com/html/markvogelweeklycolumn.html
-----------------------------QUOTE------------------------------
"I idolized my mother. I didn't realize she was a lousy cook until I went into the army."
Jackie Gayle, American comedian.
-----------------------------SPONSOR----------------------------
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/
-----------------------------TRIVIA-----------------------------
7-Up was originally called Bib-Label Lithiated Lemon-Lime Soda when it was invented in 1929.
----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
An Anonymous Andalusian Cookbook of the 13th Century
www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm
------------------------FOOD TRIVIA QUIZ------------------------
1) What do the following products all have in common: Barnum's Animal Crackers, Cream of Wheat Cereal, Grey Poupon Mustard, Knox Gelatin, Life Savers, Milk Bone Dog Biscuits, Planters Peanuts and A.1. Steak Sauce?
2) Do you know what percentage of the total world catch of fish is caught in the northern hemisphere?
a) 10% b) 25% c) 40% d) 75% e) 90%
3) What is the difference between the liquid in a can of salmon and the liquid in a can of tuna?
4) Portobello mushrooms are actually the mature, fully opened form of what mushroom?
5) The following events all took place in the same year. Can you guess what year?
* Gold Bond Trading Stamps were introduced.
* Teflon was discovered.
* Larousse Gastronomique by Prosper Montagne was published.
* Lawry's Seasoned salt was created by Lawrence L. FRank for use in his new restaurant, Lawry's The Prime Rib in Los Angeles.
* Both the Nestle Crunch Bar and Hershey's Krackel bar were introduced.
* Mott's Apple Juice was introduced.
* Nescafe instant coffee was introduced by Nestle in Switzerland.
a) 1918 b) 1923 c) 1928 d) 1933 e) 1938
6) Native to both Europe and the Americas, today this fruit is cultivated in the U.S. from Alaska to Florida, but it is rarely cultivated from seed. The U.S. produces 75% of the world's crop, and it is an important crop in Canada, Australia, Japan, and parts of Africa.
Its name is very old, dating back to at least 1000 AD, There are many theories, but no one really knows for sure how, why and where its name originated. The Romans valued it for its supposed medicinal properties, such as healing loose teeth and treating stomach problems.
This fruit is technically an enlarged pulpy receptacle bearing numerous achenes, or in other words an aggregate of numerous nutlets distributed on an enlarged, pulpy, scarlet receptacle. It is 90% water and contains more vitamin C than an equal quantity of lemons or oranges.
Name this fruit.
7) The Encyclopedia Britannica gives the following description of this bean: The fresh beans "have no aroma. The characteristic aroma results from enzymatic action during curing. The traditional method begins with subjecting the harvested beans to a process of nightly sweating and daily exposure to the sun for about 10 days, until they become deep chocolate brown in color. Then the beans are spread on trays in an airy shelter until dry enough for grading and packing. Curing and drying requires from four to five months. The best grade of cured bean pods may be covered with tiny crystals, which provide the characteristic aroma, sweet, rich, and delicate. This coating, known as givre, may be used as a criterion of quality."
Name this bean.
---------------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
-------------------ANSWERS TO FOOD TRIVIA QUIZ------------------
1) All of the products are made by Nabisco Foods Inc.
2) e) More than 90% of all fish caught are caught in the northern hemisphere.
3) The 'juice' in canned salmon comes from the fish itself, whereas tuna has oil or water added in the canning process.
4) A Portobello is a mature, fully opened crimini mushroom. It has a lower moisture content, which gives it more flavor and a dense, meaty texture.
5) e) All of the events took place in 1938.
6) The Strawberry.
7) The Vanilla bean. The tiny crystals which cover the cured beans is vanillin.
---------------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
------------------------READERS QUESTIONS-----------------------
QUESTION: I notice that some recipes on your website list things like Florida Pork Loin, and Washington Cherries, etc. Can I use regular pork loin and cherries?
Peggy
ANSWER: Some recipes on FoodReference.com are from various state agricultural departments or university extensions, and to promote their state's particular products they list some ingredients with the state name. You can ignore the state name in the ingredients and just use regular pork loin, cherries, oranges, etc.
Chef James
Email your recipe requests, food info or history
questions to me at james@foodreference.com
-----------------------------TRIVIA-----------------------------
A Betty is a baked dessert dating to Colonial America, It is a baked pudding made with layers of spiced sweetened fruit (usually apples) and buttered bread crumbs. Apple Brown Betty is made with brown sugar and sliced apples.
--------------------------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
--------------------ANCIENT & CLASSIC RECIPES-------------------
JEWISH COOKERY BOOK by Mrs. Esther Levy (1871)
(The first Jewish-American Cookbook)
BAKED POTATO PUDDING
Take half a pound of butter, half a pound of sugar, grate one pound of cold boiled potatoes, add two ounces of ground almonds, a little rose water, or whatever essence is preferred, and six eggs; beat the butter and sugar to a cream, then add the potatoes; beat the whites and yolks of the eggs separately, and add them to the other ingredients; bake it as soon as it is mixed.
------------------------------QUOTE-----------------------------
"I met a keen observer who gave me a tip: 'If you run across a restaurant where you often see priests eating with priests, or sporting girls with sporting girls, you may be confident that it is good. Those are two classes of people who like to eat well and get their money's worth.'"
A.J. Liebling (columnist)
-----------------CATALOGS - CATALOGS - CATALOGS-----------------
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
--------------------------DID YOU KNOW?-------------------------
A Frenchman, Count Odette Phillipe, planted the first grapefruit trees in Florida around Tampa Bay in 1823. Today, Florida produces more grapefruit than the rest of the world combined.
-------------------SHORT ORDER COOKING JARGON-------------------
Burn one, take it through the garden, and pin a rose on it
(Hamburger with lettuce, tomato and onion)
A blond with sand (Coffee with cream and sugar)
Bloodhounds in the Hay (Hot dogs with sauerkraut)
---------------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
-----------------------------QUOTE------------------------------
"I prefer Hostess fruit pies to pop-up toaster tarts because they don't require as much cooking."
Carrie Snow (comedienne, actress)
------------------RECIPE REQUESTS FROM READERS------------------
Hey James - Do you know how to make the Colombian parsley and cilantro based steak sauce call “chimechurre”? I really like the stuff. Mark
Mark, Chimichurri originates from Argentina, and is popular in several South American countries. It is similar to a pesto sauce.
Here is a basic recipe
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Place all ingredients in a food processor and puree.
Variations:
You can use fresh jalapeņo (seeded and cored) in place of the red pepper.
Try it with 1 tsp basil and/or oregano instead of the cumin.
Use lemon juice instead of red wine vinegar.
Use up to 10 garlic cloves.
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/
--------------------------COOKING TIPS--------------------------
Unlike most fruit, pears are better when picked hard and unripe. They improve in both texture and flavor after they are picked. Pears ripen from the inside out.
------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
FRIDAY, JULY 21
1873 It rained ants in Nancy, France.
SATURDAY, JULY 22
1956 Curnonsky (Maurice Edmond Sailland) died. At the age of 84, he leaned too far out of his window and fell to his death. French writer, novelist, biographer, and gastronome. Curnonsky was known as the "Prince of Gastronomes," a title he was awarded in a public referendum in 1927, and a title no one else has ever been given.
SUNDAY, JULY 23
1904 The Ice Cream cone was invented. Charles E. Minches invents the ice cream cone for his customers convenience at the St. Louis World's Fair (The Louisiana Purchase Exhibition). This is only one account, there are several other candidates.
MONDAY, JULY 24
1959 Then vice president Richard M. Nixon argued with Soviet Leader Nikita Khruschev while Khruschev was touring the United States. They were touring a kitchen at the time, and the discussion became known as the ‘Kitchen Debate’.
TUESDAY, JULY 25
1874 Sergey Vasilyevich Lebedev was born. Lebedev was a Russian chemist who developed a method to produce synthetic rubber on a commercial scale, which used potatoes and limestone as raw materials.
WEDNESDAY, JULY 26
1926 Roquefort cheese is the first cheese designated with an appellation d'origine controlee. Only cheese that is processed in Roquefort, France and aged in the caves there may be called 'Roquefort Cheese.'
THURSDAY, JULY 27
1931 A swarm of grasshoppers destroyed thousands of acres of crops in Iowa, Nebraska and South Dakota. The corn fields were totally destroyed, without a stalk left standing.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
----------------FOOD & WINE MAGAZINES & CATALOGS----------------
Hundreds of Food, Recipe, Wine and Beer Magazines at great discount prices. Also Health & Fitness, Home & Gardening, Hunting & Fishing, Environmental, Travel, Nature, Recreation etc. Magazines - and more!
http://www.foodreference.com/html/food-magazines.html
-----------------------------TRIVIA-----------------------------
A Mule is the sterile hybrid offspring of a male donkey and a female horse. Mules have strong muscles like horses but they eat less, can work longer, and are gentler, like donkeys.
-----------------------------QUOTE------------------------------
"I think breakfast so pleasant because no-one is conceited before one o'clock."
Sydney Smith, English writer (1771-1845)
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----------------------------PUBLISHER---------------------------
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
© 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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