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------------------THE FOOD REFERENCE NEWSLETTER-----------------
September 8, 2006 Vol 7 #11 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
-> $25,000 Recipe Contest
-> 'Food for Thought' by Mark Vogel
-> Quotes and Trivia
-> Food Trivia Quiz
-> Readers questions
-> Ancient & Classic Recipes
-> Did you know?
-> Who's Who in Food
-> Requested Recipes
-> Cooking Tips
-> Culinary Calendar - selected events
-> How To Subscribe to this Newsletter
-> How to Stop receiving this Newsletter
-> General information and Copyright
--------------------------WEBSITE NEWS--------------------------
New Section On The Website: EXCLUSIVE INTERVIEWS with authors, chefs and culinary personalities. There are 4 interviews now, and many more to come on a regular basis. Let me know if you have any suggestions for questions you would like to see me ask.
http://www.foodreference.com/html/a-interviews.html
Many New Book Reviews have been added.
http://www.foodreference.com/html/shopbookcookb.html
http://www.foodreference.com/html/shopbookhistory.html
Several hundred new recipes were added in August.
http://www.foodreference.com/html/recipes.html
New Product News:
http://www.foodreference.com/html/a-press-releases.html
--------------------$25,000 RECIPE CONTEST----------------------
http://lawrys.com
LAWRY'S TASTY TRADITIONS RECIPE CONTEST
Submit recipe & brief essay (200 words or less) telling how you use Lawry’s Seasoned Salt to create in one of your traditional family recipes. Recipes must use Lawry's Seasoned Salt.
$25,000 Grand Prize, Ten $1,000 Second Place Prizes.
Deadline is September 30, 2006
----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
'Fancy That'
People customarily use the word fancy to describe an upscale restaurant. “Where are you going for your birthday?”.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
-----------------------------QUOTE------------------------------
"I never worry about diets. The only carrots that interest me are the number you get in a diamond."
Mae West
-------------------FOOD ART & CULINARY 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/
-----------------------------TRIVIA-----------------------------
Amerigo Vespucci, for whom America is named, was a pickle merchant before becoming an explorer.
------------------------FOOD TRIVIA QUIZ------------------------
1) What country has the highest per capita consumption of chewing gum?
a)Denmark b) Spain c) Switzerland d) U.S. e) Israel
2) Have you ever noticed some food labels with a circle with the letter 'U' inside? It means the food is Kosher, and the 'U' stands for the Union of Orthodox Jewish Congregations, and it is their seal of approval, meaning that the manufacturing procedures have been inspected and approved by rabbis. The question: What was the first national brand name food to carry this seal of approval?
3) Like other greens, this one descends from wild cabbage that originated in Asia Minor, though it is known for it’s popularity in Scandinavia, Germany, Holland and Scotland. It was brought to the United States in the 17th century by English settlers. It is now a favorite in the southern United States where it has been considered a poor man’s food. With long ruffled leaves that resemble large parsley sprigs and hues that vary from lavender to chartreuse, it has a mild cabbage-like taste and delicate texture. It can grow in colder temperatures and withstand frost — which actually helps produce even sweeter leaves. It can also grow well in the hot weather in the southern United States and in poor soil. It is an excellent source of vitamin A, folic acid, and vitamin C and contains both protein and fiber. Name this green.
4) Here are 4 beverages - Beer, Coffee, Cola Drinks and Wine.
Here are 4 countries - Mexico, Luxembourg, Ireland, Finland.
Match the countries with the highest per capita consumption of each beverage.
5) This pungent green lends a peppery flavor to food, and originated in the Himalayan region of India more than 5,000 years ago. It can be found in many Chinese, African-American, and southern dishes. The leaves may be crumpled or flat, and may have scalloped, frilled or lacy edges. One part of this plant is used to make a famous French food product. Name this green.
6) Who was Melinda Thomas of Dublin, Ohio and what was her nickname?
7) This vegetable represents the 3rd largest fresh vegetable industry in the U.S. Per capita consumption in the U.S. is about 19 pounds. By contrast, Libya has per capita consumption of about 67 pounds. World production is about is about 14 pounds each year for every man woman and child in the world. Name this vegetable.
8) In 1969 some Dutch fishermen caught a very large halibut off the coast of Norway. The liver of the fish was large enough to feed 11 of them, one even ate about 2/3 of a pound. All of them became nauseous, their skin turned red and swollen, and the next morning their skin was peeling off in sheets. There was no poison or toxic substance in the fish. Can you guess why they became ill?
9) They are among the largest, strongest, fastest, most cunning, and ferocious of all animals, but many of them are quite harmless. In many countries they are valued as food, some have uses in bird cages and artists pigments. Never very popular in the U.S. except in ethnic communities (Greek, Italian, Asian, Portuguese), The Greeks hurl them against rocks and the Portuguese beat them with bottles to tenderize them before they are cooked. When properly prepared they are as delicate and tender as chicken. Name these animals.
10) This tree has aromatic, evergreen leaves, and produces a year round crop of a peach like, but tough dry fruit. When ripe, the fruit splits open revealing a large seed, surrounded by a red lacy network. Both the red fleshy part and the large seed are used to make two different food products. What are these two distinct food products?
---------------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) a) Denmark.
Top 5 Per capita consumption of chewing gum
Denmark - 2 lb 10 oz
Norway - 2 lb 3 oz
Switzerland - 1 lb 9 oz
U.S. - 1 lb 9 oz
Israel - 1 lb 5 oz (tied with Spain)
2) In 1923 Heinz vegetarian beans was the first national brand to carry the kosher seal of approval.
3) Kale.
4) Ireland has the highest per capita consumption of beer - about 272 pints.
Finland has the highest per capita consumption of coffee - about 25 lbs (1,700 cups)
Mexico has the highest per capita consumption of cola drinks - about 172 pints.
Luxembourg has the highest per capita consumption of wine - about 107 pints.
5) Mustard Greens. The brown seeds are used to make Dijon mustard.
6) Melinda was the daughter of Dave Thomas, and her nickname was Wendy. Dave Thomas was the founder of Wendy's hamburger chain.
7) Onions.
8) They were all suffering from an overdose of Vitamin A (hypervitamintosis A). The one who ate 2/3 pound of the halibut liver ingested the equivalent of 2,000 multivitamin tablets (about 30 million units of vitamin A)!
(The Food Chronology)
http://www.foodreference.com/html/thefoodchronology.html
9) Cephalopods, marine mollusks - Octopus, Cuttlefish and Squid. The internal shell of the cuttlefish, the cuttlebone, is used in bird cages - they are a source of lime salts. Sepia ink a rich brown pigment used by artists, is made from the fluid ('ink')these animals discharge as protection.
10) Myristica fragrans, is unique among spice plants, producing two distinct spices. The seed is dried, shelled and sold either whole or ground as the spice Nutmeg. The outer fleshy network is also dried and ground producing the spice know as Mace.
---------------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: In my grandmother's cook book there are several references to a snitz. In the apple butter and pear butter recipes and also a recipe called snitz and knep. I do not know what a snitz is. Can you please tell me. Thank you for your help. Sharon
ANSWER: Hello Sharon,
Snitz and knep are different spellings for what are usually spelled Schnitz and Knepp.
Snitz or Schnitz are dried sliced apples and knep or knepp are dumplings.
Dried apple slices could be stored indefinitely, and were a common item stored in root cellars.
The words are of Pennsylvania Dutch origin.
.....Chef James
-----------------------------TRIVIA-----------------------------
An egg cream is a New York specialty that has been around since the 1930's. There is no egg in an egg cream. It is a soda fountain drink made with milk, chocolate syrup and seltzer water, and when made properly has a foamy froth on top that resembles beaten egg whites.
--------------------------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-------------------
Pasta Primavera from Le Cirque Restaurant
http://www.foodreference.com/html/pasta-prim-728.html
Bubble and Squeak
http://www.foodreference.com/html/bubble-squeak-901.html
------------------------------QUOTE-----------------------------
"I was 32 when I started cooking; up until then, I just ate."
Julia Child
-----------------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?-------------------------
Apple cider in the U.S. is the same as apple juice. Some companies will use the term cider to refer to apple juice with no preservatives, and apple juice to juice that has been pasteurized. Fermented apple juice which is alcoholic, is called 'hard cider' in the U.S.
Unfermented apple juice is called 'apple juice' in most other countries, and the term 'cider' refers to 'hard cider'; it has been fermented and is an alcoholic beverage.
------------------------WHO'S WHO IN FOOD-----------------------
Gail Borden (November 9, 1801 - January 11, 1874)
Gail Borden was a surveyor, inventor and businessman. As an early pioneer settler in Texas he made the first topographical map of Texas, and in 1838 he surveyed and laid out the site of Galveston. He developed a meat biscuit in 1851, and after several failed attempts, finally developed a method to make condensed milk in 1853. He had to work hard to convince the U.S. Patent Office to grant him a patent, but he finally obtained one in 1856. his first attempts to market condensed milk ended in business failure, but finally with financial backing from a wholesale grocer, Jeremiah Milbank, he founded the New York Condensed Milk Company, later renamed Borden Inc., which grew into the largest dairy in the U.S.
---------------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------------------------------
"If a man be sensible and one fine morning, while he is lying in bed, count at the tips of his fingers how many things in this life truly will give him enjoyment, invariably he will find food is the first one."
Lin Yutang (1895-1976)
------------------RECIPE REQUESTS FROM READERS------------------
Cornish Pasties
http://www.foodreference.com/html/grandma-cornish-pasties.html
New York Cheesecake
http://www.foodreference.com/html/ny-cheesecake.html
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--------------------------
Blackening of Cooked Potatoes
This type of discoloration sometimes occurs in cooked potatoes and appears as a gray-blue-black area as the cooked potato cools. Any discolored area can simply be cut away. Some potatoes are more susceptible to this discoloration and are influenced by the soil and climate in which the potatoes were grown.
------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
SATURDAY, SEPTEMBER 9
1754 William Bligh was born. He became captain of the English ship, 'Bounty,' and while sailing to Tahiti to bring back breadfruit trees, the most famous mutiny in history took place.
SUNDAY, SEPTEMBER 10
St. Theodard's Day, patron of cattle keepers
MONDAY, SEPTEMBER 11
2001 World Trade Center and Pentagon Terrorist Attack. Among those who perished, due to these heinous attacks, were many food workers who worked in the restaurants of the 2 Towers.
TUESDAY, SEPTEMBER 12
1818 Richard Jordan Gatling was born. Before inventing the Gatling Gun, he developed a machine for sowing rice, wheat, and other grains, and invented a steam plow.
WEDNESDAY, SEPTEMBER 13
1955 Little Richard recorded 'Tutti Frutti'
THURSDAY, SEPTEMBER 14
1849 Ivan Petrovich Pavlov was born. Pavlov's work with dogs actually started as a study of digestion. He theorized that digestion was controlled in part by sensory inputs of sight, smell and taste - and as he discovered, sound; 'conditioned reflex.'
FRIDAY, SEPTEMBER 15
1981 The USDA announced that ketchup could be counted as a vegetable in the school lunch program.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
-----------------------------SPONSOR----------------------------
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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-----------------------------
Argentinians eat more beef than anyone else, about 140 pounds a year per person. (The U.S. average is about half that).
-----------------------------QUOTE------------------------------
Fernand Point, on the chef as critical indicator when sizing up unfamiliar restaurants:
"If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight."
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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
© 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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