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------------------THE FOOD REFERENCE NEWSLETTER-----------------
October 13, 2006     Vol 7 #14   ISSN 1535-5659
Food Reference Website - 


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

--------------------------WEBSITE NEWS--------------------------

Too many new additions to list - visit the website and check them out!!

----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------

A Matter of Trust
   The other day I was in one of those “Walmart” type wine shops. I’m referring to those large stores with numerous selections and lower prices who rely on...........


"Beware of people who don't eat; in general they are envious, foolish, or nasty. Abstinence is an anti-social virtue."
Grimod de la Reynière (1758-1838)

-------------------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.


In 2005 organic food sales were $13.8 billion or 2 1/2 percent of all supermarket sales.
(Organic Trade Association)

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

The Gallery of Regrettable Food
Poorly photographed foodstuffs and horrid recipes from the 1940s, 50s and 60s.

------------------------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.

---------------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.

---------------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.

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

I was looking over your list for cooking contests and couldn't find the 43rd annual Pillsbury bake-off...... Do you have any idea when the deadline for that contest is?
Sincerely, Audrey

ANSWER: Hello Audrey,  The Pillsbury Bake Off is held every 2 years, it is not an annual contest.  The Contest winners from the 2006 contest were announced in March, 2006.
Pillsbury has not announced the 43rd Bake Off Contest yet. 


The only known sources of caffeine are tea, coffee, cola, cocoa and yerba mate and its relatives. All were discovered and used by primitive man.

--------------------------FRESH FLOWERS-------------------------

Fresh Flowers Directly from the Growers

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

Elena Molokhovets (1861)
Translated from the Russian by Joyce Toomre

UKRAINIAN BORSHCH (Borshch malorossijskij)

Prepare bouillon from 3 lbs of fatty beef or fresh pork, or from beef with smoked ham. Omit the root vegetables, but add a bay leaf and allspice. Strain the bouillon. An hour before serving add a little fresh cabbage, cut into pieces. Cook, stirring in beet brine or grain kvass to taste or about 2 spoons vinegar. Meanwhile thoroughly wash and boil 5 red beets, but do not peel or cut them; that is, boil them separately in water without scraping. Remove them when tender, peel, and grate. Stir 1 spoon of flour into the beets, add them to the bouillon with some salt, and bring to a boil twice. Put parsley in a soup tureen (some people add the juice of a grated raw beet) and pour in the hot borshch. Add salt to taste. Sprinkle with black pepper, if desired, and serve with the sliced beef, pork, or ham; or with fried sausages, meatballs, or mushroom buns. This borshch may also be served with fried buckwheat kasha, pancake pie with beef stuffing, or plain pancakes.

(From 'Choice Cuts' by Mark Kurlansky)


" the urine of anyone who habitually eats cabbage; warm it, bathe the patient in it. With this treatment you will soon restore health; it has been tested....Those who cannot see clearly should bathe their eyes in this urine and they will see more."
Cato, 'On Farming' (234-149 B.C.)

-----------------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!

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

In Britain, corned beef is beef that has been brined, chopped and pressed and sold in tins.  In the U.S., this would be called canned pressed (or chopped) beef.  Corned beef in the U.S. is a whole piece of beef, usually brisket, that has been cured in brine.

The term 'corned' dates back to the 17th century: "Beef...corned, young, of an Ox."
Robert Burton, Anatomy of Melancholy (1621).

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

Alexander Etienne Choron (1837-1924)
Alexander Etienne Choron was a French chef from Caen who created Choron sauce, which is Bearnaise sauce (or Hollandaise) with tomato puree. Choron was the  chef de cuisine at the famous Voisin restaurant in Paris. During the Siege of 1871 he served many animals (some from the zoo) as food, including elephant, camel, cat, wolf, and St. Bernard. (Cesar Ritz of hotel fame was a waiter there at the time).

---------------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.


"I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned."
James Beard, 'On Food' (1974)

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

I would like the recipe for the old fashioned peach cobbler. It had a biscuit like crust on bottom and then the peaches and another crust on top. It was not a regular crust this was more like a biscuit crust...then they sprinkled sugar on top and baked....sure was good. Hope you can find it for me.
Thank you, Mary  Fischer

Here are several recipes for peach cobblers:

I need a recipe for Sauerkraut soup.  Would be most grateful if you could help me.   Thanks, Joyce P.


1 large onion, chopped
3 slices bacon, diced
4 large potatoes, diced
1 16-ounce jar Sauerkraut, chopped
1/2 teaspoon caraway seeds
1 teaspoon sugar
Salt to taste
1 tablespoon flour
2 cups dairy sour cream

Sauté onion and bacon. Add potatoes and 3 cups water. Bring to boil and simmer until tender. Add sauerkraut, caraway seeds, sugar and salt. Boil for 15 minutes. Mix sour cream and flour mixture into soup and simmer until thickened. (Do not boil).

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

--------------------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.

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

Evaporated milk whips to three times its volume.
Chill 12 hours in freezer till ice crystals form.
Add 3 Tablespoons lemon juice for each 13 oz can.
Whip until stiff.


1926 'Winnie-the-Pooh' (the honey loving bear) by A. A. Milne was published.

1959 Emeril Lagasse was born in Fall River, Massachusetts. TV cook and actor.

1829 The Tremont Hotel opened in Boston. It was the first modern hotel in the U.S. Rooms were $2 per day with meals included.

National Pasta Day
St. Richard Gwyn, patron of large families

1945 James T. Ehler, Chef and food writer, was born. That's me - the publisher of this newsletter and

1917 In France, Salvation Army volunteer Helen Purviance made the first doughnuts for homesick U.S. soldiers. The doughnuts became a symbol of the spirit of the Salvation Army's work to ease the hardship of WW I soldiers on the frontline.

1880 Lydia Maria Francis Child died. An American abolitionist and author of novels and children’s books. She also wrote books of advice for women including 'The Frugal Housewife' (1829).

For a complete listing of each day's events, go here:

----------------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!


Cornichon is French for gherkin, a very small, crisp pickle made from tiny gherkin cucumbers.


"Whenever I was called a gourmet, I suspected I was being accused of something at least slightly unpleasant. But that was before I heard the term 'foodie.' I am still not sure that a gourmet is a good thing to be, but it must be better than a foodie."
Mark Kurlansky, 'Choice Cuts' (2002)

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Food Reference Newsletter  ISSN 1535-5659
James T Ehler (Exec. Chef, Editor & Publisher)
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Suite 315
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E-mail: [email protected]    Phone: (507) 474-1689
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