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                  THE FOOD REFERENCE NEWSLETTER                
January 26, 2006     Vol 7 #01   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                         
Well it's a little late, but here is the first issue of 2006. The 7th year for the Food Reference Website and the 'weekly' newsletter.  The newsletter hasn't exactly been weekly for a while, as I have been working on some details on the website page by page. A consistent font and font size on all the pages, and some navigation changes that hopefully make it easier to navigate the website.  I should be able to stick to the weekly newsletter schedule again and will continue to expand the website.
Please continue to support our advertisers, as they are the ones that make it possible for me to work full time on the website and newsletter.
Now on to the good stuff.

                'FOOD FOR THOUGHT' BY MARK VOGEL               
Marinades & Rubs
Summer’s coming soon and that means barbequing.  Well, actually, barbequing is NOT what millions of Americans do with their charcoal and propane grills in their backyard.  That’s grilling.  Real barbequing is.................


"All things require skill but an appetite."
George Herbert, English poet (1593 1633)

                   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.


Mangoes have been cultivated in India for about 5,000 years, and were originally small, fibrous fruits, somewhat like plums, with a taste like turpentine. There are now over 500 varieties grown there.

                THIS WEEK'S WEBSITE OF THE WEEK                

FOODLEXICON   This site gives the visitor food related translations between English, French, German, Danish, Dutch and Spanish for about 24,000 words.

                        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                      

QUESTION: Is it a myth about succotash?  People say the it's a Native American dish. I thought the Lima beans weren't used by the Native Americans. Origin of limas is South American, I believe.
Perhaps I'm just confused about this issue. 
 Thanks ever so much, Mary Jo

ANSWER: Lima beans have been cultivated in Peru since about 6,000 B.C. They most likely originated in Peru or Guatemala.
   Which means they had about 7,500 years to spread to North America before the arrival of Europeans.  Succotash may have been one of the first recipes taught to the Pilgrims by Native Americans.  (Cooked in bear grease).
   Chef James


Marie Antoinette wife of Louis XV is said to have worn potato blossoms as a hair decoration.

                          FRESH FLOWERS                        

Fresh Flowers Directly from the Growers

                    ANCIENT & CLASSIC RECIPES                  

‘Boston Cooking School Cook Book’, Fannie Farmer (1896)
(6 Servings)

1 lb Pork, with bones
2 each Pig's feet
2/3 cup Cornmeal
2 tbsp Onion, chopped
Freshly ground pepper
Place the pork, pig's feet, and a sprinkle of salt in a large pot and cover with 1 quart of water. Bring to a boil, cover, and simmer until the meat falls from the bones, at least 1 1/2 hours. Remove the meat and reserve the broth. Discard the bones and grind the meat in a meat grinder or food processor.
Add cornmeal to the broth, and cook, stirring, for 5 minutes.
Add the ground meat and onion.
Place in the top of a double boiler, and cook over simmering water for an hour. Add salt and pepper to taste.
Pack into a small loaf pan that has been rinsed with cold water and chill until set.
To serve, cut into 1/2 inch slices and pan fry until crisp and brown.


"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of Fannie Farmer or The Joy of Cooking."
John Thorne, American food writer

                 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?                        

Maryland Chicken is basically Southern Fried Chicken served with a cream gravy.  It is so well known, that even Escoffier included a recipe for Chicken a la Maryland in his book 'Ma Cuisine.'  Recipes vary on whether the chicken should be dipped in batter, just floured, or dipped in egg and bread crumbs.  Recipes for the Cream Gravy also vary widely. There is no definitive recipe.
One source states that in Australia, Chicken Maryland refers to a chicken leg with both thigh and drumstick attached.

                 WHO'S WHO IN THE CULINARY ARTS                

Marie, Vicomte de Botherel (1790 1859)
Marie, Vicomte de Botherel may have been the first to try the concept of a dining car. In 1839 in Paris (or it's suburbs), he installed kitchens on buses and stocked the food from special kitchens he had built with the most modern equipment available. His enterprise failed, and he is just a very obscure footnote in history.

               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.


"Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last."
Francois Minot

                  RECIPE REQUESTS FROM READERS                 

Here are some suggestions for SuperBowl Snacks

Creamy Onion Dip

Classic Buffalo Wings

Kick Off Pork Kabobs

Texas Caviar

Onion & Cherry Tomato Bruschetta

 Email your recipe requests, food info or history
 questions to me at

                    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                         

Potatoes exposed to bright light develop green patches. This green skin contains the toxin 'solanine' which can cause cramps, headache, diarrhea, and fever. The solution is simple. Don't eat the green skin   simply remove it   the solanine is only present in the green skin and any discoloration underneath it   the rest of the potato is completely safe to eat.


1984 Michael Jackson's hair catches fire while filming a Pepsi commercial.

1807 London's Pall Mall became the first street to be lighted by gaslight.

2004 A 60 ton, 56 foot long sperm whale exploded on a busy street in Tainan, Taiwan.

1516 Duke Wilhelm IV of Bavaria instituted Reinheitsgebot, the German beer purity law, and probably the first consumer protection law.

1980 Due to record high sugar prices, Coca Cola begins substituting high fructose corn syrup for half of the sucrose (sugar) used in Coca Cola.

1939 State Assemblyman Seeder introduced a bill to the Maine Legislature to make it illegal to use tomatoes in clam chowder.

1892 William Painter received a patent for the crown cork bottle cap with a cork seal. It was used up until the 1970s, when the cork liner was replaced with a plastic liner.

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!


McIntosh Apples were discovered on a single mutated plant in the late 1700's by Canadian John McIntosh, in Dundas County, Ontario.


"As everybody knows, there is only one infallible recipe for the perfect omelette: your own."
Elizabeth David (1913 1992)

You can vote once each day. Your votes are appreciated.

                 OTHER GREAT E MAIL NEWSLETTERS                

Beer Basics
Ardent Spirits


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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:    Phone: (507) 474 1689
Food Reference WebSite:
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