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------------------THE FOOD REFERENCE NEWSLETTER-----------------
January 4, 2007     Vol 8 #01   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


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

This is the first issue for 2007, and I would like to wish all of you a very Happy New Year. 


Please patronize our sponsors - they are the ones that make the newsletter and FoodReference.com possible!


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

'Braising can take the chill out of winter'
I am not a winter person. But I must admit, there’s nothing like a hearty winter meal followed by a good brandy or a hot cup of tea in front of the fireplace. Historically .......
http://www.foodreference.com/html/artbraising.html


-----------------------------QUOTE------------------------------

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
J.R.R. Tolkien, author of 'Lord of the Rings' (1892-1973)


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

Dandelion roots may be roasted and ground as a coffee substitute.  The roots can grow up to 5 feet deep.


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

FOODLEXICON - This site gives the visitor food related translations between English, French, German, Danish, Dutch and Spanish in about 24,000 words.
http://www.foodlexicon.net/


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


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

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


---------------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:
An elderly relative told me about his uncle (with ulcers) begging for a taste of "Rag Cake" during the depression here in Ohio. What is rag cake?  Thank you.  Ms. L. Lynch

ANSWER:
Hello Ms. Lynch,  The French word "chiffon"  means "rag" - 'Chiffon' fabric is sheer silk or rayon - and a 'Chiffon' cake is light and fluffy like the fabric chiffon.
     So, a 'Rag Cake' is another name for a 'Chiffon Cake' - Chiffon cake owes its unique texture to the use of vegetable oil instead of butter, and the effect of the oil on the foam structure of the beaten egg whites used in this cake.  (melted butter, margarine or Crisco is sometimes used instead of vegetable oil).
     Butter was expensive during the depression, so a cake that was made with a less expensive vegetable oil or melted margarine would have been popular.
(SEE BELOW FOR RECIPE)


-----------------------------TRIVIA-----------------------------

Despite a physical similarity and a frequent confusion with their names, yams and sweet potatoes are not even distantly related.  They are in two different botanical families. Yams are actually related to grasses and lillies.




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

MANX BROTH (Authentic Recipe from the Isle of Man)
The traditional dish served at a Manx wedding feast was broth which was eaten from wooden bowls known as piggins and supepd with mussel shells called sligs.
 
Ingredients
Piece of shin beef
Marrow bone
Salt
2 oz. pearl barley
Diced vegetables
Sprig of thyme
Parsley

Method
Boil shin and bone together with a good pinch of salt. Keep topping up the water and when the meat is cooked take it out. (The meat can be served cold as a separate meal)
  Put the stock on the heat again with the barley which has been soaked overnight. Let the liquid simmer until the barley is cooked, stirring occasionally to prevent it from sticking. Then added the diced vegetables - turnip, carrot, parsnip, leek, beans, cabbage, celery or whatever is available. Add thyme and parsley and keep the broth simmering until the vegetable are cooked through.


------------------------------QUOTE-----------------------------

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."
Fernand Point (1897-1955)


-----------------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?-------------------------

Dill seeds are very small and very light. It takes more than 10,000 dill seeds to make an ounce.


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

Pierre Franey (1921-1996)   A French chef who became famous as the chef of 'Le Pavillon' restaurant in New York City from 1945 to 1960. He published several cookbooks and worked with Craig Claiborne on the New York Times food column, 'The 60 Minute Gourmet'.


---------------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 the melting pot exists, the cheeseburger may well be its most palpable product; to take a bite of it is to take a bite of history."
Elizabeth Rozin, 'Primal Cheeseburger'


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

CHIFFON CAKE RECIPE
 
2 1/4 cups Cake Flour (sift before measuring)
1 cup plus 2 Tbsp Sugar
1 tsp Salt
1 Tbsp Baking Powder

1/2 Cup Vegetable Oil
5 Egg Yolks
3/4 Cup Cold Water
2 tsp Vanilla
2 tsp Grated Lemon Zest

5 Egg Whites
1/2 tsp Cream Of Tartar

1/4 cup + 2 Tbsp sugar
 
Have all ingredients at room temperature.
Sift the first 4 ingredients together into a mixing bowl.
Add the next 5 ingredients to the dry ingredients and beat with spoon until the batter is smooth.
In a separate bowl, beat the egg whites and cream of tartar until egg whites are glossy form soft peaks.
Gradually add the 1/4 cup + 2 Tbsp of sugar, beating until the it forms stiff peaks.
With a rubber spatula, gently fold the batter a little at a time into the  beaten egg whites and sugar
Continue until all of the batter has been added, blending well. The batter should be smooth.
Pour into an ungreased 10-inch tube pan.
Bake at 325 for about 55 minutes. Increase heat to 350 and continue to bake 10 to 15 minutes longer.
Or bake in a 13x9x2-inch pan at 350 for 50 to 55 minutes.
Remove cake from oven. Invert pan and let cool for about an hour.
Dust with powdered sugar or frost with your favorite frosting.


 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--------------------------

Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color. Additionally, it has a short root and contains white flesh. The skin is typically peeled before eating it raw. Raw jicama tastes similar to a pear or apple. It also does not discolor when exposed to the open air for awhile. Because of this, raw jicama is often used as an accompaniment to raw vegetable platters. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.


------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------

FRIDAY, JANUARY 5
1889 According to the Oxford English Dictionary, the word 'hamburger' first appeared in print on this day in a Walla Walla, Washington newspaper.

SATURDAY, JANUARY 6
1929 Sheffeld Farms of New York began using wax paper cartons instead of glass bottles for milk delivery.

SUNDAY, JANUARY 7
1958 Ant Farms go on sale. Milton Levine had the idea at a July 4th family picnic.

MONDAY, JANUARY 8
2002 Dave Thomas, founder of Wendy's Hamburger chain, died.

TUESDAY, JANUARY 9
1969 “I Heard It Through The Grapevine" by Marvin Gaye is #1 on the charts.

WEDNESDAY, JANUARY 10
1984 Wendy's 'Where's the Beef?' ad campaign began. Burgers aren’t just for kids anymore.

THURSDAY, JANUARY 11
1949 The first recorded snowfall in Los Angeles, California.

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

During Nixon's presidency, Pepsi became the first foreign consumer product to be sold in the Soviet Union.


-----------------------------QUOTE------------------------------

"If there hadn't been women we'd still be squatting in a cave eating raw meat, because we made civilization in order to impress our girl friends. And they tolerated it and let us go ahead and play with our toys."
Orson Welles, actor, director, producer, writer (1915-1985)


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-----------------OTHER GREAT E-MAIL NEWSLETTERS-----------------

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Food Reference Newsletter  ISSN 1535-5659
James T Ehler (Exec. Chef, Editor & Publisher)
166 W. Broadway
Suite 315
Winona, Minnesota 55987-6259
E-mail: james@foodreference.com    Phone: (507) 474-1689
Food Reference WebSite: http://www.foodreference.com
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