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------------------THE FOOD REFERENCE NEWSLETTER-----------------
January 18, 2007     Vol 8 #03   ISSN 1535-5659
Food Reference Website -


-------------------------IN THIS ISSUE--------------------------

   ->  Website News
   ->  Free Cookbook Drawing
   ->  'Food for Thought' by Mark Vogel
   ->  Quotes and Trivia
   ->  Website of the Week
   ->  Food Trivia Quiz
   ->  Readers questions
   ->  Ancient & Classic Recipes
   ->  Did you know?
   ->  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--------------------------


Chicken Soup for the Soul: Recipes for Busy Moms

Dave's Dinners: A Fresh Approach To Home-Cooked Meals

Essence of Chocolate: Recipes for Baking with Fine Chocolate

Jamie's Italy by Jamie Oliver

Military High Life: Elegant Food Histories and Recipes

New Food & Recipe Video section coming soon!

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

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

Eggs Benedict: Nothing’s Over Easy
Eggs Benedict is as much a challenge to historians as it is to chefs. Deciphering its eponymous origins is as tricky as its methodology. So get out your........


"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."
Laurie Colwin, 'Home Cooking'

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


H.J. Heinz was a marketing and advertising pioneer. His company had the largest commercial exhibit at the 1893 Chicago World's Fair, and in 1900 erected the first electric sign in New York, a 40 foot pickle!

----------------THIS WEEK'S WEBSITE OF THE WEEK-----------------
FRUIT AND VEGETABLE CARVING INSTITUTE Bangkok, Thailand. Training, and catering to social events.
Learn from award-winning grandmasters with over 75 years of combined teaching experience. Whether you are a professional chef, a lover of creative cuisine, an absolute beginner or an advanced student, you will benefit immensely from adding these amazing time-honored techniques to your repertoire.

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

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

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

Fresh Flowers Directly from the Growers

---------------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: I have a kafir lime tree which currently has tons of flowers and baby fruit. I use the leaves as usual, but cannot find any recipes, not even on the net,  for the limes themselves.  As they are very sour, with hard skins, I wondered if you have a recipe for pickled limes, or anything else for that matter.  I really enjoy your pages, info and recipes. Thank you.  Elle in Australia

ANSWER: Hello Elle,  
Besides the leaves, the 'zest' (skin) seems to be the only other part of the kafir lime tree used in cooking. The limes themselves are not really used for cooking.  The juice is used in traditional Indonesian medicine.
But, according to my friend and his wife in Thailand, they do use slices of the kafir lime - as a deodorant in urinals!


Historians report that during the Middle Ages, when monks were brewing their beer in their monasteries, each monk was allowed to drink 5 quarts of beer a day.

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


"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
Luciano Pavarotti, 'My Own Story' (1981)

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

Historically, the largest producer of peanuts in the world was India, but production in China overtook Indian production in the mid-1990s. For the period 1996 to 2000, China produced almost 40% of the world crop, and India almost 25%, with the U.S. in 3rd place with almost 6%.

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


"Once, during Prohibition, I was forced to live for days on nothing but food and water."
W.C. Fields (1880-1946)

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

I lived in England for a number of years and made a Hazelnut Pavlova, which is delicious.  The problem is this, Now I cannot find the recipe for this delicious dessert. It was lovely and marshmallowy inside while being a bit crunchy on the outside. I know the "secret" ingredients are cornstarch and vinegar, but not how much. Can you help me with this please?  Bonnie T.

3 - 4 Egg whites
8 oz Sugar (fine or superfine)
1 tsp Cornflour (Cornstarch)
1 tsp Vinegar
8 oz Hazelnuts
Cinnamon to taste
1 cup Whipping cream
Icing sugar (powdered sugar)
Sliced Almonds

Pre heat the oven to 250F. Whisk egg whites and add 6oz sugar and beat until stiff and silky.  Mix in cornflour and vinegar, fold in cinnamon and ground hazelnuts, pile onto a baking sheet.
Bake for 75-90 minutes. Leave to cool.
   Whisk the cream and sugar together until stiff. Add cream to the top of the Pavlova, place strawberries and almonds on top of cream and serve.

 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--------------------------

Dried fruits and vegetables like raisins, prunes and sun-dried tomatoes, retain almost all of their nutrients. Since they weigh less, the nutrient content is actually concentrated.

When drying fruits at home, never use a temperature over 140 degrees F. Higher temperatures dry and harden the outside, trapping moisture on the inside. While in storage, the trapped moisture will spread throughout the whole fruit and will eventually cause mold to form.


1825 Ezra Daggett and Thomas Kensett of New York City were granted the first U.S. patent for food storage in cans. They had been canning seafood since developing the process in 1819.

1988 Russian goldminers found the remains of a prehistoric mammoth with flesh so well preserved that it looked edible. ("Where's Mikey, he'll eat anything").

1937 Marcel Boulestin became the first television cook when he presented the first of the Cook’s Night Out programs on the BBC. (There is some dispute about this date - various sources differ on the year. Accurate records appear not to be available).

1988 The first airport cow lounge. Schiphol airport in Amsterdam opened a special departure lounge for cows, serving pre-flight food and drink to traveling cattle.

1931 Russian ballerina Anna Pavlova died. A famous dessert of Australian or New Zealand origin was named for her. It is a meringue with whipped cream and fruit. (Please, no more email on this subject - both countries have strong supporters for the origin, and in an effort at compromise, I have split the credit with both.)

1935 The beer can (created by the American Can Co.) was introduced in Richmond, Virginia by the Gottfried Krueger Brewing Company of Newark, New Jersey. The products were Krueger's Finest Beer and Krueger's Cream Ale.

1945 Grand Rapids, Michigan became the first U.S. city to fluoridate its drinking water, to reduce tooth decay.

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!


Horseradish, a member of the mustard family, is native to eastern Europe, and it may have originated in Asia, Germany, or the Mediterranean area.  It has been used for so long, that no one knows for sure when and where it originated. The ancient Greeks used it, so did the Jews in their exodus from Egypt in 1500 BC. It is one of the 5 bitter herbs of the Jewish Passover.  It was originally used for medicinal purposes.


"Our lives are not in the lap of the gods, but in the lap of our cooks."
Lin Yutang, 'The Importance of Living' (1937)

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Food Reference Newsletter  ISSN 1535-5659
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Suite 315
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