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*******THE FOOD REFERENCE NEWSLETTER*******
February 16, 2007     Vol 8 #06   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
   ->  New Cookbooks Listed
   ->  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*******

• Don't forget to please check out the new FOOD VIDEO pages
http://www.foodreference.com/html/cookbookskitchentools.html
New videos are being added every day!

• Get your food related videos ready to send to FoodReference.com for the FOOD VIDEO CONTEST coming in March!
First Prize will be a collection of 15 Cookbooks!

• Over 100 New Recipes added this week.
http://www.foodreference.com/html/recipes.html

• Many new RECIPE CONTESTS added this week.
http://www.foodreference.com/html/recipecontests.html


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


*******'FOOD FOR THOUGHT' BY MARK VOGEL*******

Wine Anxiety Disorder:  Have you ever been invited to someone’s house for dinner or a party and you decide to bring some wine? Have you then been.......
http://www.foodreference.com/html/markvogelweeklycolumn.html



*******QUOTE*******

"Garlics, tho' used by the French. are better adapted to the uses of medicine than cookery."
Amelia Simmons, 'American Cookery' (1796)



*******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*******

Baklava: A dessert cake of Turkey, Greece and the Middle East, created sometime before the 16th century. Baklava consists of 30 or more sheets of phyllo dough brushed with lots of butter, and layered with finely chopped pistachios, walnuts, and/or almonds. After baking, a syrup of honey, rose water and lemon juice (sometimes spiced with cinnamon, cardamom, cloves, etc) is poured over the pastry and allowed to soak in.



*******NEW COOKBOOKS LISTED*******

Sharing Mountain Recipes: The Muffin Lady's Everyday Favorites by Randi Lee Levin
http://www.foodreference.com/html/shar-mtn-rec.html

Chicken Soup for the Soul: Recipes for Busy Moms by Jack Canfield, Mark Victor Hansen, Mr. Food
http://www.foodreference.com/html/chick-soup-011507.html

Dr. Gott's No Flour, No Sugar(TM) Diet by Peter H. Gott
http://www.foodreference.com/html/drgotts-no-flr-sgr-diet.html

I'll Have What She's Having by Denise DiTrani, Deirdre Flanagan Ward
http://www.foodreference.com/html/ill-have-020407.html

Cholesterol Down by Janet Brill
http://www.foodreference.com/html/choles-dwn-21207.html



*******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.

*******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



*******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: I have some chocolate morsels that are about 4 years old and I wonder if they are still good for cooking, I live in Spain and I can buy them so if I can still use them I will. Does chocolate expire?   Thank you, Ana

ANSWER: If DARK chocolate is stored at 60 to 70 degrees F at low humidity, it can be kept for years, probably up to 10 years. If too warm, you may notice a gray surface covering on stored chocolate - this is just 'bloom' - and is simply some of the cocoa butter rising to the surface - it is still ok. If too humid, there may be some tiny sugar crystals on the surface, and this changes the flavor and texture very slightly.
MILK chocolate will only last about 6 to 9 months before the flavor changes for the worse.


*******TRIVIA*******

A prominent figure at Napoleon's court, Madame Tallien supposedly added the juice of 22 pounds of strawberries to each of her baths.



*******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*******

Chow-Chow (1904)
http://www.foodreference.com/html/chow-chow-012107.html

Agra Dolce (1904)
http://www.foodreference.com/html/agradolce-12807.html



*******QUOTE*******

"Fish should smell like the ocean. If they smell like fish, it's too late."
Unknown



*******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?*******

A single Alaskan King Crab can yield over 6 pounds of meat. They can measure up to a 6 foot leg span.



*******WHO'S WHO IN THE CULINARY ARTS*******

Dr. William Kitchiner (1775-1827)
An optician, telescope maker, gourmet and exceptional cook. He wrote 'Cook's Oracle,' which was a bestseller in both England and America.  He was also the creator of Wow-Wow sauce.



*******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*******

"Food for thought is no substitute for the real thing."
Walt Kelly (1913-1973) 'creator of 'Pogo' the comic strip



*******RECIPE REQUESTS FROM READERS*******

QUESTION
Some years ago while eating at a French restaurant, I enjoyed a potato dish that I can not seem to track down.  As I recall, it seemed the potato was sliced, then cooked in a manner which caused the slice to puff open into a ball, hollow in the middle.  I have searched a number of sites trying to identify the method, or name of the dish, but have been unsuccessful.  Can you shed any light on the matter?
Thanks, Ralph

ANSWER
You are referring to Pommes Soufflés (puffed potatoes or souffleed potatoes).
http://www.foodreference.com/html/pom-souf-21507.html


 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.
http://www.culinaryposters.com/



*******COOKING TIPS*******

Though available year-round, collard greens are at their peak from January through April. The best collards are found in crisp bunches with leaves still intact. Collards can also be found canned. Fresh collards should be stored in the crisper drawer of the refrigerator or in a plastic bag with holes in it.



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

FRIDAY, FEBRUARY 16
1909 Richard McDonald was born. He was one of the brothers who founded McDonald's fast food restaurants. Richard also designed the golden arches logo. He died in 1998.

SATURDAY, FEBRUARY 17
1876 Canned sardines went on sale in the U.S. for the first time. They were packed in oil. (Some sources say 1873).

SUNDAY, FEBRUARY 18
1478 George Plantagenet, duke of Clarence died. Brother of Edward IV whom he was accused of plotting against. He was thrown into prison and secretly executed in the Tower of London. The rumor is that he was drowned in a butt (large cask) of malmsey wine.

MONDAY, FEBRUARY 19
1913 Cracker Jack began to put prizes in each box.

TUESDAY, FEBRUARY 20
1969 'Candy', Ringo Starr's X-rated film premiers.

WEDNESDAY, FEBRUARY 21
1931 Alka Seltzer was introduced.

THURSDAY, FEBRUARY 22
1971 'One Bad Apple' by The Osmonds is #1 on the charts.


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*******

About 50 million pounds of avocados are consumed in the U.S. on Super Bowl Sunday. According to EatingWell magazine, that is enough to cover an entire football field to a depth of nearly 12 feet.



*******QUOTE*******

"From Black pudding to pickled jellyfish, beauty lies in the eye of the beholder. What we see and taste as beautiful depends largely on what our family and friends approve of -- with just a little room for personal preference."
Laurence Mound, Keeper of Entomology, British Museum, Natural HistoryIntroduction to 1988 reprint of 'Why Not Eat Insects' by Vincent M. Holt (1885)
http://www.foodreference.com/html/artinsects0.html



*******PLEASE RATE THIS EZINE AT THE EZINE FINDER*******

http://www.ezinefinder.com/foodre-vote.html
You can vote once each day. Your votes are appreciated.



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

Beer Basics - http://www.beerbasics.com
Ardent Spirits - http://www.ardentspirits.com


*******MAILING LIST INFORMATION*******

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*******PUBLISHER INFORMATION*******

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

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