FOOD REFERENCE WEBSITE

Foodreference.com - Newsletter Archives

Home   |    Food Articles   |    Food Trivia   |    Cooking Tips   |    Recipes   |    Food Quotes   |    Who's Who   |    Food Timeline   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poetry   |    Cookbooks   |    Food Posters   |    Free Magazines   |    Recipe Contests   |    Gourmet Tours & Schools   |    Key West   |    Food Festivals & Food Shows

Culinary history, food trivia & facts, food quotes, food poems; kitchen tips; who’s who; food events; recipes; trivia quizzes, etc.

 

Return to Newsletter Archive


 




3 Young Chefs at Cooking School

3 Young Chefs

Culinary Arts and
Cooking Schools

From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!




 

Note: links to other sites in older issues may no longer be valid

*******THE FOOD REFERENCE NEWSLETTER*******
March 15, 2007     Vol 8 #07   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*******

Sorry about the missed issues.  I took a week off, then the hard drive failed on the computer I use to send the newsletter.  It took a while to figure out the problem.

I stayed busy adding lots of new content to the website. Several hundred new recipes, almost 100 new videos, many new articles, etc.

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


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

POTATOES II
In the first of this three part series we discussed the history of the potato, the tragic Irish Potato Famine, guidelines for choosing and storing potatoes, and potato nutrition.  We now turn our attention to the .....
http://www.foodreference.com/html/markvogelweeklycolumn.html



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

"Mustard's no good without roast beef."
Chico Marx, 'Monkey Business'



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

All of the herb plants in the mint family are native to the Mediterranean except sweet basil, which is from tropical Africa and Asia.



*******NEW COOKBOOKS LISTED AND REVIEWED*******

'Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty'
by Michael Tong
http://www.foodreference.com/html/shunlee-cb313.html

'Eat Caribbean: The Best of Caribbean Cookery'
by Virginia Burke
http://www.foodreference.com/html/eat-carib313.html

'How to Feed a Teenage Boy: Recipes And Strategies'
by Georgia Orcutt
http://www.foodreference.com/html/how-feed-tab313.html

'Back to the Family: Food Tastes Better Shared with the Ones You Love' by Art Smith
http://www.foodreference.com/html/backto-fam-3707.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: Can potatoes that have turned green from being left outside, be cooked and eaten?  Thanks, Louise

ANSWER: Yes they can be eaten - just don't eat the green part.
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.
Chef James



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

Allspice was used by the Mayans as an embalming agent.



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

BROILED PIGS' FEET (1893)
La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)

PIEDS DE COCHON GRILLES.
BROILED PIGS' FEET. (Entree.)

PROPORTIONS.--For five persons:

Pigs' feet.........6 to 8.
Onions.............2.
Carrots............2.
Celery.............1 stalk.
Thyme and laurel...A little.
Butter.............4 to 5 tablespoonsful.
Bread crumbs.......3 to 4 tablespoonsful.
Time.--{To cook........4 hours.
Time.--{To broil.......10 to 15 minutes.

PREPARATION.
1st. Wash and clean the feet, place them in a kettle with two onions, two carrots, one celery stalk sliced, some thyme and laurel, cover with cold water and allow to cook till tender for about four hours.

2d. Cut the feet in 2, endwise, dip them in butter, roll in bread crumbs and let broil from 10 to 15 minutes.

3d. Serve with mustard and mashed potatoes.



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

"Never argue at the dinner table, for the one who is not hungry gets the best of the argument."
Richard Whately (1787-1863)



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

All of the almost 2,000 species of milkweed yield a milk-like juice (latex) which may be used to make rubber.
The young shoots, leaves and flower buds of the common milkweed (Asclepias syriaca) may be boiled and eaten (the raw plant does have toxic properties that are destroyed by cooking).
Milkweed also includes many species that are among the most dangerous of all poisonous plants. The juices from several species are used to make arrow-poison and some are used to stupefy fish.
The roots of the species known as butterfly weed or pleurisy root has been used to treat pleurisy, and was used by Native Americans for hundreds of years before the arrival of Europeans.



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

"My kids always perceived the bathroom as a place where you wait it out until all the groceries are unloaded from the car."
Erma Bombeck (1927-1996)



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

I would like to find the recipe for homemade fresh marshmallows. I seen it on tv around Christmas time and did not write it down, it was on one of the cooking shows and very simple.  Thank you, Connie

MARSHMALLOW RECIPE
2 tablespoons of gelatin
1/4 cup of water
2 cups of white sugar
1 cup of water
1 teaspoon of vanilla
3/4 cup of mixed cornstarch and powdered sugar (1/4 cup of cornstarch, 1/2 cup of powdered sugar)


Soak the gelatin in 1/4 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.

In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly.
Add the swollen gelatin and dissolve.
Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring.
Remove from the heat and allow to cool until luke warm.

Add the vanilla extract and whisk the mixture with an electric mixer or beater until very thick and white.
Rinse an 8 inch sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin.

Refrigerate until set.
Cut into squares and roll in mixed cornstarch and icing sugar.

Variations: To color the marshmallows add a couple of drops of food coloring. To make other flavored marshmallows use 1 teaspoon of peppermint, coffee, almond or other essence in place of the vanilla. Roll the marshmallows in desiccated or toasted coconut in place of the cornstarch and icing sugar.


 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*******

To prevent strong odors when cooking cabbage, add a whole walnut to the cooking liquid.



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

THURSDAY, MARCH 15
Capistrano has their swallows, but Hinckley, Ohio has Turkey Buzzards. They return to the town each year on (or about) this same day each year, for the summer. They winter in Dade County, Florida.

FRIDAY, MARCH 16
1990 A Third Michelin star was awarded to Restaurant Louis XV in the Hotel de Paris. Chef Alain Ducasse, 33, is the youngest chef ever to have his restaurant receive 3 stars.

SATURDAY, MARCH 17
1967 Billy Corgan of the music group 'Smashing Pumpkins' was born.

SUNDAY, MARCH 18
1863 Women rioted in Salisbury, North Carolina, to protest the lack of flour and salt in the Confederacy.

MONDAY, MARCH 19
1936 Canned beer is sold to the public in Britain for the first time, by Felinfoel Brewery in Wales.

TUESDAY, MARCH 20
1727 Sir Isaac Newton died. The story is that an apple falling on his head inspired his theory of universal gravitation. The apple is thought to have been the green skinned 'Flower of Kent' variety.

WEDNESDAY, MARCH 21
1994 Due to bad harvests, there is a shortage of Japanese grown rice. Japan's Imperial Palace begins serving royal meals to the Emperor & Empress with rice grown in the U.S., China and Thailand.


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*******

American financier and philanthropist Diamond Jim Brady was known to eat 6 or 7 giant lobsters, dozens of oysters, clams and crabs, 2 ducks, steak and desserts at a single sitting. George Rector, a New York restaurateur said he was 'the best twenty-five customers I ever had.'



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

"Never accept a drink from a urologist."
Erma Bombeck (1927-1996)



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

HOW TO SUBSCRIBE OR REMOVE YOURSELF FROM THIS NEWSLETTER LIST

To SUBSCRIBE to this newsletter, send an email with SUBSCRIBE in the Subject Line to: [email protected]

NOTE: The newsletter is sent from [email protected]  or [email protected] Please add them to your approved senders list if you use a spam filtering program.

To STOP receiving this newsletter send an email with REMOVE in the Subject Line to: [email protected]


*******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

******* © Copyright 1990-2007 James T Ehler. All rights reserved. You may copy and use portions of this newsletter for noncommercial, personal use only. You may forward a copy to someone else as long as the Copyright notice is included. Any other use of the materials in this newsletter without prior written permission is prohibited.

 

Home     |     About Us & Contact Info     |     Food Trivia Quizzes     |     Other Food Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: [email protected]

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 





 

 

 

Food Videos

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Beverages, Festivals, Vintage Commercials, etc.

 

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!