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*******THE FOOD REFERENCE NEWSLETTER*******
APRIL 13, 2007     Vol 8 #08   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
   ->  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*******

Lots of new material in all sections of the website.
Many New Books listed: Creative Cakes Anyone Can Make - Chicken Soup for the Dieter’s Soul - Simply Salads - The Shun Lee Cookbook - Eat Caribbean
http://www.foodreference.com/html/shopbookcookb.html

New Interviews:
http://www.foodreference.com/html/a-interviews.html


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


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

CREAM OF THE CROP - Sloth is considered to be one of the seven deadly sins. Naturally this implies that indolence is bad and leads to unpleasant repercussions. But like all......
http://www.foodreference.com/html/markvogelweeklycolumn.html



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

"The best way to lose weight is to close your mouth - something very difficult for a politician. Or watch your food - just watch it, don’t eat it."
Edward Koch, former  mayor of New York City



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

   According to the company, Uncle Ben was an African American  Texas rice grower, who had a reputation for the quality of his harvested rice. Supposedly his rice became the standard by which all other rice was judged.
   During WW II, Gordon L. Harwell's company, Converted Rice, Inc., supplied high quality rice to the U.S. Armed Forces. After the war, the company began offering the same high quality rice to consumers, and named it Uncle Ben's after the Texas rice grower.



*******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?   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*******

According to the National Onion Association, onion consumption in the U.S. has increased approximately 50% over the past 20 years.


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

POTATO APPLES
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)

Ingredients
• 2 cups hot riced potatoes.
• 2 tablespoons butter.
• 1/3 cup grated cheese.
• 1/2 teaspoon salt.
• Few grains cayenne.
• Slight grating nutmeg.
• 2 tablespoons thick cream.
• Yolks 2 eggs.

Directions
Mix ingredients in order given, and beat thoroughly.
Shape in form of small apples, roll in flour, egg, and crumbs, fry in deep fat, and drain on brown paper.
Insert a clove at both stem and blossom end of each apple.



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

"The chef, or cook, proportions, assembles, and prepares various products of the animal, vegetable, and mineral kingdoms, creating food for the epicure. The aesthetic pleasure induced by food can be so closely related to that produced by certain music and other arts, as to defy separation or separate identification."
Merle Armitage'Fit For A King' (1937)



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

Acerola is a dark red, cherry like fruit which grows in the Caribbean, northern South America, central America and Mexico.  It can now be found also in southern Texas and California. It has a high vitamin C content and much of the vitamin C supplements labeled 'natural' are made from acerola. They have a sweet raspberry like flavor. Acerola can be eaten fresh, but are mainly used in preserves and pies. Also known as Barbados Cherry and West Indian Cherry.



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

"The Cocktail Party - a device for paying off obligations to people you don't want to invite to dinner."
Charles Merrill Smith, 'Instant Status' (1972)



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

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


Hello Ralph,
You are referring to Pommes Soufflés (puffed potatoes or souffleed potatoes).
   The story goes that they were accidentally discovered in 1837 at the inauguration of a new railway line from Paris to Saint-Germain-en-Lay.  There was to be a lunch for the dignitaries at the restaurant in the new station. The train was had problems making it up a steep slope at the final approach to the station.  The chef prepared some sliced fried potatoes at the appointed time, but when the guests didn't arrive on time, he had to remove the half cooked potatoes and allow them to drain and cool.   After several attempts the train finally made it, and caught by surprise at the unexpected arrival of the guests, the chef plunged the potatoes quickly into very hot oil and to his amazement, saw them puff up.
   Soufflé potatoes must be cooked twice.  Once at a low temperature (325) and a second time at a high temperature (375).
At the second high temperature cooking the surface of the potatoes crisp instantly and form a waterproof skin, which will cause them to swell as the moisture inside turns quickly to steam causing the slices to puff up.
Here is the method for making them:
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*******

Toasting nuts (and seeds) brings out their flavor and aroma. Toast in a 350 degree F. oven, spread on a baking sheet in a single layer, for about 3 to 5 minutes. Watch carefully because as soon as they start to color they toast very quickly. Remove them from the baking sheet as soon as you take them out of the oven, otherwise they will continue brown. If you want to remove the skins from the nuts, wrap the toasted nuts in a kitchen towel. Let the nuts steam for 5 minutes. Roll the nuts around (while still in towel) until skins rub off.



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

FRIDAY, APRIL 13
1883 Alfred Packer was convicted of cannibalism in Colorado. He was sentenced to death, but was retried in 1886 and sentenced to 40 years. He was paroled in 1901, and died in 1907.

SATURDAY, APRIL 14
1989 'She Drives Me Crazy' by Fine Young Cannibals is #1 on the charts

SUNDAY, APRIL 15
1955 The first franchised McDonald's was opened in Des Plaines, Illinois, by Ray Kroc, who bought the hamburger restaurant owned by the McDonald brothers. On opening day a 2 patty hamburger was 15 cents and French Fries were 10 cents

MONDAY, APRIL 16
1941 The original Elsie the Cow died. Elsie the cow was originally a cartoon character appearing in ads for Borden Milk. At the 1939 New York World's Fair, when people began asking where Elsie was, Borden's picked a cow originally named 'You'll do Lobelia' from their herd to be Elsie. Elsie stared in commercials, made personal appearances, and even starred in an RKO movie, 'Little Men.' Elsie was injured in a truck accident in 1941 and had to be put to sleep. She is buried in Plainsboro, New Jersey.

TUESDAY, APRIL 17
1810 Lewis M. Norton of Troy, Pennsylvania was issued the first U.S. patent for pineapple cheese.

WEDNESDAY, APRIL 18
1904 'Pigmeat' Markham was born. American actor, comedian. ("Here comes the Judge.").

THURSDAY, APRIL 19
1933 Jayne Mansfield was born. American beauty contest winner, stage and screen actress. Supposedly the only title she ever turned down was 'Miss Roquefort Cheese,' because she believed it "just didn't sound right."

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*******

Almost every species of livestock has been milked, including horses, donkeys, goats, sheep, camels, buffaloes, reindeer, and yaks. The only exception is the pig, although nutritionally its milk is close to that of human beings.



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

"The dangerous person in the kitchen is the one who goes rigidly by weights, measurements, thermometers and scales. I would say once more that all these scientific implements are not of much use, the only exception being for making pastry and jams, where exact weights are important."
X. Marcel Boulestin, chef, food writer (1878-1943)



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*******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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