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*******THE FOOD REFERENCE NEWSLETTER*******
May 23, 2007     Vol 8 #10   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*******

   ->  '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


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

THE ART OF DINING
Does this scenario sound familiar to you:  You go out for dinner at a typical, run-of-the-mill American restaurant. You order an entrιe which.......
http://www.foodreference.com/html/markvogelweeklycolumn.html



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

"No poems can live long or please that are written by water-drinkers."
Horace, Roman lyric poet (65 -8 B.C.)



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

In 1896 Tootsie Rolls debut, introduced by Leo Hirshfield of New York who named them after his daughter's nickname, 'Tootsie'.


*******THIS WEEK'S WEBSITE OF THE WEEK*******

http://www.nataliemaclean.com/matcher
New interactive wine and food matching tool on Natalie Maclean's website.



*******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: Do you have any information on substituting corn syrup for cane sugar in dessert recipes (not candy -- I realize that might pose problems). Carolyn

ANSWER: Substitute 1 1/2 cups to 2 cups of corn syrup for each cup of granulated sugar. (corn syrup is not as sweet as sugar). Also, reduce the liquid in the recipe by 1/4 cup (or slightly more) for each cup of granulated sugar replaced. Many sources recommend not replacing more than 1/2 of the sugar with corn syrup. This is something you will have to experiment with - every recipe will be different - depending on the amounts and types of other ingredients.  Any source that gives you a definite conversion rate is misleading you - the other ingredients in the recipe, and even the cooking temperature and cooking time may effect the final outcome of the recipe.



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

If a man is alone in the garden and speaks, and there is no woman to hear him, is he still wrong?


*******FREE FOOD & BEVERAGE PUBLICATIONS*******

Subscriptions to FREE food and Beverage magazines
Food Arts, Seafood Business, Hotel Management Int'l, etc.
Also a selection of other Free Business Magazines
http://www.foodreference.com/html/food-magazines.html



*******ANCIENT & CLASSIC RECIPES*******

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

BLUE GRASS CORN PUDDING
• 8 ears of corn,
• 1 tablespoon of butter,
• 1 teacup of milk,
• 1 teaspoon of flour,
• Salt and pepper to taste,
• 3 eggs.

Grate the corn and scrape cob with a knife.
Beat the eggs light and stir in cream, butter, and flour, and mix with the milk and add the corn.
Season and bake 3/4 of an hour.



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

"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer."
Dave Barry



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

In 1936 Jell-O came out with a cola flavored Jell-O. It was dropped the following year.



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

Charles Maurice de Talleyrand-Perigord (2/2/1754 - 5/17/1838)Known simply as Talleyrand, French statesman, diplomat and grand gourmet, called the 'first fork of France.'  He served at the top levels of French governments for almost 50 years. During this time his chefs included Bouchee, Careme, and Avice. Many culinary preparations have been created or named for him.



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

"Nothing helps scenery like ham and eggs."
Mark Twain (Samuel Langhorne Clemens) (1835-1910)



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

My mother used to make a Tunnel of Fudge Cake years ago. It was really rich and moist. Can you tell me where I can find the recipe. Thanks so much, I look forward to hearing from you. Gail Reynolds

Hi Gail,  That was a $5,000 winner in the 1966 Pillsbury Bake Off Contest.  (by Ella Rita Helfrich of Houston Texas.)

TUNNEL OF FUDGE CAKE
Prep Time: 35 min ; Start to Finish: 4 hr 30 min  
Makes: 16 servings
This recipe, arguably the recipe most closely identified with the Bake-Off® Contest, mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work!
 
CAKE
• 1 3/4 cups sugar
• 1 3/4 cups margarine or butter, softened
• 6 eggs
• 2 cups powdered sugar
• 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
• 3/4 cup unsweetened cocoa
• 2 cups chopped walnuts*

GLAZE
• 3/4 cup powdered sugar
• 1/4 cup unsweetened cocoa
• 4 to 6 teaspoons milk
 
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

* Nuts are essential for the success of this recipe.
** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.
High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.

www.pillsbury.com/

 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*******

When cooking corn on the cob, be sure there is enough water to completely cover the corn, and that the water is at a good rolling boil before adding the corn. And never add salt, as this toughens the corn. Instead, add a teaspoon or two of sugar. Cook for 3 to 5 minutes and serve.



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

WEDNESDAY, MAY 23
1868 Kit Carson, American frontiersman, died. His last words were supposedly "Wish I had time for just one more bowl of chili."

THURSDAY, MAY 24
1976 In Paris, two California wines won top honors at a blind wine tasting by the best of France's wine experts. The French were shocked, and the wine world was changed forever.

FRIDAY, MAY 25
1882 The first frozen mutton from New Zealand arrived in Britain

SATURDAY, MAY 26
1923 James Arness was born. Best known as Marshal Matt Dillon on the TV series 'Gunsmoke,' he also played the creature in the 1951 movie 'The Thing from Another World.' The creature was a vegetable based alien life form, a “super intellectual carrot.”

SUNDAY, MAY 27
1933 The first automatic soda fountain dispenser is introduced by Coca-Cola.

MONDAY, MAY 28
1897 Jell-O was introduced. (see also Peter Cooper)
http://www.foodreference.com/html/wpetercooper.html

TUESDAY, MAY 29
1630 Charles II, king of England was born. The 'Merry Monarch,' tea was introduced to England during his reign. On December 23, 1675, he issued a proclamation suppressing Coffee Houses. The public response was so negative that he revoked it on January 8, 1676.

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*******

In a 14th century Italian cookbook there are as many recipes for mustard greens as those for any other vegetable, yet mustard greens are virtually unknown in Italy today.



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

"Of the many smells of Athens two seem to me the most characteristic - that of garlic, bold and deadly like acetylene gas. and that of dust, soft and warm and caressing like tweed."
Evelyn Waugh, 'When the Going was Good' (1946)



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

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

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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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