FoodReference Ezine Vol 9 No. 1 June 18, 2008
Volume 9 No. 01: June 13, 2008
In this issue
Food For Thought
Food Trivia Quiz
Trivia Quiz Answers
Well, here is the first issue of the new and revised FoodReference.com weekly newsletter. It was necessary for me to suspend the newsletter for awhile because I simply did not have the time to keep up with the website and the newsletter. I am caught up now, and with more efficient software etc. I will be able to continue sending the newsletter and maintain the website at the same time.
I hope everyone likes the revised newsletter format and that you continue to find it useful and entertaining. If you haven't visited the FoodReference.com website in a while, please check it out, it is now 16,000 pages!
Please do not hesitate to send your comments to me at [email protected]
"The chief pleasure in eating does not consist in costly seasoning, or exquisite flavor, but in yourself."
Horace (65-8 B.C.) Roman lyric poet.
"Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last."
Francois Minot (NY Times July 19, 1964)
'FOOD FOR THOUGHT' by Mark Vogel - 'SAUTERNES'
"I think it's fair to say that when most people hear the phrase "fungal infection," positive images are not the first thing to spring to mind. Rather, I think the average Joe would conjure up associations of......." Click for full article>>
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.
Could you please tell me how to determine what plumbs are deep red (purple) on the inside rather than yellow and hard. No grocery store manager can tell me. When I ask the question, they usually cut the fruit for me. I like the plumbs that are purple on the inside and not yellow.
How can I tell which ones I want when they are displayed.The signage just says "plumbs". The laminated booklets by the fruits and vegetables doesn't tell you how to determine the inside color from the outside.
Your help is appreciated! Thanks! Ralph Caplan
There are more than 100 varieties of plums cultivated in the U.S., and you would have to know the variety to know what the flesh color will be. Most varieties have the yellow colored flesh.
Plums can be divided into 2 distinctively different groups that are known as Japanese plums and European plums.
European varieties all have yellow to green/amber flesh and purple or blue skin.
Japanese plums come in a wide range of colors from gold to blood red, but never the blue/purple skin color. Most also have yellow flesh, but some have red flesh.
The names of some of the red fleshed varieties you should look for are Frontier, Mariposa, Laroda, El Dorado, Carol Harris, Ace, Duarte and Elephant Heart. That is assuming that you can find out from the produce manager what varieties they are selling.
For many years I grew up having a simple rice pudding with raisins for dessert. It was quite a treat but I can't find the recipe. It seemed, as I remember it to be almost like a custard with rice and raisins plus spices similar to allspice. If you have anything that comes close to this description I'd really like to have it. I have tried to experiment but to no avail, it just doesn't come out right.
I very much enjoy enjoy your recipes' and have found many that I'd forgotten about years ago. Thank you for your interest and help to many of us who still appreciate "the good old days of fine home style cooking."
Thank you for your comments, I appreciate it.
You will find 15 recipes for rice puddings on my website. You can substitute raisins for the dried cherries in either the "Brown Sugar Rice Pudding" or the "Cherry Rice Pudding" (and add allspice) or add raisins to the first recipe "Rice Pudding".
Click Here for Rice Pudding Recipes
FOOD HISTORY CALENDAR (A few selected events)
Thursday, June 19
1941 General Mills introduced 'Cherioats.' The name was changed to 'Cherrios' in 1945.
Friday, June 20
1964 'Chapel of Love' by Dixie Cups is #1 on the charts
Saturday, June 21
1933 A barge loaded with grain arrived in New Orleans to complete the first Great Lakes to the Gulf of Mexico barge trip.
Sunday, June 22
1992 M.F.K. Fisher (Mary Frances Kennedy Fisher) died. Fisher was an American food critic and writer, author of various articles, essays and books about food, and she also translated Brillat-Savarin's 'The Physiology of Taste' in 1949.
Monday, June 23
1626 A large Codfish, split open at a Cambridge market, is found to contain a copy of a book of religious treatises by John Frith.
Tuesday, June 24
1532 Robert Dudley, the earl of Leicester, was born.
"Hey diddle, diddle, the cat and the fiddle,
the cow jumped over the moon.
The little dog laughed to see such sport,
and the dish ran away with the spoon."
Dudley was Queen Elizabeth I's first court favorite. She called him her 'puppy.' He is the dog who laughs in the nursery rhyme 'Hey diddle diddle,' when the dish runs away with the spoon, i.e., when Lady Elizabeth Throckmorton, one of the Queen's ladies in waiting, ran away with the Queen's taster, the Earl of Hereford, since he did not favor the tight reign Elizabeth kept on her court. He was also the step-father of her second lover, the Earl of Essex.
Wednesday, June 25
1951 Pabst aired the 1st color beer commercial on TV
Click Here for a complete listing of each day's events.
The easiest and best way to pick the freshest grapes in your local market is to hold a bunch by the stem. Shake gently - if grapes drop off the stem, they have been in storage for too long. If the grapes are firmly attached, are plump and bright, they are fresh.
Store grapes in the coldest part of the refrigerator in a plastic bag. Wash them well before serving, but NOT before putting them in the refrigerator.
Contact & Publisher Information
Food Reference Newsletter ISSN 1535-5659
James T Ehler (Exec. Chef, Editor & Publisher)
166 W. Broadway
Winona, Minnesota 55987-6259
E-mail: [email protected] Phone: (507) 474-1689
Food Reference WebSite: http://www.foodreference.com
All Contents © Copyright 2008 James T Ehler, FoodReference.com