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                THE FOOD REFERENCE NEWSLETTER
      Food History, Trivia, Quotes, Humor, Poetry, Recipes
         August 19, 2001     Vol 2 # 32  ISSN 1535-5659
        James T. Ehler, Editor, [email protected]
                 http://www.foodreference.com
     
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   IN THIS ISSUE
.................................................................
    =>  Sponsorship Notice
    =>  Quotes and Trivia
    =>  Odd News Items from Around the World
    =>  Website News
    =>  Ancient & Classic Recipes
    =>  Food Trivia Question: What Am I?
    =>  This Weeks Calendar
    =>  Did you know?
    =>  Feedback from visitors
    =>  Requested Recipes
    =>  Answer to Food Trivia Question
    =>  Culinary Crossword Puzzle
    =>  Subscribe/Unsubscribe information

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 Sponsored by Blue Heaven Restaurant, Key West, Florida
 "Your don't have to die to get there!"
 http://www.blueheavenkw.com

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 WORLD NEWS
Mingles pub, a bar in Bangkok, Thailand lets their customers smash
their glasses in designated areas. Bartenders say this is a way
for customers to relieve their tension. Most of those smashing
glasses will say things like 'this is for my boss', and 'this one
is for my wife'. As many as 350 glasses are broken on a busy day.
The cost of the glasses is built into the drink prices. Sounds
like a classic country western bar to me.

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 QUOTE
"You first parents of the human race...who ruined yourself for
an apple, what might you have done for a truffled turkey?"
Jean-Antheleme Brillat-Savarin (1755-1826)

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 WEBSITE NEWS     http://www.foodreference.com
.................................................................
CHECK THE WEBSITE DAILY - I am posting a new FOOD QUIZ question
each day on the website, along with a Daily Culinary Quote,
Daily Trivia and other interesting food items.

NEW DAILY NEWSLETTER COMING IN A FEW WEEKS!!!
I will send 2 samples and then you need to subscribe to continue
It will have the short food quiz, quote and trivia & calendar
items that are on the front page of the website each day.

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 TRIVIA
CHARTREUSE (The food, not the liqueur)
A chartreuse was originally a term referring to a preparation of
vegetables (in aspic) layered in alternating colors in a mold,
cooked in a Bain Marie, turned out and served hot. It takes
it's name from the Carthusian order of monks (vegetarians) who
probably created it. The story is told (which has the ring of
truth) that on days that meat was forbidden, it would be hidden
in the center of the chartreuse, enabling the monks to indulge
themselves with the forbidden food. A RECIPE IS BELOW.

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 ANCIENT & CLASSIC RECIPES
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Thomas Jefferson was partial to the following Chartreuse recipe.
6 small kohlrabi
8 carrots
6 small beets or small white turnips
2 medium yellow turnips
parsley, finely chopped
salt and pepper

Cook each vegetable separately. Peel & slice thin the kohlrabi,
carrots and turnips. Cook the beets whole in their skins. Drop
vegetables in separate pots of boiling salted water. cook until
tender. Drain. Peel and slice the beets. Layer the vegetables,
alternating colors, in a 1 1/2 quart mold or a deep, straight-
sided container. Sprinkle with parsley, salt and pepper between
layers. Place container in a pan of hot water, cover tightly,
and bake 20 minutes in 350 degree oven. Unmold on a warm
serving platter and serve with Hollandaise sauce. Serves 6.

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ADVERTISEMENT:  Check out Conch Republic Concierge for all your
 needs before, and during your visit to Key West.   http://conchrepublicconcierge.homestead.com 

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 QUOTE
"I remember his burlesque pretense that morning of an
inextinguishable grief when I wonder that I had never eaten
blueberry cake before, and how he kept returning to the pathos
of the fact that there should be a region of the earth where
blueberry cake was unknown."
William Dean Howells (1894)

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 TRIVIA
The blood orange, with it's sweet deep red colored flesh, was
most likely the result of a mutation that occurred in 17th
century Sicily. In most varieties of blood orange even the pulp
and skin are slightly sweet, and not bitter.

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 FOOD TRIVIA QUESTION: WHAT AM I?
.................................................................
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.

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 QUOTE
"Come quickly, I am tasting the stars!"
Dom Perignon, at the moment he discovered champagne

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 TRIVIA
Sauce Albert is basically a veloute with horseradish and mustard
and is served with beef. Most sources state it is dedicated to
Prince Albert of Sax-Coborg-Gotha, the husband of Queen
Victoria. Some sources associate it with Albert (Albrecht)
Pfalzgraf (1554), and others link it to a French actress,
Madame Albert.

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Don’t for get to check David Jenkins http://www.Hub-Uk.com,
he features some of my articles and recipes in addition to some
GREAT content from chefs around the world.

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 THIS WEEKS CALENDAR
.................................................................
AUGUST 21
1878 American Bar Association Founded
National Lawyers Joke Day
1959 Hawaii becomes a State
AUGUST 22
National Tooth Fairy Day
AUGUST 23
1977 First man-powered flight, the Gossamer Condor
AUGUST 23-25
Mushroom Festival, Telluride, Colorado
AUGUST 23-26
East Coast Surfing Championships, Virginia Beach, Virginia
AUGUST 24
AD 79 Vesuvius erupts and destroys Pompeii, Stabiae & Herculaneum
AUGUST 24-26
Corn and Apple Festival, Morden, Manitoba, Canada
AUGUST 26
Delicato Charity Grape Stomp, Manteca, California
Woman's Equality Day
1883 Krakatoa Erupts, biggest explosion in historic times
Barnegat Bay Crab Race & Festival, Seaside Heights, New Jersey
1939 First Televised Baseball Games
             
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 QUOTE
"Cookery is become an art, a noble science; cooks are gentlemen."
Robert Burton (1577-1640)

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 DID YOU KNOW?
The BLT, (Bacon, Lettuce and Tomato sandwich) became popular
when fresh lettuce and tomatoes became available year round
with the rapid expansion of supermarkets after World War II.

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MANDALA JEWELRY
 Jacques Lemaire is in Maine for the summer. Check his Website
 http://mandalas.homestead.com
  
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 From our Readers:
.................................................................
August 15
 I love the newsletter.  I always seem to save it in my inbox till
everything else is gone;  I almost hate to start reading it
because then I'll finish it.  if you know what I mean.  :)
Jackie

August 15
I work as a Menu Concept Specialist for a food distributor.
Your site is a great reference for new ideas, and I recommend
it to customers looking for recipes and concepts. Way to go!!!
Teresa

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 RECIPE REQUESTS FROM READERS
.................................................................
MINT VINEGAR
Take some fresh mint leaves, bruise them, and put into a glass
jar so as to fill it loosely. Fill the jar up with vinegar.
Cover it and let it stand in a cool place for 14 days, then
pour off the vinegar through a strainer, and bottle. This will
be found an excellent substitute for tarragon vinegar in any
recipes where this is to be added, and also gives a pleasant
flavor to salad dressings.
 
 Email your recipe requests, food info or history
 questions to me at [email protected]
  
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 QUOTE
"This curry was like a performance of Beethoven's Ninth Symphony
that I'd once heard.....especially the last movement, with
everything screaming and banging 'Joy.' It stunned, it made one
fear great art. My father could say nothing after the meal."
Anthony Burgess

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 TRIVIA  
Caraway seeds are not actually seeds, but the small ripe fruit
of the caraway plant. The 'seeds' are used in cakes, cookies,
breads, cheese, sauerkraut, pickles, condiments, meats, and
kummel, a caraway flavored liqueur and aquavit.

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 QUOTE
"Don't walk behind me, I may not lead. Don't walk in front of
me, I may not follow. Just walk beside me and be my friend."
Albert Camus

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 TRIVIA
Before setting up the McDonald's fast-food restaurant chain,
Ray Kroc was a high school dropout,  ambulance driver, jazz
pianist, Florida real-estate salesman, radio station manager,
and paper cup salesman.

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 CULINARY CROSSWORD PUZZLE
 Click here: http://foodreference.com/html/crosswords.html
 to print the latest Culinary Crossword puzzle

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 QUOTE
"Happy and successful cooking doesn't rely only on know-how; it
comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life."
Georges Blanc, Ma Cuisine des Saisons

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 A copy of this newsletter and previous newsletters is on the
 Food Reference WebSite at
 http://foodreference.com/html/newsletter.html

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 © copyright James T. Ehler, 2001, All rights reserved.
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[email protected]  
 Food Reference Newsletter  ISSN 1535-5659
 James T. Ehler (webmaster, cook, chef, writer)
 3920 S. Roosevelt Blvd
 Suite 209 South
 Key West, Florida 33040
 E-mail: [email protected]   Phone: (305) 296-2614
 Food Reference WebSite: http://www.foodreference.com

 

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