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                THE FOOD REFERENCE NEWSLETTER
      Food History, Trivia, Quotes, Humor, Poetry, Recipes
       September 24, 2001     Vol 2 #37   ISSN 1535-5659
        James T. Ehler, Editor, [email protected]
                 http://www.foodreference.com
     
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 because you requested a subscription.
 Unsubscribe instructions are at the end of this newsletter.
 
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   IN THIS ISSUE
.................................................................

    =>  Website News
    =>  This Weeks Financial Advice
    =>  Quotes and Trivia
    =>  Ancient & Classic Recipes
    =>  Food Trivia Question: What Am I?
    =>  E-mail from readers
    =>  This Weeks Calendar
    =>  Did you know?
    =>  Who's Who in the Culinary Arts
    =>  Requested Recipes
    =>  Answer to Food Trivia Question
    =>  Subscribe/Unsubscribe information

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WINDOWS OF HOPE (http://www.windowsofhope.org)
The owner and chef of Windows On The World Restaurant along with
many others have set up a website and fundraising event for
Oct 11 to aid the families of victims of the World Trade Center
tragedy who worked in the foodservice profession throughout the
entire complex. Please help if you can.

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 WEBSITE NEWS     http://www.foodreference.com
.................................................................
STARTING NEXT WEEK I WILL BE EMAILING THE NEWSLETTER ON
MONDAYS (THIS WEEK I AM SENDING IT OUT ON TUESDAY MORNING)

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.
.................................................................
 SOME INTERESTING FACTS ABOUT THE WEBSITE AND NEWSLETTER
I now have almost 2,000 food related Quotes on the website,
by far the largest collection available anywhere. And still
growing each week. The Food Poetry, and Food Humor are also
the largest. Don't forget to check the new Who's Who section.

I thought everyone might be interested in the fact that I now
have newsletter subscribers in 45 countries!!!
Keep spreading the word, and letting your friends and fellow
employees know about it. 
Thank you, James

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 QUOTE
"If music be the food of love, play on,
Give me excess of it, that, surfeiting,
The appetite may sicken and so die."
William Shakespeare (1564-1616) Twelfth Night

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 THIS WEEKS FINANCIAL ADVICE
If you bought $1000 worth of Nortel stock one year ago, it would
now be worth $49.
If you bought $1000 worth of Budweiser (the beer, not the stock)
one year ago, drank all the beer and traded in the cans for
the nickel deposit, you would now have $79.

Moral of the story: start drinking heavily.

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 FOOD TRIVIA QUIZ: NAME THAT FRUIT
.................................................................
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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 E-MAIL FROM READERS:
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I LOVE your site...I originally found it because I often search
out food quotes....But the whole thing is great.
I'm sending you my collection of gastronomy quotes ...use as
you like...It is large and you will recognize many of them...
But some are fairly obscure. Take care, and I look forward to
reading more!!! Especially the encyclopedia--  
Elizabeth (From Vermont)
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REPLY
  Thank you for the comments Elizabeth, and for the quotes.
  I will be adding some to the website this week after I verify
  them with at least one other source (preferably the original)
  as I do with all the quotes on the website.

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 QUOTE
"Without bread all is misery."
William Cobbett, British journalist (1763-1835)

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 TRIVIA
Parsley is thought to have originated in Sardinia.

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 ANCIENT & CLASSIC RECIPES
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RECEIPT BOOK OF JOSEPH COOPER, COOK TO CHARLES I (1640)
To Pickle Cucumbers in Dill.
Gather the tops of the ripest dill and cover the bottom of the
vessel, and lay a layer of Cucumbers and another of Dill till
you have filled the vessel within a handful of the top.
Then take as much water as you think will fill the vessel and
mix it with salt and a quarter of a pound of allum to a gallon
of water and poure it on them and press them down with a stone
on them and keep them covered close. For that use I think the
water will be best boyl'd and cold, which will keep longer
sweet, or if you like not this pickle, doe it with water, salt
and white wine vinegar, or (if you please) pour the water and
salt on them scalding hot which will make them ready to use
the sooner.

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 QUOTE
"Never allow butter, soup or other food to remain on your
whiskers. Use the napkin frequently."
Hill's Manual of Social and Business Forms:
Etiquette of the Table (1880)

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 TRIVIA
Coriander is mentioned as an aphrodisiac in The Tales of the
Arabian Nights.

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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
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SEPTEMBER 25
1513 PACIFIC OCEAN "DISCOVERED" by Vasco Nunez de Balboa
1676 GREENWICH MEAN TIME BEGINS

SEPTEMBER 26
NATIONAL FOOD SERVICE EMPLOYEES DAY
Birthdays: 1774 Johnny Appleseed (John Chapman)

SEPTEMBER 26-29 BLACK WALNUT FESTIVAL Stockton, Missouri

SEPTEMBER 27-30 OHIO PUMPKIN FESTIVAL
SEPTEMBER 27-30 WORLD BEEF EXPO Milwaukee, Wisconsin
SEPTEMBER 27-30 PRESTON COUNTY BUCKWHEAT FESTIVAL, West Virginia

SEPTEMBER 29
PANCAKE DAY Centerville, Iowa
GOOSE DAY Lewistown, Pennsylvania
PUMPKIN DAY Woodstock, Vermont

SEPTEMBER 29-30 MARION COUNTY COUNTRY HAM DAYS Kentucky
SEPTEMBER 29-30 LONG BEACH ISLAND CHOWDER COOK-OFF New Jersey
SEPTEMBER 29-30 GENEVA AREA GRAPE JAMBOREE Geneva, Ohio

SEPTEMBER 30
BUFFALO WALLOW CHILI COOKOFF Custer, South Dakota

OCTOBER 1
WORLD VEGETARIAN DAY

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 QUOTE
"Happy are those with a delicate palate and a cast-iron throat."
Grimod de la Reynière (1758-1838)

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 DID YOU KNOW?
Corn dogs are an excellent source of calories, fat, cholesterol
and salt.

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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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 WHO'S WHO IN THE CULINARY ARTS
Close, Jean-Joseph (1757-1828)This famous French chef and
pastry cook probably did not invent Pâté de foie gras aux
truffes in 1782 as some have reported. But he certainly
popularized and most likely perfected it while in the service
of the Marechal de Contades, governor of Alsace.

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 RECIPE REQUESTS FROM READERS
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Brown Derby Old Fashioned French Dressing
Makes 1 1/2 quarts.

1 cup water
1 cup red wine vinegar
1 tsp. sugar
juice of 1/2 lemon
2 1/2 Tbsp. salt
1 Tbsp. ground black pepper
1 Tbsp. Worcestershire sauce
1 Tbsp. English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad oil

Blend all ingredients together except oils.
Add olive oil and salad oil and mix well.
Chill and shake thoroughly before serving on salad.
................................................................. 
 Email your recipe requests, food info or history
 questions to me at [email protected]
  
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 QUOTE
"Don't eat until you're full, eat until you're tired!"
Hawaiian luau saying

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 TRIVIA  
The filbert or hazelnut, blooms and pollinates in the middle of
the winter.  These trees can keep producing nuts for several
hundred years.

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 QUOTE
"It is the sauce that distinguishes a good chef. The Saucier is
a soloist in the orchestra of a great kitchen."
Fernand Point (1897-1955)

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 TRIVIA
In 408 A.D. the Visigoths attacked Rome and demanded 3,000
pounds of pepper as part of the city's ransom.

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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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 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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 QUOTE
"How come anything you buy will go on sale next week?"
Erma Bombeck

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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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 © copyright James T. Ehler, 2001, All rights reserved.
 

 

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