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Food History, Trivia, Quotes, Humor, Poetry, Recipes
October 29, 2001   Vol 2 #42   ISSN 1535-5659
James T. Ehler, Editor,
 By subscription only!  You are receiving this newsletter
 because you requested a subscription.
 Unsubscribe instructions are at the end of this newsletter.
    =>  Website News  
    =>  Quotes and Trivia
    =>  Ancient & Classic Recipes
    =>  Food Trivia Questions
    =>  This Weeks Calendar
    =>  Did you know?
    =>  Who's Who in the Culinary Arts
    =>  Requested Recipes
    =>  Answer to Food Trivia Questions
    =>  Culinary Crossword Puzzle Link
    =>  Subscribe/Unsubscribe information

The Food Reference Website and Newsletter began about 1 year ago
and has grown tremendously since then. I have managed to keep
it from becoming commercialized, and hope to continue to keep
it that way. The central purpose has and always will be to
provide information and entertainment about food to everyone.

I need your support to continue. Because of the high
volume of hits that the site receives and the size of the site,
I have to pay for Internet service and other usual business
expenses. This list is just to name a few:

Yearly site registration fees
Monthly Internet site hosting fees
Monthly Internet dial-up and DSL access
Monthly Telephone line fees
Technical support fees
Monthly Newsletter mailing list fees
Computer and server hardware and software costs
 Time consuming tasks: (45 hours per week)
Research and writing content daily
High daily volume of reader questions via e-mail
Daily front page quiz and trivia updates
Composing the weekly newsletter mailing
Creating weekly crossword puzzle
Editing recipes
Continuous daily site updating
I am asking for a voluntary Newsletter subscription of $7.80
per year. That's 15 cents per weekly issue. However, any amount
is appreciated. I hope that you will consider the weekly Food
Reference Newsletter and Website worth this cost.  Please Mail
check or money order in U.S. dollars to:
Chef James Ehler
3920 S. Roosevelt Blvd
Suite 209 South
Key West, FL 33040-5283

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.

"Champagne's funny stuff. I'm used to whiskey. Whiskey is a
slap on the back, and champagne's a heavy mist before my eyes."
Jimmy Stewart, 'The Philadelphia Story'

Cornflower, or bachelor's button, is a blue flower that at one
time was pulverized to make a blue food coloring for use in
pastry making and water color paints. Seldom used any more.
The flowers may also be used in salads.

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.

"Skilful and refined cookery has always been a feature of the
most glorious epochs in history."
Lucien Tendret, great-nephew of Brillat-Savarin. (1825-1896)

Cress is the common name of various herbs of the mustard family
whose leaves are used in salads, garnishes, soups & sandwiches.
They include the watercress, as well as Indian cress, garden
cress or peppergrass, winter cress, upland cress, bitter cress,
meadow cress, dry land cress, rock cress, broadleaf cress,
penny cress, stone cress, wart cress, etc. They all share a
peppery or pungent flavor.


The Inglenook Cook Book (1906) Sister Emma Click, Tekoa, Wash.
Cut cabbage into 4 or more pieces, according to size of head,
and boil in salt water until tender; remove carefully with a
fork and place in a colander to drain for a few minutes. Put
into a large pan enough butter to oil well; when slightly brown,
dust each piece of cabbage with seasoned flour and put in the
pan, but do not allow them to overlap each other; place the pan
in a slow oven and turn carefully until each. piece is light
brown, then pour over it 1/2 cup of rich sweet cream and remove
from fire when cream is heated. The secret of having this dish
just right is in being careful that no portion of the tender
cabbage is allowed to become too brown. If some parts are too
brown, remove the brown portion before adding cream.

"I have always thought that there is no more fruitful source of
family discontent than badly cooked dinners and untidy ways.
Men are now so well served out of doors at clubs, hotels and
restaurants -- that to compete with the attractions of these
places, a mistress must be thoroughly acquainted with the
theory and practice of cooker as well as all the other arts of
making and keeping a comfortable home."
Isabella Beeton (1836-1865)

Barbicue, barbique, barbeque, Bar-B-Cue, Bar-B-Que, Bar-B-Q,
BBQ, Cue and just plain Q.
(Makes you wonder how Dan Quail would spell it?)

Don’t for get to check David Jenkins,
he features some of my articles and recipes in addition to some
GREAT content from chefs around the world.

(Check the website daily for additional entries)

1938 'War of the Worlds' radio broadcast by Orson Welles

National Magic Day


National Men Make Dinner Day
All Hallows or All Saints' Day
National Authors' Day
1884 Prime Meridian Set at Greenwich, England

World Communication Week

Verboort Sausage & Kraut Dinner, Forest Grove, Oregon
1718 Sandwich Day: Birthday of John Montague, Earl of Sandwich
Sadie Hawkins Day


England: Guy Fawkes Day

"Show me another pleasure like dinner which comes every day and
lasts an hour."
Charles Maurice de Talleyrand (1754-1838)

If you have bitter cucumbers, cut off the stem ends and peel
them. Most of the bitterness is in the stem end and the peel
and just below it.

ADVERTISEMENT: Check out Conch Republic Concierge for all your
needs before, and during your visit to Key West. 
Cussy, (Louis, Marquis de), (1766-1837)
Cussy was chief steward of the emperor's household under both
Napoleon I and Louis XVIII. Grimod de la Reyniere claims that
Cussy created 366 different chicken preparations, one for each
day of the year, including leap years. Cussy also published Les
Classiques de la table (1843), in which he wrote about the
history of gastronomy.

Many readers have requested a recipe for Candied Pumpkin

La Cuisine Creole, by Lafcadio Hearn (1885)
"Candied Pumpkin"
"Peel a piece of pumpkin, and cut it in thin slices. Make a
nice, thick syrup of brown sugar and water, and put the pumpkin
into it, with a little of the juice of the lemon. boil this
until the pumpkin is nicely candied. Mace, or other spices, may
be used for flavoring instead of lemon, if preferred. it may be
eaten hot with meats at dinner, and is equally nice, when cold,
for supper or lunch."
 Email your recipe requests, food info or history
 questions to me at
"For my part, now, I consider supper as a turnpike through
which one must pass, in order to go to bed."
Oliver Edwards,
Quoted in 'The Life of Samuel Johnson' by James Boswell (1791)

Almost half the United States crop of barley is used for
brewing beer and most of the rest is used for feeding livestock.

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"Too much of a good thing can be wonderful."
Mae West

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World production of grapefruit is almost 6 million tons, the
United States produces over 60% of this total.

 Click here:
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 A copy of this newsletter and previous newsletters is on the
 Food Reference WebSite at

"The true Southern watermelon is a boon apart, and not to be
mentioned with commoner things. It is chief of this world's
luxuries, king by the grace of God over all the fruits of the
earth. When one has tasted it, he knows what the angels eat.
It was not a Southern watermelon that Eve took; we know it
because she repented."
Mark Twain (1835-1910)

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 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:   Phone: (305) 296-2614
 Food Reference WebSite:

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


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