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Food History, Trivia, Quotes, Humor, Poetry, Recipes
November 6, 2001     Vol 2 #43   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 Question: What Am I?
    =>  Readers questions
    =>  This Weeks Calendar
    =>  Did you know?
    =>  Who's Who in the Culinary Arts
    =>  Requested Recipes
    =>  Answer to Food Trivia Question
    =>  Culinary Crossword Puzzle
    =>  Subscribe/Unsubscribe information

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.

User Support Info
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
free of charge.

I need your support to continue. Because of the size and
scope of the site, it is expensive to maintain, both in cost
and time (45 hours a week).

I am asking for a VOLUNTARY Newsletter subscription of $7.80 per
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Reference Newsletter and Website worth this cost. 
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Chef James Ehler
3920 S. Roosevelt Blvd
Suite 209 South
Key West, FL 33040-5283

"I have made a lot of mistakes falling in love, and regretted
most of them, but never the potatoes that went with them."
Nora Ephron 'Heartburn'

In 1947, Marilyn Monroe was crowned the first
Queen of the Artichokes!

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.


QUESTION: Unfortunately, I am quite naive about the various
cheeses.  We are having a family discussion regarding the
difference between ordering "Blue Cheese" in a restaurant or
ordering "Roquefort Cheese" in a restaurant.  The comment was
made that they are the same.  Is that true?  Thank you,  Judy

ANSWER: Judy: Blue cheese is a general classification of cow's
milk or goat's milk cheeses with a blue mold. 
Roquefort cheese is a particular blue cheese that is made in
the south of France. Some other blue cheeses are Stilton
(England), Gorgonzola (Italy), Danablu (Denmark, and Americas'
entry, Maytag Blue Cheese. These are just a few, there are many
more blue cheeses.

The blue mold in these cheese is due to mold spores from
Penicillium roqueforti or Penicillium glaucum.   Originally
each of these cheeses were produced in caves in their respective
areas, where the mold was naturally present. This combined with
the unique nutrients that the mold grew on in the caves affected
 the flavor, texture and blue-green color of the mold in each of
 these cheeses.  To begin with this was most likely discovered
by accident when cheeses were stored in the caves, and they
developed mold.  Then someone decided to taste the cheese that
others might have thought to be ruined, and realized how
exquisite the taste had become.
Most blue cheeses today are either injected with the mold
(Roquefort), or is mixed right in with the curds (Gorgonzola) to
 insure even distribution of the mold. Most of these cheeses
must still be aged in the original caves where they were
developed to bear their unique name.
The process for making America's Maytag blue cheese was
developed by the Iowa State U. in 1941, and production was begun
by Fred Maytag II (of dishwasher fame) when he heard about the
new process. Maytag blue is aged in specially designed caves.

"A man may be a pessimistic determinist before lunch and an
optimistic believer in the will's freedom after it."
Aldous Huxley (1894-1963)

Coca Cola, Hires Root Beer and Dr. Pepper were all introduced
in the same year, 1886.

The Inglenook Cook Book (1906)
Sister Susie Forney Puterbaugh, Kidder, Mo.
Take 5 tablespoonfuls of flour, 1 teaspoonful of salt, 1 1/2
pints of sweet milk, 5 eggs.  Put flour and salt in a large
bowl, add about half of the milk, and stir it into a batter,
then add the eggs and beat well; put in the, balance of the
milk, mix well. Have a skillet hot with butter and lard melted
in it, pour in the batter; as it bakes, lift the edges with a
knife until all of it is set; then place it in a hot oven to
finish baking.

"Greater eaters of meat are in general more cruel and ferocious
than other men."
Jean-Jacques Rousseau (1712-78)

King Edward I of England in 1274 ordered his sheriffs to provide
 278 bacon hogs, 450 porkers, 440 fat oxen, 430 sheep, and
22,600 hens and capons for his coronation feast.

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.

HALFWAY POINT OF AUTUMN, 45 1/2 days to winter
1814 Birthday of Adolphe Sax, inventor of the saxaphone
1854 Birthday of John Philip Sousa, composer, band conductor

Cook Something Bold and Pungent Day
Waterfowl Festival, Easton, Maryland

1983 Microsoft releases first version of Windows
1871 Stanley finds Livingstone
1951 Area Codes introduced

Veterans Day

"Do not overcook this dish. Most seafoods...should be simply
threatened with heat and then celebrated with joy."
Jeff Smith (The Frugal Gourmet)

The New York Times has described the bagel as:
"an unsweetened doughnut with rigor mortis."

My roommates business: Check out Conch Republic Concierge for
all your needs before, and during your visit to Key West. 
Julius Maggi
Bouillon cubes are compressed, concentrated cubes of dehydrated
meat or vegetable stock.  Bouillon cubes were first made
commercially in 1882 by Swiss flour manufacturer Julius Maggi.
He produced them so the poor living in city slums (who could
not afford meat) would have an inexpensive method for making
nutritious soup.


I have been searching for a cheesecake recipe I had several
years ago and lost.  It was a plain cheesecake, but what I am
interested in finding is the recipe for the crust.  It was not
a cookie or graham cracker crust, but similar to a pastry crust
like I remembered when I was a little girl in NY.  It was a
light crust and patted about half way up the side of the pan. 
Love your website!
Here is a recipe for a pastry crust for cheesecake.
Cheesecake Crust ( Pastry )
1/3 c Softened Butter
1 Egg
1/3 c Sugar
1 1/4 c Unsifted Flour

Cream butter and sugar in small mixer bowl; blend in egg.
Add flour; mix well. Spread dough on bottom and 1 1/2 inches
up side of 9-inch springform pan. Bake at 450 degrees for
5 minutes. Cool and fill.   
 Email your recipe requests, food info or history
 questions to me at
"Pray how does your asparagus perform?"
John Adams, in a letter to his wife Abigail

The Ruby Red grapefruit was a chance mutation at a McAllen,
Texas farm in 1929.

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"Give me book, fruit, French wine, and fine weather and a
little music out of doors played by someone I do not know."
John Keats

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One Hundred years ago (1900), Hershey Chocolate, and Hills Bros.
Ground Vacuum Packed Coffee were first introduced.


My apologies, but I have not had time to compose a new
crossword this week.

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

"Money is the root of all evil, and yet it is such a useful root
that we cannot get on without it any more than we can without
Louisa May Alcott, U.S. novelist (1832-1888)

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


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