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THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
November 27, 2001     Vol 2 #46   ISSN 1535-5659
James T. Ehler, Editor, james@foodreference.com
http://www.foodreference.com
     
 By subscription only!  You are receiving this newsletter
 because you requested a subscription.
 Unsubscribe instructions are at the end of this newsletter.
 
   IN THIS ISSUE

    =>  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

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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.

----------
 QUOTE
According to a companion, Thackeray, when presented with a
half-dozen 6 to 8 inch oysters common at the time: "He first
selected the smallest one...and then bowed his head as though
he were saying grace. Opening his mouth very wide, he struggled
for a moment, after which all was over. I shall never forget
the comic look of despair he cast upon the other five
over-occupied shells. I asked him how he felt.
'Profoundly grateful,' he said, 'as if I had swallowed a
small baby.'"
William Makepeace Thackeray (1852)

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 TRIVIA
The term 'Swiss Steak', referring to a cut of beef that has
been pounded thin and floured before being cooked, may have
come from 'swissing', a British term for cloth run through
rollers to smooth the cloth.

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 FOOD TRIVIA QUIZ: NAME THAT PLANT
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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TRIVIA
Potatoes exposed to bright light develop green patches. This
green skin contains the toxin 'solanine' which can cause cramps,
headache, diarrhea, and fever. The solution is simple. Don't eat
the green skin - simply remove it - the solanine is only
present in the green skin and any discoloration underneath it
- the rest of the potato is completely safe to eat.

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READERS QUESTIONS

QUESTION: Hi Chef James, I was talking to some friends at work
and we trying to understand the difference between ham and pork
since they both come from a pig.  Can you help? Thanks, Kevin

ANSWER: Kevin, Pork is the flesh of a pig or hog used as food.
Strictly speaking, Ham is the hind leg of a hog, fresh or cured.
Ham is also used to refer to other cured cuts of pork such as
the shoulder and Boston butts (actually the upper part of the
shoulder).

HERE IS A QUESTION I NEED SOME OF YOUR HELP WITH
Chef James,
I'm trying to find the origin of the Prince of Wales cake.
Specifically, which Prince of Wales in history was it created
to honor. I'd appreciate any help you can offer. Thanks, Pat

ANSWER: Pat, I am unable to help with this one.
If there are any subscribers who can help with this, please
email me with your information to pass on to Pat. Thanks.
james@foodreference.com

----------
 QUOTE
"To eat well in England you should have breakfast three
times a day."
W. Somerset Maugham (1874-1965)

----------
 TRIVIA
New York Steak, New York Strip, Delmonico Steak, Kansas City
Steak, Kansas City Strip, shell steak, sirloin club steak,
strip steak.
It's all the same steak, names depend on where you live.

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 ANCIENT & CLASSIC RECIPES
From Lafcadio Hearn's Creole Cook Book (1885)
Peach Pickles
Take ripe, sound, cling-stone peaches; remove the down with a
brush like a clothes brush; make a gallon of good vinegar hot;
add to it four pounds of brown sugar; boil and skim it clear.
Stick five or six cloves into each of the peaches, then pour
the hot vinegar over them, cover the vessel and set it in a cold
place for eight or ten days, then drain off the vinegar, make it
hot, skim it, and again turn it over the peaches; let them
become cold, then put them into glass jars and secure as
directed for preserves. Free-stone peaches may be used.

----------
 QUOTE
"But, lady, as women, what wisdom may be ours if not the
philosophies of the kitchen? Lupercio Leonardo spoke well when
he said: how well one may philosophize when preparing dinner.
And I often say, when observing these trivial details: had
Aristotle prepared vituals [sic], he would have written more."
Sor Juana InÚs de la Cruz, a Mexican nun three hundred years ago

----------
 TRIVIA
Sheffield, England has been famous for it's excellent knives
since the reign of Richard I, 1189-1199.

----------
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
NOV 28
"Kukla, Fan and Ollie" TV premiere

NOV 29
Birthday: 1832 Louisa May Alcott, author (Little Women)

NOV 30 IS "ONCE IN A BLUE MOON"
FULL MOON at 3:49 P.M. EST, this is the 2nd full moon of the
month, and is called a BLUE MOON
Birthdays: 1667 Jonathan Swift, author (Gulliver's Travels)
1835 Samuel Langhorne Clemens (Mark Twain), author
1874 Winston Churchill, British statesman
 
DECEMBER
International Calendar Awareness Month

DEC 1-7 Cookie Cutter Week
(International Cookie Cutter Collectors Club)

DEC 1-8 Gingerbread Village and Bazaar, Middlebury, CT.
(Gingerbread houses all edible, all for sale)

DEC 1
Chester Greenwood Day Parade, Farmington, Maine
(Inventor of the earmuff)
1891 Basketball created by James Naismith

DEC 2
1901 Safety Razor patented

DEC 4
1786 National Grange founding
(First organized agricultural movement in the U.S.)

----------
 QUOTE
"I don't like to eat snails. I prefer fast food."
Roger von Oech A Kick in the Seat of the Pants 1996

----------
 DID YOU KNOW?
Soybeans are planted on almost 60 million acres of land in the
U.S., and the U.S. grows about 2/3 of the world's soybeans. 
Almost 98% of the soybeans grown in the U.S. are commercial
types (for oil, tofu, etc), and only 2% are vegetable types.

-----------------------------------------------------------------
My roommates business: Check out Conch Republic Concierge for
all your needs before, and during your visit to Key West.  
http://conchrepublicconcierge.homestead.com
  
----------
 WHO'S WHO IN THE CULINARY ARTS
Nicholas Culpeper (1616-1654)
Nicholas Culpeper's 'A Physicall Directory' (1649) is a
pseudoscientific pharmacopoeia. It relied upon astrology,
alchemy, herbalism, and the use of plants to cure human
illnesses based on anatomical resemblances. 
In his own words describing 'A Physicall Directory': 'being an
astrologo-physical discourse of the common herbs of the nation;
containing a complete Method or Practice of Physic, whereby a
Man may preserve his Body in Health, or cure himself when sick,
with such things only as grow in England, they being most fit
for English Constitutions.' It has a wealth of information
on what herbs were being used for in England during the period
before the 18th century. He includes culinary uses for many
edible herbs and plants.

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 RECIPE REQUESTS FROM READERS
I would love to get the recipe for a very delicious appetizer
that Leverocks serve. It is called oysters Rockafeller.
Thank you very much. Betty
----------
Betty, here is my recipe for Oysters Rockefeller
Serving Size  : 6    

                        -----STEP ONE-----
1/4    whole  Onion -- finely diced
4      whole  Shallots -- minced
1 1/2  each  Celery Ribs -- finely diced
1/2    pound  Butter, Unsalted

                        -----STEP TWO-----
1/4    cup  Parsley -- chopped
1 1/2  pounds  Spinach, Frozen -- drained
1/4    tablespoon  Black Pepper, Table Grind
1/4    teaspoon  Cayenne Pepper
1/2    teaspoon  Salt
1/2    teaspoon  Worcestershire Sauce
1      teaspoon  Tabasco Sauce
                       
                        -----STEP THREE-----
2      ounces      Pernod
1/2    cup  Japanese White Bread Crumbs

[1) SautÚ Onions, Shallots and Celery in butter, till onions are
translucent.
[2) Add next group of ingredients and cook 10-15 minutes
......REMOVE FROM HEAT.....
[3) Add Pernod & Bread crumbs , mix well, cool and refrigerate.
[4) Place spoonful of mixture on shucked Oyster,
bake in hot oven, when bubbling and almost cooked,
top with some parmesan cheese, and brown lightly.
Serving Ideas : Serve with Hollandaise sauce.

----------
 Email your recipe requests, food info or history
 questions to me at james@foodreference.com
  
----------
 QUOTE
"I never see any home cooking. All I get is fancy stuff."
Prince Philip, Duke of Ediburgh

----------
 TRIVIA  
World shrimp production is over 5 billion pounds a year, about
20 percent of which is farmed.

----------
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 QUOTE
"There is no disease, bodily or mental, which adoption of
vegetable diet, and pure water has not infallibly mitigated,
wherever the experiment has been fairly tried."
Percy Bysshe Shelley, English Romantic poet(1792-1822)

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----------
 TRIVIA
According to Shinto belief, the Emperor of Japan is the living
embodiment of the god of the ripened rice plant,
Ninigo-no-mikoto.

----------
 CULINARY CROSSWORD PUZZLE
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
 http://foodreference.com/html/newsletter.html

----------
 QUOTE
"As for the garden of mint, the very smell of it alone recovers
and refreshes our spirits, as the taste stirs up our appetite
for meat."
Pliny (A.D. 23-79)

----------
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
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. 
Click here to pay by credit card through PayPal:
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Or mail check or money order in U.S. dollars to:
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Chef James Ehler
3920 S. Roosevelt Blvd
Suite 209 South
Key West, FL 33040-5283
  
----------
TRIVIA
The most popular day to eat out in the U.S. is Saturday.
Second is Friday, third is Sunday. Monday is the slowest day
for restaurants.

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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: james@foodreference.com   Phone: (305) 296-2614
 Food Reference WebSite: http://www.foodreference.com
----------
 © copyright James T. Ehler, 2001, All rights reserved.

 

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