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Food History, Trivia, Quotes, Humor, Poetry, Recipes
December 12, 2001   Vol 2 #48   ISSN 1535-5659
James T. Ehler, Editor, [email protected]
 By subscription only!  You are receiving this newsletter
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 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
    =>  Subscribe/Unsubscribe information

"Drinking is in reality an occupation which employs a
considerable portion of the time of many people; and to conduct
it in the most rational and agreeable manner is one of the
great arts of living."
James Boswell (1740-1795)

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
I began the Food Reference Website and Newsletter about 1 year
ago, and it 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 do everything myself).

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Chef James Ehler
3920 S. Roosevelt Blvd
Suite 209 South
Key West, FL 33040-5283

Thank you, Chef James
"Leopold Bloom ate with relish the inner organs of beasts and
fowls. He liked thick giblet soup, nutty gizzards, a stuffed
roast heart, liver slices fried with breadcrumbs, fried
hencod's roe. Most of all he liked grilled mutton kidneys which
gave to his palate a fine tang of scented urine."
James Joyce (1882-1941)

According to the Guinness book of World Records, the longest
word ever to occur in a literary work has to do with a
fricassee, with 17 sweet and sour ingredients, including
brains, honey vinegar, fish, pickles, and ouzo. The word
appears in The Ecclesiazusae, a satirical comedy by
Aristophanes (443-388? BC), an Athenian playwright. In Greek,
the word is 170 letters, transliterated into English it
is 182 letters.

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: I am a librarian in a public library with a patron
question that has stumped me...What is the history of the
black forest cake?   Arra, Colorado

ANSWER: Hi Arra, Germany has long been known for its love of
and quality of its chocolate, and the Black Forest area in the
south is known for the quality of its pastries, and especially
for its sour cherries and Kirsch made from those cherries.
Kirsch or Kirschwasser is a double distilled, clear cherry
brandy made from the small, sour Morello cherry which has a
dark red skin. They leave the pits in the cherries when
preparing the 'mash' for distilling and some of them are crushed,
which gives a sort of bitter almond flavor to Kirsch.

Black Forest Cake - Schwarzwälder Kirsch torte (a layered
chocolate cake with Kirsch, whipped cream, sour cherries and
chocolate curls) - originated in Swabia in the Black Forest
Region. When and by whom I have never seen any references. But
it was most likely soon after chocolate arrived in the late
16th century. Austria, Spain and France were the countries who
drank the most hot chocolate then (its original use) and
chocolate and cherries just naturally go together.
Sorry I can't narrow it down any further.   Chef James

"Cooking should be a carefully balanced reflection of all the
good things of the earth."
Jean & Pierre Troisgros

Thomas Jefferson, Roman Emperor Tiberius, Aristotle, Cleopatra,
Julius Caesar, Christopher Columbus, Queen Elizabeth, Napoleon,
Samuel Pepy, Amerigo Vespucci (he was a pickle merchant),
George Washington, John Adams, and Dolly Madison.

The Art of Cookery Made Plain and Easy
by Mrs. Glasse (1806 new edition)
(The original edition was the most popular cookbook in 1796)

To Dress a Duck with Green Peas:
Put a deep stew-pan over the fire, with a piece of fresh
butter; singe your duck and flour it, turn it in the pan two or
three minutes, then pour out all the fat, but let the duck
remain in the pan: put to it a pint of good gravy, a pint of
peas, two lettuces cut small, a small bundle of sweet herbs, a
little pepper and salt, cover them close, and let them stew for
half an hour, now and then give the pan a shake; when they are
just done, grate in a little nutmeg, and put in a very little
beaten mace, and thicken it either with a piece of butter rolled
in flour, or the yolk of an egg beat up with two or three spoon-
fuls of cream; shake it all together for three or four minutes,
take out the sweet herbs lay the duck in the dish, and pour the
sauce over it. you may garnish with boiled mint chopped, or
let it alone.

"For unknown foods, the nose acts always as a sentinel and
cries. 'Who goes there?"
Jean-Antheleme Brillat-Savarin  (1755-1826)

Ewes' (sheep's) milk contains more than twice the fat as cow's
milk (8 1/2 % for ewes' milk and 4% for cow's milk). This is
one of the reasons that it makes excellent cheese.

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.

DEC 12
Birthday: 1915 Frank Sinatra

DEC 13
1642 New Zealand first sighted by Europeans (Capt. Abel Tasman)

DEC 14 Solar Eclipse begins at 1:03 P.M. EST
1911 South Pole discovered by Roald Amundsen
Birthday: 1503 Michel de Nortedame (Nostradamus)

DEC 16 1773 Boston Tea Party
Birthday: 1770 Ludwig Van Beethoven

DEC 17 Belgium: Nuts Fair
1903 Wright Brothers first successful flight
1790 Discovery of Aztec Calendar Stone

DEC 17-23
Saturnalia, Ancient Roman agricultural festival

DEC 18
Birthday: 1644 Antonio Stradivari, violin maker
1778 Joseph Grimaldi, "greatest clown in history" 
"They ate frozen meat, frozen fried potatoes and frozen peas.
Blindfolded, one could not have identified the peas, and the
only flavor the potatoes had was the flavor of soap. it was the
monotonous fare of the besieged...but...where was the enemy?"
John Cheever, American author (1912-1982)

Fettuccine Alfredo was created during the 1920s by restaurateur
Alfredo, at his restaurant in Rome, 'Alfredo all'Augusteo'.
The original consisted of butter, cream, fresh ground black
pepper and Parmesan cheese.

My roommates business: Check out Conch Republic Concierge for
all your needs before, and during your visit to Key West. 
Benjamin Delessert (1773-1847)
Benjamin Delessert was a French industrialist who had a sugar
refinery, in Paris. In 1812 he developed the first commercially
successful process to extract sugar from sugar beets. He
received major financial support from Napoleon because the
British blockade had cut off France's access to raw sugar from
the West Indies. By 1814,  40 factories had been built to
process beet sugar in Europe.

Hi James, Here is a recipe from Charlie Barham for Tomato Aspic
which he thought might interest you.

TOMATO ASPIC (by Charlie Barham)
2 envelopes (1 oz. each) unflavored gelatin
3 1/2 cups tomato or V-8 juice
4 tablespoons lemon juice
3 teaspoons Worcestershire sauce
1 teaspoon balsamic vinegar
sea salt to taste
several dashes of Outerbridge's Sherry Peppers Sauce
 or Tabasco Sauce
Soften gelatin in part of liquid, dissolve this in remainder
of liquid which has been brought to a boil.  Add seasonings. 
Pour into a mold  wiped with olive oil.  Cool, then refrigerate
until set.  Such things as chopped onion, celery, bell pepper,
etc. can be added to the mold before refrigerating.
Makes 4 cups.  Serves 6.

 Email your recipe requests, food info or history
 questions to me at [email protected]
"An honest laborious Country-man, with good Bread, Salt and a
little Parsley, will make a contented Meal with a roasted Onion.
John Evelyn (1620-1706)

Eggnog has been around for a long time. Captain John Smith
reported that eggnog was consumed in 1607 in Jamestown, Virginia.

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"The breakfast food idea made its appearance in a little third-
story room on the corner of 28th Street and Third Avenue, New
York City....My cooking facilities were very limited, [making
it] very difficult to prepare cereals. It often occurred to me
that it should be possible to purchase cereals at groceries
already cooked and ready to eat, and I considered different
ways in which this might be done."
John Harvey Kellogg (1852-1943)

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Grapefruit that come to a point at the stem end
have thicker skins.

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 Food Reference WebSite at

"In the United States all business not transacted over the
telephone is accomplished in conjunction with alcohol or food,
often under conditions of advanced intoxication.  This is a
fact of the utmost importance for the visitor of limited funds
 . . . for it means that the most expensive restaurants are,
with rare exceptions, the worst."
John Kenneth Galbraith, economist

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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: [email protected]   Phone: (305) 296-2614
 Food Reference WebSite:

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


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