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Food History, Trivia, Quotes, Humor, Poetry, Recipes
January 9, 2002     Vol 3 #1   ISSN 1535-5659
James T. Ehler, Editor, [email protected]
 By subscription only!  You are receiving this newsletter
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    =>  Website News  
    =>  Quotes and Trivia
    =>  Books I Recommend
    =>  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

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.

"If we don't watch out, the pleasure to be gained from the
discriminating enjoyment of food will be lost. It may not be
long before the art of fine cooking is viewed as the invention
of a handful of snobs....A whole aspect of living well, of
civilization itself, is threatened with extinction."
Benoite Groult 'La Mer a la Cuisine' in 'Loaves & Wishes'

If you like food and you like history, here is a new book that
I highly recommend. (I have no connection with it and do not
get any commission - its just a book I recommend.)
SALT: A World History by Mark Kurlansky

Evaporated milk is fresh homogenized milk with 60% of its water
removed by evaporation. It contains 7.9% milk fat.

User Support Info

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: Would you be so kind as to tell me when whipping
heavy cream for topping, do you use sugar and vanilla and if so
how much of each.?
And should the cream be at room temperature before whipping?
Thank you. And Happy New Year.  Ellie
ANSWER: When whipping cream, the cream should be as cold as
possible, and the bowl should also be very cold. The cream will
whip easier and to a higher volume when very cold. (a very
slight pinch of salt added at the beginning also helps the
cream to whip).  When the cream is about 1/2 whipped, add the
sugar and vanilla and continue to whip. 
If you add the sugar and vanilla at the beginning, the cream
will not whip to high volume.

1 cup heavy cream
small pinch of salt
1 to 2 tablespoons sugar
1/2 teaspoon vanilla

"We didn't starve, but we didn't eat chicken unless we were
sick, or the chicken was."
Bernard Malamud (1914-1986)

Earl Grey tea was originally a mixture of Chinese black teas
flavored with oil of bergamot. Today it is usually made with
Indian teas. The recipe was given to  Charles Grey, second earl,
 in the 1830's by a Chinese mandarin.

Looking to advance your career in the foodservice industry?
Check out

The Inglenook Cook Book (1906)
 Take out the strings from the inside.  Some cut the heart open,
but I prefer to leave it whole.  Wash it well; rub the inside
with salt and pepper.  Fill it with a stuffing made of bread
and butter moistened with a little water. Season with salt and
pepper, and if liked a sprig of thyme made fine.  Sew up the
opening as well as you can by drawing cords across.  Rub the
outside with salt and pepper, put on some bits of butter, then
dredge flour over it, and set on a trivet or muffin rings in a
dripping pan. Put a pint of water to baste with, then roast in
a hot oven.  Turn and baste frequently.  The time to roast
depends on the size of the heart.  When done take it up. Cut a
lemon in thick slices, put in the pan with a bit of butter
dredged in a teaspoonful of flour. Let it brown, then add a
small teacupful of boiling water. Stir it smooth and serve in
a gravy tureen.
Sister Susie M. Brallier, Johnstown, Pa.

"The quality of food is in inverse proportion to the altitude of
the dining room, with airplanes the extreme example."
Bryan Miller (NY Times Restaurant Critic)

In 1959 there were about 15,000 delis in New York City.

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.

CUCKOO DANCING WEEK (In memory of Laurel & Hardy)
JAN 16 Prohibition (18th) Amendment passed             
"The cabbage surpasses all other vegetables. If, at a banquet,
you wish to dine a lot and enjoy your dinner, then eat as much
cabbage as you wish, seasoned with vinegar, before dinner, and
likewise after dinner eat some half-dozen leaves. It will make
you feel as if you had not eaten, and you can drink as much
as you like."
Cato (234-149 B.C.)

There are 60 references to date palms in the Old Testament.

My roommates business: Check out Conch Republic Concierge for
all your needs before, and during your visit to Key West. 
In 1956 four U.S. chefs won the Culinary Olympics in Frankfurt,
Paul Laesecke, Otto Spielbachler, Paul Leuppe and Paul Debes.

Love your site!! Feel free to add this recipe!
MMMMMM, I cant wait to try some of the recipes on your website!


2 tbs. butter or margarine
1/2 cup chopped onion
1 cup chopped green bell pepper
1 cup uncooked regular long grain rice
2 cups water
1 tsp. salt
1 can {15 to 16 oz.} red kidney beans, rinsed and drained
1/4 cup thick sliced bacon, crumbled and cooked golden brown

If you like your food on the spicier side,
just add 1/4 tsp. cayenne pepper
to mixture before covering it to simmer.

Melt butter in 3-Qrt. saucepan over medium heat.
Cook onion and bell pepper in butter, stirring occasionally,
until vegetables are tender.
Stir in remaining ingredients except bacon. Heat to boiling,
stirring once or twice; reduce heat. Cover and simmer 15 min.
Remove saucepan from heat. Stir bacon into rice mixture.
Cover and let stand 5 to 10 minutes.

 Email your recipe requests, food info or history
 questions to me at [email protected]
"You can find your way across this country using burger joint
the way a navigator uses stars....We have munched Bridge
burgers in the shadow of the Brooklyn Bridge and Cable burgers
hard by the Golden Gate, Dixie burgers in the sunny South and
Yankee Doodle burgers in the North....We had a Capitol Burger
-- guess where. And so help us, in the inner courtyard of the
Pentagon, a Penta burger."
Charles Kuralt, journalist. (1934-1997)

The largest importer of U.S. crawfish is Sweden, which imports
more than 2,500 tons each year from the U.S.

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"Cuisine is only about making foods taste the way they are
supposed to taste." Charlie Trotter

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The smallest crabs are the pea crab, which live inside oyster
shells, and can be less than 1.5 mm. The largest crab is the
Japanese spider crab, which reach 12 feet from leg tip to leg
tip, and a body 18 inches by 12 inches.

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

"The artist in this field is no longer characterized by his
overpowering authority, but rather by the opinionated modesty
of an exponent of the maieutic art: in place of the cook as
mercenary of the kitchen stove, we now have the Socratic cook,
midwife at the birth of culinary truth."  
Claude Fischler, satirical humorist, in his article
"The Socrates of the Nouvelle Cuisine" published in La Monde.

 © copyright James T. Ehler, 2002, 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: [email protected]   Phone: (305) 296-2614
 Food Reference WebSite:


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