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Food History, Trivia, Quotes, Humor, Poetry, Recipes
APRIL 4, 2002     Vol 3 #12   ISSN 1535-5659
James T. Ehler, Editor, [email protected]
 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
    =>  NEW FEATURE Website of the Week
    =>  Food Trivia Quiz
    =>  Ancient & Classic Recipes
    =>  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 - New FOOD QUIZ questions each day on
the website, along with a Daily Culinary Quote, Daily Trivia,
Today in Food History, and other interesting culinary facts.

*Beginning May 1, 2002 I will be adding some NEW members only
areas and features to the website and newsletter.
CLICK this link for information:

"Dining is the privilege of civilization...The nation which
knows how to dine has learnt the leading lesson of progress."
Isabella Beeton (1836-1865)
'Book of Household Management' (1861)

Banana flowers are used as both a garnish and cooked as a
vegetable in Southeast Asia.

Only the best of the best will be recommended here. These are
NOT paid ads, they are my personal recommendations gleaned from
countless websites I have visited during the course of my
research efforts on food related subjects.

**The Personal Chefs Network**
If you are looking for a personal chef, or if you are a personal
chef looking for additional contacts and support, this is the
place to go. Very professional and comprehensive, I recommend
it as a must visit website.

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 just learned about your website. I have been
looking for the origin of Horseradish; where did it come from,
how long has it been around? I've had no luck in finding any
information about this delicious and potent food. If you could
give any insight into this, I would greatly appreciate it!

ANSWER: Horseradish, a member of the mustard family, is native
to eastern Europe, and it may have originated in Asia, Germany,
or the Mediterranean area.  It has been used for so long, that
no one knows for sure when and where it originated. The ancient
Greeks used it, so did the Jews in their exodus from Egypt in
1500 BC. It is one of the 5 bitter herbs of the Jewish Passover.
It was originally used for medicinal purposes.

"Brewing espresso...unlike other methods of brewing coffee...
IS rocket science..."
Kevin Knox and Julie Sheldon Huffaker
'Coffee Basics: A Quick and Easy Guide'

The most popular beverage in the world is tea, and beer is
number two. However, in England and Ireland, beer is the most
popular beverage.

American Cookery, Amelia Simmons (1796)

"Election Cake"
"30 quarts flour, 10 pound butter, 14 pound sugar, 12 pound
raisins, 3 doz eggs, one pint wine, one quart brandy, 4 ounces
cinnamon, 4 ounces fine colander seed, 3 ounces ground allspice;
wet the flour with milk to the consistence of bread over night,
adding one quart yeast; the next morning work the butter and
sugar together for half an hour, which will render the cake much
lighter and whiter; when it has rise light work in every other
ingredient except the plumbs, which work in when going into
the oven."

"I got the job--though the writing sample I submitted was a
lecture on sea-urchin fertilization. I am probably the only
person in publishing who actually got a job based on sea-urchin
Anne Lesley Groell in an interview with Claire E. White.

4,000 years ago the Egyptians built brick incubators which
could hold 10,000 chicks at a time.


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 calendar entries)

1818 Congress approved the first flag of the U.S.
1932 Vitamin C was first isolated by C.C. King at the
University of Pittsburgh.

Wayne State University, Funeral for Winter

1851 Portland, Oregon was founded
1896 First modern Olympics, Athens, Greece
1938 Teflon invented by Roy J. Plunkett

Daylight Savings Time begins (set clock ahead)

1849 Safety pin patented by Walter Hunt.

***Check the website daily for more Calendar Events.

"Heaven sends us good meat, but the devil sends us cooks."
David Garrick (1717-1779), 'Epigram on Goldsmith's Retaliation'


The average domestic laying hen lays 255 eggs per year.

The Swiss pastry chef (possibly of Italian origin) who is said
to have invented the meringue in 1720 (or 1600, by some
sources) in the town of Merhrinyghen (Meiringen). This is very
close to Reichenbach Falls, where Sherlock Holmes met his
'doom' at the hands of his arch-enemy, Professor Moriarty,
in "The Final Problem."

The Spanish TORTILLA
Prepared correctly, is a delicious starter, as tapas, and even
great for  a wholesome breakfast. It should be serve at room
temperature.       GonzaloRamírez- Venezuela-Malaysia

Basic ingredients:

1/2 cup olive oil
four large potatoes (peel and diced pieces about 1 cm thick)
*Sea salt grounded, and black pepper to taste
one large onion, diced
six  large eggs
1/4 cup of milk

Heat the oil in a 10-inch skillet, add potato pieces, and stir
softly with spatula to avoid sticking, Add the onions  and 
COOK slowly, medium flame. Turn now and then until potatoes
are tender, and the onions are golden,  but NOT brown.
They must be loose.

Beat eggs in a large bowl with a fork adding the milk. Sea salt
and pepper to taste. Drain potatoes from the oil. Add potatoes
to beaten eggs mixture, stirring them so that eggs cover them
completely. Let it sit for 15 minutes. Heat 4 tb-sps of the oil
in large skillet and make sure it is spread evenly. Add potato-
onion-egg mixture, spreading quickly. Lower the heat to medium-
low. It is important to shake pan to prevent sticking.  Cover
with a lead and wait for 5 minutes, with a plate on top of the
skillet, flip to cook other side, adding another tbsp of oil.
Brown on the other side. Another 5 minutes and turn the fire
off and let rest covered for 15 minutes, uncover before serving
in a plate.

Remember the final look is an inch thick "cake" of fried
potatoes mixed with fried eggs and onions.- 
-small pieces of red & green peppers and bits of crispy bacon
are optional and can be added to the initial egg mix, They will
add some flavor and color.  After cooking the tortilla cut into
pizza-like triangles to serve 8to 10 or 12 to 14 people, or cut
into squares. It should be served at room temperature. It can
be cook couple hours before serving.
Buen Provecho!!!
 Email your recipe requests, food info or history
 questions to me at [email protected]
"Americans are just beginning to regard food the way the
French always have. Dinner is not what you do in the evening
before something else. Dinner is the evening."
Art Buchwald

The annual World Grits Festival is held in April at St. George,
South Carolina. The town claims to be the 'Grits Capital of
the World', eating more pounds of grits per capita than
anyplace else in the world.


"If you are ever at a loss to support a flagging conversation,
introduce the subject of eating."
Leigh Hunt (1784-1859)

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The terms "Big Wheel" and "Big Cheese"  originally referred to
those who were wealthy enough to purchase a whole wheel
of cheese.

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

"Everything ends this way in France - everything. Weddings,
christenings, duels, funerals, swindlings, diplomatic affairs
-- everything is a pretext for a good dinner."
Jean Anouilh (1910-1987) 'Cecile'

'Life Savers' was the first candy in America to be wrapped in
tinfoil to keep them fresh.

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[email protected]  
 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:

© James T. Ehler, 2000-2002 All rights reserved.


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