|
THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
APRIL 10, 2002 Vol 3 #13 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
=> NEW FEATURE Website of the Week
=> Ancient & Classic Recipes
=> Food Trivia Questions
=> 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
=========================================
WEBSITE NEWS http://www.foodreference.com
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 to become a Member:
http://www.foodreference.com/html/quizanswers.html
=========================================
++++++++++++++FORWARD THIS ISSUE TO A FRIEND!+++++++++++++++++
=========================================
QUOTE
"Why does man kill? He kills for food. And not only food:
frequently there must be a beverage."
Woody Allen, 'Without Feathers'
=========================================
TRIVIA
The total annual production of Brussels sprouts in the U.S. is
almost 70 million pounds.
=========================================
***NEW FEATURE*** WEBSITE OF THE WEEK
Only the best and most interesting and worthwhile will be
recommended here. These are NOT paid ads.
FOOD REFERENCE WEBSITE OF THE WEEK:
Good Fixins http://www.goodfixins.com
This is a fairly new recipe website with two newsletters:
a daily one for good home cooking, and a weekly for chocolate
lovers! All of the recipes are tested, and Donna promises to
have a recipe archive on the website soon. Personally, I like
the chocolate lovers weekly!!
=========================================
FOOD TRIVIA QUIZ
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.
=========================================
READERS QUESTIONS
QUESTION: I have been looking for the origin of Horseraddish;
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! Rick
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.
=========================================
QUOTE
"I didn't fight my way to the top of the food chain to be a
vegetarian."
bumper sticker
=========================================
TRIVIA
Ounce for ounce, kiwifruit (Chinese gooseberry) are more
nutritious than any other fruit. Kiwifruits have twice the
vitamin C of oranges, as much potassium as bananas, significant
amounts of magnesium and vitamin E and are a good source of
fiber. And only 45 calories each.
=========================================
ANCIENT & CLASSIC RECIPES
The Boston Fish Pier Seafood Recipe Cook Book (1913)
Presented by Freeman & Cobb Co.
PICKLED SALMON
Soak salt salmon twenty-four hours, changing the water
frequently; afterward pour boiling water around it, and let it
stand fifteen minutes; drain off and then pour on boiling
vinegar with cloves and mace added.
=========================================
QUOTE
"Only a fool argues with a skunk, a mule or a cook."
cowboy saying
=========================================
TRIVIA
All of the herb plants in the mint family are native to the
Mediterranean except sweet basil, which is from tropical
Africa and Asia.
=========================================
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.
=========================================
THIS WEEKS CALENDAR
(Check the website daily for additional calendar entries)
APRIL 11
1926 Luther Burbank died (born 3/7/1849).
American horticulturist, he developed many new varieties of
fruits and vegetables, including the Burbank Potato (1873),
the Shasta Daisy, over 100 varieties of plums and prunes and
10 varieties of berries.
APRIL 14
Feast of the Ramson: Richwood, West Virginia.
A dinner dedicated to the ramp, a wild leek, which grows
wild in the mountains.
Sea Lion Suds Fest: Gold Beach, Oregon. Celebrating Oregon's
micro-brewed suds.
APRIL 15
First franchised McDonald's opened at Des Plaines, Illinois,
by Ray Kroc, who had gotten the idea from a hamburger joint
at San Bernardino, CA., run by the McDonald brothers. On
opening day a hamburger was 15 cents.
=========================================
QUOTE
"The two-pronged fork is used in northern Europe. The English
are armed with steel tridents with ivory handles - three
pronged forks - but in France, we have the four-pronged fork,
the height of civilization."
E. Briffault, 'Paris a table' (1846)
=========================================
DID YOU KNOW?
Ninety percent of the fresh broccoli sold in the U.S. is grown
in the Salinas Valley in California.
=========================================
WHO'S WHO IN THE CULINARY ARTS
Fred Harvey (1835-1901). Frederick Henry Harvey was an American
restauranteur who operated a chain of restaurants called the
'Harvey House,' and a series of railroad dining cars and
hotels. The restaurants were established along the route of
the Atchison, Topeka and Sante Fe Railroad, and were staffed
by 'Harvey Girls', who over the years numbered in the thousands.
Will Rogers said Harvey 'kept the West in food and wives.'
=========================================
RECIPE REQUESTS FROM READERS
I'm looking for a recipe for Clotted Cream, the English recipes
I've found have Bubble & Squeek and some other things, but no
clotted cream. Can you help me? Thank you, D.
------------------
First, you need a source of raw or unpasteurized milk. Clotted
cream or Devonshire cream is a thick cream made by slowly
heating rich, unpasteurized milk to about 82 degrees Centigrade
and holding it that temperature for about an hour. A very
thick, yellow layer of clots or coagulated clumps of cream
forms on the top. It has a minimum fat content of 55 percent.
It is a traditional accompaniment to the English 'cream tea,'
served with jam and scones.
-----------------
Email your recipe requests, food info or history
questions to me at james@foodreference.com
=========================================
QUOTE
"The French are sawed-off sissies who eat snails and slugs and
cheese that smells like people's feet. Utter cowards who force
their own children to drink wine, they gibber like baboons even
when you try to speak to them in their own wimpy language."
P. J. O'Rourke
=========================================
TRIVIA
Grape growing is the largest food industry in the world.
=========================================
QUOTE
"Public and private food in America has become eatable, here
and there extremely good. Only the fried potatoes go unchanged,
as deadly as before."
Luigi Barzini,'O America' (1977)
=========================================
PLEASE RATE OUR EZINE NEWSLETTER Please rate this Ezine at the
Cumuli Ezine Finder http://www.cumuli.com/ezines/ra20520.rate
<a href="http://www.cumuli.com/ezines/ra20520.rate">
AOL Users Click Here</a>
=========================================
TRIVIA
In Elizabethan times men knotted their napkins around their
necks. This could be difficult to do when wearing a ruff, and
so comes the saying 'making ends meet.'
=========================================
A copy of this newsletter and previous newsletters is on the
Food Reference WebSite at
http://foodreference.com/html/newsletter.html
=========================================
QUOTE
"And do as adversaries do in law, strive mightily, but eat and
drink as friends."
William Shakespeare (1564-1616), 'The Taming of the Shrew'
=========================================
TRIVIA
Parmigiano-Reggiano is made only from April 1 to November 11,
with milk from cows that have been eating fresh grasses.
=========================================
List Maintenance:
To SUBSCRIBE send a blank email to
subscribe@foodreference.com
To UNSUBSCRIBE send a blank email to
unsubscribe@foodreference.com
To become a MEMBER go to:
http://www.foodreference.com/html/quizanswers.html
=========================================
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
© James T. Ehler, 2000-2002 All rights reserved.
|
