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Food History, Trivia, Quotes, Humor, Poetry, Recipes
APRIL 25, 2002     Vol 3 #15   ISSN 1535-5659
James T. Ehler, Editor,
 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
    =>  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


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:


"I went to this restaurant last night that was set up like a
big buffet in the shape of an Ouija board. You'd think about
what kind of food you want, and the table would move across
the floor to it."
Steven Wright


Heinz sells more than 50% of the ketchup sold in the U.S.


Hoist your sails for Chesapeake Bay Cooking…. A seafood lover’s
homeport! From the 'Old Salt' to the beginner you'll find
recipes to suit all. Surf our galley for a snack or complete
meal. So come aboard and enjoy the site, you’re guaranteed to
sail away with an appetite!! Subscribe to our newsletter and
you could win a FREE cookbook!!!
<a href=" "> Chesapeake Bay Cooking </a>

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.


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.

I think that David Jenkins website is a an excellent compliment
to the Food Reference website. There are recipes for both
professional chefs and beginning cooks. There are contributing
chefs from around the world, so the variety of recipes is
truly astounding. Take the time to visit, you won't regret it!


On your website you say Fortune cookies were invented in L.A.
Joyce Chen says San Francisco. Can you give me more facts? I am
a journalist working on a (funny) story. Victoria

Here are two sources, one says Los Angeles won in the 1983
Court of Historical Review, the other says San Francisco won.
I have not had the chance to check the record myself, but I
vote for Los Angeles.  In either case it is definitely good
material for a (funny) story.


"Some people wanted champagne and caviar when they should have
had beer and hot dogs."
Dwight D. Eisenhower (1890-1969)


Skim milk contains more calcium than whole milk.


If you love seafood, stop in to Waterfront Market when you come
to Key West, for the freshest seafood you can find!
Or call 305-296-0778 and order some to be shipped overnight!
Order some Stone Crab Claws before the season ends!


In November, 2001 I received several requests for the origin of
the Prince of Wales Cake, and many readers emailed me with
stories placing the origin sometime in the 1920's or 1930's.
Please note that the Inglenook Cookbook (1906), (which is now
on my website), has a recipe for Prince of Wales Cake.
So it is at least as old as 1906.  The recipe is here:


"Many's the long night I've dreamed of cheese - toasted, mostly."
Robert Louis Stevenson (1850-1894)


During elections in ancient Greece votes were cast by
scratching the names of candidates inside mussel shells.
I wonder if there are chads on mussel shells?


(Check the website daily for additional calendar entries)
APRIL 27 - MAY 8 Washington State Apple Blossom Festival
National Barbecue Month
National Hamburger Month
National Salad Month
National Egg Month
National Salsa Month
National Artisan Gelato Month

Gazpacho Aficionado Time

"The age of your children is a key factor in how quickly you
are served in a restaurant. We once had a waiter in Canada who
said, 'Could I get you your check?' and we answered, 'How
about the menu first?'"
Erma Bombeck (1927-1996)


When Tennessee fainting goats are frightened or excited, their
muscles lock up and they often fall over (faint) and lie stiff
for a few seconds. (Also called Myotonic goats, Stiff Leg or
Wooden Leg goats).


Mary Mallon (Typhoid Mary) (1870?-1938)
Infamous household cook who was responsible for major outbreaks
of typhoid in the New York City area in 1904, 1907, and 1914.
She was immune to typhoid herself, but was a carrier of the
bacillus, and spread it wherever she worked as a household cook.


Hi, I'm looking for a Wisconsin cheese soup recipe would you
know of anyone that would have it. 
Thank you.  Love the site.  Great job.  Sharon.
You can use the Vermont Cheese soup recipe on my website:
AND check the recipe on 
Wisconsin Cheese Soup is at the bottom of the page.

 Email your recipe requests, food info or history
 questions to me at


"My mother was a good recreational cook, but what she basically
believed about cooking was that if you worked hard and
prospered, someone else would do it for you."
Nora Ephron


Mussels feed by filtering up to 18 gallons of water per day.


"Dieting: A system of starving yourself to death so you can
live a little longer."
Jan Murray


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In one year at New York's Yankee Stadium more than 1,600 gallons
plus 2,000,000 individual packets of mustard are consumed.


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


"Life is too short for cuisine minceur and for diets. Dietetic
meals are like an opera without the orchestra."
Paul Bocuse


Ostrich is a red meat that has a mild beef-like flavor and
shrinks very little when cooked. It is very low in fat and

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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:   Phone: (305) 296-2614
 Food Reference WebSite:

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


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