FOOD REFERENCE WEBSITE

Foodreference.com - Newsletter Archives

Home   |    Food Articles   |    Food Trivia   |    Cooking Tips   |    Recipes   |    Food Quotes   |    Who's Who   |    Food Timeline   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poetry   |    Cookbooks   |    Food Posters   |    Free Magazines   |    Recipe Contests   |    Gourmet Tours & Schools   |    Key West   |    Food Festivals & Food Shows

Culinary history, food trivia & facts, food quotes, food poems; kitchen tips; who’s who; food events; recipes; trivia quizzes, etc.

 

Return to Newsletter Archive


 




3 Young Chefs at Cooking School

3 Young Chefs

Culinary Arts and
Cooking Schools

From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!




 

Note: links to other sites in older issues may no longer be valid

THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
AUGUST 15, 2002     Vol 3 #29   ISSN 1535-5659
James T. Ehler, Editor, [email protected]
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
    =>  How to become a Member link 
    =>  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
    =>  Subscribe/Unsubscribe information

            =========================================
 WEBSITE NEWS     http://www.foodreference.com
I had some problems with my mail server after upgrading my newsletter software, and last weeks newsletter did not go out. My apologies to all subscribers.

CHECK THE WEBSITE DAILY - New FOOD QUIZ questions twice a week on the website, along with a Daily Culinary Quote, Daily Trivia,
Today in Food History, and other interesting culinary facts.

*Become a MEMBER of the Food Reference Website
CLICK this link for information:
http://www.foodreference.com/html/quizanswers.html

----------------------------------------------------------------

 QUOTE
"What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow."
A.A. Milne

----------------------------------------------------------------

 TRIVIA
According to 'Larousse Gastronomique', here in American we serve boiled or grilled corn on the cob with "redcurrant jelly or maple syrup".

----------------------------------------------------------------

 THIS WEEK'S WEBSITE OF THE WEEK:
THE CONGO COOKBOOK, a collection of over 120 recipes from Africa, plus information about African cooking, cuisine, culture, food, gastronomy, and history. Featuring African proverbs, excerpts from historic texts, and rare African recipes. http://www.congocookbook.com/

----------------------------------------------------------------

GET A LIFETIME MEMBERSHIP TO THE E-COOKBOOKS LIBRARY!
You won't believe the selection!  100,000 recipes!  Contributions from the top chefs in the world!  Get a wide variety of bonus non-cooking ebooks, too!  You can check it all out today at
http://hop.clickbank.net/?foodref/vjjepub

----------------------------------------------------------------

QUOTE
"My tongue is smiling."
Abigail Trillin

----------------------------------------------------------------

FOOD REFERENCE Dates in Food History CD-ROM
I have finished work on a CD-Rom of Culinary Dates: it contains over 2000 Food related Dates, Birthdays and Events. This is the ONLY one stop source for Culinary Dates and Events. A fun and informative reference source.
http://www.foodreference.com/html/cdfoodrcalendar.html

----------------------------------------------------------------

 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 am cooking with fenugreek and it has a very bitter and distinctive flavor.  I am trying to mute the flavor and smell.  Do you have any suggestions on how I could do that?
Many thanks, Samuel
ANSWER:  Fenugreek is one of those seasonings that must be used sparingly.  The only way to mute the flavor and smell is to use less. Adding a small amount of sugar will help a little to mellow the bitterness. Also, never purchase cheap fenugreek. The seeds must be dry roasted before being ground.  This mellows the flavor a bit, and some processors may skip
this roasting step.

----------------------------------------------------------------

Order the world’s best and most unique Catalogs for FREE!
Plus save money with exclusive Savings Certificates from every
catalog. Voted the #1 source for catalog shopping!
http://www.catalogs.com/catalog/default.asp?from=ast09&AID=018460&BID=326

----------------------------------------------------------------

 TRIVIA
Some cranberry beds are over 100 years old and still producing.

----------------------------------------------------------------

 ANCIENT & CLASSIC RECIPES
 The Inglenook Cook Book (1906)
 OYSTER SALAD
Take 1 can of cove oysters, 3 hard-boiled eggs, 3 or 4 stalks of celery, same quantity of broken crackers as oysters, butter size of an egg. Chop the whites of the eggs, oysters, and celery separately, season and toss together lightly with a fork. Mash yolks very fine with the butter, add 2/3 pint of vinegar, 1/2 teaspoonful of prepared mustard. Let come to a boil, stirring constantly, and pour over the mixture.

Sister Sara Reese Eby, West Elkton, Ohio.

----------------------------------------------------------------

 QUOTE
"Do no make a stingy sandwich; Pile the cold cuts high. Customers should see salami coming through the rye."
Alan Sherman, 'Sandwiches'

----------------------------------------------------------------

 TRIVIA
Cucumbers are one of the oldest cultivated vegetables, having been cultivated since about 8,000 B.C.

----------------------------------------------------------------

 THIS WEEKS CALENDAR
(Check the website daily for additional calendar entries)
AUGUST 16
1888John Styth Pemberton died. Pemberton was the pharmacist who invented Coca-Cola in 1885.

AUGUST 17
St. Mammas Day, patron of shepherds.

AUGUST 18
1850 French author Honore de Balzac Died. Balzac would lock himself away during creative bursts, drinking coffee and eating only fruit and eggs. When he finally took a break, he was known to consume huge quantities of food. One report recalls that at the Véry restaurant he consumed at one sitting 'a hundred Ostend oysters, twelve cutlets of salt-meadow mutton, a duck with turnips, two partridges and a Normandy sole,' not to mention the desserts, fruit and liqueurs he finished up with.

AUGUST 19
1856 Gail Borden was granted a patent for his process for making condensed milk.

AUGUST 20
St. Bernard of Clairvaux's Day, patron of beekeepers

AUGUST 21
1988 Pubs are now allowed to stay open 12 hours each day (except Sunday) in the U.K.

AUGUST 22
1647 Denis Papin is born. The French physicist who invented the pressure cooker (Papin's Digester) in 1679.
             
 Become a Member and have access to the Complete Culinary
Calendar!  http://www.foodreference.com/html/quizanswers.html
----------------------------------------------------------------

ARDENT SPIRITS is a free e-mail newsletter for anyone and everyone with an interest in cocktails, bars, bartenders, distilled spirits, and beverage-related topics.
http://www.ardentspirits.com    [email protected]

----------------------------------------------------------------

 QUOTE
"There are two types of onions, the big white Spanish and the little red Italian. The Spanish has more food value and is therefore chosen to make soup for huntsmen and drunkards, two classes of people who require fast recuperation."
Alexandre Dumas (1802-1870)

----------------------------------------------------------------

 DID YOU KNOW?
Red and white currants are used to make the prized French Bar-le-Duc jelly, from the town of the same name in Lorraine. Red currants are also the key ingredient of Cumberland sauce.

----------------------------------------------------------------

 WHO'S WHO IN THE CULINARY ARTS
Kitchiner, Dr. William(1775-1827)An optician, telescope maker, gourmet and exceptional cook. He wrote 'Cook's Oracle,' which was a bestseller in both England and America.  He was also the creator of Wow-Wow sauce.

----------------------------------------------------------------

 RECIPE REQUESTS FROM READERS
hi James, i need a recipe for carrot and raisin salad for my class. do you have one.  sue
------------------
                          Carrot & Raisin Salad
Serving Size  : 12

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12             Whole  Carrots -- grated coarsely
  1 1/2          Cups  Raisins
  1 1/2          Cups  Pecans; Or Walnuts -- chopped
        2  Tablespoons Lemon Zest -- grated
  1/2      Tablespoon  Salt
                        Pepper -- to taste
                       
  1 1/2          Cups  Mayonnaise
  1 1/2          Cups  Sour Cream

[1) Mix first group of ingredients together.     

[2) Combine Mayonnaise and Sour Cream, and toss with above.
-------------------------
 Email your recipe requests, food info or history
 questions to me at [email protected]
  
----------------------------------------------------------------

 QUOTE
"Wine is sure proof that God loves us and wants us to be happy."
Benjamin Franklin (1706-1790)

----------------------------------------------------------------

 TRIVIA  
Young, tender, spring dandelion leaves make an excellent addition to salads; they can also be cooked like spinach. Older leaves tend to be bitter. The flowers can be used to make dandelion wine.

----------------------------------------------------------------

Replace that toothpick with QuickFloss, a disposable flossing device and toothpick combined. I was given some samples, and I like them. Some restaurants are giving them instead of wooden toothpicks. For more information check their website http://www.usfloss.com

----------------------------------------------------------------

 QUOTE
"And please don't cook me, kind sirs! I am a good cook myself, and cook better than I cook, if you see what I mean. I'll cook beautifully for you, a perfectly beautiful breakfast for you, if only you won't have me for supper."
Bilbo Baggins to the Trolls in 'The Hobbit', J.R.R. Tolkien

----------------------------------------------------------------

 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
Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.

----------------------------------------------------------------

 A copy of this newsletter and previous newsletters is on the
 Food Reference WebSite at
 http://foodreference.com/html/newsletter.html

----------------------------------------------------------------

 QUOTE
"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'

----------------------------------------------------------------

 TRIVIA
The fig leaved gourd was one of the earliest plants cultivated in the Americas. There is archaeological evidence that it was cultivated in Peru around 3000 B.C.

----------------------------------------------------------------
 List Maintenance:
 To SUBSCRIBE send a blank email to
 [email protected]
 To UNSUBSCRIBE send a blank email to
 [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: http://www.foodreference.com

© Copyright 1995-2002 James T. Ehler. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. you may forward a copy to someone else as long as the Copyright notice is included. Any other use of the materials in this newsletter without prior written permission is prohibited.

 

Home     |     About Us & Contact Info     |     Food Trivia Quizzes     |     Other Food Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: [email protected]

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 





 

 

 

Food Videos

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Beverages, Festivals, Vintage Commercials, etc.

 

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!