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THE FOOD REFERENCE NEWSLETTER
SEPTEMBER 21, 2002     Vol 3 #33   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  Quotes and Trivia
    =>  Website of the Week
    =>  Food Trivia Quiz
    =>  Ancient & Classic Recipes
    =>  This Weeks Calendar
    =>  Did you know?
    =>  Who's Who in the Culinary Arts
    =>  Requested Recipes
    =>  Subscribe/Unsubscribe information
    =>  General information and Copyright

============================================= ==============
 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.

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


============================================= ==============
 QUOTE
======
"It is disgusting to notice the increase in the quantity of coffee used by my subjects, and the amount of money that goes out of the country as a consequence. Everybody is using coffee; this must be prevented. His Majesty was brought up on beer, and so were both his ancestors and officers. Many battles have been fought and won by soldiers nourished on beer, and the King does not believe that coffee-drinking soldiers can be relied upon to endure hardships in case of another war."
Frederick the Great of Prussia (1877)
Scientific American, June 1998


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 TRIVIA
=======
According to Oscar, famed chef of the Waldorf Hotel, while he was in charge of the private rooms at Delmonico's, the American actress Lillian Russell ate more food than Diamond Jim Brady (famous for his enormous appetite).


============================================= ==============
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============================================= ==============
 THIS WEEK'S WEBSITE OF THE WEEK:
=================================
SEAFOOD CHOICES ALLIANCE
http://www.seafoodchoices.com
"The Seafood Choices Alliance seeks to bring ocean conservation to the table by providing the seafood sector - fishermen, chefs and other purveyors - with the information they need to make sound choices about seafood and provide the best options to their customers. By working collaboratively with partners from conservation organizations, we connect professionals from the seafood and conservation community."
The information on this website should be interesting and informative to anyone who likes  seafood.


============================================= ==============
 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.


============================================= ==============
 SPONSOR
========
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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


============================================= ==============
 TRIVIA
=======
The bar code, those stripes of varying width that appear on virtually every price tag or package today, was invented by Joseph Woodland and Bernard Silver. They were issued US Patent #2,612,994 on October 7, 1952.  In 1974 the UPC (Universal Product Code) symbol set for bar coding and the UPC scanner, were first used at Marsh's supermarket in Troy, Ohio.


============================================= ==============
FOOD REFERENCE WEBSITE SHOPPING PAGES
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BOOK REVIEWS AND RECOMMENDATIONS
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============================================= ==============
 ANCIENT & CLASSIC RECIPES
==========================
THE WAY TO A MAN'S HEART
"The Settlement" Cookbook (1903)
Compiled by Mrs. Simon Kander and Mrs. Henry Schoenfeld

BAKED BEANS
Let a pint of pea beans soak in cold water over night. Wash, rinse and parboil, until the beans can be easily pierced with a needle, adding one teaspoonful of soda. Rinse in hot water. Put one-half the beans in the bean pot, then one-fourth a pound of dried beef. Add the rest of the beans, and over them pour one teaspoonful each of mustard and salt, and a scant fourth a cup of molasses, mixed with sufficient hot water to cover. Bake about eight hours in a slow oven, keeping the beans covered with water and the lid on until the last hour. Then remove the lid, and brown the beans.


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 QUOTE
======
"A good meal soothes the soul as it regenerates the body. From the abundance of it flows a benign benevolence. A good and copious dinner begets a mellowing influence; it permeates the bosom with a bland philanthropy of sentiment, embracive of all classes, sects and races of man."
Frederick W. Hackwood, 'Good Cheer' (1911)


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 TRIVIA
=======
Bibb lettuce is a butterhead lettuce with a small, loose head and tender but crisp medium green leaves. First cultivated in Kentucky by Jack Bibb in the late 19th century It is also called limestone lettuce, from the limestone in the Kentucky soil where it was first grown.


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 SOME ENTRIES FROM THIS WEEKS CALENDAR
======================================
(Check the website daily for many additional calendar entries)

SATURDAY, SEPTEMBER 21
1961 Earle Dickson died. He invented Band-Aids for his wife, who had frequent kitchen accidents, cutting or burning herself. He worked for Johnson & Johnson, who soon began manufacturing Band-Aids.

SUNDAY, SEPTEMBER 22
St. Maurice's Day, patron of knife grinders.

MONDAY, SEPTEMBER 23
1880 Sir John Boyd Orr was born. A Scottish scientist and nutrition expert, he won the Nobel Peace Prize for his work to eliminate world hunger.

TUESDAY, SEPTEMBER 24
National Cherries Jubilee Day

WEDNESDAY, SEPTEMBER 25
1879 The Cream Separator was patented.

THURSDAY, SEPTEMBER 26
1774 John Chapman, Johnny Appleseed was born. American pioneer and legend, he planted apple seeds in the Ohio River valley area (Ohio, Indiana, Illinois).

FRIDAY, SEPTEMBER 27
1938 The 'Queen Elizabeth,' the largest passenger liner of its time, was launched in Scotland. The world's largest floating restaurant.

  
============================================= ==============
 SOFTWARE FROM THE FOOD REFERENCE WEBSITE
=========================================
 The Food Reference DATES IN CULINARY HISTORY CD contains over 2,000 food dates and events listings. Use year after year, an excellent reference for students, teachers, writers and chefs.
CLICK THIS LINK FOR ORDERING INFORMATION
http://www.foodreference.com/html/cdfoodrcalendar.html

NEXT CD AVAILABLE OCTOBER 15:
Recipes from Key West and the Caribbean


============================================= ==============
 DID YOU KNOW?
==============
Black walnuts are native to North America and have an extremely hard shell, so they are not as popular as English walnuts. Black walnut trees also secrete 'juglone', which kills many herbaceous plants around the root system of the tree. Its own natural weed killer!


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 WHO'S WHO IN THE CULINARY ARTS
===============================
Ezra Cornell (January 11, 1807 - December 9, 1874)
Ezra Cornell, was one of the founders of Western Union Telegraph Co. He endowed and guided the founding of Cornell University, an agricultural land grant university opened in 1868. Today, Cornell University in Ithaca, New York, offers many programs, including Agricultural and Life Sciences, Hotel Administration, and Nutritional Sciences.


============================================= ==============
 RECIPE REQUESTS FROM READERS
=============================
Do you have a recipe for sauerbraten?
George in Cincinnati
----------------------------------
Sauerbraten   (German Pot Roast)
Serving Size  : 12

  6             pounds  Beef Top Round Roast

                       MARINADE
  1                cup  Cider Vinegar
  1              quart  Beer (I like Heineken or St Pauli Girl)
  1               each  large onion -- sliced
  1               large carrots, coarsely chopped
  2               stalks celery, coarsely chopped
  2               each  Bay Leaves
  4               each  Cloves, Whole
     1/2      teaspoon  Thyme
     1/4      teaspoon  Ginger
  1            teaspoon salt
  1            teaspoon  pepper
     1/2    tablespoon  Garlic -- minced

     1/2           cup  Olive Oil
     1/4           cup  Sugar

                     Marinade From Beef
  1                 Cup  Beef Stock

     1/2           cup  Red Wine
     1/4           cup  Sour Cream
                            Roux if needed
---------------------------------------------
[1) Mix Vinegar, Beer and Seasonings, bring to a boil Pour over
Beef.....Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better.

[2) Remove meat from marinade and pat meat dry.  Brown Meat in Olive oil on all sides.  Sprinkle a little sugar over beef and brown. The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step.

[3) Pour marinade into large pot and add the browned beef.  Add beef stock to just barely cover meat about 2/3 or more. 
SIMMER 3 - 4 hours, covered, until meat is 160 to 180 F  internal temperature.

[4) When done, remove meat; Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct.   Add Sour Cream and mix in;  thicken with roux if needed.

For a stronger and more intense flavor:
* You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both.
** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.
---------------------------------------------
 Email your recipe requests, food info or history
 questions to me at james@foodreference.com
  

============================================= ==============
 TRIVIA  
=======
The original base for this bright red Polish and Russian soup was the cow parsnip. The Russian word 'borshch' means cow parsnip. Today, borscht is a beetroot soup, made with meat stock, cabbage, and frequently potatoes and other root vegetables.


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 QUOTE
======
(Chocolate is) "the damnable agent of necromancers and sorcerers. It is well to abstain from chocolate in order to avoid the familiarity and company of a nation so suspected of sorcery (Spain)."
French cleric (1620)


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============================================= ==============
 TRIVIA
=======
Talk about putting the cart before the horse, can openers were invented 48 years after cans were introduced!  And most people feel they still haven't invented one that works all the time.


============================================= ==============
 QUOTE
======
"My fare is really sumptuous this evening; buffaloe's humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetite; the last is not considered the least of the luxuries."
From the journals of Lewis and Clark, Thursday, June 13, 1805


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 Food Reference Newsletter  ISSN 1535-5659
 James T. Ehler (Publisher & Editor)
 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
============================================= ==============
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