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THE FOOD REFERENCE NEWSLETTER
October 18, 2002     Vol 3 #35   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  Quotes and Trivia
    =>  Website of the Week
    =>  Food Trivia Quiz
    =>  Readers questions
    =>  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

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 WEBSITE NEWS     http://www.foodreference.com
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Thank you to all who sent Birthday greetings to me yesterday, I appreciated them very much. (It also lets me know that people do read the daily Dates, Quote and Trivia on the main page of the website.)  Chef James.

CHECK THE WEBSITE DAILY - New FOOD QUIZ questions each 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


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 QUOTE
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"Come unto me, all ye that labor in the stomach, and I will restore you." M. Boulanger
Motto over door of first restaurant (1765).


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 TRIVIA
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The Cobb salad and the Caesar salad were the first 'main course' salads. Up until that time (the 1920s and 1930s) salads were side dishes composed of greens with a simple dressing of salt and vinegar and oil.


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 COOKBOOK CD FROM THE FOOD REFERENCE WEBSITE!
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At the request of many subscribers and website visitors, I have produced a CD of my FAVORITE KEY WEST, SEAFOOD & CARIBBEAN RECIPES.  All recipes are in 2 formats, one for browsing and a second format for easy printing or importing into any program that accepts Master Cook or Meal Master recipe formats (which includes virtually all recipe storage programs). Chef James.
CLICK HERE FOR DETAILS: (Order by October 31 and save $5)
http://www.foodreference.com/html/cdfoodrcalendar.html


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 THIS WEEK'S WEBSITE OF THE WEEK:
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The National Agricultural Library (NAL), part of the Agricultural Research Service of the U.S. Department of Agriculture, is one of four National Libraries in the United States. NAL is a major international source for agriculture and related information. This Web site provides access to NAL's many resources and a gateway to its associated institutions.
http://www.nalusda.gov/

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 FOOD TRIVIA QUIZ
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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.


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 SPONSOR
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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


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READERS QUESTIONS
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QUESTION: I have some chocolate morsels that are about 4 years old and I wonder if they are still good for cooking, I live in Spain and I can buy them so if I can still use them I will.  Does chocolate expire?     Thank you, Ana

ANSWER: If DARK chocolate is stored at 60 to 70 degrees F at low humidity, it can be kept for years, probably up to 10 years.  If too warm, you may notice a gray surface covering on stored chocolate - this is just 'bloom' - and is simply some of the cocoa butter rising to the surface - it is still ok.  If too humid, there may be some tiny sugar crystals on the surface, and this changes the flavor and texture very slightly.
MILK chocolate will only last about 6 to 9 months before the flavor changes for the worse.


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 TRIVIA
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Cocoa butter is the edible vegetable fat that is obtained from cocoa beans. It has a mild chocolate flavor and aroma. Cocoa butter contains natural antioxidants and is one of the most stable fats known. It can be stored up to five years, remains hard at room temperature, but melts below body temperature. In addition to it's culinary uses, it is used in cosmetics, sun tan oils, and soap.


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FOOD REFERENCE WEBSITE SHOPPING PAGES
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FOOD ART AND POSTERS
Check out a great selection of Food Identification Posters and Fine Art Food Posters
http://www.foodreference.com/html/culinary_art___food_posters.html


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 ANCIENT & CLASSIC RECIPES
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The Art of Cookery Made Plain and Easy, Mrs. Glasse (1805 ed)

"TO MAKE CATCHUP
Take the largest flaps of mushrooms gathered dry, and bruise them; put some at the bottom of an earthen pan, strew some salt over, then mushrooms, then salt, till you have done. Put in half an ounce of cloves and mace, and the like of all spice. Let them stand six days, stir them up every day, then send them to the oven, and bake them gently for four hours. Take them out, and strain the liquor through a cloth, or fine sieve. To every gallon of liquor add a quart of red wine. If not salt enough, add a little more, a race or two of ginger cut small, boil it till one quart is wasted: strain it into a pan, and let it be cold. Pour it from the settling; bottle it, and cork it tight."

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 QUOTE
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"It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it; and then the warmth and richness and fine reality of hunger satisfied; and it is all one."
M. F. K. Fisher (1908-1992) 'The Art of Eating'


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 TRIVIA
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Carl G. Sontheimer developed the Cuisinart food processor from an industrial blender he had seen at a food show in 1971. His final product came out in 1973.


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 THIS WEEKS CALENDAR
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(Check the website daily for additional calendar entries)
OCTOBER 19
1917 In France, Salvation Army volunteer Helen Purviance made the first doughnuts for homesick U.S. soldiers. The doughnuts became a symbol of the spirit of the Salvation Army's work to ease the hardship of WW I soldiers on the frontline.

OCTOBER 20
1882 Bela Lugosi was born. Famous for publicizing a special diet in one of his movies. Think about it.

OCTOBER 21
1990 Tom Carvel died. He was the inventor of the soft-serve ice cream machine, and founder of the Carvel ice cream chain.

OCTOBER 22
National Nut Day

OCTOBER 23
1752 Nicolas Appert was born. (The year is listed in various sources as 1749, 1750 and 1752; month and day also varies in October and November). Inventor of the canning process, preserving food by sealing it in sterilized containers. He published the results of 14 years of research in 1810 & received 12,000 franc award from French government.

OCTOBER 24
1817 Hippolyte Mege Mouries was born.  A French scientist, he invented margarine and patented canned meat.

OCTOBER 25
1975 On the 'Mary Tyler Moore Show,' Chuckles the Clown is killed by an Elephant while he is dressed in a peanut suit.

  
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 SOFTWARE FROM THE FOOD REFERENCE WEBSITE
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 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


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 DID YOU KNOW?
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Dolphin is the name of a marine mammal, but it is also the name of a fish. Because of the confusion, most restaurants today use the Hawaiian name 'mahi-mahi' or the Spanish 'dorado' on their menus so customers don't think they are serving 'Flipper' the famous TV show mammal.


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 WHO'S WHO IN THE CULINARY ARTS
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Amelia Simmons (18th century)
'American Cookery' by Amelia Simmons was published in Hartford, Connecticut in 1796.  It was the first cookbook written and published in America for American cooks.


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 RECIPE REQUESTS FROM READERS
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QUESTION
Hi Chef James,  I need a recipe for buckwheat pancakes for a school project on president Grover Cleveland.  Annie.

ANSWER
Here is one from that time period.
Boston Cooking School Cook Book, Mrs. D. A. Lincoln (1884)
(This is the original, by the schools first principal, before Fanny Farmer came to the Boston Cooking School)

"Buckwheat Cakes
Pour one pint of boiling water on half a cup of fine corn meal; add half a teaspoonful of salt. Mix well, and when lukewarm add half a cup of white flour, one cup of buckwheat flour, one fourth of a cup of yeast. Beat vigorously. Let it rise over night. In the morning stir down, and beat again. When risen and ready to bake, add one saltspoonful of soda, sifted through a fine strainer. Beat again, and fry in large cakes.
Buckwheat cakes, even if not sour, usually require the addition of soda just before baking, to make them light and tender. But when in their best estate, they are far from perfect food. They should be eaten only in very cold weather, and but seldom even then. They are better and brown better when made with boiling milk instead of water."

 Email your recipe requests, food info or history
 questions to me at [email protected]
  

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 TRIVIA  
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An egg cream is a New York specialty that has been around since the 1930's. There is no egg in an egg cream. It is a soda fountain drink made with milk, chocolate syrup and seltzer water, and when made properly has a foamy froth on top that resembles beaten egg whites.


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 QUOTE
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"I never worry about diets. The only carrots that interest me are the number you get in a diamond."
Mae West


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 TRIVIA
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The 6th century B.C. philosopher Pythagoras condemned the fava bean and would not let his followers eat it. It was thought that they contained the souls of the dead.


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 QUOTE
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"Isn't there any other part of the matzo you can eat?"
Marilyn Monroe


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 LIST MAINTENANCE
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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: [email protected]   Phone: (305) 296-2614
 Food Reference WebSite: http://www.foodreference.com
============================================= ==============
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