THE FOOD REFERENCE NEWSLETTER
December 12, 2002 Vol 3 #41 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> Survey results
=> Quotes and Trivia
=> Website of the Week
=> Food Trivia Quiz
=> Readers questions
=> Ancient & Classic Recipes
=> 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 - lots of new classic holiday recipes, quotes and trivia were added this past week.
SURVEY RESULTS FROM LAST WEEKS NEWSLETTER
LENGTH - It seems that most (80%) of you are very satisfied with the length of the newsletter (10% thought it too short, 10% too long).
DELIVERY DAY - 85% like Friday delivery (about 10% preferred Saturday or Sunday, and a few chose other days).
FAVORITE ITEMS - The Trivia quiz and Classic recipes were popular, and 80% said everything was their favorite!
LEAST FAVORITE - 25% Calendar, and 15% No quiz answers for everyone.
MORE OF THESE - Quite a few want more Classic & Ancient Recipes, Readers Questions, and Book Reviews.
NEW ITEMS - Popular suggestions were Healthy Recipes and Food of The Week.
COMMENTS - Some comments on the quiz being too hard - I will try to do more multiple choice and some easier questions.
Thank you all for the overwhelming support and positive comments on the newsletter. I appreciate them, and will continue to bring you a unique & different culinary newsletter. I will begin incorporating some minor changes from the results of the survey.
Thanks to all who responded, Chef James
I thought it might be of interest to subscribers and website visitors to note that during November, Food Reference Website received a record 200,000 unique visitors!
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"Now Christmas comes, 'tis fit that we
should feast and sing, and merry be:
Keep open house, let fidlers play.
A fig for cold, sing care away;
And may they who thereat repine,
On brown bread and on small beer dine."
From the 1766 Virginia Almanack
In mid-19th century America, Harper's magazine reported: "A country lady received a pound of tea from a fashionable friend in the city, and supposing it to be a newly-introduced vegetable, boiled the whole parcel, and had it served up for dinner, throwing away the liquor of course."
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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.
In the late 20th century, the world rice crop averaged between 800,000,000,000 and 950,000,000,000 pounds annually and was cultivated on an average of about 358,000,000 acres.
"Dine, v: to eat a good dinner in good company, and eat it slow. In dining, as distinguished from mere feeding, the palate and stomach never ask the hand, 'What are you giving us?'"
Ambrose Bierce, American writer (1842-1914)
DIETARY SUPPLEMENTS It's likely that you... like most of us, take dietary supplements of one type of another. But, do you really know if you are receiving the benefits that you expect? So many of the supplements on the market are ineffective either due to low potency levels, or, they simply do not contain what is stated on the label. Even worse, many supplements can have dangerously high levels of contaminants due to relaxed regulatory regulations governing the manufacture of dietary supplements. There is some interesting information available on this subject. If you take supplements we would recommend you check out this info.
QUESTION: Hello, I'm a student that I love my country, korea. So I have a question about our culture. Getting to the point, it's our dogmeat culture that is being issued these days.
Dogs are specially bred to be eaten in South Korea, notably in poshintang, literally 'body preservation stew,' which advocates say is good for your health and is considered a delicacy by some.
What causes particular alarm abroad and among animal rights activists in South Korea is the illegal way some dogs are killed to make the meat more tender -- by beating, burning or hanging. Seoul has also vowed to stamp out those practices.
In my opinion , however, Eating dog meat is a Korean custom, and doing so is our choice to make. The fact that our culture is unlike those of other countries does not make it wrong or inferior, that I thought. And what do you think of it? Please answer me logically, in detail. so I appreciate you.
ANSWER: I am in total agreement with you. Eating dogs is neither wrong nor inferior.
There is no difference with raising dogs, cows, kangaroos, cats, camels, rats, horses, or any other animal for food purposes.
Different cultures have different animals they have traditionally raised for food.
Misunderstanding arises because most cultures have settled on cattle, pigs, and sheep as their primary source of meat. Add to this the fact that most cultures view the dog as a 'pet', and many people take the totally incorrect view that eating dog meat is wrong.
Most western cultures also take the same view today about eating horsemeat, although not that long ago, this was considered acceptable.
There are cultures that draw and drink blood from their horses as a primary nutrition source. This is also different, but not wrong or inferior.
People who view the raising and eating of animals such as dogs, horses, camels, cats, rats, kangaroos, etc. as wrong, are reacting emotionally from their own cultural bias.
Unfortunately, because of the status of dogs as household pets in many cultures, most people in these cultures will continue to view the practice as wrong.
I personally would not like to see the practice discontinued, because this would diminish the cultural diversity in the world. And when this happens, we all lose.
(I totally condemn inhumane treatment of any animal being raised for food - such as the practice of beating, burning or hanging the animals - whether they are dogs, cows or any other animal. Some of the practices of the veal industry in the United States are just as inhumane, and I condemn them also.)
Early French immigrants to Canada made a hearty soup called chaudree from salt pork and fish. (Chaudree derives from the Latin calderia 'caldron'.) When Breton inspired chaudree crossed the Canadian border and moved down the eastern seaboard of the United States "chowder" American style came into being. Maine, ever practical and plain, fostered a simple chowder using pure water, clams, salt pork, and of course, potatoes. The dairy-rich state of Massachusetts chose to make its brand of chowder with milk, while Manhattan and Connecticut versions added tomatoes.Thus started the famous food controversy, still-if ever-to be settled, as to whether chowder should be made with tomatoes. Perhaps one of the most famous gastronomic controversies in American history arose when Assemblyman Seeder introduced into the Maine Legislature in February 1939, a bill to make the entrance of a tomato into clam chowder illegal!
FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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ANCIENT & CLASSIC RECIPES
American Cookery by Amelia Simmons (1796)
To stuff a Leg of Veal.
Take one pound of veal, half pound of pork (salted,) one pound grated bread -- chop all very fine, with a handful of green parsley, pepper it, add 3 ounces butter and three eggs, (and sweet herbs if you like them,) make large incisions in the leg, and fill in all the stuffing; then salt and pepper the leg and dust on some flour; if baked in an oven, put into a saucepan with a little water, if potted, lay some skewers at the bottom of the pot, put in a little water and lay the leg on the skewers with a gentle fire to render it tender, (frequently adding water,) when done in take out the leg, put butter in the pot and brown the leg, the gravy in a separate vessel must be thickened and buttered, a spoonful of ketchup added, and wine if agreeable.
"Nutrition... has been kicked around like a puppy that cannot take care of itself. Food faddists and crackpots have kicked it pretty cruelly..."
Adelle Davis (1904-1974)
The BLT is still the second-most popular sandwich in the United States (the simple ham sandwich takes first place).Restaurant Hospitality 4/96 (John Mariani, Contributing Writer)
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
DID YOU KNOW?
In the colorful argot of the lunch counter and diner, full house is a grilled cheese, bacon, and tomato sandwich.
WHO'S WHO IN THE CULINARY ARTS
Astor IV, John Jacob(July 13, 1864 - April 15, 1912)Great grandson of John Jacob Astor, who founded the family fortune. John Jacob IV bulit the Astoria secton of what would become the Waldorf Astoria Hotel (1897) in New York city (this was on the site that were the Empire State building would be built in 1929). He also built the Knickerbocker and the St. Regis hotels. He died on the Titanic.
RECIPE REQUESTS FROM READERS
I am looking for chinese rice cakes. If you have a recipe please let me know. Thank you, Teri
Chinese New Year's Cake "Nian Gao"
2 1/2 cups packed dark brown sugar (black sugar)
1/2 cup vegetable oil
4 1/2 cups sweet rice flour (glutinous flour found in Asian markets)
2 teaspoons baking powder
1/2 teaspoon salt
Heat the brown sugar and the vegetable oil together; stir constantly until sugar melts. Cool slightly.Combine the flour, baking powder, and salt. Stir cooled brown sugar mixture into the flour. Drop batter by the spoonful into a bowl of sesame seeds. Coat completely, then place balls into a steamer. Cover and steam 50-60 minutes.
Email your recipe requests, food info or history
questions to me at [email protected]
Today's aluminum can weighs less than 1/2 ounce and is thinner than 2 pages of a glossy magazine page, and withstands more than 90 pounds of pressure per square inch - 3 times the pressure of an automobile tire!
"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)
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
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