THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
February 11, 2002 Vol 3 #5 ISSN 1535-5659
James T. Ehler, Editor, [email protected]
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
=> Quotes and Trivia
=> 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
WEBSITE NEWS http://www.foodreference.com
CHECK THE WEBSITE DAILY - I am posting a new FOOD QUIZ question
each day on the website, along with a Daily Culinary Quote,
Daily Trivia and other interesting food items.
"A significant part of the pleasure of eating is in one's
accurate consciousness of the lives and the world from which
the food comes."
Banon cheese is a semisoft French cow's and goat's milk cheese
that is wrapped in chestnut leaves and steeped in brandy, then
tied up with rafia or straw.
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.
QUESTION: I am looking for a fact or something interesting
about confectioner's sugar, can you please help me.
Thank you, Hermena
ANSWER: Confectioner's sugar is also called powdered sugar,
and icing sugar in the United Kingdom. White granulated sugar
is very finely ground, sifted and mixed with about 1% to 3%
starch, cornstarch, or calcium phosphate to keep it dry and
to prevent caking. 10X (ultrafine or superfine) is the finest
powder and what you will find on your supermarket shelves.
Bakers and confectioners are the only ones who have a use for
other grades such as 4X (fine) and 6X (very fine). If you have
no confectioner's sugar, you can put some granulated (regular)
sugar in a blender with a pinch of cornstarch and process it.
"The dangerous person in the kitchen is the one who goes
rigidly by weights, measurements, thermometers and scales.
I would say once more that all these scientific implements are
not of much use, the only exception being for making pastry
and jams, where exact weights are important."
X. Marcel Boulestin, chef, food writer
Blackberries are found all around the world, mostly but not
limited to the Northern Hemisphere. However most commercial
cultivation is limited to the United States. There are
literally thousands of varieties, including an albino 'white
blackberry,' and the dewberry, which bears a smaller fruit.
ANCIENT & CLASSIC RECIPES
The Inglenook Cook Book: by Sisters of the Brethren Church
Brethren Publishing House, Elgin, Illinois (1906)
GRAPE CATSUP (Sister Amy Roop, Westminster, Md.)
Take 1 quart of grape juice, 1 pint of vinegar, 1 pound of
sugar, and ground cloves to suit your taste.
Boil until quite thick.
"They all thought she was dead; but my father he kept ladling
gin down her throat till she came to so sudden that she bit the
bowl off the spoon."
George Bernard Shaw, British playwright and critic (1856-1950)
The average annual milk production per dairy cow in the U.S.
is over 12,000 pounds.
Don’t for get to check David Jenkins http://www.Hub-Uk.com,
he features some of my articles and recipes in addition to some
GREAT content from chefs around the world.
THIS WEEKS CALENDAR
Lost Penny Day
1741 First Magazine published in America, The American Magazine
Ferris Wheel Day
Bulgaria: Viticulturists' Day
1920 League of Women Voters formed
Lupercalia, ancient Roman fertility festival
Jalapeno Festival, Laredo, Texas
National Date Festival begins
Chocolate Festival, Norman, Oklahoma
"Truffles are only really good after Christmas.....So let us
allow ignorant fops, beardless gourmands, and inexperienced
palates the perry triumph of eating the first truffles."
Grimod de la Reynière (1758-1838)
DID YOU KNOW?
Yorkshire pigs are the world's most popular breed. They
originated in Britain in the late 18th and early 19th century.
They are a cross between the indigenous white pig of northern
England and the small, fatter Chinese white pig.
WHO'S WHO IN THE CULINARY ARTS
Paul Bocuse, (1926- ) Paul Bocuse comes from a long line of
French chefs and restaurateurs dating back to 1765. After
working under several noted chefs, he took over his family's
failing restaurant near Lyon, and saved it from ruin. His
family nickname was 'primate of the palate'.
Bocuse is one of the founders of a style of cooking which came
to be called 'nouvelle cuisine'. He avoided the use of heavy
cream and butter sauces, using simpler recipes, market-fresh
food and emphasized natural flavors and textures. This nouvelle
cuisine caught on with many younger chefs, and Bocuse became an
ambassador of French cuisine, traveling around the world
giving classes. He has written several books, including La
Cuisine du Marche (The Cuisine of the Market, 1976),
English translation, Paul Bocuse's French Cooking.
RECIPE REQUESTS FROM READERS
In November 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 I am in the
process of placing on the website, has a recipe for Prince of
Wales Cake. So it is at least as old as 1906. The recipe is here:
Email your recipe requests, food info or history
questions to me at [email protected]
"I devoured hot-dogs in Baltimore 'way back in 1886, and they
were then very far from newfangled....The contained precisely
the same rubber, indigestible pseudo-sausages that millions of
Americans now eat, and they leaked the same flabby, puerile
mustard. Their single point of difference lay in the fact that
their covers were honest German Wecke made of wheat-flour
baked to crispiness, and not the soggy rolls prevailing today,
of ground acorns, plaster-of-Paris, flecks of bath-sponge, and
atmospheric air all compact."
H.L. Mencken, American journalist and writer. (1880-1956)
In the early 19th century a 'porter house' was a coach stop
where travelers could dine on steak and ale. In the U.S. around
1814, a porter house keeper in New York City began to serve
this steak, and it gained widespread popularity.
"The best and most beautiful things in the world cannot be seen
or even touched. They must be felt with the heart."
PLEASE RATE OUR EZINE NEWSLETTER Please rate this Ezine at the
Cumuli Ezine Finder http://www.cumuli.com/ezines/ra20520.rate
AOL Users Click Here</a>
The C ration was originally developed in 1939, and with many
revisions, was finalized in 1941. The varieties were meat and
beans, meat and vegetable hash, and meat and vegetable stew.
A copy of this newsletter and previous newsletters is on the
Food Reference WebSite at
"A cup of coffee - real coffee - home-browned, home ground,
home made, that comes to you dark as a hazel-eye, but changes
to a golden bronze as you temper it with cream that never
cheated, but was real cream from its birth, thick, tenderly
yellow, perfectly sweet, neither lumpy nor frothing on the
Java: such a cup of coffee is a match for twenty blue devils
and will excorcise them all."
Henry Ward Beecher
User Support Info
I began the Food Reference Website and Newsletter about 1 year
ago, and it has grown tremendously since then. I have managed to
keep it from becoming commercialized, and hope to continue to
keep it that way. The central purpose has and always will be to
provide information and entertainment about food to everyone
free of charge.
I need your support to continue. Because of the size and
scope of the site, it is expensive to maintain, both in cost
and time (45 hours a week - I do everything myself).
I am asking for a VOLUNTARY Newsletter subscription of $7.80 per
year. That's 15 cents per weekly issue. However, any amount is
appreciated. I hope that you will consider the weekly Food
Reference Newsletter and Website worth this cost.
Click here to pay by credit card through PayPal:
Or mail check or money order in U.S. dollars to:
(Please include your email address)
Chef James Ehler
3920 S. Roosevelt Blvd
Suite 209 South
Key West, FL 33040-5283
Thank you, Chef James
Although it is true that Ancient Chinese warlords would send
messages hidden inside cakes, fortune cookies are not Chinese,
they were invented in Los Angeles around 1920.
"Nature will castigate those who don't masticate."
Horace Fletcher (1849-1919)
To SUBSCRIBE send a blank email to
To UNSUBSCRIBE send a blank email to
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
© 2000-2002 James T. Ehler, 2000-2002 All rights reserved.