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Food History, Trivia, Quotes, Humor, Poetry, Recipes
February 19, 2002     Vol 3 #6   ISSN 1535-5659
James T. Ehler, Editor,
 By subscription only!  You are receiving this newsletter
 because you requested a subscription.
 Unsubscribe instructions are at the end of this newsletter.

    =>  Website News  
    =>  Quotes and Trivia
    =>  Ancient & Classic Recipes
    =>  Food Trivia Question: What Am I?
    =>  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

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 cheese may disappoint. It may be dull, it may be naive, it
may be oversophisticated. Yet it remains, cheese, milk's leap
toward immortality."
Clifton Fadiman, American writer and editor;
New Yorker magazine book reviewer

Plastic milk bottles were introduced in 1967.

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: What is the most Fattening fruit?  and, how many
calories does it have?  
Could you help me on this?   Thank you, Kathi

ANSWER: Hi Kathi, Very few fruits contain fat: avocados,
olives and nuts are the only ones with significant amounts.
Avocados are about 22% fat, with the average medium size
avocado containing 300 calories and 30 grams of fat.
Ten medium size black olives have 50 calories and 4 grams of fat.
One cup of unsweetened shredded coconut has 26 grams fat
and 283 calories. The average one ounce of nuts contains 165
to 200 calories and 14 to 21 grams of fat.
The average banana contains .6 grams fat.

QUESTION: Can you explain the difference between pates and
mousses?  I even have a recipe for a pate-mousse.....
I have been comparing recipes and thought at first the
difference was due to the addition of cream in mousse but that
doesn't always seem to be the case.
Love your newsletter! Nancy

ANSWER: Hi Tracy,
The difference between a pate and a mousse is that a pate is
heavy in texture and a mousse is lighter - this lighter
texture can be accomplished by added cream or egg whites, or
by beating the ingredients together to incorporate air
in the mixture.

"You pay its weight in gold for it, then in most cases you put
it to some paltry use.  You smear it with foie gras, you
bury it in poultry overloaded with fat, you chop it up and
drown it in brown sauce, you mix it with vegetables covered in
mayonnaise.....To hell with thin slices, strips, trimmings,
and peelings of truffles!  Is it not possible to like them
for themselves?."
Colette (Sidonie Gabrielle) French novelist (1873-1954)

The first pizzeria in America was opened in 1905 by Gennaro
Lombardi at 53 1/3 Spring Street in New York City.

American Cookery, by Amelia Simmons (1796)
(The first American cookbook)
To dress a Beef-Stake, sufficient for two gentlemen, with a
fire made of two newspapers.
 Let the beef be cut in slices, and lay in a pewter platter,
pour on water just sufficient to cover them, salt and pepper
well cover with another platter inverted; then place your dish
upon a stool bottom upwards, the legs of such length as to
raise the platter three inches from the board; cut your
newspapers into small strips, light with a candle and apply
them gradually, so as to keep a live fire under the whole dish,
til the whole are expended when the stake will be done; butter
may then be applied, so as to render it grateful.

"On the subject of spinach: divide into little piles. Rearrange
again into new piles. After five of six maneuvers, sit back
and say you are full."
Delia Ephron, 'How To Eat Like A Child'

Radicchio (a red variety of chicory) was first grown
commercially in this country in 1981 in California.

Don’t for get to check David Jenkins,
he features some of my articles and recipes in addition to some
GREAT content from chefs around the world.


FEB 20
Birthday: 1920 Carl E. Stotz, founder of Little League baseball

FEB 21
1866 First woman graduates from a Dental School - Lucy Hobbs

FEB 22
1732 George Washington's Birthday
1879 First chain store, Woolworths opens in Utica, N.Y.

FEB 25
1791 First National Bank chartered by Congress
Birthday: Adelle Davis, nutritionist and author


FEB 26
Iceland: Bun Day
Birthday: 1829 Levi Strauss, creator of 'Jeans'          
"An alcoholic is someone you don't like who drinks as much
as you do."
Dylan Thomas

Chemise is French for shirt or vest. It refers to food that is
cooked in its natural covering (i.e. potatoes cooked in their
skins), or is wrapped or coated (i.e. food wrapped in pastry,
or coated with aspic).

Charles VI, France 1368-1422 (ruled, 1380-1422)
In 1411 Charles VI of France gave sole rights to the ageing of
Roquefort cheese to the village of Roquefort-sur-Soulzon, and
all Roquefort still must be aged in the caves there today.

Is there a way to make fat free key lime salad dressing? 
I had it while on a Caribbean cruise a couple of weeks ago.
Thanks, Dee Dee
Hi Dee Dee,
Try nonfat yogurt, key lime juice, a little orange concentrate,
and freshly ground black pepper.

 Email your recipe requests, food info or history
 questions to me at
"I dined at the Cocoa Tree....That respectable body affords
every evening a sight truly English. Twenty or thirty of the
first men in the kingdom....supping at little tables....upon
a bit of cold meat, or a Sandwich."
Edward Gibbon, historian. The first written record of the
word 'sandwich', Edward Gibbons Journal, 11/24/1762

The oldest known painting of a fisherman using a rod is from
Egypt and dated at about 2000 B.C. 
Claudius Aelian (170-235 AD), a Roman author and teacher,
mentions trout fishing with artificial flies with hooks in


"It is the sauce that distinguishes a good chef. The Saucier
is a soloist in the orchestra of a great kitchen.
Fernand Point (1897-1955)

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Fruit was first added to commercially produced yogurt in the
U.S. in 1946 by Danon Yogurt.

 A copy of this newsletter and previous newsletters is on the
 Food Reference WebSite at

"Even when freshly washed and relieved of all obvious
confections, children tend to be sticky.
Fran Lebowitz, journalist

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Chef James Ehler
3920 S. Roosevelt Blvd
Suite 209 South
Key West, FL 33040-5283

Thank you, Chef James
Some Native American tribes popped corn right on the cob, by
spearing the corn cob with a stick and holding it near the
fire. The kernels would pop and stay attached to the cob.

"Gluttony is a great fault; but we do not necessarily dislike
a glutton. We only dislike the glutton when he becomes a gourmet
--that is, we only dislike him when he not only wants the
best for himself, but knows what is best for other people."
G.K. Chesterton (1874-1936)

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 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:   Phone: (305) 296-2614
 Food Reference WebSite:

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