THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
February 27, 2002 Vol 3 #7 ISSN 1535-5659
James T. Ehler, Editor, [email protected]
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IN THIS ISSUE
=> Sponsor message
=> 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
Watch this space for a new sponsor to help make this weekly
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.
SEE NOTE on front page for new content both added and planned.
"...smell and taste are in fact but a single composite sense,
whose laboratory is the mouth and its chimney the nose...."
Anthelme Brillat-Savarin (1755-1826)
Billy by is a mussel soup of mussel stock, white wine, onions
and celery with fresh cream. Can be served hot or cold.
Probably named after William B Leeds, an American industrialist
and regular customer at Maxim's, where chef Louis Barthe
created Billy By. Another story says it was created at a
farewell dinner for an American officer named Bill who was at
the Normandy landings.
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: As far as I know in The Netherlands there is no corn
syrup available (at least I have not been able to find it so
far). Can you tell me if there is a replacement for corn syrup?
Thanks for your reply, With kind regards, Annet
ANSWER: Depending on what is available and the recipe, you can
substitute any of the following in an equal amount:
Golden syrup - about the same sweetness and flavor.
Honey - but it is sweeter than corn syrup.
Simple syrup - 2 parts sugar to 1 part water.
Molasses - stronger flavor than light corn syrup, close in
flavor to dark corn syrup.
Keep in mind that corn syrup does not crystallize so it is
better for frostings, icings, etc. and it keeps baked goods
moister and softer.
QUESTION: Why can some types of "proscuitto" be imported in
the US, and some types cannot? Tim, Culinary student.
ANSWER: Parma hams "proscuitto" are cured for a total of at
least 300 days - because they are eaten raw, for U.S import
they must be cured for at least 100 days longer. The USDA feels
the additional time is needed to reduce the moisture content
even further, and therefore reduce the chance of bacterial
contamination and/or reproduction. Bacteria, like all living
organisms need moisture to survive and reproduce. (Parma hams
are salted and air dried - no heat or smoking is used - the
only thing that inhibits bacterial growth is the salt and the
lack of moisture.) By the way, this loss of moisture and
concurrent weight loss and the length of the aging process
are 2 of the main reasons for its high price.
"Reminds me of my safari in Africa. Somebody forgot the
corkscrew and for several days we had to live on nothing but
food and water."
W.C. Fields (1880-1946)
The blueberry is the second most popular berry in the U.S., the
strawberry is number one. Over 200 million pounds of
blueberries are grown commercially each year.
ANCIENT & CLASSIC RECIPES
American Cookery by Amelia Simmons (1796)
Take a bass weighing four pounds, boil half an hour; take six
slices raw salt pork, fry them till the lard is nearly
extracted, one dozen crackers soaked in cold water five
minutes; put the bass into the lard, also the pieces of pork
and crackers, cover close, and fry for 20 minutes; serve with
potatoes, pickles, apples-sauce or mangoes; garnish with
"Wine has a drastic, an astringent taste. I cannot help wincing
as I drink. Ascent of flowers, radiance and heat, are distilled
here to a fiery, yellow liquid. Just behind my shoulder-blades
some dry thing, wide-eyed, gently closes, gradually lulls
itself to sleep. This is rapture. This is relief."
Virginia Woolf (1882-1941)
The average American eats almost 60 pounds of bread a year.
PLEASE VISIT THESE SELECT ADVERTISERS - I personally recommend
them and they help make this newsletter possible.
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.
BLUE HEAVEN RESTAURANT, Key West, Florida
"Your don't have to die to get there!"
Blue Heaven is one of the most casual of Key West restaurants,
with indoor/outdoor dining and live entertainment daily. Seafood,
Jamaican and vegetarian cuisine in a family friendly atmosphere.
THIS WEEKS CALENDAR
Saint Oswald of Worcester Feast Day
1533 Michel de Montaigne born. French essayist and philosopher
National Umbrella Month
National Frozen Food Month
National Nutrition Month
National Pig Day
Wales: Saint David's Day, wear a leek today
Iceland: Beer Day
Florida Strawberry Festival begins
Fulton Oysterfest, Fulton, Texas
1904 Dr. Seuss is born
Bike Week, Daytona Beach, Florida
Texas Cowboy Poetry Gathering
1923 Time Magazine first published
1847 Alexander Graham Bell was born
1893 Emmett J. Culligan was born (Hey Culligan Man!)
National School Breakfast Week begins
1475 Michelangelo was born
"Advertisements contain the only truths to be relied on in
DID YOU KNOW?
So called seeds derived from plants in the carrot family are
not actually seeds at all, but rather complete fruits that are
dried. These include anise, caraway, coriander, dill and fennel.
WHO'S WHO IN THE CULINARY ARTS
Jean Etienne Bore The process of making granulated sugar
was invented by Jean Etienne Bore. He was born in America,
educated in France, served as a member of the household guard
of King Louis XV, grew indigo in Louisiana, and when the crop
failed in 1794-95 he planted sugar cane and developed the
process for making granulated sugar from sugar cane.
RECIPE REQUESTS FROM READERS
Would you have a recipe for brown Windsor soup that was popular
in the 1950's? I am interested in any other recipes that were
used in the 50's. Kind Regards, Clare
Brown Windsor Soup
1 oz Butter
1 small Onion, finely diced
1 Leek, chopped green part only
1 small Carrot, finely diced
12 oz Stew meat
1 TB Flour
5 cups Beef Stock
1 Bouquet Garni
1 TB Parsley, chopped
Melt the butter in a large pan, sweat the onion, leek and
carrot covered, for 5-7 minutes. Add the beef and cook until
Add the flour to some of the stock to make a paste. Add this and
the remaining stock to the pan. Bring to a boil, add parsley.
Cover and simmer for 2 hours.
Puree and serve garnished with parsley.
Email your recipe requests, food info or history
questions to me at [email protected]
"I detest...anything over-cooked, over-herbed, over-sauced,
over elaborate. Nothing can go very far wrong at table as long
as there is honest bread, butter, olive oil, a generous spirit,
lively appetites and attention to what we are eating."
Sybille Bedford, English author (1911-?)
Almost 90% of all cheese sold in the United States is
classified as a Cheddar type cheese.
"I look upon it, that he who does not mind his belly will
hardly mind anything else."
Samuel Johnson (1709-1784)
(English writer, lexicographer, critic and conversationalist)
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Cherries Jubilee is a dessert created by August Escoffier in
honor of Queen Victoria's Diamond Jubilee. It consists of
cherries flamed tableside with sugar and Kirsch (cherry brandy)
spooned over vanilla ice cream.
A copy of this newsletter and previous newsletters is on the
Food Reference WebSite at
"Nothing more strongly arouses our disgust than cannibalism,
yet we make the same impression on Buddhists and vegetarians,
for we feed on babies, though not our own."
Robert Louis Stevenson (1850-1894)
Our modern domesticated chickens are all descendants of the red
jungle fowl of India and Southeast Asia. They have been
domesticated for at least 4,000 years.
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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: [email protected] Phone: (305) 296-2614
Food Reference WebSite: http://www.foodreference.com
© 2000-2002 James T. Ehler, 2000-2002 All rights reserved.