THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
March 6, 2002 Vol 3 #8 ISSN 1535-5659
James T. Ehler, Editor, [email protected]
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IN THIS ISSUE
=> Website News
=> Quotes and Trivia
=> Ancient & Classic Recipes
=> Food Trivia Question: What Am I?
=> Did you know?
=> Who's Who in the Culinary Arts
=> Requested Recipes
=> Answer to Food Trivia Question
=> NEW WEBSITE MEMBERSHIP NEWS
=> 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.
SEE END OF NEWSLETTER FOR NEW WEBSITE MEMBERSHIP NEWS
"Vegetarianism is harmless enough, though it is apt to fill a
man with wind and self-righteousness."
Sir Robert Hutchinson
The Apee is a soft, sour cream based sugar cookie which was
named for its creator, the famous 19th century Philadelphia
cook, Ann Page.
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.
"How should melon be eaten? Not with a spoon, as is usual in
restaurants.....The back of the spoon anaesthetizes the taste
buds! In this way, it loses half of its flavor. Melon should
be eaten with a fork."
From article 'Propos de table'
by J. De Coquet in June 1982 'Figaro'
Avocados are about 22% fat, with the average medium size
avocado containing 300 calories and 30 grams of fat.
ANCIENT & CLASSIC RECIPES
Taillevent, 'Le Viandier'
"Take a leg of mutton freshly cooked, and chop it as finely as
possible in a dish of onions. Stew these ingredients with a
little verjuice, butter, and ground white ginger mixed together
and seasoned with salt."
"Give an Irishman lager for a month, and he's a dead man. An
Irishman is lined with copper, and the beer corrodes it. But
whiskey polishes the copper and is the saving of him."
Mark Twain (Samuel Langhorne Clemens)
'Life on the Mississippi' (1835-1910)
Developed by Rudolph Boysen in the early 1930s, the boysenberry
is a cross between a loganberry, red raspberry and blackberry.
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.
"To make people who have no appetite eat, to make the wit of
those who have it sparkle, to enable those who want these
qualities to find them -- this is the supreme science of a
Lucien Tendret, great-nephew of Brillat-Savarin. (1825-1896)
DID YOU KNOW?
Powdered butter was developed in Australia in 1962.
WHO'S WHO IN THE CULINARY ARTS
Furuta Oribe (1544-July 6, 1615)
His original name was Furuta Shigenari. He was a Japanese
master of the tea ceremony who studied under Sen Riky. His
ideas influenced the tea ceremony, teahouse architecture,
tea-garden landscaping and even flower arrangement.
RECIPE REQUESTS FROM READERS
Do you have a recipe for soft chocolate chip cookies?
SOFT CHOCOLATE CHIP COOKIES
1/3 cup water
1/4 cup margarine or butter
1 cup peanut butter
1 pkg yellow cake mix (Duncan Hines works best)
1/2 - 1 pkg chocolate chips
350 degree oven
Beat eggs , water, margarine, peanut butter, and half cake
mix till smooth. Stir in remaining mix and chips.
Bake on ungreased cookie sheet 8-10 minutes.
Cool on sheet 1 minute then remove. Approx. 3 dozen cookies
Email your recipe requests, food info or history
questions to me at [email protected]
"I went on a diet, swore off drinking and heavy eating, and in
14 days I lost two weeks."
Joe E. Lewis
The carrot was brought to by colonists to the New World, where
it escaped into the wild and became Queen Anne's Lace.
"The Creator, by making man eat to live, invites him to do so
with appetite and rewards him with pleasure."
Jean-Antheleme Brillat-Savarin (1755-1826)
Preface to "Physiologie du gout"
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There are more than 1,000 varieties of cherries in the United
States, but fewer than 10 are produced commercially.
A copy of this newsletter and previous newsletters is on the
Food Reference WebSite at
"I believe that if ever I had to practice cannibalism, I might
manage if there were enough tarragon around."
James Beard (1903-1985)
WEBSITE MEMBERSHIP NEWS
Beginning May 1, 2002 I will be adding some NEW members only
areas and features to the website and newsletter.
All those who have sent in subscription contributions will
automatically become members for LIFE.
Nonmembers will have access to ALL the areas and pages currently
on the website.
I will be adding NEW features to the website for members only.
I will also be putting together some CDs of searchable quotes
collections, food history dates, etc. that will be available
at 1/2 price to members.
Answers to the DAILY QUIZ on the front page of the website will
be a MEMBERS ONLY feature, as will the Answers to the Weekly
Newsletter Quiz. Solutions to NEW crossword puzzles will also
be members only.
The membership fee will be $10 per year. ALL EXISTING
subscription contributors as of May 1, 2002 will
automatically become members for life at no additional cost.
So all subscribers have the opportunity to become LIFETIME
members for only $7.80 until May 1, 2002.
The current VOLUNTARY Newsletter subscription is $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.
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Chef James Ehler
3920 S. Roosevelt Blvd
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Key West, FL 33040-5283
Thank you, Chef James
California produces more than 2/3rds of the celery grown in
the U.S. and Florida produces about 20%.
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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.