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THE FOOD REFERENCE NEWSLETTER
May 8, 2003     Vol 4 #14   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  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
    =>  Culinary Calendar - selected events
    =>  Subscribe/Unsubscribe information
    =>  General information and Copyright

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 WEBSITE NEWS     http://www.foodreference.com
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CHECK THE WEBSITE DAILY - New FOOD QUIZ questions each day on
the website, along with a Daily Culinary Quote, Daily Trivia,
Today in Food History, and crossword puzzles.

Don't forget to visit the new websites
in the Food Reference family
http://www.CulinaryPosters.com
http://www.SeafoodFish.com
http://www.CulinaryEvents.com


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 QUOTE
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"I prefer Hostess fruit pies to pop-up toaster tarts because they don't require as much cooking."
Carrie Snow (comedienne, actress)


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 TRIVIA
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The Lorna Doone shortbread cookie was introduced in 1912. No one, even at Nabisco, is quite sure of exactly how the name was chosen.  All that can be said is that R.D. Blackmore, a British novelist, was the author of a popular book titled 'Lorna Doone,' the lead character, Lorna Doone of course, was of Scottish heritage, and shortbread was considered Scottish. Hence, a shortbread cookie named Lorna Doone.


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JEDlets are instant online tutorials for a broad spectrum of current business challenges and operations. Engaging and informative, each JEDlet incorporates interactivity, graphics, and entertaining e-learning elements to aid information retention. The average JEDlet takes only 10-20 minutes to absorb, and is completed at your convenience. You get what you need to know...when you need to know it.
JEDlets are touted as brain food for better business,but they also have many lifestyle topics as well such as Klutz-proof Cooking.


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 FOOD TRIVIA QUIZ
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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.
  

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READERS QUESTIONS
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QUESTION: I Don't know if I spelled it right-but my Dad was born in Key West and in the 1960's we lived in Miami. He would go deep sea fishing on weekends and bring home these small round peppery like reads made from ground back=eyed peas called boyas. my uncle had the recipe but is deceased and most people don't know what I am talking about. Any help you can give I'd appreciate.

ANSWER: The spelling is Bollos, pronounced as you spelled it "boyas".  Here is a recipe just as I received it from an 86 year old 'conch' (locally born Key Wester of Cuban descent).

Black Eye Peas
Salt
Garlic
Hot Pepper

Soak the peas overnight, and in the morning slip the skins from the peas.  Then grind the peas and the garlic with the finest knife of the food chopper. This must be done several times. Add the salt and hot pepper, and beat until it is the consistency of a cake batter. Then drop from a dessert spoon into deep hot fat. These are used as a vegetable with the meal, or as an appetizer with beer, or eaten just because they taste so good.


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 TRIVIA
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McIntosh Apples were discovered on a single mutated plant in the late 1700's by Canadian John McIntosh, in Dundas County, Ontario. McIntosh are medium sized apples, red on a green background. Various strains range in color from red striped to blushed reddish brown. They have a soft, fine textured flesh, and a tangy, aromatic flavor.


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 ANCIENT & CLASSIC RECIPES
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CHICKEN PIE, COUNTRY STYLE
The Table, by Alessandro Filippini (1891)

Take one fine Philadelphia chicken, from three and a half to four pounds, singe, draw, wipe well, and cut it into twelve even pieces.

Put these in a saucepan, and cover them with cold water; leave them in for thirty minutes, then wash well, drain, and return them to the saucepan.

Cover again with fresh water, season with two pinches of salt, one pinch of pepper, and a third of a pinch of nutmeg; add a bouquet, six small onions, and four ounces of salt pork cut into square pieces. 

Cook for three-quarters of an hour, taking care to skim well, then add one pint of raw potatoes, Parisiennes, and three tablespoonfuls of flour diluted with a cupful of cold water. Stir until it boils, then let cook for ten minutes. Remove the bouquet and transfer the whole to a deep earthen baking-dish; moisten the edges slightly with water, and cover the top with a good pie-crust. Egg the surface, make a few transverse lines on the paste with a fork, and cut a hole in the centre. Bake it in a brisk oven for fifteen minutes, then send to the table.


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 QUOTE
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"Bread is the warmest, kindest of all words. Write it always with a capital letter, like your own name."
cafe sign

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 TRIVIA
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The Maitake mushroom, Hen-of-the-woods, Ram's Head or Dancing mushroom has been cultivated for many years in Asia, especially Japan, where it originated. Maitake means 'dancing mushroom,' so named because they were so valued that whoever found them would dance for joy. They have a mild, pleasant flavor.


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 DID YOU KNOW?
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Hundreds and Thousands, Sprinkles, Nonpareils, Jimmies - these are small round balls of brightly colored sugar used as decorations on cakes, cookies, trifles and other desserts. Their use dates back at least to the early 19th century.


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 WHO'S WHO IN THE CULINARY ARTS
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Charlie the Tuna (1961 - ) Charlie the Tuna, representative of StarKist Tuna, made his first appearance in a TV commercial for StarKist, in 1961. He has starred in over 85 Television commercials, always trying to learn good taste. But the answer is always "Sorry, Charlie. Starkist wants tuna that tastes good, not tuna with good taste."


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 RECIPE REQUESTS FROM READERS
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ELEPHANT STEW
              
1 Elephant, Medium size
2 rabbits (optional)
gravy

Cut elephant into bite size pieces and cover with gravy.
Cook over kerosene fire for about 4 weeks at 465 degrees F.
 
This elephant stew serves 3,800 adults and 35 children.

If more are expected, two rabbits may be added.

Do this only if absolute necessary, as most people do not like to find a hare in their stew.

Author unknown.

 Email your recipe requests, food info or history
 questions to me at [email protected]
  

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 TRIVIA  
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The Mallow family of plants (Malvaceae) includes hollyhock, the cotton plant, okra, marsh mallow and the Rose of Sharon. The roots of the marsh mallow (Althaea officinalis) were the source for the original marshmallow candy, made by boiling the soft inner pulp from the roots with sugar until very thick.


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 QUOTE
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"Bakers of bread rolls and pastry cooks will not buy grain before eleven o'clock in winter and noon in summer; bakers of large loaves will not buy grain before two o'clock. This will enable the people of the town to obtain their supply first. Bakers shall put a distinctive trademark on their loaves, and keep weights and scales in their shops, under penalty of having their licences removed."
Cardinal Richelieu, 1635 law introduced by Cardinal Richelieu
(Larousse Gastronomique)

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 CULINARY CALENDAR - Selected Events
Visit http://www.CulinaryEvents.com for complete calendar.
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MAY 9
1785 The beer-pump handle was patented by Joseph Bramah.

MAY 10
1850 Sir Thomas Johnston Lipton, grocer and tea merchant, was born.

MAY 11
HAPPY MOTHER'S DAY!
1946 The first CARE packages for survivors of WW II in Europe arrive at Le Havre, France. (Cooperative for American Remittances to Europe).

MAY 12
1777 According to the International Dairy Foods Association, the first ice cream advertisement appeared in the  New York  Gazette on this date.

MAY 13
1993 The Red Hot Chili Peppers play on the Simpsons TV show.

MAY 14
National Dance Like a Chicken Day

MAY 15
1930 Mrs. Ellen Church, a registered nurse, became the world’s first airline stewardess (flight attendant). The 11 passengers were flying on a United Airlines tri-motor Boeing 80A from San Francisco to Cheyenne, Wyoming. The meal was chicken, fruit salad and rolls.


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 TRIVIA
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The largest producer of peanuts in the world is India, which produces more than 6.6 million tons per year.


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 QUOTE
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"I must....descant a little upon the mint-julep, as it is, with the thermometer at 100 degrees F., one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70 degrees."
Captain Frederick Marryat, from his diary while traveling in the South (1838)


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Please rate this Ezine at the Cumuli Ezine Finder.
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 Food Reference Newsletter  ISSN 1535-5659
 James T. Ehler (Publisher & Editor)
 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
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