|
THE FOOD REFERENCE NEWSLETTER
June 2, 2003 Vol 4 #16 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> Quotes and Trivia
=> Food Trivia Quiz
=> Preview of a New 'old' Book on the website
=> Ancient & Classic Recipes
=> Did you know?
=> Readers Questions
=> Culinary Calendar - selected events
=> Subscribe/Unsubscribe information
=> General information and Copyright
============================================= ==============
WEBSITE NEWS http://www.foodreference.com
============================================= ==============
CHECK THE WEBSITE DAILY - FOOD QUIZ questions , along with a Daily Culinary Quote, Daily Trivia, Today in Food History, and crossword puzzles.
Expanded section on Culinary and Cooking Schools
Expanded Book Review section
New Chef's Job Network pages
ANOTHER ISSUE WILL BE PUBLISHED AND SENT ON FRIDAY, JUNE 6.
============================================= ==============
QUOTE
============================================= ==============
"A true gastronome should always be ready to eat, just as a soldier should always be ready to fight."
Charles Pierre Monselet (French journalist & author)(1825-1888)
============================================= ==============
TRIVIA
============================================= ==============
The blood orange, with it's sweet deep red colored flesh, was most likely the result of a mutation that occurred in 17th century Sicily. In most varieties of blood orange even the pulp and skin are slightly sweet, and not bitter.
============================================= ==============
SPONSOR
============================================= ==============
http://www.Finest-RX.com
Finest-RX.com - A Complete online pharmacy. Best prices and largest selection available. Free online medical consultation. No prior prescription required.
============================================= ==============
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.
============================================= ==============
Please rate this Ezine at the Cumuli Ezine Finder.
http://www.cumuli.com/ezines/ra20520.rate
<a href="http://www.cumuli.com/ezines/ra20520.rate">
AOL Users Click Here</a>
============================================= ==============
ADVERTISEMENT
============================================= ==============
Small Business Financing - Get up to $50,000
http://www.foodreference.com/html/smallbusinessloans.html
Do your customers pay with VISA and/or MasterCard?
We'll advance you money on your future sales!
============================================= ==============
PREVIEW OF A NEW 'OLD' BOOK FOR THE WEBSITE
============================================= ==============
I will be adding the text from the following book to the website over the next few weeks. I hope most of you find it as fascinating as I have.
WHY NOT EAT INSECTS
by Vincent M. Holt (1885)
PREFACE
In entering upon this work I am fully conscious of the difficulty of battling against a long-existing and deep-rooted public prejudice. I only ask of my readers a fair hearing, an impartial consideration of my arguments, and an unbiased judgment. If these be granted, I feel sure that many will be persuaded to make practical proof of the expediency of using insects as food. There are insects and insects. My insects are all vegetable feeders, clean, palatable, wholesome, and decidedly more particular in their feeding than ourselves. While I am confident that they will never condescend to eat us, I am equally confident that, on finding out how good they are, we shall some day right gladly cook and eat them.
"These ye may eat; the locust after his kind, and the bald locust after his kind, and the beetle after his kind, and the grasshopper after his kind." — LEV.xi. 22
============================================= ==============
TRIVIA
============================================= ==============
The BLT, (Bacon, Lettuce and Tomato sandwich) became popular when fresh lettuce and tomatoes became available year round with the rapid expansion of supermarkets after World War II.
============================================= ==============
FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
============================================= ==============
FOOD ART AND POSTERS
Food Identification Posters and Fine Art Food Posters
Thousands of quality posters at great prices
http://www.culinaryposters.com
============================================= ==============
ANCIENT & CLASSIC RECIPES
============================================= ==============
HALIBUT TIMBALES
The Boston Cooking-School Cook Book
By Fannie Merritt Farmer (Boston, 1896)
1 lb. halibut.
1/3 cup thick cream.
3/4 teaspoon salt.
Few grains cayenne.
1 1/2 teaspoons lemon juice.
Whites 3 eggs.
Cook halibut in boiling salted water, drain, and rub through a sieve.
Season with salt, cayenne, and lemon juice; add cream beaten until stiff, then beaten whites of eggs.
Turn into small, slightly buttered moulds, put in a pan, half surround with hot water, cover with buttered paper, and bake twenty minutes in a moderate oven.
Remove from moulds, arrange on a serving-dish, pour around Bechamel Sauce or Lobster Sauce, and garnish with parsley.
LOBSTER SAUCE
http://www.seafoodfish.com/html/lobstersauce1896.html
============================================= ==============
QUOTE
============================================= ==============
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."
Charles Pierre Monselet, French journalist & author(1825-1888)"Letters to Emily"
============================================= ==============
TRIVIA
============================================= ==============
Bombay duck is really a small (up to 16 inches) edible lizardfish which in India is salted then sun dried and used as a condiment. It is also used as a food fish in many areas of southern Asia. Also known as bumalo and bombila.
============================================= ==============
ADVERTISEMENT
============================================= ==============
DirectService-Rx.com
Complete Online Pharmacy. Free consultation, free shipping.
http://www.directservice-rx.com
============================================= ==============
DID YOU KNOW?
============================================= ==============
The bottle gourd, also called bottle squash and calabash gourd, is a well traveled vegetable. They vary in size from 6 inches to over 3 feet in length, and 2 to 12 inches in diameter, and can survive in salt water for more than 6 months. They probably originated in Africa, but there are remains in Peru dating to 10,000 B.C. Remains have been found in Egypt, India, New Zealand, Mexico, Indonesia, China, and Florida. It probably floated on the seas in it's long travels. The young gourds can be eaten like zucchini, and the older, mature gourds are cleaned and dried and used for containers such as bottles, bowls, etc. It is the only cultivated crop known to have existed in both the Old and New Worlds in pre-Columbian times.
============================================= ==============
READERS QUESTIONS
============================================= ==============
Hi there, i have been searching for what whey powder is, i was wondering if you could tell me what it is.
Thanks, Noreen
ANSWER
Whey is the watery part of milk which separates out from the solid curds during the process of cheesemaking. It is essentially a 5 percent solution of lactose in water, with water soluble vitamins, minerals and lactalbumin.
Whey is centrifuged to remove fat, concentrated or dried, and used for human food in processed cheese products, baking, and candy making. Whey is also used for animal feed as a liquid, concentrate, or dry powder.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
============================================= ==============
TRIVIA
============================================= ==============
Brazil nuts grow in tropical South America inside hard, woody coconut-sized shells that weigh about 5 pounds each and contain 15 to 25 nuts.
============================================= ==============
ADVERTISEMENT
============================================= ==============
Thousands of Free Catalogs!
http://www.foodreference.com/html/freecatalogs.html
============================================= ==============
QUOTE
============================================= ==============
"There are few decisive acts in cookery, each step contributes to the end result."
Claude Peyrot, 20th century French Chef
============================================= ==============
CULINARY CALENDAR - Selected Events
============================================= ==============
TUESDAY, JUNE 3
1970 Ray Davies of the Kinks traveled round trip from New York to London to change 2 words in the song 'Lola,' (Coca-Cola to Cherry Cola) because of a BBC ban on commercial references.
WEDNESDAY, JUNE 4
1970 At the 43rd National Spelling Bee, Libby Childress wins spelling the word 'croissant.'
THURSDAY, JUNE 5
1876 Foil wrapped bananas are sold for a dime at the Centennial Exposition in Philadelphia. Bananas become a popular treat for the first time in the U.S. when word spread about how delicious they were.
FRIDAY, JUNE 6
National Cow Day
1907 Persil, the first household detergent, was marketed by Henkel et Cie of Dusseldorf.
============================================= ==============
ADVERTISEMENT
============================================= ==============
In Association with AMAZON:
Kitchen tools, utensils, appliances, etc. Daily Specials
Cookbooks, best sellers, etc. Books, music, movies, etc.
http://www.foodreference.com/html/cookbookskitchentools.html
============================================= ==============
BREAKFAST OF CHAMPIONS
============================================= ==============
Queen Victoria and Prince Albert's wedding cake was 9 feet around, weighed 300 pounds and was 14 inches high. It was served at the wedding breakfast.
============================================= ==============
QUOTE
============================================= ==============
"The smell of roasting meat together with that of burning fruit wood and dried herbs, as voluptuous as incense in a church, is enough to turn anyone into a budding gastronome."
Claudia Roden, food writer, Picnic (1981)
============================================= ==============
LIST MAINTENANCE
============================================= ==============
To SUBSCRIBE send a blank email to
subscribe@foodreference.com
To UNSUBSCRIBE send a blank email to
unsubscribe@foodreference.com
============================================= ==============
Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
3920 S. Roosevelt Blvd
Suite 209 South
Key West, Florida 33040
E-mail: james@foodreference.com Phone: (305) 296-2614
Food Reference WebSite: http://www.foodreference.com
============================================= ==============
© Copyright 1990-2003 James T. Ehler. All rights reserved. You may copy and use portions of this newsletter for noncommercial, personal use only. you may forward a copy to someone else as long as the Copyright notice is included. Any other use of the materials in this newsletter without prior written permission is prohibited.
|
