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THE FOOD REFERENCE NEWSLETTER
July 16, 2003     Vol 4 #18   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  Quotes and Trivia
    =>  Special Product Review
    =>  Food Trivia Quiz
    =>  Readers questions
    =>  Ancient & Classic Recipes
    =>  Did you know?
    =>  Who's Who in the Culinary Arts
    =>  Readers' 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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I'm Back!  My apologies to all of you for not publishing the newsletter for the past month.  I came down with 'walking pneumonia', and that triggered a bout of rheumatoid arthritis in my shoulders and hands.  I am fully recovered now and working hard to catch up with everything. The newsletter is back on its weekly schedule again.

Please note a brand NEW feature on the website - a weekly column by Mark Vogel. There will be a new column each Wednesday.
Just check the top of the website each week.
http://www.foodreference.com

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 QUOTE
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"Inhabitants of underdeveloped nations and victims of natural disasters are the only people who have ever been happy to see soybeans."Fran Lebowitz, journalist


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 TRIVIA
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In the colorful jargon used in short order cooking, 'zeppelins in a fog' are sausages and mashed potatoes.


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 SPECIAL PRODUCT REVIEW & WEBSITE OF THE WEEK
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http://www.CulinaryCultures.com
Just before I came down with pneumonia etc. last month, I had been sent a Quantum-Furi East/West knife and a Furi Diamond Fingers knife sharpener.  This review should have been published a month ago.
I truly apologize to Ron at CulinaryCultures.com for the delay in publishing this review.
I spent a total of 6 hours on 2 different days volunteering for prep work at 2 local restaurants so I could give the knife and sharpener a good workout.  The design of the Quantum-Furi East/West knife is excellent - it is extremely comfortable to work with - the design is as the name implies, a combination of a chef's knife and a chopper - the best of East & West. After hours of chopping 3 gallon buckets of onions, tomatoes, celery, papaya, plantains, green peppers, and pork - my hands and wrists hardly felt the workout! That says a lot for the comfort of this knives' design.  Great balance, very comfortable, and it held its edge through it all.
The Diamond Fingers knife sharpener looks strange - but it works better than any other sharpening tool I have ever used. I had a dozen or so cooks at the 2 restaurants use the sharpener. Not one negative comment ! I have never had such a positive reaction to any knife sharpening tool before.
BOTTOM LINE: You must check these out. If you need a new knife, this is the one to buy. Even if you don't need a new knife, you should buy one. They are that good.
Visit http://www.culinarycultures.com/Culinary%20Cyber%20StoreFrame1Source1.htm#ProChefKnives now!


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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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 TRIVIA
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Zwieback is German for 'twice baked', and refers to a sweetened bread (or rusk) that is sliced and then rebaked or toasted until dry and dry and crisp. The use of the term in English dates back to the 1890s.

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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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 ANCIENT & CLASSIC RECIPES
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Rabbit Fricassee
Source:  "Adapted from American Heritage Cookbook (1964)"
Recipe By    :Chef James
Serving Size : 4   

1              Whole         Rabbit -- quartered
           As Needed       Flour -- as needed
1/4           Cup         Butter
Salt and Pepper -- to taste

1            Medium       Yellow Onion -- chopped fine
1 1/2          Cups         Red Wine
1/4         Whole         Lemon, Zest From
2            Sprigs           Parsley
2            Stalks           Celery
1              Each           Bay Leaf
1        Tablespoon       Butter
1        Tablespoon       Flour
Chopped Parsley -- garnish

Directions:
Cut the rabbit into serving pieces and dust with flour.

Heat butter in a skillet with a tight-fitting lid, add rabbit pieces, and sprinkle with salt and pepper. Fry until nicely browned on all sides.

Now stir in onion and cook for a few minutes.

Next, pour in the wine. Tie Lemon rind, parsley, celery, and bay leaf in a little cheesecloth and drop into the skillet. Cover and simmer gently until meat is tender - takes about 1 hour.

Lift rabbit onto a hot serving platter. Discard seasoning bag.

Work flour and butter together until well blended, then add to liquid, and cook, stirring constantly, until sauce bubbles.

Pour over rabbit and sprinkle top with chopped parsley.


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 QUOTE
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"The secret of staying young is to live honestly, eat slowly, and lie about your age."   Lucille Ball


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 TRIVIA
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 SPONSOR
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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. Overnight shipping.


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 DID YOU KNOW?
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Parmesan cheese is 31% protein and 25% fat.

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 WHO'S WHO IN THE CULINARY ARTS
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19th centuryPeter Durand was an Englishman who received a patent from King George III for the idea of preserving foods in 'glass, pottery, tin or other metals or fit materials.'  Durand intended to preserve food in containers made of iron and coated with tinplate. This was in 1810, the same year that Nicholas Appert was awarded a prize by Napoleon for inventing the process of sealing partially cooked food in bottles with cork stoppers.


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 READERS RECIPES
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Priddhas an' herrin'
(Authentic Recipe from the Isle of Man)
 
2 Herring per person
Potatoes
Raw Onion
 
This is probably the most renowned of all Manx dishes and one of the simplest to prepare.
 
Use salt herring which have been soaked in fresh water overnight.  Scrub the potatoes, put them in a large saucepan and barely cover with water.
 
When the potatoes are just over half cooked, lay the herring on top. When both are cooked, carefully lift out the herring, drain the potatoes and serve with slices of raw onion and knobs of butter.

Recipe graciously provided by Island Seafare Limited
http://www.islandseafare.co.uk/

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 TRIVIA  
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A dessert cake of Turkey, Greece and the Middle East, created sometime before the 16th century. Baklava consists of 30 or more sheets of phyllo dough brushed with lots of butter, and layered with finely chopped pistachios, walnuts, and/or almonds. After baking, a syrup of honey, rose water and lemon juice (sometimes spiced with cinnamon, cardamom, cloves, etc) is poured over the pastry and allowed to soak in.


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 ADVERTISEMENT
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 QUOTE
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"Anybody who believes that the way to a man's heart is through his stomach flunked geography."  Robert Byrne


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 CULINARY CALENDAR - Selected Events
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JULY 16
1967 Arlo Guthrie performs a new song, the 22 minute 'Alice's Restaurant', at the Newport Folk Festival.

JULY 17
1763 John Jacob Astor was born in Waldorf, Germany. His descendants built the Waldorf-Astoria hotel.

JULY 18
1994 Crayola introduced scented crayons.

JULY 20
1801 Elisha Brown Jr. pressed a 1235 pound cheese ball on his farm. He presented it to president Thomas Jefferson at the White House.

JULY 21
1873 It rained ants in Nancy, France.

JULY 22
1967 The rock group Vanilla Fudge made its concert debut in New York.

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In Association with AMAZON:
Kitchen tools, utensils, appliances, etc. Daily Specials
Cookbooks, best sellers, etc. Books, music, movies, etc.
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 TRIVIA
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'Entrecote' means 'between the ribs' and refers to a steak cut from the rib section of beef, specifically between the ninth and eleventh ribs. In the U.S. this would be called a rib steak. The term is sometimes used incorrectly to refer to a strip steak.

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 QUOTE
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"Real Programmers don't eat quiche.  They eat Twinkies and Szechwan food."  unknown


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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>

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 LIST MAINTENANCE
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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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