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THE FOOD REFERENCE NEWSLETTER
August 2, 2003     Vol 4 #20   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  'Food for Thought' by Mark Vogel
    =>  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
    =>  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.


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 'FOOD FOR THOUGHT' BY MARK VOGEL
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"Crabs Are Delectable Summer Fare!"
Although crabs are available year round in coastal areas, their consumption is most associated with the summer, undoubtedly from the summer tourist migration to the shores.  King and snow crabs come from the north Pacific and are......
http://www.foodreference.com/html/markvogelweeklycolumn.html


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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate
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 QUOTE
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"The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce."
Oliver Wendell Holmes, Sr. (1809-94) U.S. writer, physician


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 TRIVIA
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Lettuce is a vegetable that is pretty much immune to any form of preservation. You can't freeze it, can it, dry it, or pickle it.


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 SPONSOR
============================================= ==============
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 THIS WEEK'S WEBSITE OF THE WEEK:
============================================= ==============
THE LEXINGTON COLLECTION
North Carolina Pulled Pork Barbecue
History, Eastern & Western, lexicon, philosophy, equipment, etc.
http://www.ibiblio.org/lineback/lex.htm


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 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.


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 ANOTHER FOOD REFERENCE WEBSITE
============================================= ==============
FOOD ART AND POSTERS
Art & Posters for your home, office, restaurant, dorm room, kitchen, etc. The best selection - including movie, music, sports, food and culinary art. Famous masters, current unknowns. All the best quality, framed or unframed, low prices.
http://www.culinaryposters.com


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READERS QUESTIONS
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QUESTION: I am trying to determine if Mars Candy Company is still producing and selling the Lite Milky Way Bars.  Always a great seller here but I cannot find them anymore.  Can you help?  Thanks.

ANSWER: According to the Mars Company, there are three varieties of the MILKY WAY Bar:
MILKY WAY Original, MILKY WAY Lite, and MILKY WAY Midnight.
All should be available.

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 TRIVIA
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Mahlab is a spice made from dried, ground, sour black cherry pits, used in the Middle East (Greece, Turkey, Syria). Mahlab has a highly fragrant nutty, bitter-sweet, sour taste.


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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
============================================= ==============
COCINA deVEGA Mesquite meal, a traditional Native American food. Mesquite meal can be used as either flour or a spice. As flour, it is generally used in combination with other flours using about 30% mesquite. As a spice, sprinkle generously then grill, fry, broil or add it to almost anything for a great mesquite flavor. It won't take long to adjust the amount to use for your personal taste.
http://www.1automationwiz.com/app/aftrack.asp?afid=71330


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 ANCIENT & CLASSIC RECIPES
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from MISS LESLIE'S DIRECTIONS FOR COOKERY, By Eliza Leslie
(1851 edition, Philadelphia; First published in 1837))

PICKLED SALMON
Take a fine fresh salmon, and having cleaned it, cut it into large pieces, and boil it in salted water as if for eating. Then drain it, wrap it in a dry cloth, and set it in a cold place till next day.

Then make the pickle, which must be in proportion to the quantity of fish. To one quart of the water in which the salmon was boiled, allow two quarts of the best vinegar, one ounce of whole black pepper, one nutmeg grated, and a dozen blades of mace.

Boil all these together in a kettle closely covered to prevent the flavour from evaporating. When the vinegar thus prepared is quite cold, pour it over the salmon, and put on the top a table-spoonful of sweet oil, which will make it keep the longer.

Cover it closely, put it in a dry cool place, and it will be good for many months.

This is the nicest way of preserving salmon, and is approved by all who have tried it. Garnish with fennel.


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 QUOTE
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"Health food may be good for the conscience but Oreos taste a hell of a lot better."
Robert Redford


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 TRIVIA
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Malosol refers not to a type of caviar, but is rather a Russian term meaning 'lightly salted.'  Malosol caviar has had minimal salt added during processing, and so has a more delicate, truer flavor.


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 ANOTHER GREAT E-MAIL NEWSLETTER
============================================= ==============
Ardent Spirits is a free e-mail newsletter for anyone and everyone with an interest in cocktails, bars, bartenders, distilled spirits, and beverage-related topics.
http://www.ardentspirits.com    [email protected]

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 DID YOU KNOW?
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* The Japanese eat very little fat and suffer fewer heart attacks than the British or Americans.
* The French eat a lot of fat and also have fewer heart attacks than the British or Americans.
* The Japanese drink very little red wine and suffer fewer heart attacks than the British or Americans.
* The Italians drink excessive amounts of red wine and also suffer fewer heart attacks than the British or Americans.
* Conclusion: Eat and drink what you like. What kills you is speaking English.

Michael Fitzpatrick, (author of 'The Tyranny of Health: Doctors and the Regulation of Lifestyle', 2000), writing in the electronic journal Spiked (www.spiked-online.com)


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 WHO'S WHO IN THE CULINARY ARTS
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Phileas Gilbert (1857-1942)
A French cook who worked with many other famous chefs, Escoffier and Montagne among them. He wrote numerous books and collaborated with Escoffier on his 'Guide culinaire'.


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 TRIVIA  
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There is no trick to getting the flesh off a mango easily. It cannot be done!  Peel and then cut the flesh off around the pit as best you can. The pit is flat, so try to cut the flesh off along the flat side of the pit. Then just nibble the rest off the pit. Its messy, but absolutely delicious.


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 ADVERTISEMENT
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 Thousands of Free Catalogs!
http://www.foodreference.com/html/freecatalogs.html


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 QUOTE
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"Beet ever so onion there snow peas legume."
Margaret Thornley,
'A Kick in the Seat of the Pants', Roger von Oech


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 CULINARY CALENDAR - Selected Events
============================================= ==============
AUGUST IS:
Harvest Month
National Catfish Month
National Water Quality Month
Peach Month

AUGUST 2
1963 Eric Clapton leaves the 'Roosters' to form the band 'Casey Jones and the Engineers.'

AUGUST 3
1921 John Macready became the first to crop dust from an airplane (Troy, Ohio).

AUGUST 4
1693 Dom Perignon discovers the process for making champagne. "Come quickly, I am tasting the stars!"

AUGUST 5
National Mustard Day
1955 Carmen Miranda died. Fabulous fruit for head gear.

AUGUST 6
1889 The Savoy Hotel opened in London, with Cesar Ritz and Escoffier.

AUGUST 7
1925 M.S. Swaminathan was born. Swaminathan is an Indian geneticist and a leading figure in India's Green Revolution, which distributed high yield wheat and rice varieties to poor farmers.


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 FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
============================================= ==============
Culinary biographies, cookbooks, culinary history, food science, food reference books, etc.
http://www.foodreference.com/html/shopbookbio.html


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 TRIVIA
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Verjuice is the acidic juice pressed from unripe fruit, primarily grapes, but also other sour fruit such as green apples, crab apples, etc.  The name derives from the Old French 'vertjus' meaning 'green juice.'  Verjuice was a common ingredient in the Middle Ages, used as a condiment, a sauce ingredient, and for deglazing.


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 QUOTE
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"There are three species of creatures who when they seem coming are going, when they seem going they come: diplomats, women, and crabs."
John Hay, 19th century American diplomat


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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>

============================================= ==============
 ANOTHER GREAT E-MAIL NEWSLETTER
============================================= ==============
Beer Basics is a newsletter of special interest to brewers, members of the brewing community, chefs, restaurateurs, and members of the media that cover the beverage alcohol business.
http://www.beerbasics.com     [email protected]


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 LIST MAINTENANCE
============================================= ==============
 To SUBSCRIBE send a blank email to
 [email protected]
 To UNSUBSCRIBE send a blank email to
 [email protected]
============================================= ==============
 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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