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THE FOOD REFERENCE NEWSLETTER
August, 17, 2003     Vol 4 #22   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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‘How to choose the right cookware’
What factors entered into your last cookware procurement?  Price is always a consideration.  But were you influenced by the color, the neat little glass lid that allows you to see inside, or maybe the free utensils it came with? .....
http://www.foodreference.com/html/markvogelweeklycolumn.html

============================================= ==============
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============================================= ==============
 QUOTE
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"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them."
Nora Ephron


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 TRIVIA
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Ancient Romans bred moray eels in seaside ponds and supposedly fed them on live slaves. There are some 80 species and their flesh can be toxic. Henry I of England died from indigestion caused by eating moray.


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 THIS WEEK'S WEBSITE OF THE WEEK:
============================================= ==============
PRODUCE OASIS (Online Advice & Shopper Information System)
http://www.produceoasis.com

Complete nutritional information of fruits and vegetables.


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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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 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: Hi my name is anna,I have a question about"manioc", what would it compare to in us cooking regarding having to remove the poison from its roots?? thanks, Anna

ANSWER: There are many varieties but only 2 basic types of Manioc, or Cassava (Manihot esculenta) -  bitter and sweet. Only the sweet varieties are available in the U.S.  The bitter varieties are poisonous until they are cooked. They contain a powerful cyanogen. Cyanogens are converted into hydrogen cyanide while chewing and in the stomach.
 
The bitter varieties are usually shredded and/or pounded to a pulp, soaked several times or fermented to rid them of the poison. Another method is grinding the roots into a paste, which releases the compound from the tissue. The paste is then packed into woven wicker tubes, which are stretched tight on a frame. This squeezes the juice containing the poison out of the paste. Once all the juice is squeezed from the tubes, the paste is removed and laid in the sun to dry. These dried loaves of cassava will then store for fairly long periods of time.  These loaves must be cooked before eating to remove any remaining cyanogens.
 
Even the sweet types contain some cyanogens, so never eat them raw.  They are can be boiled like potatoes, in an uncovered pot. Hydrogen cyanide is a gas, so never cover the pot when cooking manioc (or any other food containing cyanogens) - the idea is to allow the gas to escape while cooking.
 
Lima beans also contain cyanogens, which is why in the U.S. and many other countries, commercial growing is restricted to those varieties with the lowest cyanogen contents. Boiling removes the little that is present in these varieties.  Varieties grown in Java and Burma can have up to 30 times the amount allowed in Western countries.)
 
Other foods containing cyanogens: bamboo shoots, almonds, kidney beans (and lima beans), true yams, and sweet potatoes, cherry pits, peach, plum, and apricot pits, and apple seeds - the cyanogens do not leak out into the surrounding fruit, and as a matter of fact it is believed that the pulp may somehow break them down - it has been found that peach seeds from stones that had split open contained no cyanogens.


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 TRIVIA
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In a 14th century Italian cookbook there are as many recipes for mustard greens as those for any other vegetable, yet mustard greens are virtually unknown in Italy today.


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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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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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New Orleans Style Bread Pudding
(French-Créole: Pouding de Pain)
First published in The Picayune's Créole Cook Book in 1901
 (See also Facts about Bread Pudding)

Ingredients:
1 quart stale bread
3 eggs
sugar (see instructions)
1 cup raisins
1 1/2 pints milk
1 tsp. vanilla
Instructions:

Beat the eggs well, add the vanilla and mix, and then, when very light, add the milk.
If you use stale cake, add two tablespoons of sugar; if you use stale bread, add half a cup of sugar.
Mix thoroughly.
Wet the bread and squeeze it.
Then mix in it a cup of seeded raisins.
Beat the egg mixture thoroughly into this, and place in the oven and bake for an hour.
Serve with cream, brandy, or lemon sauce.

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 QUOTE
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"You have to eat oatmeal or you'll dry up. Anybody knows that."
Kay Thompson, author of 'Eloise'  (1905-1998)


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 TRIVIA
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Laver, purple laver, redware or sea tangle is one of the most commonly eaten seaweeds. Sheets of dried laver look somewhat like purple cellophane. Called Nori by the Japanese, it is also popular in Wales, where it is used to make 'laverbread'.  Welsh laverbread is boiled laver mixed with oatmeal and deep fried.  Laverbread is used to thicken soups and in seafood stuffings.


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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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Oat flour is used in peanut butter, margarine and chocolate because it retards rancidity. It is used in ice cream and other dairy products as a fat stabilizer. So have some chocolate peanut butter ice cream and stay healthy!


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 WHO'S WHO IN THE CULINARY ARTS
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Sylvester Graham (July 5, 1794 - Sept. 11, 1851)Inventor of Graham flour, bread and crackers (1829). Graham was an American Presbyterian minister who mainly preached nutrition and wanted to reform the eating habits of America and the world. He advocated vegetarianism and the use of only coarse, whole grain flour. He railed against meat, potatoes, tobacco and alcohol, coffee and tea, chocolate and pastries. He was hated and sometimes attacked by butchers and bakers, liquor and tobacco companies. He wanted Americans to eat fruits and vegetables; stop wearing corsets; sleep on hard beds, take cold baths daily, and weekly warm baths; and above all eat bread made with only whole grain, unrefined wheat flour. According to Larousse Gastronomique (1984) Graham bread was the first internationally consumed bread. Many of his ideas on diet have been proven correct and widely accepted.


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 TRIVIA  
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Olives are not edible, green or ripe, and must be treated with lye and/or cured in brine or dry salt before being edible. They only contain about 20% oil.


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 ADVERTISEMENT
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 Thousands of Free Catalogs!
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 QUOTE
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"But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them."
J.B. Priestley (1894-1984)


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 CULINARY CALENDAR - Selected Events
Visit the Culinary Events Website for the complete calendar
http://www.culinaryevents.com/
============================================= ==============
AUGUST 17
1986 A bronze statue of a pig was dedicated at Seattle's Pike Place Market.

AUGUST 18
National Ice Cream Pie Day

AUGUST 19
1851 Charles E. Hires was born. Manufacturer and inventor of Hires Root Beer.

AUGUST 20
1955 'The Popcorn Song' by Cliffie Stone hit number 14 on the charts.

AUGUST 21
St. Bernard Tolomeo's Day, patron of olive growers.

AUGUST 22
1865 William Sheppard of New York City received a patent for liquid soap.

AUGUST 23
1902 Fannie Merrit Farmer opened Miss Farmer's School of Cookery in Boston, Massachusetts.

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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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One ostrich egg can make an omelette for 10 people. The eggs weigh 3 to 6 pounds and they would take at least 45 minutes to hard boil.


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 QUOTE
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"I seem to you cruel and too much addicted to gluttony, when I beat my cook for sending up a bad dinner. If that seems to you too trifling a cause, pray tell for what cause you would have a cook flogged?"
Marcus Valerius Martialis, Roman poet (1st Century BC)


============================================= ==============
Please rate this Ezine at the Cumuli Ezine Finder.
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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
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 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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