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THE FOOD REFERENCE NEWSLETTER
August 28, 2003 Vol 4 #23 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
=> 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.
I skipped last weeks newsletter due to the enormous quantity of emails being sent out by computers infected with the SOBIG worm.
Many email systems were overloaded.
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'FOOD FOR THOUGHT' BY MARK VOGEL
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‘A Matter of Taste’
In the James Bond movie “Octopussy”, Roger Moore, a.k.a., 007, is captured by the villain, an Afghan prince named Kamal Kahn. Seated at the dinner table with his evil host, James Bond is revolted by the stuffed sheep’s head glaring at him from his plate. In gastronomic horror he watches Kahn twist out one of the.....VISIT THE WEBSITE FOR THE FULL ARTICLE
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer."Dave Barry
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TRIVIA
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The United States produces over 35 million pounds of dates each year, mostly in California.
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SPONSOR
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THIS WEEK'S WEBSITE OF THE WEEK:
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Table of Condiments That Periodically Go Bad
http://web.mit.edu/dryfoo/www/Info/condiments.html
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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
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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: Does chocolate liquor contain caffeine ?
I am on a special diet at the moment and cannot have caffeine. Have some special candy bars made with splenda that contain chocolate liquor and need to know.
ANSWER: According to the U.S. National Institutes of Health, the average theobromine and caffeine content of liquors has been reported at 1.2% and 0.21%, respectively.
(Theobromine is related to caffeine).
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TRIVIA
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The first Automatic Pop-up toaster was marketed in June 1926 by McGraw Electric Co. in Minneapolis under the name Toastmaster. The retail price was $13.50.
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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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VOYAGEURS BREAKFAST BANQUET
(French fur traders trail recipe from early 18th century)
"The tin kettle in which they cooked their food would hold eight or ten gallons.
It was hung over the fire, nearly full of water, then nine quarts of peas - one quart per man, the daily allowance - were put in; and when they were well bursted, two or three pounds of pork, cut into strips, for seasoning, were added, and all allowed to boil or simmer till daylight, when the cook added four biscuits, broken up, to the mess, and invited all hands to breakfast.
The swelling of the peas and biscuit had now filled the kettle to the brim, so thick that a stick would stand upright in it.....The men now squatted in a circle, the kettle in their midst, and each one plying his wooden spoon or ladle from the kettle to mouth, with almost electric speed, soon filled every cavity."
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QUOTE
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"On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar." Thomas Jefferson
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TRIVIA
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Citrus pith is the major source for commercial pectin manufacture. Pectin is what thickens fruit jellies etc. Pectin has also been used in medicine in the treatment of intestinal disorders, as an antihemorrhagic, as a plasma extender, and for other purposes.
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ANOTHER GREAT E-MAIL NEWSLETTER
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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 we@ardentspirits.com
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DID YOU KNOW?
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In sugar refining, molasses is separated from the sugar crystals after each of three boiling or extraction processes that sugar cane goes through. The 3rd and final separation is called blackstrap molasses, and is used mostly as an ingredient in cattle feed.
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WHO'S WHO IN THE CULINARY ARTS
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Eliza Acton (1799-1859)Eliza Acton wrote what was probably the first basic cookbook for the housewife rather than the trained chef with a full kitchen staff, 'Modern Cookery for Private Families' (London, 1845). She was 46 years old when she wrote it, and had spent years testing the recipes. The recipes were well written and easy to understand, and for the first time ingredients were listed separately, rather than in the body of the recipe. This helped make the book an immediate success.
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RECIPE REQUESTS FROM READERS
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QUESTION
How can i get the technique to preserve salmon caviar in jars? Mr Robert
RECIPE
Fresh Caviar
1 cup (1/4 liter) fresh fish roe, preferably salmon
2 cups (1/2 liter) cold water
1/2 cup (125 ml) coarse salt
Spread a piece of coarse-mesh wire netting over a bowl. Break up the roe and rub the pieces over the mesh so that the eggs, loosened from the membrane, drop into the bowl.
Make a brine of the water and salt. Stir until the salt has dissolved, then add the eggs and stir gently. Let the eggs stand in the brine for 15 to 20 minutes.
Pour the eggs into a fine-meshed sieve and let them drain over a bowl in the refrigerator for an hour.
Pack the caviar into a jar, cover closely, and refrigerate for 12 hours before serving. If it seems too salty, rinse briefly with ice-cold water and drain. Tightly covered, the caviar will keep in the refrigerator for about a month.
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Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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Over 700 million pounds of mustard are consumed worldwide each year.
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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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"If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?"
Marquise de Sevigne (French writer and lady of fashion)February 11, 1677
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CULINARY CALENDAR - Selected Events
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THURSDAY AUGUST 28
1837 John Lea and William Perrins of Worcester, England started manufacturing Worcester Sauce (Worcestershire).
FRIDAY AUGUST 29
1896 Supposedly, the Chinese-American dish, chop suey, was created in New York City by Cantonese chef, Li Hung-Chang.
SATURDAY AUGUST 30
1979 President Jimmy Carter was attacked by a rabbit while on a canoe trip in Georgia. He beat it away with a paddle. (Man eating, swimming rabbits?)
SUNDAY AUGUST 31
1742 A plague of grasshoppers destroyed crops in Pennsylvania.
MONDAY SEPTEMBER 1
Labor Day
1914 Martha, the last surviving Passenger Pigeon died on September 1, 1914 at the Cincinnati Zoo, the species having been commercially hunted to extinction.
TUESDAY SEPTEMBER 2
1752 Tomorrow was September 14. The Gregorian Calendar went into effect in Great Britain and its colonies, to correct an accumulated 11 day discrepancy. Most of the rest of the world had switched from the Julian Calendar to the Gregorian Calendar in 1582.
WEDNESDAY SEPTEMBER 3
1912 The first cannery opened in England. It was to supply food to the Royal Navy.
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FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
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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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Some of the foods native to the Americas and used by the Aztecs at the time of the Spanish arrival were chocolate, vanilla, corn, chilies (peppers), peanuts, tomatoes, avocados, squash, beans, potatoes, sweet potatoes, pineapple and papaya. The influence of these foods on world cuisine is staggering. Just eliminate all of them from almost any cuisine in the world to imagine the effect.
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QUOTE
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"And please don't cook me, kind sirs! I am a good cook myself, and cook better than I cook, if you see what I mean. I'll cook beautifully for you, a perfectly beautiful breakfast for you, if only you won't have me for supper."
Bilbo Baggins to the Trolls in The Hobbit, J.R.R. Tolkien
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ANOTHER GREAT E-MAIL NEWSLETTER
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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 peter.lafrance@beerbasics.com
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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: james@foodreference.com Phone: (305) 296-2614
Food Reference WebSite: http://www.foodreference.com
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© 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.
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