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THE FOOD REFERENCE NEWSLETTER
December 5, 2003 Vol 4 #31 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> 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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The Food Reference Website received just under 1/2 MILLION unique visitors during the month of November!
Thank you to all subscribers and website visitors for your support and for telling your friends about FoodReference.com
Chef James.
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'FOOD FOR THOUGHT' BY MARK VOGEL
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‘French Food’
What comes to mind when you think of French cuisine? Lavish food? Cream and butter? Red wine? Pastry? Big price tag? There are many facets to French food and cooking. First of all, there is no one type of French cuisine............
Click link for the whole article
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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"There's a little place just out of town,
Where, if you go to lunch,
They'll make you forget your mother-in-law
With a drink called Fish-House Punch."
The Cook (1885)
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TRIVIA
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Tamarind pulp has more sugar and fruit acid per volume than any other fruit. It is also an ingredient in Worcestershire sauce.
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SPONSOR
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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: I have just purchased a house C/W convection oven range. Cooking instructions are missing. Everything I try to cook either stays cold in the center or burns on the top. Can you please explain how a convection oven works. This one has a external bottom element and it seems that the broil element probably is the one used to maintain oven temperature.??.
ANSWER: I am not familiar with 'C/W' brand - is that a model number? If you can send the complete brand name and model number, there is a very good chance the manual is available either from the manufacturer or from one of the cookbook stores that specialize in cooking manuals, new and used, for home appliances.
As to convection ovens in general, it is very simple. A convection oven has a high speed fan inside that circulates the hot air. That is why if you use cooking times and temperatures in normal recipes, they tend to dry out and burn the exposed area of many foods, and cook the outside much quicker than the inside of food.
Most recipes can be adjusted for convection oven use by decreasing the temperature by 25 degrees F and decreasing cooking time about 25%.
Dishes with cooking times over 45 minutes, and that might dry out too much (like lasagna, or meatloaf) you should cover for the first half of the cooking time, and then remove the cover.
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TRIVIA
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Caraway seeds are not actually seeds, but the small ripe fruit of the caraway plant. The 'seeds' are used in cakes, cookies, breads, cheese, sauerkraut, pickles, condiments, meats, and kummel, a caraway flavored liqueur and aquavit.
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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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EGG HOT
A Plain Cookery Book for the Working Classes (1861)
by Charles Elme Francatelli (Late Maitre d’Hotel and Chief Cook to Her Gracious Majesty Queen Victoria)
Put a pint of beer on the fire to warm, break an egg into a jug, add a table-spoonful of sugar and some grated nutmeg or ginger; beat all together with a fork for three minutes; then add a drop of the beer, stir well together, and pour the remainder of the hot beer to this, and continue pouring the egg-hot out of the warming-pot into the jug for two minutes, when it will be well mixed and ready to drink.
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EGG NOG
Boston Cooking School Cook Book (1896 edition)
by Fannie Merritt Farmer
Yolk 1 egg
1 tablespoon sugar
few grains salt
2 tablespoons wine or
1 tablespoon brandy
2/3 cup milk
White 1 egg
Beat yolk of egg, add sugar, salt, wine and milk. Strain, and add beaten white of egg. Stir well before serving.
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QUOTE
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"Now Christmas comes, 'tis fit that we
should feast and sing, and merry be:
Keep open house, let fidlers play.
A fig for cold, sing care away;
And may they who thereat repine,
On brown bread and on small beer dine."
from the 1766 Virginia Almanack
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TRIVIA
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Cardamom is one of the oldest spices in the world, and the most popular spice in ancient Rome was probably cardamom. It is the world's second most expensive spice, saffron being the most expensive.
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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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The process of making granulated sugar was invented by Jean Etienne Bore. He was born in America, educated in France, served as a member of the household guard of King Louis XV, grew indigo in Louisiana, and when the crop failed in 1794-95 he planted sugar cane and developed the process for making granulated sugar from sugar cane.
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WHO'S WHO IN THE CULINARY ARTS
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Adams, Thomas(1818-1905)
Thomas Adams patented (1871) a chewing gum machine and manufactured the first commercially successful chewing gum (Black Jack), using chicle and sugar with sassafras or licorice flavoring. The story is told that he obtained the chicle from Santa Anna (Conquerer of The Alamo) who was living in exile in New Jersey. Adams was unsuccessfully trying to make rubber from the chicle when he noticed that Santa Anna liked to chew the chicle. The rest, as they say, is history.
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RECIPE REQUESTS FROM READERS
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Dear James, I am writing to you on behalf of my younger sister, Rosemarie. She requires a recipe for Chelsea buns for a Home Economics project. Would it be possible for you to forward me a recipe - please?? Thank you. Yours sincerely, Samantha
Samantha - Here is an excellent recipe for your sister.
Chef James
CHELSEA BUNS RECIPE (From the Green Chronicle)
Ingredients
1.5lb organic plain flour
0.5tsp salt
8oz organic butter
1.5oz fresh yeast
8oz organic castor sugar
5 organic eggs
grated rind of 1 organic lemon
0.75pint tepid organic buttermilk
20 organic sugar cubes
Method
Cream the yeast with 1 teaspoon of the sugar and add the tepid buttermilk. Sift the flour and salt into a large basin and rub in half of the butter. Add the lemon rind. Beat the eggs and add them to the buttermilk and yeast mixture. Make a well in the centre of the flour and pour in the liquid. Beat well with a wooden spoon until a dough is formed. Put the dough in a warm place until it has doubled in size (about 1.5 hours). Turn the dough onto a floured board and roll out into a strip of about 0.25inch thickness. Spread this with the remaining butter and half of the sugar. Fold the dough into 3 and roll it out to a 0.25inch thick strip again. Sprinkle on the remaining sugar and cut the strip of dough into half lengthways. Roll up each strip like a Swiss roll, not more than 1.25inch diameter and then slice the rolls into slices of about 1.25inch length. Place these slices at least 1 inch apart on a greased baking tray and stand aside in a warm place until the buns are doubled in size. Sprinkle organic crushed sugar lumps over the buns (so the sugar looks coarse). Bake at 190 degrees centigrade for about 25
minutes.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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Marie, Vicomte de Botherel may have been the first to try the concept of a dining car. In 1839 in Paris (or it's suburbs), he installed kitchens on buses and stocked the food from special kitchens he had built with the most modern equipment available. His enterprise failed, and he is just a very obscure footnote in history.
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ADVERTISEMENT
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Movie, Music, Sports and Fine Art Posters
The best posters at the lowest prices.
http://www.culinaryposters.com
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QUOTE
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"I am not a vegetarian because I love animals; I am a vegetarian because I hate plants."
A. Whitney Brown, former Saturday Night Live news anchor
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CULINARY CALENDAR - Selected Events
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FRIDAY, DECEMBER 5
1933 Utah and Nevada voted for the 21st Amendment, which repealed the 18th Amendment and ended prohibition, 'the noble experiment.' Cheers!
SATURDAY, DECEMBER 6
1945 The microwave oven was patented.
SUNDAY, DECEMBER 7
Feast of St. Ambrose of Milan, patron of beekeepers.
MONDAY, DECEMBER 8
1925 The Marx Brothers 'The Cocoanuts' opened on Broadway.
TUESDAY, DECEMBER 9
1993 On the TV show 'Seinfield,' Kramer came up with the idea to write a coffee table book about coffee tables.
WEDNESDAY, DECEMBER 10
1958 A National Airlines Boeing 707 with 111 passengers flew from New York to Miami. It was the first domestic passenger jet flight.
** I am trying to locate information on what food was served on this flight. If anyone has information, please E-Mail me james@foodreference.com
THURSDAY, DECEMBER 11
1874 James Lewis Kraft was born. Founder of Kraft Co. a wholesale cheese distributor and producer. In 1916 he patented pasteurized process cheese, a low cost cheese that would not spoil. Not a great hit with the public, but the U.S. army purchased over 6 million tins of it during WW I. During the depression, it became popular because of its low cost.
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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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The hazelnut or filbert, blooms and pollinates in the middle of the winter. These trees can keep producing nuts for several hundred years.
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QUOTE
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"When other Sin's grow old by Time,
Then Avarice is in its prime,
Yet feed the Poor at Christmas time."
Poor Richard's Almanack, December 1757
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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate
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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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