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THE FOOD REFERENCE NEWSLETTER
February 27, 2003     Vol 4 #7   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  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 other interesting culinary facts.

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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 QUOTE
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"Fish is the only food that is considered spoiled once it smells like what it is."
P. J. O'Rourke (1947 - )

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 TRIVIA
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There really was a Chef Boyardee. Born in Italy, worked at the Plaza and the Ritz-Carlton in New York, the Greenbriar in West Virginia, and the Hotel Winton in Cleveland.
See Who's Who for more details.
http://www.foodreference.com/html/wchefboyardee.html


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 RECOMMENDED FOOD SOURCE
============================================= ==============
Le Saucier Contemporary gourmet sauces are flash frozen fresh from the kettle and ready to use in 15 minutes. The stocks capture the essence of home made veal and beef stock reductions (with no fillers or chemicals added) had you the time. World-class chefs develop the stock and sauce recipes. A registered dietician ensures consistent taste, distinction and quality as a result of extensive quality assurance standards and nutritional analyses.
http://www.lesaucier.com/


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 THIS WEEK'S WEBSITE OF THE WEEK:
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FRUIT SCULPTURE: THE PAPILLON METHOD
Please visit this website. You will be absolutely astounded by the fruit sculptures!!! Words do truly fail me in trying to describe them.
Paolo Pachetti has photos and 'movies' of his sculptures on the site. He also sells a teaching CD on the 'Papillon method' of fruit carving.
http://www.fruitsculpture.com/indexenglish.html
Paolo has also said he will make a figure of me out of fruits! If and when he does, with his permission, I will put a photo of it permanently on the Food Reference website on the front page.


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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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 ADVERTISEMENT
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Sea Watch International is the world's largest harvester and processor of clam products. With over 30 years in business, multiple plant locations, and a broad line of specialty products that include clam strips, crab cakes, prepared calamari, clam and specialty chowders, canned, fresh and frozen clams, tempura shrimp etc., with both branded and private label products.
http://www.seawatch.com/

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READERS QUESTIONS
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QUESTION: Hi,  I love lox.....however,  I have a cholesterol problem....do you know if nova lox has the same omega 3 oils and other salmon.  Thank-you,  Judie

ANSWER: I have checked numerous sources in the past, and they all agree (including several university studies) that lox and other types of cold smoked and cured salmon does maintain high levels of omega 3 fatty acids.
So does canned salmon, as the oil present in the fish is what is in the can.
(Canned Tuna is not as rich in omega 3s however, as the oil in Tuna is replaced with vegetable oils in the canning process.)

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 TRIVIA
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American cantaloupes are actually muskmelons, the true cantaloupe is a European melon named after a castle in Italy.


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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
============================================= ==============
FOOD ART AND POSTERS
Food Identification Posters and Fine Art Food Posters
Thousands of quality posters at great prices
http://www.foodreference.com/html/culinary_art___food_posters.html


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 ANCIENT & CLASSIC RECIPES
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MAIGRE SHRIMP GOMBO FOR LENT. (La Cuisine Creole, 1885)

Boil a pint of shrimps in a quart of water; give them only one boil up; then set them to drain and cool, reserving the water they were boiled in.

Chop up three dozen okra pods, two onions, a pod of pepper, and a little parsley, and fry them brown in a little lard or butter; add to the okra the shrimps and the strained water in which they were boiled.

Let all boil for an hour, and season with salt and pepper to taste.

When shrimp and crabs cannot be procured, half a pound of dry codfish, soaked an hour or two, and chopped fine, will do very well

All gombo should be thickened with a little flour—browned if preferred—and stirred in just before adding the water; then boil an hour.


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 QUOTE
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"Too much work, and no vacation,
Deserves at least a small libation.
So hail! my friends, and raise your glasses;
Work's the curse of the drinking classes."
Oscar Wilde (1854-1900)


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 TRIVIA
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The star fruit or carambola, is a unique fruit that has a 5 pointed star shape when cut across the middle of the fruit. They probably originated in Sri Lanka and the Moluccas, and have been cultivated in southeast Asia and Malaysia for several hundred years. They are also grown throughout the Caribbean, Central and South America and Hawaii. They range in taste from pleasantly tart and sour to slightly sweet. As a general rule, the yellower the sweeter. They are bruised easily, so handle with care. Star fruit can be eaten out of hand or sliced and used as a garnish or in salads. They can also be used in curries and tarts.


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 SOFTWARE FROM THE FOOD REFERENCE WEBSITE
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The Food Reference DATES IN CULINARY HISTORY CD contains over 2,000 food dates and events listings. Use year after year, an excellent reference for students, teachers, writers and chefs.
CLICK THIS LINK FOR ORDERING INFORMATION
http://www.foodreference.com/html/cdfoodrcalendar.html


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 DID YOU KNOW?
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The original Chelsea bun was first made at the Chelsea Bun House, London,  in the late 17th or early 18th century. It is a sweet yeast bun made from a piece of dough filled with fruit (usually currants) and rolled up in a coil, like a jelly roll.


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 WHO'S WHO IN THE CULINARY ARTS
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Marie-Antoine Careme (June 8, 1784 - January 12, 1833) Marie Antoine Careme was the founder and architect of French haute cuisine.  His story is one out of a Dickens novel. He was one of 25 children born to an impoverished family who put him out on the street at the age of about 10 to make his own way in the world.  Lucky for the world he knocked on the door of a restaurant for a job. He might have knocked on the door of a shoemaker!! By the age of 21 he was chef de cuisine to Talleyrand. He also served as head chef to the future George IV of England, Emperor Alexander I of Russia, and Baron James de Rothschild.  He wrote several voluminous works on cookery, which included hundreds of recipes, menus, history of French cookery, instructions for organizing kitchens, and of course, instructions for monumental architectural constructions of food for piecee montees. He died at the age of 48.

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 RECIPE REQUESTS FROM READERS
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Have you got a recipe for some star fruit I have?  LD

How about this:
CARAMBOLA UPSIDE DOWN CAKE
Yield: 8 servings
 
3 to 4 Florida carambolas (star fruit),
sliced
1/4 cup butter, melted
2/3 cup dark brown sugar
Juice of 2 Florida passion fruit
1/2 cup butter, softened
1 cup Florida sugar
2 Florida eggs
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 cup Florida milk
1 tsp. each of vanilla and almond extract

Step One: Preheat oven to 350 degrees. Arrange sliced carambolas in bottom of a greased 9 inch cake pan as close together as possible. Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside.

Step Two: Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well.

Step Three: Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts. Pour into prepared cake pan.

Step Four: Bake for approximately 30 minutes or until cake pulls away form sides of pan.
Let cool for five minutes before inverting onto serving plate.

 Email your recipe requests, food info or history
 questions to me at [email protected]
  

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 TRIVIA  
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Some varieties of chervil also have edible roots which are like small turnips. Turnip-rooted chervil was enjoyed by the early Greeks and Romans, and in England during the 14th to 17th centuries.


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 QUOTE
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"Never trust the food in a restaurant on top of the tallest building in town that spends a lot of time folding napkins."
Andy Rooney

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 CULINARY CALENDAR - Selected Events
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FEB 28
National Chocolate Soufflé Day

MARCH 1
The British Royal Navy began issuing rum rations to sailors as early as 1655. The Royal New Zealand Navy was the last navy in the world to end daily rum rations for sailors in 1990.

MARCH 2
1962 The Twilight Zone episode 'To Serve Man' premiered. It is about aliens who arrive here ‘to serve man,’ but not quite in the way we assumed.

MARCH 3
1709 Andreas Sigismund Marggraf was born. A German chemist, in 1747 he extracted sugar from the sugar beet and determined it was identical to cane sugar. It wasn't until 1802 that the first beet sugar refinery would be built.

MARCH 4
1634 Samuel Cole supposedly opened the first tavern in the U.S., in Boston. What took so long?

MARCH 5
1991 Patent # 5,000,000 was issued to Lonnie O. Ingram of the University of Florida. The patent was for a genetically engineered form of the E. coli bacterium that converts plant material into ethanol.
Point to Ponder: If this bacterium escaped to the wild, and ended up in your stomach, would you get drunk if you ate some vegetables?

MARCH 6
1930 Retail frozen foods go on sale for the first time in Springfield, Massachusetts. Various fruits, vegetables, meat and fish were offered for sale. Clarence Birdseye had developed the method used to successfully freeze foods on a commercial scale.

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 TRIVIA
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Jujube, Indian Jujube or Chinese Date (red date), are names for 2 species of a small thorny evergreen tree of the genus Ziziphus and also for its fruit.  The common jujube or Chinese Date (Ziziphus jujuba) has been widely cultivated in China for over 4,000 years. The small reddish fruit is eaten fresh or stewed, but is more commonly dried or candied. The Indian Jujube (Ziziphus mauritiana) is smaller and not as sweet as the Chinese Date.


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 QUOTE
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"There is nothing better on a cold wintry day than a properly made pot pie."
Craig Claiborne

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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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