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THE FOOD REFERENCE NEWSLETTER
March 7, 2003 Vol 4 #8 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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CONTEST WINNER: The March 1st WINNER in the Members FREE Cookbook Drawing is Carol Gauthier. She wins "Semi-Homemade Cooking" by Sandra Lee with an introduction by Wolfgang Puck. The next FREE Cookbook drawing will be on March 15, 2003.
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.
http://www.foodreference.com/index.html
NEW CROSSWORD PUZZLES
http://www.foodreference.com/html/crosswords.html
IT'S FINALLY READY!
SEAFOOD & KEY WEST RECIPE CD, with over 300 recipes
http://www.foodreference.com/html/cdfoodrcalendar.html
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QUOTE
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"The food that enters the mind must be watched as closely as the food that enters the body."
Patrick Buchanan (1938 - ) US politician
'Right From the Beginning.'
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TRIVIA
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For those who poke fun at "English cuisine", imagine the perfect cup of tea accompanied by scones, with clotted cream and strawberry jam, a juicy slice of beef with a dollop of strong horseradish, or the perfect piece of Scottish smoked salmon, and you just may find your mouth watering at the thought of what the British have brought to the table.
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SPONSOR
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THIS WEEK'S WEBSITE OF THE WEEK:
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http://www.wineloverspage.com
Wine Lovers Page: the oldest, largest and most popular independent wine-appreciation site on the World Wide Web
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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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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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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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READERS QUESTIONS
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QUESTION: hello, i hope you can help me, i'm into healthy eating and i always wondered in canned ''pork and beans'', what type of bean is that? thank you. sincerely,steve
ANSWER: Most commercially made pork and beans use either Navy (pea) beans or Great Northern beans (the larger of the 2).
QUESTION: Hi James,
I know that Carob is a great substitute for my chocolate "need" every now and then, however, I can't have potassium. Is there potassium in carob? Thanks, Joei
ANSWER: Sorry to tell you but Carob has extremely high potassium content (350 milligrams per 100 grams).
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TRIVIA
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O. Henry (pen name of William Sydney Porter) was supposedly the first to use the term 'filet mignon' in his book 'The Four Million' in 1906. A French derivative, it means small or dainty fillet. Filet = boneless meat, mignon = small (dainty).
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RECOMMENDED FOOD SOURCE
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FARM MARKETS.COM
FRENCHED RACK OF LAMB 8 rib rack, perfectly trimmed for easy cooking and perfect flavor. 1.25 -1.5lb trimmed - $ 35.00 LEG OF LAMB The "steamship" cut: impressive traditional display and all the range of the mild lamb flavors. 6 -6.5 lbs, bone in. - $50.00 LEG ROAST Smaller than a whole leg, our leg roast can be easily stuffed with your favorite herbs. 3 lbs boneless - $27.00. Check our Web site for other lamb offers and, also, do not miss our premium dry-aged beef and our pork, raised on pasture.
http://store.farmmarkets.com/Merchant2/merchant.mv?Screen=SFNT&Store_Code=T&Affiliate=foodref
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ANCIENT & CLASSIC RECIPES
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(From the new Food Reference Recipe CD)
http://www.foodreference.com/html/cdfoodrcalendar.html
SALMON PUDDING, TO BE SERVED HOT OR COLD. A Scotch Receipt – Good
(Modern Cookery, 1845)
Pound or chop small, or rub through a sieve one pound of cold boiled salmon freed entirely from bone and skin; and blend it lightly but thoroughly with half a pound of fine bread-crumbs, a teaspoonful of essence of anchovies, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs.
Press the mixture closely and evenly into a deep dish or mould, buttered in every part, and bake it for one hour in a moderate oven.
Salmon, 1 lb; Bread-crumbs, 1/2 lb; Essence of anchovies, 1 teaspoonful; Cream, 1/4 pint; Eggs, 4; Salt and cayenne; Baked 1 hour.
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QUOTE
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"American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery and often tastes of marzipan or raisins; it is seldom wrapped in anything but loving care."
R. W. Apple Jr., 'The Danish Worth an Ocean Voyage'
NY Times, 22 Nov 1978
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TRIVIA
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Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.
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RATE THIS NEWSLETTER
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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>
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DID YOU KNOW?
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Some of the edible varieties include herb flowers, cloves, capers, roses, safflower, violets, chrysanthemum, nasturtium, marigold, jasmine, hibiscus, elderflower, hyssop, ratafia; orange, peach, plum and squash blossoms; red poppy, honeysuckle, mimosa, lemon flowers, garlic flowers, forget-me-nots, primula, lotus blossoms, primrose, pansies, pinks, daisys, rocquette flowers, fuchsias, carnations, chive flowers, hollyhock, gladiolus, tulips, yucca, mustard flowers, bean blossoms, and dandelions.
Use caution however, as there are also many flowers which are poisonous. If you are not sure, do not try it! Don't eat flowers from a florist, many have been sprayed with pesticides.
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WHO'S WHO IN THE CULINARY ARTS
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Luther Burbank (March 7, 1849 - April 11, 1926)
American horticulturist, he developed many new varieties of fruits and vegetables, including the Burbank Potato (1873), the Shasta Daisy, over 100 varieties of plums and prunes and 10 varieties of berries.
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RECIPE REQUESTS FROM READERS
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Greetings,
My husband purchased a waring blender in the late 60's or early 70's. He had a recipe booklet included with the blender. it contained a recipe for French Dressing for salad. He thinks the recipe called for tomato soup. Do you have any knowledge of the recipe or know where I might locate it? Thanks for your help. LouAnn Bryant
French Dressing (1940s)
1/2 cup granulated sugar
1 cup vegetable oil
2 tablespoons salt
1 teaspoon paprika
1 can Tomato Soup, undiluted
1 1/2 cups cider vinegar
1 large onion, grated
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Combine ingredients; shake or whisk well. Store in a tightly covered container in the refrigerator. Makes about 4 cups.
Also, here is a website that has the recipe booklets that came with Waring blenders, one from 1958 and another from 1968.
http://www.usedbooks-freeshipping.com/Pg._64,_Cookbo.html
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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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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TRIVIA
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The Golden Delicious is not related to the Red Delicious, but was introduced by the same family, the Stark Brothers. Golden Delicious are highly aromatic, with a sweet, sprightly flavor, and crisp, juicy flesh. They are great in pies and sauces.
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QUOTE
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"Beer: Take pure spring water.
The finest grains.
The richest ingredients.
And then run them through a horse."
unknown
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CULINARY CALENDAR - Selected Events
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MARCH 8
Farmers Day
China: Festival of the Earth Goddess
1923 The Coca Cola 6 bottle carton was introduced.
MARCH 9
1839 The Great Pastry War ended. A brief conflict began on November 30, 1838, between Mexico and France caused by a French pastry cook who claimed that some Mexican Army soldiers had damaged his restaurant. The Mexican government refused to pay for damages. Several other countries had asked the Mexican government for similar claims in the past due to civil unrest in Mexico, without any resolution. France decided to do something about it, and sent a fleet to Veracruz and fired on the fortress outside the harbor. They occupied the city on April 16, 1838, and through the mediation of Great Britain were promised payment of 600,000 pesos for the damages. They withdrew on March 9, 1839.
MARCH 10
National Blueberry Popover Day
1845 John Chapman, ‘Johnny Appleseed’ died. An American pioneer and legend, he planted apple seeds in the Ohio River valley area (Ohio, Indiana, Illinois)
MARCH 11
1853 Self rising flour was supposedly invented by Henry Jones of Bristol.(Dates vary, 1845, 1852 and 1853).
MARCH 12
1930 Mahatma Gandhi began his march to the coastal village of Dandi, to protest the British salt monopoly.
MARCH 13
1813 Lorenzo Delmonico, famed restaurateur was born at Marengo, Switzerland. In 1851 he joined his uncles in their catering and pastry shop in New York City. He transformed the business into one of the most famous restaurants in the country.
MARCH 14
1893 The original Waldorf Hotel opened. It had 450 rooms and almost 1,000 employees. Actually, it opened on March 13, but I did not have any other entries for March 14.
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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TRIVIA
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During Prohibition years when alcohol sales were banned by the 18th amendment to the U.S. Constitution (1920-1933) wine growers would put large labels on their grape juice that stated: 'Warning: Will Ferment and turn into wine,' and then proceeded to give detailed instructions of what NOT to do so the grape juice would not accidentally turn into wine!
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QUOTE
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"A little garlic, judiciously used, won't seriously affect your social life and will tone up more dull dishes than any commodity discovered to date."
Alexander Wright, 'How to Live Without a Woman' (1937)
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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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