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THE FOOD REFERENCE NEWSLETTER
January 7, 2004     Vol 5 #1   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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HAPPY NEW YEAR!
This first issue of the New Year is a little longer than usual.
This issue begins the FIFTH YEAR of the newsletter!! Thank you all for your support, comments, suggestions, and yes, I thank you even for the complaints - they have all helped me to provide a newsletter that YOU want.          Chef James.
(Don't forget to tell your friends & co-workers about it!)

**Lots of new recipes and books have been added, and many more to come next week.
Recipes - http://www.foodreference.com/html/recipes.html
Books - http://www.foodreference.com/html/shopbookbio.html

NEW FEATURE - FRESH FLOWERS DIRECT FROM THE GROWERS
http://www.foodreference.com/html/freshflowers.html

The website will be expanding rapidly this month (and all this year), so keep checking for new entries and new features each week.  I am in a very ambitious and productive mood!

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 'FOOD FOR THOUGHT' BY MARK VOGEL
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‘Braising can take the chill out of winter’
I am not a winter person.  But I must admit, there’s nothing like a hearty winter meal followed by a good brandy or a hot cup of tea in front of the fireplace. Historically man consumed rich...... Click the 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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"Who can begin conventional amiability the first thing in the morning? It is the hour of savage instincts and natural tendencies; it is the triumph of the Disagreeable and the Cross. I am convinced that the Muses and the Graces never thought of having breakfast anywhere but in bed."
Elizabeth Russell (Mary Annette Russell, Countess von Arnim) (1866-1941) English novelist

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 TRIVIA
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Apricots originally came from China. This golden fruit has been around for more than 4,000 years. Apricots progressively made their way through the Persian Empire to the Mediterranean where they were fondly adopted. Spanish explorers introduced the apricot to the New World, and they were planted in the gardens of Spanish missions all over California. The first recorded major production of apricots in America was in 1792 south of San Francisco.


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 FREE STUFF Back by popular demand
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FREE CATALOGS - Food, Wine, Kitchen, Housewares, Home & Garden, Vacation & Travel, Outdoor, Arts & Crafts, and much more.
Hundreds of catalogs, many with special discount coupons.
http://www.foodreference.com/html/freecatalogs.html


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 THIS WEEK'S WEBSITE OF THE WEEK:
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Pryor Publications
A Unique collection of facsimile reprints of 19th and 20th century books, that are both informative and amusing.
They have a very good selection, including many cookbooks, books on household advice, manners, gardening, etc.
http://www.pryor-publications.co.uk/


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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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 SPONSOR
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Small Business Financing - Get up to $50,000
http://www.foodreference.com/html/smallbusinessloans.html
Do your customers pay with VISA and/or MasterCard?
We'll advance you money on your future sales!


===========================================================
 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: I've been google-ing for hours, trying to find somewhere that sells Asian eel pie - a dried eel concoction that looks like a thin spiral of puff paste, and has sesame seeds.  it shatters like pastry in the mouth.  the only English on the packet says "a snack for nights".  i think it's a snack for all time.  a friend brought me a few packets from Japan, and I'm wild about it.  have you ever heard of it?
love the website!   Paul

ANSWER: Unagi Pie is a specialty of Hamamatsu, the largest city in Shizuoka.  Nearby Lake Hamana is famous for eel farming.  Here is a description of Unagi Pie from the Hamamatsu website:
"Unagi Pie"
"To satisfy your sweet tooth, try Unagi Pie, cookies made with fresh butter with crushed eel bones, eel extract, or garlic mixed in. It's the most popular souvenir from Hamamatsu.  It is known as a night snack. It doesn't taste like eels so people who cannot eat eels can eat it."
 
As far as I know, it is not imported to the U.S., unless on a very small scale by individual markets.  I was unable to locate a source online. I was also unable to locate a recipe.
You may have to make a trip to Japan to satisfy you craving!


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 TRIVIA
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Lahvosh is an Middle Eastern yeast-raised, thin, crisp bread, also known as Armenian cracker bread. Lahvosh range in size from 6 to 14 inches in diameter, and are used as other crackers, and also to make Aram Sandwiches.

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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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The Carolina Rice Cook Book
Compiled by Mrs. Samuel G. Stoney
Published by the Carolina Rice Kitchen Association

RICE OMELETTE
One teacup of boiled rice, 1 teacup of sweet milk, 3 eggs well beaten, a level tablespoonful of butter; season with grated ham, a little minced onion, pepper and salt to taste. Bake a light brown; much cooking will spoil it.


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 QUOTE
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"A good cook is like a sorceress who dispenses happiness."
Elsa Schiaparelli, Shocking Life (1890-1973)

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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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 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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Until the early 1800s in Hawaii, most banana varieties were 'kapu' -  forbidden for women of Hawaii to eat, under penalty of death.

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 WHO'S WHO IN THE CULINARY ARTS
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Clarence Birdseye (December 9, 1886 - October 7, 1956)
There really was a Clarence Birdseye. The  creator of the modern frozen food industry, he helped pay his way through college by trapping and selling black rats to a geneticist and frogs to the Bronx Zoo. During World War I, Birdseye and his wife lived in Labrador, where he trapped animals and traded furs. He noticed that food frozen in midwinter tended to taste better than similar foods frozen at slightly warmer times. It was the speed with which something was frozen, he concluded, that made the difference: the faster the freeze, the less chance that ice crystals would tear apart cell walls and release natural juices.


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 FLOWERS
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Fresh Flowers Directly from the Growers
You get the freshest flowers at the lowest prices when you purchase directly from the Growers!
http://www.foodreference.com/html/freshflowers.html


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 RECIPE REQUESTS FROM READERS
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QUESTION:  as I put Carl Sontheimer's name on search your sight came up. I was looking for a recipe for a marquise au chocolate that was in The Pleasures of Chocolate some years ago (of course) it used raw egg yolks ,now that I can get pasteurized eggs I would like to try it again. if it is available in somebody's archives I would like to try it again. thanks for your time. Donald

ANSWER: I don't have Carl's recipe, but here is one from
The Art Of French Cooking by Fernande Garvin (1958)

Marquise Au Chocolat   1 Serving

4    Semi-sweet chocolate squares
2 tb Water
1/4 lb Butter; cut in small pieces
3    Eggs; separated

In heavy saucepan, combine chocolate and water. Cook over low flame, stirring occasionally, until chocolate is well melted and smooth. Take pan off fire. Gradually stir in egg yolks, one at a time. Then stir in butter. Whip whites until stiff. Add whipped whites to chocolate mixture. Turn into well-buttered mold. Chill. Unmold. Serve covered with melted vanilla ice cream.

 Email your recipe requests, food info or history
 questions to me at james@foodreference.com
  

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 TRIVIA  
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The people at Guinness, Ireland’s most famous brewery, estimate that in Great Britain alone, 92,749 litres of beer each year are lost in beer drinker’s moustaches and beards. They estimate that each pint (approx. l) is raised 10 times, and each time, 0.56 ml is absorbed into the facial hair.

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 FOOD ART AND POSTERS
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THOUSANDS OF NEW POSTERS
Food, 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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"Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale."
Elsa Schiaparelli, Italian designer (1890-1973)


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 CULINARY CALENDAR - Selected Events
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THURSDAY, JANUARY 8
1800 The first soup kitchens in London were opened to serve the poor.

FRIDAY, JANUARY 9
National Apricot Day

SATURDAY, JANUARY 10
1984 Wendy's 'Where's the Beef?' ad campaign began. Burgers aren’t just for kids anymore.

SUNDAY, JANUARY 11
1874 Gail Borden died. Borden was the Inventor of the process for making condensed milk, and founder of New York Condensed Milk Co., later to become the Borden Co. (Remember Elsie the Cow?)

MONDAY, JANUARY 12
2001 William Hewlett died. Founder with David Packard of Hewlett Packard Company. Before they became famous for computers and printers etc., some of their early inventions were an automatic urinal flusher and a weight loss shock machine!

TUESDAY, JANUARY 13
1957 The Frisbee was invented. The pie tins of the Frisbee Pie Company of Connecticut were the inspiration for the creation of the Frisbee. A Wham-O employee supposedly saw drivers for the pie company showing Yale students how to throw the pie tins.

WEDNESDAY, JANUARY 14
1861 David Wesson was born. Wesson was an American chemist and in 1900 he developed a method to make pure cotton seed oil palatable, and formed the Southern Oil Company. Wesson Oil was the first vegetable oil used in the U.S. Cotton seed oil is noted for its lack of taste, which allows the flavors of foods to come through. It is used in margarine, salad dressings, and in commercially fried foods.


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 FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
============================================= ==============
NEW BOOKS ADDED THIS WEEK
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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Bouillon cubes are compressed, concentrated cubes of dehydrated meat or vegetable stock.  Bouillon cubes were first made commercially in 1882 by Swiss flour manufacturer Julius Maggi. He produced them so the poor living in city slums (who could not afford meat) would have an inexpensive method for making nutritious soup.

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 QUOTE
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"You cannot sell a blemished apple in the supermarket, but you can sell a tasteless one provided it is shiny, smooth, even, uniform and bright."
Elspeth Huxley


============================================= ==============
PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate


============================================= ==============
 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     peter.lafrance@beerbasics.com


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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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