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THE FOOD REFERENCE NEWSLETTER
April 6, 2004     Vol 5 #10   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 Comments
    =>  Ancient & Classic Recipes
    =>  Did you know?
    =>  Who's Who in the Culinary Arts
    =>  Requested Recipes
    =>  Culinary Calendar - selected events
    =>  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 week on the website, along with a Daily Culinary Quote, Daily Trivia, Today in Food History, Recipe Contests, Food Festivals, etc.

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 SPONSOR
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Cheese Supply: Cheese, Cheese Boards, Cheese Knives, Cheese Kits, Cheddar to Roquefort, French to Spanish Cheeses and Cheese Accessories
http://www.foodreference.com/html/cookbookskitchentools.html


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 'FOOD FOR THOUGHT' BY MARK VOGEL
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CELEBRATE EASTER WITH ROASTED LAMB
Historically, feasting on lamb was a traditional means of ushering in the spring season.  The natural breeding cycle of sheep produces lamb in the months of March and April; hence the term spring lamb.  This however, is an informal definition.
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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"Anybody who believes that the way to a man's heart is through his stomach flunked geography."
Robert Byrne


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 TRIVIA
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Juniper berries are the fruits of an evergreen bush found in northern Europe and America.  Juniper berries are used in wines, beer, brandies, and is the key flavor ingredient in gin.  They are also used in marinades and sauces, especially for pork and game dishes. Usually used dried, they should be crushed before use to release their essential oils. The name derives from French 'genievre,' which is French for gin.


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 SAVEUR
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Welcome to a World of Authentic Cuisine - SAVEUR
Each issue of Saveur magazine is filled with glorious photographs and in-depth stories of the people, places and rituals that establish culinary traditions. Readers are introduced to wines, spirits and authentic cuisine from around the world, including history, techniques and detailed recipes. Receive one full year (9 issues) for $29.95, plus get two SAVEUR recipe booklets -- Classics and Desserts -- FREE with your paid subscription.
https://secure.palmcoastd.com/pcd/document?ikey=089CFHWHH


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 THIS WEEK'S WEBSITE OF THE WEEK:
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GASTRONOMICA - The Journal of Food and Culture
combining luscious imagery with smart, edgy analysis.
Gastronomica delights in our shared passion...exploring the history, literature, representation, and cultural impact of food.
http://www.gastronomica.org/


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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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Tupperware® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE



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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 COMMENTS
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I was reading your info on feta cheese, and found it very interesting and concise.  However the troubling part was the email that you have posted from a women regarding Greek vs. Bulgarian feta.  My grandmothers family made feta cheese in Greece for many decades.  Traditional Greek feta uses sheep's milk.  Goat's milk is a newer variation.  Cow's milk is used for export and in feta cheese made over here in the US.  If you buy Greek feta that is made with cow's milk it is not Greek feta at all.  Cow's milk feta is so much different then sheep or goat feta and really should not be compared.  I just wanted to let your other reader now that she has not really experienced Greek feta if all she has had is made with cow's milk.  I'm sure that feta has been made in several countries for many years, but being a descendant of an actual Greek Feta cheese maker I feel I need to stick up for Greek feta.
http://www.foodreference.com/html/artfetacheese.html


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 TRIVIA
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Kelp was once a major source of potash and iodine, and today is used to obtain alginic acid. Alginic acid is used in tire manufacturing, in ice cream to prevent it from crystallizing, and in paints.


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 CATALOGS
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Order the world’s best and most unique Catalogs for FREE!
Plus save money with exclusive Savings Certificates from every catalog. Voted the #1 source for catalog shopping!
http://www.foodreference.com/html/freecatalogs.html


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 ANCIENT & CLASSIC RECIPES
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LA CUISINE CREOLE  By Lafcadio Hearn (1885)
(One of the first Creole cookbooks)

MUTTON STUFFED WITH MUSHROOMS.
Chop up half a pint of mushrooms, put them in a stew pan
with some chopped parsley, and onion, and a tablespoonful
of grated lean, and same of fat ham; season with salt and
pepper, add the yolks of four eggs, stir it all together, and
introduce it in the leg by taking out the bone or by making
incisions in the mutton. Bake very brown, froth it up by
dusting flour over it, and serve with a good brown gravy, in
which some currant jelly is melted.

MUTTON THAT WILL TASTE LIKE VENISON.
Take a hind quarter of lamb or mutton ; rub it well all over
with brown sugar, half a pint of wine, and same of vinegar.
Let it stay in this pickle for a day or two, if the weather is
cold. When it is wanted, wash it, dry it, and roast it, or it
may be cut into steaks, or made into a pie like venison. Sugar
is a great preservative, and gives a finer flavor than salt,
which hardens delicate meats. Salt drains out the juices of
mutton or lamb.


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 QUOTE
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"Who hath not met with home-made bread,
A heavy compound of putty and lead."
Thomas Hood (1799-1845)


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 TRIVIA
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It is claimed that cheeseburgers were first served in 1934 at Kaolin's restaurant in Louisville, Kentucky..


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 CULINARY SCHOOLS, TOURS AND CRUISES
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Cooking schools, classes and tours for the amateur & the professional.
http://www.foodreference.com/html/index.html


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 DID YOU KNOW?
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When KFC first translated its advertising slogan "finger lickin' good" into Chinese, it came out as "eat your fingers off."


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 WHO'S WHO IN THE CULINARY ARTS
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Chiquita Banana(1944 - ) Miss Chiquita Banana was created in 1944 by Dik Browne, the same artist who created the 'Cambell Soup Kids' and 'Hagar the Horrible.'    She was created as part of the first 'branding' of bananas, and helped teach consumers about the nutritional values of bananas and how to ripen them.  The first live model who appeared as 'The First Lady of Fruit' was Patty Clayton in 1944. The most famous Miss Chiquita was Elsa Miranda (no relation to Carmen) who made numerous personal appearances in 1945 and 1946. The likeness of Miss Chiquita first appeared on labels to identify individual Chiquita bananas in 1963.  She was depicted as a banana until 1987 when the creator of the Pink Panther, artist Oscar Grillo, transformed her into a woman.         
http://www.chiquita.com/


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 FLOWERS
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Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html


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 RECIPE REQUESTS FROM READERS
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James, my (now deceased) Mother-in-Law made the most delicious crapple which used pigs feet (not marinated) as the base. Do you have this type of recipe or have access to it? For some reason we have not been able to find her recipe; she probably just had it in her memory.    Robert

Here is one from the Fannie Farmer Cookbook
SCRAPPLE  (6 Servings)
1 lb Pork, with bones
2 each Pig's feet
Salt
2/3 cup Cornmeal
2 tbsp Onion, chopped
Freshly ground pepper
 
Place the pork, pig's feet, and a sprinkle of salt in a large pot and cover with 1 quart of water. Bring to a boil, cover, and simmer until the meat falls from the bones, at least 1-1/2 hours. Remove the meat and reserve the broth.
Discard the bones and grind the meat in a meat grinder or food processor.  Add cornmeal to the broth, and cook, stirring, for 5 minutes. Add the ground meat and onion.
Place in the top of a double boiler, and cook over simmering water for an hour. Add salt and pepper to taste. Pack into a small loaf pan that has been rinsed with cold water and chill until set. To serve, cut into 1/2-inch slices and pan-fry until crisp and brown.

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

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 TRIVIA  
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The majority (66%) of kosher food products are consumed by non-Jews.  Many vegetarians, Muslims, and Hindus, etc. also use kosher certification as a way to adhere to religious or cultural dietary restrictions.


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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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 QUOTE
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"Success to me is having ten honeydew melons, and eating only the top half of each one."
Barbra Streisand


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 CULINARY CALENDAR - Selected Events
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WEDNESDAY, APRIL 7
1860 Will Kieth Kellogg was born. Founded the Battle Creek Toasted Corn Flake Co. (later the W.K. Kellogg Company) to manufacture cereals (cornflakes were the first) developed by his brother John Harvey Kellogg.

THURSDAY, APRIL 8
1879 The Echo Farms Dairy of New York began selling milk in glass bottles, the first in the U.S.

FRIDAY, APRIL 9
1965 The entire cast of the comic strip 'Peanuts' was featured on the cover of TIME magazine

SATURDAY, APRIL 10
1982 Saturday Night Live had viewers vote whether to boil 'Larry the Lobster' or not. The audience voted to free him.

SUNDAY, APRIL 11
Easter Sunday
1986 Kellogg’s ended tours of its breakfast cereal plant for fear that industrial spies would obtain company secrets

MONDAY, APRIL 12
National Licorice Day

TUESDAY, APRIL 13
1796 The first elephant to be brought to the U.S. arrived from Bengal, India. It was exhibited in New York, and its diet was described as: "thirty pounds of rice besides hay and straw.... all kinds of wine and spiritous liquors....and every kind of vegetable; it will also draw a cork from a bottle in its trunk."

Complete Calendar:
http://www.foodreference.com/html/HistoricEvents.html

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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 kumquat is a tiny orange/yellow, football-shaped fruit native to Eastern Asia, and closely related to citrus fruits. (Kumquats were originally considered Citrus, but in 1915 were given their own genus, Fortunella). They are unusual in that the edible skin is sweet and the flesh is quite tart, and the combination leaves a pleasant citrus taste in the mouth. Kumquats are eaten whole, candied, pickled, and used to make relishes, preserves and marmalades.  There are also hybrids produced with limes, oranges and other citrus fruit, known by names such as limequat, orangequat, citrangequat, etc.


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


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 MORE GREAT E-MAIL NEWSLETTERS
============================================= ==============
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     [email protected]

Ardent Spirits is an e-mail newsletter for anyone and everyone with an interest in cocktails, bars, bartenders, distilled spirits, and beverage-related topics.
http://www.ardentspirits.com    [email protected]

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 LIST MAINTENANCE
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 To SUBSCRIBE send a blank email to
 [email protected]
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 [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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