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THE FOOD REFERENCE NEWSLETTER
May 27, 2004     Vol 5 #16   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
    =>  General information and Copyright

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 WEBSITE NEWS     http://www.foodreference.com

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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http://my.tupperware.com/FOODREFERENCE


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 'FOOD FOR THOUGHT' BY MARK VOGEL

Fast Food - A trend in America that is picking up speed is an increased interest on meals that can be made in a short amount of time.  For us cooking buffs, that’s shortening our time immersed in an activity we enjoy.  We like being in the kitchen. We find it relaxing. For us it is not just the end result...........click on link for the rest of the story.
http://www.foodreference.com/html/markvogelweeklycolumn.html


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 QUOTE
"An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup."
H.L. Mencken


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 TRIVIA
Carp is one of the most widely distributed freshwater fish in the world. Originally from Asia, the were probably introduced into Europe by the 13th century, and brought to the United States by 1876. The carp family also includes goldfish and minnows. In the Middle Ages monks raised them in ponds to provide food for fast days when they could not eat meat. It is frequently raised in ponds and lakes today.


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 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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 THIS WEEK'S WEBSITE OF THE WEEK:
U.S. FISH & WILDLIFE SERVICE
http://www.fws.gov/

The Mission of the U.S. Fish & Wildlife Service: working with others to conserve, protect and enhance fish, wildlife, and plants and their habitats for the continuing benefit of the American people.


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 FOOD TRIVIA QUIZ
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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 FLOWERS
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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READERS QUESTIONS

QUESTION: I have high blood pressure. I miss having dill pickles, hot peppers and dilled hot cauliflower. I found a recipe for a brine to make the pickles, can i use less salt than the recipe calls for ? THANK YOU,   Leslye

ANSWER: Just reducing the salt in a recipe will not produce SAFE good pickles.
Salt can be eliminated or reduced from a pickle recipe, but the safety of these pickles is dependent on the proportion of vinegar in the product. To be safe, no-salt pickles should contain at least a 1:1 vinegar/water ratio - and each jar of pickles should contain at least one-fourth cup of vinegar per pint jar of pickles.
When salt is added to a pickle recipe after brining, it is for flavor only, so salt-free pickles need extra seasoning to compensate for the missing salt.
Most salt substitutes are not effective in creating pickles with an acceptable taste. Potassium chloride causes pickles to become bitter. However, Morton Lite Salt, which is a mixture of potassium and sodium chloride has been successfully used for making sweet and fresh-pack dill pickles. It does, however, cause the brine to become slightly cloudy. Salt substitutes should not be used to make fermented pickles or sauerkraut.

There are many websites that specialize in low salt recipes.
Here a two:
http://www.megaheart.com/
http://www.chfpatients.com/rec/rec0.htm


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 TRIVIA
Cashews are native to the Americas, but widely cultivated in  India and Africa since the 16th century. You never see cashews for sale in the shell because between the outer and inner shells covering the nut is an extremely caustic oil. The outer shell must be roasted or burned off with the oil (the smoke is also an irritant). The kernels are then boiled or roasted again, and a second shell is removed.


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 CATALOGS
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

POTATO SALAD
From the Fannie Farmer Boston Cooking School Cook Book (1896)

Cut cold boiled potatoes in 1/2 inch cubes. Sprinkle 4 cupfuls with 1/2 tablespoon salt and 1/4 teaspoon pepper.
Add 4 Tablespoons oil and mix thoroughly; then add 2 Tablespoons vinegar.
A few drops of onion juice may be added, or 1/2 Tablespoon chives finely cut.
Arrange in a mound and garnish with whites and yolks of 2 hard boiled eggs, cold boiled red beets, and parsley.
Chop whites and arrange on 1/4 of the mound; chop beets finely, mix with 1 Tablespoon vinegar, and let stand 15 minutes; then arrange on fourths of mound next to whites. Arrange on remaining fourth of mound, yolks chopped or forced through a potato ricer.
Put small sprigs of parsley in lines dividing beets from eggs; also garnish with parsley at base.


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 QUOTE
"Before Noah, men having only water to drink, could not find the truth. Accordingly...they became abominably wicked, and they were justly exterminated by the water they loved to drink. This good man, Noah, having seen that all his contemporaries had perished by this unpleasant drink, took a dislike to it; and God, to relieve his dryness, created the vine and revealed to him the art of making le vin. By the aid of this liquid he unveiled more and more truth."
Benjamin Franklin (1706-1790)


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 TRIVIA
Chewing gum as we know it today may be an American invention, but humans have been chewing various gums, resins and latex secretions of plants for thousands of years. Mastic gum has been chewed by Mediterranean peoples for thousands of years, and Native Americans chewed the resin from spruce trees. The first commercial chewing gum, State of Maine Spruce Gum was introduced in 1850. It was made using spruce tree resin, which had a harsh taste and tough texture. (I believe it is still available in northern New England). In 1871 Thomas Adams patented chicle gum, with sugar and sassafras flavoring. It had the right chewing properties with no harsh taste or texture, and it caught on quickly with the American public. This was soon followed (by other companies) with peppermint flavored gum in 1885, Chiclets (gum with a hard sugar coating in 1900, Juicy Fruit and Spearmint flavors in 1893, and finally bubble gum in 1928.


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


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 DID YOU KNOW?
Charles Goodnight is said to have devised the first 'chuck wagon', which he devised from an Army wagon in the 1850s or 1860s. It was fitted with various shelves and compartments for storing food, cooking equipment, eating utensils, etc. It also had room for medical supplies (very limited), scissors and a shovel, for  the 'coosie', 'cookie' or 'gut robber's'  duties included acting as doctor, barber and burying the dead. Cooks were also paid double the dollar a day the cowhands earned.


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 WHO'S WHO IN THE CULINARY ARTS

Nancy Green (Aunt Jemima) (? - September 24, 1923
Chris L. Rutt and Charles G. Underwood purchased the Pearl Milling Company in 1889, and came up with the novel idea of creating a ready-mixed pancake flour. Rutt named it for a catchy tune called 'Aunt Jemima' which he had recently heard in a vaudeville show. Rutt and Underwood went broke in 1890, and sold the formula for Aunt Jemima Pancake Mix to the R.T. Davis Milling Company. Davis looked for a woman to represent the product, and hired an African American woman named Nancy Green from Chicago, Illinois.
At the 1893 Columbian Exposition in Chicago, Davis made an all-out effort to promote the new pancake mix, and built the world's largest flour barrel. 'Aunt Jemima' (Nancy Green) demonstrated how to use the new mix, and the exhibit was so popular, police had to control the crowds at the Aunt Jemima booth.  Nancy Green was awarded a medal and proclaimed 'Pancake Queen' by the Fair officials. Soon signed to a lifetime contract by Davis, Green was a hit all across the country, as she toured demonstrating the new Aunt Jemima Pancake Mix, and by 1910 it was available nationally.  She played the part of Aunt Jemima until her death on September 24, 1923 (she died in a car accident). Aunt Jemima Mills were purchased in 1925 by the Quaker Oats Company of Chicago.


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 FLOWERS
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

James - what is your favorite coleslaw recipe. I need one for this weekend.  Trisha

CHEF JAMES FAVORITE COLE SLAW
1    Tablespoon     Red Wine Vinegar
1    Tablespoon     Lemon Juice
1/2  Tablespoon     Dijon Mustard
1/2  Teaspoon       Salt
3/4  Teaspoon       Sugar
3/4  Teaspoon       Cumin Seed
1/4  Cup            Mayonnaise

1/2   Head          Green Cabbage -- shredded
                    Red Cabbage -- for color
1/2   Each          Carrot -- shredded
1/4   Cup           Scallion -- finely chopped
1/2   Whole         Apple -- grated
2     Tablespoons   Parsley -- chopped

Mix Dressing ingredients together well.
Combine Dressing with remaining ingredients, mix well. Refrigerate for at least 1 hour to develop flavor.

Some other salads
CHICKEN SALADS
http://www.foodreference.com/html/saladswchicken.html

POTATO SALADS
http://www.foodreference.com/html/potatosalads.html

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

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 TRIVIA  
Cloudberry (Rubus chamaemorus) also known as salmonberry, yellowberry, and baked apple berry, are a juicy, amber yellow relative of the raspberry. They are found in subartic regions of the north temperate zone, such as New England, Canada and Scandinavia. Cloudberries are too tart to eat out of hand, but are excellent used in preserves and liqueurs.


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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
COCINA deVEGA Mesquite meal
Q. What is Low Carb, Low Fat, Low Glycemic, and high in dietary fiber but Naturally Sweet?
A. Mesquite Meal!
Q. How do you use Mesquite Meal?
http://www.foodreference.com/html/artmesquitemeal.html


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 QUOTE
"Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you are a mile away from them, and you have their shoes."
Frieda Norris


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 CULINARY CALENDAR - A Few Selected Events

FRIDAY, MAY 28
1892 The Sierra Club was formed in San Francisco for nature conservation.

SATURDAY, MAY 29
1971 'Brown Sugar' by the Rolling Stones hits number 1 on the charts.

SUNDAY, MAY 30
1994 Baron Marcel Bich died. French inventor of the Bic Pen in 1949.

MONDAY, MAY 31
1884 Dr. John Harvey Kellogg applied for a patent for 'flaked cereal' (corn flakes). It was his brother Will Keith Kellogg who became rich & famous by marketing the new cereal commercially.

TUESDAY, JUNE 1
1926 Marilyn Monroe (Norma Jean) was born. American actress, primarily remembered as being crowned Artichoke Queen of 1947 in Castroville, California.

WEDNESDAY, JUNE 2
1928 Velveeta Cheese was created by Kraft. It was packaged in a tin-foil lined wooden box. When melted, it was as smooth as velvet, hence its name.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html


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 FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
Culinary biographies, cookbooks, culinary history, food science, food reference books, etc.
http://www.foodreference.com/html/shopbookbio.html


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 TRIVIA
Corn is used in the production of alcohol, and distilled spirits, corn syrup, sugar, cornstarch, synthetic fibers such as nylon, certain plastics, in the manufacture of wood resin, lubricating oils and synthetic rubber, as an abrasive, corn cob pipes, corn oil, margarine, saccharin, paints, soaps, linoleum and gasohol.


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 QUOTE
"Dining out is a vice, a dissipation of spirit punished by remorse. We eat, drink, and talk a little too much, abuse all our friends, belch out our literary preferences and are egged on by accomplices in the audience to acts of mental exhibitionism. Such evenings cannot fail to diminish those who take part in them. They end on Monkey Hill."
Cyril Connolly (1903-1974), The Unquiet Grave (1945)


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http://www.cumuli.com/ezines/vte.html?ez=foodre


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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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 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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