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THE FOOD REFERENCE NEWSLETTER
June 14, 2004     Vol 5 No. 17   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?
    =>  Requested Recipes
    =>  Culinary Calendar - selected events
    =>  General information and Copyright

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 WEBSITE NEWS     http://www.foodreference.com

If you have not visited the website recently, please check out the many new additions.  There is also a form you can use to  send any comments. Just click on the 'Send Your Comments' in the right hand column near the top of the main page.
http://www.foodreference.com/index.html

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


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 'FOOD FOR THOUGHT' BY MARK VOGEL
Fire up the Grill! - Nothing epitomizes summer cooking more than grilling.  However, grilling can be very confusing.  The more recipes, cookbooks, and perspectives you encounter, the greater the diversity of opinion that arises.  When do you apply the .........the rest of the story.....
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/vte.html?ez=foodre


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 QUOTE
"The kitchen is the great laboratory of the household, and much of the 'weal and woe' as far as regards bodily health, depends on the nature of the preparations concocted within its walls."
Isabella Beeton (1836-1865) The Book of Household Management


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 TRIVIA
Grapefruit that come to a point at the stem end have thicker skins.


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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:
Inkberry, a nonprofit center for the literary arts!
Introduction to Food Writing: ONLINE Workshop
Writing (or reading) about a good meal can be almost as satisfying as eating it. Don't take our word for it; take this online workshop, which will introduce students to the idea of writing about food. Expect exercises around different types of food writing (food as memoir, food as criticism, food and sensuality, recipes as literature, the tension between hunger and appetite). Hone your appetite for well-chosen flavors and well-chosen words!  Taught by Tom Bernard
Starts July 9; runs 4 weeks - Tuition is $60


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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
I enjoy your website. I lived in KW in 1951-52,58-63 and then 67-69. All military time. I have a question,, what do they do to a pork loin to make it into Canadian bacon? Bob

ANSWER: Canadian Bacon is cured (either brine or dry rub), smoked, and cooked pork loin (usually 12-14 pound loins).
Basically it is pretty much done the same way that ham is cured.


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 TRIVIA
Grenadine was originally thick, sweet French syrup made from pomegranates and used as a flavoring, especially in cocktails. Today it is mostly made from other fruits and is artificially colored and flavored.


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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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 ANCIENT & CLASSIC RECIPES

CLAM SOUP WITH POACHED EGGS.
(Boston Cooking-School Cook Book, 1896)

1 quart clams.
4 cups milk.
1 slice onion.
1/3 cup butter.
1/3 cup flour.
1 1/2 teaspoons salt.
1/8 teaspoon pepper.
Few gratings nutmeg.
Whites 2 eggs.

Clean and pick over clams, using three-fourths cup cold water; reserve liquor.
Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling point, strain, then thicken with butter and flour cooked together.
Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two minutes.
Add seasonings, and pour over whites of eggs beaten stiff.


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 QUOTE
"The local wine, a dinner at your friends' house, and music performed by amateurs are three things to be equally dreaded."
Grimod de la Reynière (1758-1838)


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 TRIVIA
Halibut is a the largest flatfish, with large fish weighing over 200 pounds. They look like overgrown flounder. The largest recorded halibut weighed 726 pounds and was over 15 feet long.  They prefer deep, cold water, and have a life span of 40 years or more. There are two species, an Atlantic and a Pacific species, the Pacific species the smaller of the two.  Halibut are white, lean and firm fleshed fish with a surprisingly delicate flavor. Halibut may be substituted for turbot in recipes. Halibut liver produces high-quality cod-liver-oil and is rich in vitamins.


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 ANOTHER GREAT FOOD NEWSLETTER
Glenbrook Farms Herbal News is a weekly newsletter that is packed with information about herbs & spices. Learn how to make your own herbal ointments, soaps, herbal vinegars, gifts and more. We also research and share with you interesting news stories about herbs. You will also be notified of our weekly specials at Glenbrook Farms Herbs and Such.
Join today! to subscribe
http://www.glenbrookfarm.com/herbs/publications.htm


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 DID YOU KNOW?
Harissa is a fiery hot condiment and seasoning from North Africa and the Middle East. It is a paste of dried red chilis, garlic, and olive oil, with  other spices such as ground red pepper, caraway, cumin, coriander, mint and verbena.


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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
there was a recipe in our sunday paper, south bend tribune, a few weeks ago.  i think it was an ad for hellman's. it involved cauliflower - i think they were suggesting you fix it like mashed potatoes. make a special purchase of hellmans so i could try the recipe and now cant figure out what i did with it
could you possibly send it to me?  linda

RICH & CREAMY MASHED CAULIFLOWER
1-1/2 quarts water
1 medium head cauliflower, separated into florets (about 5 cups)
1 clove(s) garlic, peeled
1/4 cup Hellmann’s®
1/4 teaspoon salt
1 tablespoon chopped fresh basil leaves (optional)
 
1. In 3-quart saucepot, bring water to a boil. Add cauliflower and garlic and cook covered 15 minutes or until florets are tender; drain.
2. In food processor or blender, process cauliflower, garlic, Hellmann's or Best Foods Real Mayonnaise and salt until creamy, scraping down sides as needed. Stir in basil and serve immediately.
Makes: 2-1/2 cups  Prep Time: 5 min.  Cook Time: 15 min.

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

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 TRIVIA  
Heinz sells 50% of the ketchup in the U.S., 48% of the frozen potatoes, 40% of the tuna and over 50% of the diet foods. (2002)


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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
"The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found."
Calvin Trillin


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 CULINARY CALENDAR - A Few Selected Events
MONDAY, JUNE 14
1988 In New Jersey, students in a school were kept in an extra 45 minutes by a six-foot black bear that had wandered into the playground. They kept it at bay by tossing out peanut butter sandwiches until the game warden arrived to take him away.

TUESDAY, JUNE 15
1999 Nicholas Vitalich is arrested for assaulting his girlfriend with a large tuna, outside a San Diego supermarket. He was charged with assault with a deadly weapon.

WEDNESDAY, JUNE 16
1794 The first stone was laid for the world’s largest grain windmill in Holland. Known as ‘De Walvisch’ (the whale), it is still in existence.

THURSDAY, JUNE 17
1872 George M. Hoover arrived in Dodge City. He was the second settler there, and opened the first business, a saloon of course. Whisky was 25 cents.

FRIDAY, JUNE 18
1892 Macadamia nuts were first planted in Hawaii.

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
Heliogabalus was a Roman emperor (204-222 AD) who was known for his culinary excesses.  For one banquet he had 600 ostrich brains prepared.


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 QUOTE
"The only reason for being a bee that I know of is making honey....and the only reason for making honey is so I can eat it."
Winnie the Pooh in A.A. Milne's 'The House at Pooh Corner'


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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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 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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