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THE FOOD REFERENCE NEWSLETTER
January 22, 2004     Vol 5 #2   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  Special Offer for Food Reference Subscribers
    =>  'Food for Thought' by Mark Vogel
    =>  Quotes and Trivia
    =>  Website of the Week
    =>  Food Trivia Quiz
    =>  Readers questions
    =>  Recipe Contest - Pillsbury Bake-Off
    =>  Ancient & Classic Recipes
    =>  Did you know?
    =>  Who's Who in the Culinary Arts
    =>  Culinary Calendar - selected events
    =>  Subscribe/Unsubscribe information
    =>  General information and Copyright

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 WEBSITE NEWS     http://www.foodreference.com
============================================= ==============
NEW ON THE WEBSITE THIS WEEK
Added over 150 New Recipes this week
Reorganized Recipes and added 38 New Categories
Added many New Recipe Contests
Added over 35 New Articles
Added hundreds of New Food Facts & Trivia
Added hundreds of New Kitchen Tips
Added New Cooking Schools and Culinary Tours
Many minor navigation changes to make it easier to find your way around the rapidly expanding website.

(Don't forget to check the website for the new Flowers direct from Growers for Valentines Day!)

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 SPECIAL OFFER FOR FOODREFERENCE VISITORS & SUBSCRIBERS ONLY
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One of the New Culinary Cooking Schools/Tours, Fontana del Papa in Italy has two special offers for Food Reference website visitors only.
1) Week cooking 7 nights 8 days stay (Saturday/Saturday)
$1817 (instead $2137) Excursions: Castle of Bracciano  - Viterbo – Tarquina
2) Short break  cooking classes - 4 nights 5 day stay   -  with excursion to Rome - Tarquinia $1043 (instead  $1198)
Check the website for more information on their Cooking School
YOU MUST TELL THEM YOU WERE REFERRED BY FOOD REFERENCE WEBSITE TO GET THE DISCOUNT (discounts are about 13-14%)
http://www.foodreference.com/html/fontanadelpapa.html

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 'FOOD FOR THOUGHT' BY MARK VOGEL
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‘Knives!’ - “A knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but their blade is their primary instrument.  You can get away with that cheap peeler, and you certainly don’t need a spoon rest, but a good knife is indispensable. If you’re like most people......
http://www.foodreference.com/html/markvogelweeklycolumn.html


============================================= ==============
 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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"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like 'good cooking.'"
James Beard (1903-1985)

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 TRIVIA
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Peter Cooper, inventor and founder of the Cooper Union for the Advancement of Science and Art, obtained the first American patent for the manufacture of gelatin in 1845.  In 1895, cough syrup manufacturer Pearl B. Wait purchased the patent and developed a packaged gelatin dessert. Wait's wife, May David Wait named it 'Jell-O.'


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 FREE STUFF
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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:
============================================= ==============
AirlineMeals.net
The World's first site about nothing but airline food.
Great information for the traveler, including photos of the meals served on various airlines.
http://www.airlinemeals.net/

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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
============================================= ==============
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: hello, james,  first, thank you for your very helpful website.  my question:  is it safe to eat RAW rhubarb stalks?
i want to put a little in my VITAMIX raw vegi-protein shake - but can only find info about cooked rhubarb - understandable since it's so tart.     thank you.  G.

ANSWER: Raw Rhubarb stalks are fine to eat - it is only the leaves of the plant that are poisonous - the stalks are ok raw or cooked.  It is only because of the extremely tart flavor that you never see the stalks used raw. 
You may have to adjust your shake recipe for sweetness though!


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 RECIPE CONTESTS
============================================= ==============
41st Pillsbury Bake-Off Contest
Grand Prize is $1 million dollars!
Deadline is March 10, 2004
http://www.foodreference.com/html/pillsburybakeoff0310.html


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 TRIVIA
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The Jojoba (Simmondsia chinensis), also called goat nut, is a shrub of the Box family native to the Southwestern United States and Mexico. Although the seeds have been used as food by Native Americans  (the roasted nuts taste and smell like roasted coffee beans),jojoba is mainly valued for the oil derived from the seeds, which contain up to 50% oil by weight. The oil is unique in that it is a liquid wax, very similar in chemical composition and quality to sperm whale oil. Jojoba oil is used in various cosmetics, soaps and as a lubricant.  There has been renewed interest in its food potential, as a vegetable and salad oil, shortening, and animal food supplement.


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


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 ANCIENT & CLASSIC RECIPES
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DEVILLED CRABS
(Boston Cooking-School Cook Book, 1896)

1 cup chopped crab meat.
1/4 cup mushrooms finely chopped.
2 tablespoons butter.
2 tablespoons flour'
2/3 cup White Stock.
Yolks 2 eggs.
2 tablespoons sherry wine.
1 teaspoon finely chopped parsley.
Salt and pepper.

Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings (except parsley), crab meat, and mushrooms.
Cook three minutes, add parsley, and cool mixture.
Wash and trim crab shells, fill rounding with mixture, sprinkle with stale bread crumbs mixed with a small quantity of melted butter.
Crease on top with a case knife, having three lines parallel with each other across shell and three short lines branching from outside parallel lines.

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 QUOTE
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"The bagel is a lonely roll to eat all by yourself because in order for the true taste to come out you need your family. One to cut the bagels, one to toast them, one to put on the cream cheese and the lox, one to put them on the table and one to supervise."
Gertrude Berg (1899-1966)

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 TRIVIA
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Jujube is a small fruit flavored candy, with a hard gelatinous texture. In the 19th and early 20th centuries, they often contained cough medication. They originally contained juice from the Chinese Date (common jujube, Ziziphus jujuba)          See also: Jujube (plant)
http://www.foodreference.com/html/fjujubeplant.html


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 ANOTHER GREAT E-MAIL NEWSLETTER
============================================= ==============
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    [email protected]

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 DID YOU KNOW?
============================================= ==============
According to the Kellogg Company, in 1952 they held a contest to see who would represent their new cereal called 'Kellogg's® Sugar Frosted Flakes of Corn.' The contestants were Katy the Kangaroo, Elmo the Elephant, Newt the Gnu and Tony the Tiger. It was a close race with Katy and Tony sharing the front of the box at first. Eventually Tony was the clear winner and in 1953 became the sole spokes-person for the cereal.  Tony Jr. (originally referred to as 'boy', and later as 'son') made appearances along with Tony Sr.

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 WHO'S WHO IN THE CULINARY ARTS
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Chef Boyardee (1898 - 1985). There really was a Chef Boyardee, and believe it or not he was a pretty good chef. Hector Boyardi (the original spelling) was born in Italy in 1898, and began working in kitchens at 11 years of age. By the age of 17 he was well known for his culinary talents, and in 1915 he moved to New York to join his brother, who was a waiter at the Plaza Hotel. Hector joined the kitchen staff of the Plaza, and after working in various hotel kitchen in New York (including the Ritz-Carlton), the Greenbriar in West Virginia (where he catered President Woodrow Wilson's wedding), and finally in Cleveland at the new Hotel Winton.  Three years later he opened his own restaurant, Il Giardino d'Italia, where his spaghetti sauce was so popular, he was soon selling it in milk bottles for his customers to take home.  He was soon producing the sauce in an adjacent building, expanded to include dry pasta and packets of cheese to go with the sauce. As the sauce business expanded, he Americanized his name to Chef Boyardee, and moved production to Pennsylvania, where the company later merged with American Home Products (now International Home Foods).  He worked with the company until his death in 1985


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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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 TRIVIA  
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Tomato Catsup has a high acid content (due to both the tomatoes and vinegar in it) and therefore does not have to be refrigerated after opening. It is safe to store it at room temperature, but it will taste better if kept refrigerated.


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 POSTERS - PRINTS - FINE ART
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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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"Dessert should close the meal gently and not in a pyrotechnic blaze of glory. No cultivated feeder, already well fed, thanks his host for confronting him with a dessert so elaborate that not to eat it is simply rude - like refusing to watch one's host blow up Bloomingdale's."
Alan Koehler (Madison Avenue Cook Book)


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 CULINARY CALENDAR - Selected Events
============================================= ==============
FRIDAY - JANUARY 23
National Rhubarb Pie Day

SATURDAY - JANUARY 24
1935 The beer can (created by the American Can Co.) was introduced in Richmond, Virginia by the Gottfried Krueger Brewing Company of Newark, New Jersey. The products were Krueger's Finest Beer and Krueger's Cream Ale.

SUNDAY - JANUARY 25
1945 Grand Rapids, Michigan became the first U.S. city to fluoridate its drinking water, to reduce tooth decay.

MONDAY - JANUARY 26
1875 The first battery-powered dentist’s drill was patented by George F Green of Kalamazoo, Michigan.

TUESDAY - JANUARY 27
1910 Thomas Crapper died. He is the frequently said to have invented the flush toilet. He was a plumber, he had several patents issued, but they seem to be improvements to devices invented by others.

WEDNESDAY - JANUARY 28
1873 Colette, (Sidonie Gabrielle) was born. A French novelist, her novels contain many exact and detailed descriptions of food and the pleasures of the table, and quite a few recipes.


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


============================================= ==============
 TRIVIA
============================================= ==============
Jambalaya is a Creole dish brought by the Spanish to New Orleans in the late 18th century. 'Jamon' is Spanish for ham (French is 'jambon'), and this rice dish is a version of the Spanish paella.  It is seasoned with cayenne pepper instead of saffron, and initially contained only ham, but Creole cooks soon added shrimp. Today's Jambalaya does not always contain ham, but usually has shrimp and crabmeat, and may contain chicken, sausage, peppers, oysters, tomatoes, and other ingredients.


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 QUOTE
============================================= ==============
"To be always intending to live a new life, but never find time to set about it -- this is as if a man should put off eating and drinking from one day to another till he be starved and destroyed."
Sir Walter Scott (1771-1832)


============================================= ==============
 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     [email protected]


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