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THE FOOD REFERENCE NEWSLETTER
July 8, 2004     Vol 5 #21   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
    =>  Cooking Tips
    =>  Culinary Calendar - selected events
    =>  General information and Copyright

============================================= ===================
 WEBSITE NEWS     http://www.foodreference.com
============================================= ===================
The results of the recent survey were fairly consistent. You like the newsletter the way it is. There were some requests for book reviews, and current food trends. I try will try to include book reviews when I can, and some short items of current food trends, with links to more information. I thank all of you who responded, and I am glad that the current format is well liked.   I appreciate your comments and support very much.      Chef James

I visited the Fruit and Spice Farm in Homestead, FL over the weekend. It is absolutely incredible!  Over 500 different tropical fruits and spices. It is the largest collection of its kind in the world. I will be publishing my photos to the website later this week, and I plan on visiting there every 2 weeks or so and to eventually have photos all of the plants, both flowers and fruits, on the website. I will list the photos added to the website in the next newsletter. (One of the fruits is the jackfruit - the largest fruit in the world, up to 100lbs each. They grow on the trunk of the tree as well as 15-20 feet up in the branches.)


============================================= ===================
 'FOOD FOR THOUGHT' BY MARK VOGEL
============================================= ===================
A Hill of Beans - ..Beans belong to a large family of plants known as legumes. Legumes have pods with edible seeds. Other legumes include peanuts, peas, and lentils among others. The black bean is one variety of hundreds of the common bean. ......the rest of the story:
http://www.foodreference.com/html/markvogelweeklycolumn.html


============================================= ===================
 QUOTE
============================================= ===================
Truffles: "The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: eat us and praise the Lord."
Alexandre Dumas (1802-1870)


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 TRIVIA
============================================= ===================
The residents of Salt Lake City eat more lime flavored gelatin than any other city in the U.S.


============================================= ===================
 CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
============================================= ===================
Food Reference subscribers can get a FREE trial issue to Saveur magazine - the award winning magazine that celebrates the people, places and rituals that establish culinary traditions.
https://secure.palmcoastd.com/pcd/document?ikey=089CFHWHH


============================================= ===================
 THIS WEEK'S WEBSITE OF THE WEEK:
============================================= ===================
Cancer Nutrition Info
http://web.cancernutritioninfo.com/
Nothing for sale here - just free, reliable information from an internationally recognized expert in cancer nutrition.
"What is this website about? Why are we different? We are dedicated to ONE goal: Providing up-to-date, comprehensive, and scientifically sound information about nutrition and cancer. This is our passion! We want to give individuals living with cancer, as well as their family, friends, and health care providers, unbiased information on nutrition and cancer. This information can be used to make the best choices for promoting healing from cancer."


============================================= ===================
 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.


============================================= ===================
 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
============================================= ===================
QUESTION: Smart & Final grocery stores has a refined Olive Pomace Oil on sale at a very reasonable price. I understand the quality is quite low but I would only use it for sauteing. May I have your opinion of this product?

ANSWER: I would never recommend any type of 'olive pomace oil to anyone'.  It has a very poor quality rating in the list of oils.  'Pomace' is the substance left after previous pressings.  It is treated with solvents to create 'olive pomace oil'.


============================================= ===================
 TRIVIA
============================================= ===================
Stage Deli Sandwiches
The 'Robin Williams' is a little tongue and a lot of bologna, with pastrami, cole slaw, and Russian dressing.


============================================= ===================
 CULINARY SCHOOLS, TOURS AND CRUISES
============================================= ===================
Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html


============================================= ===================
 ANCIENT & CLASSIC RECIPES
============================================= ===================
CRÊPES SUZETTE
Larousse Gastronomique (1988 ed.)

     Crêpes Suzette - Prepare a crêpe batter with 250 g (9 oz, 2 1/4 cups) flour, 3 whole eggs, 2 glasses of milk, and a pinch of salt. Add the juice of a tangerine, 1 tablespoon Curaçao, and 2 tablespoons olive oil. Leave to stand for 2 hours at room temperature. Work 50 g (2 oz, 4 tablespoons) butter with the juice of a tangerine, its grated rind, 1 tablespoon Curaçao, and 50 g (2 oz, 4 tablespoons) caster (superfine) sugar.
     Make some thin crêpes in a heavy-based frying pan (skillet) (never washed, but wiped each time with clean paper). Mask them with a little of the tangerine butter, fold them in four, return them one by one to the frying pan, and heat them.
(to flame, add a little Curaçao to the pan)
Arrange them in a warm dish, slightly overlapping.
History: http://www.foodreference.com/html/fcrepessuzette.html

============================================= ===================
 QUOTE
============================================= ===================
"The only emperor is the emperor of ice cream."
Wallace Stevens (1880-1955)


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


============================================= ===================
 DID YOU KNOW?
============================================= ===================
Cocoa is the powdery remains of chocolate liquor after most of the cocoa butter is removed. The least fatty form of chocolate. Includes dutched chocolate. Strong to mild chocolate flavor without the texture characteristic of cocoa butter. Colors range from light tan to red to black. Used for reduced fat and calorie recipes; chocolate milk; ice cream; chocolate flavored coatings; syrups.
(Natl Confectioners Assoc & Chocolate Mfg Association)


============================================= ===================
 WHO'S WHO IN THE CULINARY ARTS
============================================= ===================
Taillevent (Guillaume Tirel)(1310-1395)He wrote the first professional cookery book in France. It was commissioned by Charles V.  The full title in English is: "Hereafter follows the Viandier describing the preparation of all manner of foods, as cooked by Taillevent, the cook of our noble king, and also the dressing and preparation of boiled meat, roasts, sea and freshwater fish, sauces, spices, and other suitable and necessary things as described hereafter."


============================================= ===================
 RECIPE REQUESTS FROM READERS
============================================= ===================
CHICKEN MOLE
(6 servings)

1 Lb. chicken breasts         
1/4 cup oil
1 onion, medium
1 garlic clove
2 teaspoons Sesame seeds
1/3 cup chopped almonds
1/4 cup Mesquite Meal*
1 cup chicken broth 
1 cup chile powder, mild
2 oz chocolate, unsweetened
1 teaspoon honey (or brown sugar)
1/4 teaspoon wine vinegar
1 teaspoon cumin (comino)

Heat oven to 350 F. Brown chicken breasts in oil.
Toast sesame seeds and almonds in a dry pan and set aside.
Sauté onion and garlic.
Mix mesquite meal with 1/3 cup chicken broth.
Add sesame, almonds, chile, chocolate, honey, vinegar, and cumin stirring to blend.
Add remaining broth to achieve a paste-like consistency.
Place chicken in an oven-proof dish, cover with the chile mixture.
Bake at 350F for one hour .

Option: Peanut butter may be substituted for almonds.

*Mesquite Meal
http://www.foodreference.com/html/fmesquitemeal.html

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

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


============================================= ===================
 QUOTE
============================================= ===================
"The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn’t have eyeballs or fins."
Dave Barry, Miami Herald Columnist


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 COOKING TIPS
============================================= ===================
When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results is lower volume.


============================================= ===================
 CULINARY CALENDAR - A Few Selected Events
============================================= ===================
FRIDAY, JULY 9
1887 John Dickenson introduced paper napkins at his company’s annual dinner.

SATURDAY, JULY 10
1947 Arlo Guthrie was born. Woody Guthrie's son, he is most known for his ballad/story 'Alice's Restaurant.'

SUNDAY, JULY 11
1792 The first issue of the 'Farmer's Almanac' was published by Robert Bailey Thomas. (Now called 'Old Farmer's Almanac'). [Some sources list October 13].

MONDAY, JULY 12
1962 In Pennsylvania, a garbage dump begins to burn underground, and the fire spreads to nearby coal mining tunnels. It was still burning in 1984. It may still be burning.

TUESDAY, JULY 13
1568 The Dean of St. Paul's Cathedral developed a method to bottle beer.
http://www.foodreference.com/html/fbeer.html

WEDNESDAY, JULY 14
1998 Richard McDonald died. One of the brothers who founded the original McDonald's restaurant. He also designed the golden arches logo.
http://www.foodreference.com/html/fmcdonalds.html

THURSDAY, JULY 15
1869 Hippolyte Mege Mouries patented margarine. Emperor Napoleon III had offered a prize for a suitable substitute for butter, for use by the French Navy.
http://www.foodreference.com/html/fmargarine.html

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

============================================= ===================
 TRIVIA
============================================= ===================
The smallest crabs are the pea crab, which live inside oyster shells, and can be less than 1.5 mm. The largest crab is the Japanese spider crab, which reach 12 feet from leg tip to leg tip, and a body 18 inches by 12 inches.


============================================= ===================
 QUOTE
============================================= ===================
"The only time to eat diet food is while you are waiting for the steak to cook."
Julia Child (1912-?)


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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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