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THE FOOD REFERENCE NEWSLETTER
July 13, 2004     Vol 5 #22   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  FREE COOKBOOK DRAWING
    =>  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
============================================= ===================
I have added some of the photos I took at the fabulous Fruit & Spice Park in Homestead, Florida. Click on the thumbnail photos to see larger images. I will be going there every few weeks to photograph whatever plants are flowering or fruiting (they have over 500 different varieties tropical fruit and spice trees!)
PHOTOS
http://www.foodreference.com/html/fjackfruit.html
http://www.foodreference.com/html/f-mamey-sapote.html
http://www.foodreference.com/html/f-mountain-soursop.html
http://www.foodreference.com/html/f-panama-candle-tree.html
http://www.foodreference.com/html/favocado.html
http://www.foodreference.com/html/f-sausage-tree.html
http://www.foodreference.com/html/f-guiana-chestnut.html
http://www.foodreference.com/html/f-velvet-apple.html
http://www.foodreference.com/html/fhorseradishtree.html
----------------------------------------------------------------

FREE WEEKLY COOKBOOK DRAWING
*** I have a few dozen cookbooks that I have reviewed over the past 6 months or so.  I will be holding weekly drawings to give them away to subscribers.

TO ENTER THIS WEEKS DRAWING, click on the "Send your comments" link on the upper right of the Main Page on the website.
Then enter your name and email address and 'COOKBOOK DRAWING' in the 'message' field and click SUBMIT to enter for this week drawing.

THIS WEEKS BOOK DRAWING WILL BE FOR 'HOW TO COOK MEAT'
http://www.foodreference.com/html/howtocookmeat.html

-------------------------------------------------------------
SPECIAL REQUEST - if everyone would forward this weeks newsletter to at least one friend, it should help to increase circulation.   Many Thanks, Chef James

============================================= ===================
 QUOTE
============================================= ===================
"There are two Italies.... The one is the most sublime and lovely contemplation that can be conceived by the imagination of man; the other is the most degraded, disgusting, and odious. What do you think? Young women of rank actually eat -- you will never guess what -- garlick! Our poor friend Lord Byron is quite corrupted by living among these people, and in fact, is going on in a way not worthy of him."
Percy Bysshe Shelley, in a letter from Naples (12/22/1818)


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 TRIVIA
============================================= ===================
‘Ugli fruit’ is a trademark name for this fruit that originated in Jamaica, most likely as a natural hybrid. It supposedly originated near Brown’s Town in 1914, and was cultivated by F. G. Sharp at Trout Hall, and marketed by his son in the early 1930s.


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 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:
============================================= ===================
http://www.foodandfiction
AUTHOR JANETTE BLACKWELL'S WEBSITE
For some of the most luscious food you'll ever taste, try the old-time recipes in our Amish and Mennonite cookbooks. And gift someone you love with the hilarious stories and delicious dishes of a Montana farm childhood, as you and they go Steamin' Down the Tracks with Viola Hockenberry.


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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.


============================================= ===================
 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: Hi,  I just stumbled on your great site.  Do you know of anywhere that Danish canned hams can be purchased on line.  I have not been able to find them.. Thanks.  Darrell

ANSWER: I do not know of any online sources for Danish canned hams.  Most likely reason is that canned hams usually require refrigeration.
By the way, canned hams will last 6 to 9 months refrigerated.  But if you freeze them, they should be used within 1 month. Cured meats like ham tend to become rancid in the freezer because of their high salt content.


============================================= ===================
 TRIVIA
============================================= ===================
Chicken
4,000 years ago the Egyptians built brick incubators which could hold 10,000 chicks at a time.


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 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
============================================= ===================
EEL À LA PROVENÇALE
Larousse Gastronomique (1988 ed.)
http://www.foodreference.com/html/laroussegastro.html

PREPARATION OF EEL
To kill an eel, seize it with a cloth and bang its head violently against a hard surface. To skin it, put a noose around the base of the head and hang it up. Slit the skin in a circle just beneath the noose. Pull away a small portion of the skin, turn it back, take hold of it with a cloth, and pull it down hard. Clean the eel by making a small incision in its belly. Cut off and discard the head and the end of the tail. Wash and wipe dry. Alternatively, when the eel has been killed, it can be cut into sections and grilled (broiled) for a short time. The skin will puff up and can then be removed. This method has the advantage of removing excess fat from the eel, particularly if it is large.

EEL À LA PROVENÇALE
Cook 2 tablespoons (3 tablespoons) chopped onion gently in a large pan with a little oil. Cut a medium-sized eel into even-sized slices, add to the pan, and cook until they have stiffened. Season with salt and pepper and add 4 peeled deseeded chopped tomatoes, a bouquet garni, and a crushed clove of garlic. Moisten with 1 dl (6 tablespoons, scant 1/2 cup) dry white wine, cover the pan, and cook slowly for 25 to 30 minutes. 10 minutes before serving, add 12 black (ripe) olives. Arrange on a dish and sprinkle with chopped parsley.


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 QUOTE
============================================= ===================
"There are two types of onions, the big white Spanish and the little red Italian. The Spanish has more food value and is therefore chosen to make soup for huntsmen and drunkards, two classes of people who require fast recuperation."
Alexandre Dumas (1802-1870)


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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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 DID YOU KNOW?
============================================= ===================
A giant wheel of Cheddar cheese was given to Queen Victoria (1837-1901) for a wedding gift. It weighed over 1,000 pounds.  A normal Cheddar wheel weighs 60-75 pounds.


============================================= ===================
 WHO'S WHO IN THE CULINARY ARTS
============================================= ===================
Jackson, Dr. James C. (19th century)
Dr. James C. Jackson of Dansville, N.Y., was an ardent advocate of spas and hydrotherapy during the 19th century. He also advocated a healthy diet, and developed what was probably the first breakfast cereal, Granula, in 1863. 'Granula' was made using sheets of baked Graham flour, broken up, rebaked and broken up again.  (Later, Dr. John Harvey Kellogg would develop his own similar breakfast cereal with various whole grains, name it 'Granula', get sued by Dr. Jackson, and rename it 'Granola').
http://www.foodreference.com/html/artgranola.html

============================================= ===================
 RECIPE REQUESTS FROM READERS
============================================= ===================
I have a friend that makes a cheese log that won't give out her recipe.  I was wondering if you might have it or know what it might be. I know that she takes a large velvetta cheese and rolls it out with a rolling pin, then she spreads cream cheese on that.  Lisa

Hi Lisa,
Here is a basic recipe - you can adjust the added chopped ingredients to your taste.

VELVEETA CHEESE LOG
1 lg. pkg. Velveeta cheese
1 pkg. Cream cheese
chopped jalepeno peppers or green chiles
chopped pimentos
chopped green or black olives
chopped Pearl onions or green onions
chopped pecans
 
Let Velveeta and cream cheese set out till softened.
Roll out Velveeta between two sheets of wax paper into a rectangle.
Spread cream cheese in a thin layer on top of Velveeta.
Sprinkle remainder of the ingredients on top of cream cheese.
(How much of each depends on your taste.)
You can use green olives with the pimentos in them.
Next, start rolling from the wide side of the rectangle, jelly roll style. It won't make a tight small roll, it will be about 3 to 4 inches wide and 1 to 1 1/2 inches thick. wrap in the wax paper and chill.
Turn out onto a serving platter and serve with Ritz crackers.

 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
============================================= ===================
"There has always been a food processor in the kitchen. But once upon a time she was usually called the missus or Mom."
Sue Berkman, Everything But the Kitchen Sink, Esquire 9/84


============================================= ===================
 COOKING TIPS
============================================= ===================
When cooking corn on the cob, be sure there is enough water to completely cover the corn, and that the water is at a good rolling boil before adding the corn. And never add salt, as this toughens the corn. Instead, add a teaspoon or two of sugar. Cook for 3 to 5 minutes and serve.


============================================= ===================
 CULINARY CALENDAR - A Few Selected Events
============================================= ===================
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.

THURSDAY, JULY 15
1907 Orville Redenbacher was born. (Date is listed variously as the 15th or 16th). Founder of the gourmet popcorn company.

FRIDAY, JULY 16
1439 In an effort to stop the spread of disease, kissing is banned in England.

SATURDAY, JULY 17
1961 The Supremes first single recording was released, 'Buttered Popcorn.'

SUNDAY, JULY 18
1994 Crayola introduced scented crayons.

MONDAY, JULY 19
National Daiquiri Day

TUESDAY, JULY 20
1801 Elisha Brown Jr. pressed a 1235 pound cheese ball on his farm. He presented it to president Thomas Jefferson at the White House.

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

============================================= ===================
 TRIVIA
============================================= ===================
A mirepoix is a mixture of diced vegetables, carrots, onions and celery (sometimes with ham or bacon), usually sauteed in butter.   It is said to have been created in the 18th century by the chef of the Duc de Levis-Mirepoix in France.  Mirepoix is used to flavor stews, soups, stocks, etc.  The usual mixture is 50% onions, and 25% each carrots and celery.


============================================= ===================
 QUOTE
============================================= ===================
"There is a vast difference between the savage and the civilised man, but it is never apparent to their wives until after breakfast."
Helen Rowland (1876-1950), 'A Guide to Men'


============================================= ===================
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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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