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3 Young Chefs at Cooking School

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THE FOOD REFERENCE NEWSLETTER
August 9, 2004     Vol 5 #26   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  'Food for Thought' by Mark Vogel
    =>  Quotes and Trivia
    =>  Book Review by Bill Marsano
    =>  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

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 WEBSITE NEWS     http://www.foodreference.com
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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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WEEKLY FREE COOKBOOK DRAWING
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Congratulations to the winner of last week's Free Cookbook Drawing, Denise Schlaman. She wins a signed copy of "THE SPICE IS RIGHT: Easy Indian Cooking for Today."  by Monica Bhide.

THIS WEEK'S DRAWING will be for 2 books in Mary Gunderson's Exploring History Through Simple Recipes series.
'Cooking on the Lewis & Clark Expedition' and 'Oregon Trail Cooking.' These books are aimed at young cooks ages 9-12.
Each book is 32 pages, fully illustrated, with updated recipes & historical narrative. They are in reinforced library bindings.
One winner will receive both books.

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
============================================= ===================
 'FOOD FOR THOUGHT' BY MARK VOGEL
============================================= ===================
"So You Want to be a Chef?"
Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks.  I believe this emanates from the people frustrated with.......
http://www.foodreference.com/html/markvogelweeklycolumn.html


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 QUOTE
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"Marry, sir, 'tis an ill cook that cannt lick his own fingers. Therefore he that cannot lick his fingers goes not with me."
William Shakespeare (1564-1616) 'Romeo and Juliet'


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 TRIVIA
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Carrageenan is obtained from Irish Moss, a red algae. It is used as a thickening, stabilizing or emulsifying agent in chocolate milk, toothpaste, ice cream, salad dressings, puddings, dog food, shoe polishes, etc.


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 CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
============================================= ===================
SPECIAL NEW OFFER
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=089CFHPP1


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 BOOK REVIEW BY BILL MARSANO
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Stalking the Green Fairy: And Other Fantastic Adventures in Food
by James Villas
"Recipes are one thing and food writing something else. Usually dull, weak, limp, insipid. Not the sort of thing that encourages second helpings. Then there's James Villas's food writing: It includes....."
http://www.foodreference.com/html/stalking-the-green-fairy.html


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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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 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:  Do you sell or know how to make a whip cream stabilizer. I used to get it at a store on Harlem in Chicago. called kitchen capers. I can not find it any where else. Please respond. Thank You   Dorothy
ANSWER:
Add 1 tsp gelatin to 2 tablespoons cold water, let is soak for 5 minutes.  Use a heatable container.
Heat the container over some simmering hot water to dissolve the gelatin).
 Whip 2 cups of cream until barely stiff - add the gelatin all at once and continue whipping to desired consistency.
 
Or buy some 'Piping Gel' from The Wilton Store - (it is also used to stabilize whipped cream).
http://www.wilton.com/


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 TRIVIA
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Horseradish, a member of the mustard family, is native to eastern Europe, and it may have originated in Asia, Germany, or the Mediterranean area.  It has been used for so long, that no one knows for sure when and where it originated. The ancient Greeks used it, so did the Jews in their exodus from Egypt in 1500 BC. It is one of the 5 bitter herbs of the Jewish Passover.  It was originally used for medicinal purposes.


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 COOKING TIPS
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Never buy completely green mangoes, as they may never ripen. Under-ripe mangoes can have an unpleasant chemical taste if eaten raw. When buying, no fragrant aroma most likely means no flavor.


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


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 ANCIENT & CLASSIC RECIPES
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JERUSALEM ARTICHOKE AND SQUASH CASSEROLE
Food Journal of Lewis & Clark : Recipes for an Expedition
by Mary Gunderson

The Shoshone hunted with and ate with the Expedition. Some days they ate venison or antelope. Other days they dined upon Expedition supplies of corn, beans, and squash supplemented with local wild foods.

4 strips thick-sliced bacon cut into 1-inch squares
1 pound (8 to 10) Jerusalem artichokes, peeled and quartered
3/4 pound butternut, buttercup, or Hubbard squash, peeled and cut into 1/2-inch cubes
1/2 cup vegetable broth or beef broth to taste and 1/2 cup water
4 green onions, chopped (about 1/2 cup)
Salt and freshly ground black pepper

Cook the bacon over medium heat for 5 to 7 minutes, or until just beginning to brown. Stir in the artichokes, squash, and broth. Cook, stirring often, about 15 to 20 minutes, or until the artichokes and squash are tender but not mushy. Remove from the heat. Toss with the green onions and add salt and pepper to taste.

Makes about 6 servings.


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 QUOTE
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"Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them."
P. G. Wodehouse, English novelist (1881-1975)


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 FLOWERS
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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?
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In the beginning, there was a sweet liqueur made from the juice and crushed pits of bitter wild cherries (marasca in Italian) grown in Dalmatia. The liqueur was called Maraschino. Later, cherries were marinated in this cherry liqueur, and were called Maraschino Cherries.
   Sometime in the early 1900s U.S. cherry growers came up with a domestic version of the expensive imported Maraschino cherries. Using brines, chemical baths, bleaches, artificial flavors, sugar syrup and red dyes, a new product was created.
   Real Maraschino cherries are virtually unknown in the U.S.


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 WHO'S WHO IN THE CULINARY ARTS
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Pierre Franey (1921-1996) A French chef who became famous as the chef of 'Le Pavillon' restaurant in New York City from 1945 to 1960. He published several cookbooks and worked with Craig Claiborne on the New York Times food column, 'The 60 Minute Gourmet'.


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 RECIPE REQUESTS FROM READERS
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Thai Cucumber And Mint Salsa

3    Whole        Cucumbers -- peel-seed-dice
2    Each         Garlic -- minced
1    Each         Thai Chile Peppers -- minced
1/2  Cup          Fresh Coriander -- chopped
1/2  Cup          Fresh Mint -- chopped
1/2  Cup          Fresh Basil Leaves -- chopped
1/2  Cup          Scallions -- minced
1    Teaspoon     Pepper
1/2  Teaspoon     Salt
1/4  Cup          Lime juice
1    Tablespoon   Vegetable oil


Combine and refrigerate for at least 2 hours.

NOTES : This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.

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

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


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 QUOTE
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"Milk is for babies. When you grow up you have to drink beer."
Arnold Schwarzenegger (1975)


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 COOKING TIPS
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Unopened bottles of ketchup can be stored for 1 year on a cool, dark, dry shelf.  Tightly covered opened bottles will last a month in a cool, dark, dry place.


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 CULINARY CALENDAR - A Few Selected Events
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TUESDAY, AUGUST 10
1917 Clara Peller was born. She is the actress who is famous for her Wendy's TV commercial, "Where's the beef?"

WEDNESDAY, AUGUST 11
1962 Booker T and the MG's released their instrumental single 'Green Onions'.

THURSDAY, AUGUST 12
1883 The quagga, a zebra-like mammal of southern Africa became extinct when the last mare at Amsterdam Zoo died. They had been hunted to extinction.

FRIDAY, AUGUST 13
1970 'Make It With You' by Bread is #1 on the charts

SATURDAY, AUGUST 14
1897 The largest sturgeon was caught, 1,387 pounds, in the Fraser River, B.C., Canada

SUNDAY, AUGUST 15
1911 Crisco is introduced by Procter & Gamble. Crisco is a hydrogenated shortening made from vegetable oil, which keeps its solid form even in warm weather.

MONDAY, AUGUST 16
1888 John Styth Pemberton died. Pemberton was the pharmacist who invented Coca-Cola in 1885.

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

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 TRIVIA
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In mid-19th century America, Harper's magazine reported: "A country lady received a pound of tea from a fashionable friend in the city, and supposing it to be a newly-introduced vegetable, boiled the whole parcel, and had it served up for dinner, throwing away the liquor of course."


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 QUOTE
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"Of the many smells of Athens two seem to me the most characteristic - that of garlic, bold and deadly like acetylene gas. and that of dust, soft and warm and caressing like tweed."
Evelyn Waugh, 'When the Going was Good' (1946)


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 Food Reference Newsletter  ISSN 1535-5659
 James T. Ehler (Publisher & Editor)
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 Suite 209 South
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 E-mail: [email protected]   Phone: (305) 296-2614
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