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THE FOOD REFERENCE NEWSLETTER
August 19, 2004     Vol 5 #28   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  Weekly Cookbook Drawing
    =>  '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

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 WEBSITE NEWS     http://www.foodreference.com
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Well, hurricane Charlie missed Key West. We just had some winds of 50mph and lost power for 6 hours when a loose sailboat hit some power lines. We were very lucky. Thank you for all of the emails from those expressing concern for our safety.
Those wishing to assist hurricane victims in Central Florida are encouraged to give cash donations.
American Red Cross Disaster Relief Fund - (800) HELP-NOW
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Congratulations to the winner of last week's Free Cookbook Drawing, Debbie Romer. She wins 2 books in Mary Gunderson's Exploring History Through Simple Recipes series.
'Cooking on the Lewis & Clark Expedition' and 'Oregon Trail Cooking.'

THIS WEEK'S DRAWING will be for 'The Wild Vegetarian Cookbook' by 'Wildman' Steve Brill.
http://www.foodreference.com/html/thewildvegetarian.html

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html


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 'FOOD FOR THOUGHT' BY MARK VOGEL
============================================= ===================
A Standard For All Seasons?
Have you ever patronized a restaurant that doesn’t have salt and pepper on the table? The assumption is that the food is already properly seasoned, (seasoning primarily refers to salt), and applying more is not only unnecessary, but may be ....... the rest of the story
http://www.foodreference.com/html/markvogelweeklycolumn.html


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 QUOTE
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"Between the ages of twenty and fifty, John Doe spends some twenty thousand hours chewing and swallowing food, more than eight hundred days and nights of steady eating. The mere contemplation of this fact is upsetting enough."
M.F.K. Fisher (1908-1992) 'Serve It Forth' (1937)


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 TRIVIA
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Over 90% of world olive production is used to make oil, and almost 98% of the acreage is in the Mediterranean region.


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 CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
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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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 THIS WEEK'S WEBSITE OF THE WEEK:
============================================= ===================
GARLIC CENTRAL - Garlic Central is a free resource all about garlic - the stinking rose. Whatever your interest in garlic - be it garlic cooking, garlic for health or just general interest - Garlic Central is the place.
http://www.garlic-central.com/


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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.


================================================================
 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: Good Morning James, I know that this is a complex subject, but I am confused over which rinds are eatable and which are not with the soft and semi-soft cheeses.   Shelly

ANSWER: Whether to eat the rind or not is a purely personal choice.  There really is no rule. Soft and semi soft, bloomy cheese rinds are especially good.  These types of cheeses are matured for a short time in clean conditions.
Basically, if the rind seems dirty or has an extremely unpleasant taste, don't eat it.


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 TRIVIA
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Pacific salmon die after their first spawning, whereas the Atlantic salmon does not die after its first spawning, but returns year after year to its breeding place to spawn again.


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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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The Settlement Cook Book, The Way to a Man’s Heart, compiled by Mrs. Simon Kander and Mrs. Henry Schoenfeld (1903)

PEPPER AND GRAPE FRUIT SALAD
Remove the tops from six green peppers. Take out seeds and refill with grape-fruit pulp, fine cut celery, and English walnut meats mixed with mayonnaise dressing. To one cup and a half of the mixture add one-fourth a cup of heavy cream, beaten stiff. For each pepper use three halves of walnut meats and half as much celery as grape-fruit.


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 QUOTE
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"As if a cookbook had anything to do with writing."
Alice B. Toklas, American writer (1877-1967)
'The Alice B. Toklas Cook Book' (1954)


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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 Mary Ann Pan is a cake pan with a convex bottom. After the cake is baked and turned out, you have a cake with a hollowed out top which may then be filled with fruit, cream, ice cream, etc. Also called Mary Ann Tin.
Mary Ann Cups are a set of nested measuring cups.
I do not know who Mary Ann was, or if they are both named for the same person.  I welcome any stories about either of these Mary Anns.


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 WHO'S WHO IN THE CULINARY ARTS
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Henri Babinsky (1855-1931)
Henri Babinsky (nicknamed Ali-Bab) was a well traveled engineer who collected recipes and cooked for his companions on his travels around the world. He published Gastronomie pratique (Practical Gastronomy) in 1907.


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 RECIPE REQUESTS FROM READERS
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Have you a recipe for (marrow) or courgette chutney? If so would you email it to me.  Kind regards,  Mary

ZUCCHINI (COURGETTE) CHUTNEY
 
1 1/2 lb zucchini; thickly sliced
    2 tb salt
    8 oz chopped onion
    3    cloves garlic; chopped
   12 oz muscovado sugar (a dark, sticky cane sugar, with a strong flavour)
1 1/2 pt red wine vinegar
    8 oz raisins
    1 tb coriander seed; lightly crushed
    2 tb brown mustard seeds
    1 tb fresh root ginger; peeled and chopped
    2    dried chillies
 
Sprinkle the zucchini with half the salt and leave to drain in a colander overnight. Next day, rinse, drain and pat dry.(I cut the zucchini a bit smaller at this stage - they tend not to break up during cooking). Put into a heavy pan with the onion, garlic, remaining salt, sugar, vinegar and cook gently for about 15 minutes, until the sugar has dissolved and the vegetables have softened. Add the raisins, spices, ginger and chillies, stir well and cook at a steady simmer for another 25 minutes or until mixture is thick, stirring frequently. (I tend to cook it longer than that). Take it out and stir half way through the cooling time. Put into warm dry jars. Makes 3 medium (8oz-1lb) jars.

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

  
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 SPONSOR
============================================= ===================
POSTERS - Culinary posters, movie, music, sports and fine arts posters and prints. Framed and unframed. Largest selection available anywhere, at the lowest prices.
http://www.culinaryposters.com/


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 QUOTE
============================================= ===================
"Food history is as important as a baroque church. Governments should recognize cultural heritage and protect traditional foods.  A cheese is as worthy of preserving as a sixteenth-century building."
Carlo Petrini


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 COOKING TIPS
============================================= ===================
Always use eggs right from the refrigerator for poaching, as they are less likely to spread excessively, and the yolks are less likely to break.


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 CULINARY CALENDAR - A Few Selected Events
============================================= ===================
FRIDAY, AUGUST 20
1955 'The Popcorn Song' by Cliffie Stone hit number 14 on the charts.

SATURDAY, AUGUST 21
1814 Benjamin Thompson, Count von Rumford died. American physician who invented the percolator, a pressure cooker and a kitchen stove. He is frequently credited with creating baked Alaska.

SUNDAY, AUGUST 22
1865 William Sheppard of New York City received a patent for liquid soap.

MONDAY, AUGUST 23
1617 The first one way streets were established in London. Seventeen one way streets were created to regulate "disorder and rude behaviour of Carmen, Draymen, and others using Cartes."

TUESDAY, AUGUST 24
1969 The movie version of Arlo Guthrie's 'Alice's Restaurant' premiered in New York and Los Angeles.

WEDNESDAY, AUGUST 25
1910 Arnold Neustadter was born. Inventor of the Rolodex rotating card file.

THURSDAY, AUGUST 26
1978 Frankie Valli's 'Grease' reached number 1 on the charts.

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

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 TRIVIA
============================================= ===================
In Italy, Parmigiano-Reggiano cheese is made only from April 1 to November 11, with milk from cows that have been eating fresh grasses.


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 QUOTE
============================================= ===================
"If you are what you eat and you don't know what you're eating, do you know who you are?"
Claude Fischler (2004) Sociologist with the French National Center for Scientific Research


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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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