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THE FOOD REFERENCE NEWSLETTER
September 29, 2004     Vol 5 #33   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News - New Monthly Column
    =>  Weekly Free Cookbook Drawing
    =>  'Food for Thought' by Mark Vogel
    =>  New Book Recommendation
    =>  Quotes and Trivia
    =>  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
============================================= ===================
There is a NEW MONTHLY COLUMN about wine, beer and spirits by Liana Bennett: The BAR - Beverage Alcohol Report
http://www.foodreference.com/html/bar-liana-bennett.html
You will find it listed with a link on the home page of the website with the other periodic columns.

============================================= ===================
WEEKLY FREE COOKBOOK DRAWING
============================================= ===================
Congratulations to the winner of last week's Free Cookbook Drawing, Gale Myers. She wins 'MEATLESS FAST AND SIMPLE COOKBOOK' by Debi and Jim Pedersen
Tasty vegetarian recipes for when you're short on time.

THIS WEEK'S DRAWING will be for 'FRESH CHOICES - More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic'
by David Joachim and Rochelle Davis
http://www.foodreference.com/html/fresh-choices.html

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

============================================= ===================
 'FOOD FOR THOUGHT' BY MARK VOGEL
============================================= ===================
When Opposites Attract - It’s a lazy, rainy, Sunday morning and you want a no fuss lunch for the family.  You’ve got cold cuts on hand so sandwiches become the obvious answer.  As you peruse the fridge you realize you’re out of mayonnaise.  Darn!  It’s pouring outside and.......
http://www.foodreference.com/html/markvogelweeklycolumn.html


============================================= ===================
NEW BOOK - HIGHLY RECOMMENDED
============================================= ===================
I did not have the time to write a full review of a new book, but I have to at least mention it in this weeks' newsletter.
All of you who are interested in older recipes will find this a goldmine of information. VICTORIA'S HOME COMPANION, by Victoria R. Rumble - It contains a history of 19th century foods, descriptions of ingredients, and Recipes - it is an immense help in learning to work with old recipes in a modern kitchen.
Buy it directly from the author:
www.geocities.com/thistledewbooks/Whole_Art_of_Cooking.html


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 QUOTE
============================================= ===================
"It is to be regretted that domestication has seriously deteriorated the moral character of the duck. In a wild state, he is a faithful husband.....but no sooner is he domesticated than he becomes polygamous, and makes nothing of owning ten or a dozen wives at a time."
Isabella Beeton (1836-1865)


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 TRIVIA
============================================= ===================
Cellophane noodles, also known as bean thread, harusame or glass noodles, are fine, dry transparent noodles made from green mung beans paste (starch). They are used in Chinese, Thai and other Asian cuisines.


============================================= ===================
 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=089CFHPP1


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


============================================= ===================
READERS QUESTIONS
============================================= ===================
QUESTION: let me know if fenugreek is a good source for help with thinning hair.  Gloria

ANSWER: I am neither a scientist nor a medical doctor.  Fenugreek is an ingredient in some of the herbal solutions being marketed for hair loss - most of these products do not work. 
I believe the only products that have been scientifically tested and proven to work are Propecia and Rogaine.  They have been approved for sale after being scientifically proven to work.  Speak to your doctor about them - they are available by prescription, if your doctor decides it might work with your particular type of hair loss.
NOTE: Do not take fenugreek without first talking to your doctor if you have a bleeding or blood clotting disorder or diabetes, or if you are taking any medicines to prevent or treat a blood clotting disorder or diabetes. Fenugreek has been reported to affect blood clotting and blood sugar levels.


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 TRIVIA
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Harvarti is a rich, mild, semisoft Danish cow's milk cheese. It has a very mild tang, and the cheese has many small holes. It can frequently be found with dill, caraway seeds, mustard seeds, etc., and there is also a spreadable version.           Havarti was named after the farm were it was developed in the 19th century.


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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
============================================= ===================
MARSHMALLOW RECIPE
2 tablespoons of gelatine
1/4 cup of water
2 cups of white sugar
1 cup of water
1 teaspoon of vanilla
3/4 cup of mixed cornstarch and powdered sugar (1/4 cup of cornstarch, 1/2 cup of powdered sugar)

Soak the gelatine in 1/4 of a cup of cold water in a small bowl and set aside to swell for 10 minutes. In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly. Add the swollen gelatine and dissolve. Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. Remove from the heat and allow to cool until luke warm. Add the vanilla extract and whisk the mixture with an electric mixer or beater until very thick and white. Rinse an 8 inch sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin. Refrigerate until set. Cut into squares and roll in mixed cornstarch and icing sugar.

Variations: To color the marshmallows add a couple of drops of food coloring. To make other flavored marshmallows use 1 teaspoon of peppermint, coffee, almond or other essence in place of the vanilla. Roll the marshmallows in desiccated or toasted coconut in place of the cornstarch and icing sugar.
http://www.foodreference.com/html/fmarshmallow.html

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 QUOTE
============================================= ===================
"It isn't so much what's on the table that matters, as what's on the chairs."
W.S. Gilbert (1836-1911) (Gilbert & Sullivan)


============================================= ===================
 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?
============================================= ===================
The hazelnut, is also called 'filbert'.  One theory of the origin of the name 'filbert' is that it comes from St. Philibert, a 7th century Frankish abbot, whose feast day is August 20, which happens to be in the middle of the nutting season in Europe. Hazel is the older European name.


============================================= ===================
 WHO'S WHO IN THE CULINARY ARTS
============================================= ===================
Mr. Potato Head(1952 - )
In 1952, Mr. Potato Head was born, consisting entirely of plastic parts, consumers had to supply the potato. Mr. Potato Head was the first toy to be advertised on network television.  Mrs. Potato Head appeared in 1953, and in 1964 the Potato Heads begin to come with plastic bodies included.


============================================= ===================
 RECIPE REQUESTS FROM READERS
============================================= ===================
I would appreciate a recipe for chicken caccitorie(not sure of
spelling) again thank you so much.  barbara

CHICKEN CACCIATORA

2 lbs. chicken parts
6 tbs. olive oil
1 small carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 medium onion, chopped
salt & pepper
1 bay leaf
a few juniper berries or some rosemary
1 glass dry white wine
1 oz. dried mushrooms or 8 to 10 oz fresh
1 lb. tomatoes, peeled, seeded and chopped
chicken broth
1 tbs. parsley, chopped

Wash the chicken parts and pat dry.
Sauté the carrot, celery, onion, and garlic in olive oil.
When tender, but not crisp, add the chicken parts, salt and pepper, bay leaf, juniper berry and let brown over a high flame.
Add the wine and, when it has evaporated, add mushrooms (previously re-constituted in warm water), the tomatoes and enough broth to cover chicken.
Cover and cook for about one hour or so over low to medium heat. Add extra broth if necessary.
When ready remove from heat, add the chopped parsley and arrange in a pre-heated serving platter. Serve.
----------------------------------------------------------------
Do you know where I can find a recipe for Scotch Kisses? I used to buy some years ago at a candy store in downtown Fitchburg, Massachusetts, where I went to nursing School forty years ago.

SCOTCH KISSES     
1 c. sugar
3/4 c. light or dark Karo syrup
1 tsp. salt
1 pt. all-purpose cream
1 bag marshmallows, cut in halves
 
Mix sugar, Karo and salt. Add cream. Cook to soft ball (234 degrees candy thermometer). Cut marshmallows in half with scissors. Using tine or fondue fork, dip each marshmallow into cooked mixture which is now caramel. Shake off excess. With a knife push off onto buttered pan or cookie sheet. Refrigerate a while before wrapping in wax paper strips, 5 1/2 x 6 inches.

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

  
============================================= ===================
 SPONSOR - FOOD POSTERS AND NOW T-SHIRTS TOO!
============================================= ===================
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
============================================= ===================
"It's OK to be fat. So you're fat. Just be fat and shut up about it."
Roseanne Arnold


============================================= ===================
 COOKING TIPS
============================================= ===================
Italian parsley, Petroselinum crispum, is a plain flat leaved parsley, with darker green leaves than curly leaved parsley, and a stronger but less bitter flavor. It is best added during the last few moments of cooking for the best flavor, or sprinkled raw on salads, soups, fish, meat, etc.


============================================= ===================
 CULINARY CALENDAR - A Few Selected Events
============================================= ===================
THURSDAY, SEPTEMBER 30
1982 The TV show 'Cheers' debuted.

FRIDAY, OCTOBER 1
1913 A monument to honor sea gulls was erected in Salt Lake City. The gulls had eaten the plague of grasshoppers that threatened the Mormon settlers crops in 1848.

SATURDAY, OCTOBER 2
1866 J. Osterhoudt patented the first tin can with a key opener.

SUNDAY, OCTOBER 3
1964 Buffalo Wings were created. Created by Teressa Bellissimo at the Anchor Bar in Buffalo, New York, for her son and some friends for a midnight snack.

MONDAY, OCTOBER 4
1979 American actress Rachael Leigh Cook was born. She began working as a model at age 10, and her picture is still used on boxes of Milk-Bone Dog Biscuits.

TUESDAY, OCTOBER 5
1983 Earl Silas Tupper died. The inventor of Tupperware. (Tupperware makes the containers used to conduct mold and bacterial experiments in the back of refrigerator shelves).

WEDNESDAY, OCTOBER 6
1790 Jacob Schweppe demonstrated his process for making artificial mineral water.

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


============================================= ===================
 TRIVIA
============================================= ===================
Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.


============================================= ===================
 QUOTE
============================================= ===================
"It's so beautifully arranged on the plate -- you know someone's fingers have been all over it."
Julia Child on nouvelle cuisine (1912-2004)


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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
 Food Reference WebSite: http://www.foodreference.com
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