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THE FOOD REFERENCE NEWSLETTER
February 19, 2004     Vol 5 # 4   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
    =>  Culinary Calendar - selected events
    =>  Subscribe/Unsubscribe information
    =>  General information and Copyright

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 WEBSITE NEWS     http://www.foodreference.com
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I have merged the Culinary Events website into the Food Reference Website, and added over 500 new historical events to the listing, and added a new Timeline of events where only the year is known but no month or day. 
http://www.foodreference.com/html/historicevents.html

Don't forget to check out the NEW
Food Magazine subscription section
http://www.foodreference.com/html/magazines.html

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 'FOOD FOR THOUGHT' BY MARK VOGEL
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‘Happy as a clam’ - A clam is a mollusk, one of the two main classifications of shellfish, (the other being crustacean). Mollusks are invertebrates, (animals without a backbone), with soft bodies covered by a shell.  To further classify, clams are........
http://www.foodreference.com/html/markvogelweeklycolumn.html


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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate


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 QUOTE
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"There is nothing under the sun better for man than to eat, drink, and be merry. Go, therefore, eat your bread with joy and drink your wine with cheer."
Ecclesiastes 8:15

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 TRIVIA
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Confectioner's sugar is also called powdered sugar, and icing sugar in the United Kingdom. White granulated sugar is very finely ground, sifted and mixed with about 1% to 3% starch, cornstarch,  or calcium phosphate to keep it dry and to prevent caking.  10X (ultrafine or superfine) is the finest powder and what you will find on your supermarket shelves.  Bakers and confectioners are the only ones who have use most other grades such as 4X (fine) and 6X (very fine). If you have no confectioner's sugar, you can put some granulated (regular) sugar in a blender with a pinch of cornstarch and process it.


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 SPONSOR
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CATALOGS - Food, Wine, Kitchen, Housewares, Home & Garden, Vacation & Travel, Outdoor, Arts & Crafts, and much more.
Hundreds of catalogs, many with special discount coupons.
http://www.foodreference.com/html/freecatalogs.html


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 THIS WEEK'S WEBSITE OF THE WEEK:
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Grisoft.com - AVG Anti-Virus
For those of you who do not have an antivirus program, here is a Free version of a Top-Rated Anti-Virus program.
http://www.grisoft.com/us/us_dwnl_free.php

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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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 SPONSOR
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Shop for Tupperware® From classic storage, to new Chef Series™ kitchen tools, Tupperware® has it all !!!
http://my.tupperware.com/FOODREFERENCE



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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: I recently received a fortune cookie with the ingredient "egg shade". Can you tell me what this is? The woman at the fortune cookie factory tried to explain but her Chinese accent was too strong. I need to know because I have recently developed an egg allergy.  Thanks in advance.  B.

ANSWER: Egg shade is a food coloring, the name is descriptive of the color - it is yellow, the particular shade of egg yolk.   No eggs is it, just artificial coloring.


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 TRIVIA
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The difference between a pate and a mousse is that a pate is heavy in texture and a mousse is lighter - this lighter texture can be accomplished by added cream or egg whites, or by beating the ingredients together to incorporate air in the mixture.


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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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Q. What is Low Carb, Low Fat, Low Glycemic, and high in dietary fiber but Naturally Sweet?
A. Mesquite Meal!
http://www.foodreference.com/html/artmesquitemeal.html


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 ANCIENT & CLASSIC RECIPES
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CRAYFISH BISQUE A LA CREOLE. (La Cuisine Creole, 1885)

Wash the crayfishes, boil and drain them. Separate the heads from the tails.
Clean out some of the heads, allowing two or three heads to each person.
Peel the tails. Chop up a part of them, add to them some bread, onions, salt, black pepper and an egg or two. With this dressing, stuff the heads that you have cleaned out.
Chop the claws and the parts adhering to them.   Fry a little garlic, onions, ham, one turnip, one carrot, and a little flour; add some water, the chopped claws, a few tomatoes, thyme, sweet bay, parsley and a little rice, stirring often to avoid scorching.
When well boiled, strain through a colander. After straining, put back to the fire and season to taste.
Put the stuffed heads into the oven until brown.
When ready to serve, put them and the tails aside in a soup dish and pour the soup over them. Before serving, add a little butter and nutmeg, stirring until the butter is melted.


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 QUOTE
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"Put not your Knife to your mouth unless it be to eat an Egge."
Hannah Woolley, 17th-century etiquette expert
'Guide to ladies, gentlewomen and maids'


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 TRIVIA
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The first household microwave ovens called the 'Radarange' went on sale in 1947. They cost almost $3,000 each and were the size of a small refrigerator.


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 DID YOU KNOW?
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Kasseri is a Greek Cheese, usually made from sheep's or goat's milk. It is a creamy gold color, with a firm, hard texture. Kasseri is a mild flavored, and very versatile cheese, and is perfect for grating.  It is also used in the famous Greek dish Saganaki, where it is fried in butter or olive oil, sprinkled with lemon juice, and frequently flamed with brandy.


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 WHO'S WHO IN THE CULINARY ARTS
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Marie-Antoine Careme (June 8, 1784 - January 12, 1833)
Careme was the founder and architect of French haute cuisine.  His story is one out of a Dickens novel. He was one of 25 children born to an impoverished family who put him out on the street at the age of about 10 to make his own way in the world.  Lucky for the world he knocked on the door of a restaurant for a job. He might have knocked on the door of a shoemaker!!
By the age of 21 he was chef de cuisine to Talleyrand. He also served as head chef to the future George IV of England, Emperor Alexander I of Russia, and Baron James de Rothschild.  He wrote several voluminous works on cookery, which included hundreds of recipes, menus, history of French cookery, instructions for organizing kitchens, and of course, instructions for monumental architectural constructions of food for piecee montees. He died at the age of 48.


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 FLOWERS
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Fresh Flowers Directly from the Growers
You get the freshest flowers at the lowest prices when you purchase directly from the Growers!
http://www.foodreference.com/html/freshflowers.html


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 RECIPE REQUESTS FROM READERS
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HOMEMADE ALMOND PASTE
Yield: 2 Pounds
 
1 lb Blanched almonds
3 tb Fresh lemon juice
1 c  Water
2 c  Sugar
 
Force blanched almonds through fine blade of food chopper 4 times, or whirl in electric blender. Add lemon juice. Cook water and sugar until candy thermometer registers 240F or until it forms the soft ball stage. Add to ground almonds. Mix well.
When cool enough to handle, knead until smooth. Cool. Pack in jar; cover, and store in refrigerator for at least 1 week to ripen.
**NOTE** If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, not boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts.

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

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 TRIVIA  
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The first straw was constructed by winding strips of paper around a pencil and gluing it together. The first patent for a wax coated paper drinking straw (made by this spiral winding process) was issued to Marvin C. Stone of Washington, D.C. in 1888.  Initially the straws were all hand wound, but in 1906 his Stone Straw Company invented a machine to wind the straws.


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 POSTERS - PRINTS - FINE ART
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Food, Movie, Music, Sports and Fine Art Posters
The best posters at the lowest prices.
http://www.culinaryposters.com

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 QUOTE
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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."
Lewis Grizzard


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 CULINARY CALENDAR - Selected Events
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FRIDAY, FEBRUARY 20
1872 Luther Childs Crowell of Cape Cod, Massachusetts, was granted a patent for a machine which made square bottom paper bags. It is the same basic design still used today.

SATURDAY, FEBRUARY 21
1931 Alka Seltzer was introduced.

SUNDAY, FEBRUARY 22
1630 Supposedly, Quadequina, an American Indian, introduced English colonists to popcorn. He had brought some to their first Thanksgiving dinner. (Some sources say 1631).

MONDAY, FEBRUARY 23
1931 Helen Porter Mitchel died. You probably do not recognize that name, but you may recognize her stage name, Nellie Melba. A world famous operatic soprano born in Australia, Melba Toast and Peach Melba were named for her. Escoffier is thought to have been involved with the creation and/or naming of both dishes.

TUESDAY, FEBRUARY 24
1938 DuPont begins production of nylon toothbrush bristles. A patent had been granted in 1937. The nylon bristles replaced hog bristles. No more brushing your teeth with hog hair!

WEDNESDAY, FEBRUARY 25
1922 Donald McLean was born. McLean was a Scottish potato expert who supposedly had the world's largest private collection of potatoes, with 367 varieties.

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 FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
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Culinary biographies, cookbooks, culinary history, food science, food reference books, etc.
http://www.foodreference.com/html/shopbookbio.html


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 TRIVIA
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The only known sources of caffeine are tea, coffee, cola, cocoa and yerba mate and its relatives. All were discovered and used by primitive man.


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 QUOTE
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"As soon as coffee is in your stomach, there is a general commotion. Ideas begin to move...similes arise, the paper is covered. Coffee is your ally and writing ceases to be a struggle."
Honoré de Balzac (1799-1859)


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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate


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 TWO MORE GREAT E-MAIL NEWSLETTERS
============================================= ==============
Beer Basics is a newsletter of special interest to brewers, members of the brewing community, chefs, restaurateurs, and members of the media that cover the beverage alcohol business.
http://www.beerbasics.com     [email protected]
-----------------------------------------------------------

Ardent Spirits is a free e-mail newsletter for anyone and everyone with an interest in cocktails, bars, bartenders, distilled spirits, and beverage-related topics.
http://www.ardentspirits.com    [email protected]

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 LIST MAINTENANCE
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 To SUBSCRIBE send a blank email to
 [email protected]
 To UNSUBSCRIBE send a blank email to
 [email protected]
============================================= ==============
 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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