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THE FOOD REFERENCE NEWSLETTER
February 25, 2004     Vol 5 # 5   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
    =>  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 day on
the website, along with a Daily Culinary Quote, Daily Trivia,
Today in Food History, and crossword puzzles.

THIS WEEK
10 New articles; over 100 new recipes; new schools, new events.

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 'FOOD FOR THOUGHT' BY MARK VOGEL
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‘Asparagus:  The Herald of Spring’ - Chefs and gourmets the world over eagerly await the arrival of spring. No other time of year can match the bounty of fresh fruits and vegetables available. Many will only be obtainable at this time. Asparagus is available........
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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"As long as you represent me as praising alcohol I shall not complain.  It is, I believe, the greatest of human inventions, and by far - much greater than Hell, the radio or the bichloride tablet."
H.L. Mencken (1880-1956) American editor and critic.


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 TRIVIA
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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.


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 CATALOGS
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Order the world’s best and most unique Catalogs for FREE!
Plus save money with exclusive Savings Certificates from every
catalog. Voted the #1 source for catalog shopping!
http://www.foodreference.com/html/freecatalogs.html


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 THIS WEEK'S WEBSITE OF THE WEEK:
============================================= ==============
CELEBRATE DELICIOUS LOCAL FOODS
Kitchen Gardeners International is a nonprofit organization
whose mission is to celebrate home-grown, home-cooked
foods in their many international forms and their role in
building a healthier, tastier, and more sustainable food system.
Join a "growing" movement of green gastronomes by signing
up for our free newsletter: http://www.kitchengardeners.org


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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.


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


===========================================================
 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 am in Connecticut, where do I find key limes?  Do I have to order from some place?   Loretta
ANSWER: Many large supermarkets carry them now.  Look for very small, round, thin skinned limes from Mexico or Central America - that is where most come from now. The 'Mexican lime' is the same variety as Key Limes.
The few commercial Key Lime groves here in south Florida were destroyed 10 years ago in a hurricane and were never replaced. 
The only Key Lime trees in the Florida Keys now are those in peoples back yards.
Here is an online source, smallest quantity is 5 lbs
http://www.melissas.com/catalog/index.cfm?info=no&product_ID=465


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 TRIVIA
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Molson Companies Ltd., Montreal, Quebec, is the oldest brewery in North America. The company was founded by John Molson in 1786, and is still under Molson family control.


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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
============================================= ==============
Q. What is Low Carb, Low Fat, Low Glycemic, and high in dietary fiber but Naturally Sweet?
A. Mesquite Meal!
http://www.1automationwiz.com/app/aftrack.asp?afid=71330


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 ANCIENT & CLASSIC RECIPES
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THE WAY TO A MAN'S HEART
"The Settlement Cookbook" (1903 edition)
"The Settlement" (The Milwaukee Settlement House)

APPLE STRUDEL
12 large sour aples,
1 cup stoned raisins,
1 cup sugar,
1/8 teaspoon cinnamon,
8 cups flour.

1/4 teaspoon salt,
1 cup warm water,
1 egg,

1/2 cup butter, melted.
1/4 LB. almonds, chopped and blanched.

Into a large mixing bowl, place the salt and flour. Beat the egg lightly and add it to the warm water, and combine the two mixtures. Mix the dough quickly with a knife; then knead it, place on board, stretching it up and down to make it elastic, until it leaves the board clean. Now toss it on a well floured board, cover with a hot bowl and keep in a warm place. Lay the dough in the center of a well floured tablecloth on table; roll out a little, brush well with some of the melted butter, and with hands under dough, palms down, pull and stretch the dough gently, until it is as large as the table and thin as paper. Spread the apples, cut fine, raisins, almonds if desired, sugar and cinnamon evenly over three-fourths of the dough, and drop over them a few tablespoons of melted butter. Trim edges. Roll the dough over apples on one side, and with the aid of cloth, finish rolling and trim edges again. Then twist the roll to fit the greased pan. Bake in a hot oven until brown and crisp and brush with melted butter. If juicy small fruits or berries are used sprinkle bread crumbs over the stretched dough, to absorb the juices.


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 QUOTE
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"Hunger makes you restless. you dream about food -- not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother's milk singing to your bloodstream."
Dorothy Allison (1949--)


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 TRIVIA
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In the 1950s, a McDonald's hamburger, fries and a Coke (12oz) had about 600 calories.  Today, the McDonald's 'Extra Value Meal' of a Quarter-Pounder, super size french fries, and a 42 oz Coke has 1550 calories.  No wonder everyone is getting fat!


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 CULINARY SCHOOLS, TOURS AND CRUISES
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http://www.foodreference.com/html/index.html

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 DID YOU KNOW?
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Some names of candy bars that were introduced in the 1920s: Milk Nut Loaf, Fat Emmas, Big Dearos, Vegetable Sandwich, Kandy Kake (actually the original name of the Baby Ruth), Oh Henry!, Mr. Goodbar, Milky Way, Butterfingers, Snickers, and the Chicken Dinner (this chocolate peanut roll actually survived until the 1960s!)


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 WHO'S WHO IN THE CULINARY ARTS
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Rudolph Boysen (1895-1950) Boysen developed the boysenberry, a raspberry-blackberry hybrid, in 1923.


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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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Blue Heaven Restaurant Citrus Beurre Blanc for Yellowtail Snapper  Gary & Rosanne from New Hampshire

CITRUS BEURRE BLANC
1 oz  of white wine
1 1/2 oz of lemon juice
1 1/2 oz of lime juice
10 oz of cream
5 1/3 weight oz of un-salted butter

Place the first three ingredients into pot and put on a medium heat until reduced by two thirds. Add 8 oz of cream and whisk into citrus mixture, return to heat and reduce by two thirds and mixture is of a thick almost butter cream sauce consistency. Remove from the heat and whisk in the remaining 2 oz of cream and drop large pieces of soft butter in and stir the butter into the sauce.
NOTE: Insure all ingredients are ready at your disposal prior to starting.
Taste the sauce at all stages whilst making, giving you every opportunity to alter.

 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 record of the word in English was as 'catchup' in 1690; in 1711 the spelling 'ketchup' appeared, and finally in 1730 the spelling 'catsup' appeared. This was all before the advent of 'tomato ketchup' sometime near the end of the 18th century.


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 POSTERS - PRINTS - FINE ART
============================================= ==============
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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"Why does man kill? He kills for food. And not only food: frequently there must be a beverage."
Woody Allen 'Without Feathers'


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 CULINARY CALENDAR - Selected Events
============================================= ==============
THURSDAY, FEBRUARY 26
National Pistachio Day

FRIDAY, FEBRUARY 27
1827 The first Mardi Gras celebration was held in New Orleans.

SATURDAY, FEBRUARY 28
1935 At the DuPont Corporation, Dr. Wallce Hume Carothers invented nylon. A patent was issued in 1937, and nylon stockings soon followed.

SUNDAY, FEBRUARY 29
1960 The first Playboy Club opened in Chicago at 116 E. Walton Street, in downtown Chicago.

MONDAY, MARCH 1
1990 The Royal New Zealand Navy was the last navy in the world to end daily rum rations for sailors in 1990. The British Royal Navy had begun issuing rum rations to sailors as early as 1655.

TUESDAY, MARCH 2
1962 The Twilight Zone episode 'To Serve Man' premiered. It is about aliens who arrive here ‘to serve man,’ but not quite in the way we assumed. Their manual on how ‘to serve man’ turns out to be a cookbook.

WEDNESDAY, MARCH 3
1855 Congress authorized $30,000 to purchase dromedaries (camels) for the military to use in the Southwest.

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 FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
============================================= ==============
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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Those with thyroid problems should avoid eating large amounts of cabbage or cauliflower. They both interfere with the body's absorption of iodine, needed by the thyroid gland.


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 QUOTE
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"Man is a carnivorous production,
And must have meals, at least one meal a day;
He cannot live, like woodcocks, upon suction,
But, like the shark and tiger, must have prey;
Although his anatomical construction
Bears vegetables, in a grumbling way,
Your laboring people think beyond all question,
Beef, veal, and mutton better for digestion."
Lord Byron (1788-1824)Don Juan


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


============================================= ==============
 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 an 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]


============================================= ==============
 LIST MAINTENANCE
============================================= ==============
 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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