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THE FOOD REFERENCE NEWSLETTER
March 3, 2004     Vol 5 #6   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.

I will be on the road this week on my new Aprilia Scarabeo 500 mega scooter, or as Aprilia calls it "an automatic motorcycle", traveling around central and southern Florida visiting several chefs and culinary schools.

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 'FOOD FOR THOUGHT' BY MARK VOGEL
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New Orleans Classics
In 1604 the French colonized Acadia, the region surrounding present day Nova Scotia.  Disputes with Great Britain over the sovereignty of the territory quickly arose.  Over the next two centuries control of Acadia shifted......Click link for more..
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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"The peasants of Sicily, who have kept their own wheat and make their own natural brown bread, ah, it is amazing how fresh and sweet and clean their loaf seems, so perfumed, as home-made bread used all to be before the war."
D.H. Lawrence (1885-1930) 'Sea and Sardinia'


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 TRIVIA
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JAMS are made by cooking the whole fruit with sugar.           JELLY is fruit juice cooked with sugar to form a gel, some fruits and fruit combinations require added pectin in addition to the natural pectin present in the fruit itself.           PRESERVES are whole or cut up fruits cooked in a thick sugar syrup.
Citrus preserves are generally called Marmalades.


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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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 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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Tupperware® - The original is still the best.
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 ANOTHER FOOD REFERENCE WEBSITE
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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: In a local Hispanic vegetable section of the market they offer two types of coconuts for sale. The first is pure white and the second is brown. They both weigh about the same. Can you explain what's the difference between the two and how each are used? I was going to use one of them for making roasted coconut flakes so which one should I buy?   Ken.

ANSWER: The white husk type is from a young, green coconut, and the brown one is from a mature coconut.  The brown, mature coconut is what is usually called for in recipes. Green coconut meat and water are a little sweeter than mature coconuts.


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 TRIVIA
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The Jerusalem artichoke (also called sunchoke) is not an artichoke, it is a North American sunflower with an edible, starchy, tuberous root. The name comes from the Italian 'girasole articiocco,' or Sunflower artichoke. Mispronunciation in English accounts for the development of the modern name. They were cultivated by Native Americans long before the arrival of Europeans.


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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.1automationwiz.com/app/aftrack.asp?afid=71330


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 ANCIENT & CLASSIC RECIPES
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LOBSTER SOUP, OR BISQUE OF LOBSTER.
(Mrs. Lincoln's Boston Cook Book, 1884)

2 pounds lobster.
1 teaspoonful salt.
1 quart milk.
1 saltspoonful white pepper.
1 tablespoonful butter.
1/4 saltspoonful cayenne pepper.
2 tablesp. flour or cornstarch.
1 pint water.

Remove the meat of the lobster from the shell, and cut the tender pieces into quarter-inch dice. Put the ends of the claw meat and any other tough, hard parts, with the bones of the body, into one pint of cold water, and boil twenty minutes, adding more water as it boils away.

Put the coral on a piece of paper, and dry it in the oven.

Boil one quart of milk, and thicken it with one tablespoonful of butter and two of flour or cornstarch. Boil ten minutes.

Strain the water from the bones and add it to the milk. Add the salt and pepper, using more if high seasoning be desired.  Rub the dried coral through a strainer, using enough to give the soup a bright pink color.

Put the green fat and lobster dice into the tureen, and strain the boiling soup over them. Serve immediately.

If you do not like so much of the lobster in the soup, chop it all very fine, boil it with the milk, and rub it through a squash or gravy strainer. Many like the additional thickening of half a cup of fine cracker crumbs.

This soup may also be varied by using one pint of stock, either chicken or veal, and one pint of milk; or by the addition of force-meat balls made in the following manner:

Cut only half of the meat into dice; chop the remainder, and pound it to a fine paste with the yolks of two hard-boiled eggs, one teaspoonful of butter, a little salt, and pepper; beat one raw egg, and add enough of it to moisten the paste so that it may easily be made into balls the size of a nutmeg; let them simmer in the soup about five minutes, just enough to cook the egg.


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 QUOTE
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"I sat at a table where were rich food and wine in abundance, and obsequious attendance, but sincerity and truth were not; and I went away hungry from the inhospitable board."
Henry David Thoreau (1817-1862)


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 TRIVIA
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Jicama is the edible starchy, tuberous root of a South American vine of the morning glory family. Also called yam bean and Mexican turnip. Jicama looks like a turnip, tastes like a cross between an apple and a water chestnut, with a delightful crunchy texture.  Jicama may be used raw in salads (they make an excellent 'cole slaw'), or may be baked, boiled, mashed, or fried like potatoes. Eat only the tuberous root, as other parts of the plant may be poisonous.


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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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Jujube, Indian Jujube or Chinese Date (red date), are names for 2 species of a small thorny evergreen tree of the genus Ziziphus and also for its fruit.  The common jujube or Chinese Date (Ziziphus jujuba) has been widely cultivated in China for over 4,000 years. The small reddish fruit is eaten fresh or stewed, but is more commonly dried or candied. The Indian Jujube (Ziziphus mauritiana) is smaller and not as sweet as the Chinese Date.


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 WHO'S WHO IN THE CULINARY ARTS
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Claudius I, Emperor of Rome A.D. 41-54(10 B.C. - A.D. 54)Tiberius Claudius Drusus Nero Germanicus was his full name. He was poisoned with amanita mushrooms by his wife Agrippina, after her son, Nero, was name as his heir. A banquet during the time of Claudius might consist of jellyfish, brains, mushrooms, sea urchins, parrot, roast deer, ostrich, stuffed dormice, ham, doves, flamingo, and dessert cakes. If you became too full to eat anymore you called a servant over to tickle your throat, vomited into special bowls kept for that purpose, and went on with the rest of the meal.


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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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HARVEST SUCCOTASH
serves 4

2 teaspoons mild olive oil
1 medium onion, chopped (1 1/2 cups)
3 cloves garlic, crushed
1 jalapeño pepper, finely chopped with seeds (if you like it hot) or seeds removed
1 tablespoon mild chili powder
1/4 teaspoon salt
2 cups frozen corn kernels
2 cups frozen baby lima beans or green beans
1 cup low-sodium chicken or vegetable broth

Garnish
2 tablespoons chopped cilantro (optional)
2 tablespoons toasted sunflower seeds
 
1. Heat the oil in a high-sided skillet on medium high. Sauté the onion 3 minutes then add the garlic and jalapeño and cook 1 minute more or until the onions are soft but not browned. Season with the chili powder and salt.

2. Add the corn, lima beans and stock. Bring to a boil. Reduce the heat and simmer 10 minutes.

3. Serve topped with the cilantro and sunflower seeds.

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

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 TRIVIA  
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The Kaiser roll, also called Vienna roll, is a crisp crusted roll the size of a hamburger bun.  It was supposedly created in Vienna, and is thought to have been named to honor Emperor Franz Josef.  Also known simply as a hard roll.


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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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"Garlic used as it should be used is the soul, the divine essence, of cookery. The cook who can employ it successfully will be found to possess the delicacy of perception, the accuracy of judgment, and the dexterity of hand which go to the formation of a great artist."
Mrs. W. G. Waters, 'The Cook's Decameron' (1920)


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 CULINARY CALENDAR - Selected Events
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WEDNESDAY, MARCH 3
National Mulled Wine Day

THURSDAY, MARCH 4
1634 Samuel Cole supposedly opened the first tavern in the U.S., in Boston.

FRIDAY, MARCH 5
1836 Charles Goodnight was born. He is said to have devised the first 'chuck wagon' from an Army wagon in the 1850s or 1860s, with various shelves and compartments for food, equipment, utensils, medical supplies, etc.

SATURDAY, MARCH 6
1912 Nabisco debuts the Oreo cookie. A red letter day in the history of cookies! (Some sources say 1909).

SUNDAY, MARCH 7
1897 Dr. John Kellogg served corn flakes for the first time to his patients at his hospital in Battle Creek, Michigan. They wouldn't be sold commercially until 1906.

MONDAY, MARCH 8
1992 Christian K. Nelson inventor of the Eskimo Pie died at age 98.

TUESDAY, MARCH 9
1839 The Great Pastry War ended. A brief conflict began on November 30, 1838, between Mexico and France caused by a French pastry cook who claimed that some Mexican Army soldiers had damaged his restaurant. The Mexican government refused to pay for damages. Several other countries had asked the Mexican government for similar claims in the past due to civil unrest in Mexico, without any resolution. France decided to do something about it, and sent a fleet to Veracruz and fired on the fortress outside the harbor. They occupied the city on April 16, 1838, and through the mediation of Great Britain were promised payment of 600,000 pesos for the damages. They withdrew on March 9, 1839.

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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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Kava, kava-kava (Piper methysticum). This is a name of a bitter, pungent pepper plant native to the Pacific Islands, and also the name of a non-alcoholic narcotic beverage made from the roots of the plant. Kava has been used for over 2,000 years in Polynesia, and there are elaborate rituals surrounding its use. Kava has soothing sedative properties, and has strong cultural traditions associated with its use. It has been used to settle social problems and in healing ceremonies. Also known as ava, awa, and yagone.


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 QUOTE
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"Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot."
Fran Lebowitz, journalist


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


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 MORE GREAT E-MAIL NEWSLETTERS
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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]


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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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