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THE FOOD REFERENCE NEWSLETTER
March 10, 2004     Vol 5 #7   ISSN 1535-5659
 
   IN THIS ISSUE

    =>  Website News
    =>  'Food for Thought' by Mark Vogel
    =>  Quotes and Trivia
    =>  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.

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 'FOOD FOR THOUGHT' BY MARK VOGEL
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‘The Sweet Taste of Success?’ - Last night I ate at one of those all-you-can-eat Chinese buffets.  I love those places.  They usually come and go quicker than the seasons.  My friends will tell you that it’s my fault.  Could be true.  There’s no way in the world.....CLICK LINK FOR THE REST OF THE STORY
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 a lot more juice in a grapefruit than meets the eye."
anonymous


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 TRIVIA
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Manioc - This tropical vegetable, also called cassava, manihot, yucca, sweet potato tree and tapioca plant. Cassava is native to South America, in the Amazon Basin of Brazil, and was one of the first cultivated plants in the western hemisphere. It is now also widely cultivated in Indonesia, Malaysia the Philippines and parts of Africa.


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 CATALOGS
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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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 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.
http://my.tupperware.com/FOODREFERENCE


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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: Is there a difference in using summer wheat flour versus all purpose or unbleached flour in making biscuits, pastries etc.? I've called many stores in the Los Angeles area to locate a supply with no success. Any suggestions for locating the product?

ANSWER: What you should look for is cake or pastry flour.
Flour is classified according to the amount of gluten forming protein in it.  Although there are variations from one wheat growing region to another, hard winter wheat generally produces bread flour with 13 to 15 percent protein (gluten). The high amount of gluten is important for giving bread its stretch.
The wheat grown in the hot months between spring and autumn (summer wheat) is "soft," with just 4 to 9% protein.  The soft wheat is milled for cake and pastry flours where little stretch and a lot of tenderness is required.
All-purpose flour is a blend of the two, with 11 to 12 % protein, and is used for everything from baking to dredging meat before sautéeing to thickening sauces.


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 TRIVIA
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Margarine was developed in 1869 by Hippolyte Mege-Mouries, a French chemist. He received a U.S. patent in 1873. Napoleon had offered a prize for a butter substitute for his army and navy, because butter spoiled easily. Mege-Mouries margarine used mainly beef fat. Later formulations used a combination of animal fats and vegetable oils, and today most margarines use only vegetable oils.  Commercial production began in the U.S. in about 1874, to the horror of the dairy industry. For years many states, especially dairy states, outlawed margarine with yellow coloring. The Federal government and many states also passed heavy taxes on yellow margarine. (Without the yellow coloring, margarine has the unappetizing look of lard). I can remember when I was a kid in New York, my mother would buy pale white margarine in a soft plastic pouch, with an orange dot in the middle. You had to knead the pouch to distribute the color throughout the margarine.  How things change. Today, most of the large national dairy companies manufacture margarine.


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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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COCINA deVEGA Mesquite meal, a traditional Native American food. Mesquite meal can be used as either flour or a spice. As flour, it is generally used in combination with other flours using about 30% mesquite. As a spice, sprinkle generously then grill, fry, broil or add it to almost anything for a great mesquite flavor. It won't take long to adjust the amount to use for your personal taste.
http://www.1automationwiz.com/app/aftrack.asp?afid=71330


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 ANCIENT & CLASSIC RECIPES
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Sent in by J.M.
'The Original White House Cook Book' (1887 Edition)
GREEN PEPPER MANGOES

Select firm, sound, green peppers, and add a few red ones,as they are ornamental and look well upon the table.  With a sharp knife remove the top, take out the seed, soak over night in salt water, then fill with chopped cabbage and green tomatoes, seasoned with salt, mustard seed and ground cloves.  Sew on the top.  Boil vinegar sufficient to cover them, with a cup of brown sugar, and pour over the mangoes.  Do this three mornings, then seal.


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 QUOTE
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"We plan, we toil, we suffer -- in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake up just in time to smell coffee and bacon and eggs. And, again I cry, how rarely it happens! But when it does happen -- then what a moment, what a morning, what a delight!"
J. B. Priestley, British author (1894-1984)


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 TRIVIA
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Hog maw is the lining of a pig's stomach. Similar to 'Haggis,'  Maryland Stuffed Hog Maw is stuffed with sausage, bread crumbs, potatoes and onions, sewn closed, and then simmered and baked.


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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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The Martini, gin and vermouth, is probably the most popular and widely consumed cocktail. Its origin is in dispute, but it dates back to about 1862. The Martini's popularity has waxed and waned, and its recipe has changed considerably over the years. Going from an original mixture that contained more Vermouth than Gin garnished with a lemon twist, to 2 to 1 gin and vermouth, to a 15 to 1 mixture, and finally straight chilled Gin. There is also the Vodka Martini. Standard Martini garnish is an olive, garnish it with a pearl onion and it is called a Gibson.
Here is an 1862 Martini recipe:
http://www.foodreference.com/html/martinir.html


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 WHO'S WHO IN THE CULINARY ARTS
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Alexander Etienne Choron (1837-1924)
Choron was a French chef from Caen who created Choron sauce, which is Bearnaise sauce (or Hollandaise) with tomato puree. Choron was the chef de cuisine at the famous Voisin restaurant in Paris. During the Siege of 1871 he served many animals (some from the zoo) as food, including elephant, camel, cat, wolf, and St. Bernard. (Trivia fact: Cesar Ritz of hotel fame was a waiter there at the time).


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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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BASIC KEY WEST CONCH CHOWDER

4 large Conchs, ground
4 medium Potatoes
2 quarts of Water

1/4 pound Salt Pork

1 clove garlic
1 large Yellow Onion
1 Green Pepper
1 can Diced Tomatoes
Salt and Pepper

Dice the Potatoes and simmer together with the Conch in the 2 quarts Water.
Render the fat from the Salt Pork and use that to sauté the Onion, Pepper and Garlic.
Add to the Conch and Potatoes.
Add the Tomatoes, Salt and Pepper.
Continue to simmer until the potatoes fall apart.

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

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 TRIVIA  
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Maui Onions are golden yellow, sweet, juicy onions grown on the Island of Maui, Hawaii. They are very sweet, have a high water content, and usually weigh about 1/2 to 3/4 pound. Maui onions are usually shaped like a flattened globe. They are the earliest sweet onions on the market, and are generally available from April to June.  Excellent for onion rings.


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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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"A first-rate soup is more creative than a second-rate painting."
Charles Wysocki's Americana Cookbook


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 CULINARY CALENDAR - Selected Events
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WEDNESDAY, MARCH 10
1914 At the National Gallery in London, a suffragette slashed Diego Velázquez's 'Rokeby Venus' with a meat cleaver

THURSDAY, MARCH 11
1853 Self rising flour was supposedly invented by Henry Jones of Bristol.(Dates vary, 1845, 1852 and 1853).

FRIDAY, MARCH 12
1893 Christian Kent Nelson died. He invented the Eskimo Pie in 1919 in Iowa.

SATURDAY, MARCH 13
1915 Wilbert Robinson (Uncle Robby), manager of the Brooklyn Dodgers, attempted to catch a baseball dropped from an airplane. Someone had substituted a grapefruit instead, which virtually exploded in his glove on impact, covering him with grapefruit pulp and juice, much to the amusement of his team

SUNDAY, MARCH 14
National Potato Chip Day

MONDAY, MARCH 15
Capistrano has its swallows, but Hinckley, Ohio has Turkey Buzzards. They return to the town each year on (or about) this same day each year, for the summer. They winter in Dade County, Florida.

TUESDAY, MARCH 16
1915 Absinthe is outlawed in France and many other countries. Absinthe was a licorice/anise flavored liqueur that contained wormwood, and was 132 proof. The high alcohol content, and the presence of the toxic oil thujone from the wormwood, seemed to cause hallucinations, convulsions, and severe mental problems amongst hard core absinthe drinkers. Henry-Louis Pernod, who manufactured Absinthe, came out with the lower alcohol, wormwood free liqueur 'Pernod', to replace Absinthe.

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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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Des Plaines, Illinois is home to Ray Kroc's first McDonald's restaurant (1955).  He signed a franchise agreement with Dick and Mac McDonald, who had opened their restaurant in 1948 in San Bernardino, California.


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 QUOTE
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"If there hadn't been women we'd still be squatting in a cave eating raw meat, because we made civilization in order to impress our girl friends. And they tolerated it and let us go ahead and play with our toys."
Orson Welles, actor, director, producer, writer (1915-1985)


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