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THE FOOD REFERENCE NEWSLETTER
November 1, 2004 Vol 5 #36 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> Special Election Day Quote
=> 'Food for Thought' by Mark Vogel
=> Food News Item of the Week
=> 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
=> Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright
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WEBSITE NEWS http://www.foodreference.com
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Well I missed another issue last week - I was setting up my new computer - for those interested, its a Dell with a 3.6 Ghz Pentium 560, with 2 GB DDR2 SDRAM at 533MHz, 160 GB hard drive, a 240 GB external hard drive for backup, DVD, CD-RW, etc. with 2- 21in LCD monitors. (My savings account took a big hit!)
I should be able to work faster and more efficiently now, so look for lots of additions to the website in the near future.
WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, ANNE CUOZZO who wins a copy of "THE FOOD JOURNAL OF LEWIS & CLARK: Recipes for an Expedition" by Mary Gunderson. An excellent collection of recipes from the famous expedition, adapted to a modern kitchen. 166 pages.
http://www.foodreference.com/html/thefoodjournaloflewis.html
THIS WEEK'S DRAWING will be for "FISH GRILLED & SMOKED: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker" by John Manikowski
http://www.foodreference.com/html/fish-grilled-smoked.html
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
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SPECIAL ELECTION DAY QUOTE
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"The major problem - one of the major problems, for there are several - one of the many major problems with governing people is that of whom you get to do it; or rather of who manages to get people to let them do it to them.
To summarize: it is a well known fact, that those people who most want to rule people are, ipso facto, those least suited to do it. To summarize the summary: anyone who is capable of getting themselves made President should on no account be allowed to do the job."
The Restaurant At The End Of The Universe
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'FOOD FOR THOUGHT' BY MARK VOGEL
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Party Time! - Recently I was recruited to do the cooking for a friend’s birthday party. There were thirty guests expected. I was given only one directive: Most of the food needed to be vegetarian since.........the rest of the story.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
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FOOD NEWS ITEM OF THE WEEK - $100 Philly Cheesesteak
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Nation's Restaurant News had a short item on the price of a cheesesteak at the upscale restaurant Stephen Starr's Barclay Prime steakhouse. They offer a $100 version of the Philly Cheesesteak. Shaved kobe beef, foie gras, triple cream Taleggio cheese and carmelized shallots on an artisan-bread bun.
The restaurant also offers a foie gras peanut butter and jelly sandwich.
No comment.
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QUOTE
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"The French fried potato has become an inescapable horror in almost every public eating place in the country. "French fries," say the menus, but they are not French fries any longer. They are a furry-textured substance with the taste of plastic wood."
Russell Baker, N.Y. Times columnist
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TRIVIA
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The saying "You can't have your cake and eat it" (originally "eat your cake and have it") is first seen in print in 1562 in John Heywood's 'Proverbs and Epigrams.'
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CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
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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
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THIS WEEK'S WEBSITE OF THE WEEK:
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AMERICAN COUNCIL ON SCIENCE AND HEALTH
The American Council on Science and Health (ACSH) is a consumer education consortium concerned with issues related to food, nutrition, chemicals, pharmaceuticals, lifestyle, the environment and health. ACSH is an independent, nonprofit, tax-exempt organization.
http://www.acsh.org/
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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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ANOTHER FOOD REFERENCE WEBSITE
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FOOD ART AND POSTERS - COMPLETELY NEW AND REVISED
CHECK OUT THE NEW SELECTION OF FOOD RELATED 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 sure hope you can help!!!! I have a few chickens and was picking up eggs > the other day (only got 2). I gave them to my grand-daughters and the discussion started, I say the egg is hard when it comes out and my son and his father says it's soft when it comes out and then air hits it and it turns hard. Could you please help. Denise
ANSWER: Normal egg shells are hard when they first come out from the chicken (or other bird).
Soft shelled eggs may occur very infrequently due to a dysfunction of a hens 'egg laying system' - or due to a severe lack of calcium in the hens diet. These soft egg shells do not harden when they come into contact with the air - they are abnormal - and as mentioned, they indicate a dysfunction.
Old hens tend to have somewhat thinner (but still hard) shelled eggs, and winter eggs may also be thin shelled.
An eggshell may be rough (with tiny bumps) if the brood hen is afflicted with a disease like infectious bronchitis.
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TRIVIA
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The so called English walnut is native to eastern Europe and western Asia, and today the United States is the world's largest producer. English walnuts are excellent eaten as is; they can be candied or pickled, and are used in many sweet and savory dishes. They are also used to produce walnut oil.
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CULINARY SCHOOLS, TOURS AND CRUISES
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Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html
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ANCIENT & CLASSIC RECIPES
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"The Settlement Cookbook" The Way To A Man's Heart (1903 ed.)
(The Milwaukee Settlement House)
SOFT CORN BREAD
2 cups yellow corn meal
1/2 teaspoon salt
3 teaspoons baking powder
2 cups milk
2 tablespoons butter
2 eggs
Sift together the corn meal, salt and baking powder. Scald the milk, and add the butter to it. When the butter is melted add the milk to the meal together with the yolks of the eggs. Beat the whites of the eggs to a stiff froth, and fold lightly in, just before putting into the oven. Bake in a deep pan, in a hot oven about half an hour.
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QUOTE
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"The highway is replete with culinary land mines disguised as quaint local restaurants that carry such reassuring names as Millie's, Pop's and Capt'n Dick's."
Bryan Miller (NY Times Restaurant Critic)
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FLOWERS
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Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
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DID YOU KNOW?
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Grouper is the common name for numerous members of marine fish in the sea bass family. They commonly grow to 50-100 pounds (they can reach up to 750 pounds), but most market fish are about 5 to 20 pounds. Grouper may be found along coastal areas around the world, especially in the Gulf of Mexico, the Caribbean and the Mediterranean. Common varieties are the Red Grouper, Nassau Grouper, and Black Grouper; the Jewfish can reach up to 750 pounds. Many grouper can change color, depending on their surrounding. They are also very friendly fish, and can frequently handled and also fed by hand. Grouper are predatory fish and, especially larger fish, are on the top of the list of fish likely to cause ciguatera poisoning - so stick with fish in the 5 pound range. Grouper are highly valued as a food fish, with firm, lean flesh that is suitable for almost any type of cooking.
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WHO'S WHO IN THE CULINARY ARTS
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Harry MacElhone (20th century)
Harry MacElhone was the owner of Harry's Bar in Paris. The Bloody Mary was created by Fernand "Pete" Petiot, a bartender at Harry's NY Bar Paris, and he was brought to NYC shortly after repeal of prohibition to work at the King Cole Bar in the St Regis Hotel. The name of the drink was changed to the Red Snapper for a while, but eventually it was again known as the Bloody Mary. (source: Gary Regan, Ardent Spirits)
The Blue Lagoon was invented by Harry’s son Andy, in 1972.
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RECIPE REQUESTS FROM READERS
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CRANBERRY RELISH COMPOTE
2 Pounds Fresh Cranberries -- whole
1 Each Orange -- peeled and seeded
1/2 Whole Orange With Peel -- seeded
1/2 Whole Lemon With Peel -- seeded
10 Ounces Granulated Sugar
1 3/4 Ounces Orange Curacao
Wash and pick over Cranberries, then grind cranberries, oranges & lemons in meat grinder.
*Catch excess juice and save.
Mix in Sugar & Orange thoroughly.
Add more * juice if needed.
Refrigerate for at least 12 hours before using.
Serving Ideas: This is an not only for turkey dinners - it is an excellent accompaniment for Blackened Fish.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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SPONSOR
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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
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"The most dangerous food is wedding cake."
James Thurber (1894-1961)
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COOKING TIPS
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Caraway seeds are not actually seeds, but the small ripe fruit of the caraway plant. The 'seeds' are used in cakes, cookies, breads, cheese, sauerkraut, pickles, condiments, meats, and kummel, a caraway flavored liqueur and aquavit.
Caraway seeds can be used to freshen the breath, settle the stomach and relieve flatulence.
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CULINARY CALENDAR - A Few Selected Events
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WEDNESDAY, NOVEMBER 3
St. Martin de Porres, patron of innkeepers, barbers, and against rats.
THURSDAY, NOVEMBER 4
1879 African-American inventor, Thomas Elkins received a patent for a refrigerating machine, which could be used to cool food (or even human corpses according to the patent application).
FRIDAY, NOVEMBER 5
1946 Musician Gram Parsons was born. Member of the Byrds and the Flying Burrito Brothers.
SATURDAY, NOVEMBER 6
1923 HyperInflation ran rampant in Europe. A loaf of bread cost 140 Billion German Marks.
SUNDAY, NOVEMBER 7
1965 The Pillsbury Doughboy, 'Poppin' Fresh,' was born. He made his debut in a commercial for crescent rolls.
MONDAY, NOVEMBER 8
1789 Elijah Craig distilled the first bourbon whiskey from corn, in Bourbon County, Kentucky.
TUESDAY, NOVEMBER 9
1953 Dylan Thomas, Welsh poet, died at the Chelsea Hotel in New York. He had consumed 18 straight martinis.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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TRIVIA
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2001 HIGHEST PER CAPITA CONSUMPTION OF TURKEY: (USDA)
Israel 28.8 pounds
United States 17.5 pounds
France 14.5 pounds
Italy 12.3 pounds
Germany 11 pounds
United Kingdom 9.3 pounds
Canada 9.3 pounds.
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QUOTE
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"The fact is that it takes more than ingredients and technique to cook a good meal. A good cook puts something of himself into the preparation -- he cooks with enjoyment, anticipation, spontaneity, and he is willing to experiment."
Pearl Bailey (1918-1990) Pearl's Kitchen (1973)
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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: james@foodreference.com Phone: (305) 296-2614
Food Reference WebSite: http://www.foodreference.com
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