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THE FOOD REFERENCE NEWSLETTER
January 26, 2006 Vol 7 #01 ISSN 1535 5659
Food Reference Website http://www.foodreference.com
TO VIEW THIS NEWSLETTER ONLINE GO TO:
http://www.foodreference.com/html/newsletter.html
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
> Cooking Tips
> Culinary Calendar selected events
> How To Subscribe to this Newsletter
> How to Stop receiving this Newsletter
> General information and Copyright
WEBSITE NEWS
Well it's a little late, but here is the first issue of 2006. The 7th year for the Food Reference Website and the 'weekly' newsletter. The newsletter hasn't exactly been weekly for a while, as I have been working on some details on the website page by page. A consistent font and font size on all the pages, and some navigation changes that hopefully make it easier to navigate the website. I should be able to stick to the weekly newsletter schedule again and will continue to expand the website.
Please continue to support our advertisers, as they are the ones that make it possible for me to work full time on the website and newsletter.
Now on to the good stuff.
'FOOD FOR THOUGHT' BY MARK VOGEL
Marinades & Rubs
Summer’s coming soon and that means barbequing. Well, actually, barbequing is NOT what millions of Americans do with their charcoal and propane grills in their backyard. That’s grilling. Real barbequing is.................
http://www.foodreference.com/html/markvogelweeklycolumn.html
QUOTE
"All things require skill but an appetite."
George Herbert, English poet (1593 1633)
SPONSOR
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TRIVIA
Mangoes have been cultivated in India for about 5,000 years, and were originally small, fibrous fruits, somewhat like plums, with a taste like turpentine. There are now over 500 varieties grown there.
THIS WEEK'S WEBSITE OF THE WEEK
FOODLEXICON This site gives the visitor food related translations between English, French, German, Danish, Dutch and Spanish for about 24,000 words.
http://www.foodlexicon.net/
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.
CULINARY SCHOOLS, TOURS AND CRUISES
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
SPONSOR
FREE TRIAL ISSUE OF SAVEUR MAGAZINE
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.
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READERS QUESTIONS
QUESTION: Is it a myth about succotash? People say the it's a Native American dish. I thought the Lima beans weren't used by the Native Americans. Origin of limas is South American, I believe.
Perhaps I'm just confused about this issue.
Thanks ever so much, Mary Jo
ANSWER: Lima beans have been cultivated in Peru since about 6,000 B.C. They most likely originated in Peru or Guatemala.
Which means they had about 7,500 years to spread to North America before the arrival of Europeans. Succotash may have been one of the first recipes taught to the Pilgrims by Native Americans. (Cooked in bear grease).
Chef James
TRIVIA
Marie Antoinette wife of Louis XV is said to have worn potato blossoms as a hair decoration.
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ANCIENT & CLASSIC RECIPES
SCRAPPLE
‘Boston Cooking School Cook Book’, Fannie Farmer (1896)
(6 Servings)
1 lb Pork, with bones
2 each Pig's feet
Salt
2/3 cup Cornmeal
2 tbsp Onion, chopped
Freshly ground pepper
Place the pork, pig's feet, and a sprinkle of salt in a large pot and cover with 1 quart of water. Bring to a boil, cover, and simmer until the meat falls from the bones, at least 1 1/2 hours. Remove the meat and reserve the broth. Discard the bones and grind the meat in a meat grinder or food processor.
Add cornmeal to the broth, and cook, stirring, for 5 minutes.
Add the ground meat and onion.
Place in the top of a double boiler, and cook over simmering water for an hour. Add salt and pepper to taste.
Pack into a small loaf pan that has been rinsed with cold water and chill until set.
To serve, cut into 1/2 inch slices and pan fry until crisp and brown.
QUOTE
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of Fannie Farmer or The Joy of Cooking."
John Thorne, American food writer
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http://www.foodreference.com/html/freecatalogs.html
DID YOU KNOW?
Maryland Chicken is basically Southern Fried Chicken served with a cream gravy. It is so well known, that even Escoffier included a recipe for Chicken a la Maryland in his book 'Ma Cuisine.' Recipes vary on whether the chicken should be dipped in batter, just floured, or dipped in egg and bread crumbs. Recipes for the Cream Gravy also vary widely. There is no definitive recipe.
One source states that in Australia, Chicken Maryland refers to a chicken leg with both thigh and drumstick attached.
WHO'S WHO IN THE CULINARY ARTS
Marie, Vicomte de Botherel (1790 1859)
Marie, Vicomte de Botherel may have been the first to try the concept of a dining car. In 1839 in Paris (or it's suburbs), he installed kitchens on buses and stocked the food from special kitchens he had built with the most modern equipment available. His enterprise failed, and he is just a very obscure footnote in history.
CULINARY SCHOOLS, TOURS AND CRUISES
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
QUOTE
"Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last."
Francois Minot
RECIPE REQUESTS FROM READERS
Here are some suggestions for SuperBowl Snacks
Creamy Onion Dip
http://www.foodreference.com/html/creamy-onion-dip.html
Classic Buffalo Wings
http://www.foodreference.com/html/buffalo-wings.html
Kick Off Pork Kabobs
http://www.foodreference.com/html/kick-off-kabobs.html
Texas Caviar
http://www.foodreference.com/html/texas-caviar-2.html
Onion & Cherry Tomato Bruschetta
http://www.foodreference.com/html/bruschetta-walla.html
Email your recipe requests, food info or history
questions to me at james@foodreference.com
FOOD ART AND FOOD POSTERS
The finest selection of food and beverage related posters and art work to be found anywhere. There are thousands of posters food art, restaurant art, kitchen art, culinary art food posters, culinary posters, food identification posters, fine art, etc, all suitable for your home, kitchen, restaurant or office.
http://www.culinaryposters.com/
COOKING TIPS
Potatoes exposed to bright light develop green patches. This green skin contains the toxin 'solanine' which can cause cramps, headache, diarrhea, and fever. The solution is simple. Don't eat the green skin simply remove it the solanine is only present in the green skin and any discoloration underneath it the rest of the potato is completely safe to eat.
CULINARY CALENDAR A FEW SELECTED EVENTS
FRIDAY, JANUARY 27
1984 Michael Jackson's hair catches fire while filming a Pepsi commercial.
SATURDAY, JANUARY 28
1807 London's Pall Mall became the first street to be lighted by gaslight.
SUNDAY, JANUARY 29
2004 A 60 ton, 56 foot long sperm whale exploded on a busy street in Tainan, Taiwan.
http://www.foodreference.com/html/html/january29.html
MONDAY, JANUARY 30
1516 Duke Wilhelm IV of Bavaria instituted Reinheitsgebot, the German beer purity law, and probably the first consumer protection law.
TUESDAY, JANUARY 31
1980 Due to record high sugar prices, Coca Cola begins substituting high fructose corn syrup for half of the sucrose (sugar) used in Coca Cola.
WEDNESDAY, FEBRUARY 1
1939 State Assemblyman Seeder introduced a bill to the Maine Legislature to make it illegal to use tomatoes in clam chowder.
THURSDAY, FEBRUARY 2
1892 William Painter received a patent for the crown cork bottle cap with a cork seal. It was used up until the 1970s, when the cork liner was replaced with a plastic liner.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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TRIVIA
McIntosh Apples were discovered on a single mutated plant in the late 1700's by Canadian John McIntosh, in Dundas County, Ontario.
QUOTE
"As everybody knows, there is only one infallible recipe for the perfect omelette: your own."
Elizabeth David (1913 1992)
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Food Reference Newsletter ISSN 1535 5659
James T Ehler (Exec. Chef, Editor & Publisher)
166 W. Broadway
Suite 315
Winona, Minnesota 55987
E mail: james@foodreference.com Phone: (507) 474 1689
Food Reference WebSite: http://www.foodreference.com
© Copyright 1990 2006 James T Ehler. All rights reserved. You may copy and use portions of this newsletter for noncommercial, personal use only. You may forward a copy to someone else as long as the Copyright notice is included. Any other use of the materials in this newsletter without prior written permission is prohibited.
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