|
------------------THE FOOD REFERENCE NEWSLETTER-----------------
January 12, 2007 Vol 8 #02 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--------------------------
Please patronize our sponsors - they are the ones that make the newsletter and FoodReference.com possible!
----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------
WHAT’S FOR BREAKFAST?
Breakfast has long been touted as the most important meal of the day. The primary rationale for this tribute is the fact that breakfast is our first.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
-----------------------------QUOTE------------------------------
"Pray, how does your asparagus perform?"
John Adams, in a letter to his wife Abigail
-------------------FOOD ART & CULINARY 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/
-----------------------------TRIVIA-----------------------------
Fast food is not a new idea. In ancient Rome there were vendors who sold food ready to eat from street stalls.
---------------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
------------------------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.
--------------------------FRESH FLOWERS-------------------------
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
---------------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.
https://secure.palmcoastd.com/pcd/document?ikey=089CFHPP1
------------------------READERS QUESTIONS-----------------------
QUESTION: What is your definition of couscous? I have read that it is a grain and I have read that it is just flour balled up really small, like a pasta instead of a grain.
ANSWER: Durum wheat is a strain of hard wheat with a high gluten content, and is mainly used to make pasta. The endosperm (the inner kernel) of durum wheat is called 'semolina' - ground semolina (flour) is used to make the best quality Italian pasta. It has a rich yellow color.
(Don't confuse the above 'semolina' with the paler colored semolina breakfast cereals such as 'farina' and 'cream of wheat' - they are made from a softer variety of wheat, not from Durum wheat.).
Couscous is made from Durum wheat semolina grains. The traditional North African dish known as couscous was originally made by hand. Large grains of semolina were prepared in several steps by dampening smaller grains of semolina with water and working them between the hands to break up clumps into smaller and smaller granules until finally being ready to cook. This is a very time consuming process. (Small amounts of flour and salt may also be added as the grains are worked by hand).
Commercially made couscous does the above described hand processes by machine - what you buy is at the stage that is ready to cook.
As you can see, couscous can be seen as similar to a pasta, but isn't really - it is not made from a milled (ground) flour, but from the unmilled grains of semolina.
Couscous is sometimes considered a grain since it is actually 'grains' of semolina.
'Couscous' is also the name for the prepared dish of couscous cooked with meat or vegetables.
'Couscous' is also the name for other similarly prepared dishes made from other grains such as barley, millet, sorghum, rice or maize (corn).
-----------------------------TRIVIA-----------------------------
Fenugreek extract is used in imitation maple syrups, rum and butterscotch flavorings.
http://www.foodreference.com/html/artfenugreek.html
------------------FREE FOOD & BEVERAGE MAGAZINES----------------
Free publications about the food and beverage industry.
Food Arts; Seafood Business; Dairy Foods; Food Product Design; Pig International; etc. etc.
http://foodreference.tradepub.com/?pt=cat&page=Foodb
--------------------ANCIENT & CLASSIC RECIPES-------------------
GREEN GODDESS DRESSING
http://www.foodreference.com/html/green-goddess.html
RANCH SALAD DRESSING
http://www.foodreference.com/html/ranch-dressing.html
------------------------------QUOTE-----------------------------
"One of the saddest things is that the only thing a man can do for eight hours, is work. You can't eat eight hours a day, nor drink for eight hours a day, nor make love for eight hours."
William Faulkner (1897-1962) American writer.
-----------------CATALOGS - CATALOGS - CATALOGS-----------------
Order the world’s best and most unique Catalogs!
Plus save money with exclusive Savings Certificates from every catalog. Voted the #1 source for catalog shopping!
http://www.foodreference.com/html/freecatalogs.html
--------------------------DID YOU KNOW?-------------------------
Fruits that do not store starch do not get any sweeter after being picked. Melons, citrus fruit and pineapples are examples of this. They will only get softer, not sweeter.
-----------------WHO'S WHO IN THE CULINARY ARTS-----------------
Phileas Gilbert (1857-1942)
A French cook who worked with many other famous chefs, Escoffier and Montagne among them. He wrote numerous books and collaborated with Escoffier on his 'Guide culinaire'.
---------------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------------------------------
"Onion rings in the car cushions do not improve with time."
Erma Bombeck (1927-1996)
------------------RECIPE REQUESTS FROM READERS------------------
HEART-Y EMU MEATLOAF
2 lbs Ground Emu
3/4 cup Cup Quick Cooking Rolled Oats
3/4 cup Fresh Tomatoes, chopped fine
1/2 cup Yellow Onion, chopped fine
1/2 cup Green Pepper, chopped fine
2 cloves Garlic, minced
2 Whole Eggs, slightly beaten
1/4 cup Catsup
1 1/2 TB Worcestershire Sauce
2 TB Pickapeppa Sauce OR Spicy BBQ Sauce
2 tsp Oregano
1 1/2 tsp Black Pepper
1 1/2 tsp Salt
TOPPING
1/2 Cup Ketchup
2 Tablespoons Honey
3 Tablespoons Spicy BBQ Sauce
Preheat oven to 350 degrees F.
Mix all ingredients gently, but well and form into a loaf in a baking pan.
Do not overmix, as this tends to make for a tough (too firm) meatloaf.
Shape into a loaf, and using a butter-knife, score a criss-cross pattern on top of loaf.
Mix topping ingredients together and coat top of meatloaf.
Bake for covered for 45 minutes, uncover and bake another 45 minutes.
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--------------------------
One ounce of dried morels equals about 1 pound fresh morels. Soak dried mushrooms in wine, stock, milk or water. Use the liquid for further flavor enhancement.
------------CULINARY CALENDAR - A FEW SELECTED EVENTS-----------
FRIDAY, JANUARY 12
1833 Marie-Antoine Carême died in Paris. Carême was known as "the cook of kings and the king of cooks".
http://www.foodreference.com/html/wmarieantoinecareme.html
SATURDAY, JANUARY 13
1962 Ernie Kovacs, innovative comedian, died. One of Kovacs' first TV appearances was in Philadelphia in 1950 with a chef, Albert Mathis from the Gulph Mills Country Club, in a live unrehearsed cooking show titled 'Deadline for Dinner.'
SUNDAY, JANUARY 14
1861 David Wesson was born. Wesson was an American chemist and in 1900 he developed a method to make pure cotton seed oil palatable, and formed the Southern Oil Company. Wesson Oil was the first vegetable oil used in the U.S. Cotton seed oil is noted for its lack of taste, which allows the flavors of foods to come through. It is used in margarine, salad dressings, and in commercially fried foods.
MONDAY, JANUARY 15
1990 Campbell's Soup produced its 20 billionth can of tomato soup.
TUESDAY, JANUARY 16
1769 A riot occurred at the Haymarket Theatre in London, when a 'magician' did not show up to perform. He had claimed he would get into a quart tavern bottle "and there sing several songs."
WEDNESDAY, JANUARY 17
1922 Betty Marion White was born. She was the actress who played the 'Happy Homemaker' Sue Ann Nivens on the Mary Tyler Moore TV show.
THURSDAY, JANUARY 18
1943 Pre-sliced bread was banned in the U.S. for the duration of World War II, to conserve metal from spare parts that might be needed.
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
----------------FOOD & WINE MAGAZINES & CATALOGS----------------
Hundreds of Food, Recipe, Wine and Beer Magazines at great discount prices. Also Health & Fitness, Home & Gardening, Hunting & Fishing, Environmental, Travel, Nature, Recreation etc. Magazines - and more!
http://www.foodreference.com/html/food-magazines.html
-----------------------------TRIVIA-----------------------------
Grapefruit that come to a point at the stem end have thicker skins.
-----------------------------QUOTE------------------------------
"Only a fool argues with a skunk, a mule or a cook."
cowboy saying
------------PLEASE RATE THIS EZINE AT THE EZINE FINDER----------
http://www.ezinefinder.com/foodre-vote.html
You can vote once each day. Your votes are appreciated.
-----------------OTHER GREAT E-MAIL NEWSLETTERS-----------------
Beer Basics - http://www.beerbasics.com
Ardent Spirits - http://www.ardentspirits.com
----------------------------------------------------------------
HOW TO SUBSCRIBE OR REMOVE YOURSELF FROM THIS NEWSLETTER LIST
To SUBSCRIBE to this newsletter, send an email with SUBSCRIBE in the Subject Line to: subscribe@foodreference.com
NOTE: The newsletter is sent from jtehler@hbci.com or newsletter@foodreference.com Please add them to your approved senders list if you use a spam filtering program.
To STOP receiving this newsletter send an email with REMOVE in the Subject Line to: unsubscribe@foodreference.com
----------------------------------------------------------------
Food Reference Newsletter ISSN 1535-5659
James T Ehler (Exec. Chef, Editor & Publisher)
166 W. Broadway
Suite 315
Winona, Minnesota 55987-6259
E-mail: james@foodreference.com Phone: (507) 474-1689
Food Reference WebSite: http://www.foodreference.com
----------------------------------------------------------------
© Copyright 1990-2007 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.
|
