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*******THE FOOD REFERENCE NEWSLETTER*******
May 7, 2007 Vol 8 #09 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*******
-> '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
*******'FOOD FOR THOUGHT' BY MARK VOGEL*******
Do You Measure Up? - One of the most common questions I get from students in my cooking classes is.......
http://www.foodreference.com/html/markvogelweeklycolumn.html
*******QUOTE*******
"Breakfast cereals that come in the same colors as polyester leisure suits make oversleeping a virtue."
Fran Lebowitz, journalist
*******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*******
Frangipane is a rich pastry cream flavored with ground almonds and used to fill or top pastries and cakes. The name has a very unusual origin. In the 16th century an Italian nobleman, Marquis Muzio Frangipani, created a perfume for scenting gloves. It was popular in Paris, and pastry cooks flavored pastry cream with almonds and called it 'frangipane', presumably to take advantage of the scents popularity.
*******THIS WEEK'S WEBSITE OF THE WEEK*******
The Electric Eclectic http://bloxword.ca/jimsbmks.htm
A large collection of links for writers and lovers of words and
language. I have been checking these links for years and have
not yet visited even half of them! This site is addicting.
*******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: In brief what's the difference between skim and 1 or 2 percent milk or fat free? Tim
ANSWER: *Skim Milk is now called Fat Free milk and must contain less than 0.5% butterfat
1% contains 1 to 1.5% butterfat
2% contains 2 to 2.5% butterfat
Whole milk contains at least 3.5% butterfat
* The USDA changed milk labeling laws in the late 1990s. Many recipes still call it Skim Milk.
Chef James
*******TRIVIA*******
Fresh corn on the cob will lose up to 40% of its sugar content after 6 hours of room temperature storage. The sugar is converted to starch.
*******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
*******ANCIENT & CLASSIC RECIPES*******
KENTUCKY CHOW-CHOW
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
2 dozen cucumbers, large,
2 cabbage heads of medium size,
1/2 peck of green tomatoes,
6 large onions,
18 little ears of corn, 2 or 5 inches long,
1 large head of cauliflower,
3 or 4 peppers,
3 pounds brown sugar,
1/2 ounce turmeric,
2 ounces white mustard seed,
2 ounces celery seed,
1/2 gallon vinegar.
Chop and boil the vegetables in vinegar till they are tender.
Throw away this vinegar.
Take 1 gallon of fresh vinegar and add the seasoning, spices, etc.
Pour over the pickles and boil 5 minutes, or till tender. Seal in stone jars.
*******QUOTE*******
"But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese.
Eugene Field, 'Apple-Pie and Cheese'
*******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?*******
Gail Borden was a surveyor, inventor and businessman. As an early pioneer settler in Texas he made the first topographical map of Texas, and in 1838 he surveyed and laid out the site of Galveston. He developed a meat biscuit in 1851, and after several failed attempts, finally developed a method to make condensed milk in 1853. He had to work hard to convince the U.S. Patent Office to grant him a patent, but he finally obtained one in 1856. His first attempts to market condensed milk ended in business failure, but finally with financial backing from a wholesale grocer, Jeremiah Milbank, he founded the New York Condensed Milk Company, later renamed Borden Inc., which grew into the largest dairy in the U.S.
*******WHO'S WHO IN THE CULINARY ARTS*******
Guillaume Tirel, known as Taillevent (1310-1395)
Wrote first professional cookery book in France. It was commissioned by Charles V. The full title in English is: "Hereafter follows the Viandier describing the preparation of all manner of foods, as cooked by Taillevent, the cook of our noble king, and also the dressing and preparation of boiled meat, roasts, sea and freshwater fish, sauces, spices, and other suitable and necessary things as described hereafter."
*******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*******
"Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. Bring it up even incidentally, and all the innumerable factions of the clam bake regions raise their heads and begin to yammer."
Louis P. De Gouy, The Soup Book (1949)
*******RECIPE REQUESTS FROM READERS*******
QUESTION: In the fall in Ohio we have Pawpaws that grow wild in our woods, I would love to have a recipe using these. Pawpaws are like a banana flavor I've tried bread but it was dry I didn't know the right amounts to make a good moist bread. Please Help! I have some time now before fall harvest. p.s they are great raw. Thanks, Jennifer
ANSWER: Jennifer, Here is a good selection of recipes on the University of Kentucky website for Papaws (or pawpaw)
http://www.pawpaw.kysu.edu/pawpaw/recipes.htm
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*******
Tomato Catsup has a high acid content (due to both the tomatoes and vinegar in it) and therefore does not have to be refrigerated after opening. It is safe to store it at room temperature, but it will taste better if kept refrigerated.
*******CULINARY CALENDAR - A FEW SELECTED EVENTS*******
MONDAY, MAY 7
1987 Shelly Long, who played Diane Chambers, makes her final appearance as a regular on 'Cheers.'
TUESDAY, MAY 8
1886 Coca Cola is first sold to the public at Jacob's Pharmacy in Atlanta, Georgia.
WEDNESDAY, MAY 9
1914 C. W. Post (Charles William) died. He founded the Postum Cereal Co. in 1895 (renamed General Foods Corp. in 1922) to manufacture Postum cereal beverage; 1897 Grape Nuts, 1904 Post Toasties (originally called Elijah's Mana).
THURSDAY, MAY 10
1850 Sir Thomas Johnston Lipton, grocer and tea merchant, was born.
FRIDAY, MAY 11
2002 Joseph Bonanno, a former Mafia boss known as 'Joe Bananas,' died in Tucson, Arizona at age 97.
SATURDAY, MAY 12
1777 According to the International Dairy Foods Association, the first ice cream advertisement appeared in the New York Gazette on this date.
SUNDAY, MAY 13
1993 The Red Hot Chili Peppers play on the Simpsons TV show.
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*******
Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. Garbanzo beans are usually pale yellow in color. In India there are red, black, and brown chickpeas.
*******QUOTE*******
"Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed - or cursed, whichever way you care to look at it - with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies."
Andre Simon (1877-1970), The Concise Encyclopedia of Gastronomy (1952)
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*******PUBLISHER INFORMATION*******
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.
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