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THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
November 14, 2001 Vol 2 #44 ISSN 1535-5659
James T. Ehler, Editor, james@foodreference.com
http://www.foodreference.com
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IN THIS ISSUE
=> Website News
=> Quotes and Trivia
=> Ancient & Classic Recipes
=> Food Trivia Question: What Am I?
=> Readers questions
=> This Weeks Calendar
=> Did you know?
=> Who's Who in the Culinary Arts
=> Answer to Food Trivia Question
=> Culinary Crossword Puzzle
=> Subscribe/Unsubscribe information
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WEBSITE NEWS http://www.foodreference.com
CHECK THE WEBSITE DAILY - I am posting a new FOOD QUIZ question
each day on the website, along with a Daily Culinary Quote,
Daily Trivia and other interesting food items.
User Support Info
The Food Reference Website and Newsletter began about 1 year
ago, and has grown tremendously since then. I have managed to
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QUOTE
"Light, refined, learned and noble, harmonious and orderly,
clear and logical, the cooking of France is, in some strange
manner, intimately linked to the genius of her greatest men."
Rouff (Marcel) French journalist and writer (1887-1936)
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TRIVIA
Watermelons are native to southern Africa, but have been known
in India since prehistoric times, and in Egypt for 6,000 years.
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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.
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READERS QUESTIONS
QUESTION: Who invented muffins (not English muffins)? Kathy.
ANSWER: English style muffins which are yeast raised and cooked
on a griddle, may date back to the 10th or 11th century in Wales.
American style muffins are 'quick breads' made in individual
molds. Quick breads (chemically leavened as opposed to yeast
leavened) were not developed until the end of the 18th century.
This took place in America, where pearlash was discovered.
Pearlash is a refined form of potash, and it produces carbon
dioxide gas in dough. In 'American Cookery' (1796 - the first
American cook book) Amelia Simmons published recipes using
pearlash, and we exported some 8,000 tons to Europe in 1792.
Baking powder was not developed commercially until 1857 (
phosphate baking powder).
Quick bread muffins really need to be baked in molds because
they are made with a batter rather than a dough.
Which came first, cupcake 'cups' or muffin pans? The term
'cupcake' is first mentioned in E. Leslie's 'Receipts' of 1828.
So, what it really comes down to is who invented the muffin
pan, or who used cupcake molds first to make quick bread
muffins?
It would seem that the history of the quick bread muffin and the
cupcake are intertwined.
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QUOTE
"Vegetables are a must on a diet. I suggest carrot cake,
zucchini bread, and pumpkin pie."
Jim Davis 'Garfield'
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TRIVIA
At the 1893 Chicago Fair, Pabst beer won a blue ribbon, and was
called 'Pabst Blue Ribbon" beer from then on.
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ANCIENT & CLASSIC RECIPES
The Inglenook Cook Book (1906)
Sister Jas. M. Rowland, Hagerstown, Md.
OYSTER PIE
To 1 quart of flour take 2 small teaspoonfuls of baking powder,
sift two or three times, add a little salt and 1 small cup of
butter, mix as for biscuit, divide into 2 parts and bake on 2
medium-sized pie plates; those somewhat shallow are the best.
Be careful not to let bake too brown or they will be too crisp.
On 1 of these put the oysters, using the other for a top. Pick
over the oysters to rid of any shell that may be found, drain
off the liquor, and put oysters into a stewpan with barely
enough of the liquor to keep them from burning, season with
salt, pepper and butter; add a little sweet cream or milk and
3 crackers rolled fine. Let the oysters simmer, but not boil,
or they will shrivel. Fill the dish with the oysters and
gravy, put over the cover and serve hot.
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QUOTE
"It is to be regretted that domestication has seriously
deteriorated the moral character of the duck. In a wild state,
he is a faithful husband.....but no sooner is he domesticated
than he becomes polygamous, and makes nothing of owning ten or
a dozen wives at a time."
Isabella Beeton
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TRIVIA
One of the earliest references we have to British 'chips'
(French Fries in the U.S.) is in Charles Dicken's 'Tale of Two
Cities' (1859): "husky chips of potatoes, fried with some
reluctant drops of oil."
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Don’t for get to check David Jenkins http://www.Hub-Uk.com,
he features some of my articles and recipes in addition to some
GREAT content from chefs around the world.
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THIS WEEKS CALENDAR
NOV 15 America Recycles Day
NOV 16-22 NATIONAL FARM-CITY WEEK
NOV 16 Gingerbread House Competition, Lahaska, Pennsylvania
NOV 17-18 Harvest Festival, Miami, Florida
NOV 17 Homemade Bread Day
NOV 17 Ranch Hand Breakfast at the King Ranch, Kingsville, Texas
NOV 17 Custer State Park Buffalo Auction
NOV 17 Celebration of Chocolate, Kohler, Wisconsin
NOV 18-24 National Game and Puzzle Week
NOV 18-25 Canadian Western Agribition
NOV 18-Dec 22 Gingerbread Village, Omaha, Nebraska
NOV 18 MICKEY MOUSE'S BIRTHDAY
NOV 18, 1963: Push-Button phone debuts.
NOV 18 Mother Goose Parade, El Cajon, California
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QUOTE
"Eating is not merely a material pleasure. Eating well gives a
spectacular joy to life and contributes immensely to goodwill
and happy companionship. It is of great importance to
the morale."
Elsa Schiaparelli Italian designer (1890-1973)
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DID YOU KNOW?
When whipping cream, add the sugar when the cream is mostly
whipped, and the cream will whip to a higher volume. Adding the
sugar at the beginning results is lower volume.
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My roommates business: Check out Conch Republic Concierge for
all your needs before, and during your visit to Key West.
http://conchrepublicconcierge.homestead.com
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WHO'S WHO IN THE CULINARY ARTS
Nicolas de Bonnefons was a 17th century French writer who was
a valet at the court of Louis XIV. He published the cookery
book 'Les Delices de la campagne' in 1654, which marked a major
turning point in French cooking. Up until this time, the
cooking was still basically that of the Middle Ages, with its
overuse of spices and decoration. Bonnefons emphasized
cleanliness, complementary flavors and simplicity in food
preparation. 'Let a cabbage soup be entirely cabbage. . . and
may what I say about soup be a law applied to everything that
is eaten'.
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Email your recipe requests, food info or history
questions to me at james@foodreference.com
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QUOTE
"Brewing espresso...unlike other methods of brewing coffee...
IS rocket science..."
Kevin Knox and Julie Sheldon Huffaker
Coffee Basics: A Quick and Easy Guide
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TRIVIA
The hazelnut, also known as filbert, blooms and pollinates in
the middle of winter. The nuts begin to grow in the spring, and
the are allowed to ripen until they fall off the trees and are
then harvested. Over 95% of the U.S. commercial production is
in Oregon's Williamette valley.
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QUOTE
Food...can look beautiful, taste exquisite, smell wonderful,
make people feel good, bring them together, inspire romantic
feelings....At its most basic, it is fuel for a hungry machine.
Rosamond Richardson, English cookery author
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TRIVIA
Cole slaw (cold slaw) got it's name from the Dutch 'kool sla'
- 'kool' is cabbage and 'sla' is salad - meaning simply,
cabbage salad. In English, that became 'cole slaw' and
eventually 'cold slaw'. The original Dutch 'kool sla' was
most likely served hot.
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CULINARY CROSSWORD PUZZLE
My apologies, but I have not had time to compose a new
crossword this week.
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A copy of this newsletter and previous newsletters is on the
Food Reference WebSite at
http://foodreference.com/html/newsletter.html
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QUOTE
"There are many miracles in the world to be celebrated and,
for me, garlic is the most deserving."
Felice Leonardo (Leo) Buscaglia (1924-1998)
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© copyright James T. Ehler, 2001, All rights reserved.
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (webmaster, cook, chef, writer)
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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