|
THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
MAY 2, 2002 Vol 3 #16 ISSN 1535-5659
James T. Ehler, Editor, james@foodreference.com
http://www.foodreference.com
By subscription only! You are receiving this newsletter
because you requested a subscription.
Unsubscribe instructions are at the end of this newsletter.
IN THIS ISSUE
=> Website News
=> How to become a Member link
=> Quotes and Trivia
=> Website of the Week
=> Ancient & Classic Recipes
=> Food Trivia Questions
=> Readers questions
=> This Weeks Calendar
=> Did you know?
=> Who's Who in the Culinary Arts
=> Requested Recipes
=> Answer to Food Trivia Question
=> Subscribe/Unsubscribe information
-----------------------------------------------------------------
WEBSITE NEWS http://www.foodreference.com
CHECK THE WEBSITE DAILY - New FOOD QUIZ questions each day on
the website, along with a Daily Culinary Quote, Daily Trivia,
Today in Food History, and other interesting culinary facts.
=========================================
*Become a MEMBER of the Food Reference Website
CLICK this link for information:
http://www.foodreference.com/html/quizanswers.html
-----------------------------------------------------------------
QUOTE
"Always serve too much hot fudge sauce on hot fudge sundaes.
It makes people overjoyed, and puts them in your debt."
Judith Olney
=========================================
TRIVIA
Spain and Italy were the first countries to adopt the fork as a
utensil to be used at the table to eat with rather than just a
serving utensil. This was in the 16th century. It would be a
hundred years before the French decided to use the fork at table.
-----------------------------------------------------------------
WEBSITE OF THE WEEK
Only the best of the best will be recommended here. These are
NOT paid ads, they are my personal recommendations gleaned from
countless websites I have visited during the course of my
research efforts on food related subjects.
THIS WEEK'S WEBSITE OF THE WEEK:
PURCELL MOUNTAIN FARMS
If you like beans or lentils, this is the site for you.
This site is dedicated to beans and lentils: exotic beans,
heirloom beans, and organic beans. They have about 65 different
varieties, which makes it one of the largest collections in the
country. Organic Rattlesnake beans; Haba beans (these are peeled
Fava beans); Swedish Brown beans "passed down for generations
in a family that came from Sweden and settled in Montana." It
is great that some people are preserving these exotic varieties
so they are not lost forever.
http://www.purcellmountainfarms.com/
-----------------------------------------------------------------
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.
-----------------------------------------------------------------
READERS QUESTIONS
QUESTION: I have found an old recipe for a fish pie given to me
by a friend which includes an item called vesiga but I can't
find any reference on line or in any reference book,
can you help? Michael
ANSWER: Michael, Vesiga is the spinal marrow of sturgeon, and
a key ingredient in an authentic Russian hot fish pie,
koulibiaca or coulibiac. It will be hard to find today.
-----------------------------------------------------------------
QUOTE
"The smell of good bread baking, like the sound of lightly
flowing water, is indescribable in its evocation of innocence
and delight..."
M. F. K. Fisher (1908-1992) 'The Art of Eating'
=========================================
TRIVIA
There are about 500 million goats in the world, and they
produce almost 5 million tons of milk.
-----------------------------------------------------------------
ANCIENT & CLASSIC RECIPES
American Cookery by Amelia Simmons (1796)
To keep green Peas till Christmas
Take young peas, shell them, put them in a cullender to drain,
then lay a cloth four or five times double on a table, then
spread them on, dry them very well, and have your bottles
ready, fill them, cover them with mutton suet fat when it is
a little soft; fill the necks almost to the top, cork them,
tie a bladder and a leather over them and set them in a dry
cool place.
-----------------------------------------------------------------
QUOTE
"Cooking is an art and patience a virtue... Careful shopping,
fresh ingredients and an unhurried approach are nearly all you
need. There is one more thing - love. Love for food and love
for those you invite to your table. With a combination of these
things you can be an artist - not perhaps in the
representational style of a Dutch master, but rather more like
Gauguin, the naïve, or Van Gogh, the impressionist. Plates or
pictures of sunshine taste of happiness and love."
Keith Floyd 'A Feast of Floyd'
=========================================
TRIVIA
Grape facts: Grape growing is the largest food industry in the
world. There are more than 60 species and 8000 varieties of
grape. The average person eats eight pounds of grapes a year.
=========================================
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.
-----------------------------------------------------------------
THIS WEEKS CALENDAR
(Check the website daily for additional calendar entries)
MAY IS:
National Artisan Gelato Month
National Barbecue Month
National Egg Month
National Strawberry Month
National Hamburger Month
National Salad Month
National Salsa Month
National Bike Month
May 1 to May 7 Bread Pudding Recipe Exchange
May 1 to October 31 Gazpacho Aficionado Time
MAY 2
1885 Good Housekeeping Magazine debuts
1670 Hudson Bay Company founded
1903 Dr. Spock was born.
MAY 4
1626 Manhattan Island purchased by Peter Minuit from the
Man-a-hat-a Indian tribe.
1891 Sherlock Holmes goes over Reichenbach Falls to his 'death'
MAY 5
1903 James Beard, culinary expert was born.
MAY 6
1833 John Deere made his first steel plow
1898 Daniel Gerber, the baby-food man was born
1905 Toots Shor, restaurateur was born
MAY 8 John Styth Pemberton invented Coca Cola.
-----------------------------------------------------------------
QUOTE
"You don't get tired of muffins, but you don't find
inspiration in them."
George Bernard Shaw, British playwright and critic (1856-1950)
=========================================
DID YOU KNOW?
Lettuce (of all types) is the second most popular fresh
vegetable in the United States behind #1 potatoes. The average
American eats approximately 30 pounds of lettuce each year,
which is five times what was eaten in 1900.
-----------------------------------------------------------------
WHO'S WHO IN THE CULINARY ARTS
Adolphe Duglere (June 3, 1805 - April 4, 1884)
Adolphe Duglere was a pupil of Careme, head chef of the
Rothschild family, and in 1866 became the head chef of the most
famous 19th century Paris restaurant, the Cafe Anglais. He is
generally credited with creating Anna Potatoes. It at the Cafe
Anglais that Duglere served the famous 'Dinner of the Three
Emperors,' for Tsar Alexander II of Russia, his son (later to
become tsar Alexander III) and King William I of Prussia. The
table service used for that occasion is still on display at
the oldest existing restaurant in Paris, La Tour d'Argent.
-----------------------------------------------------------------
RECIPE REQUESTS FROM READERS
HERB CURED TUNA for Mary G.
Recipe By :Chef James T. Ehler
Servings : 3
----- Step 1 - Marinade -----
6 Whole Jalapenos
1 Bunch Basil -- chopped
1 Bunch Cilantro -- chopped
2 Tablespoons Cracked Peppercorns
1/2 Cup Vodka
----- Step 2 -----
3 Each Tuna Steak, 6 Oz Each
----- Step 3 - Cure Mixture -----
10 Ounces Kosher Salt
12 Ounces Sugar
2 Tablespoons Peppercorns -- cracked
Puree Marinade ingredients in food processor until a paste
is achieved
Marinate Tuna Steaks for 24 hours.
Remove Tuna from Marinade and place in Cure for 24 hours.
Remove Tuna from Cure after 24 hours and brush off Salt etc.
Wrap individually with plastic wrap.
Will keep for 1 week refrigerated.
Serving Ideas : GARNISHES:
Carrots & Daikon very finely shredded, long & thin -
Pickled Ginger - Hard Cooked Egg, Quartered - Tomato Concasse
Sliced Red Onions - Capers - Black Bread
-------------------------
Email your recipe requests, food info or history
questions to me at james@foodreference.com
-----------------------------------------------------------------
QUOTE
"Happy is said to be the family which can eat onions together.
They are, for the time being, separate, from the world, and
have a harmony of aspiration."
Charles Dudley Warner, 'My Summer in a Garden' (1871)
=========================================
TRIVIA
Pecans are 70% fat.
-----------------------------------------------------------------
QUOTE
"I compare a pastrycook who makes good colifichets to a
distinguished fashion designer, endowed with perfect taste, who
can make charming things with very little material. In the same
way, out of almost insignificant scraps of pastry, we have to
create pleasing and graceful things that also tempt
the appetite."
Antonin Careme (Marie-Antoine Careme) (1783-1833)
-----------------------------------------------------------------
PLEASE RATE OUR EZINE NEWSLETTER Please rate this Ezine at the
Cumuli Ezine Finder http://www.cumuli.com/ezines/ra20520.rate
<a href="http://www.cumuli.com/ezines/ra20520.rate">
AOL Users Click Here</a>
-----------------------------------------------------------------
TRIVIA
More than 75% of the world's supply of maple syrup comes
from Canada.
=========================================
A copy of this newsletter and previous newsletters is on the
Food Reference WebSite at
http://foodreference.com/html/newsletter.html
=========================================
QUOTE
"It's bizarre that the produce manager is more important to my
children's health than the pediatrician."
Meryl Streep
=========================================
TRIVIA
Miracle fruit is a tropical African plant whose small red fruit
has a very unusual property. When the fruit is eaten, anything
bitter or sour tastes sweet.
-----------------------------------------------------------------
List Maintenance:
To SUBSCRIBE send a blank email to
subscribe@foodreference.com
To UNSUBSCRIBE send a blank email to
unsubscribe@foodreference.com
-----------------------------------------------------------------
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
© James T. Ehler, 2000-2002 All rights reserved.
|
