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THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
MAY, 16, 2002 Vol 3 #18 ISSN 1535-5659
James T. Ehler, Editor, james@foodreference.com
http://www.foodreference.com
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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
=> Recipe Requests from subscribers
=> Answers to Food Trivia Questions
=> Subscribe/Unsubscribe information
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WEBSITE NEWS http://www.foodreference.com
The newsletter is late this week because I have been working
to get ready to move the website to new servers with a new
domain hosting service to accomodate future growth.
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.
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*Become a MEMBER of the Food Reference Website
CLICK this link for information:
http://www.foodreference.com/html/quizanswers.html
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QUOTE
"Cookery is become an art, a noble science; cooks are gentlemen."
Robert Burton, English cleric and writer, (1577-1640)
'Anatomy of a Melancholy'
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TRIVIA
Bark from various species of the Cinchona is the source of
quinine, used to treat malaria. Cinchona bark extracts are also
used in tonic water, bitters, aperitifs, soft drinks, and even
ice cream.
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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:
2 websites with similar content are this weeks choice.
There are links at these sites to thousands of culinary schools
in the U.S. and around the world. If you are considering a career
with food, you should visit these sites.
http://www.CookingSchools.com
http://www.CulinaryEd.com
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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: Do you know a statistic about the percentage of their
resources/ money that people used to spend on food historically
compared to what they spend now? Thanks. Lara
ANSWER: United States % income spent on food
1920 27%
1940 21%
1960 18%
1980 14%
2000 10%
For comparison, in 1993
Poland 35%
Romania 58%
European Union average 21%
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QUOTE
"I'm only a beer teetotaler, not a champagne teetotaler."
George Bernard Shaw, British playwright and critic (1856-1950)
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TRIVIA
Roquefort cheese is made from ewes' (sheep's) milk, and is one
of the world's oldest known cheeses. It was mentioned by Pliny
and was Charlemagne's favorite cheese. The blue veining is the
mold Penicillium roqueforti, and originally came from the
walls of the limestone caves in the south of France where the
cheese was ripened. Today the mold is injected into the cheese
to ensure even distribution, but it is still aged in the same
caves. All true Roquefort cheese has a red sheep brand on
the foil label.
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ANCIENT & CLASSIC RECIPES
The Inglenook Cook Book:
Choice Recipes Contributed by Sisters of the Brethren Church
Subscribers and Friends of the Inglenook Magazine
Brethren Publishing House, Elgin, Illinois (1906)
FRENCH CHOW CHOW
Take 1 quart of cucumbers cut not very fine, 1 quart each of
small cucumbers, onions, green tomatoes and 4 sweet peppers.
Put all together and cover with a brine made of 1 gallon of
water and 1 cup of salt. Soak 4 hours, then scald them in the
same brine and drain.
Dressing: Take 6 tablespoonfuls of ground mustard, 1
tablespoonful of tumeric, 1 cup of flour, 2 quarts of vinegar
and 2 pounds of white sugar. Mix this all together with a
little vinegar and scald until smooth. Now put in the pickles,
and it is ready for use.
Sister Sadie Stover, Lanark, Ill
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QUOTE
"...steam was generated beyond the power of the canister to
endure. As a natural consequence, the canister burst, the dead
turkey sprang from his coffin of tinplate and killed the
cook forthwith."
News report of an early canning industry accident (1852)
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TRIVIA
Confectioner's sugar is also called powdered sugar, and icing
sugar in the United Kingdom. White granulated sugar is very
finely ground, sifted and mixed with about 1% to 3% starch,
cornstarch, or calcium phosphate to keep it dry and to prevent
caking. 10X (ultrafine or superfine) is the finest powder and
what you will find on your supermarket shelves. Bakers and
confectioners are the only ones who have use most other grades
such as 4X (fine) and 6X (very fine). If you have no
confectioner's sugar, you can put some granulated (regular)
sugar in a blender with a pinch of cornstarch and process it.
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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
(Check the website daily for additional calendar entries)
MAY 17
* National Cherry Cobbler Day
* 1733 England passes the Molasses Act, putting high tariffs on
rum and molasses imported to the colonies from a country other
than British possessions.
* 1803 John Hawkins & Richard French patent the Reaping Machine.
* Chicken Song by Spitting Image hit #1 in UK.
MAY 18
World Championship Steak Cookoff, Magnolia, Arkansas
California Strawberry Festival, Oxnard, California
MAY 19
International Pickle Week
Annual Crawfish Festival, Dermott, Arkansas
Picklefest, Atkins, Arkansas (home of the fried dill pickle)
Rhubarb Festival, Intercourse, Pennsylvania
MAY 20
Weights and Measures Day
MAY 22
1859 Sir Arthur Conan Doyle born
MAY 23
World Turtle Day
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QUOTE
"Because of the media hype and woefully inadequate information,
too many people nowadays are deathly afraid of their food, and
what does fear of food do to the digestive system? I am sure
that an unhappy or suspicious stomach, constricted and uneasy
with worry, cannot digest properly. And if digestion is poor,
the whole body politic suffers."
Julia Child (1912-?)
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DID YOU KNOW?
Surimi, those seafood items that look like crab, scallops, etc.
but are really mostly white fish fillets, are thought of by
most people as some sort of modern high tech imitation
products. They go by such names as 'sea legs', imitation crab
or imitation shrimp, etc. In reality, this process was
developed in Japan several hundred years ago when the Japanese
discovered that mincing fish flesh, washing it and then
heating it, caused a natural gelling of the flesh. If this was
then mixed with other ingredients and steamed, the resulting
'fish cake' (kamaboko) stayed together as though it were a
natural product.
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WHO'S WHO IN THE CULINARY ARTS
Otto Frederick Rohwedder, early 20th century.
Otto Frederick Rohwedder has been called the father of sliced
bread. He worked for many years on developing a bread slicer,
starting in 1912. His firsts efforts met with resistance from
bakers, who informed him that the sliced bread would quickly
go stale. By 1928, Rohwedder had finally designed a slicer that
would also wrap the bread. A baker in Battle Creek, Michigan
was the first to begin using his machine.
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QUOTE
"Dine, v: to eat a good dinner in good company, and eat it
slow. In dining, as distinguished from mere feeding, the palate
and stomach never ask the hand, 'What are you giving us?'"
Ambrose Bierce, American writer (1842-1914)
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TRIVIA
The world production of grapes is over 72 million tons.
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RECIPE REQUESTS FROM SUBSCRIBERS
You are my last hope for finding a particular recipe from when
I was a kid..... it was basically peanut butter (somehow baked
or hardened) with a thin layer of chocolate frosting on top.
----------------
This may be what you are looking for.
Chocolate Peanut Treats
3/4 c Graham Cracker Crumbs
1/2 c Butter, melted
2 c Powdered Sugar
1/2 c Chunky Peanut Butter
1 c Semi Sweet Chocolate Chips
In a bowl, combine cracker crumbs and butter, mix well.
Stir in sugar and peanut butter.
Press into a greased 9 inch square pan.
In a microwave or double boiler, melt the chocolate chips and
stir until smooth.
Spread over peanut butter layer.
Chill for 30 minutes. Cut into squares.
Chill until firm, about 30 minutes longer.
Store airtight in refrigerator.
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QUOTE
"I have always thought that there is no more fruitful source
of family discontent than badly cooked dinners and untidy ways.
Men are now so well served out of doors at clubs, hotels and
restaurants -- that to compete with the attractions of these
places, a mistress must be thoroughly acquainted with the
theory and practice of cookery as well as all the other arts
of making and keeping a comfortable home."
Isabella Beeton (1836-1865)
NOTE: Not exactly a feminist point of view!
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TRIVIA
The apple is the official state fruit of New York, West
Virginia, Washington and Rhode Island. It is the official
state flower of Michigan and Missouri.
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QUOTE
"He may live without books - what is knowledge but grieving?
He may live without hope - what is hope but deceiving?
He may live without love - what is passion but pining?
But where is the man who can live without dining?"
Edward Bulwer-Lytton (1831-1891), 'Lucile' (1860)
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TRIVIA
Cheese takes up about 1/10 the volume of the milk it was
made from.
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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
© James T. Ehler, 2000-2002 All rights reserved.
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