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THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
March 15, 2002 Vol 3 #9 ISSN 1535-5659
James T. Ehler, Editor, james@foodreference.com
http://www.foodreference.com
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IN THIS ISSUE
=> Website News
=> NEW WEBSITE MEMBERSHIP NEWS
=> Quotes and Trivia
=> Ancient & Classic Recipes
=> Food Trivia Questions
=> Readers questions
=> Did you know?
=> Who's Who in the Culinary Arts
=> Requested Recipes
=> Answer to Food Trivia Question
=> Subscribe/Unsubscribe information
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WEBSITE NEWS http://www.foodreference.com
CHECK THE WEBSITE DAILY - I am posting a new FOOD QUIZ questions
each day on the website, along with a Daily Culinary Quote,
Daily Trivia and other interesting food items.
WEBSITE MEMBERSHIP NEWS
Beginning May 1, 2002 I will be adding some NEW members only
areas and features to the website and newsletter.
CLICK this link for information:
http://www.foodreference.com/html/quizanswers.html
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QUOTE
"Yoghurt is very good for the stomach, the lumbar regions,
appendicitis and apotheosis."
Eugene Ionesco, Romanian writer (1912-1994)
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TRIVIA
Female asparagus stalks are plumper than male stalks.
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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: Could you tell me why they call a sundae a "sundae"
and not a "sunday"? When was the first sundae made?
Thanks much! May O.
ANSWER: The earliest known reference to an ice cream sundae is
in 'Modern Guide to Soda Dispensers', W.A. Bonham (1897). In
the late 19th century serving or drinking carbonated beverages
on Sunday was frowned upon, and in many places actually against
the law. There were many restrictive 'Sunday' laws on the
books at that time. Ice cream sodas were popular ---So - the
'ice cream sundae' was an ice cream soda - without the soda,
and could safely be consumed on Sunday! So as not to offend
the moralists and religious conservatives, the terms 'sundi'
and 'sundae' were used so as not to take the name of the
Lord's day in vain.
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QUOTE
"A good meal must be as harmonious as a symphony and as well-
constructed as a Norman cathedral.
Fernand Point, (1897-1955) 'Ma gastronomie'
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TRIVIA
George J. French introduced his French's mustard in 1904, the
same year that the hot dog was introduced to America at the
St. Louis World's Fair.
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ANCIENT & CLASSIC RECIPES
The Inglenook Cook Book (1906)
SQUIRREL CROQUETTES
Dress squirrel ready to cook, cook until meat will fall off
the bones, then let cool; work out the bones with the hands,
and chop meat fine; season with a little salt, pepper, and
sage; make into cakes; roll in corn meal, and fry in butter.
Sister Effie I. House, Montserrat, Mo.
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QUOTE
"Every morning one must start from scratch, with nothing on
the stoves. That is cuisine."
Fernand Point (1897-1955)
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TRIVIA
Oxtail soup very likely originated during the French Revolution
when the slaughterhouses sent the their hides to the tanneries
without cleaning them, leaving on the tails. A French noble
asked for a tail, which was willingly given to him, and he
created the first oxtail soup. Soon, the tanners began charging
for the tails because of the constant demand that had been
created for them. The dish was probably introduced to England
by French refugees from the 'terror'.
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Don’t forget 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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QUOTE
"Large, naked, raw carrots are acceptable as food only to
those who live in hutches eagerly awaiting Easter."
Fran Lebowitz
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DID YOU KNOW?
Quince is not edible when raw (very hard, bitter and tart), but
when thoroughly cooked, makes an excellent preserve.
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WHO'S WHO IN THE CULINARY ARTS
Pierre Franey (1921-1996)
A French chef who became famous as the chef of 'Le Pavillon'
restaurant in New York City from 1945 to 1960. He published
several cookbooks and worked with Craig Claiborne on the New
York Times food column, 'The 60 Minute Gourmet'.
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RECIPE REQUESTS FROM READERS
Hi James, You are in Key West, so how about a recipe for conch
fritters? Roberta P.
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Conch Fritters
Serving Size : 5
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Celery -- chopped
1/2 Medium Yellow Onion -- chopped
1/4 Medium Green Bell Pepper -- chopped
1/2 pound Conch Meat -- ground
1 whole Egg
1 Each Egg White
2 Tablespoons Milk
1/4 tablespoon White Wine
1/4 tablespoon Tabasco Sauce
1 Teaspoon Worcestershire Sauce
6 Tablespoons Flour
1/3 cup Italian bread crumbs
1/4 ounce Granulated Sugar
1 Teaspoon Baking powder
1/4 teaspoon Salt
1/8 teaspoon Cayenne pepper
1/4 tablespoon White pepper
1/3 Teaspoon Italian Seasoning
2 Tablespoons Parmesan Cheese -- grated
Mix all ingredients together in mixer with paddle.
Or mix by hand.
Put all ingredients in before turning on...
do not overmix...do not undermix
Refrigerate for 2 hours. Deep Fry at 350 F.
Use ice cream scoop, do not make too big.
They will be fairly dark in color when they are done.
Serving Ideas : Serve with cocktail sauce.
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Email your recipe requests, food info or history
questions to me at james@foodreference.com
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QUOTE
"You can't be a real country unless you have a beer and an
airline - it helps if you have some kind of a football team,
or some nuclear weapons, but at the very least you need a beer."
Frank Zappa
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TRIVIA
All true Roquefort cheese has a red sheep brand on the
foil label.
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QUOTE
"There is more simplicity in the man who eats caviar on
impulse than in the man who eats Grape-Nuts on principle."
G.K. Chesterton (1874-1936)
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TRIVIA
Americans drink over 13 billion gallons of soft drinks each year.
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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
"Of all smells, bread; of all tastes, salt."
George Herbert, English poet (1593-1633)
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TRIVIA
Henry Tate, an English sugar merchant, patented a method of
cutting sugar into small cubes in 1872. He made a fortune.
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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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