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THE FOOD REFERENCE NEWSLETTER
September 13, 2003 Vol 4 #25 ISSN 1535-5659
IN THIS ISSUE
=> Website News & Coming next week
=> '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
=> Readers questions
=> Culinary Calendar - selected events
=> Subscribe/Unsubscribe information
=> General information and Copyright
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WEBSITE NEWS http://www.foodreference.com
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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 crossword puzzles.
I passed a kidney stone last week. Ouch!
I will have some great book reviews next week. The Food Journal of Lewis & Clark; Cowboy Cooking; American Indian Cooking before 1500; Pioneer Farm Cooking; and Oregon Trail Cooking, all by Mary Gunderson - I am having lots of fun with these recipes!
Also next week - review of a new knife sharpener and cutting board from Culinary Cultures.
CHEF JAMES
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'FOOD FOR THOUGHT' BY MARK VOGEL
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‘Don’t Be Chicken’
Tonight I’m roasting a chicken. I will fill the cavity with chopped onion, lemon, garlic, parsley, rosemary, salt and pepper. I will then truss it, (this allows the entire bird to roast evenly. If the legs are loose they can burn by the time the internal section is properly cooked). Next I will brush.....
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"Almost every person has something secret he likes to eat."
M. F. K. Fisher (1908-1992)
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TRIVIA
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Meat substitutes used to make things like soy burgers are nothing new. In the 1890s, well known nutritionist Dr. John Harvey Kellogg, developed several vegetable products that resembled meats, using wheat gluten as a protein base. He also developed wheat flakes, coffee substitutes, etc. (John Harvey Kellogg and his brother, William Keith Kellogg, were the founders of the cereal company that bears their name.)
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SPONSOR
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Small Business Financing - Get up to $50,000
http://www.foodreference.com/html/smallbusinessloans.html
Do your customers pay with VISA and/or MasterCard?
We'll advance you money on your future sales!
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THIS WEEK'S WEBSITE OF THE WEEK:
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An Anonymous Andalusian Cookbook of the 13th Century
Translated by Charles Perry
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm
You may have to cut and paste this long url.
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FOOD TRIVIA QUIZ
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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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RECOMMENDED BY CHEF JAMES
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Mesquite meal, a traditional Native American food. Mesquite meal can be used as either flour or a spice. As flour, it is generally used in combination with other flours using about 30% mesquite. As a spice, sprinkle generously then grill, fry, broil or add it to almost anything for a great mesquite flavor. It won't take long to adjust the amount to use for your personal taste.
http://www.1automationwiz.com/app/aftrack.asp?afid=71330
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ANOTHER FOOD REFERENCE WEBSITE
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FOOD ART AND POSTERS
Art & Posters for your home, office, restaurant, dorm room, kitchen, etc. The best selection - including movie, music, sports, food and culinary art. Famous masters, current unknowns. All the best quality, framed or unframed, low prices.
http://www.culinaryposters.com
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READERS QUESTIONS
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QUESTION: I read the information about candied fruit on the foodreference website. My question is: How long is commercially candied fruit edible? I have some candied cherries from last year's Christmas baking and need to know if they are still OK to use.
ANSWER: Candied fruit will usually keep for 2 to 3 years. They are safe to use after that, but may have dried out too much to make good cookies or fruit cake.
If sugar crystals are beginning to form on the fruit, they may be too dry to use.
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TRIVIA
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The Meyer Lemon (Citrus meyeri) is thought to be a cross between a lemon and an orange. They are thought to have originated in China about 400 years ago. The Meyer Lemon was introduced to the U.S. from China by Frank Meyer in 1908. Meyer lemons look like a large orange, with a very soft edible skin. They are sweet, juicy and fragrant, and are excellent in vinaigrettes and sauces, or sliced skin and all in salads. Meyer Lemons were mainly grown as ornamentals, but they are appearing more frequently in food markets. (Season: November through March).
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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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COCINA deVEGA Mesquite meal, a traditional Native American food. Mesquite meal can be used as either flour or a spice. As flour, it is generally used in combination with other flours using about 30% mesquite. As a spice, sprinkle generously then grill, fry, broil or add it to almost anything for a great mesquite flavor. It won't take long to adjust the amount to use for your personal taste.
http://www.1automationwiz.com/app/aftrack.asp?afid=71330
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ANCIENT & CLASSIC RECIPES
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TOMATO KETCHUP
Mrs. Samuel Whitehorne, Sugar House Book, 1801, Collection of the Newport Historical Society.
"Get them quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
Stir them to prevent burning.
While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger and pepper to taste.
Boil over a slow fire till quite thick, stir all the time.
Bottle when cold.
One hundred tomatoes will make four or five bottles and keep good for two or three years."
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QUOTE
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"Being set at the table, scratch not thyself, and take thou heed as much as thou canst not to spit, cough and blow at thy nose; but if it be needful, do it dexterously, without much noise, turning thy face sidelong."
Francis Hawkins, Youth's Behaviour (1663)
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TRIVIA
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Camel's milk is about 5.5% milkfat, 7.5% milk solids and 87% water.
Cow's milk - 3.5% milkfat, 8.5% milk solids and 88% water.
Ewe's milk - 8% milkfat, 11.5% milk solids and 80.5% water.
Mare's Milk - 1% milkfat, 8.5% milk solids and 90.5% water.
Reindeer milk - 22.5% milkfat, 14.5% milk solids and 63% water.
Water Buffalo milk - 7.5% milkfat, 10.5% milk solids and 82% water.
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ANOTHER GREAT E-MAIL NEWSLETTER
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Ardent Spirits is a free e-mail newsletter for anyone and everyone with an interest in cocktails, bars, bartenders, distilled spirits, and beverage-related topics.
http://www.ardentspirits.com we@ardentspirits.com
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DID YOU KNOW?
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The people at Guinness, Ireland’s most famous brewery, estimate that in Great Britain alone, 92,749 litres of beer each year are lost in beer drinker’s moustaches and beards. They estimate that each pint (approx. ½ l) is raised 10 times, and each time, 0.56 ml is absorbed into the facial hair.
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WHO'S WHO IN THE CULINARY ARTS
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Frank Carney (1958-?)Eighteen-year-old Frank Carney read a story in the Saturday Evening Post about the "pizza fad" among teenagers and college students. He borrowed $600 from his mother, and opened the first Pizza Hut in Wichita, Kansas.
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QUESTIONS FROM READERS
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QUESTION
I am trying to find out how long a turkey may be kept in the freezer before use. It was put immediately into the freezer after purchase. Thank you. Anne
ANSWER
If it was frozen when you purchased it, and it is kept frozen at 0 degrees F., it will last about 12 months.
BUT - if you have it in a refrigerator freezer that is a self defrost - storage time may be reduced.
These storage times refer to the quality of the turkey - it would still be safe to eat after that, but the quality of the meat would be noticeably less - freezer burn dries out the meat, etc.
There is an article on the website about freezing and frozen foods
http://www.foodreference.com/html/artfreezingfood.html
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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The white powder sold as "Meat Tenderizer" is composed mainly of an enzyme extract from the papaya, called papain, usually with added salt, sugar and anticaking agents. The enzyme papain, breaks down tough meat fibers. Papaya juice has been used for centuries in South America to tenderize meat.
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ADVERTISEMENT
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Movie, Music, Sports and Fine Art Posters
The best posters at the lowest prices.
http://www.culinaryposters.com
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QUOTE
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"There is nothing yet which has been contrived by man by which so much happiness is produced as by a good tavern."
Samuel Johnson (1709-1784)
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CULINARY CALENDAR - Selected Events
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SUNDAY September 14
Feast of Notburga of Eben, patron of waiters, waitresses and farmers.
MONDAY September 15
1965 Green Acres TV show debuted.
TUESDAY September 16
1919 Marvin P. Middlemark was born. He invented the TV 'rabbit ear' antenna, and among other minor inventions, a water powered potato peeler.
WEDNESDAY September 17
1900 Hotelier John Willard Marriott was born. Beginning with Hot Shoppe restaurants, then airline catering, and then motels, Marriott built his business into one of the largest, fastest growing, and most profitable hotel and restaurant businesses in the U.S.
THURSDAY September 18
1709 Samuel Johnson, dictionary author, was born. I have read somewhere that he served his cat fresh shucked oysters.
FRIDAY September 19
1851 William Hesketh Lever, first Viscount Leverhulme, was born. British entrepreneur who founded Lever Brothers, the soap and detergent manufacturer.
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FOOD REFERENCE RECOMMENDED BOOKS & REVIEWS
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Culinary biographies, cookbooks, culinary history, food science, food reference books, etc.
http://www.foodreference.com/html/shopbookbio.html
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TRIVIA
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Though there are several varieties of peanut, the two most popular are the Virginia and the Spanish peanut. The Virginia peanut is larger and more oval in shape than the smaller, rounder Spanish peanut. Unshelled peanuts should have clean, unbroken shells and should not rattle when shaken.
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QUOTE
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"Tea that helps our head and heart
Tea medicates most every part
Tea rejuvenates the very old
Tea warms the piss of those who're cold."
J. Jonker, Amsterdam (c. 1670)
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ANOTHER GREAT E-MAIL NEWSLETTER
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Beer Basics is a newsletter of special interest to brewers, members of the brewing community, chefs, restaurateurs, and members of the media that cover the beverage alcohol business.
http://www.beerbasics.com peter.lafrance@beerbasics.com
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LIST MAINTENANCE
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
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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© Copyright 1990-2003 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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