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THE FOOD REFERENCE NEWSLETTER
October 31, 2003 Vol 4 #27 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> '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
=> Requested Recipes
=> 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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NEW WEBSITE FEATURE
WEEKLY FOOD COMIC - "The Munchies" by Jason Gluskin
http://www.foodreference.com/html/munchiescartoon.html
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'FOOD FOR THOUGHT' BY MARK VOGEL
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‘It’s the Great Pumpkin’
According to an Irish myth, one day a man known as “Stingy Jack” for his miserly inclinations had a drink with the devil. True to his name, Jack convinced the devil to transform himself into a coin in order to pay for the drinks......... The full column may be read at:
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine -- how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry."
John Keats (1795-1821)
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TRIVIA
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West Virginia motorists who run down the odd critter can legally take it home for dinner under a law passed by the Legislature in 1998 . The bill lets drivers keep their road kill provided they report it to conservation or police officers within 12 hours. The measure became law when Governor Cecil Underwood declined to veto it by a Thursday deadline. Proponents said if drivers can be encouraged to eat their road kill, the state could save money it now pays state Division of Highways workers to remove the dead animals.
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SPONSOR
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Small Business Financing - Get up to $50,000
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Do your customers pay with VISA and/or MasterCard?
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THIS WEEK'S WEBSITE OF THE WEEK:
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Botanical.com
The hyper-text version of 'A Modern Herbal', first published in 1931, by Mrs. M. Grieve, contains Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folk-Lore of Herbs.
Bear in mind it was written with the conventional wisdom of the early 1900's. This should be taken into account as some of the information may now be considered inaccurate, or not in accordance with modern medicine.
http://www.botanical.com/botanical/mgmh/mgmh.html
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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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ANOTHER FOOD REFERENCE WEBSITE
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FOOD ART AND POSTERS
Thousands of NEW posters and prints - Just updated and expanded!
http://www.culinaryposters.com
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READERS QUESTIONS
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QUESTION: I've seen coconuts at my grocery store, both brown coconuts, and white coconuts. But, no one can explain the difference between them. Can you assist? Andiamo
ANSWER: It is generally thought that the coconut originated in Malaysia (although there are other theories), but it has become widely distributed throughout the tropical regions. Due to this widespread distribution, there are many local varieties that have developed naturally. The only color reference to coconut varieties that I am aware of, refer to the color of the whole coconut. There are red, orange, brown, green, bright green, etc. varieties. I have not seen mention of the color of the actual nut. My guess is that this could be a newer variety that has been either purposely developed or found as a spontaneous mutation, and subsequently bred for the retail market.
I have seen one reference to a White Coconut from Thailand - it does not specify if the name refers to the whole coconut color, or the color of the inside 'nut'.
The only references to taste differences, mention that many of the dwarf varieties have a pleasant, more intense coconut flavor.
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TRIVIA
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In the late 20th century, the world rice crop averaged between 800,000,000,000 and 950,000,000,000 pounds annually and was cultivated on an average of about 358,000,000 acres.
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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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The Inglenook Cook Book (1906, Elgin Illinois)
Choice Recipes Contributed by Sisters of the Brethren Church
PUMPKIN FRITTERS
Take 1 quart of pie pumpkin, mash, add 1 to 3 eggs, 1 teaspoonful of salt and enough flour stirred in to make them into a batter. Fry like pancakes in hot lard.
Sister Daisy Evans, Los Angeles, Cal.
PARSNIP BALLS
Take about 1 quart of parsnips cooked well done and mash fine, season with butter, salt, and a little good cream; add 3 well-beaten eggs, 2 small tablespoonfuls of flour; mix well, form into balls, and fry in plenty of butter.
Sister Clara Alstadt, Carrington, N. Dak.
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QUOTE
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"The receipts of cookery are swelled to a volume; but a good stomach excels them all."
William Penn (1644-1718)
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TRIVIA
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Although the tamarillo is native to South America, most of the tamarillo sold in the U.S. is imported from New Zealand, where it is grown commercially. The original name, tree tomato, was used until 1967 when New Zealand invented the tropical sounding name tamarillo to market it.
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DID YOU KNOW?
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A Frenchman, Count Odette Phillipe, planted the first grapefruit trees in Florida around Tampa Bay in 1823. Today, Florida produces more grapefruit than the rest of the world combined.
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WHO'S WHO IN THE CULINARY ARTS
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Sir Thomas Johnston Lipton (May 10, 1850 - October 2 1931)Lipton started out as a small grocer, and developed the business into a chain of stores throughout Great Britain, and eventually into the largest commercial business in Great Britain. He purchased coffee, tea and cocoa plantations, had his own fruit farms, bakeries, jam factories, and even a meat packing house in Chicago. He was also an ardent yachtsman, racing his yacht 'Shamrock' in the America's Cup 5 times (unsuccessfully).
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RECIPE REQUESTS FROM READERS
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QUESTION: I wonder if any readers might have a receipt for persimmon beer. Back in the thirties I can remember going to my grandfathers house in the winter and he and my father would enjoy themselves with his homemade persimmon beer.I remember that after a couple of glasses my mother and grandmother would raise a little hell at the words they would use. It must have been pretty stout but Dad always said it was wonderful.
If anyone would happen to a receipt for this I would appreciate it very much. Thanks, Thomas
ANSWER: ANY READERS WHO MIGHT HAVE A RECIPE PLEASE SEND TO ME AT
ChefJames@FoodReference.com I will publish in a future newsletter, and forward to Thomas. Thank you, Chef James
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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In 1896, Fanny Farmer had to pay the printing costs of her cookbook, The Boston Cooking School Cook Book, because Little, Brown and Company were not very enthusiastic about another cookbook. By 1977, over 4 million copies had been sold, outselling any other book by Little, Brown and Company.
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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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"I don't like to say that my kitchen is a religious place, but I would say that if I were a voodoo priestess, I would conduct my rituals there."
Pearl Bailey (1918-1990), Pearl's Kitchen (1973)
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CULINARY CALENDAR - Selected Events
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FRIDAY, OCTOBER 31
Halloween, or All Hallow's Eve
National Caramel Apple Day
SATURDAY, NOVEMBER 1
1798 Sir Benjamin Lee Guinness was born. He was the son of Arthur Guinness, and joined the family brewing business. When his father died, he became sole owner and built up the business. He was also elected Lord Mayor of Dublin in 1851.
SUNDAY, NOVEMBER 2
1978 The largest squid ever caught was taken in Thimble Tickle Bay, Newfoundland. It was 55 feet long and weighed two tons.
MONDAY, NOVEMBER 3
1952 Frozen peas are added to the list of frozen vegetables produced by Birdseye.
TUESDAY, NOVEMBER 4
1923 Alfred Heineken was born. Grandson of Gerard Adriaan Heineken, the founder of Heineken Brewery. He was president of the company from 1964 to 1989.
WEDNESDAY, NOVEMBER 5
1946 Musician Gram Parsons was born. Member of the Byrds and the Flying Burrito Brothers.
THURSDAY, NOVEMBER 6
1923 HyperInflation ran rampant in Europe. A loaf of bread cost 140 Billion German Marks.
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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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Those who make light of and disparage the value of the British contribution to cooking would do well to remember Dover sole, York ham, Finnan haddock, smoked Scottish salmon, Stilton, Cheddar, Caerphilly and numerous other cheeses, Dundee marmalade, Earl Grey tea, Worcestershire sauce, chutneys, Cumberland sauce, Mulligatawny, triffles and fools, numerous puddings, Cornish Pasties, Hot Cross Buns, Chelsea Buns, crumpets, scones, cockaleekie, and don't forget single malt whisky, and British ales and stouts.
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QUOTE
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"A well made sauce will make even an elephant or a grandfather palatable."
Grimod de la Reynière (1758-1838)
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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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