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THE FOOD REFERENCE NEWSLETTER
November 21, 2003 Vol 4 #29 ISSN 1535-5659
IN THIS ISSUE
=> Website News - SPECIAL OFFER
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> 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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SPECIAL OFFER FOR FOOD REFERENCE NEWSLETTER SUBSCRIBERS
I have previously reviewed several products available from Culinary Cultures - a Furi knife, sharpeners and a Cutting board.
Ron from Culinary Cultures has added a special page to their site which lists the 4 products that I have reviewed, with an opportunity for Food Reference Newsletter subscribers to purchase these products individually or bundled with an additional 10% discount.
http://www.culinarycultures.com/FoodRefSpecials.htm
I HIGHLY RECOMMEND BOTH THESE PRODUCTS AND THIS OFFER!
Don't miss out on this opportunity! Chef James
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'FOOD FOR THOUGHT' BY MARK VOGEL
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‘Red Wine and White Meat’
The fourth Thursday of November will always be Thanksgiving but if you’re an oenophile, it’s the third Thursday that you look forward to. That’s when Beaujolais Nouveau, the vinicultural herald of the holiday season, is released. Let’s take a tour of Beaujolais before returning to this specific and festive wine. ..... Follow this link for the rest of the story......
http://www.foodreference.com/html/markvogelweeklycolumn.html
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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate
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QUOTE
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"What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow."
A.A. Milne
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TRIVIA
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There were 1,040 U.S. manufacturing establishments producing chocolate and cocoa products in 2001. These establishments employed 45,913 people and shipped $12 billion worth of goods that year. California led the nation in the number of chocolate and cocoa manufacturing establishments (with 116) followed by Pennsylvania (with 107).
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FREE DAILY NEWSLETTER
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Filled with home-style cooking recipes, a recipe exchange, bath and beauty recipes, crockpot recipes, copycat recipes, household hints and much more.
Join today at:
http://www.kitchencraftsnmore.net
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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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SHOP FOR ALL YOU KITCHEN NEEDS
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http://www.foodreference.com/html/cookbookskitchentools.html
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GREAT HOLIDAY GIFTS
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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: Hi, as part of a school project, we are trying to find out if pineapples can reproduce on their own, or do they have to be replanted like corn. Would appreciate your answer, thank you
ANSWER: Cultivated pineapples rarely produce seeds; the plants are grown from cuttings. These may be slips, which grow in clusters on the stalk just below the fruit; suckers, which develop in the axils, or pockets, of the leaves; or crowns, the leafy tufts at the top of the fruit.
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TRIVIA
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Chili powder was supposedly created in 1802 by a German immigrant in New Braunfel, Texas.
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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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THANKSGIVING PUDDING
Fannie Merritt Farmer
Boston Cooking-School Cookbook (1896 edition)
4 cups Scalded Milk
1 1/4 cups Rolled Crackers
1 cup Sugar
4 Eggs
1/3 cup Melted Butter
1/2 Grated Nutmeg
1 teaspoon Salt
1 1/2 cups Raisins
Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.
Brandy Sauce
1/4 cup Butter
1 cup Sugar
2 tablespoons Brandy
Yolks 2 Eggs
Whites 2 Eggs
1/2 cup Milk or Cream
Cream the butter, add sugar gradually, then add brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.
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RECOMMENDED COOKBOOKS AND BOOKS ABOUT FOOD
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A great collection of book reviews and recommendations
http://www.foodreference.com/html/recommended_books_and_reviews.html
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QUOTE
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"Do not make a stingy sandwich; Pile the cold cuts high. Customers should see salami coming through the rye."
Alan Sherman, 'Sandwiches'
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TRIVIA
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The USDA estimates that in 1999, genetically engineered crops occupied 25% of U.S. cropland: 35% of corn and 55% of soybeans. The Organic Consumers Union lists 36 altered vegetables and fruits. (2000)
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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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DID YOU KNOW?
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The first hamburgers in U.S. history were [supposedly] served in New Haven, Connecticut, at Louis' Lunch sandwich shop in 1895. Louis Lassen, founder of Louis' Lunch, ran a small lunch wagon selling steak sandwiches to local factory workers. Because he didn't like to waste the excess beef from his daily lunch rush, he ground it up, grilled it, and served it between two slices of bread -- and America's first hamburger was created.
(Library of Congress Local Legacies Project)
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WHO'S WHO IN THE CULINARY ARTS
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Uncle Ben
According to the company, Uncle Ben was an African American Texas rice grower, who had a reputation for the quality of his harvested rice. Supposedly his rice became the standard by which all other rice was judged.
During WW II, Gordon L. Harwell's company, Converted Rice, Inc., supplied high quality rice to the U.S. Armed Forces. After the war, the company began offering the same high quality rice to consumers, and named it ‘Uncle Ben's’ after the Texas rice grower.
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RECIPE REQUESTS FROM READERS
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CAMPBELL'S® GREEN BEAN CASSEROLE
(A classic Thanksgiving recipe)
Prep Time: 10 minutes Cook Time: 30 minutes
Makes 6 servings
1 can Campbells® Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash pepper
1 bag (16 to 20 oz.) frozen green beans
OR 2 pkg. (9 oz. each) frozen green beans
OR 2 cans (about 16 oz. each) green beans
OR 1 1/2 lb. fresh green beans
1 1/3 cups French's® French fried onions
DIRECTIONS
MIX soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR. Sprinkle with remaining onions. Bake 5 min.
The green bean casserole recipe which uses Campbell's cream of mushroom soup, was developed by Campbell's in 1955. It has been estimated that as many as 20 million portions are served each year.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
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TRIVIA
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An estimated 270 million turkeys were raised in the United States in 2002. That's down 1 percent from 2001. In 2001, the turkeys produced weighed 7.2 billion pounds altogether and were valued at $2.8 billion. North Carolina and Minnesota are just about tied in first place, each raising about 44 million birds.
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ART MAKES A GREAT GIFT FOR THE HOLIDAYS
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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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"A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it."
Aldous Huxley (1894-1963)
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CULINARY CALENDAR - Selected Events
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SATURDAY, NOVEMBER 22
1967 Arlo Guthrie's ballad/song 'Alice's Restaurant' was released.
SUNDAY, NOVEMBER 23
1921 President Harding signs the Willis Campell Act, which prohibits doctors from prescribing beer or liquor.
MONDAY, NOVEMBER 24
1762 The first written record of the word 'sandwich'. Edward Gibbons Journal, 11/24/1762: "I dined at the Cocoa Tree....That respectable body affords every evening a sight truly English. Twenty or thirty of the first men in the kingdom....supping at little tables....upon a bit of cold meat, or a Sandwich."
TUESDAY, NOVEMBER 25
1967 'Incense and Peppermint' by Strawberry Alarm Clock hits number one on the charts.
WEDNESDAY, NOVEMBER 26
1836 John Loudon McAdam died. He invented macadam pavement for roads. The Macadamia Nut was named for him.
THURSDAY, NOVEMBER 27
Thanksgiving Day in the United States
1826 John Walker invented the friction match (strike anywhere).
FRIDAY, NOVEMBER 28
1869 W.F. Semple of Mount Vernon, Ohio, was issued the first chewing gum patent in 1869.
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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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George Washington was the first person in the United States to own mules. He had heard that mules made good farm animals and he contacted the U.S. ambassador in Spain to ask about them. In 1785, King Charles III of Spain sent Washington a male donkey as a gift. (A Mule is the sterile hybrid offspring of a male donkey and a female horse.)
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QUOTE
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"Only Irish Coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, fat."
Alex Levine
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PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
http://www.cumuli.com/ezines/ra20520.rate
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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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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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