|
THE FOOD REFERENCE NEWSLETTER
March 16, 2003 Vol 4 #9 ISSN 1535-5659
IN THIS ISSUE
=> 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
-----------------------------------------------------------
CHECK THE WEBSITE DAILY - Lots of new stuff every day.
http://www.foodreference.com
-----------------------------------------------------------
FOOD ART AND POSTERS
Free shipping for March on orders over $35 !
Food Identification Posters and Fine Art Food Posters
Thousands of quality posters at great prices
http://www.foodreference.com/html/shopartfruit.html
-----------------------------------------------------------
QUOTE
-----------------------------------------------------------
"Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love."
Keith Floyd, 'A Feast of Floyd'
-----------------------------------------------------------
TRIVIA
-----------------------------------------------------------
Irish Soda Bread is a classic quick bread from Ireland, which takes its name from the fact that it uses baking soda for leavening. It is usually made with buttermilk, baked on the griddle or in the oven, and sometimes has raisins (currants) and caraway seeds added. Before baking, a cross is cut on the top with a knife, supposedly to ward off the devil.
-----------------------------------------------------------
NEWSLETTER SPONSOR
-----------------------------------------------------------
BUSINESS CASH ADVANCE
Get up to $50,000. Do your customers pay with VISA &/or MasterCard? We'll advance you money on your future sales. A small percentage of your Visa/MasterCard transactions pay off the cash advance. Our business development department can help you grow your business and provide free advice when you need it most.
http://businesscashadvance.com/index.html?trackid=153
-----------------------------------------------------------
THIS WEEK'S WEBSITE OF THE WEEK:
-----------------------------------------------------------
ABSINTHE BUYERS GUIDE
"Your curiosity about absinthe will begin here at the Absinthe
Buyers Guide and your journey will start when you dance with the Green Fairy."
http://www.absinthebuyersguide.com/
-----------------------------------------------------------
FOOD TRIVIA QUIZ
-----------------------------------------------------------
-----------------------------------------------------------
ADVERTISEMENT
-----------------------------------------------------------
LE SAUCIER Contemporary gourmet sauces are flash frozen fresh from the kettle and ready to use in 15 minutes. The stocks capture the essence of home made veal and beef stock reductions (with no fillers or chemicals added) had you the time. World-class chefs develop the stock and sauce recipes. A registered dietician ensures consistent taste, distinction and quality as a result of extensive quality assurance standards and nutritional analyses. http://www.lesaucier.com
-----------------------------------------------------------
READERS QUESTIONS
-----------------------------------------------------------
QUESTION: Hi, Chef James,
I really enjoy the wide rice noodles in Chinese fun rolls or chow fun but have not been able to find any information on the food values of these noodles (especially the fresh, refrigerated kind, not so much the dried). Do you or any of your readers have any idea of the calories, sodium, or anything else in this product? Many thanks, Suzanne
ANSWER: I NEED SOME HELP FROM SUBSCRIBERS ON THIS ONE. ANYONE WITH NUTRITIONAL INFO ON THE ABOVE QUESTION PLEASE LET ME KNOW.
THANKS, Chef James james@foodreference.com
-----------------------------------------------------------
QUESTION: Hi, my name is Justin and I attend Johnson & Wales University in Denver, I have this paper to do and I was wondering if I could get a quote or an oppinion fron you. The question is Culinary, Art or Craft. I will be interested in what you have to say.
Thanks alot, i really aprreciate this. Justin
ANSWER: Hi Justin,
There are those that carve many standard granite tombstones each year, and there was Michelangelo.
There are those who paint numerous very good sunset paintings every month to sell to tourists, and there was Rembrandt.
The distinction between the craftsman and the artist in the above examples would seem obvious to most people.
But how about this: There are Sears mechanics, and there are those work on Masarati's.
Is one a craftsman and the other an artist? Or 'only' a master craftsman? If 'only' a master craftsman, then was Michelangelo 'only' a master craftsman when he carved stone?
There are quick order breakfast cooks, and there was Escoffier.
There are both craftsman and artists in almost every field (in my opinion). Where you draw the line between a craftsman and an artist has been debated for thousands of years. There is no answer to this. There are only personal opinions.
In my opinion :)) Chef James.
-----------------------------------------------------------
TRIVIA
-----------------------------------------------------------
Crosne, also called Chinese artichoke, Japanese artichoke, knotroot and Chorogi. This is an Asian member of the mint family grown for its unusually shaped edible tubers. The were introduced to Europe in the 1880s (first cultivated in France near Crosne, hence the name) and enjoyed popularity until the 1920s. They have been 'rediscovered' lately and it's popularity has increased here in the U.S. The tubers look a string of misshapen mottled pearls (they are also described as 'petrified worms). They can be eaten raw, in salads, or stir fried, boiled, baked or in soups.
-----------------------------------------------------------
QUOTE
-----------------------------------------------------------
"Actually, the true gourmet, like the true artist, is one of the unhappiest creatures existent. His trouble comes from so seldom finding what he constantly seeks: perfection."
Ludwig Bemelmans
-----------------------------------------------------------
RECOMMENDED FOOD SOURCE
-----------------------------------------------------------
FARM MARKETS.COM
FRENCHED RACK OF LAMB 8 rib rack, perfectly trimmed for easy cooking and perfect flavor. 1.25 -1.5lb trimmed - $ 35.00 LEG OF LAMB The "steamship" cut: impressive traditional display and all the range of the mild lamb flavors. 6 -6.5 lbs, bone in. - $50.00 LEG ROAST Smaller than a whole leg, our leg roast can be easily stuffed with your favorite herbs. 3 lbs boneless- $27.00.
http://store.farmmarkets.com/Merchant2/merchant.mv?Screen=SFNT&Store_Code=T&Affiliate=foodref
-----------------------------------------------------------
ANCIENT & CLASSIC RECIPES
-----------------------------------------------------------
POTTED ANCHOVIES
MODERN COOKERY FOR PRIVATE FAMILIES By Eliza Acton (1845)
Anchovies pounded, 3 oz.; butter, 6 oz.; mace, third of teaspoonful; half as much cayenne; little nutmeg.
Scrape the anchovies very clean, raise the flesh from the bones, and pound it to a perfect paste in a Wedgwood or marble mortar; then with the back of a wooden spoon press it through a hair-sieve reversed.
Next, weigh the anchovies, and pound them again with double their weight of the freshest butter that can be procured, a high seasoning of mace and cayenne, and a small quantity of finely-grated nutmeg; set the mixture by in a cool place for three or four hours to harden it before it is put into the potting pans.
If butter be poured over, it must be only lukewarm; but the anchovies will keep well for two or three weeks without. A very small portion of rose-pink may be added to improve the colour, but unless it be sparingly used, it will impart a bitter flavour to the preparation. The quantity of butter can be increased or diminished in proportion as it is wished that the flavour of the anchovies should prevail.
-----------------------------------------------------------
QUOTE
-----------------------------------------------------------
"Marry, sir, 'tis an ill cook that cannt lick his own fingers. Therefore he that cannot lick his fingers goes not with me."
William Shakespeare (1564-1616) 'Romeo and Juliet'
-----------------------------------------------------------
TRIVIA
-----------------------------------------------------------
The term 'kippers' refers to herring that is split, dressed, salted and smoked. Originally, kippers were salmon, and herring was not used until sometime in the 19th century.
-----------------------------------------------------------
SOFTWARE FROM THE FOOD REFERENCE WEBSITE
-----------------------------------------------------------
Dates & Events in Culinary History CD
Seafood & Key West Recipes CD
http://www.foodreference.com/html/cdfoodrcalendar.html
-----------------------------------------------------------
DID YOU KNOW?
-----------------------------------------------------------
A jagger or jagging wheel is a pastry wheel (a wheel mounted on a wooden handle) with a fluted cutting edge used to crimp and cut pastry with a decorative design. (Like ravioli).
-----------------------------------------------------------
WHO'S WHO IN THE CULINARY ARTS
-----------------------------------------------------------
Egidio Galbani
In 1906 Egidio Galbani created Bel Paese cheese, a popular Italian cow's milk cheese. Its name means 'beautiful country,' and supposedly comes from a book written by Father Antonio Stoppani, a friend of the family.
-----------------------------------------------------------
RECIPE REQUESTS FROM READERS
-----------------------------------------------------------
Dear James, Thank you for the Strawberry Pie recipes. Made the first one and it was very good. However I have found the one I was looking for and thought you might like to try it. So here it is. Clair from N.C.
Strawberry Sour Cream Pie
3 eggs
3/4 cup sugar
3/4 cup sour cream
2 cups fresh strawberries, hulled & sliced
1 prepared Graham Cracker pie shell
Beat eggs and sugar together. Beat in sour cream and fold in the strawberries. Pour in pie shell and bake in preheated 325 degree oven until the custard is firm, about 1 hour. Serve warm or chilled. Serves 6-8
I made two pies the day before, served it cold to 10 people, there was very little left. Thanks again for your response.
Email your recipe requests, food info or history
questions to me at james@foodreference.com
-----------------------------------------------------------
SPONSOR
-----------------------------------------------------------
Sea Watch International is the world's largest harvester and processor of clam products. With over 30 years in business, multiple plant locations, and a broad line of specialty products that include clam strips, crab cakes, prepared calamari, clam and specialty chowders, canned, fresh and frozen clams, tempura shrimp etc., with both branded and private label products.
http://www.seawatch.com/
-----------------------------------------------------------
TRIVIA
-----------------------------------------------------------
Kiwifruit (Actinidia chinensis) were called Yangtao in China, their country of origin, renamed Chinese gooseberry when they were introduced to New Zealand in 1906, and finally named kiwi fruit when imported into the U.S. market in the early 1960s. The French call it souris végétales, 'vegetable mice'.
-----------------------------------------------------------
QUOTE
-----------------------------------------------------------
"The poets have been mysteriously silent on the subject of cheese."
G.K. Chesterton (1874-1936)
-----------------------------------------------------------
CULINARY CALENDAR - Selected Events
-----------------------------------------------------------
MARCH 17
St. Patrick's Day. According to many studies, this is the biggest day of the year for combined food and beverage sales in restaurants and bars.
1958 The Champs' 'Tequila' was number 1 on the music charts.
MARCH 18
1966 Gossip columnist Hedda Hopper died. Quote: "Having only friends [and no enemies] would be dull....like eating eggs without salt."
MARCH 19
Feast of St. Joseph, patron of confectioners
1936 Canned beer is sold to the public in Britain for the first time, by Felinfoel Brewery in Wales.
MARCH 20
1727 Sir Isaac Newton died. The story is that an apple falling on his head inspired his theory of universal gravitation. The apple is thought to have been the green skinned 'Flower of Kent' variety.
MARCH 21
1984 A section of Central Park is renamed 'Strawberry Fields' to honor John Lennon.
MARCH 22
1841 Englishman Orlando Jones patented cornstarch in 1841.
MARCH 23
1912 The Dixie Cup was developed by Lawrence Luellen and Hugh Moore. Its original name was the 'Health Kup,' changed to 'Dixie Cup' in 1919. The name came from a line of dolls made by the Dixie Doll Company.
-----------------------------------------------------------
TRIVIA
-----------------------------------------------------------
King Henry I of England (1068-1135) is supposed to have died from indigestion caused by eating moray eel.
-----------------------------------------------------------
QUOTE
-----------------------------------------------------------
"An epicure is one who gets nothing better than the cream of everything but cheerfully makes the best of it."
Oliver Herford
-----------------------------------------------------------
Please rate this Ezine at the Cumuli Ezine Finder.
http://www.cumuli.com/ezines/ra20520.rate
<a href="http://www.cumuli.com/ezines/ra20520.rate">
AOL Users Click Here</a>
============================================= ==============
LIST MAINTENANCE
-----------------------------------------------------------
To SUBSCRIBE send a blank email to
subscribe@foodreference.com
To UNSUBSCRIBE send a blank email to
unsubscribe@foodreference.com
-----------------------------------------------------------
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
-----------------------------------------------------------
© 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.
|
