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THE FOOD REFERENCE NEWSLETTER
February 13, 2004 Vol 5 # 3 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> '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
=> Readers 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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I have not sent a newsletter for a few weeks due to the large number of emails being generated by computers infected with the latest worm/virus. Many email servers were being overloaded, and I did not want to add to the problem by sending out thousands of emails for the newsletter. I have always had the best antivirus software on my computer which checks all my email, both sending and receiving. I also do a complete scan every night. If every computer had antivirus software, there would be much less of a problem.
NEW ON THE WEBSITE
More Navigation Improvements
Lots of New Recipes, Trivia, Articles, and Quotes.
New Culinary & Hospitality Schools
http://www.foodreference.com/html/index.html
NEW Food Magazine subscription section
http://www.foodreference.com/html/magazines.html
New Food Reference Tupperware® Website
http://my.tupperware.com/FOODREFERENCE
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'FOOD FOR THOUGHT' BY MARK VOGEL
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‘Food of Love’ - Probably one of the most challenging nights to book a reservation at a top New York City restaurant is on Valentine’s Day. Much like the churches that are only filled on Christmas and Easter, the prime eateries are packed to capacity. The big name restaurants usually have a ........
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"Cook-books have always intrigued and seduced me. When I was still a dilettante in the kitchen they held my attention, even the dull ones, from cover to cover, the way crime and murder stories did."
Gertrude Stein
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TRIVIA
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Maryland Chicken is basically Southern Fried Chicken served with a cream gravy. It is so well known, that even Escoffier included a recipe for Chicken a la Maryland in his book 'Ma Cuisine.' Recipes vary on whether the chicken should be dipped in batter, just floured, or dipped in egg and bread crumbs. Recipes for the Cream Gravy also vary widely. There is no definitive recipe.
One source states that in Australia, Chicken Maryland refers to a chicken leg with both thigh and drumstick attached.
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FREE STUFF
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FREE CATALOGS - Food, Wine, Kitchen, Housewares, Home & Garden, Vacation & Travel, Outdoor, Arts & Crafts, and much more.
Hundreds of catalogs, many with special discount coupons.
http://www.foodreference.com/html/freecatalogs.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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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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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: Crazy question - Does cod fish contain iodine?
thanks, "M"
ANSWER: All seafood contains iodine, and codfish is a rich source of iodine.
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TRIVIA
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There are about 30 species of mint and some say almost 500 varieties, including peppermint, spearmint, apple mint, orange mint, Spanish mint, pineapple mint, ginger mint, mackerel mint, lamb mint, horsemint, lemon mint, pennyroyal, water mint, chocolate mint, etc.
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QUOTES
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"We plan, we toil, we suffer -- in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake up just in time to smell coffee and bacon and eggs. And, again I cry, how rarely it happens! But when it does happen -- then what a moment, what a morning, what a delight!"
J. B. Priestley, British author (1894-1984)
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FOOD REFERENCE WEBSITE RECOMMENDED PRODUCTS
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Q. What is Low Carb, Low Fat, Low Glycemic, and high in dietary fiber but Naturally Sweet?
A. Mesquite Meal!
http://www.1automationwiz.com/app/aftrack.asp?afid=71330
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ANCIENT & CLASSIC RECIPES
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PINEAPPLE UPSIDE DOWN CAKE
(1925 winner of the Hawaiian Pineapple Company Recipe Contest)
"Drain the juice from 1 large can of either Crushed or Sliced Hawaiian Pineapple.
Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt.
Cream 1/2 cup butter or substitute, gradually add 1 cup sugar; cream well.
Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well.
Fold the 2 beaten egg whites and 1 teaspoon vanilla.
Melt 2 tablespoons butter in large frying pan.
Spread 1 cup of brown sugar over pan.
Add pineapple (if Sliced is used, place slices closely together on the sugar; if Crushed, simply pour in the well-drained fruit).
Pour cake batter over fruit.
Bake 45 minutes. [350 degrees]
Turn upside-down on serving dish and garnish with maraschino cherries.
Whipped cream may be spread over top."
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QUOTE
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"First prepare the soup of your choice and pour it into a bowl. Then, take the bowl and quickly turn it upside down on the cookie tray. Lift the bowl ever so gently so that the soup retains the shape of the bowl. Gently is the key word here. Then, with the knife cut the soup down the middle into halves, then quarters, and gently reassemble the soup into a cube. Some of the soup will run off onto the cookie tray. Lift this soup up by the corners and fold slowly into a cylindrical soup staff. Place the packet in your purse or inside coat pocket, and pack off to work."
Steve Martin
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TRIVIA
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"Olives must be processed to remove the bitter glucoside oleuropein, before they are edible, so they are usually first treated with lye and then pickled. Greek olives are not treated with lye. They are strong tasting because they are just packed in dry salt, or pickled in brine for 6 to 12 months (where they undergo a process of lactic fermentation), and finally packed in fresh brine.
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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 term 'upside down cake' wasn't used very much before the middle of the 19th century, but the style of baking probably dates back much further, probably to the Middle Ages. The early recipes for fruit upside down cakes were made in cast iron skillets on top of the stove. The classic American 'Pineapple Upside Down Cake' dates to sometime after 1903, when Jim Dole invented canned pineapple. The Hawaiian Pineapple Co. (now Dole Pineapple) held a pineapple recipe contest in 1925, judges from Fannie Farmer's School, Good Housekeeping and McCall's magazine on the judging panel. The 100 winning recipes would be published in a cookbook the following year. Over 60,000 recipes were sent in, and 2,500 of them were for Pineapple Upside Down Cake. So it is obvious that between 1903 when canned pineapple was first available, and 1925 when the contest was held, Pineapple Upside Down Cake had become a very popular item. The Hawaiian Pineapple Company ran an ad campaign in 1926 based on the fact that so many recipes for the cake had been submitted, naturally making the Pineapple Upside Down Cake even more popular.
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WHO'S WHO IN THE CULINARY ARTS
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Cesar Ritz (February 23, 1850 - October 26, 1918)Hotelier who managed various resort hotels, including the Grand Hotel in Monte Carlo where he met chef Auguste Escoffier. Ritz then managed the Savoy Hotel in London, with Escoffier as his chef. Eventually he opened The Ritz Hotel in Paris in 1898, and was part owner in many other hotels and restaurants, including the Carlton in London. His name became a synonym for luxury.
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FLOWERS
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Fresh Flowers Directly from the Growers
You get the freshest flowers at the lowest prices when you purchase directly from the Growers!
http://www.foodreference.com/html/freshflowers.html
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RECIPES FROM READERS
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BASIL LIME COOKIES From Kimberly
2 cups sifted all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2/3 cup softened butter or margarine
1 egg
1 teaspoon vanilla extract
3 tablespoons fresh cinnamon basil, chopped
1 tablespoon finely chopped lime peel
Sift first 3 ingredients; set aside. In large mixer bowl, beat butter until light. Gradually beat in sugar; add egg, vanilla, basil and lime peel, beating until very light and fluffy.
At low speed, beat in dry ingredients in 3 0r 4 additions. Turn out dough onto lightly floured surface; divide in half. Shape each half into a roll 6-7 inches long. Roll in plastic wrap. Refrigerate until firm, at least 8 hours.
When ready to bake, preheat oven to 375. Cut dough into 1/8 inch slices and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned (do not overcook). Immediately remove from sheet with spatula and place on wire rack to cool. When completely cool, store in airtight container.
NOTE: Rolls of dough may be frozen. Thaw for a short time in refrigerator just before baking.
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 1835, Lord Marcus Sandys returned from India, and asked Lea and Perrins to prepare a sauce from a recipe he had brought back from India. Lea & Perrins thought the result was terrible. They sent the barrel they had made for themselves to the cellar. About 2 years later while 'spring cleaning', they came across the wooden barrel, and decided to taste it again before throwing it out. They found that the sauce had mellowed, and was delicious. They purchased the recipe from Sandys, and began to sell it commercially in 1838.
During the WW II, vats of Lea & Perrins Worcestershire Sauce were stored at local pubs, causing angry scenes as locals assumed they were full of beer (which was unavailable at the time).
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POSTERS - PRINTS - FINE ART
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Food, 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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"Wine makes a man more pleased with himself. I do not say that it makes him more pleasing to others."
Samuel Johnson (1709-1784), Boswell's "Life of Johnson"
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CULINARY CALENDAR - Selected Events
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FRIDAY, FEBRUARY 13
1971 'One Bad Apple' by the Osmonds reached Number 1 on the charts.
SATURDAY, FEBRUARY 14
Valentine's Day. A busy day for restaurants.
1838 Margaret E. Knight was born. An American inventor, she invented an improved paper bag machine to make bags with flat bottoms.
SUNDAY, FEBRUARY 15
1758 Benjamin Jackson advertised mustard for sale for the first time in America. The advertisement was in the Philadelphia Chronicle, and claimed Jackson was the first and only manufacturer of mustard in America.
MONDAY, FEBRUARY 16
1933 Prohibition (the 18th amendment) was repealed. Cheers!
TUESDAY, FEBRUARY 17
1876 Canned sardines went on sale in the U.S. for the first time. They were packed in oil. (Some sources say 1873).
WEDNESDAY, FEBRUARY 18
1930 At the St. Louis International Air Exposition, a cow supposedly flew in an airplane for the first time, and this same cow became the first cow to be milked while flying. Most likely the first true flying cow dung also.
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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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Halva is a confection or sweetmeat originating in the Balkans and eastern Mediterranean regions. It is made from ground sesame seeds, honey or sugar syrup, with other ingredients such as dried fruit, pistachio nuts, farina (semolina), and almonds sometimes added. Cinnamon and cardamom are also frequently added. The ingredients are blended together, and then heated and poured into bars or long loaves. The name means literally 'sweetmeat' and various forms of the word may be found in Turkish, Greek, Yiddish, Arabic, etc. (Helva, halva, halvah, halwa, halawi, etc.)
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QUOTE
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"Who hath not met with home-made bread,
A heavy compound of putty and lead."
Thomas Hood (1799-1845)
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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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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 1990-2004 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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