THE FOOD REFERENCE NEWSLETTER
August 25, 2004 Vol 5 #29 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> Weekly Cookbook Drawing
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> Book Review by Bill Marsano
=> Food Trivia Quiz
=> Readers questions
=> Ancient & Classic Recipes
=> Did you know?
=> Who's Who in the Culinary Arts
=> Ancient & Classic Recipes
=> Cooking Tips
=> Culinary Calendar - selected events
=> 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 week on the website, along with
a Daily Culinary Quote, Daily Trivia, Today in Food History, Recipe Contests, Food
Festivals, etc.
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WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Ralph Yedinak. He
wins 'The Wild Vegetarian Cookbook' by 'Wildman' Steve Brill.
THIS WEEK'S DRAWING will be for 'A Sweet Quartet: Sugar, Almonds, Eggs, and Butter - A
Baker's Tour" by Fran Gage.
http://www.foodreference.com/html/asweetquartet.html
CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
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'FOOD FOR THOUGHT' BY MARK VOGEL
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'SEAR-ious Flavor'
Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was
researching how amino acids combined to form proteins. Serendipitously, he uncovered
the basic chemistry behind something man had been doing since the discovery of fire:
................. the rest of the story...
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"I seem to you cruel and too much addicted to gluttony, when I beat my cook for
sending up a bad dinner. If that seems to you too trifling a cause, pray tell for what
cause you would have a cook flogged?"
Marcus Valerius Martialis, Roman poet (1st century B.C.)
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TRIVIA
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Locusts can do extreme damage to crops when they swarm in great numbers. One swarm
seen over the Red Sea in 1889 was estimated to be 2,000 square miles in size. There
are several edible species, and they are important food sources in some areas,
especially Africa. They can be grilled, roasted or boiled, and also ground to a paste.
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CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
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Food Reference subscribers can get a FREE trial issue to Saveur magazine - the award
winning magazine that celebrates the people, places and rituals that establish
culinary traditions.
https://secure.palmcoastd.com/pcd/document?ikey=089CFHPO2
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BOOK REVIEW BY BILL MARSANO
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PIZZA, PRETTY AND WITTY
"Pizza Art," by Karin Niedermeier
Review By Bill Marsano.
This book surprised me because when it comes to food (and most other things, come to
think of it, or them) I am an old fogey. And before that a young fogey. Let others go
with the flow: When I hear the word 'fusion' I release the safety catch on my
revolver. As it were. A lot of chefs are just..............
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FOOD TRIVIA QUIZ
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1) These fruits grow on spiny evergreen shrubs and trees which are members of the rue
family, bearing white or purple flowers. The fruits are classified botanically as a
type of berry called a hesperidium, with spongy or leathery skin. They are native to
southeast Asia and the East Indies and have been cultivated there for about 4,000
years. Jupiter presented one to Juno as a wedding gift. Muslim armies brought them to
Spain in the 6th and 7th centuries, and other varieties were introduced into Europe in
the 12th century, and to America in the late 15th century. They are now grown in many
areas of the world including North and South America, the Mediterranean region,
Australia, and South Africa.
2) This member of the Cruciferous family has fleshy roots which vary in size from a
less than an ounce to more than 50 pounds for some Oriental varieties. Sometimes they
are peeled to mellow the flavor, although the Chinese use the peel itself as a
vegetable. Koreans use every part of the plant (usually pickled), and they are a
staple food in most Asian countries, rather than the hors d'oeuvre or salad bar item
they are in the U.S. The Chinese usually cook them and in Japan they are eaten raw,
pickled and cooked. In the U.S. we eat some 400 million pounds annually, most of them
grown in Florida.
3) What was the mascot of the radio station WKRP on the TV show "WKRP In Cincinnati"
which ran from September 1978 to September, 1982?
4) Earthworms help renew the soil, by altering its composition, increasing its
capacity to absorb and hold water and bring about an increase in nutrients and
microorganisms. How many earthworms can there be in 1 acre of soil?
Bonus question: Earthworms in the Nile River valley can deposit what weight of
castings per acre each year?
5) This family of plants contains many species that are poisonous, including poison
hemlock and water hemlock. However most members are aromatic herbs, including cumin
and anise. Several species have a long history of use as herbal and folk remedies,
such as goutweed and gum ammoniac, while others, such as sea holly, are grown as
ornamentals.
6) Can you name 3 close relatives of the turkey?
7) This fruit plant originated primarily in Malaysia and the neighboring archipelago
about 4000 years ago. Portuguese explorers discovered it on Africa's Atlantic coast in
the fifteenth century. Prince Henry the Navigator ordered specimens transplanted on
the Portuguese island of Madeira where they flourish to this day. According to Spanish
history, in 1516 Friar Tomas de Berlanga brought the first specimens and planted them
in the rich fertile soil of the Caribbean. Still rare in the Renaissance it was
introduced to France by the Portuguese, and became common from the 18th century
onwards.
8) This plant most likely originated somewhere around New Guinea in the Pacific Ocean,
but long ago became distributed throughout the Pacific from Southeast Asia to Africa.
It may have reached the Pacific coast of Central or South America before Columbus
reached America, but was introduced to the Caribbean from Africa by Europeans. There
are some botanists who believe that it originated in the American tropics. There is no
definitive proof for either origin.
9) What Italian liqueur takes its name from the Latin name of the elderbush, its
original flavoring ingredient?
10) In 1772 Capt. James Cook took this food with him to keep his crew healthy on his
2nd great voyage to explore the Pacific. We now know that its vitamin C content
prevented scurvy. What was this food?
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ANSWERS TO FOOD TRIVIA QUIZ:
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1) Citrus Fruits.
2) Radishes.
3) A Carp was WKRP's mascot.
4) The earthworm population in an acre of soil can be one million. Earthworms in the
Nile River valley can deposit up to 1,000 tons of castings per acre, which helps to
explain the astonishing fertility of Egypt's agricultural land.
5) Apiaceae, also called Umbelliferae, the Parsley Family.
6) Turkeys are closely related to grouse, quail and pheasants.
7) The Banana plant.
8) The Coconut.
9) Sambuca, an Italian anise flavored liqueur named after the elderbush (Latin name:
Sambucus).
10) Capt. Cook took 25,000 pounds of Sauerkraut with him on the voyage.
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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 was looking for information on feta cheese and found your website. I am
lactose intolerant and have been unable to eat cheese even with Lact-aid pills. I
ordered a Mediterranean Chicken sub at Subway and found out before I ate it that it
had cheese in it and took 2 pills and never had a problem. I found out it was feta
cheese which I have never had before. Do you know of any reason why this would not
bother me or was it just a one time thing? Janice
ANSWER: Imported feta cheese is usually made with goat's or sheep's milk, as is the
original Greek feta cheese.
Most people that are allergic to cow milk products or who are lactose intolerant can
use goat and sheep milk products. The lactose or protein in the milk is what usually
causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and
protein but it is of a different make up that doesn't bother most people. Chef James
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TRIVIA
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1.5 billion people eat with knife, fork and spoon; 1.2 billion eat with chopsticks;
350 million eat with knife and hands; 250 million eat with hands only. (2000)
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CULINARY SCHOOLS, TOURS AND CRUISES
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Culinary schools, cooking classes and gourmet tours for the amateur & the
professional. U.S. and abroad.
http://www.foodreference.com/html/index.html
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ANCIENT & CLASSIC RECIPES
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THE VIRGINIA HOUSEWIFE OR METHODICAL COOK, MARY RANDOLPH (1824)
Omelette Souffle
Break six eggs, beat the yolks and whites separately till very light, then mix them,
add four table spoonsful of powdered sugar, and a little grated lemon peel; put a
quarter of a pound of butter in a pan; when melted, pour in the eggs and stir them;
when they have absorbed the butter, turn it on a plate previously buttered, sprinkle
some powdered sugar, set it in a hot Dutch oven, and when a little brown, serve it up
for a dessert.
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QUOTE
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"I pray that death may strike me
In the middle of a large meal.
I wish to be buried under the tablecloth
Between four large dishes.
And I desire that this short inscription
Should be engraved on my tombstone.
Here lies the first poet
Ever to die of indigestion."
Marc Antoine Désaugiers, French songwriter & poet (1772-1827)
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FLOWERS
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Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html
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DID YOU KNOW?
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A chartreuse was originally a term referring to a preparation of vegetables (in aspic)
layered in alternating colors in a mold, cooked in a bain marie, turned out and served
hot. It takes it's name from the Carthusian order of monks (vegetarians) who probably
created it. Now a chartreuse may also contain minced poultry or meat. There is also a
story (which has the ring of truth) that on days that meat was forbidden, it would be
hidden in the center of the chartreuse, enabling the monks to indulge themselves with
the forbidden food.
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WHO'S WHO IN THE CULINARY ARTS
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Charles Maurice de Talleyrand-Perigord
(February 2, 1754 - May 17, 1838)
Known simply as Talleyrand, he was a French statesman, diplomat and grand gourmet,
called the 'first fork of France.' He served at the top levels of French governments
for almost 50 years. During this time his chefs included Bouchee, *Careme, and
**Avice. Many culinary preparations have been created or named for him.
* http://www.foodreference.com/html/wmarieantoinecareme.html
** http://www.foodreference.com/html/wjeanavice.html
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ANCIENT & CLASSIC RECIPES
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THE GOOD HOUSEKEEPER BY SARAH JOSEPHA HALE (1841)
Walnut Catsup
Thoroughly bruise one hundred and twenty young walnuts; put to them three quarters of
a pound of fine salt and a quart of vinegar; stir them every day for a fortnight; then
strain; squeeze the liquor from them through a cloth; add to this one ounce of whole
black pepper, forty cloves, half an ounce of nutmeg bruised, half an ounce of ginger,
and a few blades of mace. Boil the whole for half an hour; strain and bottle it for
use.
Horseradish Vinegar
Pour a quart of strong vinegar, boiling hot, on three ounces of scraped horse-radish
and a tea-spoonful of pounded black pepper, and half the quantity of Cayenne. Let it
stand four days, tightly covered, then strain and put it in the cruet for use. It is
good on cold roast-beef, and excellent in the gravy for chops, steaks, etc.
Email your recipe requests, food info or history
questions to me at [EMAIL PROTECTED]
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SPONSOR
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POSTERS - Culinary posters, movie, music, sports and fine arts posters and prints.
Framed and unframed. Largest selection available anywhere, at the lowest prices.
http://www.culinaryposters.com/
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QUOTE
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"Eating rice cakes is like chewing on a foam coffee cup, only less filling."
Dave Barry, Miami Herald Columnist
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COOKING TIPS
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Mother of Vinegar is the stringy, slimy substance composed of yeast cells and various
bacteria that forms on the surface of fermenting liquids, turning it into vinegar. It
is removed once the process is completed. After opening a bottle of vinegar, you may
notice mother beginning to form. It is not harmful or spoiled. Filter it out and use
it to make your own vinegar from wine or cider.
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CULINARY CALENDAR - A Few Selected Events
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THURSDAY, AUGUST 26
1946 George Orwell's 'Animal Farm' was published.
FRIDAY, AUGUST 27
1944 Tim Bogert of the Rock group Vanilla Fudge was born.
SATURDAY, AUGUST 28
2002 Spaniards threw 120 tons of tomatoes at each other at the annual Tomatina
festival in Bunol, Spain. The annual tomato fight is the biggest food fight in the
world. It has been a tradition since 1945 when a group of youngsters engaged in a
spontaneous tomato fight in the town square.
SUNDAY, AUGUST 29
1896 Supposedly, the Chinese-American dish, chop suey, was created in New York City by
Cantonese chef, Li Hung-Chang.
MORE - http://www.foodreference.com/html/fchopsuey.html
MONDAY, AUGUST 30
1979 President Jimmy Carter was attacked by a rabbit while on a canoe trip in Georgia.
He beat it away with a paddle.
TUESDAY, AUGUST 31
1900 Coca-Cola goes on sale for the first time in Britain.
WEDNESDAY, SEPTEMBER 1
1914 Martha, the last surviving Passenger Pigeon died on September 1, 1914 at the
Cincinnati Zoo, the species having been commercially hunted to extinction.
MORE - http://www.foodreference.com/html/fpassengerpigeons.html
For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html
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TRIVIA
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Acerola is a dark red, cherry like fruit which grows in the Caribbean, northern South
America, central America and Mexico. It can now be found also in southern Texas and
California. It has a high vitamin C content and much of the vitamin C supplements
labeled 'natural' are made from acerola. They have a sweet raspberry like flavor.
Acerola can be eaten fresh, but are mainly used in preserves and pies. Also known as
Barbados Cherry and West Indian Cherry.
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QUOTE
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"I tell kids they should throw away the cereal and eat the box. At least they'd get
some fiber."
Richard Holstein, D.D.S.
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (Publisher & Editor)
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