THE FOOD REFERENCE NEWSLETTER
August 19, 2004 Vol 5 #28 ISSN 1535-5659
IN THIS ISSUE
=> Website News
=> Weekly Cookbook Drawing
=> '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
=> Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright
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WEBSITE NEWS http://www.foodreference.com
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Well, hurricane Charlie missed Key West. We just had some winds of 50mph and lost
power for 6 hours when a loose sailboat hit some power lines. We were very lucky.
Thank you for all of the emails from those expressing concern for our safety.
Those wishing to assist hurricane victims in Central Florida are encouraged to give
cash donations.
American Red Cross Disaster Relief Fund - (800) HELP-NOW
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Congratulations to the winner of last week's Free Cookbook Drawing, Debbie Romer. She
wins 2 books in Mary Gunderson's Exploring History Through Simple Recipes series.
'Cooking on the Lewis & Clark Expedition' and 'Oregon Trail Cooking.'
THIS WEEK'S DRAWING will be for 'The Wild Vegetarian Cookbook' by 'Wildman' Steve
Brill.
http://www.foodreference.com/html/thewildvegetarian.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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A Standard For All Seasons?
Have you ever patronized a restaurant that doesn�t have salt and pepper on the table?
The assumption is that the food is already properly seasoned, (seasoning primarily
refers to salt), and applying more is not only unnecessary, but may be ....... the
rest of the story
http://www.foodreference.com/html/markvogelweeklycolumn.html
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QUOTE
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"Between the ages of twenty and fifty, John Doe spends some twenty thousand hours
chewing and swallowing food, more than eight hundred days and nights of steady eating.
The mere contemplation of this fact is upsetting enough."
M.F.K. Fisher (1908-1992) 'Serve It Forth' (1937)
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TRIVIA
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Over 90% of world olive production is used to make oil, and almost 98% of the acreage
is in the Mediterranean region.
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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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THIS WEEK'S WEBSITE OF THE WEEK:
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GARLIC CENTRAL - Garlic Central is a free resource all about garlic - the stinking
rose. Whatever your interest in garlic - be it garlic cooking, garlic for health or
just general interest - Garlic Central is the place.
http://www.garlic-central.com/
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FOOD TRIVIA QUIZ
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1) This is a Southeast Asian citrus fruit, Citrus hystrix. The zest of the pear
shaped, wrinkled green fruit is used in cooking, as are the unusually formed leaves.
The leaves have a unique double shape that looks like two leaves joined end to end.
They have a citrus-floral aroma, with a very distinctive flavor. Name this fruit.
2) Also called a Vienna roll, this is a crisp crusted roll the size of a hamburger
bun. It was supposedly created in Vienna, and is thought to have been named to honor
Emperor Franz Josef. What is the name of this hard roll?
3) This hardy and hearty green has been cultivated for over 2,000 years and may be the
ancestor to all of our modern common cabbage varieties. Name this plant.
4) This Greek cheese is usually made from sheep's or goat's milk. It is a creamy gold
color, with a firm, hard texture. Kasseri is a mild flavored, and very versatile
cheese, and is perfect for grating. It is also used in the famous Greek dish
Saganaki, where it is fried in butter or olive oil, sprinkled with lemon juice, and
frequently flamed with brandy. Name this cheese.
5) In 1952 several animals vied for the honor of representing the new Kellogg's cereal
'Sugar Frosted Flakes.' Tony the Tiger won. The other contestants were Katy, Elmo and
Newt. What animal was each one (Katy the --, Elmo the -- and Newt the --), and which
one initially shared the front of the box with Tony the Tiger?
6) According to the USDA (United States Department of Agriculture) what percentage of
the total U.S. food production do Americans waste each year?
a) 5%
b) 10%
c) 15%
d) 20%
e) 25%
7) Who was the first Athlete to appear on a Wheaties cereal package? What year?
a) Duke Snyder
b) Lou Gehrig
c) Dizzy Dean
d) Jackie Robinson
e) Bob Feller
8) There are more than 20,000 varieties of orchid. What is the only edible product
obtained from a species of orchid?
9) Most Americans are familiar with 'Uncle Ben's Rice.' Who was Uncle Ben?
a) A fictional character from a novel.
b) The invention of an advertising agency.
c) A Texas rice grower.
d) The owner and president of a rice production company.
e) A South Carolina rice broker.
10) They are picked by hand and immediately dipped in boiling water. They are then
left heating in the sun during the day, and wrapped to sweat at night for up to 20
days. They are then air dried for up to 6 months, while also allowing them to ferment.
They are then crushed and treated with water and alcohol. What the heck are they?
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ANSWERS TO FOOD TRIVIA QUIZ:
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1) Kaffir Lime.
2) Kaiser Roll.
3) Kale.
4) Kasseri.
5) The contestants were Katy the Kangaroo, Elmo the Elephant, Newt the Gnu and Tony
the Tiger. It was a close race with Katy and Tony sharing the front of the box at
first. Eventually Tony was the clear winner and in 1953 became the sole spokes-person
for the cereal.
6) e) Americans waste about 25% of all the food produced in the U.S. each year.
7) b) Lou Gehrig was the first athlete to appear on a box of Wheaties cereal. During
the period 1934-36, Gehrig was featured in various action poses on at least three
Wheaties packages, as well as in various print ads.
(Duke Snyder appeared in 1956; Dizzy Dean in 1935; Jackie Robinson in 1996; and Bob
Feller in 1938).
8) The vanilla bean is the fruit of a tropical American species of orchid, and it is
the only orchid which produces anything edible.
9) c) 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.
10) Vanilla bean pods.
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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: Good Morning James, I know that this is a complex subject, but I am confused
over which rinds are eatable and which are not with the soft and semi-soft cheeses.
Shelly
ANSWER: Whether to eat the rind or not is a purely personal choice. There really is
no rule. Soft and semi soft, bloomy cheese rinds are especially good. These types of
cheeses are matured for a short time in clean conditions.
Basically, if the rind seems dirty or has an extremely unpleasant taste, don't eat it.
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TRIVIA
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Pacific salmon die after their first spawning, whereas the Atlantic salmon does not
die after its first spawning, but returns year after year to its breeding place to
spawn again.
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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 Settlement Cook Book, The Way to a Man�s Heart, compiled by Mrs. Simon Kander and
Mrs. Henry Schoenfeld (1903)
PEPPER AND GRAPE FRUIT SALAD
Remove the tops from six green peppers. Take out seeds and refill with grape-fruit
pulp, fine cut celery, and English walnut meats mixed with mayonnaise dressing. To one
cup and a half of the mixture add one-fourth a cup of heavy cream, beaten stiff. For
each pepper use three halves of walnut meats and half as much celery as grape-fruit.
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QUOTE
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"As if a cookbook had anything to do with writing."
Alice B. Toklas, American writer (1877-1967)
'The Alice B. Toklas Cook Book' (1954)
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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 Mary Ann Pan is a cake pan with a convex bottom. After the cake is baked and turned
out, you have a cake with a hollowed out top which may then be filled with fruit,
cream, ice cream, etc. Also called Mary Ann Tin.
Mary Ann Cups are a set of nested measuring cups.
I do not know who Mary Ann was, or if they are both named for the same person. I
welcome any stories about either of these Mary Anns.
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WHO'S WHO IN THE CULINARY ARTS
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Henri Babinsky (1855-1931)
Henri Babinsky (nicknamed Ali-Bab) was a well traveled engineer who collected recipes
and cooked for his companions on his travels around the world. He published
Gastronomie pratique (Practical Gastronomy) in 1907.
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RECIPE REQUESTS FROM READERS
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Have you a recipe for (marrow) or courgette chutney? If so would you email it to me.
Kind regards, Mary
ZUCCHINI (COURGETTE) CHUTNEY
1 1/2 lb zucchini; thickly sliced
2 tb salt
8 oz chopped onion
3 cloves garlic; chopped
12 oz muscovado sugar (a dark, sticky cane sugar, with a strong flavour)
1 1/2 pt red wine vinegar
8 oz raisins
1 tb coriander seed; lightly crushed
2 tb brown mustard seeds
1 tb fresh root ginger; peeled and chopped
2 dried chillies
Sprinkle the zucchini with half the salt and leave to drain in a colander overnight.
Next day, rinse, drain and pat dry.(I cut the zucchini a bit smaller at this stage -
they tend not to break up during cooking). Put into a heavy pan with the onion,
garlic, remaining salt, sugar, vinegar and cook gently for about 15 minutes, until the
sugar has dissolved and the vegetables have softened. Add the raisins, spices, ginger
and chillies, stir well and cook at a steady simmer for another 25 minutes or until
mixture is thick, stirring frequently. (I tend to cook it longer than that). Take it
out and stir half way through the cooling time. Put into warm dry jars. Makes 3 medium
(8oz-1lb) jars.
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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"Food history is as important as a baroque church. Governments should recognize
cultural heritage and protect traditional foods. A cheese is as worthy of preserving
as a sixteenth-century building."
Carlo Petrini
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COOKING TIPS
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Always use eggs right from the refrigerator for poaching, as they are less likely to
spread excessively, and the yolks are less likely to break.
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CULINARY CALENDAR - A Few Selected Events
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FRIDAY, AUGUST 20
1955 'The Popcorn Song' by Cliffie Stone hit number 14 on the charts.
SATURDAY, AUGUST 21
1814 Benjamin Thompson, Count von Rumford died. American physician who invented the
percolator, a pressure cooker and a kitchen stove. He is frequently credited with
creating baked Alaska.
SUNDAY, AUGUST 22
1865 William Sheppard of New York City received a patent for liquid soap.
MONDAY, AUGUST 23
1617 The first one way streets were established in London. Seventeen one way streets
were created to regulate "disorder and rude behaviour of Carmen, Draymen, and others
using Cartes."
TUESDAY, AUGUST 24
1969 The movie version of Arlo Guthrie's 'Alice's Restaurant' premiered in New York
and Los Angeles.
WEDNESDAY, AUGUST 25
1910 Arnold Neustadter was born. Inventor of the Rolodex rotating card file.
THURSDAY, AUGUST 26
1978 Frankie Valli's 'Grease' reached number 1 on the charts.
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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In Italy, Parmigiano-Reggiano cheese is made only from April 1 to November 11, with
milk from cows that have been eating fresh grasses.
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QUOTE
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"If you are what you eat and you don't know what you're eating, do you know who you
are?"
Claude Fischler (2004) Sociologist with the French National Center for Scientific
Research
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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: [EMAIL PROTECTED] Phone: (305) 296-2614
Food Reference WebSite: http://www.foodreference.com
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