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2005-01-23T11:47:00.000-08:00

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Food Reference Ezine Vol 5 No. 37 November 10, 2004

2004-11-10T02:58:00.000-08:00

THE FOOD REFERENCE NEWSLETTER
November 10, 2004 Vol 5 #37 ISSN 1535-5659

IN THIS ISSUE

=> Website News
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> Bill Marsano Product Reviews
=> Books 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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This past week I have added over 100 recipes; lots of new Trivia, New Posters, and many new Articles.

The Events section and the CD version you can purchase, has over 1,000 NEW historical events listed.
http://www.foodreference.com/html/cdfoodrcalendar.html

WEEKLY FREE COOKBOOK DRAWING WINNER
Congratulations to the winner of last week's Free Cookbook Drawing, Edward Harazak, he wins "FISH GRILLED & SMOKED: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker" by John Manikowski
http://www.foodreference.com/html/fish-grilled-smoked.html

THIS WEEK'S DRAWING will be for FOOD ART: Garnishing Made Easy, by John Gargone
http://www.foodreference.com/html/foodartgarn.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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HAVE A LITTLE TASTE
James Bond enjoys vodka martinis, quail eggs, Bollinger Champagne and Beluga caviar. A man after my own heart. An ardent connoisseur, he can distinguish Beluga from other caviars and tell the year of the Bollinger.......
http://www.foodreference.com/html/markvogelweeklycolumn.html

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QUOTE
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"The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and passive."
William Ralph Inge (1860-1954) 'Outspoken Essays'

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BILL MARSANO PRODUCT REVIEWS
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ZYLISS PIZZA WHEEL
How embarrassing to have to review a $10 item, and a pizza wheel, at that. Embarrassing not for me but for the kitchen-gadget industry, which has taken until now to produce a decent pizza wheel.................
http://www.foodreference.com/html/bill-marsano-review.html

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TRIVIA
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In the 16th century, the Turks were hooked on coffee. Turkish women could divorce their husbands if the man failed to keep his family's pot filled with coffee.

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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 BOOKS OF THE WEEK:
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COOKING NEW AMERICAN: How to Cook the Food You Love to Eat
Fine Cooking Magazine ed. Martha Holmberg
A private tutorial in preparing the kind of food that Americans truly love to eat. It offers meat and potatoes -- roasted potato salad and sliced steak with rosemary and arugula, that is. And it includes the pastas, polentas, risottos, and grain dishes that are so exciting now.
http://www.foodreference.com/html/cooking-new-amer.html

VICTORIA'S HOME COMPANION; Or The Whole Art of Cooking: A History of 19th Century Foods with Recipes.
Including Descriptions of Vegetables, Fruits, and Domesticated Animals, Methods of Preservation, Preparation, Care of Kitchen Utensils, &c. With Special Emphasis on the Civil War Era.
http://www.foodreference.com/html/victorias-home-comp.html

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FOOD TRIVIA QUIZ
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1) In 1899, Amedeo Obici, age 12, arrived in America from Italy, with no money and no knowledge of the English language. But he knew he had an uncle somewhere in Pennsylvania. He found his uncle, and worked at his fruit stand. In 1906 at age 19, he starts his own business in partnership with his future brother-in-law Mario Peruzzi. By 1912 the business has grown so rapidly that he is buying directly from farmers and opens his own processing plant. The company's "trademark" and "spokes-person" was chosen in a contest conducted at a Suffolk, Virginia high school in 1916.
Can you guess the very well known product and "spokes-person"?

a) Planters Nuts & Mr. Peanut.
b) Cakes and Sarah Lee
c) Pancake Syrup and Mrs. Butterworth
d) Tomato Sauce and Chef Boyardee
e) Milk and Elsie the Cow

2) For the 2003/2004 crop year, choose the 3 largest producers of coffee in order:
Brazil Vietnam Columbia Indonesia Mexico
India Guatemala Ethiopia Uganda Honduras

3) What animal was called "Mr. McDonald's" and why?

4) What is the difference between 'Cajun' and 'Creole'?

5) This Italian skim milk cheese dates back to at least the 13th century and may date even to the 11th century. It is made only from April 1 through November 11 each year with milk from cows that have been feeding on fresh pasture. Most of the cream is skimmed from the milk which is then cooked in copper containers, pressed in cheesecloth lined molds, salted in brine and then allowed to mature.

6) This herb, Salvia sclarea is a relative of sage, but is no longer commonly used as a culinary herb. Previously it's leaves were used in soups and omelets, and the leaves and flowers in salads. The leaves were also used to flavor ale and beer (sometimes as a hops substitute), and to flavor wines and liqueurs. It imparts a muscatel flavor to wine, hence it's German name, Muskateller Salbei which means Muscatel Sage. It is one of the herbs used in Italian Vermouth.

7) About how many feathers does the average mature turkey have?

8) In what year was the one billionth can of Spam sold?

9) This member of the squash family is known by at least a dozen names. It is a pear shaped fruit, has a single seed and a taste similar to zucchini. The young root tubers are also eaten. It is native to Mexico and Central America and was a popular vegetable with the Mayas and Aztecs. It's cultivation has spread all over the world, including Algeria, Madagascar, Polynesia, southern U.S., China, Indonesia, New Zealand and Australia. How many of its name can you list?

10) This egg-shaped tropical fruit has a brittle, wrinkled rind enclosing flesh-covered seeds. The seeds are edible, so you can eat the orange pulp straight from the shell. Its highly aromatic pulp and juice are used as a flavoring for beverages and sauces. The pulp has an intense aromatic flavor, while the texture is jelly-like and watery. The name of this fruit is:
a) Babaco
b) Pomegranate
c) Mamee Apple
d) Passion Fruit
e) Guava

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ANSWERS TO FOOD TRIVIA QUIZ:
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1) Planters Nuts and Mr. Peanut.

2) The 10 largest producers were listed in the proper order:
BRAZIL, VIETNAM, COLUMBIA, Indonesia, Mexico, India, Guatemala, Ethiopia, Uganda, Honduras

3) In 1980, McDonald's test marketed Chicken McNuggets in Knoxville, Tennessee. The demand was so great that its regular supplier of chicken cannot meet the demand; Tyson Foods became a second supplier, and developed a special chicken that was almost twice as large as a standard broiler chicken. This yields more meat for the same number of cuts in the deboning process. This new bird will be called "Mr. McDonald's."
(The Food Chronology by James Trager)
http://www.foodreference.com/html/thefoodchronology.html

4) 'Creole' refers to the descendants of the original aristocratic French and Spanish (also German & Italian) settlers who came directly from Europe under Spanish sponsorship and rule to establish New Orleans in the 1690s. The cooking also has Native American, West Indian and African influences.
'Cajun' referred to descendants of the former French colony in East Canada, called Acadia (Nova Scotia). They had arrived in Acadia beginning in 1620. They were exiled in 1755 by the English, many eventually making their way to Louisiana, living in the swamps and bayous. Cajun cooking has very little influence of the classical cuisine of Europe - it is truly an American cuisine.

5) Parmigiano-Reggiano from ItalyÂs Parma region, the highest quality and original Parmesan Cheese.

6) Clary or clary sage.

7) The average mature turkey has about 3,500 feathers.

8) The one-billionth can of Spam was sold in 1959.

9) Chayote (Sechium edule), also known as: custard marrow, christophene (France, Caribbean), chouchoute (Madagascar, Polynesia), brione (France, West Indies), vegetable pear, cho-cho, soussous, chuchu, choko, pipinella, xuxu, mirliton (southern U.S.), mango squash, and huisquil. For all these exotic names, this is simply a subtropical member of the squash family, eaten as a vegetable.

10) Passion Fruit.

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ANOTHER FOOD REFERENCE WEBSITE
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FOOD ART AND POSTERS - 1000s OF NEW POSTERS ADDED
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: My husband and I have dentition problems and have a great deal of difficulty in chewing tough or even "sort of" tough meats, poultry etc. We both enjoy beef, veal and pork though we eat a lot of fish as it is softer. Adolph's meat tenderizer does help in some circumstances, though seemingly not in all. Other than pot roasts and brining the roast or steak, any other recommendations? R & S

ANSWER:
The Jaccard Meat Tenderizer is an excellent product. You can tenderize any meat beef, chicken, etc. Use it on both sides of a steak, chicken breast, etc, in both directions, and you can chew the meat even with no teeth at all.
Basically you sort of use it to 'pound' the meat, and each time the Jaccard hits the meat, the 3 rows of needle-like blades go through a slit in the plastic guard and pierce the meat. It is very simple and easy to use. The blades are about 2+ inches, so you can tenderize a roast 4 inches thick.
It is available from Amazon.com for $34.95 - the link is too long to fit on one line, so I have placed an Amazon link on the Home page of the website on the left side, with a photo.
http://www.foodreference.com/index.html

FOLLOWUP:
Many thanks -- you've done it again! I ordered the meat tenderizer you suggested and have now used it twice. Indeed, it did just as you said -- both my husband and I were able to enjoy a piece of beef for the first time in several years. I truly appreciate your help and love your newsletter. R & S.

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TRIVIA
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In the colorful argot of the lunch counter and diner, "cowboy with spurs" is a western omelet with fries.

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CULINARY SCHOOLS, TOURS AND CRUISES
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Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html

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ANCIENT & CLASSIC RECIPES
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PINEAPPLE UPSIDE DOWN CAKE
(1925 winner of the Hawaiian Pineapple Company Recipe Contest)
http://www.foodreference.com/html/pineappleupsidedowncaker.html

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.

Turn upside-down on serving dish and garnish with maraschino cherries.

Whipped cream may be spread over top.

NOTE: There was no temperature given in the original recipe, but I have made this many times using 350 degrees with excellent results. Chef James.

See Also History of the Cake.
http://www.foodreference.com/html/fpineappleupsidedowncake.html

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QUOTE
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"There are few decisive acts in cookery, each step contributes to the end result."
Claude Peyrot, 20th century French Chef

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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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In the early 19th century a 'porter house' was a coach stop where travelers could dine on steak and ale. In the U.S. around 1814, a porter house keeper in New York City began to serve this steak, and it gained widespread popularity.

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WHO'S WHO IN THE CULINARY ARTS
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Otto Frederick Rohwedder (early 20th century)
Otto Frederick Rohwedder has been called the father of sliced bread. He worked for many years on developing a bread slicer, starting in 1912. His firsts efforts met with resistance from bakers, who informed him that the sliced bread would quickly go stale. By 1928, Rohwedder had finally designed a slicer that would also wrap the bread. He finally perfected it, and the first sliced bread was produced and sold at M.F. Bench's Chillicothe Baking Company, 100 Elm Street in Chillicothe, Missouri. According to the story, Mr. Bench assisted Rohwedder in the fine tuning the new bread slicing machine. The Chillicothe, Missouri Constitution-Tribune of July 7, 1928 carried a story of the new machines first use.

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RECIPE REQUESTS FROM READERS
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BRINED ROAST TURKEY
http://www.foodreference.com/html/brinedroastturkeyr.html

CAJUN DEEP-FRIED TURKEY
http://www.foodreference.com/html/deepfriedturkeyr.html

CANDIED SWEET POTATOES
Serving Size : 6

9 whole Sweet Potatoes
as needed Water

3/4 cup + 2 Tbls Brown Sugar
1 1/2 Tablespoons Apple -- grated
1/4 cup + 1 Tbls Triple Sec
3 Tablespoons Butter
to taste Salt And Pepper
to color Paprika

[1) Cook Sweet Potatoes Unpeeled in water until tender.
Drain.....Peel.....Cut into Quarters

[2) Place Sweet Potatoes in buttered oven proof pan.....Sprinkle with Brown Sugar, Salt, Paprika, Apple, Tripple Sec ----- Dot with Butter

[3) Bake uncovered at 375Â°F for 20-30 minutes.
http://www.foodreference.com/html/candswtpotr.html

Email your recipe requests, food info or history
questions to me at james@foodreference.com

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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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"There are two types of people who eat truffles: those who think truffles are good because they are dear and those who know they are dear because they are good."
J.L. Vaudoyer

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COOKING TIPS
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Store fresh cranberries in a tightly-sealed plastic bag in the refrigerator. As with all berries, if one starts getting soft and decaying, the others will quickly soften and decay also. Be sure to sort out the soft ones if you plan to store them for more than a few days. Fresh cranberries may last up to 2 months in the refrigerator. Cooked cranberries can last up to a month in a covered container in the refrigerator. Washed cranberries may be frozen for up to 1 year in airtight bags.

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CULINARY CALENDAR - A Few Selected Events
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THURSDAY, NOVEMBER 11
1945 Vincent Martell of the music group 'Vanilla Fudge' was born.

FRIDAY, NOVEMBER 12
1974 After more than 125 years, salmon returned to the River Thames in England.

SATURDAY, NOVEMBER 13
1930 The Rotolactor was developed by the Walker-Gordon Dairy. It was a 50 stall revolving milking platform that could mechanically milk over 1,500 cows in seven hours

SUNDAY, NOVEMBER 14
1889 George S. Kaufman was born. A playwright, he wrote 'The Man Who Came to Dinner,' and the script for 'Cocoanuts' for the Marx Brothers.

MONDAY, NOVEMBER 15
1660 Asser Levy from Portugal, applied for a license to sell kosher meat. He was the first kosher butcher in New Amsterdam (New York).

TUESDAY, NOVEMBER 16
1620 The first corn (maize) was supposedly discovered (by European settlers) by some Pilgrims led by Myles Standish, while exploring the area near Provincetown, Massachusetts. They named the spot Corn Hill.

WEDNESDAY, NOVEMBER 17
1967 'Incense And Peppermints' by Strawberry Alarm Clock is #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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Good, ripe cranberries will bounce, which is why they are nicknamed 'bounceberries.' They should be shiny and plump and range in color from bright light red to dark red. Shriveled berries or those with brown spots should be avoided. Cranberries do not ripen after harvest.

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QUOTE
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"There is nothing better on a cold wintry day than a properly made pot pie."
Craig Claiborne

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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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Â© 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.

10/31/2004

2004-11-02T09:45:00.000-08:00

Green Mountain Inn. quality suite woldwie. Experience warm hospitality in a classic 1833 resort in the heart of beautiful Stowe Village. The Inn offers the perfect blend of country elegance and modern comfort in 105 unique rooms, luxurious suites and village townhouses -many with canopy beds, fireside Jacuzzis and other exquisite amenities - such as CD/DVD players with surround sound stereo and PCs with high speed internet access. Guests enjoy sumptuous country breakfasts, fine casual dining in the famous Whip Bar & Grill, a fully equipped health club with Jacuzzi, sauna and massage services, a year-round heated outdoor pool with cozy fireside lounge, specialty shops and complimentary afternoon tea and cookies. Special packages are available year-round, and children of all ages are welcome. The Inn is listed on the National Historic Register and is a member of Historic Hotels of America/AAA.. riviera hotel las vegas woldwis. Homestead Annapolis. gold coast accommodation woldwic. Extended-stay hotel with on-site laundry free local calls and personalized voice mail. Each room includes a complete kitchen cookware dishes and cutlery as well as a workstation with computer dataport.. best value inn woldwif. Fairfield Inn and Suites by Marriott Palm Beach. royal lahaina resort comfotr. Fairfield Inn is Marriott's award winning economy lodging chain featuring clean, convenient, quality accommodations - all for a great value! Our guest rooms are equipped with thoughtful amenities including a remote control television with free cable service and a well-lit work desk. Studio suites offer separate living and sleeping areas. Start your day with a complimentary deluxe continental breakfast and hot freshly brewed coffee. Fairfield Inn will make your business travels a bit easier by providing free local telephone calls and a convenient fax service. Relax in our refreshing outdoor pool and whirlpool or workout in our exercise room. At Fairfield Inn you can always count on a friendly welcome at an affordable price. / The best Marriott value in Palm Beach, the Fairfield Inn and Suites is located on the Intracoastal Waterway across the street from the beach. Many rooms and suites have a water view. You can expect more!. nude resort domfort. Best Western Fort Myers Waterfront. village inn vomfort. Feel the energy of the Florida sun at the Best Western Fort Myers Waterfront, located conveniently on the Caloosahatchee River. Start your morning fishing off of our pier, then lunch by the pool, sunset cocktails from your private balcony with dinner on the river at Pincher's Crabshack and before closing for the night, have a little nightlife fun in downtown Fort Myers. You will find great shopping, beaches, golf courses and restaurants just minutes away. Also, we are nearby to Minnesota Twins and Boston Red Sox spring training camps.. california inn xomfort. Best Western Carlisle. las vegas hotel map cimfort. For a good night's rest, bring your family to the Best Western Carlisle and enjoy a king-size bed, whirlpool and cable television and our friendly hospitality.. grand wailea resort clmfort. Best Value Inn of Cape Cod. fishing lodge cpmfort. For many years, Cape Cod has been known as the most visited vacation spot in Massachusetts. Miles and miles of sandy beaches and warm ocean water has brought visitors from across America to visit the Cape. While here, these visitors realize the shopping and dining that accompanied the beautiful coast are well worth their time and have returned year after year to vacation. The Best Value Inn of Cape Cod is conveniently located in downtown Hyannis, in the heart of Cape Cod. As a guest, you are just a walk away from the sandy beaches, ferries, deep sea fishing, island excursions, and lighthouses. Golfing, fine dining, wonderful shopping, and nightlife are all just minutes away. You can visit the famous islands of Nantucket and Martha's Vineyard in Hyannis Harbor, which is just down the street. Boston is close as well are Plymouth Rock and Provincetown. Aside from the hotel's ideal location, Best Value Inn has both an indoor heated pool and an outdoor pool. Free continental breakast and coffee served every morning. At the Best Value Inn of Cape Cod, it is our utmost priority to make your stay with us a memorable one. Property is open from May 1 to Oct 31.. cheap hotel in new york confort.

10/31/2004

2004-11-02T07:30:00.000-08:00

10/28/2004

2004-10-29T04:45:00.000-07:00

hotels in vermont resifen. AmeriSuites Topeka / Northwest. new york hotel reservation residem. The AmeriSuites Topeka is strategically located atop the rolling hill of Corporate Meadows Office Park. The view overlooks the fastest growing area in Topeka's west side. The property is just minutes away from many of the major business and shopping areas.. hawaii resort resideh. Piccadilly Inn Airport. adventure hotels resideb. This elegant and distinctive full service hotel is located across from the Fresno Yosemite International Airport. With a unique and spacious lobby to welcome guests this hotel maintains an award winning restaurant, meeting and banquet facilities. The Piccadilly Inn Airport offers that rare mix of quiet elegance and personalized service which comes together as one. We look forward to the opportunity of welcoming you.

ADDITIONAL FACILITIES: Catering Coin Laundry Fax-copy service Exercise Room Whirlpool/Spa Parliament Club-Frequent Stay Program

TRANSPORTATION: Complimentary Airport Shuttle Public Transportation Taxi. hotels in new york residen. Junipine Resort (Axcess Hotels). key west hotels residen. Junipine Resort is nestled in the heart of lovely Oak Creek Canyon, just 8 and half miles north of Sedona. Junipine sparks visions of towering pine trees, the aroma of burning fireplaces and the soft serenade of crickets in the night. It is a peaceful world away from the hustle and bustle of daily life, the perfect setting for a family retreat or gathering place for friends. Families will especially love the cabin-style loft, which comes with some floor plans.

Although all of Junipine?s creekhouses are designed to make you feel at home, we?ve added a few touches to remind you that you?re on vacation. Each creekhouse features two spacious bedrooms and two full baths, a full service kitchen, a large living room with wood burning fireplace, and private decks and balconies with awe-inspiring views of the canyon. All creekhouses have two televisions and a VCR, phones, and iron and a hair dryer. The master bedroom has a king-size bed, a full bath and dressing area, and a wood-burning fireplace. The guest bedroom has two double beds and a full bath. Some creekhouses have a hot tub on the private deck, and/or a guaranteed creekview. The Junipine Café offers a variety of choices for breakfast, lunch, dinner, and room service, as well as a full service bar. Borders National Forest Service, with numerous hiking trails and creek access for fishing and swimming.. hotels in las vegas residen. Homestead Annapolis. papa roach last resort ersiden. Extended-stay hotel with on-site laundry free local calls and personalized voice mail. Each room includes a complete kitchen cookware dishes and cutlery as well as a workstation with computer dataport.. choice hotels residne. Homestead Beachwood. quality inn suite rseiden. Homestead Beachwood is an extended-stay lodging facility with on-site laundry, free local calls and personalized voice mail. Each room includes a complete kitchen, cookware, dishes and cutlery as well as a workstation with computer dataport.

As of January 1, 2003, Homestead will no longer accept personal checks for payment..

Your Newslettersforfree.com Subscription(s) Have Been Confirmed

2004-10-28T11:43:00.000-07:00

Food Reference E-zine Vol 5 No.35 October 21, 2004

2004-10-21T04:50:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
October 21, 2004 Vol 5 #35 ISSN 1535-5659

IN THIS ISSUE

=> Website News
=> '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

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
I added lots of new Recipes and finished completely updating the Culinary Posters section. Several new schools and cooking/wine tours have been added.
Also a great new book has been added 'The Low-Carb Gourmet'
http://www.foodreference.com/html/low-carb-gourmet.html

WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Salley Miller. She wins a copy of 'There's a Chef in My Family: Recipes To Get Everybody Cooking.' by Emeril Lagasse.
http://www.foodreference.com/html/emerils-theres-a-chef.html

THIS WEEK'S DRAWING will be for
The Food Journal of Lewis & Clark: Recipes for an Expedition by Mary Gunderson. An excellent collection of recipes from the famous expedition, adapted to a modern kitchen. 166 pages.
http://www.foodreference.com/html/thefoodjournaloflewis.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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I Think, Therefore I DonÂt Eat
The 17th century French philosopher Rene Descartes concluded that his existence was irrefutable based on the presence of his own thoughts. Simply put, if I am thinking, then I exist.....
The rest of the story---
http://www.foodreference.com/html/markvogelweeklycolumn.html

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QUOTE
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"Never hesitate to take the last piece of bread or the last cake; there are probably more."
Hill's Manual of Social and Business Forms: Etiquette of the Table (1880)

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TRIVIA
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25 years ago large Atlantic bluefin tuna (250 to over 1,000 pounds) might sell for a penny a pound for catfood, if it sold at all. Today, that same bluefin tuna will sell for up to $50 per pound (that's $50,000 for a large fish!), mainly due to the popularity of sushi and sashimi around the world.

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CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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

================================================================
THIS WEEK'S WEBSITE OF THE WEEK:
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LA CUCINA EOLIANA E SICILIANA
The food of the Eolian Islands and Sicily
http://www.lacucinaeoliana.com

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FOOD TRIVIA QUIZ
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This weeks quiz was inspired by the book 'Why Donuts Have Holes' by Don Voorhees
http://www.foodreference.com/html/why-do-donuts.html

1) What animal's nose and what other animal's tail were eaten and even considered delicacies by American Colonists?

2) What well known frozen food was named after a bar in Medford, Wisconsin.

3) Baking soda is used in baking. However, about 50% of the baking soda sold in the U.S. is not used in baking. What is it used for?

4) What foods are obtained from members of the Lily and Orchid families?

5) Pickle makers have done lots of research on pickles. Do you know how many 'warts' per square inch are preferred by the average American? By the average European?
Bonus question - A pickles crunch should be audible from how many paces?

6) What are the 8 vegetable juices in V-8 Juice?

7) Why was sliced bread banned in the U.S. on January 18, 1943 during World War II?

8) What is the largest drive-in restaurant chain? What restaurant chain was originally named "Danny's Donuts"?

9) In 1876 B&M baked beans were the first baked beans to be sold in cans. What does the B&M stand for and what was the specific reason this company canned baked beans?

10) When and where was milk first sold in bottles? When and where was beer first sold in bottles?

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FREE CATALOGS!
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Order the worldÂs best and most unique Catalogs for FREE!
Plus save money with exclusive Savings Certificates from every
catalog. Voted the #1 source for catalog shopping!
http://www.foodreference.com/html/freecatalogs.html

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ANSWERS TO FOOD TRIVIA QUIZ:
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1) The moose's nose and the beaver's tail.

2) The Tombstone Tap was so named because it was located across the street from a cemetery. The owners, Ron Simek and his brother began selling frozen pizza in the bar. They became popular, and the brothers went into the frozen pizza business - They named their product Tombstone Pizza.

3) About 1/2 of the baking soda sold in the U.S. is used for indigestion in cattle. Most cattle are fattened up in feedlots on corn, hay, and supplements before being slaughtered. They can eat up to 25 pounds of grain a day. Their stomachs were designed to digest grass, not grain, so they tend to get indigestion. Feedlots give the cattle baking soda to ease the problem.

4) Asparagus is a member of the Lily family and vanilla is obtained from a member of the Orchid family.

5) The average American prefers 7 warts per square inch - Europeans prefer pickles with no warts.
A pickles crunch should be audible from 10 paces away.

6) Tomato, spinach, celery, carrot, beet, lettuce, watercress and parsley juice.

7) Sliced bread went stale faster, and therefor Americans used more wheat, needed to feed soldiers. Bread slicing machines also needed metal parts for repairs - metal that was needed for manufacturing ships, tanks, guns etc.

8) Sonic Drive-In is the largest drive-in restaurant chain. "Denny's" restaurants stared out as "Danny's Donuts" in 1953, then "Danny's Coffee Shops" and finally in 1959 was renamed "Denny's".

9) Burnham & Morill Company canned baked beans for use by the fishermen who worked their fishing fleet out of Portland, Maine.

10) Milk was first sold in bottles in 1879 when Echo Farms Dairy began to deliver them in Brooklyn, New York. Beer was first sold in bottles in 1869 by English brewer Francis Manning-Needham.

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ANOTHER FOOD REFERENCE WEBSITE
================================================================
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: Please explain the properties of ultrapasturized cream, light cream, heavy cream, half and half. How to add to sauces-cold to hot, hot to hot? It's baffling and I'm tired of adding cream and watching it separate! Jackie

ANSWER: Here are some facts and tips on using cream or milk in hot dishes.

1) The lower the butterfat (milkfat) content, the more likely cream is to separate.
Half & Half is at least 10.5% butterfat (milkfat),
Light Cream is between 18 and 30% butterfat,
Light Whipping Cream is between 30 and 36% butterfat,
Heavy Cream (Heavy Whipping Cream) is between 36 and 40% butterfat.

2) The hotter the liquid, the more likely cream is to separate. Cream should never be added to a boiling liquid.

Heavy cream is the best choice - it will not separate unless the liquid is boiling vigorously - and even then heavy cream may not separate.
When adding anything other than heavy cream, it is best to heat it up a bit before adding it to another hot liquid.
It is partly the difference in temperature that causes cream to separate. CHEF JAMES

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QUESTION: I was going through my grandmaÂs recipes and found a reference in her handwritten recipes for cheese biscuits for something called "compound". What might "compound" be? This recipe is probably 70-90 years old. Ingredients are grated cheese, baking powder, milk, flour, salt and 5 tablespoons of this ÂmysteriousÂ compound. Any ideas? Cindy

ANSWER: I am not sure, but a good clue is the only ingredient missing from the recipe - some sort of shortening - butter, lard, or margarine.
1) 'Compound' could just mean margarine
2) Frequently if butter was too expensive, homemakers would mix lard with butter to use in baking.

My best guess would be #2.
(There is now a 'Bakery compound' used in commercial bakeries instead of butter or margarine - basically it is a special type of margarine that helps soften and lubricate bread structure and extend shelf life.) CHEF JAMES

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QUESTION: A recent cookbook purchase of mine has a recipe for Swedish Bean Salad that calls for 1-16 oz. can of "kitchen sliced" beans...can you enlighten me as to what these are, please? Katrina

ANSWER: It seems that manufacturers have assumed that all home cooks are incapable of cutting food to uniform size - and food that is cut uniformly must therefore appear manufactured and could not have been cut in the home kitchen.
They came up with the term "kitchen-sliced" to indicate random sized pieces that give the illusion of being cut at home in the kitchen by incompetent home cooks.
Isn't it nice to know that they hold their customers in such high regard? CHEF JAMES

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TRIVIA
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Fennel is native to southern Europe and the Mediterranean area. The name fennel originates from the Greek word for "marathonÂ which is the famous battle at Marathon in 490 B.C. where the Greeks fought against the Persians on a field of Fennel.

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CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html

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ANCIENT & CLASSIC RECIPES
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Fannie Merritt Farmer Boston Cooking-School Cookbook
(1896 edition)

STEAMED CRANBERRY PUDDING
1/2 cup Butter
1 cup Sugar
3 Eggs
3 1/2 cups Flour
1 1/4 tablespoons Baking Powder
1/2 cup Milk
1 1/2 cups Cranberries

Cream the butter, add sugar gradually, and eggs well beaten.

Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries previously washed, turn into buttered mould, cover and steam three hours.
Serve with thin cream, sweetened and flavored with nutmeg.

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QUOTE
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"Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet."
Albert Einstein

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FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
Why corn on the cob is so much better when picked and eaten as quickly as possible. --- Fresh corn on the cob will lose up to 40% of its sugar content after 6 hours of room temperature storage. The sugar is converted to starch.

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WHO'S WHO IN THE CULINARY ARTS
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Chef Albert Kumin
Pastry chef Albert Kumin of the Four Seasons Restaurant created the Chocolate Velvet Cake in 1959.

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RECIPE REQUESTS FROM READERS
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QUESTION: What ever happened to chocolate snap cookies? The came in a small box like animal crackers. Are they still made? Where are they sold? Is there a recipe out there for this old time classic?? thank you, Licia

Nabisco still makes Chocolate Snaps, and there are several other smaller companies that make them. I was not able to find out how they are packaged though - I am pretty sure that they come in larger boxes now, and they may not make the smaller boxes anymore. CHEF JAMES

CHOCOLATE SNAPS
72 Servings
2 c sugar
1 c brown sugar
1 1/2 c butter
2 ts vanilla
3 eggs
6 oz unsweetened baking chocolate, melted and cooled
4 c flour
2 ts baking soda
1 ts salt
1 sugar for rolling

Cream butter and sugars, add egg, vanilla and chocolate. Mix in dry ingredients and refrigerate overnight. Preheat oven to 350 degrees. Roll dough into balls and roll in sugar. Bake for 10 minutes.

Email your recipe requests, food info or history
questions to me at james@foodreference.com

================================================================
SPONSOR
================================================================
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/

================================================================
QUOTE
================================================================
"Nutrition... has been kicked around like a puppy that cannot take care of itself. Food faddists and crackpots have kicked it pretty cruelly..."
Adelle Davis (1904-1974)

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COOKING TIPS
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Sesame seed is a versatile seed that can be used in many of the same ways as nuts. The seed has a nutty, sweet aroma with a milk-like, buttery taste. When toasted, its flavor intensifies, yielding an almost almond- or peanut butter-like flavor.
Toasting Sesame Seeds: Heat seeds in a dry skillet over medium-high heat, stirring frequently until seeds are golden-brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

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CULINARY CALENDAR - A Few Selected Events
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FRIDAY, OCTOBER 22
1981 The FDA approved the artificial sweetener Aspartame (NutraSweet) for tabletop use.

SATURDAY, OCTOBER 23
1943 Barbara Ann Hawkins of the vocal group 'The Dixie Cups' was born

SUNDAY, OCTOBER 24
1836 Alonzo Dwight Philips patented the phosphorous friction safety match in the U.S.

MONDAY, OCTOBER 25
1975 On the 'Mary Tyler Moore Show,' Chuckles the Clown, dressed in a peanut suit, is accidentally killed by an Elephant that thought Chuckles was a huge snack.

TUESDAY, OCTOBER 26
1918 Cesar Ritz died in Kussnacht, Switzerland. World renowned 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.

WEDNESDAY, OCTOBER 27
1728 Captain James Cook was born. British explorer who charted and named many Pacific Islands, including the Sandwich Islands (Hawaii).

THURSDAY, OCTOBER 28
1919 The Volstead Act was passed, which enforced the 18th amendment, prohibiting the sale of alcoholic beverages. It went into effect on January 16, 1920.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

================================================================
TRIVIA
================================================================
Garum is a condiment or sauce widely used by the ancient Greeks and Romans. Take some small fish, the intestines of some larger fish, maybe some oysters, salt them, maybe add some vinegar, pepper and/or other spices. Then set this in the sun for several days. At this point it is called liquimen. As this appetizing mass of stuff would ferment and putrefy it oozed a liquid. This liquid is garum. Used as a seasoning in cooking and also as a table condiment. There are several modern versions of this: Pissalat from Nice and nuoc-mam in Vietnam are two of them.

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QUOTE
================================================================
"On spinach: "I dislike it, and am happy to dislike it because if I liked it I would eat it, and I cannot stand it."
Le Prudhomme in 'Flaubert's Dictionnaire des idÃ©es reÃ§ues'

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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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Â© 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.

Food Reference Ezine Vol 5 No 34 October 14, 2004

2004-10-14T11:06:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
October 14, 2004 Vol 5 #34 ISSN 1535-5659

IN THIS ISSUE

=> Website News
=> 'Food for Thought' by Mark Vogel
=> Quotes and Trivia
=> Bill Marsano Book & Product Reviews
=> 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

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
Sorry about not having a newsletter last week. I got behind, and then started what I thought would be a small job of making the www.SeafoodFish.com recipe website easier to navigate. I ended up changing the page layout also, and the recipes are now on a white background and easier to read. More pictures also.

I also added hundreds of new posters to the poster section on the Food Reference website,
www.foodreference.com/html/culinary_art___food_posters.html

The Italian Institute for Advanced Culinary & Pasty Arts has invited me to be a special guest at the White Truffle Event at the Bellasera Resort in Naples, Florida (November 12-16, 2004). I am not sure if I can fit it in my schedule, but I will try my best to be there. Anyone interested in attending, here are more details
http://www.foodreference.com/html/z-white-truffle-1116.html

WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Elaine Halford. She wins 'FRESH CHOICES by David Joachim and Rochelle Davis
http://www.foodreference.com/html/fresh-choices.html

THIS WEEK'S DRAWING will be for 'There's a Chef in My Family: Recipes To Get Everybody Cooking.' by Emeril Lagasse.
http://www.foodreference.com/html/emerils-theres-a-chef.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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The Fungus Among Us
If you were a leprechaun what would use for an umbrella? IÂll bet you never pondered that one huh? Well, according to the medieval Irish, leprechauns used mushrooms to protect them from the rain. Actually, mushrooms are.....
http://www.foodreference.com/html/markvogelweeklycolumn.html

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QUOTE
================================================================
"edible, adj. Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm."
Ambrose Bierce, 'The Devil's Dictionary' (1842-1914)

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BILL MARSANO BOOK & PRODUCT REVIEWS
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THE COOK'S ESSENTIAL KITCHEN DICTIONARY
By Jacques L. Rolland
Jacques Rolland has undertaken a Herculean task here, for compiling a cook's dictionary is harder than ever today.....
http://www.foodreference.com/html/cooks-essential-dict.html

REVIEW OF 3 'WINE SAVER' OR 'WINE STOPPERS'
*Vacu Vin Concerto *Metrokane lever *Zyliss Wine Keeper
http://www.foodreference.com/html/bill-marsano-review.html

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TRIVIA
================================================================
Croaker is any of a variety of members of the drum fish family found off the east coast of the U.S. and the Gulf of Mexico. They get their name from the croaking noise they make with their swim bladders. They range in size from 1 pound to 30 or more pounds, and include the black drum, corbina, Atlantic croaker, redfish, kingfish, etc.

================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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

================================================================
THIS WEEK'S WEBSITE OF THE WEEK:
================================================================
Eating China - Eating China is a look at the food of China and Taiwan from a cultural and historical angle. You won't find big collections of recipes here - plenty of other sites do that.
http://www.eatingchina.com

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FOOD TRIVIA QUIZ
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1) Any of several plants of the genus Panax of eastern Asia. There are also several similar species found in North America. The aromatic root has been used for medicinal purposes in Asia for thousands of years. It has been reputed to cure cancer, diabetes, aging, se?ual* dysfunctions, high blood pressure, and many other disorders. It is also used in tea, tonics, spirits, and in cookery. Its curative powers have never been scientifically documented. It is acknowledged as a stimulant, like coffee or tea. Name these plants.
* If I put the 'x' in this word, the newsletter may be rejected by some spam filters.

2) The blossom of this plant is the official state flower of Arizona. The white, funnel shaped, night blooming flowers grow on the trunk and branches of the plant during May and June. The red fruits are edible. Name this plant.

3) These 'grains' are native to West Africa and are related to cardamom. They were previously an important spice, especially around the 14th and 15th centuries. Today they are not used much outside of West and North Africa. They are pungent and aromatic, and are used sometimes to flavor vinegars, beer and wine, in herbal remedies and in veterinary medicines. Name these 'grains.'

4) This family includes some of the most important staple food plants, and some of the earliest cultivated plants. Members of this family of plants are also the main source of food for domestic animals, as well as wild herbivores. Some members of this family are sugar cane, oats, corn and sorghum. Name this plant family.

5) The top 3 Orange Juice producers in the World are:
a) Florida b) California c) Georgia d) Brazil e) Mexico f) Argentina g) Chile

6) This vegetable is popular in Mexico and other Central American countries, parts of Europe, the Middle East, India, North Africa and Australia. Its popularity is increasing in the United States where it can be found at Mexican grocery stores, specialty produce markets and farmerÂs markets. It has fleshy oval leaves (typically called pads or paddles) with a soft but crunchy texture that also becomes a bit sticky (not unlike okra) when cooked. They taste similar to a slightly tart green bean, asparagus, or green pepper. Name this plant.

7) These aquatic vertebrates are about 8 inches long with a small mouth and no teeth. Each year from March to August, at about midnight on the first 3 or 4 nights of the high tide of the full or new moon, thousands of them come out of the water to breed. The females dig holes 2 inches deep and deposit their eggs, which the males than fertilize. They are so predictable that timetables are published each year. Name these marine animals.

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ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
1) Ginseng.

2) The Saguaro Cactus.

3) Grains of Paradise (Aframomum melegueta), also known as melegueta pepper, Guinea grains, Guinea pepper and alligator pepper.

4) The Grass Family. It includes wheat, corn, barley, rice, oats, sorghum, sugar cane and bamboo.

5) d) Brazil a) Florida e) Mexico

6) Prickly Pear Cactus or edible cactus, also known as nopales (no-PAH-les), nopalitos or cactus pads.

7) Grunion. They are found only along the southern California coast, and are known for their unique spawning habits. Grunion are not 'caught' like other fish, but are 'gathered' on the shore. The timetables are published each year so the 'grunion gatherers' know when the 'grunion are running.' Grunion, related to mullet, are moderately fat, and may be broiled, sauteed or deep fried. Their flavor is similar to smelt.

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ANOTHER FOOD REFERENCE WEBSITE
================================================================
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

================================================================
READERS QUESTIONS
================================================================
QUESTION: Hi! My name is Jennifer and I have entered a contest that pertains to a question dealing with the west, past and present. I have a clue that I am having a hard time cracking and I was wondering if you could help. The clue is.........

"To fill a bunch of bellies, this good man transformed something military into something culinary. Tell us the name of this eating innovation."

ANSWER: I include this question because I have received more than 25 requests for the same riddle. To be very frank, I do not answer trivia contest questions for people. Maybe for a share of the prize money though.......
My response was that the answer is on the Food Reference website. Can you guess the answer? It has been a trivia question in this newsletter a year or so ago. You will find the answer here-
http://www.foodreference.com/html/fchuckwagon.html

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TRIVIA
================================================================
Cucumbers were believed to have originated in India and spread through Greece and Italy. They made their way into North America agriculture by the mid-16 century. Cool and moist due to their high water content. 'Cukes' belong to the same family as pumpkins, zucchini, watermelon and other squashes.

================================================================
CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.
http://www.foodreference.com/html/Cooking-Schools.html

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
THE SOUP BOOK
by Louis P. Degouy (An apprentice of Escoffier and Chef at the Waldorf-Astoria for 30 years)

NEW ENGLAND CIDER SOUP (Hot)
In New England, there is an imperishable quality about the home instinct which has continued through generations ... a heritage from the early sturdy pioneers who braved untold hardships in a new land and hewed homes out of a wilderness; since then and now. New England is renowned for its fine clambakes, clam and fish chowders, and fine soups. Here is one example.

As slowly as possible, bring 3 pints of good cider to a boil, and carefully skim off the beads that will appear on the surface. Stir in 1/3 cup of granulated sugar, or even better, brown sugar. Set this aside, and keep it warm. Cut enough stale bread into small cubes to make 2 generous cups. Brown the cubes in 3 tablespoons of butter, and salt them to taste. Keep the cubes warm too. Beat 3 whole eggs as for making an omelet, and add to them, while beating, 2 tablespoons of sugar and 1 1/2 cups of cream, to which have been added 2 tablespoons of flour, a few grains of allspice, and 3 tablespoons of good dark rum. When the whole is well blended, pour the cream-egg mixture slowly into the hot cider, beating steadily. When ready to serve, sprinkle the fried bread cubes over the soup, and serve immediately.
http://www.foodreference.com/html/soup-book.html

================================================================
QUOTE
================================================================
"Even when freshly washed and relieved of all obvious confections, children tend to be sticky."
Fran Lebowitz, journalist

================================================================
FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
Dill (Anethum graveolens), a member of the parsley or carrot family (Umbelliferae), is native to southern Europe, and is widely cultivated and naturalized throughout Europe, Asia and the Americas. Both the seeds and leaves are widely used in cooking, and the plant has also been used to make a green dye.

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WHO'S WHO IN THE CULINARY ARTS
================================================================
M. Boulanger (18th century)
The first restaurant, by that name, was opened in 1765 by Parisian soup maker M. Boulanger. His was the first establishment to offer a menu with a choice of dishes. Nothing is known about M. Boulanger (some say A. Boulanger), and this may not be his name, but simply his occupation (boulanger means baker).

================================================================
RECIPE REQUESTS FROM READERS
================================================================
I would like to make my own mayonnaise at home so I can add various flavors and herbs. Is it worth doing this and how long will it keep in the refrigerator. Which would be best, made in a blender or food processor? Should it be stored in sterilized jars? Any recipes?

ANSWER: Mayonnaise made with raw egg should be used within 24 hours.
The best mayonnaise is made with a hand whisk, next would be with a hand held electric mixer. Blenders and food processors give a different texture.

2 egg yolks, 1 cup oil, 1 teaspoon Dijon mustard, 1 tablespoon vinegar or lemon juice (optional), salt, pepper

1) Get all the ingredients together.
2) Put the mustard in a bowl. Separate the egg whites one after the other and mix the yolks with the mustard.
3) Season with salt and white pepper.
4) Whisk in a rotating pattern to mix egg yolks with mustard. Pour the oil in gradually.
5) The oil will combine with the mustard and eggs, making a mayonnaise. Keep whisking until all of the oil has been added.
6) At last, whisk vigorously to thicken the mayonnaise. Add the vinegar or lemon juice (optional). Use within 24 hours.

Email your recipe requests, food info or history
questions to me at james@foodreference.com

================================================================
SPONSOR
================================================================
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/

================================================================
QUOTE
================================================================
"Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

================================================================
COOKING TIPS
================================================================
Mirin is a sweet Japanese rice wine (sakÃ©), sometimes just called rice wine. Mirin is used for cooking, only, mainly in sauces and glazes. It gives a nice glaze to grilled foods. If a recipe calls for Mirin or rice wine, you may substitute sherry or white wine with a little sugar.

================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
FRIDAY, OCTOBER 15
1959 Emeril Lagasse was born in Fall River, Massachusetts. TV cook and actor.

SATURDAY, OCTOBER 16
1939 'The Man Who Came to Dinner' opened on Broadway.

SUNDAY, OCTOBER 17
1977 The Guinness Book of World Records notes that Peter Dowdeswell managed to eat 40 sandwiches in 17 minutes, 53.9 seconds at a California donut shop on October 17, 1977. Each sandwich was 6 X 3 inches, spread with jam and butter.

MONDAY, OCTOBER 18
1945 James T. Ehler, Chef and food writer, was born. That's me - the author of this Culinary Calendar and the Food Reference Website.

TUESDAY, OCTOBER 19
1962 Boxer Evander Holyfield was born. On June 28, 1997, Mike Tyson decided to snack on Evander Holyfield's ear in the 3rd round of a boxing match. Tyson was disqualified.

WEDNESDAY, OCTOBER 20
1880 Lydia Maria Francis Child died. An American abolitionist and author of novels and childrenÂs books. She also wrote books of advice for women including 'The Frugal Housewife' (1829).

THURSDAY, OCTOBER 21
1449 George Plantagenet, duke of Clarence was born. Brother of Edward IV whom he was accused of plotting against. He was thrown into prison and secretly executed in the Tower of London. The rumor is that he was drowned in a butt (large cask) of malmsey wine.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

================================================================
TRIVIA
================================================================
During the Tang Dynasty (around 900 A.D.) the Chinese were 'farming' fish exclusively for the emperor's consumption. Some sources date the beginnings of Chinese fish farming as far back as 3,500 years ago.

================================================================
QUOTE
================================================================
"First need in the reform of hospital management? That's easy ! The death of all dietitians, and the resurrection of a French chef."
Martin H. Fischer (1879-1962)

================================================================
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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
----------------------------------------------------------------
Â© 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.

Food Reference Ezine Vol 5 No.33 Sept 29, 2004

2004-09-29T02:22:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
September 29, 2004 Vol 5 #33 ISSN 1535-5659

IN THIS ISSUE

=> Website News - New Monthly Column
=> Weekly Free Cookbook Drawing
=> 'Food for Thought' by Mark Vogel
=> New Book Recommendation
=> Quotes and Trivia
=> 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

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
There is a NEW MONTHLY COLUMN about wine, beer and spirits by Liana Bennett: The BAR - Beverage Alcohol Report
http://www.foodreference.com/html/bar-liana-bennett.html
You will find it listed with a link on the home page of the website with the other periodic columns.

================================================================
WEEKLY FREE COOKBOOK DRAWING
================================================================
Congratulations to the winner of last week's Free Cookbook Drawing, Gale Myers. She wins 'MEATLESS FAST AND SIMPLE COOKBOOK' by Debi and Jim Pedersen
Tasty vegetarian recipes for when you're short on time.

THIS WEEK'S DRAWING will be for 'FRESH CHOICES - More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic'
by David Joachim and Rochelle Davis
http://www.foodreference.com/html/fresh-choices.html

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html

================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
When Opposites Attract - ItÂs a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. YouÂve got cold cuts on hand so sandwiches become the obvious answer. As you peruse the fridge you realize youÂre out of mayonnaise. Darn! ItÂs pouring outside and.......
http://www.foodreference.com/html/markvogelweeklycolumn.html

================================================================
NEW BOOK - HIGHLY RECOMMENDED
================================================================
I did not have the time to write a full review of a new book, but I have to at least mention it in this weeks' newsletter.
All of you who are interested in older recipes will find this a goldmine of information. VICTORIA'S HOME COMPANION, by Victoria R. Rumble - It contains a history of 19th century foods, descriptions of ingredients, and Recipes - it is an immense help in learning to work with old recipes in a modern kitchen.
Buy it directly from the author:
www.geocities.com/thistledewbooks/Whole_Art_of_Cooking.html

================================================================
QUOTE
================================================================
"It is to be regretted that domestication has seriously deteriorated the moral character of the duck. In a wild state, he is a faithful husband.....but no sooner is he domesticated than he becomes polygamous, and makes nothing of owning ten or a dozen wives at a time."
Isabella Beeton (1836-1865)

================================================================
TRIVIA
================================================================
Cellophane noodles, also known as bean thread, harusame or glass noodles, are fine, dry transparent noodles made from green mung beans paste (starch). They are used in Chinese, Thai and other Asian cuisines.

================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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

================================================================
FOOD TRIVIA QUIZ
================================================================
1) Name this fruit.
Small trees or shrubs of the myrtle family, which are believed to have originated either in southern Mexico or Brazil. They have been cultivated for their plum-like fruit since about 1,000 B.C., and were favorites of the Aztec and Incas. Today they are grown in tropical countries around the world. There are about 150 varieties, with round to pear shaped fruit that range in size from one to four inches in diameter. The most common variety is yellow, but the colors of various species can be white, yellow, red, purple or black. The better varieties have a soft rind that is edible. The flavor ranges from sweet to tart, with pleasant, highly aromatic white, yellow, pink or red flesh. Unripe fruit can have a decidedly unpleasant musky, gym-like odor. They have 100-500 small seeds, which are edible in some varieties; there are also some seedless varieties.

2) Haggis is the heart, lungs, liver and kidneys of a sheep, with suet, onions, oatmeal and seasonings stuffed into the stomach of the sheep and boiled. It is the national dish of Scotland.
A similar dish is Haggamuggie - what is it?

3) What are the two most cultivated fruit trees in the world?

4) Name this cheese.
This hard raw cow's milk cheese is named for the Swiss town where it originated in the 12th century. It is made in rounds of 60 to 100 pounds, about 2 feet around and 4 inches thick, and is aged for 10 to 12 months. The cheese has a golden brown color and a nutty, full flavor. This cheese is actually more popular in Switzerland than 'Swiss' cheese itself.

5) Name this fruit.
In Latin, the name of this fruit means 'precious.' Originating in China over 4,000 years ago, they were introduced to the New World by Spanish Explorers, and were planted them in the gardens of Spanish missions all over California. The first recorded major production of of this fruit in America was in 1792 south of San Francisco. Today in the U.S., 95% of them are grown in the San Joaquin Valley and other parts of northern California.

6) Name this vegetable.
It has been around for more than 2000 years, and the name comes from the Latin word 'brachium', which means 'branch,' or 'arm.' Americans have grown it in their gardens for only about 200 years! The first commercially grown crop was grown and harvested in New York, then planted in the 1920's in California. A few crates were sent back East and by 1925 the market was off the ground. This vegetable is highly recognized for its anti-cancer nutrients.

7) Name this vegetable/herb/spice.
This plant originated in Asia and gradually migrated to the west, first to the Mediterranean basin, and then eventually to Europe and to the Americas at the beginning of the 16th century. From the very beginning, it was recognized for its fragrance, flavor and medicinal properties. It is a vegetable, but some people regard it as an herb, others treat it as a spice and yet others purchase it in the form of capsules as medicine. Scientists recognize it as a powerful food promoting good heath mainly for its sulphur compounds, but sophisticated individuals shun it. Chinese chefs make extensive use of of it, and much of it is imported from China, although substantial quantities grow in the Americas.

8) What is the most dangerous source of bacteria in the typical home kitchen?

9) Here are the ingredients, can you name this product?
Corn syrup solids, vegetable oil (partially hydrogenated coconut or palm kernel, and canola, hydrogenated palm, soybean, cottonseed, and/or safflower), sodium caseinate, dipotassium phosphate, sodium aluminosilicate, mono and diglycerides, artificial flavor, annatto color.

10) What are 'pluots' and 'apriums'?

================================================================
ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
1) Guava.

2) Haggamuggie is a Shetland Island speciality. It consists of the stomach (muggie) of a large fish, stuffed with chopped fish liver and oatmeal. The ends are tied and then it is boiled in salted water.

3) Number one is the Apple and number two is the Peach.

4) GruyÃ¨re cheese.

5) Apricots.

6) Broccoli.

7) Garlic.

8) The most dangerous sources of virulent bacteria, including E. coli, Salmonella, Staphylococcus and others, is the typical kitchen sponge and 'dish cloths' in American homes. They provide a source of moisture, a ready food supply in the form of food particles, and an easy surface to which the bacteria may cling. They can easily be disinfected however, by placing in a microwave oven for 60 seconds. The odor is improved too!

9) Nestle 'Coffee-Mate' brand coffee creamer.

10) Pluots are complex hybrid fruits that are part plum and part apricot in heritage. These fruits were originally invented in the late 20th century by Floyd Zaiger and are now grown in parts of Washington and California. Pluots have a majority of plum parentage and therefore, have smooth skin like plums. Some varieties of pluots are sometimes called interspecific plums, or dinosaur eggs.
The pluot is often confused with the aprium which is another plum and apricot hybrid with mostly apricot heritage. Like apricots, apriums have slightly fuzzy skin. Pluots and apriums are known for their sweetness and flavor; the sugar content of these fruits is much higher than that of a plum or apricot alone.

================================================================
ANOTHER FOOD REFERENCE WEBSITE
================================================================
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

================================================================
READERS QUESTIONS
================================================================
QUESTION: let me know if fenugreek is a good source for help with thinning hair. Gloria

ANSWER: I am neither a scientist nor a medical doctor. Fenugreek is an ingredient in some of the herbal solutions being marketed for hair loss - most of these products do not work.
I believe the only products that have been scientifically tested and proven to work are Propecia and Rogaine. They have been approved for sale after being scientifically proven to work. Speak to your doctor about them - they are available by prescription, if your doctor decides it might work with your particular type of hair loss.
NOTE: Do not take fenugreek without first talking to your doctor if you have a bleeding or blood clotting disorder or diabetes, or if you are taking any medicines to prevent or treat a blood clotting disorder or diabetes. Fenugreek has been reported to affect blood clotting and blood sugar levels.

================================================================
TRIVIA
================================================================
Harvarti is a rich, mild, semisoft Danish cow's milk cheese. It has a very mild tang, and the cheese has many small holes. It can frequently be found with dill, caraway seeds, mustard seeds, etc., and there is also a spreadable version. Havarti was named after the farm were it was developed in the 19th century.

================================================================
CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
MARSHMALLOW RECIPE
2 tablespoons of gelatine
1/4 cup of water
2 cups of white sugar
1 cup of water
1 teaspoon of vanilla
3/4 cup of mixed cornstarch and powdered sugar (1/4 cup of cornstarch, 1/2 cup of powdered sugar)

Soak the gelatine in 1/4 of a cup of cold water in a small bowl and set aside to swell for 10 minutes. In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly. Add the swollen gelatine and dissolve. Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. Remove from the heat and allow to cool until luke warm. Add the vanilla extract and whisk the mixture with an electric mixer or beater until very thick and white. Rinse an 8 inch sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin. Refrigerate until set. Cut into squares and roll in mixed cornstarch and icing sugar.

Variations: To color the marshmallows add a couple of drops of food coloring. To make other flavored marshmallows use 1 teaspoon of peppermint, coffee, almond or other essence in place of the vanilla. Roll the marshmallows in desiccated or toasted coconut in place of the cornstarch and icing sugar.
http://www.foodreference.com/html/fmarshmallow.html

================================================================
QUOTE
================================================================
"It isn't so much what's on the table that matters, as what's on the chairs."
W.S. Gilbert (1836-1911) (Gilbert & Sullivan)

================================================================
FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
The hazelnut, is also called 'filbert'. One theory of the origin of the name 'filbert' is that it comes from St. Philibert, a 7th century Frankish abbot, whose feast day is August 20, which happens to be in the middle of the nutting season in Europe. Hazel is the older European name.

================================================================
WHO'S WHO IN THE CULINARY ARTS
================================================================
Mr. Potato Head (1952 - )
In 1952, Mr. Potato Head was born, consisting entirely of plastic parts, consumers had to supply the potato. Mr. Potato Head was the first toy to be advertised on network television. Mrs. Potato Head appeared in 1953, and in 1964 the Potato Heads begin to come with plastic bodies included.

================================================================
RECIPE REQUESTS FROM READERS
================================================================
I would appreciate a recipe for chicken caccitorie(not sure of
spelling) again thank you so much. barbara

CHICKEN CACCIATORA

2 lbs. chicken parts
6 tbs. olive oil
1 small carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 medium onion, chopped
salt & pepper
1 bay leaf
a few juniper berries or some rosemary
1 glass dry white wine
1 oz. dried mushrooms or 8 to 10 oz fresh
1 lb. tomatoes, peeled, seeded and chopped
chicken broth
1 tbs. parsley, chopped

Wash the chicken parts and pat dry.
SautÃ© the carrot, celery, onion, and garlic in olive oil.
When tender, but not crisp, add the chicken parts, salt and pepper, bay leaf, juniper berry and let brown over a high flame.
Add the wine and, when it has evaporated, add mushrooms (previously re-constituted in warm water), the tomatoes and enough broth to cover chicken.
Cover and cook for about one hour or so over low to medium heat. Add extra broth if necessary.
When ready remove from heat, add the chopped parsley and arrange in a pre-heated serving platter. Serve.
----------------------------------------------------------------
Do you know where I can find a recipe for Scotch Kisses? I used to buy some years ago at a candy store in downtown Fitchburg, Massachusetts, where I went to nursing School forty years ago.

SCOTCH KISSES
1 c. sugar
3/4 c. light or dark Karo syrup
1 tsp. salt
1 pt. all-purpose cream
1 bag marshmallows, cut in halves

Mix sugar, Karo and salt. Add cream. Cook to soft ball (234 degrees candy thermometer). Cut marshmallows in half with scissors. Using tine or fondue fork, dip each marshmallow into cooked mixture which is now caramel. Shake off excess. With a knife push off onto buttered pan or cookie sheet. Refrigerate a while before wrapping in wax paper strips, 5 1/2 x 6 inches.

Email your recipe requests, food info or history
questions to me at james@foodreference.com

================================================================
SPONSOR - FOOD POSTERS AND NOW T-SHIRTS TOO!
================================================================
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/

================================================================
QUOTE
================================================================
"It's OK to be fat. So you're fat. Just be fat and shut up about it."
Roseanne Arnold

================================================================
COOKING TIPS
================================================================
Italian parsley, Petroselinum crispum, is a plain flat leaved parsley, with darker green leaves than curly leaved parsley, and a stronger but less bitter flavor. It is best added during the last few moments of cooking for the best flavor, or sprinkled raw on salads, soups, fish, meat, etc.

================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
THURSDAY, SEPTEMBER 30
1982 The TV show 'Cheers' debuted.

FRIDAY, OCTOBER 1
1913 A monument to honor sea gulls was erected in Salt Lake City. The gulls had eaten the plague of grasshoppers that threatened the Mormon settlers crops in 1848.

SATURDAY, OCTOBER 2
1866 J. Osterhoudt patented the first tin can with a key opener.

SUNDAY, OCTOBER 3
1964 Buffalo Wings were created. Created by Teressa Bellissimo at the Anchor Bar in Buffalo, New York, for her son and some friends for a midnight snack.

MONDAY, OCTOBER 4
1979 American actress Rachael Leigh Cook was born. She began working as a model at age 10, and her picture is still used on boxes of Milk-Bone Dog Biscuits.

TUESDAY, OCTOBER 5
1983 Earl Silas Tupper died. The inventor of Tupperware. (Tupperware makes the containers used to conduct mold and bacterial experiments in the back of refrigerator shelves).

WEDNESDAY, OCTOBER 6
1790 Jacob Schweppe demonstrated his process for making artificial mineral water.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

================================================================
TRIVIA
================================================================
Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.

================================================================
QUOTE
================================================================
"It's so beautifully arranged on the plate -- you know someone's fingers have been all over it."
Julia Child on nouvelle cuisine (1912-2004)

================================================================
PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
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You can vote once each day. Your votes are appreciated.

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MORE GREAT E-MAIL NEWSLETTERS
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Beer Basics - http://www.beerbasics.com
Ardent Spirits - http://www.ardentspirits.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
----------------------------------------------------------------
Â© 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.

Food Reference Ezine Vol 5 No.32 September 23, 2004

2004-09-23T03:07:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
September 23, 2004 Vol 5 #32 ISSN 1535-5659

IN THIS ISSUE

=> Website News - New Books
=> '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

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
NEW BOOK RECOMENDATIONS ADDED TO THE WEBSITE

The Essential EatingWell Cookbook
http://www.foodreference.com/html/essential-eatingwell.html
The Soup Book
http://www.foodreference.com/html/soup-book.html
The Book Club Cookbook
http://www.foodreference.com/html/book-club-cb.html
Why Do Donuts Have Holes?
http://www.foodreference.com/html/why-do-donuts.html

WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, John Peterson. He has won 3 of Mary Gunderson's Exploring History Through Simple Recipes books.
http://www.foodreference.com/html/exploringhistory.html

THIS WEEK'S DRAWING will be for 'MEATLESS FAST AND SIMPLE COOKBOOK' by Debi and Jim Pedersen
Tasty vegetarian recipes for when you're short on time.

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html

================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
Into the Frying Pan - SautÃ©ing is cooking food in a small amount of fat over high heat. A sautÃ© pan, (a.k.a. skillet or frying pan), with straight sides is known as a sautoir, and with sloping sides, a sauteuse. A high quality sautÃ© pan is....
http://www.foodreference.com/html/markvogelweeklycolumn.html

================================================================
QUOTE
================================================================
"When men reach their sixties and retire, they go to pieces. Women go right on cooking."
Gail Sheehy

================================================================
TRIVIA
================================================================
Any food can be pickled, but a "PICKLE" used as a NOUN refers to a pickled CUCUMBER. There are pickled vegetables of all types, as well as various pickled fish, etc.
Pickling is one of the oldest methods of preserving foods. Pickling is the preserving of food in an acid (usually vinegar), and it is this acid environment that prevents undesirable bacteria growth. However, how and what kind of acid gets into the liquid is what can cause some confusion about the use of salt.
Most pickled foods are salted or soaked in brine first to draw out moisture that would dilute the acid that is added to 'pickle' the food.
1) Vinegar can be added directly to the liquid that the food is placed in.
2) The food can be place in brine (salt and water) - this is what causes confusion. Even though it may seem that pickling can be done with either an acid (vinegar, etc) or salt, that is not strictly true. That is because the amount of salt in the solution is carefully measured to allow natural fermentation which produces lactic acid. So pickled foods that are made with brine (salt and water) are really made with an acid- - but instead of directly adding acid, conditions are created so that the fermentation creates its own acid! This is a tricky process because just enough salt needs to be added to prevent the growth of undesirable bacteria, and the correct temperature maintained, to still allow the growth of several specific bacteria that produce lactic acid.
3) Some cucumber pickles are made with a combination of both methods. They are soaked in a strong brine with vinegar added in specific proportions so that they still ferment and produce additional acid (lactic acid).

================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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

================================================================
THIS WEEK'S WEBSITE OF THE WEEK:
================================================================
The Vegetarian Resource Group - Vegetarian Journal
http://www.vrg.org/journal/
The practical magazine for those interested in Vegetarian Health, Ecology, and Ethics

================================================================
FOOD TRIVIA QUIZ
================================================================
1) This tree is the only living member or its family, which dates back 286 million years. here are both male and female plants and the female fruits have a very disagreeable odor, so male trees are preferred for gardening. The roasted seeds of this tree are a delicacy in China and Japan. They are available fresh or canned (shelled, skinned and parboiled)and are used it stir fries, soups and stews.

2) What were the original 3 flavors of the breakfast cereal 'Fruit Loops'?

3) This cheese is named after a village that was once outside of Milan, but is now really a suburb of the city. The cheese dates back to the 9th century, with the blue/green mold (more green than blue) developing accidentally sometime around the 11th century. Before then it was similar to a cheese called Panerone made in Lombardy. It is considered one of the best in the world of its kind. The London Stock Exchange is nicknamed after this cheese due to the greenish marble used in its interior.

4) This moist, cake-like fragrant Swedish rye bread is made with molasses (or brown sugar), and flavored with orange zest and fennel, caraway or anise. Frequently it is made with a combination of several types of rye flour from dark to light. Its sweet flavor and moist texture is sometimes enhanced with the addition of golden raisins.

5) What is the per capita candy consumption in the U.S. and has candy consumption in the U.S. increased or decreased in the last few years?

6) 2) What percentage of the total world fish catch is caught in the northern hemisphere?
a) 10%
b) 30%
c) 60%
d) 90%

7) What is the official state beverage of Ohio?

8) How many poppy seeds are in a pound?

9) What popular 18th century beverage was named after a village in Germany, and is still popular today?

10) This 19th century English physician claimed that bread and vegetables were bad for us. He claimed that starch ferments in the stomach and produces acid, vinegar, alcohol and yeast, all of which poison bodily tissues and cause disease and mental derangement. What was his name and what food did he recommended we eat 3 times a day?

================================================================
ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
1) The Ginkgo (Ginkgo biloba) or maidenhair tree.

2) The original 3 flavors were orange, lemon and cherry.

3) Gorgonzola cheese.

4) Limpa.

5) Per capita consumption of candy by Americans in 2002 was 24 pounds. Candy consumption has actually declined over the last few years: in 1997, each American gobbled or savored more than 27 pounds a year.

6) d) More than 90% of all fish caught are caught in the northern hemisphere.

7) Tomato juice is the official state beverage of Ohio.

8) There are about 900,000 poppy seeds to the pound.

9) Seltzer water, named for Niederselters, a town in the Wiesbaden region of Germany.

10) Dr. James H. Salisbury said we should eat broiled, lean ground beef 3 times a day. The popular Salisbury steak was named after him.

================================================================
ANOTHER FOOD REFERENCE WEBSITE
================================================================
FOOD ART AND POSTERS ****NOW ALSO SELLING T-SHIRTS****
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

================================================================
READERS QUESTIONS
================================================================
QUESTION: I have an ongoing dispute with my friend about green peppers. If you leave green peppers on the vine do then turn red. Where do orange and yellow peppers fit in. Do they all start green or are they from different seeds. Please answer this silly question for me. Twink

ANSWER: Sweet bell peppers can be orange, yellow, red, purple, brown, black, ivory or green, depending on the stage of ripeness and the variety.
Green bell peppers are fully developed, but not ripe.
All sweet bell peppers start out green, and change color as they ripen. (They also get sweeter).
What can be confusing, is that there is also a variety that is green when ripe.
The color depends on the specific variety, the most common variety is red when ripe.
So---
Green sweet bell peppers start out green and are green when ripe.
Red, yellow, etc. sweet bell peppers start out green and turn red when ripe.
What you find in the store are usually either unripe green sweet bell peppers or unripe red ones.
They will not be any of the other color varieties in the green stage because the other colors can be sold at a much higher price, so they are always allowed to ripen before being sold. The additional time it takes to ripen and change color accounts for part of the reason they are more expensive. Also, since they are ripe, they have a shorter storage time.

================================================================
TRIVIA
================================================================
As a promotional stunt in 1923, Otto Schnering, founder of Curtiss Candy Co., had Baby Ruth candy bars dropped from airplanes in cities around the country, with tiny parachutes attached to each candy bar.

================================================================
CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
CAROLINA SNOW BALLS
The Art of Cookery, Hannah Glasse (1796, London)

To Make Carolina Snow Balls
Take half a pound of rice, wash it clean, divide it into six parts; take six apples, pare them and scoop out the cores, in which place put a little lemon-peel shred very fine; then have ready some thin cloths to tie the balls in; put the rice in the cloth, and lay the apple on it; tie them up close, put them into cold water, and when the water boils they will take an hour and a quarter boiling; be very careful how you turn them into the dish that you do not break the rice, and they will look as white as snow, and make a very pretty dish. The sauce is, to this quantity, a quarter of a pound of fresh butter melted thick, a glass of white wine, a little nutmeg, and beaten cinnamon, made very sweet with sugar; boil all up together, and pour it into a basin, and send it to table.

================================================================
QUOTE
================================================================
"When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress."
Gelett Burgess, Look Eleven Years Younger (1937)

================================================================
FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
Carnations, also called clove pink and gillyflower, are an edible flower with a spicy odor that are native to the Mediterranean region. They can be candied, pickled with spices, and used fresh in salads. In the past carnations have been used to spice wine and beer, and as a substitute for the more expensive clove.

================================================================
WHO'S WHO IN THE CULINARY ARTS
================================================================
(Georges) Auguste Escoffier (Oct 28, 1846 - Feb 12, 1935)
Escoffier was called 'the emperor of chefs' and 'emperor of the worldÂs kitchens' by Emperor William II of Germany. He modernized and codified the elaborate haute cuisine created by Marie-Antoine CarÃªme, and developed the Âbrigade de cuisine,Â system of kitchen organization. Escoffier was chef at the Carlton Hotel in London, the Grande National Hotel in Lucerne, Switzerland, the Grand Hotel in Monte Carlo, the Savoy in London and the Ritz hotels in Paris and New York City. His books include 'Guide culinaire' and 'Ma Cuisine.'

================================================================
RECIPE REQUESTS FROM READERS
================================================================
KIMCHEE
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon minced fresh Chile peppers of your choice
1 tablespoon sugar
1/2 cup Napa cabbage (Tianjin bok choy), sliced 1/4 inch thick
1 cucumber, peeled, seeded, and thinly sliced
1/2 red bell pepper, cored, seeded, and thinly sliced
1 medium carrot, peeled and very thinly sliced

In a small bowl, combine the soy sauce, rice vinegar, ginger, garlic, chile peppers, and sugar and whisk together well. In a medium bowl, toss the cabbage, cucumber, red pepper, and carrot together. Add just enough of the dressing to moisten the vegetables and mix well; refrigerate.

Email your recipe requests, food info or history
questions to me at james@foodreference.com

================================================================
SPONSOR
================================================================
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/

================================================================
QUOTE
================================================================
"Ice cream is exquisite. What a pity it isn't illegal."
Voltaire, French writer and philosopher, one of the leaders of the Enlightenment (1694-1778).

================================================================
COOKING TIPS
================================================================
GARLIC

When you use a garlic press or crush the garlic cloves, you get a stronger flavor than when you mince it fine with a knife. This is only noticeable when using the garlic raw.

Small bulbs of garlic can be as much as 20 times as strong as larger bulbs.

Garlic can be used as a pest repellent to repel aphids.

================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
FRIDAY, SEPTEMBER 24
1944 Rosa Lee Hawkins of the vocal group 'The Dixie Cups' was born.

SATURDAY, SEPTEMBER 25
1974 It is first reported that freon from aerosol cans was destroying the ozone layer above the earth.

SUNDAY, SEPTEMBER 26
1774 John Chapman, Johnny Appleseed was born. American pioneer and legend, he planted apple seeds in the Ohio River valley area (Ohio, Indiana, Illinois).

MONDAY, SEPTEMBER 27
1947 Musician Marvin Lee Aday, 'Meat Loaf', was born.

TUESDAY, SEPTEMBER 28
National Strawberry Cream Pie Day.

WEDNESDAY, SEPTEMBER 29
St. Michael's Day, patron of grocers and bakers. (Also called Goose Day in some locations - "If you eat goose on Michaelmas Day, you will never want money all the year round."

THURSDAY, SEPTEMBER 30
1958 The Frisbee was patented. The pie tins of the Frisbee Pie Company of Connecticut were the inspiration for the creation of the Frisbee. A Wham-O employee supposedly saw drivers for the pie company showing Yale students how to throw the pie tins.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

================================================================
TRIVIA
================================================================
Aztec emperor Montezuma drank 50 golden goblets of hot chocolate every day.It was thick, dyed red and flavored with chili peppers.

================================================================
QUOTE
================================================================
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
J.R.R. Tolkien, author of 'Lord of the Rings' (1892-1973)

================================================================
PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
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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
----------------------------------------------------------------
Â© 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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Food Reference Ezine Vol 5 No.31 September 17, 2004

2004-09-17T02:59:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
September 17, 2004 Vol 5 #31 ISSN 1535-5659

IN THIS ISSUE

=> Website News
=> '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

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
Another close call with a hurricane here in Key West, Florida.
We were lucky, but many others were not. Those wishing to assist hurricane victims are encouraged to give cash donations.
American Red Cross Disaster Relief Fund - (800) HELP-NOW

WEBSITE NEWS
Over the past 2 weeks I have added more than 1,000 new items to the Culinary Events Calendar
http://www.foodreference.com/html/historicevents.html

More than 50 new Articles have been added
http://www.foodreference.com/html/foodarticles.html

Several hundred new Quote entries have been added also
http://www.foodreference.com/html/quotes.html

WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Portia Little. She wins 'Semi-Homemade Desserts' by Sandra Lee

THIS WEEK'S DRAWING will be for 3 more of Mary Gunderson's Exploring History Through Simple Recipes series.
'Pioneer Farm Cooking'
'Cowboy Cooking'
'American Indian Cooking'
These books are aimed at young cooks ages 9-12.
Each book is 32 pages, fully illustrated, with updated recipes & historical narrative. They are in reinforced library bindings.
One winner will receive all 3 books.
http://www.foodreference.com/html/exploringhistory.html

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html

================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
Send it Back
The other day I went to lunch early at this nearby tavern. Seated at the bar, more interested in the latest issue of ÂFine CookingÂ than the menu, I simply ordered a cheeseburger medium-rare and fries. When my meal arrived the burger was overcooked and..........
http://www.foodreference.com/html/markvogelweeklycolumn.html

================================================================
QUOTE
================================================================
"This stuff tastes awful; I could have made a fortune selling it in my health-food store."
Woody Allen, 'Sleeper'

================================================================
TRIVIA
================================================================
Bagels are formed from an eggless dough (flour, yeast, water and oil) into a donut shape, then dropped in rapidly boiling water, cooked 3 - 5 minutes on one side then flipped and cooked 3 -5 minutes more on the other side. Drained, sometimes brushed with egg and then baked for 10 minutes or so.

================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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

================================================================
NEW RECOMMENDED COOKBOOK ADDED
================================================================
The Essential EatingWell Cookbook
Good Carbs | Good Fats | Great Flavors
Edited by Patsy Jamieson
This long-awaited collection of more than 350 recipes represents favorites from EatingWell, The Magazine of Food & Health, that have migrated to the top of an elite heap of new and classic dishes now numbering well into the thousands.
http://www.foodreference.com/html/essential-eatingwell.html

================================================================
THIS WEEK'S WEBSITE OF THE WEEK:
================================================================
ThingsToBeHappyAbout.com
http://www.thingstobehappyabout.com/
Some fascinating books whose titles are self explanatory. By an author who holds a Ph.D. in both linguists and archaeology.

================================================================
FOOD TRIVIA QUIZ
================================================================
1) This Italian term actually means 'warm (hot) bath.' It also refers to a specialty of Piedmont consisting of olive oil, anchovies and garlic, and is used as a warm dip for raw vegetables, and sometimes meat. Can you name this 'Italian fondue'?

2) What dessert did the wife of our 4th American president popularize and what was her name?

3) Take the chopped organ meats (lungs, heart, etc) of a sheep, chop it up, add suet, oatmeal, onion and pepper. Stuff it into the sheep's stomach and boil it for several hours. What is it and where did it come from?

4) Take some fish, grind it up, add some eggs, meal and seasonings and stuff it into the fish skin, and poach it. What is it and where did it come from?

5) N. Handwerker supposedly took the advice of Eddie Cantor and Jimmy Durante (at the time they were a singing waiter and his piano accompanist) and opened a restaurant that became a New York institution. What is the name of the restaurant?

6) This Mexican dish is actually of Aztec origin. Captain John Smith described them as they were made by Native Americans of Virginia in 1612 "Their corne they rost in the eare greene, and bruising it in a morter of wood with a Polt, lappe it in rowles in the leaves of their corne, and so boyle it for a daintie." What is this ancient dish?

7) What citrus fruit is a cross between a mandarin and a grapefruit (or pummelo)?

8) Polytetrafluoroethylene is also known as what?

9) The name of this Neapolitan specialty actually means 'pants' or 'trouser leg.' What is it?

10) What popular cocktail created around 1900, was named after a village in eastern Cuba?

================================================================
ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
1) Bagna Cauda.

2) President James Madison's wife was Dolly, and she frequently served ice cream at state dinners in the White House. She is generally credited with popularizing ice cream in America.

3) Haggis is a Scottish specialty.

4) Gefilte fish (filled [stuffed] fish), this classic Jewish dish is now usually made into balls or cakes rather than stuffed into the fish skin.

5) "Nathan's Famous Hot Dogs", opened in 1916 by Nathan Handwerker, sold hot dogs for a nickle, his former employer had been selling them for a dime.

6) Tamale (tamalli.).

7) Tangelo.

8) Teflon.

9) Calzone, a first cousin to pizza, it is a half-moon shaped stuffed pizza that looks like a large turnover.

10) The Daiquiri.

================================================================
ANOTHER FOOD REFERENCE WEBSITE
================================================================
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

================================================================
READERS QUESTIONS
================================================================
QUESTION: How can one quicken the souring of milk we buy today and does it make any difference in using whole, 2%, 1% or fat free milk? Ken

ANSWER: Here are 2 methods for souring milk for recipes.

Use whole milk - 1 cup milk, 1 tablespoon vinegar - stir and let stand 15 minutes

Use 1/2 cup evaporated milk, 1/2 cup cold water, 1 tablespoon vinegar - stir and let stand 5 to 15 minutes

================================================================
TRIVIA
================================================================
Banana squash comes in three varieties: blue, orange, and pink. Among the three varieties, the pink banana is the most common in the United States. It is grown commercially in Florida. This large, thick-skinned cylindrical squash averages 20 inches long and weighs around 12 pounds. It is so large that it is usually sold in chunks instead of whole. Its creamy textured orange flesh offers a fruity and buttery delight to your palate. Although both baking and steaming are great ways to prepare this tasty squash, steaming produces a slightly sweeter, yet mild flavor.

================================================================
CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
SALMON BOX
from The Boston Cooking-School Cook Book
By Fannie Merritt Farmer (Boston, 1896)

Line a bread pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice, and steam one hour. Turn on a hot platter for serving, and pour around Egg Sauce.

Egg Sauce. To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.

DRAWN BUTTER SAUCE
1/3 cup butter.
3 tablespoons flour.
1 1/2 cups hot water.
1/2 teaspoon salt.
1/8 teaspoon pepper.

Melt one-half the butter, add flour with seasonings, and pour on gradually hot water.
Boil five minutes, and add remaining butter in small pieces.
To be served with boiled or baked fish.

================================================================
QUOTE
================================================================
"Those from whom nature has withheld taste invented trousers."
Anthelme Brillat-Savarin (1755-1826)

================================================================
FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
Bangladesh at one time supplied most of the frogs-legs consumed in the U.S. The Bangladesh government soon discovered that the fly population increased drastically. It was more expensive to control the flies with insecticides, so they banned the export of frogs, and the frogs could return to what they do best - eating flies and mosquitoes!

================================================================
WHO'S WHO IN THE CULINARY ARTS
================================================================
Curnonsky (Maurice Edmund Sailland), 1872 - July 22, 1956
Curnonsky was the pen name of Maurice Edmond Sailland, a French writer, novelist, biographer, and gastronome. He was known as the 'Prince of Gastronomes,' a title he was awarded in a public referendum in 1927, and a title no one else has been given since. At the height of his prestige, 80 restaurants around Paris would hold a table every night in case he showed up. Supposedly in his later years he was so heavy he was unable to walk and had to be carried by six friends to his favorite restaurants. On July 22, 1956, at the age of 84, Curnonsky leaned too far out of his window and fell to his death.

================================================================
RECIPE REQUESTS FROM READERS
================================================================
LOBSTER DIVINE
2 servings (microwave recipe)

2 uncooked Florida spiny lobsters tails
2 tablespoons butter, melted, divided
1/2 cup soft bread crumbs
1/4 cup grated Cheddar cheese
1 teaspoon grated onion
Paprika

Thaw lobster if frozen. Cut lobster tails in half, down the middle of the shell lengthwise.
Bend tail backward to crack sharply in several places (prevents curling during cooking).
Arrange in glass or other microwave serving dish.
Brush with 1 tablespoon butter.
Combine remaining tablespoon of butter, bread crumbs, cheese and onion.
Spread bread crumb mixture over surface of the lobster meat.
Sprinkle with paprika.
Microwave 2 minutes on high.
Rotate dish one-half turn. Microwave 2 additional minutes on high.

Email your recipe requests, food info or history
questions to me at james@foodreference.com

================================================================
SPONSOR
================================================================
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/

================================================================
QUOTE
================================================================
"'Tis not her coldness, father,
That chills my labouring breast;
It's that confounded cucumber
I've ate and can't digest."
Richard Harris Barham (1788-1845) 'The Confession '

================================================================
COOKING TIPS
================================================================
Miracle fruit is a tropical African plant whose small red fruit has a very unusual property. When the fruit is eaten, anything bitter or sour tastes sweet.

================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
SATURDAY, SEPTEMBER 18
1709 Samuel Johnson, dictionary author, was born. I have read somewhere that he served his cat fresh shucked oysters.

SUNDAY, SEPTEMBER 19
1876 Melville Bissell patented the carpet sweeper.

MONDAY, SEPTEMBER 20
1969 'Sugar, Sugar' by the Archies hits Number 1 on the charts.

TUESDAY, SEPTEMBER 21
1756 John Loudon McAdam was born. He invented macadam pavement for roads. The Macadamia Nut was named for him.

WEDNESDAY, SEPTEMBER 22
2002 William Rosenberg founder of Dunkin' Donuts died.

THURSDAY, SEPTEMBER 23
1869 Mary Mallon was born. 'Typhoid Mary' was an infamous household cook who was responsible for major outbreaks of typhoid in the New York City area in 1904, 1907, and 1914. She was immune to typhoid herself, but was a carrier of the bacillus, and spread it wherever she worked as a household cook.

FRIDAY, SEPTEMBER 24
1944 Rosa Lee Hawkins of the vocal group 'The Dixie Cups' was born.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

================================================================
TRIVIA
================================================================
Bark from various species of the Cinchona is the source of quinine, used to treat malaria. Cinchona bark extracts are also used in tonic water, bitters, aperitifs, soft drinks, and even ice cream.

================================================================
QUOTE
================================================================
"To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar."
Oscar Wilde (1854-1900)

================================================================
PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
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You can vote once each day. Your votes are appreciated.

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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
----------------------------------------------------------------
Â© 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.

Food Reference Ezine Vol 5 No.30 September 1, 2004

2004-09-01T14:50:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
September 1, 2004 Vol 5 #30 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
=> 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

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
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.
----------------------------------------------------------------
Another hurricane is on the way - hopefully it will miss Key West. If the website is not updated daily, you know why.

WEEKLY FREE COOKBOOK DRAWING
Congratulations to the winner of last week's Free Cookbook Drawing, Hannah Beck. She wins 'A Sweet Quartet: Sugar, Almonds, Eggs, and Butter - A Baker's Tour" by Fran Gage.

THIS WEEK'S DRAWING will be for 'Semi-Homemade Desserts' by Sandra Lee
http://www.foodreference.com/html/semihomemadedesserts.html

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html

================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
COOKING PHOBIA - Are you fearful of cooking? For some it is a mundane chore, to others a joyous hobby, and for some, an absolute terror. An anxiety plagued agony that drives them to a microwaved dinner before a stove. ..............
http://www.foodreference.com/html/markvogelweeklycolumn.html

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QUOTE
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"I've got brown sandwiches and green sandwiches - it's either very new cheese or very old meat."
Oscar Madison in 'The Odd Couple' by Neil Simon (Paramount Pictures, 1968)

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TRIVIA
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Quince must be cooked before eating, and is primarily used for preserves. native to the Middle East, it is one of the candidates as the apple in Biblical references.

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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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PURCELL MOUNTAIN FARMS
If you like beans, lentils or potatoes this is the site for you. Exotic beans, heirloom beans, and organic beans. They have about 85 different varieties, which makes it one of the largest collections in the country. They also have an extensive collection of fingerling and speciality potatoes. Blue potatoes, purple Peruvian potatoes, Russian Banana potatoes, etc.
It is great that some people are preserving these exotic varieties so they are not lost forever.
http://www.purcellmountainfarms.com/

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FOOD TRIVIA QUIZ
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1) In 1850, there were an estimated 20 million head of buffalo on the western plains. How many head of longhorn cattle shared the prairie with them?

2) What did Milliard Fillmore and his wife Abigail do that caused the White House cooks to quit in protest?

3) What was the first fresh fruit to carry a trademark?

4) In 1959, Polish-born Bronx, New York entrepreneur Reuben Mattus introduces a new premium food product with a map of Scandinavia on the cartons. What was the name of his product?

5) The annual per capita consumption of beer in the U.S. in 2002 was:
a) 10 gallons b) 22 gallons c) 28 gallons d) 34 gallons e) 46 gallons

6) Which of these has the most Vitamin C?
a) Oranges b) Lemons c) Red Bell Peppers d) Limes e) Green Bell Peppers

7) In 1490 there were an estimate 30 million; in 1890 there were only 750; in 2002 there were about 90,000. What animal is this?

8) What were the original 7 flavors of Kool-Aid?

9) In the 1930s, Admiral Byrd took 2 1/2 tons of this candy to the South Pole - almost a pound a week for each of his men during their two year stay in the Antarctic. What was this candy?

10) What is the white edible portion of cauliflower called?

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ANSWERS TO FOOD TRIVIA QUIZ:
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1) Open-range longhorn cattle herds are estimated at 50 million head in 1850.

2) They installed the first cooking stove in the White House. Previous to this, cooking was done in a fireplace. The president had to get an expert from the Patent Office show the cooks how to regulate the heat on the new stove before they would return to work.

3) In 1919 the California Fruit Growers Exchange burned 'Sunkist' on their oranges. 'Sunkist was burned into the skin of the first orange with a heated flyswatter.

4) Reuben Mattus invented the Danish sounding name 'Haagen-Dazs' for his new ice cream.

5) b) 22 gallons.

6) c) Green, sweet bell pepper have 2 times as much vitamin C as oranges; red and yellow bell peppers have 4 times as much.

7) The American Bison, or Buffalo.

8) Kool-Aid originally came in seven flavors: Cherry, Strawberry, Raspberry, Grape, Orange, Lemon-Lime and Root Beer.

9) NECCO Wafers, made by the New England Confectionery Company.

10) The white, edible portion of cauliflower is called the curd.

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ANOTHER FOOD REFERENCE WEBSITE
================================================================
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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QUOTE
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"My kitchen is a mystical place, a kind of temple for me. It is a place where the surfaces seem to have significance, where the sounds and odors carry meaning that transfers from the past and bridges to the future."
Pearl Bailey

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TRIVIA
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Roquefort cheese is made from ewes' (sheep's) milk, and is one of the world's oldest known cheeses. It was mentioned by Pliny and was Charlemagne's favorite cheese. The blue veining is the mold Penicillium roqueforti, and originally came from the walls of the limestone caves in the south of France where the cheese was ripened. Today the mold is injected into the cheese to ensure even distribution, but it is still aged in the same caves. All true Roquefort cheese has a red sheep brand on the foil label.

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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 SOUP BOOK by Louis P. DeGouy (1949)
(Chef at the Waldorf Astoria in New York for 30 years, he apprenticed with Escoffier)

CREAM OF CELERY AND TOMATO SOUP
Wash 1 bunch of celery, the stalks scraped and chopped, the leaves finely chopped also. Cook in a small amount of Chicken Stock, free of fat, until tender, and then rub through a fine-meshed wire sieve into a clean saucepan. To this puree, add 2 tablespoons of tomato paste, blending thoroughly. Keep hot over hot water, using a double boiler. Scald 3 cups of sweet milk and 1 1/2 cups of sweet heavy cream with 1 bay leaf, 4 thin slices of onion, 1 whole clove, and 6 sprigs of fresh parsley. Strain through a fine sieve, then add to the celery-tomato puree. Season to taste with salt and white pepper and 1 scant teaspoon of paprika, and bring to a boil. Remove from the fire, and let cool slightly. Then beat in 4 fresh egg yolks, adding one at a time, beating well after each addition. Return to the fire, bring to a boil, and let boil 2 or 3 minutes, stirring constantly. Taste for seasoning, and serve in a heated soup tureen. Pass a dish of fried well-drained Croutons.

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QUOTE
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"Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liver slices fried with breadcrumbs, fried hencod's roe. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of scented urine."
James Joyce (1882-1941)

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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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Russian service was introduced in Russia about 1810 by an ambassador of the Russian czar. It was in the 1850's that Russian Service was introduced to France and soon spread to other countries. Russian service is what we use today. Each course is served to each guest individually.
'French service' was generally used up until the 1850's. (This was not what French service is today*) Under this method, the usually large menu (as many as 32 courses) was brought to the table in 2 or 3 parts, and all of the dishes of each part would be placed on the table at once. Guests would help themselves to each dish, most often in a confused and combative manner, those with the longest arms getting their favorites first. Frequently by the time you got to much of the food, it was no longer hot. Then all of the dishes from that part of the service would be cleared from the table and next part or 'service' would be placed on the table in the same manner.
*(Today, so called French service refers to restaurant service where a waiter does the serving of the food onto each guests plate, frequently with tableside preparation, rather than the food being plated in the kitchen).

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WHO'S WHO IN THE CULINARY ARTS
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Alexis BenoÃ®t Soyer (February 4, 1810 - August 5, 1858)
Alexis Benoit Soyer was born. French chef and author. Chef of the London Reform Club. He opened kitchens in Ireland during the famine to sell food at 1/2 price and was an advisor on food to the British army during the Crimean War. Invented several stoves and kitchen utensils. Wrote 'The Pantropheon; or, History of Food' (1853), 'A Shilling Cookery Book for the People' (1854), Soyer's Charitable Cookery (1847).

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RECIPE REQUESTS FROM READERS
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QUESTION
I would like to perfect a homemade pizza crust that tastes more like the commercial crust of the supreme deep dish pizza from the Pizza Hut franchise. Their crust is very crisp, large cell structure, short bite and does not have the homemade standard white bread flavor...... What is Pizza Hut's secret?
Any help would be gratefully appreciated. Thanks, Bonnie

REPLY
First, your oven temperature is too low. Pizza needs to bake at 450 - 475. A stone helps, and you will find the result is different at 450-475 then it is at 375. Also, keep in mind that restaurant ovens have very efficient forced air convection ovens - with very even temperature and air flow. It is very hard to duplicate these conditions at home. The even temperature and forced air remove moisture from the oven very efficiently.
Don't use machines to make your dough - do it by hand.
Sauce and toppings also affect the crust - don't use too much sauce - use "low moisture" mozzarella cheese.
Here is a recipe that has been floating around for quite a while - it is supposed to be an accurate recipe for Pizza Hut Pan Pizza dough.

PIZZA HUT ORIGINAL PAN PIZZA
1 1/3 cup Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teaspoon Salt
4 cups Flour
1 tablespoon Sugar
1 pk. Dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces Vegetable oil (3 oz. per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls.
In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Bake at 450 - 475

Email your recipe requests, food info or history
questions to me at james@foodreference.com

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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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"Let us candidly admit that there are shameful blemishes on the American past, of which the worst by far is rum. Nevertheless, we have improved man's lot and enriched his civilization with rye, bourbon and the Martini cocktail. In all history has any other nation done so much?"
Bernard De Voto (1897-1955) American writer and critic.

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COOKING TIPS
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When buying dates, avoid ones that are sticky or ones that have crystallized sugar on the surface. Fresh dates should be firm and springy, and should have a fresh smell, not sour. Dried dates should be firm, but not hard. Fresh, soft dates should be kept in plastic bags in the refrigerator, and will keep for several weeks. Dried dates will keep for up to a year, refrigerated.

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CULINARY CALENDAR - A Few Selected Events
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THURSDAY, SEPTEMBER 2
1666 The Great Fire of London began in the shop of the King's baker. After burning for four days, more than 13,000 buildings had been destroyed.

FRIDAY, SEPTEMBER 3
1970 Alan Wilson of the music group 'Canned Heat' died.

SATURDAY, SEPTEMBER 4
1768 Francois Auguste Rene Vicomte de Chateaubriand was born. Chateaubriand was a French writer and politician. His chef, Montmireil, created the famous recipe consisting of a center cut from the beef tenderloin, grilled and served with bÃ©arnaise sauce and chateau potatoes. Montmireil named the dish Chateaubriand.

SUNDAY, SEPTEMBER 5
1949 Clem Clempson of the music group 'Humble Pie' was born.

MONDAY, SEPTEMBER 6
1899 Carnation began producing evaporated milk.

TUESDAY, SEPTEMBER 7
1912 David Packard was born. Founder with William Hewlett of the Hewlett Packard Company. Before they became famous for computers and printers etc., some of their early inventions were an automatic urinal flusher and a weight loss shock machine!

WEDNESDAY, SEPTEMBER 8
1978 'Grease' by Frankie Valli is #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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Sara Lee was a real person. In 1935 Charles Lubin and his brother-in-law purchased a chain of small neighborhood bakeries named Community Bake Shops. The business was a success, but Charles parted ways with his brother-in-law in 1949. He named his first product (a cream cheese cake) after his eight year old daughter, and also changed the name of the company, to Kitchens of Sara Lee.

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QUOTE
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"My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side."
Hubert H. Humphrey (former Senator from Minnesota)

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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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Â© 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.

World Health Newsletter Aug-26-04

2004-08-26T22:49:00.000-07:00


Aug-26-04

Welcome to the World Health Newsletter:
your weekly source of interesting and informative health news from around the world.

WORLD HEALTH SURVEY
Participate in the [WORLD HEALTH SURVEY]

Hysterectomy is not the only Alternative
Gynecologists typically earn about $2,000 each time they remove a uterus in a procedure known as a hysterectomy, a common response to painful or bleeding fibroids. They are refusing to recommend a procedure called uterine artery embolization because it would earn them nothing. [WASHINGTON TIMES]

Vioxx Increases Heart Attacks
Patients taking Merck & Co.'s Vioxx arthritis drug had 50 percent more heart attacks and cases of sudden cardiac death than those taking other medications, according to a large study financed by the US Food and Drug Administration. The study also found that patients taking the highest recommended daily dosage of Vioxx had a threefold higher risk of heart attack and sudden cardiac death than patients who had not been taking standard painkillers. [LYCOS]

If you have suffered damages from Vioxx, please [FILL IN THIS FORM]. This is free legal service.

Remicade Linked to Blood Disorders
People who use the drug Remicade for rheumatoid arthritis may be at increased risk of a serious blood disorder, the US Food and Drug Administration warned. Johnson & Johnson reported 580 adverse reactions, 44 of which involved serious blood disorders, including 12 patients who ultimately died. [DR. KOOP]

If you have suffered damages from Remicade, please [FILL IN THIS FORM]. This is free legal service.

More Blueberry Benefits
According to preliminary study findings, an antioxidant found in blueberries and grapes appears to lower cholesterol as effectively as commercial drugs like Lipanor. The investigators found that the blueberry compound, called pterostilbene, activates a cellular structure that helps lower cholesterol. [HEART CENTER ONLINE]

The Power of Grapefruit
A grapefruit or two a day, along with a healthy diet, could help shrink widening waistlines. It might also cut smokers risk for cancer as it inhibits a carcinogen in tobacco smoke. Exactly how grapefruit might spur weight loss isn't known, but it appears to help insulin resistance which develops as people become obese. [FORBES]

Safety of Soy
The effectiveness of soy in relieving the symptoms of menopause, or in improving health in any way, is unproven. While some experts tout soy as a cancer preventative, others say that for postmenopausal women, consuming soy in large doses, especially in isoflavone supplements, may elevate the risk of getting breast cancer or pose other health risks. [NEW YORK TIMES]

Soda Directly Related to Diabetes
US rates of diabetes have soared alongside soft drink consumption, and scientists say the spikes in blood sugar and insulin levels triggered by the sugary drinks may be to blame. Adult onset diabetes, which afflicts 17 million Americans, is caused by the body either becoming resistant to insulin or not producing enough of it. [REUTERS]

Wine Fighting Bacteria
Grapes left over from the wine making process could become the latest weapon against bacteria. Writing in the Journal of Science of Food and Agriculture, scientists said adding grape pomace to food could reduce the risk of ill health. [BBC NEWS]

More STD Risk with DepoProvera
US researchers reported that women who use the injected contraceptive DepoProvera have a higher rate of sexually transmitted diseases. It is possible that DepoProvera itself causes a susceptibility to STDs. Women who choose to use injected contraceptives should be especially careful. [YAHOO]

Risks for Young Smokers
A new study reports that smokers in their 30s are five times more likely to have a heart attack than non-smokers. Of people aged 35-39 who had non-fatal heart attacks, 81% of the men and 77% of the women were smokers. [THE AGE]

Estrogen Patch used to Fight Prostate Cancer
Estrogen patches were originally designed to treat menopause in women. Now, new research shows they may help another group; men. In a small study at Oregon Health & Science University Cancer Institute in Portland, the patches controlled the cancer, improved memory and more. [IVANHOE]

Obesity Linked to Cancer
Fat is known to increase the risk of developing cancers of the colon, breast, uterus, kidney, esophagus, pancreas, gallbladder, liver and stomach. Heart disease and diabetes get all the attention, but expanding waistlines increase the risk for at least nine types of cancer, too. [CBS NEWS]

LEGAL HELP
Free case evaluation. If you have suffered damages from prescription drugs, please [FILL IN THIS FORM]. This is a free service. All cases will be reviewed and most cases will be evaluated.

Asbestos - allegedly causing cancer, asbestosis and mesothelioma...
Zicam - allegedly damaging sense of smell...
Crestor - allegedly the development of life threatening muscle deterioration...
Prempro - alleging invasive breast cancer, coronary heart disease, stroke ...
Paxil - allegedly causing violent, destructive, or irrational behaviors...
Benzene - allegedly linked to leukemia...
Metabolife - allegedly causing heart attacks...
Accutane - allegedly causing birth defects and suicidal tendencies...
Zyprexa - allegedly causing diabetes...
Other health related legal issues

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Food Reference Ezine Vol 5 No.29, August 25, 2004

2004-08-25T05:00:00.000-07:00

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
================================================================
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:
================================================================
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
================================================================
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
================================================================
Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
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 DÃ©saugiers, French songwriter & poet (1772-1827)

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FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
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
================================================================
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

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
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 james@foodreference.com

================================================================
SPONSOR
================================================================
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/

================================================================
QUOTE
================================================================
"Eating rice cakes is like chewing on a foam coffee cup, only less filling."
Dave Barry, Miami Herald Columnist

================================================================
COOKING TIPS
================================================================
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.

================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
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

================================================================
TRIVIA
================================================================
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.

================================================================
QUOTE
================================================================
"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)
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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Â© 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.

World Health Newsletter Aug-19-04

2004-08-19T12:24:00.000-07:00


Aug-19-04

Welcome to the World Health Newsletter:
your weekly source of interesting and informative health news from around the world.

WORLD HEALTH SURVEY
Participate in the [WORLD HEALTH SURVEY]

Tomato Juice May Reduce Clotting
For people with type 2 diabetes, tomato juice may help ward off the heart troubles that often complicate the disease. Researchers have found that drinking tomato juice for three weeks had a blood thinning effect in people with the disease. The juice reduced platelet aggregation; the blood's ability to clot. [HEALTH SCOUT]

Cannabis Shrinks Tumors
Cannabis extracts may shrink brain tumors and other cancers by blocking the growth of the blood vessels which feed them. This is the first time that research has shown the cannabinoids impede this chemical in people with the most aggressive form of brain cancer, glioblastoma multiforme. [NEW SCIENTIST]

Preschool Lowers Hodgkin's Risk
Preschool attendance appears to lower the risk of Hodgkin's disease in young adults, according to a report in Cancer Epidemiology, Biomarkers & Prevention. Increased contact with other children lowers the risk of childhood allergies, which may also protect against Hodgkin's disease. [YAHOO]

Birth Month Linked to Cancer
According to new research, the month you were born in could affect your chances of developing brain cancer later in life. After studying data on adults with and without brain cancer, the researchers found that people born in January and February had the highest risk while those born in July or August had the lowest. [MEDICAL NEWS TODAY]

Skateboarding and Health
Skateboarding is not a crime; it is good for your health. The sport once mainly practiced on backyard ramps and in Southern California skate parks has found universal appeal with an estimated 12 million skateboarders nationwide. The core market seems to be 10 to 15 year old group of energetic, crazy young kids who are fearless. [CNN]

Exercising in Spurts has Benefits
Short bursts of exercise may help reduce potentially dangerous spikes in blood fats that occur after fatty meals. Multiple sessions of 10 minute exercise bouts accumulate uniquely to lower fat in the blood. This is compared to no exercise or a single long bout of equal duration, intensity and caloric expenditure. [NLM NIH]

Separate Genes Responsible for Alcoholism
In a new twin study, scientists found that separate genes appear to be responsible for dependence on alcohol addiction and how much people drink. Some genes affected both addiction and alcohol intake, while some just affected addiction. [FORBES]

The Clock is Ticking
Despite the long lifespan American women now enjoy, their reproductive lifespan remains unchanged. In most women, a gradual decline in fertility begins in the late 20s and then drops off more sharply around age 35 and then again around 40. More women are testing their ovarian reserves for quality and quantity of eggs. [ABC NEWS]

Brain Diseases Linked to Environment
Brain diseases have been on a steady increase in the past two decades and researchers believe they have found a link between these diseases and the environment. Researchers indicate that higher levels of pesticides, industrial effluents, car exhausts, domestic waste and other pollutants are responsible for increases in Alzheimer's disease, Parkinson's disease and motor neuron disease. [XINHUANET]

Strengthen your Cornea
One out of every 2,000 people suffers from a condition called keratoconus. In eyes with keratoconus, the cornea weakens, causing it to bulge out like a cone. The result: Vision loss. Surgery using plastic can help strengthen the eye, but recovery takes months. [IVANHOE]

Corkscrew Clears Blood Clots
This tiny corkscrew is the first device to remove blood clots from the brains of people suffering strokes. The US government has approved usage of the Merci Retriever to thread through arteries to remove blood clots and restore blood flow in the brain. [SF GATE]

Federal Food Recommendations
The federal advisory panel is recommending two significant changes from the 2000 guidelines; decrease sugar and emphasize whole grains. For the first time, the guidelines suggest replacing consumption of some refined grains with whole grains, at least three servings a day. [NY TIMES]

LEGAL HELP
Free case evaluation. If you have suffered damages from prescription drugs, please [FILL IN THIS FORM]. This is a free service. All cases will be reviewed and most cases will be evaluated.

Relacore - allegedly false advertising for weight lose...
Zicam - allegedly damaging sense of smell...
Bextra - allegedly causing Stevens Johnson Syndrome...
Daypro - allegedly causing inflammatory skin disorder SJS...
Lexapro - allegedly causing suicide and violent behavior...
Benzene - allegedly linked to leukemia...
Metabolife - allegedly causing heart attacks...
Accutane - allegedly causing birth defects and suicidal tendencies...
Zyprexa - allegedly causing diabetes...
Other health related legal issues

Food Reference Ezine Vol 5 No.28 August 19, 2004

2004-08-19T08:34:00.000-07:00

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

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
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
----------------------------------------------------------------

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

================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
A Standard For All Seasons?
Have you ever patronized a restaurant that doesnÂt 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

================================================================
QUOTE
================================================================
"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)

================================================================
TRIVIA
================================================================
Over 90% of world olive production is used to make oil, and almost 98% of the acreage is in the Mediterranean region.

================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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

================================================================
THIS WEEK'S WEBSITE OF THE WEEK:
================================================================
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/

================================================================
FOOD TRIVIA QUIZ
================================================================
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?

================================================================
ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
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.

================================================================
ANOTHER FOOD REFERENCE WEBSITE
================================================================
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

================================================================
READERS QUESTIONS
================================================================
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.

================================================================
TRIVIA
================================================================
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.

================================================================
CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
The Settlement Cook Book, The Way to a ManÂs 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.

================================================================
QUOTE
================================================================
"As if a cookbook had anything to do with writing."
Alice B. Toklas, American writer (1877-1967)
'The Alice B. Toklas Cook Book' (1954)

================================================================
FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
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.

================================================================
WHO'S WHO IN THE CULINARY ARTS
================================================================
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.

================================================================
RECIPE REQUESTS FROM READERS
================================================================
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 james@foodreference.com

================================================================
SPONSOR
================================================================
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/

================================================================
QUOTE
================================================================
"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

================================================================
COOKING TIPS
================================================================
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.

================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
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

================================================================
TRIVIA
================================================================
In Italy, Parmigiano-Reggiano cheese is made only from April 1 to November 11, with milk from cows that have been eating fresh grasses.

================================================================
QUOTE
================================================================
"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

================================================================
PLEASE RATE THIS EZINE AT THE CUMULI EZINE FINDER.
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You can vote once each day. Your votes are appreciated.

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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
----------------------------------------------------------------
Â© 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.

Food Reference Ezine Vol 5 No.27 August 13, 2004

2004-08-13T01:26:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
August 13, 2004 Vol 5 #27 ISSN 1535-5659

IN THIS ISSUE

=> Special Friday the 13th Hurricane Issue
=> '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
=> Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
Hi - Here in Key West we are getting prepared for Hurricane Charlie. There is a possibility that we may be without electricity or internet service on Monday, the normal newsletter day, so I am sending this special issue out today.

The winner in the Cookbook Drawing will be chosen on Monday as always, so don't forget to enter if you haven't done so already.

================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
Cilantro
Cilantro is one of those foods that people either love or hate. Interestingly, the regions of the world where it is most cherished are not where it originated. CilantroÂs genesis can be traced to.......
http://www.foodreference.com/html/markvogelweeklycolumn.html

================================================================
QUOTE
================================================================
"A man should not so much respect what he eats, as with whom he eats."
Michel Eyquem de Montaigne, French essayist (1533-1592)

================================================================
TRIVIA
================================================================
Kasseri is a Greek Cheese, 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.

================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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

================================================================
FOOD TRIVIA QUIZ
================================================================
A recycled quiz from October, 2003 (sorry, but I had no time to write a new one - getting ready for hurricane Charlie!)

1) This close relative of the codfish is found in the North Atlantic, with the average weighing about 5 pounds. The most famous dish made with it originated in the village of Findon in the 18th century. Name the fish and the dish.

2) In 1877 this 'man' and the product name were first used as a trademark by Henry Crowell at his mill in Ravenna, Ohio. Crowell and 7 other mill owners formed the American Cereal Company of Chicago in 1891. In 1901 the name of the company was changed to the trademark name first used by Crowell. Who is this 'trademark' man, and what is the name of his product?

3) Usquebaugh, uisge beatha, uisce beatha. What is it and where did it come from?

4) This semi firm Italian cheese, originally made from sheep's milk (now frequently made with cow's milk), is sometimes referred to as the poor man's Parmesan.

5) The Weights and Measures Act of 1824 in England declared that this measure was equal to "10 imperial pounds weight of distilled water weighed in air against brass weights with the water and the air at a temperature of 62 degrees of Fahrenheit's thermometer and with the barometer at 30 inches." What was this measure?

6) What is the common name for roasted buckwheat groats (or a porridge made from them) in Eastern European countries?

7) What citrus fruit is named after a human body part?

8) What country now has 600 Kentucky Fried Chicken outlets and is the second largest fast food market after the U.S.?

9) What are the two most cultivated fruit trees in the world?

10) The males of this animal are up to 3 times larger than the females. Their milk is rich, and makes excellent butter. 85% of them live in China. What are they?

================================================================
ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
1) Haddock, 'Finnan haddie' smoked haddock, originally called "Findon Haddocks" for Findon, Scotland.

2) The Quaker Man of Quaker Oats.

3) Usquebaugh is the Gaelic word which means water of life. It is supposed to be the origin of word "whiskey." (Scottish Gaelic 'uisge beatha', Irish Gaelic 'uisce beatha.'

4) Asiago.

5) The original British Imperial Gallon.

6) Kasha.

7) The Navel Orange.

8) China.

9) Number one is the Apple and number two is the Peach.

10) The Yak.

================================================================
ANOTHER FOOD REFERENCE WEBSITE
================================================================
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

================================================================
READERS QUESTIONS
================================================================
Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.
Here are the facts from the Agricultural Research Service of the USDA (1989).

Alcohol remaining after preparation:
100% Immediate consumption
70% Overnight storage
85% Boiling liquid, remove from heat
75% flamed

Alcohol remaining: baked or simmered:
40% 15 min.
35% 30 min.
25% 1 hour
20% 1.5 hour
10% 2 hours
5% 2.5 hours

================================================================
TRIVIA
================================================================
Life Savers were created by Clarence Crane in 1912 as a candy that would not melt in the summertime. Crane was a candy maker from Cleveland, Ohio.

================================================================
CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
MODERN COOKERY FOR PRIVATE FAMILIES, Eliza Acton (1845)

STEWED CUCUMBERS.
English mode.

Pare, and split into quarters, four or five full-grown but still young cucumbers; take out the seeds and cut each part in two; sprinkle them with white pepper or cayenne; flour and fry them lightly in a little butter, lift them from the pan, drain them on a sieve, then lay them into as much good brown gravy as will nearly cover them, and stew them gently from twenty-five to thirty minutes, or until they are quite tender. Should the gravy require to be thickened or flavoured, dish the cucumbers and keep them hot while a little flour and butter, or any other of the usual ingredients, is stirred into it. Some persons like a small portion of lemon-juice, or of chili vinegar added to the sauce; cucumber vinegar might be substituted for these with very good effect, as the vegetable loses much of its fine and peculiar flavour when cooked.
25 to 30 minutes.
Obs. Â The cucumbers may be left in entire lengths, thrown into well-salted boiling water, and simmered for ten minutes, then thoroughly drained upon the back of a sieve, and afterwards stewed very quickly until tender in some highly-flavoured brown gravy.

================================================================
QUOTE
================================================================
"a messy kitchen is a happy kitchen and this kitchen is delirious."
Unknown

================================================================
FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
Malt is produced by steeping barley (or other grain) in water until it germinates and then roasting and crushing it in a mill. It is used in brewing and distilling, and in malted milk drinks. Malt has a high protein and carbohydrate content. Any cereal grain (rye, wheat, rice, corn, etc) may be used to produce malt, but barley is by far the most frequently used. Malt for malted milk powder uses both barley and wheat.

================================================================
WHO'S WHO IN THE CULINARY ARTS
================================================================
Charles Goodnight (March 5, 1836 - December 12, 1929)
Charles Goodnight is said to have devised the first 'chuck wagon', which he devised from an Army wagon in the 1850s or 1860s. It was fitted with various shelves and compartments for storing food, cooking equipment, eating utensils, etc. It also had room for medical supplies (very limited), scissors and a shovel, for the 'coosie', 'cookie' or 'gut robber's' duties included acting as doctor, barber and burying the dead. Cooks were also paid double the dollar a day the cowhands earned.

================================================================
RECIPE REQUESTS FROM READERS
================================================================
WARM POTATOES WITH MUSTARD HERB DRESSING
Fresh Choices, by Rochelle Davis, David Joachim
http://www.foodreference.com/html/fresh-choices.html

Makes 4 servings

When the hot potatoes hit this mustard dressing, they immediately start soaking up flavor. Spicy mustard, aromatic dill and tarragon, and rich olive oil become infused into the surface of the spuds. Let the spuds sit covered for a few minutes to soak up more flavor. The dish tastes best warm, but you could serve it cold or at room temperature.

12-14 medium organic red potatoes, scrubbed and cut into bite-size pieces
3 tablespoons extra-virgin olive oil
1 tablespoon country-style Dijon mustard
1 tablespoon brown mustard
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1/2 teaspoon cracked black pepper or 1/4 teaspoon ground
1/2 teaspoon salt

Put the potatoes in a steamer basket and set over a pan of simmering water.
Cover and steam over medium heat until the potatoes are fork-tender, 10 to 12 minutes.
Meanwhile, mix together the oil, Dijon mustard, brown mustard, tarragon, dill, pepper, and salt in a medium bowl.
Add the hot potatoes and mix. Serve warm.

Email your recipe requests, food info or history
questions to me at james@foodreference.com

================================================================
SPONSOR
================================================================
TupperwareÂ® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE

================================================================
QUOTE
================================================================
"A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which the food comes."
Wendell Berry

================================================================
COOKING TIPS
================================================================
An opened package of bacon keeps for about 1 week. Unopened vacuum sealed packages of bacon will keep in the freezer for about a month before the fat begins to oxidize and turn rancid.

================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
FRIDAY, AUGUST 13
1970 'Make It With You' by Bread is #1 on the charts

SATURDAY, AUGUST 14
1873 The first issue of 'Field & Stream' was published.

SUNDAY, AUGUST 15
1943 Sgt. Edward Dzuba received the Legion of Merit award because of his talent to use food scraps in unusual and appetizing recipes.

MONDAY, AUGUST 16
1888 John Styth Pemberton died. Pemberton was the pharmacist who invented Coca-Cola in 1885.

TUESDAY, AUGUST 17
1986 A bronze statue of a pig was dedicated at Seattle's Pike Place Market.

WEDNESDAY, AUGUST 18
National Ice Cream Pie Day

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

================================================================
TRIVIA
================================================================
Marrow squash, also known as vegetable marrow, is a very large, green summer squash. They are related to zucchini, and can grow to the size of a watermelon. They have a bland flavor, and are frequently stuffed with a meat stuffing.

================================================================
QUOTE
================================================================
"A true gastronome should always be ready to eat, just as a soldier should always be ready to fight."
Charles Pierre Monselet (1825-1888)

================================================================
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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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Â© 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.

World Health Newsletter Aug-12-04

2004-08-12T21:57:00.000-07:00


Aug-12-04

Welcome to the World Health Newsletter:
your weekly source of interesting and informative health news from around the world.

WORLD HEALTH SURVEY
Participate in the [WORLD HEALTH SURVEY]

Prozac Found in Tap Water
Stay calm everyone, there's Prozac in your drinking water. Traces of the antidepressant Prozac have been found in the drinking water supply, setting off alarm bells with environmentalists concerned about potentially toxic effects. Prozac could be dangerous and affect reproductive ability. [REUTERS]

Whiteners Linked to Oral Cancer
It was bound to happen to something too good to be true. New research appears to raise questions about a possible link between tooth whiteners and oral cancer. Researchers at Georgetown University concluded that people who use tooth whiteners were more likely to get metastatic lymph nodes. [HEALTH FINDER]

Antidepressant Risks Confirmed
The US FDA has confirmed the finding that antidepressant medications are associated with an increased risk of suicide among children. US representatives will not discuss the reports publicly until September; nine months after British authorities warned their physicians not to prescribe Paxil, Zoloft, Celexa and similar drugs to depressed children. [WASHINGTON POST]

Premature Brain Damage
Babies born prematurely show the effects years later, with parts of their brains significantly smaller when they are 8 years old. The research team at the Stanford, Yale and Brown University medical schools found boys are more affected than girls. [REUTERS]

Thyroid Levels Related to Miscarriage
According to new research, an excess of thyroid hormone during pregnancy greatly increases the risk of miscarriage and of giving birth to an underweight baby. Too little of the hormone can also affect fertility and cause damage to the fetus. [GLOBE AND MAIL]

Strep Throat Vaccine on Trial
Strep throat and the ever unpopular throat culture to test for strep may one day be a thing of the past. Researchers report that a vaccine for Group A streptococcus performed well in a small, early trial designed to test for safety and efficacy. Group A streptococcus is responsible for millions of infections every year. [LIFE CLINIC]

The Death of Chickenpox
Researchers have found a vaccine that prevents most cases of the chickenpox, and even when the vaccine fails, children tend to have a less severe case of the malady and are less likely to be contagious. Before vaccinations became routine in the 1980s, there were about 4 million US cases of chickenpox each year, causing roughly 100 deaths and 10,000 hospitalizations. [CNN]

Another Recall of Stent
The Boston Scientific Corporation is voluntarily expanding the recall of some of its drug coated stents to include 3,000 more of the devices. The decision comes after last month's recall of nearly 100,000. Stents are meshlike tubes that doctors use to prop open coronary arteries and prevent heart attacks. [NY TIMES]

Latinos Risk for Eye Disease
A new research study revealed that Latinos living in the United States have high rates of eye disease and visual impairment and a number may be unaware of their problem. This study is the largest, most comprehensive epidemiological analysis of visual impairment in Latinos conducted in the US. [NIH]

Check Your Eyes for Hypertension
The tiniest blood vessels of the eye can provide a glimpse that may warn of future high blood pressure, Australian researchers report. The retina is the only place in our bodies at which vessels can be seen and your cardiologist can use an ophthalmoscope to examine for these signs. [HEALTH SCOUT]

Made up Mystery Pain
According to a study, thousands of Britons are believed to suffer from unexplained pains that may originate in the brain rather than the body. The fact that hypnosis was able to induce a genuine painful experience suggests that some pain really can begin in our minds. [BBC]

Walk to Fight Obesity
Walk more, eat less and include dairy products to burn fat is the message of a largely grass roots, consumer driven, voluntary health project. The federal Centers for Disease Control and Prevention gave a $500,000 grant towards this new project. [YAHOO]

LEGAL HELP
Free case evaluation. If you have suffered damages from prescription drugs, please [FILL IN THIS FORM]. This is a free service. All cases will be reviewed and most cases will be evaluated.

Relacore - allegedly false advertising for weight lose...
Zicam - allegedly damaging sense of smell...
Bextra - allegedly causing Stevens Johnson Syndrome...
Daypro - allegedly causing inflammatory skin disorder SJS...
Lexapro - allegedly causing suicide and violent behavior...
Benzene - allegedly linked to leukemia...
Metabolife - allegedly causing heart attacks...
Accutane - allegedly causing birth defects and suicidal tendencies...
Zyprexa - allegedly causing diabetes...
Other health-related legal issues

Food Reference Ezine Vol 5 No.26 August 9, 2004

2004-08-09T15:38:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
August 9, 2004 Vol 5 #26 ISSN 1535-5659

IN THIS ISSUE

=> Website News
=> '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
=> Requested Recipes
=> Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
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.

----------------------------------------------------------------
WEEKLY FREE COOKBOOK DRAWING
----------------------------------------------------------------
Congratulations to the winner of last week's Free Cookbook Drawing, Denise Schlaman. She wins a signed copy of "THE SPICE IS RIGHT: Easy Indian Cooking for Today." by Monica Bhide.

THIS WEEK'S DRAWING will be for 2 books in Mary Gunderson's Exploring History Through Simple Recipes series.
'Cooking on the Lewis & Clark Expedition' and 'Oregon Trail Cooking.' These books are aimed at young cooks ages 9-12.
Each book is 32 pages, fully illustrated, with updated recipes & historical narrative. They are in reinforced library bindings.
One winner will receive both books.

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html
================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
"So You Want to be a Chef?"
Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the people frustrated with.......
http://www.foodreference.com/html/markvogelweeklycolumn.html

================================================================
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
================================================================
Carrageenan is obtained from Irish Moss, a red algae. It is used as a thickening, stabilizing or emulsifying agent in chocolate milk, toothpaste, ice cream, salad dressings, puddings, dog food, shoe polishes, etc.

================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
SPECIAL NEW OFFER
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

================================================================
BOOK REVIEW BY BILL MARSANO
================================================================
Stalking the Green Fairy: And Other Fantastic Adventures in Food
by James Villas
"Recipes are one thing and food writing something else. Usually dull, weak, limp, insipid. Not the sort of thing that encourages second helpings. Then there's James Villas's food writing: It includes....."
http://www.foodreference.com/html/stalking-the-green-fairy.html

================================================================
FOOD TRIVIA QUIZ
================================================================
1) This item was so expensive up until the 1500s that it was used in small amounts in medicines, but not in food.
[a] saffron; [b] vanilla; [c] sugar

2) Which of the following are mentioned in the Old testament and are among the earliest cultivated foods?
[a] almonds and dates; [b] rice and wheat; [c] basil and saffron

3) Those with thyroid problems should avoid eating large amount of these foods.
[a] salt and lemons; [b] cabbage and cauliflower; [c] asparagus and broccoli

4) There are 3 varieties of this cheese, a 'white', a 'red' and a 'blue veined'. It is the oldest named cheese made in the British Isles.
[a] Stilton; [b] Caerphilly; [c] Cheshire

5) What are the 3 major fruits native to North America?
[a] apples, blueberries, Thompson seedless grapes; [b] cranberries, Concord grapes, apples; [c] blueberries, Concord grapes, cranberries

6) This large vegetable is best eaten when about 18 inches long, although they can grow to twice that size. They are related to the black eyed pea, and are popular in China. Name this vegetable.

7) These fungi are common on plant leaves and in the intestinal tracts of warm blooded animals. They are also found in the soil and in saltwater. Some are also used in food and vegetable production. Name this fungi.

8) The seeds and leaves of these evergreen trees and shrubs contain poisonous alkaloids that stop the heart of an animal so quickly that no symptoms are seen; the animal just drops dead. The flesh of the berries are the least poisonous parts. These trees were sacred to the Druids, and wood from the trees was formerly used to make long bows. Name this tree.

9) What is a deep dish (casserole or souffle dish) fruit pie (peach is most common) with only a top biscuit dough crust?

10) This black, bulbous fungus is considered by most U.S. farmers as a plant disease. The Aztecs considered it a delicacy, and it is still prized in Mexican cuisine.

================================================================
ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
1) [c] Up until the 1500s, sugar was so expensive that is was used in small amounts as medicine and to sweeten wine, but not in food.

2) [a] Historians generally agree that almonds and dates, both mentioned in the Old Testament of the Bible, were among the earliest cultivated foods.

3) [b] Those with thyroid problems should avoid eating large amounts of cabbage or cauliflower. They both interfere with the body's absorption of iodine, needed by the thyroid gland.

4) [c] Cheshire cheese is the oldest cheddar type cheese, and the oldest named cheese in the British Isles. There are 3 varieties, a white, a 'red' (actually yellow in color) which is dyed with annatto, and a blue-veined variety originally considered undesirable when it occurred accidently.

5) [c] Cranberries are one of only three major fruits native to North America. Concord grapes and blueberries are the others.

6) Yard long beans, also known as Asparagus bean, dow gauk, Chinese long beans, Peru bean, and Snake bean.

7) Yeast.

8) The Yew. Native Americans used the bark and twigs of the Canadian Yew to make a tea used to treat influenza, and the Pacific Yew is currently being studied as the source for a drug to treat some cancers.

9) A Cobbler.

10) Corn smut is a black, bulbous fungus which causes corn kernels to swell to many times their size. Most U.S. farmers consider it a disease, and destroy infected plants. However, the Aztecs considered it a delicacy, and it is still prized in Mexican cuisine. Also known as Mexican truffle, huitlacoche, cuitlacoche, and maize mushroom. It can be found in gourmet markets fresh, canned and frozen. It has a sweet, smoky flavor.

================================================================
ANOTHER FOOD REFERENCE WEBSITE
================================================================
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

================================================================
READERS QUESTIONS
================================================================
QUESTION: Do you sell or know how to make a whip cream stabilizer. I used to get it at a store on Harlem in Chicago. called kitchen capers. I can not find it any where else. Please respond. Thank You Dorothy
ANSWER:
Add 1 tsp gelatin to 2 tablespoons cold water, let is soak for 5 minutes. Use a heatable container.
Heat the container over some simmering hot water to dissolve the gelatin).
Whip 2 cups of cream until barely stiff - add the gelatin all at once and continue whipping to desired consistency.

Or buy some 'Piping Gel' from The Wilton Store - (it is also used to stabilize whipped cream).
http://www.wilton.com/

================================================================
TRIVIA
================================================================
Horseradish, a member of the mustard family, is native to eastern Europe, and it may have originated in Asia, Germany, or the Mediterranean area. It has been used for so long, that no one knows for sure when and where it originated. The ancient Greeks used it, so did the Jews in their exodus from Egypt in 1500 BC. It is one of the 5 bitter herbs of the Jewish Passover. It was originally used for medicinal purposes.

================================================================
COOKING TIPS
================================================================
Never buy completely green mangoes, as they may never ripen. Under-ripe mangoes can have an unpleasant chemical taste if eaten raw. When buying, no fragrant aroma most likely means no flavor.

================================================================
CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
JERUSALEM ARTICHOKE AND SQUASH CASSEROLE
Food Journal of Lewis & Clark : Recipes for an Expedition
by Mary Gunderson

The Shoshone hunted with and ate with the Expedition. Some days they ate venison or antelope. Other days they dined upon Expedition supplies of corn, beans, and squash supplemented with local wild foods.

4 strips thick-sliced bacon cut into 1-inch squares
1 pound (8 to 10) Jerusalem artichokes, peeled and quartered
3/4 pound butternut, buttercup, or Hubbard squash, peeled and cut into 1/2-inch cubes
1/2 cup vegetable broth or beef broth to taste and 1/2 cup water
4 green onions, chopped (about 1/2 cup)
Salt and freshly ground black pepper

Cook the bacon over medium heat for 5 to 7 minutes, or until just beginning to brown. Stir in the artichokes, squash, and broth. Cook, stirring often, about 15 to 20 minutes, or until the artichokes and squash are tender but not mushy. Remove from the heat. Toss with the green onions and add salt and pepper to taste.

Makes about 6 servings.

================================================================
QUOTE
================================================================
"Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them."
P. G. Wodehouse, English novelist (1881-1975)

================================================================
FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
In the beginning, there was a sweet liqueur made from the juice and crushed pits of bitter wild cherries (marasca in Italian) grown in Dalmatia. The liqueur was called Maraschino. Later, cherries were marinated in this cherry liqueur, and were called Maraschino Cherries.
Sometime in the early 1900s U.S. cherry growers came up with a domestic version of the expensive imported Maraschino cherries. Using brines, chemical baths, bleaches, artificial flavors, sugar syrup and red dyes, a new product was created.
Real Maraschino cherries are virtually unknown in the U.S.

================================================================
WHO'S WHO IN THE CULINARY ARTS
================================================================
Pierre Franey (1921-1996) A French chef who became famous as the chef of 'Le Pavillon' restaurant in New York City from 1945 to 1960. He published several cookbooks and worked with Craig Claiborne on the New York Times food column, 'The 60 Minute Gourmet'.

================================================================
RECIPE REQUESTS FROM READERS
================================================================
Thai Cucumber And Mint Salsa

3 Whole Cucumbers -- peel-seed-dice
2 Each Garlic -- minced
1 Each Thai Chile Peppers -- minced
1/2 Cup Fresh Coriander -- chopped
1/2 Cup Fresh Mint -- chopped
1/2 Cup Fresh Basil Leaves -- chopped
1/2 Cup Scallions -- minced
1 Teaspoon Pepper
1/2 Teaspoon Salt
1/4 Cup Lime juice
1 Tablespoon Vegetable oil

Combine and refrigerate for at least 2 hours.

NOTES : This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.

Email your recipe requests, food info or history
questions to me at james@foodreference.com

================================================================
SPONSOR
================================================================
TupperwareÂ® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE

================================================================
QUOTE
================================================================
"Milk is for babies. When you grow up you have to drink beer."
Arnold Schwarzenegger (1975)

================================================================
COOKING TIPS
================================================================
Unopened bottles of ketchup can be stored for 1 year on a cool, dark, dry shelf. Tightly covered opened bottles will last a month in a cool, dark, dry place.

================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
TUESDAY, AUGUST 10
1917 Clara Peller was born. She is the actress who is famous for her Wendy's TV commercial, "Where's the beef?"

WEDNESDAY, AUGUST 11
1962 Booker T and the MG's released their instrumental single 'Green Onions'.

THURSDAY, AUGUST 12
1883 The quagga, a zebra-like mammal of southern Africa became extinct when the last mare at Amsterdam Zoo died. They had been hunted to extinction.

FRIDAY, AUGUST 13
1970 'Make It With You' by Bread is #1 on the charts

SATURDAY, AUGUST 14
1897 The largest sturgeon was caught, 1,387 pounds, in the Fraser River, B.C., Canada

SUNDAY, AUGUST 15
1911 Crisco is introduced by Procter & Gamble. Crisco is a hydrogenated shortening made from vegetable oil, which keeps its solid form even in warm weather.

MONDAY, AUGUST 16
1888 John Styth Pemberton died. Pemberton was the pharmacist who invented Coca-Cola in 1885.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

================================================================
TRIVIA
================================================================
In mid-19th century America, Harper's magazine reported: "A country lady received a pound of tea from a fashionable friend in the city, and supposing it to be a newly-introduced vegetable, boiled the whole parcel, and had it served up for dinner, throwing away the liquor of course."

================================================================
QUOTE
================================================================
"Of the many smells of Athens two seem to me the most characteristic - that of garlic, bold and deadly like acetylene gas. and that of dust, soft and warm and caressing like tweed."
Evelyn Waugh, 'When the Going was Good' (1946)

================================================================
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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
----------------------------------------------------------------
Â© 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.

World Health Newsletter Aug-05-04

2004-08-05T11:04:00.000-07:00


Aug-05-04

Welcome to the World Health Newsletter:
your weekly source of interesting and informative health news from around the world.

WORLD HEALTH SURVEY
Participate in the [WORLD HEALTH SURVEY]

Millions on Prozac
About 38 million people in 100 countries take Prozac to ease their depression and anxiety. Research from the University of Pittsburgh Medical Center shows that while many turn to medication for stress, anxiety and depression, they should possibly be moving towards more natural mechanisms of healing. [IVANHOE]

Addiction Disorder
A new federal survey has found that nearly 15% of US adults suffer from at least one personality disorder. These are associated with substantial impairment and decreased psychological function as well as conditions marked by a person's inability to learn from their mistakes. [WASHINGTON TIMES]

Herpes from Circumcision
Eight infants developed genital herpes following an ancient Jewish ritual of circumcision, highlighting the dangers associated with this procedure. Herpes simplex virus type 1 is the strain that's the usual cause of oral herpes sores, but it can also cause genital infections, as proven here. [REUTERS]

Public Pool Patrol
The Centers for Disease Control and Prevention say more Americans, perhaps a thousand or more each year, are getting sick from public swimming pools. The reported pool related outbreaks rose from 2 in 1986 to 21 in 2000. [CNN]

Death Linked to Heart Drug
Canadian researchers report that a drug used for congestive heart failure caused dozens of deaths from side effects when doctors began prescribing it more widely. Physicians must monitor for dangerous levels of potassium buildup from Spironolactone. [AUSTRALIAN]

If you have suffered damages from Spironolactone, please [FILL IN THIS FORM]. This is a free service.

Electronic Hospitals
A handful of hospitals nationwide have traded their once scattered medical charts, file folders, X-rays and other documents for a unified electronic records system accessible with a few keystrokes. Federal officials who are trying to convince more hospital executives to go ÂpaperlessÂ say electronic records can make hospitals more efficient, reduce medical errors and lower health care costs. [MSNBC]

Transfusion Nightmares
Clinical trials studying Aprotinin showed that patients receiving blood transfusions were more than five times as likely to die and more than three times as likely to suffer a stroke compared to patients who did not receive transfusions. This study reveals that blood transfusions may do more harm than good in virtually every instance except trauma. [HLM HIH]

If you have suffered damages from blood transfusions or aprotinin, please [FILL IN THIS FORM]. This is a free service.

Patients Out of Touch
The Healthcare Commission quizzed 300,000 patients and found most wanted more input into their care, especially those with a mental illness. Nearly 1/5 of those surveyed, said their diagnosis had not been discussed with them. [BBC]

Regulating Fertility Treatments
Infertility treatment is a $4 billion-a-year business that uses controversial drugs and experimental techniques, and yet is virtually unregulated. Thousands of women each year turn to it in hopes of having a baby, but many scientists, ethics advisors and policy makers now believe safety concerns are not keeping pace with the rapid growth in the industry. [ABC NEWS]

Father's Role in Kids Health
A father's good mental health can greatly reduce the negative impact of a mother's poor mental health on children's behavior and well-being. Cincinnati researchers suggest that what happens to children's well-being when their mothers suffer mental health problems depends on whether the father is healthy. [FORBES]

Prenatal Test Results
Prenatal testing offers women and their families the opportunity to prepare for the birth of their child. More women are being offered non-invasive screening options during the first trimester. Good and bad new can be learned earlier in order to evaluate critical decisions. [CBS NEWS]

Successfully Treating Early Alzheimers
Research in mice suggests that a drug treatment can halt the progression of Alzheimer's disease in its early stages. Alzheimer's disease affects an estimated 4.5 million Americans, and the number is expected to grow as baby boomers become senior citizens. [HON]

LEGAL HELP
Free case evaluation. If you have suffered damages from prescription drugs, please [FILL IN THIS FORM]. This is a free service. All cases will be reviewed and most cases will be evaluated.

Relacore - allegedly false advertising for weight lose...
Knee Replacements - allegedly defects in certain Oxinium knee replacements...
St. Jude Heart Valve - allegedly using defective heart valves...
Zicam - allegedly damaging sense of smell...
Bextra - allegedly causing Stevens Johnson Syndrome...
Daypro - allegedly causing inflammatory skin disorder SJS...
Lexapro - allegedly causing suicide and violent behavior...
Benzene - allegedly linked to leukemia...
Metabolife - allegedly causing heart attacks...
Accutane - allegedly causing birth defects and suicidal tendencies...
Zyprexa - allegedly causing diabetes...
Other health-related legal issues

FIVE ANSWERS
Health, Auto and Financial News Every Day [TAKE A LOOK]

JOIN A CLINICAL TRIAL
Visit [CLINICAL TRIAL SIGN UP] for a list of clinical trials that are accepting participants.

UNSUBSCRIBE
If you no longer want to receive this newsletter, please [UNSUBSCRIBE]

Food Reference E-zine Vol 5 No.25 August 2, 2004

2004-08-02T13:19:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
August 2, 2004 Vol 5 #25 ISSN 1535-5659

IN THIS ISSUE

=> Website News
=> This weeks FREE Cookbook Drawing & Winner
=> '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
=> Kitchen & Cooking Tips
=> Culinary Calendar - selected events
=> General information and Copyright

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
Over the past few weeks I have been doing some minor design & organization changes on the website. For example, the Articles section has been reorganized.
http://www.foodreference.com/html/foodarticles.html

Comments on that and the new logo on the website are welcome.

----------------------------------------------------------------
WEEKLY FREE COOKBOOK DRAWING
----------------------------------------------------------------
Congratulations to the winner of last week's Free Cookbook Drawing, Mary Thompson. She wins a signed copy of "MEATLESS EASY-OVEN COOKBOOK: Menu Planning Made Simple With Vegetarian Recipes That Let You Bake a Whole Meal at the Same Time" by Jim Pedersen, Debi Pedersen

THIS WEEK'S DRAWING will be for a signed copy of "THE SPICE IS RIGHT: Easy Indian Cooking for Today." by Monica Bhide.
http://www.foodreference.com/html/thespiceisright.html

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING -
http://www.foodreference.com/html/feedback-page.html

================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
Rocket Man - Arugula, also known as rocket, rucola, and roquette, is a spicy, bitter, and peppery salad green with diverse culinary uses. Arugula originated in the Mediterranean and has been a long .........
http://www.foodreference.com/html/markvogelweeklycolumn.html

================================================================
QUOTE
================================================================
"In cooking, as in all the arts, simplicity is the sign of perfection."
Curnonsky

================================================================
TRIVIA
================================================================
Caraway seeds have been found in lake dwellings in Switzerland dating back up to 8,000 years ago. The ancient Romans used the root as a vegetable.

================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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=089CFHWHH

================================================================
THIS WEEK'S WEBSITE OF THE WEEK:
================================================================
Kitchen Gardeners International has recently launched a new web-based information campaign ( http://www.eatrealfood.org ) whose goal is to encourage people to eat healthy, delicious, whole foods as opposed to heavily processed ones. The site features a short educational cartoon (Quicktime required) created by Eliot Morrison, an award-winning 18 year-old computer animator from the San Francisco Bay Area.

================================================================
FOOD TRIVIA QUIZ
================================================================
1) Americans spend what % of their after tax income on groceries?
How about in Japan, Germany and India?
a) 6% b) 10% c) 16% d) 17% e) 25% f) 50%

2) Thyme, sage, betony, horehound, rosemary, hyssop, lavender, and savory are all members of what plant family?

3) Marshmallows were originally made from a plant, the marsh mallow. Which of the following plants are in this same Mallow family?
a) Hollyhock; b) Cotton; c) Okra; d) Rose of Sharon

4) Can you name a vegetable that has 2 to 4 times as much vitamin C as Oranges?

5) Which specific part of chile peppers are the hottest?

6A) Why is salt used to preserve food such as salt fish, corned beef, etc.?
6B) What human endeavor was made possible in part by salt fish?

7) What is Manchego and what connection does it have to Don Quixote?

8) What fruit is the design motif known as 'Paisley' based on?

9) The leading producer of Maple Syrup is:
a) Quebec; b) Vermont; c) Minnesota; d) New York c) Ontario

10) What was created by Auguste Escoffier in 1897, and supposedly named by Cesar Ritz of the Savoy (or his wife Marie) in honor of Helen Porter Mitchell, an Australian native.

================================================================
ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
1) United States 6%; Japan 16%; Germany 17%; India almost 50%.
(Daniel Akst 'Cheap Eats' Wilson Quarterly, Summer 2003)

2) They are all members of the Mint Family.

3) Hollyhock, cotton, okra and Rose of Sharon are all in the Mallow family.
(The roots of the Marsh Mallow (Althaea officinalis) were the source for the original marshmallow candy, made by boiling the soft inner pulp from the roots with sugar until very thick.)

4) Green, sweet bell pepper have 2 times as much vitamin C as oranges; red and yellow bell peppers have 4 times as much.

5) The seeds are NOT the hottest part of peppers. It is at the point where the seed is attached to the white membrane inside the pepper that the highest concentration of capsaicin (the compound giving peppers their pungent flavor) is found.

6A) Salt is used to preserve food because it creates a hostile environment for certain microorganisms. Within foods, salt brine dehydrates bacterial cells, alters osmotic pressure and inhibits bacterial growth and subsequent spoilage.
6B) Salting fish made long-range explorations possible in the age of sailing ships.

7) Manchego is the best known and most widely available Spanish cheese. It comes from La Mancha, the land of Don Quixote, and was originally made only from the milk of Manchego sheep. Manchego is aged for 3 months or longer, and is a semifirm cheese with a rich golden color. It comes in a 10 inch diameter wheel, 5 inches thick with a herringbone design on the rind. It ranges from mild to sharp, depending on how long it is aged.

8) The 'Paisley' design motif is a design from India based on the mango.

9) All of the world's maple syrup is produced in North America. Quebec is the leading producer, followed by Vermont, New York, and Ontario.

10) Melba toast was created by Auguste Escoffier in 1897, and supposedly named by Cesar Ritz of the Savoy (or his wife Marie) in honor of Nellie Melba (stage name of Helen Porter Mitchell), an Australian born opera singer. Melba toast is very thin, dry, crisp toast.

================================================================
ANOTHER FOOD REFERENCE WEBSITE
================================================================
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

================================================================
READERS QUESTIONS
================================================================
QUESTION: I recently found out I am allergic to carrots. I love to cook and it seems every recipe I am considering making has carrots. Can you please tell me what you would use as a substitute? Any suggestions would be greatly appreciated. Thanks so much Syl

ANSWER: I would suggest kohlrabi as a good substitute.

QUESTION: please tell me what the difference is in the two cheeses, chevre cheese and feta cheese. thanks sharon

ANSWER: Feta cheese is a Greek curd cheese traditionally made with goat's or sheep's milk.
http://www.foodreference.com/html/artfetacheese.html

Chevre is a French term for any cheese made from goats milk.

================================================================
TRIVIA
================================================================
Flowers have been used in cooking, aromatic drinks, wines and spirits throughout history, including a recipe in the earliest surviving cookbook by the Roman Apicius for brains with rose petals.

================================================================
CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
Culinary schools, cooking classes and gourmet tours for the amateur & the professional. U.S. and abroad.
http://www.foodreference.com/html/index.html

================================================================
ANCIENT & CLASSIC RECIPES
================================================================
STUFFED ONIONS
Boston Cooking School Cook Book, Fannie Farmer (1896)

Remove skins from onions, and parboil ten minutes in boiling salted water to cover. Turn upside down to cool, and remove part of centres. Fill cavities with equal parts of finely chopped cooked chicken, stale soft bread crumbs, and finely chopped onion which was removed, seasoned with salt and pepper, and moistened with cream or melted butter. Place in buttered shallow baking-pan, sprinkle with buttered crumbs, and bake in a moderate oven* until onions are soft.
(* 350-375, Chef James)

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QUOTE
================================================================
"I'm Frank Thompson, all the way from 'down east.' I've been through the mill, ground, and bolted, and come out a regular-built down-east johnny-cake, when it's hot, damned good; but when it's cold, damned sour and indigestible; --and you'll find me so."
Richard Henry Dana
'Two Years Before The Mast' (1840) The Captain talks to his crew

================================================================
FLOWERS
================================================================
Fresh Flowers Directly from the Growers
BE TRULY ROMANTIC - GIVE FLOWERS FOR NO REASON AT ALL!
http://www.foodreference.com/html/freshflowers.html

================================================================
DID YOU KNOW?
================================================================
Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.

================================================================
WHO'S WHO IN THE CULINARY ARTS
================================================================
Cussy, Louis, Marquis de (1766-1837)
Cussy was chief steward of the emperor's household under both Napoleon I and Louis XVIII. Grimod de la Reyniere claims that Cussy created 366 different chicken preparations, one for each day of the year, including leap years. Cussy also published Les Classiques de la table (1843), in which he wrote about the history of gastronomy.

================================================================
RECIPE REQUESTS FROM READERS
================================================================
GRAND MARNIER CHOCOLATE CAKE

14 ounces semisweet chocolate, broken into pieces
3/4 cup plus 2 TB unsalted butter
10 egg yolks
1 cup granulated sugar
1 TB Pure Vanilla extract
1 TB Grand Marnier
1 tsp Lime Juice
10 egg whites
1/2 cup granulated sugar
- - powdered sugar and whipped cream for garnish

1) Melt the chocolate and butter in a double boiler. When melted, hold aside.

2) Beat the egg yolks and 1 cup granulated sugar until smooth, then stir in the vanilla, Grand Marnier and lime juice. Add this to chocolate and blend together.

3) Beat the egg whites in large bowl until SOFT peaks form. Slowly add the 1/2 cup of sugar, beating until STIFF peaks form.

4) Lightly STIR 1 cup of the egg whites into the chocolate mixture, then FOLD in the remaining egg whites with a rubber spatula. DonÂt stir - FOLD - this keeps the air in the egg whites.

5) Flour and grease a 10 or 12 inch springform pan, and pour the batter into pans.
Bake in preheated 250 degree oven for 2 1/2 hours. Cool COMPLETELY before removing from pan.
Sprinkle with powdered sugar and serve with dollop of whipped cream.

Email your recipe requests, food info or history
questions to me at james@foodreference.com

================================================================
SPONSOR
================================================================
TupperwareÂ® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE

================================================================
QUOTE
================================================================
"In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole.... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn then illicit love."
William Allen White (19th century)

================================================================
COOKING TIPS
================================================================
Beef steaks and other cuts will keep 5 days at 35 degrees F, and 8 days at 30 degrees F. Frozen quickly at 0 degrees F in airtight packages, beef cuts will keep up to 6 months. This does NOT apply to ground beef.

================================================================
CULINARY CALENDAR - A Few Selected Events
================================================================
TUESDAY, AUGUST 3
1811 Elisha Graves Otis was born. He invented the first safe elevator, and opened the door to rooftop restaurants.

WEDNESDAY, AUGUST 4
1693 Dom Perignon discovers the process for making champagne. "Come quickly, I am tasting the stars!"

THURSDAY, AUGUST 5
1955 Carmen Miranda died. Fabulous fruit for head gear.

FRIDAY, AUGUST 6
1889 The Savoy Hotel opened in London, with Cesar Ritz and Escoffier.

SATURDAY, AUGUST 7
1991 The world's largest Burger King opened in Budapest.

SUNDAY, AUGUST 8
1927 Alfalfa was born on this day. Actually, it was Carl Switzer who played Alfalfa in the ÂOur GangÂ short film series.

MONDAY, AUGUST 9
1762 Mary Randolph was born. She was a Southern U.S. cookbook author, whose 'The Virginia Housewife' (1824) is considered the first cookbook of the American South, and one of the most influential cookbooks of the 19th century. It contains hints of the influence of African cooking on the cooking of the American South. Mrs. Randolph was also one of the first to use measurements in her recipes, rather than just a list of ingredients.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

================================================================
TRIVIA
================================================================
'French service' was generally used up until the 1850's. (This was not what French service is today*) Under this method, the usually large menu (as many as 32 courses) was brought to the table in 2 or 3 parts, and all of the dishes of each part would be placed on the table at once. Guests would help themselves to each dish, most often in a confused and combative manner, those with the longest arms getting their favorites first. Frequently by the time you got to much of the food, it was no longer hot. Then all of the dishes from that part of the service would be cleared from the table and next part or 'service' would be placed on the table in the same manner.
It was in the 1850's that Russian Service was introduced to France and soon spread to other countries. Russian service is what we use today. Each course is served to each guest individually.
*(Today, so called French service refers to restaurant service where a waiter does the serving of the food onto each guests plate, frequently with tableside preparation, rather than the food being plated in the kitchen).
Russian service was introduced in Russia about 1810 by an ambassador of the Russian czar.

================================================================
QUOTE
================================================================
"Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing over the weaker."
Margaret Visser, 20th century author

================================================================
KITCHEN TIPS
================================================================
Blueberry season is from May to September. Look for berries with a silvery 'bloom', this is a natural protective coating. They should be refrigerated as quickly as possible and kept dry. Do not wash until you are ready to use them. They will last for up to 2 weeks if stored properly. Blueberries are a good source of Vitamin C.

================================================================
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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
----------------------------------------------------------------
Â© 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.

World Health Newsletter July-29-04

2004-07-29T03:00:00.000-07:00


July-29-04

Welcome to the World Health Newsletter:
your weekly source of interesting and informative health news from around the world.

WORLD HEALTH SURVEY
Participate in the [WORLD HEALTH SURVEY]

Medical Malpractice and Errors
A new report estimates that 195,000 people in the United States die each year due to potentially preventable medical errors in hospitals. [FORBES]

If you have suffered damages from medical malpractice, please [FILL IN THIS FORM]. This is a free service.

Personal Responsibility of Fat
The US federal Medicare health program has now abandoned a long standing policy that obesity is not a disease. This potentially opens the door for millions of overweight Americans to make medical claims for treatments like stomach surgery as well as more conventional diet programs. [BBC NEWS]

Schizophrenia Drug Risks Minimized
Johnson & Johnson has notified doctors about how they minimized the risks of a popular drug for schizophrenia in promotional materials. Their promotional material minimized the risk of strokes, diabetes, and other potentially fatal complications from Risperdol. [REUTERS]

Menstruation Migraines
Nearly one in five adult women experience migraine headaches compared with one in twenty adult men. The City of London Migraine Clinic analyzed their research and found that in the five days before menstruation, women were 25% more likely to have a migraine, and a migraine was 71% more likely to happen during the two days before menstruation. [IVANHOE]

Self-Harming Men
Young men are increasingly turning to self-harm in response to abuse and confusion about their role in society. Self-harm is the third largest cause of death in 10 to 13 year olds and is also an increasing phenomenon among young men aged 20 to 35. [BBC NEWS]

Autism Test for Babies
New research conducted at the University of Florida suggests that strange body movements may reveal whether infants have a mild form of autism called Asperger's Syndrome. The study revealed that the infants didn't have the protective reflexes of any normal child. [WEB INDIA]

Not So Pricey Produce
The average American can get a days worth of fruits and vegetables for as little as 64 cents, according to the Department of Agriculture. While the average American consumed 683 pounds of fruits and vegetables in 2002, it was still the lowest level in a decade. [MSNBC]

The Sweet Taste of Revenge
Acts of personal vengeance reflect a biologically rooted sense of justice. Revenge may be frowned upon or viewed as morally destitute; but the urge to extract a pound of flesh, researchers find, is primed in the genes. Revenge can be a very good deterrent to bad behavior and bring feelings of completeness and fulfillment. [NY TIMES]

Fat Helps Absorb Nutrients
A new study shows that eating fresh vegetables with a little fat, such as oil based salad dressings or cheese, helps the body absorb valuable nutrients found in vegetables. Nutrients such as lycopene and beta-carotene have been shown to help prevent heart disease and cancer. [WEB MD]

Protein May Prevent Premature Birth
Researchers say they have identified certain proteins in the blood that can indicate whether a pregnant woman has a uterine infection that can lead to premature birth. They hope the discovery will lead to development of a diagnostic blood test that would allow doctors to treat infected women with antibiotics earlier, in time to prevent premature delivery. [SUN TIMES]

Low SES Linked to Cervical Cancer
Cervical cancer occurrence and death rates remain higher among women of lower socioeconomic status than among better off women. Results may be related to the dramatic ethnic and socioeconomic disparities in the use of Pap tests and early stage diagnoses of cervical cancer. [REUTERS]

Women's Pain in the Back
Women are at least twice as likely as men to develop some musculoskeletal disorders of the upper body, such as lower back pain and carpal tunnel syndrome. It is due to a combination of biomechanical, physiological, and psychological factors. [HON NEWS]

LEGAL HELP
Free case evaluation. If you have suffered damages from prescription drugs, please [FILL IN THIS FORM]. This is a free service. All cases will be reviewed and most cases will be evaluated.

St. Jude Heart Valve - allegedly using defective heart valves...
Zicam - allegedly damaging sense of smell...
Bextra - allegedly causing Stevens Johnson Syndrome...
Daypro - allegedly causing inflammatory skin disorder SJS...
Lexapro - allegedly causing suicide and violent behavior...
Benzene - allegedly linked to leukemia...
Metabolife - allegedly causing heart attacks...
Accutane - allegedly causing birth defects and suicidal tendencies...
Zyprexa - allegedly causing diabetes...
Other health-related legal issues

FIVE ANSWERS
Health, Money and Prescription News Every Day [TAKE A LOOK]

JOIN A CLINICAL TRIAL
Visit [CLINICAL TRIAL SIGN UP] for a list of clinical trials that are accepting participants.

UNSUBSCRIBE
If you no longer want to receive this newsletter, please [UNSUBSCRIBE]

Food Reference Ezine Vol 5 No.24 July 26, 2004

2004-07-26T15:03:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
July 26, 2004 Vol 5 #24 ISSN 1535-5659

IN THIS ISSUE

=> Website News
=> This weeks FREE Cookbook Drawing & Winner
=> 'Food for Thought' by Mark Vogel
=> NEW FEATURE Book Reviews
=> 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
=> Kitchen Tips
=> Culinary Calendar - selected events
=> General information and Copyright

================================================================
WEBSITE NEWS http://www.foodreference.com Home page
================================================================
CHECK THE WEBSITE DAILY - If you are travelling, check the Upcoming Food Festivals list on the website:
http://www.foodreference.com/html/upcomingfoodevents.html
(a link is also on the top of the home page)

----------------------------------------------------------------
WEEKLY FREE COOKBOOK DRAWING
----------------------------------------------------------------
Congratulations to the winner of last week's Free Cookbook Drawing, Nancie Szafran. She wins my signed copy of 'THE WHOLE FOODS MARKET COOKBOOK' by Steve Petusevsky.

THIS WEEK'S DRAWING will be for a signed copy of "MEATLESS EASY-OVEN COOKBOOK: Menu Planning Made Simple With Vegetarian Recipes That Let You Bake a Whole Meal at the Same Time"
by Jim Pedersen, Debi Pedersen

CLICK THIS LINK TO ENTER THIS WEEKS DRAWING - http://www.foodreference.com/html/feedback-page.html and fill out the short entry form.

================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
UN-WIMPY BURGERS - One day I had a yen for hamburgers so I ventured to my local supermarket. I detest the supermarket pre-made patties. First, their quality is always suspect and second, theyÂre too darn thin. I like forming my own patties from ground chuck with a few secret ingredients, (which weÂll get to shortly)........the rest of the story.....
http://www.foodreference.com/html/markvogelweeklycolumn.html

================================================================
BOOK REVIEW
================================================================
Bill Marsano, a professional writer and editor has promised to send occasional book reviews for the Food Reference Website.

Here is his first review - he convinced me and I purchased the book the same day I read his review. It is an excellent review and a very enjoyable book.

'Eating My Words', Mimi Sheraton
Review by Bill Marsano
Years ago at a certain magazine, Mimi Sheraton was counted a tough cookie by the other editors, who preferred saps. I therefore often volunteered to edit her column, hoping my stock would rise through self-sacrifice. It did. So my free time, for the fact was her column was a breeze. click the link for the rest of the review......
http://www.foodreference.com/html/eating-my-words-mimi-sheraton.html

================================================================
QUOTE
================================================================
"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like 'good cooking.'"
James Beard (1903-1985)

================================================================
TRIVIA
================================================================
The month and day are uncertain (probably August 24), but the year 1853 is certain. Native American Chef George Crum invented potato chips at Moon's Lake House in Saratoga Springs, New York. Supposedly a particularly fussy customer kept sending his french fries back to the kitchen as being too thick. Finally, Chef Crum decided to cut the potatoes paper thin; and to his ultimate surprise, the customer loved them! Saratoga Chips, later called Potato Chips, were born.

================================================================
CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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=089CFHWHH

================================================================
THIS WEEK'S WEBSITE OF THE WEEK:
================================================================
THE GREAT BRITISH KITCHEN AT STAFFORD
http://www.greatbritishkitchen.co.uk/mainmenu.htm

The British Food Trust is a registered charity, the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

================================================================
FOOD TRIVIA QUIZ
================================================================
This weeks questions were all inspired by 'The Food Chronology' by James Trager
http://www.foodreference.com/html/thefoodchronology.html

1) After a career as an actor and radio announcer, then a stint at teaching French and English in a New Jersey day school, this 37 year old Oregon born, New York caterer published his first cookbook in 1940, 'Hors d'Oeuvres and Canapes: With a Key to the Cocktail Party'. Can you guess who this was?

2) In what year did margarine consumption overtake butter in the U.S.?
a) 1957 b) 1916 c) 1965 d) 1948 e) 1933

3) The year is 1768 and Benjamin Franklin is in London pleading the case of the colonies. He writes to his daughter, asking her to send him some of the foods he misses from home. What were the 5 foods Franklin said he was homesick for in his letter?

4) In 1927, Daniel Gerber, a local food processor in Michigan, was told by his doctor to feed his sick daughter Sally strained peas. They were available commercially, but they were expensive, and only sold in a a few parts of the country. In addition, there was one other problem he faced when buying strained baby foods.
What was this other problem that helped inspire him to start Gerber Baby Foods company?

5) In 1846, 65,000 tons, or 175 shiploads of this product were shipped by a Boston company. Large quantities were exported to the Far East, where it is sold at high prices in exchange for cheap silk, which brought high prices in the U.S. What valuable product was in these 175 ships?
a) whale oil b) seaweed c) lobster d) beef e) ice

6) In 1648 the Massachusetts Bay Colony had poor harvests, and were saved from starving by eating what abundant species?

7) In 1945 Japan organized school children to gather what item to use for making flour due to dwindling stocks of wheat and rice?

8) In 1981 the recipe for Hunt's Tomato Sauce was changed due to consumer demand. What was the change?

9) In the first half of the 19th century, wearing a coffee sack for a shirt, this wilderness loving, eccentric, bearded man walked hundreds of miles each year in the Midwestern wilderness. In exchange for meals and a place to sleep he would give his hosts some seeds, and read from his Bible and from a book by Kierkegaard (a Danish philosopher).
What was the nickname and real name of this legendary, odd gentleman?

10) On January 6, 1940 Britain's Ministry of Food began rationing control over certain foods. What 3 foods were the first to be controlled?
milk butter sugar bread cheese potatoes
eggs bacon flour tea coffee meat

================================================================
ANSWERS TO FOOD TRIVIA QUIZ:
================================================================
1) James Beard.

2) a) 1957. Per capita consumption in the U.S. was 8.6 pounds of margarine and 8.3 pounds of butter.
http://www.foodreference.com/html/fmargarine.html

3) Franklin requested his daughter to send him apples, cranberries, dried peaches, buckwheat flour and cornmeal.

4) Strained baby foods were only sold at pharmacies and you needed a doctor's prescription.

5) e) The Tudor Ice Company of Boston shipped ice to the Far East. They also shipped large quantities of ice to the Southern states in the U.S.

6) Luckily, they had been unsuccessful in their attempts to eradicate the passenger pigeons in the area. The huge flocks of passenger pigeons provided enough food for them to avoid starvation.
http://www.foodreference.com/html/fpassengerpigeons.html

7) School children were mobilized to gather more than 1 million tons of acorns to use in making flour.
http://www.foodreference.com/html/facorns.html

8) Hunt increased the number of tomatoes in each can of sauce from 4 to 4 1/2 because consumer demand was for thicker sauce.

9) John Chapman, otherwise known as Johnny Appleseed.
http://www.foodreference.com/html/wjohnnyappleseed.html

10) The first 3 foods to be rationed were butter, sugar and bacon.

================================================================
ANOTHER FOOD REFERENCE WEBSITE
================================================================
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

================================================================
READERS QUESTIONS
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QUESTION: I have heard from somewhere that they is a Male and a Female pepper. I have been told that it has to do with how many bumps are on the bottom of it. if there are three then it is a male and if 4 it is a female. Have you ever heard of this? I want to make sure I spread the news correctly.
Thanks for your time. Donita

ANSWER: Peppers have complete flowers, that is both male and female parts in present in the same flower.
Male and female fruit can only come from plant types that have separate male and female flowers, and with some exceptions, only the female flowers produce fruit. (One of the exceptions - some papaya male flowers will set fruit)
I believe that the number of lobes (bumps) is related to the specific variety of pepper. There are varieties of peppers that have 2, 3-4, and 4-5 lobes. The mainly 4 lobed 'bell' pepper was (and is) more popular in the U.S., so plants have been breed for this characteristic.

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TRIVIA
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Now this should fill you up:
The official State Meal of Oklahoma is fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken fried steak, pecan pie, and black-eyed peas.

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CULINARY SCHOOLS, TOURS AND CRUISES
================================================================
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 Picayune's Creole Cook Book (1901)
FRANGIPANI, FRANGIPANE.

3 Ounces of Shelled Almonds.
3 Tablespoonfuls of Powdered Sugar.
2 Tablespoonfuls of Melted Butter.
2 Eggs.
1/2 Spoonful of Ground Cinnamon.
1/2 Teaspoonful of Orange Flower Water.
1/2 Gill of Rum.

Prepare a pie paste, and peel three ounces of shelled almonds. Then pat them into a mortar and pound to a paste, with the powdered sugar and a raw egg. When reduced to a very fine paste, add the melted butter, ground cinnamon and the orange flower -water. Beat the yolk of an egg -well, and then heat the white to a stiff froth and mix thoroughly. Now add the rum and mix again. Line the pie pans with the pie paste, and fill with the preparation of almonds. Set In a moderate oven for thirty-five or forty minutes; then set to cool for a half hour.

In the meantime prepare a "Glace a l'Eau" as follows: Put one ounce of white granulated sugar into a saucepan, with one tablespoonful of cold water, and let it come to a boil. Take off the fire and add immediately a tablespoonful of Curacoa; mix thoroughly, and then glaze the surface of the cake with this. Let it cool and send to the table.

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QUOTE
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"I don't think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while."
John Gould, Charles Wysocki's Americana Cookbook

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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?
================================================================
The Cabbage Palmetto (Sabal palmetto) is native to the Southeastern U.S. and the Caribbean. Also known as Cabbage palm and Swamp Cabbage. This is the plant that hearts of palm are obtained from. The tender hearts of the terminal bud or young leaf shoots. Hearts of palm have many layers (similar to leeks), and are a pale ivory color, with a very mild nutty flavor. They are used mostly in salads.
The state tree of South Carolina is the Cabbage palmetto, and it is also on the state flag.

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WHO'S WHO IN THE CULINARY ARTS
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Walter A. Anderson, E.W. Ingram (20th century)
The White Castle hamburger chain was founded in Wichita, Kansas by Walter A. Anderson and E. W. Ingram. Anderson was an insurance executive, and together with Ingram, a cook, they started the company in 1921. They sold their steam fried hamburgers, 18 per pound of ground beef, cooked on a bed of onions, for a nickel. White Castle sells about 500 million hamburgers a year. It is the oldest hamburger chain.

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RECIPE REQUESTS FROM READERS
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James you must have a recipe for an American version of bouilabaisse. What seafoods should I use? David Cruz

BOUILLABAISSE
(Mister A's, San Diego, California)

1/2 cup sliced green onion
1/2 cup chopped celery
1/2 cup chopped anise root or VA teaspoon
anise seed
1 clove garlic, minced
Pinch Spanish saffron
2 tablespoons olive oil
3 cups fish stock
1 cup Chablis wine
1 cup dry sherry
1 6-ounce can tomato paste
1 crab, meat removed (about 2 pounds)
1 pound shrimp, peeled and deveined
12 ounces clams in shell, shelled
3/4 pound halibut steak, cut in 1-inch pieces
1 lobster tail, peeled and cut in 1-inch pieces (1/2 pound)
1/2 pound snapper, skinned and cut in 1-inch pieces

In large saucepan, cook green onion, celery, anise, garlic, and saffron in olive oil till tender but not brown, about 5 minutes. Add fish stock, wines, and tomato paste. Heat to boiling; simmer 5 minutes. Add seafood. Simmer, covered, for 10 minutes or till seafood is done. Arrange seafood pieces on large platter. Serve with hot sauce. Makes 6 servings.

Email your recipe requests, food info or history
questions to me at james@foodreference.com

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SPONSOR
================================================================
TupperwareÂ® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE

================================================================
QUOTE
================================================================
"I don't want to talk to you, no more, you empty-headed animal, food trough wiper. I fart in your general direction. Your mother was a hamster and your father smelt of elderberries."
French Soldier in 'Monty Python and the Holy Grail'.

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KITCHEN TIPS
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Salt is an excellent cleaning agent, by itself or in combination with other substances. A solution of salt and turpentine restores the whiteness to yellowed enameled bathtubs and lavatories. A paste of salt and vinegar cleans tarnished brass or copper. a strong brine poured down the kitchen sink prevents grease from collecting and eliminates odors.

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CULINARY CALENDAR - A Few Selected Events
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TUESDAY, JULY 27
1931 A swarm of grasshoppers destroyed thousands of acres of crops in Iowa, Nebraska and South Dakota. The corn fields were totally destroyed, without a stalk left standing.

WEDNESDAY, JULY 28
1907 Earl S. Tupper was Born. The inventor of Tupperware. (Tupperware makes the containers used to conduct mold and bacterial experiments in the back of refrigerator shelves).

THURSDAY, JULY 29
1878 Don Marquis, American journalist and poet was born. He wrote 'archy and mehitabel,' a book of poems written by a cockroach who couldn't use the shift key.

FRIDAY, JULY 30
1838 It supposedly rained frogs in London.

SATURDAY, JULY 31
1714 Queen Anne of Britain, the last of the Stuart dynasty died. She had grown so large that her coffin was almost square.

SUNDAY, AUGUST 1
1893 Henry D. Perky and William Ford patented Shredded Wheat. Whole wheat is boiled, dried, pressed into thin shreds and finally baked. They presented it at the World's Columbian Exposition in Chicago, Illinois in 1893. When their patent expired in the mid 1930s, the name became generic.

MONDAY, AUGUST 2
1887 Rowell Hodge patented barbed wire. The beginning of the end of open range in the Old West.

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

================================================================
TRIVIA
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H.J. Heinz was a marketing and advertising pioneer. His company had the largest commercial exhibit at the 1893 Chicago World's Fair, and in 1900 erected the first electric sign in New York, a 40 foot pickle.

================================================================
QUOTE
================================================================
"I think breakfast so pleasant because no-one is conceited before one o'clock."
Sydney Smith, English writer (1771-1845)

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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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Â© 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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2004-07-26T05:45:00.000-07:00

World Health Newsletter July-22-04

2004-07-22T21:23:00.000-07:00


July-22-04

Welcome to the World Health Newsletter:
your weekly source of interesting and informative health news from around the world.

WORLD HEALTH SURVEY
Participate in the [WORLD HEALTH SURVEY]

Carbonated Kids
The amount of soda in schools and at home is detrimental to a healthy diet. Students who went through anti-soda sessions drank fewer carbonated drinks at the end of the year than at the beginning. As well, fewer kids who had the classes were overweight or obese by the end of the year compared with before the project started. [US NEWS]

BMW Motorcycle Medics
In a medical emergency, seconds can mean the difference between life and death. Miami medics shortened response time by hopping on BMW motorcycles to cut through traffic chocked roads. While they stabilize the patient, the usual full bed ambulance pulls around to carry the patient to the hospital. [CBS NEWS]

Aspirin Doesn't Thin Everyones Blood
More than 20 million Americans take aspirin regularly to help prevent heart attacks and strokes. But new evidence suggests that for many of them, the pills do little if any good. Up to 40 percent of aspirin users are nonresponsive to the medicine that is meant to inhibit their blood from clotting. [NY TIMES]

Mosquito Death Sentence
Malaria sickened 300 million people last year and killed 3 million; most of them under age 5. What makes the deaths particularly tragic is that Malaria, unlike AIDS, can be cured. A cruel irony remains; all the well deserved attention paid to AIDS over the past few years has overshadowed the rapid comeback of Malaria. [TIME]

Hair Dye Linked to Leukemia
A new study suggests that people who spent years using older permanent hair dyes may have somewhat higher odds of developing Leukemia. Men and women who have used permanent hair dyes prior to 1980 are more likely to develop Leukemia than adults who had never dye their hair. [REUTERS]

Say Goodbye to Sagging and Wrinkling
Doctors offer new options for eliminating tired faces, flat backsides and smelly underarms. They're old problems, but they're being solved by new approaches. Thermage, a noninvasive procedure, is gaining popularity in the United States. [FREEP]

Botox Approved for Anti-Sweating
The US Food and Drug Administration approved the long expected new use of Botox. It's now official; the wrinkle smoothing toxin can be injected in the armpits to curb excessive sweating. This is especially beneficial for people with a condition called primary axillary hyperhidrosis who produce four or five times the amount of underarm sweat as is normal. [USA TODAY]

Antidepressants Linked to Suicide
A study of nearly 2,800 British adults and children bolsters the evidence that patients are prone to suicidal impulses when they are first put on antidepressants. They found that suicidal thoughts or attempts were 4 times more likely during the first 10 days of treatment than they were after 3 months. [MSNBC]

Protein Drinks Enhance Endurance
New research suggests that a sports drink with a shot of protein may give endurance athletes some extra juice. Sports drinks containing carbohydrates and protein appeared to boost endurance and lessen the muscle wear and tear that comes with intense exercise. [YAHOO]

New Allergy Label Legislation
Legislation requiring food labels to identify allergens in easy to understand language have cleared Congress. It requires food ingredient statements to identify food allergens used in spices, natural or artificial flavorings and additives. [MSNBC]

New Insight into Lou Gehrig's Disease
Animal studies are pointing to problems with mitochondria as an important element in Lou Gehrig's disease. There is growing evidence that mitochondrial malfunction, including both nerve cells and skeletal muscle cells may play a crucial role in the cause of this condition. [HON NEWS]

HDL Protects Women Against Dementia
According to new research for women, maintaining high levels of good HDL cholesterol may be one of the most effective strategies for fending off Alzheimer's disease. Women with the highest HDL levels, ranging from 60 to 75, have half the risk of becoming mentally impaired as those with the lowest levels. [REUTERS]

LEGAL HELP
Free case evaluation. If you have suffered damages from prescription drugs, please [FILL IN THIS FORM]. This is a free service. Most, (but not all) cases will be evaluated.

Bextra - allegedly causing Stevens Johnson Syndrome...
Daypro - allegedly causing inflammatory skin disorder SJS...
Lexapro - allegedly causing suicide and violent behavior...
Benzene - allegedly linked to leukemia...
Metabolife - allegedly causing heart attacks...
Accutane - alleging birth defects, suicidal tendencies...
Zyprexa - allegedly causing diabetes...
Other health-related legal issues

FIVE ANSWERS
Health, Employment and Automotive News Every Day [TAKE A LOOK]

JOIN A CLINICAL TRIAL
Visit [CLINICAL TRIAL SIGN UP] for a list of clinical trials that are accepting participants.

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2004-07-22T02:14:00.000-07:00

Herbal Medicine and Healthy Living E-Zine - July 2004

2004-07-21T11:59:00.000-07:00

Herbal Medicine and Healthy Living E-Zine

July 2004

Subscriber Contest

Congratulations to our June winner, Rose from Fort Worth! Rose is the winner of the June Herbal Medicine and Healthy Living monthly drawing from the list of current subscribers. Thank you to all our subscribers and don't forget to download your free e-book at www.ebookcafeonline.com!

Specials

Don't wait to experience the health benefits of soy! Find soy products on sale at www.herbalmedicinemd.com.

HELP!

I need to know what you need! Help me understand you better (yes, all of you!). Please take a moment to fill out the online survey at: http://www.getresponse.com/t/181127/ A reminder will be sent out later this month along with a special announcement from Herbal Medicine MD about our new product lines.

Feature Article

Soy is More than Tofu

by Terri Hobbs

You see a white rectangular blob of tofu and ask yourself, "Do I really have to eat that?" The long answer is "Well, you should, and we’ve got a recipe at the end that should get you eating tofu." But the short answer is, "No, because soy is more than tofu." Then you might wonder, "OK, but why do I have to bother to eat soy anyway?"

Why Soy?

Heart disease is the leading cause of death in the United States for both men and women. More than 1 in 4 Americans has some form of cardiovascular disease. Cancer is the second leading cause of death in the United States. Lifestyle factors -- like what food you eat -- contribute to the risk of developing both of these dreadful diseases. Let’s take a look at how soy can help reduce that risk.

Heart Disease Prevention

A heart-healthy diet is important for both prevention and treatment of cardiovascular disease. The Dietary Guidelines for Americans and the National Cholesterol Education Program both recommend that no more than 30% of calories should come from fat and no more than 10% from saturated fat. Dietary cholesterol consumption should not exceed 300 mg per day. Americans typically get most of their saturated fats from meat and dairy products. Cholesterol is only found in animal foods -- not in plant foods like soy. Soybeans provide adequate protein without the saturated fat and cholesterol of meats and high-fat dairy.

In addition, high blood cholesterol is a major risk factor for heart disease, and there have been a number of studies that have shown that soy protein helps lower blood cholesterol levels. One study showed that replacing animal protein with soy protein lowered total and LDL cholesterol levels in people with high cholesterol. Another study found that adding 25 grams per day of soy fiber to the diet resulted in a significantly greater decrease in LDL cholesterol than what occurred by just eating a low fat diet. Other studies have shown that other components of soy, like isoflavones and a-linolenic acid, also show promise for reducing the risk of developing heart disease. The FDA recently released a statement that said that diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease.

Cancer Prevention Connection

Isoflavones are also known as phytoestrogens -- naturally occurring compounds in plants that have weak estrogenic effects in humans. Soy contains two isoflavones of particular importance -- genistein and daidzein. Epidemiological (population) studies show that groups of people who regularly consume soyfoods, like the Japanese, have lower incidences of breast, colon, and prostate cancers. One study of dietary intakes and breast cancer showed that in premenopausal women, consumption of high amounts of animal protein (meat and dairy) increased risk, while eating high amounts of soy was associated with a decreased risk. Another study of 8,000 men of Japanese ancestry in Hawaii showed that men who ate tofu daily were only one-third as likely to get prostate cancer as men who ate tofu only once a week or less. Tofu may not be so bad after all.

The reason isoflavones may prevent cancers that are sensitive to too much estrogen (like breast and prostate cancers) is that isoflavones act as antiestrogens in the body. Estrogen receptors are found on cells in almost every organ in the body (men have them too). Estrogen receptors are present in the cardiovascular system and bone, as well. Research has discovered that estrogen plays an important role in health of all these tissues. Estrogen binds to these receptors. Some pollutants and pesticides act as strong estrogens in the body. Isoflavones, on the other hand, are weak estrogens. They bind to these receptors preventing the foreign estrogens, or even the body’s own estrogen, from attaching and exerting a harmful effect. Theoretically, consuming soy would put isoflavones in the body that could then bind to the estrogen receptors, exerting a protective effect.

Genistein has also been shown to inhibit the growth of human prostate cancer cells and human breast cancer cells. It has been shown to inhibit colon cancer in rats. It can stop the proliferation of cancer cells. Genistein also inhibits the growth of blood vessels, which could help prevent a tumor from getting its own blood supply. Other soy compounds have antioxidant effects, helping to prevent the formation of tumor-promoting free radicals (oxygen atoms missing one or more electrons that cause cell damage). One soy compound, phytosterol, is not absorbed in the digestive tract and goes to the colon intact, where it appears to help inhibit the creation of cancer cells.

Still More Health Benefits

About 10 million Americans, 80% of them women, have osteoporosis. Premenopausal women are protected from osteoporosis due to the naturally occurring estrogen in their bodies. Because soy contains phytoestrogens (isoflavones), it is possible that it will help prevent osteoporosis. And, in studies with rats, genistein has been shown to prevent bone loss.

Americans normally associate calcium consumption with osteoporosis prevention, and they think of that calcium as coming from dairy products. Some soy foods, like whole soybeans, are also good sources of calcium. Furthermore, calcium consumption is not the whole story. Calcium can also be lost and excreted from the body in urine. Excessive consumption of sodium and/or protein increases calcium loss; this is particularly true with dairy foods. Soy, on the other hand, provides protein and calcium without as much calcium loss as dairy. In Japan, where isoflavone consumption averages 200 mg a day (compared to less than 5 mg a day in western countries), Japanese women have lower rates of osteoporosis (and heart disease).

Soy consumption may also help reduce some of the symptoms of menopause because phytoestrogens may produce enough estrogenic activity in the body. For example, Japanese women rarely report the symptoms of peri-menopause (like hot flashes) that are common in the west.

But Tofu?

You don’t have to eat tofu to get the benefits of soy. You can have any of the following.

Soymilk -- The liquid expressed from cooked, pureed soybeans. It can be used in the same way as cow's milk. Different brands have different flavors, so you should try a few if you don’t like the first brand. But remember that soymilk does not taste like cow’s milk. You’ll find soymilk in aseptic quart and 2-quart sized packaging that does not need refrigerating until after opening.

Tempeh -- This product is made from fermented, compressed soybeans. It has a nutty flavor and chewy texture and absorbs other flavors well. Before use in recipes, it is normally steamed 10 minutes to make it more digestible and to keep it moist when baked. Tempeh can also be fried. It is sold in refrigerator sections in plastic-wrapped, rectangular slabs.

Miso -- A paste made from fermented soybeans (and sometimes with grains like brown rice). It is used in Japanese soups and to flavor sauces and dressings. It is very salty and a little is all that is needed. Miso comes in several varieties. Light miso, which is a light tan color, is rather mellow and sweet. The darker misos -- red, amber, and brown types -- have been aged longer and have stronger flavors.

Beans -- Can be eaten fresh, dry-roasted, or cooked. The fresh immature beans can be served freshly steamed (called edamame in Japanese restaurants) and have a mild flavor. They are green and shaped rather like lima beans.

The beans can also be dry-roasted like peanuts and make a tasty protein-rich snack food. They are usually called soy nuts.

Canned beans come in beige pr black varieties and can be added directly to soups. Dried beans need an overnight soaking and three hours of cooking time to make them edible.

Powder -- Soy protein powder is the protein from the bean that is left over after the oil has been extracted. Powders are sold as shake mixes (with the soy carbohydrates and flavors like chocolate added) or as soy isolates (with no carbohydrates and no flavors added). Both kinds of powders can be added to drinks. Soy isolates can be added to baked goods to boost protein levels.

If you don’t know what to do with these soy products, pick up a soy cookbook at your local library or bookstore and give some of the recipes a try.

Don’t Say No to Tofu

Tofu may look like inedible white bricks, but it can be used in all kinds of recipes. It also comes in two distinct styles.

Japanese-style silken tofu is sold in aseptic packages that don't require refrigeration until opening. After opening, the tofu is good for about 4 days in the refrigerator. Silken tofu comes in three varieties -- soft, firm, and extra-firm. It is best used in sauces, puddings, and shakes.

Chinese or "regular" style tofu is sold in containers packed with water in the refrigerator section of the store. This type of tofu comes in three varieties, soft, firm and extra-firm, but these varieties are not the same as the silken tofu varieties of the same name. The soft tofu can be used in dips, dressings, and sauces much like the soft silken tofu. But the firm and extra-firm Chinese tofu is much more solid than the silken varieties. The firm and extra-firm Chinese tofu can be baked, grilled, or fried. These firm types of tofu are often pressed to remove their water before using. They can also be frozen. Freezing makes regular tofu chewy which makes it a good substitute for meat in chili and Sloppy Joes.

Drink Your Tofu

When all else fails, you can create a drink with tofu in it where you won’t even know the tofu is there.

Banana-Peanut Butter Soy Shake -- 1 generous serving or 2 smaller servings

1 cup low-fat vanilla flavored soymilk
1 ripe banana
1 tablespoon peanut butter
1/4 of a 12.5 ounce box of firm Lite Japanese-style silken tofu
1/2 scoop soy protein powder (isolates, not shake powder)

Add all ingredients to a blender. Blend until smooth, scraping down sides as needed.

This recipe makes a thick shake. Add more soymilk to make a thinner drink. Feel free to try other flavor combinations. Leave out the peanut butter and add strawberries, for example. Or replace the peanut butter and banana with a half cup of frozen blueberries.

About the author:
Terri Hobbs is the webmaster for Crazy for Life, a site for those with a zest for living and a desire to improve all areas of their life -- spiritual, emotional, mental, and physical. Check out the spiritual reading list, astrology column, fitness tools, personals, games, and extensive directory of links -- plus much more.

Sound Off

Please tell us what you think of the E-zine and what topics you would like to see. Better still, feel free to contribute an article. Send comments or articles to info@vmandjinc.com.

Thank you for supporting our E-zine and Herbal Medicine MD!

Veronica Michaelsen, M.D.

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Food Reference Ezine, Vol 5 No.23, July 19, 2004

2004-07-19T15:17:00.000-07:00

THE FOOD REFERENCE NEWSLETTER
July 19, 2004 Vol 5 #23 ISSN 1535-5659

IN THIS ISSUE

=> Website News & COOKBOOK WINNER
=> '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

================================================================
WEBSITE NEWS http://www.foodreference.com
================================================================
CHECK THE WEBSITE DAILY - Don't forget to check the Recipe Contests Listings on the website - they all have very good prizes - one of them has a grand prize of $100,000 (National Chicken Cooking Contest).
http://www.foodreference.com/html/recipecontests.html

WEEKLY FREE COOKBOOK DRAWING
The winner of last week's Free Cookbook Drawing is Mark ODell.
He wins a signed copy of 'How to Cook Meat' by Chris Schlesinger & John Willoughby.

I was very disappointed that there were only 29 who entered last week's contest out of over 6,000 subscribers!

This week's drawing will be for a signed copy of 'THE WHOLE FOODS MARKET COOKBOOK' by Steve Petusevsky.
http://www.foodreference.com/html/thewholefoodsmarketcb.html

TO ENTER THIS WEEKS DRAWING, click on the "Free weekly Cookbook Drawing" link on the upper right of the Main Page of the website. Then enter your name and email address and 'COOKBOOK DRAWING' in the 'message' field and click SUBMIT to enter for this week's drawing.

================================================================
'FOOD FOR THOUGHT' BY MARK VOGEL
================================================================
Cooking with Brains - This afternoon my friend Scott dropped by for a visit. I was busy preparing a creamy spinach soup and soon we were engrossed in comfort food and stimulating conversation. Scott is a thinker on an illimitable quest for knowledge. He never ceases to be fascinated by the.......
http://www.foodreference.com/html/markvogelweeklycolumn.html

================================================================
QUOTE
================================================================
"You better cut the pizza in four pieces because IÂm not hungry enough to eat six."
Yogi Berra, American baseball player (1925)

================================================================
TRIVIA
================================================================
According to the National Onion Association, onion consumption in the U.S. has increased approximately 50% over the past 20 years.

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CHEF JAMES HIGHLY RECOMMENDS SAVEUR MAGAZINE
================================================================
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=089CFHWHH

================================================================
THIS WEEK'S WEBSITE OF THE WEEK:
================================================================
Babel Fish Translation
Need something translated? Find a foreign language website that came up in a recipe search? Babel fish will translate text or even whole webpages into English, or English into any of 15 languages.
http://babel.altavista.com/tr

================================================================
FOOD TRIVIA QUIZ
================================================================
1) Name this fruit: The fruit ranges from 50 Â 100 mm in diameter with a range of colors from yellow to green, green-red, yellow red to dark red. Although there exist 3000 varieties only approximately 15 Â 20 are available commercially in North American grocery stores. This fruit has an average annual world production of 33 million tons. In the U S A approximately 60 percent of the production is consumed fresh.

2) Water boils at 212 F at sea level. At what temperature does it boil at 10,000 feet?
a) 232 F b) 192 F c) 202 F d) 222 F e) 212 F

3) Name this fruit: In Latin, the name of this fruit means 'precious,' so named because it ripens earlier than most other summer fruits. They originated in China, and have been around for more than 4,000 years. The first recorded major production in America was in 1792 south of San Francisco. In the U.S. today, 95% of this fruit are grown in northern California.
a) grapes b) kiwifruit c) apricots d) apples e) pears

4) What percentage of bread was baked in the home in 1910 in the U.S.?
a) 100% b) 85% c) 70% d) 55% e) 40%

5) This product is introduced in 1911 and is advertised as "a Scientific Discovery Which Will Affect Every Kitchen In America" but women are often reluctant to accept free 1 1/2 pound cans of the product. The company issues a pamphlet in Yiddish when it finds that many of its biggest initial users are Orthodox Jews. The product gains more widespread commercial success during the First World War due to shortages of another product. Can you name this product and why it was initially popular with Orthodox Jews?

6) The following events all took place in the same year. What year?
*An actress arriving in New York poses for photographers and exposes an more leg than is customary - the reporters call it 'Cheesecake.'
* The first self service grocery stores open in California.
* Ocean Spray Cranberry Sauce is introduced.
* Morton's Table Salt is introduced.
* Hellmann's Blue Ribbon Mayonnaise is introduced in glass jars.
* Prince Macaroni company is founded on Prince Street in Boston.
* Oreo biscuits, 2 chocolate wafers with a cream filling, are introduced. (Hydrox 'biscuit bonbons' were introduced 2 years before.)
* Lorna Doone cookies are introduced.
* The Whitman Sampler is the first candy box to be wrapped in cellophane.
* The U.S. prohibits the sale of Absinthe.
* New York's Grand Central Terminal opens, and so does the Grand Central Oyster Bar.
* Arnold Reuben opens his sandwich shop on upper Broadway in New York.
* The first Horn & Hardart Automat in New York opens.

7) This classic French dish actually originated in Germany, in the medieval kingdom of Lothringen, under German rule. The French name of the dish derives from the German word for 'cake.' Can you name this dish?

8) The popularity of this immature bean has grown in the past decade and is now easily found frozen in most major supermarkets. It is of Chinese origin and was developed in Japan especially for eating out of the pod. It is a variation on the same yellow and black field soybean that is transformed into many popular soy products such as tofu, miso, and soymilk. However, because of its recent introduction into the U.S. market, only a small percentage of U.S. soybean fields are devoted to growing it. Some call it the super or wonder vegetable because it is the only vegetable that contains all nine essential amino acids. This makes it a complete protein source, similar to meat or eggs. Name this bean.

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ANSWERS TO FOOD TRIVIA QUIZ:
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1) Apples.

2) b) Water boils at about 192 F at 10,000 feet. I lived in Cripple Creek, Colorado for about 4 years, and Cripple Creek is at about 10,000 feet - it takes a long time to boil potatoes at that altitude!

3) c) Apricots.

4) c) 70% of the bread in the U.S. was baked at home in 1910.

5) Crisco, introduced by Proctor & Gamble. It was the first solid hydrogenated vegetable shortening, and since it contained neither lard nor butter (meat & dairy) it could used at any meal without violating kosher dietary laws. It later became more widely accepted due to wartime shortages of lard.

6) 1912.

7) Quiche, derived from the German 'Kuchen,' meaning cake. The French renamed Lothringen to Lorraine - hence the famous Quiche Lorraine.

8) Edamame.

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ANOTHER FOOD REFERENCE WEBSITE
================================================================
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 am looking for recipes for kudzo. Can you help? J.

ANSWER: Young tender kudzu leaves can be cooked like any other greens (i.e. turnip greens, collards, etc). The dried, ground root is used in Asian (especially Japanese) cooking to thicken sauces, and like flour to coat foods to be deep fried.

There is a kudzo cookbook, and a related website http://www.kudzucuisine.com/index.htm

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TRIVIA
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Most fruit juice begins to taste a little stale after only a few days. This applies to both fresh juice and to juice purchased in containers. Aerating the juice can help revive the taste. do this by simply pouring it back and forth a few times, or fill a blender and turn it on for 3 or 4 seconds. A little seltzer added to fruit juice also refreshes the taste.

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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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BROILED SPANISH MACKEREL
(La Cuisine Creole, 1885)

Split the mackerel down the back; season with pepper and salt, rub it over with oil, place it on a gridiron over a moderate fire, and, when browned on one side, turn. If it is a very large fish, divide it and broil one half at a time. When done, place it on a dish, and put butter, parsley and lemon juice over it. Serve with sauce No. 13*.

*No. 13.Âlemon sauce for fish.
To half a pint of butter sauce No. 10**, add the juice of a lemon and another lemon sliced; take out the seeds, and let all boil together. This is good with broiled Spanish mackerel or pompano, also with broiled fish.

**No. 10.Âbutter and flour sauce (or white sauce)
Mix a tablespoonful of butter and one of flour; mix over the fire, with a cup of cold water, stirring all the time. When this boils, take a quarter of a pound of fresh butter, if for a number of guests, and stir in the butter quickly, adding a cup of cold water by degrees, to keep the butter from oiling; finish with the juice of a lemon, and strain. It must be served hot, and made only a few moments before it is wanted. It gets oily if kept long. Add a spoonful of chopped parsley.

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QUOTE
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"You can tell a lot about a fellow's character by his way of eating jellybeans."
Ronald Reagan

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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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Epazote (Chenopodium ambrosioides) is a pungent herb used in Mexican and South American cooking. Like cilantro (coriander), it can be an acquired taste. The aroma and flavor have been described as medicinal or like turpentine or camphor. The word 'epazote' comes from the Nahuatl words 'epatl' and 'tzotl' which means an animal with a rank odor. Widely used in bean dishes, it is supposed to reduce the after effects of eating beans. Also known as Mexican tea, goosefoot, wormseed and skunkweed.

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WHO'S WHO IN THE CULINARY ARTS
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Forrest Edward Mars (1904 - July 1, 1999)
Son of Frank C. Mars, he helped him develop the Milky Way. He founded his own company in Europe and developed the Mars Bar, and also created M&Ms. He merged his company with his father's in 1964, creating the world's largest candy manufacturer.

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RECIPE REQUESTS FROM READERS
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Can you help with a recipe for those 100 year old chinese eggs?
thanks, Robin

Ming Dynasty eggs, fermented eggs, ancient eggs, century eggs, thousand year old eggs, and hundred year old eggs. These are all names for the Chinese preserved (usually Duck) eggs. They are really only about 50 to 100 days old. The eggs are covered with a coating of lime, ashes, salt and rice straw and buried in shallow holes for up to 100 days. The lime petrifies the
egg making it look very old. The yolks turn amber to black with a creamy dark green yolk. They are eaten uncooked with soy sauce and minced ginger.

PRESERVED DUCK EGGS (THOUSAND YEAR OLD EGGS)
Yield: 12 servings

2 c Tea, very strong black
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Lime (Available in garden stores and nurseries.)
12 Duck egg, fresh

Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mixture. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color.
To serve, cut into wedges and serve with: Sweet pickled scallions or any sweet pickled vegetable
Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root.
(From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle)

Email your recipe requests, food info or history
questions to me at james@foodreference.com

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SPONSOR
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TupperwareÂ® - The original is still the best.
http://my.tupperware.com/FOODREFERENCE

================================================================
QUOTE
================================================================
"You can't be a real country unless you have a beer and an airline Â it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer."
Frank Zappa

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COOKING TIPS
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Equivalents And Substitutions
Evaporated milk whips to three times its volume.
Chill 12 hours in freezer till ice crystals form.
Add 3 Tablespoons lemon juice for each 13 oz can.
Whip until stiff.

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CULINARY CALENDAR - A Few Selected Events
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TUESDAY, JULY 20
1801 Elisha Brown Jr. pressed a 1235 pound cheese ball on his farm. He presented it to president Thomas Jefferson at the White House.

WEDNESDAY, JULY 21
1988 An Indian Airlines Boeing 737 was charged by a bull while landing at Baroda Airport in western India. The bull lost.

THURSDAY, JULY 22
1967 The rock group Vanilla Fudge made its concert debut in New York.

FRIDAY, JULY 23
1894 Arthur Treacher, actor, announcer, was born. He later founded Arthur Treacher's Fish & Chips restaurant franchise.

SATURDAY, JULY 24
1938 Nestle introduced Nescafe Instant Coffee in Switzerland.

SUNDAY, JULY 25
1872 It was reported to have rained black worms in Bucharest, Rumania.

MONDAY, JULY 26
1922 Blake Edwards, writer, director was born. One of his movies was ÂBreakfast at Tiffany's.Â

For a complete listing of each day's events, go here:
http://www.foodreference.com/html/HistoricEvents.html

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TRIVIA
================================================================
'Entrecote' means 'between the ribs' and refers to a steak cut from the rib section of beef, specifically between the ninth and eleventh ribs. In the U.S. this would be called a rib steak. The term is sometimes used incorrectly to refer to a strip steak.

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QUOTE
================================================================
On Gardening:
"Your first job is to prepare the soil. The best tool for this is your neighbor's motorized garden tiller. If your neighbor does not own a garden tiller, suggest that he buy one."
Dave Barry

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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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Â© 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.

Herbal Medicine and Healthy Living E-Zine - June 2004

2004-07-15T06:21:00.000-07:00

Herbal Medicine and Healthy Living E-Zine

June 2004

Subscriber Contest

Next month Herbal Medicine and Healthy Living will begin a monthly drawing from the list of current subscribers. Each winner will receive a free gift as our special thanks. Until then, don't forget to download your free e-book at www.ebookcafeonline.com!

Specials

This month, find NuVida liquid multivitamin for adults on special at www.herbalmedicinemd.com.
Also, read more about the scientific basis of herbal medicine in our Reading Room.

Feature Article

Herbs: To Take or Not to Take

by Mary Howard, RN

Herbs and other natural remedies are so popular in our society. Lets look at a few things to make sure what you are taking is safe and the importance of taking control of your own health care.

There are many people and companies promoting their own herbal remedies to cure this or that ailment. Are they right for you? Are they safe? Are they effective? These are all questions to ask yourself. If you feel very strongly that you want to take an herbal supplement talk to someone in the field. Like someone that does Muscle Response Testing, a Naturopath, or a Nutrition/Fitness Professional. Be sure they know about any medication you may be on either over the counter or prescribed.

Don't stop there. Take control of your own destiny and do your own research. There are many good resource books out there like: The Scientific Validation of Herbal Medication by Daniel B. Mowrey, Ph.D. and Today's Herbal Health by Louise Tenney, M.H.

You also need to consider that, many herbs are put together in a Supplement because one potentiates (makes each other work better) the other. This concept holds true with medication combinations. Many herbs can potentiate a medication, which can cause a toxic level of a medication or can block a pathway so a medication won't do its job.

It is safest to start slowly on an herbal supplement and listen to your body. It is often safest to start with a supplement that is more for health maintenance like Alfalfa, a balanced Multivitamin/Mineral supplement or some other whole food supplement. Frequently, when we give our body the balance of nutrients it needs it will do much to heal itself. The very safest nutrients are to go out in your organic garden and pick your own food. The less refined a food and the least chemicals you put in your body the less need you will have for extreme medical or herbal treatment. Preventative living is your safest bet.

Another thing that makes taking herbal supplements very tricky is that there is little standardization between companies. Use a reputable company or talk to someone that has personally had results from a company's supplement. Research the company, find out if they use organically grown herbs and the type and percent of filler they use.

Remember to take control of your own health care whether you opt for medical or herbal treatment. Ask question and do your own research. Listen to your body and remember "Everything in Moderation" and you will be well on your way to a healthier, happier you.

Mary Howard is a Registered Nurse, mother of two, and enjoys natural gardening. Come visit her Homegrown web site: http://www.getresponse.com/t/144342/ Feel Free to contact her at: gardenrn@sendfree.com

Sound Off

Please tell us what you think of the E-zine and what topics you would like to see. Better still, feel free to contribute an article. Send comments or articles to info@vmandjinc.com. Thank you for supporting our E-zine and Herbal Medicine MD!

Veronica Michaelsen, M.D.

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