|
FRIDAY, JUNE 30, 2006 Food quiz is below (June 26)
TODAY’S QUOTE
“Give me a platter of choice finnan haddie, freshly cooked in its bath of water and milk, add melted butter, a slice or two of hot toast, a pot of steaming Darjelling tea, and you may tell the butler to dispense with the caviar, truffles, and nightingales' tongues.”
Craig Claiborne
NEW Book Reviews & Recommendations
GRILL! - Boy Eats World - Celebrating the Seasons - The Ethical Gourmet
Organic Inc - How the Rich Get Thin - The Sonoma Diet - Anitpasti
Food And Drink in Argentina - Brownies to Die For! - Eating on the Run
What Are You Really Eating? - SuperFoods For Babies & Children
Visit our other sites: CulinaryPosters.com & SeafoodFish.com
TODAY IN FOOD HISTORY
* National Ice Cream Soda Day
1895 A U.S. patent was issued for an electric stove.
1906 The Pure Food & Drug Act and the Meat Inspection Act were passed by Congress.
1930 Judge Joseph F. Crater of the New York State Supreme Court, walked out of a 45th Street restaurant in New York City on his way to the theater. He was never heard from again.
1936 Congress approved the 40-hour work week.
1966 Mike Tyson was born. On June 28, 1997, Tyson bit off a big chunk of Evander Holyfield's ear in the 3rd round of a boxing match. Tyson was disqualified.
1985 James A. Dewar, died. The creator of the Twinkie (1930),
1996 Dr. Edward Anton Asselbergs died. (Exact date uncertain). He developed the process for making instant mashed potato flakes, the patent that is still used world-wide today
(View Culinary Calendar of Events for the year)
DID YOU KNOW? Food Trivia
Apricots originally came from China. This golden fruit has been around for more than 4,000 years. Apricots progressively made their way through the Persian Empire to the Mediterranean where they were fondly adopted. Spanish explorers introduced the apricot to the New World, and they were planted in the gardens of Spanish missions all over California. The first recorded major production of apricots in America was in 1792 south of San Francisco.
|
Free How To Bake Book
from The Prepared Pantry
and FoodReference.com
|
CULINARY QUIZ
1) Aloysia triphylla, or Lippia citriodora is an herb that originated in South America. It has long, narrow pointed leaves with a pleasant, sharp lemon scent and flavor, quite different than other lemon-scented herbs, it has been described as 'lemon perfume.' This herb was brought to Europe in the 17th or 18th century, and has been popular in France for many years. It is used to make tea, as a seasoning herb, and as a perfume and soap fragrance. It has recently become popular in the U.S. Name that herb!
2) These small legumes of the pea family are grown for there seeds, which may be dried and used in soups and stews, and are also ground into a flour. The plant itself is used as fodder. It is most likely the oldest cultivated legume, and is believed to be native to southwestern Asia, perhaps northern Syria. Seeds have been found in Egyptian tombs dating from the 12 Dynasty (2400 B.C.), and there is also evidence of their cultivation as early as 6,000 B.C. They are widely cultivated throughout Asia, parts of Europe and North Africa, and more than 5 million acres are grown worldwide (1990). They are a staple in much of the Middle East and India. They are rich in protein and carbohydrates, and are a good source of calcium, phosphorus, iron and B vitamins. They are found in various colors, white, green, red, yellow, brown, and orange. The Latin name is the origin for the name of a certain piece of glass. Name that legume!
3) Roux, beurre manie, egg yolks with or without cream, cornstarch and arrowroot are all examples of what?
4) Although the name may sound German, this is an American cheese. It was created in 1882 (1892?) by Emil Frey, an apprentice cheesemaker in Monroe, New York. He named the cheese after a singing society, where the owner of the cheese factory had taken the first samples of the new cheese. It is a cow's milk cheese, with an edible pale yellow crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma. Name that cheese!
5) This is a moist, cake-like fragrant Swedish rye bread 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. Name that bread!
6) This member of the Sapindaceae family, which includes the Akee, Longan and Soapberry tree, is native to the low elevations of southern China, where it has been cultivated for over 2,000 years. It is now cultivated throughout most southern Asiatic countries, including India, Vietnam, Malaysia and the Philippines; they have been grown in the Caribbean since the 18th century, and were introduced to Hawaii, Florida and California in the late 19th century. The fruit are about 1 to 1 1/2 inches in diameter when fresh, and have a red brittle shell, with white translucent flesh and a single large seed. They are eaten fresh or dried, and are also available canned in syrup. The flesh is fragrant and sticky, sweet and juicy; the dried fruit has a smoky taste somewhat like a raisin. A versatile fruit, they are excellent in fruit salads, sweet and sour sauces, and dessert sauce. The may be used in stir fries, salads, poultry dishes, and even served over ice cream. Name this "fruit"!
7) This black bean sauce enriched with minced pork and beaten eggs was created to be served with lobster. Name that sauce!
8) This cookie was introduced in 1912. R.D. Blackmore, a British novelist, was the author of a popular book, and the cookie was named for the lead character. Name that cookie!
9) What was Liberty Cabbage?
Click here for the answers to Culinary Quiz
Dedication
This website is dedicated to Gladys Ehler, my mother, who taught me patience and how to make Sauerbraten (it is still my favorite), and Edward Ehler, my father, who taught me a love of books and history.
Chef James
|
