TUESDAY, MAY 4, 2004 TODAY’S QUOTE “This is not that, and that is certainly not this, and at the same time an oyster stew is not stewed, and although they are made of the same things and even cooked almost the same way, an oyster soup should never be called a stew, nor stew soup.” M.F.K. Fisher (1908-1992) TODAY IN FOOD HISTORY * National Homebrew Day * National Candied Orange Peel Day * St. Florian's Day, patron of brewers and soap boilers. 1494 Columbus landed at Jamaica and met the Arawak Indians. The Arawak used Jamaican pimento (allspice) to season and smoke meat (usually pigs), the foundation upon which Jamaican Jerk developed. 1854 Asa Fitch was appointed as New York state entomologist, the first such in the U.S. He studied insects and their effects on agricultural crops. 1942 War time food rationing began in the U.S. DID YOU KNOW? - Food Trivia The majority (66%) of kosher food products are consumed by non-Jews. Many vegetarians, Muslims, and Hindus, and Seventh Day Adventists (in addition to Jews) also use kosher certification as a way to adhere to religious, cultural and personal dietary restrictions. and in tribute to homebrew day.....here is one from a guy calling himself "ihatebud": America Honey Wheat (All Grain) 5 gal Brewing Method: All Grain Yeast: Wyeast German Ale 1007 (I think) Yeast Starter: 1 quart Batch Size: 5 gal Original Gravity: 1.049 Final Gravity: 1.012 Alcohol Content: 4.7 % Total Grains: 8.5 lbs Color: 3 Extract Efficiency: 73% % Hop IBU's: 16 Boiling Time: 60 Minutes Primary Fermentation: 5 days at 63 degrees Secondary Fermentation: 3 weeks at 63 degrees Additional Fermentation: 2 weeks in bottle at 40 degrees Grain Bill: 4.5 lbs 2-row 4 lbs flaked wheat 1 lb cotton honey Hop Bill: .75 oz Tettnanger 60 minutes .5 oz Fuggles 15 minutes .5 oz Fuggles dry hopped in secondary Mash Schedule: Water grain ratio 1.5 to 1. Single step at 149 to 153 degrees till conversion. Sparge with 180 degree water to collect 6+ gallons. Brewers Notes: I've made this ale several times and I really like it, great for warm weather refreshment. I forgot to put in the Irish moss with the last batch and it cleared very well during the bottle conditioning. I'm going to try lagering this recipe next time with Whitelabs 830 German lager. and we can't forget that it's candied orange peel day..... CANDIED ORANGE PEEL Yield: 1 servings 1 Quart (1/4-inch wide) orange Strips (about 15 oranges) 1/2 ts Salt 2 c Sugar 1 c Water Sugar Place orange peel in water to cover in a Dutch oven; add salt. Bring to a boil, and boil 20 minutes. Drain. Repeat boiling procedure twice without salt, and set orange peel aside.Combine 2 cups sugar and 1 cup water in a small saucepan; bring to a boil and cook, stirring often, until syrup spins a thread, about 7 minutes (234 degrees). Add orange peel; simmer 30 minutes, stirring often. Drain orange peel well. Discard syrup.Roll peel, a few pieces at a time, in sugar. Arrange in a single layer on wire racks; let dry 4 to 5 hours. Store in an airtight container. Yield: about 1 pound.
