Christian Chefs Fellowship - Past Newsletters

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MENU du JOUR:
      Appetizer
      Main Course
           Christianity in the Kitchen - "Which Bible Should I Use?"
           Culinary Learning - "Wasabi"
           CCF Trivia
           Recipes - Wasabi Dressing & Grilled Salmon with Wasabi Cream Sauce
           Recent Job Listings - 3 New
      Dessert
           Recipe Contests (For Professionals Only)
           Hints and Tips
           Featured Website - Wasabi Links
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

Having witnessed God do His amazing work of starting CCF about 5 years ago, it's still awesome watching Him continue with that work, for as of this month we have over 1000 members! We rarely ever formally advertise CCF, but rather utilize all our resources to minister what God has called us to do, just like in Acts 2:47, "the Lord added to their number daily." And that's mainly thanks to you all continuing to share about this ministry with your friends and co-workers.

Almost all of today's popular Bibles have their good points and some bad points. Therefore, the only way you could read the best text would be to read straight from the Hebrew and Greek. And even if you could do that, there's no way of reading the completely inspired original texts, as there are no autographs (the original writings) left, but only copies. Still, through textural criticism of thousands of copies found, we have 99.9% of the original text, the meaning still being 100% inspired because of this.

To get the most out of the Bible, it's generally best to have a few different versions. There are the literal ones, consisting of the King James Version, American Standard Version, Revised Standard Version, New King James Version, and the New American Standard Version. A couple of these are good for reading and studying what the original autographs truly did say. Other than that, there are thought-for-thought versions, such as the New International Version. This method of translation tries to literally translate each thought into modern English. Slightly differing from those is a functionally equivalent version, such as the New Living Translation, which tries to translate the closest natural equivalent of the message from the original texts to the translated language, both in meaning and in style. And then there are paraphrases, such as The Living Bible. As stated in the introduction of The Living Bible, "Since a paraphrase is a complete rewording of the original text into modern speech, one should be cautious that it is possible for the translator to make an error and communicate something the original author did not intend." Therefore, although it's preferable to use several versions in your study of scripture, the decision about which Bible to use primarily comes down to personal preference.

This article is an abbreviation of a much more in-depth study of Bible versions, including the King James Version along with some older and many more modern English versions, which can be found here:
http://www.ChristianChefs.org/newsletters/2003/05CITK2.html

If God is speaking to your heart about these things, and you need somebody to talk with, please don't hesitate to e-mail us about your need and somebody from the Fellowship will contact you as soon as possible. If you have a prayer request or would like to start a theological discussion on this or any other topic, please feel free to post it in our Message Boards:
http://www.ChristianChefs.org/forums.html

True wasabi root is actually fairly expensive due to its low supply, therefore most of the people in the world (even in Japan) are eating western horseradish and mustard with food coloring, which can even be made in your own kitchen. Generally, the common dried and paste forms of the product are imitation. The plant can be found only by special purveyors (see www.freshwasabi.com), and is grown either in dirt or water in a variety of countries (Japan, USA, and New Zealand to name a few). It's said that water-grown wasabi is a higher quality. When true wasabi is made, it is prepared by grating the rhizome on a rough surface. Some, but not all, chefs peel the rhizome first. The preferred surface of some sushi chefs is a sharkskin grater, reputed to give a smooth, soft and aromatic finish. It is then allowed to rest for several minutes to develop its flavor before use.

Wasabi is related to watercress, but the root has a hot flavor similar to horseradish (although not as harsh).

Article compiled from submissions to last month's CCF Trivia Contest by:
Seiji Nakatani
Harry from Boerne, Texas
Anne-Marie Hofman, Specifications Officer Australia

Questions about this article or any other culinary related subject can be asked via the "Culinary Q&A" Section of the Message Boards:
http://www.ChristianChefs.org/forums.html

Where are all the places in the Bible where water has been parted supernaturally?

E-mail your answer to "trivia@ChristianChefs.org" with "Trivia Answer" in the subject column. Also, please tell us what brief title(s) ("Sous Chef," "Dallas, Texas," or whatever - see examples below) you would prefer for your name being listed in the next newsletter, as well as how difficult you found the question (so we can improve future trivia questions).

Question:
What is the Japanese version of Horseradish sauce? And if you can find out, how is the sauce made and what is it used for?

Additional information found/submitted on the subject can be found in the Culinary Learning Article above.

The first five people to answer this question correctly:
1. Phil Bettencourt
2. Anne-Marie Hofman, Specifications Officer Australia
3. Richard Smolik, Chicago Illinois
4. Melody Money, Chef de Cuisine, Quaker Ridge Camp & Conference Center
5. Natalie West, Chef

Ingredients:
2 tsp. (10 ml) Namida wasabi paste
1 tbsp. (15 ml) soy sauce
1/4 c. (60 ml) rice wine vinegar
1 tbsp. (15 ml) sesame oil
1 tsp. (5 ml) sugar
1 tsp. (5 ml) ground white pepper
1/2 tsp. (2.5 ml) grated lemon zest

Procedure:
Combine all dressing ingredients (including wasabi paste) and whisk until smooth. A blender or food processor works well for this.

Ingredients: 4 - 4 oz. (110 g) salmon steaks
1 oz. (30 g) butter
1/2 c. (120 ml) double cream
2 tsp. (10 ml) lemon juice
4 tbsp. (60 ml) 100% real wasabi paste
Alfalfa sprouts to garnish

Procedure:
Heat the grill. Set the grill rack 4 inches (10 cm) from the heat. Place the butter in a rectangular dish large enough to hold the salmon. Let it melt under the grill. Remove the dish from the heat, place the salmon in the butter, turning to coat. Grill until firm and lightly golden on top, about 4 minutes. Turn them over, baste with the butter and grill for 4 minutes. Remove and test the salmon -- if it comes away from the bone easily, it is done.

Keep salmon warm. Pour the butter into a small pan and set over a high heat. Stir in the cream and lemon juice and let it bubble for 2 minutes. Take it off the heat and set it aside for a minute or two. Mix in the 100% real wasabi paste. Taste it -- you may like to add salt and pepper. Pour the sauce, scraping up any crusty bits from the dish, over the salmon.

More information on each of the below Job Listings, such as the job's timeline, responsibilities, pay, and how to contact the employer on each of these, can be found within the Employment area of our website (link below). There you can also find jobs that have been posted in previous months that haven't yet been filled and you can also post any job openings you have to be listed there and in this newsletter for FREE!
http://www.ChristianChefs.org/employment.html

Name = Flossie's Southern Dining
Location = Upper Marlboro, Maryland (USA)
Positions = First Cook & Garde Manger/Banquet Cook

Name = Pocono Plateau Camp & Retreat Center
Location = Cresco, Pennsylvania (USA)
Position = Food Sevice Manager/Head Cook

Name = Hartland Christian Camp
Location = Badger, California (USA)
Position = Lead Cook

Please note: Contest Listing(s) below are for PROFESSIONALS ONLY in the culinary industry. There are many more contests available for nonprofessionals as well, some of them ongoing or being repeated on a monthly basis. If you're interested in those, here's one excellent website to check out:
http://www.recipecontests.com

ALMOND INSPIRATIONS RECIPE CONTEST
California Almonds wants your best recipe with almonds in one of two categories: Regional American or Ethnic.
DEADLINE: May 31
PRIZES: Grand Prize: $5,000; Category Prize(2): $2,500.
WEB SITE: http://www.almondsarein.com/contest/

CLABBER GIRL "GOOD THINGS HAPPEN" RECIPE CONTEST
Send your most creative, original, large-quantity recipes for a dessert or bread using any Clabber Girl product. Enter as many times as you wish. Entries will be judged on originality, creativity and usefulness to the foodservice market.
DEADLINE: June 2
PRIZES: Grand Prize(2): $1,000; Student Prize: $1,000.
WEB SITE: http://www.bakewithlove.com/foodservice.htm

NATIONAL HONEY BOARD "VIVA VARIETY" CONTEST
A contest for culinary professionals using the varieties of honey presented by the National Honey Board that uses at least 1/3 cup of honey.
DEADLINE: June 24
PRIZES: Winners in the three honey categories (light, medium and dark) will be invited to participate in a gala event at the New York Botanical Gardens on September 17, 2003, including airfare, accomodation, and transportation.
WEB SITE: http://www.honey.com

DOLE TROPICAL PASSPORT AROUND THE WORLD RECIPE CONTEST
Food operators, chefs or restaurateurs are asked to submit an original recipe for an appetizer, main dish, dessert or beverage that uses at least 1 can of Dole Pineapple, (crushed, chunks, tidbits or slices in syrup or juice), Dole Pineapple Juice, Dole Mandarin Oranges and/or Dole Tropical Fruit Salad.
DEADLINE: June 30
PRIZES: Grand Prize: trip to Hawaii for 2 people for 7 days and 6 nights; Runners-Up(3): $2,000.
WEB SITE: http://dole.com/foodservice/recipecontest.jsp

CANNON'S SWEET HOT'S RECIPE CONTEST
Turn the Southwest loose in your kitchen. Send in a favorite recipe using Cannon's green chile products including: Cannon’s Sweet Hots (mild, hot, jalapeno, Cannon’s Red Hots, Cannon’s Just Plain Green Chile (mild or hot) or Cannon's Fire Salsa (medium or hot). Entries may be submitted in either professional or amateur categories.
DEADLINE: July 31
PRIZES: Grand Prize: The grand prize is a weekend getaway to New Mexico; First Prize(2): three cases of Cannon’s chile products, a New Mexico cookbook, Cannon’s chef wear and a subscription to New Mexico Magazine; Second Prize(2): two cases of Cannon’s chile products, a New Mexico cookbook, Cannon’s chef wear and a subscription to New Mexico Magazine; Third Prize(2): one case of Cannon’s chile products, a New Mexico cookbook, Cannon’s chef wear and a subscription to New Mexico magazine; Honorable Mention(2): Cannon’s chef wear.
WEB SITE: http://www.sweethots.com

All contests listed above are provided by the company listed, NOT by CCF. For additional information on each contest, please contact the designated company for that specific listing. Enjoy!

A great tool that's fast and accurate for both presentation AND portion control is an ice cream scoop. It can be used to scoop rice, mashed potatoes, and many other food products.

If you know of any great hints or tips, please post them in the "Hints and Tips" area of the Message Boards. Of the ones posted there, one will be featured here in our newsletter.
http://www.ChristianChefs.org/forums.html

If you're interested in further information about wasabi itself, wasabi recipes, growing your own wasabi, or mail-ordering some real wasabi, the following two links can help:

"I already have New Prof Chef, Petersons Fish and Shellfish, Encyclopedia of fish cookery by A. J. McClane, Fish by Mark Bittman, and Jasper White's book on lobster but am looking for more references...I want pictures, photos and proper preparation techniques and all names used and a few recipes too. I just want to learn more in general. There are so many fish available now and I want to know the ins and outs and whys and why nots about fish we cook and eat in restaurant kitchens." -Hashi

If you're searching for particular instructions or cooking techniques or maybe have a special need, you can post these on our message boards. If you've done that and are still in need, please e-mail us and let us know so that we may highlight that need in this section of our next newsletter.

I have held many things in my hands, and I have lost them all; but whatever I have placed in God's hands, that I still possess.
Martin Luther

When we were young we would ask our Italian Papa, "How do you make your spaghetti sauce so good?" His reply...."I woulda soaka my feet and use the water".......I could handle that one, until one day I realized the snails we collected from the back yard were in there.... "Hey Pop, what's this chewy thing....?" "Justa eat it ....it fills the baggage..(a bite of meat, a bite of bread)." I think that is why I like to cook so much...it's the smiles we can capture and the memories we make...

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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

Christian Chefs International

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Phone: 503.794.4083
Mailing Address: PO Box 1484, Cannon Beach, Oregon 97110-1484
Street Address: 289 N Spruce St., Cannon Beach, Oregon

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Christian Chefs Newsletter
May 2003

><> ><> ><> ><> CHRISTIANITY IN THE KITCHEN <>< <>< <>< <><
Which Bible Should I Use?

><> ><> ><> ><> CULINARY LEARNING <>< <>< <>< <><
Wasabi

><> ><> ><> ><> TRIVIA <>< <>< <>< <><

><> ><> ><> ><> RECIPE <>< <>< <>< <><

><> ><> ><> ><> RECENT JOB LISTINGS <>< <>< <>< <><

><> ><> ><> ><> RECIPE CONTESTS <>< <>< <>< <><

><> ><> ><> ><> HINTS AND TIPS <>< <>< <>< <><

><> ><> ><> ><> FEATURED WEBSITE <>< <>< <>< <><

><> ><> ><> ><> CHEF TO CHEF <>< <>< <>< <><
"Really good fish and seafood reference books"

><> ><> ><> ><> A LITTLE SOMETHING EXTRA <>< <>< <>< <><

><> ><> ><> ><> A MERRY HEART <>< <>< <>< <><

Christian Chefs Newsletter May 2003

><> ><> ><> ><> CHRISTIANITY IN THE KITCHEN <>< <>< <>< <>< Which Bible Should I Use?

><> ><> ><> ><> CULINARY LEARNING <>< <>< <>< <>< Wasabi