Subj : Today in History - 1893
To   : All
From : Dave Drum
Date : Tue Jul 11 2023 08:00:12

11 July 1893 - MIKIMOTO PRODUCES HIS FIRST CULTURED PEARLS: After starting his first oyster farm on Ago Bay, Japan, and facing near bankruptcy for years, Mikimoto Kokichi produces his first mabe cultured pearls. Perfectly round pearls, nearly indistinguishable from natural wild-harvested varieties, will follow a dozen years later.

Mikimoto began his search of an alternative method to produce pearls as the chairman of the Shima Marine Products Improvement Association. At this point the demand for pearls had severely outweighed the supply, prompting the consideration of an effort to protect the oysters.

In 1888, Mikimoto obtained a loan to start his first pearl oyster farm at the Shinmei inlet on Ago Bay in Mie prefecture with his wife and partner Ume. On 11 July 1893, after many failures and near bankruptcy, he was able to create the hemispherical cultured pearls. The pearls were made by seeding the oyster with a small amount of mother of pearl. Despite this major discovery there were initially difficulties in selling his cultured pearls due to public confusion. To encourage sales, Mikimoto opened a jewelry boutique in Ginza where he was able to have workers educate the consumer on the nature of the cultured pearls.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Tenderloin w/Prunes & Pearl Onions
 Categories: Emeril, Pork, Fruit, Pasta, Booze
      Yield: 2 Servings

    1/4 c  Prunes
    1/4 c  Apple juice
    3/4 lb Pork tenderloin
           Salt & pepper
      1 ts Oil
      2 tb Chopped shallots
           Armagnac
      1 c  Veal stock
     12    Pearl onions; blanched
      4 tb Butter; in small pieces
           Cooked egg noodles; garnish
           Chopped parsley; garnish

  Set oven @ 350+|F/175+|C. In a blender puree prunes
  with enough apple juice to make a smooth paste. Heat a
  skillet over high heat, season tenderloin and sear in oil
  until well-browned on all sides. Transfer to a baking dish
  and roast 8 minutes for medium-rare.

  In skillet sweat shallots in pan drippings until tender.
  Carefully add Armagnac, WATCH OUT it will flame; if not,
  ignite with a match. Shake pan until flames die out.

  Continue cooking, scraping bottom of pan too incorporate
  any browned bits. Add stock, onions, and prune purJe and
  boil until reduced by half. Stir in 2 tablespoons of
  butter, just until melted. Set aside, keeping sauce warm.

  To serve, melt remaining butter, add cooked noodles and
  toss to reheat and coat; season to taste with salt and
  pepper and mound on 2 dinner plates. Slice pork on bias,
  place atop noodles and spoon sauce over. Sprinkle with
  parsley.

  Yield: 2 servings

  SOURCE: Essence of Emeril Cooking Show; TV FOOD NETWORK;
  SHOW #EE0097

  MM Format by Dave Drum - 30 December 1999

  Uncle Dirty Dave's Archives

MMMMM

.... Life is too short to dance with an ugly partner.

--- BBBS/Li6 v4.10 Toy-6
 * Origin: Prism bbs (1:261/38)

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