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The Collectors Newsletter #617 -- May 2008
The Collectors Newsletter #617 -- May 2008

--Here is the newsletter you requested. Thank you for your support!

-- UNSUBSCRIBE INSTRUCTIONS -- For Immediate removal from this newsletter list, just click on the unsub link at the bottom of this page. If you can't get the unsub link to work, log into your account here: http://www.tias.com/mytias and select "view/change subscriptions".

-- HOW TO SUBSCRIBE -- If someone forwarded this newsletter to you or you found it in our online archive, you can get an email subscription to this newsletter at: http://www.tias.com/subscribe/

-- Read all of our newsletters on the Web at: http://www.tias.com/newsletter
or we can send you a copy via RSS. See: http://www.tias.com/other/aboutRSS.html
-------------
1. Featured Collectors Club
2. Stories From our Readers
3. Antique News
4. Your Classifieds
5. Newly listed items
6. Funny Old Stuff
7. Wanted ads. Can you help?
8. A Vintage Recipe
9. A Vintage Recipe Request from a Reader
10. New On line Merchants
11. Helpful Resources For Collectors
-------------

Sell Antiques & Collectibles From Your Home

This month TIAS begins our 14th year online. Put our expertise to work for you by starting a home based business selling antiques and collectibles online. Want to learn more? It's easy to get started selling online. Just go to http://www.MakeAShop.com . If you have any questions, give Phil a call at 1-888-653-7883 or drop us a note at support@tias.com
-------------
1) Featured Collectors Club
Highlighting clubs of interest to collectors.

East Coast Breweriana Association

The oldest breweriana collectors organization; serving collectors of all types of brewery advertising; emphasis on Eastern US; write and request a membership application.
For more information, Click Here: http://www.tias.com/cgi-bin/clubs.cgi?OIKey=2674&listByKey=2674&groupKey=1

Are you interested in Vintage Breweriana? Take a look at: http://www.tias.com/showcase/1/Breweriana/1.html

If you are a member of a collectors club or you are looking for collectors with similar collecting interests, check out our new Collectors Club Directory at: http://cache.tias.com/cgi-bin/clubs.cgi
-------------

2) After you read these stories, tell us your interesting story. Send your story to newsletter@tias.com and we may publish it here . We want to hear any interesting or unusual stories you would like to share with us
that are related to collecting or anything vintage.
--
Editors note:
In response to Becky's comments about vintage aluminum cookware and a possible connection to Alzheimer's disease, many people wrote in with comments....Phil
--

I read with interest the reader's comments about aluminum being a factor in Alzheimer's Disease. I have had a long association with persons with Alzheimer's through my profession (RN), as I specialized in that arena. 20 years ago, when Alzheimer's was first being identified in such large numbers, there was a suspicion that aluminum was indicated. People did away with aluminum cookware and used underarm deodorants without aluminum. Many studies since that time have shown that aluminum is not a factor at all. Some people may wish to avoid aluminum as an extra, but unnecessary, precaution. A simple search online about Alzheimer's would clarify that concern. Thanks for the newsletters - I enjoy each and every one!! FL

--Another Story--

Your newsletter is so good! Thank you for sharing. In reading Becky O's comment about aluminum..." My two nurse daughters-in-law tell us family members there is very possibly some link between the disease and aluminum which we cook in. There are so many people now with Alzheimer’s that I really wonder if there is any connection between our aluminum use from those years??
Becky O."

Becky, my mother, back in the 40s and 50s always said that Aluminum is not the best to use, especially when cooking acidic foods. She said, someday, "they" will realize it, but it may be too late for too many.

Well, yes, Becky, I have heard about this in recent years, as well, so I only use stainless steel pots. Reports have been published in the newspaper about this, as well. This brings me to concerns about our foods that are on the store shells that have been processed in aluminum cans. Have you noticed that some cans now have a lining covering the aluminum? I loved it when foods came processed in glass jars. Maybe it is like my mom said, "they" will realize it but it may be too late for too many.

Thanks, Tias, for this wonderful newsletter. Betty

--Another Story--

I have been reading the stories about the people who are using aluminum cookware and find I have the same concern as Becky O. I read many years ago the research suggested that aluminum consumed or drank (or even absorbed by the use of a deodorant with aluminum) was somehow absorbed by our brain. Food cooked in aluminum, especially pitted aluminum does absorb the aluminum. I did a little checking on the Internet and found that this is still being studied and written up in medical journals, however the results of that research are given in much more detail and easy for the layman to understand. When I learned about the link years ago, I tossed all my aluminum pans and began using only stainless steel, cast iron, glass and enamel ware. When cooking anything with an acid base, I do not use the cast iron as it gives the food an irony taste. I have also read that food cooked in cast iron will absorb trace amount of iron which is a good thing since it is better than taking iron supplements which are difficult for some people to take. I must say that I have had no complaints about my chili sauce or any other tomato based sauce when using my stainless steel pots. Eleanor W.

--Another Story--

Suggested connection between aluminum cookware and Alzheimer's has been debunked by recent scientific studies, so we can continue to cook with Guardian Service. I have never prepared a tough roast with mine - meat always come out tender and flavorful, with no need to add water or wine. I think the secret is the domed glass lid that sends natural juices back into the pan. Gay

--Another Story--

Dear Becky O, I am currently, and have been for some time, a board member of the Central New York Alzheimer's Association. We have known for sometime now that no causal relationship between Alzheimer's and aluminum has been established. Much research has been done in this area to pretty much rule out aluminum as a cause of Alzheimer's Disease. I would encourage everyone to get in contact with your local Alzheimer's Association for further information on this devastating disease. Thank you for this great newsletter. I enjoy it very much. Kay O'Brien, RN,BS.

--Another Story--

I tend to agree with you about the Alzheimer's/Aluminum connection.

My mother used primarily cast aluminum cookware all her 27 years of married life. She died of complications of Alzheimer's type dementia. I don't know if that would have affected my dad because he died at 51 from an aneurysm. I coveted my mom's cast aluminum Dutch oven and large skillet because I remembered how good her meals came out. I figured it was because of the cookware. Well, it either was not the cookware or I am not a good cook because none of my roasts and fried meats ever tasted like mom's. Then we read about the aluminum connection and threw them away.

There are many schools of thought on this theory, but I figured "why take the chance" and since the cookware did not improve my cooking there was no point in keeping them....Judie

--Another Story--

Below is a link discounting the aluminum pan and Alzheimer’s rumor- this has been around for a long time. And, I’ve also included a link from a Snopes article about the rumor that Rudolph Valentino died from aluminum poisoning that might give you an idea of where this came from....Cat

http://www.sciam.com/article.cfm?id=0000FCD2-AA88-1C71-9EB7809EC588F2D7&catID=3
and
http://www.snopes.com/movies/actors/valentino.asp

--Another Story--

This is a comment to the person who wrote about the old china sets that she had inherited and wondered what to do with them.

I've been a collector and dealer for over 40 years. My parents were as well. I have made it a point to save something special from each of them. Nothing of my grandparents possessions was saved by any of the family. I finally found a photograph of my maternal grandparents after years of bugging family members. Share the stories with the younger generation and watch who might be interested in the family history. Pass on the items with their history written down to your family. You don't need to keep the items, pass them along where you can - but keep it in the family! Shirley

--Another Story--

I must admit I'm a dish fan... and it's genetic. My mother has my great grandmother's wedding china from October of 1910, and depression glassware from my Grandmother's home. My great grandmother on my father's side lost her Limoges dishes in a move... the moving van wrecked and all but one dish broke. We have the dish. We also have a beautiful very delicate compote that was her wedding gift. In addition to her mother's crystal. We just bought a family pattern of Limoges from ebay, because my uncle has the original. So don't give up what is cherished... give up the plastic junk that you'll never miss! Bethany
--
SEND US YOUR VINTAGE STORIES OR COMMENTS ON THESE STORIES! Send them to newsletter@tias.com
--
We collect interesting stories about collecting. Things like your best find, unusual collections, bizarre collectibles. Anything and everything that is interesting that has to do with collecting. We may publish it here. Send your story to newsletter@tias.com
-------------

3) Antique News
Here are the latest news headlines about antiques and collectibles from http://www.News-Antique.com
--
1. Pedigreed Collections Highlight Hake’s Auction #194
Click here: http://www.news-antique.com/?id=784457&keys=Disney-auction-Batman-Spiderman

2. Warman’s® Political Collectibles
Click here: http://www.news-antique.com/?id=784456&keys=political-collectibles-presidential-buttons

3. Dinnerware Replacements
Click here: http://www.news-antique.com/?id=784455&keys=Noritake-inventory-listings-pattern

4. Save Gas...Visit Eight Antiques Shops in the Village of Plantsville Connecticut
Click here: http://www.news-antique.com/?id=784454&keys=collectibles-antiques-antiquing-shopping

5. Antique Days At Navasota
Click here: http://www.news-antique.com/?id=784453&keys=antiques-navasota-dealers-texas

6. War and the Art Market - artmarketblog.com
Click here: http://www.news-antique.com/?id=784452&keys=art-artist-news-market
--
MANY more stories are added several times a day. You can read the latest news now at http://www.news-antique.com
--
YES! you can put the latest DAILY news about antiques and collectibles on your Web site.
It's easy to do. Go to: http://javafeed.news-antique.com/ to get the code.
-------------

4) Your Classifieds...

Vintage swarovski loose rhinestones for jewelry repair
http://pages.tiasexchange.com/1498813/PictPage/3923298788.html

Do you have antiques or collectibles you are just itching to sell? A simple classified ad in this newsletter might just be your answer. Over 17,000 readers subscribe to this newsletter. One of them just might be able
to help you out. Place your ad today at: http://tinyurl.com/39eulu

Want to know what our advertisers think? Check out the testimonials at: http://tinyurl.com/8xqyw
-------------

5) Newly listed items for your online shopping pleasure for Tuesday May 27, 2008 Stop by and check out today's fresh inventory at:
TIAS - http://www.tias.com/showcase
CollectorOnline - http://cgi.tias.com/showcase/?groupKey=7
AntiqueArts - http://cgi.tias.com/showcase/?groupKey=3
Earthling - http://cgi.tias.com/showcase/?groupKey=6
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6) Funny Old Stuff
This is our humor section. These are humorous family stories and comments that are sent in by readers. If you have a submission you would like to share, please send it to newsletter@tias.com and we may run it in the next issue.
--
Recently while having lunch with my son at a local restaurant, I sort of got my tongue twisted. We eat at this restaurant about once a week and the service is always timely with never a long wait even though they are always fairly busy. On this particular day, we waited for about three times the normal time and I meant to say they probably were 'shorthanded' or 'understaffed', but instead I guess I got my tongue twisted and said I guessed they were 'underhanded'. My son looked at me strangely and only then did I realize what I had said. At least it gave us a good laugh -- Joy in Myrtle Beach SC
--
We need stories for our humor section. Tell us some funny, family related stories and we'll share them with our readers. Send them to newsletter@tias.com
--
Do you have a funny family story you would like to share? Make someone feel good by sharing it with us. Send it to newsletter@tias.com and we may publish it here.
-------------

7) Wanted ads. Can you help?
Here are the latest wanted ads from the TIAS Exchange. Can you help someone out?
--
GET YOUR WANTED AD HERE! Just $10 and we'll send it out to 17,000 people who get this newsletter. Go to http://www.tias.com/cgi-bin/submitClassified.cgi
--
Looking for something? Place a "Wanted" ad in this newsletter. Over 17,000 subscribers will see it. It's easy, go to: http://www.tias.com/cgi-bin/submitClassified.cgi
-------------

9) A Vintage Recipe
Be sure to check out our vintage recipe archive online at: http://www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html Over 1200 wonderful vintage recipes are listed.

In our last issue a reader. requested a recipe for "Carduni or Carduna" . We had several responses.
-------
This recipe from Artusi's Scienza in Cucina. I THINK YOU SHOULD ADD
SOME GRATED CHEESE, LIKE PARMESAN. Ray C.

INGREDIENTS:
1 cup flour
1 tablespoon good olive oil
1 tablespoon aquavit
1 egg, separated
A pinch of salt
Cold water
PREPARATION:
Begin by preparing a batter from the above ingredients: Stir the yolk
and the other ingredients except the white into the flour, then add
water bit at a time until you have a not too liquid batter. Stir well
and let the batter rest for several hours.
Before using it whip the white and fold it in.
Then prepare the cardoons: Peel the strings from the cardoons, boil
them in salted water until just shy of being fork tender, cut them
into pieces, and sauté them in butter, salting them again lightly.
Then flour them, dip them in the batter and fry them in plenty of oil.

--Another Recipe--

For the person who wanted the recipe for "Carduni" - THIS is the reason
I love this newsletter. I was so curious I went looking for the recipe and found that it's for fried "cardoons" - a vegetable I'd never heard of!

Turns out that a cardoon is the stalk of a thistle, relative of the artichoke. They are said to look something like celery. Battered and fried, the stalks are also traditionally served at St. Joseph's altars in New Orleans. Who knew? Except everyone in New Orleans, that is.

Here's the recipe - good luck finding the cardoons (though I'll bet you could substitute Jerusalem artichokes or the stems of globe artichokes and get the same flavor). One post I saw online said cardoons could be found at Albertson's, though it did not say in what region of the country.

Fried Cardoons: Carduni Fritti
(Recipe courtesy Mario Batali)
Ingredients
4 to 6 stalks cardoons, rinsed and dried
1/2 lemon
Salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 egg, beaten
1/2 cup fresh large bread crumbs
Extra-virgin olive oil, for frying

Instructions
Using a peeler, peel the cardoons starting from the
bottom of the stalk, removing the tufts and the hard external ribs. You should
only be using the internal ribs, which need to be rinsed and patted dry. Remove
the filaments, squeeze the lemon into a bowl of water and lay in the cardoons.Cut
the cardoons into pieces as long as your thumb from the tip of the nail to your
hand.

Bring 4 quarts water to rolling boil and add 2 tablespoons salt. Add the cardoons
and boil until tender, about 35 minutes. Remove the cardoon pieces form the water
and allow to air dry.

Meanwhile, Fill a deep pot no more than halfway with extra-virgin olive oil. Heat
oil over medium-high heat until it reaches a temperature of 360 to 375 degrees F.
The oil should remain at or around this temperature throughout the cooking
process.

Once the cardoons are dry, dredge them in the flour, through the beaten egg, and,
finally, through the bread crumbs. Working in batches, fry the cardoons in the oil
until golden brown. Use a slotted spoon or spider to gently drop the cardoons into
the oil, being careful not to splatter the hot oil. Using the same spoon or
spider, remove the finished cardoons to a serving plate. Serve immediately.

--Another Recipe--

Carduni, or cardoons, are a vegetable that I've never
heard of in the United States, but I have seen some
recipes for them in Italian and Sicilian cookbooks. I
don't remember my Italian grandmothers making them,
but if you can get real Italian cardoons, you can cook
them the way they cooked some other vegetables: clean
and slice them, parboil them if they are very hard or
dense in texture (like carrots), then dip them in
beaten egg, seasoned bread crumbs, and pan-fry them in
olive oil. ...Elizabeth
-------
If you enjoy these vintage recipes, you should buy a vintage cookbook from us. They make great gifts too. Take a look at: http://www.tias.com/cookbooks
Buy a Vintage Kitchen collectible from us. We've got lots of them here: http://www.tias.com/kitchen
-------------

10) A vintage recipe request from a reader
As with collectibles, people also have very strong feelings about foods from their past. Sometimes these special recipes get lost. This section is to help people who are looking for lost recipes from their past. If you
submit a request, please include the geographical region where you had this recipe.
--
I had a dessert called "Indian pudding" at a restaurant in the Boston area once. It was served with vanilla ice cream and it was fantastic. I've never seen this served anywhere else. I would love the recipe for this dessert.... Charlie
--
If you can help this reader with this recipe, please forward it to recipes@tias.com . If you have a vintage recipe request send it to recipes@tias.com and we might just publish it here.
--
Be sure to check out our vintage kitchen collectibles section online at: http://www.tias.com/kitchen
-------------

11) New Online Merchants
Be sure to check out all of the fresh inventory offered by these new merchants at TIAS.
--
Marshall Family Collectibles
http://tias.com/stores/marshallfamily
With more than 30 years in the antiques and collectibles game, we think you'll find something you like in our store! Come and visit!

Lillianne's Legacy
http://www.tias.com/stores/lilleg
Lillianne's Legacy welcomes you now to shop for dolls, teddy bears, collector plates, crystal, and many more awesome items! As we shop, items are added to our inventory. We invite you to return often to view what has been added!
--
This year, open your own online Antique & Collectible Shop. If you have one or a few items to sell, try our classifieds at http://www.tiasexchange.com. If you have more than a few items to sell, open your own store at TIAS. It's easy and fun. Over 160,000 customers visit us on an average day. It costs you nothing to get started. Take a look at: http://www.makeashop.com
-------------

12) Helpful Resources:
1. Find an antiques or collectibles club. Nearly 2000 different clubs listed. Take a look at: http://www.tias.com/cgi-bin/clubs.cgi

2. What's it worth? Try Kovels' free online price guide to over 600,000 antiques and collectibles. It can be found online at http://www.kovels.com

3. Make money with your Web site. Join the TIAS.com affiliate program today. Go to http://www.tias.com/affiliates/

4. Looking for prices for antiques and collectibles? PriceMiner.com has millions of them. Most items listed include color photos as well. Sign up today at: http://tinyurl.com/c6oqc (Not affiliated with Kovels.com)

5. Get an online appraisal. For just $9.95 from "What's It Worth To You?" http://www.whatsitworthtoyou.com/tias.htm (Not affiliated with Kovels.com)

6. The Latest News regarding Antiques & Collectibles Take a look at http://www.news-antique.com
--------------------------------------------------------

Thanks for reading. Feel free to forward this to a friend. To subscribe to this newsletter go to: http://www.tias.com/subscribe Please note that stories and recipes from readers are not checked for accuracy. They may be edited prior to publication. For questions or comments, you can reach us at newsletter@TIAS.com ©1995-2008 TIAS.com Inc.

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