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04/30/2018 Daily Program Listing II 03/04/2018 Page 1 of 120
Daily Program Listing II 43.1 Date: 03/04/2018 04/01/2018 - 04/30/2018 Page 1 of 120 Sun, Apr 01, 2018 Title Start Subtitle Distrib Stereo Cap AS2 Episode 00:00:01 Closer to Truth EPS (S) (CC) N/A #1613H Marvin Minsky: Like No Other One of artificial intelligence's legendary pioneers, Marvin Minsky, recently died. With this tribute, we celebrate his penetrating analysis of brains, minds, AI, religion and God. 00:30:00 American Forum NETA (S) (CC) N/A #318H Crossing President Trump Former Acting U.S. Attorney General SALLY YATES on her clash with President Donald J. Trump, the Russia investigation, and the risks of rolling back criminal justice reform. 01:00:00 Speakeasy APTEX (S) (CC) N/A #301H Jimmie Vaughan and Gary Clark Jr. Grammy Award winner Gary Clark Jr. is joined by four-time Grammy Award winner Jimmie Vaughan at New York City's Iridium for a taping of the intimate conversation series "Speakeasy." Clark has been called "The Chosen One" by Rolling Stone and has been hailed as a major talent by icons including the Rolling Stones, Sheryl Crow, and Paul McCartney. He has leant his unique blend of rock, R&B, blues, soul, and pop to multiple soundtracks including the acclaimed movie "12 Years a Slave." Vaughan has been regarded by Guitar Player magazine as "a living legend" and is one of the most respected guitarists in the world of popular music. With the Famous Thunderbirds, he spearheaded the current blues revival and has earned the admiration of B.B. -
03/31/2018 Daily Program Listing II 02/05/2018 Page 1 of 124 Start Title Thu, Mar 01, 2018 Subtitle Ster
Daily Program Listing II 43.1 Date: 02/05/2018 03/01/2018 - 03/31/2018 Page 1 of 124 Thu, Mar 01, 2018 Title Start Subtitle Distrib Stereo Cap AS2 Episode 00:00:01 Great Decisions In Foreign Policy NETA (S) (CC) N/A #903H China: The New Silk Road China is the second largest economy in the world, and it's expected to bump the U.S. out of the top rank in less than a decade. Beijing is increasingly looking beyond China's borders, toward investment in Asia and across the world. What does China's massive One Belt One Road initiative mean for America? 00:30:00 In Good Shape - The Health Show WNVC (S) (CC) N/A #508H 01:00:00 The Lowertown Line. APTEX (S) (CC) N/A #124H Bruise Violet 01:30:00 Songs at the Center APTEX (S) (CC) N/A #110H Artists: Tim Easton, Talisha Holmes, Nathan Bell, Mark Brinkman, and hosted by songwriter Eric Gnezda. Tim Easton was nominated twice in the 9th Annual Independent Music Awards, including for Best Americana Song. Originally from Akron, he is now based in Nashville. He tours worldwide. He recently re-released his first album, Special 20, on vinyl. He sings "Elmore James." Talisha Holmes is known for her intimacy and energy as a performer. She has opened for Dwele, John Legend, Styx, Stephanie Mills, Ohio Players and others. With an eclectic style fusing jazz, blues, folk, rock and choral music, Talisha performs regularly with the Columbus Jazz Orchestra. She sings "Follow Me." Nathan Bell composed the music for The Day After Stonewall Died, a movie that was awarded first prize at the 2014 Cannes Short Film Festival. -
Wichita's Premier Catering Company
Wichita’s Premier Catering Company Every detail. Every moment. Every time. Call us at 316.500.3245 or email us at [email protected] 6147 E 13th St, Wichita KS 67208 It’s Your Party, Let LaVela Do the Work With more than 50 years of combined hospitality and event planning, owner, Judah Craig, and his staff fashion memorable experiences. Chef Mikey Rosenberg and Sous Chef Jeremiah Harvey bring a creative mindset that ensures a memorable event without busting your budget. Our Sales Manager, Melissa Martin, heads the LaVela team from the first venue tour, through every consultation, to the end of your event. She holds over 12 years of catering & event planning expertise to help “WOW” your guests. Her personal motto of “good times with good food” dovetail with ours. We have a simple philosophy. Be flexible enough to handle most circumstances while providing sufficient structure to guide the host to an enjoyable and flawless event. Thank you for your consideration, Judah L. Craig 2 All About That Breakfast The Donut Wall & Coffee Bar…$6 Assorted Donuts Ring served with Hot Coffee and Il Primo Cold Brew Creamer, Sugar, and 3 Flavor Pumps; Mocha, Vanilla, & Caramel Continental…$8 Choice of Pastry: Assorted Muffins, Bagels with Cream Cheese, or Cinnamon Rolls A Fresh Fruit Salad with a Honey Poppyseed Dressing or a Cointreau Dip Traditional…$11 Scrambled Eggs, Bacon or Sausage Links, Skillet Potatoes, Choice of Bread and a Mixed Fruit Bowl The Morning Charcuterie Board…$13 Mini Quiche Bites, Brie in a Puff Pastry, Fresh Sliced Fruits, Sliced -
The Modern Food Dictionary
THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water. -
Jan Term Speakers Art in the Garden
Wednesday, January 29, 2014 • Vol. 7 Issue 24 26,000 copies Independent, locally owned and operated! delivered bi-weekly to Lamorinda homes & businesses www.lamorindaweekly.com • 925.377.0977 FREE Jon Wake, 11, waits ‘not so patiently’ for his grandmother in Lafayette while brother, Jeff, and father, Dan, check their iPhones. Photo Jennifer Wake By Amanda Kuehn he first iPhone made its debut Jan. 9, 2007. We use them in our cars and at restaurants, for work and at Saint Mary’s College, shared some interesting insights Seven years later, over nine million iPhones on vacation. With the ability to find friends online and on the issue. When asked how she saw recent technology Twere sold in the first weekend alone after the re- take the Internet just about anywhere, is it possible that effecting today’s culture, Rigsby commented that “social lease of the iPhone 5S, according to businessweek.com. we are missing out on real connection with each other? relationships develop around technology.” Change hap- Smartphones and their apps follow us everywhere – to Maybe even with ourselves? pens fast because technology itself advances so quickly. grocery stores, soccer games, school, the movie theater. Ellen Rigsby, associate professor of communications ... continued on page A12 Quote of the Week: Advertising “I heard someone once say www.66crestavenue.comEarly Spring Market www.29lavuelta.com that in your first 30 years, you learn what you need to know; Brings no rain but during the next 30 years you lots of buyers. do what you’re good at and the rest of your life you do Please call for a what you love. -
COOKBOOK for a Sustainable Community
COOKBOOK for a Sustainable Community • Eat organic • Reduce meat & dairy consumption • Avoid processed foods • Eat locally grown • Reduce packaging & food waste SM sustainablesm.org The City of Santa Monica is commied to supporng sustainable, local, and organic food by helping to make sustainable food more accessible to community members. As a sign of this commitment, Santa Monica was the first city to sign on to the Cool Foods Pledge, and has elevated food sustainability to a priority focus within the Sustainable City Plan. One of the most meaningful acons community members can take is to reduce meat and dairy consumpon. This is why the city has joined the Meatless Monday campaign. In honor of the Meatless Monday campaign, we offer you the Meatless Monday Community Cookbook. These delicious recipes will enable you to start each week with healthy, environmentally friendly meat‐free alternaves. Our goal is to help you reduce your meat consumpon by at least 15% in order to improve your personal health and the health of the planet. This cookbook was created in collaboraon with Rosie’s Girls, The Office of Sustainability and the Environment, Community Arts Resources and the Santa Monica Farmers Markets. If you want to access this cookbook online or submit a recipe to be added to the online cookbook, please visit sustainablesm.org/food or contact the Office of Sustainability and the Environment at 310.458.4925. Printed on 100% post‐consumer recycled content paper. 1 sustainablesm.org/food TABLE OF CONTENTS APPETIZERS, SALADS & SIDES ................................. 3 Potato Rajas Tacos ................................................................ 13 Carrot‐Broccoli Slaw ................................................................ 3 Border Guacamole ............................................................... -
2011 Wof Bios
Presents 14th Annual Worlds of Flavor® International Conference & Festival WORLD CASUAL The Future of American Menus November 3-5, 2011 The Culinary Institute of America at Greystone Napa Valley, California PRESENTER & GUEST CHEF BIOGRAPHIES This document includes bios for all confirmed presenters & guest chefs as of September 29, 2011. JOXE MARI AIZEGA is the founder and General Director of the Basque Culinary Center. The Basque Culinary Center is focused on training, research, innovation, and the transfer of knowledge and technology in gastronomy. The Center was created with the support of public institutions, private companies, Mondragon University, and a internationally recognized group of well-known and influential chefs, including many Spanish and Basque chefs. Mr. Aizega has worked as a Business Administration and Law professor at Mondragon University and the University of the Basque Country and as a Vice Rector at Mondragon University. He received his undergraduate degree in 2011 CIA Worlds of Flavor International Conference & Festival | www.worldsofflavor.com Presenter Biographies | Updated September 29, 2011 | Page 1 of 31 business administration and law as well as his doctoral degree in law from the University of the Basque Country. (San Sebastian, Spain) PAUL BARTOLOTTA is the chef of BARTOLOTTA, Ristorante di Mare at the Wynn Las Vegas, which showcases some of the Mediterranean’s best seafood. Each week, the restaurant imports 1½ tons of seafood from cities that lie along the coast of the Mediterranean. BARTOLOTTA, Ristorante di Mare was nominated for the 2006 James Beard Foundation ‚Best New Restaurant‛ award. Chef Bartolotta is one of just a few chefs outside of Italy who is recognized as an authentic ambassador of Italian cuisine. -
Technique of the Quarter: Examining Sauces
TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter. -
Introduction to Culinary Technology & Methods
S T Introduction to Culinary Technology & Methods U D Labels E tool used for identifying food items within the kitchen according to date N prepared or other important factors T V Use-by-Date O regulated date for food safety; used to protect consumers and inform food C preparers of freshness A B Ready-to-Eat Foods U food which is ready for human consumption; generally handled with latex L A gloves for safety R Y Refrigeration Requirements temperature levels used to keep food fresh; generally regulated by local H entities A N D Mis en Place O term referencing preparation for food and tools used with a particular dish; U French for “put in place” T Portion Cups used to hold desired amounts of ingredients for food preparation Cheese Cloth kitchen tool used for many purposes, including moisture removal Pan-Frying cooking technique used to fry foods with oils in a frying pan Smoke Point temperature at which oil will begin to smoke Portion Control regulating the size of a serving Cutting Board solid surface made of plastic, wood or other materials used to safely cut food products Round Cuts cutting techniques which include the rondelle and diagonal methods Accompanies: Introduction to Culinary Technology & Methods 1 S T Introduction to Culinary Technology & Methods U D Rondelle Cut E cutting round foods into round slices N T Diagonal Cut V cutting foods at angles to achieve oval shaped slices O C Stick Cuts A cutting techniques that include batonnet and julienne B U Batonnet Cuts L A precise cutting method used to achieve slices of a particular -
Recipe Terminology
HEALTH meets FOOD™ Recipe Terminology Glossary Definition Glossary Definition Al Dente Literally means “to the bite.” Cooking a food item until it is ten- Grind To cut food into a small pieces using a piece of equipment. der, just before it is too soft. Juice Extracting the juice from food. Bake To cook food in a dry-heat oven. Knead To press and fold dough with the heels of your hands to make it Baste To coat food with a liquid, commonly the juices from the food. smooth and elastic. Beat To quickly whisk or stir food with a spoon, fork, wire whisk, or Marinate To place food in a marinade for it to soak for a while. beater. Mince To chop food into pieces that are so fine that it's difficult to see the Blanch To partially cook food in boiling water. cut, as with minced garlic. Bias Slice To cut food at an angle. Mortar and An equipment set that has a bowl (mortar) into which ingredients Pestle are placed for the stick (pestle) to crush them. Braise To cook food slowly in a small amount of liquid, in the oven or on the stove. Parboil To boil food until it is partially cooked. Breading To coat food in breadcrumbs. Peel To remove the outer skin of vegetables and fruits. Brine To place food in heavily salted water solution (like pickles). Poach To cook food by submerging in a simmering flavored liquid. Broil To cook food in an oven under a direct dry heat source. Pound To strike food until flattened to help tenderize it, as with meat or poultry. -
Twin Pines Activity Kit
Twin Pines Activity Kit We hope our third “Packet of Fun” will give you an extra challenge to keep the mind busy. Hang in there! We’ll pull through this together! “Enhancing the quality of life for the community.” 1 LAUGHTER IS THE BEST MEDICINE The Best From Twitter During Quarantine: “Working from home day 1. Not sure what my kids are watching in the next room, but my morning meetings had If April showers bring May flowers, a very suspenseful soundtrack.” what do May flowers bring? — “Homeschooling update day 9: Pilgrims! Today we did maths. If you have 3 kids, and they are awake roughly 13 hours in the day, and you’re trying to work from home, how many Mom’s answer to working from home– with kids. times will you hear the Word ‘snack’?” “NO ONE IS WASHING THEIR HANDS ENOUGH!!!” - me watching any cooking show now. “Quarantine day 12: Banished one of my boys to the front yard and one to the back yard.” “Quarantine Diary Year 3– Fiercely fought with the husband over the day of the week. We were both wrong.” “Now we know why dogs get so excited for walks.” “Joe: Germany wasn’t messing around with the emergen- cy fund for freelancers, the applications went live on Fri- day and 5,000 grants have already been transferred into people’s accounts as of yesterday. Rob: Because they know the consequences of a frustrated painter choosing a new occupation.” “At my local Costco a man and a woman reached for the last Eggo waffles at the same time. -
Table of Contents: How to Use a Knife
Table of Contents: How to Use a Knife How to Chiffonade Basil How to Chop an Onion How to Peel Vegetables How to Steam Vegetables How to Hard Boil Eggs How to Cook a Chicken Breast How to Sauté How to Prepare Meat How to Caramelize an Onion How to Pit an Avocado How to Peel and Chop Garlic Created & Published By Simply Playful Fare, LLC www.simplyplayfulfare.com Copyright © 2015 – Simply Playful Fare, LLC, All rights reserved. How to Use a Knife If you’ve ever seen Zoolander, you understand feeling embarrassed for someone. Derek Zoolander is a male model with no common sense and barely an IQ to speak of. In fact, most of his friends are low on the IQ scale too. The plot of the movie is virtually non-existent. Derek’s quest is to save the Prime Minister of Malaysia, yet he constantly screws simple things up along the way. He’s a hero in the end, but not before a few small catastrophes that, if not for his love interest, Matilda, would have resulted in Mugatu’s plan (the villain) succeeding. If Derek would have stopped and learned a few things first, these problems would not have arisen. Proper knife skills are simple and easy to achieve, especially since you’re not Derek Zoolander. www.simplyplayfulfare.com Page 1 Having good knife skills in the kitchen is not just for show, it's also for safety. If you don't know how to handle a knife properly, you're more apt to cut yourself and cause some serious harm.