Entrees Sides Braai Starters

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STARTERS LOBSTER SOUP fennel pollen, cognac cream $10 CAPE WEDGE iceberg cup, applewood bacon, spiced walnuts, roquefort cheese, diced tomato, white balsamic vinaigrette $12 CHARCUTERIE BOARD SPINACH AND ARUGULA SALAD braaied orange, red onion, candied pistachios, goat cheese featuring tomato and ginger chutney, crostini, cranberry sorbet, herb-buttermilk dressing $12 walnut cracker GRILLED BABY ROMAINE SALAD artichoke hearts, anchovies, reggiano tuile, smoked paprika caesar dressing, apple wood smoked bacon dust $14 GRILLED PEACHES aged bleu cheese, mangalica ham, frisee salad, wildflower honey $12 LEMONGRASS MUSSELS coconut milk, thai basil, grilled bacon bread $19 biltong sliced & paté * ESCARGOT shitake mushroom, asparagus, garlic butter, french baguette $14 serano ham KEFTA lamb meatballs, lemon rosemary aioli $14 spanish mangalica french salami STEAK TARTARE tartar sauce, brioche toast $20 st. andré camembert swiss gruyére FRIED BABY LOBSTER TAILS srirache aioli $17 chévre & manchengo SEARED SEA SCALLOPS carrot cumin puree, fried quail egg, basil oil $15 $32 Chicago’s Meats by Linz OTHER FAVORITES BRAAI À LA CARTE STEAK CUTS* WHOLE BRANZINO e served with Maître’D Herb Butter grilled leeks, lemon, jalapeño sauce $39 South African CENTER-CUT FILET WHOLE MAINE LOBSTER wood fired grill 8 oz. $45 chilled chive sauce, utilizing blend of truffle vinaigrette salad $57 hickory and oak. BONE-IN RIBEYE 18 oz. 35 days dry aged $59 HANGER STEAK PERI PERI* peppercorn sauce and NY STRIP pommes frites $27 14 oz. $47 THE BRAAI BURGER * TOMAHAWK RIBEYE pickled green tomato, bacon, cheddar Cape Dutch celebrates the 30 oz. 35 days dry aged $96 cheese, peri-peri sauce, brioche bun South African tradition of and pommes frites $16 friends and family coming e together for great food, Add south african giant prawn $7 PERI - PERI CHICKEN drinks, and memories. springer mountain half chicken, Steak Sauces $2 peri-peri sauce and pommes frites $23 diane, chimichurri, peppercorn, peri-peri ENTREES SIDES LEMON RICOTTA RAVIOLI olives, tomato basil sauce $26 ROASTED CAULIFLOWER & ROMANESCO, DOVER SOLE spinach coulis, pancetta, roasted fingerling potatos, meyer lemon CURRY BEURRE BLANC brown butter $35 PEPPADEW MAC & CHEESE SEA BASS pan seared, champagne caviar sauce, leek fondue, lemon cream $39 SAUTEED WILD MUSHROOMS SEAFOOD WATERZOOI scallops, sea bass, prawns, spring vegetable, littleneck clam broth $35 SAUTEED JUMBO ASPARAGUS. LEMON BUTTER ELK CHOP spaghetti squash, berry filled lady apple, chanterelle mushrooms $45 BELGIAN POMMES FRITES LAMB RACK baby carrots, spring peas, morel mushrooms, roasted cipollini onion, roasted garlic reduction, mint sauce $35 CARAMELIZED BRUSSELS SPROUTS $9 EXECUTIVE CHEF: PHILIPPEz HADDAD * Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness..

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Meat & Cheese Board* | 28
Biltong South African style jerky. Air-dried for your pleasure! SLICED* (4OZ.) | 9 hang-dried beef eye of round, sliced thin, with or without fat cap, and choice of spice. SPICE OPTIONS: traditional, peri-peri, garlic DROËWORS* (4OZ.) | 12 dried beef farmer’s sausage, lean and loaded with herbs & spices. CHILI BITES* (2OZ.) | 6 extra-dried chunks of biltong, infused with peri-peri for a slight kick. SLAB* | 2.25/OZ. whole slab of dried beef eye of round. take it home and slice it however you want! SAMPLE BOARD* | 16 tasting portions of traditional, peri-peri, and garlic sliced, droëwors, and chili bites. Meat & Cheese Board * | 28 marinated olives, peppadew relish, peri-peri mustard, apricot chutney, grilled bread MEATS: sliced biltong | beef, traditional seasoning pine street market speck | pork, 8mo aged benton’s country ham | pork, hickory smoked, 12-14mo aged CHEESES: sweet grass dairy “green hill” | soft, cow’s milk woodsman & wife “out of the ashes” | soft, cow’s milk, pine ash ripened sweet grass dairy “griffin” | firm, cow’s milk, beer-washed Small plates Big plates GRILLED OYSTERS | 12 THE BURGER | 14 absinthe butter, bacon, breadcrumbs double patty, jack cheese, caramelized onions, special sauce, tgm bun, hand-cut fries SHRIMP SKEWERS | 10 Add Bacon $2 white peri-peri sauce “Gatsby” Style: Topped w/ Fries & Sunny Side Egg $2 FRIKADELLE | 12 MUSHROOM STROGANOFF | 18 beef & lamb meatballs, red sauce, sourdough tagliatelle, wild mushrooms, sherry cream CURRY CHIPS | 8 curry sauce, house ketchup, malt vinegear aioli, PORK PORTERHOUSE
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Native Peppers from Around the Globe
International Gardener Native Peppers From Around the Globe By Pat Dickey & Ray Novitske, Fairfax Master Gardeners Question: Where do peppers in Indian curries, Thai noodles, Mexican enchilladas, and Chinese . .stir-fry come from? Answer: South America Even though we associate different sizes, colors, shapes, and tastes of peppers with different nationalities and cuisines, they all originate in South America. Upon being exposed to the capsicum plant in the Caribbean, Columbus thought he had come across the peppercorn, and thus called it pepper. Peppers were spread around the world as a spice, mostly by 16th century Portuguese traders interested in the lucrative spice trade. After some time and regional cultivation, new varieties popped up and became integrated into the regional cooking we are familiar with today. This is the first in a new series which will expose us to new vegetables and ornamentals that may be growing in our international gardeners’ gardens. Aji Amarillo Native South American peppers, Aji Amarillo peppers (Capsicum baccatum) are popular in Peruvian cooking. They can be used fresh for soups and sauces, made into a chili paste, or dried. The smaller Aji ‘Chinchi’ Amarillo pepper seeds were recently introduced in the US and is a cultivar of the larger Aji Amarillo species. ‘Chinchi’ bears fruit much sooner in the season than the larger Amarillo species. The peppers are also considered rare and measure only 3 inches by one-half inch. Aji ‘Chinchi’ Amarillo peppers are fruity and full of flavor with medium- Exchange Exchange high heat. The peppers develop from green to a golden photo: ISouthern Exposure Seed www.SouthernExposure.com orange-yellow before harvest in 52 days.
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Capsicum Hot Pepper
K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Chili Pepper Red: Chili Pepper Yellow: Chili Pepper Orange: Chili Pepper Brown: Chili Pepper Green: Chili Pepper Mix: Fresno Red: Fresno Yellow: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 1 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Fresno Orange: Fresno Purple: Fresno Green: Fresno Mix: Cherry Hot: Charlstone: Demre Red: Demre Green: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 2 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Habanero Red: Habanero Yellow: Habanero Orange: Habanero Brown: Habanero White: Habanero Pink: Habanero Mix: Rawitt Red: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 3 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Rawitt White: Jalapeño with Cracking Red: Jalapeño with Cracking Green: Jalapeño Red: Jalapeño Yellow: Jalapeño Green: Clock: Peppadew: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 4 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Santa Fe: Ancho: Dorset Naga Red: Dorset Naga Pink: Dorset Naga Salmon: Scotch Bonnet Red: Scotch Bonnet Red: Peter Red: K.E.C. Horticulture [email protected] 2671 HL Naaldwijk +31 6 50290711 The Netherlands www.kec-horticulture.com pagina 5 K.E.C. HORTICULTURE CAPSICUM HOT PEPPER Peter Yellow: Kiriti Red: Kiriti Green: Serenade Red: Serenade Green: Chili Large Pepper Red: K.E.C.
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Ex-Pharmaceutical Employees Speak out Against the Industry,Four
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Hodnocení a změny různých odrůd chilli papriček a výrobků z nich v průběhu úchovy Bc. Gabriela Gaubová Diplomová práce 2020 PROHLÁŠENÍ AUTORA DIPLOMOVÉ PRÁCE Beru na vědomí, ţe: diplomová práce bude uloţena v elektronické podobě v univerzitním informačním systému a dostupná k nahlédnutí; na moji diplomovou práci se plně vztahuje zákon č. 121/2000 Sb. o právu autorském, o právech souvisejících s právem autorským a o změně některých zákonů (autorský zákon) ve znění pozdějších právních předpisů, zejm. § 35 odst. 3; podle § 60 odst. 1 autorského zákona má Univerzita Tomáše Bati ve Zlíně právo na uzavření licenční smlouvy o uţití školního díla v rozsahu § 12 odst. 4 autorského zákona; podle § 60 odst. 2 a 3 autorského zákona mohu uţít své dílo – diplomovou práci nebo poskytnout licenci k jejímu vyuţití jen s předchozím písemným souhlasem Univerzity Tomáše Bati ve Zlíně, která je oprávněna v takovém případě ode mne poţadovat přiměřený příspěvek na úhradu nákladů, které byly Univerzitou Tomáše Bati ve Zlíně na vytvoření díla vynaloţeny (aţ do jejich skutečné výše); pokud bylo k vypracování diplomové práce vyuţito softwaru poskytnutého Univerzitou Tomáše Bati ve Zlíně nebo jinými subjekty pouze ke studijním a výzkumným účelům (tj. k nekomerčnímu vyuţití), nelze výsledky diplomové práce vyuţít ke komerčním účelům; pokud je výstupem diplomové práce jakýkoliv softwarový produkt, povaţují se za součást práce rovněţ i zdrojové kódy, popř. soubory, ze kterých se projekt skládá. Neodevzdání této součásti můţe být důvodem k neobhájení práce. Prohlašuji, ţe jsem diplomové práci pracoval samostatně a pouţitou literaturu jsem citoval. V případě publikace výsledků budu uveden jako spoluautor. ţe odevzdaná verze diplomové práce a verze elektronická nahraná do IS/STAG jsou obsahově totoţné.
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Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 Stor liste med relativ styrke og Scoville værdi (..eller den lille gruppe oversigt med kendte chili) Styrke Navne Scoville Noter ▪ Ren Capsaicin 16,000,000 12 ▪ Carolina Reaper 2,200,000 ▪ Trinidad Moruga Scorpion 2,009,231 ▪ ▪ 7 Pot Douglah 1,853,396 10++++ til 12 ▪ Trinidad Scorpion Butch T 1,463,700 ▪ Naga Viper Pepper 1,382,118 ▪ 7 Pot Barrackpore 1,300,000 ▪ 7 Pot Jonah 1,200,000 ▪ 7 Pot Primo 1,200,000 ▪ New Mexico Scorpion 1,191,595 ▪ Infinity Chili 1,176,182 ▪ Bedfordshire Super Naga 1,120,000 ▪ ▪ Dorset Naga chili 1,100,000 ▪ Naga Jolokia 1,100,000 ▪ Naga Morich 1,100,000 ▪ Spanish Naga Chili 1,086,844 ▪ 7 Pot Madballz 1,066,882 ▪ Bhut Jolokia chili 1,041,427 ▪ Chocolate Bhut Jolokia 1,001,304 ▪ 7 Pot Brain Strain 1,000,000 ▪ Bhut Jolokia Indian Carbon 1,000,000 ▪ Trinidad Scorpion 1,000,000 ▪ Raja Mirch 900,000 ▪ Habanaga chili 800,000 ▪ Nagabon Jolokia 800,000 ▪ Red Savina Habanero 580,000 10++++ Chili Home Side 1/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 10+++ og 10++++ ▪ Fatalii 500,000 10++++ ▪ Aji Chombo 500,000 ▪ Pingo de Ouro 500,000 ▪ Aribibi Gusano 470,000 ▪ Caribbean Red Habanero 400,000 ▪ Chocolate Habanero 350,000 10++++ ▪ Datil chili 350,000 10++++ ▪ Habanero 350,000 ▪ Jamaican Hot chili 350,000 ▪ Madame Jeanette chili 350,000 ▪ Rocoto chili 350,000 ▪ Scotch Bonnet 350,000 10+++ ▪ Zimbabwe Bird Chili 350,000 ▪ Adjuma 350,000 ▪ Guyana Wiri Wiri 350,000 10+++ ▪ Tiger Paw 348,634 ▪ Big Sun Habanero 325,000 ▪ Orange Habanero 325,000 9 og 10+++ ▪ Mustard Habanero 300,000 ▪ Devil’s Tongue 300,000 10++++ ▪ Orange Rocoto chili 300,000 10++ ▪ Paper Lantern Habanero 300,000 ▪ Piri Piri 300,000 8-10 ▪ Red Cheese 300,000 ▪ Red Rocoto 300,000 10++ ▪ Tepin chili 300,000 ▪ Thai Burapa 300,000 ▪ White Habanero 300,000 9-10 ▪ Yellow Habanero 300,000 ▪ Texas Chiltepin 265,000 ▪ Pimenta de Neyde 250,000 ▪ Maori 240,000 ▪ Quintisho 240,000 Chili Home Side 2/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev.
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Food Plant Production June 2017 FPP-05 Hot Pepper (Capsicum spp.) – Important Crop on Guam Joe Tuquero, R. Gerard Chargualaf and Mari Marutani, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam Most Capsicum peppers are known for their spicy heat. Some varieties have little to no spice such as paprika, banana peppers, and bell peppers. The spice heat of Capsicum peppers are measured and reported as Scoville Heat Units (SHU). In 1912, American pharmacist, Wilbur Scoville, developed a test known as the, Scoville Organoleptic Test, which was used to measure pungency (spice heat) of Capsicum peppers. Since the 1980s, pungency has been more accurately measured by high-performance liquid chromatography Source: https://phys.org/news/2009-06-domestication- (HPLC). HPLC tests result in American Spice Trade capsicum-annuum-chile-pepper.html Association (ASTA) pungency units. ASTA pungency Introduction units can be converted to SHU. Table 2 displays Sco- Hot pepper, also known as chili, chilli, or chile pepper, ville Heat Units of various popular Capsicum peppers is a widely cultivated vegetable crop that originates (Wikipedia, 2017). from Central and South America. Hot peppers belong to the genus Capsicum. There are over 20 species under the genus Capsicum. There are five major domesticated species of peppers that are commercially cultivated (Table 1), and there are more than 50,000 varieties. Fig. 1 depicts a unqiue, citrus-flavored variety of Capsicum baccatum hot pepper, known as Lemon Drop (aji-type), popular for seasoning in Peru (Wikipedia, 2017). Table 1. The five major domesticated Capsicum species of pepper with examples of commonly known types of pepper.
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Of Hot Peppers
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Green Peppers
فلفل سبزها Green Peppers تألیف : اسماعیل پورکاظم پائیز 1397 1 ردیف عناوین مطالب کتاب صفحه 1 فلفل قلمی یا فلفل تند 5 2 مقد مه 5 3 گیاهشناسی 6 4 تولید جهانی 8 5 کاشت و داشت 8 6 برداشت و انبارداری 8 7 تاریخچه مصرف 9 8 مقایسه چیلی سبز و قرمز 10 9 موارد کاربردها 11 10 هشدارها و تناقضات 13 11 منابع و مآخذ 13 *** ****************************** *** 12 لوکوتو 14 13 مقدمه 14 14 گیاهشناسی 15 15 گسترش جغرافیائی 18 16 اهمی ت اقتصادی 18 17 شرایط پرورش 20 18 کاربردهای غذائی 21 19 کاربردهای داروئی 22 20 سایر کاربردها 23 21 مخاطرات مصرف 23 22 بیماریهای گیاهی لوکوتو 24 23 آفات گیاهی لوکوتو 26 24 تناوب زراعی لوتوکو 27 25 کاربرد سموم شیمیائی 28 26 منابع و مآخذ 29 2 ردیف عناوین مطالب کتاب صفحه 1 فلفل دلمه ای یا فلفل شیرین 30 2 مقدمه 30 3 تاریخچه 31 4 گیاهشناسی 33 5 ارقام 37 6 اقالیم و شرایط رشد 53 7 خاک مناسب 56 8 مدیریت PH خاک 58 9 استفاده از گیاهان پوششی 59 10 آماده سازی بستر 60 11 دوره های زمانی کاشت 62 12 ازدیاد 63 13 تولید گیاهچه های نشائی 66 14 آماده سازی شرایط انتقال گیاهچه ها 73 15 خصوصیات نشاء مناسب 75 16 مقاوم سازی گیاهچه ها 76 17 تناوب زراعی 77 18 زمان کاشت 77 19 تراکم کاشت 78 20 کاشت گیاهچه ها 81 21 شیوه پﻻستیکالچر 83 22 تنک کردن گیاهچه ها 84 23 مراحل رشد 85 24 کوددهی 88 25 آنالیز بافت گیاه 93 26 آبیاری 95 27 کاربرد مالچ ها 104 28 نصب داربست ها 105 29 کنترل علف های هرز 109 30 هرس کردن 113 31 آفات گیاهی 115 32 بیماریهای گیاهی پاتوژنیک 142 33 بیماریهای گیاهی فیزیولوژیک 166 34 گرده افشانی فلفل ها 177 35 میوه دهی فلفل ها 179 36 بلوغ و رسیدگی فلفل ها 180 37 برداشت محصول فلفل ها 182 38 عملکرد محصول 187 39 عملیات پس از برداشت فلفل ها 188 40 عملیات پس از برداشت فلفل دلمه ای 189 3 ردیف عناوین مطالب کتاب صفحه 41 نگهداری فلفل ها 197 42 هزینه های تولید فلفل 199 43 بازاریابی 202 44 ترکیبات شیمیائی 203 45 واحد اندازه گیری تندی فلف ها 205 46 مصارف فلفل دلمه ای 209 47 ارزش غذائی فلفل دلمه ای 212 48 منابع و مآخذ 216 4 فلفل سبز قلمی Green chilli مقدمه : فلفل سبز )green chilli( بخش مه مي از نیازهاي آشپزي در كشورهاي هندوستان ، تایلند و مكزیك را تشكیل مي دهد و از آن بعنوان چاشني یا بسان سبزي خوردن بهره مي گیرند.
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Thieneman's Mater Days
Thieneman’s Mater Days th Starts: April 20 , 2018 Cox Creek Ky. 502- 296-1499 Peppers: Husk Tomatoes : Bell Peppers Ground Cherry "Aunt Molly Tomatillo Cisisnero Grande California Wonder Starfish Tomatillo Purple Cute Stuff Tobasco Doux D'Espagne Spanish Mammoth Squash and Zucchini: Emerald Giant Ornamental Peppers Flavorburst Zucchini "Black Beauty" King Arthur Zucchini "Costata Romanesa" King of the Bolivian Rainbow Squash butternut North Cinco De Mayo* Squash Yellow Crookneck Lilac Bell Chili Chili Squash Yellow Straight Gourmet Thai Red Squash, Spaghetti Purple Beauty Trifetti /aka Purple Flash Squash, Golden Scolloped Quadrato Rosso D'Asti (red) Yellow Monster Sweet Peppers Melons: Hot Peppers Aji Cachundo Purple Splotched Alma Paprika cantaloupe "Golden Jenny" Aji Amarillo* Carmen HY Watermelon Moon and Stars Aleppo Corno Di toro rosa (over seed) Watermelon Sugar Baby Anaheim Cubanelle Watermelon Yellow Moon and Stars Ancho/Popblano Gypsey Black Hungarian Hungarian Paprika Cucumbers Cayenne Long Jimmy Nardello Cherry Hot Marconi Cucumber, Homemade Pickles Fish Pepper Paprika, Feher Ozon Cucumber, Lemon Apple Habanada* Pepperocini Italian Cucumber, Little Leaf Pickling Habanero, Chocolate* Paradicsum Alaku Sarga Szentes Cucumber, Markemore Habanero Orange Pimento L Cucumber, Paris Pickling Habanero red Shishito Cucumber, Spacemaster Hungarian Hot wax (Hot banana) Sweet Banana Cucumber, Straight 8 Indian Jwala Sweet Pickel Cucumber, Suyo Long Jalapeno Sweet Red Cherry Cucumber, Telegraph Cucumber, Turkish Smooth* Jalapeno,Fooled You Jalapeno,Mucho Nacho Cucumber, White Super Hot Peppers Jalapeno, Lemmon Spice Jalapeno Orange Spice* Eggplants Devil Toung Hot Chili Jalapeno Purple Jalokia, Bhut Chocolate Jalapeno, Tam Mild Eggplant Black Beauty Jalokia, Bhut Yellow Eggplant Gretel kung pao Jolokia, Bhut Malawi Piquante *Aka Peppadew Eggplant Hansel Hybrid Egg.
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5 Tasting Ability in Humans
5 Tasting ability in humans We must recognize that our mouth is very specific to tasting and interpreting the taste of specific foods items. Our mouth is full wit sensitive nerves which react and interpret very different even within an identical range of products, such as chilies As chilies have different “heats” or punchiness measured in the so called SCOVILLE SCALE our mouth nerves react in different places to establish the spiciness of such products Lips Left side Right side On the back top On the back bottom Tongue The 5 basic tasting senses are: Sweet, Salty, Sour, Bitter and Heat / Spiciness Scoville scale From Wikipedia, the free encyclopedia The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers—such as the jalapeño, the bhut jolokia, and the world's current hottest pepper, the Carolina Reaper—or other spicy foods as reported in Scoville heat units (SHU),[1] a function of capsaicin concentration. Capsaicin is one of many related chemicals, collectively called capsaicinoids. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test.[2] Unlike methods based on high-performance liquid chromatography, the Scoville scale is a subjective measurement dependent on the capsaicin sensitivity of testers and so is not a precise or accurate method to measure capsaicinoid concentration.[citation needed] Considerations[edit] Since Scoville ratings are defined per unit of dry mass, comparison of ratings between products
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