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Abstract Nobles, Currey Allen
ABSTRACT NOBLES, CURREY ALLEN. Processing Factors Affecting Commercially Produced Pork Bacon. (Under the direction of Dana J. Hanson.) Three studies were performed to assess the effects of processing and ingredient parameters on the production yields and consumer acceptance of pork bacon. Products were produced at a commercial processing facility and processed under standard plant procedures. Study 1 was conducted to assess the effect of sodium phosphate reduction on processing yields and consumer sensory perception of bacon. Standard sodium phosphate level bacon (SP) and low sodium phosphate level bacon (LP) were produced at a commercial bacon processing facility. The SP bacon was formulated to 0.05% sodium phosphate in the finished product. LP bacon was formulated to 0.005% sodium phosphate in the finished product. SP bacon trees (N=9; 575 individual pork bellies) and LP bacon trees (N=9; 575 individual pork bellies) were produced. Phosphate reduction had no effect (p>0.05) on smokehouse and cooler yields. Phosphate reduction also showed no effect (p>0.05) on yield of #1 and #2 bacon slices. At 30 days post processing consumers rated LP bacon higher than SP bacon (p<0.05) in the attribute of overall liking, but there was no clear preference (p>0.05) of either product among consumers. At 110 days post processing SP bacon was rated higher by consumers (p<0.05) than LP bacon in the attribute of overall flavor liking, but there was no clear preference (p>0.05) for either product. Sodium phosphate reduction was not detrimental to processing yields and still produced a product that was well received by consumers. -
The Spaniards & Their Country
' (. ' illit,;; !•' 1,1;, , !mii;t( ';•'';• TIE SPANIARDS THEIR COUNTRY. BY RICHARD FORD, AUTHOR OF THE HANDBOOK OF SPAIN. NEW EDITION, COMPLETE IN ONE VOLUME. NEW YORK: GEORGE P. PUTNAM, 155 BROADWAY. 1848. f^iii •X) -+- % HONOURABLE MRS. FORD, These pages, which she has been, so good as to peruse and approve of, are dedicated, in the hopes that other fair readers may follow her example, By her very affectionate Husband and Servant, Richard Ford. CONTENTS. CHAPTER I. PAOK. A General View of Spain—Isolation—King of the Spains—Castilian Precedence—Localism—Want of Union—Admiration of Spain—M. Thiers in Spain , . 1 CHAPTER II. The Geography of Spain—Zones—Mountains—The Pyrenees—The Gabacho, and French Politics . ... 7 CHAPTER in. The Rivers of Spain—Bridges—Navigation—The Ebro and Tagus . 23 CHAPTER IV. Divisions into Provinces—Ancient Demarcations—Modern Depart- ments—Population—Revenue—Spanish Stocks .... 30 CHAPTER V. Travelling in Spain—Steamers—Roads, Roman, Monastic, and Royal —Modern Railway—English Speculations 40 CHAPTER VI. Post Office in Spain—Travelling with Post Horses—Riding post—Mails and Diligences, Galeras, Coches de DoUeras, Drivers and Manner of Driving, and Oaths 53 CHAPTER VII. SpanishHorsea—Mules—Asses—Muleteers—Maragatos ... 69 — CONTENTS. CHAPTER VIII. PAGB. Riding Tour in Spain—Pleasures of it—Pedestrian Tour—Choice of Companions—Rules for a Riding Tour—Season of year—Day's • journey—Management of Horse ; his Feet ; Shoes General Hints 80 CHAPTER IX. The Rider's cos.tume—Alforjas : their contents—The Bota, and How to use it—Pig Skins and Borracha—Spanish Money—Onzas and smaller coins 94 CHAPTER X. -
Effects of Brine Temperature on Ham and Bacon Proccessing Characteristics
EFFECTS OF BRINE TEMPERATURE ON HAM AND BACON PROCCESSING CHARACTERISTICS BY BENJAMIN COLE PETERSON THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Animal Sciences in the Graduate College of the University of Illinois at Urbana-Champaign, 2016 Urbana, Illinois Adviser: Assistant Professor Anna Dilger Abstract Prior to the invention of refrigeration, the addition of salt during meat processing was used for meat preservation. Present day, cured meats have a combination of salts and sodium nitrite that will inhibit most psychrophilic flora (spoilage bacteria) thus increasing shelf life of products. Thermal processing of meat products to an internal temperature of 65˚C to 77˚C is sufficient enough to kill most harmful microorganisms. Brine chillers are used in industry to keep cure at a cool, constant temperature. If brine temperature exceeds 10˚C, along with the addition of erythorbate, there will be a rapid reduction of nitrite to nitric oxide gas which will escape before brine injection. With brine temperatures below 10˚C, the reduction of nitrite to nitric oxide to nitrosylhemochrome will remain in the brine without evaporation, allowing a greater amount of nitrite in the brine available to cure the meat. Research has been conducted at the University of Arkansas on the effects of brine and ham temperature on injection yield, instrumental color, tenderness, and sensory characteristics of cured hams; however, no research has been conducted on the effects of brine temperature on ham and bacon processing and sensory characteristics. Therefore, two experiments were conducted to evaluate the effects of brine temperature on ham and bacon processing characteristics as well as an additional experiment designed to test the effects of a brine and ham temperature combination on processing characteristics. -
Menu Choice the Buffet Is Inclusive Of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle)
Menu Choice The Buffet is inclusive of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle) Appetizers. Please Choose 2 • Salad Huzarensla • Noodle Salad with Chicken • Balinese Tuna Salad • Empek – Empek Palembang • Assorted Green Garden • Selada Bihun • Ketoprak • Chicken Wing in Soya sauce • Nicoise Salad • Karedok • Selada Palembang • Gado – Gado • Selada Jagung Manis • Chinese Fruits Salad with Mayonnaise • Selada Ayam & Nanas • Tahu Tek • Selada Kentang • Asinan Jakarta • Thai Chicken Salad • Garden Chicken Salad Soup. Please Choose 1 • Soto Ayam • Rawon • Sup Kacang Merah • Tom Yum Ghai • Sup Sari Laksa Laut • Bakso Ojolali • Sup Tahu Bakso • Chicken & Corn Soup • Sup Kimlo Bakso Ikan • Onion Soup • Sup Sayuran & Sosis • Hot & Sour Soup • Sup Sayur Asam • Sausage and Chicken Soup • Sup Sayur Lodeh • Potato Cream Soup • Sup Tahu Campur • Mushroom Soup • Soto Bandung • Tomato Cream Soup • Soto Lamongan • Broccoli Cream Soup • Soto Banjar • Laksa Jakarta • Soto Babat • Sop Ayam Jamur • Soto Madura • Cream of Vegetable Soup • Soto Betawi Main Course Chicken. Please Choose 1 • Ayam Goreng Rempah • Ayam Bumbu Rujak • Ayam Panggang Madu • Ayam Goreng Kremes • Ayam Pepes Pasundan • Ayam Bumbu Kari • Ayam Goreng Mentega • Ayam Rica Rica • Ayam Bakar Taliwang • Ayam Bakar Bandung • Roast Chicken with Orange Sauce • Chicken Tandoori • Deep Fried Chicken • Ayam Bekakak • Thai Red Chicken Curry • Ayam Paniki • Ayam Goreng Tepung • Ayam Goreng Kalasan • Chicken in Cream sauce • Roast Chicken with Rosemarry • Chicken Kung Pao • Opor Ayam Fish. Please Choose 1 • Fish in Sweet & Sour sauce • Ikan Pepes Pasundan • Fish with Lemon Butter sauce • Ikan Panggang Sambal Matah • Fish with White Cream Butter sauce • Gulai Ikan • Pesmol Ikan • Ikan Acar Kuning • Ikan Asam Pedas • Breaded Fish with Tartar sauce • Fish Ginger Steam Meat. -
À La Carte Menu Appetizer Soup Main Course Pasta And
À LA CARTE MENU APPETIZER Chef Salad Grilled chicken breast strips, bacon, avocado slice, cheddar cheese, hard boiled eggs, tomatoes, cucumber and red onion on a bed of fresh garden Caesar Salad With poached egg, bacon bits and sourdough crouton Lumpia Mata Langit Spring rolls stued with vegetables and peanut sauce Lotek Watu Kendil Indonesian salad with spinach, long bean, cucumber, cabbage, young papaya served with peanut sauce and local crackers SOUP Spinach Soup Served with garlic crouton Tom Yam Soup Hot and sour traditional Thailand prawn soup MAIN COURSE Roasted Chicken Breast Chicken breast llet with spinach and beef bacon with mashed potatoes and roasted vegetable Red Snapper Fillet Snapper llet with mashed potato, roasted green asparagus, feta cheese and anchoïade Filleto di Manzo Grilled tenderloin, potato wedges and mixed salad PASTA AND RICE Homemade Ravioli Prawn raviolis with pink avor extract sauce Spinach or Pumpkin Raviolis Served with salvia butter sauce Spaghetti Your choice of bolognaise, napolitana, carbonara, pesto or aglio olio e pepperoncini Lasagna Verde Classic baked layered pasta and béchamel with mozzarella and parmesan cheese All prices are subject to 21% tax and service ASIAN AND NUSANTARA Soto Ayam Bathok Traditional chicken broth soup with glass noodle, cabbage, leek, celery, tomato, egg, tofu, bean cake, potato cake, sambal and crackers Nasi Goreng Gleyoran Fried rice with chicken, beef or seafood accompanied with indonesian pickles, fried egg & crackers Chicken | Beef | Seafood Sop Buntut Traditional -
Hawaiian Food Choices for Healthful Living Based on Food Group Lists Acknowledgements
Hawaiian Food Choices for Healthful Living based on food group lists Acknowledgements An original publication of the Land Grant Hawaiian Food Choices for Healthy Living Institutions of the Pacific: American Samoa Community College, College of Based on Food Group Lists Micronesia, Northern Marianas College, University of Guam, and University Revised edition of Hawai‘i, through the Agricultural Development in the American Pacific (ADAP) January 2006 Project. Funded through the US Department of Agriculture Cooperative Extension Service. This edition was made possible with the assistance of Donna Lyn Au, MPH, RD, Cancer March 1994. Research Center of Hawaii, University of Hawaii; Carrie Blitz, RD, Cancer Research Center This manual was originally made possible of Hawaii, University of Hawaii; Davelynn Chun, RD, CDE, American Healthways; Joan by the University of Hawaii ADAP project Dobbs, PhD, CNS; Kelley Hatfield, Nutrition Graduate Student, University of Hawaii; Ruby (Agricultural Development in the American Hayasaka, MS, MA, RD, Castle Medical Center; Kay Kashiwatani, RD, CDE, St. Francis Pacific); Kawahine Kamakea Ohelo, Dr. Medical Center; Suzanne Murphy, PhD, RD, Cancer Research Center of Hawaii, University Cecilia Alailima and Teri Hawayeck at the of Hawaii; Deanna Nakamura, RD, Castle Medical Center; Kourtney Sato, MS, RD, Kaiser Waimanalo Health Center, Waimanalo, Permanente Medical Center; Anne Shovic, PhD, RD, University of Hawaii; Stacey Snee, Oahu; Dogma Duffy, Molokai Hospital, Nutrition Graduate Student, University of Hawaii; Shana Suzuki, Nutrition Graduate Student, Molokai; Trish Britten, Joda Derrickson, University of Hawaii; Amy Tousman, MPH, RD, CDE, Straub Clinic and Hospital; and Aileen Nutrition Specialists, University of Hawaii Ueunten, MS, RD, CSR, St. Francis Medical Center. -
OF CHINA STORIES from the LAST LADIES Follow China Intercontinental Press Us on Advertising Hotline Wechat Now with BOUND FEET, ETHNIC MINORITY
PORTRAITS OF CHINA STORIES FROM THE LAST LADIES Follow China Intercontinental Press Us on Advertising Hotline WeChat Now WITH BOUND FEET, ETHNIC MINORITY 城市漫步珠 国内统一刊号: 三角英文版 that's guangzhou that's shenzhen CN 11-5234/GO FEBRUARY 2019 02月份 GROUPS AND WAR SURVIVORS that’s PRD 《城市漫步》珠江三角洲 英文月刊 主管单位 : 中华人民共和国国务院新闻办公室 Supervised by the State Council Information Office of the People's Republic of China 主办单位 : 五洲传播出版社 地址 : 北京西城月坛北街 26 号恒华国际商务中心南楼 11 层文化交流中心 11th Floor South Building, Henghua lnternational Business Center, 26 Yuetan North Street, Xicheng District, Beijing http://www.cicc.org.cn 社长 President: 陈陆军 Chen Lujun 期刊部负责人 Supervisor of Magazine Department: 付平 Fu Ping 编辑 Editor: 朱莉莉 Zhu Lili 发行 Circulation: 李若琳 Li Ruolin Editor-in-Chief Matthew Bossons 马特 Guangzhou Editor Ryan Gandolfo Shenzhen Editor Bryan Grogan Senior Staff Writer Tristin Zhang 张岳烽 Staff Writer Jonathan Zhong 钟云帆 National Arts Editor Sarah Forman Contributors Edoardo Donati Fogliazza, Sarah Forman, Cameron Hack, Mia Li, Dominic Ngai, Valerie Osipov HK FOCUS MEDIA Shanghai (Head Office) 上海和舟广告有限公司 上海市蒙自路 169 号智造局 2 号楼 305-306 室 邮政编码 : 200023 Room 305-306, Building 2, No.169 Mengzi Lu, Shanghai 200023 电话 : 传真 : Guangzhou 上海和舟广告有限公司广州分公司 广州市麓苑路 42 号大院 2 号楼 610 室 邮政编码 : 510095 Rm 610, No. 2 Building, Area 42, Luyuan Lu, Guangzhou 510095 电话 : 020-8358 6125 传真 : 020-8357 3859 - 816 Shenzhen 深圳联络处 深圳市福田区彩田路星河世纪大厦 C1-1303 C1-1303, Galaxy Century Building, Caitian Lu, Futian District, Shenzhen 电话 : 0755-8623 3220 传真 : 0755-6406 8538 Beijing 北京联络处 北京市东城区东直门外大街 48 号东方银座 C 座 G9 室 邮政编码 : 100027 9G, Block C, Ginza Mall, No. -
Get Treated to a True Fine Dining Experience Even at Home with Our Hearty US Black Angus Ribeye
Dusit Thani Manila Grab and Go Ayala Center, 1223 Makati City Telephone: +63 (2) 7238 8840 / +63 (2) 7238 8888 Metro Manila Mobile: +63 917 819 8979 Get treated to a true fine dining experience even at home with our hearty US Black Angus Ribeye. ANGUS BEEF STEAK SET PHP 7500 nett for 1 kg PHP 5000 nett for 600 grams ACCOMPANIMENTS: THE CAESAR (S)(P) romaine, 63° egg, parmesan crisps, sourdough croutons, white anchovy, caesar dressing MUSHROOM CREAM SOUP STUFFED JACKET POTATOES cheddar cheese, bacon butter, chives BUTTERED HERB VEGETABLES RED WINE SAUCE (P) Pork (S) Seafood (N) Nuts (V) Vegetarian (H) Healthy FAMILY SIZE FOR SHARING (3-4 PERSONS) PAD THAI GUNG SOD (S) 2,300 fried rice noodle, prawn, tamarind sauce KHAO KLUG KA PI (S)(P) 2,000 fried rice, shrimp paste, sweet pork green mango, dried shrimp, long beans GAENG KHIEO WAN GAI 2,000 chicken, green curry, basil finger chili, eggplant PHILIPPINE MAKI (S) 1,700 prawn, crabstick, cucumber mango, flying fish roe WAFU STEAK 650 grams 4,900 premium cut beef, wafu steak sauce BUTTER CHICKEN 2,300 raita, basmati rice, papadum Prices are inclusive of local tax & VAT, subject to 10 % service charge (P) Pork (S) Seafood (N) Nuts (V) Vegetarian BENJARONG THAI SPECIALTIES SOUP CURRY EGG TOM YAM GUNG (S) 425 GAENG KHIEO WAN GAI 525 KAI JIEW PU (S) 575 galangal, lemongrass, kaffir lime chicken, green curry, basil Thai omelet, crab tiger prawn, chili finger chili, eggplant TOM KHA GAI 425 GAENG PHED KA PED YANG 890 KAI JIEW GUNG SAB (S) 550 chicken, coconut, galangal red curry, duck leg, pineapple -
Read Travel Planning Guide
GCCL TRAVEL PLANNING GUIDE Romance of the Rhine & Mosel 2021 Learn how to personalize your experience on this vacation Grand Circle Cruise Line® The Leader in River Cruising Worldwide 1 Grand Circle Cruise Line ® 347 Congress Street, Boston, MA 02210 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. Soon, you’ll once again be discovering the places you’ve dreamed of. In the meantime, the enclosed Grand Circle Cruise Line Travel Planning Guide should help you keep those dreams vividly alive. Before you start dreaming, please let me reassure you that your health and safety is our number one priority. As such, we’re requiring that all Grand Circle Cruise Line travelers, ship crew, Program Directors, and coach drivers must be fully vaccinated against COVID-19 at least 14 days prior to departure. Our new, updated health and safety protocols are described inside. The journey you’ve expressed interest in, Romance of the Rhine & Mosel River Cruise, will be an excellent way to resume your discoveries. It takes you into the true heart of Europe, thanks to our groups of 38-45 travelers. Plus, our European Program Director will reveal their country’s secret treasures as only an insider can. You can also rely on the seasoned team at our regional office in Bratislava, who are ready to help 24/7 in case any unexpected circumstances arise. Throughout your explorations, you’ll meet local people and gain an intimate understanding of the regional culture. Get a glimpse of everyday German life when you join a family for a Home-Hosted Visit in Speyer, enjoying an afternoon of homemade treats and friendly conversation; and learn about the love and pride poured into Germany’s fine vintages during a behind-the-scenes tour of a winery in Bernkastel, followed by a tasting. -
MENU WATER Water Is Essential for Our Body
MENU WATER Water is essential for our body. You should drink at least 3 liters per day, especially in the tropics and when diving. Please keep that in mind and help yourself. DRINKING WATER IS FREE OF CHARGE For refills please use the water dispenser in the restaurant. All prices excluding 21 % tax and service charge SOFTDRINKS Coke Sprite Diet Coke Coke Zero Soda Water Tonic Water Ginger Ale FRESH JUICES Apple Avocado (seasonal) Banana Beetroot Carrot Celery Coconut Cucumber Lemon Mango Papaya Pineapple Radish Tangerine Watermelon Make your choice and mix your favorite! ALAM BATU HEALTHY SPECIALS Iced Lemon Tea tea, lemon, syrup Ginger Fizz ginger, lemon, soda water Euro Ginger Mint lemon, ginger, mint Vitamin Blast tangerine, pineapple, papaya, carrot Detox pineapple, lemon, ginger, mint & honey Purify watermelon, lemon, ginger & honey Green Juice pineapple, celery Red Rocket tangerine, carrot, beetroot, ginger PiCoMi pineapple, coconut, mint Fresh Young Coconut (on request) All prices excluding 21 % tax and service charge All prices excluding 21 % tax and service charge MILK SHAKES & YOGHURT LASSIS Banana Chocolate Coconut Mango seasonal Papaya Pineapple Strawberry Vanilla COFFEE Espresso Caffe Macchiato American Coffee Cappuccino Caffe Latte Balinese Coffee TEA Black or Green Tea Lemongrass Tea Ginger Tea Doris’ Tea ginger & lemongrass All prices excluding 21 % tax and service charge CONTINENTAL BREAKFAST Nescafe or Tea Milk Juice of the day Brown bread, Swiss bread & bread rolls Fresh fruits watermelon, pineapple, papaya Fresh veggies -
Ham Bones: Marker Artifacts for the 1559 Luna Expedition Settlement at Pensacola Bay
Ham Bones: Marker Artifacts for the 1559 Luna Expedition Settlement at Pensacola Bay (And, Why Were No Live Pigs Ever Sent?) By David B. Dodson March 2018 Abstract The Spanish financial documents related to the 1559 Luna Expedition delineate the amounts of various foodstuff shipped and the amounts paid the vendors and mule drovers for their deliveries to the Gulf port at Vera Cruz. While live pigs were a vital if not a “last resort” food source for the Soto expedition 20 years earlier, curiously the Luna records reveal that apparently no live pigs were ever sent to la Florida during that expedition— only cured or salted pork products, mainly slabs of bacon and hams. This article will discuss the prospects of pig bones from the hams1 as marker artifacts for the Luna Expedition and investigate why no live pigs were ever sent to the Luna colonists in la Florida. Salt-Pork on the Luna Expedition: The Evidence In analyzing the Spanish financial records concerning outfitting the Luna Expedition, it appears that the pork products provided for the initial sail (called the armada) to la Florida weighed over 21,000 pounds or 10½ tons. Entries indicate that these pork products were mainly slabs of bacon (Figure 1) and hind leg quarters (Figure 2), which I like to call “hams” for its simplicity. 1 While the legs of pigs have many more bones than just the large femur—tibia, fibia, etc.—it is the stout femur or “ham bone” that is more likely to have survived and be more diagnostic to zooarcheologists. -
Social Appetizers More. Now. Please
® ® SOCIAL APPETIZERS [ADD AVOCADO OR GUACAMOLE ON EVERYTHING] NOBU POKE NACHOS* – THE ULTIMATE Fresh ahi poke, haas avocado, fried white corn tortilla, wasabi aioli, teri glaze, pico de gallo, furikake ..... $19.99 SURFER NACHOS SUPREME Fresh jalapenos, white corn tortilla chips, melted cheese, refried beans, sour cream, pico de gallo, sliced green onions. Choose One: Steak, kalua or chicken breast ..... $16.99 BRUSSEL SPROUTS—SARIWA Tender brussel sprouts, sliced cherry tomatoes, grated parmesan, diced portuguese sausage ..... $12.99 CARNE ASADA FRIES* Grilled steak, fresh jalapeno, red onions, minced garlic, cheese fries, tomatillo-lime cream, sour cream ..... $16.99 CAULI-MAN FLORETS < MEAT FREE Sauteed cauliflower in dill butter & garlic with parmesan. Dusted with sriracha seasoning #1 ..... $14.99 MORE. NOW. PLEASE. SRIRACHA II SWEET POTATO FRIES < MEAT FREE AHI + AVOCADO POKE* Fresh garlic, parmesan, sriracha seasoning #1 & sriracha Blocked fresh ahi, hand cut avocado, sesame oil, aioli dip ..... $11.99 cucumber cubes, crispy tortilla slivers ..... $16.99 SIXER OF COCONUT SHRIMP WASABI AHI POKE* Coconut breaded shrimp (6) on bean sprouts and Fresh ahi, haas avocado, cucumber cubes, sesame bean carrot namasu with sweet Thai chili sauce ..... $12.99 sprouts, carrot slivers, edamame, furikake ..... $16.99 MOZZARELLA STICKS < MEAT FREE NEW YORK STEAK PUPU* Italian breaded cheese sticks (6), marinara sauce Grilled hand-cut steak, sauteed onions, teri sauce, for dipping ..... $9.99 fresh pico de gallo, flour tortillas (3) ..... $16.99 DA BOMB ONION RINGS < MEAT FREE ABE’S LOADED POTATO SKINS Deep fried, parmesan cheese, ranch dressing ..... $11.99 Potato skins, melted cheese, smoked bacon bits, sour cream & ranch dip ....