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The Complete Book of Cheese by Robert Carlton Brown
THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. -
Current Trends of Enterococci in Dairy Products: a Comprehensive Review of Their Multiple Roles
foods Review Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles Maria de Lurdes Enes Dapkevicius 1,2,* , Bruna Sgardioli 1,2 , Sandra P. A. Câmara 1,2, Patrícia Poeta 3,4 and Francisco Xavier Malcata 5,6,* 1 Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal; [email protected] (B.S.); [email protected] (S.P.A.C.) 2 Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal 3 Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal; [email protected] 4 Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-516 Lisboa, Portugal 5 LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 420-465 Porto, Portugal 6 FEUP—Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal * Correspondence: [email protected] (M.d.L.E.D.); [email protected] (F.X.M.) Abstract: As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, Citation: Dapkevicius, M.d.L.E.; and rheological properties, thus contributing to the development of its typical sensorial properties. Sgardioli, B.; Câmara, S.P.A.; Poeta, P.; Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autoly- Malcata, F.X. -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Viagra Grapefruit
46 N Jordan Ave 45 Indiana 46 University 45 E Lingelbach Ln E Matlock rd E 10th St N Jefferson St N Fee Ln E Eastgate Ln N Union St Varsity Ln N Forest Ave E 8th St N Woodlawn Ave N Bryan Ave E 17thN Fess St Ave N Indiana Ave N Dunn St N Walnut St W College AveE 15th St Bloomington INNER E 14th St E 3rd St S Mitchell St S Rose Ave S Swan Ave S High St S Jordan Ave S Highland Ave W 16th St S Ballantine Rd W 15th St S Hawthorne Dr W 14th St E 7th St S Faculty Ave Butch’s S Eastside Dr S Woodlawn Ave E Atwater Ave E Hunter Ave S Lincoln St W Kirkwood Ave 12-822-0210 S College Ave S Walnut St E 1st St PHONE: 8 N Adams St FAX: 812-822-0218 S Rogers St WWW.EATBUTCH.COM W 5th St W 3rd St W Smith Ave 120 EAST 7TH STREET BLOOMINGTON, INDIANA 47408 W Howe St W 2nd St W 1st St BIGGER AND BETTER, YOU CAN'T BEAT OUR MEAT At Butch's, we offer a huge selection of the fi nest foods around. We pride ourselves on oversized portions, so be ready for leftovers. See Late night menu for wed - sat 11:00pm - 4:00am Will accomodate orders outside delivery zone for businesses, hotels, and large orders. CATERING Delivery Hours: 12:00 PM - half hour before closing FOR ALL OCCASSIONS PICK UP A CATERING MENU FOR MORE DETAILS MONDAY - TUESDAY 8:00 AM - 1:00 AM DINE IN, CARRY OUT, DELIVERY WEDNESDAY - FRIDAY 8:00 AM - 4:00 AM See Back cover for delivery map and information. -
Rezept-Register / Recipe Register
REZEPT-REGISTER / RECIPE REGISTER Ackee mit Salzfisch......................................... S. 104 Ceviche de Pescado tradicional Peruano.... S. 168 ACKEE WITH SALTFISH TRADITIONAL PERUVIAN CEVICHE DE PESCADO JAMAIKA JAMAICA PERU PERU Amerikanisches Frühstück: Coq au Riesling mit Pommes Allumettes ... S. 140 Denver-Omelette mit Buttermilch-Pancakes COQ AU RIESLING WITH POMMES ALLUMETTES und Frühstücksbratlingen............................. S. 216 LUXEMBURG LUXEMBOURG AMERICAN BREAKFAST- DENVER OMELET WITH BUTTERMILK Egusi mit Putenfleisch.................................. S. 156 PANCAKES AND SAUSAGE PATTIES EGUSI WITH TURKEY USA USA NIGERIA NIGERIA Amok Trey - Fisch-Amok.................................S. 114 Elchbraten.........................................................S. 16O AMOK TREY - FISH AMOK ROAST ELK KAMBODSCHA CAMBODIA NORWEGEN NORWAY Bacalao al pil pil ............................................. S. 196 Empanada Salteha - BACALAO AL PIL PIL Empanadas mit Rindfleischfüllung............... S. 12 SPANIEN SPAIN EMPANADA SALTENA - EMPANADAS WITH BEEF FILLING Badrijani - Aubergine mit Walnuss............. S. 60 ARGENTINIEN ARGENTINA BADRIJAN! - EGGPLANT WITH WALNUTS Gaeng Kua Gai - Gelbes Curry GEORGIEN GEORGIA mit Hühnerfleisch.......................................... S. 204 Beef-Tapa mit gegrilltem Gemüse GANG KUA GAI - YELLOW CURRY WITH CHICKEN und Duftreis ..................................................... S. 172 THAILAND THAILAND BEEF TAPA WITH GRILLED VEGETABLES AND FRAGRANT RICE Gegrillte Makrele BLT PHILIPPINEN -
DAILY SPECIALS 7.99 ADD on to ANY SANDWICH for 1.00 EACH Sauce
SANDWICHES Served with fries. TWEENERS MINI ME CHEESEBURGERS TORTA CUBANA Two 2-ounce USDA Choice cheeseburgers with fries and pickle slices. 6.99 Pulled pork, sliced ham, Monterey Jack cheese, dill pickle slices and CHICKEN STRIP BASKET chipotle apricot sauce grilled on Three chicken strips with fries and your choice of dips: Honey, BBQ, Honey Mustard or Ranch dips. 7.69 thin salsa bread. 10.49 MINI TACO SALAD THE HACIENDA® WRAP Choice of meat with cheese, lettuce, tomatoes, black olives and green peppers served in a flour tortilla shell. 6.69 Mexican rice, grilled chicken, onions, peppers, pico de gallo and Ranch dressing in a cheese GRILLED CHICKEN BREAST and jalapeño tortilla. Vegetarian is double A grilled chicken breast served with roasted vegetables. 6.99 the veggies. 9.99 MAC ’N CHEESE MESQUITE CHICKEN SANDWICH Creamy, mild cheddar cheese sauce and elbow macaroni. 5.99 Applewood smoked bacon and Monterey Jack cheese on mesquite-flavored chicken breast. FROZEN KIDS’ DRINKS Served with lettuce, red onion, tomato and Epic Orange, Blue-Eyed Monster or Berry Bomb. 3.49 Dijon honey mustard on a toasted bun. 10.49 ORIGINAL CHEESEBURGER LITTLE JUANS USDA Choice, half-pound beef featuring 12 years and under. Includes fries, apple sauce or orange slices, Colby Jack cheese, lettuce, red onion and a small soft drink or apple juice and a dessert treat. tomato on a toasted brioche bun. Served Medium-well to well-done. 9.99 KID’S QUESADILLA 4.99 KID’S TACO 4.99 BACON BELIEVABLE BURGER USDA Choice, half-pound beef featuring two HACIENDA HOT DOG 4.99 strips of applewood smoked bacon, CHICKEN TENDERS 5.49 real blue cheese crumbles, tomato and haystack onions. -
Reference Manual for U.S. Cheese
Reference Manual for U.S. Cheese CONTENTS Introduction U.S. Cheese Selection Acknowledgements ................................................................................. 5 5.1 Soft-Fresh Cheeses ........................................................................53 U.S. Dairy Export Council (USDEC) ..................................................... 5 5.2 Soft-Ripened Cheeses ..................................................................58 5.3 Semi-Soft Cheeses ....................................................................... 60 The U.S. Dairy Industry and Export Initiatives 5.4 Blue-Veined Cheeses ................................................................... 66 1.1 Overview of the U.S. Dairy Industry ...........................................8 5.5 Gouda and Edam ........................................................................... 68 1.2 Cooperatives Working Together (CWT) ................................. 10 5.6 Pasta Filata Cheeses ..................................................................... 70 The U.S. Cheese Industry 5.7 Cheeses for Pizza and Blends .....................................................75 5.8 Cheddar and Colby ........................................................................76 2.1 Overview ............................................................................................12 5.9 Swiss Cheeses .................................................................................79 2.2 Safety of U.S. Cheese and Dairy Products ...............................15 5.10 -
Welcome to the 36Th Annual IACP Conference!
INTERNATIONAL ASSOCIATION MARCH 14 - 17, 2014 OF CULINARY PROFESSIONALS Welcome to the 36th Annual IACP Conference! In the last two years since our transition to self-management, MESSAGE IACP has been reinventing itself in many ways to better serve you. We’ve expanded our range of non-conference events and introduced new mentoring and affiliates programs. We are on the Contents cusp of launching our popular Speaker Series to the broader culinary communi- ty, and we have recently cleaned house by streamlining the organization’s Board governance structure and policies and procedures. All in the spirit of helping you better connect with the people, places, and knowledge you need to succeed! 2 As you’ll soon see, this year’s conference has undergone some exciting transfor- mations, too. At your request, we’ve introduced more interactive sessions, integrated the Culinary Expo into the fabric of everyday conference, parsed the Awards Gala into more digestible units (read: more cel- ebrating and less sitting), and expanded our digital media content. And to keep you from missing a single beat, we’re recording some of the conference’s most sought-after sessions so you can experience them once you return home. I truly hope these changes will make this year’s conference all the more rewarding for you. I very much look forward to connecting with you over the next few days! Cheers, Julia M. Usher President, IACP CONTENTS WELCOME • 2 CONFERENCE OVERVIEW • 4 SCHEDULE-AT-A-GLANCE • 8 SPEAKERS • 17 SCHEDULE IN DETAIL • 41 IACP • 70 THE CULINARY TRUST • 74 SPECIAL THANKS • 79 SPONSORS • 80 USEFUL INFORMATION • 85 JUMP TO SECTIONS BY SELECTING TITLES CONFERENCE OVERVIEW 4 Welcome to Chicago! It’s my pleasure to welcome you to IACP’s 36th Annual Conference, held this year in one of the country’s most appetizing cities. -
Overstuffed Sandwich Platter Breakfast
BEST BREAKFAST SELLER! Minimum 10. Utensils and plates upon request. ® 49 $ per5 person PLATTER ASSORTMENT: [][][][][][][][][][][][][][][][][][][][][][][][][] Corned Beef on Rye ® Assorted Fresh Baked Roast Beef on Dark Rye SCHMALTZ Bagels with Cream Cheese, Pastrami on Marble Rye BAGEL Fresh Seasonal Fruit Bowl & Turkey Pastrami on Marble Rye Breakfast Sweets [][][][][][][][][][][][][][][][][][][][][][][][][] Turkey on Sundried Tomato BREAKFAST See Breakfast Extras list for more options. ® Salami & Cheese on Onion Roll SCHMALTZ SIGNATURE [][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][]Chicken Salad on Whole Wheat Tuna Salad on Whole Wheat Egg Strata Breakfast $6.99 per person Egg Salad on Challah Egg and challah bread strata baked with cheese, plus side choice of CATERING HOTLINE OVERSTUFFED ™ Caprese on Sundried Tomato Schmacon or corned beef hash, and choice of fresh seasonal fruit bowl or breakfast sweets tray. (855) 630-DELI[][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][][]SANDWICH French Toast Breakfast $5.99 per person 3354 Challah bread French toast sprinkled with powdered sugar with PLATTER sides of butter & syrup. Served with fresh seasonal fruit bowl. ORDER ONLINE AT Feed your hungry crowd with a tray of our BOXED LUNCHES Scrambled Egg Breakfast $6.49 per person signature OVERSTUFFED sandwiches. Perfect for Includes our famous Half Stuffed sandwiches, choice of Farm fresh scrambled eggs with assorted bagels (one per person), SCHMALTZDELI.COM business meetings, sporting events, holiday regular or baked chips, choice of apple or cookies, condiments, cream cheese, plus your choice of Schmacon™ or corned beef pickle, napkin and mint packed in a box. You will receive a parties and impromptu gatherings. Includes an hash. assortment of sandwiches cut in half, served on variety of sandwiches listed above based upon how many Deluxe Lox Cold Breakfast $13.29 per person boxes you order. -
(Carica Papaya) PROTEASE in CREAM CHEESE PREPARATION by RESPONSE SURFACE METHODOLOGY
OPTIMIZATION OF CRUDE PAPAYA (Carica papaya) PROTEASE IN CREAM CHEESE PREPARATION BY RESPONSE SURFACE METHODOLOGY by Nabindra Kumar Shrestha Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2019 Optimization of Crude Papaya (Carica papaya) Protease in Cream Cheese Preparation by Response Surface Methodology A dissertation submitted to the Department of Food Technology, Central Campus of technology, Tribhuvan University, in partial fulfilment of the requirements for the degree of B. Tech. in Food Technology by Nabindra Kumar Shrestha Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal May, 2019 ii Tribhuvan University Institute of Science and Technology Department of Food Technology Central Campus of Technology, Dharan Approval Letter This dissertation entitled Optimization of Crude Papaya (Carica papaya) Protease in Cream Cheese Preparation by Response Surface Methodology presented by Nabindra Kumar Shrestha has been accepted as the partial fulfilment of the requirement for the B. Tech. degree in Food Technology. Dissertation Committee 1. Head of Department ___________________________________________ (Mr. Basanta Kumar Rai, Assoc. Prof.) 2. External Examiner ___________________________________________ (Mr. Shyam Kumar Mishra, Assoc. Prof.) 3. Supervisor ___________________________________________ (Mr. Bunty Maskey, Asst. Prof.) 4. Internal Examiner ___________________________________________ (Mr. Yadav K.C., Asst. Prof.) Co-supervisor ___________________________________________ (Mr. Ram Shovit Yadav, Asst. Prof.) May, 2019 iii Acknowledgements I would like to express my heartfelt gratitude to my respected guide Asst. Prof. Mr. Bunty Maskey for his kind support, excellent guidance, encouragement and constructive recommendations throughout the work. I am really thankful to Prof. Dr. Dhan Bahadur Karki (Campus Chief, Central Campus of Technology) and Assoc. -
Mexico – One Plate at a Time with Rick Bayless
Mexico – One Plate at a Time with Rick Bayless Episode Descriptions Season One (26x30) #101: The Whole Enchilada The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S. Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that “Suiza” means Swiss, a tribute to the dish’s use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own Creamy Enchiladas with Chicken, Tomatoes and Green Chile. #102: Let’s Talk Tacos Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in Mexico City where tacos a la plancha–soft tortillas with fillings hot off the iron griddle–are sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown. -
Cheesemaking Book
So you want to be a cheesemaker? Congratulations on choosingCheese Monkey to be your guide! The selection of cheeses in this book and the accompanying cheesemaking kit have been designed to give you a taste of the variety of cheeses that can be easily made at home. Why does tangy Greek Cheese taste nothing like the creamy Ricotta of Italy? Why is soft, melting Mozzarella so different from non-melting Panneer from India? Answer these questions by making the different cheeses and tasting your way around the world of cheese. Have fun... :) Micro-Spoons This kit contains a micro-spoon to help measure out small quantities of rennet. One micro-spoon of rennet is enough for 2 litres of milk. Two micro-spoons of rennet will make curds from 4 litres of milk. Introduction... Our recipes are all about having fun and eating the results. Make sure you read the Cheesemakers' Tips on the next few pages to understand the basic processes, then just dive into the recipes. Everything you need is included in the cheese making kit except for basic bits of equipment which hopefully you'll have in your kitchen already; saucepans, spoons and colanders etc. When making cheese, the process is very sensitive to temperatures, timings and ingredients. Even using milk from the same cow will make a different tasting cheese at different times of the year! Remember, even if things don't go exactly how you planned you will still end up with a cheese, just not necessarily the cheese you were intending to make! Okay, so you're keen to get started; there are 29 cheeses in this Mozzarella ..........................