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!"#$%&'()%*+,&%-#".+/$ !!!"#$%&'()(*+,-$"-*. /01"234"3111 W Watermark Foods 2020 so much more than produce 7226 Parkway Drive, Hanover, MD 21076 (410) 782-8000 www.BelairProduce.com Belair Produce & Watermark Foods 2020 Index Product Category Page ASIAN PRODUCTS………………………………………………………………………………………………. 1 - 5 BAKING PRODUCTS…………………………………………………………………………………………….. 5 - 10 BEANS, DRIED & CANNED……………………………………………………………………………….….… 10 BEVERAGE MIXES …………………………………………………………………………………….……….. 10 - 12 BEVERAGE MISC. …….………………………………………………………………………………….……… 12 - 13 BREADS, SLICED LOAVES, ROLLS & PASTRY …….…………………………….…………………….….. 12 - 13 CHEESES, CRACKERS & ACCOMPANIMENTS……………………………………………………..……… 14 - 17 DAIRY PRODUCTS ……………………………………………………………………………………………… 17 - 18 DEMI GLAZES, SOUP & SAUCE BASES…………………………………………….……………………….. 18 DESSERTS.……………………………………………………………………………………….……………….. 19 - 20 FRENCH FRIES & FROZEN POTATO PRODUCTS ………………………………………..……………….. 43 FRUIT, FROZEN, CANNED, PRESERVES & PUREES……………………………………..….…………… 20 - 22 GRAINS & RICES……………………………………………………………………………….……….……….. 22 - 23 GROCERY, CONDIMENTS, DRESINGS, ENTRÉES ………………………………….……………….……. 23 - 24 HORS D'OEUVERES FROZEN …………………………………………………………………….………….. 25 - 28 LATIN PRODUCTS ………………………………………………………………………………….…………… 28 - 29 MEATS, PLANT PROTEINS & POULTRY…………………………………………………….……………….. 29 - 32 MOLECULAR GASTRONOMY SUPPLIES ………………………………………………………...………… 32 - 33 MUSHROOMS, EXOTIC & TRUFFLES ………………………………………………………….…………… 43 NON FOOD ITEMS………………………………………………………………………………….…………… 33 NUTS & SEEDS ………………………………………………………………………………………….………. -
Makes the Cut 10 Favorite Fall Recipes
MUSTARD makes the cut 10 Favorite Fall Recipes SPONSORED BY mustard-and-salt-crusted rib roast with roasted vegetables and horseradish-mustard cream A coating of mustard gives this roast a flavorful, browned crust. Serves 6 1 4-rib (8- to 9-lb.) standing 2/3 cup crème fraîche offset spatula, spread 1/2 cup of Meanwhile, in a small bowl, beef rib-eye roast, bones 2 Tbs. drained jarred the mustard on the roast, creat- combine the crème fraîche, removed and tied back on horseradish (this can be done by your ing a thin, even layer. Pat on the horseradish, the remaining 2 Tbs. butcher and makes the roast 2 Tbs. chopped fresh flat-leaf salt and pepper mixture, being mustard, and the parsley, and easier to slice) parsley; more for serving especially generous on the top of season to taste with salt and Kosher salt roast and using the palm of your pepper. Keep refrigerated until Position a rack in the center of 3 Tbs. flaky sea salt hand to encourage the seasoning serving. the oven and heat the oven to 2 Tbs. coarsely cracked black to adhere to the sides. Scatter 450°F. peppercorns the carrots, shallots, and leeks Remove the roast from the 1/2 cup plus 2 Tbs. Maille Rich around the roast, and drizzle oven and cut the strings from Remove the roast from the Country Dijon mustard with olive oil. Toss the vegetables the bones. Let the roast rest refrigerator, pat dry with paper 6 medium carrots, peeled and to coat and season with salt and for 15 minutes before slicing. -
Spotted Dick Pudding UNIT: 12 X 130G SSP: £9.95
Spotted Dick Pudding UNIT: 12 x 130g SSP: £9.95 Description Lightly Spiced Pudding Sponge, enriched with juicy Raisins. 12 Individual Puddings. OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Spotted Dick Pudding UNIT: 12 x 130g SSP: £9.95 Allergen Information Cereal Milk Eggs Peanuts Nuts Crustaceans Mustard Fish Lupin Sesame Celery Soya Molluscs SO2 Specifications Nutrition Allergens Dietary Information Typical Values Per 100g/ml Contains Cereal Yes Suitable for Vegetarians Yes 1227 kJ Contains Gluten - Suitable for Vegans No Energy 291 kcal Contains Milk Yes Suitable for Sufferers of No Fat 9.2 g Contains Eggs Yes Lactose Intolerance - of which saturates 3.5 g Contains Peanuts May Contain Suitable for Coeliacs No Carbohydrates 48.6 g Contains Nuts May Contain Approved for a Halal Diet No - of which sugars 25.7 g Contains Crustaceans No Approved for a Kosher Diet No Fibre 1.5 g Contains Mustard No Protein 3.5 g Contains Fish No Salt 0.9 g Contains Lupin No Contains Sesame No Contains Celery No Contains Soya No Contains Molluscs No Contains Sulphur Dioxide No OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Ingredients Directions for Use Storage Instructions WHEAT Flour (with Calcium Carbonate, Iron, COOKING INSTRUCTIONS: Re-heat from DO NOT REFREEZE ONCE DEFROSTED. Niacin, Thiamin), Water, Sugar, Raisins frozen. Remove film. Place container in STORE AT -18°C OR COLDER. (10.5%) (Raisins, Sunflower Oil), Margarine microwave. Heat on FULL power. 800W for [Palm Oil, Rapeseed Oil, Water, Emulsifier approximately 1 minute 30 seconds, 1100W - (E471)], Suet [Palm Oil, WHEAT Flour (with 1 minute, 1800W - 35-40 seconds. -
Desserts and Cocktails
Craft Cocktails Desserts Crème Brulee ~Oooo la la $ 11.00 Metro-Madame $ 15. Our traditional French recipe with free-range eggs Gracie’s Personal Choice! - Luksosowa Potato caramelized raw sugar top Vodka with a splash of freshly squeeze pink Ripe Berries caramelized on top + $ 3. grapefruit and splash of cranberry served up Warm Sticky Toffee Pudding –$ 12.5 Blonde Ambition $ 15. aka ~ Spotted Dick A British tradition consisting Our Original House Martini of a very moist sponge cake, made with finely Half Stoli and half Blonde Lillet shaken like a chopped dates, soaked in a brandy toffee sauce James Bond Martini ~ a large twist of orange rind served warm in a pool of crème Anglaise Spring Herbal Concoction $ 16. Coconut Lime Tart $ 12.50 Our own, organic Anise Hyssop muddled with From the island of Montserrat -a wet bottom style, fresh lime ~ shaken with your choice made with key limes & grated sweet coconut baked VODKA or GIN, a splash of hibiscus syrup in a light pastry crust & fresh ruby grapefruit Old Hippy Carrot Cake $ 12. Lychee Martini $ 16. Moist and delicious & healthful recipe from the Exotic Lychee fruit shaken up with ruby grapefruit frosted with whipped honey & cream cheese and vodka, a hint of lime & Cointreau & a splash of (contains walnuts) sparkling wine - Up with lychee garnish Apple Pie $ 9.5 with Granny Smith Apples rich in Cinnamon & Moscow Mule $ 14. baked to a golden brown crust caramel drizzle Light and refreshing ½ lime macerated A la Mode ~ add Ice Cream + $ 3. Topped with ice ~ Vodka & Ginger Beer Cherries Alaska ~ $ 12.5 Served in a traditional Copper Mug Dark sweet Bing Cherries sautéed in their own Blood Orange Margarita $ 16.5 juices with a hint of lemon citrus to “pop” the Freshly blood orange juice with a hint of lime rich natural flavor ~ French vanilla ice cream - and Cointreau topped with freshly beaten meringue ~ Baked to golden brown perfection POM TM Margarita $ 14. -
Fashionable Finger Food
NEW ORLEANS NOSTALGIA Remembering New Orleans History, Culture and Traditions By Ned Hémard From Mosquitoes to Fashionable Finger Food Yellow fever epidemics in North America have caused some 100,000- 150,000 deaths. More than 41,000 people died from this terrible scourge in New Orleans alone between the years 1817 (the first year that reliable statistics are available) and 1905 (the Crescent City's last epidemic and the last major outbreak in the United States). Carlos Finlay, a Cuban doctor and researcher, first proposed in 1881 that yellow fever may be transmitted by mosquitoes. Investigating huge human losses due to yellow fever during the invasion of Cuba in the 1890s prompted further experiments by a team under Dr. Walter Reed who successfully proved Finlay’s mosquito hypothesis, that yellow fever was caused by the bite of an infected mosquito, Stegomyia fasciata (later renamed Aedes aegypti). The physician William Gorgas then applied these insights and eradicated yellow fever from Havana and fought yellow fever during the construction of the Panama Canal. By 1905, New Orleans was better prepared. In Yellow Fever Prophylaxis in New Orleans, 1905, published for the Committee of the Liverpool School of Tropical Medicine, Rupert Boyce wrote on how this latest New Orleans outbreak was checked by vigorous mosquito control: “In a few days with very little opposition, sixty to seventy thousand cisterns had been screened in order to prevent the breeding of the Stegomyia fasciata. Mosquito nets became more than ever the rule …” Mosquito netting has an extensive history. Though the use of the term dates from the 1700s, use of nets to keep out mosquitoes has been dated to prehistoric times. -
Remote Desktop Redirected Printer
Merlino Foods 1 Summer Product Book Page: Appetizer Appetizer Breaded Cut Okra OKRABREADED Westpac 12/24 OZ Kronos Spanokopita (1oz Portions) SPANO Kronos 144/1 OZ L&W Empty Steam Bun Folded STEAMBUN L & W 22/12 CT Packer S/O Pork Gyoza GYOZA Packer 4/1.98 LB Packer Dolmades Stuffed Vine Grape Leaves (60 Per Can) DOLMADE Packer 6/70 OZ Stonefire S/O Naan Dippers Bite Size NAANBITE Stonefire 340/.35 OZ Supreme Vegetarian Spring Roll VEGSPRINGROLL Supreme 1/200 CT Artichokes Maria/Ambrosia Artichoke Bottoms (7-9 Ct Per Can) ARTBOT Maria 24/14 OZ Merlino Artichoke Hearts (50-60 Ct Per Can) ART5060 Merlino 6/3 KG Merlino Artichoke Hearts Quartered ARTQUART Merlino 6/3 KG Merlino Marinated Artichoke Hearts Quartered ARTMAR610 Merlino 6/3 KG Orto Baby Artichokes With Stems (Imported) ARTBABY Orto 6/5.5 LB Roland Quartered Artichoke Hearts (Retail) ARTQUART1214 Roland 12/14 OZ Asian Cookies/Crackers Golden S/O Fortune Cookies Portion Control FORTUNECOOKIE Golden 1/7 LB Hot S/O Kid Nori Flavor Rice Crackers RICECRACKERNORI Hot Kid 20/5.64 OZ Flours/Starches Blue Star Mochiko Rice Flour RICEFLOUR36 Blue Star 36/16 OZ Golden Anchor Large Pearl Tapioca TAPIOCAPEARLLG Golden 50/14 OZ Golden Anchor Small Pearl Tapioca TAPIOCAPEARL Golden 50/14 OZ Golden Anchor Tapioca Starch (Flour) TAPIOCAFLOURP Golden 50/14 OZ Misc. Custom Sake Kasu SAKE LEES KASU Custom 1/5 LB Double S/O Happiness Brand Chinese Doughnuts DOUGHNUTCHIN Tom 17/3 CT Ginger L/S People Ginger Juice GINGERJUICE Ginger Peo 12/5 OZ Golden Palm Sugar No Syrup PALMSUGAR Golden 30/16 OZ Asian Misc. -
THE ARMOURER and HIS CRAFT from the Xith to the Xvith CENTURY by CHARLES FFOULKES, B.Litt.Oxon
GQ>0<J> 1911 CORNELL UNIVERSITY LIBRARY BOUGHT WITH THE INCOME OF THE SAGE ENDOWMENT FUND GIVEN IN 1891 BY HENRY WILLIAMS SAGE Cornell University Ubrary NK6606 .F43 1912 The armourer and his craft from the xith C Date iSIORAGE 3 1924 030 681 278 Overs olin a^(Mr;= :3fff=iqfPfr.g^h- r^ n .^ I aAri.^ ^ Cornell University Library XI The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924030681278 THE ARMOURER AND HIS CRAFT UNIFORM WITH THIS VOLUME PASTE By A. Beresford Ryley < 'A w <1-1 K 2; < > o 2 o 2; H ffi Q 2; < w K o w u > w o o w K H H P W THE ARMOURER AND HIS CRAFT FROM THE XIth TO THE XVIth CENTURY By CHARLES FFOULKES, B.Litt.Oxon. WITH SIXTY-NINE DIAGRAMS IN THE TEXT AND THIRTY-TWO PLATES METHUEN & CO. LTD. 36 ESSEX STREET W.G. LONDON Kc tf , First Published in igi2 TO THE RIGHT HONOURABLE THE VISCOUNT DILLON, Hon. M.A. Oxon. V.P.S.A., Etc. Etc. CURATOR OF THE TOWER ARMOURIES PREFACE DO not propose, in this work, to consider the history or develop- ment of defensive armour, for this has been more or less fully I discussed in v^orks which deal with the subject from the historical side of the question. I have rather endeavoured to compile a work which will, in some measure, fill up a gap in the subject, by collecting all the records and references, especially in English documents, which relate to the actual making of armour and the regulations which con- trolled the Armourer and his Craft. -
Private Dinner Parties
Private Dinner Parties A Taste of Britain is the ideal venue for your next celebration. Think of us for corporate dinners, birthday parties, rehearsal dinners, showers, retirement celebrations, or engagement parties. Our unique menu and charming setting will help you create a special evening. Private dinner parties may be booked Sunday through Friday evenings for a three-hour event beginning at 6, 6:30, or 7 pm, and on Saturday evenings beginning at 6:30, 7, or 7:30 pm. The restaurant is otherwise closed, so you will have the entire restaurant dedicated to your event. For the buffet and tea service menus, we require a minimum of 20 guests. A plated dinner party can be arranged for any size group; call us to discuss the specifics. For all dinner parties, we can accommodate a maximum of 40 guests. A custom menu will be printed for each guest. You are welcome to bring your own beer, wine, or champagne. Plated Dinner Party $58 per person Select 1 or 2 Options for Dessert Choice of Coffee, Hot Tea, and Iced Tea • Assorted Mini Scones and Miniature Pastries Served Family Style • Guests’ choice of two options ($2 surcharge for plated desserts) Select Two Options for First Course o Spotted Dick Pudding served warm with Custard and • Bowl of Fresh Pea with Mint Soup Treacle Sauce • Bowl of Carrot, Orange, and Ginger Soup o Lemon Posset • Bowl of Herbed Mushroom Bisque o Chocolate Guinness Cake: Rich Chocolate Cake layered • Sausage Roll Served with Colman’s Mustard with Chocolate Ganache • Salad of Baby Spinach, Roasted Golden Beets, Chèvre, and -
National Speleologi'c-Al Society
Bulletin Number Five NATIONAL SPELEOLOGI'C-AL SOCIETY n this Issue: CAVES IN WORLD HISTORY . B ~ BERT MORGAN THE GEM OF CAVES' . .. .. • B DALE WHITE CA VE FAUN A, with Recent Additions to the Lit ture Bl J. A. FOWLER CAT ALOG OF THE SOCIETY LJBR R . B)' ROBERT S. BRAY OCTOBER, 1943 PRJ E 1.0 0 . ------------------------------------------- .-'~ BULLETIN OF THE NATIONAL SPELEOLOGICAL SOCIETY Issue Number Five October, 1943 750 Copies. 64 Pages Published sporadically by THE NATIONAL SPELEOLOGICAL SOCIETY, 510 Scar Building, Washington, D. c., ac $1.00 per copy. Copyrighc, 1943, by THE NATIONAL SPELEOLOGICAL SOCIETY. EDITOR: DON BLOCH 5606 Sonoma Road, Bethesda-14, Maryland ASSOCIATE EDITORS: ROBERT BRAY WILLIAM J. STEPHENSON J. S. PETRIE OFFICERS AND COMMITTEE CHAIRMEN *WM. ]. STEPHENSON J. S. PETR'IE *LEROY FOOTE F. DURR President Vice·Prcsidet1l & Secretary Treasurer Pina~iaJ Sect'eIM"J 7108 Prospect Avenue 400 S. Glebe Road R. D. 3 2005 Kansas Avenue Richmond, Va. Arlin-glon, Va. Waterbury, Conn. Richmond, Va. Archeology Fauna Hydrology Programs &. Activities FLOYD BARLOGA JAMES FOWLER DR. WM. M. MCGILL DR. JAMES BENN 202·8 Lee Boulevard 6420 14th Street 6 Wayside Place, University U. S. Nat. Museum Arlington, Va. Washington, D . C. Charlottesville, Va. Washington, D. C. Bibliography &. Library Finance Mapping PubliCity *ROBERT BRAY *l.EROY FOOTB GBORGE CRABB *·Lou KLBWEJ.t R. F. D. 2 R. F. D. 3 P. O. Box 791 Toledo Blade Herndon, Va. Waterbury, Conn. Blacksburg, Va. Toledo, Ohio BuIletin &. Publications Folklore Metnbership DON BLOCH "'CLAY PERRY SAM ALLBN RECORDS 5606 Sonoma Road East Acres 1226 Wel.Jesley Avenue *FLORENCE WHITLI!Y Deorhesda, Md. -
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Item Code Description U/M Set BAKING PRODUCTS BAKING PRODUCTS - 0300000000 BAKING PRODUCTS BAKING POWDER - 0300080000 BAKING PRODUCTS 0300080101 MAGIC BAKING POWDER 1X2.5KG CONTAINER BAKING PRODUCTS 0300080102 MAGIC BAKING POWDER 24X450GR 24X1CS BAKING PRODUCTS 0300080201 PINNACLE BAKING POWDER 1X5 KG PAIL BAKING PRODUCTS 0300080301 LIEVITO BAKING POWDER 100X16GR 100X1CS BAKING PRODUCTS BAKING PRODUCTS: BAKING SODA -0300030000 BAKING PRODUCTS 0300030401 MOSTO BAKING SODA 1X1KG SHAKER SHAKER BAKING PRODUCTS 0300030501 ARM & HAMMER BAKING SODA 12X2KG 12X1CS BAKING PRODUCTS BAKING PRODUCTS: CITRIC & MALIC ACID -0300060000 BAKING PRODUCTS 0300060201 MOSTO CITRIC ACID 1X454GR SHAKER SHAKER BAKING PRODUCTS 0300060301 ROYAL COMMAND MALIC ACID POWDER 1X1KG BAG BAKING PRODUCTS 0300060401 POWDER FOR TEXTURE CITRIC ACID POWDER 1X400GR BAG BAKING PRODUCTS BAKING PRODUCTS: CORN STARCH -0300010000 BAKING PRODUCTS 0300010201 MOSTO CORN STARCH 1X5 KG CASE BAKING PRODUCTS 0300010301 CANADA CORN STARCH 1X1 KG CONTAINER BAKING PRODUCTS 0300010302 CANADA CORN STARCH 6X454GR 6X1CS BAKING PRODUCTS 0300010501 MEOJEL TATE & LYLE CORN STARCH 1X 50LBS BAG BAKING PRODUCTS 0300010601 ROYAL COMMAND CRISP FILM POWDER 1X1KG BAG BAKING PRODUCTS 0300010602 ROYAL COMMAND COLFO 67 CORNSTARCH MODIFIED 1X1KG BAG BAKING PRODUCTS BAKING PRODUCTS: GINGER CRYSTALIZED - 0300050000 BAKING PRODUCTS 0300050301 MOSTO GINGER SLICES CRYSTALLIZED 1X1KG BAG BAKING PRODUCTS 0300050302 GINGER SLICES CRYSTALLIZED 1X5KG BAG BAKING PRODUCTS BAKING PRODUCTS: GLUCOSE - 0300020000 BAKING PRODUCTS -
AFRIQUE DU SUD Par Maryke FOULDS, Food Review
WORLD TOUR 2016 AFRIQUE DU SUD Par Maryke FOULDS, Food Review TENDANCES DISTRIBUTION Avec l'ouverture de nouveaux magasins hard discount, les emballages prêts-à-vendre vont certainement se développer en Afrique du Sud. Leur capacité à aider les consommateurs à identifier plus facilement les produits en rayon entraîne leur utilisation. Les distributeurs profitent également des réductions de coûts de main-d'œuvre : les emballages prêts à vendre pouvant être installé plus rapidement en rayon, ils réduisent le nombre d'employés nécessaires en magasin. TENDANCES CONSOMMATION La tendance vers des produits sans sucre/gluten/etc. a pris de l'ampleur au cours de l'année. Les consommateurs sud-africains demandent davantage de produits plus sains et l'industrie agroalimentaire a relevé ce défi. Le développement de produits sans lactose et sans gluten, l'utilisation de colorants et de parfums naturels, le stevia dans les boissons ou encore les options allégées en glucides dans le segment des plats préparés et pratiques gagnent tous en popularité. Cette année a été ainsi essentiellement marquée par la santé. TENDANCE 1 : PRODUITS NATURELS SANS CONSERVATEURS KWV a lancé le premier pinotage « naturel » au monde, sans sulfates ni conservateurs. Ce vin est fabriqué par un procédé breveté révolutionnaire, qui allie deux ingrédients viticoles sud-africains : le rooibos et le honeybush. Ces ingrédients sont réputés pour leurs propriétés antioxydantes. Ce produit est parfait pour les consommateurs qui recherchent des produits plus naturels contenant moins de conservateurs. C'est une première pour l'Afrique du Sud. EARTH’s ESSENCE Marques: KWV Date de lancement: 01/2015 Catégorie: Boissons Famille: Vins Description générale : Le vin Earth's Essence Pinotage ne contient ni sulfates ni ajouts de conservateurs. -
Disclaimer Notes to the Annual Report and Accounts This PDF
Disclaimer Notes to the Annual Report and Accounts This PDF version of the Unilever Annual Report and Accounts 2005 is an exact copy of the document provided to Unilever’s shareholders. Certain sections of the Unilever Annual Report and Accounts 2005 have been audited. Sections that have been audited are set out on pages 78 to 151, 157 to 172 and 174 to 177. The auditable part of the report of the Remuneration Committee as set out on page 69 has also been audited. The maintenance and integrity of the Unilever website is the responsibility of the Directors; the work carried out by the auditors does not involve consideration of these matters. Accordingly, the auditors accept no responsibility for any changes that may have occurred to the financial statements since they were initially placed on the website. Legislation in the United Kingdom and the Netherlands governing the preparation and dissemination of financial statements may differ from legislation in other jurisdictions. Disclaimer Except where you are a shareholder, this material is provided for information purposes only and is not, in particular, intended to confer any legal rights on you. This Annual Report and Accounts does not constitute an invitation to invest in Unilever shares. Any decisions you make in reliance on this information are solely your responsibility. The information is given as of the dates specified, is not updated, and any forward-looking statements are made subject to the reservations specified on page 4 of the Report. Unilever accepts no responsibility for any information on other websites that may be accessed from this site by hyperlinks.