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Tun irtUVJB p"p*r P*T3 31'3 Manchester Beth Din JEWtSH ECCLE5IASHCAL COURT FOR GREATER MANCHESTER Registrar: Rabbi Y Brodie BA (Horts) H. J. Heinz Hotding B.V. Stationsstraat 50 POB6 6660 AA Eist The Netheriands Attn: Sander Huitink 25 Av 5773 1 Aug. '13 THiS iS TO CERTtFY THAT WE HAVE ViSiTED THE MANUFACTURiNG PLANT OF H. J. He/nz No/d/ng B.V. /n E/sf, No//and. iN ADD!T!ON, WE HAVE tNVESTiGATED ALL RAW MATERiALS, EQUtPMENT AND MANUFACTURiNG PROCEDURES AND CAN THEREFORE CERTtFY THAT THE 7TMEM7Y O N E f2i; PRODUCTS LiSTED ON THE FOLLOWtNG SHEET ARE KOSHER AND PAREV. irnrm&n nnrt a^M {'stun Tnm a^i^y noDb Mb bau nmai anwa am THiS CERT)F!CATE )S VAUD FOR ONE YEAR UNTiL 31 Ju!. '14. *r"yirn nnn 'i ir n^n nnrnn ^pin THESE PRODUCTS ARE KOSHER PAREV BUT NOT KOSHER FOR PASSOVER. -HÄBBt^BB! Y.O. STEiNE BBi H ROYDE D A Y A N j/ .O ^SASHRUS CO-ORD)NATOR Jewish Community Centre, Bury Oid Road, Manchester M 7 4Q Y Teiephone: 0161 740 9711 Focsimile: 0161-721 4249 E-Mai):[email protected] Web; www.mbd.org.uk Charity No: 1142133 A division of Manchester Beth Din Ltd Company Limited by Guarantee No 7 4 7 7 9 6 7 Regi:tered in England & W o [es Registered Office: Jewish Community Centre. Bury Old Road, Manchester M 7 4QY MBD - Kosher Certification Services Ltd Kosher !ist of Twentv Three f21l Kosher Products made bv H J Heinz. Eist. Hoüand 1. BBQ Sauce Ciassic 2. Curry Tomato Ketchup 3. Daddies Brown Sauce 4. Daddies Tomato Ketchup 5. Hot Tomato Ketchup 6. HP BBQ Ciassic 7. HP BBQ Honey 8. HP BBQ Spicy 9. HP Brown Sauce 10. HP Brown Sauce Reduced Sugar & Sait 11. HP Fruity 12.Mexican Tomato Ketchup 13.0rganic Tomato Ketchup 14. Reduced Sugar & Sait Ketchup 15. Reguiar Tomato Ketchup 16.Saiad Cream ^ 17.Saiad Cream Extra Light ^ 18.Saiad Cream Light ^ 19.Saiad Cream Low Fat Dressing ^ 20.Tomato Ketchup with a Twist Chiitr 21. Tomato Ketchup with a Twist Fiery Chiiii This certificate is to be read in conjunction with the Kosher certificate. THiS CERTiFiCATE iS VALiD FOR ONE YEAR UNTiL 31 Ju!. '14..

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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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Skim Milk Mozzarella Cheese String. Individually Wrapped Egg And
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Steak Au Poivre and Pepper Cream Sauce
Steak au Poivre and Pepper Cream Sauce Ingredients Steak for each person (you know which cut and how much you want. We each prefer a 4 oz. filet mignon, but it is your call.) Salt to taste 4 T black peppercorns, ground fresh 1 T olive oil 1 C brown sauce (see preparation below) 1/3 C brandy 3/4 C heavy cream Salt and pepper to taste Preparation Grind the black peppercorns into a plate. Pat the steaks dry with a paper towel and lightly salt each steak. Then roll each steak in the pepper on each side. In a hot pan (we use an iron skillet), add the olive oil and lay the steaks in the hot pan carefully. Cook to rare (or how you like it), then remove, cover to keep warm and set aside while making the pan sauce. Deglaze the skillet with the brandy and flambe. This can be exciting, so stand back and keep a lid handy if needed! Scape the bottom of the pan to incorporate the meat juices and pepper that was left behind. Add the brown sauce and reduce to desired thickness. Add the cream stirring constantly until heated. Adjust the seasoning and pour over the steak. BROWN SAUCE Ingredients Yellow onion and shallot, chopped finely 2 T Olive oil 1 C beef broth 1/4 C white wine 1 T Worcestershire Sauce 1 T Kitchen Bouquet A pat a butter Preparation Saute the onion and shallot in the olive oil. When soft and tender, deglaze with the wine. Add the broth and Worcestershire sauce, simmer to reduce.
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Everything Catering
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British Food
BRITISH FOOD GROCERY ITEM PRODUCT DESCRIPTION CTN SIZE BATCHELORS PEAS CANS 0740 MUSHY PEAS ORIGINAL 24x300g 0741 MUSHY PEAS CHIP SHOP 24x300g 0743 BIGGA PEAS 24x300g 0745 FARROWS MARROWFAT 24x300g 0744 SMALL PEAS 24x300g FORESIGHT 0843 PEASE PUDDING 6x410g HOMEPRIDE COOK-IN-SAUCE CANS 0823 WHITE WINE 12x500g 0824 RED WINE 12x500g 0825 CURRY 12x500g 0829 CHASSEUR 12x500g 0830 SWEET & SOUR 12x500g 0831 CHILLI 12x500g HEINZ - JARS 0925 PLOUGHMANS PICKLE 8x280g 0926 MILD MUSTARD PICKLE 8x280g 0927 TANGY SANDWICH PICKLE 8x280g 0928 TANGY TOMATO PICKLE 8x280g 0929 PICCALILLI PICKLE 8x280g 0930 PICKLED ONIONS 6x440g 0931 SILVERSKIN ONIONS 6x440g 0933 BABY BEETROOT 6x440g 0934 CRINKLE CUT BEETROOT 6x440g 0935 RED CABBAGE 6x440g 0939 SALAD CREAM 12x285g ITEM PRODUCT DESCRIPTION CTN SIZE 0940 SANDWICH SPREAD 12x270g 0937 TOMATO SOUP 24x400g 0942 BAKED BEANS 4 PACK 6x4PK 6x4x415g 0920 MINI JAR MAYONNAISE 80x30g 0921 MINI JAR COARSE GRAIN MUSTARD 80x39g 0922 MINI JAR TOMATO KETCHUP 80x39g GOLDENFRY 0961 GRAVY GRANULES SMALL 6x170g 0958 YORKSHIRE PUDDING MIX 12x142g PKT 0959 DUMPLING MIX 12x142g PKT 0960 GRAVY GRANULES LARGE 6x300g PAXO 0994 SAGE & ONION STUFFING 16x170g PKT WEETABIX UK 0790 WHOLEWHEAT BISCUITS 14x430g 0791 ALPEN ORIGINAL MUESLI 10x625g 0792 ALPEN NO ADDED SUGAR 10x560g Page 1 of 10 PRINCES 0452 HERRING IN TOMATO SAUCE 10x200g 0454 PILCHARDS IN TOMATO SAUCE SMALL 12x155g 0455 PILCHARDS IN TOMATO SAUCE LARGE 12x425g 0456 PRESSED CODS ROE SMALL 12x200g 0457 PRESSED CODS ROE LARGE 6x600g 0458 SOFT CODS ROE 10x100g SHIPPAMS 0465 CRAB
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Relish Range Mr Wilkinson
RELISH RANGE MR WILKINSON Matt Wilkinson hails from the rolling pastures and industrial jungle of Barnsley, South Yorkshire in northern England. Charming and ever-so-modest, Matt’s foodie muscles were carved under Michelin-starred chef Martin Wishart before arriving in Australia where he worked at Vue de monde and Circa. In 2010, he and business soulmate Ben Foster opened Pope Joan in East Brunswick, Melbourne - a neighbourhood café by day and casual eatery by night. Pope Joan now has a produce store and takeaway hub, Hams and Bacon, nestled alongside which offers products from Matt’s favourite producers and now his very own range of comestibles to slather on top. His first book, ‘Mr Wilkinson’s Favourite Vegetables’, was published in 2012 and has since been translated into nine languages and sold 100,000 copies worldwide. His second book is due for release in early 2015. ABOUT MR WILKINSON’S PRODUCTS Pope Joan chef and co-owner Matt Wilkinson has released his first range of Mr Wilkinson’s pantry products, The Relish Range, which includes six delicious products: Red Sauce, Brown Sauce, Tomato Kasundi, Ploughman’s Pickle, Pineapple Chutney and Piccalilli. The Mr Wilkinson’s range is locally made by, Cunliffe and Waters (one of Australia’s leading handmade preserving companies) using Matt’s own recipes. “The first range of Mr Wilkinson’s products features my favourite relishes made from recipes that we use at Pope Joan including our infamous brown sauce,” says Matt Wilkinson. This has been a favourite with Mr Wilkinson’s Piccalilli is a Pope Joan regulars since day hearty mix of cauliflower, one, on the classic Pope Joan kohl rabi, zucchini, onions sandwich: egg, bacon, brown and gherkins cooked in a sauce.
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Unit-1 Introduction to the Art of Cookery
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Technique of the Quarter: Examining Sauces
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Tastes Than the Leading Competitor UK Chefs Were Asked to Blind Taste Test Knorr Gravy Granules and the Foodservice Leading Brand Competitor Gravy Granules
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Torrance Press
C-t THE PRESS Wednesday, July 19, 196! r VICe ... you're invited to our GRAN PENING This Week-End ... Good Food of Sensible Prices "Good Morning SPECIALTIES SANDWICHES BREAKFAST SERVED AT ALL TIMES WELSH RAREBIT en Casserole .............. 1.00 "THE HAMBURGER KING" NOW OPEN Try These Delicious Combinations A Toasted English Muffin Topped with Cheddar Cheese OUR SPECIAL Sauce, Garnished with Grilled Tomato Slice and Bacon • Dominick's Pizzas Orange or Tomato Juict 1. HAMBURGER, char broiled SS NEW FASHIONED BEEF STEW .......................... .1.10 With Cheese lOc Extra DICED HAM AND Flamingo Cleaners SCRAMBLED EGGS .. f ...... 1.00 You Will Love This Stew with the Different Taste, Toast and Jelly, Made with Garden Fresh Vegetables and 2 PATTY MELT HAMBURGER 85 Hashed Brown Potatoes Barber Shop Large Cubes of Choice Beef Blended with Grilled Cheese on European Rye Rich Brown Sauce and Just a Touch of Chiii Powder. With Chopped Onions "Hiding TWO EGGS, any style. .............. .65c Large Quarter Pound Continental Coiffures Potatoes, Toast and Jelly Hamburger Patty, Char Broiled" OLD FASHIONED BUTTERMILK JUMBO FRANKFURTERS and HOT CAKES ........ 55e SMOKED BAKED BEANS ........................... .1.00 Alien's Real Estate GOLDEN BROWN CREAM (These Jumbo's Are Really Knackwurst) WAFFLE ........................ .55c 3. HAMBURGER COMBO 90 They Are Split Three-Ways and Char-Broiled (Friday only) Served on a Toasted Roll OPENING SOON with Just a Touch of Our Barbecue Sauce with a Side of Our Famous SOUPS Served with Our Smoked Baked Beans Smoked Baked Beans and Soup of the D«y ....... .Cup 20; Bowl 30 Cole Slaw • Sands Cocktail Bar Clam Chowder ........
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Jo's Journey 3. 'Daddy's' Sauce
Jo's Journey 3. 'Daddy's' Sauce - Acceptance There are so many things that we grow accustomed to that we never really give much thought to. When I was a little girl, I used to watch dad sit down to his dinner and cover his chips with pepper and Daddies Brown Sauce. I remember taking a chip from his plate and my four year old pallet was offended by the sour, spicy flavour of the brown sauce...that's why it was 'daddy's'! The years flew by as they do and I remember as a teenager, seeing dad with his head in his books, researching prostate cancer....he was paranoid about this, convinced he would get it. Through his research, he discovered that apparently, soya milk and concentrated, heat treated tomatoes could potentially help to reduce the risks. From then on, it was red sauce- tomato ketchup. It didn't seem particularly strange at the time, but it's funny how a fear can influence you and the assumptions one can make. We continued with our 'list' of things to do and see as much as we could. He got to stay in his lighthouse which was extremely lucky and we managed to stay in the old caravan park in mid wales, where we'd had most of our family holidays as I grew up. Bad weather was always a frustration as we knew we could not take next summer for granted. We were coming to terms with the diagnosis and what it meant...every day we cried, but every day we laughed.
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