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BOOKS FOR CIDER MAKING Claude Jolicoeur 197 Aberdeen Québec, Québec, Canada, G1R 2C9 Tel. (418) 524-6833 E-mail [email protected] After now 10 years of cider making and collecting books on the subject, I thought I could share these books and my opinion on them with the NAFEX community. The first book I got on the subject, and the one I still consider the most useful is by Annie Proulx and Lew Nichols, 1980, Garden Way Publishing: "Sweet & Hard Cider - Making it, Using it & Enjoying it", 188 pages. It contains pretty much everything one has to know to start with this extremely enjoyable activity: basic procedures, recipes, notes on orcharding and cider apples. It is simple enough for the beginner, yet complete enough for the more experienced cider maker to browse through it again and again. It is the book I recommend to anyone who ask me for something on the subject. I know there is now a new edition of this book, but I haven’t seen it yet. Another one that was written with the same objectives is Jo Deal’s "Making Cider", published by G.W. Kent inc. in 1985, 94 pages. This one is a bit strange because although it is published in the USA, it’s essentially a British book: almost all the cider varieties mentioned are English and the sources mentioned are also in England. Personally, I don’t find this book as useful and complete as the one from Proulx and Nichols. Now, we will get into books that are more specialized. -
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad -
The 9Th Annual Great Lakes International Cider & Perry
The 9th Annual Great Lakes International Cider & Perry Competition March 23, 2014 St. Johns, Michigan Results Analysis Eric West Competition Registrar GLINTCAP 2014 Medalists A-Z Noncommercial Division Alan Pearlstein - Michigan Apple Anti-Freeze New England Cider Silver Commerce Township Table Cider Common Cider Silver Andrew Rademacher - Michigan Tin Man Hard Cider Specialty Cider & Perry Bronze Andrew Schaefer - Michigan Rome Crab Common Cider Silver Spy Turley Common Cider Silver Crab Common Cider Bronze Bill Grogan - Wisconsin Northern Dragon Wood Aged Cider & Perry Bronze C. Thomas - Pennsylvania Gilbert + Hale Common Cider Bronze Charlie Nichols - Michigan Black Moon Raspberry Mead Other Fruit Melomel Bronze Char Squared Raspberry Hard Apple Cider Fruit Cider Bronze Staghorn Moon Spiced Hard Apple Cider Specialty Cider & Perry Bronze Charlie Nichols & Joanne Charron - Michigan Staghorn Moon Raspberry Hard Apple Cider Fruit Cider Bronze Chris McGowan - Massachusetts Applewine Applewine Bronze Cherry Cider Specialty Cider & Perry Bronze Rum Barrel Cider New England Cider Bronze Christopher Gottschalk - Michigan Leo Hard Cider Specialty Cider & Perry Bronze Claude Jolicoeur - Quebec Cidre de Glace Intensified (Ice Cider) Silver Colin Post - Minnesota Deer Lake - SM Common Cider Silver Deer Lake - Lalvin Common Cider Bronze Deer Lake - WL/Wy Mix Common Cider Bronze Great Lakes Cider & Perry Association Page 2 www.greatlakescider.com GLINTCAP 2014 Medalists A-Z Noncommercial Division David Catherman & Jeff Biegert - Colorado Red Hawk -
El Balcón De Ouzo
EL BALCÓN DE OUZO SMALL PLATES V Artichoke Bruschetta 16,000 Spinach, ricotta cheese, roasted garlic, balsamic reduction V Bruschetta with Tapenade and Manchego 16,000 Black and green olive tapenade, manchego cheese, basil P Fried Seafood Balls 25,000 Tomato, coconut, ginger and cilantro sauce. With spicy pickles G V Roasted Cauliflower 19,000 Swiss chard, pecorino cheese, lemon, sesame seeds G V Roast Beet and Watermelon Salad 18,500 Goat cheese yogurt, pickled radishes, feta, almonds, mint V Potato Gnocchi 22,000 Creamy blue cheese sauce, toasted walnuts, black truffle honey V P Grilled Local Cheese 22,000 Artesenal farmer's cheese from Minca, spicy fruit mostarda, house pita bread Braised Mussels 23,000 White wine, garlic, cream, herbs, saffron aioli G Glazed Pork Belly 20,500 Roasted and glazed pork belly with pumpkin, miso and coconut puree G P Mackerel Ceviche 27,000 Coconut leche de tigre, mango, basil, red onion and malanga chips "FLATBREADS" grilled house pita with assorted toppings V Mediterranean 22,000 Eggplant, artichokes, olives, roasted onion and pepper, feta cheese, tzatziki Bondiola 27,000 Slow roasted pork, garlic yogurt, roasted tomatoes, pickled red cabbage, green sauce Beef Tenderloin 28,500 Grilled beef tenderloin, blue cheese, marinated cranberries Gravlax 28,500 House cured salmon, herb and lime cream cheese, red onion, house pickles P Spicy - V Vegetarian - G Gluten free Please inform the server in case of any allergy - Our prices include taxes EL BALCÓN DE OUZO MEDIUM PLATES G Pan-seared Tongue 25,500 Braised -
Cider and Fruit Wine
Dosage Product Description Application (g or mL per 100 kg/L) Dry selected pure yeast for clean Oenoferm® Cider, German Apfelwein 20 – 30 Cider fermentation Oenoferm® Bio Organic pure yeast Cider, mead, red fruit wines 20 – 40 Oenoferm® Yeast Fast-fermenting Bayanus yeast Cider/Perry 20 – 30 Freddo and fruit Oenoferm® Fast-fermenting hybrid yeast Cider, mead, fruit wine 20 – 30 X-treme ® See product VitaDrive F3 Yeast activator Rehydration data sheet Vitamon® Liquid Liquid yeast nutrition Continuous dosage during fermentation Up to 200 wine Vitamon® Plus Nutrition complex Cider fermentation 20 – 100 VitaFerm® Ultra F3 Multi-nutrition complex Difficult to ferment media 30 – 40 Yeast nutrition VitaFerm® Bio Deactivated organic yeast Yeast nutrition for organic fruit wine 30 – 40 Kadifit Potassium metabisulphite, powder Oxidation prevention and microbiological stabilisation 5 – 25 Solution Sulfureuse P15 Liquid SO2, 15% SO2 Oxidation prevention and microbiological stabilisation 5.5 – 55 Blancobent UF Special bentonite, no particles Fining, in-line stabilisation in crossflow filter systems 5 – 200 FloraClair®/LittoFresh® Vegetable fining protein Tannin adsorption, fining 10 – 40 Tannivin® Galléol Fully hydrolysable tannin from oak galls Beverage fining and flavour enhancement 3 – 20 Tannivin® Structure Oenological tannin from quebracho Improved structure and oxidation prevention 3 – 20 Granucol® GE Granulated activated plant charcoal Adsorption of bitter notes 30 – 150 Ercarbon SH Powdered plant charcoal Odour and flavour harmonisation 30 -
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL. -
4Food Menu Descriptions
4food Menu Descriptions Opening Menu Item Vg – Vegan – Spicy N – Contains Nuts GF – Gluten Free **FEATURE Patties All of our meat patties are produced using fresh, all natural and humanely raised animals and are fed a predominantly grass diet. All meat patties are ground using only whole mussels and no fillers. Fish patties are made using only wild, sustainably sourced fish caught in its season. Our egg patties are made using organic whole eggs. The vegetable patty is comprised of fresh cut vegetables, whole grains and herbs. None of our patties are ever frozen and all are produced in house on a daily basis. **Beef Patty Freshly ground beef from Northeast Family Farms cows is seasoned with kosher salt and freshly ground black pepper. We grind fresh chuck which is naturally approximately 25% fat. This produces a very beefy flavored patty due to the flavor profile of chuck which is slightly enhanced with the addition of salt and pepper. The fat content provides a moist and juicy texture while not appearing overly greasy. Lamb Patty Freshly ground lamb from Northeast Family Farms is seasoned with kosher salt, freshly ground black pepper, fresh garlic, toasted cumin, coriander seeds, cilantro leaves and spiced with a touch of harissa (a Moroccan chili paste). The lamb patty is not spicy-hot per se but has a “spiced” flavor profile reminiscent of North African or Middle Eastern cuisine. Pork Patty Freshly ground pork from Northeast Family Farms is seasoned with kosher salt, freshly ground black pepper, toasted fennel seeds, minced garlic and freshly chopped parsley, rosemary and sage. -
Microorganisms in Fermented Apple Beverages: Current Knowledge And
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, Marina Cretenet To cite this version: Fabien Cousin, Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, et al.. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms, MDPI, 2017, 5 (3), pp.39. 10.3390/microorganisms5030039. hal-02089085 HAL Id: hal-02089085 https://hal.archives-ouvertes.fr/hal-02089085 Submitted on 3 Apr 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. microorganisms Review Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions Fabien J. Cousin ID , Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso ID , Jean-Marie Laplace and Marina Cretenet * Aliments Bioprocédés Toxicologie Environnements, Normandy University, UNICAEN, UNIROUEN, 14000 Caen, France; [email protected] (F.J.C.); [email protected] (R.L.G.); [email protected] (M.S.); [email protected] (M.D.); [email protected] (J.-M.L.) * Correspondence: [email protected]; Tel: +33-231-565-785 Received: 27 June 2017; Accepted: 21 July 2017; Published: 25 July 2017 Abstract: Production of fermented apple beverages is spread all around the world with specificities in each country. -
Calvados Is a Particular Distilled Apple And/Or Pear Cidre Made Only in Certain Recognized Areas, Primarily in the Calvados Department of Normandy, France
Calvados is a particular distilled apple and/or pear cidre made only in certain recognized areas, primarily in the Calvados department of Normandy, France. Only the distilled CALVADOS cidre from these areas can be called Calvados. Calvados is divided into three further designations or Appellations d’Origine Contrôllée (AOC), which are special certifications distinguishing Calvados based on distinctive terroirs, the type of fruit used and the method of distillation. The three Calvados AOCs are AOC Calvados, AOC Calvados Pays D’Auge, and AOC Calvados Domfrontais. REGION AGING INDICATIONS AOC Calvados Pays d’Auge is produced in a geographic Blends (un assemblage): Once the Calvados in the barrels has region called Pays d’Auge in the Calvados department. To reached its prime, Calvados of various ages, from different groups be called AOC Calvados Pays d’Auge, the cidre has to be and areas, are combined to complement the qualities of each fermented for a minimum of six weeks. The cidre used for other. Blending is done to strike a harmonious balance between distillation cannot have more than 30% pear cidre (called woodiness and fruitiness. Calvados blends are named after the poiré) and must be double distilled, normally in a pot still. youngest Calvados in the blend. A Calvados V.S., for example, can It must be aged in oak barrels for at least two years. be made up of older Calvados, but must carry the name of the AOC Calvados doesn’t have the strict distillation youngest, which is 2 years, signified by V.S. requirements of Pays d’Auge but is typically made in a Vintages (un millesime): Some Calvados is bottled as a single column still with a single distillation. -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! -
Äpfel Und Birnen Aus Luxemburg
ÄPFEL UND BIRNEN AUS LUXEMBURG UNTERSTÜTZEN SIE UNSERE STIFTUNG Dank Ihrer Spenden konnte natur&ëmwelt Fondation Hëllef fir d’Natur über 1.150 Hektar schützenswertes Land erwerben. Bitte helfen Sie uns auch weiterhin diese wertvollen Lebensräume zu erhalten und zu pflegen. Spendenkonto: CCPL IBAN LU89 1111 0789 9941 0000 EFFIZIENT HANDELN Den größten Teil ihrer Mittel verdankt die natur&ëmwelt - Fondation Hëllef fir d’Natur monatlichen, jährlichen oder einmaligen Spenden und Nachlässen. Weitere Mittel verdankt sie Spenden, die ihr anlässlich von Geburten, Hochzeiten, Geburtstagsfeiern und Todesfällen zukommen. Spenden ab 120 € / Jahr sind steuerlich absetzbar. Spenden kleinerer Beträge an andere gemeinnützige Organisationen sind zu diesem Zweck kumulierbar. Alle Spender erhalten eine Spendenquittung. Weitere Infos unter www.naturemwelt.lu oder Tel. 29 04 04-1 Mit der Unterstützung von: Recyclingpapier - Cocoon offset 140g/m2 ÄPFEL UND BIRNEN AUS LUXEMBURG INHALTSVERZEICHNIS Einführung �������������������������������������������������������������������������������������������������������������������������������������������������������������� 4 Pomologie ��������������������������������������������������������������������������������������������������������������������������������������������������������������� 6 Kerntabelle Apfel ����������������������������������������������������������������������������������������������������������������������������������������� 10 Kerntabelle Birne ����������������������������������������������������������������������������������������������������������������������������������������� -
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GCCL TRAVEL PLANNING GUIDE Grand European Cruise 2022 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, Grand European Cruise River Cruise Tour, 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. Enter the home of a local family in Wertheim for a Home-Hosted Kaffeeklatsch where you will share coffee and cake, and experience what life is like for a typical German family; and chat with a member of Serbia’s Roma community to gain insight into the stigma facing this culture in Europe—and how they are paving the way for a new future for their people.