DOCSLIB.ORG

Oriben Notre Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Oriben Notre Menu NOTRE MENU ORIBEN Notre ORIBEN est préparé selon les principes traditionnels de l’art culinaire japonais, orizume. Ce repas harmonieux composé d’ingrédients de saison, riche en saveurs et en couleurs, est préparé puis dressé dans une boîte en bois naturel. ORIBEN nori Truite saumonée grillée yuan, champignons sautés, légumes marinés au dashi, figue crème de noix, poitrine de porc braisée au poivre sanshō, endives sautées, ormeaux cuits à la vapeur, haricots de Paimpol, chou romanesco au vinaigre, tamagoyaki (omelette japonaise), daurade au miso, riz complet et algue nori. accompagné de soupe miso aux légumes variés (Les légumes peuvent varier selon l’arrivage) 30 € Le contenu et la quantité d’ORIBEN nori ne change pas mais la boîte en bois peut varier selon le stock. Nous vous remercions de votre compréhension. LES NOUVEAUTÉS Filet Katsu Sand Sandwich de bœuf pané à la sauce faite maison, riche avec une touche d’acidité. Ce filet de bœuf (300 g) du Limousin est maturé entre 4 à 5 semaines pour une texture douce et juteuse. 80 € Tamagoyaki Omelette japonaise traditionnelle préparée selon une méthode unique. Les œufs cuits sont roulés en plusieurs couches dans une poêle rectangulaire, offrant à la fois une texture douce et une saveur grillée. 15 € Pain au curry Une saveur riche et épicée qui rappelle celle du vin. Le curry de viande hachée (keema) est mijoté longues heures puis enveloppé dans du pain croustillant fait maison qui est frit. Le pain au curry est un mets japonais populaire, né d’unmariage de recettes occidentale et orientale. *Origine des viandes de porc et de bœuf : France 8 € PÂTISSERIES DE FIN D’ANNÉE Une pâtisserie occidentale souvent offerte comme cadeau de fin d’année au Japon est ici retravaillée selon les techniques propre à OGATA. Appréciée pour son goût et sa texture uniques, le Stollen est une pâtisserie de partage qui se conserve bien. Nous vous proposons deux sortes de Stollen qui se mariant parfaitement avec le thé ou le saké. Stollen GETSU Stollen NICHI La pâte est mélangée avec du tsubu-an (pâte de haricots rouges), du kaki séché et des noix. Cette version du Stollen et d’contient une saveur riche en agrumes, Elle enveloppe la châtaigne légèrement confite avec sa peau et trois sortes de haricots (haricots et amandes accompagnée de fruits secs, d’épices et de rhum. au soja noir de Hokkaido, haricots rouges Dainagon et petits pois rouges légèrement salés. Le tout imbibé dans le shōchū, puis saupoudré de kinako et de sucre noir. Durée de conservation : 2 semaines Durée de conservation : 4 semaines Prix : 30 € TTC Prix : 30 € TTC WAGASHI (Pâtisseries) Yakiimo Sakekasu cheese cake (Patate douce, châtaigne) (cheesecake parfumé au sake kasu, ou lie de sake riche en protéines et minéraux) 6 € À consommer dans les 4 jours et à conserver au frais lait (lactose), œufs, gluten, fruits à coque Wabisuke 22 € (Riz gluant, pâte de haricots rouges, feuilles de camélia) (26 x 4cm, la pièce) 6 € Kakigoromo (Kaki séché, beurre, pâte de haricots blancs) Terrine au chocolat 8 € (Parfumé au sanshō, poivre vert japonais qui accentuer l’amertume du chocolat) Assortiment de trois wagashis À consommer dans les 4 jours et à conserver au frais Servir à température ambiante pour savourer toute sa palette d’arômes. Yakiimo, wabisuke, kakigoromo lait (lactose), œufs, gluten 20 € 22 € HITOKUCHIGASHI (26 x 4cm, la pièce) Assortiment de six pâtisseries à base de pâte de haricots. À consommer dans les 4 jours après achat. À conserver au frais à 4 °C. Hitokuchigashi A lait (lactose), fruits à coque, sésame, œufs Castella Le castella est préparé selon une recette traditionnelle. Généreux en oeufs 22 € soigneusement sélectionnés, c’est un plaisir sucré à la texture riche et fondante. œufs, gluten, soja Hitokuchigashi B lait (lactose), fruits à coque, arachides, gluten 40 € 22 € (10 pièces par coffret) BOISSONS THÉ ATELIER Kirin Heartland Gyokuro HIGASHIYA 500ml (Kyōtō 30 g) Ce livre écrit par Shinichiro Ogata, fondateur de la marque (Bière en bouteille fourni uniquement chez OGATA) Un arôme riche provenant du Gokō, les cinq parfums. HIGASHIYA, aborde le Japon selon sa philosophie propre, Ce thé laisse une impression durable d’umami et une légère amertume sous différents angles tels que les wagashi, 8 € au palais ainsi qu’une note olfactive obtenu grâce à la culture ombragée. le design et la conception de l’éspace. Un livre puissant pour penser l’identité 38 € contemporaine japonaise contemporaine. Champagne Hugues de la Bourdonnaye - 45 € Blanc de Blanc Nature Matcha 750 ml (Fukuoka 40 g) (Champagne nature, avec une belle acidité, qui se boit tout au long du repas) Un parfum puissant mais sucré. Ce thé possède une astringence et un umami particuliers, en même temps qu’une saveur rafraîchissante. 42 € nenge 35 € Écrit par Shinichiro Ogata et l’ariste végétal Satoshi Kawamoto, ce livre vous fera découvrir l’histoire des «fleurs contemporaines» Shichiken Usunigori Sparkling saké Futsumushi sencha qui ne sont ni de l’ikebana, ni un art floral, mais un point de vue sur l’immobilité et le mouvement. 720 ml (Kyoto 50 g) (Un saké non-filtré qui utilise une méthode champenoise Umami doux et astringence rafraîchissante. 48 € pour une fraîcheur avec une touche vanillée) La saveur est tendre et harmonieuse. 68 € 16 € WASAR A Saké Kikuhime Yamahai Junmai 2016 Fukamushi sencha (Fukuoka 50 g) Un sélection de vaisselle en papier biodégradable : 720 ml 8 assiettes, 8 bols et 8 tasses Un parfum qui dévoile l’umami. Ce thé trouve son équilibre entre (Un saké millésimé de riz Yamadanishiki, une longueur l’umami et l’astringence grâce à des notes fraîches. magnifique en bouche et un nez floral) 30 € 18 € 60 € Sannen bancha Kimino Yuzu (Shizuoka 30 g) ENCENS 300 ml Ce thé aux arômes boisés apaisants laisse découvrir une saveur Assortiment d’encens (5 parfums et 4 bâtonnets, un pied d’encens classique) (Yuzu de l'île de Shikoku et sucre de cannes pétillant non-alcoolisé) moelleuse. Très faible teneur en théine. 6 € 15 € 25 € COMMENT COMMANDER ? VENTE «ORIBEN» À EMPORTER : 1. Je fais mon choix OGATA Paris 2. Je passe ma commande de J-3 à J-1 (la veille) avant 17h 16, rue Debelleyme, 75003 Paris je précise mon créneau de livraison : du mercredi au dimanche, les livraisons du déjeuner ont lieu de 11h à 13h, les livraisons du - de 12h à 13h30 pour les déjeuners dîner de 18h à 20h ou à emporter chez OGATA Paris entre 12h et 13h30 ou 17h et 19h, par - de 17h à 19h pour dîners e-mail [email protected] Fermé le lundi et le mardi 3. Ma commande passée, je reçois une demande de paiement PayPal par mail ou par sms 4. Je reçois un mail de confirmation de ma commande avec le détail 5. Ma commande est transmise en cuisine 6. Le jour de la livraison, je reçois un mail ou un sms de notre partenaire OLVO avec le détail INFORMATIONS COVID-19 des informations de livraison* (livraison 5 jours sur 7 jours, du mercredi au dimanche) soit le matin : entre 11h00 et 13h00 soit le soir : entre 18h et 20h Les règles sont strictement appliquées pour garantir la sécurité de tous. En cuisine, le port du masque et des gants est obligatoire, ainsi que les distances de sécurité. Chaque équipement et ustensile sont nettoyés après chaque utilisation. Transport en vélo électrique, livraisons sans contact et coursiers équipés de masque et de gants. FRAIS DE LIVRAISON Société coopérative OLVO 10 € pour Paris INFORMATIONS & CONTACT 15 € pour la Petite Couronne* (*) Saint Mandé / Vincennes / Montreuil / Bagnolet / Les Lilas / Le Pré-Saint-Gervais / [email protected] Pantin / Aubervilliers / La Plaine Saint-Denis / Saint Ouen / Clichy / Levallois-Perret / Neuilly-sur-Seine / Boulogne-Billancourt / Issy-les-Moulineaux / Malakoff / Montrouge.
Load more

Recommended publications
  • Ach Food Companies Inc. Athena Foods Atlantic Beverage Company
    ACH FOOD COMPANIES INC. BOOTH # 184 Item # Description Unit MFG # Allowance QTY 31340 24/1 LB CORN STARCH (ARGO) Case 2001561 $0.50 40614 4/1 GL SYRUP CORN SYRUP RED NO HFCS (KARO) Case 2010736 $2.00 AJINOMOTO BOOTH # 186 Item # Description Unit MFG # Allowance QTY 70804 6/4 LB APTZR MOZZARELLA STICK BREADED (FRED'S) Case 205120 $0.50 71851 6/2 LB APTZR GOUDA SMK BACON BITE (FRED'S) Case 0142020 $0.50 71853 4/4 LB APTZR PICKLE SPEAR GRL&ONION (FRED'S) Case 2270120 $0.50 A1001 TOASTED ONION BATTERED GREEN BEAN Case 0275720 $0.50 A1002 6/2 LB PICKLE CHIP BATTERED Case 0274120 $0.50 A1003 CHEESE CURD BATTERED Case 0606420 $0.50 ATHENA FOODS BOOTH # 191 Item # Description Unit MFG # Allowance QTY 42570 4/8 LB DRSNG MEDITERRANEAN (SWT LORAIN) Case 12804NMD 42572 4/8 LB DRSNG GINGER SOY (SWT LORAIN) Case 12804NGSD 42574 4/8 LB DRSNG BALSAMIC VINIAGRETTE (SWT LORAIN) Case 12804NBSD 42576 4/8 LB DRSNG POPPYSEED (SWT LORAIN) Case 12804NPSD 42578 4/8 LB DRSNG CAESAR VEGAN (SWT LORAIN) Case 12804NVSD 42760 12/13 OZ DRSNG SHIELD'S RETAIL (SHIELDS) Case 1312NSD 73322 4/8 LB SAUCE CHEESE (SWT LORAIN) Case 12804NCS 73324 4/3 LB PESTO FROZEN (SWT LORAIN) Case 4804NSP 74340 18/12 ct QUICHE FRZ SPINACH ATHN (ATHENA FOO) Case 1218NSQ ATLANTIC BEVERAGE COMPANY BOOTH # 196 Item # Description Unit MFG # Allowance QTY 12001 6/#10 BEAN BLACK #10 (SUNFIELD) Case 700250 12018 6/#10 OLIVE BLACK SLICED SPANISH (ASSAGIO) Case 700890 13219 6/108 OZ PINEAPPLE TIDBIT #10 (SUNFIELD) Case 703076 33210 4/6 LB SEASONING LEMON PEPPER (ASSAGIO) Case 708200 40841 4/1 GL SAUCE HOT FRANK'S (FRENCHS) Case 05560 40844 4/1 GL SAUCE HOT BUFFALO WING FRANKS (FRENCHS) Case 74161 41509 1/2000 CT SWEETNER (SPLENDA) Case 822413 Tuesday, September 3, 2019 Page 1 of 18 41573 4/1 GL PEPPER PEPPERONCINI (CORCEL) Case 701280 42633 1/12 KG OLIVE KALAMATA X LARGE 201/23 (CORCEL) Pail 701120 BARILLA GROUP INC.
    [Show full text]
  • Distribución Consumo
    Distribución Y Consumo 98AÑO 18 - MARZO ✟ ABRIL 2008 Las TIC en la gestión logística Criterios para confeccionar la carta de vinos del restaurante Alimentos de España. Castilla y León Los envases dan forma a los nuevos productos Mercados en origen de frutas y hortalizas AZALEA COSMETIC 27/3/07 09:02 Página 1 Sumario_98:SUMARIO77 4/4/08 09:45 Página 3 Distribución AÑO 18 - MARZO ■ ABRIL 2008 YConsumo 98 EDITA MERCASA PRESIDENTE IGNACIO CRUZ ROCHE DIRECTOR Distribución y creación de valor Los costes de la cadena de ÁNGEL JUSTE MATA en la comercialización en origen distribución de productos COORDINADORES DEL CONSEJO DE REDACCIÓN de las frutas y hortalizas en fresco hortofrutícolas en fresco JAVIER CASARES RIPOL 5 Joan Mir Piqueras y ALFONSO REBOLLO ARÉVALO Francisco Borras Escribá 55 CONSEJO DE REDACCIÓN JOSÉ LUIS MARRERO CABRERA El sistema de comercialización JORGE JORDANA BUTTICAZ DE POZAS JOSÉ ANTONIO PUELLES PÉREZ en origen de las frutas y Tecnologías de la información IGNACIO CRUZ ROCHE hortalizas en fresco y la comunicación en la TOMÁS HORCHE TRUEBA VÍCTOR J. MARTÍN CERDEÑO Emilia Martínez Castro y gestión logística CÉSAR GINER Alfonso Rebollo Arévalo 8 David Servera Francés e ANGEL FERNÁNDEZ NOGALES Irene Gil Saura 67 PUBLICIDAD Y ADMINISTRACIÓN MARTÍN CASTRO ORTIZ Las actividades de acabado del producto y auxiliares de la Los envases dan forma a los SECRETARÍA DE REDACCIÓN nuevos productos LAURA ONCINA producción en la cadena de valor JOSÉ LUIS FRANCO hortofrutícola Sylvia Resa 84 JULIO FERNÁNDEZ ANGULO Manuel Sánchez Pérez y FOTOGRAFÍA
    [Show full text]
  • Food Byways: the Sugar Road by Masami Ishii
    Vol. 27 No. 3 October 2013 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food SPOTLIGHT JAPAN: JAPANESE STYLE: Ohagi and Botamochi 5 MORE ABOUT JAPANESE COOKING 6 Japan’s Evolving Train Stations 4 DELECTABLE JOURNEYS: Nagano Oyaki 5 KIKKOMAN TODAY 8 THE JAPANESE TABLE Food Byways: The Sugar Road by Masami Ishii This third installment of our current Feature series traces Japan’s historical trade routes by which various foods were originally conveyed around the country. This time we look at how sugar came to make its way throughout Japan. Food Byways: The Sugar Road From Medicine to Sweets to be imported annually, and it was eventually According to a record of goods brought to Japan from disseminated throughout the towns of Hakata China by the scholar-priest Ganjin (Ch. Jianzhen; and Kokura in what is known today as Fukuoka 688–763), founder of Toshodaiji Temple in Nara, Prefecture in northern Kyushu island. As sugar cane sugar is thought to have been brought here in made its way into various regions, different ways the eighth century. Sugar was considered exceedingly of using it evolved. Reflecting this history, in the precious at that time, and until the thirteenth 1980s the Nagasaki Kaido highway connecting the century it was used solely as an ingredient in the cities of Nagasaki and Kokura was dubbed “the practice of traditional Chinese medicine. Sugar Road.” In Japan, the primary sweeteners had been After Japan adopted its national seclusion laws maltose syrup made from glutinous rice and malt, in the early seventeenth century, cutting off trade and a sweet boiled-down syrup called amazura made and contact with much of the world, Nagasaki from a Japanese ivy root.
    [Show full text]
  • Note Increased Volume of Kasutera Cake (Japanese Sponge Cake) By
    Food Sci. Technol. Res., 14 (5), 431–436, 2008 Note Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour 1 2 3* Chieko NAKAMURA , Yoshiki KOSHIKAWA and Masaharu SEGUCHI 1 Kobe Women’s Junior College, Chuoo-Ku, Kobe City 650-0046, Japan 2 Masuda Flour Milling Co., Ltd., Nagata-ku, Kobe City 653-0021, Japan 3 Faculty of Home Economics, Laboratory of Food Technology, Kobe Women’s University, Suma-Ku, Kobe City 654-8585 Japan Received June 5, 2007; Accepted May 19, 2008 A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120℃ for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake in- creased with duration of dry heating. Also, the stability of foam in Kasutera cake batter increased with the dry-heating time of wheat flour. The mixograph profile of dry-heated wheat flour also suggests the hydro- phobicity of wheat flour. Thus, the results suggest that the hydrophobicity of the dry-heated wheat flour could stabilize the foam in Kasutera cake batter and contribute to increasing Kasutera cake volume. Keywords: Kasutera cake baking, dry-heated wheat flour, hydrophobicity, foam of cake batter Introduction Seguchi (1990) and Ozawa and Seguchi (2006) reported Kasutera cake is a popular cake in Japan. It was first im- that dry heating of wheat flour improved pancake springi- ported from Portugal in the 1500s (Kariyazono, 2004), and ness, and that the improvement could be due to the interac- has been changed to suit Japanese tastes.
    [Show full text]
  • Umami Café by AJINOMOTO CO
    Umami Café BY AJINOMOTO CO. The Tea Experience For centuries, green tea has been treasured throughout Asia for its healthful, restorative qualities. In Japan, Zen priests drank green tea to keep them awake through long hours of meditation. In the 16th century, a man named Sen no Rikyù, influenced by the study of Zen, envisioned a path to enlightenment through the simple act of sharing a bowl of tea among friends in the spirit of peace and harmony—a practice he called wabi-cha. For Rikyu, making tea while mindfully engaging all the senses was to have a complete Zen experience. We are pleased to have you share a moment of quiet joy with us and experience the spirit of Japanese culture through a simple bowl of tea. Tea Sets We’ve paired traditional teas with Japanese sweets. A great place to start. Matcha with Hanabira Mochi GF V $14 Sencha with Fried Rice A bowl of hand-whisked, jade green matcha is paired with a traditional Japanese tea ceremony sweet. Tender sheets of mochi rice dough The light, sweetness of our Sencha balances nicely with the strong umami flavors of either our Yakitori Chicken Style Fried Rice ($14) or our are folded over candied burdock root and filled with sweetened white bean paste infused with a hint of miso. Takikomi Gohan Style Vegetable Fried Rice V ($12). Additional tea steepings available upon request. Sencha with Castella Cake $12 Matcha with Mochi Ice Cream GF $12 Genmaicha with Manju $11 Hojicha with Shortbread Cookies $9 The light, mild sweetness of the Sencha is enhanced by this A bowl of our hand-whisked matcha is paired with a premium Genmaicha, with its roasted rice and earthy flavor, is a perfect These bitter chocolate and vanilla cookies highlight the aromatic popular Japanese sponge cake.
    [Show full text]
  • {Download PDF} Baking Cookbook : 1000 Recipes Irresistible Cookies, Cupcakes and Desserts for Your Sweet
    BAKING COOKBOOK : 1000 RECIPES IRRESISTIBLE COOKIES, CUPCAKES AND DESSERTS FOR YOUR SWEET - TOOTH FIX PDF, EPUB, EBOOK Theodore J Matela | 586 pages | 18 Nov 2020 | Independently Published | 9798566874067 | English | none Baking Cookbook : 1000 Recipes Irresistible Cookies, Cupcakes and Desserts for Your Sweet - Tooth Fix PDF Book Refresh and try again. Karen Tack. Nothing processed and jam-packed with nutrition. Well now you can! Total time: 85 minutes. To vote on books not in the list or books you couldn't find in the list, you can click on the tab add books to this list and then choose from your books, or simply search. Check now. If you're in charge of bringing a dessert to the cookout, you should definitely consider whipping up an extra-sized batch of these recipes. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any. It's hard to screw up anything pumpkin flavored, but sometimes it needs a little twist to spice things up more. With just four simple steps, anyone can try this at home. Add to Bookshelf Cancel. Upgrade your account now and start adding more! Tags: baking , cookbook , cupcakes , dessert , recipes. Chocolate Cupcakes. Coconut Date Balls Rating: Unrated. These peanut butter bars taste just like peanut butter cups. No-Bake Strawberry Cheesecake Bites. Home Is Where the Boat Is. Easy Christmas Cookies for Once-a-Year Bakers More fun than finesse, these cookies are easy enough for anyone to make. Joanna Farrow. Would you like to visit Booko Germany? It isn't Christmas without these!!! Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies.
    [Show full text]
  • Facultad De Medicina
    FACULTAD DE MEDICINA LICENCIATURA EN NUTRICIÓN ANTOLOGIA DE SOCIOCULTURA ALIMENTARIA INÉS AIMME ITURBIDE PARDIÑAS ÍNDICE Índice……………………………………………………………………………………….3 Prólogo…………………………………………………………………………………….4 Introducción…………………………………………………………………….……….10 Tema 1 Debates actuales en la sociocultura de la alimentación………………14 Práctica 1………………………………………………………………………………...18 Tema 2 La importancia de la sociocultura de la alimentación en México……19 Práctica 2………………………………………………………………………………...22 Tema 3 La alimentación en México: Un estudio a partir de la encuesta……..26 Nacional de ingresos y gastos de los hogares Práctica 3………………………………………………………………………………...30 Tema 4 Alimentación y Religión……………………………………………………..31 Práctica 4………………………………………………………………………………...39 Tema 5 Aspectos sociales……………………………………………………………39 Práctica 5………………………………………………………………………………...43 Tema 6 Un vistazo a la cultura culinaria en México……………………………...43 Práctica 6………………………………………………………………………………...60 Tema 7 Armonización del vino con los alimentos………………………………..60 Práctica 7………………………………………………………………………………...77 Tema 8 Sociología de la alimentación alrededor del mundo…………………..78 2 Práctica 8………………………………………………………………………………...88 Tema 9 Un vistazo a la cocina Norteamericana…………………………………..90 Práctica 9……………………………………………………………………………….137 Tema 10 Un vistazo a la cocina China…………………………………………….138 Práctica 10……………………………………………………………………………..158 Tema 11 Un vistazo a la cocina Japonesa………………………………………..159 Práctica 11………………………………………………………………………….…..181 Tema 12 Un vistazo a la cocina Tailandesa……………………………………...182
    [Show full text]
  • Crazy About Cupcakes Krystina Castella 2006
    Crazy about Cupcakes Krystina Castella 2006 Crazy about Cupcakes 255 pages Krystina Castella 2006 1402719949, 9781402719943 Sterling Publishing Company, Inc., 2006 Go cupcake crazy! With nearly 300 awesome, mouthwatering ideas to choose from, home bakers will find the right recipe for any occasion and every palate. And whether they’re chocolaty, spicy, crunchy, fruity, or creamy, these exquisitely decorated treats look as astounding as they taste--perfect little temptations designed to make adults nostalgic and children happy. All the basics are lovingly explained so anyone can whip up a beautiful batch, and there are varieties for every day (from healthy cupcakes to ice cream indulgences); parties big and small; holidays ranging from Christmas to the Fourth of July; just for kids; and fund-raisers and bake sales. Plus, to make things easy, an entire chart- and template-filled chapter focuses on flavor combinations and design elements. file download rilycy.pdf Our Best Cupcakes, Cookies, Candy, and More Oct 28, 2014 TAKE ALL THE GUESSWORK OUT OF DESSERT! Food Network Magazine editors have picked their all-time favorite treats and put them into one amazing book. In Sweet, youll find over Sweet Cooking 336 pages ISBN:9780804137690 Editors of Food Network Magazine pdf download ISBN:1469785684 Just Me Cookin Cakes Jun 26, 2003 Cooking Dawn Marie Schrandt Cooking Bill Vincent Delicious Cookie Recipes ISBN:9781468904574 May 23, 2012 Crazy about Cupcakes pdf download Laurie Goldrich Wolf, Pam Abrams 272 pages ISBN:9780061233838 The Only Bake
    [Show full text]
  • USF Product List
    AB C DE 1 ITEM # CATEGORY DESCRIPTION BRAND PACK/SIZE 2 340401 ALMONDS ALMONDS SLICED BLANCHED BAZZINI 6/3 LB 3 340403 ALMONDS ALMONDS SLICED BLANCHED HEMISPHERE 1/25LB 4 340414 ALMONDS ALMONDS SLIVERED BLANCHED BAZZINI 6/4LB 5 192402 ANCHOVIES ANCHOVIES IN SOY OIL PACKER 24/28 OZ 6 133449 APPLE CIDER SPARKLING APPLE CIDER MARTINELLI 12/25.4 Z 7 250401 APPLE CIDER CLEAR APPLE CIDER GALLONS GLDN CROWN 4/1 GAL 8 256421 APPLE CIDER APPLE CIDER BIG APPLE 8/64OZ PARADE 8/64oz 9 10041 APPLE JUICE APPLE JUICE BASE 4+1 PACKER 12/1LT 10 10052 APPLE JUICE JUICE APPLE PARADE 8/64 OZ 11 37460 APPLE JUICE JUICY JUICE APPLE LIBBY 32/6.75OZ 12 37469 APPLE JUICE JUICE APPLE ORGANIC APPLE&EVE 27/6.8Z 13 40447 APPLE JUICE JUICE APPLE 50% 5+1 JUICE TYME 1/3GALL 14 40461 APPLE JUICE JUICE APPLE 50% 5+1 JUICE TYME 3/1 GAL 15 111600 APPLE JUICE JUICYJUICE APPLE JUICY JC 8/48Z 16 111608 APPLE JUICE APPLE JUICE 100% SIPPS 40/6.75Z 17 111609 APPLE JUICE JUICYJUICE APPLE JUICY JC 8/48OZ 18 112600 APPLE JUICE APPLE JUICE SUNPC/NATF 12/46 OZ 19 115218 APPLE JUICE APPLE JUICE PET SUNPAC 12/46OZ 20 250604 APPLE JUICE BRIC PACK APPLE JUICE MOTTS 27/6.75oz 21 250605 APPLE JUICE APPLE/STRAWBERRY JUICE MOTTS 27/6.75oz 22 250607 APPLE JUICE APPLE/WHITE GRAPE JUICE MOTTS 27/6.75oz 23 250615 APPLE JUICE 100% APPLE JUICE W/VITAMI SUNPAC 48/5.24 OZ 24 250805 APPLE JUICE CLEAR APPLE JUICE MOTTS 8/64 OZ 25 250810 APPLE JUICE CLEAR APPLE JUICE APPLE/EVE 8/64 OZ 26 251002 APPLE JUICE APPLE JUICE PET BOTTLE TROPICANA 24/10 OZ 27 251331 APPLE JUICE APPLE JUICE APPLE/EVE 27/8.5OZ
    [Show full text]
  • Taiwanese Peanut Butter Castella Cake
    Taiwanese Peanut Butter Castella Cake I know, you probably have never heard of peanut butter cake…once you try this cake, I can guarantee that you will be in love with it… Being in the kitchen take my mind away from the surreal reality and for a few hours I forget the circumstances that we are all living now, therefore I have been coming up with many different recipes using what I have available in the kitchen. – Have you ever heard of peanut butter castella cake? Well, there is always the first time for everything right? It was for me and my husband…and yes, this one of the products of the lock down… – How come peanut butter castella cake? Here at home my husband is peanut butter fanatic…and I am more like an almond butter, and we both like the chunky ones… We got the peanut butter at Costco and just realized that it was creamy…as you know everything at Costco is humongous…he finished one jar and gave up on the second one as we went back to his chunky peanut butter… After starring at the jar for a while I had one of those “AHA” moments…how about cake? I will use in the same way I used to bake the Taiwanese Cream Cheese Castella Cake, by substituting the cream cheese for the peanut butter…so this is how I came up with this cake. – How the peanut butter castella cake taste? Well, I must admit, my husband loved it…the cake has a very delicate texture, light, soft, almost melting in your mouth, and yes, tasted like peanut butter, nutty and almost creamy…with cake texture… – Peanut butter in the cake batter? Yes…yes, you read it right…there is peanut butter in the cake batter… – Should we explore the recipe? Ingredients: 6 large eggs, separated 120 g organic creamy peanut butter 50 g vegetable oil 150 g milk 1 teaspoon vanilla extract 90 g cake flour, sifted 110 to 120 g sugar 10 g vinegar 75 g water Method: Preheat oven at 285oF In a small pan, mix together the peanut butter, oil, and milk.
    [Show full text]
  • A World of Cake
    [Mobile library] A World of Cake A World of Cake Krystina Castella DOC | *audiobook | ebooks | Download PDF | ePub #395225 in Books Storey Publishing 2010-10-15Original language:EnglishPDF # 1 10.75 x .88 x 9.06l, 2.90 #File Name: 1603425764352 pages | File size: 27.Mb Krystina Castella : A World of Cake before purchasing it in order to gage whether or not it would be worth my time, and all praised A World of Cake: 0 of 0 people found the following review helpful. Comprehensive cakery!By vintage mamaI have purchased Krystina Castella's cupcake recipe book before. She is a wonderful writer who includes concise and clear baking instruction. The photographs are beautiful and inspiring. A World of Cake is very comprehensive including cake recipes from all over the world. I love the fact that she gives the history behind the recipe. I have made a few of the cakes and they turned out well just like the photos. Great book to add to any baker's collection.0 of 0 people found the following review helpful. Different kinds of cakes.By Countess YvetteNot what I expected, but I'm okay with that. its a very good walk through cake versions over the world. I might try some of these, they look very interesting.0 of 0 people found the following review helpful. A really great resource! I got this as a gift for ...By ZHildrethA really great resource! I got this as a gift for my friend, and she loves it. It has everything a cake-lover would need.
    [Show full text]
  • So-O Thankful for These Two
    // Class Schedule Happenings NOVEMBER 2019 cooksofcrocushill.com Guest Chef BLACKBIRD, PUBLICAN, AVEC — DITCH THE GLUTEN — HOLIDAY TREATS OH MY! PAUL KAHAN VISITS COOKS Robin Asbell Paul Kahan SP TUESDAY, NOVEMBER 12, 6 PM – 8:30 PM, $80 Cooks has been hosting world-renowned chefs in the Twin Cities for more MPLS THURSDAY, NOVEMBER 7, 6 PM – 8:30 PM, $95 than 30 years. Luminaries such as Marcus Samuelsson, Thomas Keller and If you're avoiding gluten, it might seem as if the holidays can't zip Sean Brock - not to mention local all-stars like Gavin Kaysen, Paul Berglund If you've been to Chicago, and have even half an interest in eating well, by fast enough. But slow it down and savor the season with some and Ann Kim! you've eaten in one of Paul's restaurants, be it Blackbird, Publican, amazing gluten-free desserts that are even more delicious than the avec, Big Star, Pacific Standard Time, to name a few. His name is gluten-packed versions. Chef Robin guides you through the skills and SOUTH: ESSENTIAL RECIPES AND synonymous with a James Beard-level dining experience. Heck, Paul's techniques you need for cookies, pie crust, pies and cakes, all without NEW EXPLORATIONS won just about every James Beard Award that a guy can win — not a pinch of gluten. Sean Brock to mention awards from Food and Wine, Chicago Magazine, New York Times and more! Were absolutely thrilled that he and his co-author Gluten-Free Cutout Cookies with Royal Icing; All-Purpose Pie Crust and SP SATURDAY, NOVEMBER 2, 6 PM - 8:30 PM, $125 Pumpkin-Cream Cheese Pie; Cranberry Upside-Down Cake; Orange- Perry Hendrix will be making a return visit to introduce our Cooks Spice Chiffon Cake.
    [Show full text]