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Useful Kitchen Gadgets Hether You Are Shopping in a Department Store, Gourmet Shop, Those Illustrated Below Really Work
Useful Kitchen Gadgets hether you are shopping in a department store, gourmet shop, those illustrated below really work. Each one of these unusual tools makes supermarket, or by catalog, kitchen gadgets abound. To the it easier and quicker to perform the task for which it is designed. These discerning and knife-handy among us, ninety percent of these gadgets are especially helpful for preparing large quantities of ingredi- Wgadgets are worth neither the price nor the kitchen storage space. But there ents—pitting piles of olives for tapenade, for example, or hulling dozens are exceptions. After testing dozens of different gadgets, we found that of strawberries for jams, tarts, and other desserts. Double Boiler Stand Nutmeg Grater If you don’t have a double boiler, this little circular You can use a regular grater to grate fresh nutmeg, but you are likely to end up with skinned knuckles. stand fills in nicely. Simply place it in a large pot, fill With this gadget, a knuckle-sparing carriage glides up and down the grater board, against which the the pot with water to just below the top of the stand, spring-loaded carriage cap pushes the whole nutmeg. The unused portion of the nutmeg can be kept in and place a smaller pot on top of the stand. the handle storage compartment. 1. Place the whole nutmeg in the carriage and 2. Glide the carriage back and forth against the screw on the spring-loaded cap. grater board. When finished, place the unused portion of the nutmeg into the storage compart- ment located in the handle of the grater. -
Gourmet Kitchenworks
2017 Gourmet Kitchenworks Catalog Transforma New 19030 - Meat Mincer Attachment for Rotary Grater 10 19020- Rotary Grater Attachment for Meat Mincer 19080 Transforma Rotary Drum Grater This multifunctional tool can grate and slice vegetables, nuts, fruit, 19090 Transforma Meat Mincer : The and cheese. It comes with three extra sharp LASER CUT meat mince comes with practical accesories 19010 Crown Drums: drums for fine grating, coarse for home cooking. Its sophisticated grating or thin slices. Easily Sharp laser-cut drums are construction guarantees easy meat and transforms into a meat mincer ideal for hard cheese or vegetable grinding. It can also be used as a using meat mincer attachment. grating potatoes to make cookie press. The meat mincer can also be Dishwasher Safe. potato pancakes etc. transformed into a Rotary Drum Grater bu 2 using the 19020 attachment. SLICING - CUTTING NEW 13410 Spiral Slicer The 13780 SPIRELLI 2.0: 13700 Spiral Slicer SPIRELLI XL: SPIRALFIX: Spiral cut just about any size attachable finger guard can be THe Big Brother of the best selling and shape of vegetable to 4 different sized pushed far into the slicer, making Spirelli, 30% larger for spiralizing ever cuts, by rotating the blade set to the sure the vegetable is used efficiently, larger vegetables such as beets and desired width. The handle and bottom potatoes etc. Japanese steel blades promising endless julienne spirals of piece fit inside to save cupboard space. carrot, daikon radish, cucumber, and for easy cutting and finger gaurd. Clad in stainless steel. all kinds of other firm vegetables. NEW 12940 Spiral Slicer RÖSLI: GEFU’s spiral slicer inspires cooking artists to create ever new 13460 Spiral Slicer - SPIRELLI The 13461 Vegetable Holder delicious decorations. -
Download Wurzbach Menu
(All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.69 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning HONG KONG ROAST DUCK CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce. -
THE VISION of ALIENATION an Analytical Approach to the Works of Patrick White Through the First Four Novels by WILLIAM GERALD SC
THE VISION OF ALIENATION An analytical approach to the works of Patrick White through the first four novels by WILLIAM GERALD SCHERMBRUCKER B.A., University of Cape Town, 1957 A THESIS SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF Master of Arts in the Department of English We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA May, 1966 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall, make it freely available for reference and -. study, I further agree that permission., for extensive copying of this thesis for scholarly purposes may be granted by the Head of my Department or by his representatives'. It is understood that copying of - publication of this thesis for. financial gain shall not be allowed without my written permission', . Department of..^^ The University of British Columbia Vancouver 8, Canada 17th August, 1966. Date ii ABSTRACT This study of Patrick White's work is chiefly concerned with the first four novels, but refers also to some poetry, the short stories, the plays and the three later novels. It traces the development of themes and techniques in these four novels in terms of artistic vision and the rendering of that vision. The early, experimental works, up to The Living and the Dead are treated at considerable length, chiefly to show how the later developments are basically improve• ments and variations on the themes and techniques which have already been used. A second reason for the length of this part of the treatment is that, in the existing criticism of White, these early works are almost entirely ignored. -
Kitchen Tools
Rasoishop.com Kitchen Tools Choppers and graters are kitchen tools that are used to do work fast with help of effective and efficient blades the work can be done in no span of time BEST FOR Chopping and grating Green leafy vegetables CONSIDER THIS a well-designed grater is able to deal with many other foodstuffs, including but not limited to, citrus fruit, nuts, spices, such as ginger and nutmeg, potatoes, and coconut a multi-function grater that can be used for a number of different ingredients. Different types of graters that are available in market are Metal Graters , Integral Boxes , Ceramic graters , Rotary Graters , Electric graters selection can be made according to use and purpose Choppers & Graters a board on which vegetables and other types of food are chopped. BEST FOR Chopping Vegetables , Fruits , and NonVegItems CONSIDER THIS Use separate chopping boards for raw and ready- to-eat/cooked food to prevent cross-contamination. Chopping boards need to be clean before and after each use or at least once every two hours when using for a longer period of time. Store chopping boards in a vertical or upright position. This helps to prevent trapping of moisture and the accumulation of dust or grime under the boards Proper storage of chopping boards help to keep them clean and dry. Chopping Boards A knife is a cutting tool with a cutting edge or blade, hand- held or otherwise, with or without a handle. Knives have different types of blades beingmadefrom bronze, copper, iron, steel, ceramics, and titanium. BEST FOR Cutting -
Jiji Asian Kitchen Accessible Menu | Carnival Cruise Line
JIJI ASIAN KITCHEN MENU A journey of a thousand miles begins with a single step. We embarked on ours in search of fragrant and flavorful dishes for Ji Ji Asian Kitchen. Fortune smiled upon our hopeful quest – lucky us. And as the ancient philosophy of yin and yang would have it – lucky you. Because now you can enjoy regionally-cherished specialties from across Asia, masterfully crafted in our own unique style. APPETIZERS & SOUPS 1. Slow-Braised Pork Belly Caramel chili sauce with black vinegar. Pomelo citrus fruit, Chinese chives with gorgonzola, spiced purple onions 2. Nanjing-Style Duck Nanjing duck dates back over 1400 years. Our version is slow-cooked then flash wok-fried. Tomato, mung bean, mango fritters, shallots, hoisin with lily dust, green chili sauce 3. Jade Shrimp Har Gow Sometimes called a shrimp bonnet, these delicate dumplings are served with our signature Ji Ji sauces 4. Jiaozi (pot stickers) Chinese believe serving Jiaozi brings luck and prosperity! Shrimp dumplings, pea shoots, radish & green apple salad 5. Chicken Spring Rolls Lemon marmalade, curry leaves, pink grapefruit, cilantro pearls 6. Tamarind & Shrimp Soup Green mango, Vietnamese mint, basil, young coconut 7. Chicken & Cilantro Root Soup Corn, eggs, tomatoes, Chinese chives, oyster mushrooms ENTREES 8. Peppered Beef Shen Li Ho (Chinese vegetable), bird’s nest, Chinese mustard, young garlic, ginger root, scallions 9. Bo Kho: Slow-Braised Wagyu Beef Short Rib Watermelon radish, burdock root, wasabi pearls, crisp potatoes 10. Singapore Chili Shrimp Widely sold by Singapore street vendors. Shrimp in a sweet, spicy, chili sauce, garlic and onion. “Shiok” in Singapore = awesome! 11. -
China Wok Chinese Restaurant
CHINA WOK CHINESE RESTAURANT 1601 Highway 40 East, Kingsland, Georgia 31548 912-510-6490 Mon-Thurs 11:00am-10:00pm, Fri/Sat 11:00am-11:00pm, Sun noon- 10:00pm Cantonese, Szechuan & Hunan, Eat In or Take Out * Hot and Spicy. We can alter spicy according to your taste LUNCH SPECIAL Served with pork fried rice or white rice, Mon-Sat 11-3 L1 Chicken or Roast Port Chow Mein $4.55 L2 Shrimp or Beef Chow Mein $4.75 L3 Moo Goo Gai Pan $4.45 L4 Roast Pork or Chicken Egg Foo Young $4.35 L5 Shrimp or Beef Egg Foo Young $4.45 L6 Pepper Steak with Onion $4.55 L7 Jumbo Shrimp with Lobster Sauce $5.10 L8 Bar-B-Q Spare Ribs $5.95 L9 Roast Pork or Chicken Lo Mein $4.55 L10 Shrimp or Beef Lo Mein $4.75 L11 Chicken Curry Sauce* $4.70 L12 Chicken or Roast Port with Chinese Vegetables $4.75 L13 Sweet and Sour Chicken or Pork $4.75 L14 Chicken with Broccoli $4.75 HOUSE SPECIAL Order H1 Fried Chicken Wings (4) $3.55 With Fried Rice $4.95 With Chicken Fried Rice $5.55 With Pork Fried Rice $5.55 With Shrimp Fried Rice $5.95 With Beef Fried Rice $5.95 H2 Fried Shrimp (12) $3.50 With Fried Rice $4.25 With Chicken Fried Rice $4.75 With Pork Fried Rice $4.75 With Shrimp Fried Rice $5.55 With Beef Fried Rice $5.55 H3 Golden Chicken Fingers $3.35 With Fried Rice $4.35 With Chicken Fried Rice $4.80 With Pork Fried Rice $4.80 With Shrimp Fried Rice $5.55 With Beef Fried Rice $5.55 CHEF’S SPECIALTIES With white rice S1 General Tso’s Chicken* $8.95 S2 Seafood Delight $11.15 S3 Beef with Orange Flavor* $9.35 S4 Chicken with Orange Flavor* $9.25 S5 Shrimp and Scallops with Garlic Sauce* $9.95 S6 Happy Family $9.95 S7 Four Seasons $9.95 S8 Triple Delight* $9.55 S9 Sesame Chicken $8.95 S10 Sauteed Mixed Vegetables $7.00 S11 General Tso’s Tofu* $8.80 S12 Sesame Tofu $8.80 S13 Szechuan Tofu* $8.80 APPETIZERS 1. -
Your Ultimate Home Bar Guide
LIQUID CULTURE Your Ultimate Home Bar Guide 67 Essential Tips & Tools for Every Budget How to Entertain Like a Pro 75 Cocktails You Can Make at Home RAISINGRAISING thethe BARBAR Whether you’re stocking a basic bar or going for a master’s in mixology, our home bar guide will help you gear up Story by HANNAH C. FELDMAN and TRACY HOWARD Photos by STUART MULLENBERG 2 MBIBEMAGAZINE.COM IMBIBE RAISINGRAISING MAYBE you’ve been watching too many Thin Man movies. Maybe the thethe economy has made you realize the virtues of entertaining at home. Or BARBAR maybe your favorite neighborhood bar has inspired you to step up your own game. Whatever the reason, you’ve decided it’s time to set up a home bar you can be proud of. We know this can seem like a daunting undertaking: With the seemingly infinite varieties of spirits and gear out there, it’s hard to know what you actually need, and what’s an unnecessary expense. That’s why we’ve laid out everything you need to create the home bar of your dreams, whether you’re just starting or you’re ready to take your existing setup to the next level. We spoke with bartending pros across the country to get the most practical tips for stocking and using your home bar to best effect, and we scouted out some fun recipes you can make along the way. Before long, you’ll have a bar even Nick and Nora Charles would be impressed by. TIP: Be patient. Building a spirits collection is a long- term process. -
A P P E T I Z E R S R I C E S O U P S Wok Station
w WOK STATION NOODLE SOUPS POULTRY (Fine Egg Noodle, Wide Noodle, Rice Noodle or Egg Noodle) Cantonese Shrimp Wonton 13 * Kung Pao Chicken 14 *Taiwanese Spicy Beef Shank 13 * General Tsao Chicken 14 *Malaysian Curry Beef Brisket 13 Orange Chicken 14 Roasted Duck, Choy Sum (Bone-In) 15 Roasted Peking Duck 26/48 Char Siu B.B.Q. Pork, Gai Lan 13 Half/Whole Steamed Buns or Pancakes Vietnamese Pho Soy Chicken (Bone-In) 18/32 Rice Noodles, Sweet Basil Leaves, Bean Sprouts, Half/Whole DINNER MENU Jalapeño Peppers, Lime, Beef Broth 5pm - Close MEAT • Sliced Thin Beef Eye Round 13 Sweet & Sour Pork 14 • Beef Meatballs, Tendon 14 Scallion Ginger Sauce • YouYu Combo, Thin Beef Eye Round, 15 Beef Broccoli 15 Beef Meatballs, Tendon, Tripe APPETIZERS Mongolian Beef 15 Crispy Shrimp Spring Roll 8 * Ma Pao Tofu 11 TOSSED NOODLES * Shrimp Pad Thai 15 Shu Mai – Shrimp & Pork 7 SEAFOOD Pressed Tofu, Shrimp, Dried Turnip, Chopped Peanuts Pork Pot Stickers 8 Steamed Sea Bass 26 Chicken & Vegetable Chow Mein 13 Har Gow 8 Ginger Soy Broth Beef Chow Fun 15 Shrimp Dumpling Lightly Crispy Shrimp 17 Onions, Scallions, Bean Sprouts Steamed B.B.Q. Pork Bun (Bao) 7 Candied Walnuts Singapore Noodles 15 BBQ Pork, Shrimp, Green Bell Peppers, White Onions, Crab Rangoon 7 Wok Fried Shrimp 18 Bean Sprouts, Green Onions, Curry Powder *Szechuan Pork Dumpling 7 Asparagus and X.O. Sauce Vegetable Spring Rolls (4) 7 Seafood Treasure 17 Shrimp, Scallop, Calamari B.B.Q. RICE BOWL Choice of Chinese Broccoli or Chinese Mustard Greens Crispy Salt & Pepper Prawns 17 RICE and Brown Rice or Jasmine Rice Roasted Duck (Bone-In) 15 Yang Chow Fried Rice 14 VEGETABLES Soy Chicken (Bone-In) 13 B.B.Q. -
The Aussie Hotpot Cookbook. Asian Flavours Are Brought to Life with Aussie Ingredients Right at the Table with a Hotpot Or Steamboat
THE AUSSIE HotpotCOOKBOOK The Aussie Hotpot Cookbook. Asian flavours are brought to life with Aussie ingredients right at the table with a hotpot or steamboat. Hotpot originates from China but is very popular throughout Asia with variations known as Shabu Shabu, Steamboat, Sukiyaki, Yao Hon, or Thai Suki. The concept is the same. A fragrant or spicy broth simmers in the centre of the table and you add the ingredients to cook right in front of you. No-one misses out on the conversation while you cook Australian prawns, vegetables and delicacies to your own taste. A hotpot is ideal for a dinner party from three to a dozen people and is perfect to warm up those fresh autumn or winter nights. Add extra flair with wontons, salt & pepper prawns and prawn balls as sensational sides - making it a dinner party to remember. Hosting a hotpot dinner party is easier than preparing multiple courses for multiple people with someone stuck in the kitchen while everyone else has the fun. A little bit of prep beforehand then all the cooking (and conversation) is yours to enjoy right there at the table. 2 Setting up a hotpot. The first hotpots used coals in a bronze or earthenware pot to heat up the broth. Today, you can go all electric to keep it safe and fun. There are specialist electric hotpots with dual chambers for two styles of broth. However the simplest, most economical option is to use an all-in-one electric wok. Alternatively, keep the broth simmering at the table using a deep flat bottomed saucepan on a portable electric induction cooktop. -
Nutmeg, Myristica Fragrans Tips
Recipes Nutmeg, Myristica fragrans Tips: • Grate nutmeg with a nutmeg grater or the fines blade of a box grater just before using for best flavor. • Add ground nutmeg towards the end of cooking because heat will diminish the flavor. • To test a whole nutmeg for freshness, insert a needle approximately 1 centimeter into the whole nut. A tiny drop of oil will seep out if the nut is fresh. • Store whole nutmegs, tightly sealed in a cool, dark location. Rexford’s Sweet Potato Pie ¼ cup butter, softened 1 teaspoon lemon zest ½ cup sugar 1 tablespoon lemon juice 2 cups cooked, mashed sweet potatoes 1 teaspoon pure vanilla extract (microwave in skins if desired) ½ teaspoon freshly ground nutmeg 3 eggs 1 vanilla wafer pie shell, or crust of choice ¼ cup peach brandy Preheat oven to 375˚F. Cream butter and sugar in a mixing bowl, beating well. Add potatoes; beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Place brandy in a small pan; heat just until warm (do not boil). Add brandy, lemon zest, lemon juice, vanilla, and nutmeg to sweet potato mixture; stir until well blended. Pour mixture into pastry shell. Bake for 30-40 minutes, or until a cold knife inserted in the center of pie comes out clean. Rexford H. Talbert, HSA’s North Carolina Unit The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs ©2019 by The Herb Society of America www.herbsociety.org 440-256-0514 9019 Kirtland Chardon Road, Kirtland, OH 44094 Recipes Pumpkin Pie-Spice Whipped Cream 2 cups heavy cream Pinch of kosher salt 2 tablespoons powdered sugar ¼ teaspoon ground cinnamon, plus more for serving ¼ teaspoon ground ginger ⅛ teaspoon ground nutmeg Using an electric mixer on medium-low speed or a whisk, beat cream, powdered sugar, ginger, nutmeg, salt, and ¼ teaspoon cinnamon in a large bowl until medium peaks form. -
Download Marbach Menu
(All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.39 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce.