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%C. 1934 Washington, Wednesday, January 5, 1944
A FEDERAL& EGIST %C. 1934 VOLUME 9 NUMBER 8 ^ i/A ilT E D ^ Washington, Wednesday, January 5, 1944 Regulations products, and cream shall be computed CONTENTS as follows: Each hundredweight of milk, cream, or milk byproducts other than REGULATIONS AND NOTICES TITLE 7—AGRICULTURE cottage, pot, or baker’s cheese, shall be considered the equivalent of 9.375 pounds Alien Property Custodian: Page Chapter XI—War Food Administration of milk solids plus the number of pounds - Vesting orders: (Distribution Orders) of milk solids calculated by multiply Camplese, Maria___________ 190 [FDO 79-103] ing the pounds of butterfat in such milk, Engel, Hedwig___ _________ 185 Part 1401—Dairy P roducts and cream ,and milk byproducts by Pujii, Junichi____ _________ 186 0.906; and each hundredweight of cot Gartner, Ludwig___________ 186 FLUID M ILK AND CREAM IN MEMPHIS* TENN., tage, pot, or baker’s cheese shall be con Kamura, Nabuichi__ _______ 187 METROPOLITAN SALES AREA sidered the equivalent of 62.5 pounds of Kenner, Martha___________ 188 Pursuant to the authority vested in me milk solids plus one pound of milk solids Noll, Barbara, et al_________ 188 by Pood Distribution Order No. 79, (8 for each one percent of butterfat con Whitener, Paula___________ 190 F.R. 12426), issued on September 7,1943, tent of such cheese.) as amended, and to effectuate the pur (b) Milk sales area. The following Coal Mines Administration: poses of such order, it is hereby ordered area is hereby designated as a “milk sales Chloe Elkhorn Coal Co., Inc., as follows: area” to be known as the Memphis, Ten government possession ter § 1401.136 Quota restrictions—(a) nessee, metropolitan milk sales area, and minated ___ r_____________ 184 Definitions. -
Antipasti Pasta Beverages
Antipasti Tiny lettuces, sunchokes, apple, saba, calyroad cows milk cheeses 14. Crispy brussels sprouts with blood orange, sopressata & chicory 14. Roman fried cauliflower, mint, capers, lemon 10. Gulf snapper ceviche, citrus tapenade, coriander, sweet potato chips 16. Wild calamari in Sicilian tomato brodetto with pine nuts and caperberries 14. PSM Smoked prosciutto, buttermilk piadina, my ricotta, pineapple mostarda 15. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Bruschetta banh mi, overnight pork, chicken liver, giardiniera, jalapeno 13. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Crispy white lasagna slab, jalapeno pesto, crème fraiche, salanova 17. Southern fried chicken parm with creamy collards & fusilli 19. Penne al pomodoro, alta cucina tomatoes, toasted garlic, my ricotta 17. FRESH Wide pappardelle, bolognese gravy, american parm 16. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. Chicken liver ravioli, apple marmellata, ceci, scattered herbs 19. Ricotta gnocchi, winter vegetables, smoked salata, tomato passato 17. EXTRUDED / HAND- MADE Garganelli, smoked bacon, bronzed brussels sprouts, butternut, sage 18. Occhi di lupo, lamb/fennel sausage, young rapini, sardinian pecorino 19 Tortellini en brodo, rabbit cacciatore, oyster mushrooms, green olives 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with marmellata, walnut & ginger snap crumble 10. Big Ry’s chocolate “éclair”, mousse, feuilletine, tree nut brittle 10. Apple upside-down cake, praline pecan gelato, oat streusel 9. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. -
The Best Lunch You've Had Since Mom Used to Brown Bag It! Create Your
Appetizers Salads Pastas Entrées Calamari Fritti 13.50 Garden Salad The best lunch you’ve had since mom used to brown bag it! Penne Oreganate 19.75 Chicken Semi-Freddo 17.00 Served with marinara sauce (serves 2) Side 5.50 • Lunch 7.50 • Dinner 10.50 Shrimp & spinach sautéed in garlic & white wine scampi sauce, Fried chicken cutlets topped with arugula, Iceberg lettuce, tomatoes, carrots, onions, red peppers, topped with toasted breadcrumbs red onion, shaved parmesan & cherry tomato salad Mozzarella di Casa 13.00 olives, cucumbers, mozzarella & Italian dressing Fresh mozzarella, sliced tomatoes, roasted peppers & basil, Rigatoni Fiorentina 19.00 Chicken Marsala 17.00 drizzled with olive oil & balsamic glaze (serves 2) Caesar Salad Create your favorite, choose any two! Baked chicken, spinach & mozzarella sautéed in creamy pink sauce Chicken scallopine simmered in mushroom Buffalo Bites 8.75 Side 5.50 • Lunch 7.50 • Dinner 10.50 & marsala wine brown sauce Romaine lettuce, garlic croutons, parmesan shavings & dijon caesar dressing Linguine Primavera 17.50 Pan fried chicken bites, tossed with “Louisiana” style hot sauce, SALADS Assorted vegetables sautéed in garlic & oil served with blue cheese Chicken Francese 17.00 Pecan Salad Egg battered chicken scallopine Garden Salad Pasta Al Forno 13.75 Calamari Arrabbiata 14.25 Side 6.50 • Lunch 8.50 • Dinner 11.50 Our version of the classic baked ziti sautéed in white wine, lemon & butter sauce Mixed greens, honey roasted pecans, gorgonzola crumbles & balsamic vinaigrette Iceberg lettuce, tomatoes, -
Antipasti Pasta Beverages
Antipasti Buttermilk piadina, smoked prosciutto, ricotta, honey, radicchio 15. Crispy brussels sprouts, hummus, meyer lemon, french curry 13. Gulf tuna crudo, tangerine, ginger, tiny coriander, puffed middlins 17. Vegetarian caesar, bambi romaine, roasted sunchokes, hakurei, crostini 14. Wild calamari in sicilian tomato brodetto with pine nuts and caperberries 14. Roman fried cauliflower, mint, capers, lemon 11. Pork belly bruschetta, chicken liver mousse, fall kimchi, palm sugar 13. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Southern fried chicken parm with creamy collards & fusilli 19. Crispy white lasagna slab, tennessee pecorino, “tricolore” sauce 17. FRESH Squash tortelloni, guanciale, kale, sage, apple marmellata 19. Wide pappardelle, bolognese gravy, american parm 18. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. EXTRUDED / HAND- MADE Blackened red fish, soft polenta, meyer lemon butter, rainbow chard 19. BoccaLupo ramen, collard/pork belly brodo, momofuku egg, boiled peanuts 19. Occhi di lupo, lamb sausage, broccoli, smoked tomato, covington feta 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with poached pear & gingersnap crumbs 8. Big Ry’s chocolate “éclair”, mousse, feuilletine, candied tree nuts 10. Caramel apple tart, brown butter gelato, pecan sandie, mascarpone 10. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. . -
Important: Appetizers Traditional Homemade Soups
Important: Before Placing Your Order Please Inform Your Server if a Person in Your Party Has Food Allergies. Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Foodborne Illness, Especially if You Have a Medical Condition. We Sprinkle Fresh Romano Cheese on All of Our Pasta Dishes. Please ask for “NO CHEESE” if You Do Not Want It. Appetizers Caprese Salad Fresh Mozzarella, Basil, Tomatoes, Drizzled W/Balsamic, Extra Virgin Olive Oil. 7.99 Pickled Italian Veggies Giardiniera Veggies, Marinated Artichoke, Olives, Roasted Red Peppers. 5.50 Grilled Calamari Salad Grilled Calamari Rings & Legs, Tossed with Lemon, Extra Virgin Olive Oil, 7.99 Fresh Tomatoes and Green Peppers, Onions, Pickled Veggies, Olives, Capers. Served Cold. Chick Pea & Mint Salad Chick Peas, Capers, Roasted Red Peppers, Mint, Fresh Garlic, 5.99 Fresh Parsley, Red Wine Vinegar, & Extra V. Olive Oil Antipasto della Casa Slices of Salami, Mortadella, Capicolla, Black Olives, Fresh Mozzarella, Marinated 9.50 Artichokes Hearts, Roasted Red Peppers, Pepperoncini, On a Bed of Baby Greens Shrimp Scampi Appetizer 9 Large Saltwater Shrimps, Sautéed in Garlic & Oil, Butter. 9.50 Drizzled with White Wine Shrimp Fra Diavolo Appetizer (Spicy) 9 Large Saltwater Shrimps, Sautéed in Garlic, Oil 9.50 and Hot Pepper Flakes, Simmered with Marinara, Garlic Bread Brushed with our own Garlic Dressing, Toasted. 4.50 With Cheese (Mozzarella) 5.99 Garlic Bread Pizza Toasted Garlic Bread, Topped with Marinara, Melted Mozzarella. 6.99 Breaded Mozzarella Sticks 7 Sticks, Deep Fried, Served with Side of Marinara Sauce. 7.99 Asiago Arancini Golden Fried Asiago Cheese Stuffed Rice Balls, Served W/Side of Marinara Sauce 8.99 Sausage & Pepper Arancini Golden Fried Rice Balls, Stuffed With Sausage, Peppers, Caramelized Onions & Roasted Garlic, Served With a Side of Marinara Sauce 8.99 Traditional Homemade Soups Minestrone Savory Vegetable Broth from Italian Mixed Veggies, Pinto Beans, Ditalini Pasta. -
The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998). -
International Culinary Arts & Sciences Institute
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes -
V = Vegetarian GF = Gluten Free = Popular Item
Fresh pastas come by the pound. Raviolis come in a count of 10. These are not yet cooked. These are not yet cooked. Traditional Bolognese $8.95 Linguine V $4.95 Veal, ground beef, carrots, celery, garlic, and tomato paste stuffed ★Pappardelle V $4.95 in fresh SPC pasta Spinach Pappardelle V $5.95 ★4-Cheese V $7.95 6621 Falls of Neuse Rd, Penne V $4.95 Shredded mozzarella, ricotta, parmesan, fresh mozzarella and Raleigh, NC 27615 Fusilli V $4.95 garlic NEW Gnocchetti V $4.95 Pumpkin V $8.95 919-900-0083 Pumpkin, ricotta and a touch of cinnamon, try it with the Pecan & Sage Pesto Sauce SouthernPasta.com ★ Bolognese GF (32oz) $7.95 Monday- Friday: 11am-7pm Marinara GF Saturday: 11am-6pm (32oz) $5.00 Sunday: 12pm-5pm Alfredo V GF (32oz) $5.95 ★ Vodka GF Order pick up and curbside (32oz) $5.95 NEW Pecan & Sage Pesto V over the phone or online. (5.5oz) $2.00 Delivery is available online only. Click here to order online. Classic Beef Meatballs 8 pack $8.95 12 pack $11.95 Bolognese Sauce V = Vegetarian GF = Gluten Free ★ = Popular Item Chicken Marsala $12.95 Breaded chicken breasts with marsala wine sauce, ★ Classic Lasagna $26.95 Entrees are made fresh daily and require garlic mashed potatoes, and seasonal roasted Traditional beef bolognese with mozzarella, heating up. vegetables ricotta, parmesan. Served with a side of 4 Meaty Lasagna $13.95 breadsticks ★ Coastal Shrimp Linguine $14.95 Your favorite classic lasagna now comes in an entrée Feeds 4-6 Shrimp, tomatoes, mushrooms & spinach on linguine size noodles tossed with a lemon-white wine -
Pasta Veal, Beef, and Fish Gelato Naturale Artigianale
Pasta Gelato Naturale Artigianale by Giorgio Pompei We prepare our handmade ravioli, gnocchi and casunziei everyday All natural ingredients and all our pasta is freshly cooked to order No artificial flavours or colours. No preservatives. No emulsifiers. Take-away menu ___________________________________________ Made fresh everyday on the premises ___________________________________________ Ravioli di magro alla tirolese (V) 25 Milk-based Gelato Ravioli filled with baby spinach, parmigiano, made with biodynamic milk __________________________ ricotta and nutmeg in a tomato or butter sauce Casunziei all’ampezzana (V) 25 Cream and caramel Organic cream and our homemade caramel Crescent shaped pasta filled with sautéed beetroot in a Salted caramel Housemade caramel and sicilian sea salt butter, poppy seed and sage parmesan sauce Pure piemonte hazelnut IGP tondo gentile hazelnuts from piemonte Gnocchi con pomodoro (V) 24 Pure bronte pistacchio Bronte pistacchio from sicily Handmade gnocchi with a fresh tomato sauce Dark chocolate 70% dark chocolate Gnocchi con Gorgonzola (V) 26 Handmade gnocchi with Gorgonzola dolcelatte Milk chocolate 40% milk chocolate pompeis Spaghetti al pomodoro (V) 21 Caffè espresso Spaghetti con burrata (V) 24 Fior di latte Biodynamic milk & cream ' Spaghetti with a fresh tomato and herb sauce Stracciatella Biodynamic milk and cream with 70% dark chocolate chips and burrata (Fresh mozzarella with a soft creamy centre) Mint and chocolate Pure mint gelato with shredded dark chocolate Spaghetti alla puttanesca 23 Capers, -
Chart-Of-Pasta-Shapes
KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, -
Pasta Poiatti Siciliana Confezioni Da 1 Kg
PASTA POIATTI SICILIANA CONFEZIONI DA 1 KG PASTA POIATTI SICILIANA CONFEZIONI DA 1 KG Spaghetti Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N3 Maccheroncelli Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N7 Fili d’oro Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N20 Perline Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N24 PASTA POIATTI SICILIANA CONFEZIONI DA 1 KG Cornetti Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N28 Anellini siciliani Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N33 Gnocchi sardi Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N34 Mezze penne rigate Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N37 PASTA POIATTI SICILIANA CONFEZIONI DA 1 KG PASTA POIATTI SICILIANA CONFEZIONI DA 1 KG Penne rigate Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N41 Sedani grandi Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N48 Trecce Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N49 Casarecce Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N50 PASTA POIATTI SICILIANA CONFEZIONI DA 1 KG Tortiglioni Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N51 Fusilli Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N52 Rigatoni Ogni scatola contiene 12 buste da 1 kg Prezzo per busta € 2.00 COD: N54 Occhi di lupo Ogni scatola contiene 12 buste da -
Barilla Spa (A)
Harvard Business School 9-694-046 Rev. June 14, 1994 Barilla SpA (A) Giorgio Maggiali was becoming increasingly frustrated. As director of Logistics for the world’s largest pasta producer, Barilla SpA1, he was acutely aware of the growing burden that demand fluctuations imposed on the company’s manufacturing and distribution system. Since his appointment in 1988 as Director of Logistics, he had been trying to make headway on an innovative idea proposed by Brando Vitali, who had served as Barilla’s director of Logistics before Maggiali. The idea, which Vitali called Just-in-Time Distribution (JITD), was modeled after the popular “Just- In-Time” manufacturing concept. In essence, Vitali proposed that, rather than follow the traditional practice of delivering product to Barilla’s distributors on the basis of whatever orders those distributors placed with the company, Barilla’s own logistics organization would instead specify the “appropriate” delivery quantities—those that would more effectively meet end-consumer’s needs yet would also more evenly distribute the workload on Barilla’s manufacturing and logistics systems. For two years Maggiali, a strong supporter of Vitali’s proposal, had tried to implement the idea, but now, in the spring of 1990, little progress had been made. It seemed that Barilla’s customers were simply unwilling to give up their authority to place orders as they pleased; some were even reluctant to provide the detailed sales data upon which Barilla could make delivery decisions and improve its demand forecasts. Perhaps more disconcerting was the internal resistance from Barilla’s own sales and marketing organizations, which saw the concept as infeasible or dangerous, or both.