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Olivera Grbić Cuisine
SerbianOlivera Grbić Cuisine Translated from Serbian by: Vladimir D. Janković ALL TRADITIONAL PLATES Belgrade, 2012. dereta Olivera Grbić SERBIAN CUISINE Translated from Serbian by Vladimir D. Janković Original title Srpska kuhinja Editor-in-Chief: Dijana Dereta Edited by: Aleksandar Šurbatović Artistic and Graphic Design: Goran Grbić ISBN 978-86-7346-861-7 Print run: 1000 copies Belgrade, 2012. Published / Printed / Marketed by: Grafički atelje DERETA Vladimira Rolovića 94a, 11030, Belgrade e-mail: [email protected] Phone / Fax: 381 11 23 99 077; 23 99 078 www.dereta.rs © Grafički Atelje Dereta DERETA Bookstores Knez Mihailova 46, Belgrade; phone: +381 11 30 33 503; 26 27 934 Dostojevskog 7, Banovo Brdo, Belgrade, phone: 381 30 58 707; 35 56 445 CONTENTS INTRODUCTION 9 COLD APPETIZERS 11 NISH STYLE ASPIC 12 STERLET ASPIC 13 BEAN ASPIC 15 HOOPLA (URNEBES) SALAD 16 SOUPS AND BROTHS 19 PICKLED PEPPERS STUFFED WITH CHEESE AND KAYMAK 17 DOCK BROTH 21 LEEK AND CHICKEN BROTH 23 SOUR LAMB SOUP 22 POTATO BROTH 25 PEA BROTH 26 BEAN BROTH 27 BEEF SOUP 29 VEAL BROTH 31 DRIED MEAT SOUP 30 HOT APPETIZERS 35 FISH SOUP 33 FRITTERS 36 TSITSVARA 37 CORNBREAD 39 POLENTA WITH CHEESE 40 MANTLES 41 POTATO DOUGHNUT 43 MEAT PIE 44 GIBANITZA 45 SPINACH PIE 47 SCRAMBLED EGGS WITH CHEESE & ROASTED PEPPERS 48 SCRAMBLED EGGS WITH CRACKLINGS 49 SAUERKRAUT PIE 51 POTATOES WITH CHEESE 52 CHEESE STUFFED PEPPERS 53 BREADED FRIED PEPPERS 55 CORN FLOUR PANCAKE 56 UZICE STYLE PUFF PASTRIES 57 MEATLESS DISHES 61 LARD MUFFINS 59 LENTILS WITH RICE 62 BACHELOR STEW 63 BAKED -
Shopska Salad 3.79 Lv Shepherd's Salad 4.99 Lv Carrots with Lemon
Shopska Salad 300 g 3.79 lv Shepherd’s Salad 350 g 4.99 lv Carrots with Lemon 300 g 2.99 lv Tomatoes and Fresh Cheese 350 g 3.79 lv Mixed Salad 350 g 3.79 lv Greek Salad 350 g 4.79 lv Fresh Green Salad 300 g 3.79 lv Cabbage and Carrot 300 g 2.99 lv Yogurt & Cucumbers 250 g 3.19 lv Roasted Peppers with Garlic 250 g 3.79 lv Yogurt, Roasted Peppers with Cheese 250 g 3.79 lv Caesar Salad 350 g 6.79 lv Banski Starets 100 g 4.19 lv Lukanka 100 g 4.19 lv Jerked Meat 100 g 4.19 lv «Elena» Fillet 100 g 5.79 lv White Cheese 100 g 2.19 lv Yellow Cheese 100 g 2.79 lv Shopski Style White Cheese 300 g 4.69 lv Stewed Potatoes with Cheese 350 g 5.99 lv Chicken Bites with Mushrooms & Yellow Cheese 300 g 6.99 lv Breaded Yellow Cheese 250 g 5.59 lv Giblets Wedges 300 g 5.79 lv Chicken Liver with Butter 300 g 5.79 lv Chicken Wings 350 g 6.19 lv Breaded Bites White Cheese 250 g 4.79 lv Yellow Cheese 250 g 5.59 lv Chicken Meat 250 g 6.19 lv «Banski Starets» with Garlic 250 g 7.19 lv French Fries 250 g 2.79 lv French Fries with Cheese 300 g 3.39 lv Sautéed Potatoes 350 g 3.19 lv Country Style Potatoes 250 g 3.19 lv Risotto with Vegetables 300 g 4.59 lv Mish Mash 300 g 5.79 lv Chicken Soup 300 g 2.49 lv Tripe Soup 300 g 2.99 lv Bean Soup 300 g 1.99 lv Cold Yogurt Soup 300 g 1.99 lv Beef Soup 300 g 3.79 lv «Pirinski» Pork 400 g 9.89 lv Vienna Style Cutlet 400 g 9.89 lv Pork Kavarma 350 g 8.89 lv Pig’s Foot 100 g 2.79 lv Pork Liver with Butter 300 g 4.99 lv Beef Tongue with Butter 300 g 11.79 lv Pork Loin with Vegetables on Sath 800 g 19.89 lv Combined Sach 800 -
Food & Beverage Price List
25.11.2019. FOOD & BEVERage PRICE LIST Radmile Matejčić 5, 51000 Rijeka PAGE 1 Price (kn) Price (kn) MENU MEALS SOY STEAK/SOY MEDALLIONS SKEWERS 10,00 MENU LUNCH MEAT/VEGETARIAN 30,00 ZUCCHINI STEAK/SWISS CHARD STEAK 11,00 MENU DINNER MEAT/VEGETARIAN 30,00 BAKED DOUGH WITH CHEESE 13,00 BRUNCH 1/ BRUNCH TO GO 1 20,00 CHEESE TORTELLINI, TWO EXTRA CHEESE SAUCE 19,00 BRUNCH 2/ BRUNCH TO GO 2 27,00 CHEESE TORTELLINI, TOMATO SAUCE 14,00 CHEESE TORTELLINI, CHAMPIGNON SAUCE 16,00 SOUPS SPINACH TORTELLINI, TWO EXTRA CHEESE SAUCE 19,00 CLEAR SOUP/BROCCOLI SOUP/ASPARAGUS SOUP 4,50 SPINACH TORTELLINI, TOMATO SAUCE 14,00 CAULIFLOWER SOUP /BEEF SOUOP 4,50 SPINACH TORTELLINI, CHAMPIGNON SAUCE 16,00 MUSHROOM SOUP/GREEN PEAS SOUP 4,50 SIDE DISHES SPRING SOUP/TOMATO SOUP 4,50 SOUP KAMPUS/RITEH/MINI 8,00 SWISS CHARD WITH POTATOES 8,00 SOUP PRAVRI/INDEKS/POMORAC 10,00 BROCCOLI WITH POTATO 8,00 CAULIFLOWER WITH BREAD CRUMBS 8,00 MAIN COURSE VEGETABLE STEW WITH RICE 7,00 CUTLET IN VEGETABLES 21,00 GREEN PEAS IN BUTTER SAUCE 7,00 PORK STEW/PORK RISOTTO 15,00 GREEN PEAS WITH CARROT/GREEN PEAS IN SAUCE 7,00 FRIED PORK 14,00 KALE WITH POTATOES/MLINCI 7,00 BEEF GOULASH/BEEF WITH GREEN PEAS 20,00 CROQUETTES/BRUSSELS SPROUT 8,00 BEEF STEAk 20,00 PASTA WITH CABBAGE 7,00 BOLIED BEEF 18,00 CRUSTED BAKED POTATO 7,00 STUFFED BEEF 20,00 BOILED CAULIFLOWER 7,00 SLICED MEAT STEAk 15,00 BRAISED SOUR CABBAGE 8,00 SLICED MEATLOAF 15,00 GREEN BEANS IN SAUCE/CABBAGE IN TOMATO SAUCE 7,00 MEATBALLS IN TOMATO SAUCE 14,00 MIXED VEGETABLES WITH POTATO 7,00 HAMBURGER STEAk 22,00 BAKED -
$6 Burgers Burgers
Kusina Express at Bearly’s Niche Lounge $16.95 Rockbottom BrewPub $15 TEMPO Food + Drink $15 Unique, prix fixe burgers that are only available at this These participating restaurants House of Blues & Ribs $12 Tipsy Wilbur Beef Burger That’s My Jam The Oxford special price during Burger Week! Dig in and support your offer unique specialty burgers Adobo Burger $2 DONATION $2 DONATION $1 DONATION hard-working local chefs, line cooks, wait staff and preppers. and will donate a portion of each $1 DONATION Grilled hand-formed burger, spicy In-house ground short rib, brisket and Beef patty stuffed with applewood- $ These independent restaurants make Halifax taste great. burger sale to Feed Nova Scotia. Classic Filipino adobo-flavoured tomato and beer bacon jam, jalapeño inside round beef, topped with bacon smoked cheddar, topped with grilled patty, topped with onion, aioli, arugula, cheddar cheese and jam, smoked cheddar, crispy onions, sake-marinated pork belly and bacon, 6 BURGERS BURGERS tomato, lettuce, cheese, cream fried shallots. chipotle mayo, lettuce, tomato and Sriracha glaze and Nova Scotia 2 Doors Down $6 Darrell’s Restaurant $6 Le Bistro by Liz $6 Redwood Grill $6 3Sixty at BOOMburger $8.49 Durty Nelly’s Halifax Alehouse $12 mushroom sauce and BBQ pork belly. 1505 Barrington St pickles. blueberry pepper chutney. 1269 Barrington Street 5686 Spring Garden Road 1875 Barrington Street The Greek Burger Peanut Butter Burger Crispy Haddock Burger Pico Loco Casino Nova Scotia $17 Bonfire Burger Authentic Irish Pub $15 Crispy Californian Chicken The Old Apothecary A PEI beef patty, Annapolis Valley Certified Angus beef topped with Fresh Nova Scotia haddock in Grilled beef burger topped with havarti Pork-U-Pineapple Burger $1 DONATION The Pickle Back $1 DONATION La Frasca Cibi & Vini $20 Bakery & Cafe $7 RumbleFish Food Co. -
Minnesota Cottage Foods Law
MINNESOTA COTTAGE FOODS LAW Minnesota Statute 28A.152 Cottage Foods Exemption NON-POTENTIALLY HAZARDOUS FOODS FACT SHEET As of July 1, 2015, individuals can sell non-potentially hazardous (NPH) foods made in their home kitchens, without a license (Minnesota Statute 28A.152). Non-potentially hazardous (NPH) foods are foods that do not support the rapid growth of bacteria that would make people sick when held outside of refrigerated temperatures. These are the types of foods the Minnesota Cottage Foods Law exempt from licensing. MFMA has worked with the Minnesota Department of Agriculture, the Minnesota Department of Health, and the University of Minnesota Extension Food Safety Team to compile this list. If a food item is not on this list, contact your local Minnesota Department of Agriculture Food Inspector for more details. To find the contact information for your local MDA food inspector, call (651) 201-6027 or email [email protected]. LIST UPDATES This list will be reviewed periodically and updated as needed. When the list is updated, the revision date for this document will be changed and MFMA will send an email to everyone on our contacts list. To ensure that you receive these updates, please go to MFMA’s website www.mfma.org and sign up for our elist. This list was last updated: December 20. 2019 USING THIS LIST For ease of use, this list is divided into Food Type categories. Each category lists three options: Allowed Foods, Not Allowed Foods, and Exceptions. All foods listed in the “Exceptions” column need extra information and we strongly recommend you contact the MDA to discuss the potential risks associated with the “Exceptions” foods. -
A Good Soil Ecosystem
1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO FOODS Topic Objective: At the end of the topic student will be able to understand: Standard specification Lot Mark or Batch Code Presentation Instruction for Use Place of Origin Business Name and Address Storage Conditions Date Tagging Ingredients Name Food Choices and Sensory Characteristics Federal-level regulation Definition/Overview: Agricultural economics originally applied the principles of economics to the production of crops and livestock a discipline known as agronomics. Agronomics was a branch of economics that specifically dealt with land usage. It focused on maximizing the yield of crops while maintainingWWW.BSSVE.IN a good soil ecosystem. Throughout the 20th century the discipline expanded and the current scope of the discipline is much broader. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics. Economics is the study of resource allocation under scarcity. Agronomics, or the application of economic methods to optimizing the decisions made by agricultural producers, grew to prominence around the turn of the 20th century. The field of agricultural economics can be traced out to works on land economics. Henry C. Taylor was the greatest contributor with the establishment of the Department of Agricultural Economics at Wisconsin. Another contributor, Theodore Schultz was among the first to examine development economics as a problem related directly to agriculture. Schultz was also instrumental in establishing econometrics as a tool for use in analyzing agricultural economics empirically; he noted in www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in his landmark 1956 article that agricultural supply analysis is rooted in "shifting sand", implying that it was and is simply not being done correctly. -
Physicochemical, Microbiological and Colour Attributes of Horse Salami Established During the Ripening Period
PAPER PHYSICOCHEMICAL, MICROBIOLOGICAL AND COLOUR ATTRIBUTES OF HORSE SALAMI ESTABLISHED DURING THE RIPENING PERIOD D. KOVAčEVIća, K. MastanJEVIća *, J. PLEADINb and J. FRECEc aDepartment of Food Technology, Faculty of Food Technology University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia bLaboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia cDepartment of Biochemical Engineering, Faculty of Food and Biotechnology University of Zagreb, Pierrotijeva 6, HR-10000 Zagreb, Croatia *Corresponding author: Tel. +385 31 224 298 Fax +385 31 207 115, email: [email protected] ABSTRACT Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) in physicochemical parameters attributa- ble to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05) acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial popu- lation thereby being Lactobacillus plantarum, -
Orientorient Turkish Restaurant
ORIENTORIENT TURKISH RESTAURANT Добре дошли в ресторант Ориент. Ресторантът предлага ястия от ориенталската кухня и изключително разнообразие от вкусове. Приемаме предварителни заявки за цяло печено агне,пуйка,агнешка плешка и бут. При поискване можете да видите продуктите в сурово състояние. Ако Ви посрещнат неучтиво или без усмивка,поискайте да Ви обслужи друг сервитьор. За групи над 10 човека с предварително меню 10% отстъпка. Ако не сте доволни, кажете ни. Ако сте доволни, кажете на Вашите приятели. Ще бъдем много радостни,ако се върнете отново при нас. Пожелаваме Ви приятно прекарване,добър апетит и наздраве. Welcome To The Restaurant Orient We take pre order on whole baked lamb,rabbit or turkey. If you like,you can see products before cooking. Poor quality prepared food will not be paid. In the event you were met unkidly and without a smile,you have the right to request another waiter. For group visit / more than 10 people/ on a predetermined menu 10% discount for second visit with same group / more than 10 people/ on a predetermined menu 15% discount. If you are not satisfied just tell us. If satisfied recommend us to your friends. We should be much pleased, if you returened to our place once again. Wish you a good time,Good appetite and cheers RESTURANTIMIZDA DOMUZ ETI VE MAMÜLLERİ BULUNMAZ https://www.instagram.com/orientturkishrestaurant/ https://www.facebook.com/orientturkishrestaurant/ www.orientbg.com 052602380 السلطة / ТУРСКА ЗАКУСКА / KAHVALTI TABAĞI / САЛАТИ / SALATALAR / SALADS TURKISH BREAKFAST ТУРСКА ЗАКУСКА | сирене, -
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! -
Muncan-Food-Corp Price List July 2015 Sheet1.Pdf
Muncan Food Corporation $/lb Cold Cut Salami $/lb Hot Smoked Sausage $/lb Cold-Smoked Sausage 7.99 Extra (Garlic) Salami 7.99 Krajnska Sausage 12.99 Domaca Sausage 7.99 Tirola Salami 7.99 Neparovana Sausage 12.99 Domaca Sausage /w Paprika 7.99 Tirola Small 7.99 Debrecin Sausage 12.99 Kulen Sausage 7.99 Boiled Ham Salami 7.99 Cabanos Sauage 12.99 Sibiu Sausage 7.99 Roasted Ham Salami 7.99 Rings Sausage 12.99 Landjaeger Sausage 7.99 Krakovska Salami 7.99 Hunter Sausage 12.99 Cajna Sausage 7.99 Banat Salami 14.99 Crisana Sausage 7.99 Chicken Salami Hot Smoked Bacon 12.99 Sudjuk Sausage 7.99 Double Smoked Bacon 12.99 Ghiudem Sausage Bologna 7.99 Black Forest Bacon 12.99 Babic Sausage 7.99 Bologna 7.99 Karlovacki Spec 12.99 Istrijanska Sausage 7.99 Small Bologna 7.99 Paprika Bacon 12.99 Dry Selijacka Sausage 7.99 Garlic Bologna 8.99 Tarska Bacon 12.99 Njeguska Sausage 7.99 Ham Bologna 8.99 Paprika Rolled Bacon 12.99 Spicy Hungarian Sausage 7.99 Chicken Bologna 8.99 Garlic Rolled Bacon 12.99 Cserkesz Kolbasz 7.99 Small Chicken Bal. 6.29 Smoked Slana 14.99 Karlovacki Sausage 7.99 Bologna /w Vegetables 7.99 Smoked Guanciale 12.99 Dry Jalapeno Sausage 6.99 Meatloaf 8.99 Pressed Bacon 12.99 Kraljevska Sausage 6.99 Meatloaf w/ Vegetables 7.99 Chicken Bacon 12.99 Spicy Ajvar Sausage 7.99 Mortadella Smoked Meat Ham 8.99 Smoked Canadian Bacon Cold-Smoked Salami 7.99 Banat Ham 8.99 Stuffed Canadian Bacon 15.99 Muncan Special Salami 7.99 Prague Ham 7.99 Smoked Pork Butt 15.99 Istra Salami 7.99 Black Forest Ham 9.59 Smoked Pork Tenderloin 15.99 Prosciutto Salami 7.99 Novi Ham 7.59 Smoked Porckchops 15.99 Soppressata 7.99 Striped "Zebra" Ham 6.29 Smoked Spare Ribs 15.99 Spicy Soppressata 7.99 Jambon Haiducesc 7.29 Smoked Babyback Ribs 15.99 Summer Salami 8.99 Muschi Tiganesc Ham 7.29 Smoked St. -
Physicochemical, Hygienic and Organoleptic Characterization Of
Physicochemical, hygienic and organoleptic characterization of Slavonian kulen Physicochemical, hygienic and organoleptic characterization of Slavonian kulen ;/"/457&/04536ė/*%*0 ance, surface smell, consistency, in- Physicochemical, hygienic ner smell, cross section quality, tex- ture, taste and aroma and aftertaste. and organoleptic characterization Based on mean score of the particu- lar organoleptic characteristic and of Slavonian kulen the coefficient of importance for that particular attribute, the overall qual- ity was calculated by the following Karolyi, D. 1 formula: scientific paper 0WFSBMMRVBMJUZY B C D E F G H I Summary where a, b, c, d, e, f, g and h are the Slavonian kulen (SK) is traditional dry sausage produced in the region of Slavonia in eastern Croatia. It is made from mince of pork, back fat, spices and salt filled into pork cecum. After stuffing, the sausages are cold-smoked and ripened-dried afterward for several mean scores of evaluator’s assess- months. Present work aimed to analyse some physicochemical and organoleptic traits of ripe SK as well as the safety of final product. ments for: surface appearance, sur- The SK samples (n=12) from different small-scale manufactures were analysed. The following physicochemical attributes (mean ± face smell, consistency, inner smell, s.d.) were recorded: moisture 38.2%±3.6, protein 35.0%±3.1, fat 23.7%±4.6, moisture/protein ratio 1.1±0.1, pH value 5.37±0.23 and cross section quality, texture, taste water activity (aw) 0.82±0.02. Mean organoleptic scores, on five-point scale, were 3.7±0.6 for surface appearance, 3.4±0.6 for surface and aroma, and after-taste, respec- smell, 3.8±0.5 for consistency, 3.2±0.4 for inner smell, 3.0±0.7 for cross section quality, 3.3±0.5 for texture, 3.1±0.4 for taste and aroma, 3.0±0.5 for after taste and 3.2±0.4 for overall quality. -
(Domaćeg) Kulena
tehnologija mesa UDK: 637.524.05 VukovićOsnivač Ilijai izdavač: i dr. Institut za higijenu i tehnologijuContribution mesa, Beograd to knowledge of major quality parameters of traditionalBIBLID: (domestic) 0494-9846 kulen Contribution to knowledge of major quality parameters of traditional (domestic) kulen* Vuković Ilija1, Saičić Snežana2, Vasilev Dragan1 S u m m a r y: In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional quality parameters, i.e. sensory quality of kulen is poorer than the chemical composition of the product. The most common quality shortages/deficits of domestic kulen is different smoking level, inadequate colour of the section/slice, presence of dry edge under casing, insufficient connection of the filling, bitter or sour taste. Most of studied samples of domestic kulen had pH value of 5.22 to 5.51, which shows that the ripening process was not finished, but also that the fermentation had been stimulated in certain way, not characteristic of domestic kulen. Change of the micro flora of domestic kulen is slow and typical for natural ripening which occurs during production of kulen in winter period. In the micro flora of kulen, bacteria which ferment sugars to lactic acid are dominant, Pseudomonadaceae and Enterobacteriaceae dye gradually, number of Micrococacea decreases, and enterococci survive ripening. Results of the chemical analysis show that kulen contains slightly over 35% of moisture, that the protein content of meat is above 25%, that the ratio between fat and protein contents was approximately equal and that the share of collagen in meat proteins is below 10%.