Pennsylvania Folklife Vol. 22, No. 3 Burt Feintuch
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Carolina Gold Rice Pudding
Carolina Gold Rice Pudding Yield 6 to 8 portions Time 4 hours or overnight to soak the rice, 15 or 20 minutes to cook it, and about 20 minutes to prepare the pudding Cooking Remarks This recipe comes together in a short series of steps: cook the rice in milk and sugar, make a stirred custard or crème anglaise, combine the two, and fold in whipped cream. The rice cooks best when the pot is covered, but the milk has a powerful urge to boil over. Best solution: a standard electric rice cooker. These cookers work as well as a double boiler when it comes to insulation, and the pot insert is typically nonstick. Cover the insert until the rice comes to a boil, then vent the rising steam by pulling the lid slightly off center. As the rice absorbs the milk, close the lid completely. If you don’t have a rice cooker, use a saucepan, but keep your eye on it. Equipment Mise en Place For this recipe, you will need a 5½-cup electric rice cooker and a heavy-bottomed medium saucepan (or two medium saucepans); a wooden spoon; a medium mixing bowl; two large mixing bowls; a whisk; a ladle; a fine-mesh strainer; a quart of ice cubes; a stand mixer, handheld mixer, or balloon whisk to whip the cream; and a rubber spatula. Ingredients for the rice 5.7 ounces (¾ cup) Anson Mills Carolina Gold Rice 12 ounces (1½ cups) whole milk 4 ounces (½ cup) spring or filtered water 1.75 ounces (¼ cup) sugar ¼ teaspoon fine sea salt c teaspoon ground cinnamon 2 tablespoons currants (optional) for the custard 12 ounces (1½ cups) whole milk c teaspoon fine sea salt ½ vanilla bean, split in half lengthwise and pulp scraped or 2 teaspoons vanilla extract 4 large egg yolks 1.75 ounces (¼ cup) sugar 6 ounces (¾ cup) cold heavy cream Copyright Anson Mills. -
Landeszentrale Für Politische Bildung Baden-Württemberg, Director: Lothar Frick 6Th Fully Revised Edition, Stuttgart 2008
BADEN-WÜRTTEMBERG A Portrait of the German Southwest 6th fully revised edition 2008 Publishing details Reinhold Weber and Iris Häuser (editors): Baden-Württemberg – A Portrait of the German Southwest, published by the Landeszentrale für politische Bildung Baden-Württemberg, Director: Lothar Frick 6th fully revised edition, Stuttgart 2008. Stafflenbergstraße 38 Co-authors: 70184 Stuttgart Hans-Georg Wehling www.lpb-bw.de Dorothea Urban Please send orders to: Konrad Pflug Fax: +49 (0)711 / 164099-77 Oliver Turecek [email protected] Editorial deadline: 1 July, 2008 Design: Studio für Mediendesign, Rottenburg am Neckar, Many thanks to: www.8421medien.de Printed by: PFITZER Druck und Medien e. K., Renningen, www.pfitzer.de Landesvermessungsamt Title photo: Manfred Grohe, Kirchentellinsfurt Baden-Württemberg Translation: proverb oHG, Stuttgart, www.proverb.de EDITORIAL Baden-Württemberg is an international state – The publication is intended for a broad pub- in many respects: it has mutual political, lic: schoolchildren, trainees and students, em- economic and cultural ties to various regions ployed persons, people involved in society and around the world. Millions of guests visit our politics, visitors and guests to our state – in state every year – schoolchildren, students, short, for anyone interested in Baden-Würt- businessmen, scientists, journalists and numer- temberg looking for concise, reliable informa- ous tourists. A key job of the State Agency for tion on the southwest of Germany. Civic Education (Landeszentrale für politische Bildung Baden-Württemberg, LpB) is to inform Our thanks go out to everyone who has made people about the history of as well as the poli- a special contribution to ensuring that this tics and society in Baden-Württemberg. -
Rankings Municipality of Stutensee, Stadt
9/28/2021 Maps, analysis and statistics about the resident population Demographic balance, population and familiy trends, age classes and average age, civil status and foreigners Skip Navigation Links GERMANIA / Baden-Württemberg, Land / Province of Karlsruhe, Landkreis / Stutensee, Stadt Powered by Page 1 L'azienda Contatti Login Urbistat on Linkedin Adminstat logo DEMOGRAPHY ECONOMY RANKINGS SEARCH GERMANIA Municipalities Powered by Page 2 Bad Schönborn Stroll up beside >> L'azienda Contatti Login Urbistat on Linkedin Karlsdorf- AdminstatBretten, Stadt logo Neuthard DEMOGRAPHY ECONOMY RANKINGS SEARCH Bruchsal, StadtGERMANIA Kraichtal, Stadt Dettenheim Kronau Eggenstein- Kürnbach Leopoldshafen Linkenheim- Ettlingen, Stadt Hochstetten Forst Malsch Gondelsheim Marxzell Graben-Neudorf Oberderdingen Hambrücken Oberhausen- Karlsbad Rheinhausen Östringen, Stadt Pfinztal Philippsburg, Stadt Rheinstetten, Stadt Stutensee, Stadt Sulzfeld Ubstadt-Weiher Waghäusel, Stadt Waldbronn Walzbachtal Weingarten (Baden) Zaisenhausen Provinces Powered by Page 3 ALB-DONAU- HEILBRONN, , L'azienda Contatti Login Urbistat on Linkedin KREIS, UNIVERSITÄTSSTADT, Adminstat logo LANDKREIS STADTKREISDEMOGRAPHY ECONOMY RANKINGS SEARCH GERMANIA BADEN-BADEN, HEILBRONN, STADTKREIS LANDKREIS BIBERACH, HOHENLOHEKREIS, LANDKREIS LANDKREIS BÖBLINGEN, KARLSRUHE, LANDKREIS LANDKREIS BODENSEEKREIS,KARLSRUHE, LANDKREIS STADTKREIS BREISGAU- KONSTANZ, HOCHSCHWARZWALD,LANDKREIS LANDKREIS LÖRRACH, CALW, LANDKREIS LANDKREIS LUDWIGSBURG, EMMENDINGEN, LANDKREIS LANDKREIS MAIN-TAUBER- -
Diet Manual for Long-Term Care Residents 2014 Revision
1 Diet Manual for Long-Term Care Residents 2014 Revision The Office of Health Care Quality is pleased to release the latest revision of the Diet Manual for Long-Term Care Residents. This manual is a premier publication—serving as a resource for providers, health care facilities, caregivers and families across the nation. In long-term care facilities, meeting nutritional requirements is not as easy as it sounds. It is important to provide a wide variety of food choices that satisfy each resident’s physical, ethnic, cultural, and social needs and preferences. These considerations could last for months or even years. Effective nutritional planning, as well as service of attractive, tasty, well-prepared food can greatly enhance the quality of life for long-term care residents. The Diet Manual for Long Term Care Residents was conceived and developed to provide guidance and assistance to nursing home personnel. It has also been used successfully in community health programs, chronic rehabilitation, and assisted living programs. It serves as a guide in prescribing diets, an aid in planning regular and therapeutic diet menus, and as a reference for developing recipes and preparing diets. The publication is not intended to be a nutrition-care manual or a substitute for individualized judgment of a qualified professional. Also included, is an appendix that contains valuable information to assess residents’ nutritional status. On behalf of the entire OHCQ agency, I would like to thank the nutrition experts who volunteered countless hours to produce this valuable tool. We also appreciate Beth Bremner and Cheryl Cook for typing the manual. -
Chapter 11 ) AWI Delaware, Inc., Et Al., ) Case
Case 14-12092-KJC Doc 393 Filed 10/21/14 Page 1 of 412 IN THE UNITED STATES BANKRUPTCY COURT FOR THE DISTRICT OF DELAWARE In re: ) Chapter 11 ) AWI Delaware, Inc., et al.,1 ) Case No. 14-12092 (KJC) ) ) Jointly Administered Debtors. ) ) GLOBAL NOTES REGARDING DEBTORS’ SCHEDULES OF ASSETS AND LIABILITIES AND STATEMENT OF FINANCIAL AFFAIRS The Schedules of Assets and Liabilities (the “Schedules”) and Statement of Financial Affairs (the “SOFA” and, collectively with the Schedules, the “Schedules and Statements”) filed herewith by the debtors and debtors-in-possession in the above-captioned cases (collectively, the “Debtors”) were prepared pursuant to section 521 of title 11 of the United States Code (as amended, the “Bankruptcy Code”) and Rule 1007 of the Federal Rules of Bankruptcy Procedure (the “Bankruptcy Rules”) by management of the Debtors and have not been subject to audit, review or any similar financial analysis. While the Debtors’ management has made every reasonable effort to ensure that the Schedules and Statements are accurate and complete based upon information that was available to them at the time of preparation, the subsequent receipt of information may result in material changes to the financial data and other information contained therein. The Debtors have used their best efforts to present the information set forth in the Schedules and Statements from their books and records maintained in the ordinary course of their businesses. The Debtors reserve their right to amend their Schedules and Statements from time to time as may be necessary or appropriate. These Global Notes Regarding Debtors’ Schedules of Assets and Liabilities and Statement of Financial Affairs (the “Global Notes”) are incorporated by reference in, and comprise an integral part of, the Schedules and Statements, and should be referred to and reviewed in connection with any review of the Schedules and Statements. -
Wegbeschreibung Nach Stutensee-Friedrichstal
Wegbeschreibung nach Stutensee-Friedrichstal (Friedrichstal / Baden), Halle des TV Friedrichstal aus Richtung Norden A5 bis Abfahrt Bruchsal, dann zuerst auf der B 35 rechts halten, Richtung Bruchsal, Stutensee, weiter bis Kernort Bruchsal; am Ortseingang (SEW) rechts auf die L 558 (Richtung Stutensee) dem Straßenverlauf folgen, Autobahn überqueren, an Büchenau und Spöck vorbei weiter Richtung Karlsruhe, bis zur Kreuzung mit der L 560; dort rechts abfahren, Bahnlinie überqueren und die erste Straße links (Einfahrt ins Gewerbegebiet) aus Richtung Süden A5 / A8 bis Ausfahrt Karlsruhe-Durlach / Stutensee, Ausschilderung folgen Anfahrt über B36 von Norden kommend bei "Linkenheim-Hochstetten" abfahren, dort links Richtung Friedrichstal (L558); in Friedrichstal die erste Straße rechts (Einfahrt ins Gewerbegebiet) von Süden kommend bis "Stutensee" (L559), vorbei am Forschungszentrum (KIT Campus Nord), danach links Richtung Friedrichstal; nach dem Wald am Sportplatz vorbei, dann auf der Brücke links (Richtung Bruchsal), dann unten wieder links bis zur nächsten Abbiegemöglichkeit (L 560); dort links, Bahnlinie überqueren und die erste Straße links (Einfahrt ins Gewerbegebiet) Anfahrt B35 aus Richtung Stuttgart durch Bruchsal fahren (Richtung Autobahn A5), am Ortsausgang (SEW) links Richtung Stutensee; dem Straßenverlauf folgen, Autobahn überqueren, an Büchenau und Spöck vorbei weiter Richtung Karlsruhe bis zur Kreuzung mit der L 560; dort rechts abfahren, Bahnlinie überqueren und die erste Straße links (Einfahrt ins Gewerbegebiet) Anfahrt B35 -
9 CFR Ch. III (1–1–12 Edition) § 316.11
§ 316.11 9 CFR Ch. III (1–1–12 Edition) capacity of 5 kilograms (11.025 lbs.) or products: And provided further, That less and containing a single kind of imitation sausage packed in properly product: Provided, That such products labeled containers having a capacity of in properly labeled closed containers 3 pounds or less and of a kind usually exceeding 5 kilograms (11.025 lbs.) ca- sold at retail intact, need not bear the pacity, when shipped to another offi- word ‘‘imitation’’ on each link or piece cial establishment for further proc- if no other marking or labeling is ap- essing or to a governmental agency, plied directly to the product. need only have the official inspection (b) When cereal, vegetable starch, legend and list of ingredients shown starchy vegetable flour, soy flour, soy twice throughout the contents of the protein concentrate, isolated soy pro- container. When such products are tein, dried milk, nonfat dry milk, or shipped to another official establish- calcium reduced dried skim milk is ment for further processing, the inspec- added to sausage in casing or in link tor in charge at the point of origin form within the limits prescribed in shall identify the shipment to the in- part 319 of this subchapter, the prod- spector in charge at destination by ucts shall be marked with the name of means of Form MP 408–1. each added ingredient, as for example (c) The list of ingredients may be ap- ‘‘cereal added,’’ ‘‘potato flour added,’’ plied by stamping, printing, using ‘‘cereal and potato flour added,’’ ‘‘soy paper bands, tags, or tissue strips, or flour added,’’ ‘‘isolated soy protein other means approved by the Adminis- added,’’ ‘‘nonfat dry milk added,’’ trator in specific cases. -
20-12-09 Speaker and Moderator Biographies
TPN WEBINAR TOWARDS TRANSATLANTIC PARTNERSHIP – REBUILDING TRUST BIOGRAPHIES OF MODERATORS AND SPEAKERS Opening Session 16:00-16:20 hrs Brussels 10:00-10:20 am Washington DC THE HONORABLE JIM COSTA (D – CA) Jim Costa represents California’s 16th Congressional District. He has served the San Joaquin Valley in the U.S. House of Representatives since January of 2005. Raised on a dairy farm in Fresno’s Kearney Park area, Congressman Costa is a third-generation family farmer. As a Member of Congress, Costa has applied his farming background to fighting for Valley water, agriculture, and the economy. A lifelong resident of the Valley, Costa’s committee assignments allow him to effectively advocate for the district. Costa uses his position on the Natural Resources Committee to fight for the Valley’s fair share of water. This includes securing funding for dams, working to overturn unfair federal water regulations, and increasing Valley water allocations. On the Agriculture Committee, Costa has worked to increase federal support for Valley agriculture through the Farm Bill and other programs. When a milk price crisis devastated the region’s dairy industry, Costa introduced legislation to protect Valley dairy families and local jobs. In addition to his committee assignments, Costa is a member of the fiscally-conservative Blue Dog Coalition and has worked with his colleagues to support more responsible budgeting practices. Costa’s work to improve the Valley stretches across the district. During his first term in office, Costa put together a broad-based bipartisan coalition aimed at developing a Regional Water Plan for Central California. -
Potential for Growth of Clostridium Perfringens from Spores in Pork Scrapple During Cooling
FOODBORNE PATHOGENS AND DISEASE Volume 7, Number 2, 2010 ª Mary Ann Liebert, Inc. DOI: 10.1089=fpd.2009.0405 Potential for Growth of Clostridium perfringens from Spores in Pork Scrapple During Cooling Vijay K. Juneja,1 Anna C.S. Porto-Fett,1 Kelly Gartner,2 Linda Tufft,2 and John B. Luchansky1 Abstract We conducted stabilization studies to determine the ability of Clostridium perfringens spores to germinate and grow during exponential cooling of a commercial formulation of pork scrapple. Scrapple was inoculated with a mixture of three strains of C. perfringens spores (NTCC 8238, NCTC 8239, and ATCC 10288), vacuum packaged, and reheated (20 min=93.38C) in a circulating water bath. The cooked samples were cooled (30 s) in an ice bath before being transferred to a programmable water bath to cool through the temperature range of 54.48C to 7.28C in 12, 14, or 21 h to simulate deviations from the required cooling time of 6.5 h. After cooling, the samples, in duplicate, were analyzed to determine if growth from spores had occurred. The samples were plated onto tryptose–sulfite–cycloserine agar and incubated anaerobically at 378C for 48 h before counting the colonies. Minimal growth (less than 1.0 log) was observed during a 12- or 14 h cooling period. However, when the time to achieve 7.28C was extended to 21 h, C. perfringens spores germinated and grew from an inoculum of *3.0 log10 to *7.8 log10 CFU=g. Thus, scrapple must be cooled after cooking to 7.28C within 6.5 h, but for no more than 14 h, to prevent a food safety hazard from outgrowth of C. -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
Fried Bread Pudding Balls Serves 15-20 People
Fried Bread Pudding Balls Serves 15-20 people Ingredients: Three loaves of French bread 10 eggs ½ gallon milk 4 cups sugar 2 quarts heavy cream 4 cups white chocolate chips 1 teaspoon vanilla extract Parchment Paper Canola Oil for Frying (enough for at least 2 inches deep in frying vessel) Praline sauce for drizzle over bread pudding balls Ingredients: 1 Cup of Melted Butter 1 ½ cups of brown sugar ½ quart Heavy Cream Instructions: combine all three ingredients and set aside at room temperature Bread Pudding Instructions: Preheat oven to 300 degrees Heat heavy cream and allow to simmer, carefully stirring so not to burn. Add white chocolate chips and stir until melted. Remove from heat and set aside. In separate bowl, add eggs, sugar and vanilla extract and blend well. Add the milk to the egg mixture. Slowly add the warm heavy cream and chocolate chip mixture. Line a 9x13 pan with parchment paper. Spray paper with cooking spray. Tear French bread into large chunks placing them in pan. Pour half of egg and milk mixture over the bread, pressing firmly to soak up the milk. Using your fingers, mash the soaked bread to make one solid piece in the pan. Then add the remaining milk and egg mixture. This should be very wet. Spray foil with cooking spray and cover the bread pudding. It is important to spray the foil because the bread will rise and stick to it if not greased. Bake at 300 degrees for 40 minutes covered. Uncover and bake another 20 minutes or until golden brown. -
Supplementary Table S2. Food Items Within Each Other Food Group Food
Supplementary Table S1: Individual food items within each major protein source food group Food group Individual food items Red meat beef; lamb; pork Processed meat sausage; bacon; ham Poultry crumbed chicken; chicken/poultry Oily fish oily fish Non‐oily fish white fish; breaded fish; battered fish; tinned tuna Legumes/pulses baked beans; pulses; hummus Vegetarian protein soy burgers/sausages; tofu; Quorn; other vegetarian alternatives alternatives salted peanuts; unsalted peanuts; salted other nuts; unsalted Nuts other nuts low fat hard cheese; hard cheese; soft cheese; blue cheese; low fat Cheese cheese spread; cheese spread; cottage cheese; feta cheese; mozarella cheese; goat cheese; other cheese Yogurt full fat yogurt; low fat yogurt whole milk; semi‐skimmed milk; skimmed milk; powdered milk; Dairy milk goat/sheep milk soya milk with calcium; soya milk without calcium; rice/oat other Plant milk vegetable milk whole eggs; omelette; eggs disaggregated from mayonnaise in Eggs egg sandwiches Supplementary Table S2. Food items within each other food group Food group Individual items stewed/cooked fruit; prunes; other dried fruit; mixed fruit; apple; banana; berries; cherries; grapefruit; grapes; mango; Fruit melon; orange; orange‐like small fruits; peach, nectarine; pear; pineapple; plum; other fruit mixed vegetables; vegetable pieces; coleslaw; mixed side salad; avocado; broad beans; green beans; beetroot; broccoli; butternut squash; cabbage; carrots; cauliflower; celery; Vegetables courgette; cucumber; garlic; leeks; lettuce; mushrooms;