Almost Raw Le Bernardin Four Course Prix Fixe* Barely Touched

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Almost Raw Le Bernardin Four Course Prix Fixe* Barely Touched

Le Bernardin Four Course Prix Fixe* Almost Raw Barely Touched Lightly Cooked Caviar King Fish-Caviar Dover Sole Royal Osetra Caviar Warm King Fish “Sashimi;” Osetra Caviar Sautéed Dover Sole; “Almond-Pistachio Barberry Golden Basmati” ($130 Supplement per ounce) Light Marinière Broth Chardonnay-Shallot Butter Golden Imperial Caviar ($45 Supplement) ($15 Supplement) ($145 Supplement per ounce) Black Bass “Surf & Turf” Octopus Crispy Black Bass and Braised Veal Cheek Oysters Braised Octopus; Daikon and Charred Ginger Relish Single Variety or Assortment of Oysters (Six Pieces) Yuzu Kosho Broth Parsnip Emulsion, Ginger-Five Spice Reduction Oyster Merluza Lobster Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot Spanish Merluza; Aki Nori Lacquered Lobster Tail; Herb Spring Roll “Seaweed Water” Gelée “Razor Clam Summer Chowder” Lemongrass Consommé Upon Request King Fish-Caviar Striped Bass King Fish-Osetra Caviar Tartare Scallop Baked Striped Bass; Baby Leeks, Sea Bean-Sea Urchin “Rouille” Barely Cooked Scallop; Roasted Bone Marrow Bouillabaisse Sauce Smoked Crème Fraîche Emulsion Squab ($45 Supplement) Calamansi-Butter Emulsion Pan Roasted Squab; Truffled Savoy Cabbage Skate Red Wine Salmis Sauce Poached Skate; Braised Daikon, Charred Scallion Jam Hamachi Sea Trout Lemon Confit-Kimchi Broth Lamb Flash Marinated Hamachi; Young Radishes and Amaranth Crisp Ultra Rare Smoked Sea Trout; Pickled Red Onion Yuzu Vinaigrette Roasted Rack of Lamb; Tabouleh, Raita Citrus-Miso Emulsion Black Garlic Scented Jus Salmon Barely Cooked Organic Salmon; Baby Peas and Favas Tuna Filet Mignon Yellowfin Tuna Carpaccio; Iberico Ham “Chutney,” Sea Beans Bacalao “Serenata” Mint-Tarragon Emulsion Pan Roasted Filet Mignon; Wasabi Pea Puree Lemon-Extra Virgin Olive Oil Lightly Salted Grilled Cod; Avocado Wild Mushrooms, Natural Jus Yucca and Pepper Escabeche Monkfish “Fish & Chips” Red Snapper Snapper Pan Roasted Monkfish; Crispy Kale Lemon Confit-Romescada Sauce Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust Flash Marinated Snapper Slivers Seafood Truffle Pasta Byaldi Gratin Citrus-Jalapeño Vinaigrette Crab, Scallop, Lobster; Tagliatelle (Please Allow 24 Hours Notice, For Two) Black Truffle Emulsion Snapper Crusted Red Snapper; Pickled Persian Cucumbers Geoduck Geoduck Sashimi; Shaved Radishes Green Curry-Goat Yogurt Emulsion Tuna Ginger-Ponzu Seared Yellowfin Tuna; Soba Noodles White Tuna-Japanese Wagyu Kombu Confit, Yuzu Dashi Grilled Escolar and Seared Wagyu Beef; Fresh Kimchi Salmon Asian Pear, Soy-Citrus Emulsion Salmon Sashimi; Olive Lemon-Mustard Emulsion, Focaccia Crisp Calamari Crab Filled Calamari a la Plancha Halibut Bamboo Shoot-Wood Ear Mushroom Pot au Feu Poached Halibut; Manila Clams Tasmanian Trout Wild Mushroom Casserole Trout Slivers; “Cucumber Tiger Salad” Sichuan Pepper-Cucumber Vinaigrette Artichoke Warm Artichoke Panaché; Vegetable Risotto Lobster Truffle Emulsion Pan Roasted Lobster; Stuffed Zucchini Flower Striped Bass Tangy Persian Lime Sauce Striped Bass Tartare; Baby Zucchini Parmesan-Lemon Confit Sauce Vierge Langoustine * Consuming raw or undercooked meats, poultry, seafood Seared Langoustine-Foie Gras; Pickled Hon Shimeji shellfish or eggs may increase your risk of foodborne illness Mesclun Salad Sauce Perigord Market Herbs and Vegetables Balsamic-Shallot Dressing $147 per person.

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Naics 311615 – Poultry Processing
U.S. Department of Labor Bureau of Labor Statistics PPI Product Checklist The Bureau of Labor Statistics, its employees, agents, and partner statistical This report is authorized by agencies, will use the information you provide for statistical purposes only and will law 29 U.S.C.2. Your hold the information in confidence to the full extent permitted by law. In accordance voluntary cooperation is with the Confidential Information Protection and Statistical Efficiency Act of 2002 needed to make the results of OMB No. 1220-0008 (Title 5 of Public Law 107-347) and other applicable Federal laws, your responses this survey comprehensive, will not be disclosed in identifiable form without your informed consent. accurate, and timely. Public reporting burden for this collection of information is estimated to average 2 hours, including time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and reviewing the collection of information. If you have any comments regarding this estimate or any other aspect of this information collection, including suggestions for reducing this burden, please send them to the Bureau of Labor Statistics, Producer Price Index Program, 1220-0008, 2 Massachusetts Avenue, N.E., Wash., DC 20212. You are not required to respond to this collection unless it displays a currently valid OMB control number. SU ID: Item Num: NAICS 311615 – POULTRY PROCESSING YOUNG AND MATURE CHICKENS PAGES 2 TO 3 TURKEYS (INCLUDING FROZEN WHOLE OR PARTS) PAGES 4 TO 5 OTHER POULTRY AND SMALL GAME PAGES 6 TO 7 PROCESSED POULTRY AND SMALL GAME, (EXCEPT SOUPS) PAGES 8 TO 9 DEFINITIONS PAGES 10 TO 11 NAICS INDUSTRY DEFINITION This U.S.
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The National Standard Squab Book
fk^i^T-.v^s^p>^::Ss 'pm^'k^y^'-^ •• SqUABBQDK ELMER C RIC ^m fork At ffinrntU TUniverait^ iCibrarg Cornell University Library SF 467.R49 1907 The national standard squab book, 3 1924 000 124 754 Cornell University Library The original of tiiis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000124754 The National Standard Squab Book ' ~r ELMER C. RICE. The National Standard Squab Book By Elmer C. Rice A PRACTICAL MANUAL GIVING COMPLETE AND PRECISE DIREC- TIONS FOR THE INSTALLATION AND MANAGEMENT OF A SUC- CESSFUL SQUAB PLANT. FACTS FROM EXPERIENCES OF MANY HOW TO MAKE A PIGEON AND SQUAB BUSINESS PAY, DETAILS OF BUILDING, BUYING, HABITS OF BIRDS, MATING, WATERING, FEEDING, KILLING, COOL- "' ING, MARKETING, SHIPPING, CURING ^ y. ^""^ ^ AILMENTS, AND OTHER INFORMATION ' Illustrated with New Sketches and Half Tone Plates from Photographs Specially Made for this Work BOSTON, MASSACHUSETTS 1907 Copyright' ISOl, by Elmer C. Bice Copyright, i902, by Elmer C. Rice Copyright, 1903, by Kmer C. Rice Copyright, 1904, by Elmer C. Rice Copyright, 1905, by Elmer C. Rice Copjrright, 1906, by Elmer C. Rice Copyright, 1907, by Elmer C. Rice rights reserved. A WELL-BUILT NEST. Ptees of Murray and Emey Company Boston, Maaa. ILLUSTRATIONS. Page Portrait of the Author {Frontispiece) A Weil-Built Nest 8. Thoroughbreds ....... 14 How a Back Yard may be Fixed for Pigeons 18 Cheap but Practical Nest Boxes 22 How City Dwellers without Land may Breed Squabs 24 Unit Squab House (with Passageway) and Flying Pen 26 Nest Boxes Built of Lumber .
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Development of Pigeon Feed for Commercial Squab Production in British Columbia
DEVELOPMENT OF PIGEON FEED FOR COMMERCIAL SQUAB PRODUCTION IN BRITISH COLUMBIA BY GWENITH A. WALDIE B.Sc.(Agr.), University of British Columbia, 1982 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS OF THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE STUDIES (Department of Animal Science) We accept, this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA 3 JULY 1986 (g^ GWENITH A. WALDIE, 1986 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 or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of ftwiMAk Sci£Nc£ The University of British Columbia 1956 Main Mall Vancouver, Canada V6T 1Y3 DE-6 (3/81) ABSTRACT Two experiments were conducted to evaluate the protein and energy requirements of squabbing pigeons. The firBt experiment was carried out at a commercial farm, with birds housed in pens, each containing 10-12 pairs. Two pelleted feeds of different protein concentrations (low protein (LP) with l&V. CP and 2937 kcal ME/kg, and high protein (HP) with 22% CP and 2783 kcal ME/kg) were fed, with and without whole yellov corn, cafeteria-style. A low protein intake was observed with LP + corn, which adversely affected squab growth and livability, without affecting egg production traits or adult body weight.
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Richard Olney Lamb & Lentil Soup Stone Ground
DATE 11.6.19 FRANK STITT Executive Chef ZACK REDES Chef de Cuisine OYSTER BAR Oysters on the half shell (1/2 dz)* Murder Point (AL) 18 Guadalupe Special 65 Standish Shore (MA) 18 Gulf Shrimp Cocktail 14 Moon Dancer (ME) 18 Marinated Crab Claws & Ginger Sauce 23 Irish Point (PEI) 18 Red Snapper Ceviche* Shipwreck (PEI) 18 Lemon, Jalapeño, Cilantro 12 Beau Soleil (NB) 18 START RICHARD OLNEY LAMB & LENTIL SOUP Farro Piccolo, Carrots, Turnips, Celery Root, Castelines Olive Oil 10 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 16 PRIME BEEF TARTINE Grilled Sourdough, Pickled Mushrooms, Roquefort Aïoli 15 BAKED OYSTERS Chive Butter, Chanterelle Conserva, Jalapeños 18 TUNA CARPACCIO* Satsumas, Avocado, Calabrian Chili, La Boîte N.11, Cilantro 19 GRILLED SQUAB Foie Gras, Red Wine Poached Pear, Herb Salad 22 HARVEST FARM BROCCOLI Farm Egg, Fried Capers, Dijon Vinaigrette 12 CHILLED BEEF CHEEKS Celery Root Slaw, Pickled Beets, Watercress, Sauce Gribiche 13 BOIS D’ARC FARM LETTUCES Harvest Farm Beets, Spiced Pecans, Belle Meadow Radishes, Creamy Honey Vinaigrette 12 MAIN VEAL TENDERLOIN Chanterelle Mushrooms, Artichokes, Cauliflower Timbale, Sherry Pan Sauce 34 GREG ABRAMS RED SNAPPER Clam Chowder Sauce, Lardons, New Potatoes, Vermouth 33 GULF POMPANO Roasted Beet & Persimmon, Mushrooms, Grilled Red Onions, Carolina Gold Rice Pirlau 32 GRILLED DUCK BREAST Jerusalem Artichoke Purée, Escarole, PFTP Persimmons 30 JAMISON FARM LAMB SHANK Lunchbox Peppers, Caramelized Onions, Gremolata 31 COQ AU VIN Joël Robuchon Potatoes, Cipollini Onions, Mushrooms, Carrots, Red Wine Jus 30 GRILLED VENISON Sweet Potato Hash, Local Peppers, Spinach, Crispy Shallots 36 PRIME NEW YORK STRIP AU POIVRE Crushed Fingerling Potatoes, Arugula, Green Peppercorns, Brandy 42 SIDES Collard Greens 7 Crushed Fingerling Potatoes 7 Acorn Squash & Wild Rice 7 Chanterelle Mushrooms 14 *This item may be served raw, undercooked or contain an ingredient that is raw or undercooked..
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The Sexual Politics of Meat by Carol J. Adams
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Exploring Turkey's Culinary Heritage
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SMALL-SCALE POULTRY PROCESSING Table 1
SSMALLMALL-S-SCCALEALE PPOULOULTRTRYY PPROCESSINGROCESSING By Anne Fanatico NCAT Agriculture Specialist May 2003 Introduction A growing number of small producers are rais- ing poultry outdoors on pasture, processing the birds on-farm, and selling the meat directly to customers at the farm or at a farmers’ market. Many states allow up to 1,000 birds to be processed on a farm each year and sold directly to consumers with no inspection. Some of these small producers are go- ing further—building government-licensed process- ing plants to supply regional or niche markets. Spe- Photo by Paul Helbert cialty “religious kill” is often done in small plants. “Kosher” is the term for Jewish slaughter and “halaal” for Muslim slaughter. Access to processing is a critical issue for small producers. Consolidation in the meat process- ing industry has left very few small plants that will do custom poultry processing. (Large plants generally don’t process for small producers; they can’t keep track of a small batch of birds and can’t make money on small- volume orders.) This publication covers small-scale processing, both on- farm and in small plants. Relevant information on large-scale processing is also included for comparison, to provide con- text, and because small processors need to have some under- standing of how large-scale processing works. Related ATTRA publications ¶ Sustainable Poultry: Production Overview ¶ Growing Your Range Poultry Business: An Entrepreneur’s Toolbox This publication was developed by the National Center for Appropriate Technology (NCAT) (http://www.ncat.org) for Heifer International (http://www.heifer.org) with funds from Southern Region SARE.
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Poultry-Grading Manual Guide to the Uniform Application of U.S
United States Department of Agriculture Poultry-Grading Agricultural Marketing Service Manual Agriculture Handbook Number 31 PREPARED FROM POULTRY DDDDDD DDDDDD This symbol of assurance guarantees the product has been graded by the U.S. Department of Agriculture according to DDDDDD the official US quality standards DDDDDD Contents . Page I. Introduction. 2 II. Poultry Grading and Certification Services. 2 A. Poultry Programs . 2 B. Poultry Eligible for Grading and Certification . 3 C. Official Identification Marks. 4 III. Grading According to Quality Standards and Grades. 6 A. Uses of Standards and Grades. 7 B. Examining Carcasses and Parts To Determine Quality . 7 C. Quality Factors for Carcasses and Parts . 8 D. Cutting Poultry Parts. 9 IV. U.S. Classes, Standards, and Grades for Poultry . 16 A. Classes of Ready-to-Cook Poultry . 16 B. Standards for Quality of Ready-to-Cook Individual Carcasses and Parts. 17 C. Standards for Quality of Specified Poultry Food Products . 23 D. Grades for Ready-to-Cook Poultry and Specified Poultry Food Products . 24 V. Certification to Specific Purchase Requirements . 30 VI. Resource Materials Available . 31 Material in this manual is not copyrighted and may be reproduced with or without credit. Revised April 1998 The U.S. Department of Agriculture (USDA) prohibits discrimina- tion in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TAR- GET Center at 202-720-2600 (voice and TDD).
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Almost Raw Le Bernardin Three Course Prix Fixe* Barely Touched Lightly Cooked Upon Request
Le Bernardin Three Course Prix Fixe* Almost Raw Barely Touched Lightly Cooked Caviar King Fish-Caviar Dover Sole Royal Osetra Caviar Warm King Fish “Sashimi;” Osetra Caviar Sautéed Dover Sole; “Almond-Pistachio Barberry Golden Basmati” ($130 Supplement per ounce) Light Marinière Broth Chardonnay-Shallot Butter Golden Imperial Caviar ($45 Supplement) ($24 Supplement) ($145 Supplement per ounce) Black Bass “Surf & Turf” Oysters Octopus Crispy Black Bass and Braised Veal Cheek Single Variety or Assortment of Oysters (Six Pieces) Braised Octopus; Daikon and Charred Ginger Relish Parsnip Emulsion, Ginger-Five Spice Reduction Yuzu Kosho Broth Oyster Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot Merluza “Seaweed Water” Gelée Spanish Merluza; Aki Nori Scallop “Razor Clam Summer Chowder” Barely Cooked Scallop; Roasted Bone Marrow Upon Request King Fish-Caviar Calamansi-Butter Emulsion King Fish-Osetra Caviar Tartare Striped Bass Smoked Crème Fraîche Emulsion Baked Striped Bass; Baby Leeks, Sea Bean-Sea Urchin “Rouille” ($45 Supplement) Bouillabaisse Sauce Sea Trout Squab Ultra Rare Smoked Sea Trout; Pickled Red Onion Pan Roasted Squab; Truffled Savoy Cabbage Hamachi Citrus-Miso Emulsion Red Wine Salmis Sauce Flash Marinated Hamachi; Young Radishes and Amaranth Crisp Skate Yuzu Vinaigrette Poached Skate; Braised Daikon, Charred Scallion Jam Lemon Confit-Kimchi Broth Red Snapper Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust Tuna Bacalao “Serenata” Lightly Salted Grilled Cod; Avocado Byaldi Gratin Yellowfin Tuna Carpaccio;
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