DOCSLIB.ORG

Tray Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tray Catering Menu Breakfast Catering Breakfast Catering is available Monday–Friday, Breakfast Slider 12 Pack SERVES 12 $42 from 6:30am– 10:30am. CHOOSE: PORTUGUESE SAUSAGE OR SPAM • Delivery only Portuguese Sausage or SPAM, on a Hawaiian-style • Minimum breakfast order (food and beverage) $100 bun, with egg, Nunya Sauce, and sprinkle of cheese. $42 Breakfast Taco 12 Pack Pastry & Cold Foods All breakfast tacos are rolled up in a 6” flour tortilla served with tomatillo salsa. Choose from 4 delicious varieties: MISO BANANA BREAD (VT) SERVES 12 $25 / LOAF A hint of the salty-umami of miso makes this PORTUGUESE SAUSAGE AND EGG banana bread an even better morning treat. Eggs, Portuguese sausage, cilantro LILIKO’I COFFEE CAKE (VT) SERVES 12 $30 SPAM AND EGG Liliko’i coffee cake with a liliko’i cream cheese frosting. Eggs, SPAM, pickled red onions Marination Catering KALBI BEEF AND EGG BREAKFAST BARS (VG)(GF) SERVES 12 $25 / DZ Eggs, Kalbi beef, potatoes, green onion, cilantro Oats, sesame, and tropical fruit in a slightly chewy, slightly crunchy bar. Try our new Breakfast Catering SOYRIZO AND TOFU (VG) Soyrizo, tofu, potatoes, green onion, cilantro DOUBLE COCONUT MUFFINS- MINI (VT) SERVES 12 $25 / DZ Coconut lovers rejoice - twice! Mini sized so you SUB gluten free tortilla + $1 (VG)(GF) don’t have to hold back. FRUIT PLATTER (VG)(GF) SERVES 10-15 $30 SERVES 6-12 Breakfast Burrito 6 Pack Fan favorite platter of pineapple and red grapes, SUNRISE BURRITO $45 dusted with li hing mui powder for a little extra pop. CHOOSE WITH OR WITHOUT PORTUGUESE SAUSAGE GRANOLA AND YOGURT (VT)(GF) SERVES 8 $30 10” flour tortilla, Portuguese sausage, eggs, Tropically inspired house-made granola, served with marinated potatoes, crema, green onion, cilantro plain Greek yogurt and our house-made guava jam. and little kimchi wrapped up with aloha. Sub coconut vegan yogurt (1 serving) +$2.50 (VG)(GF) LOCO MOCO BURRITO $51 10’ flour tortilla, eggs, ground beef , white rice, brown gravy, green onions. The Hawaiian classic Beverages as a burrito! COFFEE SERVES 12 $19.50 Marination’s very own Kona blend SERVES 10 $40 Quiche TEA SERVES 12 $19.50 PORTUGUESE SAUSAGE AND SWEET ONION Assortment of green and black teas A buttery crust filled with eggs, Portuguese MARINATION POG 32 OZ BOTTLE $20 sausage, kale, cheese and sweet onion. Passion-Orange-Guava juice! No added sugar. SWEET ONION AND KALE (VT) A veggie version of the one above! SPAM Musubi 6 Pack SERVES 6-12 $27 Seared SPAM, white rice and furikake, wrapped up with nori. How to order and terms • ­Email us: [email protected] or complete the online catering request form at www.marinationmobile.com/catering • 2 business day notice requested. Shorter notice possible but all items may not be available. • All trays must be of the same variety. We are unable to mix and match proteins in a tray. • All food is packed in aluminum catering trays for easy transport and to retain heat. • Delivery charge is $25 - $50. • Prices do not include WA sales tax or Service Charge. • 10% Service Charge is applied to all orders. All Day Catering menu TACO 12 PACK $37 TACO SALAD SERVES 12 $37 BEVERAGES Choice of protein: Miso ginger chicken • Kalbi beef • Spicy pork • Choice of protein: Miso ginger chicken • Kalbi beef • Spicy pork • Hawaiian Suns ASSORTED FLAVORS $2.75 Kalua Pork • Gluten-free Kalua Pork • Sexy tofu • Vegan Tofu Kalua Pork • Gluten-free Kalua Pork • Sexy tofu • Vegan Tofu Coke, Diet Coke, Sprite $2.50 Each taco is a double stack of 4” corn tortillas with our signature Bed of signature slaw, with taco protein of your choice, and all the Bottled water, sparkling water slaw, homemade pickled jalapeños, a sprinkle of toasted sesame fixin’s of a taco except the tortillas! $2 seeds and Nunya Sauce. HAWAIIAN MAC SALAD SERVES 16 $40 COMPOSTABLE PAPER PRODUCTS PER PERSON $1 SLIDER 12 PACK $37 Choose: with or without SPAM Choice of protein: Kalua pork • SPAM All sliders are served on a soft Hawaiian-style roll with our signature slaw and Nunya Sauce. SIGNATURE SLAW (VT)(GF)(DF) SERVES 16 $25 Tangy, crunchy slaw with our pickled ginger vinaigrette. KIMCHI FRIED RICE SERVES 12 PLAIN $60 LUMPIA $2 EACH ma kai Private Events Vegan or pork Choice of protein: Miso ginger chicken • Kalbi WITH $75 Planning a birthday/wedding/holiday beef • Spicy pork • Kalua Pork • Sexy tofu PROTEIN celebration? Want to serve up some Aloha with the BEST VIEW of Seattle? SPAM MUSUBI 6 PACK SERVES 6-12 $27 Marination ma kai on Alki is the place KIMCHI QUESADILLA SERVES 12 PLAIN $60 Seared SPAM, white rice and furikake, wrapped up with nori. for you. Choose: with or without Kalua pork W/ KALUA PORK $70 Flour tortilla filled with kimchi, cheese and cilantro. Grilled and $18 BAKERS DOZEN served with a Korean-style crema, chopped slaw and house-made ALOHA CHIP COOKIES pickled jalapeños. Choose with or without Kalua pork. $9 HALF DOZEN Truck Catering Big Blue is available for catering and (VT)VEGETARIAN, (VG)VEGAN, (GF)GLUTEN-FREE, (DF)DAIRY-FREE special events. Vegetarian, Gluten-free and Vegan options available upon request. *Eating raw or undercooked food is delicious! But can also be harmful to your health. Kimchi contains a wee bit of shrimp paste..
Load more

Recommended publications
  • Appetizers Appetiz
    10/3/2018 Dinner Menu – Seoul BBQ and Sushi HOME MENU ABOUT GALLERY NEWS CONTACT APPETIZERS APPETIZ GUN-MANDU Deep-fried beef & pork JAPANESE APPETIZER pcs) https://seoulkoreanbbq.com/dinner-menu/ 1/13 10/3/2018 Dinner Menu – Seoul BBQ and Sushi SALMON SALAD SAEWOO TUEKIM Prawns are coated wit 6 pcs. Slice Salmon and Mixed & bread crumbs, then d Vegetables with Honey Mustard Sauce YACHAE-JEON Pan-fried batter of egg SOFT SHELL CRAB SALAD Deep Fried Soft Shell Crab and Mixed HAEMUL PA-JEO Vegetables with Honey Mustard Sauce Pan-fried batter of egg onions & seafood mix SEAWEED SALAD EDAMAME DEEP FRIED SHRIMP SHUMAI Steamed Green soybea 8 pcs DOK BOK-GI VEGGIE TEMPURA Braised rice cake with 10 pcs. Deep Fried Thin Strips of Vegetables TUNA CARPACCIO Slice of Tuna, Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce HAMACHI CARPACCIO Slice of Yellow Tail (Hamachi), Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce TAKO CARPACCIO Slice of Tako (Octopus), Radish Sprout, Mixed Veggie on the Top Tobiko with Ponzu Sauce HALF SHELLED OYSTERS 12 pcs. Served Oyster with Ponzu Sauce and Tabasco Sauce https://seoulkoreanbbq.com/dinner-menu/ 2/13 10/3/2018 Dinner Menu – Seoul BBQ and Sushi Korean BBQ Korean BBQ CO BBQ BBQ COMBINATI Serves 4 People (4 Me Steamed Rice). Galbi a Shoulder AND Choice BBQ MARINATED Bulgogi, Dak-Bulgogi, Samgyup-Sal, Chadol-B Bulgogi, Pork Jowl, Slic Sliced Beef Short Plate GALBI JUMULLUCK Combo comes with: Sh Choice of 1 Soup from Boneless Beef Short Ribs Marinated Kimchi Stew, or Soy Be with Special House Soy Sauce and 1 Steamed Egg Dis Jeon, and Choice of 1 B BULGOGI Bottle of Soju, 2 Small Thin Slices of Beef Marinated with Beer, 1 Bottle of Wine Special House Soy Sauce BBQ COMBINATI GALBI Serves 2 People (2 Me Beef Short Ribs Marinated with our Steamed Rice).
    [Show full text]
  • The Role of Ingredients and Processing Conditions on Marinade
    THE ROLE OF INGREDIENTS AND PROCESSING CONDITIONS ON MARINADE PENETRATION, RETENTION AND COLOR DEFECTS IN COOKED MARINATED CHICKEN BREAST MEAT by EDWIN YPARRAGUIRRE PALANG (Under the Direction of Romeo T. Toledo) ABSTRACT Marination by vacuum tumbling is commonly practiced in the meat industry; however, the optimal temperature of the process to maximize marinade absorption and retention is yet to be defined. Furthermore, the role of marinade functional ingredients and pH of the marinade in alleviating problems with pink color in cooked meat and water retention during cooking is yet to be elucidated. For denaturation model study, myoglobin pigments from chicken gizzards were extracted. Observed results from the model study were validated in whole muscle and comminuted chicken meat. In addition, temperature of vacuum tumbling operation was optimized with respect to marinade pick-up, cook yield and expressible moisture. Also, trivalent Eu+3 was used to trace the penetration of marinade in chicken breast meat. Results showed that increasing concentration of salt and pH in marinade increased the persistence of the pink color in cooked meat. Furthermore, degree of denaturation of myoglobin pigments was not a determining factor for cooked meat color under the condition of higher ORP values in meat products. On the other hand, temperature of marination was found to be a significant factor in marinade penetration and retention in a vacuum tumbling process. Higher marination temperature promoted deeper penetration of marinade in the meat as traced by trivalent Eu+3. Consequently, marinade pick-up was found at higher temperature. However, cook yield was found highest when marination process was initially at a higher temperature followed by lowering to near refrigeration temperature.
    [Show full text]
  • The Effects of Pre and Post Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
    THE EFFECTS OF PRE AND POST RIGOR MARINADE INJECTION ON SOME QUALITY PARAMETERS OF LONGISSIMUS DORSI MUSCLES E. E. Fadıloğlu1, M. Serdaroğlu2 1Food Technology Department, Vocational School, Yaşar University, Izmir, Turkey 2Food Engineering Department Ege University, Izmir, Turkey ABSTRACT phosphates [4, 5]. Marination time changes This study was conducted to evaluate the effects of usually between 1 to 24 hours. pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi muscles. Therefore, the objective of this study was to Three marinade formulations were prepared with 2% verify the pre and post-rigor injection of various NaCl, 2% NaCl+0.5 M lactic acid or 2% NaCl+0.5 M sodium lactate. Injection time had significant effect marinade solutions on some quality parameters on marinade uptake levels of samples. Injection of of Longissims dorsi muscles. sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. The II. MATERIALS AND METHODS highest cooking loss was found in samples marinated with 2% NaCl in both pre-rigor and post-rigor Five Holstein breed (17-18 months of age, 950- injection. On the 3. day of storage, highest amount of 1000 kg body weight) were used as meat source. drip was observed in pre-rigor samples injected with Longissimus dorsi muscles were removed form sodium lactate. carcasses after 1 and 24 hour of slaughter. All muscles were trimmed of visible fat and Key words: injection, marination, pre-rigor, post- connective tissues. Left sides were stored at rigor, storage, meat quality +4°C for 24 hour for 24 h injection treatment.
    [Show full text]
  • Brining and Marination
    Brining and Marination ““EnhancedEnhanced PoultryPoultry Products”Products” ShellyShelly McKeeMcKee AuburnAuburn UniversityUniversity % of Production 100 20 40 60 80 0 1960 1970 1980 1990 2000 2001 2002 2005 U.S. PoultryIndustry: Market Segments Whole Parts Further Processed Consumer Trends Value-added for convenience Minimal preparation time Portion sizing High protein Enhanced flavor, diverse palate ethnic Organic Consumer Trends The $115- to $150-billion ready-to-eat (RTE) segment is exploding 73% of consumers make evening meal decision around 4:30 P.M. the same day Majority want meal preparation to be 45 minutes or less Most meals chosen have 5 ingredients or less High protein Enhanced Meat Products • “Enhanced meat can be defined as fresh, whole muscle meat that has been injected with a solution of water and other ingredients that may include salt, phosphates, antioxidants, and flavorings”. Enhanced Poultry Meat Labels "Contains up to 7% of a solution to enhance juiciness and tenderness of water, salt, modified food starch, sodium phosphates and natural flavors.“ "Injected with up to 15% of a solution to enhance juiciness. Solution ingredients: turkey broth, salt, sugar, sodium phosphates, flavoring" Marination vs. Brining MARINATION Evolved as a method of meat preservation Includes a mixture of oil and acidic liquids -Vinegar, lemon juice or wine and other spices pH of system lower than typical brines Typically includes salt and may include phosphates Soak &/ or injected (~10% uptake), tumbled Marination vs. Brining BRINE Soaking meat in or injecting meat with a salt water solution Usually alkaline phosphates Other seasonings maybe added as well Maybe used as a soak solution, injected into the meat and then soaked or they maybe injected and tumbled Can be used as a functional step in production of value added products Areas of Further Processing Cut-up Debone Formed: emulsion Formed: whole Formed: comminuted Overview….
    [Show full text]
  • Sides & Extras Beverages
    TACOS (5 KINDS) $3 per taco MISO GINGER CHICKEN • KALBI BEEF • SPICY PORK • KALUA PORK • SEXY TOFU All tacos served on a double stack of 4” corn tortillas with our signature slaw, homemade pickled jalapeños, a sprinkle of toasted sesame seeds and Nunya Sauce. Gluten free and Vegan options available. FISH TACOS $3.50 per taco TACO SALAD $9.50 Fish in a miso sake marinade, warm corn tortilla, crema, pickled onions Bed of signature slaw, with taco protein of your choice, and all the fixin’s of a taco and cilantro. except the tortillas! Try adding an egg* ($1.50) on top. Nom nom. ALOHA TOTS $10.50 SLIDERS (2 KINDS) $3 per slider Tater tots, kalua pork, kimchi sauce, Japanese mayo, scallions, fried egg*. ALOHA (kalua pork) • SPAM Kalua pork is Hawaiian braised, pulled pork. SPAM is…well, crazy tasty. TATER TOTS $5 full / $2.50 pocket size All sliders are served on soft Hawaiian-style rolls with Nunya Sauce and Tater tots sprinkled with a special blend of seasonings - perfect for a snack, or our signature slaw. your pocket. LUAU PLATE LUNCH $9.50 LUMPIA - 3 per order $6.00 Have it for lunch or dinner! Choice of protein, mac salad, signature slaw, 2 Choose meat or vegan, sauce. scoops of white rice. SPAM MUSUBI $4.50 KIMCHI FRIED RICE $8.50 Seared SPAM, white rice and furikake, wrapped up in nori. Add protein $2.50: Miso ginger chicken, spicy pork, kalbi beef or sexy tofu. All kimchi fried rice bowls are served with sunny-side up egg* and a garnish of green onions and furikake.
    [Show full text]
  • Gea Marination Equipment for Meat, Poultry and Fish
    GEA marination equipment for meat, poultry and fi sh Add value, create new products and increase your profi ts GEA0419105798 Marination Equipment_EN_v1.indd 1 29/04/2019 11:13 2 · GEA MARINATION EQUIPMENT FOR MEAT, POULTRY AND FISH TEST YOUR IDEAS BEFORE YOU INVEST If you want to try creative ideas or new recipes either before or after you invest in a machine or marination line, we can help you explore the options at our Technology Centre. Together with our application specialists, you can test and fi ne-tune the brine-preparation, injection, tenderizing, tumbling, massaging and defrosting process steps for an optimum balance of cost and quality. GEA0419105798 Marination Equipment_EN_v1.indd 2 29/04/2019 11:13 GEA MARINATION EQUIPMENT FOR MEAT, POULTRY AND FISH · 3 Juicy, tasty and easy-to-prepare products Today’s consumers are looking for juicy, tasty and easy-to-prepare products. Marination is an excellent way to turn an ordinary cut of meat, poultry or fi sh into the basis of a succulent meal. Marination not only adds value to cheaper cuts, it also helps you to create new products with a unique fl avor, texture and appearance, and to prepare traditional quality products such as ham. In short, marination is the key to variety in food production. And here’s where GEA comes in. Marination equipment from GEA makes variety more affordable. Lifecycle performance Single operations or complete process Your business needs are our starting points – from consistency, Whether you need a single machine to boost existing line hygiene and safety to sustainability, variety and cost of ownership.
    [Show full text]
  • Marination: Effect on Meat Safety and Human Health
    503 Bulgarian Journal of Agricultural Science, 20 (No 3) 2014, 503-509 Agricultural Academy MARINATION: EFFECT ON MEAT SAFETY AND HUMAN HEALTH. A REVIEW D. VLAHOVA-VANGELOVA and S. DRAGOEV University of Food Technologies, Department of Meat and Fish Technology, Technological Faculty, BG - 4002 Plovdiv, Bulgaria Abstract VLAHOVA-VANGELOVA, D. and S. DRAGOEV, 2014. Marination: effect on meat safety and human health. A review. Bulg. J. Agric. Sci., 20: 503-509 Marinating is commonly used method which involves injection, tumbling or immersion to disperse in the muscle tissue solutions contained water, salt and other ingredients. There are several types of marinating according to added solution in- gredients. While alkaline marinade solutions contain phosphates, the acid solutions are prepared with organic acids or their salts. Water-oil emulsions are the third type marinade solutions. The ingredients are used to enhance yield by increasing water content, to improve color, flavor and tenderness and to increase shelf-life in final product. The addition of synthetic or natural food additives may affect on lipid oxidation process. This review paper will discuss the influence of acid, alkaline or water-oil marination on the development of spoilage microflora, pathogens and conditionally pathogenic microorganisms. The advan- tages of marinating on lipid oxidation in raw meat and content of polycyclic aromatic hydrocarbons (PAH) and heterocyclic aromatic amines (HAA) in cooked marinated meat and human health will be described. Key words: meat, spoilage micloflora, HAA, PAH, ingredients Abbreviations: polycyclic aromatic hydrocarbons (PAH); heterocyclic aromatic amines (HAA); modified atmosphere package (MAP); total viable counts (TVC); sodium chloride (NaCl); Lactic acid bacteria (LAB); psychrotrophic bacteria count (PTC); 2-thiobarbituric acid reactive substances (TBARS); butyl hydroxyanisole (BHA).
    [Show full text]
  • Pages 200-249
    200 Preto, São José do Rio Preto - SP, Brazil, 5Universidade Federal do Acre, Rio level factor associated with malaria risk; linear age splines revealed Branco - AC, Brazil that malaria risk was highest at age 9. Only one household level factor, The objective of this study was to characterize socio-economic, number of adults in household with indoor job [IRR=0.54, 95% CI=(0.34, demographic, environmental, genetic and immunological risk factors for 0.88)], was associated with malaria risk in children. In conclusion, several acquiring malaria in a rural setting in the Brazilian Amazon (Granada, individual and household level factors that account for malaria clustering Acrelândia, AC). A prospective cohort of 466 subjects (113 families) aged were identified. These factors should be considered when developing between <1 and 90 y.o. was started in March 2004 in the Granada area malaria interventions for highland urban communities in Africa. with a baseline visit to collect information about personal and family history was selected. Blood samples were taken from subjects > 5 y.o. 699 for parasitological, immunological and genetic studies. The cohort was MULTILEVEL ANALYSIS OF SOCIAL, ECOLOGICAL, AND followed daily for malaria episodes between March 2004 - May 2005. All families were visited again in Set/2004 and Feb/2005 to update personal BIOLOGICAL PREDICTORS OF POLYPARASITISM IN COASTAL information and search for asymptomatic infected subjects. 65 (13.9%) KENYA lost subjects were censored in the analysis. There were 195 episodes of Lia S. Florey, Melissa K. Van Dyke1, Charles H. King2, Eric M. malaria (48 by Plasmodium falciparum, 114 by P.
    [Show full text]
  • Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality ABSTRACT INTRODUCTION
    Brazilian Journal of Poultry Science Revista Brasileira de Ciência Avícola ISSN 1516-635X Jan - Mar 2017 / v.19 / n.1 / 061-068 Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality http://dx.doi.org/10.1590/1806-9061-2016-0380 Author(s) ABSTRACT U-chupaj JI The objectives of this study were to evaluate the effect of marination Malila YII on marinade uptake of chicken carcasses and to determine the meat Petracci MIII Benjakul SI quality of carcass parts. In total, 45 eviscerated chicken carcasses were Visessanguan WII divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). I Department of Food Technology, Faculty of The study showed that the marinade uptake of chicken carcasses Agro-Industry, Prince of Songkla University, was higher than 4.0% for NPLS marination and than 3.5% for water Hat Yai, Songkhla 90112, Thailand II National Center for Genetic Engineering marination when compared with the non-marinated treatment. and Biotechnology (BIOTEC), 113 Thailand However, raw chicken meat yield after cut-up was not significantly Science Park, Phahonyothin Rd., Khlong- different (p≥0.05) among treatments. Carcasses marinated in NPLS Nueng, KhlongLuang, Pathum Thani12120, Thailand solution presented higher water-holding capacity (WHC). The results III Department of Agricultural and Food Scien- showed that NPLS marination may reduce cooking loss and expressible ces, Alma Mater Studiorum University of Bologna, 47521 Cesena (FC), Italy water of chicken meat after cooking. Based on the Warner-Bratzler Shear (WBSF) results, NPLS marination had a stronger effect on textural quality of cooked breast meat than thighs and drumsticks.
    [Show full text]
  • Acid Marination for Tenderness Enhancement of the Beef Bottom Round
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Nebraska Beef Cattle Reports Animal Science Department 2010 Acid Marination for Tenderness Enhancement of the Beef Bottom Round Jeremy H. Hinkle University of Nebraska-Lincoln, [email protected] Chris R. Calkins University of Nebraska-Lincoln, [email protected] Amilton S. de Mello Jr. University of Nebraska-Lincoln, [email protected] Lasika S. Senaratne University of Nebraska-Lincoln, [email protected] Siroj Pokharel University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/animalscinbcr Part of the Animal Sciences Commons Hinkle, Jeremy H.; Calkins, Chris R.; de Mello, Amilton S. Jr.; Senaratne, Lasika S.; and Pokharel, Siroj, "Acid Marination for Tenderness Enhancement of the Beef Bottom Round" (2010). Nebraska Beef Cattle Reports. 566. https://digitalcommons.unl.edu/animalscinbcr/566 This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Nebraska Beef Cattle Reports by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Acid Marination for Tenderness Enhancement of the Beef Bottom Round Jeremey B. Hinkle muscle would stay acceptable to con- of lightness (L*), redness (a*), and Chris R. Calkins sumers. The objective of the present yellowness (b*) were obtained using Amilton S. de Mello Jr. research was to document the tender- a Hunter colorimeter with a 1-inch Lasika S. Senaratne ness and color effects of marinating sample port, illuminant A, and a Siroj Pokharel1 m. biceps femoris with various concen- 10-degree standard observer.
    [Show full text]
  • Emissions from Street Vendor Cooking Devices (Charcoal Grilling)
    United States Office of Research EPA-600/R-99-048 Environmental Protection and Development June 1999 Agency Washington, DC 20460 cyPdddddddddddTu yPddddddddddddddddddddddddTu cyPTuc yPdddddddddddddddddddddddddddddddddTuc yPTcPTucyduc cPddddddddddddddddddddddddddddddddddddddddddddddddddddc yPddddddddddddddddddddddddddddddddddddddddTu cyPddTcPdddddddddddddddddddddddddddddddddddddTchePdddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddTuc cUdddddddddddddddddddddddddddddddddddddddddddddddddddddv cyPddddddddddddddddddddddddddddddddddddddddddddddTuc ddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddAheUddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddTuc tddddddddddddddddddddddddddddddddddddddddddddddddddddddI cyPddddddddddddddddddddddddddddddddddddddddddddddddddTuc dddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddIhedddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddTuc Udddddddddddddddddddddddddddddddddddddddddddddddddddddddvc cyPdddddddddddddddddddddddddddddddddddddddddddddddddddddddTu ddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddheddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddTu
    [Show full text]
  • The Drinksissue
    JUNE 2021 The Drinks Issue Taste FOOD / SPIRITS / DINING OUT A Quick Pickle NO NEED TO DUST OFF THE CANNING EQUIPMENT FOR THESE FAST AND EASY PICKLE RECIPES. By Jaime Lewis nless you are a devoted food preserver, distance to do that,” says executive chef Jason Paluska of chances are you’ve never made real pickles. The Lark (thelarksb.com) restaurant in Santa Barbara. The process can be laborious, lengthy, and “Quick pickling is a good segue because the results are messy. Plus, there’s the whole issue of food almost instantly gratifying.” safety. Most folks don’t have the time to Paluska uses several quick pickles in the restaurant, Udevote themselves to full-scale pickling when where their crisp acidity brings nuance and complexity to commercial pickles can easily be purchased at the local dishes across the menu. And the abbreviated technique grocery store. produces a favorite condiment for him at home, too. “If But in the last several years, the concept of a “quick we’re making burgers,” he says, “my wife will suggest pickle” (aka “quickle”) has emerged as a work-around making pickled red onions the day before. It’s as simple as for the standard procedure. These fast variations rely cutting the onions, pouring over the vinegar, and letting it on marination to do the job, rather than fermentation. sit in the fridge a while. And at the end, you suddenly have No need to wait for those carrots, radishes, jalapeños, or something that’s your own specialty to add to the meal.” onions to ferment.
    [Show full text]