Rogers' Chocolates Christmas Savings Program 2020
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Red Fish Grill Private Dining Guide.Pdf
Private Dining Guide Red Fish Grill, New Orleans’ definitive casual seafood restaurant, boasts a variety of fresh Gulf seafood selections, including an abundant supply of fresh Gulf shellfish, finfish, a raw oyster bar, and other New Orleans classic seafood dishes. Readers of Where Magazine have named Red Fish Grill New Orleans’ “Best Seafood Restaurant” four years in a row, and Nation’s Restaurant News quotes “What is Hot in New Orleans? Red Fish Grill!” Conveniently located in the 100 block of Bourbon Street, the gateway into the world-famous French Quarter, Red Fish Grill’s déCor whimsiCally showCases our theme of Casual New Orleans seafood with a sea-colored etched floor, hand-painted tables, oyster mirrors with large pearls, sCulptured palm surrounding tall Columns, and a sea of metal fish in neon swimming overhead. The venue offers three private dining rooms, which can accommodate groups of up to 75 for fun and festive private functions. The entire restaurant may also be reserved for exclusive events of up to 500 people. LoCally owned by Ralph Brennan, our Company is foCused on giving personal attention to each of our guests and is Committed to serviCe of the highest caliber. It is the attention to every detail by our entire staff that ensures that your event is exeCuted flawlessly. ContaCt our sales team at (504) 539-5508 to plan your next event. Red Fish Grill 115 Bourbon Street, New Orleans, LA 70130 • www.redfishgrill.Com Cayse Landry, Sales Manager (504) 539-5508 / [email protected] Private Dining Rooms Chaos Room -
Berdoll's Delicious Homemade Pecan Candies
! Berdoll’s Delicious Homemade Pecan Candies # 55…1 lb. Packages of Candied & Flavored Pecans $15.00 Choose an assortment of our mouth-watering pecan candies and flavored pecans! We make all 14 homemade flavors in our very own kitchens! AA – Milk Chocolate Caramel Pecan Clusters II – Dark Chocolate Caramel Pecan Clusters BB – Milk Chocolate Pecan Brittle JJ – Dark Chocolate Pecan Brittle CC- Milk Chocolate Pecans KK – Jalapeno Pecans EE – Roasted & Salted Pecans LL – White Chocolate Pecans FF – Cinnamon & Sugar Pecans MM – White Chocolate Caramel Pecan Clusters GG – Pecan Brittle UU – Honey Glazed Pecans HH – Dark Chocolate Pecans VV – Texas Mesquite Barbecue Show your Texas pride! # 556…1 lb. 3-Way Bag-TX $17.00 White Chocolate Pecans, Milk Chocolate Pecans, and Honey Glazed Pecans #101…1 lb. Texas Tin $20.00 Filled with White Chocolate Pecans, Milk Chocolate Pecans, and Honey Glazed Pecans # 201…2.5 lb. Texas Tin $45.00 Filled with Dark Chocolate Pecans, White Chocolate Pecans, Honey Glazed Pecans, Golden Pecan Halves, Milk Chocolate Caramel Pecan Clusters, Milk Chocolate Covered Pecan Brittle, and Cinnamon and Sugar Pecans. # 401…4.5 lb. Texas Tin $70.00 Double layer of Dark Chocolate Pecans, White Chocolate Pecans, Honey Glazed Pecans, Golden Pecan Halves, Milk Chocolate Caramel Clusters, Milk Chocolate Pecan Brittle, and Cinnamon and Sugar Pecans. Start crossing off your Holiday Gift List now! # 102…1 lb. Christmas Tin $20.00 White Chocolate Pecans, Milk Chocolate Pecans, and Honey Glazed Pecans # 202…2.5 lb. Christmas Tin $45.00 Dark Chocolate Pecans, White Chocolate Pecans, Honey Glazed Pecans, Golden Pecan Halves, Milk Chocolate Caramel Pecan Clusters, Milk Chocolate Covered Pecan Brittle, and Cinnamon and Sugar Pecans. -
Formulation and Quality Assessment of Protein Rich Sesamechikki
RESEARCH PAPER International Journal of Agricultural Engineering | Volume 11 | Sp. Issue | April, 2018 | 11-14 ISSN–0974–2662 Visit us : www.researchjournal.co.in DOI: 10.15740/HAS/IJAE/11.Sp. Issue/11-14 Formulation and quality assessment of protein rich sesame Chikki - Indigenous energy bar Snehal D. Pande and Shrutika K. Deo Received : 10.04.2018; Accepted : 13.04.2018 See end of the Paper for Abstract : ‘Brittle’ is commonly known as Chikki-it’s an indigenous sweet snack, mostly liked by authors’ affiliation all age groups, also possesses nutritional importance in it. In present study utilization of sesame Correspondence to : (Sesamum indicum) is carried out in Chikki to evaluate the acceptance of consumers towards S1 Snehal D. Pande to S4 samples i.e. S1 as Raw sesame and Jaggery, S2 as Roasted sesame and Jaggery, S3 as Raw MIT College of Food sesame and Sugar while S4 as Roasted sesame and Sugar. Sample S1, S2, S3 and S4 were subjected Technology, Aurangabad to proximate analysis, Textural Analysis, organoleptic evaluation and statistical analysis (ANOVA). (M.S.) India Email : [email protected] Results showed the more hardness in Roasted sesame and sugar sample (S4) 201.70 MJ. Organoleptic properties revealed that raw sesame and sugar sample (S4) is acceptable permutation of Chikki followed by roasted sesame and jaggery sample (S2). Key words : Sesame Chikki, ANOVA, Texture analysis How to cite this paper : Pande, Snehal D. and Deo, Shrutika K. (2018). Formulation and quality assessment of protein rich sesame Chikki - Indigenous energy bar. Internat. J. Agric. Engg., 11(Sp. Issue) : 11-14, DOI: 10.15740/HAS/IJAE/11.Sp. -
February 21, 1980
R. I . Jewish Historica l Association 11 130 Sessions Street Providence , RI 02906 Support Jewish Read By Agencies More Than With Your 40,000 Membership People THE ONLY ENGLISH -JE W ISH WEEKLY IN R. /. AND SOUTHEAS T MASS VOLUME LXVI . NUMBER 17 THURSDAY FEBRUARY 21 , 1980 25' PER COPY Kollek Terms Israel "Miserly" in N avon /Assimilation TEL -\VIV ()TA) - President Yitzhak Giving Rights to East Jerusalem Arabs Na,on v.Jrncd thJl unless immediate steps Jre lJkcn to chcc~ assimilation, the Jewish J ERUSALEM (JTA) - Mayor Teddy fact thdl the rights of Jcru~lcm Ar•b• ,,re, k.01lc . rcJccl d that idea peakJOg to Jn peorlc mJ) lo e three m,11,on of its members Ko llck of Jerusalem accused Israe li govern to this da). not en hrincd 10 lav. but - a, I racl Bond labor dclcgauon from the b} the end of this ccnturi He ingled out un ments, past and present. of shelving the wuh the right to teach Jordaman school \\ c,t Co.ut he ~•d 11 v. as a log,cal contrad,c l'Crs1l} campuses Jround the "orld as the problem of the country's minorities and curricula - v.crc J matter of admini trau,c llon that could lead ooh 10 a ··Berhn v.al1.·· places "" here the Jewish boi comes into charged that Israel has been " mi se rl y" in practice that could ea,il) be rc,cr-.cd birhcr, the AJCommlltee lcadcr v.erc contact" 1th the" ,de \\Orld'" and "it is there givi ng the Arab residen ts of Jerusalem their Kollek ha, long been ad•ocaung a told b) \l aJor Elias hciJ of Bethlehem that that as<1mllat1on begJOs."· rights. -
San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 | www.sfbi.com 6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat -
Candy Temperature Chart Having a Good Thermometer Is Important When You’Re in the Candy-Making Business
Candy Temperature Chart Having a good thermometer is important when you’re in the candy-making business. A perfect batch of caramel depends on reaching a desirable tem- perature before removing from the heat. The faster and more accurate your thermometer, the better the candy. Makes sense, right? The good news is, you don’t have to go out and buy a fancy candy thermometer if you’ve already got the Super-Fast, Splash-Proof Thermapen from ThermoWorks in your bag of kitchen tricks. Cold Water Test: As a sugar syrup is cooked, water boils away, the sugar concentration increases and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named. Bind agent for fruit pastes Thread A spoonful of sugar drizzled over a plate forms a fine, thin thread. This 230-235F stage makes a syrup, not a candy (106-112C) Fudge, Fondant, Creams, Penuche, Maple, etc. When a small amount of sugar syrup is dropped into very cold water 235-240F Softball and forms a ball that does not hold its shape when pressed with your (112-116C) fingers. Caramels and Divinity When a very small amount of sugar syrup is dropped into very cold 245-250F Firmball water and forms a ball that holds its shape but is still very sticky when (118-120C) pressed with your fingers. Taffy and Marshmallows When a small amount of sugar syrup is dropped into very cold water 250-265F Hardball and forms a ball that holds its shape but is pliable. -
Strategier Vid Översättning Av Kulturspecifika Fenomen Från Persiska Till Svenska
Institutionen för lingvistik och filologi Masteruppsats i iranska språk Höstterminen 2018 Strategier vid översättning av kulturspecifika fenomen från persiska till svenska Författare: Kenneth von Zeipel Handledare: Prof. Carina Jahani FD Morena Azbel Schmidt Abstract (svenska) Syftet med denna uppsats är att beskriva vilka strategier översättaren Carl G. Martinsson an- vänt sig av vid översättningen av kulturspecifika fenomen (Extralinguistic Cultural Refe- rences, ECR) från persiska till svenska i novellsamlingen Getingboet och nitton andra novel- ler från Iran (Martinsson, 1983), samt redogöra för huruvida Martinssons översättningar varit källspråksorienterade eller målspråksorienterade. Klassificeringen av översättningsstrategier har baserats på Jan Pedersens modell (2007). Ana- lysen visar att strategierna bevarande och generalisering använts i en majoritet av fallen, och att de kulturspecifika fenomenen varken översatts särskilt källspråks- eller målspråksoriente- rat. Abstract (English) The aim of this thesis is to describe the strategies used by the translator Carl G. Martinsson when translating Extralinguistic Cultural References (ECRs) from Persian to Swedish in the short story collection Getingboet och nitton andra noveller från Iran (Martinsson, 1983), as well as to present whether Martinsson’s translations are source language oriented or target language oriented. The classification of the translation strategies is based on Jan Pedersen’s model (2007). The analysis shows that the strategies retention and generalization were -
See September 4 Vintages Catalogue
TOUR THE MEDITERRANEAN TASTE WINE LIKE A PRO 35148 DISCOVER OUR LATEST COLLECTION, IN STORES AND ON LCBO.COM SATURDAY, AUGUST 21, 2021 35148_Vin.Aug21_Covers EN.indd 1 2021-07-20 5:06 PM wines of the month Vivid, complex flavours TESSELLAE VIEILLES VIGNES CARIGNAN 2018 IGP Côtes Catalanes, Roussillon, France 343509 (D) 750 mL $18.95 2 TASTING NOTE: Tasted out of bottle, the 2018 Côtes Catalanes Tessellae displays a spicy, complex style that carries vivid red and blue fruits, leather, licorice, tree bark, and peppery herbs aromas and flavors. Playing in the more medium-bodied end of the spectrum, it has solid purity of fruit, silky tannins, and a good finish. Enjoy this plump, pleasure-bent effort over the coming 3-4 years. Maturity: 2020-2024. Score: 90 (Jeb Dunnuck, jebdunnuck.com, Dec. 14, 2020) Medium-bodied & Fruity Featured in Bottled Sunshine SANTA RITA MEDALLA REAL GRAN RESERVA SYRAH 2018 Valle del Limarí, Chile 19236 (XD) 750 mL $17.95 2 TASTING NOTE: This is excellent with so much smoked-meat and plum character, as well as spices, such as cloves. Full body, round and soft tannins and a long, flavorful finish. Drink or hold. Score: 94 (jamessuckling.com, Jan. 14, 2021) Full-bodied & Smooth New at Vintages 35148_Vin.Aug21_Covers EN.indd 2 2021-07-20 5:06 PM welcomeaugust 21 pg.2 BOTTLED SUNSHINE: MEDITERRANEAN WINES SHOP LCBO.COM Try Same-Day Pickup! See page 64 for details. plus... pg.20 WHAT’S ON page 28 HOW TO PRODUCT INFO & TASTING NOTES page 31 TASTE WINE SHOPPING LIST page 54 MORE ONTARIO TO LOVE page 56 FLAGSHIP EXCLUSIVES page 59 pg. -
Sesame Seed Oil Properties
Oklahoma Cooperative Extension Service FAPC-238 Sesame Seed Oil Properties August 2021 Nurhan Turgut Dunford Extension Specialist for Oilseed Chemistry Oklahoma Cooperative Extension Fact Sheets are also available on our website at: Introduction extension.okstate.edu Sesame, Sesamum indicum L., formerly classified as Sesamum orientale L., also referred to as gingelly, til, benniseed or simsim, is an annual herb and belongs to Pedaliaceae family. Most of the wild species are native to sub-Saharan Sesame seeds may contain about 40% to 60% oil and Africa. Sesame grows well in subtropical and tropical regions 25% protein. Seed oil may be used for cooking. Because of its and commonly planted in Africa and Asia. distinct and strong flavor, sesame seed oil is mostly used as Sesame is an annual plant that can grow 20 inches to a flavoring agent. There are reports indicating sesame seed 60 inches tall depending on the variety and the agronomic oil also has been used as a topical antibacterial, antifungal conditions. The plant is very drought-tolerant because of its and antiviral agents in traditional medicine. Salad dressings, extensive root system and does not require irrigation. shortening and some margarines are formulated with sesame Sesame seeds, which are about 3 mm to 4 mm long, 2 seed oil. It is a common flavor ingredient in some East Asian mm wide and 1 mm thick are enclosed in pods also referred dishes. Sesame oil also is used in non-food applications to as capsules. Seeds can be white, buff, tan, gold, brown, such as ingredient in soaps, paints, cosmetics, perfumes and reddish, gray or black. -
Brittletip. Tips and Ideas from Krokantconfiserie
BrittleTip. Tips and ideas from KrokantConfiserie May bugs that fly straight in your mouth. The secret and basis of the best May bugs is the finest almond brittle made from pure, natural raw materials, whe- reby the sugar is melted according to confectionery tradition. Once all of the ingredients are together, evenly thin- walled, egg-shaped halves are formed. These brittle eggs are supplied in films of 54 pieces, which hugely simplifies handling. To ensure that the May bugs are a success, choose brittle eggs measuring 40 mm and proceed according to the six working steps. Brittle eggs, Item No. 22000030 1. The filling 2. Folding up 3. The couverture chocolate The brittle eggs in film can be filled You can conveniently fold together Cover the brittle eggs with correctly using all standard filling machines. larger quantities of brittle eggs with tempered couverture chocolate. As brittle is hygroscopic, nougat is a folding frame. Small quantities To achieve an attractive look, choo- recommended as the filling. can also be put together by hand. se couverture chocolate made from Folding frame Item No. 8000 dark chocolate. Adapter Item No. 8006 4. Wings 5. Feet 6. Eyes Shortly before the couverture cho- What would a bug be without little Draw two dots on the face of the colate sets, two unpeeled almonds feet to crawl with? Attach the torso May bug at the end with egg white are to be attached as May bug of the May bug to the feet with a icing – and the sweet bug will look wings. Large Californian almonds little couverture chocolate. -
Board Will Name Team to Evaluate Principal Williams
Property of the Watertown Historical Society watertownhistoricalsociety.org Timely Coverage Of News In The Fastest Growing Community In LitchHeld County Vol. 36 No. 51 SUBSCRIPTION PRICE HO.OO PER YEAR Car,Rt.P.S, PRICE 25 CENTS December 17, 1981 Board Will Name Team To Evaluate Principal Williams 9 The Board of Education will be presented with a list of five *Badge Of Freedom Sale recommended evaluators relative to Watertown High Principal Commemorates All People William P. Williams at its meet- Two Watertown residents who ing next week. have gained a reputation conceiv- profiles of people representing The Dec. 14 regular meeting, ing and producing coins and the Caucasian, Arabic, Oriental, postponed by the snowstorm, has medallions have collaborated American Indian, and Negro eth- been rescheduled for Monday, again on a new item, just in time nic divisions, or the white, Dec. 21, at 8 p.m. in the high for Christmas giving. (Continued on Page 24) school auditorium. Engineered Sinterings & Plas- Under an evaluation plan tics, Inc., Commercial Street, has worked out last April, three begun production of 5,000 members of the five-person team "Badge of Freedom" medal- would be recommended by the lions, the end result of an idea school superintendent, with envisioned by Alexander L. Alves Board concurrence, and two by Sr,, ES&P chairman of the board. Mr. Williams. The gold or silver plated med- School Superintendent Dr. allions, each weighing 1V4 Richard C. Briggs informed the ounces (35 grams) and nearly two Board Mr. Williams has asked for inches in diameter, were created, John Proctor, former Watertown designed, and soulptered by Jon assistant school superintendent Hcdu, Atwood Street, a jack-of- and now superintendent of Re- all-trades artisan. -
2019 Farm to Table Christmas Day Brunch
2019 FARM TO TABLE CHRISTMAS DAY BRUNCH AT THE ROYAL HAWAIIAN MONARCH ROOM FRESH GOVINDA JUICES Orange & Pineapple Juice ONLY AT THE ROYAL BAKESHOP PASTRIES Mini Spiced Orange Muffins Rum Raisin and dried fruit Panetone Chocolate Croissants Pear Frangipane Strudel FARM FRESH START “BUILD YOUR BENEDICTS” Choices of: House made Pipikaula Hash, Crab Cake Hash, or Roasted Tomato Kale Florentine, Served with Champagne Chili Hollandaise and Accoutrements “BANANA BREAD FRENCH TOAST” Bananas Foster, Macadamia nuts, Berries, Whipped Maple cream CRISPY APPLEWOOD BACON PORTUGUESE SAUSAGE FRESH FROM OUR LOCAL OCEAN SUSHI STATION Ahi, Hamachi, and Salmon Nigiri Inside-Out California Roll, Rainbow Roll, Spicy Ahi Served with Gari Shoga and Wasabi PIER 38 POKE AND CHILLED OCEAN DISPLAY Royal Ahi Poke & Hapa Poke Kona lobster Chilled Prawns Fresh Chilled Oysters LOCAL GARDENS “BLT” JA Farms Baby Romaine, Fried Bread, Ho Farms Tomato Raisins, Charred Maui Onion Ranch HO FARMS MARINATED MEDLEY TOMATOES Bocconcini, sea salt, Olive Tapenade, Lehua Honey Balsamic PERSIMMON & MAUI SURFING GOAT CHEESE SALAD Candied Pistachios, Shaved radish, Shaved Persimmons, Parmesan Snow, Waipoli Hydroponic Watercress THE ROYAL HAWAIIAN, A LUXURY COLLECTION RESORT, WAIKIKI 2259 KALAKAUA AVENUE HONOLULU, HAWAII, 96815, UNITED STATES 2019 FARM TO TABLE CHRISTMAS DAY BRUNCH CARVING AND ACTION STATIONS “PORK 2 WAYS” Kiawe Smoked Pork Belly Bacon+ Bone in Glazed Duroc Ham Fried Brussel Sprouts+ Pickled Mango mustard + Pineapple Chutney + Black Vinegar Jus KIAWE SMOKED PRIME RIB