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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 -
Food You'll Love to Share
FOOD YOU’LL LOVE TO SHARE libanai @comptoirlibanais /lecomptoirlibanais @comptoir www.comptoirlibanais.com D ALL OUR EGGS ARE FREE RANGE ALLERGIES We follow strict hygiene practices in our kitchens, but due to the presence of allergenic ingredients in some products there is a small possibility that allergen traces may be found in any item. We advise you to speak to a member of staff in our restaurants if you have any food allergies or intolerance, or ask your server to see our interactive allergen menu, or view our website http://restaurantallergens.com/comlib Service at your discretion. Any tips will be passed directly to your server. We accept all major credit cards. Our prices include Value Added Tax at the current rate. VODKA LEMONADES BEER BOTTLE Make any our fresh homemade lemonades a grown-up version... Lebanese Brew Beer 3.85 Budweiser 4.45 Toufaha 7.95 Roomana 7.95 Apple, mint and ginger Pomegranate and orange blossom Becks 4.45 Leymona 7.95 Roza 7.95 Peroni 4.55 SECRET INGREDIENTS Lemon and lime Lemon and lime with rose syrup WHITE WINES Baklawa: Middle Eastern sweet Orange blossom: A clear liquid with 175ml GLASS / 250ml GLASS / BOTTLE Comptoir Libanais Favourite White, Bekaa Valley, pastries. Perfect with coffee or fresh intense, floral orange aromas, made SPARKLING COCKTAILS GLASS rose mint tea by boiling orange blossom flowers Lebanon / 5.25 / 6.85 / 18.95 in water, and then capturing and Mimosa 7.45 Clos St Alphonse: Our exclusive own label white wine from the Fattoush: The most famous Arabic A classic blend of Prosecco and fresh orange juice Bekaa Valley, with fragrant aromas and complex yet invitingly condensing the steam. -
Oral History: Volioti, Vaso
City of Alexandria Office of Historic Alexandria Immigrant Alexandria, Past, Present, and Future Oral History Program Project Name: Immigrant Alexandria: Past, Present and Future Title: Interview with Vaso Volioti Date of Interview: 05/06/2015 Location of Interview: Alexandria, VA, Vaso's Mediterranean Bistro Interviewer: Krystyn Moon Transcriber: Heather Hanna Audio Recording: John Reibling Abstract: Vaso Volioti was born in Cyprus on 1957 and immigrated to Alexandria, Vir- ginia with her family in 1969. In this interview she discusses her extended family in Al- exandria, her school years, cooking Greek-inspired Italian food, running her family's res- taurant, and the aftermath of the Turkish invasion of Cyprus. Her son John (Johnny) also talks about his mother's experience as an immigrant and adds his own thoughts on the situation in Cyprus and growing up in a bi-cultural household. Several other family members are occasionally present. Most do not speak often; Johnny's wife and other fam- ily members speak, but most are not identified by name. Interview with Vaso Volioti 05/06/2015 Page 2 of 42 Table of Contents/Index Minute Page Topic 0:01 4 Introduction 1:16 4 Arrival in America 2:45 5 Reason for Coming 3:45 5 Turkish Invasion of Cyprus 4:53 6 Learning English 5:23 7 Going to School 6:35 8 Protectiveness and Prom 8:47 9 Turkish Invasion of Cyprus 10:09 10 High School Homework 11:26 11 Restaurant Work 11:52 11 Mike's Italian Restaurant 12:22 12 Johnny 12:49 12 Dixie Pig and Vaso's Restaurant 17:49 15 Food 25:41 20 Cyprus & Greek Culture 26:42 21 More Thoughts about Food 27:45 21 Restaurant Business 28:49 22 Greek Orthodox Church 29:50 22 St. -
SHARK BITES LOADED NACHOS Fire Braised Pulled Chicken + Cheese + Olives + Sour Cream + Guacamole + Jalapeños + Salsa
SMALL BITES PARADISE CRAB CAKES family island calypso dip TOSSED GREEN SALAD (v) homemade garlic croutons + choice of dressing CHILLED SHRIMPS N DIP (4) CAESAR SALAD crisp romaine lettuce moistened with our classic caesar dressing topped with crunchy seasoned croutons + parmesan cheese GRAND BAHAMA CONCH CHOWDER conch + thyme + diced vegetables + hint of Island spices CONCH SALAD fresh conch marinated with andros limes + onion + hot-sweet peppers SHARE A BITE NACHOS SHARK BITES LOADED NACHOS fire braised pulled chicken + cheese + olives + sour cream + guacamole + jalapeños + salsa ISLAND SIZED SALADS CARIBBEAN CHICKEN CHOP CHOP lettuce + roasted corn + kidney beans + cubed jerked chicken + sweet peppers + tomatoes + onions + green onions grilled pineapple + crispy chop suey noodles + mango dressing TROPICAL SHRIMP (4) mixed greens + fresh pineapple + red grapes + strawberries + mandarin oranges + melon + feta cheese crumbles candied walnuts + vinaigrette dressing BAHAMIAN SAMPLER conch chowder + shrimps + corn salsa + crab cake + salad + conch salad + avocado mash + johnny cake + chips SPA MENU Gluten/Dairy/Shellfish/Egg/Nut/Soy - Free BOUQUET OF BABY GREENS BROILED CHICKEN BREAST cucumber, carrots, radish, strawberries, lemon-olive oil citrus potato tartar, spinach, tomato stew STEAMED SALMON SELECTION OF FRESH FRUITS broccoli, fennel, cherry tomatoes, natural jus WRAP ROTI ROTI - traditional Caribbean wheat wrapper served with chips + coleslaw - HOT WRAP ROTI- TRADITIONAL curry spiced chicken + potato + plantain CHEESESTEAK shaved beef -
Shahi Biryani Menu BACK
Chicken Khorma $9.99 Palak Gosht $10.99 Appetizers Biryani Bone in chicken very rich, aromatic and flavourful dish cooked Slow cooked in a curry that is infused with spices and Spinach Kheema Samosa (2 pieces) $2.49 in its own juices combined with lot of spices and slow cooking Lamb Biryani $10.99 method. Tamata Gosht $10.99 Veg Samosa (2 pieces) $1.99 Long grained basmati rice with aromatic akhni of Flavorful baby Slow cooked in a curry that is infused with spices and fresh Methi Chicken $9.99 tomatoes. Kachori (2 pieces) $1.99 Shaahi Family Pack (Lamb Biryani) $27.99 Bone in chicken combined with fresh methi (fenugreek) leaves. Veggi Spring Roll (2 pieces) $1.99 Long grained basmati rice with aromatic akhni of Flavorful baby That gives a unique taste and enhances the flavor to the lamb pieces with chicken 65 pieces & egg. chicken Chicken Pakora $9.99 Bread Fish Pakora $8.99 Chicken Biryani $8.99 Chicken Shawarma: Roti / Rice: $9.99 Butter Naan $1.49 Long grained basmati rice with aromatic akhni of flavorful Leg Boneless chicken bake with aromatic and flavourful dish cook Yeast unleavened dough. Cooked in a tandoor brushed with Potato Fries $3.99 & Thigh pieces. and combine with spices butter. Shaahi Family Pack (Chicken Biryani) $20.99 Chicken Tikka (2 pieces) $9.99 Regular Naan $1.25 Tikka masala consisting of marinated bone in chicken cooked Yeast unleavened dough. Cooked in a tandoor, Rolls Long grained basmati rice with aromatic akhni of flavorful Leg & thigh pieces with chicken 65 & egg. -
Quiz: How Well Do You Know Mediterranean Foods?
MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7. -
Lynn Take out Menu 2 Sided 05-21
Saturdays & Sundays ful (fūl) $8.75 v fava bean cooked overnight with aromatic spiceswith tomato, cucumber, parsley, onion + pickled egg +$1 our menu is inspired by the bold, labne shakshuka * $9.75 v poached eggs with garlicky labne, mint, SWEETS fresh flavors found in the street foods drizzled with spicy olive oil, zouk, armenian labne bar $5.75 of the Eastern Mediterranean salad, black olives, pickled turnip + sujuk (armenian sausage) $1.50 banana + almond v +lamb meatball $3.50 banana, almond, pinenuts, cinnamon, honey shakshuka * $9.75 v crushed fresh tomatoes, onion with our spices, blueberry + power seeds vNGF blueberries, chia, pumpkin, sunflower topped with black olive, cilantro, poached egg seeds, walnuts, grape molasses + sujuk (armenian sausage) $1.50 +lamb meatball $3.50 mango + chocolate v NGF mango, pistachios, chocolate pearls, kenefe $9.75 v NGF fresh mint, honey crushed filo dough with anoush’ella cheese wrapped with fresh fruit granola v NGF m’anoush with sesame seeds, orange blossom syrup seasonal fresh fruit, our granola, grape molasses mezze for two $28 v shakshuka, ful, za’atar manoush, hummus m’anoush $7.50 anous’ella omellete $7.50 gluten-free bread +$2.50 two eggs, anoush’ella cheese, tomatoes, cucumber, mint, black olives, green onion, pickled turnip, za’atar nutella chocolate vNGF strawberry, banana, cinnamon, honey, granola anoush’ella smores v NGF nutella with graham crackers, marshmallows anoush’ella peanut butter 35 West Newton St. 1205 Market Street Time Out Market v vegetarian NGF not gluten-free with seasonal berries South End - Boston Lynnfield MA Fenway , MA • Please note that we are not a gluten or nut free facility. -
DURING FROZEN STORAGE by ANGELA RINCON
EFFECT OF PREFREEZING TREATMENTS ON QUALITY OF MANGO (Manguifera Indica L.) DURING FROZEN STORAGE by ANGELA RINCON (Under the direction of William L. Kerr) ABSTRACT At the moment there is a high demand for high-quality fruit ingredients to be used in many food formulations such as pastry and confectionery products, ice cream, frozen desserts and sweets, fruit salads, cheese and yoghurt. The overall objective was to improve quality of frozen mango using two types of food cryoprotection: one was the reduction of water content of the fruit (osmotic dehydration) and the other was the formulation of mango pulp with carbohydrates of different molecular weight to increase frozen stability. Osmotic dehydration was able to modify quality parameters of slices before and after frozen storage. Values for some parameters such as vitamin C, lightness (L*), chroma (C*), and firmness for non osmotically dehydrated slices were significantly higher than osmotically dehydrated slices. However, treatments carried out with osmotic solutions (especially those with high concentrations of sucrose) improved significantly the quality of mango slices after frozen storage. Higher moisture losses and solid gain values were reported for slices from the highest osmotic solution concentration. Thus, slices dipped in 30oBrix were better protected against freezing damage. Effects of sucrose concentration on the slices and ripening stage on frozen-thawed mango flavor perception were determined. Six flavor descriptors (color, flavor, sweetness, sourness, firmness and juiciness) were evaluated by a sensory trained panel. All descriptors were affected by sugar content and ripening stage. To study the effect of mango fruit composition on frozen stability, five pulp samples were prepared and evaluated in terms of glass transition temperature modification and its influence on ascorbic acid retention. -
Vegetarian Entrees Chicken Entrees
APPETIZERS ~ VEGETARIAN GOAT/LAMB ENTREES (Includes Rice) VEGETARIAN ENTREES 51. Goat Curry HOUSE SPECIAL G . $13.99 (V denotes VEGAN & G denotes GLUTEN-FREE) (Includes Rice) Goat cooked in a rich & spicy onion-ginger-garlic sauce 1. Vegetable Samosa V . 2 for $3.00 VEGAN & GLUTEN FREE Crispy fried triangular patties stuffed with our special potato, pea & cauliflower 52. Lamb Curry HOUSE SPECIAL G. $13.99 filling. Served with our specially made mint-cilantro & date-tamarind chutneys 26. Chorchori (Veggie Lover’s Delight) HOUSE SPECIAL V&G . 10.99 Boneless Lamb cooked in a rich & spicy onion-ginger-garlic sauce 53. Lamb Vindaloo hot! G. $13.99 2. Calcutta Vegetable Chop HOUSE SPECIAL . 2 for $3.50 Fresh mixed vegetables & leafy greens simmered with a blend of spices & a hint of mustard Boneless Lamb cooked in a spicy, vinegar-based hot sauce Potato croquette stuffed with beets & carrots; authentic Calcutta street food! 27. Aloo Tamatar V&G . $7.99 54. Lamb Korma G . $13.99 3. Calcutta Paneer Roll HOUSE SPECIAL . $5.00 Potatoes and tomatoes cooked in a mild cumin-flavored sauce and garnished with Boneless Lamb cooked in a delicately-spiced nutty cream sauce Pan-fried Paratha wrap filled with sautéed paneer cheese & our special blend of cilantro 55. Lamb Saag G . $13.99 spices, herbs & (optional) onions (with or without Egg) 28. Aloo Gobi HUGO’S CHOICE V&G . $9.99 Boneless Lamb cooked with spinach in a cream sauce 4. Calcutta Paneer Skinny Roll . $5.00 Cauliflower & potatoes cooked with fresh ginger & tomato SEAFOOD ENTREES (Includes Rice) Whole-wheat Roti wrap filled with sautéed paneer cheese & our special blend of 29. -
6735 TROPICAL FRUIT TREES 2 TEXT PT 156 X
18 Multivarietal orchards An age-old conservation practice in mango T.M. Gajanana, M.R. Dinesh, Sudha Mysore, C. Vasugi, Bhuwon Sthapit, Hugo A.H. Lamers, B.M.C. Reddy, V. Ramanatha Rao and V. Dakshinamoorthy GPD ‘passport’ GPD code: 12 Focus area: Production and crop management Character: System Species and varieties: Mangifera indica, including a seedling population and 28 different varieties such as Totapuri, Banganapalli, Neelum, Alphonso, Atimadhuram, Lalbaba, Gaddemar, Omelette, Rumani, Khuddus, Imam Pasand, Ali Pasand, Kalepadu, Seeri, Reddy Pasand, Dil Pasand, Chitti Bangalora, Mallika, Peter, Gadiyaram, Thorapadu, Raja Pasand, Pulira, Mulgoa, Manoranjitam and Chakkaraguttulu Name of location: Bangarupalyam, Talupulapalle and Polakala villages in Chittoor district, Andhra Pradesh, India GIS reference of Bangarupalyam Talupulapalle Polakala location(s): N 13°11′24′′ 13°23′40′′ 13°26′14′′ E 78°12′37′′ 79°03′26′′ 79°01′03′′ Name of farmers Data collected from 195 male farmers (65 from (data resource): each community)* and 1 woman custodian farmer *Data were collected at the household level, with men being the primary respondents as they are considered the head of household and knowledge holders on mango cultivation. Mango conservation in multivarietal orchards 227 Introduction Mango, the king of fruits, is one of the most important fruit crops grown in India, accounting for 38 per cent of area planted and a 22 per cent share of total fruit production. Mango has been cultivated in India for at least 4,000 years and more than 1,000 varieties are recognized (Mukherjee, 1953). The large variability that is exhibited by mango is due to seed propagation and the high heterozygosity present (Iyer and Schnell, 2009). -
Gate 3 Το Πόμολο Είναι Ένα Καλλιτεχνικό Project Που Ξεκίνησε Το 2000 Με Σκοπό Να Ολοκληρωθεί Σε 7 Τεύχη-Πύλες
”pomolo” means door-handle gate 3 Το πόμολο είναι ένα καλλιτεχνικό project που ξεκίνησε το 2000 με σκοπό να ολοκληρωθεί σε 7 τεύχη-πύλες. Μην το αναζητήσετε στα περίπτερα δεν θα το βρείτε πουθενά, διατίθεται μόνο σε φίλους, Curry spices, mango chutney, Taj Mahal, Gilgamesh δωρεάν, σε ηλεκτρονική και χάρτινη μορφή. epic, Rabindranath Tagore, Shiva and Parvati, Mather Ganga, Sadhus, Sarees, Rajasthan jewelry, Lord Pomolo is an art project which started in Ganesh, pujas, Kumbh Mela, sitar, The Blue City of 2000, and the aim was to be completed in Jodpour, textiles, herbs, medication for everything, 7 issues-gates. Don’t look for it, you will meditation, Teacher Osho… (and also Priyanka not find it at the news stands, it is only Chopra, Nitin Chauhan…) and of course the magic shared with friends, for free, as an e-zine word Namaste! or printed. These are some keywords that first come in my mind πόμολο#3 © Κυριακή Χατζησάββα when I think of Mother India. But She is more than Σχεδιασμός: Κυριακή Χατζησάββα Εκτύπωση: Snowflake that. She is the most multi-faced country in the world, Φεβρουάριος 2017 in fact She is a whole planet by Herself. pomolo#3 © Kyriaki Hadjisavva I still remember the day I bought my first “payal*” Design: Kyriaki Hadjisavva when I was a little girl… these little bells sounded so Printing: Snowflake February 2017 exotic to my ears… I remember I bought them for Above: Lord Ganesha. Right: a “very serious reason” and I had this idea that the Goddess Lakshmi with Owl. (Owl is indians used them for the same reason: to warn the the sacred symbol of greek goddess ants that a human is coming along so they move of Wisdom Athena… the greek away and not get smashed under the human feet! female Ganesha!?) I was so compassionate with all creations of God even the smallest… I still am. -
Roti Canai (Malaysia) Or Roti Paratha (Singapore)
S outheast A sian Flavors - A dventures in C ooking the Foods of Thailand, Vietnam, M alaysia & S ingapore Crisp Pulled Flatbread Roti Canai (Malaysia) or Roti Paratha (Singapore) uttery, crisp-edged, yet possessed of distinctive elasticity and chew, this Malaysian descendant of Paratha Bbread from southern India takes some time to prepare, but is a fun project that’s well worth the commitment. It’s invariably served with a meat or vegetable curry stew for dipping (pg. 290) although my nephews Hunter and Garrett like dipping into granulated sugar. This same dough can be stuffed with all sorts of fillings. For simple versions an egg is cracked in center, then some add sliced chilies and onion, and a very common version is called Murtabak when a dry curry is used a hearty filling, making it a complete meal. When fillings like eggs or lentil puree are folded in, they are stretched as for plain roti, and then topped with a flavorful mixture, folded in from all four sides, and then transferred to griddle. The Thais use a similar dough to create a sweet snack with sliced bananas drizzled with condensed milk. It takes some practice to master the stretching, pulling and folding that gives this bread its signature texture. Before you make this dish for the first time, try to watch the video at www.southeastasianflavors.com to see me make it for you! A standing mixer can be used to eliminate some of the work of hand-mixing the dough. Use the “hook” attachment for best results. Timing Note: This dough needs at least six hours to rest but can be made the day before.