DOCSLIB.ORG

Pick 5 Dishes for 90* Edamame (Df) (Lg)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pick 5 Dishes for 90* Edamame (Df) (Lg) WELCOME OUR MENU HAS BEEN CREATED AROUND SHARING. TO ENHANCE YOUR GOLD CLASS EXPERIENCE WE RECOMMEND 4 TO 5 DISHES SHARED BETWEEN TWO GUESTS THROUGHOUT THE FILM. PICK 5 DISHES FOR 90* ADD A BOTTLE OF GOLD CLASS HOUSE WINE OR SPARKLING WITH ANY PICK 5 FOR 25 ADD 4 HEINEKEN, FURPHY OR PIPSQUEAK CIDERS TO YOUR PICK 5 FOR 29 *EXCLUDES GOURMET CHEESE SELECTION FROM OUR KITCHEN EDAMAME (DF) (LG) (V) 9 GREEN SOY BEANS SPRINKLED WITH SEA SALT DIPS BOARD (V) (LGO) (VEO) 19 CREAMY GUACAMOLE, TZATZIKI, SPICY CAPSICUM AND HUMMUS WITH TOASTED TURKISH BREAD SLICES ADDITIONAL TURKISH BREAD $4 AVAILABLE AS A VEGAN OPTION VEGAN OPTION, HUMMUS, PESTO EVOO WITH BALSAMIC VEGETABLE SPRING ROLLS (V) (DF) 18 VERMICELLI AND VEGETABLE SPRING ROLLS, ICEBERG LETTUCE WITH SWEET AND SALTY HOISIN SAUCE PRAWN TWISTERS (DF) 20 PRAWNS INFUSED WITH CORIANDER, GREEN ONION AND GARLIC WRAPPED IN CRISPY PASTRY WITH CHILLI LIME AIOLI AND A LIME WEDGE CLASSIC WEDGES (DFO) (VEO) 18 GOLDEN FRIED WEDGES TOPPED WITH YOUR SELECTION OF THREE OF THE FOLLOWING SAUCES: SOUR CREAM, SWEET CHILLI, FRESH GUACAMOLE, TOMATO, CHILLI LIME AIOLI, GARLIC AIOLI DELUXE BACON WEDGES 21 CLASSIC GOLDEN WEDGES OVERLOADED WITH CRISPY BACON, TASTY CHEESE, SOUR CREAM, GUACAMOLE AND FRESH CHIVES LOUISIANA SPICED CHICKEN TENDERS 22 HAND CRUMBED CHICKEN TENDERS COATED IN BLACKENING SPICE AND PANKO CRUMB WITH RANCH DRESSING, BLUE CHEESE SAUCE AND FRANK’S HOT SAUCE FALAFEL WRAP (V) (VEO) (DFO) 20 CHICKPEA AND PARSLEY MORSELS PAIRED WITH CUCUMBER, TOMATO, COS LETTUCE, TZATZIKI AND DRIZZLED WITH HUMMUS IN A FLOUR TORTILLA AVAILABLE AS A SALAD (LG) MEDITERRANEAN SALAD (LG) (DF) (V) 19 CHAR GRILLED EGGPLANT, ZUCCHINI, CAPSICUM AND ONION TOSSED WITH ITALIAN LENTILS, ROCKET, CORIANDER, KALAMATA OLIVES, TOMATO AND MINT THEN LIGHTLY DRESSED WITH A QUINCE, DIJON AND SMOKED PAPRIKA VINAIGRETTE FISH TACOS 20 LIGHTLY BATTERED BARRAMUNDI WITH COLESLAW, SMOKEY CHIPOTLE MAYONNAISE IN FLOUR TORTILLAS AND A LIME WEDGE EDAMAME (DF) (LG) CHICKEN TACOS 22 LOUISIANA SPICED CHICKEN TENDERS SERVED WITH TASTY CHEESE, GUACAMOLE, SALSA, SOUR CREAM AND SHREDDED LETTUCE IN FLOUR TORTILLAS HOUSE COOKED BEEF NACHOS (LG) 22 HOUSE COOKED CORN CHIPS, TASTY CHEESE, GUACAMOLE, SOUR CREAM, TOMATO SALSA, JALAPEÑOS AND CORIANDER WITH CHILLI CON CARNE HOUSE COOKED NACHOS (LG) 20 HOUSE COOKED CORN CHIPS, TASTY CHEESE, GUACAMOLE, SOUR CREAM, TOMATO SALSA, JALAPEÑOS AND CORIANDER WITH BEAN AND TOMATO PUREE SALT WATER BARRAMUNDI AND CHIPS 24 LIGHTLY BATTERED BARRAMUNDI WITH THICK CUT CHIPS, A CLASSIC POTATO CAKE, CHILLI LIME AIOLI AND A LEMON WEDGE CHICKEN PARMA AND FRESH MOZZARELLA WRAP (DFO) 25 HAND CRUMBED CHICKEN, NAPOLI SAUCE, SMOKED HAM, BOCCONCINI, COS LETTUCE AND JAPANESE MAYONNAISE IN A FLOUR TORTILLA CHICAGO STYLE HOT DOG (DF) 19 SAVELOY SAUSAGE SERVED IN A POPPY SEED BUN DRIZZLED WITH SWEET PICKLE RELISH, FRESH TOMATO, DILL PICKLE SPEAR, SPORT PEPPERS AND YELLOW MUSTARD GOLD CLASS MINI BURGERS (LGO) 25 OUR EXCLUSIVE BLEND OF ORGANIC BEEF AND FREE RANGE PORK PATTIES PAIRED WITH TASTY CHEESE, CARAMELISED ONIONS, LETTUCE, TOMATO SAUCE AND DIJON MAYONNAISE ROAST LAMB AND GRAVY ROLLS (LGO) 25 SLOW BRAISED AUSTRALIAN LAMB, ROSEMARY GRAVY, ROCKET AND MAYONNAISE ON A SESAME SEED BUN BEETROOT QUINOA BURGER (V) (LG) (DF) 25 QUINOA AND BEETROOT PATTIE, TOPPED WITH CUCUMBER, HUMMUS AND ROCKET DRESSED WITH LEMON JUICE PIZZAS PROSCIUTTO 25 SHAVED PROSCIUTTO, OVEN ROASTED RED PEPPERS, KALAMATA OLIVES, MOZZARELLA AND BOCCONCINI ON A NAPOLI SAUCE BASE, DRIZZLED WITH BASIL PESTO AND FINISHED WITH FRESH ROCKET AND LEMON MUSHROOM SPINACH AND HALLOUMI (V) 25 ROASTED GARLIC BUTTER BASE, TOPPED WITH FIELD MUSHROOMS, SPINACH, HALLOUMI AND MOZZARELLA TANDOORI CHICKEN 25 TANDOORI CHICKEN BREAST, RED PEPPERS, NAPOLI SAUCE AND HERBS TOPPED WITH MOZZARELLA CHEESE PORTERHOUSE STEAK AND JALAPEÑOS 25 PORTERHOUSE STEAK, NAPOLI SAUCE, JALAPEÑOS, MOZZARELLA CHEESE, RED PEPPERS, HERBS AND SPICES GARDEN HARVEST (DF) (V) 25 NAPOLI SAUCE, SPINACH, POTATO, MUSHROOM, ONION, PEAS, ZUCCHINI, OLIVES, VEGAN CHEESE AND VEGAN PESTO, OREGANO SIDE DISHES AVAILABLE WITH ANY SAVOURY MEAL THICK CUT CHIPS (DF) (V) 5 BEER BATTERED ONION RINGS (V) 5 SHOE STRING FRIES (V) (LG) (DF) 5 HAND CUT VEGETABLE CHIPS (V) (LG) (DF) 6 CHILDREN’S MEALS FOR MOVIE LOVERS 12 YEARS AND UNDER PLEASE ASK OUR FRIENDLY STAFF FOR OUR CHILDREN’S GOLD CLASS MENU SWEETS DOUBLE DELIGHT 30 ANY 2 SWEETS WITH 2 HOT DRINKS* (AVAILABLE FOR SESSIONS AFTER 7.30PM) SCAN YOUR CARD TO EARN AND REDEEM POINTS SPECIAL OFFER REDEEM 2 DESSERT DISHES AND 2 HOT DRINKS FOR 4000 POINTS^ WARM CHOCOLATE PUDDING 16 DECADENT CHOCOLATE PUDDING WITH FRESH STRAWBERRIES, DARK CHOCOLATE SAUCE AND DOUBLE CREAM ADD 1 SCOOP OF CONNOISSEUR VANILLA ICE CREAM FOR $2 LEMON MERINGUE TART 16 RICH, ZESTY LEMON MERINGUE TART SERVED WITH FRESH BLUEBERRIES AND THICK MASCARPONE RED VELVET CAKE WITH CASHEW CREAM (DF) 17 RED VELVET CAKE, TOPPED WITH CASHEW CREAM SERVED WITH BERRY COULIS, FRESH STRAWBERRIES AND BLUEBERRIES SALTED CARAMEL WAFFLE SUNDAE 21 TOASTED BELGIAN WAFFLE WITH CONNOISSEUR VANILLA ICE CREAM, BEER NUTS, CHEF’S GOURMET SALTED CARAMEL POPCORN, CARAMEL SAUCE AND DOUBLE CREAM BROWNIE SUNDAE 21 DENSE PECAN CHOCOLATE BROWNIES AND ROLLED CHOCOLATE WAFERS PILED WITH CONNOISSEUR SALTED CARAMEL ICE CREAM, DARK CHOCOLATE SAUCE AND DOUBLE CREAM NEW YORK STYLE CHEESECAKE 16 BAKED CHEESECAKE WITH RASPBERRY COULIS AND DOUBLE CREAM ADD 1 SCOOP OF CONNOISSEUR VANILLA ICE CREAM FOR $2 CHURROS 19 CINNAMON DUSTED SPANISH DONUTS WITH CONNOISSEUR VANILLA ICE CREAM AND RICH DARK CHOCOLATE SAUCE STICKY DATE PUDDING 16 WARM STICKY DATE PUDDING WITH A THICK CARAMEL SAUCE SERVED WITH CONNOISSEUR VANILLA ICE CREAM PEAR, CINNAMON AND PISTACHIO CAKE (LG) 16 FLOURLESS PEAR, CINNAMON AND PISTACHIO CAKE. TOPPED WITH CREAM CHEESE AND DECORATED WITH PISTACHIO, FRUIT AND SPICES WITH DOUBLE CREAM ADD 1 SCOOP OF CONNOISSEUR VANILLA ICE CREAM FOR $2 GOURMET CHEESE SELECTION (LGO) 29 TWO PREMIUM WILL STUDD SELECTED CHEESES BALANCED WITH ALMONDS, SWEET QUINCE, LAVOSH, MUSCATELS AND WATER CRACKERS ASK YOUR WAITER FOR MORE INFORMATION ABOUT OUR CHEESE SELECTION ROCKY ROAD POPCORN (LG) 13 CARAMEL POPCORN WITH CHUNKS OF DARK CHOCOLATE, WHITE CHOCOLATE, CASHEWS, PECANS CHEWY MARSHMALLOWS AND SEA SALT SALTED CARAMEL POPCORN (LG) 13 POPCORN LAYERED WITH PREMIUM BUTTER CARAMEL AND HIMALAYAN PINK SALT WHITE RASPBERRY POPCORN 13 RASPBERRY COATED POPCORN WITH WHITE CHOCOLATE CHUNKS AND CRUNCHY PAILLETE FEUILLETINE OREO® AND WHITE CHOCOLATE POPCORN 13 BLENDS CRUNCHY CARAMEL POPCORN WITH OREO® COOKIE CHUNKS AND DREAMY WHITE CHOCOLATE POPCORN SAMPLER (LGO) 19 A SWEET AND SALTY JOURNEY THROUGH YOUR CHOICE OF THREE CHEF’S GOURMET POPCORN FLAVOURS (V) VEGETARIAN, VEGAN, (VEO) VEGAN OPTION, (LG) LOW GLUTEN, (LGO) LOW GLUTEN OPTION, (DF) DAIRY FREE, (DFO) DAIRY FREE OPTION. *EXCLUDES AFFOGATO AND GOURMET CHEESE SELECTION. ^CONDITIONS APPLY. ASK YOUR WAITER FOR MORE INFORMATION ON THE OFFER. PLEASE NOTE THAT MENU ITEMS MAY CONTAIN TRACES OF NUT, EGG, SOY, WHEAT (GLUTEN), SEEDS AND OTHER ALLERGENS. DUE TO THE NATURE OF OUR MEAL PREPARATION AND POSSIBLE CROSS-CONTAMINATION, VILLAGE CINEMAS AUSTRALIA PTY LTD AND OUR SUPPLIERS ARE UNABLE TO GUARANTEE THE ABSENCE OF THE AFOREMENTIONED INGREDIENTS IN ITS MENU ITEMS..
Load more

Recommended publications
  • Continental Fresh Continental Ready-To-Eat
    CATEGORY GUIDE Below is a guide which you can use to determine the category your entry belongs in. You will note some categories have a naming right sponsor, this does NOT mean you are required to use their products in your entries, if you wouldn’t normally. BEEF proudly sponsored by CONTINENTAL FRESH FLAVOURS OF THE WORLD GOURMET Angus Andouille Thai Chicken & Lemongrass Old Fashioned Beef Bratwurst Boerewors GOURMET BEEF proudly sponsored by Pure Beef Chaurice Lebanese Beef Beef, Blue Vein & Mushroom Traditional Beef Chorizo (fresh) Fijian Lamb Curry Beef, Cracked Pepper, Coriander True Beef Greek Loukaniki Herb Moroccan Lamb Beef, Mushroom & Onion Greek Lamb Texan Chilli Beef Beef & Stout Hungarian PORK proudly sponsored by Tandoori Beef Steak & Guinness Italian Free Farmed Pork Italian Casalinga BLACK PUDDING/ROUNDS GOURMET PORK proudly sponsored by Old English Pork Italian Salsicca Black Pudding Prime Pork Honeydew & Bacon Merguez White Pudding Pure Pork Sicilian Pork, White Wine & Fennel Traditional Pork Sosaties TRADITIONAL Pork, Chilli & Apricot Pork & Maple Spanish Basil & Tomato proudly sponsored by Pork, Pineapple & Goji Berry Spicy Italian Beef & Peppercorn PRE-COOKED Toulouse Beef & Thyme Pork, Stilton & Apple CONTINENTAL READY-TO-EAT Beef & Bacon BBQ Beef Beef, Garlic & Herb GOURMET POULTRY BBQ Pre-cooked *Must be a ready-to-eat/gourmet pre- Cumberland Apricot & Tarragon Chicken Beef & Bacon Pre-cooked cooked sausage, not a fresh product Herb & Garlic Chicken, Chilli & Mango Beef, Tomato & Onion Bavarian Irish Breakfast Chicken
    [Show full text]
  • AUSTRALIAN FOOD SLANG Abstract
    UNIWERSYTET HUMANISTYCZNO-PRZYRODNICZY IM. JANA DŁUGOSZA W CZĘSTOCHOWIE Studia Neofilologiczne 2020, z. XVI, s. 151–170 http://dx.doi.org/10.16926/sn.2020.16.08 Dana SERDITOVA https://orcid.org/0000-0003-1206-8507 (University of Heidelberg) AUSTRALIAN FOOD SLANG Abstract The article analyzes Australian food slang. The first part of the research deals with the definition and etymology of the word ‘slang’, the purpose of slang and its main characteristics, as well as the history of Australian slang. In the second part, an Australian food slang classification consisting of five categories is provided: -ie/-y/-o and other abbreviations, words that underwent phonetic change, words with new meaning, Australian rhyming slang, and words of Australian origin. The definitions of each word and examples from the corpora and various dictionaries are provided. The paper also dwells on such particular cases as regional varieties of the word ‘sausage’ (including the map of sausages) and drinking slang. Keywords: Australian food slang, Australian English, varieties of English, linguistic and culture studies. Australian slang is a vivid and picturesque part of an extremely fascinating variety of English. Just like Australian English in general, the slang Down Under is influenced by both British and American varieties. Australian slang started as a criminal language, it moved to Australia together with the British convicts. Naturally, the attitude towards slang was negative – those who were not part of the criminal culture tried to exclude slang words from their vocabulary. First and foremost, it had this label of criminality and offense. This attitude only changed after the World War I, when the soldiers created their own slang, parts of which ended up among the general public.
    [Show full text]
  • Report Prepared for the Co-Operative Research Centre for High Integrity Australian Pork
    Consumption of Pork by Australians – A Secondary Analysis of the 2011- 2013 Australian Health Survey 3B-109 Report prepared for the Co-operative Research Centre for High Integrity Australian Pork By Dr Deborah Nolan-Clark1, Dr Elizabeth Neale1, Assoc. Prof. Karen Charlton2 1Landmark Nutrition Pty Ltd. P.O Box 70, Wollongong, NSW, 2500 Ph: +61 405008242, Email: [email protected] 2School of Medicine, University of Wollongong, NSW, 2522 Ph: +61 2 4221 4754, Email: [email protected] June 2015 Executive Summary Rationale for undertaking the Project There is a lack of current research exploring the consumption of pork and its associated nutritional benefits for Australian adults. The rapidly changing nature of the food supply and consumer preferences requires the analysis of more recent and nationally representative dietary surveys to gain a clear understanding of current pork consumption and related health outcomes in the Australian diet. The 2011-2013 Australian Health Survey is the first representative nutrition survey to be conducted in Australia since 1995. Nutrition data from this survey provides the most up-to-date data available on the dietary intakes and eating habits of Australians. Outcomes from the analysis of this survey provide both insights valuable for the strategic marketing of pork products and further evidence relating to the important nutrition contribution of pork to the diet of Australians. Outcomes of the project This study identified that just over a third (37.4%) of Australians reported eating pork on the survey day evaluated, with the vast majority consuming processed pork rather than fresh pork. Ham was the pork product consumed in the greatest quantity, followed by bacon.
    [Show full text]
  • Offers December 2020 Foodservice Edition
    Foodservice OFFERS DECEMBER 2020 FOODSERVICE EDITION CHP180 NEW £0.55 Per Kg EXTRA JJ Super Crisp Warmer for Longer 3/8 Chips 4x2.27kg £4 COLLECTION: DELIVERY: OFF Pay online £8.99 £9.99 by card PAY ONLINE: PAY ONLINE: £4.99 £5.99 From £4.99 LAUNCH OFFER LAUNCH OFFER EXTRA EXTRA £2 Foodservice £3 OFF OFF Pay online Pay online by card by card BAC002 £2.64 per Kg VEG007 £0.75 per kg DON151 NEW £1.75 per Bag of 500g A1 Rindless Back Bacon (Red Tape) Loose Tomatoes JJ Premium Halal Cooked & Cut 1x2.27kg (Class I) 1x6kg Doner Kebab 4x500g COLLECTION: DELIVERY: COLLECTION: COLLECTION ONLY COLLECTION: DELIVERY: £7.99 £8.49 £5.49 £9.99 £10.99 PAY ONLINE: PAY ONLINE: BUY 5 OR MORE: PAY ONLINE: PAY ONLINE: £5.99 £6.49 £4.49 £6.99 £7.99 WE APOLOGISE THAT DUE TO MARKET CONDITIONS SOME PRODUCTS MAY BECOME UNAVAILABLE, QUANTITY LIMITS MAY BE APPLIED AND PRICES MAY VARY jjfoodservice.com | 01992 701 701 2 EXTRA SAVINGS SUBSCRIBE 3 PAY ONLINE BY CARD On selected items To our email list jjfoodservice.com | 01992 701 701 Be the first to receive exclusive offers l SCAN HERE EXTRA SAVINGS l PAY ONLINE BY CARD EXTRA SAVINGS l PAY ONLINE BY CARD EXTRA EXTRA EXTRA EXTRA EXTRA EXTRA Foodservice £2 £2 £2 50p 50p 50p OFF OFF OFF OFF OFF OFF Pay online Pay online Pay online Pay online Pay online Pay online by card by card by card by card by card by card BUR098 £0.25 per Burger £2.04 Per Fillet per Pack per steak per steak FIS759 FIS386 £7.33 MEA392 NEW £2.50 MEA393 NEW £2.60 MEA237 £9.99 per Kg JJ Basics Economy Halal Beef Burgers MSC Atlantic IQF Skinless Boneless Cod Fillets Aquafish Raw Vannamei Prawns P&D Fresh British Sirloin Steaks (8oz) Fresh British Ribeye Steaks (8oz) Fresh U.K Halal Lamb Neck Fillet (4oz) 48x113g (10-12oz) 1x12 (26/30, 900g net) 6x1.4kg 227g x 2 227g x 2 (Price per Kg) Box Appx.
    [Show full text]
  • Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
    Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA
    [Show full text]
  • Week 1 Supper Monday Tuesday Wednesday Thursday Friday Saturday Sunday
    Week 1 Supper Monday Tuesday Wednesday Thursday Friday Saturday Sunday Pork loin steaks, pan fried Saveloy Hot Dog served Traditional Beef Chilli con Italian Pasta night and served with a rich with crispy fried onions, carne served with sour HOUSE SELECTION PIZZA NIGHT tomato & red onion herb American mustard & cream, tortilla chips and Freshly cooked Penne gravy served on served in a soft roll served vegetable rice Pasta with a choice of wholegrain mustard mash with spicy fries sauces: Bolognese, Main Meals Spice rubbed Chicken Carbonara, Five bean Spicy Panko Breaded Basa Sweet and sour chicken strips served on a spinach pesto fillet goujons served in a noodles with Pak Choi flatbread with a side dish Ham and Mushroom crusty French stick with water chestnuts and of Israeli couscous & Topped off with fresh salad leaves and bamboo shoots grilled vegetables and parmesan or basil oil Traditional English homemade tartare sauce homemade hummus Roast Supper. Roasted vegetable Orzo Marinated tofu & Grilled Halloumi and slow Ricotta hot cakes with Roasted peppers, olives and Alternative meats pasta filled peppers vegetables with a black roasted herb tomatoes baby tomatoes and rocket herbs Vegetarian include Beef, Turkey, topped with crumbled pepper sauce served on a served on a homemade Or Pork and Gammon. All feta homemade garlic and potato flatbread Spinach, egg and parmesan served with traditional herb flatbread accompaniments and Skinny fries sides Mixed leaf salad Tomato & Chilli Salsa Mozzarella/Beef Tomato Paprika Spiced Sweet potato
    [Show full text]
  • What's in Your Hot Dog? a Histological Comparative Analysis
    Christmas competition Joint winner What’s in your hot dog? A histological comparative analysis Tyler Rouse, Jordan Radigan he contents of hot dogs (also known as street meat, tube 1 Haematoxylin and eosin, 20Â, demonstrating fat globules, steaks, frankfurters, wieners, etc) have been a source skeletal muscle and bone fragment T of speculation in popular culture. However, a search of published literature did not identify any studies analysing the histological composition of these products. The oral mucosa from the vermillion border and anuses of large mammalian domesticated animals has been postulated. We sought to not only determine the varieties of tissues that make up hot dogs, but also to do a comparative analysis of various brands of hot dogs to study the amount of skeletal muscle (which most people consider to represent meat) within each type. Method Specimens were procured both from vendors in a public location (“street meat”) and from a commercial supermarket. The street meat specifically came from a vendor located at a major sporting event, and the store-bought one came from a large regional chain supermarket located in the author’s city of employment. Both a low-cost, no-name brand and an all-beef variety were purchased for examination. And in accordance with Canadian law, two Discussion French language specimens from Quebec were also included — again, both low-cost and all-beef varieties. Where do we begin? The results of this study were surprising fi to these authors. Although the absence of identifiable squamous A single specimen from each package was selected, and at least ve fi separate segments were submitted to be fixed in formalin mucosa de nitively refutes the oral and anal mucosa hypothesis, overnight and then sectioned and stained with haematoxylin and the truth, if possible, seems much worse.
    [Show full text]
  • Kids Meals All Served with Chips & Drink Carton 55
    FISH & CHIPS PIES CHICKEN BURGERS SIDES & EXTRAS REGULAR LARGE 16. Hollands Pies & Puddings £1.65 100% Chicken Breast SOLO MEAL REG LARGE 1. Chips £1.30 £2.20 Meat & Potato, Mince 23. Chicken Fillet Burger £2.50 £3.60 36. Gravy £0.90 - 2. Chips & Cheese £2.30 £3.50 Beef & Onion, Meat, 24. Spicy Fillet Burger £2.50 £3.60 37. Curry £0.90 - Cheese & Onion, 3. Chips & Curry £2.20 £3.20 25. Hash Fillet Burger £2.99 £4.10 38. Mushy Peas £0.90 - Steak & Kidney, 4. Chips & Gravy £2.20 £3.20 26. Bacon Fillet Burger £2.99 £4.10 39. Beans £0.90 - Chicken & Mushroom, 40. Coleslaw £0.90 - 5. Chips & Beans £2.20 £3.20 Steak & Kidney Pudding 27. Special Fillet Burger £3.50 £4.60 6. Haddock £2.50 £3.50 Hash Brown, Bacon & Cheese 41. Hash Browns £1.00 - 42. Corn on the Cob £0.99 - 7. Fish Fingers (2) £0.99 (5) £2.50 43. Breaded Mushroom £1.89 £2.89 8. Scampi (6) £3.50 (10) £5.00 KEBABS 44. Cheese Bites £1.89 £2.89 9. Fish Cakes £1.00 REGULAR LARGE GRILLED 45. Onion Rings £1.30 £2.10 17. Doner Kebab £3.50 £4.50 BEEF 46. Potato Wedges £1.50 - 18. Portion of Doner Meat £3.00 £5.00 47. Buttered Barm Cake £0.50 - 19. Doner Meat & Chips £3.50 £5.00 BURGERS SOLO MEAL 48. Drink Cans £0.85 - 20. Doner Wrap £3.10 28. Grilled Beef Burger £2.20 £3.80 49. Drink Bottles (1.5ltr) £1.99 - 29.
    [Show full text]
  • Volatile Organic Compounds As Quality Markers in Cooked and Sliced Meat Products Phd Thesis 2011 © Esben Skibsted Holm
    DEPARTMENT OF FOOD SCIENCE FACULTY OF LIFE SCIENCES UNIVERSITY OF COPENHAGEN Volatile Organic Compounds as Quality Markers in Cooked and Sliced Meat Products PhD thesis by Esben Skibsted Holm 2011 Volatile Organic Compounds as Quality Markers in Cooked and Sliced Meat Products PhD thesis 2011 © Esben Skibsted Holm Supervisors: Associate Professor Mikael Agerlin Petersen Department of Food Science, Faculty of Life Sciences, University of Copenhagen Senior Consultant Annette Schäfer DMRI-Teknologisk ii Abstract Quality changes in modified atmosphere packed cooked meat products during storage are mainly ascribed to recontamination of the product during the slicing and handling after the heat processing. In this PhD-project these quality changes have been investigated using primarily measurements of the sensory profile, the aroma composition and the microbial composition. The purpose of this was to identify volatile organic compounds (VOC’s) which could be used as chemical markers for the sensory quality of cooked and sliced meat products. The potential use of these VOC’s as a tool for early detection of sensory spoilage in the meat industry was furthermore investigated. The experimental work of this PhD-project has resulted in 4 papers which investigate different aspects of ‘VOC’s as quality markers in cooked and sliced meat products’. PAPER I is an initial study investigating the effect of different experimental conditions on the aroma composition of sliced saveloy. The use of commercial slicing, an increased initial storage temperature and temperature fluctuation during the fourth and final week of the shelf-life period was found to affect the level of 2- and 3 methylbutanal, which was used as an indicator of microbial activity.
    [Show full text]
  • How to Make How to Make Sausages
    HOW TO MAKE SSSAUSAGESSAUSAGES FRFRFRESHFR ESH AND FERMENTED Introduction A wide variety of sausages are produced in countries throughout the world. Most are produced from meat (especially pork and beef) but in some countries, fish sausages are also popular. Vegetarian and vegan sausages are available in some countries, made from tofu, nuts, pulses, mycoprotein, soya protein, vegetables or combinations of these ingredients. Some are shaped, coloured and flavoured to resemble the taste and texture of meat, whereas others have the flavour of the spices and vegetables and do not attempt to imitate meat. Sausage meat is ground, often spiced, meat usually sold without a casing. It may be formed into patties, stuffed into poultry, sold as slices cut from a block of pressed meat and fried, or used for wrapping foods such as Scotch eggs. It is also encased in puff pastry to make sausage rolls. This technical brief focuses on meat sausages. Sausages are ground seasoned meats, stuffed into casings. They are made from any edible part of a veterinary-inspected animal, together with a variety of non-meat ingredients. Changes to the formulation of ingredients, particle size of the meat, processing methods and processing conditions produce the wide variety of sausages that are found. Different types of sausages may be grouped into fresh and fermented (or ‘cured’) sausages. Fresh sausages have a relatively short shelf life and must be kept under refrigeration (by chilling or freezing) until they are cooked by the consumer by frying, boiling or baking immediately before consumption. Fermented sausages are made from cured meats that are not heat processed, and they are divided into semidry and dry sausages.
    [Show full text]
  • Personalisiertes Metacheck-Analyseergebnis
    Note: Your CoGAP MetaCheck® is a computer-assisted gene metabolism analysis based exclusively on your genetic sample. Other findings already known to you are not included. It therefore does not replace medical advice. Please contact a specially trained doctor or nutritionist for such advice and also for the inclusion of previous findings. Only metabolic genes are analysed. The genes studied show different constellations that are assigned to the individual meta types. you do not allow conclusions to be drawn about family relationships. Nor are any statements made about the risk of illness. The sample material is destroyed after analysis! When drawing up an individual diet plan, it is important to pay attention to the dietary objective, taking into account personal characteristics (e. g. gender, age, weight, health status, etc.). Your DNA. Your diet. M U S T E R G S Table of Contents Summary . 2 Introduction . 6 Nutritional part . 10 This is me! . 11 Carbohydrates . 12 Proteins . 14 Fats . 16 Let's start! - 4 Week Plan . 19 MetaShake® . 22 Meta-type specific food-list . 25 sports section . 33 Your sport type . 35 Further individual recommendations . 36 Your sport type and EMS-training . 38 Additional courses for your exercise variant . 39 Muscle building . 40 CoGAP MetaCheck® analysis result – Your personal report Your DNA. Your diet. M U S T E R G S Results A brief summary of your results Energy Source Effect– Magnitude of effect + Carbohydrates positive Proteins negative Fats negative Factor Effect Speed Endurance Exercise Speed You have theMeta-type Gamma and the Sport-type S. Meta-type Gamma The meta-type Gamma is characterised by the fact that it processes carbohydrate-containing foods very well and therefore converts them less strongly into body fat.
    [Show full text]
  • Food and Drugs 1967. No. 156 FOOD and DRUGS Composition And
    N().1~6 Food and Drugs 587 1967. No. 156 [C] FOOD AND DRUGS Composition and Labelling Sausages and Other Meat Products REGULATIONS, DATED 28TH JUNE 1967, MADE BY THE MINISTRY OF HEALTH AND SOCIAL SERVICES UNDER SECTIONS 4, 7 AND 68 OF THE FOOD AND DRUGS ACT' (NORTHERN IRELAND) 1958. The Ministry of Health and Social Services, in exercise of the powers conferred upon it by sections 4, 7 and 68 of the Food and Drugs Act (Northern Ii-el;md) 1958(a), having consulted with such organisations as appear to it to be 'representative of interests substantially affected by these regulations, hereby makes the following regulations.:- PART I PRELIMINARY Citation and (:ommel1cement 1. The~e regulations D)ay be cited as the Sausage and Other Meat Product Regulations (Northern Ireland) 1967 and shall come into operation on 31st May 1969. interpretation 2.-(1) In these regulations- ,"the Act" means the Food and Drugs Act (Northern Ireland) .1958; f'canned" in relation t6 any food means packed in a tin; jar or other hermetically sealed container, and' either sterilised or pasteurised after sealing, and "canning" shall be construed accordingly; "canned s~usage;' means' any sausage canned for human consumption, and any referen<;eto canned sausage includes any such sausage after removal . from its container; " "cereal" includes potato flol,lr, pot!ito starch, rice flour, rice starch, ground rice and soya flour bllt does not include grain rice; pastry"dumplings or any fomi of pasfa; .- '~coh1plete meat product'; means any meat product which is homogeneous and complete in itself and is capable of being removed from il.
    [Show full text]