Product Catalog MIKE HUDSON DISTRIBUTING
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Cheese & Tofu Making
Cheese Making & Tofu March 25, 2009 Bigfork’s Essential Stuff Newsletter -- Bringing People Together A Publication of the Essential Stuff Project, Bigfork, Montana CHEESE MAKING Equipment: • Large stock pot (enamel or stainless steel, no aluminum) • Thermometer (dairy preferred but a candy thermometer will work) • Cheese cloth – 10 yards, approximately - game bags provide more substance • large spoon • long knife • spatula • Cheese press – see photo-check Google “make cheese press” for other designs Ingredients: • Milk: raw or pasteurized, Not Ultra-pasteurized 3 ¾ gallons == 3 - 5 pounds cheese (semi-hard) 5 quarts == 1 pound cream cheese, or 1 ¼ pound cottage cheese • Cultured buttermilk (as starter) • Rennet tablets (¼ tablet/2 gallons milk), vegetable alternatives are available, see References • Salt (optional) canning/pickling salt works well- do not use iodized salt 1st Step: Prepare activator: Pour ¼ cup cultured buttermilk into each of 4 quart jars. Fill jars with milk, put on clean caps, shake, allow to stand for 24 hours at room temperature. 2nd Step: Inoculate milk: Add contents of 1 quart of buttermilk that you inoculated the night before, to large stock pot, pour in 2 gallons of milk, mix with a clean spoon. Warm the milk over low heat to 86-90 degrees F. Remove from heat and allow to ripen for 1 - 2 hours. ESP by FWade 1 of 4 March 25, 2009 Cheese Making & Tofu 3rd Step: Curdling: Dissolve ¼ of rennet tablet in ½ cup cool water, for each 2 gallons of milk (better a little too much than too little) make sure the ripened milk is between 86 and 90 de- grees; check with thermometer. -
July 26, 2019
d's Dairy orl In W du e st h r t y g W n i e e v Since 1876 k r e l y S NEW 2-PIECE DESIGN CHEESE REPORTER Precise shreds with Urschel Vol. 144, No. 6 • Friday, July 26, 2019 • Madison, Wisconsin USDA Details Product Purchases, US Milk Production Rose 0.1% In June; Other Aspects Of Farmer Trade Aid Second-Quarter USDA’s Ag Marketing vice (FNS) to food banks, schools, a vendor for distribution to indus- Output Down 0.1% Service To Buy $68 Million and other outlets serving low- try groups and interested parties. Washington—US milk produc- income individuals. Also, AMS will continue to tion in the 24 reporting states In Dairy Products, Starting AMS is planning to purchase an host a series of webinars describ- during June totaled 17.35 billion After Oct. 1, 2019 estimated $68 million in milk and ing the steps required to become pounds, up 0.1 percent from June Washington—US Secretary of other dairy products through the a vendor. 2018, USDA’s National Agricul- Agriculture Sonny Perdue on FPDP. Stakeholders will have the tural Statistics Service (NASS) Thursday announced details of the AMS will buy affected products opportunity to submit questions to reported Monday. $16 billion trade aid package aimed in four phases, starting after Oct. be answered during the webinar. The May milk production esti- at supporting US dairy and other 1, 2019, with deliveries beginning The products discussed in the mate was revised upward by 18 agricultural producers in response in January 2020. -
Meat and Muscle Biology™ Introduction
Published June 7, 2018 Meat and Muscle Biology™ Meat Science Lexicon* Dennis L. Seman1, Dustin D. Boler2, C. Chad Carr3, Michael E. Dikeman4, Casey M. Owens5, Jimmy T. Keeton6, T. Dean Pringle7, Jeffrey J. Sindelar1, Dale R. Woerner8, Amilton S. de Mello9 and Thomas H. Powell10 1University of Wisconsin, Madison, WI 53706, USA 2University of Illinois, Urbana, IL 61801, USA 3University of Florida, Gainesville, FL 32611, USA 4Kansas State University, Manhattan, KS 66506, USA 5University of Arkansas, Fayetteville, AR 72701, USA 6Texas A&M University, College Station, TX 77843, USA 7University of Georgia, Athens, GA 30602, USA 8Colorado State University, Fort Collins, CO 80523, USA 9University of Nevada, Reno, NV, 89557, USA 10American Meat Science Association, Champaign, IL 61820, USA *Inquiries should be sent to: [email protected] Abstract: The American Meat Science Association (AMSA) became aware of the need to develop a Meat Science Lexi- con for the standardization of various terms used in meat sciences that have been adopted by researchers in allied fields, culinary arts, journalists, health professionals, nutritionists, regulatory authorities, and consumers. Two primary catego- ries of terms were considered. The first regarding definitions of meat including related terms, e.g., “red” and “white” meat. The second regarding terms describing the processing of meat. In general, meat is defined as skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species. The associated terms, especially “red” and “white” meat have been a continual source of confusion to classify meats for dietary recommendations, communicate nutrition policy, and provide medical advice, but were originally not intended for those purposes. -
Char Siu Pork
Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part. -
Menu for Week
Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb. -
Epicurean Product Guide 2016 V6.Xlsx
Epicurean Product Listing 2016 800.934.6495 173 Thorn Hill Rd Warrendale, PA 15086 ** For the most up to date listing, please visit our website ** version 6, 9/27/16 EPICUREAN PRODUCT LISTING Condiments.........................................3 Miscellaneous......................................8 Oils & Vinegars................................1210 Syrups.............................................1513 Spices.............................................1715 Dried Mushrooms............................2321 Dried Fruits & Nuts..........................2422 Breads and Crackers.......................2724 Meats & Seafood.............................3027 Pasta Sauces and Noodles.............3330 Desserts..........................................3633 Chocolate........................................4037 Grains & Legumes...........................4340 Cheese, Dairy, & Eggs....................4542 Bar & Bakery.......................................47 Baking & Pastry...................................50 Appetizers...........................................61 CONDIMENTS Prod # Description Packaging UoM Special Order 06206 BASE BEEF NO MSG 4/5 LB CS 06207 BASE BEEF NO MSG 5 LB EA 06176 BASE BEEF NO MSG MINORS 12/1 LB CS X 06179 BASE CHICKEN NO MSG 1 LB EA 06201 BASE CHICKEN NO MSG 5 LB EA 06178 BASE CHICKEN NO MSG MINORS 12/1 LB CS 06200 BASE CHICKEN NO MSG MINORS 4/5 LB CS 06180 BASE CLAM NO MSG MINORS 6/1 LB CS 06181 BASE CLAM NO MSG MINORS 1# EA 06198 BASE CRAB NO MSG MINORS 6/1 LB CS 06199 BASE CRAB NO MSG MINORS 1# EA 06187 BASE ESPAGNOLE SAUCE -
Wallowa County, Oregon and Environs
Moving On By Winona Johnson Holloway J; ~tnn,I ~M ;r= ·~ - ;}/-~ _?~ lq?7 Moving On by WinonaJohnson Holloway ©1989 Shadow Butte Press Live Oak, California All rights reserved included the right to reproduce this book or parts thereof in any form Cover picture courtesy of Alice Mccully Printed by "The Printer" in Davis, California, U.S.A. I I dedicate this book to Merritt Louis Holloway, whose genes have mixed with mine to produce our own line of descendants, now in its fourth generation. Thank you Merritt for having such interesting ancestors. Thank you for our adventurous life together. II Our past is not a dead past. It is still alive in little pockets and trickles to surprise us in places still to be found. How lucky are those who have perceived it- a spark that shines within us dimly-to tell us who we are and why and how. We know better where we are going, if we know from whence we came. WJH III Grover and Zora Johnson and family, 1926 Front: Zora, Grace, Joe, Tom, Maybeth, Grover Rear: Winona, Dorofy, Ellen, Mildred IV Moving On Contents Chapter 1 Others came before me ............................................................................ 1 Chapter 2 The world is full of a number of things ................................................. 15 Chapter 3 That was the time that was, a time that will not come again ............... 39 Chapter 4 Of fun and foibles ................................................................................ 71 Chapter 5 As the twig is bent, the tree's inclined ................................................... 87 Chapter 6 Making do ............................................................................................ 103 Chapter 7 On my own .......................................................................................... 125 Chapter 8 In which we try it out there in the big world ........................................... -
Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea Pdf
FREE TURKISH DELIGHTS: STUNNING REGIONAL RECIPES FROM THE BOSPHORUS TO THE BLACK SEA PDF John Gregory-Smith | 240 pages | 12 Oct 2015 | Kyle Books | 9780857832986 | English | London, United Kingdom Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea | Eat Your Books She hopes these recipes will take you on a Turkish journey - to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture. Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones. Her roots - Ancient Antioch, Antakya Her family's roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land. Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother's year old stone home, under the fig and walnut trees. -
WO 2017/120597 Al 13 July 2017 (13.07.2017) P O P C T
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/120597 Al 13 July 2017 (13.07.2017) P O P C T (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every C12N 9/50 (2006.01) C07K 16/00 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (21) International Application Number: BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, PCT/US2017/012747 DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, January 2017 (09.01 .2017) KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, (25) Filing Language: English NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, (26) Publication Language: English RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, (30) Priority Data: ZA, ZM, ZW. 62/276,030 7 January 2016 (07.01 .2016) 62/326,403 2 2 April 2016 (22.04.2016) (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (71) Applicant: RIPPLE FOODS, PBC [US/US]; 5900 Hollis GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, Street, Suite P , Emeryville, C A 94608 (US). -
Baking Substitution Science
Baking Substitution Science Presented by Home Baking Association Cabot Creamery Speaker Sharon Davis Family & Consumer Sciences Education Home Baking Association carrot enriched…reduced sodium…egg free…whole wheat…agave nectar…gluten-free… Baking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions for liquids, fats, sugars, sweeteners, flours, reducing sodium, allergies/intolerances 4. Methods, temperatures important to success 5. Baking Resources, Questions Share! #bakingfun Why People Bake • 72%=Treat friends, family with love; handcrafted by me for you • 60%= So I can control ingredients in my food (83% in UK) • 42-48%=Desire to keep traditions, it’s my lifestyle • 43%=Saving money, resources important • 33% would bake more…”if I knew how” Reasons for home baking, August 2011 Source: Mintel, 2011, Home Baking Association survey Base: 1,920 internet users aged 18+ who bake or are primary household shoppers 3 Benefits Bonanza Active, DIY food lifestyle Literacy, science, math, tech Art, history, cultures Build relationships, mealtimes nutrients, variety Fruits, veggies, nuts Calcium, potassium, protein Whole grains, antioxidants Portion control Control sodium, fats, sweets Food allergies; Celiac sprue Conserve food $$$, packaging Liquids in Baking Liquids function to 1. Moisten/hydrate flours, meal, proteins, starches, whole grains 2. Dissolve sugars 3. Hydrate leavening 4. Help blend ingredients 5. Turn to steam, expand air cells 6. Set (gelatinize) product 7. Provide flavor, texture, richness 8. Add nutrients 9. Humectant (holds moisture) Pumpkin Raisin Bread 10. Aid browning Loveyourraisins.com Fruits, Veggies as Liquid Substitute Most fruits, veggies are 80-92% water 1 cup shredded apple, carrot, mandarin oranges, zucchini; cooked pumpkin, sweet potato, squash; beets; mashed or pureed bananas, strawberries… contain ~ ¾ to 7/8 cup water 1 c. -
Country Cheese – a Primer by Dan Gill, Ethno-Gastronomist
Country Cheese – A Primer By Dan Gill, Ethno-Gastronomist My wife, Barbara, recently made her special meatless lasagna, featuring handfuls of fresh basil and parsley, and bemoaned the fact that she no longer had my good homemade dry curd cottage cheese and had to resort to ricotta. Ricotta cheese, made from acidified whey, lacks the flavor and meaty texture of dry curd cottage cheese. Commercial (wet curd or creamed) cottage cheese is not an acceptable substitute: It is insipid, entirely too wet, and contains all sorts of additives, including phosphates and stabilizers to bind the added liquids from milk and whey so that we can be sold more water. Dry curd, or acid curd cottage cheese contains nothing but fermented milk and maybe a little salt. It is crumbly, pleasantly tart and can easily be made at home. Due to the health and nutritional benefits of naturally fermented milk products, dry curd cottage cheese has received a lot of attention recently. It is an excellent source of protein, calcium and digestible carbohydrates for dieters, and meets the low-lactose requirements of the Specific Carbohydrate Diet. I used to make a lot of cottage cheese (and butter and Cup Cheese) at home until our cow died. When we started Something Different, I made cottage cheese from powdered milk so that we had the whey to make our bread. Whey reinforces gluten in bread flour, resulting in a chewier texture that holds up well to our hearty sandwiches. Cottage cheese was actually the by-product. We sold it to the few customers who knew what it was and used it to make dips, spreads and real cheesecake. -
Produktkatalog 2020
PRODUKTKATALOG 2020 Kalu A/S Flæsketorvet 47 1711 Kbh V 33 24 12 22 [email protected] www.kalu.dk Kalu A/S – spændende fødevarer fra hele verden Kalu er Danmarks førende leverandør af spændende og anderledes fødevarer. Produkter der kan udvide dine kunders gastronomiske horisont og sætte ekstra kulør på hverdagsmaden såvel som festmåltidet. Det startede i 1987 i Kødbyen med frisk foie gras og Bresse kyllinger. I dag har vi langt over 1000 varenumre fra dansk dådyrkølle til franske kyllingelår, afrikansk springbukfilet og spansk sherryeddike. Hvad kan vi gøre for dig? Vi er specialister i alle former for frisk, frossen og tilberedt fjerkræ men har desuden: - Stort udvalg i frisk og frosset vildt - Eksotisk vildt fra bison til kænguru - Dansk og irsk lam. Også økologisk dansk lam - Specialiteter fra foie gras til tørvarer, frugtpuréer, piment d’Espelette og gårdoste - Specielle udskæringer. Vi udskærer selv både vildt og lam - Levering over hele landet gennem tæt samarbejde med førende kæder og grossister - Salgsstøtte via opskrifter og idéer Vi er kendt for at være fleksible så hvis du har specielle ønsker så sig til. Vi finder en løsning. Bestilling af varer Mange af vores varer er lagervarer, men ring på 33 24 12 22 og tal med en sælger om hvornår de forskellige produkter kommer hjem. Franske gårdoste Bestil dine gårdoste onsdag før kl. 12.00 til levering mandag ugen efter. Der tages forehold for trykfejl i produktmaterialet. Anvendelse af materiale må ikke ske uden forudgående tilladelse fra Kalu A/S Kalu A/S - Flæsketorvet 45-55 - DK-1711 København V - tlf.