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Faculty Senate Newsletter, May 2016 Louisiana State University and Agricultural & Mechanical College
Louisiana State University LSU Digital Commons Newsletter Faculty Senate 5-2016 Faculty Senate Newsletter, May 2016 Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: http://digitalcommons.lsu.edu/senate-pubs Recommended Citation Louisiana State University and Agricultural & Mechanical College, "Faculty Senate Newsletter, May 2016" (2016). Newsletter. Paper 49. http://digitalcommons.lsu.edu/senate-pubs/49 This Article is brought to you for free and open access by the Faculty Senate at LSU Digital Commons. It has been accepted for inclusion in Newsletter by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. Volume 7, Issue 7 May 15, 2016 TABLE OF CONTENTS President’s Column…..…………..………………………...………...1 With every change of regime comes a predictable if welcome discussion of the Higher Education Headliner; Faculty Benefits Experts to probe structure of higher education. In Louisiana, with its four systems and its Board of TIAA-CREF Servicing Fees …………………………………………2 Regents, this “conversation,” as administrators like to call it, usually centers on either King mounts National Campaign for Newsletter Position in Higher the rearrangement of campuses or the consolidation of administrative units or the Education Funding; YMCA Attack on Pro-College Sales Tax reduction of overhead. Occasionally, the more optimistic among us hope that, during Shows Rift in Charity Community; Louisiana Sweeps AAUP regime turnover, the membership of management boards might change (with the National Elections; AAUP Union on Winning Streak ……………..3 good effect of allowing current board members to resume their proper role, that of A.G.’s Corner ……………………………………………………...….4 wealthy heirs ironically professing the gospel of the self-made man). -
Creating Happiness Das Unternehmen Dawn Foods
Sortiment 2016 Feine Backwaren gültig ab Februar 2016 Creating happiness Das Unternehmen Dawn Foods 2 Familienunternehmen seit 1920 Das heute in dritter Generation geführte Familienunternehmen Dawn Foods blickt zurück auf eine lange Tradition. Im Jahre 1920 riefen zwei Bäcker einer kleinen Donut-Bäckerei in Jackson, Michigan, Amerikas erste Herstellung von Backmischungen ins Leben: die Dawn Donut Company. Dem Bäckerhandwerk zu Ehren benannte die Inhaberfamilie Jones ihr Unternehmen nach der Tageszeit, zu der der Bäcker seine tägliche Arbeit beginnt, Dawn (dt. Morgendämmerung). Die Welt von Dawn Was folgte, waren Jahrzehnte der weltweiten Expansion und Innovation. Dawn Foods ist heute einer der führenden internationalen Anbieter für feine Backwaren. Jeden Tag produzieren und vertreiben wir auf allen Kontinenten Zutaten für süße Gebäcke sowie original amerikanische Gebäckspezialitäten. Der Stammsitz unseres Unternehmens befindet sich in Jackson, Michigan (USA). Dawn Foods verfügt über Fertigungsstätten und Vertriebsstandorte in den USA, Kanada, Mexiko und Europa. Die Unternehmenszentrale von Dawn Foods Europe befindet sich in Amsterdam, Niederlande. Dank unseres internationalen Unternehmensnetzwerks sind wir Experten für authentische Rezepturen und aktuelle Trendideen. Unsere Mission und Vision Unser Ziel ist es, der beste Partner sowohl für das Bäckereihandwerk als auch für industrielle Backwarenhersteller und Unternehmen der Food-Service-Branche zu sein. Dieses Ziel treibt uns an, uns täglich weiter zu verbessern. Vier Versprechen für unsere Kunden: 1 Bester Geschmack Wir versprechen: Wir sind Experten für authentische Rezepturen • Authentische Rezepturen von lokal bis international und weltweit auf der Suche nach dem • Vielseitige Anwendungsideen von besten Geschmack für feine Backwaren. traditionell bis modern • Ein auf Konsumententrends ausgerichtetes Sortiment 2 Zutaten bester Qualität Wir versprechen: Wir verwenden nur die besten Zutaten • Hohe Qualitätsstandards für unsere Rohstoff e für ein perfektes Backergebnis. -
Names of Cakes
NAMES OF CAKES Armina BERCEANU, MA student University of Craiova Abstract The proper names analyzed in this paper provide additional information on the appearance, shape, content of the product associated with a trade name. As related to the current reality, trade names have become key elements of the marketing strategy, with a strong influence on language. In the case of confectionery and pastry products, the intention of the sender (the supplier) is to raise the interest of the receiver by simple, concise, clearly expressed words, showing the quality, the basic ingredients and the origin of the food. These elements determine the success of the product on the market and its recognition by means of the advertising discourse. Key-words: anthroponyms, toponyms, trade name, culinary names, vocabulary Résumé Les noms propres analysés dans ce travail apportent des informations supplémentaires sur l’aspect, la forme et le contenu du produit associé à un nom commercial. Rapp ortés à la réalité contemporaine, les noms commerciaux sont devenus des éléments -clés de la stratégie de marketing, ayant une grande influence sur le langage. Dans le cas des produits de confiserie et de pâtisserie, l’intention de l’émetteur (le fournisseur) est de susciter l’intérêt du récepteur par des mots simples, concis, clairement exprimés, qui présentent la qualité, les ingrédients de base et l’origine des aliments. Ces éléments déterminent le succès du produit sur le marché et sa consécration à trav ers le discours publicitaire. Mots-clés: anthroponymes , toponymes , nom commercial, noms culinaires, lexique 1. Introduction Over the years, society has faced certain unprecedented transformations which, in one way or another, have affected or changed our perception of the world. -
KESSKO Chocobany Dark Item No
KESSKO Chocobany The modern cream for filling and coating. Available in dark and white varieties. Boasts a glossy shine and a creamy consistency. Ideal for coating, filling and garnishing long-lasting baked products, desserts, creme and cream slices, and much more. Ready to use and freezable. Chocobany_GB_4sA4__0318.indd 1 21.03.18 06:54 Varieties KESSKO Chocobany dark Item no. 16195 All varieties come in a convenient and economical KESSKO Chocobany white Item no. 16196 6.25 kg bucket. Process Basic recipe for filling creme For coating: Heat the KESSKO Chocobany slightly (40 °C) KESSKO Chocobany 1,000 g 1,000 g For filling: Beat the KESSKO Chocobany with Creme margarine 1,000 g - butter or creme margarine for 8-10 Butter - 1,000 g min., then add the water gradually. Add KESSKO pastes or flavourings if Water 200 g 100 g desired. Coffee crescents and almond bites Scoop out KESSKO Marzipan Macaroon Mass MMB straight from the bucket using an ice cream scoop (e.g. 1/30 = approx. 50 g), roll it in KESSKO Almonds, flaked, and place it lengthways or in the shape of a crescent on a baking tray lined with baking paper. Baking temperature: 200 °C in a regular oven Baking time: 15-18 min. Flue open Bake with the baking tray in a second baking tray if necessary. Once your croissants or almond bites have cooled, dip the ends in warm KESSKO Chocobany and Cake pops drizzle them. Dice a sponge base (made using KESSKO FF for Sponge Cake) and transfer the pieces to a bowl. -
UCC Cake Challenge #THINKGERMAN DAYS 2020
You are invited! UCC Cake Challenge #THINKGERMAN DAYS 2020 Mandelhörnchen, Marmorkuchen, Donauwelle, Schwarzwälderkirschtorte? Never heard of them? Time to get your learn on and join our VIRTUAL GERMAN BAKING challenge! If you have heard of these delicious German goodies, or, even better, have tried them before, get baking right away!! This goes challenge goes out to all UCC students and other lovers of German cakes, cookies and pastries! Don’t worry if you are not good at baking, just have fun, join the challenge, bake, post a picture, a video or other documentation of your cake ! And don’t forget to return the favour and nominate someone else! UCC Cake Challenge #THINKGERMAN DAYS 2020 STEP 1: Read the recipe STEP 2: Bake and decorate! STEP 3: Take photos or video STEP 4: Post on social media STEP 5: Tag someone and nominate them to do the cake challenge Use our hashtags when you post: #thinkgermandays #thinkgerman #cakechallenge #goetheinstitute #ucc #german MARBLE CAKE DIRECTIONS STEP 1: Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. STEP 2: If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 INGREDIENTS mins until smooth. 225g butter, softened STEP 3: If you prefer to mix by hand, beat 225g butter and 225g caster sugar 225g caster sugar together, then add 4 eggs, one at a time, mixing 4 eggs well after each addition. -
Insider's Guide To
Welcome to Hot-Lanta! The unofficial capital of the “New South” is a sprawling metropo- lis that’s constantly being reinvented. So where to start? Don’t worry; the Sonnhalter Insider’s Guide to Atlanta is here to help. We asked some of our friends in the ATL for their suggestions on where to go and what to do to get a feel for the “real” city. Sure, there’s legendary soul food and good old southern hospitality, but with so many people flocking to The A, there’s a true melt- ing pot of cuisine, sounds and sights. After all, at Sonnhalter, we not only like to get our hands dirty, we like to make our stomachs happy too! Insider’s Guide to So, when you’re not busy with business, make sure you get out and enjoy all this Olympic city has to of- fer. With so many vibrant neighborhoods, things are ATLANTA always jumping. Buckhead Bones 10 Degrees South Steakhouse South African (404) 237-2663 (404) 705-8870 Aria New American www.bonesrestaurant.com www.10degreessouth.com (404) 233-7673 A Zagat Survey top choice, this Atlanta An intimate, secluded spot in the midst tradition has 40 years of providing the finest of Buckhead’s bustle, with inspired South www.aria-atl.com service and best steaks, leading to local, African cuisine. A chef-driven enterprise from Gerry Klaskala. regional and national recognition. Visually stunning takes on modern American cuisine that makes this a consistent “Best Tomo of” list staple. Ask about the “secret” wine Hal’s, The Steakhouse Japanese cellar table. -
WINTER 2010 PUB FOOD Continued from Page 18
VOLUMEVOLUME XVI, XXVI, NUMBER NUMBER 4 1 FALL WINTER 2000 2010 Quarterly Publication of the Culinary Historians of Ann Arbor Episodes in African-American Food History Part 1 In this 1936 photo, Mississippi sharecropper Lonnie Fair and his family pray before having their meal. Fair’s landlord was the Delta and Pine Land Company, the largest plantation owner in the United States. (Alfred Eisenstaedt/ LIFE) REPAST VOLUME XXVI, NUMBER 1 WINTER 2010 PUB FOOD continued from page 18 Scheduled for our next issue: topping for the dish. As an argument ensued and quickly grew heated, Michael bashed his brother on the head with a shovel, and John threatened to retaliate by firebombing Michael’s Episodes in African-American apartment. The police were called in and arrested John Garvin, Food History Part 2 who pled guilty to disturbing the peace. He was fined £200 by District Judge Peter Ward, who also told the defendant that in his view, there is no need for tomatoes on a shepherd’s pie. Robert T. Dirks (Emeritus Professor of Anthropology, Illinois State University) For fear of inflaming similar passions, we hesitate to report presents a major analysis, “What Early the not-very-traditional Chicken Wings with a Variety of Dietary Studies of African Americans Tell Us Dipping Sauces [Jane and Herbert Kaufer], but these served to About Soul Foods” remind us how modern and foreign influences are impinging upon pub fare, as upon everything else these days. Leni A. Sorensen (African-American Hurry Up Please, It’s Time for Dessert Research Historian at Monticello, Charlottesville, VA) reviews Judith Carney’s British pubs are not well known for sweets, but that didn’t new book, In the Shadow of Slavery: Africa's stop us from indulging in some of the most famous desserts of Botanical Legacy in the Atlantic World the realm. -
Backwaren Kuchen, Torten & Desserts
TK Backwaren Kuchen, Torten & Desserts Tiefkühl-Sortiment Ausgabe 2017 Backwaren Kuchen, Torten & Desserts Tiefkühl-Sortiment Backwaren Backwaren natur/pikant 1 Backwaren süß 1 Baguette 3 Brötchen 4 Brote 3 Croissants 5 Donut 2 Fertigteige 5 Laugengebäck 6 Muffin 2 Pizzas 6 Kuchen, Torten & Desserts Desserts/Süßspeisen 11 Kuchen/Torten 9 Strudel 11 Strudel deftig 12 TK-Sortiment Backwaren 1 66064 Quiche 2,5 kg Pack Backwaren natur/pikant vegetarisch 79695 Aperitif-Hapjes 4 x 35 x 23 g 59806 Wrap Tortilla 12 Stück Stück/Beutel im Beutel Blätterteig im Karton heat pressed, 30 cm 53974 Weizentortillas El Rey 12 Stück 78519 Bagel Natur 8 x 10 x 90 g im Beutel Beutel im Karton 25 cm vorgebacken 63701 Zwiebelkuchen 500 g Stück 73091 Bruschetta Pomodori 81 x 38 g Stück im Karton 73090 Bruschetta Salami 81 x 38 g Stück Backwaren süß im Karton 36223 Amerikaner 15 x 110 g Stück 73083 Bruschetta Spinat 81 x 38 g Stück im Karton im Karton 63062 Amerikaner ca.25 x 90 g Stück im Karton 37801 Flammkuchen 30 x ca.250 g mit Zuckerglasur Karton mit Rahm 56871 Amerikaner Mini 100 x 25 g 21085 Flammkuchen 10 x 270 g Stück im Karton im Karton Elsässer Art 13515 Apfelberliner 40 Stück Karton 37802 Flammkuchen 10 x ca. 330 g im Karton mit Rahm, Speck, Käse und 37807 2 x 330 g Pack Zwiebeln Apfelflammenkuchen mit Rahm, Apfelscheiben, 37803 Flammkuchen 2 x 330 g Stück im Pack Zucker und Zimt mit Rahm, Speck, Käse und 37806 10 x 310 g Stück Zwiebeln Apfelflammkuchen im Karton 20946 260 g Stück mit Rahm, Apfelscheiben, Flammkuchen Zucker, Zimt Elsässer Art 36188 Baguettebrötchen 100 x 65 g Stück 77353 Flammkuchen 10 x 260 g Stück im Karton im Karton 93499 Baked Choc Chunk 3,46 kg Karton 37800 Flammkuchenboden 30 x ca.160 g Stück im Karton Cookie natur Stückgewicht ca. -
North American Properties Reveals Retail Lineup at Revel Anchored By
North American Properties Reveals Retail Lineup at Revel Anchored by Infinite Energy Center, Revel draws new retailers, flavors and entertainment concepts to Gwinnett County ATLANTA (Aug. 22, 2019) – North American Properties (NAP) today announced the first nine tenants coming to Revel, the $900 million mixed-use community anchored by Infinite Energy Center in Gwinnett County, Georgia. The tenant lineup, which includes Superica, Regal and The Painted Pin, marks the beginning of what will be a vibrant, 118-acre destination that amplifies the experience at Infinite Energy Center, a multipurpose campus featuring an arena, conference center, performing arts theater and the Hudgens Center for Art & Learning that combined attract 1.2 million visitors each year. “The street-level environment shapes the essence of a place,” said Adam Schwegman, partner and senior vice president of leasing at NAP. “At Revel, we are creating a street-level experience that is incredibly fun and festive, a hub of activity with a diverse food scene, hospitality-infused services and endless entertainment. Revel personifies the spirit of a rock n’ roller – the life of the party that invites the community to come early, stay late and turn up the volume on life in Gwinnett.” Between Infinite Energy Center’s venues and Revel’s public realm, the destination will play host to over 1,000 events each year. According to Schwegman, the entertainment factor is unparalleled in the market and plays a major role in attracting tenants to the project. Revel’s tenant mix includes: 1. Superica, acclaimed chef Ford Fry’s Superica – “where sunshine spends the winter” – also known as Tex-Mex cuisine served in an Old-West-inspired atmosphere alongside music inspired by Austin, and the city’s passion for true talent. -
CAP Restaurant Walking Map 2016.Indd
ST ACE E Dodd E L WALL Stadium PO NCE DE L O N A VE D EON AV E D E L E O N C E N C E P P O St. Paul’s Peters House/ T Presbyterian M Ivy Hall A Church R IE TE S TT G E ORGIA T ECH A S TA S C A M P U S NORTH T AVENUE Hampton Inn NORTH AVE NORTH AVE R T S NORTH AVE NO D RT HS N A IDE D T R L T S R Crowne Plaza/ U OW O C LL Staybridge Suites I BOULEVARD PL N O RT H A VE T W S D L IN D EN W A Y R V EE AL OLYMPIC PARK D I R L IN D EN A VE BL S IDE D D S R TH EACHT YA R P ST H RGAN CENTENN MO T T Central NO 75 S E OR W N MERRIT T S A VE PIEDMONT AVE Park 85 Emory University REN A IS S A N C E P KW Y T SPRING ST MARIETTA ST T Hospital Midtown S BALTIMORE PL FEE S A New American Renaissance Mc LUCKIE Shakespeare KENNEDY S T P IN E S T Tavern Park T S P IN E S T P IN E S T REET OY J P IN E S T T T E RANKIN ST S V T Y LO A R ANGIER AV G E H U N NI C U T ST URTLAND S ARNOLD S O C JOHN ST AN GI ER AVE CIVIC R CENTER Y D A D L R P Twelve AR RKW S D U RRIER S T I Centennial T C A MARIETTA ST P MIL L S S T 3 ULEV NOR Park Mayors O Atlanta ANGIER W Atlanta NDER S B T Hyatt XA Civic HS GLEN IR Downtown LE Park I A DE D Georgia World Congress Center House Center E WABASH AVE T V IVAN ALLEN JR. -
Serving up Healthy and Local Heirloom Café in Athens Plus Q&A with Concentric’S Bob Amick Creating an Effective Workplace Safety Program IT’S THAT EASY
SEPTEMBER 2014 VOL 4, ISSUE 2 Serving up Healthy and Local Heirloom Café in Athens Plus Q&A with Concentric’s Bob Amick Creating An Effective Workplace Safety Program IT’S THAT EASY. Gas South is committed to supporting Georgia’s restaurant industry with customized rate plans and waived service fees for GRA business members. We are proud to offer a dedicated account manager and a feet-on-the-street team to better serve you. Learn more about the natural gas savings that your GRA membership provides by visiting gas-south.com/restaurants or calling 1-866-512-3129. Contents September 2014 DEPARTMENTS 3 Publisher’s Letter 4 GRA News 11 ACF Update 27 Industry Events 14 28 Snapshots FEATURES Georgia’s New Gun Law and You 7 Learn how the Safe Carry Protection Act, which became law July 1, will affect your restaurant. Serve Your Employees a 9 Safe and Healthy Workplace By Dion Y. Kohler An effective workplace safety program helps your employees stay safe and keeps you from violating OSHA regulations. Plus, a list of common hazards that restaurant workers may encounter. 22 18 Healthy Choices, No Sacrifices 14 By Helen K. Kelley It’s no secret that diners are wanting to see healthier Want to Grow Your Restaurant? options on the menu. But that doesn’t mean you have to 22 Get Out of It! sacrifice flavor or your restaurant’s identity to give people By Ellen Hartman what they want. Plus, a look at the Kids LiveWell program Joining a trade organization will help you define and a Q&A with Frank Bragg, owner of Atlanta’s Radial Café. -
Mains / Hauptgerichte
MAINS / HAUPTGERICHTE Roasted Eisbein / Bayerische Grillhaxn – R250 (Menu code M1) 1.3kg+- (Serves Two). Succulent & Crispy, roasted to perfection served with our red wine Demi-Glace (sauce). Includes a choice of the following TWO side specialities: • Sauerkraut (Menu code SS4) • Bavarian Cabbage Salad/ Bayerischer Krautsalat (Menu code S3) • Bavarian Potato Salad/ Bayerischer Kartoffelsalat (Menu code S1) • Potato Salad Mayo/ Oma’s Echter Kartoffelsalat Mayo (Menu code S2) • Braised Red Cabbage/ Apfel-Rotkraut (Menu code SS3) Roasted Eisbein / Bayerische Grillhaxn – R180 (Menu code M2) 800g+- (Serves One). Fresh and crispy. Roasted to perfection and served with our red wine Demi-Glace (sauce). Includes a choice of the TWO of the following side specialities: • Sauerkraut (Menu code SS4) • Bavarian Cabbage Salad/ Bayerischer Krautsalat (Menu code S3) • Bavarian Potato Salad/ Bayerischer Kartoffelsalat (Menu code S1) • Potato Salad Mayo/ Oma’s Echter Kartoffelsalat Mayo (Menu code S2) • Braised Red Cabbage/ Apfel-Rotkraut (Menu code SS3) Pork Cordon Bleu / Schweinefleisch Cordon Bleu – R120 Tender Pork filled with ham and cheese, accompanied with red wine Demi-Glace (sauce). served with a choice TWO of the following side specialities: • Sauerkraut (Menu code SS4) • Bavarian Cabbage Salad/ Bayerischer Krautsalat (Menu code S3) • Bavarian Potato Salad/ Bayerischer Kartoffelsalat (Menu code S1) • Potato Salad Mayo/ Oma’s Echter Kartoffelsalat Mayo (Menu code S2) • Braised Red Cabbage/ Apfel-Rotkraut (Menu code SS3) Crumbed Fried Pork Schnitzel / Paniertes Schweineschnitzel – R110 (Menu code M5) Succulent pork with special herbs and spices. Crumbed and fried until golden brown and served with lemon wedges. Choose from ONE of our brown-base sauces, Madagascar Green Peppercorn, Mushroom, or Tangy Cheese.