Proudly Serving South Australian Local Produce
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
De Top Van Beste Eetervaringen Ter Wereld
LONELY PLANET ULTIEME CULIBESTEMMINGEN ULTIEME WAAR VIND JE DE MEEST ULTIEME CULINAIRE ERVARINGEN TER WERELD? AAN DE TASMAANSE KUST WAAR JE HEERLIJK OESTERS KUNT SLURPEN? ZET JE IN TEXAS JE TANDEN IN ZACHTGEGAARDE RUNDERBORSTSTUK? GA JE JE TE BUITEN AAN PITTIGE KIP PIRI PIRI IN MOZAMBIQUE? OF BEZOEK JE NAPELS VOOR DE BESTE PIZZA MARGHERITA? WE VROEGEN HET AAN TOPCHEFS, CULINAIR JOURNALISTEN EN ULTIEME ONZE EIGEN FOODBELUSTE EXPERTS. EN DIT IS HET RESULTAAT. LONELY PLANETS NIET TE MISSEN, ABSOLUTE TOP 500 VAN BÉSTE EETERVARINGEN TER WERELD. KIJK, GENIET EN GA PROEVEN! CULIBESTEMMINGEN ISBN 9789021570679 NUR 500/440 9 789021 570679 KOSMOS UITGEVERS WWW.KOSMOSUITGEVERS.NL UTRECHT/ANTWERPEN DE TOP VAN BESTE EETERVARINGEN TER WERELD Inleiding Met moeite baan je je een weg naar de bar en zodra je de kans krijgt bestel je: ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Algauw verschijnt er een bordje met je eerste pintxo en een glas sprankelende Baskische wijn. ¡Salud! Welkom in San Sebastián in Spanje, een van de mooiste wereldsteden, die absoluut een culinaire verkenning verdient. De oude stad van San Sebastián ligt tussen de Bahía de le Concha en de rivier die door de stad stroomt. Overal in de nauwe straatjes zie je pintxo- bars die elk hun eigen specialiteit van deze Baskische hapjes serveren. In Bar Txepetxa aan C/Pescadería is ansjovis een vast onderdeel. Een paar deuren verder in Nestor krijg je vleestomaten salade met enkel wat olijfolie en zout, of tortilla; deze snack is zo populair dat je bij je bestelling je naam moet opgeven. -
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. -
Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R
The original documents are located in Box 13, folder “4/4-5/76 - Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R. Ford Presidential Library. Copyright Notice The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted material. Betty Ford donated to the United States of America her copyrights in all of her unpublished writings in National Archives collections. Works prepared by U.S. Government employees as part of their official duties are in the public domain. The copyrights to materials written by other individuals or organizations are presumed to remain with them. If you think any of the information displayed in the PDF is subject to a valid copyright claim, please contact the Gerald R. Ford Presidential Library. THE WHITE HOUSE WASHINGTON April 2, 1976 MEMORANDUM FOR: MRS. FORD VIA: RED CAVANEY FROM: PETER SORUM SUBJECT: YOUR VISIT TO WISCONSIN Sunday & Monday, April 4-5, 1976 Attached at TAB A is the Proposed Schedule for the subject event. APPROVE DISAPPROVE BACKGROUND Your trip to Wisconsin is essentially a campaign tour which begins with an airport greeting from the Grand Rapids Friends of the First Family. At the Edgewater Hotel, you will present plaques to Madison area participants in the 1976 Winter Olympics at ceremonies sponsored by the Greater Madison Chamber of Commerce and attend a brief, private reception for Wisconsin PFC Leadership. On Monday you will fly to Milwaukee to visit Marquette University Campus and see a Chapel built in the 15th Century that was moved, brick by brick from France to the Campus. -
2019 Catalogue of Results
2019 Catalogue of Results The Royal Agricultural Society of Victoria (RASV) thanks the following partners and supporters for their involvement. A special thanks to all of the 2019 Australian Food Awards producers, judges and stewards. MAJOR SPONSOR MAJOR SPONSOR SPONSOR 2019 Catalogue of Results The Royal Agricultural Society of Victoria Limited ABN 66 006 728 785 ACN 006 728 785 Melbourne Showgrounds Epsom Road Ascot Vale VIC 3032 www.rasv.com.au List of Office Bearers As at 28/08/2018 Patron Her Excellency the Hon Linda Dessau AC — Governor of Victoria Board of Directors MJ (Matthew) Coleman (President) DS (Scott) Chapman (Deputy President) CGV (Catherine) Ainsworth D (Darrin) Grimsey NE (Noelene) King OAM PJB (Jason) Ronald OAM P (Peter) Hertan R (Robert) Millar Chief Executive Officer P. Guerra Competition Co-ordinator Danielle Burnett Email: [email protected] TABLE OF CONTENTS ENTRIES ................................................................................................................................................................................. 6 MEDALS ................................................................................................................................................................................. 6 OFFICIAL ACKNOWLEDGEMENT ........................................................................................................................................ 6 AUSTRALIAN FOOD AWARDS INDUSTRY ADVISORY GROUP ....................................................................................... -
Oktoberfest-2018-Menu.Pdf
APPETIZERS & SOUPS LIVER DUMPLING OR GOULASH SOUP CUP 5 BOWL 7 JAUSEN PLATTE 18 (Serves 2) POTATO PANCAKES 8 Assortment of cured meats, farmer style cheeses Four of our famous homemade potato and imported pates accompanied by gherkins potato pancakes, served with and baguette toasts with applesauce and sour cream HACKEPETER 13 OKTOBERFEST PRETZEL 8 Freshly ground top sirloin with onions, capers, Served with a Stella Artois gouda cheese mustard, paprika and egg yolk served with rye bread dip and sweet and spicy honey mustard SAUSAGE SAMPLER 11 Bratwurst, thüringer, and cheese knackwurst sausages served with german mustards and a side of sauerkraut and pickled red cabbage ENTREES All entrees come with soup of the day Substitute soup of the day for house salad +$2, Goulash Soup or Liver Dumpling Soup +$3 EDELWEISS PLATTER 25 A sampler platter for all tastes! Includes Rinsrouladen, Pork Schnitzel, Kassler, Bratwurst and Roast Pork Loin served with German fries, red cabbage, sauerkraut and spatzle BAYERISCHER SCHWEINSHAXE (allow 25-30min) 27 Our famous three pound pork shank baked to crispy perfection and served atop our bock beer sauce; choice of three sides SCHNITZEL SAMPLER 21 A sampling of our rahm, jaeger and gyspy schnitzels; choice of two sides BAVARIAN BEER ROASTED PORK 21 Tender, juicy pork perfectly roasted in a Bavarian beer sauce with crispy top; choice of two sides PORK GOULASH 19 Tender pork in a paprika sauce; choice of two sides BEEF STROGANOFF 22 Tender beef served over pappardelle noodles in a rich sherry cream gravy with -
Deutsche Nacht at Field to Fork
Deutsche Nacht at Field to Fork Friday, January 29th 5-10pm Dine-in, Takeout, & Curbside Available Advance Takeout Orders Encouraged (920) 694-0322 Gemischter Salat greens, ham, carrots, cucumber, radish, cherry tomato, dinklebrot croutons, creme fraiche with a herb dressing $12 Buckwheat Dumpling Soup smoked pork jowl, apple, and cabbage $9 Pierogi german style pierogi stuffed with potato, onion, cheese, summer sausage, with a beer-apple house mustard sauce $12 Wurstwaren sample platter of mixed cured meats; Mettwurst, Braunschweiger, Summer Sausage, with cheese, dinkelbrot, and house mustard $18 Lange Rote Thüringer sausage, onion, and mustard on a house bun with fries $13 Spätzle carmalized onion, cheese, and speck $17 Sausage Plate Bockwurst & Weisswurst sausage, braised red cabbage, German potato salad, house sauerkraut, and mustard $21 Pork Schnitzel lightly breaded and fried pork cutlet, mushroom gravy, German potato salad, house sauerkraut, and braised red cabbage $24 Drinks (To Go!) Old Fashioned - $8 Freising Beer - $5/glass or $18/32oz Growler ‘Underberg’ digestif - $4 Deutsche Nacht at Field to Fork Friday, January 29th 5-10pm Dine-in, Takeout, & Curbside Available Advance Takeout Orders Encouraged (920) 694-0322 Sausage Guide Mettwurst beef, veal, pork, coriander, celery seed, allspice, marjoram, caraway, mustard seed Bierwurst beef, pork, cardamom, coriander, paprika, dark beer, salt, pepper, mustard seed Braunschweiger pork jowl, pork liver, pork fat, salt, onion, pepper, clove, allspice, sage, marjoram, nutmeg, ginger Weisswurst pork, veal, mace, ginger, lemon zest, parsley Thüringer pork, veal, caraway, mace, garlic Knackwurst smoked pork, veal, mace, paprika, coriander, allspice Bockwurst pork, veal, onion, clove, milk, egg. -
Appetizers German Specialty Dinners
Appetizers Nuernberger Bratwurst - four grilled Nuernberger brats $4.50 German style meatballs - six meatballs in brown gravy $4.50 Side salad with house dressing $3.50 German Specialty Dinners Schnitzel Dinner - pork schnitzel served with home fries and cabbage $14.95 Lemon Schnitzel Dinner - natural schnitzel pan sautéed in lemon sauce served with home fries and red cabbage $13.95 Jagerschnitzel - breaded pork schnitzel topped with mushroom sauce served with home fries and red cabbage $15.95 Wiener Schnitzel - veal cutlet, thin, lightly breaded and fried $17.95 Bouletten - German style hamburger steak dinner served with home fries and red cabbage $12.95 Grilled Kassler Rippchen - smoked pork chop served potato salad and sauerkraut. Served with one or two pork chops $12.95/$17.95 Leberkase - liver/ham loaf, grilled and served with home fries and red cabbage $8.50 Dinner for Two - four sausages (chefs choice), one kassler rippchen, home fries, red cabbage, German potato salad and sauerkraut $30.95 Prices subject to change without notice German Sausage Platters all the following platters are served with German potato salad and our special sauerkraut and bread German Wiener Dinner $8.50 Grilled Bratwurst Dinner $12.95 Grilled Smoked Bratwurst Dinner $12.95 Grilled Bauernwurst Dinner $12.95 Knackwurst Dinner $12.95 Grilled Hungarian Kolbase Dinner $12.95 Grilled Nuernberger Bratwurst Dinner $12.95 Grilled Weisswurst Dinner (veal sausage) $12.95 Grilled hot and spicy Bratwurst Dinner $12.95 Grilled Andouille Sausage platter (Cajun spiced) -
Food Service & Retail
FOOD SERVICE & RETAIL PRODUCT GUIDE E.1 | 2018 SAUSAGE THAT LINKS PEOPLE TOGETHER® Klement’s Sausage is made with the highest quality meats and spices in small batches to ensure consistent, great taste every time. We pride ourselves in the finest Old World flavors crafted from authentic European recipes passed down for generations. Our wide variety of products are great anytime for any occasion. BULK SAUSAGE Bulk Fresh Sausage Code Description Box Pack Code Description Box Pack 4433 Polish 3-1, 9˝ 4/2.5# 10 lb 4620 Italian Rope Frozen 10 lb 4380 Italian Frozen 4-1, 6˝ 4/2.5# 10 lb 4721 Brat Patty 4-1 IQF 4/2.5# 10 lb 4610 Brat Frozen Bulk 4-1, 6˝ 4/2.5# 10 lb Smoked/Cooked Bulk Natural Casing Sausage Code Description Box Pack Code Description Box Pack 5070 Smoked Andouille Rope 12 lb 5886 Backyard Selects® Cooked Italian 5-1, 5.5˝ 10 lb 5390 Old Fashioned Wieners 8-1, 5.5˝ 10 lb 5450 Cooked Italian 5-1, 5.5˝ 10 lb 5500 Sheep Casing Wieners 8-1, 5.5˝ 10 lb 5451 Cooked Italian 4-1, 6˝ 10 lb 5402 Knackwurst 4-1, 4.5˝ 10 lb 5453 Cooked Italian 3-1, 7˝w 10 lb 5430 Smoked Kielbasa 2-1, 9˝ 10 lb 5468 Cooked Italian Hot 3-1, 7˝ 10 lb 5440 Hot Beef Polish 5-1, 5.5˝ 10 lb 5860 Cooked Coarse Brat 4-1, 6˝ 10 lb 5490 Smoked Polish 4-1, 6˝ 10 lb 5850 Cooked Coarse Brat 5-1, 5.5˝ 10 lb 5510 Smoked Polish 5-1, 5.5˝ 10 lb 5867 Backyard Selects® Cooked Bratwurst 5-1, 5.5˝ 10 lb 5432 Smoked Polish 3-1, 9˝ 10 lb 5853 Cooked Brat Coarse 3-1, 7˝ 10 lb 5800 Smoked Brat 5-1, 5.5˝ 10 lb 5857 Cooked Brat Coarse 3-1, 9˝ 10 lb 5950 Smoked Brat 4-1, 6˝ 10 lb 5474 -
WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SAUSAGES SMOKED AND/OR COOKED
WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SAUSAGES SMOKED AND/OR COOKED DESCRIPTION DESCRIPTION ALPENWURST FRANKFURTER - SPECIAL ANDOUILLE FRANKFURTER - SUPER AUFSCHNITT GARLIC BACON GARLIC & CHEESE BACON CHEDDAR GELBWURST BANGER GOETTINGER BARESSE GRISSWUERTEL BEER HAM BIERSCHINKEN HAM - BEER BIERWURST HAM - NIAGARA BLOOD HAUSMACHER LEBERWURST BOCKWURST HEADCHEESE BOEREWORS HOT DOG BOLOGNA HUNGARIAN BRATWURST HUNTER BRATWURST - BAUERN (FARMER) ITALIAN BRATWURST - BEER JAGDWURST BRATWURST - COARSE KABANOSSY BRATWURST - FINE KALBLEBERWURST BRATWURST - GERMAN KANTWURST BRATWURST - NUERNBERG KNACKER BRATWURST - OCTOBER STYLE KNACKER - EXTRA FINE BRATWURST - ROAST KNACKWURST BRATWURST - ROAST - FLAX SEED KOLBASSA BRATWURST - ROAST GARLIC KOLBASSA - HAM BRATWURST - THUERINGER KOREAN BBQ BRAUNSCHWEIGER KRAKAUER BREAKFAST LANDJAGER BREAKFAST - REDUCED SODIUM LINGUICA CAPICOLLA LUNCHEON MEAT CEVAPCICI LYONER CHABAY MEATLOAF CHORIZO MEATLOAF - BAVARIAN CHORIZO & LONGANIZA MENNONITE COCKTAIL SAUSAGES MERGUEZ DEBRECZINER METTWURST DEBRECZINER - CHABAY METTWURST - ONION DOMACA METTWURST - WESTFALIAN DUTCH ROOKWURST MEUNCHNER WIESSWURST EL PASTOR MORTADELLA EXTRAWURST KOENGLICH OCTOBERFEST FARMER PEPPERWURST FLEISCHWURST POLISH We can make a seasoning, or we can add binder and/or cure to make a complete easy to use unit! WIBERG Corporation PRODUCT LIST Effective: January 1, 2011 BLENDED PRODUCTS - SAUSAGES SMOKED AND/OR COOKED DESCRIPTION DESCRIPTION PORCHETTA PRESSWURST RUEGENWALDER TEEWURST SAHNELEBERWURST SCHINKENSPECK SCHINKENWURST SCHLACKWURST SEJ - WITH ONION SMOKIE - BAVARIAN SREMSKA - HOT SREMSKA - SWEET SUJUK - HOT SUJUK - MILD SUJUK - TURKISH SULMTALER KRAINER SUMMER THURINGER ROTTWURST TONGUE TYROLER WEINER WEINER - CONEY ISLAND WEINER - REDUCED SODIUM WEINER - TOFU WIESSWURST WIESSWURST - MUENCHNER ZWIEBELMETTWURST We can make a seasoning, or we can add binder and/or cure to make a complete easy to use unit! . -
Appetizers Salads Sandwiches
APPETIZERS CURRIED CREAM OF CRAB SOUP [GF] 7. TRADITIONAL FRENCH ONION SOUP WITH MELTED GRUYERE CHEESE 7. SCHWARZWALDER KAESE SPAETZLE Gruyere Cheese, Black Forest Ham, Asparagus 8. SAUSAGE SAMPLER Weisswurst, Bratwurst, Knackwurst, Sauerkraut, Dusseldorf Mustard, Fried Onions 8. AVOCADO FRIES Crispy Fried, Fresh Avocado Wedges, Tomato Salad, Cilantro Emulsion [V] 9. SALADS FIELD GREEN SALAD Mushroom, Tomato, Dill Cucumber 7. Add Grilled Chicken or Salmon Fillet 13. CAESAR SALAD Anchovy, Parmesan Crisp, Croutons, Balsamic Drizzle, Traditional Dressing 7. Add Grilled Chicken or Salmon Fillet 13. CHICKEN SALAD HAWAII Pineapple, Celery, Onions, Fresh Fruit [GF] 10. SEAFOOD COBB SALAD Shrimp, Crab, Scallop, Egg, Bacon, Rhineland Vinaigrette [DF] 14. BLACK & BLUE SALAD Blackened Chicken, Avocado, Blue Cheese, Bacon, Onion, Creamy Ranch Dressing [GF] 12. SANDWICHES Sandwiches Sides: German Potato Salad, French Fries, Root Veggie Fries, Apple Coleslaw GERMAN BRATWURST SANDWICH REUBEN SANDWICH Sauerkraut, Fried Onions, Pretzel Bun Corned Beef, Sauerkraut,1000 Island, Marble Rye 10. 11. CUBANO PANINI CRAB MELT Pork, Black Forest Ham, Pickles, Mustard, Swiss Cheese Cheddar Cheese, Tomato, Grilled Rye 12. 13. ROASTED TURKEY CLUB MRS. COLE’S VEGETARIAN SANDWICH Applewood Bacon, Lettuce, Tomato, Avocado Aioli Avocado, Carrot, Tomato, Cucumber, 9. Boursin Cheese, Marble Rye 9. THE BAVARIAN BURGER Topped with Seared Bratwurst, BYO BURGER 11. Pickled Red Cabbage, Gruyere Cheese Add complimentary Bacon, American, Swiss or Cheddar 13. Add $.75 each: Blue Cheese, Avocado, Fried Onions, Black Forest Ham ENTREES KING SALMON FILLET Atlantic, Grilled, Tabbouleh, Asparagus, Herb Vinaigrette [GF, DF] 16. RED SNAPPER Ratatouille-Cannellini Bean Ragout, Pinenut-Mustard Vinaigrette [GF, DF] 15. FISH & CHIPS Atlantic, Spaten Beer Battered Cod, West Virginian Ramp Aioli 12. -
Oktoberfest 2015 Dinner Menu Executive Chef Chas Grossman and Team
Oktoberfest 2015 Dinner Menu Executive Chef Chas Grossman and team Appetizers *Wild Mushroom Crepes – three crepes, filled with wild mushrooms & parmesan cheese, topped with a white wine cream sauce $8 *Baked Brie topped with a pecan port cranberry glaze, served with fruit and bread $9 Trio of Sausages – grilled Patak fingerlink knackwurst, bratwurst and kielbasa sausages on a bed of homemade sauerkraut, served with a pretzel & whole grain mustard Regular size $9 “For sharing at the table” $16 *Oven Baked Soft Pretzels – served with beer cheese dip & honey whole grain mustard $9 City Café Crab Cake – lump crab cake, sautéed golden brown and served with creamy grain mustard Remoulade $9 Salads * House Salad – mixed baby greens, with cucumbers, carrots & fresh tomatoes $6 * Café Caesar Salad – romaine hearts, tossed with a classic caesar dressing, parmesan cheese and croutons $7 Add to above salads: grilled or blackened: Chicken OR Salmon $5 Kale & Grilled Chicken OR Grilled Salmon Chopped Salad – grilled chicken breast tossed with fresh kale, grapes, dried cranberries, candied pecans, goat cheese and champagne vinaigrette $11 Soups Goulash Soup Soup of the Day Cup $3 Bowl $5 Cup $3 Bowl $5 Small House Salad with Entree Small Caesar Salad with Entree $3 $3 City Café German Entrées Classic Wiener Schnitzel – pan-fried, breaded veal cutlet, garnished with fresh lemon, served with mashed potatoes and vegetables $14 Jäger Schnitzel – pan-fried, breaded veal cutlet, topped with a red wine mushroom sauce, served with mashed potatoes and vegetables -
Otto's Sausage Kitchen and Meat Market Catalog
Otto's Sausage Kitchen and Meat Market Catalog Snacking Sausage: Sandwich Sausage and Salami: Pepperoni Sticks Otto’s Homemade Salami Extra Hot Pepperoni Bologna Chicken Pepperoni Hunter Sausage Landjeager Summer Sausage Fresh Sausage: Sandwich Meat: Liverwurst Medisterpolse – Danish Onion Sausage Otto’s Dry Cured Ham Braunschweiger (smoked Liverwurst) Bockwurst (Weisswurst) – fully cooked, made with Eggs, Milk, Pork and Veal Black Forest Ham Assorted Imported Salamis British Bangers – a pork sausage with a little spice Corned Beef Bulk Italian Sausage – sweet and spicy sausage with fennel seeds, great for spaghetti sauce Pastrami Chicken Sausage – fully cooked, has the perfect amount of spices and flavor Roast Beef Apple Chicken – fully cooked, made with apples, cinnamon, sugar Roasted Turkey Italian Chicken – fully cooked, Sweet and Spicy with Fennel seeds Smoked Turkey Tuscan Chicken – fully cooked, made with Sundried Tomatoes, Chianti wine, Basil, Oregano Cajun Chicken – fully cooked, our spiciest chicken sausage Homemade Salads: Bratwurst – a caraway sausage We have a selection of fresh salads available everyday, but not every salad is made. Each Italian Links – sweet and spicy Italian salad is hand tossed with fresh ingredients to make the most flavorful salads. Pork Links (Breakfast) – little breakfast sausage that is great with eggs Chicken Breakfast Links Potato Pesto and Sundried Tomato Bulk Pork Sausage – a great breakfast patty sausage Macaroni Szechuan Kielbasa – a fresh garlic sausage with Coriander and Nutmeg German Potato