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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. -
Mw/Nmt July 7, 2021 Opposition No. 91269380 Wise
UNITED STATES PATENT AND TRADEMARK OFFICE Trademark Trial and Appeal Board P.O. Box 1451 Alexandria, VA 22313-1451 General Contact Number: 571-272-8500 General Email: [email protected] mw/nmt July 7, 2021 Opposition No. 91269380 Wise Foods, Inc. v. October's Very Own IP Holdings Michael Webster, Interlocutory Attorney: On June 25, 2021, Applicant filed a proposed amendment to its application Serial No. 87633378, with Opposer’s consent.1 By the proposed amendment, Applicant seeks to amend the identification of goods in International Classes 29 and 30 as follows (deletions shown with strikethrough). International Class 29 From: Abalones, not live; albumen for culinary purposes; albumin milk; alginates for culinary purposes; almond butter; almond milk for culinary purposes; almond milk-based beverages; aloe vera prepared for human consumption; anchovies, not live; anchovy, not live; anchovy fillets; animal fats for food; animal marrow for food; animal oils and fats for food; animal oils for food; antipasto salads; apple chips; apple purée; apple sauce; ark-shells, not live; aromatized fruit; artificial cream; artificial fish roes; artificial sausage skins; aspic; bacon; bacon bits; baked beans; banana chips; bean curd; beancurd sticks; beans cooked in soy sauce; beef; beef bouillon; beef jerky; beef slices; beef tallow; beef tallow for food; blended cheese; blended oil for food; blocks of boiled, 1 The goods in International Classes 1, 3, 5, 32, and 33 remain unchanged. Opposition No. 91269380 smoked and then dried bonitos; blood sausage; -
Inside: Shrimp Cake Topped with a Lemon Aioli, Caulilini and Roasted Tomato Medley and Pommes Fondant
Epicureans March 2019 Upcoming The President’s Message Hello to all my fellow members and enthusiasts. We had an amazing meeting this February at The Draft Room Meetings & located in the New Labatt Brew House. A five course pairing that not only showcased the foods of the Buffalo Events: region, but also highlighted the versatility and depth of flavors craft beers offer the pallet. Thank you to our keynote speaker William Keith, Director of Project management of BHS Foodservice Solutions for his colloquium. Also ACF of Greater Buffalo a large Thank-You to the GM Brian Tierney, Executive Chef Ron Kubiak, and Senior Bar Manager James Czora all with Labatt Brew house for the amazing service and spot on pairing of delicious foods and beer. My favorite NEXT SOCIAL was the soft doughy pretzel with a perfect, thick crust accompanied by a whole grain mustard, a perfect culinary MEETING amalgamation! Well it’s almost spring, I think I can feel it. Can’t wait to get outside at the Beer Garden located on the Labatt house property. Even though it feels like it’ll never get here thank goodness for fun events and GREAT FOOD!! This region is not only known for spicy wings, beef on weck and sponge candy, but as a Buffalo local you can choose from an arsenal of delicious restaurants any day of the week. To satisfy what craves you, there are a gamut of food trends that leave the taste buds dripping Buffalo never ceases to amaze. From late night foods, food trucks, micro BHS FOODSERVICE beer emporiums, Thai, Polish, Lebanese, Indian, on and on and on. -
DAT Good Stuff Po-Boy's Boudin Boils Fries Combeauxs
Boudin B'z Boudin Ballz 5.99 rice, pork, chicken, garlic, poblano pepper, rolled, hand battered & deep fried & drizzled w/ breaux sauce DAT good stuff total of (3) ballz stuffed w/ pepper jack cheese (PJC) 6.75 ChIcKeN & AnDoUiLlE SaUsAgE GuMbO 9.99 dark roux, white rice, chicken & andouille sausage, garnished w/ green onyon' Smoked Boudin BREAD FOR DIPPIN' +1.00 Links 3.50 each ShRiMp PlAtTa 12.50 traditional hickory smoked boudin link (7) breaux battered gulf shrimp w/ cajun seasoned fries and breaux sauce for dippin' ReD BeAnS & RiCe 7.99 Fries white rice, red beans, diced andouille sausage, garnished w/ green onyon' Slap Ya Daddy CrAwFiSh ÉtOuFfÉe 13.50 Fries 5.50 blonde roux, white rice, crawfish tails sautéed in the cajun holy trinity, garnished garlic, parmesan, breaux sauce, green with green onyon onion garnish BREAD FOR DIPPIN' +1.00 Slap Ya Daddy SmOtHeReD CaT-DaDdY 14.99 breaux battered catfish on a bed of long and fancy white rice smothered w/ "Harder" Fries 10.50 crawfish étouffée and garnished with green onyon' (SYD) fries topped with crawfish EXTRA CATFISH FILET +2.75 étouffée, our house made signature slaw & garnished w/ green onion Combeauxs The Dirty "Berty" 12.50 SeAfOoD DiNnEr CoMbEaUx 13.99 (SYD) fries topped w/ crawfish (2) breaux battered catfish, (4) gulf shrimp, w/ cajun seasoned fries, our house étouffée, red beans, chicken & signature slaw w/ tarter & breaux sauce for dippin' andouille sausage (from gumbo) & garnished w/ green onion CaT-PaPpY PlAtTa 10.99 (2) breaux battered catfish, w/ cajun seasoned fries, -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
99¢ 79¢ 99¢ 1299
1 DAY MEAT SALE THURSDAY, MARCH 5, 2020 2 Pack (Whole Only) Economy (Sliced Free) Economy Whole Boston Butt Whole Ribeyes Beef Tenderloin THURSDAY Pork Roast 99 99 MARCH 5, 2020 ¢ 3 lb. 6 lb. 99lb. 3 lb. Roll 80/20 USDA Boneless Fresh Pork Tenderloin Fryer Breast Ground Beef 49 49 99 2 lb. 1 lb. 1 lb. Fresh Whole Boneless Sanderson Farms Sanderson Farms Sanderson Farms Spare Ribs Pork Loin Drumsticks Wings Boneless 99 29 or Thighs 89 Thighs 1 lb. 1 lb. ¢ 1 lb. 99 89 lb. 1 lb. 10 lb. Bag 10 lb. Box 32 oz. Richard’s 2.5 lb. Selected 4 lb. Box Selected Leg Quarters Covered Wagon Griller Boudin Richard’s Krazy Cajun Richard’s Smoked Bacon Smoked Sausage 90 99 Sausage 4 ea. 99 5 ea. 99 ea. 99 ea. 12 6 ea. 9 16 oz. 13 oz. Loops Selected 4 lb. Box Selected 10 lb. Box 2.67 lb. Box That’s Smart Manda Smoked Savoie’s Breaded Breast Bar-S Corn Dogs Bacon Sausage Sausage Fritters 99 99 99 99 99 3 ea. 1 ea. 1 ea. 8 ea. 6ea. 15 oz. Selected 12 oz. Sugardale 8 oz. Selected 4 ct. Selected 16 oz. Selected Bryan Juicy Hot Dogs Farmland Pork Jimmy Dean Land O’Frost Jumbo Franks Sausage Links Breakfast Lunchmeat ¢ Sandwiches 2/$ 79 ea. ¢ 99 ea. 99 ea. 3 99 3 ea. 2 COME TRY OUT OUR SPECIALTY SEASONED & OR STUFFED • PORK • CHICKEN • JALAPENOS • SEAFOOD • SALE MEAT 1 DAY MISSE’S 12 oz. Louisiana Select 1 lb. (150 ct. -
First Name Last Name Restaurant Menu Item Co-Chair Tent Donald
First Name Last Name Restaurant Menu Item Co-Chair Tent Donald Link Link Restaurant Group Cajun Boudin with Cochon Mustard and Pickles Stephen Stryjewski Link Restaurant Group Smoked Bologna with Pickled Pumpkin Slaw on a Sesame Seed Bun Guy Fieri Chipotle BBQ Boudin Nachos: fresh fried corn tortillas, black beans, grilled Mexican-spiced boudin, chipotle BBQ sauce, SMC (super- melty-cheese), pico de gallo, tequila-lime crema, shaved jalapeños, pickled red onions, cilantro and Cotija Will Avelar Meril Boudin Tostada Doug Braselman Emeril's New Orleans Crispy Boudin rice balls, Chappapeela Pork Cracklins Phillip Buccieri NOLA Restauarant Boudin Stuffed Chicken Wing Anthony Scanio Emeril's Delmonico Oyster and 'Nduja Boudin Patty with Green Tomato Chow Chow and Scallion Mayo Chef Tent Cory Bahr Parish Restaurant Truck Stop Spread- Smoked Whole (Monroe) Hog Boudin, Pickles, Relish, Mustard, Fermented Hot Sauce Fried Saltines Jimmy Bannos Purple Pig (Chicago) Jamaican Jerked Boudin Patty with Poirier's Cane Syrup & Creole Mustard Eason Barksdale Bayona Moroccan Duck Sausage with Flatbread, Date Molasses and Yogurt Bill Briand Fisher's at Orange Oyster Tasso Gravy with Rice Grits Beach Marina (Orange Beach) Frank Brigtsen Brigtsen's Chorizo Sausage with Mojo Verde Carey Bringle Peg Leg Porker Memphis Sushi; Kool Aid Pickle (Nashville) Brian Campbell Ubons Mississippi BBQ Whole Hog, Bourbon Apple Cole Slaw Cody & Carroll Sac-a-Lait BoudEnchiladas Samantha Clay Conley Buccan (Palm Beach) Florida Snapper & Rock Shrimp Boudin Jacob Cureton Atchafalaya -
1,500 Types of Sausage 1 Scalded - Put Into Boiling Water and Heat~ to Taste - a Range Which Includes Frankfurter and Wiener
1,500 Types of Sausage 1 Scalded - put into boiling water and heat~ to taste - a range which includes Frankfurter and Wiener. The latter takes its name from a Wurst citizen of Berlin, who had nothing to do with Austria's capital. The sausage his inventive mind Did you know that strict German laws affecting thought up is rather like a Frankfurter. trade descriptions allow only Frankfurters fr0m WeiBwurst, another sea lded sausage, comes Frankfurt to be called Frankfurter? That in fr0m Munich, and is fat and greyish-white !n Germany a Hamburger is a citizen of Hamburg, ool0ur. Bockwurst is found almost everywhere, not a piece of minced beef - which in Germany and is recognisable by its short, fat sha@e. is called a Deutsches Beefsteak? That the Ger Bratwurst, originally a product of Ni.irnberg, is mans eat much more pork than any other now popular throughout Germany. When grilled meat? Orthat some Germans find the idea over an open fire it is called Rostbratwurst. 0f eating lamb somewhat distasteful? 2 Boiled (eaten cold): the two best-known Buying meat is no problem in Germany; in fact boiled varieties are Leberwurst (liver sausage), a meat can even be bought at an inn. Many older soft sausage easy to spread on bread, and inns, especially •in the soutli, have their own Blutwurst (something like black pudding) butcher's shop in one part of the building, which is often heavily spiced. which is then called a Gasthaus-Metzgerei. 3 Smoked: smoked sausages are mostly lean It is Wurst - the huge range of German cold and rather dry, with good keeping qu.i lities. -
Have German Will Travel Was Essen Die Deutschen?
HAVE GERMAN WILL TRAVEL Speisen WAS ESSEN DIE DEUTSCHEN? sausage: die Wurst, die Wiirste small, thin sausage: das Wiirstchen, die Wiirstchen a few, several sausages: ein Paar Wiirste hot dog: heiBes Wiirstchen mit Brotchen The Germans are unequalled as producers and consumers of sausages. The famous frankfurter or hot dog, such a familiar part of the American diet, is only one of more than 300 varieties of sausages made in Germany. There are 2 types of sausages: large-sized sausages (Wiirste) and those which are small in diameter (Wiirstchen), which may be a foot long. They are grilled, fried, boiled or braised, they are eaten with bread or rolls, and they are served with such side dishes as sauerkraut or potato salad. A delightful German custom is the streetside sausage stand (lmbiBstube), where two or three different types of sausages crowd the grill from morning until late at night. They are served hot from the grill with mustard (Senf) and a small white roll (Brotchen), the sausage often being three times the length of the roll. It is usually served with a glass ~f beer. Train stations (Bahnhofe) will have several sausage stands, where people who are in a hurry, can eat and drink something without taking the time to be seated at a table. If you like hot dogs, you can't go wrong tasting almost any type of sausage. There are subtle taste differences between them, but they are not highly spiced or strongly flavored. 1,400 Types of Sausages Naturally, Germans do not like their bread dry. -
Sizzlethe American Culinary Federation Quarterly for Students of Cooking
SPRING 2014 sizzleTHE AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING develop vegetable explore the rediscovery business skills cuisine of England menu trend sizzle features The American Culinary Federation NEXT Quarterly for Students of Cooking 16 Minding Your Own Publisher IssUE American Culinary Federation, Inc. Business Skills • Chefs reveal their best career-beginning Editor-in-Chief Beyond cooking, plan to learn as much as you can decisions. Jody Shee about spreadsheets, profit-and-loss statements, math, • Learn the latest snack trends. Senior Editor computer programs and marketing in order to succeed. • Discover what it takes to Kay Orde 22 Veggie Invasion run a food truck. Senior Graphic Designer David Ristau Vegetables are becoming increasingly important on restaurant menus, especially as variety expands Graphic Designer and consumers become more health-conscious. Caralyn Farrell Director of Communications 28 Food Companies Hire Chefs Patricia A. Carroll Discover why the employee turnover rate is so low among chefs who work in corporate Contributing Editors positions for food manufacturers. Rob Benes Suzanne Hall Ethel Hammer Karen Weisberg departments 16 22 28 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 4 President’s Message 180 Center Place Way ACF president Tom Macrina, CEC, CCA, AAC, discusses seizing all opportunities. St. Augustine, FL 32095 (800) 624-9458 [email protected] 6 Amuse-Bouche Student news, opportunities and more. Subscribe to Sizzle: www.acfchefs.org/sizzle 8 Slice of Life For information about ACF Jennifer Heggen walks us through a memorable day in her internship as pastry commis certification and membership, at Thomas Keller Restaurant Group’s Bouchon Bistro/Bakery in Yountville, Calif. -
Chapter 18 : Sausage the Casing
CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. -
Lunch Menu Dinner À La Carte
Lunch Menu Dinner à la Carte th Lunch à la Carte… 20 Anniversary Les bouchées Les bouchées doubles Lunch Deal “small bites” in French, our small dishes are These are main courses, which have been running on ideal as starters. our menus from the beginning of Maison Bleue, Back to1998 prices! we tried… but can’t take them out! Starters Escargots au Foie Gras £10.90 2 courses £9.90 Snails out of their shells, in a parsley, garlic and La Soupedu Jour £4.50 Pernod butter sauce, with seared foie gras Please ask your server for today’s recipe Joues de Boeuf à la Bordelaise £19.90 Main course only £7.50 Slow cooked beef cheeks, with a red wine glaze Spiced Goats Cheese & Spinach Booreks (v) £7.50 (Price per person) and garlic mousseline of mash ChekchoukaMerguez £5.90 Rolled in filo pastry with a chekchouka pepper salad North African street food at its best! Le Poisson du Jour £market Saigon Beef Our spicy lamb sausages with warm salsa & egg Starters £7.50 Please ask for today’s catch & recipe! Marinated in ginger, chillies, sesame seeds, sweet La Soupe du Jour basil, garlic and soy sauce with Asian greens. Haggis Balls £4.90 Canard Confit à la Paysanne £18.50 Fried in beer batter, clapshot potatoes & whisky jus Please ask for today’s recipe West coast King Scallops £10.90 Duck leg confit served with cassoulet & Toulouse Tartare of Scottish Salmon With boudin noir and sauce vierge sausage SaladeNiçoise £6.50 With smoked mackerel, soft boiled egg & green beans cured in citrus juice with a mango & lime dressing Scottish Fish & Seafood Chowder £17.50 Fondue de Camembert (v) £8.50 Haggis Balls With rustic croûtons A hearty smoked haddock, potato & seafood Tartare of Scottish Salmon £4.90 broth.