Spices Or Herbs Or Seasoning Terms (Revised 3/14)
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Irish Corned Beef: a Culinary History
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2011-04-01 Irish Corned Beef: A Culinary History Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Pádraic Óg Gallagher Gallagher's Boxty House, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Recommended Citation Mac Con Iomaire, M. and P. Gallagher (2011) Irish Corned Beef: A Culinary History. Journal of Culinary Science and Technology. Vol 9, No. 1 This Article is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Articles by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Irish Corned Beef: A Culinary History ABSTRACT This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle Acts of 1663 and 1667 affected the export trade of live cattle and led to a growing trade in salted Irish beef, centred principally on the city of Cork. -
Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods. -
Stricks Chicks Pulse Recipes
STRICKS CHICKS PULSE RECIPES This recipe book was inspired by another group of agricultural ladies that get together to enjoy meals. Stricks Chicks put a twist on it and decided to Thank you to all of our growers, cook with the pulse commodities that without your quality products to we process. We wanted to try out dif- use in our cooking we would not be ferent pulse recipes that we could able to make these enjoyable share with growers, visitors, friends, recipes! and family. All recipes are taste tested and approved to ensure quality by the Stricks Chicks and staff. Roasted Chickpea Gyros CINNA-LENTIL MUFFINS Recipe by princess buttercup A simple and delicious Mediterranean inspired roasted chickpea wrap with refreshing tzatziki sauce. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Calories 331 kcal Ingredients INGREDIENTS 3/4 cup cooked lentils ( see note) 1 15 oz can chickpeas 425 g, 1 ½ cup soaked chickpeas if starting from dry, drained 1/2 cup brown sugar and rinsed 1/2 cup sugar 1 Tbsp olive oil 15 mL 1/2 teaspoon salt (omit if using canned lentils) 1 Tbsp paprika* 7 g 1 teaspoon cinnamon 1 tsp ground black pepper 3 g 1/2 teaspoon baking soda 1/2 tsp cayenne pepper 1.5 g 1/8 teaspoon baking powder 1/4 tsp salt 1.5 g 3/4 cup flour 4 pita flatbreads 1 teaspoon vanilla extract 1 cup tzatziki 2 eggs 250 g, use ⅓ recipe if you're just making it for these gyros 1/2 cup cooking oil 1/4 red onion cut into strips 1/2 cup raisins 2 lettuce leaves roughly chopped 1/2 cup chopped walnuts 1 tomato sliced 1/4 cup confectioners' sugar INSTRUCTIONS Directions Pat dry chickpeas with paper towel, removing any skins that may come off. -
Spice (Synthetic Marijuana)
Spice (Synthetic Marijuana) “Spice” refers to a wide variety of herbal found in Spice as Schedule I controlled mixtures that produce experiences simi- substances, making it illegal to sell, buy, lar to marijuana (cannabis) and that are or possess them. Manufacturers of Spice marketed as “safe,” legal alternatives to products attempt to evade these legal re- that drug. Sold under many names, in- strictions by substituting different chem- cluding K2, fake weed, Yucatan Fire, icals in their mixtures, while the DEA Skunk, Moon Rocks, and others—and la- continues to monitor the situation beled “not for human consumption”— and evaluate the need for updating the these products contain dried, shredded list of banned cannabinoids. plant material and chemical additives that are responsible for their psychoac- Spice products are popular among young tive (mind-altering) effects. people; of the illicit drugs most used by high-school seniors, they are second only to marijuana. (They are more popular False Advertising among boys than girls—in 2012, nearly twice as many male 12th graders report- Labels on SPice Products often claim ed past-year use of synthetic marijuana that they contain “natural” Psycho- as females in the same age group.) Easy active material taken from a variety access and the misperception that Spice of Plants. SPice Products do contain products are “natural” and therefore harmless have likely contributed to their dried plant material, but chemical popularity. Another selling point is that analyses show that their active in- the chemicals used in Spice are not easily gredients are synthetic (or designer) detected in standard drug tests. -
Turbochef® Speedcook Oven Cookbook Proven Commercial Performance for Your Home™ Table of Contents
® TURBOCHEF® SPEEDCOOK OVEN COOKBOOK PROVEN COMMERCIAL PERFORMANCE FOR YOUR HOME™ TABLE OF CONTENTS OF TABLE TABLE OF CONTENTS Introduction . 3 Recipes . 5 Appetizers . .6 Seafood . 11 Eggs, Poultry, and Meats . 16 Vegetables and Sides . 24 Pizza and Pasta . 31 Desserts and Sweets . 36 Index . 44 TABLE OF CONTENTS 2 INTRODUCTION Welcome to Commercial Performance for Your Home The Viking Professional TurboChef Speedcook Oven is a high performance commercial inspired oven designed specifi cally for today’s home cook. No other oven provides a greater combination of performance, quality, and simplicity. These ingredients empower you to be the cook you want to be without sacrifi cing quality, fl avor, or enjoyment. They bring to your kitchen a new sense of wonder, magic, and delight. And most importantly, they bring people back together at the dinner table to enjoy good company and great food. Your Viking Professional TurboChef oven delivers unrivaled performance. As you will see in this cookbook, fresh, creative, and fl avorful dishes that would take hours to prepare and cook can now be delivered in a fraction of the time. In fact, entire meals can be cooked in the time you would typically take for a single dish. Whether it is an elegant evening dinner cooked in less than 25 minutes or an entire Thanksgiving feast cooked in little more than an hour, Viking Professional TurboChef provides you with abilities unmatched in the world of cooking. Of course, speed without quality is meaningless. It’s the quality worthy of four-star kitchens that truly sets Viking Professional TurboChef apart. -
Private and Group Dining
® TM PRIVATE AND GROUP DINING HISTORY OF BARRIO QUEEN From its inception, Barrio Queen has strived to provide a unique dining experience based on offering authentic Mexican food, often created from the chefs’ own family recipes. Everything is handmade, using top-notch ingredients, from the salsa and guacamole to the chips. The dishes are then served to patrons in a way that is fun and engaging. Barrio Queen likes to pass the culture on to the guests and help them experience the food. Our food helps people fall in love with the Hispanic culture and our atmosphere makes it easy to imagine you’re eating a meal at your grandmother’s home in Mexico. Our food is our passion.” Today, Barrio Queen is an award-winning and nationally recognized establishment. “Best Guacamole” “Best of Phoenix Skinny Chola Margarita” “Best New Restaurants in America” “Top 10 Best Table Side Guacamole” Stay Tuned! Our signature guacamole will be featured on Food Network’s “Best Thing I’ve Ever Ate.” LOCATIONS Avondale Queen Creek (Coming Soon) 21156 S Ellsworth Loop Rd Opening Summer 2021 Queen Creek, AZ 85142 (480) 825-7931 Desert Ridge 21001 N Tatum Blvd Ste 98 Scottsdale Phoenix, AZ 85050 7114 E Stetson Dr Ste 105 (480) 466-7445 Scottsdale, AZ 85251 (480) 656-4197 Gilbert 388 N Gilbert Rd Tempe Gilbert, AZ 85234 31 S McClintock Dr (480) 634-5025 Tempe, AZ 85281 (480) 825-7931 Glendale 7640 W Bell Rd Glendale, AZ 85308 (602) 287.8226 Mix & Mingle Menu $48 per person Includes chips, salsa and Barrio Signature Guacamole Choose Five: ADDITIONAL APPETIZERS FOR $9 PER -
Make It Tonight Easy Dinner Download
Make It Tonight Easy Dinner Download MENU for the Week of OCTOBER 1, 2018 Monday Quick Beef Stew with Red Wine and Rosemary Tuesday Pork Tenderloin with Spicy Grilled Pepper Relish Wednesday Ramen Noodle Soup with Spinach and Poached Eggs Thursday Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce Fiday Butter-Basted Spiced Cod with Polenta, paired with Edna Valley Chardonnay Sponsored by Monday : Tuesday : Wednesday : Thursday : Friday : Quick Beef Stew Pork Tenderloin with Ramen Noodle Soup Pan-Seared Chicken Butter-Basted Spiced with Red Wine and Spicy Grilled Pepper with Spinach and Thighs with Beer and Cod with Polenta Rosemary Relish Poached Eggs Grainy Mustard Sauce SHOPPING LIST FRESH PRODUCE MEAT AND DAIRY ITEMS 1 cup frozen pearl onions 2 medium lemons Two 12- to 16-oz. pork tenderloins 1 cup dry red wine 3/4 to 1 lb. russet potatoes One 1- to 1½-lb. thick rib-eye 2 Tbs. harissa paste 1 oz. (1 packed cup) baby spinach steak 1 Tbs. whole-grain mustard 4 oz. button mushrooms 8 small bone-in, skin-on chicken 1 Tbs. prepared horseradish 2 red, yellow, or orange bell thighs (4 to 5 oz. each) peppers (or a mix) 2 tsp. Worcestershire sauce Four 6-oz. pieces cod loin 1 small yellow onion 1 tsp. chili garlic sauce 2 large eggs 2 medium shallots Sriracha or other hot sauce 11 Tbs. unsalted butter 2 medium scallions Asian sesame oil 1 small piece fresh ginger PANTRY STAPLES 4 cloves garlic OTHER GROCERIES 3 Tbs. extra-virgin olive oil 1 small bunch fresh rosemary 6½ cups lower-salt chicken broth 3½ Tbs. -
Overview on Annatto and Other Colours, Colour Removal, Analysis
1 Journal 2 Comprehensive Reviews in Food Science and Food Safety 3 Title 4 Colorants in cheese manufacture: Production, Chemistry, Interactions and Regulation 5 6 7 Authors 8 9 Sharma, P.1,2, Segat, A.1,2, Kelly, A. L.3, and Sheehan, J.J.1 10 11 1 Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland 12 2Dairy Processing Technology Centre (DPTC), Ireland 13 3School of Food and Nutritional Sciences, University College, Cork, Ireland 14 15 16 17 18 1 19 ABSTRACT 20 Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to 21 cheese milk; however, a considerable proportion (~20%) of such colorant is transferred to 22 whey, which can limit the end use applications of whey products. Different geographical 23 regions have adopted various strategies for handling whey derived from colored cheeses 24 production. For example, in the USA, whey products are treated with oxidizing agents such 25 as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried 26 products; however, chemical bleaching of whey is prohibited in Europe and China. 27 Fundamental studies have focused on understanding the interactions between colorants 28 molecules and various components of cheese. In addition, the selective delivery of colorants 29 to the cheese curd through approaches such as encapsulated norbixin and micro-capsules of 30 bixin or use of alternative colorants, including fat- soluble/emulsified versions of annatto or 31 beta-carotene, have been studied. This review provides a critical analysis of pertinent 32 scientific and patent literature pertaining to colorant delivery in cheese and various types of 33 colorant products on the market for cheese manufacture, and also considers interactions 34 between colorant molecules and cheese components; various strategies for elimination of 35 color transfer to whey during cheese manufacture are also discussed. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Homemade Spices to Help You Save Time and Money
36 Homemade Spices to Help You Save Time and Money POULTRY SEASONING GREEK SEASONING 1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. ¼ C dried oregano leaves; 2 TBS fennel seeds; 2 powdered ginger; 1 tsp. marjoram; 1 ½ tsp. thyme; 3 T TBS crushed dried lemon grass; ¾ tsp. black pepper packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken HERB MIX bouillon powder; 1 pkg. Lipton cup tomato soup mix Mix together in a mortar and pestle and then store 1 T onion powder; 1 T garlic powder; 1 T dried in an airtight container. When ready to use, mix 1 parsley flakes; 1 t. dried basil leaves; 1 t. dried tablespoon to 1 cup of flour for coating on any type thyme leaves; 1 t. dried marjoram leaves; 1 t. of pultry such as chicken, turkey, and cornish game pepper hens. HERBS DE PROVENCE CHILI POWDER 1 T dried basil leaves; 1 T dried marjoram leaves; 1 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red T dried summer savory leaves; 1 T dried thyme or cayenne pepper; ½ tsp. garlic powder leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds CINNAMON SUGAR BREAKFAST SAUSAGE SEASONING 1 c granulated sugar; 2 T ground cinnamon 1 teaspoon Celtic sea salt; 1 teaspoon chili powder CREOLE SEASONING blend; ½ teaspoon dried thyme; ½ teaspoon fennel seed; ½ teaspoon ground ginger; ¼ teaspoon onion 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black powder; ¼ teaspoon dried oregano; ¼ teaspoon pepper; 2 ½ t. -
Incredible Spices of India: from Traditions to Cuisine
American-Eurasian Journal of Botany, 1 (3): 85-89, 2008 ISSN 1995-8951 © IDOSI Publications, 2008 Incredible Spices of India: from Traditions to Cuisine M.S. Rathore and N.S. Shekhawat Department of Botany, Plant Biotechnology Unit, Jai Narain Vyas University, Jodhpur-342033, India Abstract: A spice is a dried seed, fruit, root, bark or vegetative material used in nutritionally insignificant amount as a food supplement for the reason of flavoring. Spices are defined as "a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment". In ancient times, spices were as valuable as metal gold; and as noteworthy as medicines and perfumes. No country in the world cultivates as a lot of kinds of spices as India with quality spices come from Kerala, an Indian state. Because of the varying climates in India-from tropical to sub-tropical, temperate-almost all spices are grown in this country. In almost all of the 28 states and seven union territories of India, at least one spice is grown in profusion. Spices and herbs are good not only for our taste buds but also for our health. They supply calcium, iron, vitamin B, vitamin C, carotene and other antioxidants. Besides herbs and spices have very low fat, so you can eat them to your hearts pleased. Rajasthan, a state of India is an important producer of spices including seed spices such as fenugreek, cumin and coriander among others. The Rajasthani chilly varieties, especially from the State's Jodhpur regions are popular not only in the country but also appeal to the taste buds of the Indian Diaspora abroad. -
Cook Around the World
Cook Around the World Traveler and cook Reid Melton's kitchen is a melting pot of flavors and experiences By SARENE WALLACE , NEWS-PRESS CORRESPONDENT, STEVE MALONE / NEWS-PRESS PHOTOS JANUARY 15, 2004 usually of fennel, cumin, fenugreek, mustard and nigella seeds. He mentioned an unrelated walnut tart recipe he discovered during a training session he conducted in Pakistan. From a crowded handmade pottery vase, he pulled out orangewood hand-carved forks from a desert bazaar in Morocco and a spatula from London. He took down his mother's copper pot from a hanging rack. Near it is an Indian metal plate for heating chapatis. He brought the plate (called a tava) from India, where he was a Peace Corps volunteer in the mid-1960s. Before he left on his two-year stay, his mother, Virginia, made sure he had the necessary survival skills: cooking with basic ingredients. "She said, 'There are some things you've got to be able to cook all around the world. You can get butter, eggs and milk, probably, so you've got to be able to cook with those,' " recalled the 60-year-old who moved to Santa Barbara in 1999. His father, Don, was a master with sandwiches, soups and meats. An adventurous cook, his mother was forever exploring other cuisines. But it was egg custard and spinach soufflZˇ that she chose to ready him for the trip. In Central India, he taught the locals his mother's recipes. They, in turn, exposed him to the region's lightly spiced cuisine. While later living in Washington, D.C., Mr.