Lochside a La Carte.Indd

Total Page:16

File Type:pdf, Size:1020Kb

Lochside a La Carte.Indd À LA CARTE MENU STARTERS M AINS GRILL & BURGERS DESSERTS CHEF’S HOMEMADE SLOW BRAISED BEEF TOPPED CHARGRILLED SIRLOIN STEAK £23.95 CHEESECAKE OF THE DAY £6.75 8oz steak, grilled mushrooms, SOUP OF THE DAY £5.50 WITH BLACK PUDDING £15.95 whipped cream, vanilla ice cream tomato, fries, crusty roll pepper cream, potatoes, creamed mash, (vegan option available) roasted root vegetables CHARGRILLED FILLET STEAK £26.95 BREAST OF CHICKEN 8oz steak, grilled mushrooms, STICKY TOFFEE PUDDING £6.75 BAKED FILLET OF SALMON £14.95 CAESAR SALAD £6.75 tomato, fries, warm caramel sauce, tablet ice cream wrapped in filo pastry, cream cheese, parmesan cheese, herb croutons spring onion cream sauce CHARGRILLED BUTTERFLY ETON MESS SUNDAE £6.95 BREAST OF CHICKEN £11.95 fresh strawberries, crushed meringue, raspberry DUO OF MELON & WARM CHICKEN & PANCETTA SALAD £14.95 grilled mushrooms, tomato, fries, FRUIT COMPOTE £6.25 pineapple, rocket leaves, sunblushed tomatoes, yoghurt ice, white chocolate curls fruit yogurt ice, coconut shavings brie, red onion, honey and mustard dressing CHARGRILLED GAMMON STEAK £11.95 grilled mushrooms, tomato, fries, VANILLA CREME BRULEE £6.75 CAJUN CHICKEN NACHOS £6.95 PAN SEARED BREAST OF DUCK £16.95 homemade shortbread, blueberry compote smoked cheddar glaze, chocolate and cherry jus, add peppercorn sauce or red wine gravy £2.25 roasted root vegetables jalapenos, crème fraiche AFTER EIGHT COUPE £6.95 RAD STEAK BURGER £13.50 chocolate fudge cake, chocolate sauce, GRATIN OF SMOKED HADDOCK 6oz burger, applewood smoked cheddar, chantilly cream, mint choc chip ice cream HAGGIS BON BONS £6.95 & PRAWNS £14.95 bacon, salsa, fries, toasted bun, coleslaw cracked black pepper cream parmesan crust, toasted garic ciaba a bread HAWAIIAN STEAK BURGER £13.50 STEAMED RASPBERRY JAM SPONGE £6.75 sauce anglaise CHICKEN LIVER PATE £6.75 TERIYAKI STIR FRY £12.50 6oz burger, pineapple, salsa, parmesan fries, apple and cider chutney, vegetables, noodles (vegan option available) toasted bun, coleslaw garlic ciaba a bread add salmon fillet £3 beef £4 king prawns £4 GRAZING CHEESE BOARD £8.50 SOUTHERN FRIED CHICKEN BURGER £13.50 smoked, brie, lanark blue, cheddar, nuts, cajun mayonnaise, garlic fries, grapes, red onion and chilli chutney, biscuit CRISPY TEMPURA CHICKEN TIKKA MASALA £13.95 basmati rice, mango chutney, poppadums toasted bun, coleslaw and oatcake selection CHICKEN £6.95 VEGETABLE £6.50 sweet chilli sauce BEETROOT, MUSHROOM & RAD CLASSICS ONION BURGER £12.50 TRIO OF ICE CREAM £6.50 MAIN COURSE CRISPY mayonnaise, salsa, fries, toasted bun, vanilla, chocolate, raspberry ripple, tablet cheddar (vegan option available) choice of sauces: to ee, chocolate, raspberry TEMPURA WITH FRIES BATTERED FILLET OF HADDOCK £13.50 CHICKEN £13.95 VEGETABLE £11.95 fries, mushy peas, tartar sauce, fresh lemon PAN SEARED TRADITIONAL STEAK PIE £13.50 KING SCALLOPS £8.50 pu pastry, creamed mash potatoes, crisp pance a, tomato salsa, roasted root vegetables Garlic Ciaba a Bread — £2.95 black pudding crumb Garlic Ciaba a Bread CAJUN CHICKEN & SUNBLUSHED with Cheese — £3.50 PRAWN & CRAYFISH TOMATO PENNE £12.95 Ba ered Onion Rings — £2.95 mozzarella glaze, garlic ciaba a bread COCKTAIL £7.50 French Fries — £2.95 ciaba a bread, marie rose sauce SUCCULENT BREAST OF CHICKEN £14.50 Chilli Fries, Cajun Fries, Parmasan haggis, creamed and roast potatoes, Fries — £3.50 Should you have concerns about a food allergy or intolerance, CREAMY GARLIC MUSHROOMS £6.50 please speak to our sta before you order your food or drink roast root vegetables, peppercorn cream Bu ered Baby Vegetables — £2.95 mini croissant — VEGETARIAN — VEGAN.
Recommended publications
  • Cairnsmhor Win 7 Great Taste Awards, Plus Sampling Offer Submitted By: Indigo Words Sunday, 25 July 2010
    Cairnsmhor win 7 Great Taste Awards, plus sampling offer Submitted by: Indigo Words Sunday, 25 July 2010 ***Product Sampling Opportunity Staff at Cairnsmhor (http://www.thistleproducts.co.uk/shop/dept/293/Scottish-Food-Scottish-Sweets) are cracking open their tastiest biscuits and celebrating this week after their luxury food range scooped seven gold awards at the prestigious Great Taste Awards. Cairnsmhor products, a range of hand baked biscuits, oatcakes and crackers, won four 2-star gold awards and three 1-star gold awards for products including their Haggis Flavour Oatcakes (http://www.thistleproducts.co.uk/shop/detail/1030/312/scottish-oatcake-haggis-flavour), Lemon Shorties (http://www.thistleproducts.co.uk/shop/products/303/cairnsmhor-scottish-biscuits) and Wholegrain Mustard Crackers (http://www.thistleproducts.co.uk/shop/products/313/cairnsmhor-cracker-biscuit). The Great Taste Awards are considered the most important food award scheme in the UK. Rigorous and completely independent, Great Taste is to speciality food and drink what Michelin is to fine dining. In total 6021 food and drink products were blind-tasted, tested and discussed during two months of intense judging by 350 judges, comprising food writers, chefs, deli and farm shop owners, food producers and buyers. To achieve a two star gold award up to 20 judges must agree that a product is ‘faultless’. Paula Gibson of Thistle Products (http://www.thistleproducts.co.uk) said: “We are thrilled that so many of our products have achieved Great Taste Award status. The thing that makes these awards so special is that each item is judged blind – it really is all about the taste and the quality of the product.
    [Show full text]
  • Oral Health and Nutrition Guidance for Professionals
    Oral Health and Nutrition Guidance for Professionals June 2012 A We are happy to consider requests for other languages or formats. Please contact 0131 536 5500 or email [email protected] Published by NHS Health Scotland Woodburn House Canaan Lane Edinburgh EH10 4SG © NHS Health Scotland 2012 ISBN: 978-1-84485-537-7 All rights reserved. Material contained in this publication may not be reproduced in whole or part without prior permission of NHS Health Scotland (or other copyright owners). While every effort is made to ensure that the information given here is accurate, no legal responsibility is accepted for any errors, omissions or misleading statements. NHS Health Scotland is a WHO Collaborating Centre for Health Promotion and Public Health Development. Contents Foreword 2 Between-meals food References 55 and drink advice for Appendix 1: 17 Introduction 3 adults and children Policy guidance and reports 60 Fruit and vegetables 19 Appendix 2: Diet and nutrition advice 7 Milk and dairy products 22 Childsmile Programme 62 The eatwell plate – Drinks (non-dairy) 26 Appendix 3: getting the balance right 7 Confectionery, savoury The Stephan Curve 65 snacks and high sugar/fat Appendix 4: Diet and tooth decay 9 baked products 29 Scottish Commentary on NICE Public Health Guidance 11 Sugars 9 Meat and alternatives 34 recommendation 19 (oral health) 68 Non-milk extrinsic sugars 10 Starchy foods 35 Appendix 5: Checking the label 11 Oral health and nutrition Useful resources and websites for parents/carers Oral health advice
    [Show full text]
  • “Quality Produce with a Scottish Flavour- Simply Cooked.”
    “Quality produce with a Scottish flavour- simply cooked.” STARTERS Cock a leekie soup, prune savarin £6.00 Smoked salmon blinis, horseradish crème friache £9.00 Cod flakes, smoked egg yolk, pink firs, clam juices £9.00 Shrimp and crayfish cocktail £9.00 Pan seared scallops, marrowfat pea puree, pancetta, curry oil £10.00 Pressed foie gras parfait, toasted brioche, Scottish chantrelles £10.00 Roast pigeon breasts ,beansprout salad, sherry dressing £9.00 Butternut squash and ameretti ravioli, sage butter £7.00 Goats cheese, puff pastry, pear and walnut salad £6.00 GRILLS All our beef comes from quality-assured, grass-fed cattle from Scottish Farms. We use prime Scottish beef and are proud to be a member of The Scotch Beef Club. 8oz “Black Gold” fillet steak (Premium quality beef from Mathers of Inverurie, Aged 28 days) £30.00 10 oz “Caledonian Crown” ribeye steak (World renowned for its flavour and succulence, grass fed in Scotlands Highlands) £26.00 8 oz “Scotch Premier” sirloin steak (The royal warranted selected beef from Aberdeenshire) £28.00 Surf and Turf (Your choice of steak with seared Hebridean king Prawns in garlic and herb butter) £6.00 supplement Butterflied double breast sesame marinated chicken £16.00 10 oz Double loin lamb chop £20.00 SAUCES Peppercorn and Brandy, Bernaise, Arran Mustard, Creamy Lanark Blue £3.00 MAINS Confit pork belly and fillet, Stornoway black pudding, fermented apple foam £18.00 Smoked duck breast, confit leg croquette, creamed sprouts and cranberries £18.00 Basil roasted lamb rump, boulangere potato, sundried tomato jus £17.00 Beef featherblade and medallion, parsnip puree, lardons and baby onions and red wine £21.00 Venison loin and confit shin, sweet red cabbage, valrhona chocolate scented sauce £22.00 Chanterelle risotto, poached egg, truffle foam £13.00 Spinach and parmesan flan, aubergine caviar, olive salsa £13.00 FISH We are totally committed to using locally caught fish from responsible suppliers and sustainable fisheries.
    [Show full text]
  • The Scottish Highlands Challenge
    The Scottish Highlands Challenge “Wherever I wander, wherever I rove, The hills of the Highlands for ever I love” Robert Burns We created this challenge in 2015 to support one of our leaders to attend the GOLD (Guiding overseas linked with development) Ghana trip - we wanted to create something packed full of all the wee delights from the Scottish Highlands to introduce you to this beautiful part of the country, our traditions and the activities our units love. The challenge has been an overwhelming success & we are so proud of our Wee Scottish Coo! We have had to hibernate her for a small while but are super excited to be bringing the new updated challenge back for 2020! This challenge is all about traditions, adventurous activities, yummy food, local wildlife & th th mythical creatures! The challenge is ideal for Burns Night (25 J​ anuary) or St Andrews Day (30 ​ ​ November) - but can be done any time of the year! It also makes a great theme for overnights or camps - particularly if you want to come visit our lovely area! We have tried to give a range of activities, which should suit different age groups & abilities – a lot of the ideas are adaptable for whichever section you are working with. Rainbows 4+ activities Brownies 5+ activities Guides 6+ activities Rangers & Adults 8+ activities Please note: We have marked the ideas with these symbols ❈❈❈❈❈ to show which ​ ​ ​ ​ ​ ​ ​ sections they may be most suitable for (but you know your unit best!) . Although older sections may want to read this pack & choose ideas, it is designed for Leaders to read.
    [Show full text]
  • Saint Andrew's Society of San Francisco
    Incoming 2nd VP Welcome Message By Alex Sinclair ince being welcomed to the St. Andrew’s community almost Stwo years ago, I have been filled with the warmth and joy that this society and its members bring to the San Francisco Bay Area. From dance, music, poetry, history, charity, and edu- cation the charity’s past 155 years has celebrated Scottish cul- ture in its contributions to the people of California. I have been grateful to the many friendly faces and experiences I have had since rediscovering the Scottish identity while at the society. I appreciate everyone who has supported my nomination as an officer within the organisation, and I will try my best no matter Francesca McCrossan, President your vote to support your needs as members and of the success November 2020 of the charity at large. President’s Message Being an officer at the society tends to need a wide range of skills and challenges to meet the needs of the membership and Dear St. Andrew’s Society, the various programs and events we run through the year, in the Looking towards the New Year time of Covid even more so. In my past, I have been a chef, a musician, a filmmaker, a tour manager, a marketeer, an entre- t the last November Members meeting, I was reelected as preneur, an archivist and a specialist in media licencing and Ayour President, and I thank the Members for the honor to digital asset management. I hold an NVQ in Hospitality and Ca- be able to serve the Society for another year.
    [Show full text]
  • Breakfast Biscuits & Gravy — 5.99 Classic French Toast W/ Fruit Garnish — 9.99 ½ Orders — 3.59 Mon
    Try a Mocha or Latte, Mmmmmmm......... should be world-famous Nibbley’s Pancakes On The Light Side Choose from two Deliciously Unique Styles of Cakes! Fruit Bowl A bowl of freshly prepared Fruit in season — 8.99 Buttermilk Cakes* 1 for 3.29 | 2 for 4.99 | 3 for 6.99 Continental A generous portion of Fruit served Hearty Oatcakes with a touch of Cinnamon* with any Toast or Muffin — 8.99 1 for 3.89 | 2 for 5.29 | 3 for 7.99 Substitute Giant Cinnamon Roll for — 2.99 *Add Blueberries, Pecans, Cranberries Giant Cinnamon Roll — 5.99 or Bananas — .79 for each cake Butch’s Oatmeal *Pancake Plus Served with Brown Sugar, Cranberries, Two Buttermilk Cakes and one Egg, Apples, Pecans, Walnuts, Bananas and Sausage or Bacon — 10.99 Raisins — 7.99 Substitute two Oat Cakes add — 1.00 *Senior Special (55 and older) Your choice of any three items: Egg, Bacon, Sausage, Pancake, French Toast, Toast, Waffles+French Toast Potatoes, Fruit — 7.99 Authentic Belgian Waffle — 8.59 Substitute Oatcake for — .79 per cake With Fruit Topping & Whipped Cream — 9.99 Breakfast Biscuits & Gravy — 5.99 Classic French Toast w/ Fruit Garnish — 9.99 ½ Orders — 3.59 Mon. - Fri. 6 a.m. - 11 a.m. *French Connection Beignets Served with one Egg, Bacon or Sausage — 10.99 With Berry Sauce — 9.99 Sat. 7 a.m. - 11 a.m. Stuffed French Toast Filled with Orange Marmalade Cream Cheese, Sun. 8 a.m. - 2 p.m topped with Bananas, Pecans and Whipped Cream — 11.99 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-bourne illness, especially if you have certain medical conditions.
    [Show full text]
  • F I N E C H E E S E & C O U N T
    F I N E C H E E S E & C O U N T E R 2 0 1 9 F I N E C H E E S E & C O U N T E R 2 0 1 9 F I N E C H E E S E & C O U N T E R 2 0 1 9 U S E F U L I N F O R M A T I O N C O N T E N T S Your area manager : S = Stock Items RECOMMENDATIONS 4 Mobile Telephone : Any item that is held in stock can be ordered up until 12 noon and will arrive on your usual delivery day. CELEBRATION CHEESE 6 Your office contact: Office Telephone: 0345 307 3454 PO = Pre-order Items SCOTTISH CHEESE 8 Cheese & Deli Team : 01383 668375 Pre-order items need to be ordered by 12 noon on a Monday and will be ready from Thursday and delivered to ENGLISH CHEESE 12 Office email: [email protected] you on your next scheduled delivery day. Office fax number : 08706 221 636 WELSH & IRISH CHEESE 18 PO **= Pre-order Items Your order to be in by: Pre-order items recommended for deliveries arriving CONTINENTAL CHEESE 20 Pre-orders to be in by: Monday 12 noon Thursday and Friday only CATERING CHEESE, 24 Minimum order : ** = Special Order Items DAIRY & BUTTER (minimum orders can be made up of a combination of Special order items (such as whole cheeses for celebration product from chilled retail and ambient) cakes) need to be ordered on Monday by 12 noon week 1 CHARCUTERIE, MEATS & DELI 26 for delivery week 2.
    [Show full text]
  • CANAPE SELECTOR Vegetarian Fish Meat & Poultry
    Standard version CANAPE SELECTOR Vegetarian Roasted cherry tomato on a parmesan shortbread with whipped cream cheese & chives on white versionButternut squash arancini with red pepper ketchup A selection of vegetable or smoked salmon sushi with wasabi mayo Black truffle, potato & gruyere tart Whipped goats cheese on oat biscuit with baked fig and heather honey Baby baked potatoes served warm with sour cream chive Lanark blue cheese on a pecan tuille with juniper jelly Selection of flat breads & bread sticks with bahbah ganoush & humous mono version Crisp little gem lettuce hearts filled with waldorf fruit & nuts All of the above can be done in a vegan format) Fish Isle of Mull cheddar & smoked haddock fritter with cullen skink shot Crispy langoustine croquette with shellfish essence Smoked salmon & dill mousse with creamed horseradish mono on white Tartlet of west coast crab with spiced mango version Baby baked potatoes served warm with chive crème fraiche & avruga caviar Meat & Poultry Crispy haggis balls with Arran mustard mayo Lady bite sized Yorkshire puddings filled with roast beef & creamed horseradish Carpaccio of Scottish beef on crisp parmesan shortbread Chicken liver parfait on a ginger bread wafer with Cumberland dressing Lemon chicken sticks with coriander & lime mayo Slow cooked belly of pork spoons with Asian slaw Prosecco Calogera – Italy Calogera Rose Spumante - Italy BIG BITE CATERING LIMITED, 67 GOWAN BRAE, CALDERCRUIX, AIRDRIE, ML6 7RB Website: www.bigbitecatering.co.uk Email: [email protected] Tel: 01236 842972
    [Show full text]
  • My European Recipe Book
    My European Recipe Book Recipes collected by students and teachers during the COMENIUS-Project “Common Roots – Common Future” in the years 2010 - 2012 In the years 2010 – 2012 the following schools worked together in the COMENIUS-Project “COMMON ROOTS – COMMON FUTURE” - Heilig-Harthandelsinstituut Waregem, Belgium - SOU Ekzarh Antim I Kazanlak, Bulgaria - Urspringschule Schelklingen, Germany - Xantus Janos Kettannyelvu Idegenforgalmi Kozepiskola es Szakkepzo Iskola Budapest, Hungary - Fjölbrautaskolinn I Breidholti Reykjavik, Iceland - Sykkylven vidaregaaende skule Sykkylven, Norway - Wallace Hall Academy Thornhill, Scotland <a href="http://de.fotolia.com/id/24737519" title="" alt="">WoGi</a> - Fotolia.com © WoGi - Fotolia.com ~ 1 ~ During the project meetings in the participating countries the students and teachers were cooking typical meals from their country or region, they exchanged the recipes and we decided to put all these family recipes together to a recipe book. As the recipes are based on different measurements and temperature scales we have added conversion tables for your (and our) help. At the end of the recipe book you will find a vocabulary list with the most common ingredients for the recipes in the languages used in the countries involved in the project. For the order of recipes we decided to begin with starters and soups being followed by various main courses and desserts. Finally we have added a chapter about typical cookies and cakes. We learned during the project work, that making cookies yourself is not common in many of the countries involved in this project, but nevertheless many nice cookies recipes exist – we wanted to give them some space here and we hope that you will try out some of them! We have added a DVD which shows the making of some of the dishes during the meetings and also contains the recipes.
    [Show full text]
  • a - TASTE - of - SCOTLAND’S Foodie Trails
    - a - TASTE - of - SCOTLAND’S Foodie Trails Your official guide to Scottish Food & Drink Trails and their surrounding areas Why not make a picnic of your favourite Scottish produce to enjoy? Looking out over East Lothian from the North Berwick Law. hat better way to get treat yourself to the decadent creations to know a country and of talented chocolatiers along Scotland’s its people and culture Chocolate Trail? Trust us when we say Wthan through its food? that their handmade delights are simply Eat and drink your way around Scotland’s a heaven on your palate – luscious and cities and countryside on a food and drink meltingly moreish! On both the Malt trail and experience many unexpected Whisky Trail and Scotland’s Whisky culinary treasures that will tantalise your Coast Trail you can peel back the taste buds and leave you craving more. curtain on the centuries-old art of whisky production on a visit to a distillery, while a Scotland’s abundant natural larder is pint or two of Scottish zesty and refreshing truly second to none and is renowned for ales from one of the breweries on the Real its unrivalled produce. From Aberdeen Ales Trail will quench your thirst after a Angus beef, Stornoway Black Pudding, day of exploring. And these are just some Arbroath Smokies and Shetland salmon of the ways you can satisfy your craving for and shellfish to Scottish whisky, ales, delicious local produce… scones, shortbread, and not to forget haggis, the range is as wide and diverse as Peppered with fascinating snippets of you can possibly imagine.
    [Show full text]
  • Featuring Walkers Shortbread
    Sweet & Savory Recipes (Featuring Walkers Shortbread) us.walkersshortbread.com Walkers shortbread began in 1898, with Joseph Walker opening the doors of his own bakery. The popularity of his shortbread grew, and he was soon able to expand the business. After his passing, his children took over, never altering the tried-and-true recipe their father stood behind. Today, even though their line of products has expanded greatly, they still hold true to the values their father instilled. And you can taste it in each bite of buttery shortbread. Walkers products are vegetarian and contain no GMO ingredients, artificial colors, preservatives or hydrogenated fats. They are also kosher, and the dairy used contains no antibiotics or bovine growth hormones. Four products from the Walkers line were used in the recipes found in this booklet: Shortbread Rounds & Fingers Made from four simple ingredients: Flour, sugar, salt & pure creamery butter. The shortbread is pure buttery deliciousness. Stem Ginger Biscuits Whole Buderim stem ginger (plus bits of candied ginger) add a spicy edge to these cookies. They’re sweet, yet zesty, and you can’t eat just one! Oatcake Crackers These contain whole grain oats, with only naturally occuring sugars, creating the perfect base for any topping, whether savory or sweet. Walkers 2 Shortbread Recipes Bacon Avocado Oat Rounds 4 Carmelized Onion & Basil-Infused Goat Cheese Oatcake Crackers 5 Veggie Hummus Stacks 6 Strawberry Balsamic Ginger Bites 7 Green Tea Ice Cream Sandwiches 8 Chai Berry Trifle 9-10 Honey Date Candy Bar 11 us.walkersshortbread.com Walkers 3 Appetizers Recipe by the Media40 team Greek yogurt adds to the creaminess of the avocado, complementing the crisp texture of the bacon.
    [Show full text]
  • Stoke Family Cookbook #Stokereads Stokereads.Org.Uk
    STOKE READS Stoke Family Cookbook #StokeReads stokereads.org.uk 2 Foreword “Stoke-on-Trent is famous for lots of iconic dishes and as a city we’re passionate about our food. It’s great to see that some classic Stoke recipes, like everyone’s favourite oatcakes and a traditional Staffordshire lobby, have made their way into the cookbook - as well as food from lots of different cultures. Food and cooking is a brilliant way of celebrating the rich and varied heritage of our city, as well as bringing families across Stoke-on-Trent together at the dinner table. I hope everyone will take time to talk about and try out some of the great dishes in this cookbook.” - Councillor Lilian Dodd, Lord Mayor of Stoke-on-Trent “Wherever we’re from and whatever we’re interested in, one thing we can all agree on is that sitting down for a good meal with loved ones is one of life’s great pleasures. And the good news is that it has literacy benefits too! Our research shows that children who sit down to eat dinner and talk with their family are more confident at talking than those who don’t. “Reading recipes, writing shopping lists, and following the steps to create a meal are all simple and fun ways to improve the skills that children need to succeed and be happy– and you get to enjoy a delicious meal at the end! There are so many great recipes in this cookbook from lots of different community groups across Stoke-on-Trent and I can’t wait to test some out at home!” - Jonathan Douglas, Director of the National Literacy Trust #StokeReads stokereads.org.uk 3 Starters #StokeReads stokereads.org.uk 4 Name: Patricija Švencionyte School: Burnwood Community Primary School Shashlik Ingredients: • 4 onions • 100g oil • 200g mayonnaise • 2kg pork shoulder • A blend of spices of your choice – suggested spices include ground cumin, black pepper, ground cinnamon, ground coriander, cayenne pepper, etc.
    [Show full text]