DOLPHIN GUIDE Networking/Society Who Was Out, About
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PERFECT RECIPES for HAVING PEOPLE OVER Sharing a Meal the Greater End of Table Fellowship Was Brought Home to Me Forcefully a Few Years Back
Perfect Recipes PERFECT RECIPES F 0 R HAVING PEOPLE OVER PAM ANDERSON PHOTOGRAPHS BY RITA MAAS HOUGHTON MIFFLIN COMPANY Boston New York CONTENTS Acknowledgments ix Introduction x T H E B I G STUFF A L L T H E Main Courses REST 2 Kitchen Gatherings Appetizers and 54 Outdoor Affairs First Courses 114 70 In the Dining Room First-Course Soups 154 95 Breakfasts for Company Salads 165 Side Dishes 194 Breads 223 Really Simple Desserts 233 Drinks 281 Index 294 INTRODUCTION hen I first started cooking, back in the late 1970s, entertaining was a production. I starched and ironed the tablecloth and napkins, polished each glass, and set the table at least a day before the big event. I slavishly followed menus, trekking from store to store to find the exact ingredients. No recipe was too long, no meal too elaborate. In fact, I thrived on multistep dishes that required days of attention and care: puff pastry, layered pates and vegetable terrines, miniature sweet and savory tarts. I still love to have friends over, but something happened along the way. First one daughter was born, then a second. Part-time work evolved into a full-time job. Casual hobbies became passionate avocations. With all these activities fighting for my time, I had to change the way I cooked. My menus are simple and flexible now, and my parties mostly spur-of-the- moment. I love potlucks and shared suppers, and kids are always welcome. The food's fun, the atmosphere's casual, and family and friends always gravitate to the kitchen. -
Spice Large.Pdf
Gernot Katzer’s Spice List (http://gernot-katzers-spice-pages.com/engl/) 1/70 (November 2015) Important notice Copyright issues This document is a byproduct of my WWW spice pages. It lists names of spices in about 100 different languages as well as the sci- This document, whether printed or in machine-readable form, may entific names used by botanists and pharmacists, and gives for each be copied and distributed without charge, provided the above no- local name the language where it is taken from and the botanical tice and my address are retained. If the file content (not the layout) name. This index does not tell you whether the plant in question is is modified, this should be indicated in the header. discussed extensively or is just treated as a side-note in the context of another spice article. Employees of Microsoft Corporation are excluded from the Another point to make perfectly clear is that although I give my above paragraph. On all employees of Microsoft Corporation, a best to present only reliable information here, I can take no warrant licence charge of US$ 50 per copy for copying or distributing this of any kind that this file, or the list as printed, or my whole WEB file in all possible forms is levied. Failure to pay this licence charge pages or anything else of my spice collection are correct, harm- is liable to juristical prosecution; please contact me personally for less, acceptable for non-adults or suitable for any specific purpose. details and mode of paying. All other usage restrictions and dis- Remember: Anything free comes without guarantee! claimers decribed here apply unchanged. -
Genus Species/Common Names Report Genus/Species Common Name
Genus Species/Common Names Report Genus/Species Common Name Abeliophyllum Distichum White-forsythia Abelmoschus Esculentus Okra Abelmoschus Manihot Manioc-hibiscus Sunset-hibiscus Abies Alba European Silver Fir Silver Fir White Fir Abies Balsamea American Silver Fir Balm of Gilead Balsam Canada Balsam Fir Eastern Fir Abies Concolor Colorado Fir Colorado White Fir Silver Fir White Fir Abies Grandis Giant Fir Grand Fir Lowland Fir Lowland White Fir Silver Fir White Fir Yellow Fir Abies Homolepis Nikko Fir Abies Koreana Korean Fir Abies Pectinata Silver Fir Abies Sachalinensis Sakhalin Fir Abies Sibirica Siberian Fir Abies Veitchii Christmastree Veitch Fir Thursday, January 12, 2017 Page 1 of 229 Genus Species/Common Names Report Genus/Species Common Name Abies Veitchii Veitch's Silver Fir Abronia Villosa Desert Sand-verbena Abrus Fruticulosus No common names identified Abrus Precatorius Coral-beadplant Crab's-eye Indian-licorice Jequirity Jequirity-bean Licorice-vine Love-bean Lucky-bean Minnie-minnies Prayer-beads Precatory Precatory-bean Red-beadvine Rosary-pea Weatherplant Weathervine Acacia Arabica Babul Acacia Egyptian Acacia Indian Gum-arabic-tree Scented-thorn Thorn-mimosa Thorny Acacia Acacia Catechu Black Cutch Catechu Acacia Concinna Soap-pod Acacia Dealbata Mimosa Silver Wattle Acacia Decurrens Green Wattle Acacia Farnesiana Cassie Huisache Thursday, January 12, 2017 Page 2 of 229 Genus Species/Common Names Report Genus/Species Common Name Acacia Farnesiana Opopanax Popinac Sweet Acacia Acacia Mearnsii Black Wattle Tan Wattle -
Periodic Table of Herbs 'N Spices
Periodic Table of Herbs 'N Spices 11HH 1 H 2 HeHe Element Proton Element Symbol Number Chaste Tree Chile (Vitex agnus-castus) (Capsicum frutescens et al.) Hemptree, Agnus Cayenne pepper, Chili castus, Abraham's balm 118Uuo Red pepper 33LiLi 44 Be 5 B B 66 C 7 N 7N 88O O 99 F 1010 Ne Ne Picture Bear’s Garlic Boldo leaves Ceylon Cinnamon Oregano Lime (Allium ursinum) (Peumus boldus) (Cinnamomum zeylanicum) Nutmeg Origanum vulgare Fenugreek Lemon (Citrus aurantifolia) Ramson, Wild garlic Boldina, Baldina Sri Lanka cinnamon (Myristica fragrans) Oregan, Wild marjoram (Trigonella foenum-graecum) (Citrus limon) 11 Na Na 1212 Mg Mg 1313 Al Al 1414 Si Si 1515 P P 16 S S 1717 Cl Cl 1818 Ar Ar Common Name Scientific Name Nasturtium Alternate name(s) Allspice Sichuan Pepper et al. Grains of Paradise (Tropaeolum majus) (Pimenta dioica) (Zanthoxylum spp.) Perilla (Aframomum melegueta) Common nasturtium, Jamaica pepper, Myrtle Anise pepper, Chinese (Perilla frutescens) Guinea grains, Garden nasturtium, Mugwort pepper, Pimento, pepper, Japanese Beefsteak plant, Chinese Savory Cloves Melegueta pepper, Indian cress, Nasturtium (Artemisia vulgaris) Newspice pepper, et al. Basil, Wild sesame (Satureja hortensis) (Syzygium aromaticum) Alligator pepper 1919 K K 20 Ca Ca 2121 Sc Sc 2222 Ti Ti 23 V V 24 Cr Cr 2525 Mn Mn 2626 Fe Fe 2727 Co Co 2828 Ni Ni 29 Cu Cu 3030 Zn Zn 31 Ga Ga 3232 Ge Ge 3333As As 34 Se Se 3535 Br Br 36 Kr Kr Cassia Paprika Caraway (Cinnamomum cassia) Asafetida Coriander Nigella Cumin Gale Borage Kaffir Lime (Capsicum annuum) (Carum carvi) -
NWN 13 to 18
Non-Wood Forest Products Working Document FORESTRY DEPARTMENT N° 9 INDEX OF VOLUME THREE Issues 13-18 i Contents Index of subjects 1 Index of publications of interest Index of titles 113 Index of authors 127 ii 1 Index of subjects References consist of issue number/page number(s) with the following notation and fonts: Issue numbers: 13 (April 2006); 14 (January 2007); 15 (July 2007); 16 (January 2008); 17 (July 2008); 18 (January 2009) Pagination fonts: italic (illustration); bold (article of one column or longer; or a detailed description of a Publication of Interest) Unnumbered pages, language indicators and other notation: bc (back cover); (F) article in French; (S) article in Spanish; (w) article contains a web reference Indexer’s notes: 1. Products variously referred to in the text as Minor forest products; Non-timber forest products; Non-wood forest products and Special forest products are referred to in the index as Non-wood forest products (NWFPs), except where they are quoted as part of a name or publication title. 2. Country names are given priority in the index. Continents/regions are indexed only where unavoidable. For comprehensive information retrieval the user should check under both. A A. senegal (African gum; gum arabic; hard AAA see Agro Acción Alemana gum; hashab) 14/21; 15/49; 16/54(F); 18/52 AAAS see American Association for the A. seyal (flaky gum; talha) 16/54(F); 18/52 Advancement of Science acacias Aalbersberg, B. 16/7 mutualism with ants 17/61-2 AB Composites Ltd 14/45 Acadia Research Forest (ARF), Canada 16/16 abaca see Musa textilis açaí 16/17,26,45; 17/22-3; 18/25-6 Abalos Romero, M.I. -
A Tagine Cookbook That Novice Can Cook Pdf, Epub, Ebook
50 TAGINE RECIPES : A TAGINE COOKBOOK THAT NOVICE CAN COOK PDF, EPUB, EBOOK Tammy Cote | 38 pages | 22 Aug 2020 | Independently Published | 9798677911613 | English | none 50 Tagine Recipes : A Tagine Cookbook that Novice can Cook PDF Book It looks delicious and I can't wait to try it,thank you for the recipe. Cook on high for two to three hours or low for four to six hours. Right spices and taste for me. I too added with the other spices ginger paprika cayenne and then I also added curry. Long Nights and Log Fires: Warming comfort food. Replay gallery. Return chicken to the pan. United States. Pour the garbanzo beans into the stew and season with salt and pepper. I made a delicious vegetarian version of this using pumpkin, kumara, carrots and silverbeet instead to chicken. Shawarma-Spiced Halloumi and Vegetables. Gerald's Review Rating. Credit: Russ Crandall. Cheap but nutritious quick meal. Ruth's Review Rating. Chickpeas add a healthy zing. Suma's Review Rating. And a vegetable stock. I'd prefer it a little spicier but then my daughter wouldn't eat it. Thumb Up Helpful. Pour the remaining diced tomatoes and green chilis on top of the chicken and add more sliced bell peppers and sliced onions. For full ingredient measurements, get all the details on the Taste of Home website. The quantity depends on how much spice you like. Want to watch a video of the entire process? Steamed Savory Halibut. Frances's Review Rating. Today's Top Stories. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. -
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A (-)-Chronotropic *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abies spectabilis 1 Abies sachalinensis Shin-Yo-Yu; Japanese Fir 1 7560.0 Abies balsamea Balsam Fir 1 4090.0 Achillea moschata Iva 2 4536.0 Achillea millefolium Yarrow; Milfoil 3 3190.0 Acinos suaveolens 2 Acinos alpinus Te de Sierra Nevada 1 Acorus calamus Sweetflag; Myrtle Flag; Sweetroot; Calamus; Flagroot; Sweet Calamus 2 200.0 Aframomum melegueta Alligator Pepper; Grains-of-Paradise; Malagettapfeffer (Ger.); Malagueta (Sp.); Guinea Grains; Melegueta 1 Pepper Ageratum conyzoides Mexican ageratum 1 Ajuga reptans Common Bugle; Bugle; Bugleherb; Blue Bugle; Bugleweed 1 Ajuga iva Ivy Bugle 1 Aloysia citrodora Lemon Verbena 2 840.0 Alpinia officinarum Chinese Ginger; Lesser Galangal 1 Alpinia galanga Greater Galangal; Siamese Ginger; Languas 3 Amomum xanthioides Malabar Cardamom; Chin Kousha; Bastard Cardamom; Tavoy Cardamom 2 Amomum compactum Chester Cardamom; Siam Cardamom; Java Cardamom; Round Cardamom 2 Angelica archangelica Angelica; Wild Parsnip; Garden Angelica 2 150.0 Annona squamosa Sugar-Apple; Sweetsop 1 Aristolochia serpentaria Serpentaria; Virginia Snakeroot 1 Artemisia vulgaris Mugwort 2 Artemisia salsoloides 3 Artemisia herba-alba Desert Wormwood 3 638.0 Artemisia dracunculus Tarragon 1 1000.0 Artemisia cina Levant Wormseed 1 48000.0 Artemisia annua Annual Wormwood (GRIN); Annual Mugwort (GRIN); Sweet Wormwood -
Fish Pepper Soup
Fish Pepper Soup By Yewande Komolafe YIELD 6 to 8 servings TIME 1 1/2 hours Pepper soup is a spicy dish made from a distinct blend of ground seeds, spices and fresh herbs. A generous spoonful might make your nostrils tingle, and even make you break a sweat, as you might during the humidity of noontime Lagos. Pepper soup can be made with any type of meat or seafood, and even obscure cuts and scraps can be elevated by the bold broth. This version uses a whole fish, taking the bones to make the stock, then poaching the fillets in the flavorful liquid. Ground pepper soup spices can be found easily at markets all over Nigeria; here in the United States, you can find them at African grocers or online. For the adventurous, I’ve included a recipe using whole spices that you can toast and grind into a blend of your own. Serve the dish alongside steamed white rice, steamed plantains or Agege bread (https://cooking.nytimes.com/recipes/1020282), if desired. INGREDIENTS PREPARATION FOR THE STOCK: Step 1 Place the fish carcasses in a stock pot and cover with about 4 quarts of 2 whole fish (1 1/2 to 2 pounds water. Add the onions, ginger, lemongrass, garlic, bay leaf, dried and each), such as black bass, red smoked chiles, and selim seed pods. Bring up to a boil, then reduce snapper, croaker or mackerel, the heat to low. Simmer until the fish bones have broken down and filleted off the bone, with spine and the vegetables are softened, at least 1 hour. -
01 Methods of Cooking
Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Heat and Cooking 1.3.1 What is heat? 1.3.2 Effect of Heat on food 1.3.3 Method of heat transfer 1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking 1.8.3 Infra-red Cooking 1.9 HACCP Standards and Professional Kitchens 1.9.1 Introduction 1.9.2 What is HACCP? 1.9.3 Food Preparation Hazard and Control Rules 1.10 Summary 1.11 Key Terms 1.12 References and Bibliography 1.13 Review Questions 1.1 Introduction This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavouring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. 1.2 Objectives After reading this unit the learner will be able to understand: • Methods of heat transfer Uttarakhand Open University 1 Food Production Foundation -II BHM -201T • Effect of heat on food • Moist heat Methods of Cooking • Dry heat Methods of Cooking • Frying • Modern Methods of cooking 1.3 Heat and Cooking To cook food means to heat it in order to make certain changes in it. -
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A Thermogenic *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abies alba Silver-Fir 1 Acacia farnesiana Cassie; Huisache; Popinac; Sweet Acacia; Opopanax 1 Achillea millefolium Milfoil; Yarrow 1 Actaea racemosa Black Cohosh; Black Snakeroot 1 Actaea cimicifuga Sheng ma; Bugbane; Foetid Bugbane 1 Aframomum melegueta Guinea Grains; Grains-of-Paradise; Melegueta Pepper; Malagueta (Sp.); Malagettapfeffer (Ger.); Alligator 2 Pepper Agrimonia eupatoria Agrimony; Sticklewort 1 Allium sativum var. sativum Garlic 1 Althaea officinalis Marshmallow; White Mallow 1 Anacardium occidentale Cashew 1 Anethum graveolens Dill; Garden Dill 1 Arachis hypogaea Peanut; Groundnut 1 36.0 Arctostaphylos uva-ursi Bearberry; Uva Ursi 1 Artemisia dracunculus Tarragon 1 6.0 Artemisia absinthium Wormwood 1 Beta vulgaris Beet; Garden Beet; Sugar Beet; Beetroot 1 Betula lenta Cherry Birch 1 Bixa orellana Bija; Achiote; Annatto; Lipstick Pod; Annoto; Lipsticktree; Arnato; Annato 1 Brassica oleracea var. italica Calabrese; Winter Broccoli; Heading Broccoli; Purple Cauliflower; Broccoli; Sprouting Broccoli; Cape 1 Broccoli; Asparagus Broccoli Brassica oleracea var. botrytis l. Cauliflower 1 Calea zacatechichi Mexican Calea; Dog's Grass; Bitter Grass 1 Calendula officinalis Calendula; Pot-Marigold 1 0.68 Camellia sinensis Tea 2 Cananga odorata Cananga; Ylang-Ylang 1 Capsicum frutescens Spur Pepper; Cayenne; Chili; Tabasco; -
Animal Abuse As a Sentinel for Human Violence: a Critique ∗ Emily G
Journal of Social Issues, Vol. 65, No. 3, 2009, pp. 589--614 Animal Abuse as a Sentinel for Human Violence: A Critique ∗ Emily G. Patterson-Kane American Veterinary Medical Association Heather Piper Manchester Metropolitan University It has been suggested that acts of violence against human and nonhuman an- imals share commonalities, and that animal abuse is a sentinel for current or future violence toward people. The popular and professional acceptance of strong connections between types of violence is beginning to be used to justify social work interventions and to influence legal decision making, and so requires greater scrutiny. Examination of the limited pool of empirical data suggests that animal abuse is relatively common among men, with violent offenders having an increased probability of reporting prior animal abuse—with the majority of violent offend- ers not reporting any animal abuse. Causal explanations for “the link,” such as empathy impairment or conduct disorder, suffer from a lack of validating research and, based on research into interhuman violence, the assumption that violence has a predominant, single underlying cause must be questioned. An (over)emphasis on the danger that animal abusers pose to humans serves to assist in achieving a consensus that animal abuse is a serious issue, but potentially at the cost of failing to focus on the most common types of abuse, and the most effective strategies for reducing its occurrence. Nothing in this review and discussion should be taken as minimizing the importance of animals as frequent victims of violence, or the co-occurrence of abuse types in “at-risk” households. -
Commercial Cookery Qualifications
Page 2 of 293 ACKNOWLEDGEMENTS This document was produced with the kind assistance of the Australian Government through the Samoa-Australia Partnership for Development, under the TVET Strengthening Programme. A note of appreciation is also extended to the hardworking members of the Tourism and Hospitality Sector Advisory Group (THSAG) who provided advice, industry feedback and constructive criticism in their advisory role throughout this project. Tourism and Hospitality Sector Advisory Group Members Samoa Tourism Authority (STA) National University of Samoa (NUS) Small Business Enterprise Center (SBEC) Samoa Hotels Association (SHA) Savaii Samoa Tourism Association (SSTA) Australia Pacific Technical College (APTC) Martin Hautus Institute of Learning, Samoa (MHIL) Samoa Chamber of Commerce This document is copyright. Reproduction of material from the document is welcomed with acknowledgement of the source. Reproduction for sale is not allowed without permission from The Chief Executive Officer Samoa Qualifications Authority P O Box L851 TATTE Building Level 2 SOGI, SAMOA Email: [email protected] © Samoa Qualifications Authority 2017 Page 3 of 293 Table of Contents PURPOSE OF THIS DOCUMENT ................................................................................................... 5 DEVELOPMENT PROCESS ............................................................................................................. 5 DEFINITIONS ....................................................................................................................................