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Chicken's Feet and Tarragon Vinegar Emulsion
ISAAC MCHALE’S RECIPES CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION Isaac McHale’s recipes FOUR International Summer 2015 CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION SERVES 1 INGREDIENTS METHOD CHICKEN FEET CHICKEN FEET • 3 chicken feet Trim the nails and tendons from the chicken feet. Place in a large pot and bring to the boil from cold. Rinse thoroughly then cook in a liquor of 10g salt per litre TARRAGON VINEGAR EMULSION of water for 8 hours on 85C. Once cooked using scissors make an incision up the • 400g brown chicken stock reduced to 300g base of the foot and along each bone, then gently remove all bones from inside • 25g thick and easy the foot and lay out flat on a dehydrator tray. Dehydrate on 65C for 24 hours until • 50g rendered chicken fat completely dry. The feet are then fried in vegetable oil at 215C using tweezer tongs • 15g tarragon vinegar to keep them flat until golden brown and slightly puffed. Drain onto a tissue and • 4g salt keep warm until serving. DEVIL SPICE MIX CHICKEN FAT & TARRAGON VINEGAR EMULSION • 15g Jamaican pepper Reduce chicken stock to 300g, add the chicken fat, salt & thick and easy and cook • 4g mace for 1 min until thickened whisking constantly, finally whisk in the vinegar then put • 8g dry herb mix (sage, thyme, savory, rosemary) mixture into an espuma gun and gas with 2 cream (no.2) chargers. • 55g celery salt • 140g sweet paprika TO SERVE • 10g colema mustard powder Dust the warm puffed chicken feet with devil spice mix and serve with a small bowl • 16g black pepper of the chicken and tarragon emulsion. -
Restaurant Oriental Wa-Lok
RESTAURANT ORIENTAL WA-LOK DIRECCIÓN:JR.PARURO N.864-LIMA TÉLEFONO: (01) 4270727 RESTAURANT ORIENTAL WA-LOK BOCADITOS APPETIZER 1. JA KAO S/.21.00 Shrimp dumpling 2. CHI CHON FAN CON CARNE S/.17.00 Rice noodle roll with beef 3. CHIN CHON FAN CON LAN GOSTINO S/.20.00 Rice noodle roll with shrimp 4. CHIN CHON FAN SOLO S/.14.00 Rice noodle roll 5. CHIN CHON FAN CON VERDURAS S/.17.00 Rice noodle with vegetables 6. SAM SEN KAO S/.25.00 Pork, mushrooms and green pea dumplings 7. BOLA DE CARNE S/.19.00 Steam meat in shape of ball 8. SIU MAI DE CARNE S/.18.00 Siumai dumpling with beef 9. SIU MAI DE CHANCHO Y LANGOSTINO S/.18.00 Siumai dumpling with pork and shrimp 10. COSTILLA CON TAUSI S/.17.00 Steam short ribs with black beans sauce 11. PATITA DE POLLO CON TAUSI S/.17.00 Chicken feet with black beans 12. ENROLIADO DE PRIMAVERA S/.17.00 Spring rolls 13. ENROLLADO 100 FLORES S/.40.00 100 flowers rolls 14. WANTAN FRITO S/.18.00 Fried wonton 15. SUI KAO FRITO S/.20.00 Fried suikao 16. JAKAO FRITO S/.21.00 Fried shrimp dumpling Dirección: Jr. Paruro N.864-LIMA Tel: (01) 4270727 RESTAURANT ORIENTAL WA-LOK 17. MIN PAO ESPECIAL S/.13.00 Steamed special bun (baozi) 18. MIN PAO DE CHANCHO S/.11.00 Steamed pork bun (baozi) 19. MIN PAO DE POLLO S/.11.00 Steamed chicken bun (baozi) 20. MIN PAO DULCE S/.10.00 Sweet bun (baozi) 21. -
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
01 本樓叉燒包$5.25 House Special Roast Pork Bun 02 豆苗餃$6.25
NYC CHINATOWN’S FIRST DIM SUM PARLOR OPEN AND OPERATING SINCE 1920 點心 DIM SUM 01 ★本樓叉燒包 $5.25 13 臘味糯米飯 $6.95 House Special Roast Pork Bun Sticky Rice with Chinese Sausage Steamed wheat flour bun filled with pork and Steamed sweet rice with Chinese sausage, caramelized onions minced pork and dried shrimp 02 ★ 豆苗餃 $6.25 14 r Y 凈腸粉 $3.25 Shrimp and Snow Pea Leaf Dumplings Plain Rice Rolls Minced shrimp with snow pea leaf greens in Steamed rice flour noodles drizzled with sweet homemade open-faced wheat wrappers soy sauce 03 ★ 蝦燒賣 $6.25 15 r Y 芫茜蔥腸 $4.25 Shrimp Siu Mai Cilantro and Scallion Rice Rolls Minced shrimp, steamed wonton wrappers Steamed rice flour noodles with cilantro and scallion, and sweet soy sauce 04 鸡烧賣 $5.50 16 r 蝦腸 $5.75 Chicken Siu Mai Shrimp Rice Rolls Minced chicken in wonton wrappers Steamed rice flour noodles with shrimp; sweet soy sauce drizzled on top 05 燒賣 $5.75 17 r 牛肉腸 $5.00 Pork Siu Mai Beef Rice Rolls Minced pork, mushrooms, and shrimp steamed Steamed rice flour noodles with minced beef; in wonton wrappers sweet soy sauce drizzled on top 06 蝦餃 $6.25 18 排骨腸 $7.25 Shrimp Dumplings Rice Roll with Spare Ribs Minced shrimp in handmade wheat wrappers Steamed rice flour noodles topped with spare ribs in black bean sauce 07 Y羅漢齋餃 $5.00 19 Y 炸軌腸 $6.25 Vegetarian Dumplings Rice Roll with Fried Dough Mixed vegetables and mushrooms in Fried dough wrapped in rice noodles and homemade tapioca starch wrappers drizzled with sweet soy sauce 08 小籠包 $5.50 20 鍋貼 $4.75 Shanghainese Soup Dumplings Pan-Fried Pork Dumplings Pork-filled -
Mexico City – Tlaxcala – Puebla Itinerary
Culinary Educator: CENTRAL MEXICO: A CULINARY ADVENTURE Rick Bayless itinerary: ® THE CULINARY INSTITUTE OF AMERICA SEPTEMBER Presentedby Travel Programs 20-27, ® 2008 mexico city – tlaxcala – puebla itinerary Mexico City has been the center of the culinary world of Mexico since it was the Aztec capital situated on islands in the middle of a shallow lake. Then named Tenochtitlan, it was a magnificent city of great size – by 1519 it was five times larger than London. To feed its many people, farmers encircled the islands with small floating gardens separated by canals on which they grew fresh vegetables, herbs, and chiles. This was also the hub into which all roads led, bringing different types of food from distant parts of the country to sell and trade at the huge market in the center of the city. With the conquest by the Spaniards, another layer of culinary achievements was added, for these settlers brought with them the ingredients and memories of a cuisine infused by 28 generations of Moorish control. The food found today in Mexico City, the largest city in the world, still reflects its origins with enormous varieties of the centuries-old masa snacks found in the city’s markets and from street vendors. Then there are the traditional dishes, such as moles and pipianes, as well as the exciting dishes that are being created by chefs using traditional Mexican ingredients in new ways. Day 1: Saturday, September 20 (Mexico City) Arrive at the Hotel Maria Cristina before 5:00 p.m. The hotel is located near the Zona Rosa with many shops and art galleries. -
Take out Menu Call 702.698.7900 Or Visit Our Take-Out Window to Place Your Order
TAKE OUT MENU CALL 702.698.7900 OR VISIT OUR TAKE-OUT WINDOW TO PLACE YOUR ORDER CHINA POBLANO TAKE-OUT FEASTS Taco Feast for Two $40 Chinese Feast for Two $40 Choice 6 Carnitas or Pollo Tacos 4pc When Pigs Fly Arroz Perfecto Fried Rice Frijoles con Crema y Queso Wok-Roasted Green Beans Chips and Salsa 5pc Fried Wontons FIRST BITES VEGETABLES Chips & Salsa $5 Twenty Vegetable Fried Rice $19.88 Chipotle salsa de casa Fried rice, mushrooms, egg, and twenty seasonal vegetables. See if you can count them all! Guacamole $16 with chicken +$5 Onions, cilantro, serrano, lime, tomatillos, queso fresco. Made fresh daily with beef +$6 and served with your choice of warm corn tortillas or tortilla chips with shrimp +$8 Empanada Atún Estilo Veracruz $10 2pc Deep-fried heirloom masa pouch filled with ahi tuna, Wok-Roasted Green Beans $12.88 tomatoes, onions, almonds, chiles and spices. Finished with a With ginger, garlic, and Chile de árbol, finished with spicy avocado crema toasted almonds and a squeeze of fresh lime Chilaquiles $13 House-made tortilla chips tossed with a tomatillo salsa, oven-roasted SOUPS and topped with melted Menonita cheese, onion and cilantro Swallow a Cloud $14.88 with sunny side up egg * +$3 Our rich wonton soup with fluffy house-made shrimp and pork Huevo Ranchero $12 wontons with bok choy Fried corn tortillas, sunny side egg, salsa molcajete, queso fresco, Try it with egg noodles! +$2 refried black beans, salsa pico Yucateco, avocado Caldo Tlalpeño $13 Traditional chicken soup with arroz perfecto, garbanzo, DIM SUM a smoky -
Jack Allen's Curbside Menu
JACK ALLEN'S CURBSIDE MENU We hope you enjoy our menu! Please be ready with your full order when you call. STARTERS House-Made Pimiento Cheese 6.99 served with flatbread crackers Carl & Deanna Miller’s Layered Chunky Queso 8.99 green chile pork, queso, guacamole Your purchase helps Jack Allen’s support The Lone Star Paralysis Foundation Smashed Guacamole 9.99 pumpkin seeds, Cotija cheese, tortilla chips (add a side of salsa for a buck) Chips & Salsa 2.99 chunky, roasted sonora salsa Smoked Barbacoa Quesadilla 9.99 slow roasted barbacoa, pepper jack cheese onions, peppers, JAK slaw Today’s Soup cup 4.99 bowl 6.99 Country Club Fancy Chicken Salad 14.99 grilled achiote chicken, figs, pears, spicy walnuts bleu cheese crumbles, champagne vinaigrette Twisted Cobb Salad 14.99 grilled achiote chicken, roasted corn grape tomatoes, Cotija cheese, pumpkin seeds ranch vinaigrette, homemade corn nuts Ruby Red Trout Salad 16.99 sun dried tomato vinaigrette, veggie-studded rice goat cheese cream GIT YOUR GREENS Tom’s House Salad 4.99 romaine lettuce, grape tomatoes, cucumbers your choice of ranch, ranch vinaigrette or champagne vinaigrette JAK ORIGINALS Baja-Style Fish Tacos 14.99 grilled fish, avocado, pico de gallo, JAK slaw veggie-studded rice, black beans Slow-Braised Beef Barbacoa Enchiladas 14.99 onions, peppers, roasted poblano cream sauce veggie- studded rice, black beans, escabeche 5 Cheese Macaroni and Chicken 16.99 twisted elbow macaroni, achiote chicken 13 Spiced Chicken Pasta 16.99 red pepper linguine, spinach linguine, fresh jalapeño chipotle -
12032021 2135 Vibe Main Menu Web
entrée All pictures shown are for illustration purpose only. Actual product may vary. E01 E02 해물파전 김치전 Seafood Kimchi Pancake Pancake 18.0 18.0 E03 E04 치즈 감자전 육전 cheese potato Pancake beef Pancake 20.0 18.0 E05 E06 땡초 오징어 가리비 부추전 치즈그라탕 spicy squid chesse scallop gratin chive pancake 20.0 25.0 E07 E08 모듬 소세지 계란찜 Assorted Sausages Steamed Egg 25.0 15.0 E09 E10 군만두 치즈 계란말이 Fried Gyoza Egg Roll Omelette w/ 15.0 Vegetables 25.0 E11 E12 콘치즈 치즈 오물렛 corn cheese Cheese Egg Omelette 15.0 w/ Bolognese Sauce 25.0 stir-fried All pictures shown are for illustration purpose only. Actual product may vary. S01 S02 참치마요 치즈 불닭 오돌뼈 주먹밥 Extra Spicy Chicken Spicy pork soft bone w/ Melted Cheese w/ tuna mayo rice balls 32.0 32.0 S03 S04 낚지 볶음 오삼볶음 Spicy Stir-Fried Baby Spicy Stir-fried Squid Octopus w/ Vegetables & Pork Hot Plate 28.0 28.0 S05 S06 백순대 볶음 순대 오징어 볶음 Stir-fried korean spicy stir-fried korean sausages w/ vegetables sausages & squid 32.0 w/ vegetables 32.0 S07 S08 순대 곱창 볶음 매운 곱창 볶음 Spicy Stir-Fried Korean Spicy Stir-Fried Beef Sausages & Stir-Fried Intestines w/ Potato Beef Intestines w/ Noodles & Veg. Potato Noodles & Veg. 32.0 35.0 S09 S10 통마늘 닭똥집 매운버터 오징어 Stir-Fried Chicken Giblets spicy butter squid w/ Whole Garlic & Veg. 25.0 25.0 S11 S12 제육 볶음 오징어 볶음 Spicy Stir-Fried Pork Spicy Stir-Fried Squid w/ Vegetables w/ Vegetables 23.0 23.0 Steamed&stir-fried All pictures shown are for illustration purpose only. -
ROLL in a Tortilla
ROLL in a tortilla select OR HERBS MAKE it a bowl. SPICES REGULAR OR GRANDE SIZE BURRITO MAX™ beans, rice, lettuce, cheese, sour cream, guacamole, chargrilled salsa fresca. CHOOSE FILLING: CHICKEN | BARBACOA BEEF | GROUND BEEF | PORK | FRIED COD T | VEGGIE MIX V STEAK B2 BURRITO™ beans, rice, our chargrilled veggie mix, cheese, sour CHICKEN cream. CHOOSE FILLING: CHICKEN | BARBACOA BEEF | GROUND BEEF | PORK | FRIED COD T | VEGGIE MIX V VEGGIE MIX FAJITA BURRITO rice, sauteed onions & peppers, cheese, sour cream. CHOOSE FILLING: CHICKEN | BARBACOA BEEF | GROUND BEEF | robust PORK | FRIED COD T | VEGGIE MIX V TM TOSTADA BAJA BURRITO SAUCES flour tortilla hard shell filled with lettuce, beans, sour cream, fried cod, Baja sauce, rice, cabbage, salsa fresca. T cheese, guacamole, carrots, salsa fresca. V REGULAR OR GRANDE SIZE farm fresh FAJITA SALAD flour tortilla hard shell filled with lettuce, sauteed onions & THAI BURRITO PRODUCE peppers, sour cream, cheese, salsa fresca. V chicken, satay peanut sauce, rice, lettuce, cabbage, carrots, cilantro. CAESAR SALAD slow roasted flour tortilla hard shell filled with lettuce, Parmesan SANTA FE BURRITO cheese, Caesar dressing. V chicken, ancho pepper sauce, rice, lettuce, salsa fresca, cheese. PORK HOUSE SALAD lettuce, carrots, cucumbers, cabbage, salsa fresca. V BUFFALO BURRITO chicken, buffalo sauce, rice, lettuce, blue cheese, hand crafted salsa fresca. ADD TO ANY SALAD GUACAMOLE CHICKEN | BARBACOA Beef | GROUND Beef | PORK | BERKELEY BURRITO (regular size only) V FRIED COD T | VEGGIE MIX V black beans, rice, cheese, guacamole, lettuce, carrots, cabbage, salsa fresca, cucumber, ginger soy dressing. CHIPS GINGER SOY - RANCH - BLUE CHeese - VINAIGRETTE - SALSA FRESCA HAWAIIAN PORK BURRITO pork, teriyaki sauce, our chargrilled veggie mix, rice, SALSA pineapple, sesame seeds. -
Travel Guide PACHUCA Contents
Travel Guide PACHUCA Contents DISCOVER PACHUCA 01 PACHUCA PROFILE 02 PACHUCA ATTRACTIONS 03 PACHUCA DINING 10 PACHUCA SHOPPING 13 PACHUCA NIGHTLIFE 15 THINGS TO DO IN PACHUCA 16 DISCOVER PACHUCA Pachuca is nicknamed the “Beautiful Windy City” for the strong winds that blow through its streets, forests, meadows, and fields for most of the year. It has a pleasant climate, making it an ideal place to visit just about any time of year. During colonial times it was known for its rich silver deposits, which led to the mining boom. The capital of the state of Hidalgo is a peaceful city with clean and orderly streets and several architectural gems, including impressive pre-Hispanic archeological sites, baroque style churches and convents, nineteenth century neoclassical buildings with a strong English influence, and modern office buildings with avant-garde designs. It has a new and exclusive business district, the Zona Plateada (Silver Zone), where you’ll find a modern convention center and various hotels designed for business travelers. THE BIRTHPLACE OF MEXICAN SOCCER Pachuca is proud to be known as the birthplace of Mexican soccer. The game was first introduced by a group of Cornish miners in 1901, and later adopted by the locals. Today, the city is the site of the first Soccer University in the country, and it’s also home to a professional soccer team. The city has modern attractions like the Interactive World Soccer Center, a space that includes a mini stadium, interactive exhibits, and a 3D theater; the Soccer Hall of Fame, an exhibition -
DISTANT SHORES Biscayne Bay May Be Our Area’S Most Prominent Feature, but Just Try Getting Close to It by ROB JORDAN Photos by Silvia Ros
October 2008 Serving the communities along the Biscayne Corridor, including Arch Creek East, Bay Point, Bayside, Biscayne Park, Belle Meade, Buena Vista, Design District, Downtown, Edgewater, El Portal, Hibiscus Island, Keystone Point, Miami Shores, Morningside, North Bay Island, North Miami, Oakland Grove, Palm Grove, Palm Island, Sans Souci, Shorecrest, Star Island, Wynwood, and Venetian Islands www.BiscayneTimes.com Volume 6, Issue 8 DISTANT SHORES Biscayne Bay may be our area’s most prominent feature, but just try getting close to it BY ROB JORDAN Photos by Silvia Ros he only sound in the world, it Florida Circumnavigational Saltwater River State Park? Not just get to the swimming, loitering, and a host of other seems, is the rhythmic splashing of Paddling Trail, overseeing a segment of water, but get in it to cool off, swim, innocent activities. As a 2006 study by Tpaddle on sun-speckled water. Boat the statewide trail that stretches from launch a boat, or just float around. the Trust for Public Land put it: “...A traffic is light, the wind low on this week- John Pennekamp State Park to the north- The waterfront, after all, is synony- surprising number of South Florida resi- day morning. A silent current propels us ern end of Biscayne Bay. He had good- mous with Miami. It is one of the main dents rarely encounter the beautiful north as we paddle our brightly colored naturedly agreed to come on this some- reasons millions flock here for vacations waters that characterize our community.” kayaks along downtown Miami’s bayfront. what quixotic mission. and new lives. -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................