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Ramen Toppings Extra Orders Ramen
V - Vegetarian | - Spicy RAMEN RAMEN TOPPINGS AKAMARU MODERN 赤丸新味 - $14 AJITAMA 味玉 - $1.5 A bolder version of the original Tonkotsu pork broth, thin Seasoned medium boiled egg* noodles topped with our special miso paste, fragrant garlic 温泉玉子 - oil, pork belly chashu, bean sprouts, kikurage mushrooms ONSEN TAMAGO $1.5 and scallions Poached egg* コーン - Suggested Toppings: Ajitama*, Corn CORN V $1.5 Sweet corn 白丸元味 - SHIROMARU CLASSIC $13 KIKURAGE キクラゲ V - $1.5 The original Tonkotsu pork broth with our signature Sliced wood ear mushrooms dashi, thin noodles topped with pork belly chashu, bean sprouts, kikurage mushrooms and scallions NEGI ねぎ V - $1.5 Scallions Suggested Toppings: Ajitama*, Nori, Red Ginger, Sesame Seeds, Garlic Puree NORI のり V - $2 Roasted seaweed KARAKA SPICY からか麺 - $14 The original Tonkotsu pork broth with an added kick, PORK BELLY CHASHU チャーシュー - $3 thin noodles topped with our special blend of hot Simmered pork belly spices, fragrant garlic oil, pork belly chashu, bean 豆腐 チャーシュー - sprouts, kikurage mushrooms and scallions TOFU CHASHU V $3 Deep fried tofu Suggested Toppings: Onsen Tamago*, Corn MENMA メンマ V - $2 Seasoned bamboo shoots AKAMARU VEGGIE 赤丸ベジ V - $14 A rich silky sesame broth with our signature dashi featuring BAKUDAN 爆弾 V - $2 thin noodles topped with tofu chashu, bean sprouts, Spicy bomb to add a kick to your ramen kikurage mushrooms, scallions, fragrant garlic oil and our special miso paste SPECIAL COMBO スペシャルトッピング - $4 Seasoned boiled egg*, pork belly chashu, roasted nori Suggested Toppings: Onsen Tamago*, Bakudan SHOYU RAMEN 醤油ラーメン - $13 EXTRA ORDERS A classic shoyu broth featuring bonito fish dashi. -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. -
YAO-DISSERTATION-2016.Pdf
CONSUMING SCIENCE: A HISTORY OF SOFT DRINKS IN MODERN CHINA A Dissertation Presented to The Academic Faculty by Liang Yao In Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the School of History and Sociology Georgia Institute of Technology May 2016 COPYRIGHT © 2015 BY LIANG YAO CONSUMING SCIENCE: A HISTORY OF SOFT DRINKS IN MODERN CHINA Approved by: Dr. Hanchao Lu, Advisor Dr. Laura Bier School of History and Sociology School of History and Sociology Georgia Institute of Technology Georgia Institute of Technology Dr. John Krige Dr. Kristin Stapleton chool of History and Sociology History Department Georgia Institute of Technology University at Buffalo Dr. Steven Usselman chool of History and Sociology Georgia Institute of Technology Date Approved: December 2, 2015 ACKNOWLEDGEMENTS I would never have finished my dissertation without the guidance, help, and support from my committee members, friends, and family. Firstly, I would like to express my deepest gratitude to my advisor Professor Hanchao Lu for his caring, continuous support, and excellent intellectual guidance in all the time of research and writing of this dissertation. During my graduate study at Georgia Tech, Professor Lu guided me where and how to find dissertation sources, taught me how to express ideas and write articles like a historian. He provided me opportunities to teach history courses on my own. He also encouraged me to participate in conferences and publish articles on journals in the field. His patience and endless support helped me overcome numerous difficulties and I could not have imagined having a better advisor and mentor for my doctorial study. -
Eating Transnationally: Mexican Migrant Workers in Aiaska
Eating Transnationally: Mexican Migrant Workers in AIaska by Sara Victoria Komarnisky A Thesis submitted to the Fâculty of Graduate Studies of The University of Manitoba in partial fulfilment of the requirements of the deglee of MASTER OF ARTS Department of Anthropology University of Manitoba Winnipeg Copyright @ 2006 by Sara V. Komarnisky THE TJNIVERSITY OF MAIIITOBA FACULTY OF GRADUATE STI]DIES COPYRIGHT PERMISSION Eating Transnationally: Mexican Migrant Workers in Alaska BY Sara Victoria Komarnisþ A Thesis/Practicum submitted to the Faculty ofGraduate studies ofrhe university of Manitoba in partial fulfillment of the requirement of the d€gree OF M-A.STER OF ARTS o 2006 Permission has been grânted to the Library ofthe University of Manitoba to lend or sell copies of this thesis/practicum, to the National Library of Canada to microfilm this thesis and to lend or sell copies of the film, and to University Microfilms Inc. to publish an abstract of this thesis/practicum, This reproduction or copy of this thesis has been made available by authority of the copyright orvner solely for the purpose of private study and research, and may only be reproduced and ãopied as permitted by copyright larvs or w¡th express written authorization from the copyright owner. i Abstract This thesis is about how transnational lives and identities are lived out as much through what people eat - or say they eat - as thr.ough other global cultural flows. This is what I call "eating transnationally" - meals that connect places and the people in them or. foods that depend on interconnectedness and mobility across space. -
Drink & Beverage Tapioca Drink
Drink & Beverage Tapioca Drink Thai Iced Tea Vietnamese Iced Coffee Lunch special Monday – Friday: 11 am – 3pm, excluded Weekends & Holidays Prices are subject to change without notice All rights reserved. No part of this menu may be copied in any form or by any means without permission from the BEIJING HOUSE Appetizers (1) Organic (6) (2) (Gỏi Cuốn) (2) (6) (6) (Steamed, Deep Fried or Pan Fried) ( Xíu Mại) (5) ả (Shrimp Dumpling) (4) Chinese Entrée (Dark Meat (Chicken, Beef & Shrimp) Sweet & Sour Chicken Mongolian Beef Tofu with Vegetable Sesame Chicken Kung Pao Shrimp General Tso Chicken Beef with Broccoli (Chicken, Beef & Shrimp) (Chicken, Beef & Shrimp) Japanese Cuisine Mixed vegetable sautéed in teriyaki sauce, topped with sesame seeds Chicken and mushroom sautéed in hibachi sauce, topped with sesame seeds Chicken and broccoli sautéed in teriyaki sauce, topped with sesame seeds Vietnamese Cuisine ở : ị ướ Rice vermicelli with grilled sliced pork ả Rice vermicelli with stir fried lemon grass chicken ị ướ ả ở Đặ ệ Rice vermicelli with grilled sliced pork & vegetable (With medium-well thinly sliced eyed- round beef, spring roll Beef flank, beef tendon & beef meat ball) ở ị ướ Rice vermicelli with grilled sliced pork & shrimps (Medium-well thinly eyed -round beef) ị ướ ả ở ạ (With well-done beef flank) Rice vermicelli with grilled sliced pork, shrimps ở (With beef meat balls) & vegetable spring roll ở ả Rice vermicelli with stir fried lemon grass beef (With medium-well thinly sliced eyed- round beef & beef meat balls) ả ở ạ Rice vermicelli -
De Rosh Hashanah Panes Picadas - Pollo
MENÚ DE ROSH HASHANAH PANES PICADAS - POLLO Hala trenza $2.50 Hala Dulce en espiral $4.50 Cordon blue relleno de pastrami $36.00 Alita Agridulce $25.00 12 Onzas 12 Onzas 24 Unidades 1/2 Bandeja Hala trenza integral $3.00 Loaf de miel con manzana $8.00 Empanadita de pollo $24.00 Buffalo Wings (picante) $25.00 12 Onzas Unidad 24 Unidades 1/2 Bandeja Hala trenza con chocolate $4.00 Strudel de manzana en masa filo $12.00 Nuggets $25.00 Empanada de maiz, rellena de $26.00 12 Onzas Unidad 1.5 Libras papa y pollo (tipo colombiana) 24 Unidades Mini Hala Roll $1.00 Bandeja de panes $15.00 Pop Nuggets al limón $27.00 3 Onzas (Pan de 7 granos, Pan de campo, Pan de 1.5 libras (70 unidades aprox.) nueces, Palitroquis Varios) - Unidad BERAJOT PICADAS - PARVE Zapallo - Berajot $18.00 Tortita de Acelga - Berajot $1.00 Mohara de hongos $28.00 Empanadita de Atún $24.00 32 Onzas Unidad 24 Unidades 24 Unidades Frijolitos Lubie - Berajot $6.00 Cabeza de pescado - Berajot $15.00 Mohara de espinaca $26.00 Empanadita de tuna con vegetales $25.00 24 Onzas Unidad 24 Unidades (Unidad) 24 Unidades Tortita de Puerro - Berajot $1.00 Kibbe de hongos $29.00 Empanadita de hongos $28.00 Unidad 24 Unidades 24 Unidades Sandwichito de huevo $18.00 Empanadita de espinaca $28.00 24 Unidades PICADAS - CARNE DE RES 24 Unidades Sandwichito de tuna $19.00 Knishe de papa $22.00 24 Unidades 24 Unidades Empanadita de Carne $24.00 Empanada tipo colombiana $26.00 24 Unidades 24 Unidades Empanadita de pastrami $32.00 Lajma B’ajin $24.00 24 Unidades 24 Unidades PICADAS - LECHE (Halav -
Taishoken Taishokenusa.Com / 47 E 4Th Ave, San Mateo, Ca 94401 / 650
DINNER MENU APPETIZERS TSUKEMEN DESSERT SAKE 3 Rich dipping soup made with pork, chicken, dried anchovy, and dried bonito. 7 EDAMAME All tsukemen comes with pork chashu, menma, nori seaweed, and green onion. SAKE KASU MOUSSE Dry & Refreshing Marinated edamame with soy sauce and hint of sansho pepper Japanese sake lees, marmalade, and mint *Contains buckwheat OKUNOMATSU ADATARA GINJO 8 / Glass POTATO SALAD 7 Scent of sweet rice. Slightly dry finish. 18 / 300ml TOKUSEI TSUKEMEN* 17 GENMAICHA ICE CREAM 6 Potato salad with half Ajitama(Jidori soft boiled egg) Genmaicha (Japanese green tea with roasted brown rice) 38 / 720ml and salted mullet roe Also includes Jidori soft boiled egg and Sous-vide Berkshire pork chashu flavor ice cream with chestnut sauce and monaka waffle YAMATOSHIZUKU MISATONISHIKI 10 / Glass HIYAYAKKO 8 AJITAMA TSUKEMEN* 15 Fresh and crisp. Little tingle over the tongue. 52 / 720ml Cold tofu with green onion, deep fried niboshi with lard, chili oil, Also includes Jidori soft boiled egg ponzu sauce, sesame, and ginger SOFT DRINKS TSUKEMEN* 13 Mild & Medium Body TUNA TARTARE 15 Tuna, marinated avocado with Saikyo miso OMIYAGE TSUKEMEN* (MEAL KIT) 28 RAMUNE 3 CHORYO YAMAHAI 9 / Glass Signature noodles(x4) and signature soup(x4) as a family meal kit. CEDAR BARRELLED SAKE 48 / 720ml UNI-CHASHU 23 Add extra toppings for an additional cost. Please ask your server. LEMONADE 3 Well-balanced with cedar barrel flavor and mild rice taste. Sea urchin, roasted chashu, wasabi espuma, finger lime, Refreshing with the elegance of sweetness. and housemade seaweed cracker ICED OOLONG TEA 3 SOUPLESS SUEHIRO DENSHO YAMAHAI 10 / Glass YUZU HONEY SODA 3 Full bodied with hint of honeydew. -
Kamonegi Menu
S T A R T E R shishito: shishito pepper, spicy cod roe aioli …..9 tsukemono: assorted house made vegetable pickles ….. 9 okra yakibidashi: grilled okra, rhubarb "ume", bonito, evo .....12 ankimo: monkfish liver, wakame, momiji oroshi, ponzu .....9* foie gras “tofu”: foie gras, sake poached shrimp, wasabi ….. 12 beef tataki: grass fed teres major tataki, horse radish, shungiku salad, blueberry garlic ponzu .....12 yakitori duck tsukune: house made duck meatballs, sous vide egg, shishito …..14* T E M P U R A satsuma yam tempura: sweet dashi, habanero maple syrup, blue cheese, walnuts ….. 11 broccolini tempura: asiago cheese, miso anchovy aioli ….. 12 eggplant tempura: chanterelle mushroom, dashi broth, purple daikon, bonito, mitsuba ….. 13 anago tempura: sea eel, s&b curry salt, lemon ….. 14 shrimp tempura: [2pc], daikon oroshi, tempura broth ….. 9 nagoya wing: [5pc] fried chicken wings, sweet soy reduction sauce, sesame ..... 14 B U K K A K E S O B A ten zaru: soba with side of chilled broth, 1pc shrimp & vegetable tempura, wasabi, scallion …..22 shrimpcado bukkake: shrimp tempura, avocado, shiso, nori, daikon, cucumber ….. 20 tantan bukkake: tan tan pork, yuba tofu skin, cucumber, negi, kaiware daikon, black chili oil, soy dashi broth .....20 S E I R O S O B A karee : japanese vegetable curry, leek, mozzarella ….. 19 [add pork katsu to karee for +$3] kinoko: assorted mushroom, garlic, leek, mitsuba, truffle oil….. 19 garlic butter clam: celery leaf escargot butter, leek, celery ….. 20 kamonegi: duck breast, tsukune, leek, mitsuba, yuzu ….. 20 " A D D O N S " " W H A T I S S E I R O ? B U K K A K E . -
Dinner Menu Nama Ramen 6526 Babcock Rd
Dinner Menu Nama Ramen 6526 Babcock Rd. San Antonio, TX 78249 Drinks Fountain Soda 2.95 Ramune 2 Coke / Coke Zero / Cherry Coke Original / Melon / Strawberry Sprite / Dr. Pepper / Red Flash Orange / Grape Mexican Coke 1.75 Gold Peak Brewed Tea 2.95 Giant Ramune 3.5 Sweet / Unsweet / Raspberry / Sweet Green Original / Melon / Strawberry Starters Edamame 3 Spicy Bacon Edamame 5 Wok-tossed edamame with garlic and Wok-tossed edamame with garlic, bacon seasoning topped with sesame seeds. bits, and spicy seasoning. Seaweed Salad 4 Sea Garden Squid Salad 4.5 House seaweed salad. House seaweed salad with squid. Gyoza 6 Takoyaki 5 8 pieces of pan-fried pork dumplings. 6 pieces of octopus-filled fried pancake Okonomiyaki Fries 6 batter. Basket of fries topped with a drizzle of Sukiyaki Fries 7.5 kewpie mayo, okonomiyaki sauce, Basket of fries topped with thinly-sliced furikake seasoning and bonito flakes. marinated ribeye, supra sauce, spicy mayo, Gyudon 7.5 green onions, and sesame seeds. Rice bowl topped with thinly-sliced Karaage Chicken 6.5 marinated ribeye, green onions, red Fried bits of dark meat chicken, topped ginger, and sesame seeds. with a kewpie mayo drizzle and chives. Fried egg or onsen add-on +1.5 Bao: Open steamed buns with meat. Mussel Kamikaze 7.5 Chairman 3.25 Baked mussels with spicy mayo and eel Pork belly, pickled cucumbers, green sauce, topped with green onions and onion, hoisin. sesame seeds. Bombay 3.25 Yakitori: Skewers, 2 per order. Duck, pickled cucumbers, green Butabara (Pork Belly) 3.25 onion, hoisin. Served with green onion. -
Chinese Fresh & Hot Food, Grab and Go Menu Hawaiian Bbq Menu
Chinese fresh & hot Hawaiian bbq menu food, grab and go menu * All plates are freshly cooked * Special combos and large plates are served make your own combo plate(s) with 2 scoops of rice & 1 scoop of macaroni * Small chinese combo (1 side, 1 item) salad $9.18 625 oak grove ave. unit b * small plates are served with 1 scoop of rice menlo park, ca 94025 * 1-item chinese combo $9.90 & 1 scoop of macaroni salad. located between mattress discounters and the (2 sides, 1 item) * Make any sized meal healthy by replacing the u.s. post office * 2-item chinese combo $11.10 rice and mac salad with steamed super green (2 sides, 2 items) veggies Regular Hours: Mon-Sat 10:30am - 8:00pm Closed Sunday (Catering available with step 1 - choose your side(s) advanced notice) hawaiian bbq special combos: -white rice #1 Hawaiian BBQ Chicken $13.20 -chicken salad #2 Loco Moco $14.40 Telephone: (650) 561-4296 -fried rice #3 Kalua Pig & Pork Lau Lau Combo $16.80 -chow mein #4 Hawaiian BBQ Mix Plate $15.60 e-mail: [email protected] -chow fun (Includes: BBQ Shortribs, Chicken, & Beef) website: http://www.philskitchen.net -rice noodles #5 Chicken Katsu $13.20 #6 Seafood & BBQ Combo $16.80 “like” us on facebook! step 2 - choose your item(s) (choice of meat: BBQ Shortribs, Chicken, or Beef) search “phil’s treasure pot” or (items available may vary) visit: http://www.facebook.com/ #7 Teriyaki salmon $20.39 philstreasurepot -MIXED VEGETABLES W/ TOFU (VEGETARIAN) -EGGPLANT IN GARLIC SAUCE (MILD) SAIMIN *all prices are subject to change* (VEGETARIAN) (hawaiian noodle soup) 32 OZ. -
Saucy Mongolian Beef with Garlic Vegetables
HelloFresh.com.au [email protected] | (02) 8188 8722 [email protected] WK20 2016 Saucy Mongolian Beef with Garlic Vegetables Mongolian beef: it’s been a family Chinese restaurant staple for Prep: 15 mins years, and it’s time to master it in your own kitchen. For the perfect Cook: 15 mins level 1 result, make sure your wok is searing hot before adding the beef Total: 30 min contains strips. Don’t be afraid to only cook the veg for a few minutes either nut free - a little bite to them is definitely what you want here. crustacea Pantry Items Soy Sauce Brown Sugar Garlic Ginger Oyster Sauce Beef Strips Plain Flour Water Vegetable Oil Jasmine Rice Red Capsicum Broccoli Spring Onions JOIN OUR PHOTO CONTEST #HelloFreshAU QTY Ingredients Ingredient features 2 tbs salt-reduced soy sauce * in another recipe 1 tbs brown sugar * 1 tbs plain flour * * Pantry Items 2 cloves garlic, peeled & crushed 1 knob ginger, peeled & finely grated Pre-preparation 2 tbs oyster sauce 2 tbs warm water * Nutrition per serve 600 g beef strips Energy 2500 Kj 1 ½ cups Jasmine rice, rinsed well Protein 42.8 g 6 cups water * Fat, total 14.9 g 2 tbs vegetable oil * -saturated 4.1 g 1 red capsicum, thinly sliced Carbohydrate 70.6 g 1 head broccoli, florets chopped into small bite-sized pieces -sugars 8.7 g 1 bunch spring onions, finely sliced Sodium 938 mg 1 You will need: chef’s knife, chopping board, garlic crusher, vegetable peeler, grater, tongs, medium bowl, plate, medium saucepan, large wok. -
Freeba Ggin Gon Pl As Tic S in Ce 1 9 9 2 Il Us T
BAGGING ON PLASTIC SINCE 1992 ILUSTRATION BY COREY YAZZIE VOLUME 29 | ISSUE 03 | JANUARY 16-22, 2020 | FREE [2] WEEKLY ALIBI JANUARY 16-22, 2020 JANUARY 16-22, 2020 WEEKLY ALIBI [3] alibi LETTERS VOLUME 29 | ISSUE 03 | JANUARY 16-22, 2020 Email letters, including author’s name, mailing address and daytime phone number to [email protected]. Letters can also be mailed to P.O. Box 81, Albuquerque, N.M., 87103. EDITORIAL Letters—including comments posted on alibi.com—may be published in any medium and MANAGING EDITOR/ FILM EDITOR: edited for length and clarity; owing to the volume of correspondence, we regrettably can’t Devin D. O’Leary (ext. 230) [email protected] respond to every letter. MUSIC EDITOR/NEWS EDITOR: August March (ext. 245) [email protected] general was purely Trump’s idea, and he is FOOD EDITOR: The Devil Made Don Do It Dan Pennington (Ext. 255) [email protected] simply now trying to convince us it’s “not my ARTS AND LIT. EDITOR: Dear Alibi, fault! They made me do it!” to get out of Clarke Condé (Ext. 239) [email protected] So the Wall Street Journal has “accidentally” trouble. Finger-pointing is job #1 with him. COPY EDITOR: Second, let’s consider Trump’s track Samantha Carrillo (ext. 223) [email protected] released an article that Trump now says his CALENDARS EDITOR: order to kill an Iranian general is the result record with telling the truth. He doesn’t. His Ashli Kesali [email protected] of pressure applied by a select group of failure at telling the truth is monumental.