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February 4, 2020 (XL:2) Lloyd Bacon: 42ND STREET (1933, 89M) the Version of This Goldenrod Handout Sent out in Our Monday Mailing, and the One Online, Has Hot Links
February 4, 2020 (XL:2) Lloyd Bacon: 42ND STREET (1933, 89m) The version of this Goldenrod Handout sent out in our Monday mailing, and the one online, has hot links. Spelling and Style—use of italics, quotation marks or nothing at all for titles, e.g.—follows the form of the sources. DIRECTOR Lloyd Bacon WRITING Rian James and James Seymour wrote the screenplay with contributions from Whitney Bolton, based on a novel by Bradford Ropes. PRODUCER Darryl F. Zanuck CINEMATOGRAPHY Sol Polito EDITING Thomas Pratt and Frank Ware DANCE ENSEMBLE DESIGN Busby Berkeley The film was nominated for Best Picture and Best Sound at the 1934 Academy Awards. In 1998, the National Film Preservation Board entered the film into the National Film Registry. CAST Warner Baxter...Julian Marsh Bebe Daniels...Dorothy Brock George Brent...Pat Denning Knuckles (1927), She Couldn't Say No (1930), A Notorious Ruby Keeler...Peggy Sawyer Affair (1930), Moby Dick (1930), Gold Dust Gertie (1931), Guy Kibbee...Abner Dillon Manhattan Parade (1931), Fireman, Save My Child Una Merkel...Lorraine Fleming (1932), 42nd Street (1933), Mary Stevens, M.D. (1933), Ginger Rogers...Ann Lowell Footlight Parade (1933), Devil Dogs of the Air (1935), Ned Sparks...Thomas Barry Gold Diggers of 1937 (1936), San Quentin (1937), Dick Powell...Billy Lawler Espionage Agent (1939), Knute Rockne All American Allen Jenkins...Mac Elroy (1940), Action, the North Atlantic (1943), The Sullivans Edward J. Nugent...Terry (1944), You Were Meant for Me (1948), Give My Regards Robert McWade...Jones to Broadway (1948), It Happens Every Spring (1949), The George E. -
Gaucho Brunch Gaucho Roast Business Lunch Menu
FOOD BUSINESS LUNCH MENU Sunday – Thursday 12.00–3.00pm GAUCHO BRUNCH Every Friday 12.00–3.30pm GAUCHO ROAST Every Saturday and Sunday 12.00–11.30pm SHARING Minimum of 4 guests 375AED per person This informal and sociable menu brings you the sample dishes listed below for you to share with your friends and colleagues in true Argentine style. STARTERS MAINS EMPANADA SAMPLER Beef – 100g of each cut, served with chips, humita salteña, mac Beef & blue cheese and mix salad with Hand diced beef, red peppers, peppercorn sauce Spanish onion and ají molido Provolone and onion LOMO Mozzarella, cheddar and oregano Fillet, lean and tender with Lamb a delicate flavour Slow cooked lamb shoulder, ají panca and dates CHORIZO Sirloin, tender yet succulent with its strip of juicy crackling SEAFOOD SAMPLER TIRA DE ANCHO Octopus tiradito Spiral cut rib-eye, slow grilled Kalamata olives, citrus onion, with chimichurri coriander oil and panca Tuna ceviche Guacamole and soy sauce DESSERT Salmon tiradito Mango, passion fruit, DESSERT SAMPLER pomegranate and ají amarillo Trio of our signature desserts TASTE OF ARGENTINA Minimum of 2 guests 395AED per person for food set menu 495AED per person with wine pairing {A}* A luxury experience that takes you on an exciting journey exploring the unique flavours that combine to demonstrate the excellence of Argentine cuisine through the selection of some of Gaucho’s finest dishes. STARTER CHORIZO Sirloin: tender yet succulent with BEEF CHORIZO SAUSAGE its strip of juicy crackling Our own Argentinean recipe, Catena Malbec -
Nutrient Profiling of Romanian Traditional Dishes—Prerequisite For
information Article Nutrient Profiling of Romanian Traditional Dishes—Prerequisite for Supporting the Flexitarian Eating Style Lelia Voinea * , Dorin Vicent, iu Popescu, Teodor Mihai Negrea and Răzvan Dina * The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 010404 Bucharest, Romania; [email protected] (D.V.P.); [email protected] (T.M.N.) * Correspondence: [email protected] (L.V.); [email protected] (R.D.); Tel.: +40-748-210-425 (L.V.) Received: 25 September 2020; Accepted: 29 October 2020; Published: 2 November 2020 Abstract: Currently, most countries have to deal with multiple discrepancies that have arisen between the constraints of sustainable development and the return to traditions, involving food producers, as well as consumers, aspects that are also easily noticed in Romania. Thus, the main purpose of this study was to assess the nutritional quality of the Romanian traditional diet using a nutrient profiling method based on the Nutri-Score algorithm, applied to several representative Romanian traditional dishes. Because this algorithm has the capacity to highlight the amount (%) of fruits, vegetables, and nuts from a certain dish, it might be considered an indicator of the sustainable valences of the selected meals. The results showed that the traditional menus do not correspond to a balanced and sustainable eating behavior; thus, it is recommended to improve the Romanian pattern of food consumption and to ensure its sustainable basis. In order to achieve this goal, we propose the development of a new paradigm of the contemporary Romanian food style incorporating three main directions of action: acceptance, adaptation, and transformation. -
Cooking Program Brochure 2021/2022
MENTE ARGENTINA COOKING PROGRAM IN BUENOS AIRES, ARGENTINA 2021 & 2022 NOW ACCEPTING APPLICATIONS FOR THE COOKING PROGRAM 2021/2022 The goal of the cooking program is to teach students typical South American & Argentinean dishes with modern preparation, presentation techniques, and sophisticated flavor combinations. Cooking Courses have been designed for both beginners and professionals who wish to expand their knowledge of our cuisine and explore their interests in Argentine cooking techniques and flavors. In this program you will learn how to prepare South American dishes with attention to all of the details that make this cuisine unique. You will learn everything from the classics to lighter dishes, red meat, cakes and desserts. The Mente Argentina Cooking program combines various teaching techniques, both within and outside of the traditional classroom, guaranteeing a holistic and unforgettable experience. MENTE ARGENTINA COOKING PROGRAM IN BUENOS AIRES HIGHLIGHTS LEARNING TO PREPARE MORE THAN 15 DIFFERENT INDIVIDUAL DISHES LEARNING THE INTRICATE AND RICH HISTORY OF ARGENTINE COOKING COOKING AND TASTING SOME OF THE BEST CLASSIC ARGENTINE DISHES AS WELL AS OTHER INTERNATIONAL PLATES INDIVIDUAL CLASSES (AS WELL AS THE GROUP SESSIONS) TAILORED TO YOUR PERSONAL NEEDS THE GUIDANCE OF WELL-KNOWN AND EXPERIENCED ARGENTINE CHEFS AS YOUR PROFESSORS LEARN MORE ABOUT THE MENTE ARGENTINA COOKING PROGRAM: QUICK LINKS Cooking Program Overview Cooking Program Fee 2021/2022 Cooking School in Buenos Aires What´s Included in the Program Fee How to Apply Next Start Dates MENTE ARGENTINA © – WWW.MENTEARGENTINA.COM USA (858) 926 5510 || UK (020) 3286 3438 || ARGENTINA (011) 3968 7861 MENTE ARGENTINA COOKING PROGRAM OVERVIEW The goal of the cooking program is to teach students typical South American & Argentinean dishes with modern preparation, presentation techniques, and sophisticated flavor combinations. -
New Romanian Cuisine’: Elite Local Taste and Globalisation
JOURNAL OF COMPARATIVE RESEARCH IN ANTHROPOLOGY AND SOCIOLOGY Copyright © The Author, 2020 Volume 11, Number 2, Winter 2020 ISSN 2068 – 0317 http://compaso.eu The production of the ‘New Romanian Cuisine’: Elite local taste and globalisation Adriana Sohodoleanu1 Abstract Under the attack of globalisation’s universalising force, food traditions become sites of cultural resistance (Poulain, 2017) in a recent worldwide phenomenon that saw the birth of a new type of restaurants gathered under the umbrella of a New Cuisine taxonomy. The interest in what such actors perceive as “roots” and “traditions”, their fear of alienation and their strong ethical and ecological awareness build an ethos that turns food production into a cultural phenomenon (Ferguson, 2004) and therefore into something good to think with (Levy-Strauss, 1963). The New Romanian restaurants position themselves as agents of change and nationalise the fine dining space according to their vision while setting up the local identity’s resistance to global forces and building a new meaning for Romanian restaurant food. I analysed the mechanisms that help instil or dilute ‘Romanian-ness’ and the motivations behind this process that claims to address a need expressed by the up-and- coming middle class. Keywords Identity, gastronomy, New Romanian Cuisine; Introduction This paper addresses a gap in the body of literature dedicated to the local food scene and it puts a new phenomenon such as the New Romanian Cuisine in a context. The paper’s value resides also in providing the local gastronomic community with a different perspective on a movement in progress. 1 Faculty of Sociology and Social Work, University of Bucharest, Romania, [email protected]. -
November 2019
MOVIES A TO Z NOVEMBER 2019 D 8 1/2 (1963) 11/13 P u Bluebeard’s Ten Honeymoons (1960) 11/21 o A Day in the Death of Donny B. (1969) 11/8 a ADVENTURE z 20,000 Years in Sing Sing (1932) 11/5 S Ho Booked for Safekeeping (1960) 11/1 u Dead Ringer (1964) 11/26 S 2001: A Space Odyssey (1968) 11/27 P D Bordertown (1935) 11/12 S D Death Watch (1945) 11/16 c COMEDY c Boys’ Night Out (1962) 11/17 D Deception (1946) 11/19 S –––––––––––––––––––––– A ––––––––––––––––––––––– z Breathless (1960) 11/13 P D Dinky (1935) 11/22 z CRIME c Abbott and Costello Meet Frankenstein (1948) 11/1 Bride of Frankenstein (1935) 11/16 w The Dirty Dozen (1967) 11/11 a Adventures of Don Juan (1948) 11/18 e The Bridge on the River Kwai (1957) 11/6 P D Dive Bomber (1941) 11/11 o DOCUMENTARY a The Adventures of Robin Hood (1938) 11/8 R Brief Encounter (1945) 11/15 Doctor X (1932) 11/25 Hz Alibi Racket (1935) 11/30 m Broadway Gondolier (1935) 11/14 e Doctor Zhivago (1965) 11/20 P D DRAMA c Alice Adams (1935) 11/24 D Bureau of Missing Persons (1933) 11/5 S y Dodge City (1939) 11/8 c Alice Doesn’t Live Here Any More (1974) 11/10 w Burn! (1969) 11/30 z Dog Day Afternoon (1975) 11/16 e EPIC D All About Eve (1950) 11/26 S m Bye Bye Birdie (1963) 11/9 z The Doorway to Hell (1930) 11/7 S P R All This, and Heaven Too (1940) 11/12 c Dr. -
EN-Combined-Menu.Pdf
ARTHURS T 514.757.5190 [email protected] ARTHURS NOSH BAR @ARTHURSMTL TAKEOUT MENU ALL OF OUR FISH IS PART OF THE SUSTAINABLE MOVEMENT, Salads FISH ASC CERTIFIED SANDWICHES ADD 1 SCOOP OF TUNA SALAD, EGGPLANT SALAD OR SALMON TOWER FOR 2 $30.00 MC ARTHUR $15.00 GRILLED CHICKEN $4.50 BREAKFAST HOUSE SMOKED SALMON OR GRAVLAX, CHICKEN SCHNITZEL, ICEBERG SLAW, MAYO, PICKLES, WHIPPED CREAM CHEESE, SESAME BAGELS WITH SERVED ON CHALLAH BREAKFAST SANDWICH $10.50 EGGS AND SALAMI $12.50 #KGMTL’S POST APOCALYPSE $18.00 ALL THE FIXINS’ SCRAMBLED EGGS, SALAMI, AMERICAN SCRAMBLED EGGS, LATKE, ROMAINE, KALE, SHREDDED CARROTS, THE CAPUTO SPECIAL $16.00 CHEESE, LETTUCE, MAYO, SERVED ON A SALAMI, PRESSED CHALLAH ROLL SHREDDED BEETS, CUCUMBER, PICKLED ROAST BEEF, SPICY GIARDINIERA, SWEET PEPPERS, CHALLAH ROLL ADD CHEESE $1.00 TURNIPS, HOT PEPPERS, CHERRY TOMATOES, GREEN CHILI CHEESE, AU JUS, SERVED ON A ROLL RADISH, PARSLEY, MINT, BAGEL CHIPS, NOSHES THE CLASSIC $15.00 LATKE SMORGASBORD $15.50 ZAATAR,HUMMUS, SUMAC DRESSING LATKES $8.00 SCRAMBLED EGGS, LATKE, RAE RAY’S $15.00 BAGEL, HOUSE SMOKED SALMON, SERVED WITH HOUSE APPLE SAUCE, CREAM CHEESE, PICKLED ONIONS, SALMON GRAVLAX, ISRAELI SALAD, GRILLED CHICKEN, AVOCADO, TOMATO, COLESLAW, QUINOA BOWL $18.00 HORSERADISH, SOUR CREAM SLICED TOMATOES, CAPERS, DILL PRESSED CHALLAH ROLL LETTUCE, MAYO AND MUSTARD ROMAINE, KALE, MARINATED BEETS, ADD BEEF BACON $3.75 SHREDDED CARROTS, QUINOA, AVOCADO, PEROGIES $15.00 SYRNIKI $15.00 THE SCRAMBLE $15.00 ADD HOUSE HOT PEPPERS $1.00 COLESLAW, ROASTED SWEET POTATOES, POTATO -
Newsl # 30 (Ing)
N O I T A R T S I N I M D A S K R A P L A N O I T A N / 1 0 0 2 E C N I S T N E M U N O M L A R U T A N , É T E R Bilateral Relations A U G A A NEW ERA, FULL Y OF OPPORTUNITIES FOR OUR COUNTRIES Defense AN OVERVIEW OF ARGENTINA'S BILATERAL DEFENSE EMBASSY OF ARGENTINA, WASHINGTON, D.C. RELATIONSHIP WITH THE UNITED STATES ARGENTINA Gastronomy A JOURNEY INTO THE IN FOCUS HEART OF G-20 ARGENTINE CUISINE JANUARY 2021 // NEWSLETTER BILATERAL RELATIONS | ARG IN FOCUS Photo credit: Télam A NEW ERA, FULL OF OPPORTUNITIES FOR OUR COUNTRIES By Jorge Argüello, Ambassdor of Argentina in the U.S. On this January 20th, on behalf of the Argentine Respect for the will of the people, exercised in its Republic, I had the privilege of attending a many peaceful and democratic variants, is an ceremony in Washington D.C. that has been essential principle of political sovereignty in all our repeated in the United States for more than two nations. In these turbulent times, in a world anxious centuries and which since then has been by the pandemic, this respect proved once again identified as a paradigm for all democracies: the that it is the best antidote to any attack against inauguration of a new president freely chosen by fundamental freedoms. its people. Once again, I share with you the latest edition of our Embassy Newsletter. -
In This Book You Will Find a Carefully Thought out List of Cocktails, Spirits, Beer & Wine
We take our booze seriously! In this book you will find a carefully thought out list of cocktails, spirits, beer & wine. Similar to our food, our cocktails are made from scratch. Our spirits are carefully selected to meet our high standards. Our beer selection proudly features Louisiana’s best craft breweries. Our wine list features many unique and restaurant only labels. With a wide array of drinks to choose from, there is something for everyone! Each year The Bourbon Review identifies 100 bars who take their Bourbon obsession to another level. "There are a lot of smart, well-stocked Bourbon bars out there in 2019, but while your favorite watering hole may have a decent selection, some go far above and beyond expectations." -The Bourbon Review Welcome to one of America’s Best Bourbon Bars, 7 years running! Our spirit collection emphasizes small batch, artisanal craftsmanship. We are fortunate to be able to offer some of the most sought after bourbons in the world, including Pappy Van Winkle Kentucky Bourbon & the Buffalo Trace Antique Collection. Whether you drink it neat or on the rocks, from ice to the glass, we’ve taken the brown water seriously! Special Bourbon Dinner Guest: Julian Van Winkle III Special Bourbon Dinner Guest: Eddie Russell Pappy Van Winkle Van Winkle 10yr. 107 proof $30 Van Winkle 12yr. 90.4 proof $40 Van Winkle 13yr Rye. 95.6 proof $75 Van Winkle 15yr. 107 proof $70 Van Winkle 20yr. 90.4 proof $85 (sold out) Van Winkle 23yr. 95.6 proof $100 (sold out) Wild Turkey Masters Keep Master’s Keep ‘Decades’. -
Fuel for the Sweet and Savoryfire
[INGREDIENTS] by Donald E. Pszczola More Fuel for the Sweet and Savory Fire sensations are blurring that they become so exciting in the formulation. Does that caramel have a salty taste? Is that ginger I detect? Or pink grapefruit with a spicy kick? With all of the different taste sensations possible, the five basic tastes remind me of the Chicago seasons. While we technically have four seasons (winter, spring, summer, and fall), in reality, every month is a separate season—a combination of the previous month’s weather and the next month’s. And with these 12 seasons—some of them changing in a matter of days or even hours—living in Chicago may be unpredictable, but it sure is exciting. And the same thing holds true for food formulating with the taste groups. (I might add that it is only fitting that “the Windy City” is the home of so many different ethnic Here’s some tasty mathematics for you. Take a strip of bacon plus a sweet and creamy ice cream and you get a… Well, I’ll let you finish the sweet-savory equation. As this form of new math proves, anything goes in today’s cuisines.) food formulating computations. Photos ©iStockphoto.com/busypix (left) and nazarethman (right) For consumers who can’t really choose between sweet and salty, more products are appearing in the mar- he sensation of taste can be categorized into five ketplace that can satisfy both moods. For example, Mars basic groups—sweet, salty, sour, bitter, and Chocolate North America recently launched its M&M’s® Tumami—with the tongue identifying each type in a Brand Snack Mix, which can satisfy consumers’ desire for distinct way. -
Magazine the Blade, Toledo, Ohio Sunday, February 18, 2018 Section C, Page 6
TOLEDO MAGAZINE THE BLADE, TOLEDO, OHIO SUNDAY, FEBRUARY 18, 2018 SECTION C, PAGE 6 Maple-glazed cream sticks with bacon are ready for customers at Wixey Bakery. THE BLADE/DAVE ZAPATOSKY Delectable duo Bacon & sugar: Sweet, savory, and irresistible together By ROBERTA GEDERT bacon who coordinates the annual festival, BLADE STAFF WRITER this year slated for May 12. “The American mmm, bacon. palate is a palate that likes sweet stuff. This Mmmm, sugar. is both a sweet and savory approach to eat- Mmmm, bacon and ing, and I think Americans like that con- sugar together. trast.” Marrying the two has Other sugary bacon treats that will be Mbeen a popular trend for several years now available at the event include bacon chips that hasn’t faded from the limelight. (squares of thick bacon marinated in a There’s candied pepper bacon, choc- honey beer, brushed with maple syrup, and olate-covered bacon, bacon ice cream, roasted) and pretzel sticks dipped in melted bacon doughnuts. No sugar product is safe chocolate and rolled in bacon bits. from those salty slabs of meat and fat, and Mary-Jon Ludy, professor of food and in northwest Ohio, residents are making nutrition at Bowling Green State Univer- sure they get their share. sity, said the love of bacon and sugary sub- “Who doesn’t like a doughnut that tastes stances also evokes the nostalgia of bacon like a maple pancake but with bacon?” said being a common American food tying us Brian Wixey, partner at Wixey Bakery, of together and sensory pleasure. The curing the bakery’s bacon maple doughnuts and process for bacon builds on the category of cream sticks they have been making for taste known as “umami,” or savory flavors, about four years. -
Letter from the Editors
Here is the updated cover!! LETTER FROM THE EDITORS In Leviathan’s 43rd year of publication, we decided to take a publishing hiatus. In light of our leadership transition this academic year, the organization reevaluated Leviathan’s purpose, mission, and legacy at UCSC. Tis transformative undertaking started simply, during our weekly meetings. We decided to frame each meeting around a discussion topic that pertained to relevant issues of identity and experience, but were also grounded in journalistic ethics. Opening up the space to all voices provided much insight into the diversity of opinions and backgrounds of our collaborators. Taking the time to restructure our meetings initially led to more steps backward into Leviathan’s past than forward into its future. Our website was slowly decaying, our outreach had ended in missed connections, and members felt uprooted by the structural changes of the organization. So, we put the Fall 2015 issue on hold and sat down together. First as a leadership board to rewrite our mission, then as a group to ask how we could better serve Jewish and non-Jewish students in our space. And by doing so, we transformed the chain of command into active collaboration which led to a more inspired work environment. Trough a more democratic decision-making process, we were able to bring problems to the table and leave each meeting with hopeful solutions. When the website lef us at dead ends, Eva took on the great task of renovating it beyond our expectations. Jason and Lior both brought thoughtful and insightful conversation points to the table.