Poultry Chicken Poultry Turkey
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
MOTEK. MENU V30 for Online
MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated -
Did Israel Invent the Cherry Tomato?
University of Pennsylvania ScholarlyCommons Department of Medical Ethics and Health Policy Perelman School of Medicine 2016 Seeding Controversy: Did Israel Invent the Cherry Tomato? Anna Wexler University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/mehp Recommended Citation Wexler, Anna, "Seeding Controversy: Did Israel Invent the Cherry Tomato?" (2016). Department of Medical Ethics and Health Policy. 13. https://repository.upenn.edu/mehp/13 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/mehp/13 For more information, please contact [email protected]. Seeding Controversy: Did Israel Invent the Cherry Tomato? Abstract This research brief explores the controversial history of the cherry tomato and analyzes its role in the construction of Israel's national identity. Since 2003, mentions of Israel having “invented” the cherry tomato have appeared in both Israeli and international media. However, such claims have sparked outrage on various blogs and websites, and questions have been raised about the veracity of Israel's claims—as well as about the true origin of the cherry tomato. I explore the history of the cherry tomato, tracing mentions of it from the Renaissance period to modern times. In addition, I clarify the assertions of Israeli scientists credited with the development of the cherry tomato—that their research transformed the cherry tomato into a commodity in the 1980s. Finally, I discuss the cherry tomato claim in light of the Israeli government's hasbara (Hebrew for “explanation”) efforts, which attempt to counter negative images of Israel in the international press. While much previous scholarship on food and nationalism has focused on the relationship between the cultivation, preparation, or consumption of a food and the construction of a national identity, the present work focuses on the relationship between the food's invention narrative and national identity. -
Get App BROCHURE
#EXPERIENCELIFE INTRODUCTION GROUP ADVENTURES INDEPENDENT TRIPS BAMBA BRAND KENYA, UGANDA 4 SOUTH AMERICA ASIA & RWANDA 54 SOUTH AMERICA HISTORY & PERU VIETNAM, PERU 22 TANZANIA 67 PHILOSOPHY 5 CAMBODIA & 40 56 THAILAND BOLIVIA 27 ZIMBABWE, BOLIVIA 69 BAMBA FOR INDONESIA & BOTSWANA & 6 CHILE & 57 CHILE GOOD ARGENTINA 30 PHILIPPINES 43 NAMIBIA 71 WHY TRAVEL BRAZIL SRI LANKA & SOUTH AFRICA 58 ARGENTINA, 73 WITH BAMBA 7 31 MALDIVES 44 ISRAEL & COLOMBIA & BRAZIL 75 ECUADOR 33 INDIA, NEPAL & JORDAN 59 BAMBA APP 8 TIBET 45 COLOMBIA 77 TRIP STYLES JAPAN & SOUTH EUROPE 10 CENTRAL AMERICA GALPAGAGOS & KOREA 47 ICELAND MEXICO 34 60 ECUADOR 79 CHINA, BELIZE IRELAND, 35 KYRGYZSTAN, 48 SCOTLAND & CENTRAL AMERICA & THE KAZAKHSTAN 61 GUATEMALA & SCANDINAVIA CARIBBEAN COSTA RICA 36 OCEANIA SPAIN, MEXICO, CUBA, PORTUGAL, GUATEMALA & 82 NORTH AMERICA AUSTRALIA, NEW GERMANY & 62 BELIZE ZEALAND & FIJI 49 RUSSIA USA & CANADA 37 GUATEMALA, HONDURAS & AFRICA & MIDDLE EAST CROATIA, 85 GREECE & 63 COSTA RICA MOROCCO & TURKEY EGYPT 53 PANAMA 87 TABLE OF CONTENTS IT’S TIME TO GO AND EXPLORE THE WORLD! INDEPENDENT TRIPS TRAVEL PASSES CUBA & NEPAL 108 EUROPE SOUTH AMERICA CENTRAL THAILAND, CARIBBEAN 89 AMERICA 141 MALAYSIA & ISLANDS UZBEKISTAN, ICELAND & BRAZIL, SINGAPORE 153 MONGOLIA & NORWAY 120 ARGENTINA & COSTA RICA & CHINA 109 132 NORTH AMERICA UNITED CHILE PANAMA 142 VIETNAM, CAMBODIA & USA & CANADA JAPAN KINGDOM & 153 92 110 IRELAND 121 SOUTH AMERICA THAILAND PASSES 133 NORTH AMERICA ASIA OCEANIA SPAIN & USA & CANADA PORTUGAL 122 CHILE & 146 THAILAND NEW ZEALAND, -
Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
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. -
Ice Cream a Global History Laura B
Ice Cream A Global History Laura B. Weiss the edible series Edible Series Editor: Andrew F. Smith is a revolutionary new series of books dedicated to food and drink that explores the rich history of cuisine. Each book reveals the global history and culture of one type of food or beverage. Already published Cake Nicola Humble Milk Hannah Velten Caviar Nichola Fletcher Pancake Ken Albala Cheese Andrew Dalby Pie Janet Clarkson Chocolate Sarah Moss and Pizza Carol Helstosky Alexander Badenoch Potato Andrew F. Smith Curry Colleen Taylor Sen Sandwich Bee Wilson Dates Nawal Nasrallah Soup Janet Clarkson Hamburger Andrew F. Smith Spices Fred Czarra Hot Dog Bruce Kraig Tea Helen Saberi Lobster Elisabeth Townsend Whiskey Kevin R. Kosar Ice Cream A Global History Laura B. Weiss To my father, Edmund Simonds, whose love of ice cream inspired this book. Published by Reaktion Books Ltd Great Sutton Street London , www.reaktionbooks.co.uk First published Copyright © Laura B. Weiss The right of Laura B. Weiss to be identified as author of this work has been asserted by her in accordance with the Copyright, Designs & Patents Act . All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers. Printed and bound in China by C&C Offset Printing Co. Ltd British Library Cataloguing in Publication Data Weiss, Laura. Ice cream: a global history.–(Edible) . Ice cream, -
5 Convenient Locations
EGG VARIETY CINDI’S COMBO PLATTER Served with a Choice of Grits, Hash Browns or Home Fries and 13.95 a Choice of Toast, Buttermilk Pancakes, Biscuits and Gravy, or Bagel. One Stuffed Cabbage, Cottage Cheese or sliced Tomatoes may be substituted for Hash Browns. One Potato Pancake, Cheese . .add .95 Egg substitutes available: Egg Whites . .add .95 Egg Beaters . .add .95 and One Meat Knish 3 EGGS 2 EGGS 1 EGG Eggs (Any Style) . 7.75 . 7.25. 6.75 Link or Patty Sausages & Eggs . 9.00 . 8.50. 8.00 Bacon Strips & Eggs . 9.00 . 8.50. 8.00 OPEN FACED CORNED BEEF HOT ROAST BEEF Ham & Eggs . 9.25 . 8.75. 8.25 OR PASTRAMI OR TURKEY Canadian Bacon & Eggs . 10.25 . 9.70. 9.20 13.95 12.95 Ground Beef Patty & Eggs . 10.25 . 9.70. 9.20 Served over Grilled Potato Knish, Potato Salad Served Open Faced on White Bread with Gravy. or Cole Slaw w/Gravy Chicken Fried Steak & Eggs . 10.00 . 9.50. 9.00 Served with French Fries or Potato Salad With Meat Knish 14.95 and Cole Slaw Corned Beef Hash & Eggs. 10.25 . 9.70. 9.20 Pork Chops & Eggs . 11.50 . 11.00. 10.50 Ribeye Steak & Eggs. 16.00 . 15.50. 15.00 SOME LIKE IT COLD CHORIZO & EGGS MIGAS LOX & EGGS Fruit Platter . 9.95 Egg Salad . 8.95 9.50 9.50 12.95 Assorted Seasonal Fruit "You'll love this one" Served with Lettuce, Tomatoes, Cole Slaw and Mexican Sausage mixed 2 Eggs, Jalapenos, Onions, 3 Scrambled Eggs, Lox, Onions Chicken Salad . -
FIC-Prop-65-Notice-Reporter.Pdf
FIC Proposition 65 Food Notice Reporter (Current as of 9/25/2021) A B C D E F G H Date Attorney Alleged Notice General Manufacturer Product of Amended/ Additional Chemical(s) 60 day Notice Link was Case /Company Concern Withdrawn Notice Detected 1 Filed Number Sprouts VeggIe RotInI; Sprouts FruIt & GraIn https://oag.ca.gov/system/fIl Sprouts Farmers Cereal Bars; Sprouts 9/24/21 2021-02369 Lead es/prop65/notIces/2021- Market, Inc. SpInach FettucIne; 02369.pdf Sprouts StraIght Cut 2 Sweet Potato FrIes Sprouts Pasta & VeggIe https://oag.ca.gov/system/fIl Sprouts Farmers 9/24/21 2021-02370 Sauce; Sprouts VeggIe Lead es/prop65/notIces/2021- Market, Inc. 3 Power Bowl 02370.pdf Dawn Anderson, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02371 Sprouts Farmers OhI Wholesome Bars Lead es/prop65/notIces/2021- 4 Market, Inc. 02371.pdf Brad's Raw ChIps, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02372 Sprouts Farmers Brad's Raw ChIps Lead es/prop65/notIces/2021- 5 Market, Inc. 02372.pdf Plant Snacks, LLC; Plant Snacks Vegan https://oag.ca.gov/system/fIl 9/24/21 2021-02373 Sprouts Farmers Cheddar Cassava Root Lead es/prop65/notIces/2021- 6 Market, Inc. ChIps 02373.pdf Nature's Earthly https://oag.ca.gov/system/fIl ChoIce; Global JuIces Nature's Earthly ChoIce 9/24/21 2021-02374 Lead es/prop65/notIces/2021- and FruIts, LLC; Great Day Beet Powder 02374.pdf 7 Walmart, Inc. Freeland Foods, LLC; Go Raw OrganIc https://oag.ca.gov/system/fIl 9/24/21 2021-02375 Ralphs Grocery Sprouted Sea Salt Lead es/prop65/notIces/2021- 8 Company Sunflower Seeds 02375.pdf The CarrIngton Tea https://oag.ca.gov/system/fIl CarrIngton Farms Beet 9/24/21 2021-02376 Company, LLC; Lead es/prop65/notIces/2021- Root Powder 9 Walmart, Inc. -
NHBZ Shabbos Bulletin
NHBZ Shabbos Bulletin Welcome to Nusach Hari B’nai Zion Affiliated with the Union of Orthodox Jewish Congregations of America 650 North Price Road, Saint Louis, Missouri 63132 314.991.2100 www.nhbz.org Rabbi Ze’ev Smason President Robert Kaiser Shabbos February 25, 2017 Parshas Shekalim 29 Shevat, 5777 Torah Portion: Mishpatim Exodus 21:1 -- 24:18 Stone Chumash pages 416-443 Maftir: Exodus 30:11-16 Stone Chumash page 484 Haftorah: 2 Kings 11:17 - 12:17, 1 Samuel 20:18, 42 Stone Chumash pages 1112-14 Candle Lighting ~ 5:30 pm Shabbos Concludes ~6:34 pm Our Generous Sponsors This Shabbos . Thank you to Alan and Vivian Zarkowsky for sponsoring Shalosh Seudos in observance of the yahrzeit of Alan’s father, Nathan Zarkowsky. Erev Shabbos, Friday, February 24, 2017 Mincha & Ma’ariv ~ 5:20 pm Shabbos, Saturday, February 25, 2017 Welcome! Today’s Shabbos Greeters: Teree Farbstein and Fran Alper Shachris & Musaf ~ 9:00 am ~ Thank You for Leading Davening! - Pesukei D’Zimra: Menachem Szus - Haftorah: Kenny Bressler - Shacharis: Menachem Szus - Drasha: Rabbi Ze’ev Smason - Leyning: Max Gornish - Musaf: Max Gornish Learners’ Service ~ 9:30 am ~ Led by Rabbi Yosef David in the Rivkin Chapel. Starting Points: Wisdom For Daily Living ~ 10:15 am ~ Topic- “Tick Tock: What is Time?” ~ Led by Rabbi Ze’ev Smason in the Rivkin Chapel. Mincha/Ma'ariv/ Shalosh Seudos ~ 5:15 pm SHUL Events …. Sunday, February 26 ~ Holiday series class “Purim revealeD” exploring the ins and outs of Purim with Rabbi Smason. 10:00-11:30 am. Don’t miss this class! Sunday, February 26 ~ Rabbi Ze’ev and Chani Smason will be honorees at the dinner event, Jewish Unity Live 2017. -
GLUTEN FRIENDLY MENU at Tatte We Use Gluten in Our Bakeries & Kitchens and Therefore Our Menu Is Gluten Friendly
GLUTEN FRIENDLY MENU At Tatte we use gluten in our bakeries & kitchens and therefore our menu is Gluten Friendly. If you have a severe gluten, nut or seed allergy, we recommend that you join us for coffee as cross-contact in our bakeries & kitchens may occur. Breakfast Sandwiches Served on gluten-free bread. B REAKFAST SANDWICH*–$9.50 TURKEY AVOCADO SANDWICH–$11 Eggs your style*, VT cheddar, and bacon on Turkey, avocado, alfalfa sprouts, cucumbers, gluten-free bread. and green herb dressing. CORN, ZUCCHINI & POTATO BOWL* – $11.50 B.L.A.T.–$10 Corn, zucchini, and snap peas sautéed with pee wee potatoes and Applewood smoked bacon, bibb lettuce, avocado, basil served over corn cream. Topped with poached egg* sriracha aioli, and tomato-onion relish. and Parmesan served with gluten-free bread. SPINACH, CORN & EGG PLATE* – $10.50 TURKEY B.L.A.T.–$11 Sautéed spinach, fresh corn, and poached egg* served over Smoked turkey added to our favorite B.L.A.T. garlic labneh and topped with Aleppo chili oil. Served with gluten-free bread. CHICKEN SALAD–$10 Housemade herbed chicken salad, marinated cucumbers, HALLOUMI SUNNY-SIDE and alfalfa sprouts served with green herbed dressing. BREAKFAST SANDWICH*–$7.50 Seared halloumi cheese, griddled tomato, sautéed spinach SHORT RIB GRILLED CHEESE – $ 1 0 . 5 0 with sunny-side up egg* on gluten-free bread. Housemade braised short rib, aged cheddar served with Add bacon, $2 horseradish beet relish. HEIRLOOM TOMATO TARTINE – $11 TUNA–$10.50 Heirloom tomatoes tossed with garlic olive oil and basil Olive oil packed tuna salad, eggs, red onion, yogurt & dill. -
“PROMOTING THESSALONIKI AS a GASTRONOMIC CITY” Ilia Boza
“PROMOTING THESSALONIKI AS A GASTRONOMIC CITY” Ilia Boza SCHOOL OF ECONOMICS, BUSINESS ADMINISTRATION & LEGAL STUDIES A thesis submitted for the degree of Master of Science (MSc) in Hospitality and Tourism Management December 2017 Thessaloniki – Greece 1 Student Name: Ilia Boza SID: 1109150006 Supervisor: Nicolas Karachalis I hereby declare that the work submitted is mine and that where I have made use of another’s work, I have attributed the source(s) according to the Regulations set in the Student’s Handbook. December 2017 Thessaloniki – Greece 2 Abstract In this dissertation, the gastronomic identity of Thessaloniki and what is not working as to provoke Thessaloniki as a Gastronomic Capital, is analyzed. To begin with, as public and private interest is motivated so as to gain a relationship between gastronomy, tourism and branding, the definitions of them are synthesized. Gastronomy as a definition is the art or activity for cooking and eating fine food, as Merriam- Webster’s dictionary of English usage informs, (1993), and “food tourism is an experiential trip to a gastronomic region, for recreational or entertainment purposes, including visits to primary and secondary producers of food, gastronomic festivals, food fairs, events, farmers’ markets, cooking shows and demonstrations, degustation of quality food products or any tourism activity relevant to food”, according to Hall and Sharples, (2003). Introducing Thessaloniki, a city constructed along the sea, into Thermaïkos Gulf, a modernized metropolis bearing the marks of its blustery history and its cosmopolitan character, results that the location of the buns took a series of great gastronomy ventures mainly of young people who tried to renew the tradition of the city by introducing new cooking methods, blends, materials and traditions studied elsewhere.