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De Top Van Beste Eetervaringen Ter Wereld
LONELY PLANET ULTIEME CULIBESTEMMINGEN ULTIEME WAAR VIND JE DE MEEST ULTIEME CULINAIRE ERVARINGEN TER WERELD? AAN DE TASMAANSE KUST WAAR JE HEERLIJK OESTERS KUNT SLURPEN? ZET JE IN TEXAS JE TANDEN IN ZACHTGEGAARDE RUNDERBORSTSTUK? GA JE JE TE BUITEN AAN PITTIGE KIP PIRI PIRI IN MOZAMBIQUE? OF BEZOEK JE NAPELS VOOR DE BESTE PIZZA MARGHERITA? WE VROEGEN HET AAN TOPCHEFS, CULINAIR JOURNALISTEN EN ULTIEME ONZE EIGEN FOODBELUSTE EXPERTS. EN DIT IS HET RESULTAAT. LONELY PLANETS NIET TE MISSEN, ABSOLUTE TOP 500 VAN BÉSTE EETERVARINGEN TER WERELD. KIJK, GENIET EN GA PROEVEN! CULIBESTEMMINGEN ISBN 9789021570679 NUR 500/440 9 789021 570679 KOSMOS UITGEVERS WWW.KOSMOSUITGEVERS.NL UTRECHT/ANTWERPEN DE TOP VAN BESTE EETERVARINGEN TER WERELD Inleiding Met moeite baan je je een weg naar de bar en zodra je de kans krijgt bestel je: ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Algauw verschijnt er een bordje met je eerste pintxo en een glas sprankelende Baskische wijn. ¡Salud! Welkom in San Sebastián in Spanje, een van de mooiste wereldsteden, die absoluut een culinaire verkenning verdient. De oude stad van San Sebastián ligt tussen de Bahía de le Concha en de rivier die door de stad stroomt. Overal in de nauwe straatjes zie je pintxo- bars die elk hun eigen specialiteit van deze Baskische hapjes serveren. In Bar Txepetxa aan C/Pescadería is ansjovis een vast onderdeel. Een paar deuren verder in Nestor krijg je vleestomaten salade met enkel wat olijfolie en zout, of tortilla; deze snack is zo populair dat je bij je bestelling je naam moet opgeven. -
Spiced Cauliflower with Jasmine Rice & Cilantro-Yogurt Sauce
Spiced Cauliflower with Jasmine Rice & Cilantro-Yogurt Sauce Tonight, we’re serving up a delectable take on a classic Indian cauliflower dish with Chinese influences: gobi manchurian. A blend of warm spices, including cumin, coriander and turmeric, lends vibrant flavor to our pan-fried cauliflower, while a coating of rice flour gives it an irresistibly crispy surface. This dish comes together with a twist: after crisping the cauliflower, we’re adding sweet chili sauce, creating another layer of bright flavor. Served with jasmine rice and a cooling yogurt sauce, it all makes for incredibly complex, satisfying vegetarian fare. Blue Apron Wine Pairings Tanti Petali Pinot Bianco, 2015 Marius Roux Chenin Blanc, 2015 Ingredients ½ Cup Jasmine Rice ½ Cup Plain Greek Yogurt 6 Ounces Green Beans 2 Cloves Garlic 1 Head Cauliflower 1 Lime 1 Bunch Cilantro Knick Knacks 3 Tablespoons Cashews 1 1-Inch Piece Ginger ⅓ Cup Rice Flour ¼ Cup Sweet Chili Sauce 1 Tablespoon Indian Cauliflower Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Ancho Chile Powder, Ground Turmeric, Ground Cardamom, Cayenne Pepper & Ground Nutmeg) Makes: 2 servings | Calories: about 720 per serving Prep Time: 15 minutes | Cook Time: 25–35 minutes For cooking tips & tablet view, visit blueapron.com/recipes/979 Recipe #979 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/979 1 2 Prepare the ingredients & make the yogurt sauce: Cook the rice: Wash and dry the fresh produce. Cut out and discard the In a small pot, combine the rice, a big pinch of salt and 1 cup cauliflower core; cut the head into small florets. -
Pop-Up! Thanks for Having Us, Redeye Grill!
que hly s eze es d fr orange juice 4.95 BREAKFAST * OMELETTES served with sweet potato latke & apple sauce PRESSED gooey cheese omelette | 17 green omelette | 19 JUICERY | 7.5 cheddar cheese, mozzarella broccoli, spinach, asparagus, gruyère cheese 40 calorie greens, kale, spinach, maine lobster omelette | 34 spanish omelette | 19 parsley, cucumber, celery, lemon cheddar cheese, spinach, chives chorizo, gruyère cheese, roasted peppers and onions, serrano chili, ranchero sauce roots with ginger, beet, apple, wild mushroom French omelette | 19 lemon, ginger cheddar cheese caprese omelette | 19 mozzarella, heirloom tomato, basil orange turmeric juice, orange, turmeric, apple, lemon BENEDICTS* FRENCH TOAST & PANCAKES COFFEE served with poached eggs & hollandaise sauce served with all natural maple syrup & whipped cream drip coFFee | 4.5 House specialty sweet potato latke espresso | 4 & smoked salmon eggs benedict | 22 tony bennett’s Famous chocolate-walnut brioche French toast* | 20.95 espresso macchiato | 4 classic eggs benedict | 21 fresh strawberries served on a toasted croissant classic buttermilk pancakes | 18 cappuccino / latte | 4.5 crab cake eggs benedict | 25 fresh strawberries americano | 4 sautéed spinach, served on a toasted croissant carrot cake pancakes | 19 cream cheese glaze, toasted pecans, golden raisins nitro cold brew | 6 | 19 blueberry granola pancakes nitro cold brew espresso | 6 TOASTS* blueberry compote ny cheesecake pancakes | 19 avocado toast with poached eggs | 19 fresh strawberries RISHI ORGANIC multigrain bread, -
WSCA Menu Mar Web
WILDSEEDSG WILDSEEDSG.ALKAFF ALL DAY MENU BREAKFAST LUNCH - - - DAILY AM-:PM EVE OF PH / WEEKDAY AM-AM PH / WEEKEND AM-PM EVE OF PH / WEEKDAY AM-PM PH / WEEKEND AM-PM CREAMY ABALONE MUSHROOM SOUP BIG PAN BREAKFAST TRUFFLED BRIE PIZZA (ALLOW MINUTES) EGGS | TOASTED CIABATTA | AUSTRALIAN AVOCADO | ITALIAN SAUSAGE BRIE | OYSTER MUSHROOM | TRUFFLE OIL SPICY BACON AND CREAM CHEESE BUN BACON | CAMERON HIGHLAND CHERRY TOMATOES | PORTOBELLO MUSHROOMS TRUFFLE CREAM SAUCE | ROCKET CHOICE OF EGGS: SUNNY SIDE UP | SOUS VIDE | SCRAMBLED ATAS KAYA TOAST KELONG PRAWN & SCALLOP PIZZA (ALLOW MINUTES) SOURDOUGH | BUTTER | KAYA | GULA MELAKA KELONG TIGER PRAWN AND SCALLOP | MOZZARELLA FRESH COCONUT | SOUS VIDE EGG EGG CROISSANT MASCARPONE | CAMERON HIGHLAND CHERRY TOMATOES | PESTO CROISSANT | TRUFFLE BUTTER | BRIE | SOUS VIDE EGGS WAGYU BEEF PIE (ALLOW MINUTES) SMOKED PORK PIZZA (ALLOW MINUTES) ROASTED VEGETABLES | BABY POTATO | PUFF PASTRY 'BAGEL EGGS BENNY' SMOKED PORK COLLAR | PINEAPPLE BITS CHICKEN PINCHE SANDWICH TOASTED BAGEL | SOUS VIDE EGGS | HOLLANDAISE | DILL MOZZARELLA | TOMATO SAUCE| SRIRACHA MAYO SMOKED CHICKEN BREAST | JALAPEÑO MAYO | BABY CORN | POTATO CHIPS SERVED WITH A CHOICE OF SMOKED SALMON | CRISPY BACON WILDSEED GARDEN ARRABIATA LOADED MAC CHEESE FRENCH TOAST PENNE PASTA | CAMERON HIGHLAND CHERRY TOMATO | BABY CORN GRATIN OF MACARONI PASTA | BACON | CHEDDAR CHEESE BRIOCHE | CRISPY BACON | MARINATED TOMATOES | FETA CHEESE HOMEMADE MANGO PICKLE | OYSTER MUSHROOM | PARMESAN ADD SMOKED SALMON + AGLIO E OLIO VONGOLE -
View Newsletter
0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 -
AUSTIN, TEXAS FranklinBarbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50
Our guide to this month’s featured destinations, including the best places to theDetails eat, sleep, and explore. Otoko Paul Qui’s luxe 12-seat sushi den opens next month. otokoaustin.com; tasting menus from $150. Patrizi’s The best cacio e pepe and carbonara you’ll ever get from a truck. (Pastas are hand- made daily.) patrizis.com; pastas $10–$20. Qui Paul Qui’s namesake restau- rant is actually three concepts in one: a buzzy dining room with a seven-course, $70 set menu; a patio bar serving Filipino food; and a four-seat chef’s counter where Qui can run wild. quiaustin.com. Salt & Time This East Side salumeria and restaurant is the original pioneer of Austin’s artisanal butchery movement. saltandtime.com; entrées $12–$25. Taqueria Taco More A family-run Mexican joint with rave-worthy cabeza de res tacos and a show- stopping salsa bar that makes the trek to North Austin worth- while. 9414 Parkfield Dr., 512-821- 1561; entrées $7–$14. Uchi Sushi savant Tyson Cole is just as inventive as he was 12 years ago, when this legendary Japanese spot opened. uchiaustin. com; small plates $5–$22. Uchiko The impossible choice AUSTIN, TEXAS franklin barbecue.com; platters Chavez St.; no phone; tacos $1.50. for any Austin visitor: Uchi or its (Fire in the Belly p. 88) $12–$17 per pound. Launderette This year’s hottest equally thrilling spin-off? Give up Gardner A gallery-white room opening spotlights global flavors and go to both. uchiaustin.com/ RESTAURANTS is the backdrop for artfully in a converted Laundromat. -
Dinner at Ben & Irv's
Catering at its finest for all occasions 215-355-2000 fax: 215-364-6638 1962 County Line Road, Huntingdon Valley, PA 19006 • www.benandirvs.com hot appetizers OUR FAMOUS HOMEMADE CHEESE BLINTZES (3) with Sour Cream or Apple Sauce . 10.99 with Blueberry or Cherry Topping . 11.99 FRIED SHRIMP POPPERS . 10.99 BREADED CHICKEN WINGS . 8.99 soups Cup Bowl with Honey or Barbeque Sauce HOMEMADE SOUP OF THE DAY ................3.99 ...... 5.50 HOT WINGS “BUFFALO STYLE” . 8.99 HOMEMADE CHICKEN SOUP .....................3.99 ...... 5.50 with Celery & Blue Cheese Dressing MATZOH BALL or KREPLACH ......................4.99 ...... 6.50 DIJON MUSHROOMS . 7.99 HOMEMADE CABBAGE BORSCHT .............4.99 ...... 6.50 COLD BORSCHT & SOUR CREAM ..............3.50 ...... 4.99 (Breaded and Fried) HAND BATTERED ONION RINGS . 7.99 CROCK OF FRENCH ONION . 5.99 half order . 3.99 with Melted Cheese CHEESE FRENCH FRIES . 5.99 All soups served with crackers only half order . 4.49 Bread 1.50 extra BASKET OF SWEET POTATO FRIES . 6.99 with Honey or Barbeque Sauce half order . 3.99 appetizer platters FRIED MOZZARELLA STICKS . 7.99 with Marinara Sauce NOVA SCOTIA or BOARDWALK WAFFLE FRIES . 7.99 REGULAR (Salty) LOX* . 17.99 with Chipotle, Mayo and Dipping Sauce with Crisp Lettuce, Tomato, Cucumber, half order . 4.99 Onion and Greek Olives KNISH - 2.49 KIPPERED SALMON* . 17.99 Potato, Kasha, Spinach, Rice, Pizza, Cheese with Crisp Lettuce, Tomato, Cucumber, POTATO PANCAKES (4) . 10.99 Onion and Greek Olives with Sour Cream or Apple Sauce SMOKED SABLE* . 21.99 half order . 5.99 with Lettuce, Tomato, Cucumber, POTATO PIROGIES (8) . -
Savouring Singapore Through Burgers and Sandwiches
6/23/2016 Overview – MICE Singapore Savouring Singapore through Burgers and Sandwiches Savouring Singapore through Burgers and Sandwiches With a hectic schedule of meetings and seminars, business travellers to Singapore may only have time to grab a quick sandwich or burger for lunch or dinner. Rather than settle for the usual fast food fare, take advantage of the country's eclectic cuisine and try these creations with added local flavours to take the flavours up a notch. Ramly Burger by Loof Ramly Burgers are commonly found in pasar malams, or local night markets. They are easy to spot at these pop-up bazaars as they often attract a queue of Singaporeans patiently waiting for their beef or chicken burger patties to be pan-grilled, wrapped in omelette or topped with a fried egg, slathered with mayonnaise and chilli sauce, all held together between toasty buttered buns. Yum! Loof has created an upmarket version of this humble burger with 100% prime Australian beef, also wrapped in omelette, and topped with their secret sauce. These are served with Loof Flies, their signature French fries with a trio of Asian sauces – cucumber and wasabi, curry ketchup, and spicy mustard. More information Address: 331 North Bridge Road, #03-07 Odeon Towers Extension Rooftop, Singapore 188720 Opening Hours: Mon-Thu, 5pm-1am | Fri-Sat, 5pm-2am | Closed on Sun Tel: 9773 9304 Website: Click here (http://www.loof.com.sg/) Satay Burger by The Quarters Satay is simply a “die-die must try” Singaporean delicacy. Skewers of bite-sized marinated pieces of meat, often chicken, mutton or beef, are grilled over hot charcoal until just done – juicy, intensely flavoured and mildly charred. -
Gallipoli Again Main Menu
TURKISH AND MEDITERRANEAN SPECIALITIES VEGETARIAN MEZE MEAT & FISH MEZE GRILLED BREAD G Se 0.80 KANAT (CHICKEN WINGS) 5.75 A basket of Turkish or Pitta bread Marinated chicken wings, grilled over charcoal SOUP OF THE DAY 6.00 KIYMALI BOREK G N 5.75 Soup of the day served with warm Turkish bread Ottoman style spring roll, filled with minced lamb, pine OLIVES (G) VG 4.15 kernel and mix spices Specially prepared olives, dressed with oregano, extra HUMMUS KAVURMA G N Se 5.75 virgin oil served with Turkish bread Special preparation of minced lamb with pine kernels HUMMUS (G) Se VG 4.75 served on a bed of our famous hummus and pitta bread Mashed chickpeas blended with tahini, olive oil, lemon juice on the side and garlic served with pitta bread CACIK (G) D 4.75 WHITE BAIT G E F 5.75 Yogurt, prepared with chopped cucumber, mint and a hint Deep fried white bait served with tartar sauce of garlic served with pitta bread TARAMA G D F 5.25 DOLMA N VG 5.25 Fresh code roe paste, smooth creamy flavour with olive Vine leaves stuffed with a delicious mixture of rice, onion, oil served with pita bread. pine kernels and mixed herbs ZEYTINYAGLI BAKLA (D) 5.25 SUCUK IZGARA 5.75 Fresh broad beans cooked in olive oil and dill, served with Grilled Turkish spicy garlic sausages yogurt and a hint of garlic MITITE KOFTE 5.75 SALAD WITH CHEESE (D) 5.25 Diced mixed salad with feta cheese and olives Minced lamb prepared with chopped onion, fresh herbs cooked over charcoal POTATO SALAD VG 5.25 Spicy potato salad mixed with chilli flakes, onion, parsley, LAMB’S LIVER -
Make It a Combo Catering Sweets Drink Up
MAKE IT A COMBO ADD SMALL CHIPS & A DRINK FOR 6.5 (KOMBUCHA 8/BEER 10.5) PITA BOWL PLATE Filled with hummus, tahini, Israeli Served with tabouli, slaw, Israeli, Served with two salads, salad, slaw & pickles carrot and beetroot salads, hummus, tahini, chips & 1 pita CHICKEN SHAWARMA 14 hummus, tahini & pickles CHICKEN SHAWARMA 24 GRILLED CHICKEN 15 CHICKEN SHAWARMA (GF) 17 GRILLED CHICKEN 25 GRILLED LAMB 16 GRILLED CHICKEN (GF) 18 two skewers SCHNITZEL 14 GRILLED LAMB (GF) 19 GRILLED LAMB 29.5 FALAFEL (V, VG) 11.5 SCHNITZEL 17 two skewers with amba FALAFEL 14 SCHNITZEL 24 THE IRAQI (V, VGO) 11.5 with amba (V, VG, GF) FALAFEL 18 with fried eggplant and THE IRAQI 14 with amba boiled egg with fried eggplant and THE IRAQI 18 CAULIFLOWER (V) 11.5 boiled egg (V, VGO, GF) with fried eggplant and fried florets in egg batter CAULIFLOWER 14 boiled egg fried florets in egg batter (V, GF) CAULIFLOWER 18 fried florets in egg batter HUMMUS Our famous homemade hummus LOADED & tahini topped with your choice Seasoned fries topped with your WANNA TAKE ME HOME? below & 1 pita choice below and tahini HOMEMADE DIPS 5/9 THE ORIGINAL (V, VG, GFO) 10 CHICKEN SHAWARMA 15.5 hummus (V, VG, GF) SHAWARMA (GFO) 16 GRILLED CHICKEN 16.5 baba ganoush (V, GF) GRILLED CHICKEN (GFO) 17 GRILLED LAMB 17.5 turkish harissa (V, VG, GF) GRILLED LAMB (GFO) 18 SCHNITZEL 15.5 tahini (V, VG, GF) MUSHROOM (V,VG, GFO) 15 FALAFEL 13.5 HOMEMADE SALADS 5/9 FALAFEL (V, VG, GFO) 14.5 corn salad THE IRAQI (V, GFO) 14.5 beetroot CAULIFLOWER (V, GFO) 14.5 moroccan carrot salad ADD ONS israeli -
Ala Carte Menu
A LA CARTE BREAKFAST fresh fruit and vegetable juices 28 international cheese platter 58 orange, apple, watermelon, honeydew, carrot international selection of cheeses: cheddar, emmental, brie, blue and gouda served with dried fruits, walnuts and water crackers chilled juices 26 cranberry, mango, pink guava, pineapple, tomato cold cut platter 68 combination of beef salami, chicken pistachio, tropical fruit selection 33 chicken mushroom and turkey roll sliced watermelon, papaya, pineapple, honeydew served with pickled vegetables and rock melon with yoghurt pain sultana brioche french toast 34 seasonal fruit salad 33 served with grilled banana, orange vanilla butter, diced seasonal fresh fruits in orange juice rainforest honey or maple syrup bread basket selection 31 traditional berry pancakes 34 choice of 3 of the following: with maple syrup and orange vanilla butter white toast, wholemeal toast, wholemeal loaf, soft raisin loaf, rye loaf, ciabatta or baguette. served with salted or unsalted butter, jam, golden waffle 34 marmalade and honey served with maple syrup and orange vanilla butter pastries basket selection 31 fresh farm eggs 42 choice of 3 of the following: choice of eggs made to order: croissant, pain au chocolat, danish pastries, fried, scrambled, poached, baked, soft or hard-boiled doughnuts, muffins or banana bread served with salted or unsalted butter, jam, marmalade and honey omelette 42 regular or egg white omelette with a choice of condiments: cereal 31 cheese | onions | tomato | mushrooms | capsicums choice of homemade -
DURING FROZEN STORAGE by ANGELA RINCON
EFFECT OF PREFREEZING TREATMENTS ON QUALITY OF MANGO (Manguifera Indica L.) DURING FROZEN STORAGE by ANGELA RINCON (Under the direction of William L. Kerr) ABSTRACT At the moment there is a high demand for high-quality fruit ingredients to be used in many food formulations such as pastry and confectionery products, ice cream, frozen desserts and sweets, fruit salads, cheese and yoghurt. The overall objective was to improve quality of frozen mango using two types of food cryoprotection: one was the reduction of water content of the fruit (osmotic dehydration) and the other was the formulation of mango pulp with carbohydrates of different molecular weight to increase frozen stability. Osmotic dehydration was able to modify quality parameters of slices before and after frozen storage. Values for some parameters such as vitamin C, lightness (L*), chroma (C*), and firmness for non osmotically dehydrated slices were significantly higher than osmotically dehydrated slices. However, treatments carried out with osmotic solutions (especially those with high concentrations of sucrose) improved significantly the quality of mango slices after frozen storage. Higher moisture losses and solid gain values were reported for slices from the highest osmotic solution concentration. Thus, slices dipped in 30oBrix were better protected against freezing damage. Effects of sucrose concentration on the slices and ripening stage on frozen-thawed mango flavor perception were determined. Six flavor descriptors (color, flavor, sweetness, sourness, firmness and juiciness) were evaluated by a sensory trained panel. All descriptors were affected by sugar content and ripening stage. To study the effect of mango fruit composition on frozen stability, five pulp samples were prepared and evaluated in terms of glass transition temperature modification and its influence on ascorbic acid retention.