C Arving Board Flatbread

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Flatbread GF Small 10” Gluten Free Pizza available by request C HEESE | 12 THREE L ITTLE PIGS | 15 San Marzano tomato sauce, mozzarella Pancetta, bacon, prosciutto, onion jam, mozzarella PEPPERONI | 13 MEATBALL & RICOTTA | 16 San Marzano tomato sauce, mozzarella, Heritage pork & beef meatballs, roasted garlic, imported pepperoni herbed ricotta, pecorino BUFFALO C HICKEN | 15 MARGARITA | 16 House hot sauce, crispy fried chicken, bleu cheese, Oil cured tomato, fresh mozzarella, herb pesto, basil red onion, scallions ESTO HRIMP | AUSAGE ALABRESE | P S 18 S C 15 Herb pesto, gulf shrimp, mozzarella, arugula, oil Bianco sausage, peppadews, provolone cured tomato, preserved lemon C arving Board Served with French fries, Kettle chips, slaw, pasta salad or potato salad BUILD Y OUR BURGER | 13 HOT DOG | 9 Certified Angus beef, Choose from any of Quarter-pound Old Neighborhood hot dog, the additions and bread choices below toasted bun, baked beans GREENSIDE SIGNATURE BURGER | 13 SHORT RIB GRILLED C HEESE | 12 Certified Angus beef, Vermont aged cheddar, Braised short ribs, oven roasted tomatoes, applewood smoked bacon, lettuce, tomato, onion, muenster, sourdough pretzel bun REUBEN | 11 T EXAS BBQ BURGER | 14 House corned beef, sauerkraut, thousand island, Certified Angus, jumbo onion ring, aged cheddar Swiss cheese, rye applewood smoked bacon, spicy BBQ, pretzel bun SOUTH SHORE C HICKEN C LUB | 13 TURKEY BURGER | 13 Grilled chicken, avocado, bacon, arugula, herbed Hand packed turkey, roasted piquillo peppers, mayo, balsamic glaze, ciabatta muenster, mustard aioli, whole wheat bun HICKEN ALAD ANDY | URKEY LUB RAP | C S S 10 T C W 11 Pulled chicken salad, celery, mayonnaise, lettuce, House roasted turkey, applewood smoked bacon, tomato, onion, sourdough lettuce, tomato, onion, mayonnaise, tortilla UNA ALAD ANDY | ORCHETTA | T S S 10 P 13 White albacore tuna, mayonnaise, celery, red Slow roasted pork, braised greens, salsa verde, onion, lettuce, tomato, sourdough cherry pepper aioli, ciabatta FRIED HADDOCK SANDY | 14 Ale battered haddock, lettuce, tomato, red onion, lemon caper remoulade, bulkie Additions (.75 unless otherwise noted) American Cheese, Swiss Cheese, Vermont Sharp Cheddar Cheese, Crumbled Bleu Cheese, Buffalo Mozzarella Cheese, Sautéed Peppers, Sautéed Onions, Sautéed Mushrooms Fried Pickles | 1.5, Applewood Smoked Bacon | 1.5 Fried Egg | 2 Choice of bread includes: Bulkie Roll, Pretzel Bun, Whole Wheat Bun, Ciabatta Roll, Sourdough, Rye, White Tortilla Wrap GF = Gluten Free.

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De Erts Flatbread Sandwiches and More Our Famous Pizza
Viscariello Family Restaurants Our FamousServed all day! Pizza Visit our Mamma Mia’s Restaurants in: Flatbread Plymouth • Kingston • South Plymouth • Carver • Marshfield Primavera 12.99 MWG Gluten Free Pizza Available Eggplant, roasted red peppers, artichokes and feta cheese with a balsamic glaze Traditional Cheese Pizza Regular One Topping Pizza Hanover ● 333 Columbia Road ● 781-826-1600 Chicken Bacon Ranch 12.99 sm 11.50 lg 12.50 sm 12.00 lg 13.00 Crispy chicken, bacon and cheddar cheese drizzled with ranch dressing House Special sm 16.00 lg 18.00 Pepper, onion, sausage, ham, MammaMias.net pepperoni, meatball, linguica, Margarita 12.99 Topped with peppers, onions, mushrooms, Tomato, mozzarella cheese, EVOO, basil pesto, buffalo mozzarella and chopped basil pepperoni, sausage, meatball and linguica mushroom, black olive, tomato, garlic, extra cheese, broccoli, @MammaMiasHanover @MammaMiasRestaurants Quattro Formaggio 12.99 Shrimp Scampi sm 15.00 lg 18.00 spinach or pineapple EVOO, mozzarella, feta, romano and parmesan cheese Fresh sauteed shrimp, fresh garlic, diced tomato, scallions, EVOO, parsley, Romano Specialty One Topping Pizza and mozzarella cheese sm 14.00 lg 14.50 Carmela’s Restaurant | www.Carmelas.net Margarita sm 14.00 lg 16.00 Feta cheese, eggplant, grilled chicken, Three V Restaurant | www.ThreeVRestaurant.com Fresh basil, buffalo mozzarella and diced buffalo chicken, BBQ chicken, bacon, tomatoes with pesto and red sauce anchovy, buffalo mozzarella, salami, capicola, artichoke hearts, Sandwiches and more Items below come
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Burgers Appetizers Specialty Sandwiches & Wraps
SPECIALTY SANDWICHES & WRAPS FLATBREAD PIZZAS Add French fries, to any sandwich or wrap for $3.00 ENTRÉES Add a House Salad, Caesar Salad, or a Soup for $3 to any of our Entree Selections Margarita Pizza 10 Eggplant Parmesan Grilled Cheese 11 Fresh mozzarella & crushed tomato Grilled sourdough, melted muenster & fresh mozzarella Half Rack / Full Rack Asiago & Artichoke Pizza 11 Plum tomato dipping sauce Barbeque Danish Baby Back Ribs 14 23 Slow cooked and finished on the grill with our house-made Spinach parmesan spread, topped with Asiago cheese BBQ sauce, sweet potato fries and homemade slaw 11 Chicken Club Pizza 12 Vegetarian Wrap Quinoa, Jasmine rice, spring artichokes, edamame, marinated mushrooms Korean BBQ Beef Stir Fry * 19 Grilled chicken, bacon, tomato, monterey Jack cheese, avocado Olives, peppadew peppers, butterleaf lettuce, parmesan, and a chipotle dressing Soy marinated beef with broccoli, asparagus, peppers, sesame seeds Shredded lettuce with a ranch drizzle Over Jasmine rice Garden Bleu Cheese Pizza 11 French Dip Sandwich 14 Fajitas Broccoli, mushrooms, peppers, onions, sundried tomatoes Thin sliced ribeye, melted muenster cheese, Pan Au Jus on a hero roll Sautéed peppers and onions with Jasmine rice Topped with mixed greens and balsamic glaze Pico de gallo, sour cream, guacamole, and grilled flour tortillas Pan Fried Crab Cake Sandwich 14 With Grilled Chicken 17 APPETIZERS Brioche bun and a side of honey mustard sauce With Shrimp or Steak 19 Grilled Chicken Caesar Wrap 10 Chicken Milanese 17 Panko crusted and served
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The One Day Bake
The One Day Bake Generally, I like baking sourdough bread over a two day span to give it a nice long fermentation. However, you can certainly squeeze it into one day if needed. If you follow my trick for an overnight ice water starter feeding and you’ve got a full day to give your bread some loving, you can pull off this one day bake no problem! Variables* - Sourdough bread making is an active living process! It can be very temperamental with multiple elements effecting the process and final product including temperature, environment, and fermentation activity. The timing in this recipe is based off a room temperature of 72 degrees Fahrenheit. If your temp is colder, than your process will be slowed down so you can adjust the times accordingly. If it’s warmer, the process will be speed up so adjust accordingly. Baking is an intuitive process and this should be used as a rough guide in conjunction with the skills and knowledge you gained in Sourdough U! 10:00pm Feed Starter - remove most of the starter leaving at least 2 Tbsp, then The ice water will give you an extra 2-4 feed your starter with flour and ice cold water to slow down the activation hours of activation time so the starter will be ready to use 10:00pm Autolyse - mix flour and water together to form shaggy mass. when you wake up. 7:00am - Add Starter and Salt to the Dough - once the starter is fully activated, incorporate the starter and salt into the dough with the stretch and fold technique.
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We Work with Our Customers to Develop the Products They Need. Over Time We Become a Trusted Partner, Not Just a Supplier.”
“We work with our customers to develop the products they need. Over time we become a trusted partner, not just a supplier.” /-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/ Our simple and honest approach to business has seen us gain numerous industry awards and achievements, yet we have no desire to grow much WELCOME TO bigger. Instead we wish to remain a small, friendly bakery, providing a personal service to those in London with a similar ethos of quality not FLOURISH quantity. We believe our success can be attributed to the fantastic products One of London’s we make alongside the great relationships we have developed with our staff, foremost independent suppliers and of course our customers. craft bakeries Whether you know us from our shops, the bakery, local farmer’s market or any of the fine restaurants or retailers that use our products, rest assured that you will be enjoying a world-class service and products created by master craftsmen using time-honored methods, natural ingredients, and baked in our traditional stone hearth ovens. Our bakery production runs 24 hours a day, 7 days per week. Our ovens never go cold, except for a few days over the Christmas and New Year’s period when we close to ensure our team take time out with their families. The product list that follows is merely a guide as to what we can make, if you have any specific requests or suggestions, please ask, we’ll endeavor to oblige (Minimum quantities will apply). – 1 – INTRODUCTION LONG FERMENTATION STAPLE LOAVES BUNS, BAPS AND ROLLS PASTRIES, TARTS AND SWEETS TS & CS Most breads use the same basic ingredients, flour, salt, yeast and water.
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Sourdough Bread What Is Sourdough Bread?
Sourdough Bread What is sourdough bread? Most commercial bread products are made with yeast that is commercially produced to behave a certain way. This is what we normally use in class. Sourdough is a bit different because it is made with a sourdough starter that traps natural yeast in the air and uses it to make bread rise. What is sourdough bread? Sourdough bread can look like anything, but most often looks like a beautiful artisan bread. Sometimes it has a tighter crumb and is denser because wild yeast is not as predictable. Artisan means it is not mass produced. It takes time and effort to create. What is sourdough bread? If you haven’t tasted sourdough bread, it has a much more complex flavor than typical bread. And the flavor is different depending on where you trap your yeast. San Francisco has the most famous sourdough bread. This video has lots of great information about the flavor of sourdough. What is sourdough? Sourdough is a bread made from the natural occurring yeast and bacteria in flour and the air. In traditional sourdough recipes, you’ll find three ingredients: sourdough starter (which consists of flour and water), salt and flour. There is no yeast, no milk, no oils and no sweeteners. It’s about as natural as you get when it comes to bread. Health Benefits of Sourdough bread LACTOBACILLUS Lactobacillus is the good bacteria in yogurt, kefir, sour cream, buttermilk, etc. It ferments the flour/water mixture and creates lactic acid In simple terms – all the nutrients in your bread are bigger and badder, and now your body is better able to USE them too.
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Roti As Part of Food Exchange List
IOSR Journal of Nursing and Health Science (IOSR-JNHS) e-ISSN: 2320–1959.p- ISSN: 2320–1940 Volume 4, Issue 3 Ver. III (May. - Jun. 2015), PP 87-90 www.iosrjournals.org Estimation of Macronutrient Content of Traditional Pakistani Chapatti/ Roti as Part of Food Exchange List Ms. Mahnaz Nasir Khan1, Dr. Samia Kalsoom2, Dr. Ayyaz Ali Khan3 1(Assistant Professor, Food Science and Human Nutrition, Kinnaird College for Women, Lahore, Pakistan) 2(Professor, Government College of Home Economics, Lahore, Pakistan) 3(Doctor, Federal Postgraduate Medical Institute, Shaikh Zayed Medical Complex, Lahore, Pakistan) Abstract: This is a small base-line study where the researcher has made a unique attempt to disseminate the varying size of chapatti into the exchange list. Chapatti as it is a staple food of Pakistan and was assessed for its size and corresponding weight so that it could be incorporated as part of the carbohydrate exchange list. Though chapatti is served with the main course of every Pakistani cuisine yet its size and weight has not been standardized and difference in size and weight will lead to varying nutrient content and consequently number of exchanges. Chapattis of three different sizes were prepared in the Food Laboratory of Food Science & Human Nutrition Department, Kinnaird College for Women, Lahore. 9 experiments were carried out and three chapattis large, medium and small were prepared using 100grams, 75 grams and 50 grams of dry flour respectively. The results revealed that small chapatti (6inch diameter) contributed 37.5 grams of carbohydrate which in turn were converted to 2.5 carbohydrate exchanges.
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Forage Heritage Sourdough Starter Instructions For
Forage Heritage Sourdough Starter This sourdough starter was cultured by Forage’s Executive Chef Welbert Choi when Forage first opened in 2012. Chef Choi carefully nurtured this starter from strains of wild yeasts. Every loaf of sourdough bread ever baked in the Forage kitchen has come from this starter, and you can now continue this tradition at home. We hope you enjoy it as much as we do! Instructions for Use Wake the starter: This sourdough starter has been dehydrated and put into a dormant state. When you are ready to revive this starter, place the entire bag (30 g) in a jar (at least 500 ml in size) and add 60 g of lukewarm water. Stir well and let sit for 30 minutes to rehydrate. First feeding: After 30 minutes add 30 g of unbleached all-purpose flour, or bread flour. Cover lightly with something breathable (a coffee filter secured with an elastic band works well for this) and place it somewhere warm. You want it to be somewhere around 32 C to revive quickly. Let it rest: The starter will take about 24 hours to come back to life, at this point you should see a few bubbles starting to form. Second feeding: After about 24 hours, or once you see the bubbles starting, add 30 g flour and 30 g lukewarm water, stir to combine. Cover and put back in its warm spot. Third feeding: After another 24 hours add another 30 g flour and another 30 g lukewarm water, stir again, cover again, and put back in warm spot.
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Brewing Beer with Sourdough
GigaYeast, Inc. Professional Grade Liquid Yeast For Brewers Brewing Beer with Sourdough October 2014 Jim Withee GigaYeast Inc. Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sour myth #1 “The lower the pH, the more sour it tastes” and Protonated Acid De-Protonated Acid Proton “…hydrogen ions and protonated organic acids are approximately equal in sour taste on a molar basis. “ Da Conceicao Neta ER et al. 2007 + = SOURNESS! Sour Myth #2 Sour taste is located in discreet locations of the tongue Bitter Sour Sour Salty Salty Sweet Receptors for various tastes, including sour, are distributed throughout the tongue! What is sourdough? A delicious tangy bread with a hard crust and soft chewy middle! Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sourdough is the first bread The first leavened breads ever made were likely sourdough Yum! Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sourdough is a microbial ecosystem of wild yeast and bacteria called a starter A sourdough starter is formed when yeast and bacteria from the flour, water, air and the baker inoculate a mixture of flour and water Sourdough starters can become stable over time Repeated re-use of the starter creates a stable ecosystem dominated by a small number of different species of yeast and bacteria that grow well together but keep intruding microbes at bay The sourdough microbiome The lactic acid bacteria create acetic and lactic acids to sour the bread and the yeast create CO2 and esters to leaven the bread and add character Yeast– one or more species including.
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Flatbread Pizza
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Sourdough for Science:Activity Overview
Sourdough For Science: Activity Overview About the Activity Humans have baked bread for over 10,000 years. All over the world, different cultures bake their own unique bread - and have for centuries - and yet we know almost nothing about the microbes that truly make a traditional sourdough bread. In this project, you will grow your own sourdough starter from scratch just by mixing flour and water. For two weeks, you will measure the height and pH of your starter to track the growth of your “microbial zoo” over time, and share your data with a scientist. By participating in a real science project, you can help us solve the mysteries of bread. Your data will be compared with data from other participants, all over the world, who have completed the same experiment. Together we can use these data to learn how different flours affect microbial growth over time - and how those microbes affect the taste and texture of bread. Here’s What You’ll Need ❏ Student Data Sheet (one per student) ❏ 6 half-pint wide-mouth jars (one per group) ❏ 6 tablespoon measuring spoons (one per group) ❏ 6 plastic spoons (to mix and scoop starter) ❏ 6 rulers (to measure the height of the starter) ❏ 6 Sharpie markers (one per group) ❏ pH paper (that will detect from 3.5-8.0 at the accuracy of at least one decimal place) ❏ 6 pH color keys (one per group) ❏ 6 different types of flour (one per group) ❏ Distilled water ❏ Paper towels ❏ Pencils for data recording ❏ Sourdough For Science Introduction video ❏ Sourdough For Science Demo video Helpful Hints ● Organize 6 starter kits to include: one wide mouth jar, one spoon, one ruler, one sharpie, one pH paper key, pH paper (15 small strips), one type of flour, and a paper towel.
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