Emils Menu AUG 2021.Pdf

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Smoked Polish Kielbasa $7.75 Pepperoni (Hungarian) $12.50 Hungarian Smoked Kielbasa $12.50 European Sausage Kitchen Chorizo (Spanish, spicy) $12.50 Tee Wurst (fine) each $5.10 HHHHH Mettwurst (coarse) $10.70 (954) 422-5565 Zwiebel Mettwurst each $4.85 www.european-sausage.com House Salami $16.99 Hours: Tues. - Fri. 10:00 - 5:00, Sat. 9:00 - 4:00 124 N. Federal Hwy., Deerfield Beach, FL 33441 Westfalfinger (Pepper Sausage) $12.50 We’ve moved - Check out our new location! No Name Cheesesticks (Kaesekrainer) $12.50 Pork Bulk $5.25 Andouille Cajun Style $9.20 Bratwurst $7.60 Campagne (Country Pate) $15.55 Beerbratwurst (German Beer) $7.60 Rabbit Pate with Tarragon $15.55 Breakfast Sausage $7.60 Mousse de Canard Truffle $17.55 Polish (Garlic) Sausage $7.60 (Duck Liver Mousse with Truffle) Hungarian Sausage $7.60 Onion Schmalz $5.25 Italian Sausage Head Cheese (Plain) $9.99 Hot / Mild w/Fennel $7.60 Head Cheese with Vinegar $9.99 $7.60 Veal Loaf (Leberkaese) Sliced $9.99 Apples Sausage Veal Loaf ( Leberkaese ) Whole or Pc. $7.40 Merguez (Spicy Lamb Sausage) $9.75 Westfalian (Westfaelischer Schinken) $18.15 Chicken or Turkey Sausage $9.15 Schwarzwaelder Schinken $18.15 Cajun Style Sausage $7.60 Black Forest Ham $12.99 Weisswurst (Veal, Pork) $7.75 Smoked Ham (Jambon a L’os) $12.99 Nurnberger Bratwurst $8.75 Smoked Turkey Breast $12.99 Octoberfest Bratwurst $7.75 Smoked Butts Whole $7.80 Boudin Liegeois (Veal) $7.95 Smoked Pork Chops (Kassler) $8.90 Swedish Potato Sausage $6.10 Smoked Hock $3.99 Knackwurst $7.75 Smoked Bacon $7.25 Wiener - Frankfurter $7.75 Double Smoked Bacon $7.75 Chicken - Frankfurter $7.95 Gravelachs $20.99 Ring Bologne $7.55 Smoked Salmon $20.99 Bloodwurst (French) $8.85 Home Made Sauerkraut $6.65 Bloodwurst with Tongue $9.99 German Potato Salad $4.99 Kiska with Barley $6.55 Fleischsalat $7.75 Hurka with Rice $6.55 (Bologne Salad with Lite Mayo Dressing) Coarse Liverwurst with Onions $9.99 Schwarzwurst $9.99 Stuffed Cabbage $4.75 10 Liverwurst fresh $ .95 $4.75 10 Stuffed Peppers Liverwurst smoked $ .95 Chicken Pie each $7.99 75 Smoked Spicy Garlic Bratwurst $7. Rouladen German Style each $4.40 75 Smoked & Cooked Bratwurst $7. Sauerbraten $4.75 2.50 Bratwurst Smoked & Dried $1 Meatloaf with Gravy $4.75 9.99 Schinkenwurst $ Pork Pot Roast $4.75 9.99 Jagdwurst $ Maultaschen (German Ravioli) $7.95 9.99 Gelbwurst $ Perogies 9.99 $9.99 Gelbwurst with Parsley $ Potato Cheese & Onion 9.99 10 German Paprika Bologne $ Sauerkraut & Mushrooms $ .99 Ham Bologne $9.99 German Bologne $9.99 All Prices Per Pound Except Where Indicated. Chicken & Turkey Bologne $10.99 More Items Available - Please Ask Us Choice of German Bread and Imported European Products All Items are Prepared on Premises. Always Natural! Always Fresh! Bringing the best taste of the old country to South Florida!.

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Appetizers Bowls
M E D I T E R R A N E A N I N S P I R E D Order Online: At Finn Hall: oddballeats.com 712 Main St. 281-205-0911 Houston, TX 77002 APPETIZERS $9/$6 Hummus and Pita Chips small: $5 | large: $9 Lamb Chorizo Fries $10 house-made hummus topped with sumac and extra virgin merguez-spiced lamb sausage on crispy fries with creamy olive oil, served with sumac pita chips garlic sauce, feta cheese, green onion, cilantro $9/$6 Falafel Balls half dozen $8 | dozen $15 falafel balls with an assortment of house-made sauces for dipping SALADS - $10 BOWLS - $13 Add chicken or falafel ( ) for $4 Choose chicken or falafel ( ) for your bowl Seasonal Salad Rice Bowl greens, seasonal vegetables, toasted almond, yellow cumin rice, garlic sauce, green chili-herb herb vinaigrette sauce, pickled red onion, almond, parsley *see counter for current description $9/$6 Hummus Bowl Fattoush Salad hummus, fresh veggies, Oddball pickles, tahina or greens, cucumber, tomato, parsley, green onion, garlic sauce, sumac pita chips $9/$6 feta cheese, sumac pita chips, herb vinaigrette **remove chips to make gf Sampler Bowl SANDWICHES - $10 your choice of 3 sides served with tahina or garlic Add a side for $3 (see counter for current sides) sauce, Oddball pickles, sumac pita chips Falafel **remove chips to make gf falafel balls, tahina sauce, cucumber, tomato, Oddball pickles wrapped in pita and served with sumac pita chips SIDES DRINKS 1/$4 | 2/$7 | 3/$10 Fresh Mint Limeade $3.50 Chicken Shawarma **see counter for current sides spiced chicken, garlic sauce, parsley, Pat Greer's Kombucha $4.50 cucumber, tomato wrapped in pita and served with sumac pita chips WEEKEND BRUNCH *served Saturday and Sunday 9 a.m.
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EPIC SMOKED MEAT SMOKEY SHARERS Salads SNACKS
EPIC SMOKED MEAT BURGERS some of our meats are served in ¼ and ½ lb all our patties are handmade with premium servings. Some ½ pounds are bigger than beef brisket from simon howie butchers of others. it all depends on how nice you are perth to the chef… our burgers & dogs are all available LEXINGTON PULLED PORK £3.50/£7 gluten free BEEF BRISKET, TEXAS STYLE £4/£8 (except dishes including seitan) ST LOUIS RIBS £7 PATRIOT £8 brioche bun, beef brisket patty, smoked BURNT ENDS £4 bacon, cheddar, pickles, onion, baby gem & bbq sauce HALF CHICKEN £9 JACKPOT £9 WHOLE CHICKEN £16 brioche bun, beef brisket patty, chorizo, brewdog.com @brewdog black pudding, blue cheese, bbq sauce TOMAHAWK* (FOR 2) £40 * pre-order CHIPOTLE CHORIZO u u £9 brioche bun, beef brisket patty, chorizo, SMOKEY SHARERS padron peppers & chipotle mayo served with your choice of two sides BUFFALO CHICKEN u £8 TRINITY SAMPLER £17.50 brioche bun, southern fried chicken, hot ¼ pulled pork, ¼ brisket & ribs sauce & honey glaze, gorgonzola sauce & baby gem THIS LITTLE PIGGY ATE SMOKED BRISKET £12.50 CLUCK NORRIS £8.50 ¼ pulled pork & ¼ brisket brioche bun, southern fried chicken, avocado, red onion, cajun mayo & coriander Salads CLUCKY THIS TIME (v, vegan avail.) £8 ‘NDUJA CALABRESE £8 brioche bun, southern fried seitan, fresh leaf, nduja calabrese, avocado, red onion, cajun mayo & coriander roasted tomato & garlic, feta & balsamic HAIL SEITAN (vegan) £8 SUPERFOOD SALAD £8 vegan bun, bbq seitan steak, crispy kale, (v, vegan available) sun kissed tomato chutney, hummus quinoa, sweet potato, mixed grains, pumpkin seeds, feta & balsamic ADD FRIES TO ANY BURGER £1.50 ADD SWEET POTATO FRIES £2 SNACKS & BITES.
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New Insights Into the High-Pressure Processing of Meat and Meat Products H
New Insights into the High-Pressure Processing of Meat and Meat Products H. Simonin, F. Duranton, and M. de Lamballerie Abstract: For years, high-pressure processing has been viewed as useful for pasteurizing food while maintaining the quality of fresh food. However, even at moderate pressure, this process is not without effects on food, especially on meat products. These effects are especially important because pressure greater than 400 MPa is generally necessary to achieve efficient microbial inactivation. In this review, recent advances in the understanding of the impacts of high pressure on the overall quality of raw and processed meat are discussed. Many factors, including meat product formulation and processing parameters, can influence the efficiency of high pressure in pasteurizing meat products. It appears that new strategies are applied either (i) to improve the microbial inactivation that results from high pressure while minimizing the adverse effects of high pressure on meat quality or (ii) to take advantage of changes in meat attributes under high pressure. Most of the time, multiple preservation factors or techniques are combined to produce safe, stable, and high-quality food products. Among the new applications of high-pressure techniques for meat and meat-derivative products are their use in combination with temperature manipulation to texturize and pasteurize new meat products simultaneously. Introduction equipment design has improved access to high-pressure devices. High-pressure processing is a technology by which a product Safe, readily cleanable, automated, and mass-produced equipment is statically treated at or above 100 MPa by means of a liquid made of stainless steel is currently available (Tonello 2008).
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NEW Brooklyn Cured Sausages
BROOKLYN CURED IS MEAT YOU CAN TRUST. We’ve cultivated relationships with farmers over the years to source the finest cuts of antibiotic-free and pasture-raised meats to make our line of premium charcuterie. The recipes for our salumi, deli meats, and sausages are inspired by the cultural diversity and culinary history of Brooklyn neighborhoods that have attracted hard-working people from all over the world. REG. BRAND NO ANTIBIOTICS NO NITRATES PASTURE RAISED ON FAMILY FARMS WWW.BROOKLYNCURED.COM | FOR PRODUCT INQUIRIES, CONTACT [email protected], 917-282-2221 FULLY COOKED SAUSAGES 90-DAY SHELF LIFE 8-PACK CASES REG. BRAND CHICKEN AND DUCK SAUSAGES CHICKEN APPLE SAUSAGE (BC8300) Unit Size: 12 oz. (4 links) Tart apples, toasted fennel seed, white wine, and a hint of cinnamon make this sausage stand out. 0 95225 84928 2 CHICKEN CHORIZO (BC8301) Unit Size: 12 oz. (4 links) Seasoned with smoked paprika, cayenne, and red wine, it’s 0 95225 84927 5 perfect in scrambled eggs, tacos or rice dishes. CHICKEN GARLIC SAUSAGE (BC8303) Unit Size: 12 oz. (4 links) 0 95225 84926 8 This juicy but lean sausage is made with chicken thighs, roasted garlic, white wine, and a hint of rosemary. It tastes like the best whole roasted chicken you’ve ever had! DUCK FENNEL SAUSAGE (BC8312) 0 95225 84930 5 Unit Size: 12 oz. (4 links) This is a four-star sausage worthy of a special occasion, but PORK SAUSAGES it also fits in at a backyard cookout. It’s seasoned with toasted fennel seed, garlic and port wine.
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Aaron K. Purveyors Product List
AARON K. PURVEYORS Fine Foods 6420 Main Street, Stouffville, Ontario L4A 1G3 ● 416-722-9606 www.aaronkpurveyors.com ● email: [email protected] Est. 1980 Specializing in All Natural Fine Foods from Ontario’s Mennonite Community Est. 1980 PRODUCT LIST Additive Free Natural Fed Beef & Pork Fresh Free-Range Poultry X-tra-Lean Mennonite Side Bacon Tender Roasting Chicken Peameal Bacon Boneless Skinless Chicken Breasts Lean Back Bacon - Cooked and Smoked Chicken Breasts Bone-In X-tra-Lean Mennonite Side Bacon Chicken Legs & Thighs (no back) Prime Rib Steaks Fresh Free-Range Grain-Fed Turkeys Prime Rib Roasts X-tra-Lean Ground Turkey Eye of the Round Roast X-tra-Lean Ground Chicken Sirloin Tip Beef Roast Grain-Fed Chicken Wings Beef Brisket Free-Range Grain-Fed Eggs Aged Porter-House Steak (Aged 28 days) Boneless Turkey Breast Aged N.Y. Strip Loin (Aged 28 days) Beef Tenderloin (Aged 28 days) Deli Products X-tra-Lean & Lean Ground Beef Deli Roast Beef X-tra-Lean Stewing Beef Deli Corned Beef Centre Cut Pork Chops Deli Peppercorn Salami Kassler - Smoked Pork Chops Dutch Loaf BBQ Back Ribs (No Tails) Gypsy Salami Head Cheese: Plain, with Paprika & Thuringer Award-Winning Sausages Blood Pudding Oktoberfest Sausage Hausmacher Liverwurst Award-Winning Manitoba Mennonite Sausage T-Sausage & Swibelwurst Kranska Smokers Grobermetwurst - Authentic German Delicacy Pure Veal Weisswurst Sausage Mennonite Summer Sausage Foot Long Beef Wieners Beerwurst with Mustard Seed Fresh Ontario Lamb Sausage Lachshinken Hungarian Smoked Sausage (Hot or Mild)
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Hot Dog Ambassador.Odt
Gary Seiffer Bon Vivant, Connoisseur of fine chacuterie and raconteur of the Tube Steak Experiences. [email protected] 203-452-1849 Dear highly impartial judges who apparently cannot be bought, I wish to be appointed as a new Ambassador for the noble and delicious DAWG! Yes! The ultimate food “The Hot Dog” aka “The Frankfurter” aka “The wiener” aka “The Coney Island” and a personal favorite, “The Tube Steak” As your newest Ambassador, I promise to do all in my power to expand the respect and dignity so richly deserved by this tasty versatile and elegant food staple. Be it all beef, pork, poultry, veal or a blend thereof, this food so easily acquired and enjoyed in a world of diversity. Why you can even find Hot Dogs made from fish, seafood and if I dare say, all vegetable. Better I dare not. In a supermarket or deli, butcher shop or ready to eat on a street corner in NY, the hot dog is an available item. As one who has traveled the world seeking the finest Steak of Tube, sampling the best from Japan, Germany (The rumored Best of the Wurst.), northern and southern Europe, French Merguez, and across the Americas, I can honestly say I have tried most all the world has offered. I turned down none. (Except the tofu Dog. I turned that down.) A versatile item to prepare, boiled, grilled, roasted, baked or even cold. Yes, as a Corn Dog on a stick, or Tempura fried, wrapped in pastry or as they do in NJ Deep fried with nuttin’ as is, served on a bun, a hot dog is an emulsion of ecstasy.
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C H a R C U T E R I E
C H A R C U T E R I E & C H E E S E 6.75 for one 18.50 for three T A P A S B R U N C H (Available Saturday & Sunday 11:30am – 3pm) JAMÓN SERRANO WHIPPED SHEEP‘S CHEESE 8.50 Segovia Honey, Pimentón YOGURT & GRANOLA 8.50 Dry-cured Spanish ham Pepita Granola, Berries, Honey COPPA BURRATA 8.50 Italy Squash, Zucchini OLIVE OIL PANCAKES 6.50 Cured, aged pork shoulder Maple Syrup EGGPLANT CAPONATA 5.00 CHORIZO PICANTE United States Sweet Peppers, Basil SHRIMP & GRITS 10.50 Dry-cured pork sausage, smoky Roasted Pepper, Shallots MEDITERRANEAN HUMMUS 7.50 SORIA Pita Bread, Salsa Verde SLAB OF BACON 8.00 Spain Smoky style chorizo Honey, Oregano CHILLED GREAN BEANS 7.00 Honey-Basil Vinaigrette, Pickled Onions FUET JAMON SERRANO BENEDICT 7.50 Cataluña Pan Con Tomate, Pimentón Hollandaise Mild, dry-cured pork sausage SPINACH AND CHICKPEAS 8.00 Garlic, Lemon, Cumin 6-MONTH MANCHEGO La Mancha GRILLED ASPARAGUS 8.50 Firm, cured sheep’s milk, sharp & Spiced Harissa Piquillo S A L A D S piquant IBORES FRIED SNAP PEAS 7.00 ENSALADA MIXTA 8.00 Extremadura Aleppo, Lemon Olives, Onions, Tomatoes, Little Gem Raw goat’s milk, Pimentón rubbed, fruity and nutty POTATO TORTILLA 6.00 ARUGULA SALAD 7.00 FRESH MAHÓN Chive Sour Cream Apples, Valdeón, Walnuts Minorca Raw cow’s milk aged 4 months, BLISTERED SHISHITOS 8.00 CUCUMBER SALAD 7.00 salty & nutty Lime, Sea Salt Herbed Yogurt, Watermelon Radish, Red Onions SAN SIMON CHAMPIÑONES A LA PLANCHA 8.50 Galicia Smoked cow’s milk cheese, creamy Garlic, Scallions & buttery PATATAS BRAVAS 7.50 L A R G E P L A T E S DRUNKEN
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C H a R C U T E R I E & C H E E
C H A R C U T E R I E & C H E E S E 6.75 for one 18.50 for three T A P A S B R U N C H (Available Saturday & Sunday 11:30am – 3pm) JAMÓN SERRANO Segovia WHIPPED SHEEP‘S CHEESE 8.50 SHRIMP & GRITS 10.50 Dry-cured Spanish ham Honey, Pimentón Piquillo Pepper, Shallots COPPA SPINACH AND CHICKPEAS 8.00 OLIVE OIL PANCAKES 6.50 Italy Garlic, Lemon, Cumin Maple Syrup Cured, aged pork shoulder CHORIZO PICANTE GRILLED ACORN SQUASH 7.50 SLAB OF BACON 8.00 United States Smoked Maple Glaze Honey, Oregano Dry-cured pork sausage, smoky EGGPLANT CAPONATA 5.00 JAMON SERRANO BENEDICT 7.50 SORIA Sweet Peppers, Basil Pan Con Tomate, Pimentón Hollandaise Spain Smoky style chorizo BLISTERED SHISHITOS 8.00 BROCCOLINI BENEDICT 6.50 FUET Lime, Sea Salt Pimentón Hollandaise Cataluña Mild, dry-cured pork sausage GRILLED BROCCOLINI 8.50 HUEVOS ESTRELLADOS 8.00 Garlic, Chili, Lemon 6-MONTH MANCHEGO Mangalica, Sunny Side Up Egg La Mancha ROASTED CAULIFLOWER 8.50 Firm, cured sheep’s milk, sharp & piquant Truffle, Ricotta S A L A D S CAÑA DE OVEJA CHAMPIÑONES A LA PLANCHA 8.50 Murcia Garlic, Scallions Soft-ripened sheep’s milk, tangy ENSALADA MIXTA 8.00 Olives, Onions, Tomatoes, Little Gem FRESH MAHÓN BRUSSEL SPROUTS 8.00 Minorca Pimentón, Sherry Gastrique BEETS 7.00 Raw cow’s milk aged 4 months, Sheep’s Cheese, Spiced Almonds salty & nutty PATATAS BRAVAS 7.50 Salsa Brava, Garlic Aioli SAN SIMON ARUGULA SALAD 7.00 Galicia Cranberries, Apples, Valdeón, Walnuts POTATO TORTILLA Smoked cow’s milk cheese, creamy 6.00 Chive Sour Cream & buttery DRUNKEN GOAT MUSSELS 11.00
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Inhaltsverzeichnis
Inhaltsverzeichnis Die Herstellung von Gewürze 118 N aturgewürze 118 Fleisch- und Kochsalz 123 Nitritpökelsalz 124 Wurstwaren Salpeter 124 Nitrosamine in Lebensmitteln 124 Lebensmittelrecht Mischgewürze 125 Lebensmittelgesetz 38 Extraktgewürze 126 Fleisch-Verordnung 39 Naturdärme 126 Anlage 1 zurFl.-VO 43 Rinderdärme 127 Anlage 2 zur Fl.-VO 49 Schweine-und Schafsdärme 127 Anlage 3 zur Fl.-VO 51 Schweinemagen als Kombinationsmöglichkeiten Wursthülle 127 der wichtigsten Zusatzstoffe 54 Schweineblasen 128 Nitritverordnung 54 Pferdedärme 128 Leitsätze für Fleisch und Kunstdärme 128 Fleischerzeugnisse 56 Kennzeichnung von verpackten Technologie 129 Lebensmitteln 108 Räuchern 132 Herkunftsbezeichnung Räuchermaterialien 133 Diätwurstwaren Kaltrauch 133 Fettarme W urstwaren Heißrauch 134 Lebensmittelrecht ^ Katenrauch 135 Gewürzgeschmack JJQ Räucheranlagen 135 Salzgeschmack Bindevermögen 111 Fremdwasserzusatz 111 Haltbarmachung 111 Fettarme Wurst in Dosen 111 Sterile Kunstdärme Produktionsverlust 112 Fleischwaren 137 Farbbildung und Farbhaltung 112 Rohstoffe 137 Rezepte ^ Pökelstoffe 138 Verkaufsstrategie Fettarme Rohwurst 113 Rohe Schinkenarten 138 Fettarme Brühwurst 114 Knochenschinken 138 Hochsalzung 114 Gekochte Schinkenarten 139 Entsalzung 114 Technologie zur Herstellung Rohstoffe 116 von Pökel-und Räucherwaren 139 Fleischauswahl 116 Pökeln 139 PSE- und DFD-Fleisch 117 Pökelräume 140 11 http://d-nb.info/881270733 Pökelgeräte 140 1014 Kochschinken 155 Pökelverfahren 141 1015 Kochschulter 155 Trockenpökelung 142 1016 Pökelbrust 156 Pökeln
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Goat’S Place in History
Publishing Director and Editor: Sarah Lavelle Designer: Will Webb Recipe Development and Food Styling: Matt Williamson Photographer: Mike Lusmore Additional Food Styling: Stephanie Boote Copy Editing: Sally Somers Production Controller: Nikolaus Ginelli Production Director: Vincent Smith First published in 2018 by Quadrille, an imprint of Hardie Grant Publishing Quadrille 52–54 Southwark Street London SE1 1UN quadrille.com Text James Whetlor 2018 Photography Mike Lusmore 2018 Image 1 University of Manchester 2018 Image 2 Farm Africa / Nichole Sobecki 2018 Design and layout Quadrille Publishing Limited 2018 eISBN: 978 1 78713 279 5 Contents Title Page Foreword by Hugh Fearnley-Whittingstall Introduction Ötzi the Iceman The goat’s place in history Goats and modern farming Goats on the menu Leather Farm Africa Recipes Slow Quick Cooks Over Fire Roast Baked Basics Acknowledgements Index Recipe index Foreword There’s often a great deal to be sorry about in the world of modern food production. Indeed, there are so many serious problems, worrying issues and shameful practices that it’s easy to feel overwhelmed. But there are also innovations, solutions and great ideas – things to be celebrated and enjoyed that offer a fantastic counterpoint to the bad news. These bright, good ideas offer the way forward and it’s imperative that we throw a spotlight on them – which is why I’m delighted to be introducing this, James’s book. I first knew James as a talented chef in the River Cottage kitchen. He’s now also proved himself a writer and a successful ethical businessman. Cabrito, James’s company, was born after he took an uncompromising look at a tough problem within our food system – the wholesale slaughter of the male offspring of dairy goats soon after birth.
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Protokoll Zur Sitzung Der Arbeitsgruppe
Lebensmittelchemische Gesellschaft Fachgruppe in der Gesellschaft Deutscher Chemiker Arbeitsgruppe Fleischwaren Beurteilungskriterien für Fleischerzeugnisse mit größerer Marktbedeutung für das gesamte Bundesgebiet und für Fleischerzeugnisse mit regionaler Bedeutung, zusammengestellt von der Lebensmittelchemischen Gesellschaft, Fachgruppe der Gesellschaft Deutscher Chemiker, Arbeitsgruppe Fleischwaren. 5. grundlegend überarbeitete und erweiterte Neufassung vom 15.11.2016, korrigierte Fassung vom 28.03.2017 Nach eingehender Diskussion hat die Arbeitsgruppe Fleischwaren der Lebensmittelchemischen Gesellschaft der Gesellschaft Deutscher Chemiker die Beurteilungskriterien in den unten- stehenden vier Tabellen neu gefasst. Folgende Feststellungen und Änderungen dazu wurden einstimmig von der Arbeitsgruppe beschlossen: 1. Bei den in der Spalte 2 der Tabellen 1 bis 3 und in der Spalte 1 der Tabelle 4 genannten Begriffen handelt es sich entweder um eine Produktgattung oder um die verkehrsübliche Bezeichnung des Lebensmittels. Sofern es sich um eine Produktgattung handelt, gelten die entsprechenden Kriterien für sämtliche darunter fallenden Erzeugnisse. Sofern es sich um eine verkehrsübliche Bezeichnung handelt, ist diese kursiv gedruckt. Die entsprechenden Kriterien gelten für alle Erzeugnisse, die unter dieser verkehrsüblichen Bezeichnung nicht nur regional vermarktet werden. 2. Die Produktgattung „Schnittfeste Rohwurst - fettere Sorten“ wird gestrichen, da diese Erzeugnisse bundesweit keine Marktbedeutung mehr besitzen. 3. Rindersalami als Beispiel
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TRP Menu 2021
theroastingproject.co.uk theroastingproject @theroastingproject everyday breakfast 10-12 brunch 10-3 big floury bap £3.50 trp bruschetta (v) £8.95 choose from bacon, link sausage, veggie smashed avocado, cherry tomatoes, sausage, lorne sausage, haggis, veggie poached eggs on toasted sourdough + haggis or black pudding + a fried egg + £1 bacon +£1.50 porridge (v) eggs benny £8.95 + chia seeds, jam, banana or honey + 50p £3.50 poached eggs, bacon and hollandaise sauce on toasted sourdough brioche stack £7.95 sweet brioche french toast with bacon and little roasters breakfast 10-12 maple syrup kids porridge with jam (v) £2.50 colombian eggs (v) £8.50 scrambled eggs with spring onion, sweet croissant with nutella (v) £2.50 fresh, buttery croissant with chocolate and peppers, coriander, chilli and lime on hazelnut spread toasted sourdough £5.50 kids brioche eggy bread £2.50 coffee and a roll + bacon, sausage or egg + £1 today's batch brew filter coffee and a bacon bap weekend breakfast Daily Specials 12-3 Saturdays & Sundays 10-12 soup of the day (v) £4.95 the big plate £9.95 chef's soup of the day with sourdough sausage, black pudding, bacon, egg, tattie or a savoury scone scone, haggis and toast £8.95 chef's special *see board the big veggie plate (v) veggie sausage, veggie haggis, tattie scone, tomato, egg, avocado and toast hot drinks and cold drinks available check under the glass on your table for our coffee range and ask a server what coffees we are serving please order at the bar with your table number see the fridge at the bar for
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