DOCSLIB.ORG

Brakebush Brothers Brakebush® Chicken, Original Tenderloins, Sized, Uncooked

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Brakebush Brothers Brakebush® Chicken, Original Tenderloins, Sized, Uncooked HTML Version Brakebush Brothers Brakebush® Chicken, Original Tenderloins, Sized, Uncooked GTIN: 10038034506004 MFR Product Number: 5060 Serving Size: 2 tenders Servings Per Case: 50 Storage Temperature: 0F Shelf Life: 12 MONTHS Child Nutrition Label No (Y/N): General Description 5060­Uncooked boneless breaded chicken breast tenderloins Benefits Of Using This Product This natural whole muscle tenderloin can be used as an entree, finger food or hors d'oeuvres. Serving Suggestions APPETIZERS Blue Healer Pups ­ Buffalo sauced breaded chicken tenders with all the fixin's on mini hot dog buns. Chicken Quesadilla ­ A grilled flour tortilla filled with our crispy chicken tenderloins, melted cheese and a spicy salsa. WRAPS Chicken BLT Wrap ­ Chicken tenderloin, wrapped in a flour tortilla with lettuce, tomato, smokey bacon and mayonnaise. For more ideas and recipe information contact your Brakebush Sales Representative or call 800­933­2121. Preparation and Cooking Instructions UNCOOKED: FOR SAFETY, MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165 DEGREES F AS MEASURED BY USE OF A THERMOMETER. COOKING INSTRUCTIONS: DEEP FRY AT 35O' F FOR 4­6 MIN. ALTERNATE METHOD ­ BAKE IN SINGLE LAYER IN PREHEATED CONVECTION OVEN AT 35O'F FOR 1O­13 MIN. ADJUST TIMES TO QUANTITY BEING COOKED AND EQUIPMENT USED. DO NOT OVERCOOK. DO NOT MICROWAVE. List Of Ingredients UNCOOKED Boneless Breaded Chicken Breast TENDERLOINS CONTAINING UP TO 15% OF A SOLUTION OF WATER, SODIUM PHOSPHATES, SALT. BREADED WITH BLEACHED WHEAT FLOUR, WATER, WHEAT FLOUR, MODIFIED CORN STARCH, SALT, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE), SPICES, DEXTROSE, PAPRIKA EXTRACT (COLOR) AND XANTHAN GUM. PREBROWNED IN VEGETABLE OIL. ALLERGENS: WHEAT. Other Information These tenderloins are marinated at 15%. The breading pick up is non­fritter (less than 30%). Additional Information For more information, please call 1­800­933­2121. Nutritional Information Kosher: NO Nutrition Facts Serving Size for Nutrients: 91g Serving Size: 2 tenders (91g) Household Serving Size: 2 Servings Per Container:50 Measure: PIECE Amount per Serving Calories: 160 Calories from Fat: 60 % Daily Value* Total Fat: 6 g 9 % Saturated Fat: 1 g 5 % Trans Fat: 0 g Cholesterol: 25 mg 8 % Sodium: 300 mg 12 % Total Carbohydrate:12 g 4 % Dietary Fiber: 0.6 g 2 % Sugars: 1 g Protein: 15 g Vitamin A: 0 % Vitamin C: 0 % Calcium: 0 % Iron: 2 % *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. * This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. Packaging & Storage Information packed in 2/5# bags Master Pack Pallet Tie: 16 Pallet High: 8 Pallet Extra: Total Pallet: 128 Description: 1 CASE case Size: 10 LB Gross Weight: 10.68 LB Net Weight: 10 LB Volume: 0.623 FT Length: 13.5 IN Width: 8.63 IN Height: 9.25 IN Inner Pack Unit Quantity: 1 CASE Unit Size: 10 lb TENDERLOINS Tender Loving Care AND TENDERS Brakebush has a full GOLD’N’SPICE® TATER CHIP range of breading ™ profiles to satisfy Golden brown with TENDERS your needs for salads, flecks of black pepper Crunchy, craveable, appetizers and entrées. and garlic notes for a potato chip coated robust flavor. chicken tenderloins. Most of our tenderloins 5466 Select, Sized 5373 Select, Line Flow and tenders are Tenderloins Tenderloins pre-browned and ready 5467 Select, Line Flow Tenderloins to cook in the fryer or CRISPY-LISHUS® 5468 Medium, Line Flow Tenderloins oven. Some are fully Crunchy deep golden, cooked to allow for 5469 Medium, Line Flow Tenderloins, FULLY COOKED fritter-style breading quicker preparation with pepper, garlic time with the same ORIGINAL and onion. delicious taste you Wheat flour base 5569 Medium, Line Flow Tender Fritters expect from Brakebush. with mild seasonings. 5587 Petite, Line Flow Tender Fritters 5060 Select, Sized No Added MSG 5568 Perfect Answers Tender Fritters, 2.1 oz. Tenderloins Zero Grams Trans Fat 5067 Select, Line Flow Tenderloins HOME-STYLE Per Serving ® 5065 Perfect Answers Tenders, 1.6 oz. Deep golden colored fritter-style breading, PANKO with a hearty rolled (J-CRUMB) appearance and Crunchy golden touches of pepper, brown breading with garlic and onion. toasted highlights. 5578 Jumbo, Line Flow Tenderloins 5366 Select, Sized 5579 Medium, Line Flow Tender Fritters Tenderloins 5367 Select, Line Flow Tenderloins BUFFALO-STYLE 5365 Perfect Answers Tenders, 1.6 oz., FULLY COOKED Infused with Cayenne pepper spice and SOUTHERN-STYLE then coated in our Wheat flour, fritter- crunchy golden panko style breading with (J-Crumb) breading flecks of butcher-grind with toasted highlights. pepper. 5260 Petite, Line Flow Tenders, FULLY COOKED 5567 Petite, Line Flow Tender Fritters TENDER CRISPY 800-933-2121 5779 Medium, Line Flow Tender Fritters A tenderloin fritter N4993 6th Drive that features a softer, Westfield, WI 53964 more tender bite with visible pepper flakes. Phone: 608-296-2121 5565 Select, Line Flow, Fax: 608-296-3192 Tenderloins, FULLY COOKED www.brakebush.com 10TNDR-0215-7.5M.
Load more

Recommended publications
  • Resale Catalog Dumplings & Potstickers
    Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • November 2013 Vol
    Hanukkah: Nov. 27 | Thanksgiving: Nov. 28 PACE YOURSELF Hanukkah Recipes Yeah, It’s Turkey Time Don’t Make It, Pick It Up Yummy Fried Stu from Orders, Catering Menu and MANNA Pie in the Sky, Page 12 Around the World: Pages 10-11 Our House Pies, Page 28 Co-op Specials, Page 13 The Shuttle November 2013 Vol. 41 No. 11 Community-Owned Food Markets Serving Northwest Philadelphia Since 1973 Psst! Next Door is Open! Pass It On ! OW. THE DOOR HAS OPENED! ON MONDAY, OCT. 21, shopping for groceries, like vitamins and se- WWeavers Way Next Door opened “soft.” In retail speak, that lected face, body and hair care products. We’ve means we didn’t want to make a big deal at the time because we were expanded our snack section too — try our new still working out a few kinks. But now we’re ready for the mobs of Weavers Way-brand organic snack mix- HABA (health and beauty aid) lovers out there, and having a whole es, nuts and chocolate goodies made for lot of fun introducing our membership and the Chestnut Hill com- us by Tierra Farm. munity to Next Door. Which is at 8426 Germantown Ave. Right next And join us Next Door at the door to Weavers Way Chestnut Hill. Get it? Grand Opening on Friday, Nov. Stop by, say hi and let us know what you think. We’ve got 8, from 4 to 7 p.m. Meet the Next just about everything under the sun for all your health and beauty Door staff, sample and sniff and en- needs.
    [Show full text]
  • Artes Na Esfera P Ú B Lica
    Entre o Chiado, o Carmo e Paris Artes na Esfera Pública Artes na Esfera Coord. José Quaresma Coord. José Casa de Portugal — André de Gouveia Entre o Chiado, o Carmo e Paris Artes na Esfera Pública Artes na Esfera Coord. José Quaresma Coord. José Casa de Portugal — André de Gouveia © das obras, dos textos e das traduções: os autores traduções: e das textos dos obras, © das Edição Lisboa, Dezembro 2020 Faculdade de Belas-Artes Universidade de Lisboa Largo da Academia Nacional de Belas-Artes, 1249-058 Lisboa Tel. [+351] 213 252 108 [email protected] www.belasartes.ulisboa.pt Coordenação José Quaresma Revisão Revisão de textos pelos autores Tradução e Revisão de Textos Texto da p. 228, Rev. de Magdalena Maciaszczyk. Texto da p. 320, Trad. e Rev. Magdalena Maciaszczyk. Texto da p. 308, Trad. Elzbieta Rodzen-Lesnikowska, e Rev. de Karolina Kozera Fotografias do Catálogo Vários autores (ver p. 345 do Catálogo) Fotografia da Capa Alexandre Nobre Design Tomás Gouveia Impressão e Acabamento inPrintout ISBN 978-989-8944-34-4 Depósito Legal 478010/20 Agradecimentos Aos Artistas Aos Ensaístas À Casa de Portugal — André de Gouveia Ao Instituto Camões À Faculdade de Belas-Artes da Universidade de Lisboa Ao Gabinete de Comunicação e Imagem da FBAUL Ao Museu Arqueológico do Carmo Ao Alexandre Nobre À Doutora Ana Paixão Ao Doutor José Manuel da Costa Esteves Índice Introdução Parte II P. 10 Chiado, Carmo, Utopia e Imagem em Movimento Texto de acolhimento da Casa de Portugal Cinema e «Orpheu» — André de Gouveia — Momento Essencial... P. 14 Guilherme d’Oliveira Martins P.
    [Show full text]
  • 2021 Specialty Catalog
    2021 Specialty Catalog For more information please visit or call: www.halperns.com • 866-659-6090 A family tradition since 1966 • Atlanta, GA • Breakfast Selections Gruyere & Leek Large Bacon & Swiss Large Roasted Tomato & Spinach Quiche with Aged Gruyere Savory Tart Savory Tart Breakfast Tart & Summer Leek -3.25” Item # ACQ1268 9/case Item # ACQ1270 9/case Item # OPQ102 1/case Item # Q1047 24/case Crustless Quiche with Crustless Quiche with Burrito with Egg, Tennesee Whole Wheat Burrito Hardwood Smoked Bacon Spinach & Swiss Sausage & Cheddar Cheese Western Style Item # Y1004 60/case Item # Y1016 60/case Item # I1058 40/case Item # I1274 40/case Blueberry & Granola Cranberry & Apple Banana & Walnut Empanada with Egg, Breakfast Tart Breakfast Tart Breakfast Tart Sausage & Cheddar Cheese Item # P2006 9/case Item # P2004 9/case Item # P2008 9/case Item # S2054 48/case Biscuit with Egg, Smoked Biscuit with Egg, Spring Biscuit with Tennessee Biscuit with Egg, Tennessee Bacon & Cheddar Cheese Onion & Cheddar Cheese Sausage & Cheddar Cheese Sausage & Cheddar Cheese Item # B1024 Item #C1130 Item # S2014 Item # S2016 36/case 36/case 36/case 36/case gourmetkitcheninc.com | [email protected] For more information please visit or call: www.halperns.com • 866-659-6090 A family tradition since 1966 • Atlanta, GA • Breakfast Selections & Treats Apple & Cranberry Sweet Banana & Walnut Savory Maple & Sage Tortilla Potato Espanola Cream pantart™ Sweet Cream pantart™ Sausage Crumble pantart™ - Gluten Friendly Item # P2096 Item # S2068 Item # P2092 Item #ACQ1310 36/case 36/case 36/case 27/case Blueberry GoOats Croquette Jumbo Crumb Cake Deep Fried Chocolate Hazelunt Beignet Item # P2084 - Individually Wrapped Apple Empanada Item # DVAB17513 100/case Item # M9320 Item # D1004 175/case 12/case 100/case Apple & Cinnamon Muffin Chocolate & Hazelnut Muffin Red Berry Fruit Muffin Item # DVRCC0424 Item # DVRBB0427 Item # DVRDD0424 42/case 42/case 42/case Our breakfast menu is designed to be quickly and easily prepared in a TurboChef oven.
    [Show full text]
  • Olga Dyck Regehr
    F.ROM REFUGEE TO SUBURBANITE: THE SURVIVAL AND ACCULTURATION OF NORTH KILDONAN MEI\NONITE IMMIGRANT WOMEN, 1927-1947 by OLGA DYCK REGEHR A Thesis Submitted to the Facuþ of Graduate Studies in Partial Fulfillment of the Requirements for the Degree of MASTER OF'ARTS Department of History University of Manitoba Winnipeg, Manitoba August,2006 TITE T]NIVERSITY OF MANITOBA FACT]LTY OF GRADUATE STIJDIES coPYRrc'riå**rrrro* From Refugee to Suburbanite: The Survival and Acculturation of North Kildonan Mennonite Immigrant Women, 1927 -1947 BY Olga Regehr A ThesisÆracticum submitted to the ['aculty of Graduate Studies of The University of Manitoba in partial fulfillment of the requirement of the degree OF MASTER OF ARTS Olga Regehr @ 2006 Permission has been granted to the Library of the University of Manitoba to lend or sell copies of this thesis/practicum, to the National Library of Canada to microfilm this thesis and to lend or sell copies of the filn, and to University Microfilms Inc. to publish an abstract of this thesisþracticum. This reproduction or copy of this thesis has been made available by authority of the copyright owner solely for the purpose of private study and research, and may only be reproduced and copied as permitted by copyright laws or with express written authorizatÍon from the copyright owner. TABLE OF CONTENTS Abstract. ll1 Acknowledgements lV Introduøion Chapter 1: Historical Background: From Ukrainian Colony to Canadian Suburbs...26 Chapter 2: The Early Days in North Kildonan 47 Chapter 3: Social Support Networks Among Immigrant Women: The 65 Chapter 4: Designs of Transition: Houses and Clothes 89 Chapter 5: Food Ways: ANexus of Acculturation.
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • 2015 Fly Fish Mongolia Journal Michael Caranci
    2015 Fly Fish Mongolia Journal Michael Caranci Thursday, June 11 The long travel day started early, awake at 3:30 am to get to the airport for my 5:40 am departure. The flight from Redding to SFO went smoothly, and by 7:30 am I was sitting down to a hot Yankee Pier breakfast and much needed cup of coffee. I had about 4 hours of layover, so wandered around the airport for a bit before finding my gate in the International terminal, where Larry was already waiting. We chatted for a bit, then found Bob and Cord, and before long we were all boarding the plane for the next leg of the journey. The plane was full, but for a 12 hour flight it wasn't too horrible. Fortunately I had a slender Korean girl sitting in the middle seat next to me, so actually room to breathe. They fed us a couple of times, normal airplane food not tragic but not great either. Sustenance at least. I napped for about an hour, but that was it and spent the rest of the time reading up on the history, culture, and politics of Mongolia. I have to admit that this trip just kind of happened, and Mongolia was never a place high on my angling radar. Sure, I’d heard about it, read about it, and the idea of catching a monster taimen was appealing. I knew that taimen were the largest salmonid on Earth, an ancient, slow-growing fish that lived up to 35 years or more and were the dominant predators in their ecosystem.
    [Show full text]
  • Vegetarian Curry Puff Pa
    Samosa Vegetable Samosa Samosa Pumpkin & Samosa Vegie Curry Lamb Rogan Josh Toasted Almond SY1223 FFTSCV FFTSLR FFTSPA 133 units | 30g 30gm | 40 units 30gm | 40 units 30gm | 40 units Stuffed with Potato, spinach, Our famous samosa of lightly Lamb slow cooked in tomato & Fresh pumpkin cooked in a cauliflower, peas, onion and curried vegetables in a yoghurt Kashmiri spices folded in a crisp light coconut curry with toasted garam marsala, this is one pastry (vegan) samosa pastry almonds (vegan) everyone will love. Samosa - Vegetarian Puff Party Puff Party Puff Party Curry Vegetable Vegan Curry Chicken Curry BBQ Vegetable Vegan MTK130 OZ4043 OZ4033 OZ4023 240 units | 30g 50 units | 30g 50 units | 30g 50 units | 30g Like all good samosas ours contains a delicious authentic Onion & potato curry wrapped in a An Asian inspired chicken, onion Mixed vegetables, water Indian curry filling that will send light puff pastry parcel - delicious! & potato curry wrapped in a light chestnuts & BBQ Chinese sauce your taste buds into raptures puff pastry parcel wrapped in a light puff pastry Puff Party Char Siu Party Quiche Gluten Free Party Quiche Gluten Free Party Quiches OZ4060 Spinach Lorraine Spinach and Cheese 50 units | 24g SIL605 SIL606 IV771 12 units | 33g 12 units | 33g 60 units | 45g Asian inspired Char Siu flavoured puffs in a light pastry parcel Wheat free, gluten free, nut free, Wheat free, gluten free, nut free, Fresh egg, cream and milk with fructose friendly & yeast free fructose friendly & yeast free spinach & tasty cheese Fresh Frozen Pan
    [Show full text]
  • Indian Menu Items for Add-Ons and Substitutions Pricing Available Upon Request
    Indian Menu Items for Add-ons and Substitutions Pricing Available upon Request Vegetarian Appetizers Non- Vegetarian Appetizers Veggie Samosa Keema Samosa Fried Savory Pastry filled with Potato and Peas Fried Savory Pastry with Minced Lamb Filling Aloo Tikki Kekra Samosa Pan Fried Potato Croquette with Tamarind Sauce Fried Savory Pastry with Curried Crab Filling Dal Kabab Keema Stuffed Khumb Deep Fried Yellow Lentil Baked Mushroom Stuffed with Minced Lamb Mushroom Pakora Jhinga Pakora Button Mushroom Gram Flour Fritters Shrimp Fritter Mixed Vegetable Pakora Fish Pakora Okra, Spinach, and Onion Gram Flour Fritter Fish Fritter Paneer Pakora Til ke Kebab Cottage Cheese Gram Flour Fritter Sesame Seed Coated Chicken Finger Onion Bhaji Seafood Kebab in Sugar Cane Stick White Onion Fritter Lime Leaf Flavored Seafood Cake Aloo Bonda Green Pea and Onion Stuffed Potato Murgh Shorba Spicy Clear Chicken Soup with Indian Spice Biryani Lamb Hyderabadi Tandoori Leg of Lamb Hyderabadi Style Basmati Rice with Onions Marinated Leg of Lamb Served Cold Murgh Pathar Kabab Indian Spiced Sauteed Chicken in Basmati Rice Green Papaya and Garam Masala Marinated Lamb Lamb Rogan Josh Rose Water Flavored Sauteed Lamb in Basmati Rice Lamb Curry with Kashmiri Spicy Curry Vegetable Dal ke Sath Goast Spiced and Sauteed Mixed Vegetables in Basmati Rice Boneless Lamb with Yellow Indian Lentil Goast Kofta Curry Minced Lamb Meatballs in Curry Fish Nargisi Kofta Curry Samunderi Curry Boiled Egg Stuffed Lamb Curry Mixed Seafood Curry in Coconut Gravy Keema te Matar Macchi
    [Show full text]
  • Food Correspondent Recommends
    | FRIDAY, AUGUST 14, 2020 | THE STRAITS TIMES | happenings life C5 Eunice Quek Food Correspondent recommends NEW YORK AFTERNOON TEA Picks A new luxurious afternoon tea experience (right) at the Raffles Hotel Singapore takes inspiration from the Big Apple. Food Start with the savoury items – lobster roll, smoked salmon bagel and Reuben sandwich – all filled with a generous amount of ingredients. Sweet treats include red velvet cake, carrot cake and New York cheesecake by executive pastry chef Tai Chien Lin. Complete the indulgence with cocktails ($20 each) such as Manhattan, Cosmopolitan and Bronx, or go for champagne (from $25). The New York afternoon tea ($78++ a person) is available for a limited period, after which the city theme will change. Till Sept 30, it is part of the SPICE UP AT KAFE SAMSA “3+1” group dining offer (dine in a Modern Central Asian restaurant The Nomads in Telok group of four for the price of three) at Ayer Street has launched Kafe Samsa, in a 20-seat the hotel’s Grand Lobby. space just outside the restaurant’s entrance. WHERE: The Grand Lobby, Raffles The cafe is named after samsa, the samosa-like Hotel Singapore, 1 Beach Road pastry typically enjoyed in Uzbekistan and Kazakhstan MRT: City Hall WHEN: 1 to 5pm and the cafe’s signature dish. (weekdays), noon to 6pm There are four savoury options ($40 for six) – lamb (weekends) TEL: 6412-1816 ($8), wagyu beef ($8, above), chicken ($7), mushroom INFO: www.rafflessingapore.com/ and lentils ($7) – as well as a sweet apple version ($6). restaurant/the-grand-lobby The thin, flaky puff pastry is crisp and stuffed with a good amount of spiced filling.
    [Show full text]
  • TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
    is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm.
    [Show full text]