Expanded GUIDE-CREATE January 2020
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Visit Inspiration Guide 2017
VISIT INSPIRATION GUIDE 2017 PLEASANTON LIVERMORE DUBLIN DANVILLE Discover Everything The Tri-Valley Has To Offer 2 1 4 5 6 Daytripping in Danville Dublin—Have Fun in Our Backyard Discover Danville’s charming historical downtown. Enjoy the While You’re Away From Yours variety of shops, boutiques, restaurants, cafés, spas, wine Explore our outstanding, family-friendly amenities, including bars, museums, galleries, parks and trails. Start at Hartz and our gorgeous parks (our new aquatic center, “The Wave,” Prospect Avenue-the heart of downtown. You’ll fnd plenty opens in late spring 2017) and hiking trails, quality shopping, of free parking, and dogs are welcome, making Danville the wonderful international cuisine, an iMax theater, Dublin Ranch perfect day trip destination. Visit our website to plan your Robert Trent Jones Jr. golf course, bowling, laser tag, ice upcoming adventure through Danville, and for the historic skating, and a trampoline park. Also, join us for our signature walking tour map of the area. Once you visit Danville we know St. Patrick’s Day Festival. It’s all right here in our backyard. you’ll be back. Visit dublin.ca.gov Visit ShopDanvilleFirst.com Discover Everything The Tri-Valley Has To Offer 3 7 8 Living It Up in Livermore Pleasanton— Livermore is well known for world-class innovation, rich An Extraordinary Experience western heritage, and a thriving wine industry. Enjoy 1,200 acres of parks and open space, 24 miles of trails We offer a wide variety of shopping and dining options— and a round of golf at award-winning Callippe Preserve. -
Betty's Irresistible Black Bottom Pie Recipe
Betty's Irresistible Black Bottom Pie Recipe Uploaded on In this video, Betty demonstrates how to make her Irresistible Black Bottom Pie. This is a pie of Southern origin, that has a dark chocolate cream pie layer topped with a rum-flavored custard. It is served in a pie crust and has whipped topping with chocolate curls on top. It is simply irresistible! Ingredients: 8-inch or 9-inch baked pie shell or graham cracker crust ¼ cup cold water 2 teaspoons unflavored gelatin 3 eggs, separated 1 cup milk ½ cup sugar ¼ teaspoon salt 1 ½ squares unsweetened chocolate, melted and cooled ½ teaspoon vanilla extract 3 tablespoons rum (You may substitute rum flavoring, if you like.) 8 oz. carton of whipped topping (or ½ pint whipping cream, whipped) unsweetened chocolate shavings or curls Into ¼ cup cold water sprinkle 2 teaspoons unflavored gelatin. Stir until combined, and set aside. In a medium saucepan, stir together 3 egg yolks, 1 cup milk, ½ cup sugar, and ¼ teaspoon salt. Make into a custard by cooking and stirring over low heat, until it coats a spoon. Remove from heat, and stir in gelatin. Meanwhile, beat 3 egg whites until stiff. Divide the custard mixture in half. To one half add 1 ½ squares unsweetened chocolate, ½ teaspoon vanilla, and half of the egg white mixture. To the other half add 3 tablespoons rum and the remainder of the egg white mixture. Cool, and as mixtures begin to thicken, pour chocolate part into pie shell. Cover with rum-flavored cus- tard. Top with a layer of whipped topping. Sprinkle with unsweetened chocolate shavings or curls. -
Business Plan for a Snails Farm in the Republic of Moldova
Business Plan for a Snails Farm in the Republic of Moldova M.Ec. Tincuța Chircu Master thesis 2017 TBU in Zlín, Faculty of Management and Economics 2 TBU in Zlín, Faculty of Management and Economics 3 TBU in Zlín, Faculty of Management and Economics 4 TBU in Zlín, Faculty of Management and Economics 5 ABSTRAKT Cílem projektu je tvorba business plánu šnečí farmy v Moldávii se zaměřující se na export šnečích produktů na evropský trh. Přestože je poptávka po tomto produktu na místním trhu téměř nulová, v některých evropských zemích nejsou šnečí produkty i přes poptávku dostupné. Většina produktů bude určena k exportu, budou však nabízeny i na moldavském trhu. Teoretická část popisuje jednotlivé části business plánu, zejména z pohledu tzv. plátna business modelu, typy šneků a životního prostředí, analytické nástroje pro podnikání a legislativní požadavky. Druhá část analyzuje šnečí trh z globálního hlediska, detailněji je rozebrán evropský trh. Třetí část tvoří samotný business plán, zahrnující veškeré využité kroky a aktivity, časový rozvrh a analýzu rizik. Klíčová slova: business plán, Canvas Business Model, Snails farming, SWOT analýza, PESTEL analýza, Porterova analýza ABSTRACT The aim of this project is to create a business plan for a snails farm in the Republic of Moldova, with the purpose the export the product to the European market. Although the demand is almost inexistent on the local market, there is a need of snail products that is not covered in some European countries. Most of the products will be intended for export, but there will also be offers for the Moldovan market. The theoretical part describes the components of a business plan, with a special focus on Canvas Business Model, the snails types and environment, the analytical tools for a busi- ness and the legal requirements. -
Expanded GUIDE-CREATE June 2020
Venice and Its Lagoon A San Antonio Christmas Sample the splendid art treasures Joseph joins the locals and visitors of Venice, explore its backstreet to celebrate the season along San wonders and cruise its lagoon. Antonio's famous river walk. 11:30pm Best of the Joy of 11pm Rick Steves' Europe Painting European Travel Skills, Part I Bridge to Autumn Practical advice on how to have a An American treasure, the covered fun, affordable and culturally bridge, is a perfect subject for broadening trip to Europe is given. WSKG-DT3 today's Bob Ross painting. 11:30pm Best of the Joy of 12am Moveable Feast with Fine Painting June 2020 Cooking Trail's End Dijon, France Bob Ross paints a cloudy sky, a expanded listings Escargot bonbons and Burgundy dense forest, leafless liner-brush roast chicken and classic escargots trees and a surprise at the end! and quinoa are served. 12am Moveable Feast with Fine 1 Monday 12:30am America's Test Kitchen Cooking 8pm America's Test Kitchen from from Cook's Illustrated Seattle, Washington Cook's Illustrated Grown Up Comfort Classics Steamed mussels and a spiced Grown Up Comfort Classics Bridget Lancaster and Julia Collin mussel and saffron soup is followed Bridget Lancaster and Julia Collin Davison unlock the secrets to by grilled whole salmon. Davison unlock the secrets to simple stovetop macaroni and 12:30am In Julia's Kitchen with simple stovetop macaroni and cheese. Master Chefs cheese. 2 Tuesday Zarela Martinez 8:30pm Moveable Feast with Fine Tamales with mole verde are Cooking 8pm In Julia's Kitchen with Master Chefs prepared using corn flour, lard, corn Dijon, France husks, herbs and tomatillos. -
THE HIGHLANDS HAPPENINGS the Highlands at Wyomissing Weekly Newspaper Wyomissing, PA June 11, 2021
THE HIGHLANDS HAPPENINGS The Highlands at Wyomissing Weekly Newspaper Wyomissing, PA June 11, 2021 EMPLOYEE SPOTLIGHT Jen Lawrence, Director of Dining Services, has been working at The Highlands for thirty years in various roles in the Dining Services Department. She started her career as a part-time server in the dining rooms and has witnessed many changes and major renovations at The Highlands. Jen resides in Sinking Spring with her husband Chris, and is the mother of three daughters, Ava (age 13), Ana (age 11) and Adelyn (age 9). When not working, Jen loves to spend time with family, read and attend her children’s sporting events. Jen is responsible for the daily operations of the Dining Services Department overseeing hospitality, culinary and health care management team members, as well as hourly staff. THE HIGHLANDS’ WEEKLY PSA MASKS ON CAMPUS Beware of potential scams. Recently, residents have been receiving Residential Living residents should wear a mask when (1) when going fake emails from other residents’ emails asking for their assistance to the 2nd floor Physician’s clinic to see a doctor or one of the nurses, regarding their Amazon or other shopping accounts. These emails (2) receiving outpatient therapy in Skilled Nursing; (3) when visiting a proceed to ask for the payment of gift cards or wire transfer to settle resident in another level of care, (4) when walking through Personal the balance on their account. These emails are scams and residents Care to get to the Fitness Studio. Additionally, most off campus should not respond to them. If you believe you have received a similar medical offices are still requiring that patients where a mask. -
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. -
Pie Brochure Dec2018.Pdf
B P L E A S E N O T E : A deposit of 8$ applies to our glass pie plates. each pie serves aproximatley 6-8 Orders must be placed at least 24hr prior to pick up. If you are in a hurry, Tasteful please choose from the show case. Pricing: Fruit Pies 22. Concoctions Nut Pies: 25. Cream Pies 24. Specialty Pies 24. P.O. Box 6094 EVELYN'S Any mix of 6 slices of the daily 118 - 4th Avenue S.W. selection 22. SEASONAL TOUR HIGH RIVER | AB | T1V 1P7 OF HOME BAKED PIES T: 403-652-1887 [email protected] Hours and more info: www.mlcafe.ca D I F F R E N T Black forest pie [cream, cherries, chocolate] MAtcha-Lime cheesecake Pie Stout caramel pie chai spice cream pie C R E A M & C O O U R P I E S Traditional mince meat pie Lizzie's buttermilk lemon custard banana cream all of our pies are hand crafted using all natural buttered rum pie eggnog cream ingredients, fresh butter, cream and organic, sweet corn custard [in season only] Mocha black bottom pie untreated flours. We bake fresh and do not use apple cider cream pie Salted honey brulee fillers or mixes of any kind. cranberry meringue Peanut butter chocolate ganache Pies are baked in 9 INCH glass plates for taste and Fat elvis [ PB, banana & Bacon ] chocolate presentation. Sweet potato, bourbon & Pecan mud pie with oreo crust Stop by as There is always something new coming Shaker Citrus Pie Ginger Snap key lime pie out of the oven. -
Sole a La Walewska in Spring a New Take on an Escoffier Classic
SPRING 2017 Sole a la Walewska in Spring A new take on an Escoffier classic culinary + art where art and food intersect gather round for cure guanciale Sunday supper in six steps sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 20 Culinary + Art IssUE American Culinary Federation, Inc. The intersection of art and food happens on and • the digital chef Editor-in-Chief off the plate for these chefs. • popsicles Stacy Gammill 26 Sunday Suppers • forager Senior Editor Karen Bennett Mathis, APR Chefs have embraced family-style dining and discovered a way to fill empty seats on typically Graphic Designer slow nights. David Ristau Contributing Editors 32 Food Historian Rob Benes Few professions are as immersed in Suzanne Hall Ethel Hammer history as the culinary profession. 20 26 32 Maggie Hennessy Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way departments St. Augustine, FL 32095 (800) 624-9458 4 President’s Message [email protected] ACF president Thomas Macrina, CEC, CCA, AAC, emphasizes creativity and Subscribe to Sizzle: challenging yourself. www.acfchefs.org/sizzle 6 Amuse-Bouche For information about ACF certification and membership, Student news, opportunities, events and more. go to www.acfchefs.org. 12 Slice of Life Rebekah Borgstede walks us through a memorable day in her apprenticeship at during a Denver Broncos play-off game. @ACFChefs @acfchefs @acf_chefs 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Carlos Villanueva and Huizi Qian of Cloud Catering and Events, Long Island City, for Students of Cooking (ISSN 1548-1441), New York, demonstrate two ways of making a Filet de Sole Walewska. -
Main Courses Appetisers Soups Salads Desserts
APPETISERS MAIN COURSES Beef carpaccio with cherry tomatoes and shallot onions mari- Beefsteak served in a pan with boiled roasted La Ratte nated in beetroot juice, drizzled with honey-balsamic sauce potatoes, fried vegetables, seasoned with red wine and 12.00 € green pepper sauce or chilli butter 26.00 € Recommended wine Abadia de San Quirce Crianza Giant freshwater prawn tails, pumpkin and citrus fruit mousse, home-made mayonnaise (with squid ink), snail caviar Duck fillet served with red Quinoa and pearled barley 12.00 € risotto, caramelized fig, orange and kumquat sauce 18.00 € Veal and duck liver pâté with truffles, seasoned with white Recommended wine Johannishof Charta Riesling wine jelly, served with a pear poached in orange juice and a bread toast Halibut fillet accompanied by Bulgur wheat, green 11.00 € asparagus, tomato baked with pesto and crayfish tail sauce 19.00 € Roasted duck liver served on a toast, seasoned with blue Recommended wine Principi di Butera Chardonnay IGT onion and raspberry jam 18.00 € Octopus served with butter-fried cherry tomatoes and boiled fried potatoes 21.00 € SOUPS Recommended wine Clarendelle Blanc Bordeaux AOCIGT Vegetable soup with homemade dumplings stuffed with duck meat Lithuanian Special 6.00 € Veal loin steak with bone served with potato, roasted garlic and crispy bacon mousse, caramelized carrots, red wine, truffle and black currant sauce Beetroot soup with “skilandis” and boletus mushrooms 24.00 € 5.00 € Recommended wine Paolo Leo Primitivo di Manduria Fish soup with halibut fillet and -
From Natural History to National Kitchen: Food in the Museums of Singapore, 20062017
From Natural History to National Kitchen: Food in the Museums of Singapore, 20062017 By: Nicole Tarulevicz and Sandra Hudd Abstract Taking museum exhibitions, publications, and restaurants as a focus, this essay explores how food is used and represented in museums in Singapore, revealing a wider story about nationalism and identity. It traces the transition of food from an element of exhibitions, to a focus of exhibitions, to its current position as an appendage to exhibition. The National Museum is a key site for national meaningmaking and we examine the colonial natural history drawings of William Farquhar in several iterations; how food shortages during the Japanese Occupation of Singapore during World War II have been used for nationbuilding; and hawker food as iconography and focus of culinary design objects. Issues of national identity within a multi ethnic society are then highlighted in the context of the National Kitchen restaurant at the National Gallery of Singapore. Key Words: Singapore, museums, hawker food, memory, nation building Introduction From Berlin’s Deutsches Currywurst Museum to Seoul’s Museum Kimchikan (formerly Kimchi Museum), food is increasingly taking center stage in museums. Food also makes regular appearances in conventional museums and galleries, be that the Julia Child exhibition at the National Museum of American History in Washington, D. C., or an exhibition on food cravings at London’s Science Museum. New Zealand’s giant kiwifruit is just one of very many giant tributes intended to attract tourists. The Southeast Asian citystate of Singapore is well known as a foodie destination and it should come as no surprise that there has been a growing interest, in the last decade, in including food and foodways as content in Singapore’s cultural institutions. -
GOAN CUISINES Visitors to Goa Tend to Think That Food and Drink in Goa Means the Famous Fish, Curry, Rice and Feni Package
GOAN CUISINES Visitors to Goa tend to think that food and drink in Goa means the famous fish, curry, rice and feni package. And for most Goans these are indeed the three basic necessities of life -- fish, curry and rice. They combine to make a heavenly daily meal for the average Goan. But Goan cuisine, like the land itself, has many flavours and tastes with its vast treasure trove of culinary delicacies. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine. Most people who sample Goan cuisine, enjoy this different and unique style of food which has a distinct and unique combination of spicy flavours. A Goan values his food as much as he does his daily siesta (break). And in his daily meal, seafood always has a pride of place is some form or the other. From fried fish to exotic concoctions like ambot-tik, sea food is usually a must on the menu, except for the occasional break for some religious observance. Goans take pleasure not only in what they eat, but also how they cook it. Although modern conveniences have almost completely taken over in urban areas, the traditional way of cooking in clay pots on firewood continues in most rural areas of Goa. This style of cooking adds an additional smoky flavour to the food, highly valued by Goans. Despite the two schools of cuisine traditions influenced by the respective religions of Hinduism and Christianity; there are some meeting points that present an interesting harmony. -
Soup Bagels Almonds
Jan/Feb/Mar 2021 The English Language Food Magazine For Portugal Lovers Everywhere SOUP BAGELS ALMONDS DO YOU SPEAK +++ T HE CHARM AND HISTORY OF CHOCOLATE?? BEAUTIFUL BOYFRIEND SCARVES TABLE OF CONTENTS IN EVERY ISSUE FEATURES 10 Wine Vines Food For Thought Black Sheep Lisboa/ 7 RealPortugueseWine.com Lucy Pepper, Eat Portugal 13 Not From Around Here Av’s Pastries & Catering The Secret Ingredient Is Always Chocolate 21 15 Let’s Talk Chocolate Master PracticePortuguese.com Pedro Martins Araújo, Vinte Vinte Chocolate 17 My Town Dylan Herholdt, Portugal Soup’s On: the Simple Life Podcast/ The Definitive Guide To 28 Portugal Realty Portugal’s Soup Scene 19 Portuguese Makers Amass. Cook. Lenços dos Namorados/ Aliança Artesanal Product Spotlight 38 52 Perspective Portuguese Rice David Johnson Guest Artist The Legend of the 12 41 Eileen McDonough, Almond Blossom Lisbon Mosaic Studio AB Villa Rentals Fado: The Sonority 43 Of Lisbon getLISBON Reader Recipe 45 Vivian Owens >>> Turn to pages 48-50 for Contributors/Recipe List/What’s Playing in Your Kitchen<<< FROM MY COZINHA The local food and flavor magazine for I don’t know about you, but these last several months I’ve been doing a lot of English-speaking Portugal traveling…in my mind. I catch myself lovers everywhere! staring into space, daydreaming, reliving some of my excellent adventures and planning an extensive Relish Portugal is published four multi-country train excursion across times a year plus two special Europe. I see friends on Zoom and, in editions. reality, my outside exploits are no more exotic than a trip to the grocery store or All rights reserved.