Culinary Catalogue
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Simple Vinaigrette
Simple Vinaigrette The usual ratio is 1 part vinegar to 3 parts oil, but I prefer 1 part vinegar to 2 parts oil. The important thing is to play around until you find your favorite ratio. • 1 large spoon Red Wine Vinegar • Any red wine vinegar will do, but if you can find unpasteurized red wine vinegar, it will have more flavor • Plus, since it contains the mother, you can use it to make your own vinegar. Just add wine (I use red wine, whatever remnants we have) and let is sit a few months. Taste it periodically. • Sherry Wine Vinegar is also exceptionally good • 2 large spoons Extra Virgin Olive Oil • When you buy olive oil, check to see if there is a harvest date. Olive oil is good for you. You get the most nutritional value in the year after harvest *** Put a little salt in a bowl I recommend unrefined coarse grey salt because it has a high mineral content, but any salt will do; you can also add pepper Add 1 large spoon Red Wine Vinegar Plus a little Dijon mustard (Maille, Amora, Edmond Fallot, Grey Poupon) Stir it and let sit a few minutes Optional, classic additions, to add to the vinegar, salt, mustard: • Garlic: • Either as a clove you let sit in vinegar for gentle flavor • Or pounded to a paste in mortar/grated in a suribachi for a stronger flavor • You can also mince it or microplane it • Shallot • Sliced thinly; if your shallot is very large, use a quarter of half The vinegar will soften the garlic and shallot flavor; you can use either alone/or both garlic and shallot together I usually let this sit 5 or so minutes, while I prepare something else. -
Makes the Cut 10 Favorite Fall Recipes
MUSTARD makes the cut 10 Favorite Fall Recipes SPONSORED BY mustard-and-salt-crusted rib roast with roasted vegetables and horseradish-mustard cream A coating of mustard gives this roast a flavorful, browned crust. Serves 6 1 4-rib (8- to 9-lb.) standing 2/3 cup crème fraîche offset spatula, spread 1/2 cup of Meanwhile, in a small bowl, beef rib-eye roast, bones 2 Tbs. drained jarred the mustard on the roast, creat- combine the crème fraîche, removed and tied back on horseradish (this can be done by your ing a thin, even layer. Pat on the horseradish, the remaining 2 Tbs. butcher and makes the roast 2 Tbs. chopped fresh flat-leaf salt and pepper mixture, being mustard, and the parsley, and easier to slice) parsley; more for serving especially generous on the top of season to taste with salt and Kosher salt roast and using the palm of your pepper. Keep refrigerated until Position a rack in the center of 3 Tbs. flaky sea salt hand to encourage the seasoning serving. the oven and heat the oven to 2 Tbs. coarsely cracked black to adhere to the sides. Scatter 450°F. peppercorns the carrots, shallots, and leeks Remove the roast from the 1/2 cup plus 2 Tbs. Maille Rich around the roast, and drizzle oven and cut the strings from Remove the roast from the Country Dijon mustard with olive oil. Toss the vegetables the bones. Let the roast rest refrigerator, pat dry with paper 6 medium carrots, peeled and to coat and season with salt and for 15 minutes before slicing. -
28St Brunch 07-20.Pages
brunch TARALLUCCI E VINO UOVA ETC. PIATTI PREZZO FISSO INSALATA 15 BOSTON BIBB LETTUCE, HAZELNUTS, RADISH, 1 UOVA ETC. ITEM UOVA AL TARTUFO 15 UOVA E PROSCIUTTO 12 PARMIGIANO, HOUSE VINAIGRETTE 1 PASTRY ITEM HOUSEMADE BRIOCHE, SCRAMBLED EGGS, SCRAMBLED EGGS, PROSCIUTTO DI PARMA, 1 MIMOSA OR BELLINI ROSEMARY HAM, PROVOLONE, AIOLI, TOMATOES, PARMIGIANO, INSALATA DI SALMONE 23 COFFEE OR ESPRESSO TRUFFLE AIOLI, HOME FRIES HOUSEMADE BRIOCHE OR CROISSANT SEARED SALMON, KALE, SHAVED FENNEL, RADISH, LEMON VINAIGRETTE 24 YOGURT E CEREALI 10 QUICHE 12 RUCOLA 14 HOUSEMADE GRANOLA, YOGURT, BACON OR VEGETARIAN QUICHE, BABY ARUGULA, SHAVED FENNEL, WALNUTS, MIXED BERRIES BABY GREEN SALAD SALUMI E FORMAGGI POMEGRANATE SEEDS, ITALIAN FETA CHEF’S SELECTION OF UOVA E PANCETTA 12 UOVA E ASPARAGI 14 BURRATA 18 5 SALUMI & CHEESES BURRATA, ROASTED BABY BEETS, SUNNY-SIDE UP EGGS, SMOKED BACON, POACHED EGGS, ASPARAGUS, PISTACHIOS, ACETO BALSAMICO 30 ARUGULA, TOMATOES, AIOLI POTATOES, PARMIGIANO, HERBS POLIPO 20 OMELETTE 12 FRENCH TOAST 15 CHARRED OCTOPUS, CELERY, PASTICCERIA FILLED WITH CHOICE OF TWO: HOUSEMADE BRIOCHE FRENCH TOAST, CHERRY TOMATOES, POTATOES All our pastries are baked in house ZUCCHINI, MUSHROOM, SPINACH, TOMATO, BANANAS, WALNUTS, BACON, GOAT CHEESE, PARMIGIANO MASCARPON POLPETTINE 15 FRENCH CROISSANT 3.25 HOUSEMADE BEEF MEATBALLS, SAN MARZANO TOMATOES, PARMIGIANO ALMOND CROISSANT 3.75 UOVA E POLENTA 14 UOVA E SALMONE 14 OTTO FILE POLENTA, POACHED EGGS, BABY KALE, PAIN AU CHOCOLAT 3.25 SPAGHETTI AL POMODORO 19 POACHED EGGS, WILD MUSHROOMS, SMOKED -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~. -
Harvest Bristol Delivery Pricelist Printed On:
Harvest Bristol Delivery Pricelist Printed on: ############# Prices are correct at time of printing but can change without notification Price per unit or Kilo if Bulk BABY & CHILD 60791 BABY NEUTRAL HAIR BODY SHAMPOO - LAVERA £8.99 60794 BABY NEUTRAL NAPPY CREAM - LAVERA £8.45 T059P BABY WIPES ORGANIC COTTON - NATRACARE £3.95 HS880781 BEDTIME BUBBLE BATH MILD-ORG- MUMMA LOVE £4.99 X613P BUBBLE BATH (ORG) - BEAMING BABY £6.45 WEL088 CALENDULA NAPPY CREAM £7.20 G45113 COTTON PATCHES FOR KIDS -ORG- ORGANII £3.95 X640P DEGRADABLE NAPPY SACKS - BEAMING BABY £2.99 X379P JUNIOR NAPPIES - BEAMING BABY £13.99 X377P MAXI NAPPIES - BEAMING BABY £12.99 X378P MAXI PLUS NAPPIES - BEAMING BABY £14.45 X376P MIDI NAPPIES - BEAMING BABY £12.99 X375P MINI NAPPIES - BEAMING BABY £5.98 ENV030 TOOTHBRUSH ENVIRONMENTAL CHILD £2.99 KVV030 VITAL VITS KIDS MULTI 30S HIGHER NATURE £8.39 BODY PRODUCTS T665P 1N BLACK - HERBATINT £9.45 T666P 2N BROWN - HERBATINT £9.49 T727P 3N DARK CHESTNUT - HERBATINT £9.49 T670P 4N CHESTNUT- HERBATINT £9.49 T675P 5N LIGHT CHESTNUT HERBATINT £9.50 T677P 6D DARK GOLDEN BLONDE- HERBATINT £8.85 T678P 6N DARK BLONDE - HERBATINT £10.08 T679P 7D GOLDEN BLONDE HAIR DYE- HERBATINT £9.49 T684P 8N LIGHT BLONDE- HERBATINT £8.85 G11103 AFTER SUN CREAM 50ML -ORG- ORGANII £3.50 T150P ALMOND SOAP (ROUND) - RAMPAL LATOU £3.85 WEL144 ALMOND SOOTHING FACIAL LOTION - WELEDA £17.95 GP414 ALOE CALENDULA AFTER SUN - GREEN PEOPLE £15.95 G11081 ALOE EUCALYPTUS MOUTHWASH-ORG- ORGANII £5.59 URT630 ALOE VERA BODY LOTION -ORG- URTEKRAM £6.99 T671P ALOE VERA -
THE ARMOURER and HIS CRAFT from the Xith to the Xvith CENTURY by CHARLES FFOULKES, B.Litt.Oxon
GQ>0<J> 1911 CORNELL UNIVERSITY LIBRARY BOUGHT WITH THE INCOME OF THE SAGE ENDOWMENT FUND GIVEN IN 1891 BY HENRY WILLIAMS SAGE Cornell University Ubrary NK6606 .F43 1912 The armourer and his craft from the xith C Date iSIORAGE 3 1924 030 681 278 Overs olin a^(Mr;= :3fff=iqfPfr.g^h- r^ n .^ I aAri.^ ^ Cornell University Library XI The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924030681278 THE ARMOURER AND HIS CRAFT UNIFORM WITH THIS VOLUME PASTE By A. Beresford Ryley < 'A w <1-1 K 2; < > o 2 o 2; H ffi Q 2; < w K o w u > w o o w K H H P W THE ARMOURER AND HIS CRAFT FROM THE XIth TO THE XVIth CENTURY By CHARLES FFOULKES, B.Litt.Oxon. WITH SIXTY-NINE DIAGRAMS IN THE TEXT AND THIRTY-TWO PLATES METHUEN & CO. LTD. 36 ESSEX STREET W.G. LONDON Kc tf , First Published in igi2 TO THE RIGHT HONOURABLE THE VISCOUNT DILLON, Hon. M.A. Oxon. V.P.S.A., Etc. Etc. CURATOR OF THE TOWER ARMOURIES PREFACE DO not propose, in this work, to consider the history or develop- ment of defensive armour, for this has been more or less fully I discussed in v^orks which deal with the subject from the historical side of the question. I have rather endeavoured to compile a work which will, in some measure, fill up a gap in the subject, by collecting all the records and references, especially in English documents, which relate to the actual making of armour and the regulations which con- trolled the Armourer and his Craft. -
National Speleologi'c-Al Society
Bulletin Number Five NATIONAL SPELEOLOGI'C-AL SOCIETY n this Issue: CAVES IN WORLD HISTORY . B ~ BERT MORGAN THE GEM OF CAVES' . .. .. • B DALE WHITE CA VE FAUN A, with Recent Additions to the Lit ture Bl J. A. FOWLER CAT ALOG OF THE SOCIETY LJBR R . B)' ROBERT S. BRAY OCTOBER, 1943 PRJ E 1.0 0 . ------------------------------------------- .-'~ BULLETIN OF THE NATIONAL SPELEOLOGICAL SOCIETY Issue Number Five October, 1943 750 Copies. 64 Pages Published sporadically by THE NATIONAL SPELEOLOGICAL SOCIETY, 510 Scar Building, Washington, D. c., ac $1.00 per copy. Copyrighc, 1943, by THE NATIONAL SPELEOLOGICAL SOCIETY. EDITOR: DON BLOCH 5606 Sonoma Road, Bethesda-14, Maryland ASSOCIATE EDITORS: ROBERT BRAY WILLIAM J. STEPHENSON J. S. PETRIE OFFICERS AND COMMITTEE CHAIRMEN *WM. ]. STEPHENSON J. S. PETR'IE *LEROY FOOTE F. DURR President Vice·Prcsidet1l & Secretary Treasurer Pina~iaJ Sect'eIM"J 7108 Prospect Avenue 400 S. Glebe Road R. D. 3 2005 Kansas Avenue Richmond, Va. Arlin-glon, Va. Waterbury, Conn. Richmond, Va. Archeology Fauna Hydrology Programs &. Activities FLOYD BARLOGA JAMES FOWLER DR. WM. M. MCGILL DR. JAMES BENN 202·8 Lee Boulevard 6420 14th Street 6 Wayside Place, University U. S. Nat. Museum Arlington, Va. Washington, D . C. Charlottesville, Va. Washington, D. C. Bibliography &. Library Finance Mapping PubliCity *ROBERT BRAY *l.EROY FOOTB GBORGE CRABB *·Lou KLBWEJ.t R. F. D. 2 R. F. D. 3 P. O. Box 791 Toledo Blade Herndon, Va. Waterbury, Conn. Blacksburg, Va. Toledo, Ohio BuIletin &. Publications Folklore Metnbership DON BLOCH "'CLAY PERRY SAM ALLBN RECORDS 5606 Sonoma Road East Acres 1226 Wel.Jesley Avenue *FLORENCE WHITLI!Y Deorhesda, Md. -
12/15/2019 4:22 PM Page 1 of 120
Item Code Description U/M Set BAKING PRODUCTS BAKING PRODUCTS - 0300000000 BAKING PRODUCTS BAKING POWDER - 0300080000 BAKING PRODUCTS 0300080101 MAGIC BAKING POWDER 1X2.5KG CONTAINER BAKING PRODUCTS 0300080102 MAGIC BAKING POWDER 24X450GR 24X1CS BAKING PRODUCTS 0300080201 PINNACLE BAKING POWDER 1X5 KG PAIL BAKING PRODUCTS 0300080301 LIEVITO BAKING POWDER 100X16GR 100X1CS BAKING PRODUCTS BAKING PRODUCTS: BAKING SODA -0300030000 BAKING PRODUCTS 0300030401 MOSTO BAKING SODA 1X1KG SHAKER SHAKER BAKING PRODUCTS 0300030501 ARM & HAMMER BAKING SODA 12X2KG 12X1CS BAKING PRODUCTS BAKING PRODUCTS: CITRIC & MALIC ACID -0300060000 BAKING PRODUCTS 0300060201 MOSTO CITRIC ACID 1X454GR SHAKER SHAKER BAKING PRODUCTS 0300060301 ROYAL COMMAND MALIC ACID POWDER 1X1KG BAG BAKING PRODUCTS 0300060401 POWDER FOR TEXTURE CITRIC ACID POWDER 1X400GR BAG BAKING PRODUCTS BAKING PRODUCTS: CORN STARCH -0300010000 BAKING PRODUCTS 0300010201 MOSTO CORN STARCH 1X5 KG CASE BAKING PRODUCTS 0300010301 CANADA CORN STARCH 1X1 KG CONTAINER BAKING PRODUCTS 0300010302 CANADA CORN STARCH 6X454GR 6X1CS BAKING PRODUCTS 0300010501 MEOJEL TATE & LYLE CORN STARCH 1X 50LBS BAG BAKING PRODUCTS 0300010601 ROYAL COMMAND CRISP FILM POWDER 1X1KG BAG BAKING PRODUCTS 0300010602 ROYAL COMMAND COLFO 67 CORNSTARCH MODIFIED 1X1KG BAG BAKING PRODUCTS BAKING PRODUCTS: GINGER CRYSTALIZED - 0300050000 BAKING PRODUCTS 0300050301 MOSTO GINGER SLICES CRYSTALLIZED 1X1KG BAG BAKING PRODUCTS 0300050302 GINGER SLICES CRYSTALLIZED 1X5KG BAG BAKING PRODUCTS BAKING PRODUCTS: GLUCOSE - 0300020000 BAKING PRODUCTS -
AFRIQUE DU SUD Par Maryke FOULDS, Food Review
WORLD TOUR 2016 AFRIQUE DU SUD Par Maryke FOULDS, Food Review TENDANCES DISTRIBUTION Avec l'ouverture de nouveaux magasins hard discount, les emballages prêts-à-vendre vont certainement se développer en Afrique du Sud. Leur capacité à aider les consommateurs à identifier plus facilement les produits en rayon entraîne leur utilisation. Les distributeurs profitent également des réductions de coûts de main-d'œuvre : les emballages prêts à vendre pouvant être installé plus rapidement en rayon, ils réduisent le nombre d'employés nécessaires en magasin. TENDANCES CONSOMMATION La tendance vers des produits sans sucre/gluten/etc. a pris de l'ampleur au cours de l'année. Les consommateurs sud-africains demandent davantage de produits plus sains et l'industrie agroalimentaire a relevé ce défi. Le développement de produits sans lactose et sans gluten, l'utilisation de colorants et de parfums naturels, le stevia dans les boissons ou encore les options allégées en glucides dans le segment des plats préparés et pratiques gagnent tous en popularité. Cette année a été ainsi essentiellement marquée par la santé. TENDANCE 1 : PRODUITS NATURELS SANS CONSERVATEURS KWV a lancé le premier pinotage « naturel » au monde, sans sulfates ni conservateurs. Ce vin est fabriqué par un procédé breveté révolutionnaire, qui allie deux ingrédients viticoles sud-africains : le rooibos et le honeybush. Ces ingrédients sont réputés pour leurs propriétés antioxydantes. Ce produit est parfait pour les consommateurs qui recherchent des produits plus naturels contenant moins de conservateurs. C'est une première pour l'Afrique du Sud. EARTH’s ESSENCE Marques: KWV Date de lancement: 01/2015 Catégorie: Boissons Famille: Vins Description générale : Le vin Earth's Essence Pinotage ne contient ni sulfates ni ajouts de conservateurs. -
Disclaimer Notes to the Annual Report and Accounts This PDF
Disclaimer Notes to the Annual Report and Accounts This PDF version of the Unilever Annual Report and Accounts 2005 is an exact copy of the document provided to Unilever’s shareholders. Certain sections of the Unilever Annual Report and Accounts 2005 have been audited. Sections that have been audited are set out on pages 78 to 151, 157 to 172 and 174 to 177. The auditable part of the report of the Remuneration Committee as set out on page 69 has also been audited. The maintenance and integrity of the Unilever website is the responsibility of the Directors; the work carried out by the auditors does not involve consideration of these matters. Accordingly, the auditors accept no responsibility for any changes that may have occurred to the financial statements since they were initially placed on the website. Legislation in the United Kingdom and the Netherlands governing the preparation and dissemination of financial statements may differ from legislation in other jurisdictions. Disclaimer Except where you are a shareholder, this material is provided for information purposes only and is not, in particular, intended to confer any legal rights on you. This Annual Report and Accounts does not constitute an invitation to invest in Unilever shares. Any decisions you make in reliance on this information are solely your responsibility. The information is given as of the dates specified, is not updated, and any forward-looking statements are made subject to the reservations specified on page 4 of the Report. Unilever accepts no responsibility for any information on other websites that may be accessed from this site by hyperlinks. -
28Th St. Brunch 5.15
UOVA ETC. UOVA AL TARTUFO 15 UOVA E PROSCIUTTO 10 SCRAMBLED EGGS, HERB-COOKED HAM, SCRAMBLED EGGS, PROSCIUTTO DI PARMA, PROVOLONE, BLACK TRUFFLE AIOLI, AIOLI, TOMATOES, PARMIGIANO, HOUSE BRIOCHE, HOME FRIES HOUSE MADE BRIOCHE OR CROISSANT UOVA E ASPARAGI 12 OMELETTE 12 FILLED WITH CHOICE OF TWO: 44 East 28th St. POACHED EGGS, ASPARAGUS, POTATOES, ZUCCHINI, MUSHROOM, SPINACH, TOMATO, PARMIGIANO, HERBS 212.779.1100 BACON, GOAT CHEESE, PARMIGIANO www.taralluccievino.net UOVA E PANCETTA 12 QUICHE 10 SUNNY-SIDE UP EGGS, SMOKED BACON, BACON OR VEGETARIAN QUICHE SERVED WITH ARUGULA, TOMATOES, AIOLI SIDE SALAD PREZZO FISSO FRUTTA 10 YOGURT E CEREALI 10 SEASONAL FRUIT PLATE GRANOLA, YOGURT, HONEY, SEASONAL FRUIT 1 UOVA ETC. ITEM 1 PASTRY ITEM FRITTATA ALLA NORCINA 14 FRENCH TOAST 14 COFFEE OR ESPRESSO SWEET SAUSAGE, POTATOES, HOUSE BRIOCHE FRENCH TOAST, BANANAS, 19 BLACK TRUFFLE WALNUTS, MASCARPONE BRUNCH COCKTAILS SALUMI E FORMAGGI AMORA 12 THE ZIPPER 12 CHEF’S SELECTION OF 5 CACHACA, SAGE BLACKBERRIES TEQUILA, TOUCH OF CAMPARI, SALUMI & CHEESES PINEAPPLE, JALAPEÑO AGAVE 30 SUNDOWN 12 THE GONDOLA 12 CAMPARI, GRAPEFRUIT, LIME, RASPBERRIES, SELECT, ORANGE PROSECCO JUICE, PROSECCO ROSÉ SANGRIA 40 PASTICCERIA Pitcher serves four ROSÉ WINE, ROSATO VERMOUTH, SEASONAL FRUIT CESTINO DI PASTICCERIA 10 BASKET OF FOUR PASTRIES FRENCH CROISSANT 3 INSALATE ALMOND CROISSANT 3.5 CAVOLO NERO 14 QUINOA 14 PAIN AU CHOCOLAT 3 KALE, SHAVED FENNEL, DRY CRANBERRIES, WHITE QUINOA, ROASTED BABY CARROTS, LEMON CITRONETTE, PINOLI NUTS YOGURT VINAIGRETTE, HERBS WHOLE WHEAT -
FRENCH FEAST PRODUCT LIST Fall 2013 Contents Pommery Mustards and Vinegars
FRENCH FEAST PRODUCT LIST Fall 2013 Contents Pommery Mustards and Vinegars..............................................................................................................4 Amora Mustard..........................................................................................................................................7 Melfor Alsatian Vinegars...........................................................................................................................8 Domaine du Siorac Verjus (Verjuice).........................................................................................................9 Gonet Yellow Wine Vinegar.....................................................................................................................10 Vilux Vinegars, Cornichons, Onions, and Capers....................................................................................11 La Marne Champagne Vinegar................................................................................................................12 Bénédicta Sauces......................................................................................................................................13 Hénaff Pâtés.............................................................................................................................................14 Rougié Duck Confit, Duck Fat, and Pâtés...............................................................................................15 Elevages Périgord Foie Gras and Pâtés....................................................................................................16