In-Room Dining
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Put Your Best Fork Forward•You Can't Beat a Healthy Heart • Rice, Rice
FREE FEBRUARY-MARCH Healthful, affordable options for your family Put Your Best Fork Forward • You Can’t Beat a Healthy Heart • Rice, Rice Baby 4 You Can’t Beat a Healthy Heart 10 Rice, Rice Baby 7 Let’s Stay In! 12 National Pet Dental Health Month Healthful, affordable options for your family Bite into March is National a Healthy Nutrition Month® Lifestyle Positive changes can be made in your diet – This National Nutrition Month®, remind yourself to “Put Your Best Fork Forward.” Whether at home or out and about, YOU have one forkful at a time! control over what you put in your body. Every time you eat, try to make one small, healthy change. Can you eat a piece of fruit instead of dessert? Snack on carrots without dip? Skip the roll with your dinner? Small changes like these add up over time – you’ll be surprised at how easy it is to positively impact your health! Here are some tips to get you started: Start with a plan for lifelong health. Focus on the big picture – achieving overall good health – not just short- term weight loss. Set healthy, realistic goals. You are more likely to succeed in reaching realistic goals when you make changes step by step. Start with one or two specific, small changes at a time. Track your progress by keeping a food and activity log. Meredith McGrath, RD, LDN Corporate Dietitian • HealthCents Redner’s Markets Email your questions to [email protected] Meredith holds a B.S. in clinical dietetics from the University of Pittsburgh. -
Non-GMO Project Verified Products
Non-GMO Project Verified Products Brookline Store, North Atlantic Region Whole Foods Market, as a part of its mission to offer food in its most natural state, has created a Non-GMO Project Verified Product shopping list. Developed in partnership with the Non-GMO Project, a non-profit organization dedicated to allowing consumers to make informed choices and to ensuring sustained availability of non-GMO options, this shopping list highlights products that have been reviewed and verified by an independent third party to ensure that food production follows rigorous best practices for GMO avoidance. We hope that this proves to be a valuable shopping tool for you! Products that have been verified have the easy -to-recognize seal featured at the top of this shopping list. Unfortunately, due to cross-contamination and pollen drift, very few products in the U.S. are completely free of GMOs. The Non-GMO Project standard is a process-based standard that avoids the intentional use of GMO ingredients by providing suppliers with procedures and best practices for minimizing the presence of GMO ingredients. Thank you for shopping Whole Foods Market and your support of the Non-GMO Project! Baby & Child Products Plum Organics (Cont'd) Spinach, Peas & Pear Dr. Bronner's Mild Liquid Baby Soap - 32 oz. Just Prunes Mild Liquid Baby Soap Apple & Carrot Mild Baby Bar Soap Broccoli & Apple Organic Pumpkin Banana Little Yums Teething Biscuits Baby & Infant Food Just Mangos Annie's Homegrown Organic Spinach Apple Kale Little Youms Teething Biscuits Organic Berry -
Downtown Kitchen___Bar Menu.Pdf
BREAKFAST MENU (06:30 AM to 11:30 AM) All American Breakfast 795 Freshly squeezed seasonal juice Two eggs any style, pork bacon, grilled tomatoes, hash brown potatoes Selection of toast, muffin and Danish pastry Choice of tea or coffee Fit For You Breakfast 795 Choice of corn flakes, chocos, muesli or oatmeal porridge Selection of toast, muffin and Danish pastry Freshly squeezed seasonal juice Seasonal fresh cut fruits Choice of whole or skimmed milk Downtown Breakfast 795 Two eggs any style Served with grilled tomatoes and hash brown potatoes Choice of chicken sausage or pork sausage Selection of cereals with choice of whole or skimmed milk Seasonal fresh cut fruits Selection of toast, muffin and Danish pastry Choice of tea or coffee The North Indian Breakfast 795 Selection of aloo paratha or poori served with aloo bhaji Natural yogurt and mango pickle Choice of sweet or salted lassi Seasonal fresh cut fruits Choice of tea or coffee The South Indian Breakfast 795 Selection of plain dosa or masala dosa with chutney and sambar Selection of idli or vada with chutney and sambar Choice of plain or masala buttermilk Seasonal fresh cut fruits Choice of South Indian coffee or tea Create Your Own Omelette 475 Choose from mushrooms, bell peppers, onions, tomatoes or bacon Salsa and yellow cheddar cheese with hash brown potatoes, grilled tomatoes Selection of toast, muffin and Danish pastry Eggs Benedict 475 Poached eggs, English muffin, pork ham and hollandaise sauce served with grilled tomatoes and sautéed mushrooms Vegetarian Non-Vegetarian -
Leiths Academy
LESSON 19 - COOKING BY ABSORPTION – CREATIVE LEFTOVERS Subjects Demonstrations Recipes cooked Cooking by 188 Parmesan risotto ½ each Absorption – 125 French dressing creative leftovers using store cupboard ingredients Mixed salad leaves handout for varieties XR Parmesan crisps 558 Crème Brulee 1/2 each vanilla or cinnamon Save and freeze approx 2 - 3 tablespoons of risotto for Arancini week 20 ‘ ….before I learnt to cook I opened the kitchen cupboard and saw meaningless ingredients, now I see food….’ Teaching points An opportunity for a revision, theory Q&A or short test... Theory points Risotto rice Italian Arborio rice, Carnaroli and Vialone Nano are all short-grained rice varieties suitable for this type of cooking. A risotto is made by adding boiling stock, a ladleful at a time, to the rice while stirring continuously. The rice should absorb 5 times its volume in liquid. A good risotto should be creamy from the starch of the rice whilst the grains should have some texture (al dente) What additions can be added to this simple risotto? What could be done with leftover risotto? …. Arancini di Riso, use as a filling for a spinach roulade….. Other rice based dishes: Kedgeree, paella, biryani, sushi, jambalaya, pilaf, nasi goring, polo XR Prawn pilaf week 26 Arancini for week 20 Allow 2-3 tablespoons of risotto to go cold. This can be frozen already shaped into balls the size of a walnut approx 35-40g of mixture for each arancini in advance or just as it is. Name the container ready for week 20 Egg Custard - Crème Brûlée See lesson 8 A baked custard is milk thickened by the binding and partial coagulation of denatured egg protein. -
HISTORY of RICE in the USA from the US Rice Federation
HISTORY OF RICE IN THE USA From The US Rice Federation Rice, throughout history, has been one of man’s most important foods. Today, this unique grain helps sustain two-thirds of the world’s population, yet little is known about the origins of rice cultivation. Archeological evidence suggests rice has been feeding mankind for more than 5,000 years. The first documented account is found in a decree on rice planting authorized by a Chinese emperor about 2,800 BC. From China to ancient Greece, from Persia to the Nile Delta, rice migrated across the continents, eventually finding its way to the Western Hemisphere. Enterprising colonists were the first to cultivate rice in America. It began quite by accident when, in 1685, a storm-battered ship sailing from Madagascar limped into the Charles Towne harbor. To repay the kindness of the colonists for repairs to the ship, the ship’s captain made a gift of a small quantity of "Golden Seede Rice" (named for its color) to a local planter. The low-lying marsh lands bordered by fresh tidal water rivers of the Carolinas and Georgia proved to be ideal for rice production. The soils were rich, reasonably flat and highly fertile. They also were so soft a man could hardly stand on them, with twice a day tides pushing fresh river waters onto the flood plains, nothing else could be grown there. By 1700, rice was established as a major crop for the colonists. That year 300 tons of American rice, referred to as "Carolina Golde Rice," was shipped to England. -
Riceice Cooking Instructions for Preparing the Varieties of Rice Found in the Good Food Store Bulk Department
HHowow toto PPreparerepare BulkBulk RRiceice Cooking instructions for preparing the varieties of rice found in the Good Food Store bulk department. One cup of raw rice yields approximately 3 cups cooked. (Updated 06-December-2019) AArboriorborio RRiceice FForbiddenorbidden BlackBlack RRiceice Codes 1250, 1273 Code 1255 Boil 2 1/2 to 3 1/2 cups water and pinch of Boil 1 3/4 cups water and pinch of salt. salt. Add 1 cup rice. Cover, reduce heat Add 1 cup forbidden black rice. Cover, and simmer 45 minutes. reduce heat and simmer for 30 minutes. Remove from heat. BBasmatiasmati RRice,ice, BBrownrown Codes 1251, 1252 GGoldenolden RRose®ose BBrownrown RRiceice Rinse 1 cup rice. Bring 2 cups water to Code 1259 boil. Add rice. Return to boil, cover, Boil 2 cups water and pinch of salt. Add reduce heat and simmer for 50 minutes. 1 cup Golden Rose® rice. Cover, reduce Remove from heat and let sit, covered, for heat and simmer for 50 minutes. Remove 10 minutes. Fluff with a fork and serve. from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.. BBasmatiasmati RRice,ice, WWhitehite Codes 1254, 1256 HHarvestarvest PPilafilaf Rinse 1 cup rice. Boil 1 1/2 cups water and Code 1263 pinch of salt. Add rice. Cover, reduce Add 1 cup pilaf to 2 1/2 cups water. Bring heat and simmer 20 minutes. Remove to boil, reduce heat, cover and simmer 50 from heat and let sit, covered, for 10 minutes. minutes. Fluff with a fork and serve. JJadeade PPearlearl RRiceice CCalrosealrose MediumMedium WWhitehite RRiceice Code 1268 Code 1253 Rinse 1 cup rice. -
Quilon Prides Itself on Offering the Very Best in South West Coastal Indian
Quilon prides itself on offering the very best in south west coastal Indian. Here you will find an exquisite range of contemporary and healthy dishes that are created with flair, style and a deep respect for all available ingredients. STARTERS VEGETARIAN lotus stem galette mint sauce G mini masala dosa rice and lentil pancake filled with tempered potatoes, vegetables, sambhar MUS fluffy steamed idli, sambhar MUS Beaten rice and mixed vegetable vada spiced tomato chutney NON-VEGETARIAN * chunky halibut baked malabar spices with curry leaves and kokum F * Pistachio chicken bell pepper sauce D N byadgi chilli prawns C kothu lamb kathi roll green chilli and mint sauce G D Prices include VAT and all charges. We have a no tipping policy * Denotes spicy dish. Allergens G-Gluten, N-Nuts, D-Dairy, E-Eggs, C-Crustacean, M-Molluscan, L-Lupin, S-Sulphites, CEL-Celery, F-Fish, SES-Sesame, MUS-Mustard, P-Peanuts, SOY-Soy MAIN COURSES VEGETARIAN *cottage cheese, soya chunks and coloured peppers cooked with brown onion, tomato, raw mango and spices D SOY moong dal tarka D MUS spinach poriyal shredded fresh spinach cooked with mustard seeds and freshly grated coconut MUS *chickpeas masala chickpeas cooked in a special blend of aromatic spices mango curry fresh ripe mango cooked along with yoghurt, green chillies and tempered with mustard seeds and curry leaves D MUS vegetable biryani cucumber and tomato raitha D Prices include VAT and all charges. We have a no tipping policy * Denotes spicy dish. Allergens G-Gluten, N-Nuts, D-Dairy, E-Eggs, C-Crustacean, -
Grain Cooking Chart
Grain Cooking Chart Cooking Rice • 1. Rinse: Before you cook grains, rinse them thoroughly in cold water until the water runs clear. Strain to remove and dirt or debris. • 2. Soaking brown rice will reduce the cooking time. • 3. Bring water to a boil. Stir in the grain. Cover tightly and reduce the heat to low. Cooking times are approximate. Simmer until liquid is absorbed and a "popping" sound is heard. Resist the urge to lift the lid or to stir as this disrupts the cooking process. Fluff rice before serving- remove from heat and gently lift and separate grains with a fork. Re-cover and allow to sit 5-10 more minutes before serving. • 4. Arborio rice is the exception. Arborio rice needs to be stirred constantly. Rice Cooking Chart Water Cooking Approx. 1 Cup dry Grain (lightly Cooking Time Method Yield salted) Stir 2-2 1/2 Arborio rice 2 1/2 cups 30 min. continually cups 25-45 min. until Basmati, brown 2 cups Simmer 3 1/2 cups popping is heard 15-35 min. until Basmati, white 1 3/4 cups Simmer 3 1/2 cups popping is heard Brown rice, long 35-45 min. until 2 cups Simmer 3 1/2 cups grain popping is heard Brown rice, short 35-45 min. until 2 cups Simmer 3 3/4 cups grain popping is heard 30 min. until popping + Forbidden rice 1 3/4 cups Simmer 2 3/4 cups 5-8 min standing time 30-45 min. until Golden Rose Rice 2 cups Simmer 2 1/2 cups popping is heard 15 min. -
Food Menu Please See the Separate Menu for Drinks Vad Är Galetter & Crêpes?
Food Menu Please see the separate menu for drinks Vad är galetter & crêpes? Crêpes och galetter kommer ursprungligen från Bretagne i Frankrike. Crêpes görs på vanligt vetemjöl, galetter görs på glutenfritt bovetemjöl. På Crêperiet har vi tagit konceptet vidare och vår meny är fylld med spännande och gott kombinationer! Galetterna är matiga och fylls med ost, kött, eller vegetariska fyllningar. Crêpes är mer som vanliga pannkakor och serveras som efterrätt eller fika. Allergier Var snäll att berätta för oss om du är allergisk mot någonting eller om du har speciella önskemål vad det gäller din mat - vi brukar kunna tillgodose det mesta! Vårt Team På Crêperiet är vi stolta över vårt internationella team. Alla våra medarbetare pratar perfekt engelska, men har varierande kunskaper i svenska men vi försöker alltid leverera fantastisk service oavsett språk! Bokningar Crêperiet är perfekt för att fira en födelsedag eller en kväll med gänget vid något av våra stora bord på ovanvåningen. Eller varför inte boka något av våra romantiska småbord för en middag tête-à- tête? Boka gärna bord direkt på vår hemsida: creperiet.nu Vänliga observera att vi förbereder crêpes och galetter upp till fyra åt gången och att de serveras färska från crêpejärnen. Vilket innebär att det blir en kort försening mellan servering av måltider till större grupper. What are galettes & crêpes? Crêpes and galettes come from Bretagne in France. Crêpes are made with regular flour, while galettes are made with gluten-free buckwheat flour. At Crêperiet we have taken the concept further and our menu is filled with exciting and delicious combinations! Galettes are a meal in themselves, and are filled with cheese, meat, fish and other savory ingredients. -
Rice
Rice Basics ce more o Shop and Save own ri ften to e br get < When brown rice is os itamins and fib ho ore v min er processed to make white rice, C m er d al an s. the bran layer and the germ - and their nutrients - are removed. White rice labeled enriched has some nutrients added back. Enriched rice tore Wel should not be rinsed before S l cooking. aste Less < Store-brand or bulk rice W often costs less than name- Dry rice: brand, pre-cooked, or seasoned I Store dry rice in a rice mixes. Use the cost per tightly sealed container ounce on the shelf sticker to or bag to keep out dust, compare. moisture and pests. I White rice can be Cook Rice Ahead! stored in the cupboard for several years. Cook enough rice for several uses at one time. Store in the refrigerator or I Brown rice stored in freezer depending on how soon you plan to use it. Use in recipes or add 1 to the cupboard is best if 2 Tablespoons of water and quickly re-heat in a saucepan or microwave. used within 6 months. To store longer, refrigerate up to 12 months or freeze Type of Rice Texture and Cooking Proportions for up to 2 years. Long-grain rice Light and fluffy; pieces do not stick together. Cooked rice: including basmati 1 cup rice + 2 cups liquid = I Store cooked rice in a tightly sealed container in and jasmine rice 3 cups cooked rice the refrigerator for 3 to 5 days or freeze for up to 6 Medium-grain rice More moist and sticky than long-grain rice. -
LT Foods.Pmd
4th April 2018 Initiating Coverage I Sector: Consumer Staples LT Foods BSE SENSEX S&P CNX CMP: INR 88 TP: INR 125 (+42%) Buy 33,019 10,128 A CONSUMER STORY IN THE MAKING LT Foods Ltd. (LTFL) is one of the leading basmati rice players in India having a strong foothold both in exports (55% of FY17 revenue) & domestic market (45%). Key brands include Daawat (leading brand in India), Royal (#1 brand in USA) and ecoLife (organic food). With growing global demand for basmati and limited supply, we expect LTFL to witness steady volume growth with improving realizations on back of Stock Info increased branded business. We forecast 12.2%/25.7% revenue/adj. Bloomberg LTFO IN PAT CAGR over FY17-20E and an EBITDA margin improvement of 127bps Equity Shares (m) 320 to 12.5%. We initiate coverage with a BUY rating valuing the stock at 52-Week Range (INR) 57 / 110 12x FY20E EPS of INR10.4 with target price of INR125. 1m/6m/12m Rel. Per (%)* -1/ 38 / 26 Domestic consumption to see continued demand growth: Domestic M.Cap. (INR b) 28.2 market remains a key growth driver for the branded basmati rice M.Cap. (USD b) 0.4 players like LTFL as the Indian consumers move towards branded foods Avg Turnover, INR m 18.2 on the back of rising affluence. The shift from unbranded basmati Free float (%) 44 (~73% in FY17) to branded is expected to continue due to better quality. * relative to BSE Sensex We expect LTFL to be one of the key beneficiaries of this changing Financials Snapshot (INR b) industry dynamics owing to its strong brand positioning, diverse Y/E Mar 2018E 2019E 2020E Net Sales 36.7 41.1 46.5 product portfolio catering varied price points and wide distribution EBITDA 4.1 4.9 5.8 network. -
Product Specification Sheet
Product Specification Sheet Issue No: 2 Date: March 17 (FIR) Product Name: Pancake World Authentic Galette Mix 3.5kg Product Code: AGM35 Pack Size: 1 x 3.5kg Bar Code: 0799648609149 Outer: Description of Product: Pancake World Authentic Galette Mix helps you make consistent quality galettes every time. It is very easy to mix – just add water and oil or liquid butter. Galettes are thin and crispy like the ones eaten in Brittany! Our instructions are easy to follow and guarantee a perfect batch of galettes every time. Our 3.5kg bags are very strong and ensure that the product is kept fresh and safe at all times. Shelf life is 12 months from production date. Rehydrated mix kept refrigerated below 8 deg. will last for up to 2 days. Each 3.5kg bag yields about 60 x 40cm diameter galettes. Pancake World products only use ingredients that are specified free from nuts and their derivatives and contain no genetically modified materials. Ingredients: Buckwheat Flour, Dried Whole EGG Powder, Dried EGG White Powder, Salt. For Allergens: See ingredients in UPPER CASE May Contain: Soya Important Note: The ingredients in this product are free from Gluten, Soya & Milk however it is produced in a factory where products containing soya, Milk, Wheat and derivatives are manufactured. NUTRITIONAL VALUE Per 100g as sold (Based on raw ingredient Per 100ml portion of uncooked Adult RI % per 100ml Value Value % specifications via Food Data batter (As consumed) Services N Pro Software) Energy kJ 1507.8 Energy kJ 513.22 Energy kJ Energy Kcals 356.3 Energy Kcals 120.6 Energy Kcals Fat (g) 6.5 Fat (g) 2.0 Fat Of which saturates (g) 1.8 Of which saturates (g) 0.6 Saturates Carbohydrate (g) 54.9 Carbohydrate (g) 25.6 Carbohydrates Of which sugar (g) 1.2 Of which sugar (g) 2.1 Sugars Protein (g) 18.8 Protein (g) 4.6 Protein Salt (g) 2.39 Salt (g) 0.655 Salt Shelf Life Unopened (12) Months Suitable for Vegetarians - Halal Faith Compliant Explanation of Julian Batch Coding i.e.