GLOBAL & LOCAL G U I D E SPECIALTY GOODS
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Guide to Identifying Meat Cuts
THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped. -
VK 230 714 In-Counter Steamer Cuiseur Vapeur Aparato De Cocción Al Vapor Table of Contents 3
Gaggenau USE AND CARE MANUAL GUIDE D'UTILISATION ET D'ENTRETIEN MANUAL DE USO Y CUIDADO VK 230 714 In-Counter Steamer Cuiseur vapeur Aparato de cocción al vapor Table of Contents 3 Table de Matières 17 Contenido 32 2 Table of Contents Additional information on products, accessories, IMPORTANT SAFETY INSTRUCTIONS 4 replacement parts and services can be found at Fire Safety 4 www.gaggenau.com and in the online shop Cooking Safety 4 www.gaggenau-eshop.com Burn Prevention 5 Child Safety 5 Cleaning Safety 5 Cookware Safety 6 Proper Installation and Maintenance 6 Causes of Damage 6 Your new appliance 7 Steamer 7 Symbols on the panel and display 7 Accessories 8 Special accessories 8 Operating principle 8 Operation 8 Before first use 8 Boiling point calibration 9 Inserting hand grip 9 Turning on 9 Turning off 9 Electronic timer 10 Child lock 10 Overheating protection 10 Safety lock 10 Draining cooking liquid 11 Appliance's range of uses 11 Settings table 12 Steaming / boiling — Setting: Steam cooking level 12 Poaching — Setting: Temperature level 14 Tips and tricks 14 Care and cleaning 15 Cleaning appliance 15 Do not use these cleaning agents 15 Troubleshooting 16 Customer service 16 Product info 3 , IMPORTANT SAFETY INSTRUCTIONS READ AND SAVE THESE INSTRUCTIONS IMPORTANT SA FETY INSTRUCTIONS , WARNING: When properly cared for, your new , WARNING: TO REDUCE THE RISK OF INJURY appliance has been designed to be safe and TO PERSONS IN THE EVENT OF A GREASE reliable. Read all instructions carefully before FIRE, OBSERVE THE FOLLOWING: use. These precautions will reduce the risk of a) SMOTHER FLAMES with a close-fitting lid, burns, electric shock, fire, and injury to cookie sheet, or metal tray, then turn off the persons. -
Our Product List Our Product List at a Glance at a Glance
385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 OUR PRODUCT LIST OUR PRODUCT LIST AT A GLANCE AT A GLANCE FRESH CUT BEEF Pork Loin Chops BACON FRESH CUT BEEF Pork Loin Chops BACON Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon New York Strip Steak Lard *Apple Cinnamon Bacon New York Strip Steak Lard *Apple Cinnamon Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Flank Steak *Pulled Pork w/Sauce Flank Steak *Pulled Pork w/Sauce Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Soup Bones Smokehouse -
Rtmkccb2f1i05 Web.Pdf
) H.K. 1. Finest Beluga Grey Pearl Caviar Malossol (Fresh) ... ... ... ··• $25.00 2. Pate de Foie-Gras aux Truffe (Delicacy of Strassbourg) . .• .. 16.00 3. Smoked Salmon (Finest Norwegian imported) 9.00 4. Authentic Parma Ham · ·· .... 8.00 5. Norwegian Herring (served with sour cream and boiled potatoes) . • . • . , 6.50 6. Red Caviar (served with chopped onions, eggs and lemon juice) . .. ... 7.00 7. Escargots Provencale (per dozen) . .. 12.00 8. Hors d'Oeuvres Riches (Assorted Russian Canapes) 9.00 9. Foie Gras in Aspic (Parisian Crill's Own presentation) 5.00 10. Lobster Cocktail ·. ; .. •. 4.50 f)l'~t'Cc C\4'' ''''* 11. Pink Prawns Cocktail .. :·· ·' 4.50 ~ f t}JI :F~M· f~s t 12. Crabmeat Cocktail .. " .. .. .. · .... 4.50 !2:J~ I~:>s 13. P .G. Seafood Combination Cocktail .. · . .. .. .. · # • • • 4.50 14. Asparagus Tips Cocktail . .. ~ ·· 3.50 15. Fruit Cocktail au Curacao .. · ·.· · 3.50 We recommend the following beverages for the above: AKVAVIT, VODKA AKVAVIT VODKA ,e,4Hvttt}Jt"1.5 J{ussi.o::\"' H.K. 16. Baked Onion Soup Parisian (Our speciality) . • • . ··., $ 3.50 17. Vichyssoise (Chilled or Hot) .... 3.50 18. Green Indian Turtle and Sherry 3.00 19. Gazpacho Soup (Iced and refreshing) ... .... ... ... 3.00 20. Mulligatawny Soup (Orient's favourite) .. '• .. 3.00 21. Ox-Tail Soup (Thick or clear) •.. 3.00 22. Chicken Noodle Soup .. .. ... ' 3.00 23. Jellied Consomme .. .; ;, .. .... 3.00 24. Fish Chowder ~-- · ... .. .. 3.00 25. Mock Turtle ·· · •• • ••'1 ....... 3.00 [,-t-He ("'''"'" l>f t}Jt :F~,. f~,t 26. Creamed Soup:- Asparagus, Corn, Tomato, Mushroom or ~~~~2>6 Chicken · ·· ·· · ·.· ., r· • ·' 3.00 27. -
Columbia Steak House
MENU Contains Seafood & Crustacean Contains Nuts Suitable for Vegetarians Prices include all applicable taxes Welcome to the Columbia Steak House PRIME BEEF The chefs at Columbia Steak House use only the finest ingredients. First & foremost our Beef is our primary focus. Finding meat that matched our high standards proved challenging. U.S.D.A & AUS Black Angus Beef is our choice for you. FINEST PEDIGREE REARED TO TENDERNESS Our selection process for the cattle is monitored according to strict quality controls. No supplementary feed influences the surpassed quality of our meat. Our temperature controlled storage room at 1°C gives our meat the important and necessary time to mature. FRESH PRIME CUT With their excellent cutting skills, our experienced in house butchers guarantee the unique quality of our succulent and tender steaks. EXPERT PREPARATION Our experienced Grill Masters prepare your steak to the perfect doneness using our world renowned Montague Grill Broiler, heated to 1300°C. This, combined with our Columbia pepper blend allows the steak to develop our typical Steak House flavour. CONSTANT COMMITMENT Our menu offers nothing but fresh dishes using selective ingredients. With this in mind we are certain that your wishes will be fulfilled by our attentive staff, making your visit a delightful experience second to none. ENJOY YOUR MEAL! Contains Seafood & Crustacean Contains Nuts Suitable for Vegetarians Prices include all applicable taxes SOUPS & BISQUES Soup of the Day €9.50 Inspired by fresh seasonal ingredients Alaskan Crab -
Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal
Revised June 14 Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M BEEF Retail Cut Name Specie Primal Name Cookery Primal Beef Bottom Round Rump Roast B I 09 D/M Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef -
Taylor & Claygrill
TAYLOR & CLAY GRILL The very best ingredients from land, sea and earth - cooked with care and imagination. WHILE YOU WAIT Catalan Breads & Bits 5 | Nocellara Olives 3.5 | Chorizo Beer Stix 3.5 | Pickles 3 STARTERS Avocado & Broad Bean Cocktail almonds & artichokes ( VA) ........................................................................................................................................................ 6.5 Ispini Bresaola mustard crème fraîche, pecorino & watercress ...................................................................................................................................................... 6.5 Smoky Tiger Prawns cumin, garlic & sourdough ............................................................................................................................................................................. 8 Spiced Sweet Potato Croquetas curry leaf aioli (V) ........................................................................................................................................................................... 7 Potted Pork gribiche sauce, crostini ............................................................................................................................................................................................... 7.5 Seared Scallops carrot purée, fennel & spiced sunflower seeds ....................................................................................................................................................... 11 Sharing Platter For -
Soups Starters Side Dishes Main Dishes Desserts
SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF) -
1 2 3 4 5 6 7 8 9 10 11 12 13 14 Appetizers
1 Steamed or Pan Fried Dumplings …………………….. 5.95 (Choice of: Chicken, Vegetable or Pork) 2 Crystal Watercress Shrimp Dumplings………………... 6.95 3 Crab Meat Sui Mai…………………………………….. 6.95 4 Little Juicy Pork Buns…………………………………. 8.95 5 Scallion Pancake………………………………………. 5.50 6 Edamame ……………………………………………… 4.50 7 B-B-Q Spare Ribs……………………………………… 9.95 8 Cantonese Roast Duck…………………………………. 9.95 9 Cantonese Roast Pork………………………………….. 8.95 10 Rock Shrimp…………………………………………… 6.95 11 Fried Calamari…………………………………………. 6.95 12 Fried Cheese Wonton………………………………….. 4.95 13 Shrimp Wonton in Red Sesame Oil…………………… 6.95 14 Sesame Cold Noodle (not Spicy)……………………… 5.50 APPETIZERS (CHEN-DU) 15* Dan Dan Noodles Chen-Du Style……………………… 5.50 16* Pork Dumplings in Chili Oil…………………………... 6.95 17 Leaf-wrapped Glutinous Rice Cake…………………… 5.95 18 Glutinous Rice Balls…………………………………… 6.95 19 Wonton in Light Soups………………………………… 6.95 20* Northern Sichuan Style Bean Jelly…………………….. 6.95 21* Spicy Sichuan Cold Noodle…………………………… 5.50 22** Sour & Hot Sweet Potato Noodles……………………. 6.95 23** Tears in Eyes (Very Spicy Mung Bean Noodle)………. 6.95 24* Pork Wonton in Red Sesame Oil………………………. 5.95 SOUP 25* Hot & Sour Soup Small: 2.95 Large: 5.95 26 Egg Drop Soup Small: 2.95 Large: 5.95 27 Wonton Soup Small: 2.95 Large: 5.95 28 Miso Soup Small: 2.95 Large: 5.95 29 Velvet Chicken Corn Soup…………………………….. 6.95 30 Vegetable Soup………………………………………… 7.95 31 Bamboo Fungus and Chicken (on bone) Soup………… 13.95 32 Duck (on bone ) Soup w/ Preserved Reddish………….. 13.95 33 Slice Fish w/ Pickled Vegetable Soup…………………. 9.95 34 Loofah & Scramble Egg Soup…………………………. -
Omaha Steaks Gluten Free Products
Omaha Steaks Gluten Free Products Selection APPETIZER Number Artichoke Spinach Dip 1652 Beef Snack Sticks 2276 Chicken Wings, Buffalo Hot & Spicy 2008 Cashews 5558 Salmon Lox, Norwegian 2302 Scallops, Bacon Wrapped 2003 BEEF Beef Brisket 2277 Beef Franks, Old World 2317 Beef Jerky, Original Bold 1422 Beef Pot Roast 1163 Beef Sirloin Tips 1547 Beef Tenderloin Tips 670 Bull Wings, Beef 2251 Calf’s Liver 929 Flat Iron Steaks 1582 Ground Beef (Omaha Steaks Premium) 1136 Ground Beef Burgers (Gourmet) 118 Ground Beef Burgers (Omaha Steaks) 1249 Mediterranean Sirloin Skewer ∆ 1695 Porterhouse Steaks 1640 Rib Roast, Boneless 686 Rib Eye Slices (Fully Cooked) 1167 Rib Eye Steaks, Boneless Varied Rib Eye Steaks, Bone-In 494 Sirloin Tri Tip Roast 2285 Strip Loin Roast 2179 Strip Loin Steak, Boneless Varied Strip Loin Steak, Bone-In 340 Strip Loin Steak - Private Reserve 940 T-Bone Steaks 1631 Tenderloin (Chateaubriand) 770 Tenderloin Kabobs 440 Tenderloin Steaks (a.k.a. Filet Mignon) Varied Tenderloin Steak, Bacon Wrapped 1144 Tenderloin Steak -Triple Trim Filet Mignon 855 Tenderloin Steak - Private Reserve 928 Top Sirloin Steaks, Bacon Wrapped 1725 Top Sirloin Steaks - London Broil 485 Top Sirloin Steaks - Private Reserve 981 Top Sirloin Steaks - Sirloin Supreme 711 DESSERTS Crème Brulee □ 2288 LAMB Lamb Leg, Seasoned Boneless 1195 Lamb Leg Roast, Boneless 2392 Loin Lamb Chops 313 Rack of Lamb 537 Lamb Loin Roast, Marinated 2423 Omaha Steaks Gluten Free Products Selection PASTA & SOUPS Number Black Bean Soup, Santa Fe 2362 Classic French Onion -
LA PÂTISSERIE PASTRYMAKING Grands Classiques Et Créations / Classics and Creations Traduction Anglaise / English Translation Rebecca Reid
Sommaire / Contents LES CLASSIQUES 25 THE CLASSICS 25 Feuille d'automne 26 Autumn leaf 26 Fond de succès, fond de meringue française, mousse au chocolat. Succès base, French meringue base, chocolate mousse Opéra 28 Opera 28 Biscuit aux amandes, crème au beurre café, ganache chocolat Almond sponge, coffee butter cream, chocolate ganache Succès praliné 31 Praline succès 31 Fond de succès, crème au beurre praliné Succès base, praline butter cream Claire fontaine 32 Claire fontaine 32 Génoise blanche, crème à l'orange, oranges pochées White genoise sponge, orange cream, poached oranges Schuss aux fruits 36 Fruit schuss 36 Biscuit à la cuillère, pâte sablée aux amandes, confiture de framboise, Lady finger, almond sable dough, raspberry jelly, fromage blanc mousse, fresh mousse fromage blanc, fruits frais fruit Plaisir 40 Plaisir 40 Biscuit aux amandes, mousse au chocolat, mousse vanille Almond sponge, chocolate mousse, vanilla mousse. Dacquoise aux noix et noisettes 43 Walnut and hazelnut dacquoise 43 Fond de dacquoise aux noix, crème mousseline aux noix Walnut dacquoise base, walnut mousseline cream Fraisier 44 Fraisier 44 Génoise pistache, génoise framboise, crème fraisier, Pistachio genoise sponge, raspberry genoise sponge, strawberry coulis gélifié et fraises cream, gelled coulis and strawberries Topaze 47 Topaze 47 Biscuit imprimé aux amandes, crème chocolat, crème pralinée, noisettes Almond-printed sponge cake, chocolate cream, praline cream, caramelized caramélisées hazelnuts Mascotte 50 Mascotte 50 Fond de meringue blanche, génoise -
Boucherie Renmans
Boucherie Renmans. Gardien de la qualité. Catégorie : Nos Viandes Sous-catégorie : all Filtrer : Je suis allergique à : - Rechercher : - Américain nature du terroir Couronne d'agneau marinée Paleron Basse côte d'agneau Couronne de porc nature Petit salé Basses côtes de porc Cuisses de lapin Picanha (bœuf d'Uruguay) Beefsteak supérieur du terroir Entrecôte Poitrine de porcelet Blanquette de veau avec os Entrecôte Black Angus Râbles de lapin Boeuf forestier Entrecôte du terroir Ragout d'agneau Bouilli avec os Epaule d'agneau avec os Ragoût de porc Bouilli sans os Epaule d'agneau sans os Roastbeef 1er choix Brochette de boeuf nature Epaule de porcelet Roastbeef 1er choix épicé Brochette de cheval marinée Escalope de veau Rognons de bœuf parés Brochette de cheval nature Escalopes de porc Rôti de gigot d'agneau sans os Brochette de filet de poulet Faux filet Rôti de porc ardennais ardennaise Faux filet de cheval mariné Rôti de porc au carré Brochette de porc nature Faux filet de cheval nature Rôti de porc au jambon Brochette de veau nature Faux-filet du terroir Rôti de porc épaule Brochette picanha Filet de dinde ardennais Rôti de porc maison Brochettes de bœuf du terroir Filet de dinde orloff Rôti de porc orloff Brochettes du chef Filet de porc Rôti de veau et médaillon Burger pur bœuf du terroir Filet de poulet aux légumes frais. Rôti de veau Orloff Carré campagnard Filet pur de boeuf Rôti Judd sans os moutardini Carré de porc farci Filet pur de cheval Roulade de poulet Italienne Chateaubriand Filet pur de veau Roulé de dinde Dijonnais Colis