DOCSLIB.ORG

Freshest Meats on the Coast!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Freshest Meats on the Coast! NONE SOLD TO DEALERS QUANTITY RIGHTS RESERVED FRESHEST MEATS WE RESERVE THE RIGHT TO CORRECT TYPOGRAPHICAL OR PICTORIAL ERRORS. ON THE COAST! PRICES GOOD December 13 THRU December 19, 2017 Our Butcher Cuts & Wraps Fresh Meat Daily! As Always Thank You For Shopping Duren’s Piggly Wiggly piggly wiggly® WHILE PIGGLY WIGGLY CERTIFIED ANGUS BEEF BONELESS FRESH SUPPLIES Since 1976 LAST WHOLE TURKEY NEW YORK STRIP ROAST GROUND CHUCK PER LB. PER LB. FAMILY PACK, PER LB. www.DurensPigglyWiggly.com 125 W. HIGHWAY 98 PORT ST. JOE, FL 79~ `8·· `2·· “Duren’s Piggly Wiggly” PHONE: 850-229-8398 FRESH CHICKEN BONELESS BEEF FRESH LEG QUAARTERS RUMP ROAST BOSTON BUTTS 10 LB. BAG PER LB. PER LB. `1¤· PIGGLY WIGGLY CERTIFIED ANGUS BEEF BONELESS FRESH `4·‚ `2·· WHILE SUPPLIES FRESH CORNISH SAVE ON LAST WHOLE NEW YORK GROUND COUNTRY-STYLE GAME OYSTERS …………12 OZ. CUP `12·· SAVE ON TURKEY STRIP ROAST CHUCK PORK RIBS HENS PER LB. PER LB. FAMILY PACK, PER LB. FAMILY PACK, PER LB. 2 PER PKG. TUNA STEAKS …………LB. `9·· SAVE ON SALMON FILLETS ……LB. `9·· FRESH LOCAL GROUPER FILLETS …LB. `16·· `1‹· `6·· BO JACKSON ASSORTED 79~ `8·· `2·· CRABS, SCALLOPS, BOB EVANS ASSORTED FRESH CHICKEN BONELESS BEEF FRESH MEDIUM SIZE OR STUFFED FISH………PKG. `4·· MAC & CHEESE GULF GREAT ON THE GRILL RUMP BOSTON OR POTATOES SHRIMP TAILS BABY BACK RIBS ……LB. `2·· LEG PKG. PER LB. ASSORTED ARMOUR ………………PKG. QUARTERS ROAST BUTTS MEATBALLS `2·· PER LB. PER LB. COOKED PERFECT 10 LB. BAG MEATBALLS ………………PKG. ¤/`5 GOURMET DINING `2¤· `7·· STIR-FRY KITS …………BAG `4·· `2·· `1¤· TRY SOME OF OUR IN HOUSE MADE SEAFOOD SALAD `4·‚ CERTIFIED WILD CAUGHT AMERICAN SHRIMP IN OUR SEAFOOD MEDIUM SIZE SELECTED DEL MONTE DEPARTMENT GULF PRICES AS LOBSTER TAILS & FRESH CRABMEAT AVAILABLE IN OUR FROZEN MEAT SECTION VVEEGGEETTAABBLLEESS BEEF OR CHICKEN KABOBS AVAILABLE GREEN BEANS, CORN OR PEAS SSHHRRIIMMPP TTAAIILLSS LISTED- 14.5-15.25 OZ. CAN IN HOUSE MADE SALADS & DIPS MADE FRESH DAILY IN OUR SEAFOOD DEPT PER LB. WE DO NOT BEEF BONELESS SAVE ON SHANK PORTION HALF LOIN BOTTOM ROUND CHICKEN CHICKEN HAM PORK ADD 10% TO STEAKS BREASTS TENDERS PER LB. CHOPS YOUR BILL! PER LB. PER LB. PER LB. PER LB. ``77···· 6699~~ LAND O LAKES ASSORTED DUNCAN HINES FOLGER’S `1¤· BUTTER CAKE GROUND BUTT PORTION HAM `3·· `2·· `3›· $1.49 LB. `1fl· QUARTERS MIXES COFFEE 1 LB. BOX 15.25 OZ. BOX 24.2-30.5 OZ. FAMILY PACK SAVE ON CLEANED CARL BUDDIG FOSTER FARMS CENTER CUT PORK PORK ASSORTED HAM OR CORN DOGS PORK CHOPS TURKEY 16 CT. PER LB. CHITTERLINGS CHITTERLINGS 16 OZ. 10 LB. BUCKET 5 LB. BAG `3›· 99~ `6·· `2·· `6·· ASSORTED VARIETIES ASSORTED KEN’S JIF `2›· 22 OZ. $3.99 SARGENTO SALAD PEANUT `8·· `6·· 8-9 OZ. 2/$5 16 OZ. $2.99 CAROLINA PRIDE CAROLINA PRIDE OSCAR MAYER CHEESE DRESSINGS BUTTER COCKTAIL SMOKED OR KIELBASA WITH DRINK 6.84-8 OZ. 16 OZ. BTL. 28 OZ. JAR SMOKIES ……………PKG. ¤/`5 SAUSAGE …………16 OZ. `1·· LUNCHABLES …………EA. ¤/`5 GWALTNEY ASSORTED FOSTER FARMS JOHNSONVILLE ASSORTED SLICED CHICKEN TENDERS BRATS OR ITALIAN ……PKG. ………19 OZ. PKG. BACON ………………12 OZ. `2·· & BBQ WINGS `5·· SAUSAGE `4·· CLAUSSEN ASSORTED REG. OR HOT REGISTER JOHNSONVILLE BABY LINK GROUND FRESH FRESH FRESH, SWEET PICKLES OR FLORIDA SWEET NAVEL KRAUT …………………JAR `3¤· SAUSAGE…………1 LB. PKG. `3·· SAUSAGE ……………PKG. `3·· SSTTRRAAWWBBEERRRRIIEESS PPOOTTAATTOOEESS OORRAANNGGEESS FRESHFRESH PRODUCEPRODUCE SPECIALS!SPECIALS! 1 LB. PKG. PER LB. 4 LB. BAG CUTIES DEL MONTE JONAGOLD, BRAEBURN, CLEMENTINES …3 LB. BAG GOLDEN `5·· GOLD, RED OR GALA ``22···· 3399~~ ``33···· FLORIDA APPLES PINEAPPLE ……3 LB. BAG APPLES FRESH FRESH EXPRESS FRESH EACH TANGERINES `2·· PER LB. EACH STRING HASS ITALIAN OR AMERICAN RUSSET BEANS ………………………LB. `1¤· AVOCADOS SALAD MIXES POTATOES BROCCOLI EACH 9-11 OZ. BAG 8 LB. BAG ``11···· CROWNS……………………LB. `1fl· ``11››·· BRUSSEL BAGGED SPROUTS …………………LB. `2·· PLACE PACK GREEN AVOCADOS ……………6 CT. `2·· WHITE BELL PEPPERS ………EA. `1¤· LOOSE RUSSET 88~ `2°° CAULIFLOWER ………HEAD `2·· AVOCADOS ………………EA. `1›· SLEEVED CALIFORNIA POTATOES …………………LB. 69~ NEXT TO PIGGLY WIGGLY EVERYTHING IMPORTED CELERY …………………STALK `1›· YELLOW STRAIGHT NECK 121 W HWY 98 FOR YOUR CANTALOUPE …………EA. `1·· SUPER SELECT OR ZUCCHINI OUTDOOR TART CUCUMBERS …………EA. SQUASH ……………………LB. `1¤· PORT ST JOE ADVENTURE ¤/`1 ROMA 32456 CRANBERRIES……12 OZ. `2›· ICEBERG DON’T FORGET TEXAS RED LETTUCE …………………HEAD TOMATOES ………………LB. `1¤· IS YOUR CHRISTMAS KEEP YOUR COOL WITH 99~ PEELED GRAPEFRUIT ……5 LB. BAG `4·· ICELESS BATTERY READY? THE CHRISTMAS CALIFORNIA NAVEL GREEN ONIONS …BUNCH BABY CARROTS ……1 LB. `1¤· 59~ MARZETTI ASSORTED KEYLESS ENTRY, 9 & 6 VOLT, YETI PRODUCTS BLING! ORANGES …………………EA. 79~ YELLOW AA, AAA, C & D, NEW STYLES AND COLORS JEWELRY BOSC, RED, BARTLETT ONIONS ……………3 LB. BAG VEGGIE DIPS ………14 OZ. `3·· MUGS, TUMBLERS, OR D’ANJOU `1›· MARINE TACKLE BOTTLES, COOLERS HUNTING PEARS ………………………LB. `1fl· ® piggly wiggly piggly wiggly® MCCORMICK GROUND MCCORMICK IMITATION EAGLE BRAND CONDENSED MUSTARD …………0.85 OZ. `2¤· ALMOND, COCONUT, OR RUM MILK ……………………14 OZ. ¤/`4 MCCORMICK EXTRACT ………………1 OZ. `1‡· KEEBLER CLUB OR CREAM OF MCCORMICK LEMON TOWNHOUSE EXTRACT ………………2 OZ. CRACKERS ……9.5-13.8 OZ. TARTAR…………………1.5 OZ.`2¤· `2‚· ¤/`5 MCCORMICK RUBBED PIGGLY WIGGLY ASSORTED ASSORTED PAMPER’S VEGETABLE OR CANOLA WIPES ……………64-72 CT. SAGE ……………………0.5 OZ. `2·· ¤/`5 MCCORMICK OIL ………………………48 OZ. `1·· SIZES 3-6 LUVS ALL PRODUCTS OF CRISCO VEGETABLE OR CANOLA DASANI POULTRY DIAPERS ……54-92 CT. PKG. `12·· OIL ………………………GALLON `7›· CHINET ALL OCCASION SEASONING ………0.65 OZ. `1‡· MAZOLA CORN OR CANOLA OR DINNER COCA-COLA MCCORMICK GROUND 12 PK. 12 OZ. CANS PURIFIED OIL …………………………40 OZ. ¤/`5 NAPKINS……………40-90 CT. `1‡· NUTMEG ………………1.1 OZ. `2·· POMPEIAN ASSORTED CHINET MCCORMICK GROUND WATER OLIVE OIL ………………8 OZ.`1·· PLATES, PLATTERS 24 PK. BTLS. GINGER…………………0.8 OZ. `1°· PIGGLY WIGGLY MCCORMICK OR BOWLS …………8-36 CT. ¤/`5 COOKING SPRAY 6 OZ.¤/`3 DIXIE 9-INCH PUMPKIN PIE PIGGLY WIGGLY PLATES …………………90 CT. `3·· SPICE …………………1.12 OZ. `3°· COCONUT ……………14 OZ.‹/`5 VANITY FAIR 20 OZ. MCCORMICK GROUND ASSORTED NESTLE OR WHOLE BOWLS …………………18 CT. ¤/`4 `3·· MORSELS …………10-12 OZ. `2°· ASSORTED DIXIE CLOVES…………0.62-0.90 OZ. `2·· VALUE TIME CHOCOLATE PLATES OR ‹/`11 MCCORMICK GROUND FLAVORED ………………26-48 CT. …………1 OZ. …12 OZ. BOWLS ¤/`4 What’s on your list today? You’ll find it at Piggly Wiggly! CINNAMON 99~ BAKING CHIPS `1‹· VALUE TIME RED PLASTIC MCCORMICK GROUND BETTY CROCKER CUPS ……………………18 CT. 99~ PIGGLY WIGGLY ASSORTED ASSORTED OCEAN SPRAY 100% CINNAMON ………2.37 OZ. `1fl· COOKIE MIX MCCORMICK CHINET CUT CRYSTAL POUCHES …………17.5 OZ. ¤/`4 …………………… 25 CT. CINNAMON ASSORTED BETTY CROCKER CUPS ¤/`5 CCRRAANNBBEERRRRYY DDOOLLEE CRAN JUICES CHINET COMFORT 60 OZ. BTL. STICKS ………………0.75 OZ. OR DUNCAN HINES `4¤· CUPS ……………………20 CT. MCCORMICK ASSORTED FROSTING ………12-16 OZ. `4›· SSAAUUCCEE PPIINNEEAAPPPPLLEE ¤/`3 DIXIE PERFECT TOUCH WHOLE OR JELLIED. 14 OZ. CAN 20 OZ. CAN FOOD ASSORTED BETTY CROCKER OR DUNCAN HINES CUPS WITH LIDS 14 CT. ¤/`4 COLORING …………0.25 OZ. `3›· SIMPLY DONE. MCCORMICK GREEN, RED BROWNIE MIX18-20.5 OZ. 99~ OR YELLOW WHITE LILY ROASTING BAGS …2 CT. `1¤· SIMPLY DONE ¤/`4 FOOD COLORING 1 OZ. ¤/`5 CORNMEAL ………5 LB. ¤/`4 MCCORMICK PURE WHITE LILY OR SLOW COOKER VANILLA GOLD MEDAL LINERS……………………4 CT. `1fl· 99~ 9999~~ SELECTED DEL MONTE FLOUR ……………………5 LB. ¤/`4 99~ ………………2 OZ. EXTRACT `3·· BRUCE’S IDAHOAN VEGETABLES GREEN BEANS, CORN, PEAS CUT ASSORTED 14.5 OZ. CAN DAIRY & FROZEN YAMS POTATOES CRYSTAL FARMS LAND O LAKES PIGGLY WIGGLY 29 OZ. CAN 4-4.1 OZ. BUTTER FLAVOR OR ASSORTED BUTTER TEXAS STYLE HASHBROWNS QUARTERS BISCUITS 69~ 20 OZ. 1 LB. 10 CT. CAN ›/`540 OZ. CAN 2/$5 99~ PIGGLY WIGGLY ASSORTED FLAVORS ¤/`4 `3›· JUICY JUICE fi/`5 100% APPLE BEEF OR CHICKEN CAMPBELL’S REDDI WHIP KRAFT PHILADELPHIA ASSORTED SARGENTO JUICE ………………128 OZ. `3›· WHIPPED CREAM SLICED DEER PARK BROTH GRAVY TOPPING CHEESE CHEESE SPRING 14.5 OZ. CAN 10 OZ. 6.5 OZ. 8 OZ. 6.84-8 OZ. WATER 24 PK. 1/2 LTR. BTLS. `3·· GLORY SELECTED VEGETABLES ……27 OZ. ‹/`5 GLORY ¤/`1 ¤/`1 ¤/`4 ASSORTED CAMPBELL’S SELECTED KEN’S SAVE ON PIGGLY WIGGLY SELECTED VEGETABLES14.5-15 OZ. 99~ MARGARET HOLMES CREAM SALAD TROPICAL ISLE WHIPPED GREEN GIANT SELECTED COCONUT TOPPING VEGETABLES VEGETABLES14.5-15 OZ. 99~ SOUPS DRESSINGS 6 OZ. BAG 8 OZ. BOWL 7.5-10 OZ. PKG. HUNGRY JACK CHICKEN OR MUSHROOM 16 OZ. BTL. MASHED 10.75 OZ. CAN POTATOES ………26.7 OZ. ¤/`5 SWANSON ›/`5 99~ fi/`5 BEEF OR CHICKEN BROTH …………14-14.5 OZ. fi/`3 99~ PIGGLY WIGGLY REG. OR DEEP DISH ASSORTED FLAVORS SWANSON SAVE ON SELECTED VLASIC PECAN PET RITZ OLD FASHIONED CHICKEN PIE ICE CREAM ………………32 OZ. PIE SHELLS BROTH `1·· PIKNIK 24 OZ. 2 PK. 4 QT. PAIL SWEET SUE PICKLE BEEF OR CHICKEN MAYONNAISE SPEARS BROTH ………………14.5 OZ. 59~ 30 OZ. JAR 24 OZ. JAR PIGGLY WIGGLY CHICKEN, MUSHROOM OR CELERY `4·· `1°· `4·· CREAM SOUPS 10.5 OZ. ‹/`2 CRYSTAL FARMS ASSORTED VARIETIES KRAFT BIRD’S EYE SMALL EAR MRS. SCHLORER’S BAGELS ………………14.25 OZ. ‹/`5 CHEESE …………………7-8 OZ. ¤/`4 COB CORN ………………12 CT. `2·· HAM GLAZE ………8 OZ. ¤/`4 PIGGLY WIGGLY CRYSTAL FARMS CRACKER CUT BIRD’S EYE STEAM FRESH POMPEIAN ¤/`4 ¤/`5 CHOCOLATE CHIP RED WINE CHEESE …………………10 OZ. `3›· VEGETABLES ………10-19 OZ. ¤/`3-¤/`5 DUNCAN HINES OR ASSORTED JIF COOKE DOUGH 16.5 OZ. ¤/`4 CRYSTAL FARMS BLOCK PIGGLY WIGGLY VINEGAR ……………16 OZ. `1·· BETTY CROCKER INTERNATIONAL DELIGHT CREAM CHEESE ……8 OZ. ›/`5 FRUIT PIES ……………27 OZ.
Load more

Recommended publications
  • Greens, Beans & Groundnuts African American Foodways
    Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans.
    [Show full text]
  • Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
    5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain.
    [Show full text]
  • Mae's Southern Cafe
    TUESDAY 3pc Pan Trout Combo $8.99 Smothered Pork Cops $8.99 Neck Bones $7.99 2pc Whole Catfish Combo $9.99 Cajun Cabbage $1.89 8pc Wings $7.99 WEDNESDAY Meatloaf $7.99 4pc Chicken Tenders $7.99 Beef Tips $8.69 Boiled Okra $1.89 THURSDAY Wing Plates Baked Chicken(Leg Quarter) $7.99 Chicken n Dressing $8.99 HOT MILD BBQ LEMON PEPPER RANCH BBQ JALAPENO Mae's Southern Cafe Pot Roast n Potatoes $9.99 RANCH HONEY MUSTARD EXTRA RANCH $0.25 FRIDAY Chicken N dumplings $7.99 10pc $6.00 Rib Plate (3 Bones) $8.99 15pc $9.00 20pc $12 25pc $15 SUNDAY 50pc $30 Smothered Oxtails over rice $16.99 75pc $45 Chicken n dressing $8.99 100pc $60 Chitterlings $12.99 Baked Chicken (Leg Quarter) $7.99 Off The Grill Soul Food and BBQ Menu Southern Fried Chicken $8.69 Slab of BBQ Ribs $21.99 Side of Chitterlings $8.99 Side of Oxtails $9.99 Half Slab of BBQ Ribs $11.99 BBQ Chicken $6.99 Monday-Friday 10:30 am-7:00 pm 1/2Lb Pork $5.99 Saturday Closed Cakes $3.00 1LB Pork $11.99 Sunday 10:30 am-6:00 pm Red Velvet Cake BBQ Ribs w/2 sides $10.99 Call-in (205)710-5488 Lemon Pound Cake BBQ Half Chicken w/2 sides $9.99 Sweet Potato Pie $1.89 www.maessoutherncafe.com Banana Pudding Beverages $2.00 Small 1.89 Large $3.00 We offer Takeout, Catering, and Dine- Oven Bake Banana Pudding (Sunday) in...
    [Show full text]
  • June 2017 (PDF)
    Medical Interpreting Services CulturalCultural NewsNews Volume 15, Issue 6 June 2017 June is Lesbian and Gay Pride Month Gay pride or LGBT pride refers to a world wide movement and philosophy asserting that lesbian, gay, bisexual, and transgender individuals should be proud of their sexual orientation and gender identity. Gay pride advocates work for equal “rights and benefits” for LGBT people. The movement has three main premises: that people should be proud of their sexual orientation and gender identity, that sexual diversity is a gift, and that sexual orientation and gender identity are inherent and cannot be intentionally altered. In June of 2000, Bill Clinton deemed the month of June, “Gay and Lesbian Pride Month.” The month was chosen to remember a riot in 1969 at the Stonewall Inn in Manhattan that is thought to be the beginning of the gay liberation movement in the United States. June is now the month of acceptance and the month to welcome diversity in communities regardless of sexual orientation. Gay and lesbian groups celebrate this special time with pride parades, picnics, parties, memorials for those lost from HIV and AIDS, and other JUNE 2017 CALENDAR group gathering events that attract thousands upon thousands of individuals. This month is meant to recognize the impact Gay, Lesbian and Transgender individuals have had on CARIBBEAN-AMERICAN HERITAGE MONTH the world. GAY & LESBIAN PRIDE MONTH NATIONAL SOUL FOOD MONTH http://www.nwhp.org/resources/commemorations/gay-lesbian-pride-month/ 4-10- Pet Appreciation Week (US) 5- Baby Boomers Recognition Day (US) Caribbean-American Heritage Month 6- Atheists Pride Day (International) 9- St.
    [Show full text]
  • SEPTEMBER/OCTOBER 2020 If You Like to Play with Fire, You Belong with Us
    SOUTH AMERICAN CUISINE SEPTEMBER/OCTOBER 2020 If you like to PLAY WITH FIRE, you belong WITH US Membership. Certification. Online Learning Center. Apprenticeship. Events. WeAreChefs.com. ACFchefs.org. FEATURE STORIES 26 The Cuisine of South America A sensory exploration and brief historical journey of the cuisines of Brazil, Venezuela, Chile and beyond. DEPARTMENTS 12 Management Culinary education today looks a lot different than last year, or even last semester. Here’s how some chef-instructors are approaching virtual and remote learning. If you like to 16 Main Course Even in an era of plant-based eating, whole-animal butchery hasn’t gone away and presents a more PLAY WITH FIRE, environmentally friendly — and cost effective — approach to meat prep. you belong 19 On the Side In-house butchery requires special consideration when it comes to knife selection and maintenance. WITH US Plus, a fresh look at rabbit. 22 Pastry Crème anglaise, the simple dairy-and-egg-yolk combo and workhorse of every pastry kitchen, makes a comeback as consumers trace comforting classics. 24 Classical vs. Modern A study of the classic French dish, poulet sauté a la Bourguignonne, from Chef August Escoffier’s book, along with a modern pavé version by Chef J. Kevin Walker, CMC. 36 Health The wide breadth of seafood from Mississippi and the Gulf of Mexico offers chefs opportunities to introduce dishes that are both flavorful and good-for-you. 40 At the Bar Many bars may be closed at the moment due to COVID-19, but we can still learn how to make a trendy tea-based cocktail, or ones with decorative garnishes.
    [Show full text]
  • Transnational Hybridity: Argentine Film Representation of Chinese(Ness)
    TRANSNATIONAL HYBRIDITY: ARGENTINE FILM REPRESENTATION OF CHINESE(NESS) MARIANO TURZI Universidad Torcuato Di Tella (Argentina) [email protected] Abstract: Argentine movie Chinese Take Out constitutes both a cultural representation and a signifying practice. As a filmic representation, it allows visual encoding of current eco- nomic and political experience. It depicts cultural stereotyping of Asian (Chinese, specifi- cally), from a Latin American perspective. The film also exemplifies how Asian popular culture is re-interpreted and re-appropriated across national borders in Latin America. The article’s main claim is that the relationship between the two main characters (an Argentine and a Chinese) is symbolic and reflective of the multifaceted character of the international relation between both countries/regions. Keywords: China, Latin America, film studies, cultural studies, hybridity. CONCEPTUAL FRAMING Both Long (2001) and Hall (1995) argue against a homoge- nous or unitary concept of culture. Long explicitly advances the notion of embracing “theoretically the central issues of cultural repertoires, heterogeneity and hybridity”. Hall (1995) explicitly refers to hybridity as a process of transculturation. Which “de- scribes one of the key cultural processes which operate between hitherto sharply differentiated cultures and peoples who are forced to interact”1. Chinese Take Out is the first – and so far, the only – filmic attempt of cultural representation of Asia in a Latin context. And its main narrative is about the creation of a trans- cultural or inter-cultural space linking China and Argentina, or – ISSN 2283-7949 GLOCALISM: JOURNAL OF CULTURE, POLITICS AND INNOVATION 2019, 1, DOI: 10.12893/gjcpi.2019.1.13 Published online by “Globus et Locus” at https://glocalismjournal.org Some rights reserved 2 MARIANO TURZI more broadly – Asia and Latin America.
    [Show full text]
  • Soul Food Menu-3-Pages-1-2.Pdf
    Specials Cakes $3.00 served with two sides Red Velvet Cake Lemon Pound Cake MONDAY German Chocolate (Thursday and Sunday Salmon Patties $7.99 Beef Livers $7.99 Oven Bake Banana Pudding Rice n Gravy $1.89 Traditional Banana Pudding ,Thursday, Friday, Saturday, and Sunday $3.00 TUESDAY Smothered Pork Cops $8.99 Neck Bones $7.99 Mae's Combo Plates Cajun Cabbage $1.89 Mae's Southern Cafe Served Fries and Drink $7.99 WEDNESDAY Meatloaf $7.99 8PC Wings Beef Tips $8.69 Chicken Tenders Boiled Okra $1.89 3 Wholes Wings 2pc Whiting Fish THURSDAY Baked Chicken(Leg Quarter) $7.99 Chicken n Dressing $8.99 Pot Roast (Roast beef) $9.99 Wing Plates Dressing $1.89 HOT MILD BBQ LEMON PEPPER RANCH BBQ JALAPENO Soul Food and BBQ Menu FRIDAY RANCH HONEY MUSTARD 60 Cent Wings Chicken N dumplings $7.99 10pc $6.00 Monday- Saturday 1030am-630pm 2pc Catfish Combo $8.99 15pc $9.00 Sunday 1030am-6pm 3pc Pan Trout Combo $8.99 20pc $12 2pc Whole Catfish Combo $9.99 25pc $15 50pc $30 Call-in (205)710-5488 ALL COMBO'S INCLUDE FRIES AND DRINK 75pc $45 www.maessoutherncafe.com 100pc $60 SATURDAY 60 Cent Wings BEVERAGES $2.00 We offer Takeout, Catering, and Dine- 2pc Catfish Combo $8.99 in.... 3pc Pan Trout Combo $8.99 2pc Whole Catfish Combo $9.99 ALL COMBO'S INCLUDE FRIES AND DRINK SUNDAY Smothered Oxtails over rice $16.99 Consumer Advisory: Consumption of raw or undercooked meat, Chicken n dressing poultry, eggs, or seafood may increase the risk of illness.
    [Show full text]
  • Party Planning Resources
    Party Planning Resources Dr. Jessica Harris, The Welcome Table: award-winning author African-American Heritage Cooking and scholar, serves as Pages: 288 NMAAHC’s expert on Recipes: 200+ African American and Copyright © 1996 African Diasporic food ISBN: 068481837X ways. She has devel- Find out more >> oped the menu for the museum café, show- Rum Drinks: 50 Caribbean Cocktails, casing traditional African-American cuisine from From Cuba Libre to Rum Daisy Pages: 168 the Northern States, the Agricultural South, the Copyright © 2010 Creole Coast, and the Western Range. ISBN: 0811866998 Find out more >> Other Jessica B. Harris Cookbooks Include: The Africa Cookbook: Iron Pots & Wooden Tastes of a Continent Spoons: Africa’s Gift to New Pages: 382 World Cooking Recipes: 200+ Pages: 224 Copyright © 1998 Recipes: 175+ ISBN: 0684802759 Copyright © 1999 ISBN: Find out more >> 0684853264 Find out more >> Beyond Gumbo: Creole Fusion Food from The Martha’s Vineyard Table the Atlantic Rim Pages: 204 Pages: 400 Recipes: 80 Recipes: 150 Copyright © 2010 Copyright © 2003 ISBN: 0811866998 ISBN: 0684870622 Find out more >> Find out more >> Sky Juice and Flying Fish: High on the Hog: Traditional Caribbean A Culinary Journey from Cooking Africa to America Pages: 246 Pages: 304 Copyright © 1991 Copyright © 2011 ISBN: 9780671681654 ISBN: B00B9ZMNVO Find out more >> Find out more >> 1 Thematic Menu and Music Selections from The Welcome Table by Dr. Jessica B. Harris MENU: Kwanzaa Feast MENU: Palm Sunday Tea Roasted Peanuts Pound Cake Pickled Black-eyed Peas Pink
    [Show full text]
  • Atlanta in Town
    Beinga girl born and raised in Smyrna In my family, mom and dad loved to fish so my sisters and I were trained early on by Chinese parents makesme a Chinese how to tease our tiny fish bones bur swallow Southern Belle, and cooking with recipes and the meat. We also expertly spat watermelon ingredients originating fromthe Deep South not only results in an amazing array of mouth­ seeds out, and sucked shrimp or crab fron1 their shells. From whole chicken stew ro watering dishes at our fam.ily Thanksgiving table, but also in a profound appreciation "see-t h rough nn· d" watermelon-eating contests with my cousins, we lived outside formy heritage and the women-mothers, aunts, grandmothers and more -who cooked the land of pre-cut fruit salads, fish sticks and and slaved in the kitchen, literallyand boneless chicken. Auntie made pork belly buns long before they hit restaurant menus figuratively, so that the restof us could savor and learn from their creations. Race, gender or foodtruc ks. Mom's beloved soups were made from and served with meat bones in and resourcefulness spawned by poverty and the bowl. Dad's signature ribs were "gnaw slavery are some of the unlisted ingredients. Like many traditional dishes around the offthe bone" type, not "fall offthe bone" pe. I wondered why back then, none of my world where written recipes are virtually non­ � existent because the cooks -women, people fnends wanted to stay fordinner. Today, when my family goesout to eat, of color and other groups considered second­ . , it s oftenSouthern-style cooking and nor class citizens -were not allowed to attend school and often couldn't read or write, their Moo Goo Gai Pan.
    [Show full text]
  • DINING out with CONFIDENCE a Guide for Patients with Kidney Disease
    DINING OUT WITH CONFIDENCE A Guide for Patients With Kidney Disease www.kidney.org National Kidney Foundation's Kidney Disease Outcomes Quality Initiative Did you know that the National Kidney Foundation's Kidney Disease Outcomes Quality Initiative (NKF-KDOQI™) has guidelines that help your doctor and healthcare team make important decisions about your medical treatment? The information in this booklet is based on the NKF-KDOQI recommended guidelines. What is your stage of kidney disease? There are 5 stages of kidney disease. They are shown in the table below. Your doctor determines your stage of kidney disease based on the presence of kidney damage and your glomerular filtration rate (GFR), which is a measure of your level of kidney function. Your treatment is based on your stage of kidney disease. Speak to your doctor if you have any questions about your stage of kidney disease or your treatment. STAGES OF KIDNEY DISEASE AGES OF KIDNEY DISEASE STAGES OF KIDNEY DISEASE Stage Description Glomerular Filtration Rate (GFR)* Kidney damage (e.g., protein 1 90 or above in the urine) with normal GFR Kidney damage with mild 2 60 to 89 decrease in GFR 3a Moderate decrease in GFR 45 to 59 3b Moderate decrease in GFR 30 to 44 4 Severe reduction in GFR 15 to 29 5 Kidney failure Less than 15 *Your GFR number tells your doctor how much kidney function you have. As chronic kidney disease progresses, your GFR number decreases. 2 NATIONAL KIDNEY FOUNDATION TABLE OF CONTENTS Introduction ............................. 4 Guidelines for Specific Meals or Courses Breakfast ............................... 6 Beverages ...............................7 Salads and Salad Bars .....................8 Appetizers .............................
    [Show full text]
  • Statutory Guidance for the Production of Natural Sausage Casings, Tripe, Chitterlings and Other Green Offal Production Processes
    www.gov.uk/defra Process Guidance Note 6/12(13) Statutory guidance for the production of natural sausage casings, tripe, chitterlings and other green offal production processes December 2013 © Crown copyright 2013 You may re-use this information (not including logos) free of charge in any format or medium, under the terms of the Open Government Licence. To view this licence, visit www.nationalarchives.gov.uk/doc/open-government-licence/ or write to the Information Policy Team, The National Archives, Kew, London TW9 4DU, or e-mail: [email protected] This document/publication is also available on our website at: http://www.defra.gov.uk/environment/quality/industrial/las-regulations/guidance/ Any enquiries regarding this document/publication should be sent to us at: Atmosphere and Local Environment Defra Nobel House 17 Smith Square London SW1P 3JR Email: [email protected] Defra would like to acknowledge the work of the Environment Agency’s Local Authority Unit in the drafting of this guidance note. Revision of the guidance The electronic version of this publication is updated from time to time with new or amended guidance. Table 0.1 is an index to the latest changes (minor amendments are generally not listed). Table 0.1 - Revision of the guidance PG6/12 (13) i Contents Revision of the guidance ................................................................................................... i 1. Introduction ................................................................................................................
    [Show full text]
  • Regional Large-Animal Meat Processing Plants: Summary of Economic Viability
    Regional Large-Animal Meat Processing Plants: Summary of Economic Viability ASAP (Appalachian Sustainable Agriculture Project) Local Food Research Center 306 West Haywood Street Asheville, NC 28801 www.asapconnections.org Summer 2012 Cite this report: Local Food Research Center 2012 Regional Large-Animal Meat Processing Plants: Summary of Economic Viability. Appalachian Sustainable Agriculture Project, Asheville, North Carolina. ASAP Local Food Research Center 1 The information summarized in this report is drawn primarily from case studies of 16 successful and unsuccessful meat processing businesses. Some additional information comes from studies that collected statistics on multiple businesses (Conner, Campbell-Arvai, & Hamm, 2008; Lewis & Peters, 2011; Siebert, Jr, Thelen, & Kuker, 2000), and observations about processing firm successes and failures from planning professionals (DeHaan & Raines, 2011). Six of the case studies describe failed businesses (Falk, 2002; Network, 2010; Oleson, 1999; R. D. Smith, Smith, Davis, Edwards, & Molina, 1999; Werwaiss, 2006), while 10 profiled businesses were successfully running at the time of the study (Bauer & Berton, 2003; Brown, 2000; Buhr, 2004; Network, 2010; Shuman, Barron, & Wasserman, 2009). The businesses profiled are mostly small or very small: their median capacity is 3,274 head of cattle per year. They range in size from very small (capacity of 572 head of cattle and 780 hogs per year) to large (capacity of 460,000 head of cattle per year). The majority (12) process multiple animal types. Although the case studies included here were not restricted by any criteria other than that they must be in the US, they all have an important characteristic in common: they concentrate on niche markets.
    [Show full text]