Orgemkatalog.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Orgemkatalog.Pdf FROZEN PRODUCTS BEEF PRODUCTS Topside Beef Boneless Cuberolls Topside Beef Cap On T.bone Steak Beef Bone In Brisket Beef Boneless Livers Beef Minced Beef Tails Tip Off Beef Striploin Boneless Tongues Swiss Cut Beef Tenderloin Boneless Tribe Beef PORK PRODUCTS Pork Boneless Belly Pork Boneless Minced Pork 15/85 Tenderloins Pork Boneless Neck Pork Boneless Leg Pork Boneless Shoulder Pork Boneless Loin Pork Boneless Pork Bone In Spareribs Pork Bone In Sides Whole Poly Legs Pork Bone In Suckling Pig Loins Ribs Pork Bone In Knuckle Pork Bone In Loins Pork Bone In Loins Chops Pork Bone In Pork Offals Trotters Pork Head Pork Livers Pork LAMB POULTRY Carcass Lamb Chickens, Whole, 1000 - 1600 Gm Lamb Leg Fillets Chicken Lamb Chops / Rack Cap On Legs Chicken Wings Chicken Chicken Liver Chicken Drum Stick Chicken Gizzard Turkey Whole Duck Whole 1 FISH Cod Fish Whole Squids, Medium, Clean Tube Cod Fish Fillets Milkfish Whole Alaska Pollock Fillet Hake Fish Fillets Placia / Flounder Whole King Fish Whole Mackarel Tilapia Whole Octopus, Clean Tuna Fish Whole Headless Octopus, Unclean Pomfret Fish Whole Red Snapper Whole Pangasius Fish Fillet Red Snapper Fillets Crab Whole Clean Salmon Whole Green Mussels Shrimps, Peeled Green Mussels Cooked Black Tiger Grouper Whole Herring Fish Whole Cuttlefish Clean Herring Smoked Crab Sticks SALAMI, SOUSAGES & BACON Salami Pork Hungarian Type Frankfurters Chicken Salami Smoked Frankfurters Pork Salami Boiled Hot Dog Sausage Pork Salami Napoli Ham In Tins Pork Salami Milano Bacon Sliced Vacum Smoked Mortadella Bacon Whole Unsliced (Smoked Belly Bnls) Pork Sousages Smoked Pork Legs Bone-In (Gammon) Sausages Pork Smoked German Pork Ham Prosciutto Cooked Praga Sausage Pork Bologna Type DRY PRODUCTS CANNED MEAT CANNED FISH PRODUCTS PRODUCTS Luncheon Meat Pork Sardines In Oil Luncheon Meat Chicken Sardines In Tomato Souce Liver Paste Pork Tune In Oil (Chunks) Ham Shoulder Picnic Cooked Mackarel In Oil Mackarel In Tomato Souce Salmon In Brine Crab Meat In Oil 2 DAIRY PRODUCTS Butter Unsalted Milk Evaporated Margarine Milk Fullcream Powder Cheese Edam Ball Yoghurt Fruits Cheese Edam Loaf Coconat Milk Cheese Gouda Sour Cream (Smetana) Cheese Emmental Hard Grated Cheese Porder / Permesan Milk Condensed Cheese Mozzerella TINNED PRODUCTS Tomato Paste Peaches Halves Tomato Peeled Apricot Halves Tomato Ketchup Cherries W/O Stone Syrup Tomato Ketchup Heınz Pear Halves Mushrooms Whole Cooking Oil - Sunflower Mushrooms Sliced Baked Beans In Tomato Pineapple Sliced In Syrup Souse Barbecue Souse Soya Souse Oyster Souse Chili Souse Hp Brown Sauce Souse Tabasco (Hot Pepper) Thousand Island Souse Tabasco Original Season İg Sauce (Maggi Soup Aroma) Soya Sauce (Kikkoman) Fish Sauce "Top Kitchen" Mayonnaise Winegar Red Wine 6% For Cooking Mustard Wine - Souerkraut Sweet Corn Kernels Worcestershire Sauce Fruit Cocktail Oil Sesame Kimbal FRUIT JUICES NATURAL CONDENSED Pineapple Juice MultivitamIn Juice Grapefruit Juice Mango Juice Orange Juice Red Grape Juice Apple Juice Tomato Juice Tropical Juice, 12 Fruit COFFEE & TEA SOFT DRINKS PRODUCTS & SODAS Nescafe Gold Coca-Cola Nescafe Classic Fanta Tea Bags, Lipton Sprite Green Tea Bags, Lipton Mineral Water With Gas Coffee Creamer Spring Water W/O Gas 3 DRY FOOD Sugar In Bulk Jam Cherry Long Grain Rice Jam Plum Basmati Rice Marmelade Orange Carlose Rice Cornflakes Sticky Rice (Gluttinous Rice) Cereal Oatmeals Buckweat Milo Nestle Green Peas Dry Instant Noodles, Chicken Yellow Split Peas Dry Instant Noodles, Beef Green Split Peas Dry Instant Noodles, Prawns Honey Clear Instant Noodles, Mushroom Jam Assorted Instant Noodles, Chicken Cup Jam Pineapple Instant Noodles, Prawns Cup Jam Strawberry Dannish Butter Cookies Jam Sourcherry Ajinamato Fine Jam Raspberry Dry Yeast Vacum Pack Jam Apricot ICE CREAM Icecream Vanily Icecream Strawberry Icecream Chocolate Icecream Pistachio Icecream Banana FROZEN VEGETABLES / CANNED VEGETABLES Spinach Frozen Green Peas Medium Fine Fresh Beans Cauliflower Florets Assorted Vegetable String Beans Patatoes Chips Okra / Ladyfinger 4 LOCAL PRODUCTS FRESH VEGETABLES Beetroots Iceberg Lettuce Bell Pepper Lettuce Cabbage Red Mushroom Cabbage White Parsley Carrots Potatoes Cauliflower Pumkin Chili Spinach Cucumber Spring Onion Dill Tomatoes Dry Garlic Broccoli Dry Onion Ginger Rood Eggplant Chines Cabbage Fresh Bean, String Import Bell Pepper (Yellow / Red ) Fresh Garlic Chines Radish White Fresh Marrow Yellow Bean Sproud Green Pepper Corriander Fresh Green Pepper Hot Fresh Peppermint Green Rocket For Salad FRESH FRUITS Apple Green Peaches Apple Red Pears Apricot Pineapple Bananas Strawberries Cherries Sweetmelon Cherries Sour Watermelon Grape White Kiwi Grapefruit Mango Lemons Papaya Loquat Lime Orange DRY PROVISIONS Boiled Pounded Wheat Green Lentil Chick Peas Red Lentil Dry Beans Rice Dry Beans Red Salt Cooking Dry Yeast Salt Table Flour White Extra Sugar In Bulk Fresh Eggs Sugar In Cubic Fresh Yeast 5 CANNED VEGETABLES Asparagus Okra Boiled Chick Peas Pepper Paste Boiled Red Beans Pickle Cucumber Boiled White Beans Pickle Mixed Fresh Beans Pickle Pepper Grape Leaves Stuffed Tomatoes Paste Green Peas Tomatoes Sliced Mixed Vegetables Tomatoes Whole Peeled Mushroom Pickle Tomatoes Mushroom Peeled PRESERVED FRUITS Apricot Cherries Naturel Peaches Pears Pineapple Sliced Plums Quince FROZEN VEGETABLES Artichoke Frozen Green Peas Frozen Assorted Vegetable Frozen Okra Frozen Carrots Frozen Potatoes Sliced Frozen Corn Kernels Frozen Red Pepper Sliced Frozen Fresh Beans Frozen Spinach Frozen DAIRY PRODUCTS Butter Cooking Milk Creame Butter Table Milk Fresh Cheddar Cheese Milk Long Life Creamed Cheese Milk Powder Full Cream White Cheese Karper Cheese Yoghurt Plain Kashkaval Cheese (Aged) Yoghurt With Fruit Kashkaval Cheese (Fresh) Yoghurt-Shake Margarine Cooking Yoghurt Plain Cup Margarine Dutch Yellow Cheese Sliced 6 COFFEE & TEA PRODUCTS Cacao In Bulk Tea Powder Chery Nescau Nestle Tea Powder Lemon Tea Aromatic Tea Powder Orange Tea Ceylon Tea Powder Strawberries Tea In Bulk Turkish Blend (Turkish Coffee) Tea Lipton Yellow Label In Bulk Coffee Mate Tea Powder Apple REFRESHMENTS Pepsi Fruit Juice Cherries Concentrate Syrup Fruit Juice Peaches Yedigun Mineral Water Fruit Juice Orange Naturel Table Water Fruit Juice Apricot Seven Up Lemon Juice MACARONI ASSORTED / BREAKFAST Biscuits Plain Jellies (Assorted) Biscuits With Cream Macarroni (Assorted) Egg Noodles Marmalade (Assorted) Grape Molasses Marmalade Rosehip Halvas Cacao Pelled-Sized Pasta Halvas Pistachionut Sesame Oil Halvas Plain Spaghetti Honey Vermicelli Italian Lazanya Pont Macarroni (Assorted) Italian Pente Ponte Biscuit Maria Italian Signorino Pont Biscuit Assorted Italian Spaghetti Biscuit Cacao Creamed Italian Taglia Telle Biscuit Creamed With Fruits Jam (Assorted) Wafers Assorted 7 OILS & FLOUR PRODUCTS Bread Sunflower Oil Cake Flour Cacao Sweet Baklava Cake Flour Plain Sweet Kemalpasa Corn Oil Sweet Pastry Olive Oil Sweet Sambaba Rice Flour Thin Dough (Filo) Soups Turkish Delight Starch Corn Bread Sliced Starch Weat Bread With Bran Sugar Powder Vinegar DRIED FRUITS & NUTS Almond Kernels Pine Nut Currants Pistachio Nut Stuffed Dried Apricots Prunes Dried Cherries Sour Raisin Dried Fig Roasted Chicpeas Hazel Nut Roasted Chicpeas Salted Peanuts Salted Wallnut (Shelled) Peanuts Unsalted SPICES Allspice Laurel Allspice Powder Lemon Salt Anige Linden Blosom Baking Powder Peppermint Dry Black Cumin Red Pepper Dry Black Pepper Red Pepper Sequien Black Pepper Whole Saffron Carbonatte Sahlep Cinnamon Powder Sesame Cinnamon Stick Sumac Cloves Whole Thyme Coconut Vanilla Corriander Ground Turmeric Powder Corriander Powder Cardamom Green Corry Powder Mustard Seeds Cream of Tartar Oregano Seeds Cumin Seeds Star Aniseed Cumin Powder Tamarind Curry White Pepper Powder Ginger Spice For Meat Balls Ginger Powder 8 SAUCES Chilli Sauce Soy Sauce China Garlic Sauce Tabasco Sauce Mayonnaise Ketchup Mustard Worcestershire Sauce Nature Sauce Fish Sauce Soy Do Dark&Light Oyster Sauce VARIOUS DELICATIONS Choko Cream Black Olive Nutella & Chokella Green Olive Puding Assorted Chocolate Milka Snikkers / Mars / Bounty ADDITIONAL Black Pepper Whole Thin Layer of Dough Chicken Bullion Fruits Tea Beef Bullion Wafer Caffe Expresso Whole Pinuts Paste Vegata Kefir Salami Beef Semoline Turkish Sausage White Pepper Whole Sousage Beef Canned Spinach Wipping Cream Pickle Cabbage Muesli Tea Karkade Vinegar White Cottage Cheese Boiled Weat Millet Flour Rye Horseradish Flour Corn Beansprout In Can Bread Crumps 9 BONDED STORES L&M Red Label KS FTB Jim Beam White Stolichnaya Gold L&M Blue Label KS FTB Royal Silk Rare Finlandia L&M Red Label 100'S SP Vat 69 Smirnoff Red Muratti Rosso KS FTB Famous Grouse Gordon's Marlboro Red KS FTB J.Walker Red Label Beafeeater Marlboro Gold KS FTB J & B Rare Olmeca Blanco Marlboro Red 100'S SP Black And White Bacardi Superior Parliament Night Blue KS Jim Beam White Malibu Parliament Night Blue 100 SP Famous Grouse Jules Clarion Napoleon VSOP Pall Mall Red J.Walker Red Label Metaxa 5 Stars Pall Mall Blue Ballantine's Finest Metaxa 7 Stars Viceroy KS FTB Jack Daniel's Aoc Comte Joseph VS Lucky Strike Original Red J.Walker Black Label Jagermeister DELICATIONS Rothmans International Jack Daniel's Sheridan's Kent White Infina Chivas Regal Bailey's Irish Cream Dunhill International J.Walker Black Label Martini Rosso Rothmans KS Blue Chivas Regal Jp Chenet Merlot Kent 100's Dimple (15 years old) Jp Chenet Sauvignon Benson & Hedges J.Walker Double Black Label JP Chenet Rose Ice Winston Classic Red KS Black Cristall
Recommended publications
  • Maden Hos Indvandrere Og Flygtninge I Danmark
    Maden hos indvandrere og flygtninge i Danmark 1 Maden hos indvandrere og flygtninge i Danmark FødevareRapport 2002:? 1. udgave, 1. oplag, januar 2002 Copyright: Fødevaredirektoratet Oplag: 1000 eksemplarer Tryk: ISBN: ISSN: Pris: Kr. 98,- inkl. moms Fødevaredirektoratet Afdeling for Ernæring Mørkhøj Bygade 19, 2860 Søborg Tlf. + 45 33 95 60 00, fax + 45 33 95 60 01 Hjemmeside: www.foedevaredirektoratet.dk Publikationer kan købes i boghandelen eller hos: Statens Information Postboks 1300, DK-2300 København S. Tlf. +45 33 37 92 28, fax +45 33 37 92 80 E-post: [email protected] Fødevaredirektoratet er en del af Ministeriet for Fødevarer, Landbrug og Fiskeri. Direktoratet står for administration, forskning og kontrol på veterinær- og fødevareområdet. 2 Indholdsfortegnelse FORORD........................................................................................................................................................................... 6 1 BAGGRUND............................................................................................................................................................. 7 1.1 INDVANDRERE OG FLYGTNINGE I DANMARK ....................................................................................................... 7 1.2 FORMÅL MED DENNE RAPPORT ............................................................................................................................ 7 2 SUNDHEDSPROBLEMER....................................................................................................................................
    [Show full text]
  • SOUR CREAM: Toward Semantic Processing of Recipes
    SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith CMU-LTI-08-005 Language Technologies Institute School of Computer Science Carnegie Mellon University 5000 Forbes Ave., Pittsburgh, PA 15213 www.lti.cs.cmu.edu SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith School of Computer Science Carnegie Mellon University [email protected], [email protected] May 2008 1 Introduction We present preliminary work on SOUR CREAM (System to Organize and Understand Recipes, Capacitating Relatively Exciting Applications Meanwhile). The aim of this project is to develop new techniques for semantic parsing by focusing on the domain of cooking recipes. This report details the MILK meaning representation language and CURD, a database of recipes annotated in the MILK language. We also detail preliminary efforts at semantic processing using this dataset. 2 MILK: Minimal Instruction Language for the Kitchen In this section we present MILK, the Minimal Instruction Language for the Kitchen. In designing this language, we aimed to create a concise, yet complete, set of instructions that represent the actions demanded by imperative statements in recipes. MILK is based on first-order logic, but there is a notion of temporal order and creation/deletion of ingredients. It will provide a basic machine-readable target language for our parsing efforts; the MILK framework should allow a variety of useful applications. We have aimed for a medium-grained representation: a MILK translation of a recipe cannot identify in detail each action that occurs during cooking, but it will offer some useful information about each step in the recipe.
    [Show full text]
  • A Taste of Teaneck
    .."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
    [Show full text]
  • From the Hundred Year Old Man, Canakkale, 1911
    From The Hundred Year Old Man, Canakkale, 1911 Byline: Jane Mushabac “Shirts! Shirts!” The boy was standing in front of the mosque just down the street from his family’s house. Would you call it a street? It was dirt, it was never paved or stone, but as the men came out of the mosque, the boy sang out in a clear, soft voice, “Buy a shirt!” He had said to his mother, “Zip, zip, you make them so fast, why not make them to sell? One seam here, one seam there, I’ll sell them for you. I’ll go in front of the mosque, and when the men come out I’ll make some money, and bring it home to you.” It was the Ottoman Empire in 1911, in a port across from Europe—on the Asian side of the Strait of Dardanelles. They were living in a magnificent nowhere-land, with melons in the attic, beehives for honey on the windowsill, his grandfather’s vineyards full of grapes, but with nothing much a man could do. Study the Torah—the Bible—it was the most important thing. The men studied with the boy’s father on Shabbat. But it was not enough. His father had the shop, with kerosene lamps and the dishes and glasses that came in huge wooden crates from Austria, but how many dishes could you sell in Canakkale? His father sat in the shop and read the newspaper. He knew how to read, so he relayed the news to everyone. What was the news? What did it have to do with them? Slowly week by week the newspapers came from Istanbul and raised the same questions day after day.
    [Show full text]
  • Oliivit 3,5 Ranet 5 Valkosipuleivät 4 VHS 6 Paahdetut Porkkanat 6
    Oliivit 3,5 Pestopasta 10 Lehtikaalipestoa, Harjun ricottaa Ranet 5 & kurpitsansiemeniä (L, V*, G*) Palsternakkaranskalaiset & tillimajoneesia (V, G) Maa-artisokkapasta 14 Valkosipuleivät 4 Harjun ricottaa, ruskistettua voita, kurpitsansiemeniä (L, V*, G*) Yrttistä valkosipulivoita juurileivällä (L, V) VHS 6 Halloumisalaatti 15 Lehtikaalia, bataattia, avocadoa, keitetty Vihreitä tomaatteja (fermentoituna) kananmuna, punakaalia, unikonsiemeniä & hunajaa & smetanaa (L ,G, V*) jugurttia (L, G) Paahdetut Porkkanat 6 Uunibataatti 16 Luomuporkkanoita, jugurttikastiketta (L, G, V*) Mustakaalia, ruskistettua sinappikastiketta, fermentoitua chiliöljyä, Herkku-Harri 7 puolukkaa, mantelia (L, V*, G) Pikkelöityä Itämeren silakkaa, smetanaa ja sinapinsiemeniä (L, G) Päivän Kala TBA 23 Paahdettua puikulaa, mustakaalia, Uunijuusto 8,5 kirvelihollandaisea, ruskistettua voita, hasselpähkinää (L, G) Vuohenjuustoa, ruskistettua voita, mustaherukkahilloa ja juurileipää (L, G*) Rydbergin Leipä 22 Ahvenleipä 9,5 Paistettua ulkofileetä juurileivän päällä, Hollandaise-kastiketta, karamellisoitua sipulia Paistettua ahventa saaristolaisleivän & punajuurta ja mummonkurkkua (L) päällä, emmentalia, pikkelöityä punasipulia ja smetanaa (L) Ahvenanmaan pannukakku 8 Tomaattikeitto 8 Mascarponea, mansikkahilloa, marjoja (L) Fenkolilla maustettu täyteläinen tomaattikeitto, fermentoitua chilikastiketta ja krutonkia (V, G*) Kurpitsahyydyke 7 Kaurakermavaahtoa, karamellisoitua Juustolautanen (ATB) 9 mantelia, mustikkaa (V, G) Valikoima Lentävän Lehmän juustoja, mustaherukkahilloa
    [Show full text]
  • Cream Ingredients
    Cream Ingredients Cream is prepared from milk by centrifugal separation. United States standards require cream containing a minimum of 36% fat to be labeled “heavy whipping” cream. Cream used as an ingredient contains 36% to 40% fat. By standardizing with skim milk, cream of different fat levels can be produced. Light whipping cream and light (“coffee” or “table”) cream contain 30% to 36% and 18% to 30% fat, respectively. Specific homogenization and heat treatments bring about desirable grades of viscosity in cream products. Cream should be stored under refrigeration. It can be quick-frozen and stored frozen until used. Typical Composition for Fluid Milk Cream Products (%) Cream Product Water Fat Protein Lactose Ash Half-and-Half 80.2 11.5 3.1 4.5 0.7 Light Cream 74.0 18.3 2.9 4.2 0.6 Light Whipping Cream 62.9 30.5 2.5 3.6 0.5 Heavy Cream 57.3 36.8 2.2 3.2 0.5 Plastic Cream 18.2 80.0 0.7 1.0 0.1 Sour Cream, Cultured 71.0 21.0 3.2 4.3 0.7 Source: Chandan R. (1997), Dairy-Based Ingredients, Eagen Press, St. Paul, Minn. Cream Varieties Half-and-Half is a product containing between 10.5% and 18% milkfat, according to federal regulations. It can be pasteurized or ultrapasteurized and may be homogenized. The titratable acidity, expressed as lactic acid, is not less than 0.5%. If nutritive sweeteners or bulky flavoring ingredients are added, the final product must contain not less than 8.4% milkfat.
    [Show full text]
  • Nycfoodinspectionsimple Based on DOHMH New York City Restaurant Inspection Results
    NYCFoodInspectionSimple Based on DOHMH New York City Restaurant Inspection Results DBA BORO STREET ZIPCODE DUNKIN Brooklyn LINDEN BOULEVARD 11208 ALL ABOUT INDIAN FOOD Brooklyn BUSHWICK AVENUE 11206 CHARLIES SPORTS BAR Queens 60TH ST. - STORE MIMMO Manhattan YORK AVENUE 10128 SUENOS AMERICANO Queens JUNCTION BLVD BAR RESTAURANT ANN & TONY'S Bronx ARTHUR AVENUE 10458 RESTAURANT GREEN BEAN CAFE Manhattan YORK AVENUE 10021 PORTO BELLO PIZZERIA Queens DITMARS BOULEVARD 11105 & RESTAURANT GUESTHOUSE Brooklyn BRIGHTON BEACH AVENUE 11235 RESTAURANT CALEXICO CARNE ASADA Brooklyn UNION STREET 11231 JOHNNY UTAHS Manhattan WEST 51 STREET 10019 RUMOURS Manhattan 8 AVENUE 10019 FORDHAM RESTAURANT Bronx GRAND CONCOURSE 10458 HONG KONG CAFE Brooklyn FRANKLIN AVENUE 11238 CHINESE RESTAURANT ASTORIA SEAFOOD & Queens STEINWAY ST 11103 GRILL SUP CRAB SEAFOOD Manhattan BOWERY 10002 RESTAURANT Page 1 of 560 09/29/2021 NYCFoodInspectionSimple Based on DOHMH New York City Restaurant Inspection Results CUISINE DESCRIPTION INSPECTION DATE Donuts 11/18/2019 Indian 09/15/2021 Bottled Beverages 11/24/2018 Italian 03/12/2020 Spanish 01/03/2020 Italian 02/19/2019 Coffee/Tea 01/16/2020 Pizza 07/06/2017 Eastern European 04/24/2018 Mexican 04/19/2018 American 06/20/2018 American 12/12/2019 American 09/10/2019 Chinese 05/14/2018 Seafood 08/19/2019 Chinese 08/27/2019 Page 2 of 560 09/29/2021 NYCFoodInspectionSimple Based on DOHMH New York City Restaurant Inspection Results RESTAURANT SWEETCATCH POKE Manhattan MADISON AVENUE 10016 SWEETCATCH POKE Manhattan MADISON AVENUE
    [Show full text]
  • Melammu: the Ancient World in an Age of Globalization Max Planck Research Library for the History and Development of Knowledge
    Melammu: The Ancient World in an Age of Globalization Max Planck Research Library for the History and Development of Knowledge Series Editors Ian T. Baldwin, Jürgen Renn, Dagmar Schäfer, Robert Schlögl, Bernard F. Schutz Edition Open Access Development Team Lindy Divarci, Nina Ruge, Matthias Schemmel, Kai Surendorf Scientific Board Markus Antonietti, Antonio Becchi, Fabio Bevilacqua, William G. Boltz, Jens Braarvik, Horst Bredekamp, Jed Z. Buchwald, Olivier Darrigol, Thomas Duve, Mike Edmunds, Fynn Ole Engler, Robert K. Englund, Mordechai Feingold, Rivka Feldhay, Gideon Freudenthal, Paolo Galluzzi, Kostas Gavroglu, Mark Geller, Domenico Giulini, Günther Görz, Gerd Graßhoff, James Hough, Man- fred Laubichler, Glenn Most, Klaus Müllen, Pier Daniele Napolitani, Alessandro Nova, Hermann Parzinger, Dan Potts, Sabine Schmidtke, Circe Silva da Silva, Ana Simões, Dieter Stein, Richard Stephenson, Mark Stitt, Noel M. Swerdlow, Liba Taub, Martin Vingron, Scott Walter, Norton Wise, Gerhard Wolf, Rüdiger Wolfrum, Gereon Wolters, Zhang Baichun Proceedings 7 Edition Open Access 2014 Melammu The Ancient World in an Age of Globalization Edited by Markham J. Geller (with the cooperation of Sergei Ignatov and Theodor Lekov) Edition Open Access 2014 Max Planck Research Library for the History and Development of Knowledge Proceedings 7 Proceedings of the Sixth Symposium of the Melammu Project, held in Sophia, Bulgaria, September 1–3, 2008. Communicated by: Jens Braarvig Edited by: Markham J. Geller Editorial Team: Lindy Divarci, Beatrice Hermann, Linda Jauch
    [Show full text]
  • Product Catalog
    Importers, Manufacturers & Distributors of Specialty Foods ATALO C MAY 2020 G www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 11 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 9 OLIVES . 5 PASTA, GRAINS, RICE & BEANS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 49 SNACKS . 39 SPREADS. 14 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
    [Show full text]
  • Things You Need to Know About Sour Cream
    Things You Need to Know About Sour Cream Many recipes call for sour cream and people ask what we think of it, so here’s “the skinny”. REGULAR SOUR CREAM is made from milk and here is a typical list of ingredients for example in the “all natural” brand Breakstone: cultured pasteurized grade a milk and cream, enzymes. 1 cup is approximately 480 calories. LOW FAT SOUR CREAM is made from low fat milk and here is a typical list of ingredients in the ”all natural” brand Breakstone: cultured pasteurized grade a milk and cream, contains less than 1% of agar, vitamin a palmitate, enzymes. 1 cup is approximately 240 calories. NON FAT SOUR CREAM is, well, not quite as “natural” as the higher fat cousins. Here are the ingredients in the same brand, Breakstone: cultured pasteurized grade a nonfat milk, dried corn syrup, food starch-modified, cream*, contains less than 2% of maltodextrin, artificial color, xanthan gum, natural flavor, vitamin a palmitate. *trivial source of fat. Notice all of the sweetener highlighted in yellow! How does sour cream compare to yogurt? Now, let’s compare the sour cream to nonfat Greek yogurt. FAT FREE PLAIN GREEK YOGURT is made from fat free milk and here are the ingredients in the Dannon brand: Cultured Grade A Nonfat Milk, Contains active yogurt cultures. 1 cup is approximately 120 calories. Yes, you can cook with it! Use plain Greek yogurt in any recipe that calls for sour cream! Fat Free Greek yogurt looks and tastes like sour cream, has fewer calories, no fat and no sweeteners! Try it out when cooking! Be sure you are getting PLAIN greek yogurt.
    [Show full text]
  • Congregation Neveh Shalom
    ChroniCle Congregation Neveh Shalom January/February 2013 No. 3 Tevet/Shevat/Adar 5773 Supported by the Sala Kryszek Memorial Publication Fund From the President Martinis & Mitzvot With our current Auction Committee Kicks Off Planning For Mad membership Men Themed Fund-raiser Event hovering around 900 family units, On a mid-November we are one evening, a creaive of the largest and dedicated group congregaions in came together at the the Conservaive movement, and the home of Todd and largest congregaion in our Paciic Felicia Rosenthal for Northwest region, which not only what looked from includes what we tradiionally think of the outside like a as the Paciic Northwest (Washington, casual cocktail party. Oregon, and Briish Columbia) but As people walked also Northern California. That’s right; in, introducions Congregaion Neveh Shalom is the were made. Within a few minutes anyone new to the gathering felt largest Conservaive synagogue north welcomed like an old friend. There was laughter, hugs and much talk of Los Angeles and west of Colorado. about the good imes had at last year’s aucion. As a large congregaions, we have What was the occasion for such a fun Neveh Shalom gathering, you may infrastructures and budgets which ask? Surprisingly, 2013 aucion planning! set us apart from most of the Last year’s “The Greatest Shul on Earth” chairs, Todd and Felicia drew congregaions in our movement. As together a fun, acive commitee and they are back to do it again. “We a result, the United Synagogue of see the aucion as a central community event. We have worked to make Conservaive Judaism recently held it an uter blast…and while there is hard work that goes into every stage its second meeing of leaders of its large congregaions.
    [Show full text]
  • Starters Main Courses Desserts Lunch of the Day 140
    TENNSTOPET TENNSTOPET Starters Desserts Potato Pancake with Vendace Roe, Onion and Smetana 203:- Assiettes Assorties, Chef’s Choice 156:- Crème Brûlée 99:- Skagen Toast: Prawns in Mayonnaise with Vendace Roe 175:- Cheesecake with Cloudberries & Whipped Cream 122:- Matjes Herring Mix on Rye Bread 142:- Almond- and Chocolate Tarte with Cloudberry Sorbet S.O.S. (Herring, Cheese and Butter) 142:- and Cotton Candy 121:- Herring Platter with Västerbotten Cheese (min 2 p.) 196:-/p Lingonberry Pear with Cinnamon Ice-Cream and Cardamomcreme 119:- Swedish Beef Fillet Carpaccio with Vendace Roe 199:- Coupe Tennstopet 99:- Deli Plate( 2 Varieties of Herring, Smoked Salmon Tennstopet’s Cheese platter(With Fruit- and Nut Bread) 142:- with Mustard Sauce, Smoked Reindeer with Homemade Cookies 47:- Horseradish Cream and Västerbottencheese Pie 170:- Truffle (each) 35:- Main Courses Lunch of the day 140:- Mustard Marinated Herring with Browned Butter and Potato Purée 168:- Mon - Fri 11.30 - 14.30 17th of december - 21st of december Lightly Salted Salmon with Dill Creamed Potatoes 255:- Monday: Creamy Fish Casserole with Cod, Salmon, Prawns, Clams and Croutons 242:- Pork Schnitzel with Anchovy, Caper, Green Peas and Fried Potatoes Grilled Pike-Perch with Cabbage, Smoked Pork, Tuesday: Roasted Hazelnuts and Browned Butter 306:- Matjes Herring with Browned Butter, Egg, Chive, Red Onion and Potatoes Karl-Johan Mushroom Croquettes with Crispy Kale, alt Baked Onion and Truffle Mayonnaise 185:- Potato Pancake with Fried Pork and Lingonberries Tennstopet´s Steak Tartar with Accompaniments 235:- 185:- Wednesday: Fried Salted Pork with Onion Sauce Fish and Seafood Casserole with Saffronaioli and Croutons Meatballs with Cream Sauce, Cucumber and Lingonberries 205:- alt.
    [Show full text]