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Understanding and Making Kimchi
Understanding and Making Kimchi What is kimchi? Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechu style, but region, seasonality, and cultural traditions influence the unique types of kimchi. The nutritional value of kimchi varies with ingredients but it is generally low in calories and contains vitamins A, C, and B complex, as well as various phytochemicals and live cultures of • The history of kimchi microorganisms which confer a health benefit to the host. Eating dates back thousands of kimchi can be a healthful way to include more vegetables and years and the original probiotic microorganisms in the diet. name, chimchae, translates to ‘salted How is kimchi made? vegetables.’ Making kimchi requires maintaining a clean environment and good hygiene practices, carefully following all steps, and • The bacterial cultures monitoring temperatures to foster the growth of Weissella needed for fermentation species, Lactobacillus species, and other bacteria contributing to are present on the raw the fermentation process. ingredients, so a ‘starter’ culture is unnecessary. • The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation Kimchi Resource Health Benefits of Kimchi and allows the seasonings to penetrate the food over time; the as a Probiotic Food. Park final salt concentration ranges from 2-5%. -
Updated As of 5 March 2016 Title: 15 Hour Food Frenzy Safari in Manila with WSFC16 World Street Food Congress 2016 by Makansutra
Title: 15 Hour Food Frenzy Safari in Manila with WSFC16 World Street Food Congress 2016 by Makansutra JK1407 Date of publication: Monday, 22 February 2016 Author: Tony, Johor Kaki Name of publication: http://johorkaki.blogspot.com/ http://johorkaki.blogspot.com/2016/02/15-hour-food-frenzy-safari-in-manila.html I just got home from the gruelling 15 Hour Food Frenzy Safari in Manila curated by KF Seeton of Makansutra and Anton Diaz of OurAwesomePlanet in conjunction with the World Street Food Congress WSFC 2016. I am so excited to share this crazy foodie adventure with you :-D The 15 Hour Food Frenzy Safari is a memorable introduction to delicious Philippines food, culture, places, history and people. Updated as of 5 March 2016 Over thirty of us, local and overseas media were put through the intensive 15 hour long initiation to Philippines food. Setting off from Seda Hotel in the buzzing Bonifacio Global City BGC, our first stop was Recovery Food just 5 minutes hop away. Recovery Food began as a small shop popular with party goers who popped by before and after Updated as of 5 March 2016 drinking at bars. It's a modern cafe now, though simply furnished. Recovery Food has kept to the original home style comfort food menu and round-the-clock operations that had earned it success. There were many Filipino home style dishes to try at Recovery Food. I enjoyed their signature Tapa de Morning which sounded like "top of the morning" (hint.. hint.. hangover food). I was happily chomping down on the home made tapa which tasted like a tender type of savoury sweet zingy tangy beef jerky and slurping up that gorgeous runny egg when KF Seetoh came over and warned me to take it easy. -
Ingredient List
Ingredient List Contents Pizza Dough ......................................................................................................................... 2 Buns ..................................................................................................................................... 2 Cheese ................................................................................................................................. 3 Produce ............................................................................................................................... 4 Meats .................................................................................................................................. 5 Sauces and Dips .................................................................................................................. 7 Dressings ........................................................................................................................... 10 Desserts ............................................................................................................................. 11 Seasoning .......................................................................................................................... 12 Oils .................................................................................................................................... 13 Beverages .......................................................................................................................... 14 1 Topper’s Pizza Ingredients -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Crisostomo-Main Menu.Pdf
APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked -
Agribusiness Handbook Fruit and Vegetable Processing Processing Vegetable Fruit And
agribusiness handbook FruitVegetable and Processing Agribusiness Handbook Fruit and Vegetable Processing Please address comments and enquiries to: Investment Centre Division Food and Agriculture Organization of the United Nations (FAO) E-mail: [email protected] agribusiness handbook Fruit and Vegetable Processing This handbook is part of a series of agribusiness manuals prepared by the FAO Investment Centre Division, in collaboration with FAO’s Rural Infrastructure and Agro-Industries Division. It was prepared for the EBRD Agribusiness team, under the FAO/EBRD programme of cooperation. The production of the manuals was financed by FAO and by the EBRD multidonor Early Transition Countries Fund and the Western Balkans Fund. The purpose of this handbook is to help agribusiness bankers and potential investors in the Early Transition countries (ETCs) and the Western Balkan countries (WBCs) to acquire basic knowledge about the technical features of fruit and vegetable processing and to become acquainted with Alberto Pedro Di Santo Design and page layout recent economic trends in the sector around the world, with a special focus on the ETCs and the WBCs. This volume was prepared by Olivier van Lieshout, Agribusiness Expert, and reviewed by Emmanuel Hidier, FAO Senior Economist, as well as by members of the EBRD Agribusiness team. Electronic copies can be downloaded from www.eastagri.org, where a database of agribusiness companies, including fruit and vegetable processing companies that operate in the ETCs and the WBCs, is also available. Please send comments and suggestions for a future edition of the manual to [email protected]. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
LENTEN SEASON NON-MEAT MENU the LENTEN SEASON Is a Period of Sacrifice and Abstention
Comfort food & simplified Filipino cuisine LENTEN SEASON NON-MEAT MENU The LENTEN SEASON is a period of sacrifice and abstention. OUR SPECIALS STARTING ASH WEDNESDAY MARCH 6TH AND EVERY FRIDAY UNTIL EASTER INDIVIDUAL GRAND RICE PLATES • PAMPANO RICE PLATE - Enjoy this guilt free classic PINOY meal. WHOLE PAMPANO fish. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • GRAND FRIED TILAPIA Enjoy this guilt free classic PINOY meal. Fried WHOLE TILAPIA fish. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • GRAND Galunggong (GG) (Macharel/Scad)fish RICE PLATE - Enjoy this guilt free classic PINOY meal. Fried WHOLE “5” Galunggong (GG) fish. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • GRAND WHOLE BONELESS BANGUS fish RICE PLATE - Authentically marinated MILKFISH. Served with 2 slivers of fried eggplant, tomato ensalada, julienne cucumber salad and served with your choice of white or garlic rice. Eat it KAMAYAN STYLE (with your fingers). 18.95 RICE PLATE (GLUTEN FREE) add 1 salted duck egg for 1.25 • SEAFOOD SAMPLER PLATTER - Fried whole Tilapia, Boneless daing na Bangus (MILKFISH), fried galunggong fish (SARDINES), sautéed tiger shrimps, sautéed anchovees, assorted vegetables and all you can eat rice…. -
FISHING REGULATIONS This Guide Is Intended Solely for Informational Use
KENTUCKY FISHING & BOATING GUIDE MARCH 2021 - FEBRUARY 2022 Take Someone Fishing! FISH & WILDLIFE: 1-800-858-1549 • fw.ky.gov Report Game Violations and Fish Kills: Rick Hill illustration 1-800-25-ALERT Para Español KENTUCKY DEPARTMENT OF FISH & WILDLIFE RESOURCES #1 Sportsman’s Lane, Frankfort, KY 40601 Get a GEICO quote for your boat and, in just 15 minutes, you’ll know how much you could be saving. If you like what you hear, you can buy your policy right on the spot. Then let us do the rest while you enjoy your free time with peace of mind. geico.com/boat | 1-800-865-4846 Some discounts, coverages, payment plans, and features are not available in all states, in all GEICO companies, or in all situations. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. In the state of CA, program provided through Boat Association Insurance Services, license #0H87086. GEICO is a registered service mark of Government Employees Insurance Company, Washington, DC 20076; a Berkshire Hathaway Inc. subsidiary. © 2020 GEICO ® Big Names....Low Prices! 20% OFF * Regular Price Of Any One Item In Stock With Coupon *Exclusions may be mandated by the manufacturers. Excludes: Firearms, ammunition, licenses, Nike, Perception, select TaylorMade, select Callaway, Carhartt, Costa, Merrell footwear, Oakley, Ray-Ban, New Balance, Terrain Blinds, Under Armour, Yeti, Columbia, Garmin, Tennis balls, Titleist golf balls, GoPro, Nerf, Lego, Leupold, Fitbit, arcade cabinets, bats and ball gloves over $149.98, shanties, large bag deer corn, GPS/fish finders, motors, marine batteries, motorized vehicles and gift cards. Not valid for online purchases. -
The Philippines Illustrated
The Philippines Illustrated A Visitors Guide & Fact Book By Graham Winter of www.philippineholiday.com Fig.1 & Fig 2. Apulit Island Beach, Palawan All photographs were taken by & are the property of the Author Images of Flower Island, Kubo Sa Dagat, Pandan Island & Fantasy Place supplied courtesy of the owners. CHAPTERS 1) History of The Philippines 2) Fast Facts: Politics & Political Parties Economy Trade & Business General Facts Tourist Information Social Statistics Population & People 3) Guide to the Regions 4) Cities Guide 5) Destinations Guide 6) Guide to The Best Tours 7) Hotels, accommodation & where to stay 8) Philippines Scuba Diving & Snorkelling. PADI Diving Courses 9) Art & Artists, Cultural Life & Museums 10) What to See, What to Do, Festival Calendar Shopping 11) Bars & Restaurants Guide. Filipino Cuisine Guide 12) Getting there & getting around 13) Guide to Girls 14) Scams, Cons & Rip-Offs 15) How to avoid petty crime 16) How to stay healthy. How to stay sane 17) Do’s & Don’ts 18) How to Get a Free Holiday 19) Essential items to bring with you. Advice to British Passport Holders 20) Volcanoes, Earthquakes, Disasters & The Dona Paz Incident 21) Residency, Retirement, Working & Doing Business, Property 22) Terrorism & Crime 23) Links 24) English-Tagalog, Language Guide. Native Languages & #s of speakers 25) Final Thoughts Appendices Listings: a) Govt.Departments. Who runs the country? b) 1630 hotels in the Philippines c) Universities d) Radio Stations e) Bus Companies f) Information on the Philippines Travel Tax g) Ferries information and schedules. Chapter 1) History of The Philippines The inhabitants are thought to have migrated to the Philippines from Borneo, Sumatra & Malaya 30,000 years ago. -
Naga City, Camarines Sur, Philippines: the Legacy of Jesse Manalastas Robredo I
Vol. 6, No. 2 | April - June 2014 A Quarterly Magazine of the City Government of Naga Bicol, Philippines ISSN 2094-9383 JOHN G. BONGAT City Mayor NELSON S. LEGACION City Vice Mayor SIEGLINDE BORROMEO-BULAONG Editor JASON B. NEOLA Senior Writer RAFAEL RACSO V. VITAN Layout and Design ANSELMO B. MAÑO Website Administrator JOSE V. COLLERA XERES RAMON A. GAGERO SYLRANJELVIC C. VILLAFLOR Photographers FLORENCIO T. MONGOSO, JR. REUEL M. OLIVER Editorial Consultants JOSE B. PEREZ ALLEN L. REONDANGA Technical Advisers ALDO NIÑO I. RUIVIVAR MAUREEN S. ROJO Staff Assistants CECILIA A. AMPARADO Circulation Manager This magazine is published by the City Government of Naga, thru the Ciy Publication Office and the City Events, Protocol and Public Information Office, with editorial office at City Hall Compound, J. Miranda Avenue, Naga City 4400 Philippines Tel: +63 54 472-2136 Email: [email protected] Web: www.naga.gov.ph THIS SEEDLING, planted by Naga City bikers and environmentalists, in a few years will form part of a forest of pili trees along Mt. Isarog Natural Park, a project of PiliMania under the city government’s GrEET Program that aims to help improve airshed quality and mitigate carbon emission while providing livelihood opportunities to local farmers and pilinut food processors. Pili tree planting is encouraged in the city’s residential zones, barangay roads, subdivisions, urban poor communities, vacant school lots and other viable places around the city under the program chaired by the city’s First Lady, Farah R. Bongat, herself a health buff and environmentalist. TABLE OF CONTENTS COVER STORY 3 NAGA: BICOL’S TIGER ECONOMY – STATE OF OUR CITY REPORT The “Naga SMILES to the World” logo is composed of the two 116TH INDEPENDENCE DAY baybayin characters, na and ga. -
Intellectual Property Center, 28 Upper Mckinley Rd. Mckinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel
Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < June 27, 2019 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION .................................................................................................... 2 1.1 ALLOWED NATIONAL MARKS .............................................................................................................................................. 2 Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634, Philippines Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Publication Date < June 27, 2019 > 1 ALLOWED MARKS PUBLISHED FOR OPPOSITION 1.1 Allowed national marks Application No. Filing Date Mark Applicant Nice class(es) Number 6 January GALIS ALIZ SCABIES LAMOIYAN CORPORATION 1 4/2017/00000236 5 2017 TREATMENT [PH] 1 February TUFF CHEMICAL & 2 4/2017/00001341 TRIMARK 6 and16 2017 ADHESIVES TAPES CO. [PH] 13 March 35; 37; 39; 40; 41 3 4/2017/00003647 4U ARKRAY, INC. [JP] 2017 and45 4 4/2017/00010548 5 July 2017 A NEW DAY Target Brands, Inc. [US] 4 3; 4; 9; 14; 20 5 4/2017/00010549 5 July 2017 AND Target Brands, Inc. [US] and26 6 4/2017/00010675 7 July 2017 EAIV Shi Yile [CN] 4 31 August 7 4/2017/00014051 INSPIRED OBJECTS Target Brands, Inc. [US] 2; 3; 9 and28 2017 31 August 8 4/2017/00014052 INSPIRED OBJECTS Target Brands, Inc. [US] 25 2017 31 August 6; 18; 19; 20 9 4/2017/00014053 INSPIRED OBJECTS Target Brands, Inc. [US] 2017 and21 31 August 10 4/2017/00014054 INSPIRED OBJECTS Target Brands, Inc. -
OMA Halal Certified Products As 2012 Milk,Dairy Ice Cream and Cream MANUFACTURER NAME of PRODUCT(S)
OMA Halal Certified Products as 2012 Milk,Dairy Ice Cream and Cream MANUFACTURER NAME OF PRODUCT(S) ALASKA ALPINE FULL CREAM MILK ALASKA POWDERED MILK DRINK ALASKA CREAMA ALL-PURPOSE CREAM ALASKA CONDENSADA (TIN CAN) ALASKA CONDENSADA (TETRA BRIK) ALASKA EVAPORADA (TIN CAN) ALASKA EVAPORADA (TETRA BRIK) ALASKA EVAPORATED FILLED MILK (TIN CAN) ALASKA EVAPORATED FILLED MILK (TETRA BRIK) ALASKA YOGHURT DRINK REFRESHINGLY GREEN APPLE ALASKA YOGHURT DRINK REFRESHINGLY ORANGE ALASKA YOGHURT DRINK REFRESHINGLY BLUEBERRY ALASKA YOGHURT DRINK REFRESHINGLY STRAWBERRY ALASKA CHOCO CHOCOLATE MILK DRINK ALASKA SWEET MILK SWEET MILK DRINK ALASKA SWEETENED CONDENSED FILLED MILK (TIN CAN) ALASKA SWEETENED CONDENSED FILLED MILK (TETRA BRIK) MILK MAID FULL CREAM CONDENSED MILK (TIN CAN) MILK MAID FULL CREAM CONDENSED MILK (TETRA BRIK) ALPINE STERILIZED FULL CREAM MILK DRINK RECONSTITUTED (TIN CAN) ALPINE STERILIZED FULL CREAM MILK DRINK RECONSTITUTED (TETRA BRIK) KREM-TOP COFFEE CREAMER COW BELL CONDENSADA CARNATION EVAP CARNATION CONDENSADA CARNATION EVAP EXTRA (TIN CAN) LIBERTY CONDENSADA (TETRA BRIK) LIBERTY CONDENSADA (TIN CAN) TEA POT EXTRA (TETRA BRIK) SUPREME (MADE FROM FRESH CARABAO’S MILK) ALMONDS 'N CHIPS ATIS DELIGHT BLUEBERRY CHEESECAKE CHEESE CHOCO PEANUT CHOCOLATE CASHEW CHOCOLATE CRUNCH COFFEE CRUMBLE COOKIES 'N CREAM DARK CHOCOLATE DURIAN ARCE FOODS GREEN TEA MACAPUNO MACAPUNO CON NANCA MANDARIN ORANGE PISTACHIO ROCKY ROAD STRAWBERRY BANANA UBE MACAPUNO CLASSIC (MADE FROM FRESH CARABAO’S MILK) AVOCADO CHOCOLATE COFFEE MANGO NANCA STRAWBERRY