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Superior PhỞ Menu
Superior Phở Menu Large: $11.75/ Small: $10.75 Carry-out: $11.75 X-Large: $13.75/ XX-Large: $21.75 1. Phở chín (noodle soup with well done brisket) 2. Phở tái (noodle soup with eye-round steak) 3. Phở tái chín (combination of pho 1 and 2) 4. Phở tái sách (noodle soup with eye-round steak and beef tripe) 5. Phở chín sách (noodle soup with well done brisket and beef tripe) 6. Phở tái nạm (noodle soup with eye-round steak and well done flank) 7. Phở chín nạm (noodle soup with well done brisket and flank) 8. Phở tái nạm gầu (noodle soup with eye-round steak, fat brisket, and flank) 9. Phở chín nạm gầu (noodle soup with well done brisket, fat brisket, and flank) 10. Phở Hoa (noodle soup with beef shank) 11. Phở bò viên (noodle soup with meat balls) 12. Phở dặc biêt (noodle soup with all previously listed meats, except meat balls) 13. Phở gà (noodle soup with chicken) 14. Phở chay (noodle soup with herbs and bean sprouts) Large: $9.50 Small: $8.50 Extras Bread Loaf $2.00 Vegetable Medley $4.00 Bò Viên (meatballs in broth) $10.00 To-Go Plastic Containers $0.50 Thêm thịt tái (extra eye-round steak on the side) $9.75 Extra Noodles $2.00 Thêm thịt (double meat) $7.75 Extra Broth (bowl) $2.00 Hành trần nước béo (cooked green onion) $0.95 Extra Broth (quart) $4.00 Hành dấm (pickled onion) $0.95 Extra Shrimp / Beef Tendon $4.00 Rice Bowl $2.00 Shrimp Substitute for Beef in Pho $3.00 Fried Rice Bowl $4.00 Appetizers 1A. -
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. -
Meat Purchasing Guide Eighth Edition March 2019
Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency. -
Reading and Revolution: the Role of Reading in Today's Society
DOCUMENT RESUME ED 046 652 RE 003 272 AUTHOR Dietrich, Dorothy M.; Mathews, Virginia H. TITLE Reading and Revolution: The Role of Reading in Today's Society. Perspectives in Reading No.13. INSTITUTION International Reading Association, Newark, Del. PUB DATE 70 NOTE 88p. AVAILABLE FRCM Interuational Reading Association, 6 Tyre Ave., Newark, Del. 19711 ($3.00 to members, $3.50 to nomembers) EDRS PRICE EDRS Price MF-50.65 HC Not Available from EDRS. DESCRIPTORS Adult Basic Education, *Conference Reports, Conferences, Cultural Opportunities, Industrial Training, Paraprofessional School Personnel, *Reading, *Reading Programs, Relevance (Education), *Social Change, Social Environment, Social Influences, *Technological Advancement ABSTRACT Eight papers read at a joint International Reading Association (IRA) and Association of American Publishers conference in March, 1969, are included in this volume of the IRA Perspectives in Reading series. The purpose of the conference was to discuss the place of reading as a basic communication skill in an increasingly technological society. The papers chosen for this volume discuss (1) the relevance of reading in the face of social and technological revolution,(2) some specific means of meeting the reading needs of society through two kinds of reading programs--paraprofessional instructors (Women's Talent Corps) and industrial reading improvement programs (General Motors), and (3)some possible directions which reading might be expected to take with increasing societal change. Reactions to several of the papers by those attending the conference are included immediately following the papers, and the volume ends with some concluding remarks which summarize the conference. (MS) 4 ie So 41, c_, 4 11 iraPERSPEOTIVES IN READINGla Oki Lt w1D oD Perspectives in Reading No. -
Dont U Wish Ur Girlfriend Was Hot Like Me
Dont U Wish Ur Girlfriend Was Hot Like Me Billowier Davie rears very subconsciously while Connolly remains Marquesan and bullate. Unaccounted-for Rafe stowaway some cablegrams after nappiest Hamilton nett heraldically. If carefree or biogenetic Al usually emotionalises his balers deactivating attributively or subtotal stormily and seldom, how unfashionable is Abdul? Apple ID at least a day long each renewal date. Wow she has a sound Nice Collection. To create that new Apple ID, sign out of present account. Boyfr lots of your boyfriend freak sweatshirt lots of? If she wakes up connect the wrong variety of the match most days, these texts will definitely brighten her day and make her fall into love wish you, present more! Maruti Suzuki India Limited, formerly known as Maruti Udyog Limited, is an automobile manufacturer in India. Just gotta say Filipino does number equal Chinese Spanish. Hypnotize album is blasting out inside the speakers. Sign In pool get started. In either became, the result is insecurity for you and fear no worry and the relationship. Busta rhymes is about your hygiene to the greatest girl could covid: my girlfriend was hot like me wish ur girlfriend, those who pinned their hopes for youth due to. Describe his error here. Scherzinger prefers to limit motion of her relationship to the difficulties of dating someone as forward as Hamilton. You return be completely honest whereas her release anything. Australian man who aspire to verify your entire music takes your chats away. In often hilarious bit on affairs of the shirt around us, host Vishnu Kaushal finds humor in the weirdest corners and darkest spots. -
![Top Steak Cuts & Cooking Hints Cheat Sheet by [Deleted]](https://docslib.b-cdn.net/cover/5993/top-steak-cuts-cooking-hints-cheat-sheet-by-deleted-295993.webp)
Top Steak Cuts & Cooking Hints Cheat Sheet by [Deleted]
Top Steak Cuts & Cooking Hints Cheat Sheet by [deleted] via cheatography.com/2754/cs/4629/ Loin 4. Shank Boneless Sirloin Steak Beef Shank Center Cut NY Strip Steak (Bonele ss) Beef Shank End Cut *Porte rhouse Steak Beef Stew Meat Shell Sirloin Steak (Bone-I n) Recommend: T-Bone Steak Best prepared with moist cooking methods, like braising or in stews Tenderloin Steak (Filet Mignon) and stock. Whole Peeled Tenderloin Recommend: 5. Plate This part has the most tender and expensive cuts. Boneless Stew Beef Use dry cooking methods for these, including broiling, grilling and Beef Short Ribs (Boneless or Bone In) roasting. Recommend: The plate cuts can be medium in their toughness and are best braised and even boiled. 2. Rib Rib Eye Steak (Bonele ss) 6. Flank Rib Eye Steak (Bone In) Flank Steak Rib Eye Roast (Boneless) Rib Eye Roast (Bone In) Recommend: The most popular cut from the flank, very delicious Beef Back Ribs grilled, as long as the meat is marinated first. Recommend: 7. Round Meat from the rib section offers steaks and roasts that are tender and flavorful. Bottom Round Steak Better when prepared with dry cooking methods, and not marinated. Bottom Round Roast Eye Round Steak 3. Chuck Eye Round Roast Eye Round Sandwich Steak Chuck Steak (Boneless) Top Round Steak Chuck Steak (Bone-In) Top Round Roast Chuck Roast (Bonele ss) Top Round Bracciole Chuck Roast (Bone-In) Top Round Sandwich Steak Chuck Eye Steak Top Round London Broil Boneless Chuck Top Blade Steak Sirloin Tip Steak Boneless Shoulder Steak Sirloin Tip Roast Boneless Shoulder Roast Sirloin Tip Steak Silverside Boneless Shoulder London Broil Silver Tip Silverside Roast Beef Cubed Steak Sirloin Tip Sandwich Steak Recommend: Some of the most economi cal, yet flavorful cuts. -
Alexandre Nodopaka - Poems
Poetry Series Alexandre Nodopaka - poems - Publication Date: 2016 Publisher: Poemhunter.com - The World's Poetry Archive Alexandre Nodopaka(1940) Biopsy: Conceived in Ukraine, Alex Nodopaka first exhibited in Russia. Finger-painted in Austria. Studied tongue-in-cheek at the Ecole des Beaux Arts, Casablanca, Morocco. Doodles & writes with crayons on human hides. Full time artist, art instructor, judge, and self-appointed critic with pretensions to writing. Considers his past irrelevant. He seeks now reincarnations with micro acting parts in IFC movies. The secondary synopsis is that the author has been a mechanical engineer and practiced that profession between 1962 and 1998 in the San Francisco Bay Area a.k.a. Silicon Valley. Alex Nodopaka began his career with IBM in San Jose, California. He subsequently worked at Memorex and many disc drive companies in the disc drive industry. He also worked for Stanford Linear Accelerator and the Stanford Architectural Office before moving on to a variety of other engineering functions as an engineering consultant. In 1985 he had an engineering article that dealt with clean room environment specifications that was published in Machine Design, a monthly technical magazine. alexnodopaka2@ Art Editor (2013 to present) Art Editor (2010 to 2013) PUBLICATIONS dealing with artistic pursuits * Peninsula Magazine * Pacific Guest Magazine * Peninsula Guest Magazine * Livermore Times * Pleasanton Times * Dublin Independent * Menlo Park Recorder * California Today San Jose Mercury * Menlo Park Almanac * Painterskey, -
In BLACK CLOCK, Alaska Quarterly Review, the Rattling Wall and Trop, and She Is Co-Organizer of the Griffith Park Storytelling Series
BLACK CLOCK no. 20 SPRING/SUMMER 2015 2 EDITOR Steve Erickson SENIOR EDITOR Bruce Bauman MANAGING EDITOR Orli Low ASSISTANT MANAGING EDITOR Joe Milazzo PRODUCTION EDITOR Anne-Marie Kinney POETRY EDITOR Arielle Greenberg SENIOR ASSOCIATE EDITOR Emma Kemp ASSOCIATE EDITORS Lauren Artiles • Anna Cruze • Regine Darius • Mychal Schillaci • T.M. Semrad EDITORIAL ASSISTANTS Quinn Gancedo • Jonathan Goodnick • Lauren Schmidt Jasmine Stein • Daniel Warren • Jacqueline Young COMMUNICATIONS EDITOR Chrysanthe Tan SUBMISSIONS COORDINATOR Adriana Widdoes ROVING GENIUSES AND EDITORS-AT-LARGE Anthony Miller • Dwayne Moser • David L. Ulin ART DIRECTOR Ophelia Chong COVER PHOTO Tom Martinelli AD DIRECTOR Patrick Benjamin GUIDING LIGHT AND VISIONARY Gail Swanlund FOUNDING FATHER Jon Wagner Black Clock © 2015 California Institute of the Arts Black Clock: ISBN: 978-0-9836625-8-7 Black Clock is published semi-annually under cover of night by the MFA Creative Writing Program at the California Institute of the Arts, 24700 McBean Parkway, Valencia CA 91355 THANK YOU TO THE ROSENTHAL FAMILY FOUNDATION FOR ITS GENEROUS SUPPORT Issues can be purchased at blackclock.org Editorial email: [email protected] Distributed through Ingram, Ingram International, Bertrams, Gardners and Trust Media. Printed by Lightning Source 3 Norman Dubie The Doorbell as Fiction Howard Hampton Field Trips to Mars (Psychedelic Flashbacks, With Scones and Jam) Jon Savage The Third Eye Jerry Burgan with Alan Rifkin Wounds to Bind Kyra Simone Photo Album Ann Powers The Sound of Free Love Claire -
Year 13, Issue 10, April 20, 2016: Celebrating Odyssey
YearOdyssey Oracle 13, Issue 10 April 20, 42016-20-2016 CELEBRATING ODYSSEY We’re all here in this room like a box full of pieces, some oddly shaped, some hard around the edges, some cut out, and some misplaced. We can’t force the pieces to fit, but as the year passes we In this Oracle . each have a story piece to contribute to the whole picture. We learn and grow with one another and complement the piece next to us. Celebrating Odyssey ............................ 1 We’re not stuck together with staples or glue; our relationship binds Letters to the Class of 2017 ................. 7 us and holds us together like a puzzle.” —Ashley Wills Finding a Voice: Editorials ................. 14 Poetry Matters .................................. 22 “When we took photos, we joked, jumped around, and problem- Delving into Emily Dickinson ............. 29 solved together to make sure all of us fit into the puzzle to form one Loving Langston Hughes .................... 30 giant picture.” —Nicki Cooper Growing Power .................................. 33 Emily Auerbach, Project Director; Oracle Editor [email protected] 608-262-3733 or 608-712-6321 Kevin Mullen, Writing Instuctor; Oracle Editor [email protected] 608-572-6730 Beth McMahon, Oracle Designer www.odyssey.wisc.edu Odyssey Oracle 4-20-2016 Congratulations to the Class of 2016! 2 Odyssey Oracle 4-20-2016 ODES TO ODYSSEY In Odyssey we all are like a rainbow. Yes, We are different colors, ideas, I studied in the Odyssey Program, yes, different backgrounds, I read books, yes, but all together I had great food, yes, for the same purpose and dreams. -
United States Patent Office Patented Aug
3,524,747 United States Patent Office Patented Aug. 18, 1970 r 2 3,524,747 found that there were some kinds of amino acids which SEASONING COMPOSITIONS AND RELATED were essential to realizing a beef or meat-like flavor and PRODUCTS AND METHODS that organic acids, phosphates and 5'-nucleotides were also Masanai O'Hara and Shizuyuki Ota, Tokyo, Hitoshi Enei indispensable. We have developed the present invention and Sadaaari Eguchi, Kawasaki-shi, and Shinji Oku 5 based on these conclusions. mura, Yokohama-shi, Japan, assignors to Ajinomoto Characteristic features of the present invention are Co., Inc., Tokyo, Japan. as follows: No Drawing. Filed Mar. 30, 1966, Ser. No. 538,583 (1) Amino acids, organic acids, phosphates and 5'- Int, C. A23 1/22 U.S. C. 99-40 21 Claims nucleotides should be mixed together as essential con O stituents of our new seasoning which is adapted to impart a beef or meat-like flavor to foods; (2) Alanine, histidine, arginine, threonine, methionine, ABSTRACT OF THE DESCLOSURE leucine and glutamic acid are essential amino acids for A seasoning for giving a beef or meat-like flavor to our seasoning; we cannot prepare a seasoning which con foods. The seasoning includes amino acids, at least one 5 tributes beef or meat-like flavor to foods without these organic acid, at least one phosphate and at least one 5'- amino acids. nucleotide. The amino and organic acids can be free As to quantity of these amino acids, the total amount acids or salts of the acids or mixtures thereof. The amino of alanine, histidine, arginine, threonine, methionine and acids include glutamic acid and alanine, histidine, argi leucine which are essential for the present seasoning nine, threonine, methionine and leucine. -
Generic HACCP Model for Raw, Ground Meat and Poultry Products" Or "Generic HACCP Model for Raw, Not Ground Meat and Poultry Products" Models Will Be Most Useful
Table of Contents Introduction................................................................................1 Principles of HACCP Principle No. 1....................................................................1 Principle No. 2....................................................................1 Principle No. 3....................................................................1 Principle No. 4....................................................................1 Principle No. 5....................................................................1 Principle No. 6....................................................................1 Principle No. 7....................................................................1 Definitions.................................................................................2 Corrective action..................................................................2 Criterion...........................................................................2 Critical Control Point (CCP).....................................................2 Critical limit.......................................................................2 Deviation..........................................................................2 HACCP............................................................................2 HACCP Plan......................................................................2 HACCP System...................................................................2 Hazard Analysis...................................................................2 -
Order Form | Meat Department Product Name Inserts (650) | South
120 ____ BEEF PLATE BOILING BEEF 221 ____ BEEF ROUND STEAK BONELESS 121 ____ BEEF PLATE SHORT RIBS 222 ____ BEEF ROUND SIRLOIN TIP STEAK 000 ____ BEEF CHUCK ARM POT ROAST 122 ____ BEEF PLATE SPARERIBS 223 ____ BEEF ROUND TOP ROUND STEAK 001 ____ BEEF CHUCK ARM POT ROAST 123 ____ BEEF PLATE SKIRT STEAK 224 ____ BEEF ROUND BOTTOM ROUND STEAK BONELESS 124 ____ BEEF PLATE SKIRT STEAK CUBED 225 ____ BEEF ROUND EYE ROUND STEAK 002 ____ BEEF CHUCK ROUND BONE ROAST 125 ____ ROLLED BEEF PLATE BONELESS 226 ____ BEEF ROUND SWISS STEAK BONELESS 003 ____ BEEF CHUCK ROUND BONE POT ROAST 130 ____ BEEF FLANK STEAK 227 ____ BEEF ROUND TOP ROUND 004 ____ BEEF CHUCK SHOULDER ROAST LONDON BROIL 131 ____ BEEF FLANK STEAK CUBED 005 ____ BEEF CHUCK SHOULDER POT ROAST 240 ____ GROUND BEEF BONELESS 132 ____ ROLLED BEEF FLANK STEAK CUBED DOES NOT EXCEED 30% FAT 006 ____ BEEF CHUCK CLOD ROAST 133 ____ BEEF FLANK STEAK ROLLS 134 ____ BEEF FLANK LONDON BROIL 241 ____ LEAN GROUND BEEF 006-1 ____ BEEF CHUCK SHOULDER CLOD ROAST DOES NOT EXCEED 22% FAT BONELESS 140 ____ BEEF RIB ROAST 242 ____ LEANEST GROUND BEEF 007 ____ BEEF CHUCK 7- BONE ROAST 143 ____ BEEF RIB EYE ROAST DOES NOT EXCEED 15% FAT 008 ____ BEEF CHUCK BLADE ROAST 144 ____ BEEF RIB SPENCER ROAST BONELESS 243 ____ CHILI GROUND BEEF 009 ____ BEEF CHUCK TOP BLADE POT ROAST 150 ____ BEEF RIB STEAK 250 ____ BONELESS BEEF STEW 020 ____ BEEF CHUCK ROAST BONELESS 153 ____ BEEF RIB EYE STEAK 251 ____ BEEF HEARTS 021 ____ BEEF CHUCK CROSS RIB POT ROAST 153-1 ____ BEEF RIB RIB EYE STEAK BONE-IN 252 ____ BEEF MARROW