Onions Volume 1 • Number 9
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12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking. -
Appertizers Soup
APPERTIZERS SPRING ROLLS (3 pcs) 5 THAI FISH CAKE Stuffed with vegetable and fried to a crisp served with plum sauce EDAMAME 5 Boiled soy bean tossed with sea salt SALT & PEPPER CALAMARI 10 Fried calamari tossed with salt, garlic, jalapeno, pepper, and scallion THAI CHICKEN WINGS (6 pcs) 8 Fried chicken wing tossed in tamarind sauce, topped with fried onion & cilantro CRAB CAKE (2 pcs) 10 Lump crab meat served with tartar sauce THAI FISH CAKE (TOD MUN PLA) (7 pcs) 9 STEAMED MUSSEL Homemade fish cake (curry paste, basil) served with sweet peanut&cucumber sauce STEAMED MUSSEL 10 Steamed mussel in spicy creamy lemongrass broth, kaffir lime leaves, basil leaves SHRIMP TEMPURA (3 pcs) 8 Shrimp, broccoli, sweet potato, & zucchini tempura served with tempura sauce GRILLED WHOLE SQUID 12 Served with spicy seafood sauce (garlic, lime juice, fresh chili, cilantro) GYOZA (5 pcs) 5 Fried or Steamed pork and chicken dumplings served with ponzu sauce SHRIMP SHUMAI (4 pcs) 6 CHICKEN SATAY Steamed jumbo shrimp dumplings served with ponzu sauce CHICKEN SATAY (5 pcs) 8 Grilled marinated chicken on skewers served with peanut & sweet cucumber sauce CRISPY CALAMARI 9 Fried calamari tempura served with sweet chili sauce SOFTSHELL CRAB APPERTIZER (2 pcs) 13 Fried jumbo softshell crab tempura served with ponzu sauce FRESH ROLL 7 Steamed shrimp, mint, cilantro, culantro, lettuce, carrot, basil leaves, rice noodle, wrapped with rice paper & served with peanut-hoisin sauce FRIED OYSTER (SERVED WITH FRIES) 10 FRESH ROLL FISH & CHIPS (SERVED WITH FRIES) 11 CRISPY -
Specific Provisions for TQF Processed Meat Product Factories
TQF-PCS-018 Specific Provisions for TQF Processed Meat Product Factories 1 Purpose This specifications provide special guidance for food factories to ensure that during food processing, packaging and transportation, the personnel, premises, facilities, equipment, and sanitary, processing, and quality management are in conformity with good manufacturing practices benchmark and that through the principle of hazard analysis and critical control points (HACCP) will prevent operating under unsanitary conditions, and in environments that may cause food contamination or quality deterioration. It also aims to reduce operation errors and to establish a sound quality assurance system to ensure food safety and product quality stability. 2 Scope of application The scope of this guidance is applicable to food factories which supply properly packaged processed meat product for human consumption. 3 Definition of special terms 3.1 Food Refers to the products and their raw materials for human consumption, either for eating, drinking or chewing. 3.1.1 Processed meat products (generally called “meat products”): Meat and poultry processed for human consumption, such as cured meat products, emulsion cured meat products, and flavored dry cured meat products. 3.1.1.1 Cured meat products: Meat products, such as sausages, ham, and bacon, prepared by deboning (optional); trimming; curing; filling in casing, stretchable films, or molds (optional); or smoking cooked (optional), before packaging appropriately. 3.1.1.1.1 Chinese sausages: Foods made primarily with meat or poultry through processes including mincing, pickling, filling, smoking (optional), and drying (optional), and with appropriate packaging. 3.1.1.2 Emulsion-type meat product: Emulsion-type meats and poultries processed by smoking (optional), cooking, and with appropriate packaging. -
DINNER MENU June 2020
DINNER E S T . 2 0 1 5 SMALL PLATES HUMMUS - 13.5 AVOCADO TOAST - 14.5 chickpeas, pine nuts, sesame seeds, za’atar, pita Ⓥ sourdough, goat cheese, microgreens add lamb - 6.5, crudité - 5.5, extra pita - 1.5 balsamic glaze, pickled fresno chilis Ⓥ KOREAN DEVILED EGGS - 8 BRUSSELS SPROUTS - 13 gochujang, sesame seeds Ⓥ capers, garlic, almonds, sea salt, red wine vinaigrette Ⓥ MEATBALLS - 15.5 *MUSSELS - 14.5 burrata, spicy tomato sauce, basil, citrus gremolata thai curry, pork sausage, toast points LOADED CAESAR - 15 GREENS & GRAINS - 15 grana padano, avocado, radish, cucumber kale, spinach, shaved apple, quinoa, manchego, almonds romaine, chickpea, crouton Ⓥ yogurt schmear, cider vinaigrette Ⓥ NEAPOLITAN-STYLE PIZZAS PEPPERONI - 16.5 MUSHROOM - 16.5 BURRATA - 16.5 mozzarella, hand-cut pepperoni spinach, bacon, garlic mozzarella, tomato, almond pesto Ⓥ HOUSE-GROUND BURGERS TURKEY BURGER - 17.5 *BERNIE’S BURGER - 17.5 white & dark turkey, feta, house-made pita pork belly & short rib, onion, cheese, pickles, garlic aioli parsley-sumac salad, garlic aioli, sriracha add bacon, fried egg or avocado - 2 ENTREÉS *NEW YORK STRIP STEAK - 34 SHORT RIB - 25 10 oz new york, hand-cut fries ROASTED CHICKEN - 26 braised short rib, heirloom carrots bulgur wheat risotto, kale chipotle butter, charred scallion pesto asparagus, polenta, mushroom sauce baby carrot, crispy te *FRUTTI DI MARE - 25 scallop, mussels, shrimp *SEARED SCALLOPS - 26 RICOTTA GNOCCHI - 21 hudson valley scallops, risotto hearth-roasted in red sauce, toast points braised short rib, spinach -
WHAT's COOKING? Roberta Ann Muir Dissertation Submitted In
TITLE PAGE WHAT’S COOKING? Roberta Ann Muir Dissertation submitted in partial fulfilment of the coursework requirements for the degree of Master of Arts (Gastronomy) School of History and Politics University of Adelaide September 2003 ii TABLE OF CONTENTS TITLE PAGE.......................................................................................................................................................... i TABLE OF CONTENTS....................................................................................................................................... ii LIST OF TABLES................................................................................................................................................ iv ABSTRACT .......................................................................................................................................................... v DECLARATION................................................................................................................................................... vi 1 INTRODUCTION ........................................................................................................................................1 2 ‘COOKING’ IN OTHER LANGUAGES.......................................................................................................3 2.1 Japanese............................................................................................................................................3 2.2 Tagalog ..............................................................................................................................................4 -
Growing Scallions (Green Onions) for Market Gardeners
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2004 Growing Scallions (Green Onions) for Market Gardeners Laurie Hodges University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist Part of the Agriculture Commons, and the Curriculum and Instruction Commons Hodges, Laurie, "Growing Scallions (Green Onions) for Market Gardeners" (2004). Historical Materials from University of Nebraska-Lincoln Extension. 76. https://digitalcommons.unl.edu/extensionhist/76 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. NF607 Growing Scallions (Green Onions) for Market Gardeners By Laurie Hodges, Extension Horticulturist Growing scallions (green onions) can provide market pricing. For a list of seed sources, see NebFact 92-80, gardeners with early cash flow and customers with quality General and Specialty Mail-Order Seed Sources, and NebFact increases in storage life, freshness and flavor. Growing 96-274, Seed Sources for Commercial Vegetable Production. quality scallions is easier than growing quality bulb onions A few suppliers are listed at the end of this publication. simply because they are in the field for a shorter time and Optimum growing conditions for scallions include well- bulb formation is not an issue when growing true scallions. drained sandy loam soil and cool conditions. The soil must The scallion is not the same as the leafy top of a be prepared to create a fine, smooth seed bed because the bulbing onion. -
(Al- Lium Sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture
In Vitro Micropropagation Protocol Optimization of Garlic (Al- lium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture By Misgana Chala Gemachu A Thesis Submitted to Department of Applied Biology, School of Applied Natural Science Presented in Partial Fulfillment for the Requirements of Master of Science in Applied Biology (Biotechnology) Office of Graduate Studies Adama Science and Technology University June, 2021 Adama, Ethiopia In Vitro Micropropagation Protocol Optimization of Garlic (Al- lium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture By Misgana Chala Gemachu Advisor: Mulugeta Kebede (PhD) Co-advisor: Adugna Mosisa (MSc) A Thesis Submitted to Department of Applied Biology, School of Applied Natural Science Presented in Partial Fulfillment for the Requirements of Master of Science in Applied Biology (Biotechnology) Office of Graduate Studies Adama Science and Technology University June, 2021 Adama, Ethiopia DECLARATION I hereby declare that this Master Thesis entitled “In Vitro Micropropagation Protocol Optimization of Garlic (Allium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture” is my original work. That is, it has not been submitted for the award of any academic degree, diploma or certificate in any other university. All sources of materials that are used for this thesis have been duly acknowledged through citation. Misgana Chala __________________ _________________ Name of the student Signature Date Recommendation We, the advisors of this thesis, hereby certify that we have read the revised version of the thesis entitled “In Vitro Micropropagation Protocol Optimization of Garlic (Allium sativum.L) “Holetta Local” and “Kuriftu” Varieties Using Shoot Tip Culture” prepared under our guidance by Misgana Chala Gemachu submitted in partial fulfillment of the requirements for the degree of Mater’s of Science in Applied Biology (Biotechnology). -
Unbiased Profiling of Volatile Organic Compounds in the Headspace Of
Kusano et al. BMC Res Notes (2016) 9:133 DOI 10.1186/s13104-016-1942-5 BMC Research Notes RESEARCH ARTICLE Open Access Unbiased profiling of volatile organic compounds in the headspace of Allium plants using an in‑tube extraction device Miyako Kusano1,2*, Makoto Kobayashi2, Yumiko Iizuka2,3, Atsushi Fukushima2 and Kazuki Saito2,4 Abstract Background: Plants produce and emit important volatile organic compounds (VOCs), which have an essential role in biotic and abiotic stress responses and in plant–plant and plant–insect interactions. In order to study the bouquets from plants qualitatively and quantitatively, a comprehensive, analytical method yielding reproducible results is required. Results: We applied in-tube extraction (ITEX) and solid-phase microextraction (SPME) for studying the emissions of Allium plants. The collected HS samples were analyzed by gas chromatography–time-of-flight–mass spectrometry (GC-TOF–MS), and the results were subjected to multivariate analysis. In case of ITEX-method Allium cultivars released more than 300 VOCs, out of which we provisionally identified 50 volatiles. We also used the VOC profiles of Allium samples to discriminate among groups of A. fistulosum, A. chinense (rakkyo), and A. tuberosum (Oriental garlic). As we found 12 metabolite peaks including dipropyl disulphide with significant changes in A. chinense and A. tuberosum when compared to the control cultivar, these metabolite peaks can be used for chemotaxonomic classification of A. chinense, tuberosum, and A. fistulosum. Conclusions: Compared to SPME-method our ITEX-based VOC profiling technique contributes to automatic and reproducible analyses. Hence, it can be applied to high-throughput analyses such as metabolite profiling. -
Smashed Cucumber Salad 5 Nine-Layer 5.5 Scallion Pancake Wok-Seared 5 Bean Sprouts Heritage Pork 6 &
CANNONCHINESE *please inform your server of any allergies or dietary preferences before ordering. SMASHED NINE-LAYER 5.5 WOK-SEARED 5 CUCUMBER SALAD 5 SCALLION PANCAKE BEAN SPROUTS salad, garlic, black vinegar, sea salt chinese spice, scallion, (contains pork) soybean sprouts, scallions, soy sauce HERITAGE PORK 6 PORK & LEEK 7 HERITAGE PORK & 5 & LEEK DUMPLINGS DUMPLINGS IN RED OIL SHRIMP SPRING ROLLS 4pc. garlic, chinese cabbage 4pc. rice wine vinegar, dried serrano 2pc. fried. chinese cabbage, carrots peppers, rock candy MUSHROOMS IN 5 CHINESE HOMESTYLE 6 FRIED SHRIMP 12 SOY PAPER EGG & TOMATOES & CRAB BALLS soybean paper, sautéed leeks, green onion, maggi 4pc. crab claw, black tiger shrimp mushrooms, truffle broth (~our childhood favorite~) white pepper, garlic oil EGGPLANT IN 7 MAPLE LEAF 11 SPICY TX AKAUSHI 11 GARLIC SAUCE (ADD PORK $2) DUCK STIR-FRY BEEF & CHINESE BROCCOLI sweet & spicy sauce, green onions peking duck & skin, chinese spice spicy garlic, bamboo shoots DICED MAPU TOFU 7 TAIWANESE 8 CANTONESE 24 niman ranch ground pork, FRIED CHICKEN PIECES STEAMED BRONZINO bean paste sauce, silken tofu free range chicken pieces, sweet chili ginger, scallions, coriander sprouts (vegetarian option available) sauce (gluten free) BABY BOK CHOY 6.5 SWEET & SOUR 12 WHOLE FRIED FISH 16 WITH HOUSE-MADE XO HERITAGE PORK RIBS head on, white pepper, side of black house made XO with ginger, niman ranch pork ribs, st. louis cut, vinegar & ginger soy sauce sausage, shrimp, chili char siu marinade SPICED VEGETARIAN 7 TOFU FRIED RICE 8 CHINESE SAUSAGE -
Sunbeam MX0600 Multi-Food Grinder User Manual
MULTI-FOOD GRINDER Accessory for use with Planetary Mixmaster® Power Drive Instruction & Recipe Booklet MX0600 Contents Sunbeam’sHeading Safety Precautions 1 Features of your Multi-Food Grinder 2 Attachments for your Multi-Food Grinder 4 Using your Multi-Food Grinder 5 Sub Heading Storing your Multi-Food Grinder 6 Body copy with not indent applied. Handy Hints for Mincing 7 • Bullet copy Bullet copy Bullet copy HandyBullet Hints copy for Bullet Sausage copy Making Bullet copy 8 CareBullet and copyCleaning Bullet copy 9 1Recipes scoop ice cream – any flavour 10 2 tablespoons topping Important instructions – retain for future use. Sunbeam’s Safety Precautions Heading SAFETY PRECAUTIONS FOR YOUR • Do not put hot meat into the Multi-Food SUNBEAM MULTI-FOOD GRINDER. Grinder. • Always use extreme care when handling the • All discs and attachments should be blade and discs. removed with care before cleaning. • Unplug from power outlet when not in use, • Only use the attachments and accessories before putting on or taking off attachments, provided and recommended by Sunbeam. and before cleaning. • Do not overload the Multi-Food Grinder. • Only use the pusher that is supplied with • Do not operate for more than 1 minute this Multi-Food Grinder. at a time while mincing heavy loads. • Do not put your fingers or any utensil into This does not apply to any of the recipes in the feeder chute. this booklet. • Do not contact moving parts at all times. Sunbeam is very safety conscious when • Never leave an appliance unattended while designing and manufacturing consumer in use. products, but it is essential that the product • Do not use an appliance for any purpose user also exercise care when using an other than its intended use. -
Sunbeam Multimincer®
Sunbeam MultiMincer® Instruction and Recipe Booklet FG5600 Please read these instructions carefully and retain for future reference. Contents Sunbeam’s Safety Precautions 3 Features of your Sunbeam MultiMincer® 4 Attachments for your Sunbeam MultiMincer® 6 Using your Sunbeam MultiMincer® 7 Storing your Sunbeam MultiMincer® 10 Handy Hints for Mincing 11 Handy Hints for Sausage Making 12 Care and Cleaning 13 Recipes 14 Important instructions – retain for future use. Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR • Do not contact moving parts at all times. SUNBEAM MULTIMINCER. • Do not put hot meat into the mincer. • Always use extreme care when handling the • All discs and attachments should be removed blade and discs. with care before cleaning. • Unplug from power outlet when not in use, • Only use the attachments and accessories before putting on or taking off attachments, provided and recommended by Sunbeam. and before cleaning. • Do not overload the mincer. • Only use the pusher that is supplied with this • Do not operate for more than 1 minute at a mincer. time while mincing heavy loads. This does not • Do not put your fingers or any utensil into the apply to any of the recipes in this booklet. feeder chute. Sunbeam is very safety conscious when • Do not use an appliance for any purpose designing and manufacturing consumer products, other than its intended use. but it is essential that the product user also • Do not place an appliance on or near a hot gas exercise care when using an electrical appliance. flame, electric element or on a heated oven. Listed below are precautions which are essential • Do not place on top of any other appliance. -
Aspects of Agronomy of Rakkyo (Allium Chinense G. Don) in New Zealand
Aspects of agronomy of rakkyo (Allium chinense G. Don) in New Zealand JJC Scheffer1, JA Douglas2 , CM Triggs3, ML Shaw4 and JA McCallum4 1New Zealand Institute for Crop and Food Research Ltd, Cronin Rd, RD I, Pukekohe 2New Zealand Institute for Crop and Food Research Ltd, Private Bag 3123, Hamilton 3Departrnent of Statistics, University of Auckland, Private Bag 92019, Auckland "New Zealand Institute for Crop and Food Research Ltd, Private Bag 4704, Christchurch Abstract Rakkyo (Allium chinense G.Don, Syn. A. bakeri Regel) is an Asian bulb vegetable highly regarded in Japan for pickling. Crop and Food Research introduced the crop into New Zealand in· 1997 for commercial evaluation. A series of field trials were conducted to determine the effects of time of planting, time of harvest and planting density on bulb yield and quality. A preliminary trial investigated the effect of storage temperatures on bulb quality, whilst bulbs of three maturities were analysed for dry matter content and fructan and cysteine sulfoxide levels. Delaying planting from April to June reduced bulb yields from 23 t/ha to 8 tlha possibly due to declining quality of the planting material. The mean number of bulbs per plant declined from 17 to 9 for the April and June plantings respectively, whilst the average bulb weight was 5.3 g. Total bulb yields increased from 8 tlha to 18 tlha with delay in harvest from September to January. The mean bulb weight increased from 3.9 to 6.9 g between the September and October harvests, but did not vary significantly over the four remaining harvests.