DOCSLIB.ORG

Chilled, Frozen and Canned Meat Products Available in Supermerkets

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chilled, Frozen and Canned Meat Products Available in Supermerkets Chilled, frozen and canned meat products available in supermerkets in UAE AL MAYA SUPERMERKETS CHOITHRAM SUPERMARKETS -15 WAITROSE & SPINNEYS SUPERMARKETS - 56 STORES West Zone Fresh Wght of No. PHOTO Description pack kg DMP SADAF Marina SHAMS Murooj Motor Ciry Motor BusinessBay BUSINESS BAY BUSINESS Arab. Ranches 2 Ranches Arab. AL NEEEM MALL NEEEM AL DAILY GOURMET DAILY MALL HAMRA AL AL DANA,AJMANAL KhalidiyaSpinneys Deli TCA Spinneys Mangrove D Abu MussfahSpinneys D Al SASNakhil Abu D Abu AlBandar, Hights Rihan Spinneys AlMurjan Sadiyat WaitroseT. Etihad WaitroseMangrowe E. SkyI Reem & Waitrose Sun WaitroseAl Zeina FALLAH AL MARKET CENTRAL BATEEN AL (ECC) EMIRATES SOKOLOW BRAND 10 STORES IN DUBAI 10 IN DUBAI, 3 Abu Dhabi, 1 RAK, 1 AL AIN AJMAN, RAK 15 STORES ABU DHABI 2 AL AIN 36 STORES IN DUBAI 7 stores in Dubai Pork sausage "Krakowska", 1 0,350 smoked and X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X dried Pork Sausage "Kabanosy" 2 0,250 smoked and X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X dried Pork "Juniper berry" sausage, 3 0,300 smoked and X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X dried Pork Loin "Sopocka" 4 0,400 smoked & X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X scalded Pork belly bacon, 5 smoked & 0,400 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X scalded Pork "Silesian slim" sausage, 6 0,350 smoked and X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X scalded Pork "Silesian" 7 sausage, smoked 0,300 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X and scalded Pork sausage 8 "Wiejska", 0,400 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X smoked 9 Salami Lux 0,420 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X 10 Pepper Salami 0,250 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X Salami 11 0,250 Pepperoni X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X Brittany Ringed 12 Salami with 0,260 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X mould Snack Salami, 13 smoked, 100g 0,100 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X Snack Salami 14 with mound, 0,100 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X 100g Mortadella 15 0,500 "Doktorska" X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X GOLD LINE Pork ham "Sarmatian" 16 Cured & cold 0,100 X X X X X X X X X X X X X X X X X smoked, sliced "Szynka Sarmacka" GOLD LINE Pork neck "Sarmatian" (Coppa style) 17 0,100 Cured & cold X X X X X X X X X X X X X X X X X smoked, sliced "Karczek Sarmacki" GOLD LINE Pork loin "Sarmatian" 18 Cured & cold 0,100 X X X X X X X X X X X X X X X X X smoked, sliced "Poledwica Sarmacka" GOLD LINE Pork Salami "Brittany" with 19 mould, Cured & 0,100 X X X X X X X X X X X X X X X X X cold smoked, sliced "Salami Bretonskie" GOLD LINE Pork Loin "Brittany" with mould, 7 weeks 20 0,100 cured & cold X X X X X X X X X X X X X X X X X smoked, sliced "Poledwica Bretonska" GOLD LINE Pork sausage "Shoudra" 3 21 0,100 weeks cured & X X X X X X X X X X X X X X X X X cold smoked, sliced "Szoldra" GOLD LINE Pork sausage Polish Kasbanos 22 "Kabanosy 0,140 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X Polskie" cold smoked & dried, slim GOLD LINE Pork sausage French Kabanos 23 "Kabanosy 0,120 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X Francuskie" cold smoked & dried, slim GOLD LINE Pork sausage American Kabanos 24 0,120 "Kabanosy X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X Amerykańskie" cold smoked & dried, slim GOLD LINE Pork sausage Italian Kabanos 25 "Kabanosy 0,120 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X włoskie" cold smoked & dried, slim PORK -VENISON KABANOSY, 26 0,200 SMOKED & X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X DRIED PORK -VENISON HUNTER'S 27 SAUSAGES, 0,300 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X SMOKED & DRIED PORK -VENISON 28 ROASTED & 0,360 X X X X X X X X X X DRIED SAUSAGES PORK -VENISON JUNIPER BERRY 29 SAUSAGE, 0,260 X X X X X X X X X X SMOKED & DRIED MINI SNACK SALAMI RAW MATURED WITH 30 MOULD, W/O 0,100 X X X X X X X X X X X X X X X X X PHOSPHATES AND ARTIFICIAL COLOURS MINI SNACK SALAMI COLD SMOKED, W/O 31 0,100 PHOSPHATES X X X X X X X X X X X X X X X X X AND ARTIFICIAL COLOURS PREMIUM MINI SNACK 32 0,08 "SALAMITKI" X X X X X X X X X X X X X X X X X WITH MOULD PREMIUM MINI SNACK 33 0,080 "SALAMITKI" X X X X X X X X X X X X X X X X X COLD SMOKED SALAMI CHIPS, 34 0,080 NATURAL X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X SALAMI CHIPS WITH CHEESE 35 0,100 AND HAM X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X FLAVOUR SALAMI CHIPS 36 WITH FRIED 0,100 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X ONION FLAVOUR SALAMI CHIPS 37 WITH BACON 0,100 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X FLAVOUR SALAMI CHIPS 38 WITH GARLIC 0,080 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X FLAVOUR Reformed 39 sterilized pork 2,750 X X X X X X X X X X X X X ham, Sterilized pork stew 91% meat content, w/o 40 preservatives, 0,300 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X GLUTEN FREE w/o phosphates, w/o MSG Sternilized meat dish with pork knuckle 87% 41 meat content, 0,300 X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X w/o preservatives, GLUTEN FREE Sterilized pork meat with jelly 91% meat 42 0,300 content, w/o X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X preservatives, GLUTEN FREE Pork scalded white sausages "Cumberland" 43 0,330 style in natural X X X X X X X X X X casing (3x110g=330g) Pork black pudding for grill 44 0,400 in natural casing X X X X X X X X X X (4x100g=400g) Pork loin with spices & stuffed 45 by pruns.
Load more

Recommended publications
  • Foods to Avoid
    Foods to Avoid File: ....... Test Date: ......... Patient: .............. Doctor/Clinic: ................... APPLE Avoid also rosehip tea, apple cider, apple cider vinegar, apple juice, applesauce, crabapple & dried apples. Also found in some chutneys. For reintroduction into diet, place into Day 2. APRICOT Avoid also apricot juice, apricot oil & dried apricots. Also found in some chutneys. For reintroduction into diet, place into Day 3. ARTICHOKE Avoid also burdock root tea & cardoon tea. Can be pickled whole, or the tender base or heart can be canned or frozen while the stalk of the head can be blanched in soups and stews. For reintroduction into diet, place into Day 1. ASPARAGUS Avoid also asparagus tips, sprue, white asparagus. Can be found in soups quiches and soufflés. For reintroduction into diet, place into Day 3. AVOCADO Avoid also avocado oil and alligator pear. Can be found in salads, sauces, dips and mousses or as hor d'œuvre, and is the main ingredient in the mexican dish guacomole. For reintroduction into diet, place into Day 2. BASIL Avoid also pesto sauce and sweet basil. For reintroduction into diet, place into Day 2. BAY LEAF Avoid also sweet bay, bouquet garni, and laurel. Used in meat dishes, milk puddings, soups, stews and sweet white sauces. For reintroduction into diet, place into Day 1. BLACK BEANS Black, or turtle, beans are small roughly ovoid legumes with glossy black shells. The scientific name for black beans is Phaselous vulgaris, an epithet shared with many other popular bean varieties such as pinto beans, white beans, and kidney beans. Black beans are associated with Latin American cuisine in particular, although they can complement foods from many places.
    [Show full text]
  • Types of Sausage
    Types of Sausage There are five varieties of sausages that are available in the commercial market. - Fresh sausage (e.g.: Brokwurst) - Cooked sausage (Mortadella) - Cooked-smoked sausage (Bologna, Frankfurters, Berliners) - Uncooked-smoked sausage (Kielbasa – the Polish sausage, Mettwurst) - Dry/semi dry sausage (Salami) SOME FAMOUS SAUSAGES: 1. ANDOUILLETTE French sausage made of pork, tripe and calf mesentery. 2. BERLINER from Berlin, made of pork and beef, flavored with salt and Sugar 3. BIERSCHENKEN a German sausage containing ham or ham fat + peppercorns and pistachio 4. BIERWURST a German beef and pork sausage flecked with fat and smoked. 5. BLACKPUDDING/BLOOD SAUSAGE there are many versions of this sausage or pudding, made out of pigs blood. The British one has oatmeal. The German version is called Blutwurst and the French one is known as Boudin Noir. The Spanish call it Morcilla, the Irish Drisheen and the Italians, Biroldo. They are usually sliced and sold. 6. BOCKWURST a delicately flavored, highly perishable German white sausage consisting of fresh pork and veal, chopped chives parsley, egg and milk. 7. BOLOGNA There are a number of versions of this popular Italian sausage. It usually has a mixture of smoked pork and beef. The English version is called Polony. 8. BOUDIN BLANC unlike boudin noir, this is a fresh sausage, made of pork, eggs, cream and seasoning 9. BRATWURST a German sausage made of minced pork / veal and spiced. 10. BUTIFARA a Spanish pork sausage flavored with garlic and spices – comes from the Catalonian region of Spain. 11. Cambridge an English sausage made from pork and flavored with herbs and spices.
    [Show full text]
  • Sales@Coldchoicefoods
    www.coldchoicefoods.co.uk Coldchoicefoods Ltd [email protected] 0161 223 9157 Sliced Bacon Frozen Sausage Brecondale Sliced Back Bacon each 16s IQF Blakemans Supreme Saus each Sliced Catering Bacon 2kg each 32s IQF Blakemans Supreme Saus each Chefs Choice Sliced Back Bacon each 4s IQF Blakemans Supreme Sausa each Bacon Coldchoice Supertrim 2kg each 8s IQF Blakemans Supreme Sausa each Bacon Rib Free Coldchoice each IQF Value Sausage 8 each Smoked Sl Back Bacon 5lb each CCF Frozen Pork Sausage 8s each Smoked Sl Streaky Bacon 5lb each IQF Cooked Pork 8 each Smoked Prime Bacon 2.27kg each 8s IQF Cumberland Sausage each Stirchley Supertrim Bacon 2kg each IQF Country Park Sausage 8 each Sliced Streaky Bacon 5lb each Cumberland Ring 20x227g each Taylors Sl Back Bacon 2kg each Midland IQF Sausage 8s Case Prime Sliced Back Bacon 2kg each Orchard Farm Pork Sausage 8s each Dry Cure Sliced Back 2kg each Smoked Dry Cure Sliced Back 2k each Fresh Sausage Chipolata Pork & Beef each Fresh Pork Chipolata 6lb each BACON RETAIL PACK Chipolata Traditional Pork Fre each 8oz Gammon Steak PKT x5 each Cumberland Sausage Meat x454gr 300g Dry Cure Back Bacon each Fresh Thin Pork & Chille 6lb each 350g Prime Back Bacon each Fresh Thick Pork & Apple 6lb each 350g Prime Smoked Back Bacon each Fresh Thick Pork & Black Puddi each Fresh Thick Cumberland 6lb each Fresh Thick Pork & Chille 6lb each CURED PRODUCTS Fresh Thick Garlic Sausage 6lb each Shanks each Fresh Thick Lincolshire 6lb each Red Net Coverter Gammon kg Fresh Thick Old English 6lb each Danish
    [Show full text]
  • Salted, Cured & Pressed
    SALTED, CURED & PRESSED CONTENTS DELL’AMI 4 DELL’AMI OLIVES 6 DELL’AMI ANTIPASTI 16 SALTED, CURED DELL’AMI RICE 20 & PRESSED DELL’AMI PESTOS & PASTES 24 The rules of eating have changed. Where starter, main RELISHES, SAUCES & DRESSINGS 28 and dessert once ruled the menu, boundaries have now blurred. Dinner is just as likely to be a platter of plump DELL’AMI VINEGARS 30 olives, piquillo peppers and silky charcuterie, shared among friends, as it is a steak for one. Underpinning this new relaxed approach to dining are traditional artisan DELL’AMI OILS 36 methods of salting, curing and pressing. Think early harvest olives crushed to release peppery extra virgin oil, STORE CUPBOARD 41 legs of pork buried in salt and air dried for months on end or the heady scent of field-grown basil captured in CURED MEATS 43 vibrant green pesto. Good ingredients and good company mean good times. ITALIAN CURED MEATS 44 SPANISH CURED MEATS 52 BRITISH CURED MEATS 56 BRITISH SMOKED SALMON 70 DELL’AMI Delicious things come to those who wait. That’s what we’ve learned over 25 years of sourcing remarkable foods from artisan producers. The antithesis of fast food, our Dell’ami products take time, knowledge and skill to produce, whether it’s picking only the plumpest ‘super colossal’ Sicilian Nocellara del Belice olives or sherry vinegar, aged in oak barrels for 20 years. The close bonds we have forged enable us to constantly evolve our range, protecting livelihoods and age-old skills in the process. Time always tells in the end.
    [Show full text]
  • Catering Menu
    Appetizer Trays Dessert Trays International Sausage & Cheese All trays 5 person minimum Platter Fresh-Baked Cookies - $1.75 A selection of European-style sausages Assortment of chocolate chunk, oatmeal JJ that includes Polish kielbasa, Ukrainian raisin and sugar cookies. kielbasa, German hunter sausage & veal Fresh-Baked Cookies & Brownies International & pork kabanos. Cheese selection $2.25 Delicatessen includes mild Dutch Edam, Ukrainian Assortment of chocolate chunk, oatmeal Abbatsky, NY State cheddar, Polish raisin, sugar cookies, chewy Rocky Road & Catering Holldamer, Ukrainian smoked Swiss. chocolate chip brownies. $4.75 per person, 5 person Polish-Style Cheese Cake - $2.50 Menu minimum A dense ricotta cheese cake with peaches Polish Marble Cake - $2.5 International Sausage, Salami & Delicious, light marble cake Cheese Platter Assorted Cakes Tray - $2.50 A selection of European-style sausages & Our marble cake, ricotta cheese cake & salamis that includes Polish kielbasa, chewy brownies 174 Pike Street Ukrainian kielbasa, German hunter (in between Dad’s & the sausage & veal & pork kabanos, What Makes us Laundromat) German Cerevlat salami, Paris salami, Port Jervis, NY Genoa salami. Cheese selection includes Unique? (845)858-1142 mild Dutch Edam, Ukrainian, Abbatsky, We start with the finest, freshest NY State cheddar, Polish Holldamer, ingredients such as our in-house roasted, We Accept All Major Credit Ukrainian smoked Swiss. seasoned top round, authentic Polish Cards $5.00 per person, 5 person kielbasa, delicious Polish ham, imported Delivery Can be Arranged, minimum cheeses and the best homemade stuffed Port Jervis, Matamoras and International Cheese Platter cabbage in Tri-States. All of our meats are Immediate Surrounding Area Choose from our 28 cheeses to make it from smaller processors and in some cases still made by hand, such as our delicious Tuesday – Friday, 9AM – 6PM your own! Saturday 9AM – 5PM $4.25 per person, 5 person minimum Forest Pork Store offerings.
    [Show full text]
  • Your Pesach Shopping List
    Your Pesach Shopping List BAKING / COOKING HERBS / SPICES DRESSINGS / SAUCES — Aisle 8 — — Aisle 5 — — Aisle 8 — MATZOS CAKES BAKING / COOKING Sweetener Seasoning Salt Soy Sauce — Aisle 3 — — Aisle 6 & Centre — — Aisle 5 — Vanilla Sugar Shwarma Seasoning Lite Soy Sauce Machine Matzos Brownies Cake Meal Sumac Teriyaki Sauce Avocado Oil Machine Shmura Matzos Chocolate Cake Fine Matzo Meal Thyme Worcestershire Sauce Hazelnut Oil Round Hand Made Matzos Coffee Cake Medium Matzo Meal Tumeric Olive Oil Honey Cake Shmura Matzo Meal CHICKEN / MEAT SAUCES Egg Matzos White Pepper Olive Oil w/ Lemon — Aisle 9 — Kokosh Cake Lite High-Fibre Matzos Spelt Matzo Meal Himalayan Salt Olive Oil w/ Chilli Apricot Chicken Sauce Marble Cake Oat Hand Round Wholemeal Matzo Meal Koshering Salt Matzos gluten free Olive Oil w/ Garlic BBQ Sauce Seven Layer Cake Reduced Sodium Salt Oat Machine Kneidel Mix Palm Oil Brisket Sauce Matzos gluten free Sponge Cake Latke Mix Sea Salt Pistachio Oil Chicken Sauce Rye Matzos Walnut Cake Matzo Farfel Sour Salt Sunflower Oil Duck Sauce Spelt Matzos Sugar FREE Cakes machine / round hand Table Salt Matzo Ball Mix Gluten Free Walnut Oil General Tso's Sauce Whole Wheat Matzos Cheesecake Whole Wheat Matzo Orange Chicken Sauce Spray Oil DRESSINGS / SAUCES Choc Covered Matzos Sugar Free Cheesecake Ball Mix — Aisle 8 — Rib Sauce Spelt Matzo Ball Mix Apricot Roll HERBS / SPICES Ketchup Salsa CRACKERS Whole Wheat Stuffing Mix — Aisle 5 — Black & White Swirl Tomato Mushroom — Aisle 3 — Sweet Chilli Sauce Allspice Sauce Almond Flour Matzo
    [Show full text]
  • Chapter 18 : Sausage the Casing
    CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage.
    [Show full text]
  • Order Today At
    Order Today At Food Sensitivity Test www.accesalabs.com (150) Severe Moderate Mild Order Today At VEGETABLES / LEGUMES Intolerance Intolerance Intolerance www.accesalabs.comARTICHOKE ASPARAGUS BEET BELL PEPPERS GINGER BROCCOLI AVOCADO* BLACK-EYED PEAS BRUSSEL SPROUTS BUTTERNUT SQUASH BUTTON MUSHROOM SARDINE CARROT BLACK BEANS* CABBAGE CAULIFLOWER CELERY CHICK PEA TUNA LAMB BLUEBERRY* CUCUMBER EGGPLANT GREEN PEA ICEBERG LETTUCE LENTIL BEAN CRANBERRY* KIDNEY BEAN LIMA BEAN MUSTARD NAVY BEAN PAPAYA HAZELNUT* ONION PINTO BEAN SPINACH SQUASH (Yellow) PEACH HONEY* STRING BEAN TOMATO WHITE POTATO PORK HONEYDEW (MELON)* SHRIMP MILLET* SOYBEAN PEANUT* SWEET POTATO PLUM* RADISH* TAPIOCA* THYME* TROUT* TURNIP* FRUITS APPLE APRICOT BANANA BLACKBERRY CANTALOUPE CHERRY DATEATE FIG GRAPE GRAPEFRUIT KIWIIWI LEMON LIME MANGO OLIVEOLIV ORANGE PEAR PINEAPPLE PUMPKINUMPK RASPBERRY STRAWBERRY WATERMELON MEATM BEEF CHICKENHIC DUCK TURKEY VEAL DAIRY EGG WHITE EGGE YOLK SEAFOOD CLAMCLA CODFISH CRAB HADDOCK HALIBUTHALIBU LOBSTER OYSTER SALMON SCALLOP SEA BASS SNAPPER SOLE TILAPIAabs.comAPI GRAINS AMARANTH BUCKWHEAT CORN RICE HERBS / SPICES BASIL BAY LEAF BLACK PEPPER CAYENNE PEPPER CINNAMON CLOVE CUMIN DILL NUTMEG OREGANO PAPRIKA PARSLEY cesalaPEPPERMINT SAGE You have no reaction to Candidaa Albicans. NUTS/ OILS AND MISC. FOODS accesalabacceac ALMOND BAKER'S YEAST BLK/GREEN TEA BREWER'S YEAST CANE SUGAR CARAWAY CAROB CASHEW COCOA COCONUT COFFEE COTTONSEED FLAXSEED FRUCTOSE (HFCS) GARLIC HOPS You have a moderate reaction to Gluten/Gliadin, PECAN PISTACHIO PSYLLIUM SAFFLOWER avoid these foods: SESAME SUNFLOWER VANILLA WALNUT BARLEY MALT OAT RYE WHEAT You have no reaction to Whey and mild reaction to Casein, limit these foods: COW'S MILK GOAT'S MILK RED indicates a severe intolerance and these items should be avoided for a minimum of 6 months YELLOW indicates a mild intolerance and these foods should be avoided if possible ORANGE indicates a moderate intolerance and these items should be avoided for a minimum of 3-6 months GREEN indicates acceptable foods / no reaction Sample test results.
    [Show full text]
  • 2015 Award Winners
    2015 AWARD WINNING PRODUCTS BACK BACON POULTRY WHOLE MUSCLE DELI Platinum ◆ VG Meats - Coee Rubbed Back Bacon Platinum ◆ e Village Grocer - Roasted Turkey Breast Gold ◆ Halenda’s Fine Foods - Peppercorn Peameal Gold ◆ Sikorski Sausages - Sun Dried Tomato & Basil Turkey Breast Silver ◆ Barilo's Fine Sausages - Karbonad - Roasted Pork Loin Silver ◆ Sikorski Sausages - Oven Roasted Turkey Breast FLAVOURED SIDE BACON PREMIUM DRY / DRY CURED Platinum ◆ VG Meats - Cowboy Coee Rubbed Side Bacon Platinum ◆ Speducci Mercatto - Paganelli’s Pancetta Rolled Gold ◆ Sikorski Sausages - Rosemary Bacon Gold ◆ Marini Foods - Rea Dry Cured Capocolli Silver ◆ Halenda's Fine Foods - BBQ Breakfast Bacon Silver ◆ Speducci Mercatto - Paganelli’s Lonza TRADITIONAL SIDE BACON PREMIUM WIENER Platinum ◆ Halenda's Fine Foods - Traditional Ukrainian Smoked Bacon Platinum ◆ Halenda's Fine Foods - Koby Dogs Gold ◆ Stemmler’s Meat and Cheese - Double Smoked Side Bacon Gold ◆ Sikorski Sausages - Vienna Wiener Silver ◆ VG Meats - Breakfast Bacon Silver ◆ VG Meats - Pork Wiener BEEF WHOLE MUSCLE DELI SALUMI - CHARCUTERIE Platinum ◆ Seed to Sausage - Montreal Smoked Meat Platinum ◆ Speducci Mercatto - Paganelli’s Gentile Salami Gold ◆ Sikorski Sausages - Montreal Smoked Beef Gold ◆ Salumeria Il Tagliere - Artisan True Salame Felino Silver ◆ Sikorski Sausages - Roast Beef Dry Cured with Sea Salt Silver ◆ Stemmler’s Meat and Cheese - Beef & Pork Summer Sausage COLD CUTS - DELI MEAT DRY / SEMI-DRY SAUSAGE Platinum ◆ Marini Foods - Marini Mortadella Platinum ◆ Speducci Mercatto
    [Show full text]
  • 1 a Polish American's Christmas in Poland
    POLISH AMERICAN JOURNAL • DECEMBER 2013 www.polamjournal.com 1 DECEMBER 2013 • VOL. 102, NO. 12 $2.00 PERIODICAL POSTAGE PAID AT BOSTON, NEW YORK NEW BOSTON, AT PAID PERIODICAL POSTAGE POLISH AMERICAN OFFICES AND ADDITIONAL ENTRY SUPERMODEL ESTABLISHED 1911 www.polamjournal.com JOANNA KRUPA JOURNAL VISITS DAR SERCA DEDICATED TO THE PROMOTION AND CONTINUANCE OF POLISH AMERICAN CULTURE PAGE 12 RORATY — AN ANCIENT POLISH CUSTOM IN HONOR OF THE BLESSED VIRGIN • MUSHROOM PICKING, ANYONE? MEMORIES OF CHRISTMAS 1970 • A KASHUB CHRISTMAS • NPR’S “WAIT, WAIT … ” APOLOGIZES FOR POLISH JOKE CHRISTMAS CAKES AND COOKIES • BELINSKY AND FIDRYCH: GONE, BUT NOT FORGOTTEN • DNA AND YOUR GENEALOGY NEWSMARK AMERICAN SOLDIER HONORED BY POLAND. On Nov., 12, Staff Sergeant Michael H. Ollis of Staten Island, was posthumously honored with the “Afghanistan Star” awarded by the President of the Republic of Poland and Dr. Thaddeus Gromada “Army Gold Medal” awarded by Poland’s Minister of De- fense, for his heroic and selfl ess actions in the line of duty. on Christmas among The ceremony took place at the Consulate General of the Polish Highlanders the Republic of Poland in New York. Ryszard Schnepf, Ambassador of the Republic of Po- r. Thaddeus Gromada is professor land to the United States and Brigadier General Jarosław emeritus of history at New Jersey City Universi- Stróżyk, Poland’s Defense, Military, Naval and Air Atta- ty, and former executive director and president ché, presented the decorations to the family of Ollis, who of the Polish Institute of Arts and Sciences of DAmerica in New York. He earned his master’s and shielded Polish offi cer, Second lieutenant Karol Cierpica, from a suicide bomber in Afghanistan.
    [Show full text]
  • Until the Meat Falls Off the Bone
    University of Central Florida STARS Electronic Theses and Dissertations, 2004-2019 2009 Until The Meat Falls Off The Bone Holly Kapherr University of Central Florida Part of the Creative Writing Commons Find similar works at: https://stars.library.ucf.edu/etd University of Central Florida Libraries http://library.ucf.edu This Masters Thesis (Open Access) is brought to you for free and open access by STARS. It has been accepted for inclusion in Electronic Theses and Dissertations, 2004-2019 by an authorized administrator of STARS. For more information, please contact [email protected]. STARS Citation Kapherr, Holly, "Until The Meat Falls Off The Bone" (2009). Electronic Theses and Dissertations, 2004-2019. 4071. https://stars.library.ucf.edu/etd/4071 UNTIL THE MEAT FALLS OFF THE BONE by HOLLY V. KAPHERR B.S., Brigham Young University, 2005 A.A.S., Culinary and Hospitality Institute of Chicago, 2006 A thesis submitted in partial fulfillment of the requirements for the degree of Master of Fine Arts in the Department of English in the College of Arts and Humanities at the University of Central Florida Orlando, Florida Fall Term 2009 ABSTRACT Though this work started as a formal academic cultural study, it stretched and squirmed and became not only an examination of the cultures themselves, but how I came to fit within those cultures. By combining my experiences travelling as a child and young adult as well as learning the craft of professional cooking, the essays in this work are highly centered around food and what food means both to me and to cultures throughout the world.
    [Show full text]
  • Blackwoods Customer Deli List
    Coarse Pate from Georges Thiol 5000 WILD BOAR TERRINE 1.68kg £26.15 unit With 40% wild boar marinated in red wine 5002 DUCK TERRINE 1.68kg £22.30 unit With 40% duck & central medallion 5003 VENISON TERRINE 1.68kg £26.15 unit With 40% venison & central medallion 5005 WILD DEER TERRINE 1.68kg £38.25 unit With 15% foie gras medallion 5006 HARE TERRINE 1.68kg £26.25 unit With 40% hare meat & armagnac 5007 RABBIT TERRINE 1.68kg £23.35 unit With 30% rabbit & fine white wine 5017 TERRINE CAMPAGNE 1.57kg £19.25 unit Excellent liver pate 5019 GREEN PEPPER TERRINE 1.60kg £19.25 unit Liver pate with green peppercorns Smooth Pate f om Georges Thiol 5028 STRASBOURG TERRINE 1.45kg £23.85 unit Duck foie gras mousse with pistachio nuts 5001 DUCK & HAZELNUT TERRINE 1.45kg £32.95 unit Duck Mousse with hazelnuts & 3% truffles 5009 TERRINE GASCOGNE 1.45kg £19.15 unit Chicken liver pate with armagnac 5010 TERRINE FORESTIERE 1.45kg £18.95 unit Chicken liver pate with 10% woodland mushrooms 5012 CHICKEN MOUSSE WITH ALMONDS TERRINE 1.45kg £25.15 unit Chicken liver pate with almonds 5020 PORK LIVER TERRINE 1.47kg £18.75 unit Liver pate with eggs & aromatic spices 5023 DUCK MOUSSE TERRINE 1.40kg £19.95 unit A smooth duck liver mousse with port wine pure duck 5024 DUCK & PEAR MOUSSE TERRINE 1.42kg £21.65 unit A smooth duck liver mousse with diced pear & foie gras 5035 PHEASANT TERRINE 1.55kg £43.65 unit A smooth pate with 15% goose foie gras & truffles 5008 TERRINE DE FOIE 1.45kg £25.15 unit A smooth pork liver pate with 3% morilles & madeira De Spiegeleire Pate
    [Show full text]