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Footscrayfood Guide Lauren Wambach Picks from the Footscray Food Blogger Getting to Footscray
Australia. cuisine. each end of Vietnam on offer. offer. on Vietnam of end each occasional wayward seal. wayward occasional quality and freshness. and quality or spiced potato (right). potato spiced or Maribyrnong River attracts birdlife and even the the even and birdlife attracts River Maribyrnong authentic cuisines you will find in in find will you cuisines authentic to introduce you to this unique unique this to you introduce to pho, and traditional dishes from from dishes traditional and pho, Footscray food scene a consistently high standard in in standard high consistently a scene food Footscray brown lentil, chickpea, carrot carrot chickpea, lentil, brown an important inner city conservation park. The The park. conservation city inner important an produce centre, Little Saigon Market, giving the the giving Market, Saigon Little centre, produce silverbeet, cabbage, red lentil, lentil, red cabbage, silverbeet, and Newells Paddock Wetland Reserve is considered considered is Reserve Wetland Paddock Newells and offers up some of the most most the of some up offers of restaurants in the country ready ready country the in restaurants of style food, iced coffee, pork rolls, rolls, pork coffee, iced food, style wholesale fish market or specialty Vietnamese Vietnamese specialty or market fish wholesale a sampling of stews with with stews of sampling a Park is one of the largest Edwardian parks in Australia Australia in parks Edwardian largest the of one is Park sourced direct from the local Footscray Market, Market, Footscray local the from direct sourced Vegetarian combination: combination: Vegetarian from the homeland, Footscray Footscray homeland, the from hosting the highest concentration concentration highest the hosting street from everything There is natural beauty too. -
Chercher Menu 060414
13341334 9th9th StreeStree NWNW Washington,Washington, DC20001DC20001 Tel.:Tel.: (202)(202) 299299 -- 97039703 12- CherCher House Special Tibs ..............ልዩ የቤት ጥብስ Reg. $13.99 Sliced tender lean beef fried with onion, jalapeño Large $16.99 pepper served with injera and salad and spicy awaze sauce. Lunch and Dinner 13- Awaze Tibs ..............................................አዋዜ ጥብስ $10.99 ክትፎ 1- Regular Kitfo ............................................. $10.99 Cubed tender beef cooked with tomato, jalapeño, garlic and berbre sauce. Beef tartar seasoned with our herbal butter and mitmita. 14- Geba Weta ...............................................ገባ ወጣ $11.99 2- Special Kitfo ..............................................ልዩ ክትፎ $12.99 Tender beef fried on open fire with onion, served with awaze. This is our special kitfo mixed with our home made cottage cheese, ቁርጥ herbal butter, cardamom and mitmita. It can be ordered raw, medium or 15- Kurt (Tire Sega) ........................................ $11.99 ፊፍቲ ፊፍቲ well done. 16- 50/50 ....................................................... $13.99 3- Gored Gored ..............................................ጎርድ ጎርድ $11.99 17- Gomen Besiga ..........................................ጎመን በስጋ $10.99 Chunked cubed meat (beef) mixed with home made awaze sauce, diced 18- Bozena Shiro ...........................................ቦዘና ሽሮ $10.99 onion, jalapeño and our herbal butter. ቅቅል Ground split peas simmered in a spicy shiro and toped with beef tibs 4- Kikil ........................................................ -
Ethiopian Is Hands-On Fun AMY PATAKI DINING OUT
Ethiopian is hands-on fun AMY PATAKI DINING OUT Ethiopian House HOURS: Noon to 1 a.m., seven days SEATS: 60 CHEF: Belaynesh Shibeshi RON BULL/TORONTO STAR WHEELCHAIR ACCESS: No The coffee ceremony, complete with frankincense, is the centrepiece of Ethiopian LOCATION: 4 Irwin Ave., 416-923-5438 hospitality. STAR ENTERTAINMENT It's coming up to 20 years since Bob Geldof > A&E urged us to "Feed the world." > Books Famine was ravaging northern Ethiopia. One million people were starving to death. Geldof > Restaurant Reviews convinced fellow pop stars to record the charity > Movie newsletter single "Do They Know It's Christmas." It struck > Top videos in Canada a chord. Band Aid topped the charts, raising > New video releases millions for famine relief. > Weekly Video Picks Times changed. Ethiopians switched from fighting hunger to fighting each other, and the > Movie Trivia wars drove refugees to Toronto. But the Band ENTERTAINMENT Aid image of starving Africans remains stronger COLUMNISTS than the reality. > Peter Howell "They have food in Ethiopia?" queried one > Martin Knelman acquaintance when told of this review. Yes, they have food in Ethiopia. And it's good. > William Littler Toronto has dozens of Ethiopian restaurants, one > Vinay Menon of the richest such concentrations in North > Richard Ouzounian America. Most of them are of the no-frills > Geoff Pevere variety; a couple of tables, fluorescent lighting, > Ben Rayner limited menu. These cater almost exclusively to expats, who pop in for a quick meal and a long > Rob Salem chat with fellow diners. Some aren't even > Vit Wagner restaurants, but grocery stores serving home- > Antonia Zerbisias cooked meals. -
Cotwsupplemental Appendix Fin
1 Supplemental Appendix TABLE A1. IRAQ WAR SURVEY QUESTIONS AND PARTICIPATING COUNTRIES Date Sponsor Question Countries Included 4/02 Pew “Would you favor or oppose the US and its France, Germany, Italy, United allies taking military action in Iraq to end Kingdom, USA Saddam Hussein’s rule as part of the war on terrorism?” (Figures represent percent responding “oppose”) 8-9/02 Gallup “Would you favor or oppose sending Canada, Great Britain, Italy, Spain, American ground troops (the United States USA sending ground troops) to the Persian Gulf in an attempt to remove Saddam Hussein from power in Iraq?” (Figures represent percent responding “oppose”) 9/02 Dagsavisen “The USA is threatening to launch a military Norway attack on Iraq. Do you consider it appropriate of the USA to attack [WITHOUT/WITH] the approval of the UN?” (Figures represent average across the two versions of the UN approval question wording responding “under no circumstances”) 1/03 Gallup “Are you in favor of military action against Albania, Argentina, Australia, Iraq: under no circumstances; only if Bolivia, Bosnia, Bulgaria, sanctioned by the United Nations; Cameroon, Canada, Columbia, unilaterally by America and its allies?” Denmark, Ecuador, Estonia, (Figures represent percent responding “under Finland, France, Georgia, no circumstances”) Germany, Iceland, India, Ireland, Kenya, Luxembourg, Macedonia, Malaysia, Netherlands, New Zealand, Pakistan, Portugal, Romania, Russia, South Africa, Spain, Switzerland, Uganda, United Kingdom, USA, Uruguay 1/03 CVVM “Would you support a war against Iraq?” Czech Republic (Figures represent percent responding “no”) 1/03 Gallup “Would you personally agree with or oppose Hungary a US military attack on Iraq without UN approval?” (Figures represent percent responding “oppose”) 2 1/03 EOS-Gallup “For each of the following propositions tell Austria, Belgium, Bulgaria, me if you agree or not. -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Reporting Form for Shiga Toxn-Producing Escherichia Coli
Case name (last, first) _____________________________________________________________ Birth date ___/___/___ Sex at birth F M Other Alternate name ________________ Shiga toxin- Phone _______________________________ Email ___________________________________ Address type Home Mailing Other Temporary Work producing Street address ___________________________________________________________________ Escherichia coli City/State/Zip/County _____________________________________________________________ County Residence type (incl. Homeless) _____________________________ WA resident Yes No ADMINISTRATIVE DEMOGRAPHICS Investigator ________________________________________ Age at symptom onset _______ Years Months LHJ Case ID (optional) ________________________________ Ethnicity Hispanic or Latino Not Hispanic or Latino Unk LHJ notification date ___/___/___ Race (check all that apply) Unk Amer Ind/AK Native Asian Black/African Amer Native HI/other PI Classification Classification pending Confirmed White Other __________________________________ Not reportable Probable Ruled out Suspect Primary language ______________________________________ Investigation status Interpreter needed Yes No Unk In progress Employed Yes No Unk Occupation _____________ Complete Industry _________________ Employer ________________ Complete – not reportable to DOH Work site ________________ City ____________________ Unable to complete Reason _____________________ Student/Day care Yes No Unk Type of school Preschool/day care K-12 College Investigation start date ___/___/___ -
Smofcon's Local Color and Dining Guide
SMoFCon’s Local Color and Dining Guide I know, I know - you don’t see San Jose as the culinary Mecca that San Francisco is (It hosted the first edition of Top Chef!), but I can tell you from 35 years of eating in San Jose, you’ll find some lovely places to dine in this wonderfully madcap little center of technology. I’m happy to present to you the places where I eat every time I get a chance to dine in Downtown SJ. The guide is organized by the type of food. The places I’ve included are among the better restaurants of San Jose. I’ve chosen not just the popular places, but also places where you can get a decent meal for a decent price. I’ve also chosen not to include fast food, but you can find a list of those included in the pages. You really don’t have to look too hard to find them. Most of the places listed are within walking distance of the Fairmont, and all walking directions are from the Fairmont to the destination. If the place is more than a mile away, I’ve simply included the driving distance. In those cases, Google Maps is your friend. Things being as they are, some of these places may have called it a day and boarded up the doors. This happened with three places between the first and the final draft of this guide. Hours might have changed. Chefs may have gone to greener pantries and the food might have gone downhill, so I strongly suggest you call ahead or check other reviews (and may I recommend Yelp.com, the restaurant sections of sfgate.com or metroactive.com for that). -
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish. -
The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue
THE THRILL OF THE GRILL Techniques, Recipes, & Down-Home Barbecue Chris Schlesinger & John Willoughby To Cary, with love and respect Contents Introduction 13 Grills Just Wanna Have Fun 19 Enough of These Will Make a Meal 33 Fish and Other Water Dwellers 95 Birds and Things with Hooves 145 Grilling at the Ritz 189 Sambals, Blatjangs, and Salsas 225 Slow and Low Is the Way to Go: Barbecue (Smoke Cooking) 265 And All the Fixin's 293 Breads and Desserts 331 Whistle While You Work: Refreshing Beverages 361 Your Basic Pantry 369 Where to Get It: Sources for Unusual Ingredients 381 Index 389 Acknowledgments 415 About the Authors Credits Cover Copyright About the Publisher Introduction I'll try any kind of food at least onceÐparticularly after a long day of surfing and a couple of rum drinks. Back in 1978, during my first stay in the tropics, this particular combination set me on a path that led to this book. I had quit a humdrum cooking job and headed down to the Car- ibbeanÐBarbados to be exactÐto spend the winter with the two great loves of my early life: overhead waves and low 80s temperat- ures. Being a misguided youth, I managed to exist on hamburgers, potato chips, and Cokes for the first month. Eventually, however, I bowed to financial needs and the entreaties of my newfound local friends and began to eat the food they ate. I started frequenting the same restaurants they did and cooking with ingredients from the open-air markets. This was the first time I had immersed myself in another culture and its food. -
Tyler Cowen's Ethnic Dining Guide – July 2004, Sixteenth Edition
Tyler Cowen's Ethnic Dining Guide – June 2019, 31th edition. The Guide is also available in search-able, browse-able format. I wish to offer thanks to all those who offered dining suggestions and evaluations (keep them coming!). This has made the guide better, and longer, than before. It also means the guide has more unvisited places than before. I hope to get to them soon! You also should buy my book An Economist Gets Lunch: New Rules for Everyday Foodies. General remarks Restaurants manifest the spirit of capitalist multiculturalism. Entrepreneurship, international trade and migration, and cultural exchange all come together in these communal eateries. In the last twenty or so years, the Washington D.C. area has become a leader in ethnic restaurants. We lag behind New York City and Los Angeles, but we vie with Chicago and the Bay Area for third place in the United States. In some areas, such as Ethiopian cuisine, we are number one. This guide is intended to help individuals enjoy good food, and keep my favorite places in business. Effective consumer choice improves your eating and, in the long run, improves the quality of available restaurants. The better ethnic restaurants tend to have many of their kind in a given geographic area. Single restaurant representations of a cuisine tend to disappoint. Competition increases quality and lowers prices. The presence of many restaurants of a kind in an area creates a pool of educated consumers, trained workers and chefs, and ingredient supplies - all manifestations of increasing returns to scale. Many of the best ethnic restaurants on this list come from the well-represented cuisines. -
Découpe Éthiopienne De La Viande De Boeuf = Ethiopian Meat (Beef)
Retour au menu Rev. Elev. Méd. vét. Pays trop., 1985, 38 (1) : 97-105. Ethiopian meat (beef) tut TSEHAY NEWAY (1) and FESEHA GEBREAB Faculty of Veterinary Medicine, P.O. Box 34, Addis-Ababa University, Debre-Zeit, Ethiopia. (1) Adresse actuelle : Ecole nationale vétérinaire, Chaire de Microbiologie, 7 avenue du Général-de-Gaulle, 94700 Maisons-Alfort, France. RÉSUMÉ SUMMARY TSEHAY NEWAY et FESEHA GEBREAB. - Découpe TSEHAY NEWAY and FESEHA GEBREAB. - Ethio- éthiopienne de la viande de bœuf. Rev. Elev. kfkd. vét. pian meat (beef) tut. Rev. Elev. Méd. Vét. Pays trop., Pays trop., 1985, 38 (1) : 97-105. 1985, 38 (1) : 97-105. Les bases de la découpe de boeuf ont été déterminées An attempt has been made to study and establish the lors d’une étude à Debre-Zeit et dans les environs en basis of beef cuts in one part of Ethiopia. Twelve major Ethiooie. Les douze urinciuaux morceaux sont les sui- cuts are now known to occur. They are : Shent, Bete vants-: Shent, Bete Salegegne, Tanash, Fremba, Talak, Salegegne, Tanash, Fremba, Talak, Mehal ageda, Nebro, Mehal ageda, Nebro, Tuncha, Goden te dabit, Gebeta, Tuncha, Goden te dabit, Gebeta, Sebrada and Werch. Sebrada et Werch. Their major myological constituents have been determined Leur composition musculaire essentielle a été mise en and have allowed the anatomical classification of the cuts. évidence et a permis la classification anatomique des mor- ceaux. Key words : Cattle - meat - Cut - Ethiopia. Mots cl& : Bovin - Viande de boeuf - Découpe - Ethiopie. INTRODUCTION TO our knowledge SO far no attempt has been done to scientifically determine and establish Meat is one of the most universally liked the basis of meat cuts in Ethiopia. -
Steak Tartare
Steak Tartare Description Steak tartare, also known as filet Américain and Américain préparé, is a dish typically made of freshly minced beef mixed with various condiments, and served raw. Steak tartare is popular in European countries such as Belgium, the Netherlands, Switzerland and France. Locally, steak tartare is served as an appetizer or entrée at some restaurants. A small number of food serve establishments in Ontario also serve tartare made from horse meat. Similar dishes Kibbe(h) nayye: A Lebanese dish consisting of freshly minced lamb or beef, mixed with bulgur wheat, spices, olive oil, green onions, and herbs such as mint and basil. It is Steak tartare served raw and typically eaten with pita bread. Kitfo: An Ethiopian dish consisting of freshly minced lean beef, mixed with mitmita (a blend of red chili powder and spices) and niter kibbeh (clarified butter infused with herbs and spices). It is typically served with injera (a traditional type of flatbread) and ayib (Ethiopian cottage cheese). Yukhoe (or yuk hwae): A Korean dish consisting of raw beef cut into thin matchsticks or minced, mixed with green onions, Asian pear, soy sauce, sesame oil, garlic, pine nuts, and sesame seeds, and then topped with a raw egg yolk. How steak tartare is prepared Steak tartare is typically made with lean cuts of beef, such as tenderloin or sirloin, which is finely chopped by hand or ground with a meat grinder. The freshly minced steak is mixed with various ingredients such as egg yolks, mayonnaise, onions, capers, cornichons, parsley, ketchup, Worcestershire sauce, hot pepper sauce, and/or Dijon mustard.