The 2021 University of Chicago Scavenger Hunt List
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Jalapeno Cheese Filled Poppers
Kitchen Open 4:00-9:45 M-Thur ***NEW APP of the Month*** Grilled Cheese 1-16-2021 Beers 52 Fri 4-10:15 Sat 230 - 10:15 Jalapeno Cheese Filled Poppers (10) Grilled Cheese w Jalapeno Cheese Filled Sun @ 12-9:45 severed with a side of Ranch 9.95 Poppers severed on sour dough 9.95 Starters Bacon & Egg Grilled Cheese– Sounds like heaven– 4 pieces Miller’s Jumbo Wings (8) Our famous juicy chicken wings, served BUILD YOUR OWN of bacon, 2 eggs w American cheese on gilled sour dough w with bleu cheese dressing and your choice of sauce or rub. Sauces Burger, Chicken or Pull Pork w Fries & Pickle fries. 8.95 and Rubs on list below with Bleu Cheese 9.95 Not for vegetarians. Customize your basic burger, or pile something extra Irish Spring Rolls w/ Corned Beef (3) All of the flavors of a Reu- onto one of our burger creations below. 3- Bacon 2– Cheese 1– Tom-1– Let- Grilled Cheese Hamburger American sour dough: Got ben in crispy, shareable egg rolls. Stuffed w thin-sliced corned tuce 1-Extra sauces 4oz 1– Egg 1- Sweet potato tots 2- beef? This grilled cheese does. 8.95 beef, cabbage, and sauerkraut served w Russian Dressing. 9.25 Sweet potato fries 2- Onion ring 3- Steak & Cheese Spring Rolls (3) Thin-sliced steak, peppers, on- Pulled Pork Grilled Cheese Bacon Grilled Cheese? Too ions, and cheese fried in a crispy shell. Served with Russian Dress- *Burgers basic. Pulled Pork Grilled Cheese on sourdough bread? Now ing.9.25 Instead of Fries Upgrade your side piece.do we’re talking.9.95 Southwestern Egg Rolls (3) Chicken, black beans, corn, peppers, Sweet potato tots 2- Sweet potato fries 2- Onion ring 3 onions, and cheese wrapped in a crispy tortilla shell. -
Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
Arby's® Menu Items and Ingredients
Arby’s® Menu Items and Ingredients LIMITED TIME OFFERS Half Pound French Dip & Swiss/Au Jus: Roast Beef, Au Jus, Buttermilk Chicken Cordon Bleu: Buttermilk Chicken Fillet, Cinnamon Apple Crisp Swiss Cheese (Processed Slice), Sub Roll. Pit-Smoked Ham, Mayonnaise, Swiss Cheese (Natural Slice), Star Cut Bun. Cinnamon Apple Crisp, Whipped Topping. Arby’s Sauce® Buttermilk Buffalo Chicken: Buttermilk Chicken Fillet, Coke Float Horsey Sauce® Coca Cola, Vanilla Shake Mix. Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Three Cheese: Roast Beef, Parmesan Peppercorn Ranch Shredded Iceberg Lettuce, Star Cut Bun. Sauce, Swiss Cheese (Processed Slice), Cheddar Cheese Chicken Tenders SIGNATURE (Sharp Slice), Cheddar Cheese (Shredded), Crispy Onions, Smokehouse Brisket: Smoked Brisket, Smoky Q Sauce, Star Cut Bun. Tangy Barbeque Sauce Buffalo Dipping Sauce Mayonnaise, Smoked Gouda Cheese, Crispy Onions, Star Fire-Roasted Philly: Roast Beef, Roasted Garlic Aioli, Swiss Cut Bun. Cheese (Processed Slice), Italian Seasoning Blend, Red & Honey Mustard Dipping Sauce Traditional Greek Gyro: Gyro Meat, Gyro Sauce, Gyro Yellow Peppers, Sub Roll. Ranch Dipping Sauce Seasoning, Tomatoes, Shredded Iceberg Lettuce, Red Onion, Flatbread. TURKEY SLIDERS Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Grand Turkey Club: Roast Turkey, Pepper Bacon, Swiss Pizza Slider: Genoa Salami, Pepperoni, Swiss Cheese Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Cheese (Processed Slice), Tomatoes, (Processed Slice), Robust Marinara, Split Top Bun. Roast Beef Gyro: Roast Beef, Gyro Sauce, Gyro Seasoning, Leaf Lettuce, Mayonnaise, Harvest Wheat Bun. Buffalo Chicken Slider: Prime-Cut Chicken Tenders, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Roast Turkey Ranch & Bacon Sandwich: Roast Turkey, Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Loaded Italian: Pepperoni, Genoa Salami, Pit-Smoked Pepper Bacon, Red Onion, Tomatoes, Leaf Lettuce, Split Top Bun. -
Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter
foods Article Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter Mansi Limbad * , Noemi Gutierrez Maddox, Nazimah Hamid and Kevin Kantono Department of Food Science and Microbiology, Auckland University of Technology, 34, Saint Paul Street, Auckland 1010, New Zealand; [email protected] (N.G.M.); [email protected] (N.H.); [email protected] (K.K.) * Correspondence: [email protected]; Tel.: +64-9-921-9999 (ext. 8384) Received: 18 July 2020; Accepted: 19 August 2020; Published: 24 August 2020 Abstract: There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. -
American Style Kobe Beef • Local, Organic Buns Snoqualmie Ice Cream Shakes • Hand Crafted Salts & Sauces
American Style Kobe Beef • Local, Organic Buns Snoqualmie Ice Cream Shakes • Hand Crafted Salts & Sauces Appetizer Experiments Burger Experiments Fish n’ Fries Sweet & Spicy Fried Pickles - Served Served with your choice of fries, tots or chips, or Corn flake crusted Alaskan cod, malt vinegar slaw, with Tapatio dipping sauce. 8.99 upgrade to a premium side. bread and butter tarter. 15.99 See THE LIST for all sides, patty options, subs, Bacon Brussels - Crispy Brussels tossed in sauces, cheeses and toppings. bacon vinaigrette. 8.99 Homage to the Dick’s Deluxe*- American Cheese Curds - Breaded and deep fried Kobe beef, American cheese, bacon, grilled onions and Wisconsin Cheddar cheese curds. Served with our Top Secret Burger Sauce. 15.99 Tapatio dipping sauce. 10.99 OG Tear Jerker*- American Kobe beef, Pepper Jack, grilled onions and jalapeños, Satan’s Tears Ketchup and Habanero Mayo. 13.99 Cluck Norris - Chicken breast, Swiss, avocado, Fish n’ Fries lettuce, tomato, onion and Buttermilk Ranch. 15.99 Faux Real - Beyond meatless patty, creamy Chao cheese, vegan Top Secret Burger Sauce, lettuce and Build Your Own Burger* tomato. 15.99 14.99 The Classic ‘MeriCAN*- American Kobe beef, C heese Curds American cheese, shredded lettuce, tomato, onion, 1. Choose ONE Burger Patty/Meat pickle, bacon and Billion Island sauce. 15.99 2. Choose ONE Topping Mac Daddy ‘MeriCAN*- Two quarter pound Gavacho’s Totchos - 3. Choose ONE Sauce Tots topped with cheesy American Kobe beef patties, Billion Island sauce, sauce, crumbled bacon, green onions, sour cream and lettuce, tomato, American cheese, pickles, and onions 4. Add Cheese for $1.50 Satan’s Tears Ketchup. -
Guidance for People Avoiding Gluten
GUIDANCE FOR PEOPLE AVOIDING GLUTEN The list contains Aldi own label products that are suitable for people avoiding gluten. The products listed are gluten free which contain 20 parts per million (ppm) or less of gluten, or are made without gluten-containing ingredients and with controls in place to minimise the risk of cross contamination with gluten-containing ingredients. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. PRODUCT ALDI CODE BARCODE DESCRIPTION PACK SIZE CATEGORY Frozen Food 62692 25290073 Steam Ready Meals - Fish & Potatoes 400g Frozen Food 47624 25235258 Basa Fillets 400g Frozen Food 64389 25377293 Chilli Marinated King Prawns 250g Frozen Food 44446 25314571 Cod 475g Frozen Food 63464 25344790 Cod 500g Frozen Food 64396 25377354 Cod Tomato And Rosemary Bake In The 298g Bag Frozen Food 51339 25381504 Cooked Jumbo King Prawns 200g Frozen Food 44446 25314588 Haddock 475g Frozen Food 63464 25344806 Haddock 500g Frozen Food 64389 25377309 Mediterranean Marinated King Prawns 250g Frozen Food 51339 25381498 Raw Jumbo King Prawns 200g Frozen Food 64396 25377361 Salmon Lemon And Dill Bake In The Bag 298g Frozen -
JUST for KIDS Tacos APPETIZERS BEVERAGES
OPEN FOR CURBSIDE PICKUP 8AM-4PM VENMO @harrisonhousediner or CREDIT CARDS ONLY (NO CASH) www . harr ison hou sedin e r . c o m • (856) 478-6077 A PPETI Z E R S Tacos Fresh eggs & omelettes Eggs Served “Any Style” with Home Fries, Toast & Butter Omelettes are Made with Three Fresh Eggs & Served HARRISON HOUSE SAMPLER (pick any 3) 10.49 YOUR CHOICE $10.29 Three Per Order Egg Beaters or Egg Whites $1.50 Extra with Home Fries, Toast & Butter Fried Onions in Potatoes 75¢ Extra Side Fresh Fruit Salad $1.50 Extra (No Potatoes) Chicken Tenders, Fried Mac n’ Cheese Balls TRADITIONAL Chili Nachos, Buffalo Wings, Onion Rings TWO FRESH EGGS (Any Style) 5.79 CHEESE OMELETTE 7.99 Taco Seasoned Chicken, Lettuce, Tomato & SPANISH OR WESTERN OMELETTE 8.99 Mozzarella Sticks OR Potato Skins with Choice of (1) Breakfast Meat 8.79 Cheddar Cheese, Homemade Salsa & Fresh Crema HAM OR BACON OR SAUSAGE OMELETTE 8.29 BUFFALO TENDERS Hot & Spicy Chicken Tenders, BREAKFAST BURRITO Two Scrambled Eggs, Cheddar THAI STYLE SHRIMP Cheese, Onion, Pepper, Sausage & MUSHROOM OR BROCCOLI OMELETTE 8.29 Served with Bleu Cheese 8.99 Served with Sour Cream & Salsa 8.99 GREEK OMELETTE Feta Cheese, Spinach & Crispy Fried Shrimp, Lettuce, Tomato, CIilantro Tomatoes 9.79 BUFFALO WINGS Hot & Spicy Chicken Wings with Sweet Thai Chili Sauce & Fresh Crema BREAKFAST TACOS Three Scrambled Eggs, Cheddar Served with Bleu Cheese Dressing 9.29 Cheese, Jalapeno Peppers, Tomato, Guacamole & Salsa CHILI OMELETTE Homemade Chili & Cheddar 9.29 COD FISH TURKEY OR ITALIAN SAUSAGE OMELETTE 7.99 -
Unit: 01 Basic Ingredients
Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part. -
The Hot Bread Kitchen Cookbook
Introduction t five o’clock every morning, while most people in A New York City are still dreaming, industrial mixers are spinning inside Hot Bread Kitchen in East Harlem. Lutfunnessa, one of our bakers, boils a pot of water and measures local whole wheat flour for a batch of chapati. While she rolls the dough into perfect rounds, Nancy drains dried corn kernels she has soaked overnight. As head of tortilla production, she will make thousands of delicious, toothsome tortillas in three varieties, each from a different heritage corn. At 6 a.m., Ela comes in to start mixing yeasted doughs for the day, starting with nan-e qandi, a cakey Persian bread. Twenty other doughs will follow, which will be shaped and baked into more than seventy different breads. Throughout the day the mixers combine whole-grain levains, pungent spices, local flours, and New York City water to bake traditional versions of a global array of breads—sourdoughs, a German rye, flatbreads galore, and sweet Mexicanconchas . There is no off switch; every hour of every day, something is rising at Hot Bread Kitchen. At first glance, Hot Bread Kitchen looks like other bakeries. But, behind the braided challahs and loaves of multigrain, a powerful mission pre vails. Hot Bread Kitchen is a social enterprise that provides a life-changing education and opens doors for low-income minority women. The social part of the equation means that bakery trainees learn the skills they need to get management-track positions in the food industry or to start their own food businesses. -
SWASTIKA the Pattern and Ideogram of Ideogram and Pattern The
Principal Investigators Exploring Prof. V. N. Giri the pattern and ideogram of Prof. Suhita Chopra Chatterjee Prof. Pallab Dasgupta Prof. Narayan C. Nayak Prof. Priyadarshi Patnaik pattern and ideogram of Prof. Aurobindo Routray SWASTIKA Prof. Arindam Basu Prof. William K. Mohanty Prof. Probal Sengupta Exploring the A universal principle Prof. Abhijit Mukherjee & of sustainability Prof. Joy Sen SWASTIKA of sustainability A universal principle SandHI INDIAN INSTITUTE OF TECHNOLOGY KHARAGPUR The Science & Heritage Initiative www.iitkgpsandhi.org INDIAN INSTITUTE OF TECHNOLOGY KHARAGPUR Exploring the pattern and ideogram of SWASTIKA A universal principle of sustainability SandHI The Science & Heritage Initiative INDIAN INSTITUTE OF TECHNOLOGY KHARAGPUR ii iii Advisor Prof. Partha P. Chakrabarti Director, IIT Kharagpur Monitoring Cell Prof. Sunando DasGupta Dean, Sponsored Research and Industrial Consultancy, IIT Kharagpur Prof. Pallab Dasgupta Associate Dean, Sponsored Research and Industrial Consultancy, IIT Kharagpur Principal Investigator (overall) Prof. Joy Sen Department of Architecture & Regional Planning, IIT Kharagpur Vide order no. F. NO. 4-26/2013-TS-1, Dt. 19-11-2013 (36 months w.e.f 15-1-2014 and 1 additional year for outreach programs) Professor-in-Charge, Documentation and Dissemination Prof. Priyadarshi Patnaik Department of Humanities & Social Sciences, IIT Kharagpur Research Scholars Group (Coordinators) Sunny Bansal, Vidhu Pandey, Tanima Bhattacharya, Shreyas P. Bharule, Shivangi S. Parmar, Mouli Majumdar, Arpan Paul, Deepanjan Saha, Suparna Dasgupta, Prerna Mandal Key Graphics Support Tanima Bhattacharya, Research Scholar, IIT Kharagpur Exploring ISBN: 978-93-80813-42-4 the pattern and ideogram of © SandHI A Science and Heritage Initiative, IIT Kharagpur Sponsored by the Ministry of Human Resources Development, Government of India Published in July 2016 SWASTIKA www.iitkgpsandhi.org A universal principle Design & Printed by Cygnus Advertising (India) Pvt. -
An Autoethnographic Exploration of Tensions in the Anthropocene, Rejoicing in the Abject and Embracing the Perpetual Post-Digital Mess
Sonic Scope: New Approaches to Audiovisual Culture DIONYSUS DIES: An Autoethnographic Exploration of Tensions in the Anthropocene, Rejoicing in the Abject and Embracing the Perpetual Post-Digital Mess Galina Juritz Published on: Feb 15, 2021 License: Creative Commons Attribution 4.0 International License (CC-BY 4.0) DIONYSUS DIES: An Autoethnographic Exploration of Tensions in the Anthropocene, Rejoicing Sonic Scope: New Approaches to Audiovisual Culture in the Abject and Embracing the Perpetual Post-Digital Mess ABSTRACT DIONYSUS DIES: An Autoethnographic Exploration of Tensions in the Anthropocene, Rejoicing in the Abject and Embracing the Perpetual Post-Digital Mess Galina Juritz, Goldsmiths, University of London This commentary discusses the themes, influences and the process of making Dionysus Dies, a 30 minute musical film created during the initial months of the pandemic. The film is broadly situated in the remit of autoethnographic audiovisual research, and existing discourse on post digital aesthetics, collage, found material and music video, as ways to engage with various contemporary themes. Experimenting with non- linear narrative building, different musical genres and scales of media, I explore three sites for grief: technology, temporality and nature. I intend to work much of the music of the film into a standalone album in 2021. The research process has led me to explore further creative intersections between fact and fiction, with my upcoming PhD in 2021 looking at methodologies for distributed authorship within the music of documentary film. 0:00 Dionysus Dies You don’t know what you’re doing sometimes. You just begin.1 2 DIONYSUS DIES: An Autoethnographic Exploration of Tensions in the Anthropocene, Rejoicing Sonic Scope: New Approaches to Audiovisual Culture in the Abject and Embracing the Perpetual Post-Digital Mess Heartache is a shape-shifting, non-linear monster. -
Detailed Ingredient Information Canadian Stores
Detailed Ingredient Information Canadian Stores CRUSTS deLITE® Crust deLITE Dough Mix [Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulphate, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Sugar], Water, Pomace Olive Oil, Yeast (Yeast, Sorbitan Monostearate, Ascorbic Acid), Canola Oil. Original Crust Original Dough Mix [Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulphate, Stuffed Crust Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Sugar, Salt, Inactive Dried Yeast, Sodium Bicarbonate, Sodium Aluminum Phosphate, Potassium Iodate, Water, Yeast (Yeast, Sorbitan Monostearate, Ascorbic Acid), Canola Oil. SAUCES Barbeque Sauce Water, Sugar, Tomato Paste, Brown Sugar, Vinegar, Hickory Smoke Flavour, Salt, Modified Corn Starch, Mustard Flour, Spices and Seasonings, Natural Flavours, Caramel Colour. Basil Pesto Basil Pesto [Basil, Canola Oil, Water, Parmesan Cheese (Milk, Culture, Salt, Enzymes), Cultured Dextrose, Dehydrated Garlic, Salt, Citric and Ascorbic Acid, Tocopherol], Water, Sugar, Garlic, Parmesan Cheese (Milk, Culture, Salt, Enzymes), Salt Canola Oil, Spice, Yeast Extract, Xanthan Gum. Creamy Garlic Sauce Gourmet White Sauce [Water, Soybean and/or Canola Oil, Distilled Vinegar, High Fructose Corn Syrup, Salt, Egg Yolk, Skim Milk Powder Blend (Dairy Whey, Sodium Caseinate, and Skim Milk Powder), Modified Corn Starch, Dried Garlic, Lactic Acid, Dried Onion, Xanthan Gum, Potassium Sorbate (a preservative), Mustard Flour, Spice, Polysorbate 60, Garlic