Georgia Peach Martini

Total Page:16

File Type:pdf, Size:1020Kb

Georgia Peach Martini 710 HUFFMAN MILL ROAD BURLINGTON NORTH CAROLINA 27215 336.584.0479 GRILL584.COM WINE, BEER & COCKTAILS Our wines have been meticulously chosen from the world’s most treasured wineries. This wine list combines familiar names along with new hidden treasures chosen exclusively for . Our balanced wine selection is designed to fully complement your dining experience. Upon your request, our knowledgeable staff will pair an appropriate wine with your meal in an effort to create a memorable and elegant dining experience. Feeaturedatured WWhiteshites Steeple Jack Chardonnay, Austrailia 5.95 24.00 The colour of pale straw with a green hue; aromas of peach, ripe melon and honeysuckle on the nose. A full, soft, stonefruit palate of peaches and nectarines intermingled with rockmelon, with a creamy texture and a lingering lime citrus fi nish. Lafage Cote Est, France 6.75 26.00 The Cotes Catalanes Cote d’Est (50% Grenache Blanc, 30% Chardonnay, 20% Marsanne, aged in stainless steel on lees) is beautifully crisp and pure, with juicy acidity giving lift to notions of buttered citrus, green herbs and honeyed minerality. Medium-bodied, lively and certainly delicious, it’s a fantastic meal starter. Feeaturedatured RRedseds Gravel Bar Alluvial Red Blend, Columbia Valley 8.95 36.00 This is a full-bodied red blend (30% Cabernet Sauvignon, 30% Merlot, 15% Cabernet Franc, 10% Malbec, 10% Petit Verdot) with vibrant fl avors of dried cherries, plum, toffee, chocolate and vanilla. The structure is rich, with bold tannins extending the fi nish. Block & Tackle Cabernet Sauvignon, California 7.75 31.00 A deep ruby color with a rich nose of blackberries, raspberries and hints of pepper. Block & Tackle is an intense cabernet full of artful fruit which provides a round mouth feel and a soft lingering fi nish with hints of toasted French oak. Wine List HANDMADE MARGARITAS Huffman Mill Margarita Sauza Extra Gold Tequila with Triple Sec, House Wines Sour Mix, Lime Juice and a Splash of Fresh Orange Juice Served Blended FEATURING ROCKBROOK CELLARS in Your Choice of Flavor: Strawberry, $4.95/ GLASS $20.00/BOTTLE Peach, Mango, Raspberry, Pomegranate or Watermelon. CABERNET SAUVIGNON CHARDONNAY 6.45 PINOT NOIR PINOT GRIGIO MERLOT WHITE ZINFANDEL Topsail Beach Sunrise Take it to the “Top” with Jose Cuervo Gold Tequila, Melon Liqueur with Pineapple Juice and a Splash of Grenadine. Whites 7.95 GLASS BOTTLE Outer Banks Blue As Blue as the Outer Banks Water, Our Jose Cuervo Gold Tequila and Cointreau CChampagnehampagne aandnd SSparklingparkling WWinesines with Blue Curaçao and Sour Mix Will Cupcake Moscato D’Asti 5.95 26.00 Shake Things Up. Vibrant and expressive with dominant fl oral notes and hints of bright fruit fl avors – including peach, tropical fruits and 9.95 lychee – this wine is soft and luscious. Just a hint of fi ne effervescence tickles the palate and balances the sweetness. Domaine Laurier Brut, California 6.75 ive-Eight- our Platinum Apple, Pear, Slightly Toasty with beautiful fi nesse. F F Guaranteed to Relax Your Mind, Body and Korbel Brut, California 24.00 Spirit. Don Julio Añejo Tequila, Grand Prosecco, Italy 26.00 Marnier Orange Liqueur with Lime and Veuve Clicquot, France 75.00 Fresh Orange Juice. 10.95 CChardonnayhardonnay Kendall Jackson, California 7.00 28.00 Tropical fruit, mango, pineapple, lightly oaked. Novellum, France 7.25 28.00 BEER LIST White peach, toasted almonds. Laetitia, California 7.75 30.00 Dried honeycomb and tart green apple with multi-layered notes of hard lemon candy and sweet hazelnut sweet cream. Bottle Meiomi Chardonnay 7.95 32.00 Budweiser 3.25 Smooth, opulent layers of lemon peel and stone fruit are heightened by sweet smells of crème brûlée, butterscotch, Bud Light 3.25 baked apple, shortbread, roasted marshmallow, and spices. The mid-palate is fl eshy and rich, followed by a clean, mineral fi nish. Miller Lite 3.25 Coors Light 3.25 Michelob Ultra 3.25 SSauvignonauvignon BBlanclanc Yuengling 3.25 Babich, New Zealand 5.75 22.00 Samuel Adams 3.95 Bright and lively with a touch of pear and lime. Amstel Light 3.95 Nadia, California 6.75 26.00 Aromas of freshly cut grass and bright, tropical fl avors. Heineken 3.95 Emmolo, Napa Valley 38.00 Newcastle 3.95 An elegant and refi ned style of Sauvignon Blanc that is subtle and Hoegaarden 3.95 balanced, with minerality and bright natural acidity. On the nose, aromas of citrus, iron, wet stone and a hint of D’Anjou pear temp Corona 3.95 your senses, while a crisp lightness, balanced acidity and underly- Corona Light 3.95 ing notes of fl eshy grapefruit and lime zest please the palate. Stella Artois 3.95 Sierra Nevada Pale Ale 3.95 RRieslingiesling Green Man IPA 3.95 St. Christopher, Germany 5.75 22.00 Guinness 3.95 Aromatic, fresh with peach, apricot and a touch of sweetness. Bold Rock Cider 3.95 Frisk, Australia 6.25 23.00 Buckler N/A 3.25 This zippy Riesling is fl oral and weighted, with notes of lime sorbet, rose petals and a hint of fennel. PPinotinot GGrigiorigio Drafts 16oz 22oz Primosole Pinot Grigio, Italy 6.75 26.00 Draft Beer 4.75 5.95 Fresh and rich fruity aromas of apple and pear with a hint of features a varying selection of Local citrus fruit that fade into the fl oral bouquet. Microbrews and Domestic Drafts as well as Scarpetta, Italy 7.00 28.00 Seasonal Ales and Lagers. Please ask your Crisp and dry with medium high acidity and tastes of stone fruits, server for our current offerings! lavender, honey, pear, white fl owers and minerals. 5•8•4 ORIGINALS Reds GLASS BOTTLE The Rhonda-rita CCabernetabernet SSauvignonauvignon Named After One of Our Favorite Liberty School, Palo Robles 7.50 30.00 Personalities here at , This Fresh and Dark berry, crème de cassis with notes of spice and vanilla, full bodied. Flirty Original is made with Smirnoff Twist of Banshee “Mordecai,” Napa Valley 32.00 Raspberry Vodka, Triple Sec, Peach Schnapps This California Cab is a marriage of Bordeaux and Rhone. with Real Pomegranate Syrup and Sour Mix. Rich, full-bodied, and full of delicious, rich fruit. Sticky Beak, Napa Valley 9.50 36.00 7.95 Our favorite Napa Cabernet. A wonderful value and a top choice for steaks. Burlington’s Best Banana Daiquiri Beringer Knight’s Valley, California 44.00 It May Not be the “World’s Best” (yet), but We at A classy American cabernet with aromas of ripe black fruit, mocha, dried herbs and licorice. Opulent but structured, this Think It’s Pretty Great! It Features Bacardi versatile wine has supple blue and black fruit notes accented Silver Rum and Real Bananas Blended with Breyers by dark chocolate, roasted coffee and a silky, lingering fi nish. Vanilla Ice Cream. Oh là là! Caymus, Napa Valley 125.00 Intense color and mature tannins. Abundant in textural tannins 7.95 yet soft as velvet while offering a wide array of aromas and The Stan-hatten fl avors including cocoa, cassis and vanilla. A Tribute to a Real Friend. Made with Crown ZZinfandelinfandel Royal Canadian Whiskey and Sweet Vermouth. Seven Deadly Zins, California 7.25 28.00 9.95 Blueberry, raspberry and cinnamon with a touch of black pepper. Haw River Water PPinotinot NNoiroir It May be Named After the Haw River But Heron, California 6.25 24.00 We Guarantee it’s Tasty AND Safe to Drink! Rip red berry and black cherry, light and fruity. It’s a Hypnotizing blend of Captain Morgan Spiced Rum, Malibu Coconut Rum, Amaretto, La Crema, California 9.00 36.00 Chambord, Blue Curaçao, Triple Sec with just Cherry, plum and pomegranate, nice acidity and tannins. the Right Touch of Sour Mix and Sprite. Banshee, California 9.50 36.00 9.95 A classic, dark-fruited, soft, and rich California Pinot Noir. Meiomi, California 8.50 34.00 Deep, rich garnet color. The wine opens up with aromas of ripe berries, Carolina Iced Tea fresh cranberry, candy apple and malted vanilla, some of which carries through to the palate. There’s a hint of Granny Smith apple on the fi rst Our Homemade Sweet Tea with Smirnoff sip that beautifully balances out the rich cream soda and cherry cola Peach Vodka, Peachtree Schnapps and notes. It is an extremely layered wine, both in structure and in fl avor with a slight earthiness and sweet oak in the fi nish. Captain Morgan Spiced Rum. 8.95 SShirazhiraz Patty’s Irish Coffee Layer Cake, Australia 7.25 28.00 Jameson Irish Whiskey with Our Freshly Dark dense black plum, rich ripe fruit with a touch of spice. Ground and Brewed Coffee and a Touch of Killerman’s Run, Australia 10.50 42.00 Simple Syrup Topped with Whipped Cream. Brick red in color with youthful crimson hues. Aromas of dark fruits, cocoa bean and classy French oak combine superbly on 7.95 the nose for an elegant freshness. Trisha’s Roasted Toasted Almond MMerloterlot Named After Our Very Own Trisha! Smirnoff Hayes Valley, California 6.00 24.00 Vodka, Kahlua Coffee Liqueur and Amaretto Di Bright purple with an aroma of bing cherries and a hint of vanilla. Amore with Cream Served “On The Rocks.” Bright fruit fl avors with a little spice on the fi nish. 8.95 Clos du Bois, California 38.00 Aromas of black cherry, cassis, mocha and light toasted oak. The wine has a rich texture with concentrated black cherry fruit, and notes of mocha and Beachside Peach dark chocolate. Smirnoff Peach vodka with pineapple and Emmolo, Napa Valley 78.00 white cranberry juice, fresh lime and ginger Well-balanced with superbly rich fruit, soft tannins and dark color.
Recommended publications
  • Color Chart ® ® ® ® Closest Pantone® Equivalent Shown
    ™ ™ II ® Color Chart ® ® ® ® Closest Pantone® equivalent shown. Due to printing limitations, colors shown 5807 Reflective ® ® ™ ® ® and Pantone numbers ® ™ suggested may vary from ac- ECONOPRINT GORILLA GRIP Fashion-REFLECT Reflective Thermo-FILM Thermo-FLOCK Thermo-GRIP ® ® ® ® ® ® ® tual colors. For the truest color ® representation, request Scotchlite our material swatches. ™ CAD-CUT 3M CAD-CUT CAD-CUT CAD-CUT CAD-CUT CAD-CUT CAD-CUT Felt Perma-TWILL Poly-TWILL Thermo-FILM Thermo-FLOCK Thermo-GRIP Vinyl Pressure Sensitive Poly-TWILL Sensitive Pressure CAD-CUT White White White White White White White White White* White White White White White Black Black Black Black Black Black Black Black Black* Black Black Black Black Black Gold 1235C 136C 137C 137C 123U 715C 1375C* 715C 137C 137C 116U Red 200C 200C 703C 186C 186C 201C 201C 201C* 201C 186C 186C 186C 200C Royal 295M 294M 7686C 2747C 7686C 280C 294C 294C* 294C 7686C 2758C 7686C 654C Navy 296C 2965C 7546C 5395M 5255C 5395M 276C 532C 532C* 532C 5395M 5255C 5395M 5395C Cool Gray Warm Gray Gray 7U 7539C 7539C 415U 7538C 7538C* 7538C 7539C 7539C 2C Kelly 3415C 341C 340C 349C 7733C 7733C 7733C* 7733C 349C 3415C Orange 179C 1595U 172C 172C 7597C 7597C 7597C* 7597C 172C 172C 173C Maroon 7645C 7645C 7645C Black 5C 7645C 7645C* 7645C 7645C 7645C 7449C Purple 2766C 7671C 7671C 669C 7680C 7680C* 7680C 7671C 7671C 2758U Dark Green 553C 553C 553C 447C 567C 567C* 567C 553C 553C 553C Cardinal 201C 188C 195C 195C* 195C 201C Emerald 348 7727C Vegas Gold 616C 7502U 872C 4515C 4515C 4515C 7553U Columbia 7682C 7682C 7459U 7462U 7462U* 7462U 7682C Brown Black 4C 4675C 412C 412C Black 4C 412U Pink 203C 5025C 5025C 5025C 203C Mid Blue 2747U 2945U Old Gold 1395C 7511C 7557C 7557C 1395C 126C Bright Yellow P 4-8C Maize 109C 130C 115U 7408C 7406C* 7406C 115U 137C Canyon Gold 7569C Tan 465U Texas Orange 7586C 7586C 7586C Tenn.
    [Show full text]
  • Color Conversion Chart
    Color Conversion Chart CMYK & RGB COLOR VALUES Opalescent C-M-Y-K R-G-B Opalescent C-M-Y-K R-G-B 000009 Reactive Cloud 4-2-1-0 241-243-247 000164 Egyptian Blue 81-48-0-0 49-116-184 000013 Opaque White 4-2-2-1 246-247-249 000203 Woodland Brown 22-63-87-49 120-70-29 000016 Turquoise Opaque Rod 65-4-27-6 75-174-179 000206 Elephant Gray 35-30-32-18 150-145-142 000024 Tomato Red 1-99-81-16 198-15-36 000207 Celadon Green 43-14-46-13 141-167-137 000025 Tangerine Orange 1-63-100-0 240-119-2 000208 Dusty Blue 60-25-9-28 83-123-154 000034 Light Peach Cream 5-12-15-0 243-226-213 000212 Olive Green 44-4-91-40 104-133-42 000100 Black 75-66-60-91 10-9-10 000216 Light Cyan 62-4-9-0 88-190-221 000101 Stiff Black 75-66-60-91 10-9-10 000217 Green Gold Stringer 11-6-83-13 206-194-55 000102 Blue Black 76-69-64-85 6-7-13 000220 Sunflower Yellow 5-33-99-1 240-174-0 000104 Glacier Blue 38-3-5-0 162-211-235 000221 Citronelle 35-15-95-1 179-184-43 000108 Powder Blue 41-15-11-3 153-186-207 000222 Avocado Green 57-24-100-2 125-155-48 000112 Mint Green 43-2-49-2 155-201-152 000224 Deep Red 16-99-73-38 140-24-38 000113 White 5-2-5-0 244-245-241 000225 Pimento Red 1-100-99-11 208-10-13 000114 Cobalt Blue 86-61-0-0 43-96-170 000227 Golden Green 2-24-97-34 177-141-0 000116 Turquoise Blue 56-0-21-1 109-197-203 000236 Slate Gray 57-47-38-40 86-88-97 000117 Mineral Green 62-9-64-27 80-139-96 000241 Moss Green 66-45-98-40 73-84-36 000118 Periwinkle 66-46-1-0 102-127-188 000243 Translucent White 5-4-4-1 241-240-240 000119 Mink 37-44-37-28 132-113-113 000301 Pink 13-75-22-10
    [Show full text]
  • Lime Green Spirit Activities
    May is Mental Health Matters Month Lime Green Spirit Activities Mental Health Matters Month is a great opportunity to involve the people in your community to learn about mental health. Below is a creative way to incorporate lime green and promote mental health awareness. For a list of other activities, click here. Limeade and Ribbon Cookies: Create an area to pass out limeade beverages and lime green ribbon cookies. This unique way to engage with the community will provide an opportunity to pass out mental health information and discuss the importance of mental health. Other ideas include a mental health bake sale or bringing in treats to an office party or staff meeting. Ask to speak for a few minutes about what the lime green ribbon means to you and hang a poster on the wall to highlight Mental Health Matters Month. Ingredients Sugar Cookies Limeade Recipe 1 ½ cups butter, 1. In a large bowl, cream together butter and sugar For a tall pitcher of limeade, simply stir together: softened until smooth. Beat in eggs and vanilla. Stir in 1 cup fresh squeezed lime juice flour, baking powder and salt. Cover and chill 2 cupsIngredients white sugar Instructions (from about 8 to 10 limes) 1.5 cups butter, softened dough1. In a for large at bowl, least cream one together hour. butter and sugar 2 cups white sugar until smooth. Beat in eggs and vanilla. Stir in flour, 4 eggs4 eggs 4 cups water 1 tsp vanilla extract 2. Preheatbaking powderoven to and 400˚. salt. CoverRoll outand chilldough dough on for a floured 1 tsp vanilla5 cups all-purpose extract flour at least one hour.
    [Show full text]
  • Colours in Nature Colours
    Nature's Wonderful Colours Magdalena KonečnáMagdalena Sedláčková • Jana • Štěpánka Sekaninová Nature is teeming with incredible colours. But have you ever wondered how the colours green, yellow, pink or blue might taste or smell? What could they sound like? Or what would they feel like if you touched them? Nature’s colours are so wonderful ColoursIN NATURE and diverse they inspired people to use the names of plants, animals and minerals when labelling all the nuances. Join us on Magdalena Konečná • Jana Sedláčková • Štěpánka Sekaninová a journey to discover the twelve most well-known colours and their shades. You will learn that the colours and elements you find in nature are often closely connected. Will you be able to find all the links in each chapter? Last but not least, if you are an aspiring artist, take our course at the end of the book and you’ll be able to paint as exquisitely as nature itself does! COLOURS IN NATURE COLOURS albatrosmedia.eu b4u publishing Prelude Who painted the trees green? Well, Nature can do this and other magic. Nature abounds in colours of all shades. Long, long ago people began to name colours for plants, animals and minerals they saw them in, so as better to tell them apart. But as time passed, ever more plants, animals and minerals were discovered that reminded us of colours already named. So we started to use the names for shades we already knew to name these new natural elements. What are these names? Join us as we look at beautiful colour shades one by one – from snow white, through canary yellow, ruby red, forget-me-not blue and moss green to the blackest black, dark as the night sky.
    [Show full text]
  • Imitation Can Reduce Malnutrition in Residents In
    JAGS JANUARY 2009–VOL. 57, NO. 1 LETTERS TO THE EDITOR 187 was important to distinguish anaphylactic from anaphylactoid itate drinking and smoking behavior seen on television reactions and to monitor the patient closely during treatment. (unpublished data).5 Senior citizens might even be more Physicians treating older people need to be aware of prone to mimicry than younger adults, because research conditions that may mimic stroke. Rare syndromes with shows a declining ability to inhibit responses to auditory and vastly different clinical courses requiring different treat- visual stimuli in old age.6 Whether the effect of watching a ments can occur in elderly people, highlighting the need for television fragment (showing eating behavior or not) would clinical vigilance. affect the amount of food consumed was investigated. The hypothesis was that the amount of food intake would in- Helen Hyun-Jin Do, MD crease while watching eating behavior on television. Ramana Kaipu, MD Forty-two senior citizens (aged 82.1 Æ 7.4, range Paul G. O’Mahony, MD 66–94; 26 women) volunteered to participate. Participants Department of Geriatric Medicine were recruited in assisted living facilities. They were told University of Sydney that the experiment entailed watching a movie fragment New South Wales, Australia and answering some questions about their opinion of current television. The researcher randomly assigned participants to one of two conditions. In the first condition, participants ACKNOWLEDGMENTS watched a fragment from the popular Dutch television Conflict of Interest: The editor in chief has reviewed the program ‘‘Life & Cooking’’ portraying the preparation and conflict of interest checklist provided by the authors and has eating of a healthy dinner by a group of friends in a living- determined that the authors have no financial or any other room atmosphere.
    [Show full text]
  • Wine List Tonics
    GIN SELECTION 25ml 50ml & Mixer Gordon’s Premium Pink £2.95 £6.95 Gordon’s with the natural sweetness of raspberries and strawberries, with the tang of redcurrant served up in a unique blushing tone. Bombay Sapphire £2.50 £6.25 A touch of juniper, ripe citrus and hints of spice in the fragrance. Piney juniper, faint lavender and mixed peppery spice finish Tanqueray £2.60 £6.45 Piney juniper, cedar, lemon zest and coriander with crystallised fruit and subtle floral and rooty notes Hunters £3.50 £7.95 Sweet, spicy palate entry with a lovely balance of exotic spices. Earthy juniper, a touch of aniseed. Long finish with spice, orris and hints of dried herbs. Martin Millers £3.50 £7.95 Citrus leads the nose, soon joined by spicy hints of coriander and cinnamon. Juniper picks up on the palate, fresh and lively. Spicier than some, though refreshing citrus keeps it from going overboard. Brockmans £3.50 £7.95 Traditional notes of gin are combined with a refreshing influence of citrus and aromatic wild berry. Well balanced and full of flavour. Fifty Pounds £3.50 £7.95 Light vegetal note and a nutty biscuity undertow, then citrus elements take over before very sage/pine-like juniper. Lots of sage and lavender as the juniper becomes more assertive. Hendricks £3.50 £7.95 Slightly sweet and silky smooth, with a burst of juniper and citrus set against fresh green flavours. Followed by cumin, cracked black pepper and salty liquorice back notes. Opihr (pronounced “o-peer”) £3.50 £7.95 Opihr is a bold, intense, oriental gin; smooth soft perfume notes, warm earthy spice background note balanced with a sharp burst of citrus.
    [Show full text]
  • Green Flowers
    A Horticulture Information article from the Wisconsin Master Gardener website, posted 15 March 2010 Green Flowers Green is the color right now with St. Patrick’s Day approaching. Have you ever paid attention to fl owers with this color? In the garden, green is the most common foliage color, yet one of the rarest fl ower colors. Green fl owers are unusual, so when presented correctly, they add an air of sophistication to a planting and look good with every color. There are some naturally occurring green fl owers, but many more have been “created” by breeding and selection. These fl oral oddities are a fun addition to the garden. Some plants that naturally come in green include orchids and aroids Green is the thing in March. like Jack-in-the-Pulpit (Arisaema triphyllum) (not to mention a number of weeds with inconspicuous fl owers, but who wants those in their garden?). Naturally green fl owers of Cymbidium orchid (L), Pterostylis orchid (LC), Arisaema triphyllum (RC) and Bells of Ireland (R). Many newer green fl owers have been developed primarily for the cut fl ower and fl orist industry. There are green roses such as light green ‘Jade’ and yellow green ‘Emerald’ (and more varieties currently being developed in The Netherlands) as well as a bi-color rose ‘Cezanne’ that is a creamy pistachio edged with pink. The mossy green ‘Marimo’ hybrid Gerbera, green hydrangeas, green cymbidiums, and ‘Lime Green’ Lisianthus (from the Mariachi series that is a beautiful, pale green ) are marketed to fl orists. Among the exotic blooms shipped for fl oral arrangements are ‘Midori’ anthuriums and ‘Green Goddess’ callas (Zantedeschia).
    [Show full text]
  • Brown Rot of Peach
    University of Kentucky College of Agriculture, Food & Environment Extension Plant Pathology College of Agriculture, Food and Environment Cooperative Extension Service Plant Pathology Fact Sheet PPFS-FR-T-27 Brown Rot of Peach Nicole Gauthier Erica Wood Extension Plant Pathologist Extension Agent for Horticulturist Importance Fruit rot Brown rot is the most devastating disease of peach Decay begins as small circular brown spots, which in Kentucky. The disease affects both commercial rapidly expand to destroy entire fruit (Figure 2). and backyard orchards. Crop losses occur primarily Light-colored tan-to-brown spores (conidia) cover as a result of fruit decay; however, blossom blight is infected fruit tissue (Figure 3). Rotted fruit drop to also part of the disease cycle. All stone fruit (peach, the ground or remain attached to trees and become nectarine, plum, and cherry) are susceptible to hard and wrinkled (mummies) (Figure 4). Infected brown rot. fruit (not yet showing symptoms) can rot in storage. Symptoms & Signs Blossom blight 2 Infected blossoms wilt and turn brown (Figure 1) while remaining attached to twigs; oozing sap is often associated with the dead blossoms. Blossom infections move into peduncles (blossom attachments to branches) and then into branches, causing cankers (Figure 1); these may initially go unnoticed. The cankers girdle (encircle) branches; twig blight and shoot death occur as a result. Gummosis (oozing of sap) is common in affected twigs. 1 Figure 1. Blossom blight phase occurs when the brown rot fungus infects flowers. This initiates other phases of the disease. A canker (arrow) develops when blossom infections move into branches. Figure 2.
    [Show full text]
  • Doc // Confectionery // Download
    Confectionery < PDF » 6TSHXTODZV Confectionery By - Reference Series Books LLC Feb 2012, 2012. Taschenbuch. Book Condition: Neu. 253x192x10 mm. Neuware - Source: Wikipedia. Pages: 116. Chapters: Caramel, Candy bar, Jelly bean, Marshmallow, Frutta martorana, Candy corn, Maple sugar, Knäck, Gummi bear, Praline, Jelly baby, Halva, Chewing gum, Candy desk, Cookie decorating, Marzipan, Candy pumpkin, Mozartkugel, List of candies, Turkish delight, Sherbet, Sprinkles, Indian sweets, Succade, Macaroon, Turrón, Stick candy, Karah Parshad, Polkagris, Poisoned candy scare, Marron glacé, Candy cane, Cotton candy, Jujube, Rock, Gum industry, Ice cream cone, Gummi candy, Salty liquorice, Fudge, Dulce de leche, Lollipop, Gobstopper, Hanukkah gelt, Salt water taffy, Candy apple, Marshmallow creme, Loose candy, Nonpareils, Circus Peanuts, Chikki, Cajeta, Liquorice allsorts, Butterscotch, Mint, Fondant, Churchkhela, Divinity, Cake decorating, Rock candy, Chocolate truffle, Lula's Chocolates, Gum base, Candy cigarette, Rapadura, Candied fruit, Sugar panning, Penuche, Peanut butter cup, Sponge toffee, Bulk confectionery, Maple taffy, Gibraltar rock, Coconut candy, Muisjes, Ka'í Ladrillo, Haw flakes, Jaangiri, Werther's Original, Tooth-friendly, Edible ink printing, Jordan almonds, Pastille, Pontefract cake, Hard candy, Sugar plum, Laddu, Calisson, Rum ball, Caramel apple, Imarti, Dodol, Bridge mix, Soutzoukos, Sesame seed candy, Gumdrop, Riesen, Soor ploom, Cocadas, Strela candy, Rat Candy, Gaz, Misri, Kakinada Khaja, Krówki, Sohan, Sugar paste, Bubblegum, Kettle... READ ONLINE [ 1.22 MB ] Reviews The publication is great and fantastic. It really is simplistic but surprises within the 50 % from the publication. Your daily life span will be change when you comprehensive reading this article book. -- Althea Aufderhar A top quality book along with the typeface employed was interesting to learn.
    [Show full text]
  • Recommended Peach and Nectarine Varieties for Northern Utah Peaches
    Recommended Peach and Nectarine Varieties for Northern LARRY A. SAGERS Thanksgiving Point Office HORTICULTURE SPECIALIST 3003 North Thanksgiving Way Utah SUTAH STATE UNIVERSITY Lehi, Utah 84043-3740 EXTENSION (801) 768-2300 Peaches HARVEST VARIETY FRUIT AND TREE REMARKS SEASON COMPACT Early Fruit is same as Redhaven. Except very dense branching habit. Bud mutation of Redhaven. REDHAVEN Medium to large fruit. Skin is golden overlaid with red. Firm yellow clear CRESTHAVEN Late freestone flesh is juicy and resists browning. Holds well on tree. Self- Fruit cans and freezes well. fertile tree of above-average hardiness. Fruit resembles Elberta with yellow skin and a slight, red blush. Yellow EARLY ELBERTA In my opinion, this is the Midseason flesh is freestone. Quality is better than Elberta. Relatively cold hardy (GLEASON) best canning peach. tree. Less subject to fruit drop. Medium to large fruit, oblong and flattened. Skin is mottled bright red. Average quality for canning Yellow, freestone flesh is coarse and soft with melting texture, good GOLDEN JUBILEE Midseason and freezing. Fruit drops quality. Tree sets heavily but thins itself. Flowers are small, not very early from tree. showy. Medium to large fruit. Skin red over greenish yellow, changing to yellow Buds are winter hardy. HALEHAVEN Midseason at maturity. Yellow, freestone flesh is juicy and flavorful. Very sweet Excellent home garden skin. Tree is vigorous and productive. Medium, nonshowy flowers. variety. Large fruit. Skin is yellow blushed with red, little fuzz. Yellow, freestone Prized for its large, high- Midseason to J.H. HALE flesh is stringy. A fine keeper with good flavor and aroma.
    [Show full text]
  • Peach, Apricot, and Nectarine
    Peach, Apricot, and Nectarine plantdiseasehandbook.tamu.edu/food-crops/fruit-crops/peach-apricot-and-nectarine/ Armillaria Root Rot: This can be a major disease in older orchards and replanted orchards. (See Photo) (See Section on Mushroom Root Rot) Bacterial Canker (bacterium – Pseudomonas syringae): Elongated cankers develop at the base of buds and randomly on the trunk and scaffold limbs (See Photo). Damaged areas are slightly sunken and somewhat darker in color than the surrounding bark. At both the upper and lower margins of the canker, narrow brown streaks extend into healthy tissue. As the trees break dormancy in the spring, gum is formed by the surrounding tissue and may exert enough pressure to break through the bark and flow. The area beneath the canker has a soured odor. Individual scaffolds or the entire tree usually dies shortly after leafing out in the spring. Roots are not affected. Extensive suckering (See Photo) often occurs at the tree base. The bacterium is a weak pathogen and causes serious damage only when a tree is in a dormant condition or weakened due to unfavorable growing conditions. Bacterial canker is a component in a disease complex known as Peach Tree Short Life. Trees up to 7 years old, growing on deep sandy soil are most susceptible. Avoid using high nitrogen fertilizer rates in mid to late summer. Do not encourage late fall growth. Prune when the trees are fully dormant (January and February). High dosage of a copper-containing fungicide at leaf drop has been somewhat successful. Bacterial Spot (bacterium – Xanthomonas campestris pv. pruni): Symptoms on leaves are observed first as small, circular, or irregularly shaped, pale green lesions (See Photo).
    [Show full text]
  • Problem: Brown Rot of Fruit Trees - Monilinia Fructicola
    Problem: Brown Rot of Fruit Trees - Monilinia fructicola Host Plants: Peach, Nectarines, Apricots, Plums, Cherries, Apples Description: The disease may affect blossoms, twigs, and fruit. Generally, there are two major infection periods of the brown rot fungus. They occur during blossom and beginning several weeks before harvest. The blossom blight phase occurs in early spring during bloom. Young petals first develop brown spots, but the blossoms quickly turn brown or black and die. Small tufts of dusty brown to gray fungal growth can be seen growing on the dead blossoms. The loss of some blossoms in the spring is not serious in itself; however, inoculum produced on the rotting blossoms serves to infect developing fruit later in the season. The fungus also may move from blighted blossoms into the twigs, causing small, elliptical cankers. In some cases, these cankers will girdle and kill twigs. Bleeding or gum production often is associated with twig cankers. The second phase of the disease occurs as fruit begins to mature. Inoculum produced on blighted blossoms, twig cankers, or from nearby wild plums infects maturing fruit. Affected fruit develops light brown spots that enlarge rapidly. The fruit may be completely rotted within a day or two. The fungus sporulates profusely on the rotting fruit, giving the peaches a dusty brown appearance. The rotting fruit shrivels to form a structure called a mummy, which is completely colonized by the brown rot fungus. These mummies may remain attached to the tree or drop to the orchard floor. Fruits thinned at or after pit hardening also provide a good medium for the fungus and are an important source of inoculum for mature fruit infection.
    [Show full text]