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“Cliff Notes” 2021-2022 5781-5782
Jewish Day School “Cliff Notes” 2021-2022 5781-5782 A quick run-down with need-to-know info on: • Jewish holidays • Jewish language • Jewish terms related to prayer service SOURCES WE ACKNOWLEDGE THAT THE INFORMATION FOR THIS BOOKLET WAS TAKEN FROM: • www.interfaithfamily.com • Living a Jewish Life by Anita Diamant with Howard Cooper FOR MORE LEARNING, YOU MAY BE INTERESTED IN THE FOLLOWING RESOURCES: • www.reformjudaism.org • www.myjewishlearning.com • Jewish Literacy by Rabbi Joseph Telushkin • The Jewish Book of Why by Alfred J. Kolatch • The Jewish Home by Daniel B. Syme • Judaism for Dummies by Rabbi Ted Falcon and David Blatner Table of Contents ABOUT THE CALENDAR 5 JEWISH HOLIDAYS Rosh haShanah 6 Yom Kippur 7 Sukkot 8 Simchat Torah 9 Chanukah 10 Tu B’Shevat 11 Purim 12 Pesach (Passover) 13 Yom haShoah 14 Yom haAtzmaut 15 Shavuot 16 Tisha B’Av 17 Shabbat 18 TERMS TO KNOW A TO Z 20 About the calendar... JEWISH TIME- For over 2,000 years, Jews have juggled two calendars. According to the secular calendar, the date changes at midnight, the week begins on Sunday, and the year starts in the winter. According to the Hebrew calendar, the day begins at sunset, the week begins on Saturday night, and the new year is celebrated in the fall. The secular, or Gregorian calendar is a solar calendar, based on the fact that it takes 365.25 days for the earth to circle the sun. With only 365 days in a year, after four years an extra day is added to February and there is a leap year. -
Cutting. We Started a Research Program to Investigate the Process of Curing Fish in Traditional Kilns
THE TORRY KILN ITS DESIGN AND APPLICATION WITH PARTICULAR REFERENCE TO THE COLD SMOKING OF SALMON, HERRING, AND COD Alex M cK . Bannerman, M BE A. I. F . S. T. Independent Consultant Swanland, North Ferriby Yorkshire HU14 3QT En gland 44! 0482-633124 In 1933, I was privileged to join the Torry Research Station in Aberdeen, Scotland. I worked for the director, the late Dr. G. A. Reay, investigating fish proteins, freezing, cold storage, salting, and dehydration of herring and cod, and the analytical techniques to test these processes ~ In 1936 37, I became involved in smoke curing fish, working with Dr. Charles Cutting. We started a research program to investigate the process of curing fish in traditional kilns. Some of these kiln s were 800 ft square and 30 ft high. We measured air flow, temperatures, humidities, and weight loss of fish during smoking. From the data, we built a picture of the irregularities and disadvantages of smoking in these old kilns. However, this also led to improving the process. After several attempts, we developed a simple tunnel design in which fish could be smoked under controlled conditions. The process was more economical, faster, and the product more uniform. This is a bit of history, but it was from this work that we built our expertise and knowledge of fish. A previous speaker suggested that with modern, programmable smoking equipment it is only necessary to push buttons, and "witch doctors" are no longer needed. I would agr ee with this for products such as salami, sausages, and other products manufactured from uniform ingredients in skins of uniform length and thickness ~ However, fish come in all shapes and sizes, with differing fat, protein and water content. -
Local Food and Drink Experiences
MORECAMBE BAY SENSE OF PLACE . TOOLKIT Local Food and Drink Everyone loves to try the local delicacies when on holiday, and it’s important to visitors that these food experiences are authentic. Morecambe Bay has great food to offer that is both connected to the landscape and fun to experience. One thing is for sure, the pubs and cafes around Morecambe Bay are very popular, and the perfect complement to a hard days exploring. “In Morecambe Bay I love to spend a day visiting craft fairs in small villages, have lunch out followed by a short stroll, and then coffee and cake to end the day.” By supporting local food, you are helping the local economy, and reducing food miles, which is better for the environment. And of course you’ll be giving the visitors what they want - traceability, quality and a great experience. You can support local food by: • Using local products in your menus. • Describe where your food has come from on menus, placemats and websites. • Tell visitors about local food events. • Don’t be afraid to recommend your favourite places to eat (the businesses we know recommended these places in the next section). • Prepare a hamper of local food for guests in self-catering accommodation. • Share traditional recipes that use local produce. • Check out more options in Bay Tourism Association’s Morecambe Bay Food and Drink Trail – download a copy of the leaflet from www.baytourism.co.uk, or order one on 01524 582808 / 582394. FASCINATING FOOD Here are our top 7 local ingredients to promote and celebrate: • Shellfish, particularly cockles, mussels and brown shrimps • Fish, seabass, flukes and salmon • Saltmarsh Lamb • Heritage beef • Apples and pears • Damsons and sloes • Local cheeses 34 © Tony Riden Local Food: It’s all in the Name Our food and drink in Morecambe Bay is linked to the landscape and its inhabitants. -
Gball Front 2
Black Pudding Scotch Egg, Smoked Salmon Cocktail, Grilled Gem, Spiced Apple & Grain Mustard Chutney £5.50 Pickled Cucumber & Marie Rose Sauce £7.00 Cider Glazed Beetroot, Seasonal Melon SMALL PLATES Ham Hock Terrine, & Goats Cheese Salad (v) £6.00 Sundried Tomatoes, Picalilly, Toasted Bread £6.00 Cockle & Mussel Popcorn, Piri Piri Salt & Bacon Mayo £6.00 Potted Shrimp, Brown Butter & Toast £8.00 Soy & Honey Chicken Wings, Sesame Soup of the Day £5.00 Spicy Beef & Pork Meatballs, Seeds & Spring Onions £5.50 Tomato Sauce, Charred Bread £6.00 Golden Ball Platter Sharing Seafood to Share - Smoked Salmon, Black Pudding Scotch Egg, Ham Hock Terrine, Whitebait, Crispy Seabass Beef & Pork Meatballs, Mussel & Cockle Popcorn, Crevettes, Garlic Mayonnaise, Smoked Salmon, Potted Shrimps, Olives & Bread £14.50 Bread & Butter £15.50 Large Plates Fish & Chips, Crushed Peas, Salt & Vinegar Sauce £11.00 Chalk Stream Trout, Seafood Broth & Saffron Potatoes £14.00 GB Burger, 8oz Burger, Bacon, Cheddar, Salad & Chips £12.50 Wild Mushroom Risotto Truffle & Parmesan (v) Sml £8 Lg £12 Fish Pie, Cheddar Cheese Mash & Minted Peas £12.50 Honey Glazed Ham, Fried Egg & Pub Chips £11.50 Chicken Kiev, Hot Pot Potatoes & Broccoli Cheese £14.00 Cheese & Onion Pie, Pub Chips & Spiced , Garlic & Rosemary Lamb Henry Tomato Ketchup (v) £11.50 Truffle Potatoes, Green Beans &. Red Wine Jus £15 .00 Lancashire Sausage, Mash Potato, Seafood Linguini, Prawns, Clams, Mussels, Garlic & Chilli £14.00 Crispy Cabbage & Red Onion Gravy £12.00 6oz Steak Frites, Air Dried Tomato, Roast Mushroom 10oz Ribeye Chips, Air Dried Tomato & Roast Mushroom £19.00 & Chips £14.00. -
PRISON FOOD RECIPES and TECHNIQUES.Pdf
PRISON FOOD RECIPES AND TECHNIQUES Prison food is notoriously terrible, and it's not like you can go out to a drive-thru when you get hungry between meal-times. But prison inmates are famous for their amazing creativity — and when they're not making shivs and other improvised weapons, they're creating some truly bizarre food items. Here are 10 food items that you could make from scratch if you pulling a long stint at the big house. Prison inmates have a lot of time on their hands, and a strict schedule to follow. But they still find ways to do some cooking, sneaking out leftovers from the cafeteria and purchasing basic items from prison commissaries. Including these delicacies: 10. Correctional Cake Used to celebrate birthdays and the release of beloved prisoners, this cake is created using Oreo cookies, peanut butter, and M&Ms. The Oreo cookies are separated, with the cookie itself crushed and molded in the presence of water to create the layers of the cake. The creamy interior of the Oreos is used as icing. Peanut butter then becomes icing for another layer, with the "cake" topped off with broken up M&Ms. 9. No Bake Cheesecake Piper Kerman worked as a drug smuggler and money launderer for a West African drug kingpin. She wrote about her time in prison in her memoir, Orange Is The New Black . In the book, Kerman gives the recipe for a common prison cheesecake, made with graham crackers, lemon juice, vanilla pudding mix, stolen margarine, and coffee creamer. 8. Fried Chicken There is not a lot of information out there as to how prisoners accomplish this in their cells, but what is out there involves wiring a heating element into a plastic trashcan. -
Word Bank of Lost Dialects
A to Z Words and phrases collected by the Word Bank This is a full list of all the words and phrases that were donated by visitors to the original Lost Dialects exhibition at The Word from October 2016 – June 2018. Some have been lightly edited for punctuation, consistency and readability. Alternative spellings and missing definitions that have been subsequently added are indicated in italics. Words Word Definition(s) Allies Marbles Alreet Are you ok, how are you?, hello, ok, yes Armu Unappreciated Ashy Poor Aye Yes Babby Baby Back-ower Reverse Bagsy To choose or pick Baigey Turnip Bairn A child, baby Bait A packed meal, food (sandwiches etc.), lunch Baldi Bald person Baltic Incredibly cold Bampot or barmpot A crazy or silly person Banger Bone shaker bicycle Banta Chat between people Bantling Infant Bari Good, something that is good or nice Barnet Hair Barra Shopping trolley Bash Hit Beaver Beard Beek Nose Belta Excellent, really good, great, fantastic, brilliant Benker A metal marble Billet Home Blackfasten Not bothered, not enthusiastic Blamma A hard kick Blate Shy Blather Talk too much Bleezer Metal plate used to draw air into fireplace Blether Talk Blindin’ Something that’s great INDEX OF WORDS A to Bli Word Definition(s) Blocka A game Boake Puke, gag Bobbins Rubbish Bog A toilet Bogey Homemade go-kart, usually old pram wheels Bogie Snot Boilie Bread and milk Bonny Pretty, pretty nice, beautiful, good looking Boodie or boody Pottery, broken pieces of china buried in the ground Bostin Good Brassant or brass Money Brassic Skint, no money -
8247/6 BFF Schools Guide
British foods raise some intriguing Normans and medieval productivity, and many of questions about our past.Why are we a period our special native foods nation of curry lovers, with a taste for dwindled.There is, piquant pickles next to plainly cooked A more refined native cuisine took root after the however, a reversal of this meats? What made us eat fish and chips? Normans introduced new ingredients and techniques. trend as people shop at Returning Crusaders helped promote exotic flavours farmers’ markets, farm And what on earth is Marmite all about? such as rose-water (still familiar in Turkish Delight), shops, specialists and local The bedrock of our food is the land and sea. Rainfall and almonds and sugar. Expensive spices were kept under shops, looking for fresh, a mild, island climate provide lush pastures for feeding lock-and-key and put into special dishes that come seasonal ingredients and cattle and sheep; our coastline (nobody is more than 75 down to us in such festive foods as Christmas pudding produce such as native miles from the sea) delivers plenty of fish; our copious and mince pies. British meat breeds. fuel has long enabled us to bake and roast; our fields of As well as exploring the cuisines of other cultures, chefs barley and northern climate mean we mostly produce The sixteenth to and home-cooks are now rediscovering recipes from the beer rather than wine. But this, of course, is only part of eighteenth centuries past, to find traditional ways of using native ingredients. the story: our culture has been stirred up by the After losing touch with the land and its produce, we are influence of many cultures over many centuries. -
Definitions and Methods for Converting Recommendations Into Constraints
Supplementary material: Definitions and methods for converting recommendations into constraints used for ‘The Eatwell Guide: modelling the dietary and cost implications of incorporating new sugar and fibre guidelines’ Definitions Fruit and vegetables The definition of a fruit or a vegetable for the analyses presented here was taken from the Government’s NHS Choices website which has details about which foods count towards meeting the 5-a-day recommendation1. Fish The definitions for fish and oily fish were taken from the UK Scientific Advisory Committee on Nutrition (SACN) report on the benefits and risks of fish consumption2. Fish and oily fish included all species listed below. Table1: Oily fish and white fish categorisation Oily fish White fish Anchovies Sprats Ayr Monk fish Bloater Swordfish Cat fish Parrot fish Cacha Trevally* Cod Plaice Carp Trout Coley Pollack Eel Tuna (fresh) Dab* Pomfret Herring Whitebait Dover sole Red & grey mullet Hilsa Flounder Red fish Horse mackerel* Flying fish Red Snapper Jack fish Gurnard* Rock Salmon/Dogfish Katla Haddock Rohu Kipper Hake Sea bass Mackerel Halibut Sea bream Orange roughy Hoki Shark Pangas John dory Skate Pilchards Kalabasu Tilapia Salmon Lemon sole Tuna (tinned)* Sardines Ling Turbot Scad* Marlin* Whiting * Included in this list but not in the original table from the SACN report 1 NHS choices. 5 A Day: what counts? Available from: http://www.nhs.uk/Livewell/5ADAY/Pages/Whatcounts.aspx 2 SACN (2004) Advice on fish consumption: benefits and risks. London: TSSO https://www.food.gov.uk/sites/default/files/cot/fishreport2004full.pdf Page 1 of 3 Red and processed meat The definition for red and processed meat was adapted from information included in Table A45 of the SACN report on iron and health3: Red and processed meat has therefore been considered to be: (I) Carcass meats and offal from red meat animals i.e. -
Product List 2021
Coles of King's Lynn Product List 2021 Units 15-19 East Coast Business Park, Clenchwarton www.colesofkingslynn.co.uk Road, West Lynn, King's Lynn, Norfolk, PE34 3LW - 01553 767997 Registered Company No. 11359455 Units Approx Count Order Comments SHELLFISH of Sale Size (kg/lb) Code Fresh Crab Live kg - - LC Dressed 1.00 170g - DCL Boiled 1.00 - - BC White Meat (pasteurised mix of purse leg and toe meat) 1.00 454g - WCM5 Brown Meat (pasteurised) 1.00 454g - BCM Fresh Crab Frozen Crab Blue Swimming Crab Claw Meat 1.00 454g - MSCC White Crab Meat 1.00 454g - WCM5 Breaded Crab Claws 1.00 1kg - CCS Crab Claw Cocktail (Single Pincer) 1.00 454g - CCC Crab Claws kg - - CC Crab Flakes 1kg - - FLAK1 Crab Meat 50/50 1.00 454g - 505 Whole Live Fresh Lobsters Live kg 454-908g - LOBL Boiled kg 454-908g - LOBB Dressed kg 454-908g - LOBD Halves each 227-454g - LOBH Other Lobsters Bones kg - - LB Lobster Bisque 1.00 800ml - PERL Frozen Rock Lobster Tails each 198g - RLT Oysters Native No2 each 90-125g - OYN Rock each - - OYG Frozen Oyster Meats 1.00 1kg - OYM Fresh Scallops Dry King Scallop Meat (Roe On) kg - - DRY Dry King Scallop Meat (Roeless) kg - - DRYA Queen Scallop Meat 2kg - - QST Frozen Scallops Dry King Scallop Meat (Roe On) kg - - KSF Dry King Scallop Meat (Roeless) kg - - KSFA Frozen Langoustines Whole Uncooked Langoustine 1kg - 13/15 LAN13 Whole Uncooked Langoustine 1kg - 16/20 LAN16 Whole Uncooked Langoustine 1kg - 20/30 LAN20 Unbreaded Jumbo Scampi 454g - - JUM Crevettes Frozen Crevettes 1kg - 10/20 CRE1 Frozen Crevettes 10/20 CRE1/ 2KG Frozen -
Meals for All Seasons: the Best of Contemporary Irish Cooking
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1992 Meals for All Seasons: the Best of Contemporary Irish Cooking Georgina Campbell Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Campbell, Georgina, "Meals for All Seasons: the Best of Contemporary Irish Cooking" (1992). Cookery Books. 115. https://arrow.tudublin.ie/irckbooks/115 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ....... - ..... MEALS for all . SEASONS , - "' THE BEST OF CONTEMPORARY IRISH COOKING fj~CfdampM1 MEALS for all SEASONS WOLFHOUND PRESS First published 1992 by WOLFHOUND PRESS 68 Moun~oy Square, Dublin 1 © 1992 Text copyright Georgina Campbell. Photographs © Irish Sugar plc / Wolfhound Press. Design, typography and other material © Wolfhound Press British Library Cataloguing in Publication Data Campbell, Georgina Meals for All Seasons: The Best of Contemporary Irish Cooking I. Title 641.5 ISBN 0-86327-322-X All rights reserved. No part of this book may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, filming, Acknowledgements recording, video recording, We are pleased -
Coates Family Cookbook-15.Pages
THE COATES FAMILY COOKBOOK THE COATES FAMILY COOKBOOK CONTENTS CONTENTS 2 INTRODUCTION 8 HOUSEKEEPING 9 WEIGHTS, MEASURES, AND TEMPERATURES 13 BASIC STOCKS AND SAUCES 15 FISH STOCK OR FUMET 16 COURT BOUILLON 17 CHICKEN STOCK 18 TOMATO SAUCE 20 PESTO SAUCE 21 CHEESE SAUCE 22 BEURRE BLANC 23 HOLLANDAISE SAUCE 24 MAYONNAISE 25 AIOLI 26 VINAIGRETTE 27 SAUCE BRETONNE 28 SAUCE TARTARE 29 CREME ANGLAISE 30 GRAVY 31 BATTERS 32 BATTER FOR PANCAKES 33 YEAST BATTER 34 TEMPURA BATTER 35 NIBBLES – OR AMUSE-BOUCHES 36 CHEESE STRAWS 37 GOUGERES 38 CHAUSSONS (TURNOVERS) 39 BACON AND CHEDDAR TOASTS 40 SPINACH AND CHEESE TOASTS 41 SESAME PRAWN TOAST 42 Page 2 THE COATES FAMILY COOKBOOK SHRIMP AND SPRING ONION FRITTERS 43 CRAB IN FILO PASTRY WITH GINGER AND LIME 44 WELSH RABBIT 45 FURTHER SUGGESTIONS 46 SOUPS 47 CURRIED PARSNIP SOUP 48 WATERCRESS AND SPRING ONION SOUP 49 SPINACH AND CORIANDER SOUP 50 SOUPE AU PISTOU 51 VICHYSSOISE – A VARIATION 52 FOIE GRAS SOUP 53 TOMATO SOUP 54 HOT AND SOUR CHICKEN NOODLE SOUP 55 THAI SOUP 56 FOIE GRAS AND NOODLE SOUP WITH TRUFFLES 57 CARAMELIZED CAULIFLOWER SOUP 58 TOMATO AND ORANGE SOUP 59 PATES, MOUSSES AND TERRINES 60 SALMON RILLETTES 61 SARDINE RILLETTES 62 BUCKLING PATE 63 CHICKEN LIVER PATE 64 TERRINE DE CAMPAGNE 65 AVOCADO MOUSSE 66 SOUFLEES 67 CHEESE SOUFFLÉ 68 SONJA'S AUSTERITY CHEESE SOUFFLÉ 69 QUICHES 70 ONION QUICHE 71 FRESH TOMATO QUICHE 72 RED PEPPER QUICHE 73 LEEK AND BLUE CHEESE QUICHE 74 LEEK, SMOKED HADDOCK AND CHEDDAR CHEESE QUICHE 75 PISSALADIERE 76 ENTREES AND LUNCH AND SUPPER DISHES 77 SUZIE'S CARAMELIZED -
A Little Something While You Drink…
A little something while you drink… Nibble on some mouth watering treats everyday 12-9. £4.50 per dish or 3 for £12.00 – come and give it a try soon. Available in the bar only. NIBBLES Nibbles £4.50 each MIXED OLIVES, pickled onions and gherkin HONEY GLAZED CHIPOLATA SAUSAGES with a Bramley apple sauce CRISPY BLACK PUDDING FRITTERS with mustard mayonnaise HUMMUS falafel, pickled cucumber and tortilla crisps BREADS oils, balsamic vinegar and butter STARTERS SOUP OF THE DAY served with homemade bread £4.50 DUCK LIVER PATE with piccalilli and toasted bread £5.95 MARBLED CHICKEN, SPINACH AND CRAYFISH TERRINE with tomato and red pepper salsa £6.25 SEARED SMOKED SALMON served on wholemeal blini with horseradish cream cheese and beetroot sorbet £6.50 CRAB, AVACADO AND PLUM TOMATO COCKTAIL with buttered brown bread £6.25 A POT OF CHORIZO AND TIGER PRAWNS with potato, olive oil and bread to dip £6.95 GOATS CHEESE AND WALNUT BON BONS served with tomato fondue and red pepper and black olive dressing £5.95 OVEN BAKED SMOKED HADDOCK with stilton rarebit served on a tomato and basil salad £6.50 PLATTERS for one or two to share, all £14.95 Served with fresh breads and butter MEAT PLATTER crispy black pudding fritters, air dried ham, ham hock, hash cake, Scotch egg, pickles, chutneys & sauces FISH PLATTER smoked salmon, pickled herring, smoked fish rillette, smoked mackerel, dressed prawns & crayfish, kipper pate & sauces PLOUGHMAN’S PLATTER Lancashire cheese, black stick blue cheese, pork pie, pate, pickled egg, home cooked ham & pickles SMALL OR