Harvard Debate Tournament and Costume Contest
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Olive Oil Jars Left Behind By
live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed. -
Cooking Oil Facts
Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil. -
Pressure Cook
Recipes developed by the Froothie team Advanced Induction Heating Technology CONTENTS BEEF CURRY 9 WEST AFRICAN GROUNDNUT 19 RED WINE AND GARLIC LAMB SHANKS 9 MOROCCAN BEEF AND BARLEY STEW 19 HEARTY BEEF STEW 10 SHEPHERDS PIE 20 GREEN CHICKEN CURRY 10 CURRIED SAUSAGES 21 RED PORK CURRY 11 SATAY CHICKEN 21 BEEF STROGANOFF 11 CHICKEN KATSU WITH CURRY SAUCE 22 CORNED BEEF (SILVERSIDE) 12 HAINANESE 23 BRAISED PORK 12 CHICKEN RICE 23 CHAR SIU PORK 13 CORNBREAD 24 CHICKEN & CORN 13 SAVOURY 25 RISOTTO 13 PUMPKIN BREAD 25 PUMPKIN & GOATS CHEESE RISOTTO 14 PUMPKIN SOUP 25 PHO GA (VIETNAMESE CHICKEN SOUP) 15 SCALLOPED POTATOES 26 PHO BO (VIETNAMESE BEEF SOUP) 16 BAKED POTATOES 26 BRAZILIAN BEEF FEIJOADA 17 CHOCOLATE MUD CAKE 26 DORO WAT 18 SPONGE CAKE 27 NITER KIBBEH 18 BERRY POLENTA CAKE 27 BERBERE MIX 18 BAKED APPLE DUMPLINGS 28 2 GOLDEN SYRUP DUMPLINGS 28 SLOW-BRAISED PORK HOCK 29 PEA AND HAM SOUP 29 BEEF NOODLE SOUP 30 SOURDOUGH BREAD 30 CHICKEN IN SPICY PEANUT SAUCE 31 STIR-FRIED CHILLI PORK 31 3 PRESSURECOOK PRO Welcome to the world of effortless meals bursting with flavour. Congratulations on your purchase of the PressureCook. You have found the perfect sous chef to do all the heavy lifting in the kitchen for you. Be prepared to have your family and friends swooning over your delicious meals, which will taste like they took double the time and effort to prepare! The PressureCook was created with busy parents and time-crunched professionals in mind. We understand the constraints that modern living places on our food choices. -
Fats Ebook Feb 02.Pdf
2 DRHYMAN.COM Contents Contents INTRODUCTION ................................. 8 PART I ........................................... 11 Dietary Fats: The Good, Bad and the Ugly ............................................ 11 Fatty Acids ............................................................................................ 11 Saturated Fat ........................................................................................ 12 Polyunsaturated Fats ............................................................................ 14 Essential Fatty Acids 101- Omega-3 and Omega-6 ............................... 14 The Beneficial Omega-6 Fatty Acid: GLA ............................................... 16 How Fatty Acids Affect Brain Health ..................................................... 17 Omega-7 Fatty Acids ............................................................................ 18 Monounsaturated Fat ............................................................................ 18 Trans Fats ............................................................................................. 20 Trans Fats and Health ........................................................................... 21 Toxins in Fat .......................................................................................... 22 A Case for Organic ................................................................................ 23 DRHYMAN.COM 3 PART II .......................................... 24 Animal Fats ....................................................................... -
HOW to USE SPICED GHEE DIGESTIVE GHEE Contains Organic Cardamom, Organic Cinnamon, Organic Ginger
HOW TO USE SPICED GHEE DIGESTIVE GHEE Contains Organic Cardamom, Organic Cinnamon, Organic Ginger. The flavor has a similar hint of spices used in Chai Tea; it is subtle but definitely adds depth. Stir Digestive Ghee into hot cooked oatmeal. Use melted Digestive Ghee in place of oil when making granola. Stir a tsp of Digestive Ghee into hot milk; add honey, vanilla or rose water. Please see important information about mixing ghee and honey below. Warm Digestive Ghee with maple syrup and a drop of vanilla – pour over pancakes. Top French toast with Digestive Ghee. Make cinnamon toast with Digestive Ghee, cinnamon, and brown sugar; broil until crispy. Melt Digestive Ghee over hot baked sweet potatoes. Stir a tsp of Digestive Ghee into warm rice pudding or tapioca. Stir Digestive Ghee into hot couscous; serve with vegetables, lamb, chicken, or legumes. Sauté sliced apples, pears, figs and dates in Digestive Ghee; use as a topping for hot cereals, ice cream, yogurt, or stirred into rice and served as a side dish to a main meal. Use Digestive Ghee in place of pats of butter on top of apples and pears when making pies, crisps, and cobblers. Melt Digestive Ghee in warmed coconut milk and drink it as is or with a spoonful of dark chocolate chips stirred in. GARLIC GHEE Contains Organic Garlic. Perfect garlic tone – not too overpowering, but definitely mouth-watering. Melt a tsp Garlic Ghee over hot grilled steak. Stir Garlic ghee into any creamy soup such as chowder or bisque. Sauté spinach in Garlic Ghee. -
12 OYSTERS* 3 (Each) ASPARAGUS FRIES 10 Spiced Walnuts, Maple, Mignonette & Cocktail Sauce Pepperoncini Crema Bacon & Eggs Fried Rice
sharing optional SALUMI / CHEESE* 4 (each) GRILLED CHEESE 11 GREEN THUMB FRIES* 8 hot pepper relish, spiced pecans heirloom tomatoes, aged piave, duck fat aioli housemade cuban mustard kitchen garden basil PORK BELLY 12 OYSTERS* 3 (each) ASPARAGUS FRIES 10 spiced walnuts, maple, mignonette & cocktail sauce pepperoncini crema bacon & eggs fried rice LAMB MEATBALLS 12 GRILLED CARROTS 10 SCALLION PANCAKE 11 fresh milled tomato sugo, whipped ricotta, buckwheat sichuan flavor stir fry w/ black niter kibbeh, tzatziki honey, green mole flower mushroom & bean curd FRIED SHRIMP 12 MOZZARELLA 12 MUSHROOM FRITTERS 11 tomato / soy / honey panko crusted, bufalo sauce, shiitake aioli, veggie crisps, sambal, roasted sesame celery salsa verde pedro ximénez vinaigrette wings SICHUAN JAMAICAN BBQ tiger skin peppers jerk glazed, not too spicy spice rubbed, sauce on side 12 14 13 soup, salad & such NEW ENGLAND CLAM CHOWDER 11 QUOTE/UNQUOTE HOUSE SALAD 11 boston magazine’s best of boston winning recipe, tasty bits of things, bittersweet cabernet plus a stufed hog on the side vinaigrette w/ raw local honey HEIRLOOM TOMATO GAZPACHO 10 HEARTY, SPICY GREENS 10 gazpacho shaved ice, spanish corn nuts, crispy grains & pulses, spiced pumpkin seeds, really good olive oil palm sugar & lime juice LITTLE GEM CAESAR* 11 ALL CHOPPED UP 12 piave extra vecchio, toasted garlic bacon, bayley hazen blue, fresh chickpeas, breadcrumbs, bomb caesar dressing roasted corn, cucumber, tomato MAKE IT MEATY add grilled steak tips, chicken wings or shrimp to your salad for 9 * These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -
Kesari Instructions
SPICE WORLD K E S A R I S E R V E S 2 - 4 WHAT'S IN THE KIT? In each spice kit, you will receive all the spices and hard-to-find pantry items to make this particular dish. Please tag us on Facebook and/or Instagram with pictures of your recipes or email them to us at [email protected]. This kit includes: 1/2 cup semolina (rava) 1/4 teaspoon cardamom powder cashews raisins You will also need: 1/2 cup butter (or 1/4 cup ghee) 1/2 cup sugar a few drops of food color (optional) INTERNATIONAL EDUCATION WEEK To celebrate International Education Week from November 16-20, the Albany County Public Library has partnered with the International Students Association at the University of Wyoming to bring you this special recipe kit to make Kesari. On Friday, November 20 from 5:15-6:45, pop into ISA's Cooking Party to cook along, ask questions and learn more about the dish and its origins. bit.ly/2IxNnML Visit acplwy.org/adults/spice-world for more information and videos! RECIPE 1/2 cup semolina 1/2 cup sugar 1/4 cup ghee (see below for instructions) 1/4 teaspoon cardamom 5-10 cashews 5-10 raisins 1 cup water few drops food coloring (red, orange, or green; optional) Ghee instructions Ghee is a type of clarified butter used in Indian cuisine. 1.Place 1/2 cup (1 stick) of butter in a medium saucepan over medium high heat. 2.Bring to a summer (2-3 minutes) 3.Reduce heat to medium, let foam form and disappear. -
There Is a Loss in Bone Mass with Aging, Causing Easier Bone Breakage
UUnniitteedd AAffrriiccaann OOrrggaanniizzaattiioonn MMooddiiffiieedd ttrraaddiittiioonnaall rreecciippeess oouuttlliinniinngg hheeaalltthh bbeenneeffiittss NNuuttrriittiioonn AAwwaarreenneessss IInnttrroodduuccttiioonn Table of Contents Women’s Health and Pregnancy Nutrition……………………………………………………3 Healthy Cooking Tips…………………………………….………………………………..……………7 RECIPIES Fried Plantains……………………………………………………………………………….…….…….13 Fufu……………………………………………………………………………………………………………. Stew with Jollof Rice……………………………………………………………………….………….. Mafé…………………………………………………………………………………………………………… Sukuma Wiki………………………………………………………………………………………………. Zom……………………………………………………………………………………………………………. Doro Wat…………………………………………………………………………………………………….. Mtuzi Wa Samaki………………………………………………………………………………………… Ethiopian Lentil Bowl…………………………………………………………………………………. Nutritious Food Chart…………………………………………………………………………..……... Women’s Health and Nutrition NUTRITION-RELATED ILLNESSES IN WOMEN Osteoporosis This is a condition in which there is a loss in bone mass with aging, causing easier bone breakage. It is extremely common in women, usually after menopause. It can be prevented by a higher intake of calcium during developing years and middle age. Iron Deficiency This happens as a result of large amounts bleeding over time without a healthy level of iron intake. Because of menstrual bleeding and pregnancy, women are especially at risk. The symptoms include extreme fatigue, hair loss, and weakness, and it can later lead to anemia. Women need to make sure to include foods high in iron in their diet to prevent -
New Pricing Sheet
WHOLESALE PRICE LIST Prices subject to change without notice. ITEM # NEW RAW OG ITEM ORIGIN QTY UNIT $/UNIT AMOUNT DEPOSIT Bee Products Our honey is raw (handled below 115 degrees Fahrenheit) and unfiltered with nothing added. Honey bears are plastic squeeze containers. Retail 1lb and 12lb glass jars are reusable. 30 lb sizes come in a 2.5 gal easy pour jug. 45 lb sizes come in a 4 gallon square bucket. B104-12 Honey Bears, Blackberry, Willamette Valley OR 12 12 oz $4.80 $57.60 B104-12 B106-12 Honey Bears, Clover, Willamette Valley OR 12 12 oz $4.80 $57.60 B106-12 B107-12 Honey Bears, Wildflower OR 12 12 oz $4.80 $57.60 B107-12 B108 Honey, Blackberry, Willamette Valley OR 1 1 lb $6.76$6.76 ** B108 B108-12 Honey, Blackberry, Willamette Valley OR 12 1 lb $6.15$73.80 **B108-12 B243 Honey, Blueberry OR 1 1 lb $7.04$7.04 ** B243 B243-12 Honey, Blueberry OR 12 1 lb $6.43$77.16 **B243-12 B118 Honey, Buckwheat OR 1 1 lb $7.04$7.04 ** B118 B118-12 Honey, Buckwheat OR 12 1 lb $6.43$77.16 **B118-12 B109 Honey, Clover, Willamette Valley OR 1 1 lb $6.76$6.76 ** B109 B109-12 Honey, Clover, Willamette Valley OR 12 1 lb $6.15$73.80 **B109-12 B240 Honey, Meadowfoam, Willamette Valley OR 1 1 lb $7.04$7.04 ** B240 B240-12 Honey, Meadowfoam, Willamette Valley OR 12 1 lb $6.43$77.16 **B240-12 B231 OG Honey, Multi-Flora HI 1 1 lb $7.26$7.26 ** B231 B231-12 OG Honey, Multi-Flora HI 12 1 lb $6.43$77.16 **B231-12 B112 Honey, Orange Blossom CA 1 1 lb $7.04$7.04 ** B112 B112-12 Honey, Orange Blossom CA 12 1 lb $6.43$77.16 **B112-12 B244 Honey, Pumpkin, Willamette -
Food & Chemical Effects on Acid/Alkaline Body Chemical Balance
Food & Chemical Effects on Acid/Alkaline Body Chemical Balance acid forming foods, alkaline forming foods, ph of foods, acid balance, alkalinity, foods high in acid, basic foods, balancing digestion, balancing digestive system, MOST ALKALINE MORE ALKALINE LOW ALKALINE LOWEST ALKALINE FOOD CATEGORY LOWEST ACID LOW ACID MORE ACID MOST ACID Baking Soda Spices / Cinnamon Herbs (most) SPICES / HERBS Curry Vanilla Nutmeg Pudding / Jam / Jelly Sea Salt Sulfite PRESERVATIVES MSG Benzoate Aspartame Table Salt (NaCl) Mineral Water, Herb Kambucha Green or mu tea Ginger Tea BEVERAGES Tea, Kona Coffee Alcohol Coffee Beer Teas, Lemon Water Black Tea Yeast / Hops / Malt, Soft Drinks Soy Sauce Apple Cider Vinegar Umeboshi vinegar VINEGARS Rice Vinegar Balsamic Vinegar White Acid Vinegar Stevia Maple Syrup, Rice Raw Honey, Raw Sugar SWEETENERS Honey/Maple Syrup Stevia Saccharin Sugar / Cocoa Syrup Umeboshi plums Sake Algae, blue-green THERAPEUTICS Antihistamines Psychotropics Antibiotics Lemons, Dates, Figs, Oranges, Bananas, FRUITS Plums, Processed Sour Cherries, Cranberries, Prunes Watermelon, Limes, Melons, Grapes, Cherries, Pineapple, Fruit Juices Rhubarb Grapefruit, Mangoes, Kiwi, Apples, Peaches, Avocados Papayas Pears, Raisins Lentils Kohlrabi Potato / Bell pepper Brussel sprout Spinach Split pea Green pea Soy Bean Brocoflower Parsnip / Taro Mushroom / Fungi Beet BEANS VEGETABLES Fava beans Pinto beans Peanut Carob Garlic Cauliflower Chive / Cilantro LEGUMES Kidney beans White beans Snow pea Seaweed Asparagus Cabbage Celery PULSES Black-eyed peas -
Technique of the Quarter: Examining Sauces
TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter. -
A Creamy, Versatile Butter Loved by Chefs Around The
Anchor™ Butter A CREAMY, VERSATILE Key features BUTTER LOVED BY CHEFS Creamy Anchor™ Butter starts with milk from grass-fed cows – and that’s a AROUND THE WORLD. quality difference you can see and taste. All-natural, rBST free*, no additives, gluten From savory sauces to sweet baked goods, free, halal. Higher smoke point when clarified. Anchor™ Butter adds pure, rich flavor to a No impurities, for easier clarification process. variety of menu applications. Its superior Greater yield when clarified (versus competitors). performance back of house is truly Lower lactose content means less browning unmatched! Both the salted and unsalted in baked goods. Higher butter fat content; performs varieties are made with fresh milk from well in baking applications. pasture-grazed cows in New Zealand. Optimal flavor, color and mouthfeel. Stronger butter flavor for table use. Contact your Anchor Food Professionals sales representative or Visit www.anchorfoodprofessionals.com for full product details. distributor representative to learn more about Anchor™ Butter. *No significant difference has been shown between rBST-treated and non-rBST treated milk. © 2014 Fonterra Foodservices (USA) Inc. Key benefits Consistent clarifying Wider margin of error when clarifying butter, for more consistent outcome. No skimming No skimming when clarified and no off flavors. Yields more Yields more clarified butter and less water and milk solids. Higher Butter Fat Higher butter fat percentage Anchor™ Butter Anchor™ Butter Product Name means excellent performance Unsalted Salted in baked goods. Pack Size 20/1 lbs 20/1 lbs Product Code 110586 110596 Improved dining experience UPC 852358001211 852358001204 Enjoyable flavor is appreciated by patrons, encouraging Case GTIN 10852358001218 10852358001201 repeat visits and improving Case Dimensions 9.84″ x 4.92″ x 13.9″ 9.84″ x 4.92″ x 13.9″ the overall dining experience.