“As for Me and My Smokehouse, We Will Serve the Lord.”
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July 26, 2019
d's Dairy orl In W du e st h r t y g W n i e e v Since 1876 k r e l y S NEW 2-PIECE DESIGN CHEESE REPORTER Precise shreds with Urschel Vol. 144, No. 6 • Friday, July 26, 2019 • Madison, Wisconsin USDA Details Product Purchases, US Milk Production Rose 0.1% In June; Other Aspects Of Farmer Trade Aid Second-Quarter USDA’s Ag Marketing vice (FNS) to food banks, schools, a vendor for distribution to indus- Output Down 0.1% Service To Buy $68 Million and other outlets serving low- try groups and interested parties. Washington—US milk produc- income individuals. Also, AMS will continue to tion in the 24 reporting states In Dairy Products, Starting AMS is planning to purchase an host a series of webinars describ- during June totaled 17.35 billion After Oct. 1, 2019 estimated $68 million in milk and ing the steps required to become pounds, up 0.1 percent from June Washington—US Secretary of other dairy products through the a vendor. 2018, USDA’s National Agricul- Agriculture Sonny Perdue on FPDP. Stakeholders will have the tural Statistics Service (NASS) Thursday announced details of the AMS will buy affected products opportunity to submit questions to reported Monday. $16 billion trade aid package aimed in four phases, starting after Oct. be answered during the webinar. The May milk production esti- at supporting US dairy and other 1, 2019, with deliveries beginning The products discussed in the mate was revised upward by 18 agricultural producers in response in January 2020. -
Meat and Muscle Biology™ Introduction
Published June 7, 2018 Meat and Muscle Biology™ Meat Science Lexicon* Dennis L. Seman1, Dustin D. Boler2, C. Chad Carr3, Michael E. Dikeman4, Casey M. Owens5, Jimmy T. Keeton6, T. Dean Pringle7, Jeffrey J. Sindelar1, Dale R. Woerner8, Amilton S. de Mello9 and Thomas H. Powell10 1University of Wisconsin, Madison, WI 53706, USA 2University of Illinois, Urbana, IL 61801, USA 3University of Florida, Gainesville, FL 32611, USA 4Kansas State University, Manhattan, KS 66506, USA 5University of Arkansas, Fayetteville, AR 72701, USA 6Texas A&M University, College Station, TX 77843, USA 7University of Georgia, Athens, GA 30602, USA 8Colorado State University, Fort Collins, CO 80523, USA 9University of Nevada, Reno, NV, 89557, USA 10American Meat Science Association, Champaign, IL 61820, USA *Inquiries should be sent to: [email protected] Abstract: The American Meat Science Association (AMSA) became aware of the need to develop a Meat Science Lexi- con for the standardization of various terms used in meat sciences that have been adopted by researchers in allied fields, culinary arts, journalists, health professionals, nutritionists, regulatory authorities, and consumers. Two primary catego- ries of terms were considered. The first regarding definitions of meat including related terms, e.g., “red” and “white” meat. The second regarding terms describing the processing of meat. In general, meat is defined as skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species. The associated terms, especially “red” and “white” meat have been a continual source of confusion to classify meats for dietary recommendations, communicate nutrition policy, and provide medical advice, but were originally not intended for those purposes. -
Char Siu Pork
Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part. -
Soup Du Jour Cup -4- Bowl -7- Gumbo Du Jour Cup -4
Spicy Chicken Soup du Jour cup -4- bowl -7- Fried chicken breast topped with Pepper Jack cheese, sriracha paste, Gumbo du jour cup -4- bowl -7- bacon, and spicy Aioli served on ciabatta bun with hand cut fries -12- Chicken Wings Regular Burger 6 for $8 / 12 for $12 2 thin patties on brioche bun with hand cut fries -8- (Naked / BBQ / Honey-Sriracha / Buffalo) Add cheese +.50 Dressed+1.50 (cheese,lettuce,tomato,ketchup, mustard) Cajun Fried Mushrooms Cajun fried mushrooms served with spicy Aioli for dipping -11- Cote Burger 2 thin patties layered with American cheese and caramelized onions Dirty Fries on top of lettuce, tomatoes, and creole Aioli Hand cut fries topped with red onions, jalapenos, and served on a brioche bun with hand cut fries -12- Cochon de Lait and broiled with cheddar cheese -10 (add gravy +2) BBQ Bacon Burger 2 thin patties topped with house BBQ sauce and Applewood smoked Spinach, & Artichoke Dip bacon broiled with Cheddar cheese and dressed with pickle and Traditionally prepared spinach and artichoke dip, mustard served on a Brioche bun with hand cut fries --13- served with fried pasta strips -11- A1 Steakhouse Burger Fried Green Tomatoes & Blackened Shrimp House ground filet and ribeye pieces, hand pattied, topped with fried Fresh green tomatoes fried golden brown, topped with blackened shrimp over Steen’s cane syrup reduction onion strings, Applewood smoked bacon, and Pepper Jack cheese and finished with house Remoulade -13- dressed with garlic Aioli served on a Brioche bun with hand cut fries -13- House Salad Lettuce, -
Menu for Week
Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb. -
Sides Boiled Favorites Gumbo, Salad & More Gulf Oysters Appetizers
ONLINE ORDERING AVAILABLE WWW.REELCAJUNSEAFOOD.COM @reelcajunseafood /reelcajunseafood Appetizers Gumbo, Salad & More RC SAMPLER 20 Ranch, Italian, Thousand Island, Honey Mustard & Raspberry Vinaigrette Cajun egg rolls, shrimp rolls, boudain Add pistolette roll + 1 balls, pot stickers, and fried pickles. CHICKEN & SAUSAGE GUMBO CRAWFISH ÉTOUFFÉE POTSTICKERS 8 Served with potato salad. Small 5.95 | Large 10.95 Small 5.95 | Large 10.95 REEL CAJUN LINGUINE 13.95 FRIED ALLIGATOR 11 SEAFOOD GUMBO Linguine pasta tossed in our creamy Alfredo Served with potato salad. sauce, then topped with blackened shrimp, SHRIMP ROLLS 7 Small 6.95 | Large 12.95 house sauce and scallions. SHRIMP SALAD 13.95 BLACKENED CHICKEN GOOD TIMES FRIES 8 Served grilled or blackened with LINGUINE 11.95 fresh spring mix, grape tomatoes, Linguine pasta tossed in our creamy Alfredo CRAB CAKES (2) 12 shredded cheese and garlic croutons. sauce and topped with a blackened chicken breast. GRILLED CHICKEN SALAD 12.95 CAJUN EGGROLLS 8 Freshly prepared spring mix tossed with GARLIC NOODLES Cajun pecans, dried cranberries and WITH SHRIMP 12.95 BOUDAIN BALLS 9 crumbled goat cheese. Sautéed pasta tossed with garlic butter, SHAKEN BEEF SALAD 13.95 grilled shrimp, and green onions. SEARED AHI TUNA 11 House marinated sirloin sautéed with STUFFED BAKED POTATO 7.95 onions over spring mix, grape tomatoes, Freshly baked potato stuffed with fried, green onions and garlic croutons. grilled or blackened shrimp, butter, sour FRIED CHEESE 6 cream, cheese and green onions. Make it a gator tater + 2 CALAMARI FRIES 7 SWEET POTATO FRIES 7 Boiled Favorites FRIED PICKLES 6 All boiled seafood is MARKET PRICE and is subject to change, please ask server for details. -
Voodoo Gumbo
Appetizers Bucky’s Specialties Fried Seafood Sandwiches Happy Hour Sandwiches served with french fries Fried Green Tomatoes- Catfish Pontchartrain- Chicken & Waffles- Fried Catfish Fillets- Blackened or fried Catfish topped with The best Belgian waffle ever made topped Chicken Fried Steak Sandwich- Specials Hand battered and fried to perfection.......8.25 2 hand battered American catfish fillets crawfish in my amazing signature sauce and with real butter and served with maple syrup. cooked to perfection. Served with French fries Hand battered top round steak served on Hours:Tuesday - Friday 4-7 served over white rice...........................18.50 and jalapeno hushpuppies.......................13.50 Brioche with Lettuce, tomato and side of Boudin Balls- With 3 chicken tenders Lunch portion.....................................14.50 or 3 large chicken wings...........................13.50 cream gravy.............................................12.50 Thursday All Day Braised pork, rice, spices and herbs battered With chicken & veggies.......................13.50 Fried Jumbo Shrimp- and fried to perfection...............................8.25 Memphis Chicken & 6 butterflied Gulf Shrimp hand battered in Bucky’s Burger- $3 domestic bottles Atchafalaya- our signature saltine batter and fried to Jalapeno Waffle- Ground Brisket and Chuck cooked to order Cajun Chips and Queso- Blackened or fried Catfish topped with perfection. Served with French fries and Memphis dipped chicken with Jalapeno Corn served on Brioche Bread with lettuce, mayo $4 import -
DAT Good Stuff Po-Boy's Boudin Boils Fries Combeauxs
Boudin B'z Boudin Ballz 5.99 rice, pork, chicken, garlic, poblano pepper, rolled, hand battered & deep fried & drizzled w/ breaux sauce DAT good stuff total of (3) ballz stuffed w/ pepper jack cheese (PJC) 6.75 ChIcKeN & AnDoUiLlE SaUsAgE GuMbO 9.99 dark roux, white rice, chicken & andouille sausage, garnished w/ green onyon' Smoked Boudin BREAD FOR DIPPIN' +1.00 Links 3.50 each ShRiMp PlAtTa 12.50 traditional hickory smoked boudin link (7) breaux battered gulf shrimp w/ cajun seasoned fries and breaux sauce for dippin' ReD BeAnS & RiCe 7.99 Fries white rice, red beans, diced andouille sausage, garnished w/ green onyon' Slap Ya Daddy CrAwFiSh ÉtOuFfÉe 13.50 Fries 5.50 blonde roux, white rice, crawfish tails sautéed in the cajun holy trinity, garnished garlic, parmesan, breaux sauce, green with green onyon onion garnish BREAD FOR DIPPIN' +1.00 Slap Ya Daddy SmOtHeReD CaT-DaDdY 14.99 breaux battered catfish on a bed of long and fancy white rice smothered w/ "Harder" Fries 10.50 crawfish étouffée and garnished with green onyon' (SYD) fries topped with crawfish EXTRA CATFISH FILET +2.75 étouffée, our house made signature slaw & garnished w/ green onion Combeauxs The Dirty "Berty" 12.50 SeAfOoD DiNnEr CoMbEaUx 13.99 (SYD) fries topped w/ crawfish (2) breaux battered catfish, (4) gulf shrimp, w/ cajun seasoned fries, our house étouffée, red beans, chicken & signature slaw w/ tarter & breaux sauce for dippin' andouille sausage (from gumbo) & garnished w/ green onion CaT-PaPpY PlAtTa 10.99 (2) breaux battered catfish, w/ cajun seasoned fries, -
Cajun ~ Creole Cooking
CAJUN ~ CREOLE COOKING The French Cajuns fled British rule in the 18th century because of religious persecution and settled in bayous. They lived and cooked off the land, creating one-pot dishes such as gumbo, jambalaya and e’touffe’e. New Orleanians of European heritage, adapted classic French cooking with creations like baked fish in papillot (paper) and oysters Rockefeller. A Cajun gumbo is thickened with a dark roux and file’ powder whereas a Creole gumbo is thickened with okra and tomatoes. This is just one of the differences that Acadians argue over when it comes to traditional foods. The next few pages will describe traditional Cajun cuisine. Ándouille (ahn-do-ee) is a smoked sausage stuffed with cubed lean pork and flavored with Dirty rice is left-over rice that is pan-fried and vinegar, garlic red pepper and salt. This spicy sauteed with green peppers, onion, celery, stock, sausage is usually used in gumbo. liver, giblets and other ingredients. Beignet (ben-yea) are delicious sweet donuts that Étoufée (ay-too-fay) is a tangy tomato-based are square-shaped and minus the hole. They are sauce which usually smothers shrimp or crawfish. lavishly sprinkled with powder sugar. Filé powder (fee-lay) is ground dried sassafras Boudin (boo-dan) is the name for blood sausage. leaves and was first used by Native Americans. It It is a hot, spicy pork mixture with onions, is most popular for flavoring or thickening cooked rice and herbs. gumbo. File’ becomes stringy when boiled so should be added after the gumbo is finished Chickory (chick-ory) is an herb. -
Home Sausage Making Second Edition
HOME SAUSAGE MAKING SECOND EDITION ���������� �� ������ ������� HOME SAUSAGE MAKING SECOND EDITION By I. J. Ehr, T. L. Tronsky D.R. Rice, D. M. Kinsman C. Faustman Department of Animal Science University of Connecticut Storrs, Connecticut 06268 Table of Contents Introduction-------------------------------------------------------------------------------------------------- 1 Equipment---------------------------------------------------------------------------------------------------- 2 Sanitation----------------------------------------------------------------------------------------------------- 4 Ingredients, Additives, and Spices------------------------------------------------------------------------ 5 Spice Chart--------------------------------------------------------------------------------------------------- 6 General Conversions---------------------------------------------------------------------------------------- 7 Casings-------------------------------------------------------------------------------------------------------- 8 Game Meat-------------------------------------------------------------------------------------------------- 10 Recipes------------------------------------------------------------------------------------------------------- 10 Fresh Sausages Fresh Pork Breakfast ----------------------------------------------------------------------------- 10 Fresh Italian---------------------------------------------------------------------------------------- 10 Cooked Sausages Bratwurst------------------------------------------------------------------------------------------- -
Breakfast Favorites Hotcakes & French Toast Side Orders Pastries Eggs & Omelettes Daily Breakfast Specials Served As
Daily Breakfast Specials Served as stated 4.99 Hotcakes & French Toast MONDAY: Two Eggs with Toast 1 Hotcake with Syrup ..........................................................3.99 3 pc. Mush with Beef or Tomato Gravy TUESDAY: 2 Hotcakes with Syrup .......................................................5.99 WEDNESDAY: 2 pc. French Toast with 2 pc. Bacon or 1 Sausage Patty Belgian Waffle with Syrup ..................................................5.99 THURSDAY: Sm Order Biscuits, Home Fries, & Sausage Gravy French Toast with Syrup (3 slices) ........................................5.99 FRIDAY: 1 Hotcake with 2 pc. Bacon or 1 Sausage Patty Apple Cinnamon French Toast with Syrup ......................6.99 Stuffed French Toast with Fruit Topping .........................7.29 Eggs & Omelettes Egg Beaters available for +1.99 Prayer: Comes with choice of toast, mini hotcakes, biscuit, bagel, or muffin. Lord, thank You for the family and friends beside us, Pastries the love between us, and the food before us. Amen. 1 Egg ......................................................................................4.49 Donut .................................................................................... 1.79 2.99 2 Eggs ....................................................................................5.49 Breakfast Favorites Cinnamon Roll ..................................................................... Pecan Roll ............................................................................. 3.49 Cheese Omelette .................................................................7.29 -
LARRY AVERY French Market Foods—Lake Charles, LA
LARRY AVERY French Market Foods—Lake Charles, LA *** Date: September 10, 2007 Location: French Market Foods—Lake Charles, LA Interviewer: Sara Roahen Length: 39 minutes Project: Southern Boudin/Gumbo Trail 2 [Begin Larry Avery-Boudin/Gumbo Interview] 00:00:00 Sara Roahen: This is Sara Roahen with the Southern Foodways Alliance. It’s Monday, September 10, 2007. I’m in Lake Charles, Louisiana, at French Market Foods and I’m sitting here with Mr. Larry Avery. Could I get you to pronounce your first name yourself and tell me your birth date? 00:00:22 Larry Avery: Larry Avery, and my birthday is January 10, 1952. 00:00:26 SR: And what is your position here at French Market Foods? 00:00:31 LA: President and CEO. 00:00:32 SR: And how—what is your history with the company? How long have you been here? 00:00:38 © Southern Foodways Alliance www.southernfoodways.com 3 LA: Well I’m—I am the owner also, so we started the company in, back in 1999. We—by putting small food companies together, and now we’ve created a much larger food company. That was the basis for French Market Foods. 00:00:57 SR: And your—most of your product is sold under Tony Chachere’s? 00:01:05 LA: That’s correct. We did a licensing arrangement with Tony Chachere in 2003 where everything that we manufacture gets branded the Tony Chachere name. It’s worked very well for both companies. 00:01:20 SR: So—so I was pronouncing it wrong.