Beginner's Guide to Pickling
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Nutrition & Allergen Site
® Nutrition & Allergen Information FIVE GUYS NUTRITION ALLERGENS ving Size (g) r otal Fat (g) rans Fat (g) Se Calories Calories from Fat T Saturated Fat (g) T Cholesterol (mg) Sodium (mg) Carbs (g) Fiber (g) Sugars (g) Protein (g) Peanut / Oil Gluten/Wheat Soy Milk Eggs Fish/Shellfish MSG Corn (or corn derivatives) High Fructose Corn Syrup Sesame MEAT Bacon (2 pieces) 14 80 60 7 3 0 15 260 0 0 0 4 Hamburger Patty 94 302 160 17 8 1 60 50 0 0 0 16 Hot Dog 90 280 235 26 12 1 56 800 1 0 0 11 BUN Bun 77 240 80 9 3.5 0 5 330 39 2 8 7 FRIES - COOKED IN 100% PEANUT OIL Little 227 526 204 23 4 0 0 531 72 8 2 8 Regular 411 953 370 41 7 1 0 962 131 15 4 15 Large 567 1314 511 57 10 1 0 1327 181 21 6 20 TOPPINGS A.1.® Original 17 15 0 0 0 0 0 280 3 0 2 0 Steak Sauce BBQ Sauce 28 49 0 0 0 0 0 400 15 <1 10 <1 Cheese (1 slice) ¹ ² 19 70 50 6 3.5 0 20 310 <1 0 <1 4 Green Peppers 25 3 0 0 0 0 0 1 1 <1 <1 0 Grilled Mushrooms 21 19 0 0 0 0 0 55 1 0 1 0 Hot Sauce 5 0 0 0 0 0 0 200 0 0 0 0 Jalapeño Peppers 11 3 0 0 0 0 0 0 <1 0 0 0 Ketchup 17 30 0 0 0 0 0 160 5 0 4 0 Lettuce 30 3 0 0 0 0 0 3 1 <1 <1 0 Mayonnaise 14 111 100 11 1.5 0 10 70 0 0 0 0 Mustard 5 0 0 0 0 0 0 55 0 0 0 0 Onions / Grilled 26 11 0 0 0 0 0 1 2 <1 1 0 Onions Pickles 28 4 0 0 0 0 0 260 1 0 0 0 Relish 15 16 0 0 0 0 0 85 4 0 3 0 Tomatoes 52 8 0 0 0 0 0 3 2 <1 1 <1 MILKSHAKES Five Guys Shake 396 670 290 32 21 1 130 360 84 0 82 13 ³ Base Whipped Cream 7 20 15 1.5 1 0 5 0 1 0 1 0 MIX-INS (Amount of individual mix-ins may vary depending upon number of mix-ins included in shake) -
Banana Pepper Mustard
BANANA PEPPER MUSTARD Miller’s began as a humble experiment — cooking up a few jars in our home kitchen at the request of friends — then selling through local specialty stores. The response was overwhelming, with smiles and empty jars all around. Over ten years later, our unique, award- winning banana pepper mustard is still crafted with the same care and attention to detail. Unlike most pepper sauces, we only use vine-ripened peppers picked at the peak of freshness. All grown up, the mature banana and habanero peppers are processed from scratch and mixed with our special PEPPER FACT blend of mustard seeds and spices to create a sweet While light green at and spicy sauce with superior flavor. first, banana peppers turn from bright yellow to orange and red as they ripen, giving our sauce IT’S NOT THE EASY WAY… IT’S its unique color JUST THE RIGHT WAY. and flavor. MILLER’S 1 THE LINEUP Variety is the spice of life, which is why we offer A tamer version of our original banana The original! Hot delivers a bold heat Looking for some heat? Spice lovers can Miller’s Banana Pepper pepper mustard. Mild packs the same tempered by an underlying sweetness feel the burn with our Habenero variety, sweet and spicy flavor that fans have that’s unique to our vine-ripened banana featuring a blend of banana peppers and Mustard in three flavors grown to love, with a gentle heat profile peppers. Tangy and spicy with a balance fiery habenero chilies. It’s sure to put a to suit every pepper that’s easier on your tongue. -
Food Is Free from Traces of Allergens Such As Nuts, Shellfish, Soy, Chilli, and Gluten
SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS APPETIZERS & NIBBLES FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Bakwan Jagung Corn Fritters 3.0/pc Crispy corn fritters Sate Kambing Lamb Satay 4.5/pc seasoned with garlic, Lamb skewers marinated in shallot and parsley [VG] candlenut, red onion and sweet soy sauce Sate Ayam Chicken Satay 4.0/pc Chicken skewers served with house-made peanut sauce and cucumber carrot pickles Tempe Mendoan Fried Battered 3.0/pc Tempeh Crispy battered tempeh served with chilli sweet soy [VG] Lumpia Sayur Vegetable Spring Rolls 3.0/pc Spring rolls filled with Salmon Bakar Bumbu Rujak Grilled 29.0 carrot, cabbage, mushroom Salmon in Tamarind, Chilli & Palm Sugar and vermicelli [VG] Atlantic salmon marinated in lemon, tamarind, chilli, palm sugar sauce and grilled inside banana leaf [VG] Suitable for Vegans [V] Suitable for Vegetarians We cannot guarantee that our food is free from traces of allergens such as nuts, shellfish, soy, chilli, and gluten. Please ask our Front of House staff for any dietary requirements. We apply a 10% surcharge on Sundays to allow penalty rate for our team members. SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Please allow ±15 to 20 minutes for preparation time Ayam Bakar Grilled Chicken Iga Sapi Bakar Grilled Beef Grilled half chicken. -
Food Words Describing Taste and Flavor
Food Words Describing Taste and Flavor Look thorough this list and write down 15-20 you think would help your descriptive writing for your restaurant review paper. Make sure you are suing the word correctly and in its correct form. Acerbic is anything sour, bitter or sharp - cutting, caustic, acid, mordant, barbed, prickly, biting, pointed. The opposite flavor would be mild, sweet, or honeyed. Acid or Acidic food can be sharp, tart, sour, bitter. Just the opposite of sweet, sugary, honey. Acrid taste can be considered pungent, bitter, choking, sharp, unpleasant, harsh - sharp, cutting, caustic, bitter, vitriolic, mordant, trenchant - sour, tart, sharp, biting, acerbic. Aftertaste is the trace, hint, smack, relish, savor food leaves behind. Ambrosia is the food of the gods, and epicurean delight, food fit for a king, delicacy, heavenly spread, gastronomical delight, some apply this term to the pièce de résistance in a meal. Ambrosial is, therefore, fit for the gods, delectable, mouthwatering, heavenly, savory, delicious, tasty, toothsome, divine. It is not distasteful or disgusting at all. Appealing food is attractive, tempting, interesting, pleasing, alluring, likable, engaging, charming, fascinating, glamorous. It is never repulsive, disgusting, or repellent. Appetite is the hunger, craving, desire, taste, ravenousness, sweet tooth, thirst, penchant, or passion we experience. When we have an appetite for something, we don't find it repulsive or distasteful. Appetizer is the tidbit, snack, starter, hors d'oeuvre, finger food, dip, cold cuts, kickshaw, olives, anchovies - canapés, dim sum, aperitif, rollmops, antipasto, crudités we might have to open a meal. Appetizing is everything we find appealing, mouth-watering, delectable, savory, delicious, palatable, inviting, tantalizing, toothsome, luscious, tempting, tasty, enticing. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Spiced and Pickled Seafoods
Spiced and Pickled Seafoods Pickling with vinegar and spices is an ancient and easy method of preserving seafood. Commercial processors pickle only a few seafood species, but you can pickle almost any seafood at home. Store pickled seafood in the refrigerator at 32-38°F. Use pickled seafoods within 4-6 weeks for best flavor. Refrigerate seafood during all stages of the pickling process. Ingredients and Equipment Use high-quality seafood. Avoid hard water, especially water high in iron, calcium or magnesium. Hard water can cause off-colors and flavors. Use distilled white vinegar containing at least 4½% acetic acid (45 grains) to inhibit bacterial growth. Pure granulated salt (sack salt) is best for pickling, but you can use table salt. Salt high in calcium and magnesium can cause off-colors and flavors. Suitable containers for pickling seafood include large crocks or heavy glass, enamel or plastic containers. Metal containers may cause discoloration of the pickled seafood. Pack pickled seafood in clean glass jars after the pickling process is complete. Cover the seafood with pickling sauce and close the jar lids tightly. Herring Clean herring thoroughly, cut off head, and trim off belly-flesh to the vent. Wash fish, drain, and pack loosely in a large container. Prepare a brine from 2 cups salt, 2 pints vinegar, and 2 pints water. Cover the fish with brine and store in the refrigerator. Leave the fish in the brine until the salt has "struck through," but before the skin starts to wrinkle or lose color. The length of the cure depends upon your judgment, and varies with the temperature, freshness and size of the fish. -
Vegetables: Preserve & Serve
Vegetables: Preserve & Serve Processes Summer & Fall 2019 Presented by UCCE Master Food Preserver Program of Central Sierra 311 Fair Lane, Placerville CA 95667 (530) 621-5502 http://ucanr.edu/mfpcs UC Master Food Preserver Program Mission: To teach research-based practices of safe home food preservation to the residents of California. Funding for Vegetables: Preserve & Serve Processes was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM170100XXXXG011. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA. --No endorsement of any product/company listing within this document is intended, nor is criticism implied of similar products/companies not included. --The University of California, Division of Agriculture and Natural Resources (UC ANR) prohibits discrimination against or harassment of any person in any of its programs or activities on the basis of race, color, national origin, religion, sex, gender, gender expression, gender identity, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy or childbirth), physical or mental disability, medical condition (cancer- related or genetic characteristics), genetic information (including family medical history), ancestry, marital status, age, sexual orientation, citizenship, status as a protected veteran or service in the uniformed services (as defined by the Uniformed Services Employment and Reemployment Rights Act of 1994 [USERRA]), as well as state military and naval service. UC ANR policy prohibits retaliation against any employee or person in any of its programs or activities for bringing a complaint of discrimination or harassment. UC ANR policy also prohibits retaliation against a person who assists someone with a complaint of discrimination or harassment, or participates in any manner in an investigation or resolution of a complaint of discrimination or harassment. -
PICKLING RENE KITTLE Safety, Spice and Success
PICKLING RENE KITTLE safety, spice and success Canning is an art form, combined with both at a temperature of 70-75°F, then processing in a hands-on experience and a scientific knowledge to boiling water bath or storing in the refrigerator. SARA ADLINGTON create a consumable product. Pickling has grown in Fermented foods include kimchi and sauerkraut. popularity in recent years, as have important There are also recipes called “refrigerator pickles” Canning is safety guidelines. or “quick pickles” that are not processed in a boiling water bath or fermented, but stored in the Canning is one of the most recently developed refrigerator. Refrigerator or quick pickles cannot be one of the methods of food preservation. It was first discovered stored safely at room temperature. most recently in the 1790s. The French confectioner, Nicolas Appert, applied the theory of preserving wine to What makes the recipe safe? developed storing foods in a sealed glass bottle. A pressure The acidic medium of the pickling recipes and the retort (canner) was patented in 1851 to can foods at processing time in a boiling water bath are key methods temperatures higher than 212°F. It wasn’t until the aspects to safely preserving pickles and pickled of food 1920s that home canners linked the importance of products. Use only vinegar with 5% acidity or heat killing the bacteria Clostridium botulinum. greater. Check the acidity level on organic vinegar preservation. Clostridium botulinum in canned and pickled varieties. White vinegar is preferable for food light in foods may cause botulism, a deadly form of food color, such as fruits and cauliflower. -
CICCHETTI | APPETIZERS Pesce Crudo | Raw Ahi Tuna, Artichoke, Cara Cara, Mustard Seed, Saffron Cippolini GF 18 Octopus | Pork
CICCHETTI | APPETIZERS Pesce crudo | raw ahi tuna, artichoke, cara cara, mustard seed, saffron cippolini GF 18 Octopus | pork belly, poached egg, radish, frisee GF 16 Charcoal prawns | shaved fennel, sesame seeds, citrus GF 13 Lamb meatballs | chickpea, pomegranates, tapenade 12 Chicken liver | crostone, celery, pomegranates, strawberry, hazelnuts N 11 Beef carpaccio | shallot, grated horseradish, fried caper, creamy bagna cauda GF 16 AGRICOLA | SALADS & VEGETABLES Insalata mercato | SB market & Parmigiano salad V|GF 15 Chioggia beets | goat cheese, hazelnuts, dino kale, fennel, apple, strawberry V|GF|N 15 Charcoal avocado | ponzu, strawberry, cara cara, pomegranates, radicchio VG|GF 15 Carrots | baba ganoush, saffron cauliflower, dukka, golden raisins VG|N|GF 12 Crispy yellow potatoes | za’atar, sauce romesco & lemon tahini VG|N|GF 11 Brussel sprouts | herbed tehina, chicken skin scratchings, Aleppo chile GF 16 FORNO | WOOD OVEN Za’atar flatbread | accompaniments V 10 Margherita pizza | fresh mozzarella, tomato, basil, sea salt V 19 Chorizo sausage pizza | dino kale, red onion, castelvetrano olive, mozzarella 20 Pork belly pizza | kimchi, tomato, fresh mozzarella, broccoli, pickled red Fresno 20 Spicy soppressata salame pizza | tomato, mozzarella, arugula 20 Jamón serrano pizza | artichokes, mushrooms, gorgonzola, caramelized onion 23 Add | arugula, castelvetrano olive, mushroom, anchovy or egg 2.5 each crispy Jamón serrano 8 GRANO | HOUSE MADE PASTA Lemon ricotta cappellacci | Conception Point Dungeness crab 32 Seaweed mafaldine | mushrooms, -
Steel Pickling: a Profile
December 1993 Steel Pickling: A Profile Draft Report Prepared for John Robson U.S. Environmental Protection Agency Office of Air Quality Planning and Standards Cost and Economic Impact Section Research Triangle Park, NC 27711 EPA Contract Number 68-D1-0143 RTI Project Number 35U-5681-58 DR EPA Contract Number RTI Project Number 68-D1-0143 35U-5681-58 DR Steel Pickling: A Profile Draft Report December 1993 Prepared for John Robson U.S. Environmental Protection Agency Office of Air Quality Planning and Standards Cost and Economic Impact Section Research Triangle Park, NC 27711 Prepared by Tyler J. Fox Craig D. Randall David H. Gross Center for Economics Research Research Triangle Institute Research Triangle Park, NC 27709 TABLE OF CONTENTS Section Page 1 Introduction .................. 1-1 2 The Supply Side of the Industry ......... 2-1 2.1 Steel Production .............. 2-1 2.2 Steel Pickling .............. 2-3 2.2.1 Hydrochloric Acid Pickling ..... 2-5 2.2.1.1 Continuous Pickling .... 2-8 2.2.1.1.1 Coils ...... 2-8 2.2.1.1.2 Tube, Rod, and Wire ...... 2-9 2.2.1.2 Push-Pull Pickling ..... 2-10 2.2.1.3 Batch Pickling ....... 2-11 2.2.1.4 Emissions from Steel Pickling 2-11 2.2.2 Acid Regeneration of Waste Pickle Liquor .............. 2-12 2.2.2.1 Spray Roaster Regeneration Process .......... 2-13 2.3 Types of Steel .............. 2-14 2.3.1 Carbon Steels ............ 2-15 2.3.2 Alloy Steels ............ 2-15 2.3.3 Stainless Steels .......... 2-15 2.4 Costs of Production ........... -
How the Butchers of South Ninth Street Created the Italian Market
REIMAGINING THE BUTCHER BLOCK: HOW THE BUTCHERS OF SOUTH NINTH STREET CREATED THE ITALIAN MARKET A Thesis Submitted to the Temple University Graduate Board In Partial Fulfillment of the Requirements for the Degree MASTER OF ARTS by Ruby Goodall May 2012 Thesis Approvals: Bryant Simon, Thesis Advisor, Department of History Lila Berman, Department of History ABSTRACT This paper explores the development of authentic place through the story of Philadelphia’s South Ninth Street Market butchers, and how they consciously highlighted their Italian immigrant heritage to respond to the changing postwar environment. Excellent sociological and historical studies of authenticity as a marketing tool have been written in the past decade, but have primarily focused on city development, corporate business models, and the consumer’s search for authenticity. In this thesis, the main players are small businessmen – local butcher shop owners – and we look at their use of the history and heritage of their shops and neighborhood to strengthen their businesses and preserve their curb market. Between 1945 and 1975 these men transformed their businesses from routine neighborhood butcher shops into embodiments of a culinary community heritage. Focusing on these butcher shops illuminates the role that taste and food – and in this case, particularly meat – plays in linking the present with the past. Looking at newspaper articles featuring detailed descriptions and interviews of the mid-century market, and from the physical presence of the shops, this paper asks, what has changed? How did the market go from a grimy, everyday curb market to a tourist destination in just a few decades? And how have the butchers turn themselves into the historic heart of South Philadelphia? By answering these questions, we will be able to understand how the market’s butchers championed their own authenticity and in doing so, remade the identity of the market. -
Mustard Seed Chicken Burger
Mustard Seed Chicken Burger Ingredients: Directions: (Yields: serves 4) Reprinted with permission from the Burger Bar Cookbook by Hubert Keller and published by John Wiley. • 2 tablespoons brown mustard seed A chicken burger bursting with flavor: the secret is mustard seeds. They are soaked until they pop easily against the • 1 tablespoon white wine vinegar teeth, like the best caviar but with a spicy hit. The soaked seeds keep very well in the refrigerator and give an extra zap of flavor to mashed potatoes, soups, pasta, roasted fish, and to cream and butter saucesIn a small saucepan, mix • 3 tablespoons dry white wine together the mustard seeds, vinegar, and wine. Bring to a boil and pour into a small bowl. Cover and let sit overnight. • 1 tart green apple, peeled The seeds will soften and swell. Drain and reserve the seeds. Refrigerate in a covered container until needed. They can • 1 1/2 pounds raw, skinless, boneless, dark be soaked and drained well ahead of time. chicken meat (from legs and thighs), coarsely chopped and chilled Into a large bowl, coarsely shred the apple. Add the chicken, mustard seeds, mustard, and green onions. Lightly but • 1 tablespoon Dijon mustard thoroughly knead them together well. Handling lightly to keep the texture light and juicy, divide the chicken into 4 • 4 green onions, white and light green parts only, evenly-sized patties about 1 inch thick. Cover and refrigerate at least 30 minutes or as long as overnight. finely sliced (about 1/2 cup) • 2 tablespoons olive oil plus more for brushing When ready to cook, heat the olive oil in a large skillet over medium-high heat until very hot or build a medium-hot • Salt and freshly ground pepper fire in a barbecue.