APPETIZERS SOUPS SALADS Beverages

Total Page:16

File Type:pdf, Size:1020Kb

APPETIZERS SOUPS SALADS Beverages APPETIZERS SOUPS Members First Discount: $1 SOUP DU JOUR FRIED CALAMARI $9.95 Ask your server about today’s selection Crispy Calamari served with a Spicy Old Bay Aioli Cup $2.95 Bowl $3.95 CHICKEN QUESADILLA $7.95 Flour tortilla with melted cheese, blackened chicken and green FRENCH ONION $5.25 onions, served with guacamole, salsa, Pico de Gallo and sour cream Savory beef broth loaded with caramelized sweet onions and topped with a golden crust of Gruyere cheese COCONUT SHRIMP $7.95 Five seasoned coconut breaded jumbo shrimp with sweet chili mango marmalade ARTICHOKE AND SALADS Members First Discount: $1 SPINACH DIP $6.95 Lightly seasoned spinach and artichokes with caramelized onions, cream and parmesan cheeses. Served with crispy tortilla chips CHARRED CAESAR SALAD $7.95 Grilled romaine heart topped with seasoned croutons, LOADED FRIES $5.95 shaved parmesan cheese, bacon, and Seasoned French fries topped with melted mozzarella, our homemade Caesar dressing cheddar cheese, bacon & green onions. Add salmon $4.00 Served with ranch dressing Add chicken $3.00 CRAB CAKE $9.95 STEAK SALAD $9.95 Golden baked, seasoned, sweet lump crab cake, served with a duo Mixed Greens, sliced steak, asparagus, radishes & garbanzo of Romesco & Remoulade Sauce beans, served with a balsamic dressing KAZOKU ZINGERS OR COBB SALAD $10.95 Chicken Breast, avocado, bacon, tomato, eggs, and WINGS $9.95 Colby Jack cheese Wings or zingers tossed in the sauce of your choice: Buffalo, Garlic Parmesan, BBQ, Chipotle, Teriyaki, or Sweet Thai Chili THE WEDGE $10.95 Iceberg lettuce, bacon, tomato, caramelized onion, bleu cheese SPICY CHEESE LUMPIA crumbles, and a balsamic reduction dressing Order of 4 $3.95 or 8 $6.95. Served with sweet and sour sauce SOUTHWEST CHICKEN SALAD $9.95 OKINAWA STYLE PORK RAFUTE $6.95 Tossed greens with diced chicken breast, green onions, Braised pork belly in sweet soy sauce, served with daikon relish tomatoes, corn, beans, fried tortilla chips and a Jack and Cheddar cheese mix Beverages ·Soft Drinks $1.75 ·Coffee/Tea $1.25 ·Iced Tea $1.95 ·Assorted Juices $3.95 ·Milk $1.95 SEAFOOD KAZOKU CLASSICS Served with a side salad or cup of soup Members First Discount: $1 Members First Discount: $2 BLACKENED SALMON WITH A COUNTRY FRIED STEAK $9.95 CAJUN CREAM SAUCE $15.95 Deep fried and topped with our delicious country gravy, Served with your choice of two sides served with two sides FRIED GULF SHRIMP $15.95 HAMBURGER STEAK $9.95 Large gulf shrimp coated with Japanese breadcrumbs and A juicy beef patty smothered with brown mushroom and onion quick fried. Served with coleslaw and one side gravy and served with two sides GRILLED MAHI MAHI $15.95 CLASSIC BURGER $7.95 Served with a cannellini bean, sundried tomato & olive ra- Hand packed juicy burger with lettuce, tomato, red onion gout, and topped with Chimichurri sauce. and a pickle spear. Served with French fries CRAB CAKES $21.95 FRIED CHICKEN $8.95 Two golden baked, seasoned, sweet lump crab cakes, served Chicken dipped in our Kazoku batter, served with a creamy with a duo of Remoulade & Romesco sauce, and choice of cracked pepper gravy over whipped potatoes and one side two sides FISH AND CHIPS $7.95 Fish fillets dipped in Kazoku batter, served with FISH YOUR WAY $15.95 French fries and coleslaw SALMON OR MAHI MAHI Members First Discount: $2 CHICKEN AND WAFFLES $8.95 Belgian waffle infused with brown sugar candied bacon and topped with a lightly breaded chicken breast Prepared: Charbroiled, Sautéed or Steamed Sauces: Lemon Butter, Asian Oyster or Pineapple Salsa Served with your choice of two sides, soup, salad, and fresh rolls LONE STAR FRENCH TOAST $7.25 Two thick slices of Texas-style French toast, two eggs, two strips of bacon and two sausage patties. Weekend Specials Friday and Saturday Nights BELGIAN WAFFLE $6.95 Members First Discount: $2 Belgian waffle w/choice of bacon or sausage and served with syrup. Add choice of fruit topping for $1.00 Slow Roasted Prime Rib CLUB COMBO $6.95 Queen Cut $19.95 Two eggs served with bacon, or sausage, country fried potato King Cut $23.95Sa and choice of bread. Served with your choice of two sides, soup, salad, and fresh rolls Side Options Whipped Potatoes, Steamed Rice, French Fries, Onion Rings, Macaroni and Cheese, Vegetable of the Day, Coleslaw Premium Sides $.75 Baked Sweet Potato, Baked Potato, Sweet Potato Fries, Vichy Carrot KAZOKU FAVORITES Members First Discount: $2 CHICKEN CARBONARA $14.95 Chicken Breast smothered in a creamy carbonara sauce, placed over angel hair pasta, Served with a side salad CAST IRON EGGPLANT PARMESEAN $11.95 Layers of noodles, panko coated eggplant, marinara and Alfredo sauces, all smothered in mozzarella and parmesan cheeses, served with side salad and garlic bread BRAISED SHORT RIB $13.95 Juicy tender short rib over a creamy parmesan polenta, served with a side salad PERI-PERI CHICKEN $13.95 Oven roasted half chicken, marinated in a spicy African sauce and served with two sides STEAK & EGGS $13.95 An eight ounce NY strip grilled to perfection. Served with two eggs, country potatoes and toast BONE-IN PORK CHOPS $16.95 20oz colossal pork chop, grilled and served with our own mango chutney. Served with two sides. COQ AU VIN $15.95 Classic French chicken stewed in a rich red wine. Served with angel hair pasta or steamed rice. SCALLOPS MORNAY $22.95 Sautéed scallops and asparagus with creamy mornay sauce. Served with two sides. STEAK Desserts Served with your choice of two sides, soup, salad, and fresh rolls Members First Discount: $2 BROWNIE DELIGHT $4.95 Warm brownie topped w/ vanilla ice cream, chocolate & caramel sauce, whipped cream, nuts & a cherry FILET $23.95 8oz. of our most tender cut of lean beef, grilled to perfection APPLE CRISP $4.95 Warm apple crisp topped w/ vanilla ice cream RIBEYE $20.95 10 z. of USDA prime beef, well marbled and deliciously juicy PECAN PIE BREAD PUDDING $4.95 T-BONE $23.95 Homemade pecan pie bread pudding w/a delectable crème anglaise sauce. 16 oz. of hearty steak for big appetite CHEESECAKE FACTORY CHEESE CAKE $4.95 Add Ons Ask server for selection options OSCAR STYLE $8.95 FLOATING ISLAND $4.95 Jumbo lump crab cake and homemade Béarnaise. Meringue crème anglaise with caramel sauce and almonds BACON WRAPPED SHRIMP $5.95 ICE CREAM $1.95 Three large bacon wrapped shrimp lightly smothered in BBQ sauce Ask server for selection options .
Recommended publications
  • Pork Q&A Answer
    Supplemental Activity: TEACHER GUIDE Pork Q&A Answer Key Pork Q & A - ANSWER KEY Cooking Methods 1. How does the tenderness of the meat determine the method of cooking (direct or indirect heat)? As a general rule, the cuts from the loin and tenderloin tend to be the most tender – cook with direct heat. When working with larger, less-tender cuts, simply remember to cook slowly over indirect heat. 2. What is sautéing? What cuts of meat are ideal for sautéing? • Sauteing is to add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. • Meat cuts to sauté include cutlets, loin chops (bone-in or boneless), tenderloin medallions, and ground pork patties. 3. What is grilling? What cuts of meat are ideal for grilling? • Grilling is a high-heat, direct method of cooking meat over live flames. • Meat cuts to grill include loin chops (3/4 inch thickness), thick loin chops (1½ inch thick and boneless), loin kabobs, tenderloin, and ground pork patties. 4. What does it mean to marinate? What are two cuts of pork to marinate? • To marinate means to let food stand in marinade for a certain length of time to tenderize it and develop its flavor. A marinade may be a flavorful liquid such as barbecue sauce or a dry rub. • Two cuts of pork to marinate could be pork shoulder and roasts. 5. What is another name for indirect grilling? Barbecuing 6. What is barbecuing? What cuts of pork are best for barbecuing? Barbecuing is characterized by a long, low-heat, smoke-cooking method using coals, smoldering logs or chunks of wood.
    [Show full text]
  • Albuquerque Morning Journal, 12-25-1913 Journal Publishing Company
    University of New Mexico UNM Digital Repository Albuquerque Morning Journal 1908-1921 New Mexico Historical Newspapers 12-25-1913 Albuquerque Morning Journal, 12-25-1913 Journal Publishing Company Follow this and additional works at: https://digitalrepository.unm.edu/abq_mj_news Recommended Citation Journal Publishing Company. "Albuquerque Morning Journal, 12-25-1913." (1913). https://digitalrepository.unm.edu/ abq_mj_news/2975 This Newspaper is brought to you for free and open access by the New Mexico Historical Newspapers at UNM Digital Repository. It has been accepted for inclusion in Albuquerque Morning Journal 1908-1921 by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. ALBUQUERQUE MORNING JOURNAL. TMinTV-KIFTI- I VI Ml. I'mIIv by t'nrrhT or Mall, HH. MEXICO, DECEMBER 1913, .hi f'XXXX. N". ALBUQUERQUE, NEW THURSDAY, 25, a Month. Mingle Copies, that ihcir crlta wurninit thr people ih, ml tin lhai nothing wus wrung were futile. A OF Tin shlldren evan were seined with TRUSTS IN HURRY CHICAGO OBSERVES Christum tii ,' lli.il had I u erected' MERCILESS WAR SCORES OF CHILDREN KILLED panic, but the smaller iiiiik, in n ii : In thi.widci of the pity's downtewg I lot nunc thnn five yean uf HI. WON streets ami sang spproprlats sung. soon iii luivj'U or tear with th eaul Tho Ii i. i .ition opened with the ring oui of their iixcs under the in i ringing of lbs eManss of Ckrlsl (TERMINATION ol in.- larger k" t nunn aim blindly, nr TO COMPLY WITH FIRST MUNICIPAL church, Kpiocopni citthcdral, a block El liCI UN, inlllvilill bV .III..-.- ' behind In 1 WHEN M SOUIO fUSeM ii.
    [Show full text]
  • Dining at Andaz Tokyo Man with a Mission
    NOVEMBER 2015 Japan’s number one English language magazine OKINAWA Island Life and Local Color MAN WITH A MISSION Hungry Like the Wolf DINING AT ANDAZ TOKYO Haute Cuisine atop Toranomon ALSO: Revisiting the Heroic Return of Apollo 13, Fall Foliage Guide, Artistic Tokyo, People, Parties, and Places,www.tokyoweekender.com and Much NOVEMBERMore... 2015 ZP_IPTL_Pub_A4_151029_FIX_vcs6 copy.pdf 1 29/10/2015 15:36 C M Y CM MY CY CMY K NOVEMBER 2015 www.tokyoweekender.com ZP_IPTL_Pub_A4_151029_FIX_vcs6 copy.pdf 1 29/10/2015 15:36 NOVEMBER 2015 CONTENTS 26 C OKINAWA SPECIAL M Windows into the world under the waves, Y island cuisine, and music beyond eisa CM MY 16 24 32 CY CMY K DINING AT ANDAZ TOKYO FALL FOLIAGE GUIDE MAN WITH A MISSION A celebration of seasonal food—and Get out and see the autumn leaves before Bow wow wow yippee yo yippee yay: flowers—served at the highest level they make like a tree and... This wolfpack band is on the prowl 6 The Guide 12 Tokyo Motor Show 22 Dominique Ansel Fashion for the encroaching autumn chill These are a few of the concept cars that He brought the cronut to the foodie world, and the perfect cocktail for fall got our engines running but the French chef has more in store 8 Gallery Guide 14 Omega in Orbit 34 Noh Workshops Takashi Murakami brings the massive Apollo 13 Commander James Lovell believes Stepping into Japanese culture through a “500 Arhats” to the Mori Museum mankind should keep its eyes on the stars centuries-old theatrical tradition 10 Kashima Arts 20 RRR Bistro 38 People, Parties, Places For
    [Show full text]
  • Pork Cut Sheet
    Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff. 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 (563) 928-6814 www.edgewoodlocker.com Cut Options Loin Pork Chop ½” or ¾” Iowa Chop 1” or 1 ¼” America’s Cut 1” Lard may be chunked, ground or rendered. Any or all cuts may be ground for sausage. Butterfly Chop ½” or ¾” See other side for sausage options. Smoked Chop ½”, ¾” or 1” Country Style Ribs Pork Processing Pork Loin Roast Whole Tenderloin Slaughter Charges Canadian Bacon *Based on carcass weight, per hog* Tenderized Loins Hogs under 170lbs .................................................. $28.00 Marinated Tenderized Loins Hogs 170lbs-199lbs ................................................. $30.00 Picnic Hogs 200lbs-299lbs ................................................. $32.00 Hogs 300lbs and above ........................................ $50.00 Fresh Pork Roast Offal Disposal .......................................................... $10.00 Fresh Pork Steak Off Schedule Surcharge ....................................... $25.00 Fresh Pork Cutlets Smoked Picnic Roast Fresh or Smoked Hock Processing Charges Sliced or Shredded BBQ Pork *Based on carcass weight, per pound* Sliced or Shredded Roast Pork & Gravy Pork Processing ....................................................... $0.70 Butt Half of Hog Surcharge .......................................... $0.04 Fresh Pork Steak Fresh Pork Roast Smoking Charges Fresh Pork Cutlets *Price per pound* Smoked Cottage Bacon Belly, Ham, Hock, Loin, or Shoulder .................... $1.00 Sliced or Shredded BBQ Sliced or Shredded Roast Pork & Gravy Slicing Charges Ham *Price per pound in addition to smoking charge* Smoked Ham Roast Slicing Canadian, Cottage or Picnic Bacon .... $0.25 Smoked Ham Steak Slicing Sandwich or Shaved Ham ....................... $0.25 Smoked Pork Hock Slicing Regular Bacon ........................................... $0.25 Smoked Sliced Sandwich Ham Slicing & Seasoning Flavored Bacon.................
    [Show full text]
  • Easy Cheesy Pork Chop & Rice Casserole
    Be Amazing PorkBeInspired.com Enjoy 5 delicious recipes inside! Simple Vietnamese Pork Noodle Bowl Easy Cheesy Pork Chop & Rice Casserole Southwestern Pork Pot Roast Smoky Pork, Bacon & White Bean Chili Slow Cooker Hawaiian-Style Ribs Serves: 6 (4 ribs/serving) • Prep: 20 min. • Cook: 31/2-6 hrs. 2 racks pork back ribs In a medium bowl, combine the hoisin sauce, pineapple juice, (21/2-3 lbs. each), cut into ginger, and sesame oil. Arrange the ribs in a slow cooker and 3- or 4-rib sections pour half of the sauce mixture over the ribs. Cover and cook on 2 cups hoisin sauce* low for 5 to 6 hours or on high for 31/2 to 4 hours, until the ribs 1 cup pineapple juice are very tender. Set the remaining sauce aside in the refrigerator. 3 Tbs. grated fresh ginger About 1/2 hour before the ribs are done, remove the sauce from 3 Tbs. sesame oil* the refrigerator, to bring it to room temperature. Optional: 3 scallions, thinly sliced Arrange the ribs on plates or a platter and brush both sides with 11/2 tsp. sesame seeds, some of the remaining sauce. Sprinkle with the scallions and toasted* sesame seeds, if using. Serve the rest of the remaining sauce at the table. * You can find hoisin sauce and sesame oil in the ethnic or Asian section of most major supermarkets. Simple Vietnamese Pork Noodle Bowl Serves: 6 • Prep: 20 min. • Cook: 35 min. 1 11/4-lb. pork tenderloin, Prepare noodles according to package directions. Arrange noodles trimmed, cut in 1/4-inch slices in 6 serving bowls.
    [Show full text]
  • ʻscalingʼ the Linguistic Landscape in Okinawa Prefecture, Japan
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Archivio istituzionale della ricerca - Università degli Studi di Venezia Ca' Foscari Internationales Asienforum, Vol. 47 (2016), No. 1–2, pp. 315–347 ʻScalingʼ the Linguistic Landscape in Okinawa Prefecture, Japan PATRICK HEINRICH* Abstract This paper discusses four different linguistic landscapes in Okinawa Prefecture1: Naha Airport, Yui Monorail, Heiwadōri Market and Yonaguni Island. In addition to Japanese, Ryukyuan local languages are spoken there – Uchinaaguchi in Okinawa and Dunan in Yonaguni. Okinawan Japanese (Ryukyuan-substrate Japanese) is also used. In the linguistic landscapes these local languages and varieties are rarely represented and, if they are, they exhibit processes of language attrition. The linguistic landscape reproduces language nationalism and monolingual ideology. As a result, efficiency in communication and the actual language repertoires of those using the public space take a back seat. English differs from all languages employed in that it is used generically to address ‘non-Japanese’ and not simply nationals with English as a national language. The public space is not simply filled with language. The languages employed are hierarchically ordered. Due to this, and to the different people using these public spaces, the meaning of public sign(post)s is never stable. The way in which meaning is created is also hierarchically ordered. Difference in meaning is not a question of context but one of scale. Keywords Linguistic landscape, scales, social multilingualism, Okinawa, Japanese, Ryukyuan 1. Introduction Japan’s long-overlooked autochthonous multilingualism has become much more visible in recent years. Upon the publication of the UNESCO Atlas of the World’s Languages in Danger of Extinction (Moseley 2009), Asahi Shinbun * PATRICK HEINRICH, Department of Asian and North African Studies, Ca’Foscari University of Venice, [email protected].
    [Show full text]
  • Featured Products
    Operators Mail-In Coupon - Winter 2016 Corporate Promotion Shipping Dates: October 31, 2016 - January 1, 2017 Featured Products ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL FARMLAND GOLD MEDAL SMOKED BONELESS HAMS FARMLAND SKINLESS-SHANKLESS, BONE-IN HAMS & HAM STEAKS 70247180610 CLASSIC CURE SMOKED BONELESS HAM, NJ, 9/11#, 2PC $2.00 70247126130 SMOKED BONE-IN HAM, WA, VP, 18/22#, 3PC $2.00 70247128780 GM SMOKED ENDLESS HAM, WA, 97%FF, 10/12#, 2PC $2.00 70247126620 SMOKED BONE-IN HAM, WA, VP, 18/22#, 1PC $2.00 GM SMOKED CANADIAN BRAND HAM, ROUND, 95%FF, 70247193170 STEAMSHIP HAM ROAST, SMOKED/CURED, NJ, 1 PC $2.00 70247127050 3/4#, 4 PC $2.00 70247128570 GM SMOKED FLAT HAM, WA, 95%FF, 10/12#, 2 PC $2.00 70247181410 SMOKED BONE-IN HAM STEAK, WA, 12 PC $2.00 70247155940 GM SMOKED H&W30, HAM, 96%FF, 10/12#, 2 PC $2.00 70247193550 SMOKED BONE-IN HAM STEAK, BULK, 2-12PC $2.00 FARMLAND SILVER MEDAL SMOKED BONELESS HAMS FARMLAND SPIRAL SLICED HAMS 70247128590 SM ORIGINAL SMOKED PIT HAM, 14/16#, 2PC $2.00 70247195060 HICKORY SPIRAL HAM, BONE-IN, NJ, HALF, FNG 4 PC $2.00 70247126830 SM ORIGINAL SMOKED PIT HAM, 14/16#, 1PC $2.00 70247195487 HICKORY SPIRAL HAM, BONE-IN, HALF, NJ , 1 PC, Z GIFT BOX $2.00 70247126410 SM HONEY/BROWN SUGAR SMOKED PIT HAM, 14/16#, 2PC $2.00 70247156580 SMOKED LEAN WHOLE PIT HAM, 8/12# 2PC $2.00 FARMLAND BONE-IN HAMS FOR SPIRALING 70247195550 HAM NJ APLWD CARVEMASTER SNF 2PC $2.00 70247195640 HICKORY HAM, BONE-IN, FOR SPIRALING, 14/17#, 2PC $2.00 70247128410 SM SMOKED BONELESS
    [Show full text]
  • STARTERS Mushroom Pate Button, Portobello, Ricotta, Lemon, Milk
    STARTERS Mushroom Pate Button, Portobello, Ricotta, Lemon, Milk Toast RM 12 Japanese Fruit Tomato Tomato, Shio Kombu, Wasabi Tsukemono, Yuzu Jelly RM 29 Pickle Platter Shiitake, Papaya, Daikon, Kyuri, Gobo, Ginger RM 22 Wagyu Tartare A4 Miyazaki Wagyu, Ponzu, Wasabi, Sourdough RM 90 Hokkaido Eihire Stingray Fin, Japanese Mayo, Togarashi RM 28 SMALL PLATES 小皿 Pan Seared Iberico Gyozas RM 28 Iberico, Jungle Garlic dipping sauce Okinawan Rafute RM 23 16 hours slow cooked pork belly, tsukemono Dry Aged Fish (refer to server for availability) Kombu Butter, Kampot Pepper, Ginger Flower Japanese Oyster Omelette RM 29 Farm fresh Eggs, Organic Yuzu & Chilli, and Japanese Oysters Fugu Karaage RM 24 Baby Fugu, Ponzu Dipping Sauce Prices shown are subject to 10% Service Charge KOSEI CHARGRILLED Tebasaki RM 13 Deboned Chicken Wings, Smoked Onion Sauce House Cured Bacon & Tomato RM 9 Smoked bacon, Cherry Tomato Sweet Corn RM 18 White Corn, Yuzu Kosho Butter Okra RM 6 Lady’s Finger, Kuroshio Crystal Sea Salt Sweet Potato RM 10 Japanese Sweet Potato, Kuroshio Crystal Sea Salt Iberico Collar RM 44 Spanish Iberian Pig, Fruit Pickle Iberico Ribs (PRE-ORDER) +/- 1.2kg RM 175/kg Spanish Iberian Pig, Soy Glaze & Assorted Pickles Miyazaki A4 Wagyu Steak (120grams) RM 160 Winner of Wagyu Award Japan Pulpo RM 78 Spanish Octopus, Olive Oil & Paprika, Smoked Sauce Dry Aged Beef 21-60 days aged in Dry Aging Chamber. Refer to server for availability Iberico Lamb Rack RM 110 Spanish Lamb, fed on grain and sunflower seed diet Prices shown are subject to 10% Service
    [Show full text]
  • CONSUMING ANIMALS AS an EDUCATIONAL ACT Dissertation
    CONSUMING ANIMALS AS AN EDUCATIONAL ACT Dissertation Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Bradley D. Rowe, B.A., M.S., M.A. Graduate Program in Education The Ohio State University 2012 Dissertation Committee: Dr. Bryan Warnick, Chair Dr. Ann Allen Dr. Antoinette Errante Dr. Philip Smith Copyright By Bradley D. Rowe 2012 Abstract The main purpose of this dissertation is to demonstrate that consuming animals is an educational act that warrants sustained attention. The main question I address is: What does the consumption of animals have to do with the life of the educated person? I argue that we should learn more about the lives—which is to say, the deprivation, torment, and death—of the animals we eat. This sort of learning requires a fresh way to think about not only education, but also food, eating, and animals. I aim to illuminate the extent to which we are implicated in systems of immense suffering, and at the same time, provoke us to grow by questioning deeply-entrenched habit of consuming animals. This dissertation is a theoretical exploration that may or may not lead to dietary change, but that does, I believe, hold potential to change the way we think and act in the world. In Chapter 1, I lay out the reasons why consuming animals is a rich subject for educational philosophy. Chapter 2 is a brief overview of the animal ethics literature to analyze the moral arguments for bringing nonhuman beings into the realm of human moral consideration.
    [Show full text]
  • Ham and Cheese Stuffed Pork Chops
    Welcome to Molly’s Kitchen! This is my first time writing and publishing anything I’ve made (in any kind of professional format that is) and I’m really excited to have this opportunity! Why did I start with pork chops? Mostly convenience to be honest. When I’m in the kitchen, I follow the ‘waste not, want not” model and try to use what I have to make fun things. It’s easier being in a restaurant kitchen but all of these recipes are things you can do at home! I had recently made my own canadian bacon and started thinking, what if I take a raw pork loin, cut it into pork chops, and stuff it with cheese and ham? So that’s just what i did! First and foremost, just because I do things completely from scratch does not mean that you have to and you shouldn’t feel bad about it in the least. So to start, cut two pork chops about 1 and a half inches thick. You can go to your local butcher or grocery store and have them cut them for you, or find some thicker ones in the meat aisle. Next, cut a slice in the pork chops about halfway in. Place the cheese on top of the ham and roll it up. From there, stuff it into the pork chop as well as you can so none is hanging out of the sides. Season both sides of the pork chop with salt and pepper. In a large sauce pan or cast iron skillet, you’ll brown the pork chops on both sides and then throw them in the oven! While the chops cook, you can make your sauce.
    [Show full text]
  • In the “Side Room” Eating with the Maynards and the Burgesses
    7 In the “Side Room” Eating with the Maynards and the Burgesses We have our own way with food. We’ve called our way for centuries and incorporated our wondrous way with food and eating into our daily lives. We have rocked generations of babies to sleep crooning “Shortenin’ Bread,” laughed to the comedy of “Pigmeat” Markham and “Butterbeans” and Su- sie, and danced the cakewalk, tapped our feet to the rhythms of “Jelly Roll” Morton, shimmied with wild abandon to gutbucket music in juke joints or sat down with friends and “chewed the fat.” We’ve had the blues over the “Kitchen Man,” longed to be loved like “Lilac Wine,” and celebrated with “A Pigfoot and a Bottle of Beer.” Harris 1995:17 We know from John Maynard’s 1876 probate inventory that the family took their meals in theproof “side room.” This was the room adjacent to the parlor, but unlike the parlor it was not accessed by the front door of the house, though it did contain a door leading to the backyard. In this “side room” the furnishings continued to be quite elegant with a “Mahogany Bookcase,” “Marble Top Stand,” and a “Mahogany Table with Leaf.” How- ever, there was also a “Common” Settee and six chairs valued together at just $2.00, “1 small table” valued at just $.25, and the “stove with coal hood” was valued at $3.00, as compared to the $5.00 stove listed in the parlor. Indeed, when adding up the value of the objects in each of the rooms, the Maynards invested at least $61.50 in their “front room” or par- lor furnishings and just $11.75 in those for this “side room” (Anne Arundel County Inventories 1876:553–54).
    [Show full text]
  • A Discourse Analysis of Pigs in Motion Pictures
    Cinematic “Pigness”: A Discourse Analysis of Pigs in Motion Pictures By Mark von Schlemmer Submitted to the graduate degree program in Film and Media Studies and the Graduate Faculty of the University of Kansas in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Catherine Preston ____________________________ Chairperson Chuck Berg ______________________________ Tamara Falicov ______________________________ Kevin Willmott ______________________________ Barbara Barnett ______________________________ Date defended: July 2, 2010 Acceptance Page This Dissertation Committee for Mark von Schlemmer certifies that this is the approved version of the following dissertation: Cinematic “Pigness”: A Discourse Analysis of Pigs in Motion Pictures Catherine Preston ____________________________ Chairperson Chuck Berg ______________________________ Tamara Falicov ______________________________ Kevin Willmott ______________________________ Barbara Barnett ______________________________ Date Approved: July 28, 2010 ii Abstract The representations of “others” in film have been contentious since filmmaking began. Fraught with misrepresentations, cinema has been held responsible, and occasionally credited, for influencing cultural practices and helping to shape discourses in American society. This study suggests that the media representations of nonhuman animals also have a profound effect on how Americans think about animals and that these representations warrant examination to uncover the naturalized messages and assumptions that are presented about animals. Explored here are the extent to which these images depict animal-ness – moments of authentic nonhuman behavior or experience that are not simply a reflection of humanity but have meaning for the animals themselves. This study highlights the case of “food animals” – specifically pigs. The disjunction between how we represent them – the narratological roles they fill in animal films – and the way that actual pigs are used in American society is vast and disturbing.
    [Show full text]