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Jinjuu Updated Menu.Pdf
SOHO STARTERS SNACKS RAW PLATES MANDOO / DUMPLINGS JINJUU’S ANJU SHARING BOARD 24 3 PER SERVING (extra maybe ordered by piece) YOOK-HWE STEAK TARTAR 14 FOR 2 VEGETABLE CHIPS & DIPS (v, vg on request) 6 Diced grass fed English beef fillet marinated in soy, ginger, Kong bowl, sae woo prawn lollipops, signature Korean fried chicken, BEEF & PORK MANDOO 7.5 Crispy vegetable chips, served with kimchi soy guacamole. Juicy steamed beef & pork dumplings. Seasoned delicately garlic & sesame. Garnished with Korean pear, toasted steamed beef & pork mandoo, mushroom & true mandoo. pinenuts & topped with raw quail egg. with Korean spices. Soy dipping sauce. KONG BOWL (v) (vg, gf on request) 5 small / large JINJUU’S YA-CHAE SHARING BOARD (v) 20 PHILLY CHEESESTEAK MANDOO 7.5 Steamed soybeans (edamame) topped with our Jinjuu chili SEARED TUNA TATAKI (gf on request) 12 / 18 FOR 2 Crispy fried dumplings stued with bulgogi beef short ribs, panko mix. Seared Atlantic tuna steak in panko crust, topped with kizami Kong bowl, tofu lollipops, signature Korean fried cauliflower, cheddar, mushrooms, spring onion & pickled jalapeno. Spicy wasabi & cucumber salsa, served on a bed of julienne daikon. steamed mushroom & true mandoo. dipping sauce. TACOS SALMON SASHIMI (gf on request) 12 WILD MUSHROOM & TRUFFLE MANDOO (v) 7.5 2 PER SERVING (extra maybe ordered by piece) Raw Scottish salmon sashimi style, avocado, soy & yuja, Steamed dumplings stued with wild mushrooms & black seaweed & wasabi tobiko. K-TOWN MINI SLIDERS trues. True soy dipping sauce. 12 2 PER SERVING (extra maybe ordered by piece) BULGOGI BEEF TACO TUNA TARTAR (gf on request) 12 TRIO MANDOO TASTING PLATE 7.5 Bulgogi UK grass fed beef fillet, avocado, Asian slaw, kimchi, Diced raw Atlantic tuna, dressed with sesame oil, soy, One of each dumpling listed above. -
To View a PDF of Our Menu
STARTERS MINI MEE’S MOZZARELLA STICKS MARY-MAC & CHEESE BALLS SPRING ROLLS Smaller and cuter versions of the Battered and golden fried to perfection, House-made breaded mac & cheese balls, Vegetable spring roll filled with fresh grown up Mary! Two of Mary’s little then served with Mary-nara sauce 7.95 fried to golden brown and served with a vegetables rolled inside a crispy spring burgers topped with pickles and side of our Mary-nara sauce 8.95 wrappers with side of mandarin Mary’s special sauce 5.95 BAVARIAN PRETZEL STICKS ginger sauce 7.95 Buttered & salted fluffy pretzel sticks, Just say CHEESE 6.95 MARY’S HOT LEGS served with sides of cheese sauce, CHIPS & QUESO Big meaty chicken wings & legs, FRIED PICKLES honey mustard, and cinnamon Spicy house-made queso dip tossed in your choice of sauce and Breaded and fried pickle spears, with a sugar butter 9.95 served with a bowl of rainbow served with bleu cheese dressing. side of chipotle ranch dressing 7.95 colored chips 7.95 Choose from mojo, Korean BBQ, FRIED GREEN BEANS Make it Chips and Guacamole +1 garlic parmesan, mango habanero, Crispy battered and fried green beans LOVE ME TENDERS or kick’n bourbon with a side of cusabi ranch dressing 7.95 Breaded & fried chicken breast strips (6) 6.00 | (9) 9.00 | (12) 12.00 served with honey mustard dressing. Order them CRUNCHY or SPICY. 9.95 Fresh, All Natural Never-Frozen GOURMET BURGERS All burgers are fresh, never frozen, and made to order! Most are served with lettuce and pickles on a fresh toasted sesame bun. -
Snacks Soups Fork & Knife Sides Burgers
Snacks Beer Battered Onion Rings Pretzel Bites local beer batter & BBQ sauce 6 soft pretzels, local beer mustard, BBQ 6 Fried Mac-n-Cheese Okie Egg Rolls home-made mac n cheese, poblano ranch & house cured pork belly, okie caviar, BBQ sauce 6 apricot-chipotle marmalade 6 Twisted Fry Nachos Fried Green Tomatoes roasted chile queso, tomato, onion, bacon, traditional cornmeal breaded green poblano ranch, BBQ 8 tomato, pimento cheese, BBQ 6 Salsa Verde Hummus house-made hummus with roasted chiles, tomatillos, avocado, roasted corn & cucumber pico, carrots, & warm flatbread 6 Burgers served with your choice of chips, fries, slaw, or sub another side for 1 • *sub Impossible Burger 2 • *sub for vegan cheese 1 The Basic The Local lettuce, tomato, onion, pickle, an Okie original...thin sliced grilled onion, american cheese, bison aioli 8 local beer mustard, cheddar 8 The Cowboy The Spicy PB&J bacon jam, bacon, pimento cheese, house-made peanut butter, raspberry-serrano onion ring, BBQ sauce 11 jam, bacon, cream cheese 11 The Felipe The Skunk Ape mt-view hot link, roasted serrano, jack cheese, achiote pulled pork, bacon, jack cheese, chicharrones, chipotle aioli 14 BBQ sauce, bison aioli 14 The Menehune The Bison rum grilled pineapple, bacon, jalapeno, bison blend patty, bacon jam, caramelized onion, jack cheese, volcano aioli 11 brie cheese, arugala, tomato 14 Fork & Knife Soups Coconut Corn Chowder Potato Chip Chicken roasted corn, gold potato, green chile, coconut broth 6 local beer brined potato chip crusted chicken thigh, Rotating Soup roasted -
Potato Chip History
COLEGIO SAN JOSE ENGLISH DEPARTMENT READING COMPREHENSION 2018 7th GRADES Potato chip History Peru's Inca Indians first grew potatoes in the Andes Mountains in about 200 B.C. Spanish conquistadors brought potatoes to Europe, and colonists brought them to America. Potatoes are fourth on the list of the world's food staples – after wheat, corn and rice. Today, Americans consume about 140 pounds of potatoes per person every year while Europeans eat twice as many. One of our favorite ways to eat potatoes is in the form of potato chips. While Benjamin Franklin was the American ambassador to France, he went to a banquet where potatoes were prepared in 20 different ways. Thomas Jefferson, who succeeded Franklin as our French ambassador, brought the recipe for thick-cut, French-fried potatoes to America. He served French fries to guests at the White House in 1802 and at his home, Monticello. A native-American chef named George Crum created the first potato chips on August 24, 1853, at Moon Lake Lodge in Saratoga, New York. He became angry when a diner complained that his French fries were too thick, so he sliced the potatoes as thinly as possible making them too thin and crisp to eat with a fork. The diner loved them, and potato chips were born. In 1860 Chef Crum opened his own restaurant and offered a basket of potato chips on every table. COLEGIO SAN JOSE ENGLISH DEPARTMENT READING COMPREHENSION 2018 7th GRADES Joe "Spud" Murphy and Seamus Burke produced the world's first seasoned crisps, cheese & onion and salt & vinegar chips in the 1950s in Ireland. -
Potential Food and Nonfood Utilization of Potatoes and Related Byproducts in North Dakota
Potential Food and Nonfood Utilization of Potatoes and Related Byproducts in North Dakota Larry D. Stearns Timothy A. Petry Mark A. Krause Agricultural Economics Report Number 322 November 1994 Departmentof AgriculturalEconomics-Agricultural Experiment Station North Dakota State University, Fargo, ND 58105-5636 Acknowledgements Special recognition for financial support is given to the United States Department of Agriculture, Cooperative State Research Service, Special Research Grants Program. The authors would like to thank manuscript reviewers including, F. Larry Leistritz, D. Demcey Johnson, Frank J. Dooley, and Joyce Krause from the Department of Agricultural Economics, NDSU. We would also like to thank Charlene Lucken for her editorial assistance and Carol Jensen for putting this report into its final form. The many industry sources who provided information are gratefully acknowledged. The authors accept responsibility for any errors or omissions. TABLE OF CONTENTS Page List of Tables . ..................................... ............... iii List of Appendix Tables .................................................. iv List of Figures ........................................................ .. iv H ighlights ............... ................................................... Structure of Potato Industry ................ ........................ .......... 1 External Factors .......................................... ............ .3 Internal Factors ..................................................... 3 Per Capita Consumption ..................................................... -
Dossier 2/2020
BUSINESS POTATODOSSIER 2/2020 SMART TECHNOLOGY for Potato Chips and Snacks BUSINESS POTATO DOSSIER 2/2020 ISSUE 2 - 2020 SMART content TECHNOLOGY for Potato Chips and Snacks 04 STEAM PEELING 24 FRYING TECHNOLOGY Aviko Belgium Orders AND ACRYLAMIDE Peace of Mind and CONTROL Kiremko Celebrates Equipment Dependability 30th Invicta Steam Peeler Is Paramount Sale in 30 Months 28 FRYING TECHNOLOGIES 08 INNOVATION Why Oil Quality Is Important IN SLICING Slicing Batch-processed 32 PACKAGING Chips Potato Fresh Packers and Covid-19 Challenges 12 LATEST CUTTING TECHNOLOGIES 36 PACKAGING INNOVATION What Works Best in Today's Market? PMMI Talks VFFS Advantages 16 STEAM PEELING INNOVATION 40 CHIPS PACKAGING Newest Peeler Offers EQUIPMENT the Lowest Cost The Age of Digitalisation of Ownership 20 FRYING 44 CONVEYING SYSTEMS TECHNOLOGIES Heavy Duty Construction Is Fry the perfect chip with an Important Criterion Pulsed Electric Fields This project is supported by PB 02 DOSSIER 2/2020 Staying on Top with New Technologies DAN OREHOV COMMENT managing editor hether acquiring or upgrading frying equipment, steam peelers or packaging machinery on the processing line, manufacturers are ready to offer their latest equipment innovation to help processers achieve their best potential. For example, the implementation of continuous PEF W pre-treatment in the chips processing industry is associated with several advantages. It softens the tuber and enables the use of new raw material and new cuts. In addition, a smoother cut with less breakage and starch leakage leads to higher yield and less oil absorption. Also, steam peeling has become an important process in a turnkey potato processing plant, being the preferred peeling method for the French fry industry and becoming a standard method for fresh peeled potatoes, pasteurized potatoes and the flake industry. -
East Meets West
NEW ASIAN BRUNCH BRAISED PORK BELLY ON CRISPY RICE PATTY 16 hollandaise, side salad, poached egg TEMPURA FRENCH TOAST 12 fresh berries, whipped cream, banana, brown sugar glaze SISIG 16 braised pork belly, honeycomb tripe, onions, shishito peppers, lime, foie gras gravy, crispy egg SOFT SHELL CRAB BENEDICT 18 soft shell crab, spiced hollandaise, poached egg, side salad CHICKEN SCRAMBLE 14 east meets west shredded chicken breast, spinach, mushrooms, egg whites, served with mixed green salad BRUNCH KARAAGE CHICKEN 16 japanese style fried chicken, matcha green tea, spiced honey UBE WAFFLES 12 purple yam, whipped ube butter, BRUNCH BEVERAGES fresh fruits add karaage fried chicken (2pcs) + 6 SUNDA BLOODY MARY BAR 8 SMOKED SALMON SCRAMBLE 16 build your own bloody mary with cream cheese, chives, salmon roe, asian inspired garnishes served with mixed green salad SUMO MARY 35 SEAFOOD CURRY 18 fin fish, shrimp, pineapple, peppers, 32 oz jar of sunda bloody mary mix green curry sauce topped with tocino grilled cheese, SWEET BUNS 14 pork belly bao bun, shrimp, crab crispy steam buns, condensed milk, handroll, wok fired shishito peppers, spiced honey applewood smoked bacon, sunda OXTAIL HASH 18 braised oxtail patty, crispy sunda potatoes, lumpia, takuan potato, peppers, parmesan, nori, crispy egg MIMOSA 7 seasonal varieties of juices LOCO MOCO 20 wagyu beef patty, jasmine rice, soy MIMOSA KIT 35 gravy, crispy egg house champagne, tableside bottle service, fresh berries, juice varieties SILOG APEROL SPRITZ 14 filipino breakfast served with aperol, -
OPTIMUM COOKING of FRENCH FRY-SHAPED POTATOES a Classroom Study of Heat and Mass Transfer
.tA.-5-3._ta_b_o_r._a_t_o_r.:.y________ ) OPTIMUM COOKING OF FRENCH FRY-SHAPED POTATOES A Classroom Study of Heat and Mass Transfer JIMMY L. SMART University of Kentucky • Paducah, KY 42002 affles®. Ridges®. Pringles®. Tater Skins®. What do cooking potatoes. [6J Finally, a recent popular article in The these trade names share? They are offered to the New Yorker[7l traced the origins of the development and W consumer as the perfect potato chip. And how optimization of the french fry in the U.S. by Ray Kroc of might this so-called perfect potato chip be defined? Probably McDonald's fame. in terms of quality of taste and texture ... balanced against a reasonable cost. MOTIVATION Along with pizza, students are seriously interested in po Students receive and learn information in accordance with tato chips-for the obvious reasons. At the University of three modalities: visual, auditory, and kinesthetic. Generally, Kentucky, we are always looking for new ways to stimulate academic environments appeal to these modalities by com learning in the classroom. Although chemical engineers do bining classroom theory and lab experimentation. In Kolb's not traditionally study food engineering, we believe the ex four-stage learning model,[sJ he calls this process reflective ploration of various methods to cook the common potato helps observation, abstract conceptualization, active experimenta motivate students to learn and apply the engineering prin tion, and finally, concrete experience (feeling). We believe ciples of heat and mass transfer. most students (reported to be as high as 6Q%[ 9l) learn better The preparation and manufacture of potato chips is a com when "hands-on" applications (active experimentation) are plex subject, spawning complete industries and intense re presented concurrently with classroom theory. -
PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa Paradisiaca) MEDIANTE MODELOS MATEMÁTICOS”
UNIVERSIDAD NACIONAL AGRARIA LA MOLINA ESCUELA DE POSGRADO MAESTRÍA EN TECNOLOGÍA DE ALIMENTOS “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” Presentada por: JAIME EDUARDO BASILIO ATENCIO TESIS PARA OPTAR EL GRADO DE MAGISTER SCIENTIAE EN TECNOLOGÍA DE ALIMENTOS Lima – Perú 2015 “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” RESUMEN Se realizó el modelamiento de la vida útil de chifles de plátano a diferentes condiciones de almacenamiento, obteniéndose un software para predecir la vida útil considerando dos factores de calidad: pérdida de crocantez por ganancia de humedad y rancidez oxidativa. La ganancia de humedad fue modelado con la isoterma de sorción, ley de Fick y ley de Henry. El modelo obtenido fue integrado por el método de Simpson para obtener el tiempo de vida que es tiempo para llegar a la actividad de agua crítica (awc) que fue obtenido por evaluación sensorial. Se encontró que la isoterma de sorción es de tipo II ajustándose mejor al modelo Smith (R² > 0,99), la awc es 0,4676, el tiempo de vida predicha por ganancia de humedad oscila entre 41,5 a 386,2 días, disminuyendo cuando la temperatura, humedad relativa y permeabilidad del empaque aumentan. La determinación de tiempo de vida por rancidez se realizó por pruebas aceleradas a 30, 40, 50 y 55°C, evaluándose el valor de peróxido (PV), determinándose el orden de reacción (n), velocidad de reacción (K) y la energía de activación (Ea), estableciéndose el modelo de deterioro, con el valor inicial y el límite de valor de peróxido de 10 meq 02/kg se realizó la predicción de vida útil. -
Deep Square Pan Recipes
DEEP SQUARE PAN RECIPES GOTHAM™ STEEL Recipe Book Item#:0000 Distributed By EMSON® NY, NY 10001 ©Copyright 2016 EMSON® All Rights Reserved. Printed in China. DELICIOUS APPETIZERS, DIPS, SOUPS, STEWS, MAIN AND SIDE DISHES, SWEETS AND MORE. QUICK & EASY RECIPES Fabulous Fried Chicken 39 Appetizers Irresistible Guinness Beef Stew Recipe with Carrots 40 Chili Cheese Party Dip 3 Healthy Stuffed Peppers with Monterey Jack Cheese 41 Beer-Battered Kosher Dill Pickles 4 Irene’s Shepherd’s Pie 42 Horseradish Buttermilk Dip 4 Lamb and Pear Stew 43 Cajun Crab Fondue 5 Mediterranean Beef Stew 44 Autumn Reuben Dip 5 Puff Pastry Pot Pie 45 Best Buffalo Chicken Wings 6 Salmon Kedgeree 46 Chipotle Popcorn Chicken 7 Spicy Mussels with Chorizo Sausage 46 Italian Herbed Pull-Apart Bread 8 Two Bean Tamale Pie 47 Good Ole Southern Fried Shrimp 9 Succulent Short Ribs 47 Fried Pickle Wonton Poppers 10 Vegetable Lasagna 48 Deep Fried Bell Pepper Rings 10 Turkey Tetrazzini 49 Hot Tuna and Artichoke Dip 11 Sundried Tomato, Tuna and Basil Baked Pasta 50 Korean Fried Broccoli 12 Tuna Zoodle Casserole 50 St. Louis Toasted Ravioli 12 Vegetable Stuffed Cornish Game Hens 51 Whiskey Wings 13 Venison Bourguignon 51 Soups Sides and Vegetables Creamy Salmon Soup 15 Arancini (Rice Balls) with Marinara Sauce 53 Cheese Shrimp Chowder 16 Bacon and Sardine Penne 54 Chicken Avocado Lime Soup 16 Corn Bread Pudding 54 Corn and Wild Rice Chowder 17 Cauliflower Fontina Gratin 55 Asian Salmon Soup Bowl 17 Cabbage, Ham and Hash Brown Bake 55 Creamy Basil Parmesan Soup 18 Caponata Casserole -
Pursuit of the Perfect Potato Chip
SUCCESS STORY www.vaisala.com Pursuit of the Perfect Potato Chip Stress increases the potato’s respiration rate, increasing the sugar concentration in the potato. These sugars cause defects in fry quality, specifically dark brown spots. The three key environmental factors that require monitoring and control during storage to maintain quality and reduce stress are temperature, humidity and CO2. When these environmental factors are outside of desired ranges, the potatoes are subject to stress. Sources of High CO2 Elevated levels of CO2 are stressors to stored potatoes. “When CO levels reach 2,500 Carbon dioxide monitoring technology helps make 2 defect-free chips. parts per million, action should be taken for fresh air exchange to dilute the CO2,” says Forbush. From farm to fryer, potatoes to monitor environmental CO2 can build up when facility grown to make potato chips conditions to regulate ventilation ventilation is reduced to control are sensitive to environmental in order to meet the requirements temperature and due to natural conditions that affect their fry of the occupancy load, in this case, respiration rates relative to the life quality – their appearance, taste potatoes. stage of the potato. and appeal when processed. One of the most unpopular chip defects Stress Reduces Fry “The maturity of the potato – dark brown spots on the chips – Quality dictates respiration levels. is a result of exposure to elevated Immature potatoes have high levels of carbon dioxide (CO2) In North America, chip potatoes respiration, mature potatoes low during storage. are harvested in July, August and over mature potatoes again and September with chips being high respiration as they go into “The consumer aesthetic is a produced year round either hyperactive mode before the end driving force for no-defect chips. -
Soho Alc 2017 Front Website
SOHO ANJU / SMALL PLATES VEGETABLE CHIPS & DIPS 6.5 K-TOWN MINI SLIDERS TWO PER SERVING MANDOO / DUMPLINGS FOUR PER SERVING TACOS TWO PER SERVING Crispy vegetable crisps, served with tomato soy salsa EXTRA SLIDER(S) MAY BE ORDERED BY PIECE EXTRA DUMPLING(S) MAY BE ORDRED BY PIECE EXTRA TACO(S) MAY BE ORDERED BY PIECE & kimchi guacamole. KOREAN FRIED CHICKEN SLIDERS 8 MANDOO (Beef & Pork) 8 SHORT RIB BEEF TACOS 9 KONG BOWL (v) 5 Golden fried chicken thighs, our signature sauces, mayo, Juicy steamed beef & pork dumplings. Seasoned delicately with Korean spices. Chipotle short rib tacos, avocado, gem lettuce, red onion, kimchi, Steamed soybeans (edamame) topped with our Jinjuu chili panko mix. crispy iceberg lettuce, tossed in a brioche bun. Soy dipping sauce. sour cream & topped with coriander. PORK & KIMCHI SOUP 6.5 BULGOGI SLIDERS 8 PHILLY CHEESESTEAK 8 PORK BELLY TACOS 9 Artisan English pork stewed with homemade kimchi, tofu & spring onions. House ground beef burger jazzed up with Korean spices. Thinly sliced English artisanal pork belly marinated in Korean spices, Cooked pink & topped with homemade pickle, cheddar & bacon. shitake, spring onion & pickled jalapeno. Spicy dipping sauce. apple, kimchi & Asian slaw. 9 JINJUU’S SIGNATURE KOREAN FRIED CHICKEN (v) 7 (v) 8 Chicken thighs (boneless) crispy fried in our famous batter. KOREAN FRIED TOFU SLIDERS YA-CHAE MANDOO (Vegetable) (v) 7.5 MUSHROOM TACOS Pickled white radish on the side & paired with our signature sauces: Golden fried crispy tofu, our signature sauces, mayo & crispy Miso sauteed portobello mushroom, kale & black beans, feta cheese, Gochujang Red & Jinjuu Black Soy.