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Guide to Identifying Meat Cuts
THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped. -
Three Course Dinner Menu
THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES -
Kahla Watkins F All 2018
FALL 2018 FALL KAHLA WATKINS 1 TABLE OF CONTENTS 目次 INTRODUCTION 4 THESIS STATEMENT 6 METHODOLOGY 8 Books and Articles 8 Interview 11 Observations 11 RESEARCH 12 Background Information 12 Target Market 15 Marketing and Promotion 16 Design Considerations 18 ACTIONS TAKEN 22 Brand Identity 22 Collateral 24 Advertising 28 Web Design 34 Social Media 34 Merchandise 35 CONCLUSION 36 APPENDIX 38 BIBLIOGRAPHY 38 2 3 MISO HUNGRY THESIS INTRODUCTION INTRODUCTION 前書き When I was young I went through the typical middle school anime phase that seems to be a common stage of life. And like most everyone else, I outgrew that interest. However, in recent years my two brothers got me to start watching it again. Because I am older now, my appreciation for the Japanese culture grew. I noticed there were specific Japanese cuisines repeated in each show. One of special dishes was Onigri, which is a rice ball. After seeing the preparation of the dish in several episodes, I thought I would try making it myself. With the help of my mom, we attempted the dish, and it was an epic fail. Wouldn’t it be nice if there were a Japanese food truck that offered genuine Japanese comfort foods such as Onigri? 4 5 MISO HUNGRY THESIS THESIS THESIS 論文 This project involved the marketing and branding of a Japanese food truck called Miso Hungry. This was accomplished through extensive research in the food truck industry, Japanese cuisine, the Japanese pop culture, artists such as Takashi Murakami, and new Japanese design as well as traditional Japanese design. -
Toronto's Food Truck Scene Is a Must-Eat Destination
FOOD TRUCKS Dig In Toronto’s food truck scene is a must-eat destination By Heather Hudson hen you’re enjoying the vibe of a city, the last thing you want to do is desert the vibrant streetscape to Wrefuel. In Toronto, you don’t have to. Te food truck scene in the city has exploded in recent years, ofering a mouthwatering selection of cuisines from tradition- al fare, like hot dogs and burgers, to the exceptionally creative (fawafe, anyone?). As you cruise around the city or hit the summer’s festi- vals, chances are, you’ll stumble upon a foodie experience just waiting to happen. Better yet, grab a map and consult toronto- foodtrucks.ca (@foodtrucksTO on Twitter) to fnd out where your next gastronomical adventure will be. It’s a great way to explore the city and experience some amazing food that you won’t fnd at a sit-down diner. Need some ideas to get started? Here’s just a small selection of crowd favourites. Hunt them down and get eating! ALIJANDRO’S KITCHEN Billing their food experience as “culinary culture shock,” own- ers Samer Khatib and Tarek Jaber blend Mexican and Mediterranean dishes, including tacos, salads and desserts. Teir signature ofering is the “fawafe,” a wafe cone made from falafel batter. It’s the texture of a sweet wafe cone but with that savoury falafel favour. Try it with standard fllings or dig into the Right: A new taste more substantial avocado chicken fawafe. Bonus for diners sensation: the fawaffle, with dietary restrictions: Te fawafe is naturally gluten-free, Nitr/Shutterstock.com from Alijandro’s Kitchen high in protein and low in carbs. -
Enhancing Competitive Identity in Global Competition: a Comparative Study of Gastrodiplomacy in Malaysia and South Korea
ENHANCING COMPETITIVE IDENTITY IN GLOBAL COMPETITION: A COMPARATIVE STUDY OF GASTRODIPLOMACY IN MALAYSIA AND SOUTH KOREA Grace Debora Christina Ongkowidjojo and Muhammad A.S. Hikam Abstrak: Perekonomian dunia tengah mengalami perubahan-perubahan yang transformatif dan signifikan, dimana hal ini memberikan ruang dan kesempatan lebih bagi negara untuk bermanuver dalam forum internasional. Meskipun demikian, di saat yang sama, perubahan- perubahan tersebut telah mempertajam persaingan yang makin ketat antar negara dalam hal pendapatan, investasi, dan juga ekspansi ekspor. Dalam konteks ini, peranan identitas yang kompetitif sebagai pendaya-gunaan identitas nasional untuk meningkatkan reputasi suatu negara dilaksanakan untuk mendukung negara tersebut dalam kompetisi ekonomi dunia. Negara- negara dengan identitas kompetitif yang kuat akan mampu bersaing dengan lebih baik dalam ekonomi politik global. Malaysia dan Korea Selatan adalah contoh dari negara-negara dengan kekuatan menengah yang mampu menggunakan identitas kompetitif mereka untuk memperkuat keberadaan dan pengaruh mereka dalam persaingan ekonomi dunia. Kedua negara tersebut telah mengembangkan Gastrodiplomasi mereka sebagai sarana untuk melaksanakan diplomasi budaya dan diplomasi publik yang mendukung kebijakan ekonomi mereka pada tingkat internasional. Tulisan ini akan mengidentifikasi dan menjelaskan perkembangan Gastrodiplomasi sebagai wujud baru dari diplomasi publik dan diplomasi budaya dengan menjadikan Malaysia dan Korea Selatan sebagai studi kasus. Kata Kunci: Gastrodiplomasi, Identitas Kompetitif, Nation Branding, Persaingan Global Introduction The world economy today is transforming toward a more multipolar character, the distribution of global growth and global economic scene is Jurnal Universitas Paramadina Vol. 12 No. 1 Desember 2015 more diffused and no longer dominated by a single country. In this changing international scene, all State actors in the global economy sphere can all play a part. -
Beef Steak Different Names
Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak, -
On the Road 50 States Fifty
On the Road 50 states fifty Visit some of these taco spots on During our search for America’s Cooking Channel’s tastiest tacos, we discovered that chefs Taco Trip, hosted tacos by Aarón Sánchez, will stuff anything into a tortilla: mac and cheese, 8 p.m. Sunday, hearts of palm, octopus. Our taco team tried April 27. Turn to find a hundreds of them to come up with this list of the taco nearL you! Spicy BBQ Pork Taco at Agave Grill in best taco in every state (and D.C., too!). Wherever Hartford, CT you are, these picks are worth the trip. 164 FOOD NETWORK MAGAZINE G MAY 2014 MAY 2014 G FOOD NETWORK MAGAZINE 165 On the Road ALABAMA ALASKA ARIZONA ARKANSAS Grilled Catfish Taco Copper River Carne Asada Taco Chorizo Taco Kowaliga Restaurant, Salmon Taco El Güero Canelo, Tucson Local Lime, Little Rock Alexander City Baja Taco, Cordova Hot dogs are the specialty of the These little winners are proof This classic Southern taco is the The salmon here is as fresh house here, but the carne asada that a tiny taco can be big on best reason to visit Kowaliga. as you can get—it’s caught tacos are the reason lunch lines flavor. They’re packed with a mix Another: Hank Williams penned nearby and served on a tortilla wrap around the restaurant. You of chorizo, caramelized pineapple “Kaw-Liga” about a wooden smothered with salsa, chipotle get to top them yourself with and jack cheese—and each one Indian that once held court here. -
Food Truck Frenzy: an Analysis of the Gourmet Food Truck in Philadelphia
Food Truck Frenzy: An Analysis of the Gourmet Food Truck in Philadelphia Kevin Strand Sociology/Anthropology Department Swarthmore College May 11, 2015 Table of Contents I. Abstract.. .................................................................................................................. .3 II. Introduction ........................................................................................................... ..4 III. Literature Review .................................................................................................. 11 IV. Methodology .......................................................................................................... 2 2 V. Chapter 1-- Raising the Stakes with the New "Kids" on the Block ...................... 36 VI. Chapter 2-- From Food Trend to Valid Business Model.. .................................... 48 VII. Chapter 3-- Food Truck Fanatic? Or Food truck junkie? ........................................... 68 VIII. Conclusion: Looking Towards the Future .......................................................... 77 References ..................................................................................................................... 85 2 Abstract: For my senior thesis I am going to investigate the rampant rise in popularity of gourmet food trucks in the past six or seven years. When I first arrived at Swarthmore, our campus was visited by one upscale cupcake truck during the spring semester that had to endure a line of almost 150 people and ran out of ingredients within an -
Dinner Dinner
HOT . FRESH . DETROIT . FLAVOR DINNERDINNER DETROIT MI · 2018 beginnings sweet corn chowder 6 TOWNHOUSE Truffle fries gf, vt 10 Chorizo / Pumpkin Seeds / Cilantro / Lime White Truffle Oil / Gremolata / Rosemary Garlic Aioli Matzoh ball soup 9 buffalo Cauliflower gf, vt 12 Chicken Broth / Rye Cracker / Dill Crispy Cauliflower / House Hot Sauce / Blue Cheese / Celery Chicken wings gf 12 Brussels sprouts gf, vt 11 Honey Garlic Soy Glaze / Sesame / Scallion Balsamic Brown Butter / Parmesan / Pistachio hummus vt 10 Detroit pizza 14 Roasted Mushrooms / Lemon / Parsley / Pine Nuts / Olive Oil / Na’an Pepperoni / Red Sauce / Mozzarella Cheese / Basil Steak Tartare 16 Mac & cheese Vt 12 Tenderloin / Caper Vinaigrette / Deviled Egg / Chives / Semolina Toast Boursin / Mascarpone / Cotswold Double Gloucester / Orecchiette Pasta / Crunchy Parmesan Greens *Add Grilled Na’an To Any Salad $2 power salad gf, vt 13 build your own salad 13 Brown Rice / Red Quinoa / Wild Rice / Chickpeas / Pumpkin Seeds / Organic Mixed Greens Included / Select 7 Items Apples / Avocado / Organic Mixed Greens / Honey-Lime Cilantro Vinaigrette veggies Pantry Dairy Vinaigrettes house Greek gf, vt 13 Tomatoes Cranberries White Cheddar Town hou se Baby Romaine / Pickled Golden Beets / Mixed Olives / Feta / Tomatoes / Carrots Cherries Parmesan Balsamic Cucumber / Pickled Red Onion / Greek Vinaigrette Mixed Olives Apricots Blue Honey-Lime Cilantro Cucumbers Pistachios Feta Thai Chili Radish Pepitas Goat Greek Caesar 12 Avocado Almonds Chopped Romaine / Semolina Crouton / Pecorino -
Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF
2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response -
Wedding Dining
Wedding Dining Casa Mia at the Hawthorne Table of Contents BRUNCH 1 SHOWER/REHEARSAL 2 Thank you for your interest in HORS D'OEUVRES 3 hosting your special event at FAMILY STYLE 4 Casa Mia at the Hawthorne. Casa Mia is BUILD YOUR OWN BUFFET 5 available for special events seven days a week, brunch, lunch or dinner. PRIX FIXE BUFFET MENUS 6 STATIONS 7 Taxes and gratuities are additional to all STATION STYLE RECEPTION 8 prices listed. INDIVIDUAL - SILVER PACKAGE 9 INDIVIDUAL - GOLD PACKAGE 10 IND - SELF APPOINTED DELIGHTS 11 DESSERTS 12 BEVERAGES 13 SAVE BY BOOKING YOUR WEDDING FAQs 14 WITH US AND RECEIVE 10% OFF YOUR NAPKIN COLORS 15 SHOWER SORRENTO ROOM LAYOUT 16 . ELITE ROOM LAYOUT 17 TIVOLI ROOM LAYOUT 18 OUR ASSOCIATES 19 OUR CHEFS PAY CLOSE ATTENTION TO THE PREPARATION AND HANDLING OF FOOD, MAINLY FOR THOSE WHO INDICATE With over 30 years ALLERGIES. HOWEVER, CASA MIA AT THE HAWTHORNE CANNOT GUARANTEE THAT of experience and ALLERGENS HAVE NOT BEEN INTRODUCED IN OTHER STAGES OF THE FOOD CHAIN a long tradition of the PROCESS. IT IS UP TO THE GUEST TO MAKE AN INFORMED DECISION FOR THEIR ALLERGY OR INTOLERANCE finest cuisine and service... BRUNCH LET THE SUN SHINE IN ON YOUR WEDDING EVENT WITH AN AMAZING BREAKFAST OR GLAMOROUS MID- MORNING MEAL. BRUNCH NEVER GOES OUT OF STYLE AND IS A GUARANTEED CROWD PLEASER. Brilliant BRUNCH Beautiful BRUNCH Antipasto Display Antipasto Display Nutella Crepes Mediterranean, Garden or Caesar Salad Mediterranean, Garden or Caesar Salad Scrambled Eggs Eggs Benedict Home Fried Mini Red Potatoes Home Fried Mini -
20 15 Category Insight
20 CATEGORY 15 INSIGHT Savory Ethnic Foods Consumers Exploring and Expanding Savory Ethnic Foods From a sweet staple like yogurt going savory, to the strive for authenticity above all, consumers are expanding the variety of savory food — and their willingness to explore it — bite by bite. Ethnic food, to consumers, means food that is more flavorful than what they usually eat. It means something exciting and exotic. What’s more, consumers are attracted to bold, strong and balanced flavors. While ethnic food means “savory and spicy” flavors to most consumers, the specific attraction to heat varies by Hispanic origin. According Mintel Reports, Hispanics are more likely to look for hot flavors while non-Hispanics seek out savory or other flavor experiences. In the U.S., savory ethnic flavors are taking over space that once belonged to traditional American fare. According to Mintel, the growth on menu items classified as traditional American has been only 1% since 2012, which is a significant slowing. This suggests world cuisines are garnering interest. A recent poll from the National Restaurant Association also shows that consumers are interested in trying new foods, especially in restaurants. So what’s next for these consumers, when they seek out savory ethnic flavor? 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Savory Yogurt Reflects Middle Eastern Cuisine Middle Eastern cuisine is gaining ground in the U.S. An NRA poll showed that 35% of respondents said they eat Middle Eastern food a few times a year. Half of Millennials polled by Mintel claim they ate Middle Eastern food in the previous three months.