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Product List May 2019 Poultry, Meat & Fish
PRODUCT LIST MAY 2019 POULTRY, MEAT & FISH Leathams started by selling meats and today we have a superb range of poultry, meat and fish products specifically for the professional chef. We have fish for all occasions and lots of great raw, cooked, cured and smoked meat and poultry. TOO= To Order Only 2 POULTRY, MEAT & FISH MIN WEIGHT/PACK CASE CODE DESCRIPTION UNIT OF SALE TEMP TOO? SHELF NEW? FORMAT SIZE LIFE BEEF BEE002 Cajun Beef Brisket 1Kg 10 EACH FROZEN 250 BEE200 Chefs Brigade® Roast Beef Thinly Sliced (16-25) 500g 6 TRAY CHILLED 11 BEE201 Pre-Sliced Rare Roast Beef 400g 20 PACK FROZEN 540 BEE400 Salt Beef, Sliced (31-45) 1Kg 4 TRAY CHILLED 16 CHARCUTERIE - ITALIAN Mixed Antipasto (Coppa, Salami Milano & Finocchiona approx. 10 CHA002 slices) 265g 10 PACK CHILLED 85 CHA004 Coppa 250g 12 TRAY CHILLED 60 CHA008 Mixed Antipasti (Prosc, Coppa, Fennel) 65g 15 EACH CHILLED 50 CHA009 N'Duja 500g 10 TRAY CHILLED 40 CHA031 Salami Milano 500g 8 EACH CHILLED YES 60 CHA113 Calabrese Antipasti Copa, Panc & Schi 200g 5 PACK CHILLED 55 CHA117 Salsiccia Piccante 1Kg 6 EACH CHILLED YES 60 CHA202 Charcuti® Mortadella, Sliced (approx. 25 slices) 250g 8 TRAY CHILLED 40 CHA203 Charcuti® Salsiccia Piccante, Sliced (approx. 53 slices) 250g 8 TRAY CHILLED 50 Charcuti® Mixed Antipasti (Prosciutto, Spianata, Milano approx. 12 CHA204 slices) 135g 8 TRAY CHILLED 50 CHA205 Charcuti® Bresaola, Sliced (approx. 7 slices) 70g 8 TRAY CHILLED 50 Antipasti (Salami Milano, Salami Napoli, Prosciutto Crudo, Coppa / CHA213 ave.8 Prosciutto, 12 coppa, 12s. Milano, 12 s. -
Supplement 1
*^b THE BOOK OF THE STATES .\ • I January, 1949 "'Sto >c THE COUNCIL OF STATE'GOVERNMENTS CHICAGO • ••• • • ••'. •" • • • • • 1 ••• • • I* »• - • • . * • ^ • • • • • • 1 ( • 1* #* t 4 •• -• ', 1 • .1 :.• . -.' . • - •>»»'• • H- • f' ' • • • • J -•» J COPYRIGHT, 1949, BY THE COUNCIL OF STATE GOVERNMENTS jk •J . • ) • • • PBir/Tfili i;? THE'UNIfTED STATES OF AMERICA S\ A ' •• • FOREWORD 'he Book of the States, of which this volume is a supplement, is designed rto provide an authoritative source of information on-^state activities, administrations, legislatures, services, problems, and progressi It also reports on work done by the Council of State Governments, the cpm- missions on interstate cooperation, and other agencies concepned with intergovernmental problems. The present suppkinent to the 1948-1949 edition brings up to date, on the basis of information receivjed.from the states by the end of Novem ber, 1948^, the* names of the principal elective administrative officers of the states and of the members of their legislatures. Necessarily, most of the lists of legislators are unofficial, final certification hot having been possible so soon after the election of November 2. In some cases post election contests were pending;. However, every effort for accuracy has been made by state officials who provided the lists aiid by the CouncJLl_ of State Governments. » A second 1949. supplement, to be issued in July, will list appointive administrative officers in all the states, and also their elective officers and legislators, with any revisions of the. present rosters that may be required. ^ Thus the basic, biennial ^oo/t q/7^? States and its two supplements offer comprehensive information on the work of state governments, and current, convenient directories of the men and women who constitute those governments, both in their administrative organizations and in their legislatures. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Louise Simone Armshaw
1 ‘Do the duty that lies nearest to thee’: Elizabeth Gaskell, Philanthropy and Writing Louise Simone Armshaw Submitted by Louise Simone Armshaw to the University of Exeter as a thesis for the degree of Master of Philosophy in English September 2011. This thesis is available for Library use on the understanding that it is copyright material and that no quotation from the thesis may be published without proper acknowledgement. I certify that all material in this thesis which is not my own work has been identified and that no material has previously been submitted and approved for the award of a degree by this or any other University. (Signature) ……………………………………………………………………………… 2 3 Abstract This thesis examines the relationship between Gaskell’s philanthropy and her three social problem novels. Examining Gaskell in the context of Victorian philanthropy, I will argue that this is a relationship of far greater complexity than has previously been perceived. Gaskell’s Unitarian faith will be of particular relevance as different denominations often had unique approaches to philanthropy, and I will begin by examining Gaskell’s participation with philanthropy organised by her congregation, taking the charity bazaar as my example of this. Examining Gaskell’s three social problem novels in chronological order I will demonstrate that Gaskell rejects these forms of organised Victorian philanthropy, referred to as ‘associated philanthropy,’ in favour of developing her own vision of philanthropy in her novels. I will examine how Gaskell’s participation with ‘associated philanthropy,’ and the individual pursuit of her own philanthropic interests, shapes the development of her philanthropic vision in her fiction. -
Smithfield Market
SMITHFIELD MARKET Smithfields 2009 (v4-fin).indd 1 09/04/2009 17:35:17 Allied Meat Importers was originally established to AMI Smithfi eld SMITHFIELD MARKET market beef in Europe only from the Botswana Meat 206 Central City of London Corporation Commission but, since its inception, AMI has built up Markets an unrivalled expertise in trading under the terms of Smithfi eld London Central Markets the ACP Beef Protocol under the Lomé Agreement London Superintendent’s Offi ce and has customers in all Member States of the EC1A 9LH European Union. East Market Building Tel: This expertise was recognised by other Southern 020 7248 0367 London. EC1A 9PQ African beef exporters who, over the years, have Fax: Naturally joined with the Botswana Meat Commission in 020 7329 6046 produced selecting AMI to market their beef throughout the European Union with its varying market needs and Tel: 0207 332 3092 hormone and complex importing regulations. Fax: 0207 236 8735 GM free beef The products presently marketed by AMI are from fi ve abattoirs, two in Botswana, two in Namibia and one in Swaziland, all approved by the European www.cityofl ondon.gov.uk/ www.alliedmeats.com Union. Smithfi eld Index Introduction by Market Superintendent ......................................... 5 Smithfi eld Market Today ................................................................. 6 Market Refurbishment ..................................................................... 8 The Way Forward ........................................................................... 12 Butchers -
Plant Directory Monday, September 27, 2021
Plant Directory Monday, September 27, 2021 Plant Name Plant Name County, Phone, Fax Activity Mailing Address Physical Address Inspector's Slaughter Species Est. Nr. Area Office Numbers Suspension Dates 3 Fish, Inc 3 Fish, Inc Gaston 2 700 Tulip Dr 700 Tulip Drive (704)867-1818 Gastonia, NC 28052 Gastonia, NC 28052 TA-47129 4 A Full Measure Catering A Full Measure Catering Davie 2 174 Knight Lane 1995 Highway 801 South (336)909-2728 Advance, NC 27006 Advance, NC 27006 TA-40282 9 A Full Measure Catering(A) A Full Measure Catering(A) Davie 2 174 Knight Lane 643 Wilkesboro Street (336)909-2728 Advance, NC 27006 Mocksville, NC 27028 TA-40282A 9 A. B. Vannoy Hams A. B. Vannoy Hams Ashe 2 P. O. Box 14 205 East Buck Mountain Road (336)246-3319 West Jefferson, NC 28694 West Jefferson, NC 28694 TA-34635 9 A. L. Beck & Sons, Inc A. L. Beck & Sons, Inc Forsyth 2 505 Jones Road 505 Jones Road (336)788-9008 Winston-Salem, NC 27107 Winston-Salem, NC 27107 (336)788-0330 TA-06639 7 A1 Custom Meats, LLC A1 Custom Meats, LLC Johnston 6 1921 Strickland Road 1921 Strickland Road (919)938-0010 A, B, D, E Clayton, NC 27520 Clayton, NC 27520 CUSTOM 2 Acre Station Meat Farm Acre Station Meat Farm Beaufort 3 17076 NC Highway 32 North 17076 NC Highway 32 North (252)927-3700 A, B, C, D, E Pinetown, NC 27865 Pinetown, NC 27865 TA-19904 6 Acre Station Meat Farm Retail Acre Station Meat Farm Retail Beaufort 2 17076 NC Highway 32 North 17076 NC Highway 32 North (252)927-3489 Pinetown, NC 27865 Pinetown, NC 27865 TA-40320 6 AC's Yummy Jerky, LLC AC's Yummy Jerky, LLC Iredell 2 1884 Old Wilkesboro Road 3425 Taylorsville Hwy (704)871-1771 Statesville, NC 28625 Statesville, NC 28625 TA-48238 9 Adam Farms, LLC Adam Farms, LLC Cherokee 6 P.O. -
Ak2 : the Coming of Age of a New Auckland
AK2 : THE COMING OF AGE A NEW AUCKLAND PREVIOUSLY UNAVAILABLE PREVIOUSLY AK2 : THE COMING OF AGE OF A NEW AUCKLAND AK2: The Coming of Age of a New Auckland Published June 2014 by: Previously Unavailable www.previously.co [email protected] © 2014 Previously Unavailable Researched, written, curated & edited by: James Hurman, Principal, Previously Unavailable Acknowledgements: My huge thanks to all 52 of the people who generously gave their time to be part of this study. To Paul Dykzeul of Bauer Media who gave me access to Bauer’s panel of readers to complete the survey on Auckland pride and to Tanya Walshe, also of Bauer Media, who organised and debriefed the survey. To Jane Sweeney of Anthem who connected me with many of the people in this study and extremely kindly provided me with the desk upon which this document has been created. To the people at ATEED, Cooper & Company and Cheshire Architects who provided the photos. And to Dick Frizzell who donated his time and artistic eforts to draw his brilliant caricature of a New Aucklander. You’re all awesome. Thank you. Photo Credits: p.14 – Basketballers at Wynyard – Derrick Coetzee p.14 – Britomart signpost – Russell Street p.19 - Auckland from above - Robert Linsdell p.20 – Lantern Festival food stall – Russell Street p.20 – Art Exhibition – Big Blue Ocean p.40 – Auckland Museum – Adam Selwood p.40 – Diner Sign – Abaconda Management Group p.52 – Lorde – Constanza CH SOMETHING’S UP IN AUCKLAND “We had this chance that came up in Hawkes Bay – this land, two acres, right on the beach. -
Cocktail Menu's 2020
Cocktail Menu’s 2020 A-3 hot 3 cold R225 B-5 hot 4 cold R245 C-6 hot 5 cold R265 Included in all the above selections Freshly cut fruit and vegetable crudités with hummus, guacamole, whipped cream cheese with basil pesto dip Cold Canapes **Selection quantity is not for all meat types. Please select as per above guideline between the variety of poultry / beef / pork / seafood / vegetarian Pork 1. Vietnamese BBQ pork crystal wrap, Julian carrot, coriander, mint, glass noodles, hoi sin 2. Melon wedge wrapped in black forest ham, peppadew, bamboo stick 3. Gammon bruschetta, cranberry butter spread and apple chili chutney Beef 4. Rare roast beef, onion griddle scone with parmesan crackling, whole grain mustard 5. Steak Tartar in herb pastry case topped with garnish and shoots 6. Pastrami, Dijon, gherkin pancake roulade on basil bruschetta topped onion marmalade, shoots Seafood 7. Flaked trout Caesar Bruschetta, QP, caviar, crisp lettuce, lemon 8. New Orleans prawn Po Boy soft sweet bun, ice burg lettuce, tomato, QP mayonnaise 9. Smoked salmon, beetroot falafel cake, horseradish, micro shoots, pea dots Poultry 10. Mexican chopped chicken pastry shell, pickled radish, cilantro, sour cream 11. Chicken liver pate, charcoal éclair, orange ginger marmalade, pickled red onion, micro shoots 12. Smoked chicken, mozzarella, gherkin, heirloom tomato bamboo skewer, basil pesto drizzle Vegetarian 13. Beetroot tart, balsamic roasted baby beets, parmesan mascarpone dots, purple dust, foraged shoots 14. Goats cheese tartlet, butter grilled forest mushroom, tomato chili jam, and fresh thyme shoots 15. Chipotle, feta, rose tomato, grilled zucchini ribbons, pancake roll, roasted tomato salsa Hot Selection quantity is not for all meat types. -
B Spec. LI) 571 3467 N M 1958
‘■ri •' ’>-. • v ' • •>;*;..;.':\.;’sv: v • ^vy\ Sf :'-y,!\ •■.'’■’• •';-t'-. •• •;;‘ ^ ■•'•'; * v; • .; •": ••• ■ ■•■•’.. •.. • ■•■ .: ‘ V'.' •*•*' •" " ,;.v : v : • 1 ' KVd ' 5; Si'; -'4 \r b ; :■ 31 If ■ £ i K-: ; 1: ! ’ ,4 m| . -i Lij Kr< :f • S-- fee - a S? f: ? ■ •. ■ 'vi ,v; ■i i’ - jWJv i .• ■ 1 I' /- /•• >: . r ■ :.y •V 14 fe ggc£;;;.' - ;:' . JVS :vo,’vf '•\X -ySKft I! V v L:V ■"'M msmB . • : "'f/'el r?*l '. :■$ : ;I ; - Spec. 1 LI) 1 W- 571 f > . - •--- 1 •- '«’• ■ ■ ............ ■ • " • r1 r-s-v” vi/ 7X 3467 istarian: - w V/ ‘ .*« •v .. -:.v Wi .TJ- p: J:- fi, •; n ; W5 M 1958 •• ,'v*7 ’ '•‘,'*'^A>: >r,A >£V _ : .. :.■:>• • *J' Mirvw'-v*; ; >1 ■■ ,--> ... .. Bf **>■ .• >. 1 * - ,«■ l.. 1 I £ * : 4 f 4 n € iI »v3 £i % 58 i* 4 Wistarian I I -• 3-: «> '« *, I * < «s *c = = = 2 Al Spec! liD 57 I 15 %7 University of Bridgeport Bridgeport, Connecticut 1958 Staff Judith M. Carr ....... ........Co-Editor Charles S. Huestis ._ ........Co-Editor Robert W. Stumpek Lay-Out Editor Dr. John Benz ....... ............Advisor 67043 i I ■ Dedication * The University of Bridgeport has changed considerably from the two-campus univer sity it was at its incorporation in 194 7. We have grown in more ways than one — in fact, growth has been the key wore in all areas. Physically, UB has built or rerr. deled several major campus buildings since In that year, Fones Hall was built; i 1 1950, the Engineering-Technology Building; in 1953, Alumni Hall was remodeled from a private home; in 1955, the Drama Center and Carlson Library were built; in 1956, the gymnasium; and in 1957, the two dormitor ies and dining hall. -
Ch 3. Charcuterie.Pdf
Ch.3. CHARCUTERIE BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV Charcuterie It is the art and science of making raw and cooked preparations of meat with emphasis on pork. Today most of these preparations are called PROCESSED MEATS. These preparations include hams, sausages, salamis, cold cuts, rolled shoulders, frankfurters and others. Regional specialties in charcuterie developed all over Europe are- ◦ Frankfurters from Frankfurt (Germany) ◦ Genoa Salami from Genoa (Italy) ◦ Bologna from Bologna (Italy) ◦ Braunschweiger from Brunswick (Germany) BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV Terrines • TERRINES are the closest cousin of pates. • The terrine vessel is an oblong, earthenware mold. It can also be enameled cast iron . • Terrines are the pate cooked in terrine mold and not a crust. • Terrines can also be made using pre-cooked paste of meat, fish or vegetable purees bound cold with gelatin or hot with eggs. • Terrines can be served directly from the mold or removed. BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV BY- MRS. MRUDULA JADHAV PATES • The term pate means forcemeat baked in a crust, usually in a rectangular or oval loaf mold. • In French it is termed as PATE EN CROUTE. • In other words it can also be a spread of finely chopped or pureed seasoned meat, often chicken liver. • In general sense the term pate applies to mixtures other than forcemeats baked in crust. BY- MRS. MRUDULA JADHAV GALANTINES • Galantine is a boned poultry or game animal stuffed with forcemeat. -
PRODUCTS WE OFFER We Are Here to Help You with Everything You Need to Provide an Essential Food and Drink Service by Creating Food Boxes for Your Community
Community Food Hubs PRODUCTS WE OFFER We are here to help you with everything you need to provide an essential food and drink service by creating food boxes for your community. From beans to butter – cucumber to chicken – tomatoes to toilet roll, our online shelves are full. We have over 9,000 products from everyday essentials to special treats and the full range is available to you!* Our favourite everyday essentials are included to get you started. We have included a traditional retail pack size, so you can easily compare our pack sizes to what you would usually find in your local supermarket. *Unfortunately, due to licensing rules, we can’t offer alcohol at this time Community Food Hubs PRODUCT GUIDE Meat & Poultry TRADITIONAL Cooked Meats BRAKES SIZE SUPERMARKET SIZE PRICE C 29177 Brakes Sliced Ham 1 x 454g (av. 17 slices) 1 x 150-300g £7.06 C 29178 Brakes Sliced Honey Roast Ham 1 x 454g (av. 12 slices) 1 x 150-300g £6.57 C 29186 Brakes Wafer Thin Sliced Ham 1 x 454g 1 x 100-200g £5.45 C 29187 Brakes Wafer Thin Smoked Ham 1 x 454g 1 x 100-200g £5.45 C 29189 Brakes Sliced Cooked Chicken 1 x 454g (av. 35 slices) 1 x 150-250g £5.87 C 29191 Brakes Wafer Thin Honey Roast Ham 1 x 454g 1 x 100-200g £6.29 C 70016 Brakes Wafer Thin Pastrami 1 x 454g 1 x 100-200g £8.18 C 74704 Brakes Sliced Ham 1 x 454g (av. 16 slices) 1 x 150-250g £6.71 C 111366 Brakes British Wiltshire Cured Ham 1 x 454g (av. -
Lunch Menu (12.00 - 15.00)
Lunch Menu (12.00 - 15.00) ALL TAXES ARE INCLUDED IN THE PRICES Mondays Beans / Φασόλια βραστά €10.00 Calamari/ καλαμάρι €12.00 The Stone House Salad / Σαλάτα €9.00 Tuesdays Beef Stifado / Βοδινό Στιφάδο €12.00 Spaghetti Bolognese / Σπαγγέτι €10.00 The Stone House Salad / Σαλάτα €9.00 Wednesdays Lentils / Φακές €10.00 Politiko / Πολιτικό Σουβλάκι €12.00 The Stone House Salad / Σαλάτες €9.00 Thursdays Moussaka/ Μουσακα €12.00 Pasta / Πάστα επιλογής €10.00 The Stone House Salad/ Σαλάτες €9.00 Fridays Black Eye Beans/ Λουβιά €10.00 Kleftiko /Κλέφτικο Αρνί €14.00 The Stone House Salad /Σαλάτες €9.00 D inner Menu 18.00 - 22.30 Tuesday - Sunday, Closed Monday Evening Meze & Platters Meat Meze (2 Persons) 2 0 Dishes inc Salad & Chips €37.00 Beer Platter (2 Persons) 4 Types of Sausage, Chips, Dips & 2 Beers €20.00 Ouzo Platter (2 Persons) I nc. 250ml Bottle of Ouzo €16.00 Meat Platter (2 Persons) S alami, Prosciutto, Parma Ham, Gammon & Basket of Fresh Bread & Tahini Dip €22.00 Cheese Platter (2 Persons) H alloumi, Graviera, Vintage Cheddar, Parmesan, Goats Cheese, Blue Cheese, Brie & a Basket of Fresh Bread & Tahini Dip €18.00 Other Mains Lamb Chops (4) €14.00 Kleftiko €17.00 Moussaka (portion) €12.00 Stuffed Vegetables €12.00 Politiko Kebab €12.00 Prawns Saganaki €13.00 Calamari €13.00 Baby Marida (Picarel) €11.00 Tsipoura (Sea Bream) (450gr) €17.00 Margherita Pizza €10.00 Beef Burger with Chips €13.00 Side Dishes Loukanika €2.50 Pastourma €2.50 Halloumi €2.50 Flower Zucchini €2.50 Zucchini with Eggs €2.00 Louvana with Eggs €2.00 Tomato with Eggs €2.00 Portion of Chips €2.00 Grilled Vegetables €2.50 Ravioli €2.50 Green Bell Peppers with Pork Belly €2.50 Stifado Beef with Onions €2.50 DESSERTS Chocolate Lava Cake with Vanilla Ice Cream €7.00 Apple Pie w ith Vanilla Ice Cream €6.00 Carrot Cake w ith Vanilla Ice Cream €6.00 Ice Cream (Vanilla, Chocolate & Strawberry) 3 Scoops €5.00 Fresh Fruit Platter (2 Persons) €12.00 Fruit Platter Additional Person €4.50 1 1 ALL TAXES ARE INCLUDED IN THE PRICES .