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BEGINNING Cheese and Charcuterie 14 Chef's selection of cured meats, cheeses, honeycomb, pickled vegetables & grilled bread The Montour Pretzel 8 Dutch mustard & beer cheese sauce Tavern Wings 5 for $8, 10 for $11 Hot, mild, chef's choice or BBQ Light Street Poutine 7 Barn fries, brown gravy, cheddar cheese curds Hummus 7 Warm pita, cucumber, carrots Deviled Eggs 6 Beet pickled eggs, spicy pepper jelly Pulled Pork Poppers 7 Lightly breaded pulled roast pork, cheddar cheese and jalapeno, creamy horseradish dip Bacon Wrapped Scallops 10 Served with house barbecue sauce SOUP French Onion Soup 5.50 Creamy Tomato Soup 5.50 Garnished with grilled cheese crouton GREEN Faith Salad 5/9 Mixed greens, romaine, feta cheese, pecans, golden raisins, julienne carrots, red cabbage, tossed with champagne vinaigrette Classic Caesar Salad 5/9 Romaine lettuce, parmesan cheese, croutons, caesar dressing Add chicken 4, pecan chicken 5, steak 6, salmon 6, shrimp 6 Consuming raw or under cooked meat and eggs may increase your risk of foodborne illness SIGNATURE BURGERS All burgers at The Tavern are hand formed daily using our private blend of sirloin, chuck, brisket, & short rib. Served on a brioche roll with Tavern fries The Tavern 11 American cheese, leaf lettuce, tomato, red onion, brioche roll The Lancaster 12 Applewood smoked bacon, smoky cheddar, fried egg, field greens, tomato, horseradish mayo, brioche roll The Fire Pit 12 Blackened, blue cheese, roasted red peppers, field greens, red onion, tomato, special sauce, brioche roll The Bucknell 15 Bison, marinated mushrooms and char pickled onions, garlic herb goat cheese, lettuce, tomato, brioche roll The Garden Burger 12 Veggie burger, cucumber, char-pickled onions, lettuce, tomato, gluten-free roll HANDHELD Served with Kettle Chips Reuben 9 Grilled rye bread, corned beef, sauerkraut, thousand island dressing Smoked Grilled Cheese 9 Smoky cheddar, blue cheese, mozzarella, prosciutto, soppressata, fresh tomato, challah bread Tavern Steak Sandwich 10 Onions, peppers, american cheese, italian roll Crab Cake BLT 16 Apple wood smoked bacon, lettuce, tomato, remoulade, brioche roll Buttermilk Chicken Sandwich 11 Lightly breaded fried chicken, with applewood bacon, maple-dijon sauce, house-smoked cheese, lettuce and tomato on brioche roll PBI Club 10 Turkey, ham, american cheese, lettuce, tomato, applewood smoked bacon, mayonnaise, toasted wheat MAIN Chicken Cavatelli 12 Grilled chicken, spinach, sun dried tomato, olive oil, fresh basil, parmesan, garlic, white wine sauce Fish and Chips 14 Lager battered haddock, french fries, remoulade, coleslaw PBI Meatloaf 14 House-made meatloaf, yukon gold mashed potatoes, brown gravy, vegetable of the day Steak Frites 18 10 oz Flat Iron steak, french fries, vegetable of the day Shrimp and Scallop Scampi 21 Sautéed shrimp and scallops with garlic, lemon, white wine, tomatoes, fresh herbs, with linguini.

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1 MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad Tatarikastmes 4
MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad tatarikastmes 4 € Rings of calamary Õllepunnid 3 € Beer fubsies Marineeritud kanatiivad 4 € Chicken wings Paneeritud kanafilee ribad 4 € Crusted chicken strips Taimetoitlase sekser 3 € Vegetarians plate Juustuvalik 15 € Cheese plate Müllerbeckí vaagen (4-le inimesele) 18 € (õllesigar, juust, kanatiivad, marineeritud kurk, praeleivad) Müllerbeck´s plate (Beer cigars, cheese, chicken wings, pickles, fried bread) Seeneamps sinihallitusjuustu ja peekoniga 5 € Mushroom bites with blue cheese and bacon Eelroad/Starters Müllerbecki panniroog 6 € Müllerbeck´s mish-mash Suvevärskus (kana või krevettidega) 4 € Summer freshness salad (chicken or shrimp) Feta salat kreekapähklitega 4.50 € Salad with Feta cheese and walnuts Keelesalat praeleival 4 € Tongue salat on fried bread 1 Supid/Soups Koorene kreveti-lõhesupp 3 € Creamy shrimp soup Suitsujuustusupp 3 € Smoked cheese soup Seljanka 3 € Russian meat soup Pasta/Pasta Kukeseene-kanapasta 8 € Chanterelle-chicken pasta Taimetoitlase pasta 7 € Vegetarian pasta Mereannipasta 8 € Seafood pasta Lastele/For kids Kiievi kotlet friikartuliga 3.50 € Chicken kiev with french fries Pelmeenid hapukoorega 3 € Dumplings with sour cream Viineripasta 3 € Wiener pasta Praed/Entrees Kaarna kana juustu-ananassi kattega 10 € Kaarna´s chicken with cheese-pineapple covering Müllerbeckí marineeritud lammas köögiviljawokiga 20 € Müllerbeck´s pickled lamb with vegetable wok Müllerbeckí šnitsel šampinjoni kastmega 10 € Müllerbeck´s cutlet with champignon sauce Karbonaad kukeseene
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Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa
Potravinarstvo Slovak Journal of Food Sciences Potravinarstvo Slovak Journal of Food Sciences vol. 13, 2019, no. 2, p. 76-82 doi: https://doi.org/10.5219/1024 Received: 28 January 2019. Accepted: 31 January 2019. Available online: 28 February 2019 at www.potravinarstvo.com © 2019 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0 ISSN 1337-0960 (online) SENSORY PROFILE OF PARENICA CHEESE VARIETIES MADE FROM PASTEURIZED COW’S MILK Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa ABSTRACT Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow’s milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow’s milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05.
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CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE Viera Ducková*1, Margita Čanigová1, Lucia Zeleňáková2, Miroslav Kročko1 Address(es): Ing. Viera Ducková, PhD., 1 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4710. 2 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. *Corresponding author: [email protected] doi: 10.15414/jmbfs.2020.9.5.1016-1019 ARTICLE INFO ABSTRACT Received 27. 8. 2019 Parenica is a steamed, lightly smoked or unsmoked cheese wound into roll. The aim of this work was to evaluate selected Revised 13. 1. 2020 microbiological and chemical parameters of smoked and unsmoked parenica cheeses from industrial and farm dairy after production and Accepted 16. 1. 2020 after 7 days of storage at 6 °C. Yeasts and molds, as an indicator of hygiene production conditions, were cultivated for 5 days on DRBC Published 1. 4. 2020 agar at 25 °C. The dry matter content was determined by drying to constant weight. Determination of NaCl was performed using the Chloride Analyzer 926. Counts of yeasts in unsmoked cheeses after production were comparable and reached average value 1.65 log CFU.g-1 from farm dairy and 1.57 log CFU.g-1 from industrial dairy. Yeasts weren´t detected in samples of smoked cheeses from the Regular article farm dairy, however their presence was found in 50% of smoked cheeses from industrial dairy with average value 2.67 log CFU.g-1.
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Imported Cheese Guide
Imported Cheese Guide BELGIUM / ARGENTINA 3 CANADA 4 CANADIAN SPECIALTY 5 DENMARK 6 DANISH SPECIALTY / FINLAND 7 ENGLAND 8 ENGLISH WENSLEYDALE 9 WALES 10 FRANCE 11 FRENCH SPECIALTY / FRENCH AIR 12 GERMANY 13 GREECE / BULGARIA / CYPRESS 14 HOLLAND 15 BEEMSTER SPECIALTY 16 IRELAND / NORWAY 17 ITALY 18 ITALIAN SPECIALTY 19 ITALIAN AIR 20 POLAND 21 SPAIN 22 SPANISH SPECIALTY / SPANISH AIR 23 DELIVERY SCHEDULE SWITZERLAND 24 STOCKED - Product is ordered and shipped with your regular delivery, these items are denoted with an asterisk throughout the catalog. UNITED STATES OF AMERICA 26 CROSS DOCK - Product must be ordered by 10:00am BUTTERS & CREAMS 27 Tuesday, and arrives into Lipari the following Monday. It will ship out on your next delivery beginning Tuesday. Product ACCOMPANIMENTS 28 will arrive within 10 days to your store. CHARCUTERIE 30 AIR FREIGHT - Products are flown in specially for you, and can take up to 20 days to arrive to your store. MARKETING IDEAS 31 *DENOTES STOCKED ITEMS 2 Belgium & Argentina CHIMAY A LA BIERE GRAND CLASSIQUE CHEESE Washed in the beer produced by the Slightly pungent, supple and creamy, the Trappist Monks in the Chimay monastery. carefully crafted Chimay Classis is the pride CHIMAY 198909 1/5 lb. of the Chimay monastery’s line of chesses. CHIMAY 382873 1/5 lb. GRAND CRU CHEESE Semi hard, matured in the cellars of the REGGIANITO Trappist Abbey for 6-8 weeks until its floral When Italians immigrated to Argentina, they aromas reach peak. began making it locally. Reggianito is cured CHIMAY 382890 1/5 lb. longer than any other South American hard cheese, leading to a rich, enhanced flavor.
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Primary Investigation Into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products
Hindawi Journal of Chemistry Volume 2018, Article ID 5942081, 8 pages https://doi.org/10.1155/2018/5942081 Research Article Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products Laura-Artemis Bouzalakou-Butel,1 Pantelis Provatidis,1 Keith Sturrock,2 and Alberto Fiore 1 1Division of Food & Drink, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK 2Division of Science, School of Science Engineering and Technology, Abertay University, Dundee DD1 1HG, UK Correspondence should be addressed to Alberto Fiore; a.fi[email protected] Received 15 June 2018; Revised 25 October 2018; Accepted 11 November 2018; Published 5 December 2018 Academic Editor: Annalisa De Girolamo Copyright © 2018 Laura-Artemis Bouzalakou-Butel et al. .is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 5-Hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties. Determination of HMF was originally used as an indicator of both the extent of thermal processing a food had undergone and food quality. It has been identified in a variety of food products such as bread, breakfast cereals, fruit juices, milk, and honey. In addition to the thermal processes that lead to the formation of HMF during thermal treatment, food smoking also creates conditions that result in the formation of HMF. .is can take place within the food due to the elevated temperatures associated with hot smoking or by the proximity of the products of the pyrolysis of the wood matrix that is used for smoking (cold smoking).
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FDA's Domestic and Imported Cheese Compliance Program Results
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Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese
Akademik Gıda ® ISSN Print: 1304-7582, Online: 2148-015X http://www.academicfoodjournal.com Akademik Gıda 13(4) (2015) 276-285 Ara ştırma Makalesi / Research Paper Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese Ahmet Ayar 1 , Hatice Siçramaz 1, Durmu ş Sert 2 1Sakarya University, Faculty of Engineering, Department of Food Engineering, Sakarya, Turkey 2Necmettin Erbakan University, Department of Food Engineering, Konya, Turkey Geli ş Tarihi (Received): 11.05.2015, Kabul Tarihi (Accepted): 10.06.2015 Yazı şmalardan Sorumlu Yazar (Corresponding author): [email protected] (A. Ayar) 0 264 295 59 28 0 264 295 56 04 ABSTRACT In this study, Circassian cheeses were produced by different processes based on traditional methods, and smoke was applied in a traditional oven. Starter culture was added to a group of cheeses for aroma production while smoke aroma was added to another. Chemical, textural and sensory properties were determined during 90 days of ripening. Depending on the manufacturing procedure, total solids content of Circassian cheeses ranged between 51.42-62.38% while ranges for water activity and pH values were found 0.938-0.977 and 4.71-6.82, respectively. Ripening indices were higher for the cheeses manufactured by the traditional method and smoke flavor added. The total value of free fatty acids was the highest in the culture added and non-smoked cheese group. Cheese hardness increased with an increase in total solids and smoking process. Cheese samples produced by the traditional method and non-smoked exhibited the highest overall sensory acceptability. The fumigation process increased the shelf life of cheeses as well as giving a different flavor to the cheese.
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The Iowa Homemaker Vol.20, No.3
Volume 20 Article 1 Number 3 The Iowa Homemaker vol.20, no.3 1940 The oI wa Homemaker vol.20, no.3 B. Hughes Iowa State College Beth Bailey McLean Iowa State College Winnifred Cannon Iowa State College Dorothy Lee Conquest Iowa State College Margaret Read Iowa State College See next page for additional authors Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Hughes, B.; McLean, Beth Bailey; Cannon, Winnifred; Conquest, Dorothy Lee; Read, Margaret; Hakes, Jean; Mason, Nancy; Simpson, Bette; Garberson, Patricia; Greene, Helen; Thomas, Marjorie; and Jensen, Ruth (1940) "The oI wa Homemaker vol.20, no.3," The Iowa Homemaker: Vol. 20 : No. 3 , Article 1. Available at: http://lib.dr.iastate.edu/homemaker/vol20/iss3/1 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. The oI wa Homemaker vol.20, no.3 Authors B. Hughes, Beth Bailey McLean, Winnifred Cannon, Dorothy Lee Conquest, Margaret Read, Jean Hakes, Nancy Mason, Bette Simpson, Patricia Garberson, Helen Greene, Marjorie Thomas, and Ruth Jensen This article is available in The oI wa Homemaker: http://lib.dr.iastate.edu/homemaker/vol20/iss3/1 THE IOWA HOMEMAKER A Review of Activity in the World's Largest School of Home Economics Iowa State College, Ames, Iowa Editor-in-Chief \[YRTLF.
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Smoking of Dairy Products
Journal of Nutritional Health & Food Engineering Editorial Open Access Smoking of dairy products Editorial Volume 4 Issue 1 - 2016 Food is a group of basic nutrients element which consists of Magdy Mohamed Ismail proteins, fats, carbohydrates, minerals, salts, vitamins, fiber and Dairy Technology Department, Agricultural Research Center, enzymes, in addition to water. Most of these elements present in Egypt groups complement each other. Complementarity of these elements forms proper food. Correspondence: Magdy Mohamed Ismail, Dairy Technology Department, Animal Production Research Institute, Agricultural Food preservation goes back to the last Ice Age, about 15,000BC, Research Center, Egypt, Email [email protected] when humans discovered for the first time a way of preserving food Received: January 11, 2016 | Published: January 29, 2016 by smoking it. The evidence for this lies in the caves at Les Eyzies in the Dordogne in France, where this way of life is well portrayed in carvings, engravings and paintings.1 Smoking of food is one of the oldest methods used from 10,000years. Sensory active components such as phenol derivatives, carbonyls, organic acids and their esters, lactones, pyrazines, pyrols and furan d. Flavouring with smoke flavours prepared by mixing chemically- derivatives are responsible for many of the aromatic properties of meat defined substances. products.2 Khamis3 reported that smoking of food and food products Smoke flavourings can be divided into two main groups: is a common and old process, and one of the best ways to keep food from spoiling where wood smoke contains substances that inhibit the i. Smoke flavourings made from smoke from burning wood: growth of spoilage organisms and thus improves the keeping quality Condensed smoke possibly with adjuncts added and where of the product, and also imparts an agreeable taste and appearance of some components of health concern may have been removed.
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Garden Open Kitchen
Menu Supë e ditës.......................................................................................................... 2.00€ Soup of the day Supë Peshku......................................................................................................... 3.00€ Fish Soup Supë Minestrone................................................................................................. 2.50€ Soup Minestrone Rukolla Sallatë ................................................................................................... 3.50€ Rukolla, domatina, parmixhano, shegë. Rucola Salad Rucola, cherry tomatoes, parmesan, pomegranate. Shef Sallatë..................................................................................................................... 4.50€ Salcë tartuﬁ, spinaq, rukolla, marulë iceberg, kërpudha, arra, bajame, susam. Chef Salad True sauce, spinach, rucola, Iceberg lettuce, mushroom, walnut, almond, sesame. Garden Sallatë .................................................................................................... 3.90€ Mango, marulë e g jelbërt, marulë iceberg, rukolla, domatina, parmixhano, karrotë, arra. Garden Salad Mango, green lettuce, iceberg lettuce, rucola, cherry tomatoes, parmesan, carrots, walnut. Sallatë e gjelbërt me Agave................................................................................ 3.50€ Sallatë e g jelbërt, spinaq, rukola, domatina, shurup agave. Green Salad with Agave Green salad, spinach, rucola, cherry tomatoes, agave syrup. Sallatë fruta deti .................................................................................
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Real California Cheese Processor List
California Milk Advisory Board 2316 Orchard Parkway Suite 200 Tracy, CA 95377 www.RealCaliforniaMilk.com Real California Cheese Processor List October 25, 2016 The following is a list of California cheese processors (and other contacts) who are authorized to use the Real California Cheese® seal. Seal use is regulated by the California Milk Producers Advisory Board (CMPAB), an instrumentality of the California Department of Food & Agriculture, as a way of certifying that consumers are purchasing natural cheese made in California exclusively with California milk. All cheesemakers using the seal have undergone a special inspection by the CMPAB. Cheeses listed here are representative, but not inclusive, as new cheeses are being produced by California cheesemakers on a regular basis. Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services 9TH STREET CHEESE, INC. 06-148 Bravo Farms Cheese Cheddar (Plain & Flavored Varieties) DBA BRAVO FARMS CHEESE Feta 128 North 9th Street Gouda (Dutch Style, Smoked, Vurig, Habanero) Fowler, CA 93625 Phone: 559-834-3222 Fax: 559-834-3223 Email: [email protected] Established 2010 Export, Retail Sales, Viewing ALOUETTE CHEESE USA LLC 06-13573 Private Label Cream Cheese Gilbert Bourgoin, Plant Manager 17575 Valley Blvd. City of Industry, CA 91744 Phone: 626-810-2993 Fax: 626-810-3452 Website: www.alouettecheese.com Email: [email protected] ANGELO & FRANCO THE MOZZARELLA GUYS06-00004M Angelo & Franco Ciliegine Anna Maria Della Ripa, Executive Assistant The Mozzarella Guys
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List of Smoked Foods - Wikipedia Page 1 of 12
List of smoked foods - Wikipedia Page 1 of 12 List of smoked foods From Wikipedia, the free encyclopedia This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer,[1] smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list. Smoked meats Contents ◾ 1 Smoked foods ◾ 1.1 Beverages ◾ 1.2 Cheeses ◾ 1.3 Desserts ◾ 1.4 Fish ◾ 1.4.1 Seafood ◾ 1.5 Meats ◾ 1.5.1 Hams ◾ 1.5.2 Sausages ◾ 1.6 Spices Fish being smoked in Tanji, The Gambia ◾ 1.7 Other ◾ 2See also ◾ 2.1 In cuisines ◾ 3 References ◾ 4 External links Smoked foods Beverages ◾ Islay whisky ◾ Lapsang souchong ◾ Mattha ◾ Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame[2] https://en.wikipedia.org/wiki/List_of_smoked_foods 12/31/2016 List of smoked foods - Wikipedia Page 2 of 12 ◾ Grätzer ◾ Suanmeitang Smoked beverages Schlenkerla Rauchbier, a smoked beer, straight from the cask Lapsang souchong tea leaves. Lapsang souchong is sometimes referred to as smoked tea. Suanmeitang is a beverage that is prepared with smoked Chinese plums Cheeses Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.
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