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Vermont Beer : History of a Brewing Revolution Pdf, Epub, Ebook
VERMONT BEER : HISTORY OF A BREWING REVOLUTION PDF, EPUB, EBOOK Kurt Staudter | 210 pages | 01 Jul 2014 | History Press Library Editions | 9781540210197 | English | none Vermont Beer : History of a Brewing Revolution PDF Book Seven Days needs your financial support! When Carri Uranga interviewed for a job at Magic Hat in , she sat across a table from Johnson and longtime general manager Steve Hood she thinks; memories made at breweries tend to be fuzzy, especially two decades later. Many of Magic Hat's offbeat offerings were home runs, though — so many, in fact, that by it was the eighth-largest craft brewery in the country. A hop shortage reportedly due to a fire in Washington state and bad storms in Germany leads to brewers to band together to solve a problem in the supply chain. Charleston: A Historic Walking Tour. Showing The event will include demos, meetings about the project, a book talk by Kurt Staudter, author of "Vermont Beer: History of a Brewing Revolution," and a 5 p. Richards, 34, with minimal brewing experience under his belt, became intrigued by ginger beer after reading about its historical connections to the spice-trade shipping days of yore. National sales figures confirm that craft customers, many of whom were weaned on 9, are moving away from regional breweries like Magic Hat and toward microbreweries — defined as breweries that produce fewer than 15, barrels per year. When the Pilgrims sailed for America, they hoped to find a place to settle where the farmland would be rich and the climate congenial. American Palate , Beer! Craft brewing is kind of like that. -
Sweetener Buying Guide
Sweetener Buying Guide The intent of this guide is purely informational. The summaries included represent the highlights of each sweetener and are not meant to be comprehensive. The traffic light system is not a dietary recommendation but a buying guideline. Sugar, in any form (even honey, maple syrup and dried fruit), can suppress the immune system and throw our bodies out of balance. It is important to consume sugar smartly. Start by choosing the best sweeteners for you. Then keep in mind that sugar is best reduced or avoided when your immune system is compromised e.g. - if you have candida overgrowth, are chronically stressed, fatigued or in pain, are diabetic or pre-diabetic, have digestive issues (IBS, Crohn’s etc.), etc... For more detailed information on how sweeteners can affect your body speak to one of our expert nutritionists on staff! The Big Carrot is committed to organic agriculture and as such prioritizes the organic version of all of these products. The organic logo is used below to represent those items that must be organic to be included, without review, on our shelves and in our products. Sweetener Definition Nutrition (alphabetical) Agave is a liquid sweetener that has a texture and appearance similar to honey. Agave Agave contains some fiber and has a low glycemic index syrup comes from the blue agave plant, the same plant that produces tequila, which grows compared to other sweeteners. It is very high in the Agave primarily in Mexico. The core of the plant contains aguamiel, the sweet substance used to monosaccharide fructose, which relies heavily on the produce agave syrup. -
Formulación De Un Helado De Leche Y Castaña (Castanea Sativa Miller) Y Valoración De Alternativas Para Mejorar Sus Características De Salubridad
Escuela Internacional de Doctorado Luis Alfredo Espinoza Espinoza TESIS DOCTORAL Formulación de un helado de leche y castaña (Castanea sativa Miller) y valoración de alternativas para mejorar sus características de salubridad Dirigida por los doctores Francisco Javier Carballo García y Juan Antonio Centeno Domínguez Año 2017 1 Escuela Internacional de Doctorado Francisco Javier Carballo García y Juan Antonio Centeno Domínguez, Catedrático y Profesor Titular del Área de Tecnología de los Alimentos de la Universidad de Vigo, HACEN CONSTAR que el presente trabajo, titulado “Formulación de un helado de leche y castaña (Castanea sativa Miller) y valoración de alternativas para mejorar sus características de salubridad”, que presenta Don Luis Alfredo Espinoza Espinoza, fue elaborado bajo su dirección en el programa de doctorado en “Ciencia y Tecnología Agroalimentaria” y cumple los requisitos para optar al título de Doctor por la Universidad de Vigo. Ourense, 25 de septiembre de 2017. Los Directores de la tesis de Doctorado Francisco Javier Carballo García Juan Antonio Centeno Domínguez 2 AGRADECIMIENTOS Agradezco profundamente a los Doctores Francisco Javier Carballo García y Juan Antonio Centeno Domínguez, ya no solo por haber sido mis directores de tesis y responsable de un grupo de trabajo, sino más bien por sus cualidades humanas y su disposición en apoyarme en los momentos más importantes, y compartir sus experiencias. A Francisco, Jorge, Noemí, Miriam, Lucía, Alda y demás compañeros del laboratorio, en verdad les agradezco por todo su apoyo durante mi estancia, así como los buenos momentos que hemos compartido durante estos años. A los colaboradores del Centro Tecnológico de la Carne, en especial a José Manuel Lorenzo y su equipo de trabajo, por su ayuda durante las pruebas sensoriales y determinación de compuestos volátiles de los productos en estudio. -
Blood Type O Is the Oldest and Most Basic Blood Type
EAT RIGHT FOR (4) YOUR TYPE In his book, EAT RIGHT FOR (4) YOUR TYPE, Dr. Peter D’Adamo teaches the fundamental relationship between your blood type and the dietary and lifestyle choices that will help you live at your very best. When you use the individualized characteristics of your blood type as a guide post for eating and living, you will be healthier, you will naturally reach your ideal weight, and you will slow the process of aging. You can pinpoint the foods that make you sick, contribute to weight gain, and lead to chronic disease. Our ancestors had unique blueprints that complemented their environments. The genetic characteristics of our ancestors live in our blood today, and it is this lesson we bring with us into our current understanding of blood types. Your Blood Type Plan lets you zero in on the health and nutrition information that corresponds to your exact biological profile. With this new information, you can now make choices about your diet, exercise regimen, and general health that are based on the dynamic natural forces within your own body. If you follow your Blood Type Plan carefully, you can: Avoid many common viruses and infections. Lose weight, as your body rids itself of toxins and fats. Fight back against life-threatening diseases such as cancer, cardiovascular disease, diabetes, and liver failure. Avoid many of the factors that cause rapid cell deterioration, thus slowing down the aging process. Today, it is well accepted that nutrition has a direct impact on the state of our health and general well-being. -
Tietoa Täysruokosokerista
TIETOA TÄYSRUOKOSOKERISTA • valmistetaan käsityönä sokeriruo’osta • runsaasti vitamiineja, kivennäisaineita, antioksidantteja ja aminohappoja • aromaattinen maku Historia Trooppisilla alueilla sokeriruokoa on pureskeltu raakana jo vuosisatojen ajan sen makeuden vuoksi. Kauppareittejä pitkin sokeri levisi mm. Kiinaan ja Lähi-Itään, mutta sokerin erottaminen ruo’osta kehittyi Intiassa. Sokerin saavuttua Eurooppaan se oli aluksi teen ja kahvin ohella kallis luksustuote. Imperialismin aikaan Hollanti valloitti trooppisten alueiden ruokosokeriviljelmiä ja maasta tuli Euroopan sokerikaupan keskus. Vuonna 1747 saksalainen kemisti Andreas Sigismund Marggraf onnistui uuttamaan valkoista sokeria sokerijuurikkaasta (Beta vulgaris) keittämällä, siivilöimällä ja haihduttamalla. Lopputulos oli sama kuin tuotettaessa valkoista sokeria sokeriruo’osta ja kemistitkään eivät kyenneet erottamaan ruokosokeria ja juurikassokeria toisistaan. Napoleonin estäessä sokerin tuonnin Hollantiin, alkoi valkoisen juurikassokerin laajamittainen tuotanto ja voittokulku. Nykypäivänä Euroopassa tuotetaan 16 miljoonaa tonnia valkoista juurikassokeria joka vuosi. Valkoinen sokeri Sokerijuurikkaasta voidaan tuottaa ainoastaan valkoista sokeria, mutta sokeriruo’osta on mahdollista valmistaa eri asteisia sokereita. Teollisessa sokerin valmistuksessa ruokomehun melassiosa erotetaan sokeriosasta koska ruokomehua melasseineen on hankala käsitellä teollisesti. Melassin mukana poistuu 4/5 kivennäis- sekä hivenaineista ja tuloksena on raakaruokosokeri. Valkoista sokeria valmistettaessa -
Montgomery County Department of Liquor Control
Montgomery County Department of Liquor Control September 2016 Newslink Montgomery County Department of Liquor Control Labor Day Holiday Schedule Monday, September 5, 2016 Administrative Offices, Ordering Section, Cashier’s, Communication Center and Licensing Offices will be closed Warehouse: All deliveries will be made as normal; there will be no receiving or pick-ups DLC Retail Stores will be open from 10 AM – 6 PM Ordering Deadline for Tuesday, September 6, 2016 Deliveries If a business has a Tuesday delivery, please note that all orders must be placed by Monday, September 5th at 5:30 AM due to the holiday. FREE Alcohol Law Education and Regulatory Training (ALERT) The Montgomery County Department of Liquor Control offers a free training designed to educate Montgomery County servers, sellers, management and owners on alcohol beverage regulatory compliance. Learn how to develop responsible alcohol policies, review issues identified by enforcement agencies and have an opportunity to meet for networking among peers and county officials. ALERT is FREE and offered twice a month (second and fourth Monday of every month) 10 AM - 1 PM 201 Edison Park Drive Gaithersburg, MD 20878 To register, email [email protected] This is not the state alcohol awareness class, this class compliments it Montgomery County Department of Liquor Control 201 Edison Park Drive, Gaithersburg, MD 20878 / 240-777-1900 / www.montgomerycountymd.gov/dlc For General County (Non-DLC) Information Call 311 / www.montgomerycountymd.gov/311 Montgomery County Department of Liquor Control Bulletin Board Alcohol Awareness Trainings: All alcoholic license establishments are required by law to have a state approved alcohol awareness certified person (licensee or person employed in a supervisory capacity) on the licensed premise during all hours in which alcoholic beverages are served. -
Smart Sweets: 30 Desserts to Indulge Your Sweet Tooth 1
Smart Sweets: 30 Desserts to Indulge your Sweet Tooth 1 © 2011 Katie Kimball | Kitchen Stewardship, LLC Smart Sweets: 30 Desserts to Indulge your Sweet Tooth 2 Table of Contents Introduction Why Desserts?................................................................................................................4 Are the Recipes Healthy?................................................................................................4 Snacks? Sweets? What's the Difference?.......................................................................5 Why White Sugar?...........................................................................................................6 What Sweeteners are there Other than White Sugar?....................................................6 What Sweeteners Aren't Recommended?.......................................................................8 Where to Find Alternative Sweeteners............................................................................9 Three Tips to Trick Your Tongue......................................................................................9 Supplies You Might Want to Have Around.....................................................................10 Homemade Ingredients ................................................................................................10 Ingredient Notes............................................................................................................11 Features of the Text.......................................................................................................12 -
Natural Sweeteners Brochure
interior right foldover Raw honey often has a crystallized appearance levels, but it also has 40% fewer calories than and is solid at room temperature during colder sugar. Also, rather than causing tooth decay like months. Use raw honey in smoothies, beverages, sugar it may prevent cavities. Substitute xylitol at salad dressings and other recipes that don't a 1:1 ratio for sugar. require heating. Maple Syrup (Aisle 1 & Bulk) Maple syrup is made from tapping the sap of About City Market, Onion River Co-op maple trees and boiling it down in an evaporator City Market, Onion River Co-op is a consumer to reduce the water content. As the sugaring cooperative, with over 11,000 Members, selling season progresses, the sap darkens, producing wholesome food and other products while Natural progressively darker and stronger grades of syrup. building a vibrant, empowered community and Because maple syrup is concentrated sap, it is a healthier world, all in a sustainable manner. Sweeteners rich in the minerals that travel up from a tree’s Located in downtown Burlington, Vermont, roots. Use 2/3 to 3/4 cup maple syrup for 1 cup City Market provides a large selection of local, of white sugar and lower the oven temperature organic and conventional foods, and thousands by 25°F. (Maple sugar, which is evaporated of local and Vermont-made products. maple syrup, can be substituted 1:1). Maple syrup makes cookies and granolas crisper. You Visit City Market, Onion River Co-op online may notice crisper, darker edges on your cookies at www.CityMarket.coop or call 802-861-9700. -
What's That Sweetener? (A CHEAT SHEET to NATURAL & UNNATURAL SWEETENERS)
What's That Sweetener? (A CHEAT SHEET TO NATURAL & UNNATURAL SWEETENERS) Sweetener Looks like Also known as How to use Notes White Sugar You know white Beet sugar, cane Sugar sweetens ...it is destructive to the derived from sugar cane sugar, right? sugar, granulated anything and everything human system and or sugar beets; all the sugar with ease, but... addictive in many ways molasses content (with (More here: its minerals) is stripped http://bit.ly/UquVCf) away and is generally bleached; no nutritional value Evaporated Cane Juice Just a shade Organic sugar, Use 1:1 ratio with white A good choice if organic, slightly less refined cane darker than white evaporated cane sugar; flavor likely will non-GMO or fair trade sugar; a small step up sugar, often sugar, sometimes not change; white cakes sugar is important to from white sugar; still slightly larger confused with or cookies may be a you; a large step up in very little to no nutritional grained but not Turbinado slightly darker off-white price for a small step in value necessarily color nutrition Sucanat Medium caramel Rapadura, Panela, As a dry sweetener, Will change the flavor (SUgar CAne NATural) brown in color; a Jaggery, unrefined sucanat can used 1:1 in and color compared to whole cane sugar with bit like brown whole cane sugar, any recipe that calls for white sugar; imparts a about 13% molasses sugar but coarser dehydrated cane white sugar. You can deeper molasses tone to content; none is and larger grained sugar (juice) also whiz it in a blender recipes. -
Names of Sugars Plus Names of Flour and Wheat Ace K
Names of Sugars Plus Names of Flour and Wheat Ace K (Acesulfame-k (Sunette, Sweet and Safe, Sweet One) Agave Alcohol Sugars ("ol" endings, i.e., sorbitol, mannitol, etc.) Amazake Apple Sugar Artificial Sweetener Packets Artificial Flavors (call the company about the product contents) Aspartame/NutraSweet Aguamiel Barbados Sugar Bark Sugar (also called Xylose) Barley Malt Barley Syrup Beet Sugar Black Strap Molasses Brown Rice Syrup Brown Sugar Brown Sugar Syrup Cane Juice Cane Sugar Caramel Coloring Caramelized Sugar Carob Chips/Powder Cocoa Concentrated Fruit Juice Corn Sweetener Dark Brown Sugar Date Sugar Dextrin Dextrose Diglycerides Disaccharides Dried/Dehydrated Fruit (i.e. figs, raisins, apple chips, etc.) Evaporated Cane Juice Extracts (any type or flavor) Fat substitutes (made from concentrated fruit paste) Florida Crystals (evaporated cane juice) Fructooligosaccharides (FOS) Fructose Fruit Flavorings (call the company about the product contents) Fruit Juice (call the company for added or hidden sugar) Fruit Juice Concentrate Galactose (Gal) Glucitol (Sorbitol or Hexitol) Glucosamine Glucose Glucose Polymers Glucose Syrup Glycerides Glycerine (Glycerol) Glycine Glycol High Fructose Corn Syrup Honey (any type or form) Inulin Isomalt -ides, any additive with this suffix: Monosodium glycerides (any), olyglycerides, saccharides (any), trisacchardies, diglycerides, disaccharides, monoglyceridees, onosaccharides, etc. Jaggery Lactose Levulose Licorice root powder Light Brown Sugar "Light" Sugar "Lite" Sugar "Low" Sugar Malted Barley -
Sugar and Sweeteners
Alternative sugars and sweeteners Sugar Alcohol Sweeteners – these reduced calorie sweeteners can occur naturally in fruits and vegetables Your or can be manmade. Commonly used in foods labeled “sugar free” or “no sugar added.” Examples of sugar alcohol sweeteners are erythritol and xylitol. Coconut Sugar – made from coconut palm sap. Guide Similar in appearance and flavor to brown sugar and can be used as a direct substitute for cane sugar in most recipes. Monk Fruit – extracted from the fruit of the same To name, this sweetener can be up to 200 times sweeter than sugar, with zero carbohydrates, sodium, calories or fats. Stevia – a natural sweetener extracted from the leaves of the stevia plant. With zero calories and rating a zero on the glycemic index, stevia is much sweeter than sugar – at some estimates, up to 300 times more. Sucralose – an artificial sweetener that cannot be broken down by the body, so it does not add calories during consumption. It is calculated to be 400 to 700 times sweeter than sugar. Reference Sources: https://www.thekitchn.com/whats-the-difference-muscovado-145157 https://culinarylore.com/specialty-foods:raw-or-turbinado-sugar-versus-white-sugar/ https://www.thekitchn.com/a-complete-visual-guide-to-sugar-ingredient-intelligence-213715 7615 Lancaster Avenue, Myerstown, PA 17067 Phone: 717.933.4191 or Toll Free: 800.733.4191 R Fax: Toll Free: 866.933.5466 Accounts Receivable: 866.451.6135 Email: [email protected] www.dutchvalleyfoods.com Know the difference between dextrose and demerara? Here is a list of commonly used types of sucrose: How about stevia and sucanat? With so many •Table sugar – highly refined and granulated this is sweeteners available in the marketplace, it can be hard the most commonly used form of sucrose and can be to choose the right ones for your recipes. -
Sugar and Sugars Page 1 of 27
SUGARS "Consuming sugar or sugars is one of life's little pleasures that can be safely enjoyed in moderation. "Professor Gérard Debry Definition The little story of sugar Introduction ː Sugar Sugar as food The different types of sugars 1) The main types of simple sugars Glucose Fructose Galactose Sucrose Lactose Maltose 2) Simple natural sugars from sugar cane Blond cane sugar Brown sugar (brown sugar) Rapadura Molasses Demerara Muscovado 3) Simple natural sugars from sugar beet White granulated sugar Brown sugar (brown sugar) La vergeoise wholemeal sugar 4) Other simple natural sugars from fruits, flowers and plants Corn syrup Malt / Barley syrup Rice syrup Sorghum syrup Carob molasses Mesquite Syrup Palm Sugar Agave Syrup Maple Syrup Birch Syrup Yacon syrup Date syrup Coconut sugar Date sugar Grape sugar Concentrated Fruit Sugar Fructose Sugar Honey 5)Simple sugar derivatives Caramel Glucose-fructose syrup Isoglucose Icing sugar Invert sugar Golden syrup Turbine sugar / turbinado The dextrose The dextrin Maltodextrin Candy sugar 6)Other sweetening products - sweetener Polyol Stevioside 6a)Natural sweeteners from fruits, flowers and plants Xylitol Stevia Erythritol Intense sweeteners, which are naturally sweetening proteins thaumatin monellin miraculin brazein and pentadine Curculin Mabinline Lysozyne Turmeric xanthorrhiza 7) Chemical or synthetic sweeteners Aspartame neotame acesulfame saccharin Cyclamates alitame sucralose Technological functions of sugars and other sweeteners Sugar pleasure and influence on eating behaviour World Sugar Consumption and Production Translations of SUGAR sugar and sugars Page 1 of 27 Sugar Definition Sugar is a sweet-flavoured substance extracted mainly from sugar cane and sugar beet. Sugar is a molecule of sucrose (glucose + fructose).