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2020 Wine Enthusiast Buying Guide
BUYINGGUIDE MAY2020 THIS MONTH 2 NEW ZEALAND 25 CHILE 30 URUGUAY 33 OTHER SOUTH AMERICA 33 PORTUGAL 44 ALSACE 54 BORDEAUX 61 SOUTHERN FRANCE 71 TUSCANY 82 CALIFORNIA 113 WASHINGTON 116 SPIRITS 118 BEER Sunrise in the vineyard at Hawkes Bay, North Island, New Zealand FOR ADDITIONAL RATINGS AND REVIEWS, VISIT WINEMAG.COM/RATINGS STEVE FLEMING/GETTY IMAGES FLEMING/GETTY STEVE WINEMAG.COM | 1 BUYINGGUIDE the fruit and spice. While just starting to show some age, this remains an austere but laser-focused wine that requires patience, but should reward in spades with time in cellar. Drink 2021–2035. Wine Dogs Imports LLC. Cellar Selection. —C.P. NEW ZEALAND abv: 13.5% Price: $62 Explore the diversity of Kiwi reds Seresin 2014 Raupo Creek Single Vineyard Pinot Noir (Marlborough). This single-vine- auvignon Blanc may be New Zealand’s warmer North Island, in the clay-dominant 94 yard wine from well respected biodynamic producer calling card, but a slew of red wines add to soils of Auckland, but primarily in Hawke’s Seresin (which has recently been majorly down- the diversity this pair of sea swept islands Bay, where the variety has a nearly 200-year sized, so relish these older vintages while they’re has to offer. history. There are several mineral driven, mus- still here) from the clay slopes of Marlborough’s SWhen it comes to Kiwi reds, Pinot Noir is cular, laser-focused Syrahs from the unique Omaka Valley, is hard not to fall head over heels for. It fills the nose with a perfume of ripe cher- king. -
The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental -
United States Patent (19) 11 Patent Number: 5,340,598 Hay, Jr
USOO5340598A United States Patent (19) 11 Patent Number: 5,340,598 Hay, Jr. et al. 45) Date of Patent: Aug. 23, 1994 54) METHOD FOR PRODUCING SPHERICAL 5,246,721 9/1993 Kerkonian ........................... 426/279 SHAPED BAKED GOODS FOREIGN PATENT DOCUMENTS (75) Inventors: Richard C. Hay, Jr., Kinnelon; Chris 2446581 4/1976 Fed. Rep. of Germany . Pappas, Ridgewood; Harry J. 2409006 6/1979 France . Bergstrom, Mendham; Richard D. 462897 3/1937 United Kingdom . Fazzolare, Randolph, all of N.J. OTHER PUBLICATIONS (73) Assignee: Nabisco, Inc., Parsippany, N.J. Cereal Technology, Samuel A. Matz, Ph.D., AVI Pub (21) Appl. No.: 137,528 lishing Company, Inc. 1970, pp. 56-59, 243 and 245. Cookie and Cracker Technology, Samuel A. Matz, 22 Filed: Oct. 15, 1993 Ph.D., AVI Publishing Company, Inc. 1968, pp. (51) Int. Cl. ............................................... A2D 8/OO 155-157, 163-164, 174-178. 52 U.S. C. .................................... 426/496; 426/467; 426/503; 426/523 Primary Examiner-George Yeung 58 Field of Search ............... 426/496, 503, 518, 523, 57 ABSTRACT 426/467,306;99/474, 477; 126/21 A Spherical baked goods, such as, cookies, crackers and 56) References Cited snacks, are produced on a mass production basis by feeding a farinaceous dough or other food composition U.S. PATENT DOCUMENTS to one or a plurality of dies which shape it into ropes. 2,219,329 10/1940 Engels ................................. 426/467 The shaped extrudate ropes obtained from each die are 3,149,976 9/1964 Smith, Jr. ............................ 426/467 cut by a cutting means, such as, a reciprocating cutter, 3,984,578 10/1976 Rohr et al. -
The People's Last Stand
THE PEOPLE’S LAST STAND Stirred Cocktails The People’s Old Fashioned $12 Bay Of Pigs $12 • Stirred: Rye, Maple, Angostura Bitters • Stirred: Tobacco-Smoked Bourbon, Spiced Finished: With Orange Oils & Flame Pear Liqueur, Maple, Black Walnut Bitters • Served: Old Fashioned Glass, Large Ice Rock • Finished: In A Cedar Wood Smoked Glass • Served: Old Fashioned Glass, Large Ice Rock Old Fashioned Flight: People’s Old Fashioned, Barrel Aged Old Fashioned, & Bay of Pigs - $18 To-Go Old Fashioned Cocktails: .75L bottles (6-8 Cocktails) - $75 Shaken Cocktails Strawberry Paloma $12 Moscow Mule $11 • Shaken: Blanco Tequila, Strawberry Purée, • Built: Vodka, Lime Juice, Simple Syrup, Grapefruit & Lime Juices, Simple Syrup Ginger Beer • Finished: With Topo Chico, Strawberry, Lime • Finished: With Lime, Mint Sprig • Served: Highball Glass, Cubed Ice • Served: Copper Mug, Cubed Ice One In A Melon $11 Sex On The Border $12 • Shaken: Watermelon-Infused Tequila, • Shaken: Blueberry-Infused Tequila, Violet Water-Melon Purée, Fresh Lime Juice, Liqueur, Lime Juice, Blue Agave Nectar, Vanilla Syrup Lavender Bitters • Finished: With Sesame Seeds, Lime • Finished: Dried Lime Wheel, Blueberries • Served: Red Wine Glass, Cubed Ice • Served: Rocks Glass, Cubed Ice Guava Island $12 Smashin’ Passion $11 • Shaken: White & Coconut Rums, Guava Nectar, • Shaken: Bourbon, Passion Fruit Liqueur, Fresh Pineapple & Lime Juices, Blue Agave Lemon & Orange Juices, Mint Syrup • Finished: With Pineapple Leaves & Slice • Finished: With Lemon, Mint Sprig • Served: Tiki Mug, Hand-Crushed -
LUNCH MENU SALADS SHIRAZI SALAD Diced Tomatoes and Cumbers in a Lemon Vinaigrette
MANHATTAN LUNCH MENU SALADS SHIRAZI SALAD diced tomatoes and cumbers in a lemon vinaigrette .................................................... 11.50 TOSSED SALAD romaine lettuce, tomatoes, green peppers and cucumbers with a choice of dressing ............................................................................................... 10.50 MESCLUN SALAD organic mesclun greens served with poached pears, candied walnuts, red and yellow cherry tomatoes with a honey balsamic dressing .............................. 13.50 OLIVIEH SALAD traditional Persian salad of potatoes, chicken, eggs, peas and pickles ........................ 12.50 HEARTS OF PALM SALAD hearts of palm, onions and tomatoes ............................................................................. 13.50 COLBEH SPECIAL SALAD baby greens, tomatoes, cumbers, onions, sliced candied almonds and avocado with lemon vinaigrette.............................................................................. 13.50 BABY SPINACH SALAD baby spinach, cumbers, tomatoes, red onions, chick peas and roasted peppers in a garlic lemon dressing .................................................. 12.50 BABY ARUGULA SALAD baby arugula with red and yellow beets topped with crushed walnuts and pomegranate vinaigrette ........................................................... 13.50 Little Neck Great Neck Manhattan Roslyn 5427 Little Neck Pkwy 75 N. Station Plaza 32 W. 39th Street 1 the Intervale 718 225-8181 516 466-8181 212 354-8181 516 621-2200v [email protected] COLD APPETIZERS BABAGANOUSH roasted -
Featured Recipes
June 2008 The McDougall Newsletter www.drmcdougall.com Page 1 Featured Recipes Layered Bean Casserole This recipe was originally posted on the McDougall Discussion Board several years ago. I have modified it slightly for taste and convenience. I really like recipes that can be prepared ahead and then popped into the oven just before dinner. Preparation Time: 20 minutes Cooking Time: 45 minutes Servings: 6 Preheat oven to 375 degrees. Bottom layer: 1 15 ounce can black beans, drained and rinsed 1 15 ounce can red or pinto beans, drained and rinsed 1 15 ounce can chili beans in oil-free sauce, undrained 1 8 ounce can tomato sauce 1 cup frozen corn kernels, thawed slightly ¼ cup chopped onion 2 teaspoons chili powder Mix all above ingredients together and ladle into the bottom of a 9 x 13 inch baking dish, distributing evenly. Middle layer: 1 15 ounce can white beans, drained and rinsed ½ cup fresh salsa 1/3 cup nutritional yeast 2 tablespoons lemon juice 1 teaspoon granulated onion 1 teaspoon prepared yellow mustard Place all above ingredients in a food processor and process until very smooth. Pour over the bean layer and spread evenly. Top layer: 1 20 ounce bag fresh shredded oil-free hash brown potatoes Sprinkle the potatoes evenly over the bottom two layers. Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly. Hints: Serve with hot sauce to drizzle over the top for more heat, or serve with tofu sour cream to mellow it out a bit. Quick Steel-Cut Oats with Blueberry Topping Steel-cut oats are a very healthy and delicious breakfast cereal, always very popular during the McDou- gall 10-day live-in program. -
Glycaemic and Satiating Properties of Potato Products
European Journal of Clinical Nutrition (2008) 62, 87–95 & 2008 Nature Publishing Group All rights reserved 0954-3007/08 $30.00 www.nature.com/ejcn ORIGINAL ARTICLE Glycaemic and satiating properties of potato products M Leeman, E O¨ stman and I Bjo¨rck Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden Objective: To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. Subjects and setting: Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Experimental design and test meals: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. Results: Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. -
The Great Cornbread Conundrum: and Reinventing the Hoecake by Dan Gill, Ethno-Gastronomist
The Great Cornbread Conundrum: and Reinventing the Hoecake by Dan Gill, Ethno-Gastronomist The Problem: For the first few years, there was something missing at “Something Different”: Cornbread, in at least one of its infinite iterations, is featured at just about every traditional Southern eatery and barbecue joint – and with good reason. Cornbreads are simple and quick, easy to make, and the perfect accompaniment for barbecue, soups, seafood and just about anything else. It is one of those “comfort” things deeply engrained in American culture. We make our own buns and subs but we have customers who have problems with wheat flour, and so we wanted to offer a gluten-free alternative. The Cornundrum: Many restaurants make cornbread on sheet pans in the morning, allow it to cool and serve it all day long. It soon gets dry and crumbly and loses the moist, steamy “goodness” of fresh cornbread. Most of the time it won’t even melt butter. Many barbecue joints throughout the South bake corn sticks or fry hushpuppies. To get that nice crunchy crust on corn sticks you need to bake them in hot, cast iron molds, which we don’t have. We would also need to operate an extra oven just for corn sticks – it gets hot enough in our deli in the summertime, thank you. Hushpuppies are easy and good, but quickly mess up cooking oil and require a separate fryer. I never found a recipe that I thought would work for us. Most modern recipes for cornbread and hushpuppies call for wheat flour and sugar – no help for the gluten intolerant and an affront to cornbread connoisseurs. -
Angry Red Lentil Tortilla Soup First Place Entree and Overall Chris Gilliam, Greenwood Village, CO
Angry Red Lentil Tortilla Soup First Place Entree and Overall Chris Gilliam, Greenwood Village, CO 4 tablespoons olive oil 1/4 cup minced onion 1/4 cup minced carrot 1 clove garlic, minced 1/2 habanero pepper, minced 1/3 cup red lentils 2 cups water salt and pepper to taste 2 6-inch stale flour tortillas 2 tablespoons dried chives 6 tablespoons grated Manchego cheese 2 lime wedge In camp Heat oil in a saucepan. Saute onion, carrot, garlic, and pepper until caramelized. Add lentils and cook for about a minute. Add water, cover, and simmer (stirring occasionally) for about 15 minutes until lentils are soft. Mash the lentils with a fork. Add salt and pepper. Rip tortillas and place them in the bottom of two bowls. Add soup, then garnish with chives, cheese, and lime. Serves two. High Country Beef Curry Second Place Entree Derek Sullivan, Seattle, WA 2 cups water 1 clove garlic, chopped 1/2 cup beef jerky, cut into small pieces 2/3 cup dehydrated veggies (like mushrooms, onion, and carrots) 1 tablespoon curry powder 1 beef bullion cube 1 2-ounce packet powdered coconut milk 1/4 cup raisins 1/2 package (6 ounces) vermicelli rice noodes or angel hair pasta In camp Place all ingredients, except pasta, into a pot and bring to a boil. Cover and remove from heat. In another pot, cook pasta, following package directions. Drain pasta and add to curry pot. Return pot to stove, reduce heat, and stir until well mixed and bubbling (if it seems too dry, add water). -
Dinner-Menu-Pars-Qxd
A Very Warm Welcome to ars AUTHENTIC PERSIAN CUISINE PRILL OUSE AR G H &B 249 WEST 26TH STREET NEW YORK ,NY 10001 www.parsgrillhouse.com 212.92 9 .9860 212.92 9 .9861 Pars Grill House & Bar Appetizers 1. Soup of the Day 6.95 2. Aash (Soup) 8.95 A HEARTY COMBINATION OF MIXED BEANS, SPINACH, CILANTRO, SMALL PIECES OF BEEF, AND PARSLEY SIMMERED IN BEEF BROTH TOPPED WITH CRISPY GARLIC MINT 3. Borani 6.95 A CREAMY COMBINATION OF SAUTEED SPINACH AND YOGURT WITH A TOUCH OF GARLIC 4. Maast o Moosir 6.95 A FLAVORFUL BLEND OF YOGURT AND PERSIAN SHALLOTS 5. Maast O Khiar 6.95 A LIGHT COMBINATION OF YOGURT, DICED CUCUMBER, AND DRY MINT 6. Dolmeh 7.95 STUFFED GRAPE LEAVES WITH RICE, DILL, AND PARSLEY WITH YOGURT SAUCE 7. Panir-O-Sabzi 7.95 REFRESHING MIXTURE OF FRESH BASIL, MINT, PARSLEY, AND CILANTRO, RADISH AND WALNUTS SERVED WITH FETA CHEESE 8. Mirza Ghasemi 6.95 A BLEND OF SMOKED EGGPLANT, CHOPPED TOMATO, AND SCRAMBLED EGGS 9. Kuku Sabzi 7.95 PAN3FRIED PATTIES CONTAINING A MIXTURE OF CHOPPED PARSLEY, DILL, CORIANDER AND EGGS 10. Kashk-e Bademjan 7.95 MASHED FRIED EGGPLANT TOPPED WITH WHEY, CRUSHED WALNUTS, AND A TOUCH OF SAUTEED GARLIC MINT 11. Torshi 6.95 FINELY CHOPPED MIXED VEGETABLES PICKLED IN VINEGAR 12. Pickles and Olives 7.95 13. Combination Plate 17.95 SELECT ANY THREE OF THE ABOVE 18% Gratuity will be added for parties of 6 or more Pars Grill House & Bar 14. Tadig 11.95 CRUNCHY AND FLAVORFUL RICE TAKEN FROM THE BOTTOM OF THE POT, SERVED WITH YOUR CHOICE OF STEWS 4 GHORMEH SABZI / FESENJAN / GHEIME / BADEMJAN 5 Salads 15. -
Easy Cooking from Pantry to Table Extension.Psu.Edu/Nutrition-Links Issue 6
Easy Cooking from pantry to table extension.psu.edu/nutrition-links Issue 6 The Ever-Versatile Instant Mashed Potato Eat More Whole Grains! Did you ever plan to make meatloaf and Whole grains are rich in fiber, vitamins, and minerals. mashed potatoes and find that you were out Eating more whole grains like whole wheat, brown rice, of fresh potatoes? Instant mashed potatoes are oats, and whole grain corn can help prevent heart disease, a great staple to keep on hand when fresh cancer, and diabetes. When comparing similar grain potatoes are not in your pantry. They can be products, look at the ingredient listing and choose those used in most recipes where it calls for regular with the word “whole” as the first ingredient. Linda Newton/ mashed potatoes. Here are more ways to use Penn State Bread-in-a-Bag Recipe instant mashed potatoes: (Servings - 12) • Use as a breading for baked chicken or fish Ingredients • Add to soups and sauces as a thickener • 1 cup all purpose flour • Layer potatoes on top of a meat casserole • 2 cups whole wheat flour • Use as a binder in meatball and meatloaf recipes • 2¼ teaspoons or 1 package instant fast Elaine’s Green-Mash Potatoes acting yeast (Servings - 8) • 2 Tablespoons sugar • 3 Tablespoons nonfat dry milk Mary Lou Kiel Ingredients / Penn State • 7 potatoes (medium size, • 1 teaspoon salt about 1 cup each) or 7 cups • 1 cup warm water prepared instant potatoes • 1 Tablespoon vegetable oil • 1 cup low-fat milk (divided) Directions • 2 garlic cloves (peeled and 1. -
Organizations Certified by Intertek การผลิตผลิตภัณฑ์อาหารและเครื่อ
Page 1 of 40 Organizations certified by Intertek การผลติ ผลติ ภณั ฑอ์ าหารและเครอื่ งดมื่ (ISIC Code 15) update 21-04-2020 Certification NO TC Program Name Address Issue date Expiry date Status Scope number 1 83 HACCP&GMP Thai-China Flavours and Fragrances Industry Co., 99 Moo 2, Lat Bua Luang, Phra Nakhon Si Manufacture of Essential Oils and Natural Extracts. 24041107012 7th September 2018 8th September 2020 Certified (Codex) Ltd. Ayutthaya 13230 (Mangosteen Extract, Sompoi Extract, Leech Lime Juice Concentrated, Coffee Extract, Koi Extract, Licorice Extract, Thongpanchang Extract, Chrysanthemum Extract, Nut Grass Extract, Pueraria Extract, Ginseng Extract) 2 88 HACCP&GMP N.E. Agro Industry Company Limited 249 Moo 2, Ban Tanong Thown, T.Viengcom, Manufacture of Brown Sugar. 24041812004 25th March 2019 24th March 2022 Certified (Codex) A.Kumphawapi, Udonthani Province 41110 Thailand 3 113 HACCP&GMP OSC Siam Silica Co., Ltd. 6I-3A Road, Maptaphut Industrial Estate, T. MANUFACTURE OF SILICON DIOXIDE. 24040911002 11th July 2018 31st August 2021 Certified (Codex) Maptaphut, A. Muang, Rayong 21150 Thailand 4 205 HACCP&GMP P.A.S. Export & Silo Co., Ltd. Office : 2/11 Bhisarn Suntornkij Rd., Sawankaloke, MANUFACTURING OF SOY BEAN OIL. 24041411002 6th August 2017 10th August 2020 Certified (Codex) Sukhothai 64110Factory: 61/4 Phichai Rd., Sawankaloke, Sukhothai 64110 5 319 HACCP&GMP Bangkok Lab & Cosmetic Co., ltd. 48/1 Nongshaesao Road, Moo 5, Tumbon Namphu, MANUFACTURE OF DIETARY SUPPLEMENT PRODUCTS 24061502004 9th September 2019 8th September 2022 Certified (Codex) Ampur Meung, Ratchaburi 70000 Thailand (POWDER : CALCIUM, COLLAGEN AND FIBER/ TABLET : CALCIUM AND COLLAGEN/ CAPSULE : CHITOSAN) 6 510 HACCP&GMP Sahachol Food Supplies Co., Ltd.