DINNER MENU (SIT DOWN DINING) Appetizers

Total Page:16

File Type:pdf, Size:1020Kb

DINNER MENU (SIT DOWN DINING) Appetizers DINNER MENU (SIT DOWN DINING) Appetizers Chicken Lettuce Wraps heavenly mixture of chicken, water chestnuts, mushrooms, lettuce cups 10.60 Dave’s Peking Sliders soft airy Chinese steamed bun, Dave’s specialty marinated beef, sauce on side 7.20 Thai Chicken Wings spicy, chili, cilantro 8.40 Barbecued Pork sliced pork loin, toasted sesame seeds 9.85 Fried Prawns battered and deep-fried 8.65 Shu Mai steamed pork and shrimp dumplings 8.30 Crab Rangoon fried wontons filled with cream cheese and bits of crab meat 7.45 Egg Rolls crispy egg spring rolls, tasty chicken, spicy plum sauce 7.95 Tempura Fried Green Beans/Asparagus (seasonal), tempura battered 8.50 Pot Stickers pan fried, pork and cabbage dumplings 8.25 Fried Calamari deep-fried in Dave’s signature batter, spicy house dipping sauce 9.95 Wong’s Spareribs tender, tasty, pork spareribs 12.95 Tid Bits Dave’s Appetizer Assortment – bbq pork, tempura fried seasonal vegetable, crab rangoon 11.70 Soups and Salads Dave’s Chinese Chicken Salad shredded chicken breast, signature dressing 10.70 Tofu Lettuce Wraps braised tofu, our special hoisin sauce, lettuce cups 10.45 Wah Won Ton Soup shrimp and pork dumplings, chicken, shrimp, vegetables, chicken broth 11.60 Won Ton Soup shrimp and pork dumplings, chicken broth 10.25 Sizzling Rice Soup chicken, mushrooms, peas, sizzling rice in chicken broth 9.95 Hot & Sour Soup Bowl 9.95 Cup 4.60 Chicken Dishes Kung Pao Chicken roasted peanuts, spicy white meat chicken 10.70 Lemon Chicken customer favorite, breast of chicken cooked to a crusty golden brown, tangy & sweet lemon sauce 12.60 Wong’s Moo Goo Guy white meat chicken stir fried with fresh mushrooms, white wine sauce 10.70 Sichuan Chicken spicy chicken, dried red & Serrano chili 10.65 Fried Garlic Chicken our famous battered and deep-fried chicken 11.25 Chicken Wrapped in Foil marinated in hoisin sauce 9.35 Braised Squab classic Cantonese style, poached in soy flavor 26.50 Beef or Pork Dishes Ginger Beef tender strips of choice beef, stir-fried with fresh ginger slices and a touch of celery & onion 12.95 Mongolian Beef tender strips of choice beef, stir-fried with spicy hot sauce 12.95 Shitake Beef tender slices of choice beef, fresh shitake mushrooms 12.95 Shanghai Ribs wok seared baby ribs, barbecue sauce 16.25 Sichuan Pork spicy pork, Serrano chili, red chili 10.95 Sweet & Sour Pork with pineapple, onions, and bell peppers 9.15 DINNER MENU (SIT DOWN DINING) Seafoood Dishes Chili Seafood prawns, fish, calamari in a chili tomato sauce**spicy hot** 14.80 Black Peppered Prawns wild Jumbo Prawns, lots of black pepper, buttery sauce 16.05 Prawns in Garlic Sauce sautéed prawns, shitake mushrooms, garlic sauce 10.70 Honeyed Walnut Prawns prawns coated with a creamy dressing, caramelized walnuts 13.00 Kung Pao Prawns stir-fried prawns, chili peppers, roasted peanuts 11.15 Banana Leaf Filet tender white fish wrapped/steamed in banana leaf, topped with ginger soy scallion dressing 15.75 Salt & Pepper Calamari fried and tossed with spicy peppers 10.85 Vegetable and Misc Dishes Wok Charred Vegetables wok tossed fresh seasonal vegetables 9.95 Broccoli with Beef stir-fried fresh broccoli, tender choice beef 9.95 Green Beans/Asparagus with Beef (seasonal) fresh garden green beans, tender choice beef 9.95 Snap Peas with Chicken white meat chicken stir-fried with snap peas 10.55 Wok Charred Green Beans/Asparagus (seasonal) minimal garlic black bean sauce for more intense flavor 9.95 Almond Chicken stir-fried diced vegetables & chicken, topped with almonds 9.15 Tempura Fried Fresh Green Beans or Asparagus (*seasonal), tempura battered 8.50 Braised Tofu stir-fried tofu, bits of Chinese sausage, vegetables 9.95 Egg Foo Young bbq pork, eggs, vegetables 9.50 Noodle Dishes House Chow Mein prawns, chicken, Chinese sausage, vegetables, stir tossed with pan fried egg noodles 14.80 Chow Fun, Beef wide rice noodles, bean sprouts, Dry stir-fried with Beef 14.95 Chicken Chow Mein white meat chicken, stir tossed with pan fried egg noodles 11.45 Tomato Beef Chow Mein tender beef slices, onions, bell peppers, fresh tomatoes with pan fried egg noodles 14.05 Pork Chow Mein bbq pork, stir tossed with pan fried egg noodles 10.45 Assorted Rice Choices Steak and Mushroom Fried Rice 10.95 House Fried Rice Chinese sausage, eggs, shrimp 8.95 Chicken Fried Rice 8.50 Pork Fried Rice 7.85 Shrimp Fried Rice 8.70 Steamed White or Brown Rice 3.05 Dave’s Dinners (Minimum Service is for 2 People) Tai Pan Dinner $17.85 per person features Fried Prawns, Pork Chow Mein, Sweet & Sour Pork, Almond Chicken Vegetables For 3 or More People: Add Garlic Chicken For 4 or More People: Add Pork Fried Rice Empress Dinner $21.95 per person features Lemon Chicken, Garlic Prawns, Shrimp Fried Rice, Tempura Fried Vegetable For 3 or More People: Add Chicken Salad For 4 or More People: Add Crab Rangoon Imperial Delight $25.00 per person features Fried Prawns, Crab Rangoon, Mongolian Beef, House Fried Rice, Sweet & Sour Pork For 3 or More People: Add Chicken Chow Mein For 4 or More People: Add Foil Wrapped Chicken Desserts Lemonade Cake with Meyer Lemon Curd luscious, lemon mousseline and Meyer lemon curd 7.90 Chocolate Bundt Cake served warm, topped with vanilla ice cream 8.95 Tiramisu mascarpone on pillows of coffee brandy soaked lady fingers 8.15 Raspberry White Chocolate Cheese Brule silken smooth white chocolate cheese, with raspberry swirl 7.90 Salted Caramel Vanilla Crunch Cake salted caramel crunch & creamy custard layer, luscious caramel finish 8.15 Summerberry Stack raspberries/blueberries, key lime curd, white choc cheesecake, white cake, buttery graham 8.15 Ice Cream vanilla or coconut 3.85 (Rev 06012021) All Prices and Menu Items Subject to Change at Anytime .
Recommended publications
  • Naics 311615 – Poultry Processing
    U.S. Department of Labor Bureau of Labor Statistics PPI Product Checklist The Bureau of Labor Statistics, its employees, agents, and partner statistical This report is authorized by agencies, will use the information you provide for statistical purposes only and will law 29 U.S.C.2. Your hold the information in confidence to the full extent permitted by law. In accordance voluntary cooperation is with the Confidential Information Protection and Statistical Efficiency Act of 2002 needed to make the results of OMB No. 1220-0008 (Title 5 of Public Law 107-347) and other applicable Federal laws, your responses this survey comprehensive, will not be disclosed in identifiable form without your informed consent. accurate, and timely. Public reporting burden for this collection of information is estimated to average 2 hours, including time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and reviewing the collection of information. If you have any comments regarding this estimate or any other aspect of this information collection, including suggestions for reducing this burden, please send them to the Bureau of Labor Statistics, Producer Price Index Program, 1220-0008, 2 Massachusetts Avenue, N.E., Wash., DC 20212. You are not required to respond to this collection unless it displays a currently valid OMB control number. SU ID: Item Num: NAICS 311615 – POULTRY PROCESSING YOUNG AND MATURE CHICKENS PAGES 2 TO 3 TURKEYS (INCLUDING FROZEN WHOLE OR PARTS) PAGES 4 TO 5 OTHER POULTRY AND SMALL GAME PAGES 6 TO 7 PROCESSED POULTRY AND SMALL GAME, (EXCEPT SOUPS) PAGES 8 TO 9 DEFINITIONS PAGES 10 TO 11 NAICS INDUSTRY DEFINITION This U.S.
    [Show full text]
  • The National Standard Squab Book
    fk^i^T-.v^s^p>^::Ss 'pm^'k^y^'-^ •• SqUABBQDK ELMER C RIC ^m fork At ffinrntU TUniverait^ iCibrarg Cornell University Library SF 467.R49 1907 The national standard squab book, 3 1924 000 124 754 Cornell University Library The original of tiiis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000124754 The National Standard Squab Book ' ~r ELMER C. RICE. The National Standard Squab Book By Elmer C. Rice A PRACTICAL MANUAL GIVING COMPLETE AND PRECISE DIREC- TIONS FOR THE INSTALLATION AND MANAGEMENT OF A SUC- CESSFUL SQUAB PLANT. FACTS FROM EXPERIENCES OF MANY HOW TO MAKE A PIGEON AND SQUAB BUSINESS PAY, DETAILS OF BUILDING, BUYING, HABITS OF BIRDS, MATING, WATERING, FEEDING, KILLING, COOL- "' ING, MARKETING, SHIPPING, CURING ^ y. ^""^ ^ AILMENTS, AND OTHER INFORMATION ' Illustrated with New Sketches and Half Tone Plates from Photographs Specially Made for this Work BOSTON, MASSACHUSETTS 1907 Copyright' ISOl, by Elmer C. Bice Copyright, i902, by Elmer C. Rice Copyright, 1903, by Kmer C. Rice Copyright, 1904, by Elmer C. Rice Copyright, 1905, by Elmer C. Rice Copjrright, 1906, by Elmer C. Rice Copyright, 1907, by Elmer C. Rice rights reserved. A WELL-BUILT NEST. Ptees of Murray and Emey Company Boston, Maaa. ILLUSTRATIONS. Page Portrait of the Author {Frontispiece) A Weil-Built Nest 8. Thoroughbreds ....... 14 How a Back Yard may be Fixed for Pigeons 18 Cheap but Practical Nest Boxes 22 How City Dwellers without Land may Breed Squabs 24 Unit Squab House (with Passageway) and Flying Pen 26 Nest Boxes Built of Lumber .
    [Show full text]
  • Development of Pigeon Feed for Commercial Squab Production in British Columbia
    DEVELOPMENT OF PIGEON FEED FOR COMMERCIAL SQUAB PRODUCTION IN BRITISH COLUMBIA BY GWENITH A. WALDIE B.Sc.(Agr.), University of British Columbia, 1982 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS OF THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE STUDIES (Department of Animal Science) We accept, this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA 3 JULY 1986 (g^ GWENITH A. WALDIE, 1986 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia. I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of ftwiMAk Sci£Nc£ The University of British Columbia 1956 Main Mall Vancouver, Canada V6T 1Y3 DE-6 (3/81) ABSTRACT Two experiments were conducted to evaluate the protein and energy requirements of squabbing pigeons. The firBt experiment was carried out at a commercial farm, with birds housed in pens, each containing 10-12 pairs. Two pelleted feeds of different protein concentrations (low protein (LP) with l&V. CP and 2937 kcal ME/kg, and high protein (HP) with 22% CP and 2783 kcal ME/kg) were fed, with and without whole yellov corn, cafeteria-style. A low protein intake was observed with LP + corn, which adversely affected squab growth and livability, without affecting egg production traits or adult body weight.
    [Show full text]
  • Richard Olney Lamb & Lentil Soup Stone Ground
    DATE 11.6.19 FRANK STITT Executive Chef ZACK REDES Chef de Cuisine OYSTER BAR Oysters on the half shell (1/2 dz)* Murder Point (AL) 18 Guadalupe Special 65 Standish Shore (MA) 18 Gulf Shrimp Cocktail 14 Moon Dancer (ME) 18 Marinated Crab Claws & Ginger Sauce 23 Irish Point (PEI) 18 Red Snapper Ceviche* Shipwreck (PEI) 18 Lemon, Jalapeño, Cilantro 12 Beau Soleil (NB) 18 START RICHARD OLNEY LAMB & LENTIL SOUP Farro Piccolo, Carrots, Turnips, Celery Root, Castelines Olive Oil 10 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 16 PRIME BEEF TARTINE Grilled Sourdough, Pickled Mushrooms, Roquefort Aïoli 15 BAKED OYSTERS Chive Butter, Chanterelle Conserva, Jalapeños 18 TUNA CARPACCIO* Satsumas, Avocado, Calabrian Chili, La Boîte N.11, Cilantro 19 GRILLED SQUAB Foie Gras, Red Wine Poached Pear, Herb Salad 22 HARVEST FARM BROCCOLI Farm Egg, Fried Capers, Dijon Vinaigrette 12 CHILLED BEEF CHEEKS Celery Root Slaw, Pickled Beets, Watercress, Sauce Gribiche 13 BOIS D’ARC FARM LETTUCES Harvest Farm Beets, Spiced Pecans, Belle Meadow Radishes, Creamy Honey Vinaigrette 12 MAIN VEAL TENDERLOIN Chanterelle Mushrooms, Artichokes, Cauliflower Timbale, Sherry Pan Sauce 34 GREG ABRAMS RED SNAPPER Clam Chowder Sauce, Lardons, New Potatoes, Vermouth 33 GULF POMPANO Roasted Beet & Persimmon, Mushrooms, Grilled Red Onions, Carolina Gold Rice Pirlau 32 GRILLED DUCK BREAST Jerusalem Artichoke Purée, Escarole, PFTP Persimmons 30 JAMISON FARM LAMB SHANK Lunchbox Peppers, Caramelized Onions, Gremolata 31 COQ AU VIN Joël Robuchon Potatoes, Cipollini Onions, Mushrooms, Carrots, Red Wine Jus 30 GRILLED VENISON Sweet Potato Hash, Local Peppers, Spinach, Crispy Shallots 36 PRIME NEW YORK STRIP AU POIVRE Crushed Fingerling Potatoes, Arugula, Green Peppercorns, Brandy 42 SIDES Collard Greens 7 Crushed Fingerling Potatoes 7 Acorn Squash & Wild Rice 7 Chanterelle Mushrooms 14 *This item may be served raw, undercooked or contain an ingredient that is raw or undercooked..
    [Show full text]
  • The Sexual Politics of Meat by Carol J. Adams
    THE SEXUAL POLITICS OF MEAT A FEMINISTVEGETARIAN CRITICAL THEORY Praise for The Sexual Politics of Meat and Carol J. Adams “A clearheaded scholar joins the ideas of two movements—vegetari- anism and feminism—and turns them into a single coherent and moral theory. Her argument is rational and persuasive. New ground—whole acres of it—is broken by Adams.” —Colman McCarthy, Washington Post Book World “Th e Sexual Politics of Meat examines the historical, gender, race, and class implications of meat culture, and makes the links between the prac tice of butchering/eating animals and the maintenance of male domi nance. Read this powerful new book and you may well become a vegetarian.” —Ms. “Adams’s work will almost surely become a ‘bible’ for feminist and pro gressive animal rights activists. Depiction of animal exploita- tion as one manifestation of a brutal patriarchal culture has been explored in two [of her] books, Th e Sexual Politics of Meat and Neither Man nor Beast: Feminism and the Defense of Animals. Adams argues that factory farming is part of a whole culture of oppression and insti- tutionalized violence. Th e treatment of animals as objects is parallel to and associated with patriarchal society’s objectifi cation of women, blacks, and other minorities in order to routinely exploit them. Adams excels in constructing unexpected juxtapositions by using the language of one kind of relationship to illuminate another. Employing poetic rather than rhetorical techniques, Adams makes powerful connec- tions that encourage readers to draw their own conclusions.” —Choice “A dynamic contribution toward creating a feminist/animal rights theory.” —Animals’ Agenda “A cohesive, passionate case linking meat-eating to the oppression of animals and women .
    [Show full text]
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • Meat Products and Consumption Culture in the East
    Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs.
    [Show full text]
  • SMALL-SCALE POULTRY PROCESSING Table 1
    SSMALLMALL-S-SCCALEALE PPOULOULTRTRYY PPROCESSINGROCESSING By Anne Fanatico NCAT Agriculture Specialist May 2003 Introduction A growing number of small producers are rais- ing poultry outdoors on pasture, processing the birds on-farm, and selling the meat directly to customers at the farm or at a farmers’ market. Many states allow up to 1,000 birds to be processed on a farm each year and sold directly to consumers with no inspection. Some of these small producers are go- ing further—building government-licensed process- ing plants to supply regional or niche markets. Spe- Photo by Paul Helbert cialty “religious kill” is often done in small plants. “Kosher” is the term for Jewish slaughter and “halaal” for Muslim slaughter. Access to processing is a critical issue for small producers. Consolidation in the meat process- ing industry has left very few small plants that will do custom poultry processing. (Large plants generally don’t process for small producers; they can’t keep track of a small batch of birds and can’t make money on small- volume orders.) This publication covers small-scale processing, both on- farm and in small plants. Relevant information on large-scale processing is also included for comparison, to provide con- text, and because small processors need to have some under- standing of how large-scale processing works. Related ATTRA publications ¶ Sustainable Poultry: Production Overview ¶ Growing Your Range Poultry Business: An Entrepreneur’s Toolbox This publication was developed by the National Center for Appropriate Technology (NCAT) (http://www.ncat.org) for Heifer International (http://www.heifer.org) with funds from Southern Region SARE.
    [Show full text]
  • LABELLING REVIEW RECOMMENDATION 40 Analysis of Primary Food Products That Do Not Require Country of Origin Labelling 1 Introduction
    LABELLING REVIEW RECOMMENDATION 40 Analysis of primary food products that do not require country of origin labelling 1 Introduction In 2009, the COAG Legislative and Governance Forum on Food Regulation (then the Australian and New Zealand Ministerial Council for Food Regulation) agreed to a comprehensive independent review of food labelling law and policy. An expert panel, chaired by Dr Neal Blewett, AC, undertook the review and the panel’s final report, Labelling Logic: Review of Food Labelling Law and Policy (2011) (Labelling Logic) was publicly released in January 2011. In Labelling Logic, the review panel recommended: That Australia’s existing mandatory country-of-origin labelling requirements for food be maintained and be extended to cover all primary food products for retail sale (recommendation 40). In the government response to recommendation 401, it was noted that at the time (December 2011), Food Standards Australia New Zealand (FSANZ) was assessing a proposal that would (if agreed) largely implement this recommendation by extending country of origin labelling requirements to unpackaged beef, veal, lamb, hogget, mutton and chicken. FSANZ was asked to continue its existing process for the proposal and to develop a further proposal to extend country of origin labelling to all other primary food products. It should be noted that most packaged primary food products currently require country of origin labelling. Following consideration of Proposal P1011 – Country of Origin Labelling – Unpackaged Meat Products, the FSANZ Board approved draft variations to Standard 1.2.11 – Country of Origin Labelling of the Australia New Zealand Food Standards Code (the Code) to extend country of origin labelling requirements to unpackaged beef, veal, lamb, hogget, mutton and chicken sold in Australia.
    [Show full text]
  • Eating Transnationally: Mexican Migrant Workers in Aiaska
    Eating Transnationally: Mexican Migrant Workers in AIaska by Sara Victoria Komarnisky A Thesis submitted to the Fâculty of Graduate Studies of The University of Manitoba in partial fulfilment of the requirements of the deglee of MASTER OF ARTS Department of Anthropology University of Manitoba Winnipeg Copyright @ 2006 by Sara V. Komarnisky THE TJNIVERSITY OF MAIIITOBA FACULTY OF GRADUATE STI]DIES COPYRIGHT PERMISSION Eating Transnationally: Mexican Migrant Workers in Alaska BY Sara Victoria Komarnisþ A Thesis/Practicum submitted to the Faculty ofGraduate studies ofrhe university of Manitoba in partial fulfillment of the requirement of the d€gree OF M-A.STER OF ARTS o 2006 Permission has been grânted to the Library ofthe University of Manitoba to lend or sell copies of this thesis/practicum, to the National Library of Canada to microfilm this thesis and to lend or sell copies of the film, and to University Microfilms Inc. to publish an abstract of this thesis/practicum, This reproduction or copy of this thesis has been made available by authority of the copyright orvner solely for the purpose of private study and research, and may only be reproduced and ãopied as permitted by copyright larvs or w¡th express written authorization from the copyright owner. i Abstract This thesis is about how transnational lives and identities are lived out as much through what people eat - or say they eat - as thr.ough other global cultural flows. This is what I call "eating transnationally" - meals that connect places and the people in them or. foods that depend on interconnectedness and mobility across space.
    [Show full text]
  • Container Food List Guide
    CONTAINER FOOD LIST GUIDE If you’re reading this, it’s safe to assume that you’ve done your calorie calculations and found your individual 80 Day Obsession Eating Plan in the Program Materials list, so you know how much food to eat—and when to eat it. These Portion-Control Container Food Lists help you determine which foods to eat for your best results. Here are a few tips to help you: ● Once you figure out how many of each portion-control container to eat each day, fill those containers with foods from the corresponding lists. For example, if your plan calls for 6 greens, fill your Green Container (Vegetables) 6 times a day. ● The foods on each list are arranged by nutritional value—the higher up on the list, the more nutritional benefit! ● Many of the foods are listed with specific measurements/amounts—10 asparagus spears, for example. If there’s no amount, just fill the containers to the point that you can still fit the lid on it. ● There are over 100 “containerized” recipes on the Fixate® cooking show on Beachbody® On Demand. And Autumn provides the container equivalents for each one so it’s easy to integrate into your Eating Plan! EXCLUSIVELY ON FOOD LIST GREEN PURPLE RED YELLOW BLUE ORANGE MODIFIED REFEED CONTAINER CONTAINER CONTAINER CONTAINER CONTAINER CONTAINER SUPPLEMENTAL (Vegetables) (Fruits) (Proteins) (Carbohydrates) (Healthy Fats) (Seeds & Dressings) YELLOW S LIST • Kale, cooked or raw • Raspberries • Sardines (fresh or canned in water), • Sweet potato, chopped • Avocado, mashed or ¼ medium • Pumpkin seeds, raw Starting in Week 6, you’ll do a modified • Watercress, cooked or raw • Blueberries 7 medium or mashed, or ½ small • 12 almonds, whole, raw • Sunflower seeds, raw Refeed Day every two weeks.
    [Show full text]
  • Poultry-Grading Manual Guide to the Uniform Application of U.S
    United States Department of Agriculture Poultry-Grading Agricultural Marketing Service Manual Agriculture Handbook Number 31 PREPARED FROM POULTRY DDDDDD DDDDDD This symbol of assurance guarantees the product has been graded by the U.S. Department of Agriculture according to DDDDDD the official US quality standards DDDDDD Contents . Page I. Introduction. 2 II. Poultry Grading and Certification Services. 2 A. Poultry Programs . 2 B. Poultry Eligible for Grading and Certification . 3 C. Official Identification Marks. 4 III. Grading According to Quality Standards and Grades. 6 A. Uses of Standards and Grades. 7 B. Examining Carcasses and Parts To Determine Quality . 7 C. Quality Factors for Carcasses and Parts . 8 D. Cutting Poultry Parts. 9 IV. U.S. Classes, Standards, and Grades for Poultry . 16 A. Classes of Ready-to-Cook Poultry . 16 B. Standards for Quality of Ready-to-Cook Individual Carcasses and Parts. 17 C. Standards for Quality of Specified Poultry Food Products . 23 D. Grades for Ready-to-Cook Poultry and Specified Poultry Food Products . 24 V. Certification to Specific Purchase Requirements . 30 VI. Resource Materials Available . 31 Material in this manual is not copyrighted and may be reproduced with or without credit. Revised April 1998 The U.S. Department of Agriculture (USDA) prohibits discrimina- tion in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TAR- GET Center at 202-720-2600 (voice and TDD).
    [Show full text]