GET Allergen / Ingredients
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Reserve Now Family To-Go Box Prix-Fixe Dining
Easter Brunch ENJOY A DELICIOUS FEAST AT HOME WITH A TO-GO BOX OR DINE-IN MEAL AT SHADE FAMILY TO-GO BOX $125 SERVES FOUR PICK-UP SAT. 04/03 3PM-6PM REHEAT AT HOME PRIX-FIXE DINING $75 ADULTS • $35 CHILDREN DINE-IN SUN. 04/04 9AM-3PM MAKE YOUR OWN MIMOSA BAR RESERVE NOW RESERVE ONLINE OR CALL 310.469.3466 1221 N VALLEY DRIVE MANHATTAN BEACH, CA Easter Family To-Go Box Saturday, April 3 from 3pm-6pm Call 310.469.3466 to reserve your pick-up time $125 • Serves four • Reheat to perfection at home Zinc Chop Salad Arugula, roasted corn, tomatoes, couscous, pepitas, currants, buttermilk basil dressing Smoked Salmon & Bagels, cream cheese, tomatoes, red onions, capers Quiche, caramelized onions, spinach, mushrooms, feta cheese French Toast Bread Pudding, maple, cream cheese, almonds Applewood Smoked Bacon Jumbo Poached Prawns, chives, lemon, cocktail sauce, horseradish Fresh Fruit & Berries Make Your Own Mimosa Bar: A bottle of One Hope Sparkling Wine + 3 juice pairings [an additional $50] Does not include tax and an additional 20% gratuity 1221 N VALLEY DRIVE • MANHATTAN BEACH, CA 90266 • 310.546.4995 • SHADEHOTEL.COM Easter Prix-Fixe Dining Sunday, April 4 from 9am-3pm Book your reservation with $75 per adult • $35per child (under 10) FIRST COURSE choice of one Coconut Chia Pudding, housemade granola, berries, honey Zinc Chopped Salad, arugula, Israeli couscous, currants, tomatoes, pepitas, roasted sweet corn, grana Parmesan cheese, buttermilk basil dressing, smoked salmon or salami Spicy Tuna On Crispy Rice, ginger wasabi aioli, avocado, -
Bagels $1.99 Hand Rolled. Kettled Boiled. Baked Fresh
Bakers Dozen $19.99 BAGELS $1.99 SCHMEARS $3.99 - $6.99 ASIAGO BACON & SCALLION BLUEBERRY BLUEBERRY CHOCOLATE CHIP * CHIVE CINNAMON RAISIN CINNAMON RAISIN WALNUT CINNAMON SUGAR EVERYTHING EGG GARLIC HERB EGG EVERYTHING JALAPENO EVERYTHING JALAPENO CHEDDAR FLAGEL EVERYTHING LOX $6.99 GARLIC OLIVE & PIMENTO JALAPENO PLAIN JALAPENO CHEDDAR RAINBOW ONION SCALLION PLAIN STRAWBERRY POPPY VEGGIE PUMPERNICKEL RYE RAINBOW SPREADS $2.99 - $3.99 SALT SESAME BUTTER WHEAT EVERYTHING CINNAMON BUTTER WHOLE WHEAT HONEY BUTTER GRAPE JELLY *Available on weekends only NUTELLA STRAWBERRY PRESERVES ALMOND BUTTER PEANUT BUTTER PEANUT BUTTER & JELLY HAND ROLLED. KETTLED BOILED. BAKED FRESH DAILY. 935 3rd Avenue North :: Naples Florida :: 34102 [email protected] BREAKFAST SANDWICHES Egg $4.99 Egg & Cheese $5.99 Bacon, Egg & Cheese $8.99 Ham, Egg & Cheese $7.99 Pastrami, Egg & Cheese $9.99 Pork Roll, Egg & Cheese $7.99 Sausage, Egg & Cheese $8.99 Avocado “Toast” $8.99 Smashed avocado, 2 eggs and pickled red onions. Topped with Everything Bagel seasoning. Served open-faced on a toasted bagel. ADD-ON OPTIONS (available on breakfast or lunch sandwiches) Avocado, Bacon, Cheese, Extra meat, Schmear $1.99 Each Hashbrown patty $1.49 Each EXTRAS Hashbrown patty $1.99 Deli pickle $0.99 Miss Vickie’s chips $1.99 Everything bagel seasoning $9.99 Bagel chips $4.99 2 hard-boiled eggs $1.49 Sweet treats $3.99 935 3rd Avenue North :: Naples Florida :: 34102 [email protected] All Lunch Sandwiches include chips & deli pickle COLD LUNCH SANDWICHES -
Potential Metabolic Effect of Sucralose Following an Oral Glucose Load in Subjects with Obesity and Normal-Weight Subjects
POTENTIAL METABOLIC EFFECT OF SUCRALOSE FOLLOWING AN ORAL GLUCOSE LOAD IN SUBJECTS WITH OBESITY AND NORMAL-WEIGHT SUBJECTS BY ALEXANDER DANIEL NICHOL THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Human Nutrition in the Graduate College of the University of Illinois at Urbana-Champaign, 2018 Urbana, Illinois Master’s Committee: Assistant Professor M. Yanina Pepino de Gruev, Chair Assistant Professor Megan J. Dailey Professor Emeritus John W. Erdman ABSTRACT Objective: Whether sucralose, the most commonly used non-nutritive sweetener (NNS), affects glucose metabolism in people is unclear. It has been reported that, when consumed acutely before an oral glucose tolerance test (OGTT), sucralose enhances insulinemic responses and decreases insulin sensitivity in subjects with obesity who are not regular consumers of NNS. However, studies in normal-weight adults, none of which control for use of NNS, found sucralose does not affect insulin responses to the ingestion of glucose or other carbohydrates. The objectives of the current study are to determine if those effects of sucralose can be replicated in subjects with obesity, are generalizable to normal-weight subjects when controlling for history of NNS use, and are caused merely by the sweet taste of sucralose (i.e., sham-feeding). In addition, with the aim of identifying potential mechanisms by which sucralose may decrease postprandial insulin sensitivity, we here investigated whole-body glucose kinetics by using a dual-tracer approach. Finally, we tested the hypothesis that, due to the compromised intestinal permeability associated with obesity, sucralose consumption is associated with higher plasma sucralose concentrations in people with obesity. -
The Famer's Hen Recipe Guide
Tm Favorite Recipes Recipes 3 Perfect Soft-Boiled Eggs with Everything 24 Quiche Two Ways: Broccoli-Cheddar and Bagel Seasoning Mushroom-Bacon 4 Perfect Hard-Boiled Eggs with 26 Shakshuka Quick-Pickled Onions 28 Frittata with Leeks, Greens and Sausage 6 Herbed Egg Salad 30 Dutch Baby 8 Soft Scrambled Eggs with Caramelized Onions 32 Goat Cheese and Herb Omelet 10 Sourdough French Toast with Blueberry Maple Compote 34 Beet and Turmeric Pickled Eggs 12 Huevos Rancheros with Salsa Fresca 36 Spaghetti Carbonara 14 Savory Steel Cut Oats with Soft Boiled Eggs 38 Cold Peanut Noodles with Hard-Boiled Eggs 16 Cheesy Grits with Over Easy Eggs, Bacon, and 40 Winter Squash Hash Browns with Slow Cooked Broccolini Sunny-Side Up Eggs 18 Poached Eggs with Lemony Roasted Asparagus 20 Brown Rice and Mushroom Grain Bowls with Olive Oil-Fried Eggs 22 B.E.L.T. (Bacon, Egg, Lettuce and Tomato Sandwich) with Homemade Aioli 2 THE FARMER’S HEN These soft-boiled eggs have perfectly jammy yolks, making them a great component for so many dishes. Think avocado toast, salads, grain bowls, porridge, grits, etc. They are also delicious on their own, especially when sprinkled with a crunchy and savory everything bagel seasoning. Perfect Soft-Boiled Eggs with Everything Bagel Seasoning serves 4-6, plus extra everything bagel seasoning Ingredients for the eggs 4-6 The Farmer’s Hen large eggs for the everything bagel seasoning 2 tablespoons sesame seeds 2 tablespoons poppy seeds 1 tablespoon minced dried onion 1 tablespoon minced dried garlic 1 teaspoon fine sea salt freshly ground black pepper Directions to prepare the eggs 1. -
Seasonal Events
SPRING SUMMER EVENTS MENU 703.573.8700 | 2930 PROSPERITY | FAIRFAX | VA | 22031 | RSVPCATERING.COM HORS D’OEUVRES MOLE CHICKEN TOSTADA GF VEGETABLE TARTARE V, GF Red Corn Tostada, Refried Black Beans Crispy Rice Puff, Lentils, Carrots, Leeks And Cabbage And Queso Fresco $1.85 each $1.95 each PEACH AND PORTOBELLO SUMMER ROLL V, GF, N CHIMICHURRI CHICKEN SKEWER GF Daikon Radish, Thai Basil, Cilantro And Heirloom Tomatoes And Fontina Cheese Peanuts With Lime Soy Sauce $1.95 each $1.85 each MINI BURRATA CUP CORN “THREE WAYS” VESSEL V, GF, N Chicken, Tomato Ragu, Asiago Cup And Basil Sauce Corn Panna Cotta, Grilled Street Corn And Corn Nuts $1.95 each $2.25 each SOUTHWEST CHICKEN TRUFFLE GF WATERMELON BRUSCHETTA GF Southwest Chicken, Pepper Jack Cheese And Yellow Tomato, Mozzarella, Basil, Balsamic Reduction Pico De Gallo Coated With Blue Corn Tortilla And Toasted Quinoa $1.95 each $1.95 each THAI CHICKEN CHOP BITE N RACLETTE AND SPRING ONION PIZZA Vegetables, Peanut Dressing And Crispy Wonton Port City Shooter $1.95 each $2.50 each BUFFALO DEVILED EGG GF MINI AVOCADO TOAST V Crumbled Bleu Cheese And Celery Twist Red Beet Hummus, Avocado And Pumpernickel Toast $1.95 each $1.95 each CITRUS LOBSTER POP TART LOLLIPOP MINI GOURMET PUPUSA GF Lobster, Tarragon, Lemon Zest, Potatoes And Citrus Cream Black Bean, Chicken Or Pork Belly With $2.25 each Mozzarella, Masa And Slaw $1.85 each SPANISH PULPO SKEWER GF Grilled Octopus, Fingerling Potatoes And Chicken Chorizo MINI DONUT $2.50 each Pulled Chicken Or Pork And Vinegar Slaw $2.25 each CRAB AVOCADO -
Tallahassee Magazine
$5 “One of the top 10 things to do in Tallahassee.” - Tallahassee Magazine “When ... researching the history of the American soda fountain ... all roads led to Gregory Cohen [owner of Lofty Pursuits], probably the country’s leading expert on the institution.” - New York Times Locally Owned and Only in Tallahassee • LoftyPursuits.com • March 2014 DAIRY SODAS HANDMADE SODAS Dairy sodas are made with either milk or A master of the soda fountain is called a Fizzician. A Fizzician is cream. Lactose intolerant and vegan a special type of Soda Jerk with expertise in mixing flavors and folks don’t worry, we can make any of textures of sodas. In many ways a Fizzician is very much like a these using almond milk and they are bartender mixing his specialties. There are three standard sodas just as good. that we make. Not all flavors work with all of these mixtures, but our Jerks and Fizzicians can help you choose. If you can’t Egg Creams choose, try a suicide, which is up to six flavors mixed as a single If there’s no egg or cream in it, why is it drink. called an egg cream? The original name was the French “Chocolat et Crème.” which, when said with a Brooklyn accent became a Chocolate Egg Cream. This is our signature drink and our favorite. It is made from milk, seltzer and our own handmade chocolate syrup. This drink has been made in Brooklyn for over 1 00 years, since it was invented by Louis Asture in his candy store on 4th Avenue and 7th Street in Manhattan. -
Quality Control a Model Program for the Food Industry
Quality Control A Model Program for the Food Industry The dictionary defines quality as an important character, a degree of excellence or a necessary attribute. A group of activities designed to assure a standard of excellence is called Quality Control. Food is basic for life. Quality or excellence in our food supply should be an important concern to all food processors. Safety and wholesomeness are the most important attributes of food quality. The lack of quality as it relates to safety and wholesomeness can result in personal injury, sick-ness or death. Food- borne illness is an example of sickness or even death when unsafe foods are produced and eaten. Certain foods or food products are defined by regulations or policies called standards of identity. These standards of identity are definitions for a specific food product to avoid confusion or mislabeling of similar processed foods. Milk is a good example. The standard for skim milk is less than 1/2 percent fat, while the standard for whole milk is at least 3-1/4 percent fat. Quality defined by regulations, policies or standards is controlled by federal and state agencies. Failure to meet the degree of excellence defined by the regulations, policies or standards of identity is illegal. The government-controlled attributes of food are another important measure of food quality. Therefore, the first category of food quality iscritical attributes and includes factors that affect safety, wholesomeness or legality. Commitment + Awareness + Teamwork + Communication + Quality Control = Safe, Wholesome and Consistent Food Products Figure 1. Quality is everyone’s business. The organizational structure, a reporting system and open communication are necessary for success. -
What Are Food Additives?
What are Food Additives? The pursuit of happiness through the enjoyment of food is a centuries old human endeavor. Taste, texture, freshness and eye appeal are major contributors to such enjoyment, made possible in our modern lifestyle through the use of highly specialized ingredients known as food additives. The broadest practical definition of a food additive is any substance that becomes part of a food product either directly or indirectly during some phase of processing, storage or packaging. Direct food additives, which are discussed in this publication, are those that have intentionally been included for a functional purpose by the food processor, whereas indirect additives are those migrating into food products in very small quantities as a result of growing, processing or packaging. Food additives afford us the convenience and enjoyment of a wide variety of appetizing, nutritious, fresh, and palatable foods. Their quantities in food are small, yet their impact is great. Without additives, we would be unfortunately lacking in the abundant and varied foods that we enjoy today. Food Additives – Ingredients with a Purpose Direct food additives serve four major purposes in our foods: 1. To provide nutrition – to improve or maintain the nutritional quality of food. For example, the addition of iodine to salt has contributed to the virtual elimination of simple goiter. The addition of Vitamin D to milk and other dairy products has accomplished the same thing with respect to rickets. Niacin in bread, cornmeal and cereals has helped eliminate pellagra, a disease characterized by central nervous system and skin disorders. Other nutritional food additives (such as thiamine and iron) are used for further fortification in the diet and as a result, diseases due to nutritional deficiencies, common in lesser developed countries, are now very rare in the United States. -
Food Standards and the Peanut Butter & Jelly Sandwich
Food Standards and the Peanut Butter & Jelly Sandwich From: Food, Science, Policy, and Regulation in the Twentieth Century: International and Comparative Perspectives, David F. Smith and Jim Phillips, eds. (London and New York: Routledge, 2000) pp. 167-188. By Suzanne White Junod Britain’s 1875 and 1899 Sale of Food and Drugs Acts were similar in intent to the 1906 US Pure Food and Drugs Act, as Michael French and Jim Phillips have shown. Both statutes defined food adulterations as a danger to health and as consumer fraud. In Britain, the laws were interpreted and enforced by the Local Government Board and then, from its establishment in 1919, by the Ministry of Health. Issues of health rather than economics, therefore, dominated Britain’s regulatory focus. The US Congress, in contrast, rather than assigning enforcement of the 1906 Act to the Public Health Service, or to the Department of Commerce, as some had advocated, charged an originally obscure scientific bureau in the Department of Agriculture with enforcement of its 1906 statute. In the heyday of analytical chemistry, and in the midst of the bacteriological revolution, Congress transformed the Bureau of Chemistry into a regulatory agency, fully expecting that science would be the arbiter of both health and commercial issues. Led by ‘crusading chemist’ Harvey Washington Wiley, the predecessor of the modern Food and Drug Administration initiated food regulatory policies that were more interventionist from their inception. [1] Debates about the effects of federal regulation on the US economy have been fierce, with economists and historians on both sides of the issue generating a rich literature. -
Chapter 14 — Syrup
Chapter 14—Syrup Description of the Product Maple trees become dormant in the winter and store food and Its Uses as liquid starches and sugars. In late winter as tempera- tures begin to rise, the trees start to mobilize these stored Maple syrup is a sweetener, famous for its use on sugars, and the sap begins to move up the trunk to the ° ° pancakes and waffles. It is made by boiling the sap of branches. A combination of cold nights (20 F to 32 F) ° ° maple trees until it thickens into sugary, sweet syrup. and warm days (45 F to 55 F) brings on the greatest sap About 30 to 40 gallons of sap are usually needed to make flow. 1 gallon of pure maple syrup. Both sap flow and sweetness are influenced by heredity Pure maple syrup can only be made from the kinds of and environmental factors. Chief among these is a large maples found in North America. While there are native crown with many leaves exposed to sunlight during the maples on other continents, only North American maples growing season for maximum sap and sugar production. have sap with the flavor cursor that creates the taste of Trees whose crowns have diameters greater than 30 feet maple. can produce as much as 100 percent more syrup than those with narrower crowns and can produce sap as much The sugar maple (Acer saccharum), also known as hard as 30 percent sweeter than narrower crowned trees. Sap or rock maple, is by far the species most often tapped for flow is further increased by large stem diameters, which sap production. -
Final Report Project Control of Asian Honey Bees in Solomon Islands
Final report project Control of Asian honey bees in Solomon Islands project number PC/2004/030 date published June 2012 prepared by Denis Anderson, CSIRO Ecosystem Sciences, Canberra, Australia co-authors/ Nicholas Annand (NSW Department of Primary Industries, Australia); contributors/ Mike Lacey (CSIRO Ecosystem Sciences) and Salome Ete (Solomon collaborators Islands Department of Agriculture and Livestock) approved by Richard Markham, ACIAR Research Program Manager, Pacific Crops final report number FR2012-16 ISBN 978 1 921962 76 9 published by ACIAR GPO Box 1571 Canberra ACT 2601 Australia This publication is published by ACIAR ABN 34 864 955 427. Care is taken to ensure the accuracy of the information contained in this publication. However ACIAR cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests. © Commonwealth of Australia 2012 - This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced by any process without prior written permission from the Commonwealth. Requests and inquiries concerning reproduction and rights should be addressed to the Commonwealth Copyright Administration, Attorney-General’s Department, Robert Garran Offices, National Circuit, Barton ACT 2600 or posted at http://www.ag.gov.au/cca. Final report: Control of Asian honey bees in Solomon Islands Contents 1 Acknowledgments ................................................................................... -
And Glycemic Load (GL) Values—2008
Revised International Table of Glycemic Index (GI) and Glycemic Load (GL) Values—2008 By David Mendosa This is the definitive table for both the glycemic index and the glycemic load. I am able to reproduce it here courtesy of the author, Professor Jennie Brand-Miller of the University of Sydney. It is based on a table in different format but no more foods published December 2008 in Diabetes Care. However, only the abstract is free online there. GI of 55 is low; GL of 10 is low. This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world. The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low. The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar.