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Country Table Warm Olives with Balsamic Vinegar 7 House-Made
Country Table Pastas Warm Olives with Balsamic Vinegar 7 Orecchiette with Tomato Sauce, Mozzarella and Basil 19 House-Made Ricotta with Crushed Cranberries, Olive Oil Fresh Fettuccine, Meyer Lemon Cream, Parmesan Grilled Sourdough 10 Black Pepper 22 White Bean Dip and Rosemary Flatbread, Olive Oil Rigatoni with Meatballs and Smoked Chili-Tomato Ragu 25 Espelette Pepper 12 Peekytoe Crab Crostini with Garlic Aioli 15 Entrées Slowly Baked Salmon, Shaved Brussels Sprouts, Starters Mashed Potatoes, Truffle Vinaigrette 28 Roasted Hake, Broccoli, Crunchy Potatoes Tuna Tartare, Avocado, Radish and Soy-Ginger Sauce 21 Lime-Garlic Sauce 28 Crispy Sushi with Hamachi 18 Sautéed Red Snapper, Romesco, Spätzle Chicken and Coconut Milk Soup, Jasmine Rice 14 Poppy Seed–Buttermilk Vinaigrette 37 Kale Salad with Parmesan Dressing, Croutons and Mint 15 Maine Lobster Roasted in the Shell with Oregano and Chili 44 Baby Beets with Yogurt, Candied Hazelnuts, Balsamic Vinegar Bacon Gruyere Grass-Fed Burger, Russian Dressing Herbs 16 Yuzu Pickles 20 Gulf Shrimp Salad, Mesclun, Avocado, Truffle Vinaigrette Parmesan Crusted Organic Chicken, Artichokes Champagne Dressing 18 Lemon-Basil Sauce 27 Pear, Apple, Endive Salad, Pecans and Blue Cheese Dressing 14 Seared Beef Tenderloin, Silky Parsnips, Roasted Brussels Sprouts Crackling Calamari, Yuzu Dipping Sauce and Sesame 16 Miso Mustard Sauce 38 Prosciutto Wrapped Berkshire Pork Chop, Mushrooms Pizzas Sage White Wine Sauce 35 Tomato and Mozzarella with Basil 14 Roasted Lamb Chops, Broccoli Rabe, Charred Onions Smoked Chili Glaze 38 Mushroom with Three Cheeses and Farm Egg 17 Black Truffle and Fontina 19 Sides 8 Spinach and Mint, Three Cheeses and Lemon 15 Mashed Potatoes Tender Broccoli, Cheddar Cheese and Mint Sautéed Spinach and Herbs Chef/Proprietor Jean-Georges Vongerichten Roasted Brussels Sprouts with Pecans, Herbs and Aged Balsamic Chef de Cuisine Leo Pablo House Made French Fries with Herbs If you have a food allergy, please speak to the owner, manager, chef or your server. -
STEW's BIG GAME CATERING MENU APPETIZERS Chicken Wings With
STEW’S BIG GAME CATERING MENU APPETIZERS Chicken Wings with Blue Cheese Dressing, Carrots and Celery $13/dz – Crispy, Honey BBQ, Buffalo, Sweet Chili, and Teriyaki Loaded Potato Skins $24/dz – Crisp bacon, mozzarella and cheddar cheese stuffed into a potato skin Cocktail Franks $12/dz – All Beef Sabrett franks in puff pastry Mozzarella Sticks $14/dz Antipasto Platter $29.99 - Sliced, sweet soppressata, provolone cheese, assorted olives, roasted red peppers & miniature mozzarella balls Cheese and Pepperoni Platter $19.99 - A fine selection of New York sharp Cheddar, Vermont white cheddar & Norwegian Jarlsberg, Swiss. All cubed into Hors d'Oeurve style pieces with sliced pepperoni ENTREES BBQ Baby Back Ribs $18/rack – Slow roasted fall of the bone, tender baby backs with our delicious homemade barbecue sauce Stews Famous Crispy Fried Chicken Assortment $17.99/12pc or $34.99/24pc Macaroni and Cheese Half Tray $40 Full Tray $75 CHOOSE ANY THREE FOOT HERO WITH 6LBS of PICNIC SALADS 89.99 All breads baked daily in our bakeshop. Only Boars Head Cold Cuts Italian - Genoa Salami, boiled ham, pepperoni & Provolone Cheese, crisp lettuce American - Boiled ham, turkey breast, roast beef & American cheese, crisp lettuce Chicken Cutlet – Parmesan Crusted Chicken Breast, lettuce, tomato, red onion and crispy bacon Picnic Salads – Potato, Macaroni and Coleslaw DESSERTS Rice Crispy Football Treats $14/dz – Decorated football shaped cocoa crispy treats PACKAGES Tailgate Party 13.95/pp – Choose four Appetizers, Guacamole Salsa and Tortilla Chips, Rice Crispy Football Treats, 32oz Growler Halftime Spread 17.95/pp – Choose three Appetizers, Choose two Entrees, Choose one Hero, Choose two Picnic Salads (6lbs), Rice Crispy Football Treats, 32oz Growler The Lombardi Trophy 21.95/pp – Choose four Appetizers, Choose two Entrees, Choose one Hero, Choose two Picnic Salads (6lbs), Rice Crispy Football Treats, 32oz Growler . -
Linden Store Menu-2019.Pdf
Breakfast available * until 11:00am Choice of meat and/or cheLesei non dcheoicen o f wKholei dgrasin, white or soft sub roll ..$4.25/$4.75 Breakfast Sandwiches Linden S Kid's Deli Served on your choice of English Muffins, Bagels, Toast or Croissant •Gluten Free Bread add ....... $.50 e tor Kid's Specialty A kid's size of our specialty sandwiches ..............................................................$5.95 h e Egg & Cheese .....................................................................................................................................$3.50 T “Delicatessen” Grilled Cheese Whole grain or white bread with American cheese ..............................................$3.95 Egg, Ham, Bacon or Sausage Cheese ...............................................................................$4.75 P.B.J. Grape or Strawberry jelly with peanut butter on choice of whole grain or white bread ....$3.50 Breakfast Wrap Egg & Cheese your choice of ingredients ..............................................$6.95 Meatball Sub ......................................................................................................................................$4.25 ..........................................................................priced per lb. Sliced Meats & Cheese, no bread “Linden Classic” Breakfast Sandwiches Est. 1933 “Landscaper” – Egg, Ham, Bacon & American Cheese .......................................................................$5.25 16 et “Whopper” – Egg, Sausage, Ham & American Cheese ........................................................................$5.25 -
DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with Three Pitas Deluxe Platers Served with Hummus, Baba Ganough, Tahini Salad, Israeli Salad, Two Pitas
ALLAN’S FALAFEL DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with three pitas Deluxe platers served with hummus, baba ganough, tahini salad, Israeli salad, two pitas. a choice of rice, red cabbage or fries. Classic Hummus: $6.95 Galit Hummus: $8.95 Allan's Famous Falafel Deluxe Platter: $18 Classic hummus topped with pickles, zatar, paprika, and olive. Our famous ground chickpeas, combined with spices, then formed into small balls. Hummus with Falafel: $9.95 Classic hummus served with falafel. Chicken Cutlet Delux Platter: $20.95 Seasoned chicken breast with onions and peppers, Hummus with Shawarma: $10.95 cooked on the grill. Layers of lamb and turkey, slowly roasted on a vertical grill, sliced thinly, served with classic hummus. Chicken Kebab Delux Platter: $21.95 Chicken cubes on a skewer, cooked on a charcoal grill. Hummus with Chicken Cutlet: $10 Seasoned chicken breast with onions and peppers, Kufta Kebab Delux Platter: $21.95 cooked on a grill, served with classic hummus. Minced ground beef and lamb, seasoned with spices, onion, parsley. APPETIZERS Turkey Shawarma Deluxe Platter: $22.95 Falafel (4 Balls): $3.50 Layers of lamb and turkey, slowly roasted on a vertical Chickpeas ground with parsley, cilantro, spices, formed into roasting grill, served in thin slices. balls and deep fried. - Mixed Grill Deluxe Platter: $26.95 Chicken, shawarma and kufta kebab. Stuffed Grape Leaves: 4 pieces: $5 8 pieces: $8.50 Rice, vegetables, spices, rolled in grape leaves. PLATE ENTREES Tzatziki Dip: small: $5.50 med: $7.50 Plates are served with green salad, hummus, tahini salad, Yogurt, cucumber, olive oil, fresh herbs. -
Meat Choices
Meat Choices Meat (1 ounce = 7 grams of protein, 0 grams of carbohydrate, fat varies) One ounce of meat is about the size of your thumb; 3 ounces is the size of a deck of cards. No more thant 3 ounces of protein at a meal is recommended. (Try to eat meats from this page only; unfortunately, this means nothing fried.) Very Lean Meat Choices Lean Meat Choices (0-1g fat/ounce and 35 calories) (3g fat/ounce and 55 calories) Poultry: Chicken or turkey (white meat, no Beef: USDA Select or Choice grades trimmed skin), Cornish hen (no skin) of fat such as round, sirloin, flank steak, tenderloin, roast (rib, chuck, rump); steak Fish: Fresh or frozen cod, flounder, had- (T-bone, porter house, cubed); ground dock, halibut, trout, lox, tuna fresh or round canned in water Pork: Lean pork such as fresh ham, canned, Shellfish: Clams, crab, lobster, scallops, shrimp cured, or boiled ham, Canadian bacon, Game: Duck or pheasant (no skin), venison, tenderloin, center loin chop buffalo, ostrich Lamb: Roast, chop, or leg Cheese: Fat-free (less than 1 gram of fat/ Veal: Lean chop, roast ounce), low fat cottage cheese Poultry: Chicken, turkey (dark meat, no skin), Other: Processed sandwich meats with less chicken (white meat, with skin), domestic than 1 gram fat or less/ounce, such as: duck or goose (well-drained of fat, no skin) deli thin, shaved meats chipped beef, turkey ham Fish: Herring (uncreamed or smoked), Oys- Egg whites (2) ters, Salmon (fresh or canned), catfish, Egg substitutes, plain Sardines (canned), tuna (canned in oil, Hot dogs, fat free -
Azabu Food Menu 1.20
OTSUMAMI STARTERS HOT EDAMAME 6 TORI KARA-AGE JIKASEI TARTAR 14 Fresh boiled edamame, sea salt Japanese style boneless fried chicken served with housemade tartar sauce KARI KARI BACON POTATO SALADA 7 House potato salad topped with crispy bacon TOMOROKOSHI TEMPURA CURRY SALT 8 Crispy corn tempura, curry salt SANSHU TOMATO TO OKRA PONZU JELLY 8 Colorful tomatoes and okra with ponzu jelly CHIKUWA ISOBE-AGE SWEET CHILI SAUCE 10 dressing Nori seasoned fish cake tempura bites, sweet chili sauce TORI TO INGEN GOMA-AE 8 String chicken and green beans LOBSTER TEMPURA BUBU ARARE 15 in sesame marinade with green grapes TO SPICY MAYO AE Slipper lobster tempura finished with spicy mayo and crispy bubu rice crackers EBI TO YASAI TEMPURA MORIAWASE SALADA SALADS 18 Shrimp and vegetable tempura, tempura dashi sauce AZABU HOUSE SALADA 11 Fresh greens and citrus topped with crunchy SALMON CHAN CHAN YAKI 23 vegetable chips, kelp dashi dressing Salmon on a bed of rich miso sauce with cabbage and shimeji mushrooms, served on sizzling plate SMOKED SALMON TO KALE SALADA 14 Smoked Salmon and Kale salad, wasabi dressing GINDARA SAIKYO YAKI OROSHI PONZU 26 Miso black cod, grated radish and ponzu ROKU-SHU ORGANIC YASAI SEIRO MUSHI, 15 SANSHU DIP SAKURA PORK TONKATSU SURI-GOMA 21 Bamboo steamed organic vegetables, TONKATSU SAUCE moromi miso, yuzu kosho mayo, sesame sauc Sakura Pork cutlet, tonkatsu sauce & grated sesame COLD REISEI YASAI NO TAKI AWASE 11 Seasonal vegetables cooked in dashi, served chilled HAMACHI JALAPENO AZABU STYLE 15 Daikon and cucumber wrapped with -
PAN FRIED AVOCADO STICKS Lightly Breaded, Pan-Fried, Served with A
DINNER 5 30 . 9 00 STARTERS PAN FRIED AVOCADO STICKS lightly breaded, pan-fried, served with a remoulade and sriracha aioli dipping sauces 9 ovo v BURNT CARROTS WITH BRIE roasted carrots tossed in Montana honey and brie, seasoned with red pepper flakes 8 gf BISON SHORT RIB NACHOS our classic short rib meat shredded over house tortilla chips, cheddar & monterey jack cheese, sour cream, onions, tomatoes, jalapenos, house salsa roja and cilantro lime sauce 14 BACON WRAPPED DATES hand wrapped, oven roasted, served with a blue cheese fondue 13 gf COUGAR GOLD MAC & CHEESE wsu cougar gold cheese blend, topped with dailey’s bacon and green onion 10 EDAMAME stir fried with garlic, ginger, shallots, orange zest, layered in a sweet chili soy sauce 9 gf vgn GRANDMA’S PIEROGI similar to dumplings, these little dough balls are stuffed with potato, cougar gold cheese and sautéed onion finished in brown butter and garlic, served with sour cream 10 CRISPY PARMESAN POLENTA STICKS herb and cheese filled polenta fried to perfection served with house marinara sauce 7 gf FRIED GOAT CHEESE battered and fried goat cheese tossed in Montana honey and fresh cracked black pepper 6 SALMON CAKES wild caught salmon, corn, dijon, mayo, capers, chives served with a lemon-caper yogurt sauce 13 SOUPS SALADS SOUP OF THE DAY fresh and made daily ask your server cup 6 bowl 8 SEASONAL SOUP homemade vegetarian black bean chili with ancho and orange seasoning gf v cup 6 bowl 8 HOUSE SALAD mixed greens, blue cheese, roasted chickpeas, dried cherries, toasted walnuts, orange balsamic -
Fish During Frozen Storage A.S
International Journal of Science, Environment ISSN 2278-3687 (O) and Technology, Vol. 5, No 6, 2016, 3905 – 3913 2277-663X (P) SENSORY EVALUATION AND BIOCHEMICAL CHANGES OF FISH CUTLETS, MADE FROM DHOMA (OTOLITHUS SP) FISH DURING FROZEN STORAGE A.S. Pilankar1, B.V. Gaikwad1 and S.T. Sharangdher1 1Department of Fish Processing Technology and Microbiology, College of Fisheries, Shirgaon, Ratanagiri-415629 (Maharashtra) India E-mail: [email protected] Abstract: Shelf life of fish cutlet prepared from marine water fish Dhoma were evaluated on the basis of biochemical and sensory qualities during frozen storage. The meat was separated from the fish and cutlet was prepared by following standardized recipe then frozen stored (-180C) and subjected to biochemical and sensory evaluation at interval of fifteen days through the study. Results indicated that the frozen cutlet was in acceptable condition up to 165 days at stored -180C. Biochemical parameters showed a rising trend pH, peroxide value, free fatty acid and total volatile base-Nitrogen, during the period of study. Scores for sensory parameters appearance, colour, taste, odour and overall acceptability showed a decreasing trend. Keywords: Biochemical Changes, Fish Cutlets, Dhoma fish, Sensory Evaluation and Storage Study. INTRODUCTION The consumption of fish and seafood and their popularity has consistently increased during recent years (Bochi et al., 2008).In recent years, the increase of the world’s population as well as various socioeconomic changes, has caused to an increase of the consumer’s preference for ready-to-eat foods. Cakes, crackers, burgers, fish fingers, marinated products made from fish or other seafood products are of the most preferred ready-to-eat foods by consumers around the world and many studies have been conducted on the production, quality, and stability of these foods (Cakli et al., 2005). -
LUNCH Winter 2020 Legal
BEACH APPETIZERS ààààààààààà SANDWICHES ààààààà ONION DIP , sea salt potato chips 14 TAVERN PORK CUTLET , pickled cherry . 16 pepper aioli, pecorino, arugula, WHIPPED RICOTTA , roasted . 15 H M baguette cherry tomatoes, basil LUNC ENU BT BURGER , lettuce, tomato, . 17 ROASTED CAULIFLOWER , . 15 pickles, sesame bun, bt fries tahini, za'atar, mint, aleppo * +2 bacon | +2 cheddar | +3 gf SPICY, STICKY CHICKEN . 15 bun | +3 beyond burger WINGS , smoked bbq, scallions CHOPPED CHEESE , ground beef, 17 MUSSELS , lemon, garlic, shallots, 16 onions, american cheese, LT, baguette dijon, soft herbs GRILLED CHICKEN CLUB , herb 18 CRISPY OYSTERS , remoulade, . 18 mayo, avocado, lettuce, tomato, bacon, pickled celery brioche toast, bt fries BUFFALO OCTOPUS , carrots, . 18 TUNA BURGER , lettuce, tomato, 20 celery, fingerling, ranch harissa aioli, sesame bun, bt fries * +3 gf bun STEAK TARTARE , horseradish, . 18 capers, cornichon, cured egg, potato CRAB CAKE , jumbo blue crab, . 21 chips TTowowersers frisée, remoulade, sesame bun, bt fries GARLIC PRAWNS , head on, . 22 LOBSTER ROLL , maine lobster, . 28 lemon, calabrian chili, garlic, parsley THE YACHT celery, apple, bt fries , 12 oysters, 12 shrimp, 12 clams, ààààààààààààààààààà àààà mussels, colossal crab, whole lobster, PASTA SOUP & SALADS prosecco , gluten free +3 195 SPAGHETTI POMODORO , san 18 THE SKIFF ONION SOUP , caramelized . 11 marzano tomato, basil , 6 oysters, 6 shrimp, ½ lobster, onions, comté, baguette colossal crab, mussels , BUCATINI CARBONARA , bacon, 19 NEW ENGLAND CLAM . 12 95 shallots, peas, pecorino CHOWDER , clams, bacon, potatoes, thyme, crackers RIGATONI SPICY VODKA , . 19 calabrian chili, basil, peas, grana CAESAR , gem lettuce, grana . 14 padano padano, bouquerone, cured egg, pangrattato PAPPARDELLE BOLOGNESE , . 22 red wine, parmesan, mascarpone ICEBERG , neuski bacon, roquefort, 15 àààààààààààààààààà radish, pickled onion, walnuts ShellfishShellfish PLATES KALE , compressed apples, farro, . -
Take-Out Dinner
Create Your Own Pizza Calzone & Stromboli Start with Pizza sauce & Grande Mozzarella cheese Calzone Brick Oven Pizza Individual Medium XL Sicilian Ricotta, mozzarella & Pecorino Romano 13 BrickDough Oven made Pizza daily with Individual12” Medium 14” XL 18”Sicilian 16x16” Dough made daily with 12” 14” 18” 16x16” Stromboli “New York Water” with home 13 15 18 20 “New York Water” with house 11 13.5 17 19 Ham, salami, pepperoni, Pecorino Romano & mozzarella 14 made pizza sauce & grande mozzarella made pizza sauce & grande mozzarella Pepperoni Roll AdditionalAdditional Regular Regular Toppings Toppings Pepperoni, mozzarella, more pepperoni & Pecorino Romano 13 Half pieHalf (each) pie (each) 1 1 1.25 1.25 1.75 1.75 1.75 2 Whole pie (each) 1.25 1.75 2.75 2.25 A’Bruzzio Whole pie (each) 1.25 1.75 2.75 3 Chicken Cutlet, roasted red peppers, fresh garlic, ricotta cheese, Additional Premium Toppings Pecorino Romano & mozzarella 15 Half pieAdditional (each) Premium Toppings1.25 1.75 2 2.25 Half pie (each) 1.25 1.75 2 2.50 Whole pie (each) 1.75 2.25 3 3.25 Additional Regular Fillings (ea) 2 Whole pie (each) 1.75 2.25 3 3.25 Additional Premium Fillings (ea) 3 Check pizza topping section for filling selection RegularRegular Toppings Toppings pepperoni,PEPPERONI meatball, • MEATBALL sausage, bacon,• SAUSAGE onions, • BACON spinach, • broccoli, ONIONS mushrooms, • SPINACH •mixed BROCCOLI • MUSHROOMS • MIXED PEPPERS • EGGPLANT • BLACK OLIVES • ANCHOVIES • DICED peppers, eggplant, black olives, anchovies, diced tomatoes, basil, hot cherry peppers, TOMATOES • BASIL • HOT CHERRY PEPPERS • SALAMI • HAM • PINEAPPLE • GARLIC salami, ham, pineapple, garlic Subs PremiumPremium Toppings Toppings Comes with fries or pasta. -
The Fresh Works Levittown
DELI WORKS HOAGIE WORKS Served on a Fresh Baked Round Roll. Please Specify Lettuce & Tomato. All our Hoagies are served with Lettuce, Tomato, Salt, Pepper, Oregano. of Levittown Turkey . .5.85 Please specify Oil, Mayo, Raw Onions, Hot Pepper s, Pickles. Tuna . .5.80 Mini Half Whole Roast Beef . 5.85 American with Cheese . 3.90 6.10 12.20 Italian with Cheese . 4.25 6.65 13.30 COUPONS Chicken Salad . .5.95 Ham . 4.25 6.65 13.30 Ham . .5.75 Turkey . 4.40 7.15 14.30 $5.00 OFF Corned Beef . .5.95 Turkey & Bacon . 4.70 7.60 15.20 Turkey Special - with Cole Slaw & Russian Dressing . .6.15 Roast Beef (Homemade) . 4.40 7.15 14.30 Any Order of Corned Beef Special - with Cole Slaw & Russian Dressing . 6.15 Corned Beef . 4.50 7.25 14.50 Roast Beef Special - with Cole Slaw & Russian Dressing . 6.15 Tuna . 4.25 6.95 13.90 $35 or More Add Cheese . ..50 Tuna & Bacon . 4.55 7.40 14.80 Bacon . ...75 Chicken Salad . 4.40 7.45 14.90 Mixed Cheese . 4.15 6.65 13.30 Please mention coupon when ordering. American, Provolone & Swiss Cannot be combined with any other coupon. of Levittown B.L.T. 4.15 6.65 13.30 Limit 1 per Order Knights - Roast Beef & Turkey . 4.40 7.15 14.30 ROLL WORKS Woodhaven - Turkey & Ham . 4.30 7.10 14.20 Italian Supreme . 4.45 7.25 14.50 $2.00 OFF Half . 1.50 Whole . -
Standardisation of Recipe for Batter and Breaded Product Acetes Cutlet from Jawala, Acetes Indicus
Ichthyological Communication Biosci. Biotech. Res. Comm. 11(4): 563-570 (2018) Standardisation of recipe for batter and breaded product Acetes cutlet from Jawala, Acetes indicus Kudale, A. S.1, Pagarkar, A. U.2, Gaikwad, B. V.3, Ranveer, R. C.1, Pujari, K. H.1, Rathod N. B.1, H. Singh2, Shargandhar, S.T.3, Swami, S. B.1, Shingare, P. E.4, Phadtare M. C.1 and Sawant, N. H.2 1Post Graduate Institute of Post Harvest Management, Killa-Roha, Dist: Raigad, Maharashtra (India) 2Marine Biological Research Station, (Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli) Ratnagiri - 415 612, Maharashtra (India) 3College of Fisheries, Shirgaon, (Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli) Ratnagiri - 415 629, Maharashtra (India) 4Taraporewala Marine Biological Research Station, (Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli) Mumbai - 400052, Maharashtra (India) ABSTRACT Acetes is a small sized shrimp, locally known as ‘Jawala’ or ‘Kolim’ is landed along the north-west coast in the states of Gujarat and Maharashtra, India. At present the fresh utilization of Acetes is very limited. One of the most important food product is battered and bearded product. A standardized recipe of batter and breaded Acetes product is mentioned in the paper. Acetes cutlet having a standard size of 2.0-3.5 cm in length cm diameter, 1 cm thickness and 0.2-0.5 g weight Acetes cutlets were standardized by using different ingredients viz., cooked potatoes, salt, green chilly (C) and ginger (G). Prepared of cutlets were standardized by organoleptic evaluation. It was found that, Acetes cutlet prepared with the ratio of 75:100 (w/w), 20:100 (w/w), 5.5:100 (w/w), 5.5:100 (w/w) and 2.5:100 (w/w) for potato: Acetes mince, onion: Acetes mince, green chilly: Acetes mince, ginger: Acetes mince and table salt: Acetes mince respectively, ratios showed highest score as compared to other ratios tried in the experiments.