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World-Series-Of-Barbecue-Team-Information-Packet-Version-6-2.Pdf
F Welcome to the 2016 American Royal World Series of Barbecue® presented by The World Series of Barbecue® is the largest barbecue competition in the world and we are thrilled to have you join us for the 37th annual competition hosted at the Kansas Speedway in Kansas City, Kansas. The World Series of Barbecue will bring together over 500 chefs, pitmasters and amateur teams to compete in Open Meats, Open Sides, Invitational and Kids Que Competitions. Additionally the World Series of Barbecue will host the Cowtown Family Fun Fest, Barbecue Hall of Fame activities, private parties and endless amount of entertainment over the four day festival event! We want your time at the American Royal World Series of Barbecue® to be unforgettable! Our staff and volunteers stand ready to make your experience a memorable one. Lynn Parman, President and CEO, American Royal Angie Stanland, 2016 Chairperson of the Board, American Royal Emily Park, Manager, World Series of Barbecue®, American Royal Eric Pew, Coordinator, World Series of Barbecue®, American Royal 2 | P a g e World Series of Barbecue® Rules and Regulations Version 6: updated 10.7.2016 TABLE OF CONTENTS: The American Royal Association…………………………4 Staff information……………………………………………..5-6 American Royal Staff……………………………..5 Ambassadors & Volunteers……………………6 Overview – Rules and Regulations……………………...6 Competition – Rules and Regulations………………6 -9 Authorized Agents………………………………….6 Failure to Submit…………………………………...6 Application Acceptance………………………….7 Teams/Space………………………………………….7 Meat Categories…………………………………….7 -
Food Preservation Problems and Solutions
FOOD PRESERVATION PROBLEMS AND SOLUTIONS KAREN BLAKESLEE KANSAS STATE UNIVERSITY Sources: So Easy To Preserve, Univ. of Georgia Ball Blue Book USDA Complete Guide to Home Canning February 2019 Kansas State University Agricultural Experiment Station and Cooperative Extension Service, Manhattan, Kansas It is the policy of Kansas State University Agricultural Experiment Station and Cooperative Extension Service that all persons shall have equal opportunity and access to its educational programs, service, activities, and materials without regard to race, color, religion, national origin, sex, age, or disability. Kansas State University is an equal opportunity organization. These materials may be available in alternative formats. Issued in furtherance of Cooperative Extension Work, acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture Cooperating, Ernie Minton, Interim Director CANNING PROBLEMS AND SOLUTIONS – FOOD AND JUICE PROBLEM CAUSE SOLUTION Loss of liquid during Lowering pressure in canner suddenly after Let pressure drop to zero naturally and wait 2 processing processing. minutes before opening. Fluctuating pressure during processing in Maintain constant temperature during pressure canner. processing. Failure to work out air bubbles. Run a spatula between food and jar to remove bubbles. Improper seal. Check jar rims and clean edges, follow manufacturers directions for lids. Jars not covered with water in water bath Jars should be covered with 1-2 inches of canner. water during processing. Starchy foods absorbed liquid. No solution. Food packed too tightly can cause boil over Leave proper headspace. during processing and siphoning. Food not heated prior to packing. -
The Improvement and Testing of Musa: a Global Partnership
The Improvement and Testing of and Testing The Improvement The Improvement and Testing of and Testing The Improvement The Improvement and Testing of Musa: a Global Partnership Musa Musa : a Global Partnership : a Global Partnership INIBAP’s Mandate The International Network for the Improvement of Banana and Plantain (INIBAP) was established in 1984 and has its headquarters in Montpellier, France. INIBAP is a nonprofit organization whose aim is to increase the production of banana and plantain on smallholdings by: – initiating, encouraging, supporting, conducting, and coordinating research aimed at improving the production of banana and plantain; – strengthening regional and national programs concerned with improved and disease- free banana and plantain genetic material; – facilitating the interchange of healthy germplasm and assisting in the establishment and analysis of regional and global trials of new and improved cultivars; – promoting the gathering and exchange of documentation and information; and – supporting the training of research workers and technicians. Planning for the creation of INIBAP began in 1981 in Ibadan with a resolution passed at a conference of the International Association for Research on Plantain and Bananas. In May 1994, INIBAP was brought under the governance and administration of the International Plant Genetic Resources Institute (IPGRI) to enhance opportunities for serving the interest of small-scale banana and plantain producers. © INIBAP 1994 Parc Scientifique Agropolis 34397 Montpellier Cedex 5, France ISBN: -
2017 World Series of Barbecue® Team Rules and Regulations Information Packet Version 6: 7.26.2017
Welcome to the 2017 American Royal World Series of Barbecue® The World Series of Barbecue® is the largest barbecue competition in the world and we are thrilled to have you join us for the 38th competition hosted at the Kansas Speedway in Kansas City, Kansas. The World Series of Barbecue will bring together over 500 chefs, pitmasters and amateur teams to compete in Open Meats, Open Sides, Invitational and Kids Que Competitions. Additionally the World Series of Barbecue will host the Cowtown Family Fun Fest, Barbecue Hall of Fame activities, private parties and endless amount of entertainment over the four day festival event! We want your time at the American Royal World Series of Barbecue® to be unforgettable! Our staff and volunteers stand ready to make your experience a memorable one. Lynn Parman, President and CEO, American Royal Angie Stanland, 2017 Chairperson of the Board, American Royal Emily Park, Manager, World Series of Barbecue®, American Royal Eric Pew, Coordinator, World Series of Barbecue®, American Royal 2 | P a g e 2017 World Series of Barbecue® Team Rules and Regulations Information Packet Version 6: 7.26.2017 TABLE OF CONTENTS THE AMERICAN ROYAL ASSOCIATION ......................................... 6 STAFF INFORMATION ................................................................... 6 American Royal Staff ......................................................................................... 6 Ambassadors & Volunteers: ............................................................................... 7 OVERVIEW – RULES -
Memphis in May International Festival
2017 FESTIVAL SAFETY and SECURITY MANAGEMENT PLAN INFORMATION SECURITY AND HANDLING INSTRUCTIONS This document is classified CONFIDENTIAL which means it contains sensitive information pertaining to operational arrangements for the Memphis in May International Festival. On receipt of this document, you must take all reasonable action to protect and maintain the security of this document. This document is not to be distributed beyond the originators distribution list without the originators approval. This document must be stored in a lockable container and shredded prior to disposal. This document may be stored on electronic media but access must be limited to individuals within your organization with a demonstrated need to know. Portable electronic media containing this document must be stored, handled and disposed of in the same fashion as paper copies. Memphis in May International Festival: Security and Safety Management Plan (S2MP) Page 1 of 83 Version 0.7 (FINAL) Correct as of: May 1, 2017 DOCUMENT CHANGE CONTROL Version Changes made Date Changes since previous Version No. by DOCUMENT APPROVALS Date Name Title Released by: Reviewed by: Approved by: Memphis Police Department CEO, Memphis in May International Festival Memphis in May International Festival: Security and Safety Management Plan (S2MP) Page 2 of 83 Version 0.7 (FINAL) Correct as of: May 1, 2017 Table of Contents Document Change Control .......................................................................................................... 2 Document Approvals .................................................................................................................. -
Molecular and Immunological Sd0100025 Characterization of Mycobacteria Associated with Bovine Farcy
MOLECULAR AND IMMUNOLOGICAL SD0100025 CHARACTERIZATION OF MYCOBACTERIA ASSOCIATED WITH BOVINE FARCY. Thesis submitted in accordance with requirements of the University of Khartoum for the Degree of Doctor of Philosophy (Ph.D). By Victor Loku Kwajok B.V.Med. 1978, University of Cairo/Egypt. M.V.Sc.1992, University of Khartoum/Sudan. Supervisor: Dr. Maowia M. Mukhtar. Institute of Endemic Diseases, University of Khartoum. Department of Preventive Medicine and Veterinary Public Health. Faculty of Veterinary Science, University of Khartoum. 2000. 32/27 SOME PAGES ARE MISSING IN THE ORIGINAL DOCUMENT LIST OF CONTENTS DEDICATION. * ii v ACKNOWLEDGEMENTS vi ABBREVIATIONS viii ABSTRACT. xi CHAPTER ONE. REVIEW OF LITERATURE. 1. General Introduction. 1. 1.1. Molecular Systematics of genus Mycobacterium. 2. 1.2. Molecular taxonomy of M. farcinogenese and M. senegalense 11. 1.3. Immunology of bovine farcy agents. 36. CHAPTER TWO. MATERIALS AND METHODOLOGY 41. Isolation, identification and characterization of M. farcinogenes. 2.1 Phenotypic characterization. 41. 2.1.1. Morphological and biochemical tests. 2.1.2. Degradation tests. 2.1.3. Rapid fluorogenic enzyme tests. 2.1.4. Nutritional tests. 2.1.5. Physiological tests. 2.2. Molecular characterization. 52. 2.2.1. DNA extraction and purification 2.2.2. PCR amplification and application. 2.2.3. DNA sequencing of 16SrDNA. 2.2.4. PCR-based restriction fragment length polymorphism. 2.3 Imrmmological analyses of bovine farcy agents. 71. 2.3.1 .EL1SA technique for sera diagnosis. 2.3.2 Animal pathogenicity Tests. 2.3.3 Protein antigen profiles determination using. CHAPTER THREE: RESULTS. 78. CHAPTER. FOUR: DISCUSSION. 124. REFERENCES. 133. -
Rodney Beasley Original
RODNEY BEASLEY Beasley’s Best Bar-B-Q – Meridian, MS * * * Date: June 29th, 2010 Location: Beasley’s Best Bar-B-Q – Vicksburg, Mississippi Interviewer: Meghan Leonard, Southern Foodways Alliance Transcription: Meghan Leonard Length: 24 minutes Project: Southern BBQ Trail Rodney Beasley – Beasley’s Best Bar-B-Q 2 [Begin Rodney Beasley Interview] 0:00:04 Meghan Leonard: Alright. I’m sitting here with Mr. Beasley at 3:07 at Tuesday, June 29th. We’re at Beasley’s Best Barbecue in Meridian, Mississippi, and can I ask you to state your name, your occupation, and your birthday? 0:00:15 Rodney Beasley: Rodney Beasley. Birthday February 12th. Occupation Beasley’s Best Barbecue. 0:00:22 ML: Alright. When did you open Beasley’s Best Barbecue? 0:00:23 RB: December 10, 2009. 0:00:26 ML: How long have you been in Meridian? 0:00:27 RB: Two years. 0:00:29 ML: Can you tell me a little bit where you came from? 0:00:31 RB: I came from Flint, Michigan. General Motors capital. 0:00:38 ML: Why did you move to Mississippi? 0:00:40 © Southern Foodways Alliance www.southernfoodways.com Rodney Beasley – Beasley’s Best Bar-B-Q 3 RB: Because God showing people how good my barbecue is. 0:00:45 ML: Now your barbecue is pretty good. It’s pretty delicious. I was hoping you could tell me a little bit about what makes it the best. 0:00:51 RB: Well, I cook it real tender and make an old fashion barbecue sauce and tropical base. -
Pickles and Pickling
No 106 BULLETIN 1930-31 OF THE AGRICULTURAL EXTENSION SERVICE, THE OHIO STATE UNIVERSITY H. C RAMSOWER, Director Pickles and Pickling By Lelia C. Ogle Extension Specialist in Nutrition The Ohio State University THE OHIO STATE UNIVER$I'l'Y, COLUMBUS, OHIO, ANP THE UNITEP STATES DEPART~ OF Alll\ICULTURE 000P!llll4.TING AGRICtTUl'UltAL EXTENSION SERVICE-H. c. RAMSOWER, D1:ree:tm: FREE-Cooperative Agricultural Extensfon Work-Acts of 111sY 8 and June 30, 1914 PICKLES AND PICKLING By LELIA C. OGLE Specia!Jst in Nutrition The Ohio State University Fruits and vegetables preserved with salt, vinegar, or both, and with or without the addition of sugar and spices, constitute what is commonly called pickles. The discussion in this bulletin will be confined to the principles of pickling as they apply especially to cucumber pickles, in an effort to answer some of the many questions on the process and its difficulties. Cucumbers may be preserved by means of (1) fermentation as the result of the action of the bacteria on the sugar of the veg etables; (2) the addition of acid, usually vinegar; or (3) addition of a very strong brine. Any of these methods prevent bacterial growth if all other conditions are right. The secret of making pickles by the fermentation process lies in bringing about acid fermentation quickly, and after this is done, in preserving the acidity of the brine by covering tightly or sealing to exclude air. It is the acid formed by the action of bacteria on the sugar of the vegetables that cures and keeps the vegetables, if all air is excluded and scum yeast has not been allowed to develop. -
American Barbecue Culture: Evolution, Challenge and Fate of Its Regional Diversity in Both the United States and Germany
1 Schriftliche Hausarbeit zur Zulassung zum 1. Staatsexamen im Fach Englisch American Barbecue Culture: Evolution, Challenge and Fate of its Regional Diversity in both the United States and Germany. Universität Regensburg Philosophische Fakultät IV Institut für Amerikanistik und Anglistik Betreuer: Prof. Dr. Udo Hebel Verfasser: Sebastian Gotzler Fächerverbindung: Lehramt Gymnasium Englisch/Geschichte Matrikelnummer: 1241300 1. April 2012 Adresse: Silberne Fischgasse 14 93047 Regensburg Telefon: 0176/24915463 Email: [email protected] 2 1. Introduction………………………………………………………………………………..3 2. Defining Barbecue………………………………………………………………………....6 2.1 A Short Guide to Cooking Techniques…………………………………………….6 2.2 Etymology………………………………………………………………………….8 2.2.1 The Transformation from Barbacoa to Barbecue ……………………...8 2.2.2 Barbecue – A Noun or a Verb?...............................................................9 3. History of Barbecue………………………………………………………………………11 3.1 Origin and Spreading from Colonial America to the American Revolution……..11 3.2 Introduction of Barbecue into Germany………………………………………….14 4. Regional Styles of Barbecue……………………………………………………………...19 4.1 Virginia – The Cradle of Barbecue……………………………………………….21 4.2 North Carolina – The Great Carolinian Barbecue-Schism……………………….22 4.3 South Carolina – The Mustard Belt………………………………………………25 4.4 Georgia, Alabama, Mississippi and Kentucky……………………………………26 4.5 Tennessee – The Supremacy of Memphis Barbecue……………………………30 4.6 Texas – The ―Holy Trinity‖ of Barbecue………………………………………...32 4.7 Missouri - Kansas City -
JUNE 25Th-26Th, 2016 • WASHINGTON, DC Bull Rush BBQ Paige’S Promotions Famous Dave’S Dining Cool Smoke PENNSYLVANIA AVENUE, NW • Sat
An Advertising Supplement to The Washington Post An Advertising Supplement to The Washington Post E STREET 2016 ENTER ENTER N L A A T T I ® O I P N A A L • C B A R B E C U E ? B A T T L E ® M® metro FREEDOM PLAZA HOOVER BUILDING MAP KEY 14th STREET NATIONAL CAPITAL BARBECUE BATTLE 9th STREET M® metro INFO BOOTH ? 13th St. 12th St. 11th St. 10th St. CELEBRATE FAMILY, MUSIC & BBQ Giant Local Flavors ENTER RESTAURANTS $ $ BBQ TEAMS ENTER PENNSYLVANIA AVENUE BEVERAGES BEER/WINE PEPSI - LAY’S SOUND STAGE Taste of Giant Sampling Pavilion KIDS AREA EXHIBITS WILSON RONALD REAGAN OLD POST OFFICE JUSTICE BUILDING ® FAMOUS DAVE’S RESTROOMS Mmetro BUILDING BUILDING MUSIC STAGE PAVILION 9th STREET ATM $ 14th STREET 13 ½ St. 12th St. 10th St. FIRST AID ENTER CONSTITUTION AVENUE, NW M® MALL MALL MALL METRO metro Penn Ave. 9th to 10th St. PNC Bank Ice Cold Beverages Applegate Sausage Pork Cooked 3 Ways Lyft Big Bite Tour Power Home Remodeling Metro Bus Display Bolt Bus Tour Premio Grilling Trailer Mountain Dew Kickstart Capital Area Food Bank Rosetta Beef Grill Mr. Peanut Anniversary Tour Over 30 Bands on 3 Stages DC United SABRA Samples Oscar Mayer Wiener Mobile National BBQ Championship Ford Experience Sundance Vacations Solar City Ford Sync Tour Taste of Giant Sampling Tent Uncle Dave’s Kettle Corn Geico Bus Tour The Washington Post WPGC Home Fix CR Wilber “World’s Largest Pig” Zion Church Ice Cold Beverages Penn Ave. 12th to 14th St. Official Barbecue Teams Lowes Home Project Area Barefoot Beach Wine Samples 3 Eyz BBQ Military Cook-Off BBQ Masters Aporkalypse Now Morning Star Farms Ben & Jerry’s Big Bully BBQ Naked Juice Curley’s Q BBQ Black Cat BBQ Nathan’s Hot Dog Tour Famous Dave’s JUNE 25th-26th, 2016 • WASHINGTON, DC Bull Rush BBQ Paige’s Promotions Famous Dave’s Dining Cool Smoke PENNSYLVANIA AVENUE, NW • Sat. -
01 Methods of Cooking
Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Heat and Cooking 1.3.1 What is heat? 1.3.2 Effect of Heat on food 1.3.3 Method of heat transfer 1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking 1.8.3 Infra-red Cooking 1.9 HACCP Standards and Professional Kitchens 1.9.1 Introduction 1.9.2 What is HACCP? 1.9.3 Food Preparation Hazard and Control Rules 1.10 Summary 1.11 Key Terms 1.12 References and Bibliography 1.13 Review Questions 1.1 Introduction This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavouring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. 1.2 Objectives After reading this unit the learner will be able to understand: • Methods of heat transfer Uttarakhand Open University 1 Food Production Foundation -II BHM -201T • Effect of heat on food • Moist heat Methods of Cooking • Dry heat Methods of Cooking • Frying • Modern Methods of cooking 1.3 Heat and Cooking To cook food means to heat it in order to make certain changes in it. -
Pickles and Relishes
UNIVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRICULTURAL EXTENSION SERVICE CIRCULAR 423 Columbia, Missouri AUGUST, 1940 Pickles and Relishes FLORA L. CARL* Pickles and relishes have little food value, but they point up a dinner, add a party air to a buffet luncheon or a picnic supper, and if served only occasionally are a special treat for a family meal. Their clear color, crisp texture and tart flavor stimulate the appetite. They should not be used to replace fresh or cooked vegetables or fruits. Because of their high flavor, they should not be included in the diets of children or given frequently to people who are not vigorous or have digestive difficulties. Good pickles have a spicy tart flavor throughout the vegetable or fruit, they have a clear bright color and most vegetable pickles should be crisp. For home use all pickles and relishes might be grouped under four types, namely : 1. Brined or Cured Pickles.-Vegetables are held in a 10% salt solution or brine until they are properlyversion cured which takes from 2 weeks to 2 months. The best sweet, sour, dill, mustard, or mixed vegetable pickles, are made from these brined or cured pickles. Sauerkraut and other vegetables which are cured in a brine made from their juice and salt are included in this group. 2. Fruit Pickles.-These are the easiest type to make and prob ably the most desirable type for family meals. Canned, dried or fresh fruit is heated in a spicy sweet-sour sirup and allowed to stand some time to develop flavor before serving.