Yami A3 Menu Montana 19-03-2018.Cdr

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Side Orders Small Chips - R15 Regular Chips - R22 200g Yami / Fried Black Mushroom / Pickles / Red Onion/ Yami Mushroom sauce & Cheese Onion Rings - R18 Yami Braai Broodjie - R15 Mexican Corn on the Cob - R25 Roast Vegs - R18 Gunslinger R85 Greek Salad - R39 Chicken Salad - R69 200g Yami / Old El Paso Guacomole / Pickles / Red Onion / Yami Chilly Cheese Sause Green Salad - R25 Sauces - R12 Monkey Gland Sauce, Cheese Sauce 300g Yami/ Pickles / Red Onion / Yami Double Cheese Chilli Sauce, Buﬀalo Wing Sauce Yami Burgers Mushroom Sauce, Garlic Sauce Pepper Sauce, BBQ Sauce Yami Chicken Sweet & Sour Sauce, Yami Hot Sauce Avaible in Beef or Chicken Sweet Chilli Sauce, Honey & Mustard, Chicken Wings 6pc - R49 Lemon & Herb Sauce Yami Burger - R49 Chicken Wings 12pc - R79 Blue Cheese Sauce - R25 150g Yami/ Pickles / Red Onion / Monkey Mayo Chicken Wings 36pc - R189 Yami kids Quarter Chicken - R52 Yami Chicken Strips - R35 Yami kids Burger - R49 200g Yami Beef, Aged Cheddar & Camembert Blue Cheese Half Chicken - R89 Full Chicken - R159 Yami Kids ribs - R69 Jalepinohenge - R85 BBQ/ Yami Peri-peri/ All Meals come with chips or Onion Rings 200g Yami Beef, Jalephino Cheddar Cheese & Bacon Honey Mustard All chicken meals come with Mona Nacho - R75 onion rings and chips Yami Beverages 200g Beef, Old El Passo Guacomole & Salsa Soft Drinks (Coke, Fanta, Sprite etc.) 200ml - R16 330ml - R18 Belly Buster - R68 Yami Ribs 440ml - R19 2L - R29 150g Yami/ Pickles / Red Onion/ Bacon/ Egg & Yami Cheese 400G PORK RIBS - R139 600G PORK RIBS - R189 Water (Still or Carbonated) 600g Beef Ribs - R189 1kg Pork Ribs - R269 500ml Valpre Water - R16 Fire House - R69 Ice Tea (Assorted Ice Tea) BBQ/ Sweet & Sour/ Yami Peri-peri/ Portuguese basting 150g Yami/ Pickles / Red Onion/ Guacamole/ Bacon Yami Cheese sauce 500ml Lipton - R21 All rib meals come with onion rings and chips Deliveries Now Avaible 150g Yami / Pickles / Red Onion/ Yami Cheese Yami Combo’s 012 753 8164 Street On Fire - R64 (Free within 5km, Min R100 order) 400g Pork Ribs with 6 Wings - R169 150g Yami/ Pickles / Red Onion/ Yami Chilly Cheese Sause Cnr of Sefako Makgathu & Dr Swanepoel, 400g Pork Ribs with Half Chicken - R189 Super Spar Montana Centre 400g Pork Ribs with 200g Rump - R199 www.yamiribandburger.co.za 150g Yami/ Pickles / Red Onion/ Yami Mushroom sauce & Cheese All Combo Meals come with chips Facebook : Yami Rib & Burger Montana E&OE.

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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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Meat Temperatures
Available 5.30pm – Late DINNER MENU Mulu Char will donate $1 from every steak to our charity – The Grace Centre Project Grace Centres, Bahir Dar, Ethiopia and Mulu Char endeavour to bring hope to the people who normally fall through the cracks. Thank you for helping us - help Grace * Indicates Gluten Free option or alternative available Please ensure you advise our waitstaff if you suffer from Gluten Intolerance Mulu’s beef is sourced from only premium breeders carefully reared and grazed on selected farms throughout Australia. MEAT TEMPERATURES Blue: Sealed, very red in the centre. Room temperature Rare: Red in the centre. Luke warm temperature Medium-rare: Pinkish-red in the centre. Warm temperature Medium: Pink in the centre. Hot temperature Medium-well: Very little pink in the centre. Hot temperature Well-done: No pink, brown in the centre. Hot temperature (there may be up to a 40 minute wait on well-done steaks) No split bills / GST included / 3% surcharge for Amex & Diners Patrons please note: If you have any allergies or are allergic to certain foods, please inform our wait staff Our Steak Knives have been specially imported for Mulu Char. Customers will be billed if knives are removed from the restaurant. MULU’S BEEF (exception Wagyu) is ALL NATURAL FREE RANGE sourced from an exceptionally clean environment and wilderness heritage area known for pollution free winds. Carefully selected & rated in the top 4 of 18 MSA grades Meat Standards Australia (MSA) is a quality program that monitors all sectors of the production chain to determine the impact each has on eating quality.
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Safari Club Menu Feb 2021.Pdf
Chef - Elliot Dube & “The A Team” service extraordinaire TAke your tastebuds on STARRING Chef Elliot & the “A” team service extraordinaire THE LOVE AFFAIR OF A MAN & HIS GRILL A passion for South African braai and quality meat ~ meets the ultimate quest for impeccable service, happy , well fed explorers and an abundance of delectable booze and good times at our African inspired watering hole A 12% surcharge applies to ALL bills on Sundays and Public Holidays About our food Bill Payments Our meat is prepared in our own unique basting sauce. (dairy and gluten free) We can accomodate split bills for up to 20 people maximum. The basting is delicately seasoned , so the natural flavour of the meat shines through It is the guests responsibility to remember what they have ordered and consumed as the keeping it deliciously moist and tender. last person to pay will incur any outstanding items on the account. Mains are served with ONE side dish. Tables over 20 will be split by dividing the bill into a per head price. All mains with the exception of seafood also come with onion rings. Payment of your account must be made in full on the evening. Extra sides are $3.50 Steamed veg as a side~ $4.50 *Our Busy Kitchen Appreciates Your understanding that Steaks and Steak combo’s come a complimentary sauce ( mushroom, pepper, or cheese) during peak times we cannot accomodate menu changes STARTERS Cheesy Cob...........................................$10.00 Black Mushrooms...................................$18.50 Cob loaf stuffed with garlic butter, herbs, and lashings of melted cheese. Marinated in olive oil, garlic, lemon and sherry & served in a sizzling pot, just Crispy Caramelised Onions................$10.00 the smell alone will have you drooling! Hand cut and caramelised ~ seasoned with our own mix of spices and Sizzling Prawns......................................$19.50 deep fried til crispy......very moorish! Pan seared in garlic butter, lemon and black pepper, served in a sizzling pot Safari Wings..........................................$16.00 on a bed of seasoned rice.
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The Castle Café @ Glenskirlie
The Castle Café @ Glenskirlie Inventive British Food We are passionate about food and we aim to delight you with every dish we serve whether it is a roll and Ayrshire bacon or our smashed avocado on toast with chilli flakes. Our team of talented chefs work with local suppliers to bring you the best and freshest produce from Scotland. Breakfast & Brunch (9.30am until 11.45am during December) Breakfast Rolls 4.0 Avocado & Feta on Sourdough Toast 8.7 Bacon/Sausage/Black pudding/ Slow roast tomatoes / chilli flakes add a fried egg +1 add a poached egg +1 Eggs Royale 8.9 Eggs on Sourdough 4.5 Scrambled Eggs/Scottish smoked Salmon/Capers Poached/Scrambled/Fried Add bacon/Sausage/Avocado +2.5 Mushrooms on Toast 6.9 The full on Breakfast 9.9 Garlic/Onions/Cream/Parmesan Sausages/ Bacon / Eggs ‘how you like’/ Black pudding/ Add a Poached egg +1 Roasted tomatoes/ mushrooms Pancakes/French Toast with Bacon 8.9 Pancakes/French Toast with Banana 8.9 Maple syrup Butterscotch sauce/ Hazelnut crumble/ Greek Yoghurt Simply Pancakes/French Toast 5.5 Granola bowl 5.5 Add Maple Syrup +0.5 Greek Yoghurt/ Berry compote/ Heather honey/ Hazelnut crumble From Noon Christmas Lunch £24.99 for 3 courses & coffee Starters Mains Hot Soup Monkey Gland Steak Warm bread & Butter A battened fillet steak with our famous ‘monkey gland sauce’ Chicken Terrine Roast Turkey Chicken, pistachio & apricot terrine with spiced apple compote. Pan gravy and all the Christmas trimmings. Tartlet Fillet of Scottish Salmon Leek & feta tartlet with a roasted tomato and avocado salsa.
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Starters Speciality Steaks Burgers Choice of Sauces
STARTERS SPECIALITY STEAKS MEAT PIZZA’S 300G = R165.00 500G = R 210.00 CALAMARI - deep fried or grilled 59.00 - ham & mushroom MUSSELS - half-shell mussels in white wine sauce 59.90 CAJUN STEAK - Hot & Spicy Rump topped with a Tomato, Greenpepper - salami, ham & mushroom ( traditional/folded) CHICKEN LIVERS - hot & spicy, served with home-made bread 49.90 Jalepeno sauce 14 SUNRISE - bacon & banana ESCARGOTS - served in garlic butter with home made bread 59.90 CARPET BAGGER - Rump stuffed with Mussels, topped with a Cheese Pepper, 15 HAWAIIAN - ham & pineapple CRUMBED MUSHROOMS - served with tartare sauce 51.90 Onion and Parsley sauce 16 BERLINER - frankfurter, garlic & salami FOCCACIA - home-made pizza base with herb, garlic & olive oil 49.90 CHOC CHILLI STEAK - Rump smothered in our secret Chocolate, Chilli sauce 17 GINO SPECIAL - ham, salami, pineapple, onions, peppers, - folded pizza base with garlic butter mushrooms, garlic & olives - folded pizza base with garlic butter & smothered in cheese SHERWOOD FOREST - Rump stuffed with Mushrooms and smothered in sweet - ham, chilli & greenpeppers CARPACCIO - slices of smoked beef carpaccio, drizzled with olive 64.90 sauce made with chopped Pepperdews & Green - English mustard with ham, onion & peppers oil and lemon Pepper corns - Bacon, onion and avocado (when available) - Rump, smothered in a creamy Chicken Liver sauce - tender topside, seasoning & garlic SALADS - chicken peri-peri, onions &garlic 79.90 89.90 BURGERS 23 MEXICANO - savoury mince, chilli & baked beans 64.90 74.90 FRENCH SALAD
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Madiba Dinner Menu 2010-2011
I I IIsopho \ Soup of the Moment Small 4 Large 8 Kalky’s Fish Parcel \ 17 Choose your Ingredient Deep Fried I&J hake filet, calamari rings & slap chips served with salt & vinegar Vegetable 16 Durban Samoosas \ 10 Organic Chicken curried potato & pea crunchy pastry triangles served with a mango atchar Lorenzo Marques Prawns \ 24 18 Butterflied and then pan seared in a saffron peri-peri and white wine sauce, Lamb 20 Seafood complimented by yellow rice and garden variety mix greens 22 Organic Chicken Wings Peri Peri \ 10 Wings marinated in spicy dried pepper oil with garlic and vinegar then, Choose your style The Fish of the Moment \ SQ Prepared daily to our Chef’s liking - please ask your server for details Curry and Rice Yellow rice with raisins Mom’s Wild Salmon Cake \ 12 Delma’s recipe with caviar and pepperdew mayo Breyani Cape Malay rice pilaf seasoned with curry, and cooked with boiled egg and lentils Durban Bunny Chow Hollowed-out bread served with curry stews and bread topping. Mark & Denis’ favorite! Roti Indian-style Flatbread Kerrie Vis \ 13 Pickled I&J whiting fish cutlets served cold on toast with warm pumpkin fritters All curries are complemented by these selection of sambals (condiments) Mango Chutney, Banana with Coconut & Milk, Cucumber Mint & Yoghurt, and a combination Organic Chicken Livers Peri Peri \ 13 Bushman’s Vegetable Platter \ 13 of finely chopped onions, tomato, and parsley soaked in white wine vinegar Flash sauteed with chillies and onion and served with 7-grain bread Traditional and seasonal tastings. Ask your server for details Calamari \ 13 Bobotie \ 16 Succulent rings either lightly grilled & sauteed with olive oil, lemon parsley, A traditional Cape Malay curried mince (ground beef) bake with egg custard topping and crisped almonds, served with yellow rice and raisins garlic & white wine or battered and deep-fried served with tartar sauce Garlic Bread \ 3 grilled with garlic and parsley Yebo Burgers & Chips IIsopho \ Cape Seafood Soup \ 15 Veggie \ Roti \ 3 Traditional Cape Town style.
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Sauces 1. Clean and Maintain for Preparation Areas and Equipment 2
Sauces Sauces Hot sauces Cold sauces Savoury Sweet Savoury Sweet 1. Clean and maintain for preparation areas and equipment • The same principles apply as in the previous chapters • Sauces are liquids and are ideal breeding grounds for micro organisms- leave on the table for long periods • Some dressings such as vinaigrette may have better lasting qualities • Mayonnaise can be soared unopened at room temperature: refrigerate when opened • Bottles in which sauces are stored must be cleaned • Hands utensils and equipment must be cleaned • Use different coloured chopping boards must be washed. • Areas used for preparation and cooking must be cleaned. • Do not use wooden spoons for stirring sauces- unhygienic. • Raw vegetables 2. Classification of sauces 2.1. Hot sauces • White sauce: Bechamel Mornay(cheese) • Veloute Veloute veal Allemande Veloute chicken Sauce supreme Veloute Fish Cardinale, Nantua • Brown sauce: Espagnole Demi glace • Cream based sauces (Reduce cream and stock) • Reduction based sauce: Beurre blanc (Whip butter into white wine) • Cooked egg sauce: • Custard type Crème angalsie • Whipped egg type Sabayon • Emulsified type Hollandaise Maltaise; Chantilly Hollandaise; noisette (emulsified egg based sauce) • Bearnaise choron 2.2. Cold sauces • Béchamel Chaufroid • Emulsified type Demi glace • Cooked egg sauce Mayonnaise Sauce tartare; remoulade (Permanent emulsion) Vinaigrette Ravigote; herb vinaigrette (temporary emulsion; three parts oil, one part vinegar) Aiola • Bread thickened • English bread sauce • Avglolemono • Yoghurt and sour cream • Raita • Fruit and vegetable sauces Salsa(mixture of chopped raw vegetables Relish(Mixture of chopped vegetables where one has been pickled) Coulis(vegetable or fruit puree) 2.3. Other sauces 1. Pan Gravies, It is sauces made from pan drippings of the meat or poultry Jus lie is prepared by using the drippings and thickened with arrowroot.
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Spur Menu Breakdown
Spur Steak Ranches Ltd Co Reg No 86/00810/06 SPUR MENU BREAKDOWN NOTE: This tool is to teach the waitron sales team how to describe the product to the guest, and how to take orders. The “kiss” rule has been applied (keep it short and sweet), as there is much to learn. No part of this manual may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from Spur Corporation. Updated 1 May 2002 – For new Menu SPUR STEAK RANCHES TRAINING CENTRES CAPE TOWN DURBAN JOHANNESBURG Tel: (021) 462-11 8 6 (031) 579-2566 (011) 807-6538 Fax: (021) 462-3726 (031) 579-2384 (011) 803-7261 Spur Menu Breakdown – August 2002 Page 2 of 28 SSttaarrtteerrss GARLIC BREAD • Question: Cheesy or Plain? Ö 18cm Roll, sliced Ö Filled with garlic butter Ö Baked in the pizza oven until the butter melts and the roll crispens If Cheesy Ö Before roll is put in the oven, cheddar cheese is put over it. SKEWER OF MUSHROOMS Ö 100g button mushrooms, on a single skewer Ö Grilled and basted to perfection. QUESADILLA – Mexican Dish (Pronounced Kasadia) • Question: Cheese or Chicken & Cheese? • Question: Hot or not? (HOT = Chillies are added) Cheese Ö Two tortillas on top of each other. Ö Filled with grated cheddar cheese. Ö Put onto the flat top grill so cheese melts & the tortillas cook. Ö Cut into four equal triangles. Ö Served with shredded lettuce, diced tomato and guacamole.
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Blake Tower: First Residents Move In
BARBICAN COVER _proof 30/05/2017 10:00 Page 1 Summer 2017 The Magazine for Barbican Residents Blake Tower: First Residents Move In Barbicania n Camden Gin Distillery n The Thomson Way n 4 Hobs n Restaurant Reviews Theatre Previews n Health and the City n A Barbican Flat Design n Oenophilia n Insight Legal Matters n Decor and Design n News Review n View from St Giles n Personal Finance BA Discounts n Flatwatch n Afterthoughts ABRA018_BarbicanMag _AD6 9/5/07 6:04 pm Page 1 smooth operators you’ll feel comfortable, relaxed and refreshed • regular cleaning services daily, when you come back to your home or weekly, monthly. company flat cleaned by abracadabra. • intensive cleaning. • tailored company apartment because you’ll find our standards are as high services. as yours and we are committed to providing • hand finished laundry and you with a reliable, high quality cleaning dry cleaning. service tailored to fit your busy lifestyle. • carpets, curtains, upholstery. • painting and decorating. so put your feet up, give us a call and relax • all staff full-time. in full confidence that we’ll take good care • all services fully insured of you and your home. and guaranteed. • commercial services for a prompt and courteous response call us today: 020 7336 7686 10 glasshouse yard, barbican, london ec1a 4jn serving the www.abraserve.co.uk barbican since 1981 CONTENTS_proof 30/05/2017 10:04 Page 1 Volume 14 No. 2 Summer 2017 The Magazine for Barbican Residents THE BARBICAN ASSOCIATION Contents Officers Features Chair Jane Smith, 307 Seddon House 7628
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Heritage-Menu.Pdf
mIKE’S History THE FIRST Mike’s Kitchen was the brainchild of its founder Mike lllion and opened in Greenside on the 17th September 1972. The original interior was designed around a kitchen theme consisting of a distinctive black, white and red check colour scheme. The salad bar was a price-driven innovation which was to become a Mike’s Kitchen trademark. Besides being the first steakhouse to serve spare ribs, basted with a secret marinade, Mike’s also had a distinctive look and promised wholesome, hearty food at affordable prices for the whole family. In 1983, Holiday Inn’s entrepreneur, David Lewis, bought the chain. David continued Mike’s Kitchen’s innovative trend by introducing the Mike’s Birthday Club, which was to become an important element of Mike’s Kitchen. In 1986 Mike’s Kitchen was listed on the Johannesburg Stock Exchange with 67 units nationwide. It was believed that an entrepreneur with a passion and vision for the group was needed to launch the company into the new millennium and a new beginning. In June 1998 Garry Corney acquired the operating rights for Mike’s Kitchen from Kingco. Garry Corney had the drive, passion and vision for the task at hand. After Garry’s sudden passing away, his wife Judy Corney and her team took control with the same enthusiasm and drive. Currently the Mike’s Kitchen brand is owned by an international private equity company based in the USA. The focus of the new owners is to carry on the legacy of Mike Illion to offer an authentic South African dining experience.
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Gas Monkey Menu
Gas Monkey Menu Morning breakfast (0930 till 1200) Bacon Cheesecake R74 Bacon Cheesecake, candied bacon, scrambled egg, grilled tomato and toast Frittata 3 egg Italian styled omelette served with a half portion fries Biltong and feta R99 Bacon R90 Mushroom and olive R82 Monte Christo R95 Egg dipped fried sandwich covered in a cheese sauce and filled with Gypsy ham and cheese. Served with a half portion fries All day Breakfast Sunrise R50 2 eggs, 2 pieces of bacon, toast and a half portion fries Cheese Griller R59 1 cheese griller, 2 pieces of bacon, 1 egg and a half portion fries Early Bird R68 Toast covered with savoury mince and topped with a fried egg, served with a half portion fries Vintage R116 Steak strips, bacon, breakfast sausage, mushrooms, 2 eggs, toast and a half portion fries ENTRÉE AND APPETIZERS Snails R83 Cooked in a creamy garlic and herb sauce and covered with melted cheese Served in a sesame roll bowl Deep Fried Baby Calamari R86 Baby Calamari heads and tubes, oats crumbed and deep fried. Served with aioli and your choice of fries or herb flavoured rice Mussel Soup R75 Creamy smoked mussel and half shell mussel soup, flavoured with tomato and herbs Hearty Oxtail Soup R70 Skilpaadjies R74 Liver and chicken parcels served with mustard and egg pickled onions Crumbed Mushrooms R65 Crumbed button mushrooms served with aioli and Thai sweet chilli sauce BRUSCHETTE Toasted garlic and herb rolls covered with cottage cheese and topped with your choice of Biltong and feta R65 Mushroom and olive R52 Gorgonzola R65 Smoked mussel R65 SUBS Cheesy Garlic R54 Garlic roll filled with garlic sauce and melted cheese.
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LCSH Section T
T (Computer program language) T cell growth factor T-Mobile G1 (Smartphone) [QA76.73.T] USE Interleukin-2 USE G1 (Smartphone) BT Programming languages (Electronic T-cell leukemia, Adult T-Mobile Park (Seattle, Wash.) computers) USE Adult T-cell leukemia UF Safe, The (Seattle, Wash.) T (The letter) T-cell leukemia virus I, Human Safeco Field (Seattle, Wash.) [Former BT Alphabet USE HTLV-I (Virus) heading] T-1 (Reading locomotive) (Not Subd Geog) T-cell leukemia virus II, Human Safeco Park (Seattle, Wash.) BT Locomotives USE HTLV-II (Virus) The Safe (Seattle, Wash.) T.1 (Torpedo bomber) T-cell leukemia viruses, Human BT Stadiums—Washington (State) USE Sopwith T.1 (Torpedo bomber) USE HTLV (Viruses) t-norms T-6 (Training plane) (Not Subd Geog) T-cell receptor genes USE Triangular norms UF AT-6 (Training plane) BT Genes T One Hundred truck Harvard (Training plane) T cell receptors USE Toyota T100 truck T-6 (Training planes) [Former heading] USE T cells—Receptors T. rex Texan (Training plane) T-cell-replacing factor USE Tyrannosaurus rex BT North American airplanes (Military aircraft) USE Interleukin-5 T-RFLP analysis Training planes T cells USE Terminal restriction fragment length T-6 (Training planes) [QR185.8.T2] polymorphism analysis USE T-6 (Training plane) UF T lymphocytes T. S. Hubbert (Fictitious character) T-18 (Tank) Thymus-dependent cells USE Hubbert, T. S. (Fictitious character) USE MS-1 (Tank) Thymus-dependent lymphocytes T. S. W. Sheridan (Fictitious character) T-18 light tank Thymus-derived cells USE Sheridan, T. S. W. (Fictitious
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