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Moroccan Spiced Rissoles Meatballs
GrowCreateSave.com – Recipes Moroccan Spiced Rissoles This recipe for Moroccan spiced rissoles gives a burst of flavour to the ordinary beef patty. This is a dish which is easy to make and easy on the back pocket. It can be grilled on the barbeque or pan fried. Serves 4 Ingredients Meatballs 500g (1 Pound) Ground Beef 1 Large Onion Grated 2 Garlic Cloves Grated or Minced 1 Small Green or Red Chilli Finely Diced 1 Tbsp. Fresh Mint Leaves Chopped 2 Tsp. Cumin 2 Tsp. Sweet Paprika ½ Tsp. Ground Ginger or 1 Tsp. Grated Fresh Ginger 1 Egg Lightly Beaten ½ Cup Quick Oats or Breadcrumbs Pinch of Salt Method First grate the onion and garlic into a large bowl then add the rest of the ingredients. To save time add the egg directly to one side of the bowl then use your fingers to mix the yolk with the white before mixing with the rest of the ingredients. Use your hands to combine the ingredients together. Roll about 2 to 3 tablespoons of the mixture between your palms then set on a plate. They should be 2 inches in diameter by 1 inch thick and will make 10 rissoles. You can make these any size you want just increase the cooking time for larger rissoles. Cover then store in the fridge until you are ready to cook them. Heat a little oil in a frypan or grill over medium heat. Add the Moroccan spiced rissoles then cook for 10 minutes or until golden brown underneath. Turn then cook for 8 to 10 minutes more or until brown. -
Demand and Price Analysis for Potatoes
C) 2 5 :: 1I111~ 11111 . w I~ 11",'·0 w ~ 13.6 ~.11.1 W ........~ I 1.8 .""'1.25 ""'1.4 1111,1.6 111111.25 ""'1.4 ""'1.6 MICROCOPY RESOLUTION TEST CHART MICROCOPY RESOLUTION TEST CHART NATIONAL BUREAU OF STANDARDS-\963-A NATIONAL BUREAU OF STANDARDS-\963-A PREFACE This bulletin describes the major demand and price relationships for pota.toes in the four seasonal markets. It L,cludes certain back ground material on economic relations within the potato economy and examines historical trends in prices and consumption of potatoes. Also it summarizes a number of statistical analyses designed to pro vide measurements of elasticity, competitive behaVior, aild substitut ability for different crops of pota.wes. Finally, it furnishes estimates of prices and consumption for different crops of potatoes for the period of analysis, 1947-60; and comparisons of actual and predicted values for 1961, 1962, and 1963. An evaluation was made of the predictive ability of each of the four statistical models. Qualitative and quantitative tests were made of the accuracy of predictions from the respective models for 1961, 1962, and 1963, all beyond the period of fit. Tnese are critical tests of a model's forecasting ability. They furnish a measure of determining how well the models were able to predict both direction of chani~e and absolute values of the price and consumption variables. This bulletin is intended to aid extension workers, Government officials, agricultural economists, representatives offarm organizations, and members of the industry, in obtaining a better understanding of the pricemaking influences in the potato economy. -
Ii: Mary Alice Evatt, Modern Art and the National Art Gallery of New South Wales
Cultivating the Arts Page 394 CHAPTER 9 - WAGING WAR ON THE ESTABLISHMENT? II: MARY ALICE EVATT, MODERN ART AND THE NATIONAL ART GALLERY OF NEW SOUTH WALES The basic details concerning Mary Alice Evatt's patronage of modern art have been documented. While she was the first woman appointed as a member of the board of trustees of the National Art Gallery of New South Wales, the rest of her story does not immediately suggest continuity between her cultural interests and those of women who displayed neither modernist nor radical inclinations; who, for example, manned charity- style committees in the name of music or the theatre. The wife of the prominent judge and Labor politician, Bert Evatt, Mary Alice studied at the modernist Sydney Crowley-Fizelle and Melbourne Bell-Shore schools during the 1930s. Later, she studied in Paris under Andre Lhote. Her husband shared her interest in art, particularly modern art, and opened the first exhibition of the Contemporary Art Society in Melbourne 1939, and an exhibition in Sydney in the same year. His brother, Clive Evatt, as the New South Wales Minister for Education, appointed Mary Alice to the Board of Trustees in 1943. As a trustee she played a role in the selection of Dobell's portrait of Joshua Smith for the 1943 Archibald Prize. Two stories thus merge to obscure further analysis of Mary Alice Evatt's contribution to the artistic life of the two cities: the artistic confrontation between modernist and anti- modernist forces; and the political career of her husband, particularly knowledge of his later role as leader of the Labor opposition to Robert Menzies' Liberal Party. -
Cocktail Menu | Beverages
menus INTRODUCTION | bUffeTs | plaTeD menus | coffee bReaks | coCkTaIl menu | beveRages InterContinental Rio Av. Aquarela do Brasil, 75 São Conrado | Rio de Janeiro, 22610-010 | Brazil Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION | bUffeTs | plaTeD menus -
Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA -
View Our Brochure
www.braeheadfoods.co.uk "Braehead Foods have been huge supporters of the industry for many years; their contribution to many of our events has enabled us to provide multiple scholars for the emerging talent for our Industry. How to The opportunities that Braehead Foods have provided for the industry have allowed great learning experience for place an order individuals to take both locally, nationally & internationally. We are very grateful for their support." Contact us on - David Cochrane t: +44 (0)1563 550 008 HIT Scotland e: [email protected] www.braeheadfoods.co.uk 7 Moorfield Park, Kilmarnock, Ayrshire KA2 OFE @Braehead_Foods @BraeheadFoods BraeheadFoodsLimited BraeheadFoods Our delivery frequency varies between 4 to 6 days a week across the UK. Please speak to our Customer Service Team to check out your own specific distribution service. Why choose Braehead Foods? Quality About us... Braehead Foods is one of Scotland’s largest Service independent food wholesalers who have been Traceability supplying Chefs across the UK and Europe with the finest quality ingredients for over 30 years. Innovation Supplying everything from the finest Scottish game to quality Reliability chilled, ambient and frozen foods, we deliver across the UK daily. Processing game birds in our AA Grade BRC Accredited Site, we can accommodate various finishing styles whether its oven ready, long legged or breast meat. As members of the British Game Alliance, Braehead Foods not only support the wild game industry, but are part of a quality assured programme where all steps from field to plate are being carried out in a safe and legal manner, ensuring compliance throughout. -
Menus Are Subject to Change
Menus are subject to change 10-May Lunch Dinner Pot Roast Soup (Yellow, High) Pot Roast Soup (Yellow, High) Chicken Ala King (Green, Moderate) Onion-Lemon Baked Cod(Green, High) Broccoli Quiche (Yellow, Low) Beef and Corn Pie (Green, Moderate) Roast Beef (Green, High) Eggplant Parmesan (Red, High) Brown Gravy (Red, Moderate) Brown Gravy (Red, Moderate) Brown Rice (Green, Low) Mashed Potatoes (Green, Moderate) Rissole Potatoes (Red, Low) Islander Rice (Yellow, Low) Spinach (Green, Low) Roasted Cauliflower (Green, Moderate) Cauliflower Combo (Green, Low) Grilled Asparagus (Yellow, High) Green Beans (Green, Low) Carrots (Green, Moderate) Dinner Roll (Yellow, Low) Dinner Roll (Yellow, Low) Cornbread (Yellow, Moderate) Cornbread (Yellow, Moderate) Salad Bar (6 oz) Salad Bar (6 oz) Salad Bar (12 oz) Salad Bar (12 oz) Potato Bar 11-May LUNCH Dinner Chicken Baja Enchilada Soup (Yellow, High) Chicken Baja Enchilada Soup (Yellow, High) Harvest Veg and Bean Ragout (Green, Moderate) Turkey Ala King (Yellow, High) Baked Stuffed Fish (Yellow, Low) Grilled Salmon w/Citrus Butter (Yellow, High) Parmesan Crusted Pork Chop (Yellow, High) Cheese Tortellini with Marina (Green, High) Chicken Gravy (Red, Moderate) Brown Gravy (Red, Moderate) Roasted Rosemary Potato Wedge (Green, Low) Buttered Parsley Potatoes (Green, Moderate) Hopping John Rice (Green, Moderate) Steamed Rice (Yellow, Low) Fried Okra (Red, Moderate) Green Beans w/Mushrooms (Green, Moderate) Glazed Carrots (Yellow, Moderate) Summer Squash (Green, Moderate) Broccoli Combo (Green, Low) Peas and -
Tables on Weight Yield of Food and Retention Factors of Food Constituents for the Calculation of Nutrient Composition of Cooked Foods (Dishes)
BFE - R - - 02 - 03 Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes) Berichte der Bundesforschungsanstalt für Ernährung ISSN 0933 - 5463 Berichte der Bundesforschungsanstalt für Ernährung BFE - R - - 02 - 03 Antal Bognár Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes) Bundesforschungsanstalt für Ernährung Karlsruhe 2002 Table of Contents Preface Part 1 : Weight yield by cooking of foods and dishes I Determination II Tables on weight yield factors by cooking of foods and dishes milk and milk product based dishes (table 1) egg based dishes (table 2) meat based dishes - veal (table 3) - beef (table 4 / 5) - pork (table 6) - beef and pork mixture (table 7) - lamb, mutton (table 8) poultry based dishes (table 9) game based dishes (table 10) offal based dishes (table 11) meat products based dishes (table 12) salt and fresh water fish, crustacean and molluscs based dishes (table 13) soups (table 14) gravies and sauces (table 15) stews (table 16) vegetable based dishes - root ,tuber and stem vegetables (table 17) - leafy vegetables (table 18) - flower and fruit vegetables (table 19) - seed vegetables and legumes (table 20) - potato and potato products (table 21) - mixed vegetables (table 22) vegetable based juices (table 23) mushrooms based dishes(table 24) fruit based dishes - fruits with core (table 25) - stone fruit (table 26) - berries, wild and exotic fruits -
Banqueting Kit 2019
Lapa Palace Banqueting Kit 2019 1 Index 03 – Breakfast 34 – Dinners 08 – Brunch 37 – Gala Dinners 10 – Coffee Breaks 39 – Dessert Buffet Supplement 15 – Snacks 40 – Cocktails & Aperitifs 19 – Lunch Buffet 43 – Canapés & Cocktail Dinatoire 25 – Dinner Buffet 47 – Beverage Supplement 27 – Barbecue Buffet 50 – Port Wine & Cheese Tastings 28 – Luncheons 51 – Terms & Conditions 2 Continental Breakfast Assorted breads, croissants and pain au chocolat Banana muffins and lemon cake Ham and cheese Sugar free, fruit natural compotes: apricot, strawberry, wild berries and orange Honey Regular and unsalted butter Becel vegetable margarine Fruit salad Natural orange and grapefruit juices Coffee, tea selection, milk and hot chocolate Minimum 20 people € 21,50 per person Should any dietary restrictions apply, please care to inform your Banqueting Coordinator 3 V – Vegetarian dish American Buffet Breakfast Assorted breads, croissants and pain au chocolat Selection of yogurts: sugar free, natural or fruit Blueberry, banana and walnut muffins Fruit salad Lemon cake and fruit cake Sliced fruit: orange, melon, mango, papaya and kiwi Sugar free, fruit natural compotes: Assorted dried nuts apricot, strawberry, wild berries and orange Ham, smoked ham and salami Honey Norwegian smoked salmon Regular and unsalted butter Fresh cheese Becel vegetable margarine Cheeses: cured goat, Castelo Branco, Serpa Corn Flakes, Rice Krispies and All Bran and Ilha de São Miguel Homemade Birchermüesli Scrambled eggs Crispy bacon, sausages, and mini hamburgers with Madeira sauce -
William Edwin Pidgeon Was Born in 1909 at Paddington, Sydney
William Edwin Pidgeon (WEP) 1909- 1981 Page | 1 Summary Bill Pidgeon’s career spanned from the mid-1920s through the 1970s. He started out in the newspaper industry and quickly forged a name in the local Sydney press, known as “Wep”. In 1933 he helped create the dummy for The Australian Women’s Weekly with his friend and the magazine’s first editor, George Warnecke. Working for Consolidated Press he became well known throughout Australia for his political cartoons, comic strips, illustrations, his covers and war paintings for The Australian Women’s Weekly, which are now collectables today. However, Bill’s true passion was his painting and in January 1949 he resigned from Consolidated Press to focus on winning Australia’s most prestigious prize for portraiture, the Archibald Prize. Not only did he achieve that aim but he won the award three times. However, his earlier career always overshadowed the success of his painting with headlines such as “Cartoonist wins Archibald.” In 1956 he was diagnosed with glaucoma in both eyes and underwent a total of six operations on his eyes to remove cataracts and ultimately his eye lenses. By the 1970s he was deemed legally blind. The difficulties he faced with his eyesight were always kept very private for fear of losing valuable commissions. Shortly after Bill’s glaucoma diagnosis he was invited by the Romanian Government to visit Romania on a Cultural Exchange trip. It was his only trip overseas despite a yearning to see the works of the great masters of Europe since the late 1920s. In addition to Romania, Bill took the opportunity to visit Rome and Venice in Italy, Munich in Germany, Vienna and Budapest whilst in transit to Bucharest, Romania. -
December 2019 Journal
QUEENSLAND TPI JOURNAL December Edition 2019 Merry Christmas and Happy New Year “Disabled In Our Service, United In Our Cause” The Australian Federation of Totally and Permanently Incapacitated Ex-Servicemen and Women (Queensland Branch) Incorporated. Patron His Excellency the Honourable Paul de Jersey AC, Governor of Queensland 90 Enoggera Road, NEWMARKET, QLD. 4051 Hours: 10.00am - 2.00pm Wednesday & Friday Administration: Ph.: 07 3040 3330 PO Box 3161, NEWMARKET, QLD. 4051 Email: [email protected] STATE MANAGEMENT COMMITTEE State President: Chris Richards Vice President: Andrew Gizycki Secretary: Jeffrey Graham Treasurer: Andrew Gizycki Member: Ian Hurlock State Welfare Officer: Ken Savage Journal Editor: George Mialkowski QUEENSLAND SOCIAL CENTRE S BEENLEIGH FNQ CAIRNS MORETON BAY SOUTH Mr. Stuart Watson Mr. Noel Perry Mr. Ken Logue PO Box 522 PO Box 111 6 Loraine St., Beenleigh Q 4207 Westcourt Q 4870 Capalaba Q 4157 Ph.: 0411 390 030 Ph: 4033 7608 Ph: 3823 5494 secretary.beenleigh.tpi@ [email protected] [email protected] gmail.com BUNDABERG GOLDCOAST REDCLIFFE Mr. Ted (Ian) Stokes Mr. Alan Ross Mr. Michael Karolak PO Box 1505 PO Box 1862 PO Box 288 Bundaberg Q 4670 Broadbeach Q 4218 Redcliffe Q 4020 Ph.: 4155 0593 Ph: 5539 9282 Ph: 3283 1721 [email protected] [email protected] [email protected] CENTRAL QLD IPSWICH SUNSHINE COAST Mr. Nick Quigley Mr. Peter Briese Mr. Ian Hurlock PO Box 514. PO Box 175 PO Box 615, Rockhampton Q 4700 Ipswich Q 4305 Cotton Tree Q 4558. Ph: 4921 4644 Ph: 0754 645 445 Ph: 0418 334 437 [email protected] [email protected] [email protected] TOOWOOMBA Mr Don Eccles PO Box 3079 Margaret Street Toowoomba Q 4350 Ph: 4632 3724 tpitoowoomba@bigpond. -
The National Library Magazine
THE NATIONAL MARCHLIBRARY 2014 OF AUSTRALIA MAGAZINE WOMEN’S WEEKLY FASHION POSTWAR POSTERS CROSS-DRESSING AT SEA RARE AND BEAUTIFUL BOOKS NORTHERN TREASURES AND MUCH MORE … Abel Tasman TREASURES GALLERY FREE Treasures Gallery National Library of Australia Open Daily 10 am–5 pm nla.gov.au 10 APRIL–29 JUNE A SELECTION OF CONTEMPORARY PAINTINGS, OBJECTS AND PHOTOGRAPHS, BY LEADING AUSTRALIAN AND NEW ZEALAND ARTISTS, EXPRESSING THE ROLE THAT LIGHT PLAYS IN CREATING AND REVEALING OUR WORLD. VOLUME 6 NUMBER 1 MARCH 2014 The National Library of Australia magazine The aim of the quarterly The National Library of CONTENTS Australia Magazine is to inform the Australian community about the National Library of Australia’s collections and services, and its role as the information resource for the Fifty Years of Fashion: nation. Copies are distributed through the Australian library network to state, public and The Australian community libraries and most libraries within tertiary-education institutions. Copies are also Women’s Weekly made available to the Library’s international associates, and state and federal government Deborah Thomas leafs through departments and parliamentarians. Additional the pages of a much-loved magazine copies of the magazine may be obtained by libraries, public institutions and educational authorities. Individuals may receive copies by mail by becoming a member of the Friends of the National Library of Australia. National Library of Australia Parkes Place Canberra ACT 2600 02 6262 1111 nla.gov.au NATIONAL LIBRARY OF AUSTRALIA COUNCIL An6 Archive of Freedom 10Old, Rare and Beautiful Chair: Mr Ryan Stokes The Library’s collection of Books on Indonesia Deputy Chair: Ms Deborah Thomas French broadsides provides Members: The Hon.