Galangal and Chilies That Are Pounded Together Into a Paste
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November 2020
November 2020 SCOREwww.hendersonvillecc.com PRESIDENT’S MESSAGE After experiencing spectacular weather in September and October, we now move into November and the beginning of the Holiday Season! Each of us will soon be planning how to celebrate our holidays in this year of a pandemic. Many of us are deciding whether we will have gatherings or parties with family and friends. After much consideration, we have decided that the Club will not host non-member banquets and parties this holiday season. In recent months we have heard how many of you feel the Club is your only safe option for dining out. With that in mind, we feel this is not the time to add crowds of non-members to our clubhouses. Please remember that you are welcome to bring guests to lunch and dinner, but we won’t be hosting large non-member groups. Kiki Matthews This is also the time of year when we provide Members with an opportunity to contribute to the Employee Christmas Fund. An envelope will be included in your November and December statement for you to indicate your voluntary participation. These contributions are distributed to employees the week before Christmas and often make Christmas not only possible, but special for the families of our loyal employees. Home for the Holidays Thanksgiving Meal Meals feed a party of 2 | $45++ All orders must be placed by Thursday, November 19 Order Pick-Up | Thursday, November 26 | 10:30am-2:00pm With such limited seating capacity, we’ve decided the best way to serve the most Members for Thanksgiving will be to only offer take home meals. -
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. -
Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report. -
Footscrayfood Guide Lauren Wambach Picks from the Footscray Food Blogger Getting to Footscray
Australia. cuisine. each end of Vietnam on offer. offer. on Vietnam of end each occasional wayward seal. wayward occasional quality and freshness. and quality or spiced potato (right). potato spiced or Maribyrnong River attracts birdlife and even the the even and birdlife attracts River Maribyrnong authentic cuisines you will find in in find will you cuisines authentic to introduce you to this unique unique this to you introduce to pho, and traditional dishes from from dishes traditional and pho, Footscray food scene a consistently high standard in in standard high consistently a scene food Footscray brown lentil, chickpea, carrot carrot chickpea, lentil, brown an important inner city conservation park. The The park. conservation city inner important an produce centre, Little Saigon Market, giving the the giving Market, Saigon Little centre, produce silverbeet, cabbage, red lentil, lentil, red cabbage, silverbeet, and Newells Paddock Wetland Reserve is considered considered is Reserve Wetland Paddock Newells and offers up some of the most most the of some up offers of restaurants in the country ready ready country the in restaurants of style food, iced coffee, pork rolls, rolls, pork coffee, iced food, style wholesale fish market or specialty Vietnamese Vietnamese specialty or market fish wholesale a sampling of stews with with stews of sampling a Park is one of the largest Edwardian parks in Australia Australia in parks Edwardian largest the of one is Park sourced direct from the local Footscray Market, Market, Footscray local the from direct sourced Vegetarian combination: combination: Vegetarian from the homeland, Footscray Footscray homeland, the from hosting the highest concentration concentration highest the hosting street from everything There is natural beauty too. -
1 Apple Green Kgs 1 2 Apple Red Kgs 1 3 Arvi
VESSEL: PORT: BAHRAIN DOD: PROVISION Sr.no. Item Description U.O.M. Quantity 1 APPLE GREEN KGS 1 2 APPLE RED KGS 1 3 ARVI FRESH TARO ROOT KGS 1 4 AVACADO KGS 1 5 BANANA KGS 1 6 BEANS FRENCH KGS 1 7 BEANS STRING KGS 1 8 BITTERGOURD KGS 1 9 BROCOLLI KGS 1 10 CABBAGE CHINESE KGS 1 11 CABBAGE RED KGS 1 12 CABBAGE (GREEN) KGS 1 13 CARROT (LARGE SIZE) KGS 1 14 CAULIFLOWER KGS 1 15 CELERY KGS 1 16 CHAYOTE KGS 1 17 CHILLY GREEN KGS 1 18 COOKING BANANA KGS 1 19 CUCUMBER KGS 1 20 EGG PLANT KGS 1 21 GARLIC(WITH SKIN) KGS 1 22 GINGER KGS 1 23 GRAPE WHITE/GREEN KGS 1 24 GRAPEFRUIT KGS 1 25 HONEYDEW MELON KGS 1 26 KIWIFRUIT KGS 1 27 LADY'SFINGER (OKRA) KGS 1 28 LEMON KGS 1 29 LETTUCE ICE BERG KGS 1 30 LETTUCE ROMAINE KGS 1 31 MANDARINE KGS 1 32 ONION RED KGS 1 33 ONION SPRING KGS 1 34 ONION WHITE KGS 1 35 ORANGE KGS 1 36 PAKCHOY KGS 1 37 PAPAYA KGS 1 38 PEARS KGS 1 39 PINE APPLE KGS 1 40 POTATO (LARGE SIZE) KGS 1 41 RADDISH RED KGS 1 42 RADDISH WHITE KGS 1 43 RED PUMPKIN KGS 1 44 SNOWPEAS HOLLAND KGS 1 45 SPINACH KGS 1 46 SWEET MELON KGS 1 47 SWEET PEPPER GREEN KGS 1 48 SWEET PEPPER RED BELL KGS 1 49 SWEET PEPPER YELLOW BELL KGS 1 50 SWEET POTATO KGS 1 51 TOMATO (HALF RIPE) KGS 1 52 TURAI FRESH KGS 1 53 WATER MELON KGS 1 54 WHITE PUMPKIN KGS 1 55 MARROWS FRESH (KOOSA) KGS 1 56 ZUCHINI KGS 1 57 MANGOES KGS 1 58 PEACHES KGS 1 59 PLUMS RED KGS 1 60 STRAWBERRY KGS 1 61 BEEF BACON (USA) STEAKY BACON KGS 1 62 BEEF CHUNKS BEEF RUMP KGS 1 63 SAUSAGE BEEF FRANKS FRZN KGS 1 64 BEEF BURGER 1 x 20 pcs KGS 1 65 BEEF CUBE ROLL KGS 1 66 BEEF LIVER KGS 1 67 BEEF MINCE GROUND MIX KGS 1 68 BEEF T-BONE STEAK KGS 1 69 BEEF RIBEYE ROLL - USA KGS 1 70 BEEF STRIPLOIN M.K, B/LESS KGS 1 71 BEEF TAIL M.K,PARAGUAY/BRAZIL KGS 1 72 BEEF TENDERLOIN /INDIA KGS 1 73 BEEF TENDERLOIN. -
Tiki Street Menu-4 Page
PRE-ORDER TODAY AND PICK YOUR DAY AND TIME OF DELIVERY / TAKEOUT 514.951.TIKI MENU THAI HAT YAI FRIED CHICKEN WHOLE (10 PCS) 45 | HALF (5 PCS) 25 SIGNATURE SAUCES 4oz COCONUT FIRE 2$ SWEET THAI PINEAPPLE 2$ YUZU HONEY MUSTARD 2$ BANANA KETCHUP BBQ RIBS FULL RACK (10 PCS) 45 | HALF RACK (5 PCS) 25 GARLIC SHRIMP PAD THAI 25 3 tiger shrimp, rice noodles, ko kham omelette, coconut milk, tamarind, thai chili PAD THAI MEI WEI 15 Spicy fried tofu, rice noodles, coconut milk, tamarind, thai chili REMIXED FRIES | FAMILY 15 • RÉG 9 Loaded shoestring fries, hot mama spices, yuzu-honey avocado, sweet thai chili mayo BRAISED KALBI BANH MI 16 4 hour braised beef submarine, deep hoisin bbq sauce, kimchi gouda, pickled vegetables, in a toasted garlic butter jalepeno bun PRE-ORDER TODAY AND PICK YOUR DAY AND TIME OF DELIVERY / TAKEOUT 514.951.TIKI GOT BEEF BURGER 14 Stacked 4oz angus beef patty, aged cheddar, pineapple pico, yuzu mayo, hot mama fries OG CHICKEN BAO BUN 15 Thai Hat Yai fried chicken, steamed bao, spicy coconut papaya dopeslaw RED CURRY MAC & CHEESE 15 3 cheese cream sauce, toasted coconut shavings, red curry madras, seashell pasta SAKÉ COD TEMPURA BURGER 17 Saké cod tempura, potato bun, cabbage, coconut tartar sauce, mama fries PRE-ORDER TODAY AND PICK YOUR DAY AND TIME OF DELIVERY / TAKEOUT 514.951.TIKI COMBOS THE BIG DADDY 99.99$ 10 PCS HAT YAI THAI FRIED CHICKEN 10 PCS BANANA KETCHUP RIBS FAMILY FORMAT REMIXED FRIES 2 FIRE PAPAYA DOPE SLAW 6 GUAVA MALASADAS 3 SIGNATURE SAUCES LIL HOMIE 69.99 5 PCS HAT YAI THAI FRIED CHICKEN 5 PCS BANANA -
Nytårsrejsen Til Filippinerne – 2014
Nytårsrejsen til Filippinerne – 2014. Martins Dagbog Dorte og Michael kørte os til Kastrup, og det lykkedes os at få en opgradering til business class - et gammelt tilgodebevis fra lidt lægearbejde på et Singapore Airlines fly. Vi fik hilst på vore 16 glade gamle rejsevenner ved gaten. Karin fik lov at sidde på business class, mens jeg sad på det sidste sæde i økonomiklassen. Vi fik julemad i flyet - flæskesteg med rødkål efterfulgt af ris á la mande. Serveringen var ganske god, og underholdningen var også fin - jeg så filmen "The Hundred Foot Journey", som handlede om en indisk familie, der åbner en restaurant lige overfor en Michelin-restaurant i en mindre fransk by - meget stemningsfuld og sympatisk. Den var instrueret af Lasse Hallström. Det tog 12 timer at flyve til Singapore, og flyet var helt fuldt. Flytiden mellem Singapore og Manila var 3 timer. Vi havde kun 30 kg bagage med tilsammen (12 kg håndbagage og 18 kg i en indchecket kuffert). Jeg sad ved siden af en australsk student, der skulle hjem til Perth efter et halvt år i Bergen. Hans fly fra Lufthansa var blevet aflyst, så han havde måttet vente 16 timer i Københavns lufthavn uden kompensation. Et fly fra Air Asia på vej mod Singapore forulykkede med 162 personer pga. dårligt vejr. Miriams kuffert var ikke med til Manilla, så der måtte skrives anmeldelse - hun fik 2200 pesos til akutte fornødenheder. Vi vekslede penge som en samlet gruppe for at spare tid og gebyr - en $ var ca. 45 pesos. Vi kom i 3 minibusser ind til Manila Hotel, hvor det tog 1,5 time at checke os ind på 8 værelser. -
Hi on 55 Menus.Cdr
55 High Street, West on Fremantle WA Menus Ph: 9336 2604 M O R N I N G 7am to 10:30am sleep is a time machine to breakfast! 2 EGGS ON TOAST-poached, fried or scrambled 9.5 TOASTED BACON & EGG SANDWICH 8.5 B.E.L.T SANDWICH-bacon, egg, lettuce. tomato 9.5 THICK CUT FRUIT TOAST-served with butter 6.5 2 SLICES OF TOAST-served with butter, jam or honey or vegemite 5.5 MARINATED MUSHROOMS, FETA & TOAST 11.5 BAKED BEANS ON TOAST 7.0 KIDS BREAKFAST-1 slice bacon, hash brown, beans, toast 8.5 TOASTED MUESLI-served with fruit, yogurt & milk 8.5 BIG BREAKIE-eggs, bacon, hashbrown, tomato, mushrooms, toast 19.5 make it that little bit extra? BACON 3.5 BAKED BEANS 4.0 EXTRA EGG 3.0 SMOKED SALMON 4.5 GRILLED TOMATO 3.0 BABY SPINACH 2.0 FRESH AVOCADO 3.0 GLUTEN FREE TOAST 2.0 HASH BROWN 2.0 N O O N 10:30am to 2:30pm happiness is a good lunch! PHO BO–noodle soup with beef & rice stick noodles 14.5 PHO GA–noodle soup with chicken & rice stick noodles 14.5 PENANG LAKSA-coconut curry soup as chicken or vegetarian 14.5 served with yellow wheat noodle or rice vermicelli Seafood 16.0 CANH CHUA-traditional vegtarian or chicken spicy sour soup 14.5 with rice vermicelli Seafood 16.0 BUN BO HUE-spicy noodle soup with beef, pork & rice vermicelli 14.5 BUN BI THIT NUONG-grilled marinated pork chop & rice vermicelli 14.5 BUN BO XAO-braised lemongrass beef with rice vermicelli 14.5 BUN GA XAO-marinated wok cooked chicken with rice vermicelli 14.5 BUN BI CHA GIO-meat spring rolls with pork & rice vermicelli 14.5 BUN CHA GIO CHAY-vegetarian spring rolls with rice vermicelli -
The W Orld's Bes T Bowl Fo Od
the world’s best bowl food bowl best the world’s Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends and family. From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes. Authentic recipes from around the world Contents FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 136 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea. -
The Philippines Illustrated
The Philippines Illustrated A Visitors Guide & Fact Book By Graham Winter of www.philippineholiday.com Fig.1 & Fig 2. Apulit Island Beach, Palawan All photographs were taken by & are the property of the Author Images of Flower Island, Kubo Sa Dagat, Pandan Island & Fantasy Place supplied courtesy of the owners. CHAPTERS 1) History of The Philippines 2) Fast Facts: Politics & Political Parties Economy Trade & Business General Facts Tourist Information Social Statistics Population & People 3) Guide to the Regions 4) Cities Guide 5) Destinations Guide 6) Guide to The Best Tours 7) Hotels, accommodation & where to stay 8) Philippines Scuba Diving & Snorkelling. PADI Diving Courses 9) Art & Artists, Cultural Life & Museums 10) What to See, What to Do, Festival Calendar Shopping 11) Bars & Restaurants Guide. Filipino Cuisine Guide 12) Getting there & getting around 13) Guide to Girls 14) Scams, Cons & Rip-Offs 15) How to avoid petty crime 16) How to stay healthy. How to stay sane 17) Do’s & Don’ts 18) How to Get a Free Holiday 19) Essential items to bring with you. Advice to British Passport Holders 20) Volcanoes, Earthquakes, Disasters & The Dona Paz Incident 21) Residency, Retirement, Working & Doing Business, Property 22) Terrorism & Crime 23) Links 24) English-Tagalog, Language Guide. Native Languages & #s of speakers 25) Final Thoughts Appendices Listings: a) Govt.Departments. Who runs the country? b) 1630 hotels in the Philippines c) Universities d) Radio Stations e) Bus Companies f) Information on the Philippines Travel Tax g) Ferries information and schedules. Chapter 1) History of The Philippines The inhabitants are thought to have migrated to the Philippines from Borneo, Sumatra & Malaya 30,000 years ago. -
Ship Provisions Loading Application
SHANGHAI HIGHWOODS SHIP CO., LTD. Enquiry shall be sent via [email protected] 96 hours prior to arrival. Price will be slightly adjusted due to port difference CODE. PRODUCT REMARK Q'TY UNIT 1 POTATO KG 2 SWEET POTATO KG 3 CARROT KG 4 WHITE RADDISH KG 5 RED RADDISH KG 6 GREEN RADDISH KG 7 SMALL CABBAGE KG 8 CHINESE CABBAGE KG 9 ROUND CABBAGE KG 10 RED ROUND CABBAGE KG 11 SMALL GREEN CABBAGE / PAKCHOI KG 12 LETTUCE KG 13 ICEBERG LETTUCE KG 14 CAULIFLOWER KG 15 BROCCOLI KG 16 KANG KONG KG 17 SPINACH KG 18 CHINESE CHIVE /KOOCHYE KG 19 CORIANDER LEAVES KG 20 CELERY(LOCAL) KG 21 CELERY KG 22 HALF RIPE TOMATO KG 23 EGG PLANT KG 24 CUCUMBER KG 25 CHAYOTE KG 26 BITTER GOURD KG 27 YELLOW PUMPKIN(yellow squash) KG 28 GREEN PUMPKIN ( Green Squash) KG 29 WHITE GOURD KG 30 ZUCCHINI/MARROW KG 31 SPONGE GOURD KG 32 GARIC STEM-SEASONAL KG 33 LONG BEAN KG 34 STRING BEAN KG 35 GREEN BELL PEPPER KG 36 RED BELL PEPPER KG 37 YELLOW BELL PEPPER KG 38 GREEN CHILLI KG 39 RED CHILLI KG 40 RED CHILLI SMALL KG 41 KOREAN SMALL HOT CHILL KG 42 RED ONION KG 43 WHITE ONION KG 44 LEEK KG 45 SPRING ONION KG 46 GINGER,YOUNG KG 47 GARLIC KG 48 PEELED GARLIC KG 49 GARLIC SPROUTS KG 50 YELLOW BEAN SPROUT KG 51 GREEN BEAN SPROUT KG 52 MUSHROOM KG 53 MUSHROOM,GOLDEN KG 54 OYSTER MUSHROOMS KG 55 SMALL WHITE CIRCLE MUSHROOM KG 56 PLEUROTUS GEESTERANUS KG 57 LOTUS ROOT KG 58 TARO KG 59 LEMON GRASS KG 60 KOREA LETTUCE KG 61 CHRYSANTHEMUM KG 62 FRESH GAI IM/ SESAME LEAF KG 63 FRESH LADY FINGER (OKRA) KG 64 GREEN ASPARAGUS KG 65 BEETROOTS KG 66 KAIK LAN FRESH KG 67 MINT LEAVES