Sandwich Meals Served with Your Choice of French Fries, Sweet Potato Fries, Salad, Or Soup. Gluten Free Bun Available with the Charge of $1

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Sandwich Meals Served with Your Choice of French Fries, Sweet Potato Fries, Salad, Or Soup. Gluten Free Bun Available with the Charge of $1

SHARED PLATES Bacon Knots Artichoke and Spinach Dip Our Signature Appetizer 10 with Homemade Tortilla Points 9 Jumbo Shrimp Cocktail Fried Green Tomatoes Five Jumbo Gulf Coast Shrimp 15.5 Hand Breaded & Deep Fried 8 Beef Maki Buffalo Cauliflower Marinated & Lightly Battered Tenderloin Tips Fried Cauliflower Bites Tossed in Buffalo Sauce, 11 served with Bleu Cheese 8 HAND HELD Blackened Burger Cajun Seared & Topped with Fried Onions, Mushrooms, Cheese & Apple wood Smoked Bacon 11.5 Silver Fox Burger Hot Fox Burger Fresh Ground Chuck Topped with Cheddar & Topped with Fresh Jalapeño Slices & Pepper Bacon on a Brioche Bun 11.5 Jack Cheese 11.5 Blackened Chicken Crispy Chicken Club Cajun Seared Chicken Topped with Jack Crispy Chicken topped with Shoulder Bacon & Cheese & Bacon 11.5 Jalapeno Cream Cheese Spread 11.5 French Dip Brisket Grilled Cheese Shaved Angus Beef, Swiss Cheese on a Toasted Smoked Brisket in a Monterey Jack and Hoagie 11.5 Cheddar Grilled Cheese 11.5 Crunchy Fish Fried Green BLT A Boneless Filet Topped with Coleslaw & Served on a Hoagie 11.5 Remoulade Served on a Brioche Bun 11.5 Sandwich Meals Served with your Choice of French Fries, Sweet Potato Fries, Salad, or Soup. Gluten Free Bun Available with the Charge of $1 11/18 www.softcafe.com HOUSE SPECIALTIES Chicken Fried Chicken Chicken Fried Steak Boneless Breast Served with Mashed Potatoes, Homemade with Mashed Potatoes, Gravy, & Gravy, & Vegetables 12 Vegetables 13 New York Steak Chicken Pot Pie Served with Garlic Mashed Potatoes & Our Special Recipe with a Pie Crust Topping Vegetables 24 12 Soup and Sandwich Chef's Special Weekly Sandwich Served with our Soup De Jour 11 SALADS Cobb Brussels Sprout Salad Chopped Lettuce, Chicken, Avocados, Bacon, Brussels Sprout Leaves, Capicola, Shaved Tomato, Bleu Cheese Crumbles, & Eggs 13 Parmesan, Chopped Walnuts, & Golden Raisins 13 Caesar Fresh Romaine, Shaved Parmesan, Grilled Tenderloin & Caesar Dressing Layered Over Mixed Greens, Bleu Cheese Grilled or Blackened Chicken 13 Crumbles, Fried Onions, Roasted Tomatoes, & Grilled Salmon 19 Balsamic Vinaigrette Dressing 15 Soup and Salad A Combination of our Soup De Jour with a Cobb or Chicken Caesar Salad 11 House specialties and salads served with Silver Fox rolls and butter. DESSERTS Mud Pie Brûléed NY Cheesecake Coffee Ice Cream with a Chocolate Cookie Creamy New York Style Cheesecake with Crust, Whipped Cream, Homemade Lemon Ice Cream 7 Hot Fudge, & Almonds Full Slice 8 Half Slice 5.5 Crème Brûlée Homemade with Fresh Vanilla Bean Served Hot Fudge Sundae with Fresh Raspberries and Whipped Cream 6 Two Scoops of Vanilla Ice Cream with Homemade Hot Fudge 5 Decadent Fudge Cake Fudge Brownie Topped with Chocolate Mousse Lemon Cake & Dark Chocolate Ganache with Sea Salt Four Layers of Lemon Cake with Cream Cheese Caramel Ice Cream 7 Frosting 6.5 11/18.

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Thai Smile 2 Soups Appetizers Wonton soup $3.25 Lettuce Wrap $7.00 Ground chicken, mushroom, and water chestnuts seasoned with curry powder Chicken Mixed Vegetable and served with half a head of iceberg lettuce. Soup $3.25 Spring Roll (4) $4.25 Chicken Noodle Soup $3.25 Stuffed with clear noodles and vegetables in rice paper, deep fried and served with a sweet and sour sauce. Chicken Rice Soup $3.25 Crab Rangoon (4) $4.25 Chicken Coconut Soup Cream cheese, crab, green scallions, wrapped in a wonton wrapper and served with a sweet and sour sauce. (Tom Ka Kai) $4.25 Chicken, coconut milk, mushrooms, onions and lemon Steamed Dumpling (5) $5.25 grass. Seasoned shrimp, chicken, mushrooms and bamboo shoots topped with fried garlic and served with black bean sauce. ❤♨ Hot and Sour Soup ❤ Appetizer Sampler $10.99 (Tom Yum) Spring rolls (2), Crab Rangoon (2), Steamed Dumplings (2), and Chicken Satay Mushroom, tomato, lemon grass, (2). No substitutions. onions and galanga root. Chicken $4.25 $7.99 Shrimp $4.70 Fried Calamari Deep fried, seasoned squid, served with a sweet and spicy sauce. Seafood (Family style for 3 - 4 people) $12.70 ❤ Shrimp in the Blanket (5) $6.50 Chicken stuffed shrimp, wrapped in rice paper, deep fried and served with a sweet and spicy sauce. Chicken Satay (5) $6.50 BBQ chicken marinated in coconut milk and Thai herbs. Served with peanut and cucumber sauce. Fried Tofu $5.99 Tom Ka Kai Crab Rangoon Golden fried tofu and served with a sweet sauce, topped with ground peanuts.
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Perfect Fried Chicken What Could Be More Patriotic — at Least in These Parts — Than Southern Fried Chicken Times Three?
— O.Henry’s Summer Picnic — Perfect Fried Chicken What could be more patriotic — at least in these parts — than Southern fried chicken times three? BY JIM DODSON • PHOTOGRAPHS BY SAM FROELICH uring my freshman year in college I was one of the most popular guys on my dorm hall owing to a surprising factor. My mom’s fried chicken. The first time I returned from a weekend at home bearing a care package that contained half a dozen pieces of her Sunday fried chicken, the chicken quickly vanished in an instant and I was doomed to have to repeat the process for the rest of my freshman year. DWhat was so special about her fried chicken? I can’t quite put my finger on it. Hers was crispier and darker than conventional fried chicken, bathed in buttermilk and some kind of thickly seasoned flour that sealed in the juices that made the taste buds stand up in patriotic salutation. Indeed, to most of us, nothing except apple pie may be as “American” as fried chicken — something of an irony since, according to James Beard’s seminal work American Cookery, fried chicken may have in fact origi- nated as a Viennese dish called “Wiener Backhendl,” a favorite in Austria for generations. “The only difference,” writes Beard, “is that there is a larger amount of lemon juice in the Viennese recipe, which gives it a more attrac- tive flavor.” Moreover, traditional “Southern” fried chicken did not find much acceptance in the North till the last quar- ter of the 19th century when a popular 1877 edition of a cookbook for New England cooks mentions a “a simple method for frying spring chicken primarily used by Southern Negro cooks.” Unfortunately, my mom took her popular Southern fried chicken recipe to the grave, confirming food writer Calvin Trillin’s wry observation that a great fried chicken recipe, like a fine second-hand bookshop or a bad third world dictatorship, often doesn’t survive being passed down to the next generation.
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invotec XIII:1 (2017) 1-7 Innovation of Vocational Technology Education Available online at http://ejournal.upi.edu/index.php/invotec Preliminary Study in Developing Traditional Street Foods as Nutrition Education Media for Indonesia Youth Cica Yulia, Elis Endang Nikmawati & Isma Widiaty Universitas Pendidikan Indonesia, Indonesia ___________________________________________________________________________________________________________________________________ A R T I C L E I N F O A B S T R A C T Article history: The unceasing globalization has a great influence on the lifestyle Received 20 December 2016 of the young generation of Indonesia, including habit to consumed Received in revised form 5 January 2017 fast food. Many research proved, fast food was not good for Accepted 20 January 2017 health. Habit of eating fast food in Indonesia increased from day to Available online 28 February 2017 day, especially in the adolescent. This is very dangerous because not only bad for health, but also threat our culture. In general, the aim of this study was to conduct a preliminary study in order to Keywords: develop traditional foods as a nutrition education media for Traditional street food adolescent. The study de-sign was cross sectional, the Nutrition education respondents were students in junior high school in Bandung. Media information Sampling Technique done by purposive. There were 85 respondents. The results showed that the respondents' knowledge about traditional street food from Sundanese are divided into three categories. 40% had a good knowledge, 34% had fair knowledge and 26% had a poor knowledge. Perceptions of respondents about the importance of having knowledge about traditional foods is Corresponding author: 41.2% consider it important.
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Text Excerpted from MAANGCHI's REAL KOREAN COOKING, © 2015
Text excerpted from MAANGCHI’S REAL KOREAN COOKING, © 2015 by Maangchi. Photos © Maangchi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Korean Fried Chicken (Yangnyeom-tongdak) Serves 10 to 12 as an appetizer, 4 as a main course When I started posting recipes on YouTube, one of the most requested recipes was for KFC, otherwise known as Korean Fried Chicken. Coated with a sweet, sour, spicy sauce, yangnyeom-tongdak is a relatively modern dish in Korea: it’s take-out food, rarely made at home, so my readers had to wait while I perfected my recipe, which is based on what I saw being made in local fried chicken joints in Gwangju. When refining the recipe, at first I tried not to use corn syrup or ketchup, replacing them with more wholesome, less sugary ingredients, but I was never satisfied with the result. To get the authentic taste, corn or rice syrup and ketchup are essential. Something else is also necessary: frying the chicken twice. Double-frying makes the batter-coated chicken stay crunchy for hours after cooking, while leaving the inside moist. When I made the chicken for my children and they said, “Mom, this tastes exactly like the chicken place!” I knew that the recipe was finally just right. You can use a whole chicken; use a cleaver to cut the breast, thighs, and legs into smaller pieces. for the chicken 2 pounds chicken wings or chunks of chicken, rinsed in cold water and patted dry, tips removed, drumettes and flats separated 1/2 cup potato starch or cornstarch 1/3 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon baking soda 1 large egg, lightly beaten Corn oil for deep-frying for the sauce 2 teaspoons corn oil 3 garlic cloves, minced 1/3 cup ketchup 1/3 cup brown rice syrup (ssal-yeot), corn syrup, or sugar 1/4 cup Korean hot pepper paste (gochujang) 2 teaspoons distilled white or apple cider vinegar 1 tablespoon toasted sesame seeds 1.
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Anju Dak Bokkeum Tang
안주ANJU SNACKS 볶음BOKKEUM WOK fries 감자 튀김 5.00 jeyuk bokkeum 제육볶음 9.50 french fries, spicy cream stir-fried spicy pork, onion, jalapeno, scallion. pork rinds 돼지껍질 스낵 5.50 squid bokkeum 오징어 볶음 12.00 crispy pork skins, pica lime herbs, spicy cream. stir-fried spicy squid, mix vegetables. corn cheese 콘치즈 6.50 dubu kimchi 두부김치 13.50 creamy sweet corn, mozzarella, bonito flakes. stir-fried pork belly kimchi, tofu. optional: spicy flat dumpling 군만두 7.50 pan-fried flat pork, chive dumpling, kimchi, scallion salad. donkkaseu 돈까스 8.00 탕TANG SOUP fried pork cutlet, cabbage salad, sesame, tonkatsu sauce. 궁중 떡볶이 soy rice cake 9.00 fishcake soup 어묵탕 12.00 stir-fried sweet soy rice cake, shiitake, onion, dashi, fish cake, scallion, mustard soy dip. scallion, sesame, sweet soy. 갈비탕 치즈떡볶이 short rib soup 16.00 cheese tteokbokki 12.00 slow cooked bone-in short rib, glass noodle, scallion, spicy creamy, chewy rice cake, fish cake, green onion, dipping sauce. dumpling, mozzarella. ADD SEAWEED ROLLS $3.00 홍합탕 양념 겹살 mussel soup 22.00 yangnyeom belly 13.00 dashi, mussel, crown daisy, scallion. sweet and spicy glazed pork belly, kimchi, sesame, 부대찌개 scallion. army soup 23.00 kimchi, tofu, package ramen, spam, sausage, kimchi, baked bean, cheese. add extra noodle $3.00 닭DAK CHICKEN garlic soy wings 갈릭 소이 윙 8.50 garlic soy wings, radish pickle, soy jalapeno. yangnyeom wings 양념 윙 8.50 sweet spicy wings, radish pickle, soy jalapeno. tongdak 통닭 15.00 fried chicken, french fries, radish pickle, soy jalapeno. (half chicken) yangnyeom chicken 양념 치킨 15.00 bone-in sweet spicy fried chicken, radish pickle, soy jalapeno.
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