...Semolina, Garri and Cassava Fufu. In the South Eastern parts of Nigeria, Banga Soup is referred to as Ofe Akwu where Ofe means Soup / Stew and Akwu means palm fruit and is used mainly as stew for the White Rice recipe. How to Cook Banga Soup/Stew [Video] The palm fruit oil extract used in cooking Banga Soup / Stew is quite different from the Palm Oil used in cooking Nigerian food recipes. Palm Oil is pure oil extracted from the palm fruit pulp at high temperatures while the palm fruit oil extract used for the Banga Soup is extracted at a very low temperature and is a mixture of oil and water. Palm fruit oil extracted for Banga Soup contains less saturated fat than palm oils. Ingredients for Banga Soup 1 kg Palm Fruits or 800g tinned Palm Fruit Concentrate Beef Dry Fish Vegetable: Scent Leaves for Ofe Akwu or dried and crushed bitterleaves for Delta-style Banga Soup 2 medium onions A handful crayfish or 2 tablespoons of ground Crayfish Salt and Chilli Pepper (to taste) Ogiri Okpei (Iru) 1-2 big stock cubes Before you cook the Nigerian Banga Soup Extract the palm fruit concentrate from the palm fruits. If using the tinned palm fruit concentrate, open the tin and set aside. Cook the beef and the dry fish with 1 bulb of diced onion and the stock cubes till done. Wash and cut the scent leaves into tiny pieces. The scent leaves give the Banga Stew (Ofe Akwu) its unique aroma and taste. If you are outside Nigeria, this may be hard to find, so you can use pumpkin leaves or any other...
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...Food Preparation and Culinary Arts Year I Brown Beef Stew x2 Minestrone x2 Poached Fish with Parsley Sauce x1 Duchess Potato Glazed Zucchini Petals TIMEPLAN |07:45 |ITS dressing room to change in chef whites | |08:00 |Cleansing in kitchen: washing of hands, setup worktop | |08:05 |Select equipment and utensils | |08:15 |Select ingredients | |08:25 |Setup worktop with items above in order | |08:30 |Start exam | |08:30 |Beef stew: wash vegetables, cut onion (75g) and carrot (75g) in small cubes (Macedoine) for the stew | |08:40 |Trim the meat (remove extra fat) and cut in 2cm cubes for stew | |08:45 |Melt fat or oil (25g) in pan for frying | |08:46 |Fry meat in hot fat / oil until light brown ...
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...this chili from my father-in-law, Rick, who definitely knows his way around a kitchen. Over the years, I fine-tuned the recipe a bit, and now my mother-in-law likes my version even more than her husband’s. Here is the list of items and ingredients you will need to make this dish: Rick’s Famous Chili | Ingredients | Tools | * 3 lbs. of stew beef * 2 cans of diced tomatoes 32oz * 2 cans of medium chili beans 16oz * 2 cans of kidney beans 16oz * 2 packets of mild chili seasoning * ½ tsp. of cayenne pepper * 3 tbs. of chili powder * 1 chopped onion | * Large cooking pot * Wooden cooking spoon * Can opener * Knife * Cutting board * Meat grinder (optional) | Following these simple steps will enable you to make a truly delicious chili in about an hour. The first step in this recipe is to prepare the ground beef. You can use the prepackaged beef that is found in any grocery store, but I personally like to grind my...
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...sticks to decide what each would bring to the potluck. Kathy would bring beef stew, Tucker—corn muffins, Sandy—turnip greens, Maggie—potato salad, Amy—barbecue rib tips, Wendy—soft drinks, plates, and the table coverings, and I would bring a lemon cheesecake. When Memorial Day came, one of the staff members, Maggie, decorated the tables in the nurses’ lounge. On one of the tables, Maggie laid out the plastic plates, utensils, napkins, and cups together. Pepsi Cola, Coca Cola, Sprint, Faygo, and Mountain Dew cans chilled in a large size styrofoam cooler filled with ice on the floor. Maggie turned down the slow cooker from hot to warm and added Kathy’s beef stew to the second table along with all the other food. Two square tables surrounded by round tables were all covered with white table cloths. Maggie had the tables decorated beautifully. The plates and napkins were solid blue and trimmed with flowers, with the forks and spoons matching. As some of us put our patients to bed, others went to the nurses’ lounge to enjoy the food we’d all brought. When it was time for me to have a break, I went to the lounge to enjoy the feast as well. I saw Kathy Keller standing in line with her plate in her hand waiting to serve herself. She was very talkative and happy, bragging to us all about how good her beef stew was and urging everyone to try it. I took a plate and the serving spoon, dipped the spoon in the stew and put it on my plate. I also got some ribs and salad. Kathy and I sat down...
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...Hot Pot is the Best Food in China Hot pot is the food came from Mongolia to China more than 1000 years ago (Pao). It’s easy to imagine the Mongolian people gathering around a coal fire in that cold and wind-swept region (Pao), putting meat in the pot to boil them with oil, usually they like to eat beef, mutton, and horse. Between the 7th and 10th centuries, the hot pot technique spread quickly all over China in Tang Dynasty and Yuan Dynasty. By the Qing Dynasty (AD 1644 to 1912), the hot pot became popular throughout most of China (Yu). Today Hot pot have different flavors and styles in different areas in China. People like to eat spicy, mushroom, tomato flavors and with different condiments. Likewise, the different styles of hot pot include the mini hot pot, the yuan yang hot pot and the nine-grid hot pot. Additionally, the hot pot creates a warm atmosphere for people when they eat and share together. Because of the different choice of flavors, the different pots create the different eating styles and the warm atmosphere it makes, hot pot is the best food in China. Hot pot has different flavors for people to choose, it is a good way to try same food with different taste. The most popular flavor of hot pot in China is spicy flavor (The Food Channel). The spicy flavor is usually made from Chili. It is the necessary ingredient to create a good spicy hot pot. The spicy hot pot also has different kinds of spicy, like the favorite numb-spicy with the main...
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...to make the Three-Alarm Texas Chili. Possibly a unique piece of equipment for making chili, a six-quart heavy-bottomed electric pressure cooker with the lid, a six to eight-quart covered stockpot, two large mixing bowls, a can opener, a set of measuring spoons, a set of liquid measuring cups, a silicone or wooden spatula, a silicone or stainless steel ladle, a slotted spoon, cutting board, and a utility knife. In addition, reserve six medium-size serving bowls and six spoons. Although the ingredients are lengthy, this hearty chili will satisfy any size appetite. For extreme flavor with moderate effort, the essential ingredients are four pounds of beef stew meat, two fourteen and one-half ounce cans of Del Monte zesty chili-style diced tomatoes, two thirty-two ounce cans of Bush’s chili beans, twelve ounces of Swanson’s beef broth, one sixteen ounce can of Hunt’s tomato sauce, and two and one half...
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...Assignment 1: ‘’Advertising Stew’’ Ken Ernst Strayer University Professor Brad Bridges November 4, 2012 Abstract In this paper we will briefly look at the company Hormel Foods who sell the Dinty Moore Beef Stew Line of goods how they got started and what kind of goods they sale. As this paper continues we will be introduced to Luis who is a new brand manager for the Dinty Moore Beef Stew line. Luis Arroyo has been assigned a project to develop a new advertisement campaign for the entire line of the beef stew line of products. There are several questions that need to be answered before he continues his new assignment. The first question that should be asked of Luis should he consider hiring an outside advertising agency to help create and launch this new campaign. What are some of the benefits that an outside advertising agency would bring to the campaign and would it help the line of products? As Luis considers these options he also needs to figure out what kind of research and planning that needs to go into identifies Dinty Moore’s most loyal consumers and the potential for new consumers. So as Luis’ adventures continues with this new job we should be able to answer these outstanding questions and Luis will be able to bring new consumers to the product. Dinty Moore is a product of the Hormel Foods Corporation which is based out of Austin, Minnesota which was once known as Geo.A Hormel & Co. The company was established in 1891 by George A. Hormel who was a child...
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...Andrew Bae Period 2 Iannuzzo 4/27/14 Zeal Neale Hurston: Behind the Scenes Zora Neale Hurston is an African American other from a small city in Florida, filled with wildlife and gardenias. Hurston is faced with two different perspectives of the world and uses that to help further describe her childhood to the readers. In Zora Neale Hurston’s passage Dust Tracks on a Road, she uses diction, her mother’s point of view of the world and her father’s view of the world to help illustrate her own childhood to the reader. Hurston uses specific word choice and diction to enrich the reader’s perception of her childhood. Hurston being from Florida was often around forestry and foliage however once she had moved to New York it was quite the opposite, what was bountiful is now rare and what was unusual then is now plentiful, for “there were plenty of oranges, grapefruit, tangerine, guavas and other fruits in our yard.” All these different fruits were available to her so easily and plentiful however “[she] treasured the apple… apples were something rare. They came from way up north.” She uses specific word choice by saying plenty of oranges, implying and abundance almost an unnecessarily large amount of oranges, grapefruits and other fruits however when it came to an apple, it was like a treasure to her, rare because it had come from way up north. Differentiating herself from the north made it more realistic to the reader that the apple was rare and that something from way up north...
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...8310 Valley Blvd. Rosemead, CA 91770 tel: 626.307.9328 Fax : 626.307.9326 web: www.china-bistro.com 營業時間 Business Hours 7 Days a Week 11:00 a.m. - 1:00 a.m. Food pictures are for reference only, some ingredients may differ from actual dish. Eating Raw or not fully cooked meats may cause illness, please inform manager or server with any allergenic to any food ingredients. ® design advertising. Photography, Design & Print by Mediavision® ©COPYRIGHT 2010-2011 | T 626.319.8621 | info@mediavisionla.com | www.mediavisionla.com 它 一 帶 方潛 來 一水 移 了 切土 默 遺 繁一 化 傳 華方 地 和 和人 偷 地 喧， 襲 域 囂 每的 褪 個奧 出 人妙 ， 的， 舌 尖 直 至 心 靈 愛 從 情 土一 是 纏地 種 一 綿中 根 種 不頑 深 病 去強 蒂 ， 的生 固 而 癮長 的 食 ，出 ， 是 來 一 的 種 ， 癮 從 。 海 上 飄 搖 而 來 的 祇 最 留 後咸 下 獨舞 ， 一 立出 臭 場 成舌 ， 永 旗尖 鮮 不 幟， ， 消 鮮 是逝 明 心的 的 底味 中 深蕾 國 處思 飲 無鄉 食 法病 文 忘。 化 懷 。 的 癮 ， 美 極 魚 頭 煲 10 廚 Chef’s Recommendation 師 1. 傳統正宗鹽焗黃毛雞（半隻） 9.95 House Special Salted Chicken (Half) 推 2. 香芹咸菜煮白鯧魚 and Pompano Fish with Celery Preserved Vegetables in Soup 11.50 介 3. 香茜辣酒蜆 Clams with Cilantro in Spicy Sauce Baby Pork Rib in Hong Kong Style Chow Chou Rice Soup 11.95 9.95 8.95 6. 飄香籠仔荷葉飯 7. 大地魚炒芥蘭 8. 法式牛柳粒 Special Fried Rice Wrapped in Lotus Leaf 8.95 Stir Fried Chinese Broccoli with Dried Fish 8.95 French Style Filet Mignon with Black Pepper Sauce Lamb with Dried Bean Stick Hot Pot Fish Head with Maggi Sauce Hot Pot 10.95 12.95 12.95 4. 港式生炒骨 5. 潮式泡飯 9. 枝竹羊腩煲 10. 美極魚頭煲 9 Spicy & Hot 5 3 滋 Individual Pot Soup 補 11. 原盅燉鮮雞Soup...
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...It is Curry night in the our household. An outsider will be puzzled, because there are several dishes that are completely different. Is the food Indian? Is the food Thai? What is that other stuff, I don’t think I have ever had curry made like that? Curry night in our household explains the complexity of curry in itself. Faisal is from Northern India and his food perspective is influenced by Pakistan as well… curry to him is a stew/saucy dish that contains some variety of a masala and other spices. I have a more worldy view of curry. My first taste of curry came from Germany, all though we generally do not have curry wurst as a part of our curry night. As a child we used to go to Imbiss stands to get pommes fritz with curry ketchup, to this day it is my favorite condiment. I then had the privilege of being introduced to Southern Indian Curry dishes in high school. I further grew to love the diversity of curry in my years in California in Thai and Japanese Cuisines. It was a twice a week occurrence that I was at my favorite Thai restaurant ordering yellow curry with chicken, until the chef finally gave me his recipe. But of all the curry, I love Japanese Curry the best. Strangely enough, in the American Culture it is the least known. Most people think the only thing that comes out of Japan is sushi, tempura and yaki soba. In this paper, I will discuss the origins of this interesting word called curry; whether curry is a spice or a dish. I will also discuss how...
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...Vassals and serfs during the Middle Ages did not have a lot of options in their food. They mostly ate bread and stew. The stew would have beans, dried peas, cabbage, and other vegetables sometimes flavored with a bit of meat or bones. Other foods like meat, cheese, and eggs were usually saved for special occasions. They usually ate twice a day and they wasn’t allowed to have any meat because that was considered rich people food and veggies were considered serf or vassal food, also known as poor people food. Kings had it much better than vassals on Christmas day, which they celebrated on January 6. They usually had all kinds of meats like goose, duck, hen and a lot of fowl and poultry served in or with a variety of sauces. Dishes of beef,pork...
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...GLOBAL MASTER BUSINESS ADMISTRATION Research Methodology Study on determining demand and consumer preferences for menu in Uzbek restaurant BEKZOD LOKAEV FARUDDIN ESHMIRZAEV CONTENTS I. Introduction 1.1. Research question 1.2. Research objective II. Survey on determining demand and consumer preferences for menu in Uzbek restaurant 2.1. Determining demand 2.2. Defining consumers’ preferences for menu 2.2.1. Salads 2.2.2. Apitizers 2.2.3. Soups 2.2.4. Main courses 2.3. Questionnaire III. Empirical Findings 3.1. Demographic information of the respondents 3.2. Results of questions about determining demand 4.3. Most preferred salads. 4.4. Most preferred apitizers 4.5 Most preferred soups 4.6 Most preferred main courses IV. Conclusion VII. List of References Introduction Consumer demand for traditional uzbek meals will increased substantially in recent years in Daegu. 1. Research Question This study is intended to describe and analyze how the certain factors influence on Consumer Demant in uzbek national foods Choice by consumers and explore the consumer motives for choosing the brands. The research question is How much demand is there for uzbek foods? What foods and drinks do consumers...
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...INTRODUCTION Grace Kennedy was established 88 years ago as a small privately owned trading company. Since that time it has expanded and diversified and become a publicly traded conglomerate with 60 subsidiaries involved in several industries including financial, insurance, remittance, hardware retailing, food processing and food distribution. These subsidiaries are spread throughout the Caribbean and the United Kingdom. In 1995 Grace Kennedy formulated its 2020 vision with the objective to transform itself from a Jamaican trading company to a global consumer group with roots in Jamaica. 2006 saw this vision being broadened as the company undertook a strategic reorganization under the theme “designing Grace Kennedy for the 21st century,” aimed at expanding operations within the Caribbean and internationally improving efficiency, innovation and profitability. Through its subsidiary Grace Foods, Grace Kennedy has established itself as the Caribbean’s largest supplier of Caribbean and other ethnic foods to over 38 countries globally; with retail presence throughout the Caribbean, the United States and the United Kingdom. GK Foods’ culture of innovation over the years has allowed it to respond positively to market adjustments with adjustments of its own in regards to its product offerings and cost saving operations. Grace Foods operates through eleven subsidiary companies and independent distributors selling products including beverages, canned meats and fish, chips, coconut...
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...France Is located in the western part of Europe. It borders some of my favorite places: Italy, Germany, Switzerland, and Spain. This is a very unique connection from west, to east, to southwest. France is the largest in the western part of Europe, and the second largest in Europe. in the western part of Europe, and the second largest in Europe. Two thirds of France is covered but hills and mountains. France has a long line of history, which goes from wars, revolutions, which have played a major part in there society. France has become one of the most developed nations of the world. French culture use to be characterized with tradition and continuity but they knew that there traditions and history wasn’t going to be enough to keep them a peaceful and productive country so they had to change what they have been doing. The twentieth century was difficult for them. They went through two world wars, requiring rescue by nations it had seen as its culture inferior. French cooking has been celebrated as the western worlds finest. The food prepared in the traditional haute cuisine, which was developed by a renowned chefs such as: Jean- Authelme Brillat- Savarin (1755-1826) or Georges Auguste Escoffier (1847-1935) This style of cooking involves meats, fish, sauces containing cream, egg yolk, sugar, brandy, flour, and other starches. Today dieting and health has produced a new style of cooking in France, which is called, Nouvelle Cuisine which was introduced by Paul Bocuse, which is lighter...
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...square courtyard in front, where, on seats beneath the trees, the old men group of an evening to drink their ale and gossip over village politics; with low, quaint rooms and latticed windows, and awkward stairs and winding passages. We roamed about sweet Sonning for an hour or so, and then, it being too late to push on past Reading, we decided to go back to one of the Shiplake islands, and put up there for the night. It was still early when we got settled, and George said that, as we had plenty of time, it would be a splendid opportunity to try a good, slap-up supper. He said he would show us what could be done up the river in the way of cooking, and suggested that, with the vegetables and the remains of the cold beef and general odds and ends, we should make an Irish stew. It seemed a fascinating idea. George gathered wood and made a fire, and Harris and I started to peel the potatoes. I should never have thought that peeling potatoes was such an undertaking. The job turned out to be the biggest thing of its kind that I had ever been in. We began cheerfully, one might almost say skittishly, but our light-heartedness was gone by the time the first potato was finished. The more we peeled, the more peel there seemed to be left on; by the time we had got all the peel off and all the eyes out, there was no potato left – at least none worth speaking of. George came and had a look at it – it was about the size of a pea-nut. He said: “Oh, that won’t...
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