The document describes traditional Ohlone methods for preparing various foods using native California plants and ingredients. It discusses how soaproot bulbs were harvested, covered in dirt and burned to become sweet and edible. It also describes how acorns were an important staple that were pounded into flour to make mush or balls. Chia seeds were gathered and made into flour or dumplings. Fish, shellfish, deer and other meats provided protein. Rice noodles were incorporated into salads along with eggs, peanuts and vegetables. The rhythms of harvesting and preparing foods were tied to the seasons and biological cycles of oak trees in particular.
Specialty Vegetable preparation and cooking techniquesJoel Childs
The document provides descriptions of various specialty vegetables and mushrooms. It describes their origins, flavors, textures and recommended preparation methods. Some key vegetables mentioned include galangal, capucine tubers, crosnes, squash, yellow beans, wild garlic and purple asparagus. Mushrooms described include shiitake, oyster, enoki, portobello and morels. Preparation tips include boiling, blanching, roasting, sautéing and using in soups, salads or alongside meat and fish.
This document summarizes a day working on Oak Spring Farm in Northern Maryland. It describes the farm crew planting 400 strawberry plants and 397 plants remaining. It then discusses the fulfilling but physically exhausting work of tilling, planting, weeding, harvesting, washing, sorting, and sharing lunch. The document highlights the farm ecosystem including interns, volunteers, and chickens and concludes that farming requires organization but they take things one step at a time over lunch of farm-fresh sandwiches and kombucha.
Class distinctions were reflected in medieval diets, with the nobility eating more varied and higher quality foods than peasants. Bread was the most common food for all classes, though peasants often ate coarser bread made from weeds or beans. Pottage or stew was a daily meal that could contain meat, vegetables or grains depending on one's social status. Table manners and methods of food preparation also differed between classes.
This 1894 cookbook from Marion, Ohio contains recipes contributed by members of the First Presbyterian Church's Ladies' Aid Society. It includes menus, soups, breakfasts and dinners. The preface explains that the book contains tried and true recipes to help housekeepers answer the daily question of "What shall we eat?". It aims to provide economical and helpful options for cooking meals.
Lords in medieval times ate meats like beef, chicken, and fish while serfs primarily ate barley-based foods like bread and potage. The chef tasted food for poison and rotten meat was covered in spices. Lords' meals lasted hours and included multiple courses, while serfs ate quick meals of bread and ale during work breaks.
This document provides an excerpt from Maranda Engelbrecht's cookbook "Babel" which focuses on food made from the garden at Babylonstoren in South Africa. The summary discusses how the food is directed by what the garden provides and features seasonal ingredients. Recipes included are for a breakfast tart, poached eggs, and salads featuring ingredients like plums, beets, and mangoes. The style of cooking is described as simple, generous, and closely tied to the garden origins of the ingredients.
The relationship between these two sentences is comparison/contrast. The first sentence makes a statement about the grandmother creating bread, and the second sentence provides a comparison of how the bread seemed to come alive as it was made and how the grandchildren eagerly awaited it coming from the oven.
Specialty Vegetable preparation and cooking techniquesJoel Childs
The document provides descriptions of various specialty vegetables and mushrooms. It describes their origins, flavors, textures and recommended preparation methods. Some key vegetables mentioned include galangal, capucine tubers, crosnes, squash, yellow beans, wild garlic and purple asparagus. Mushrooms described include shiitake, oyster, enoki, portobello and morels. Preparation tips include boiling, blanching, roasting, sautéing and using in soups, salads or alongside meat and fish.
This document summarizes a day working on Oak Spring Farm in Northern Maryland. It describes the farm crew planting 400 strawberry plants and 397 plants remaining. It then discusses the fulfilling but physically exhausting work of tilling, planting, weeding, harvesting, washing, sorting, and sharing lunch. The document highlights the farm ecosystem including interns, volunteers, and chickens and concludes that farming requires organization but they take things one step at a time over lunch of farm-fresh sandwiches and kombucha.
Class distinctions were reflected in medieval diets, with the nobility eating more varied and higher quality foods than peasants. Bread was the most common food for all classes, though peasants often ate coarser bread made from weeds or beans. Pottage or stew was a daily meal that could contain meat, vegetables or grains depending on one's social status. Table manners and methods of food preparation also differed between classes.
This 1894 cookbook from Marion, Ohio contains recipes contributed by members of the First Presbyterian Church's Ladies' Aid Society. It includes menus, soups, breakfasts and dinners. The preface explains that the book contains tried and true recipes to help housekeepers answer the daily question of "What shall we eat?". It aims to provide economical and helpful options for cooking meals.
Lords in medieval times ate meats like beef, chicken, and fish while serfs primarily ate barley-based foods like bread and potage. The chef tasted food for poison and rotten meat was covered in spices. Lords' meals lasted hours and included multiple courses, while serfs ate quick meals of bread and ale during work breaks.
This document provides an excerpt from Maranda Engelbrecht's cookbook "Babel" which focuses on food made from the garden at Babylonstoren in South Africa. The summary discusses how the food is directed by what the garden provides and features seasonal ingredients. Recipes included are for a breakfast tart, poached eggs, and salads featuring ingredients like plums, beets, and mangoes. The style of cooking is described as simple, generous, and closely tied to the garden origins of the ingredients.
The relationship between these two sentences is comparison/contrast. The first sentence makes a statement about the grandmother creating bread, and the second sentence provides a comparison of how the bread seemed to come alive as it was made and how the grandchildren eagerly awaited it coming from the oven.
The document provides information about the 153rd anniversary event commemorating the 1856 Battle of Black Jack. Activities will include battlefield tours, a reenactment, quilt show, music, vendors, and a barbecue dinner. The Pearson Farmstead home, site of the battle, will be the focus of restoration efforts. Visitors are encouraged to attend the anniversary event on May 30th or volunteer on April 4th for cleanup at the battlefield site.
The newsletter provides updates from the farm including an early frost, progress on the water infrastructure project, and thanks volunteers. Recipes are included such as Creamy Swiss Chard with Crisp Bread Crumbs using ingredients available from the farm like Swiss chard. The newsletter also previews items available for next week's harvest and encourages readers to help out on the farm.
The author's father grew up poor in Chile and reminisces fondly about traditional Chilean "peasant foods" like Porotos Granados con Mazamorra, a bean stew. Though simple, these dishes have rich, complex flavors from ingredients like caramelized onions and fresh corn. Another favorite is Pastel de Choclo, similar to shepherd's pie with layers of meat, vegetables, and sweet corn mashed with basil and sugar. While made with few ingredients, Chilean peasant foods generate indulgent flavors that celebrate rather than define poverty. For the author's father, peasant food from his homeland makes him feel rich regardless of its simplicity.
This document provides recipes and instructions for hosting an Easter lunch, including:
- A menu consisting of dishes like caviar and chopped eggs on biscuits, watercress and ramp soup, and leg of lamb.
- Recipes for the dishes on the menu, including instructions for making crêpe cakes filled with spinach, mushrooms, and cottage cheese.
- Directions for making a Mornay sauce to use in dishes and as a filling for the crêpe cakes.
- Additional sections with ideas for dyeing eggs, crafts using egg templates, and egg games.
This document discusses various vegetables grown in Italy, including their Latin and scientific names, histories, cultivation methods, and recipes. It focuses on vegetables commonly grown in Formia and Ventotene such as carrots, broccoli, lentils, onions, fennel, broad beans, lettuce, and broccoletti. Recipes from ancient Roman cookbook author Apicius using these vegetables are also provided.
This document outlines 7 different menu options for a holiday party, ranging in price from $18.50-$28.50 per person. Each menu includes freshly baked breads, an appetizer salad, entree and side dishes, pastries, and beverages. Additional options include sliced fruit for $4 per person or a holiday yule log serving 10 for $3 per person. Delivery fees of 13% HST and $35 are also noted. Substitutions may occur depending on product availability with advance notice to the client.
The document provides information about Christmas party packages and events at the Park Inn Cardiff City Centre hotel. It includes details on Christmas party nights with a 3-course meal and disco for £25 per person, festive party lunches on various dates in December for £19.95 per person, and a Christmas Day lunch for £30 per adult with entertainment for children. New Year's Eve is offered for £19.99 per person with a sit-down meal and dancing until 2 AM. Accommodation is available from £65 per room. Terms and conditions include requirements for deposit payments and cancellation policies.
This document provides information about Christmas and New Year events and packages at Herriots Hotel in Skipton, North Yorkshire. It advertises several Christmas party nights with a 3-course meal for £27.95 per person. A Christmas Day lunch is offered for £49.95 per person including champagne cocktails. Boxing Day and New Year's Eve events are also promoted. Bed and breakfast packages are offered to party guests starting at £55 for a single room. Various multi-night packages combining meals and accommodation are described ranging in price from £275 to £175 per person.
The document provides a summary of four local restaurants reviewed by Gael Greene. At South Edison in Montauk, the black sea bass and lobster roll were highlights, as was the braised chicken leg. At Foody's Pizza-Grille in Water Mill, the pulled pork and house-made falafel were praised. Bay Burger in Sag Harbor impressed with its fish burger and superior hamburgers. However, La Maison Blanche on Shelter Island received some criticism for oversalted dishes and slow service.
Senior Project Research Paper Final Draft keseric93616
The crank bait is a fishing lure invented in the 1930s by Lauri Rapala that mimics the movements of injured bait fish. It became hugely popular due to its ability to be reused without re-baiting and its realistic movements. The crank bait works best when matched to the local bait fish colors and water conditions like clarity and season. Proper crank bait color selection and presentation are key to catching fish depending on conditions like water temperature.
This document is the preface and introduction to Miss Leslie's book "Directions for Cookery, in its Various Branches". It outlines the success of her previous work and her goal to provide a comprehensive manual of American cookery using ingredients available in the US. It details the importance of accurate measurements and provides conversions for common units of measurement used in cooking. Finally, it provides a general outline of the contents covered in the book, including soups, meats, vegetables, baked goods, and more.
The menu describes three dishes: homemade guacamole served with baked corn tortilla chips, Ropa Vieja (a Cuban shredded beef dish served over rice), and oven-baked plantains with a dark chocolate drizzle. The guacamole contains avocado, lime, jalapeño, onion, cilantro and tomato. The Ropa Vieja is made with shredded beef simmered in a tomato and pepper sauce. The plantains are baked with coconut oil and served with cinnamon and chocolate. Nutritional information is provided on the health benefits of the ingredients.
These recipes are all designed to complement different kinds of Victory beers. So grab an apron, pour a glass of your favorite Victory beer and get cooking!
This document provides the introduction and first recipe from a cookbook by Allysa Torey. The introduction describes Torey's passion for cooking with fresh, seasonal ingredients from her garden. She enjoys creating simple meals and prefers recipes that don't have unnecessary complicated steps. The first recipe is for corn fritters with a chile-lime mayonnaise for dipping. The recipe calls for mixing corn, scallions, flour, cornmeal and cheese into a batter and frying spoonfuls until golden brown. A second recipe provides instructions for making a chile-lime mayonnaise to serve with the fritters.
This document provides the introduction and first recipe from a cookbook by Allysa Torey. The introduction describes Torey's passion for cooking with fresh, seasonal ingredients from her garden. She enjoys creating simple meals and prefers recipes that don't have unnecessary complicated steps. The first recipe is for corn fritters with a chile-lime mayonnaise for dipping. The recipe calls for mixing corn, scallions, flour, cornmeal and cheese into a batter and frying spoonfuls until golden brown. A second recipe provides instructions for making a chile-lime mayonnaise to serve with the fritters.
Pioneers settled the frontiers of North America in the late 18th and 19th centuries. They grew their own food and often relied on hunting wild game. A staple food was apple butter, made by boiling apple cider and chunks of apples over an open fire for hours until thickened. It was often cooked communally and stored in crocks for winter. While pioneers made apple butter from scratch, modern recipes use slow cookers. Other pioneer foods included corn, potatoes, beans and meats like deer, turkey and pork. Fires for cooking and warmth were challenging to build without matches or lighters, requiring materials like buffalo chips or sagebrush.
Pioneers settled the frontiers of North America in the late 18th and 19th centuries. They grew their own food and often gathered wild plants, fruits and hunted game. A staple food was apple butter, made by cooking chopped apples and cider in a copper kettle over an open fire for hours until thickened. It was a communal process involving many people. Apple butter was commonly eaten plain or used to flavor meats and breads. Other pioneer foods included vegetables from gardens like corn, potatoes and beans, as well as meat from livestock and game. Main cooking methods used resources available on the frontier like open fires fueled by wood or buffalo chips.
Pioneers settled the frontiers of North America in the late 18th and 19th centuries. They grew their own food and often gathered wild plants, fruits and hunted animals. A staple food was apple butter, made by boiling apple cider and chunks of apples over an open fire for hours until thickened. It was often cooked communally and stored in crocks for winter. Today apple butter is made similarly in slow cookers. Other common pioneer foods included corn, potatoes, beans and meat like deer, turkey and pork. Cooking was done over open fires fueled by wood or buffalo dung.
The document describes the daily food rations and meal preparation aboard British Navy ships in the 18th century. Groups of men formed "messes" to share and cook their rations. One mess member would be blindfolded each day to distribute portions of meat in an attempt to be fair. Fresh food was scarce and biscuits were weeviled and maggot-filled. Meals consisted mainly of salt beef, pork, peas and oatmeal, with occasional fresh vegetables. Livestock was also carried on long voyages.
The Lake Babine Nation people lived along the shores of Lake Babine and downstream along the Lake Babine River. They were organized into clans such as the Beaver/Grouse clan and Frog/Marten Clan, who held responsibility for allocated fishing sites. Prior to contact with Europeans, the Babine people relied heavily on salmon and engaged in drying and smoking vast quantities of sockeye salmon. They harvested various wild foods including salmon, trout, fish, moose, deer, rabbits, bears, grouse, ducks, berries and used plant roots for medicine and tea.
The document provides information about the 153rd anniversary event commemorating the 1856 Battle of Black Jack. Activities will include battlefield tours, a reenactment, quilt show, music, vendors, and a barbecue dinner. The Pearson Farmstead home, site of the battle, will be the focus of restoration efforts. Visitors are encouraged to attend the anniversary event on May 30th or volunteer on April 4th for cleanup at the battlefield site.
The newsletter provides updates from the farm including an early frost, progress on the water infrastructure project, and thanks volunteers. Recipes are included such as Creamy Swiss Chard with Crisp Bread Crumbs using ingredients available from the farm like Swiss chard. The newsletter also previews items available for next week's harvest and encourages readers to help out on the farm.
The author's father grew up poor in Chile and reminisces fondly about traditional Chilean "peasant foods" like Porotos Granados con Mazamorra, a bean stew. Though simple, these dishes have rich, complex flavors from ingredients like caramelized onions and fresh corn. Another favorite is Pastel de Choclo, similar to shepherd's pie with layers of meat, vegetables, and sweet corn mashed with basil and sugar. While made with few ingredients, Chilean peasant foods generate indulgent flavors that celebrate rather than define poverty. For the author's father, peasant food from his homeland makes him feel rich regardless of its simplicity.
This document provides recipes and instructions for hosting an Easter lunch, including:
- A menu consisting of dishes like caviar and chopped eggs on biscuits, watercress and ramp soup, and leg of lamb.
- Recipes for the dishes on the menu, including instructions for making crêpe cakes filled with spinach, mushrooms, and cottage cheese.
- Directions for making a Mornay sauce to use in dishes and as a filling for the crêpe cakes.
- Additional sections with ideas for dyeing eggs, crafts using egg templates, and egg games.
This document discusses various vegetables grown in Italy, including their Latin and scientific names, histories, cultivation methods, and recipes. It focuses on vegetables commonly grown in Formia and Ventotene such as carrots, broccoli, lentils, onions, fennel, broad beans, lettuce, and broccoletti. Recipes from ancient Roman cookbook author Apicius using these vegetables are also provided.
This document outlines 7 different menu options for a holiday party, ranging in price from $18.50-$28.50 per person. Each menu includes freshly baked breads, an appetizer salad, entree and side dishes, pastries, and beverages. Additional options include sliced fruit for $4 per person or a holiday yule log serving 10 for $3 per person. Delivery fees of 13% HST and $35 are also noted. Substitutions may occur depending on product availability with advance notice to the client.
The document provides information about Christmas party packages and events at the Park Inn Cardiff City Centre hotel. It includes details on Christmas party nights with a 3-course meal and disco for £25 per person, festive party lunches on various dates in December for £19.95 per person, and a Christmas Day lunch for £30 per adult with entertainment for children. New Year's Eve is offered for £19.99 per person with a sit-down meal and dancing until 2 AM. Accommodation is available from £65 per room. Terms and conditions include requirements for deposit payments and cancellation policies.
This document provides information about Christmas and New Year events and packages at Herriots Hotel in Skipton, North Yorkshire. It advertises several Christmas party nights with a 3-course meal for £27.95 per person. A Christmas Day lunch is offered for £49.95 per person including champagne cocktails. Boxing Day and New Year's Eve events are also promoted. Bed and breakfast packages are offered to party guests starting at £55 for a single room. Various multi-night packages combining meals and accommodation are described ranging in price from £275 to £175 per person.
The document provides a summary of four local restaurants reviewed by Gael Greene. At South Edison in Montauk, the black sea bass and lobster roll were highlights, as was the braised chicken leg. At Foody's Pizza-Grille in Water Mill, the pulled pork and house-made falafel were praised. Bay Burger in Sag Harbor impressed with its fish burger and superior hamburgers. However, La Maison Blanche on Shelter Island received some criticism for oversalted dishes and slow service.
Senior Project Research Paper Final Draft keseric93616
The crank bait is a fishing lure invented in the 1930s by Lauri Rapala that mimics the movements of injured bait fish. It became hugely popular due to its ability to be reused without re-baiting and its realistic movements. The crank bait works best when matched to the local bait fish colors and water conditions like clarity and season. Proper crank bait color selection and presentation are key to catching fish depending on conditions like water temperature.
This document is the preface and introduction to Miss Leslie's book "Directions for Cookery, in its Various Branches". It outlines the success of her previous work and her goal to provide a comprehensive manual of American cookery using ingredients available in the US. It details the importance of accurate measurements and provides conversions for common units of measurement used in cooking. Finally, it provides a general outline of the contents covered in the book, including soups, meats, vegetables, baked goods, and more.
The menu describes three dishes: homemade guacamole served with baked corn tortilla chips, Ropa Vieja (a Cuban shredded beef dish served over rice), and oven-baked plantains with a dark chocolate drizzle. The guacamole contains avocado, lime, jalapeño, onion, cilantro and tomato. The Ropa Vieja is made with shredded beef simmered in a tomato and pepper sauce. The plantains are baked with coconut oil and served with cinnamon and chocolate. Nutritional information is provided on the health benefits of the ingredients.
These recipes are all designed to complement different kinds of Victory beers. So grab an apron, pour a glass of your favorite Victory beer and get cooking!
This document provides the introduction and first recipe from a cookbook by Allysa Torey. The introduction describes Torey's passion for cooking with fresh, seasonal ingredients from her garden. She enjoys creating simple meals and prefers recipes that don't have unnecessary complicated steps. The first recipe is for corn fritters with a chile-lime mayonnaise for dipping. The recipe calls for mixing corn, scallions, flour, cornmeal and cheese into a batter and frying spoonfuls until golden brown. A second recipe provides instructions for making a chile-lime mayonnaise to serve with the fritters.
This document provides the introduction and first recipe from a cookbook by Allysa Torey. The introduction describes Torey's passion for cooking with fresh, seasonal ingredients from her garden. She enjoys creating simple meals and prefers recipes that don't have unnecessary complicated steps. The first recipe is for corn fritters with a chile-lime mayonnaise for dipping. The recipe calls for mixing corn, scallions, flour, cornmeal and cheese into a batter and frying spoonfuls until golden brown. A second recipe provides instructions for making a chile-lime mayonnaise to serve with the fritters.
Pioneers settled the frontiers of North America in the late 18th and 19th centuries. They grew their own food and often relied on hunting wild game. A staple food was apple butter, made by boiling apple cider and chunks of apples over an open fire for hours until thickened. It was often cooked communally and stored in crocks for winter. While pioneers made apple butter from scratch, modern recipes use slow cookers. Other pioneer foods included corn, potatoes, beans and meats like deer, turkey and pork. Fires for cooking and warmth were challenging to build without matches or lighters, requiring materials like buffalo chips or sagebrush.
Pioneers settled the frontiers of North America in the late 18th and 19th centuries. They grew their own food and often gathered wild plants, fruits and hunted game. A staple food was apple butter, made by cooking chopped apples and cider in a copper kettle over an open fire for hours until thickened. It was a communal process involving many people. Apple butter was commonly eaten plain or used to flavor meats and breads. Other pioneer foods included vegetables from gardens like corn, potatoes and beans, as well as meat from livestock and game. Main cooking methods used resources available on the frontier like open fires fueled by wood or buffalo chips.
Pioneers settled the frontiers of North America in the late 18th and 19th centuries. They grew their own food and often gathered wild plants, fruits and hunted animals. A staple food was apple butter, made by boiling apple cider and chunks of apples over an open fire for hours until thickened. It was often cooked communally and stored in crocks for winter. Today apple butter is made similarly in slow cookers. Other common pioneer foods included corn, potatoes, beans and meat like deer, turkey and pork. Cooking was done over open fires fueled by wood or buffalo dung.
The document describes the daily food rations and meal preparation aboard British Navy ships in the 18th century. Groups of men formed "messes" to share and cook their rations. One mess member would be blindfolded each day to distribute portions of meat in an attempt to be fair. Fresh food was scarce and biscuits were weeviled and maggot-filled. Meals consisted mainly of salt beef, pork, peas and oatmeal, with occasional fresh vegetables. Livestock was also carried on long voyages.
The Lake Babine Nation people lived along the shores of Lake Babine and downstream along the Lake Babine River. They were organized into clans such as the Beaver/Grouse clan and Frog/Marten Clan, who held responsibility for allocated fishing sites. Prior to contact with Europeans, the Babine people relied heavily on salmon and engaged in drying and smoking vast quantities of sockeye salmon. They harvested various wild foods including salmon, trout, fish, moose, deer, rabbits, bears, grouse, ducks, berries and used plant roots for medicine and tea.
This document provides an overview of typical foods eaten in Aracena, Spain. It describes small snacks like ham and loin eaten before lunch. Gazpacho, a cold soup, and prawns, eaten by hand, are mentioned as summer foods. The main dishes for lunch include tortilla española (Spanish omelette), bollo de papas (potato roll), various meats like pork and rabbit, cocido stew, lentils, potage soup, migas bread crumbs, and paella rice dish. Desserts include chestnuts and rice pudding. The foods highlighted are characterized as traditional dishes of the region.
The document discusses various food and culinary related terms. It includes questions about specific ingredients like wasabi and tofu. It also discusses dishes like biryanu, mojito and dim sum. It mentions chefs Jacob and Sanjeev Kapoor. Other topics covered include au gratin cooking, Andrew Zimmern, Oktoberfest and kosher dietary laws for Jews.
The document summarizes the communal bread ovens of Assilah, Morocco. It describes how locals bake bread and cook tagines in the public ovens each day. The ovens are a social institution where people announce celebrations and special occasions. They help preserve culinary traditions as families secretly vary spices in dishes baked there. The mayor notes the ovens create jobs and are economical. Recipes adapted from the mayor's cook, Halima Sella, are also included.
Romanian Christmas traditional menu by Sebastian Iordache, 5 AMariana Radulescu
This document describes several Romanian Christmas traditions. Specifically, it mentions that on Christmas Eve some people go around collecting borrowed items from neighbors or parents put money in children's pockets for prosperity. Additionally, bread is sometimes placed under the table for good luck. It also discusses the tradition of "Walking with the icon" to symbolize Jesus' birth and how in northern Moldavia the priest must first bless and eat from the Christmas Eve dinner table before others. Finally, it mentions the tradition of "Cutting the Pig on Ignat" where every part of the pig is used to make sausages and winter food reserves.
This document describes how Christmas is celebrated in Spain over several days: Christmas Eve involves a large family meal and attending midnight mass; Christmas Day is spent with more food and family time; New Year's Eve includes eating 12 grapes as church bells ring at midnight; and Three King's Day on January 6th marks when children receive gifts left by the three wise men in their shoes overnight.
Kerala is a state in southern India known for its beautiful coastline and backwaters. The population includes Christians, Hindus, Muslims and Brahmins, each with distinct culinary traditions. Coconut, rice, lentils, fish and spices are prominent ingredients. Dishes vary by region and religion, such as appam and stew for Christians, biryani for Muslims, and sadya meals without onion or garlic for Brahmins. Major festivals celebrate harvests and seasons, with special foods associated with each. Famous Kerala dishes include appam, unniappam, thoran, pachadis and seafood curries made with coconut milk and spices.
Maple Leaf Farms Duck Recipes: Duck is the perfect starting point for developing delicious &creative dishes that have unique, global flair. Duck’s versatile in everything from appetizers to entrées, to salads and soups. Courtesy of Maple Leaf Farms.
Discover Maple Leaf Farms duck! Duck tastes so great, you might not know it's a healthy choice. Maple Leaf Farms has been a purveyor of quality duck products since 1958.
Cyprus is an island country in the Mediterranean Sea. It has a population of 840,000 people and its cuisine reflects influences from various empires and traders over 3000 years, including Greece, Turkey, Armenia, and Italy. Traditional Cypriot foods featured in the document include trahanas soup, sieftalies, afelia stew, pourgouri pilaf, halva semolina pudding, daktila ladies' fingers pastries, and mbourekia anari cheese pies. Cypriot children are shown making several of these dishes that make use of ingredients produced on the island like pork, bulgur wheat, and anari cheese.
Shrove Tuesday is an important day in Estonian traditions where people eat lenten buns, pea or bean soup, salted beans, and pig's trotters. Recipes are provided for pea soup, lenten buns, mutton soup, cumin barley bread, and other traditional Estonian foods eaten on holidays. The document discusses various Estonian holidays and their associated foods and customs.
This document provides three traditional recipes from Europe:
1. Roasted cod with corn bread topping from Portugal, which involves baking cod with potatoes, onions, garlic and seasonings and topping it with cornbread.
2. Codfish à Brás from Portugal, a dish made with shredded cod, potatoes, eggs, onions, garlic and olive oil.
3. Minho and Trás-os-Montes tradition from Portugal of serving octopus for Christmas, which originated from religious restrictions on meat and the availability of preserved foods like cod and octopus during winter.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
Greek cuisine is highlighted, including starters like bambo (stuffed intestines), main dishes like pork with potatoes baked in the oven, and desserts such as sousamopita (sesame pie). Drinks include ouzo, tsipouro, and red wine. Christmas Day in Greece is described as a joyous family celebration, with an early morning church service followed by opening presents, a large meal of traditional foods, and evening gatherings with family and friends enjoying each other's company well into the night.
The document discusses the culture of the Baba and Nyonya people in Malaysia. It covers their history as descendants of Chinese traders who intermarried with local Malay women 500-600 years ago. Their culture shows influences from Chinese, Malay, Portuguese, Dutch, British and Indonesian traditions. They celebrate both Chinese and Malay festivals and have a unique fusion cuisine. Traditional performing arts include Ronggeng dancing and the Dondang Sayang duet singing form. In the past, Baba men wore Indian cotton clothes while Nyonya women wore two-piece sarong and blouse ensembles.
El documento describe la situación de los jornaleros indocumentados en tres aspectos clave. En primer lugar, los jornaleros carecen de derechos básicos y a menudo son humillados o deportados sin previo aviso. En segundo lugar, a pesar de tener grandes habilidades y experiencia, tienen pocas oportunidades de mejorar económicamente debido a su estatus migratorio y la discriminación. Finalmente, la falta de seguridad económica los hace especialmente vulnerables a problemas como la falta de vivienda y la malnutrición.
Este documento presenta una cronología de los eventos históricos que involucran a México y Estados Unidos desde la época precolombina hasta 1964. Resume la ocupación española de México y el suroeste de Estados Unidos, la guerra entre México y Estados Unidos que resultó en la pérdida de territorio mexicano, los programas de trabajadores huéspedes o "braceros" que permitieron la migración temporal de trabajadores mexicanos, y las deportaciones masivas de mexicanos y mexicano-estadounidenses
People have gathered at this site for over 12,000 years. Over time, they transformed the landscape and established ranches and farms. Today, the area is an Oakland neighborhood built on the former land of Rancho San Antonio, once a vast estate. The history of the Peralta rancho and those who lived here is part of the ongoing story that continues today.
Underground artifacts were discovered during landscaping work in a park that was once the site of Claudia Albano's family home. Archaeologist Katherine Flynn was called in to examine the unusual materials found by a tractor, including animal bones and pieces of pottery. Flynn discovered an intact underground area and determined the site was probably an adobe-making pit used by the Peralta family in the 1830s-1840s. Later excavations at the site uncovered more artifacts that provided insights into the lives and trade networks of the early Californian settlers.
Over time, the grasslands and woodlands of what is now Oakland, California were transformed into ranches, farms, and ultimately a neighborhood. The land was originally part of Rancho San Antonio, a vast estate granted to Luis María Peralta in 1820 by the Spanish governor. At the site of today's Peralta Hacienda Historical Park, the Peralta family farmed and raised cattle with Native American workers when California was part of Mexico. The history of the region involves the intermingling of diverse cultures over thousands of years, from the original Ohlone inhabitants to successive waves of Spanish, Mexican, and American settlers who have shaped the area into modern Oakland.
The document summarizes the history of an adobe wall that once surrounded the Peralta homestead in California. It describes how an earthquake destroyed the original wall in 1868. Today, a shorter 100-foot section of the wall has been reconstructed to serve as a community stage and memorial to the original structure. While smaller than the original 500-foot wall, the reconstructed section aims to match details like dimensions and building materials to honor the past.
The Ohlone people lived on the land in the San Francisco Bay Area for over 2,500 years, carefully managing plant and animal resources. They established a balance with the natural environment by techniques like controlled burning that allowed native plants to thrive. However, their ancestral lands and way of life were disrupted by the arrival of Spanish missions, Mexican ranchos, and American settlers in the 1800s. Today, Ohlone descendants are working to revive their cultural heritage by documenting traditional plant uses and languages.
Archaeology at the Peralta Hacienda site uncovered objects that provide insights into the daily lives of groups typically excluded from history books, such as children, women, and Native American workers. Over 30,000 artifacts from the rancho have been cataloged in a thesis and are on display, shedding light on the Peralta family's extensive ranching through remnants of cow bones and luxury goods traded for hides and tallow found in their trash pits.
Este documento proporciona información sobre los nuevos letreros en español en el Parque Histórico de la Hacienda Peralta en Oakland, California. Resume la historia del rancho Peralta y la llegada de diferentes culturas a la región a lo largo de los años. También presenta extractos de historias y recuerdos de personas relacionadas con el parque.
This document is a Chinese translation of a booklet about the Peralta Hacienda Historical Park in Oakland, California. It provides a brief history of the rancho owned by the Peralta family in the early 19th century and describes the current historical site which aims to educate visitors about the Ohlone people and way of life at the time. The translation includes descriptions of the grounds, plantings, archaeological findings, and future plans to expand the site's facilities and programming.
María Colós and José Guzmán preserved the Ohlone language of the Oakland area by sharing their knowledge with linguists in the early 20th century. Colós' mother was likely kidnapped from her home as a child and brought to work on a rancho. Colós learned the Ohlone language from her stepfather and grandparents. Guzmán's grandparents came from a village in the Sacramento Delta but were baptized at Mission San José, where they and their family helped with work and were subject to the mission's discipline practices. Both Colós and Guzmán lived later in life at the Alisal ranchería near Pleasanton.
The document discusses the Peralta family tree and provides context and stories about some of Luis Peralta's descendants. It notes that revolutionary leader Che Guevara was a great-great-great-grandson of Luis Peralta. It also shares stories and histories of some of Luis Peralta's daughters and discusses the lack of information typically available about Californio women. Additionally, it addresses whether Ramon Peralta, the son of Domingo Peralta, could be considered a "bandido."
This document presents the genealogy and family histories of several Native American families from the Ohlone and Miwok tribes in California in the 1800s, including the Colós, Piña, and Guzmán families. It traces family lineages and includes details like names, birth years, death years, tribal affiliations, marriages, and children to help understand the lives and histories of these indigenous families during this time period. The document poses questions about these families to encourage learning more about their stories and the experiences of Native Americans in California.
This document appears to be a family tree showing 3 generations of the Peralta family. It lists family members names and birth years going back to married couples in 1917 and 1950. It shows how family members are related through marriage and generations over time. The document provides genealogical information on the ancestry and extended family relations of the Peralta family.
This document provides information about a community recipe book project involving elders from the Mien ethnic group in Laos and local youth in Oakland, California. The program brought these groups together at Peralta Hacienda Historical Park to grow, harvest, cook and share foods, stories and traditions through seasonal outdoor activities and banquets. The document profiles several Mien elder participants, shares some of their oral histories and family recipes, and discusses traditional Mien farming techniques. It also acknowledges funders who supported the program.
The document outlines the Native American tribes that historically inhabited different regions of California. It notes that Native Americans have lived in California for at least 13,000 years. Specifically, the Ohlone people arrived in the Bay Area about 3,000 years ago. During the last 250 years, other groups arrived and the population increased 2,000 times. It also maps out the locations of Spanish missions, presidios, and pueblos established in the late 18th century, including Mission San Francisco founded in 1776 and Mission San Jose founded in 1797.
Luís Peralta was a soldier who helped bring local Native Americans, known as the Ohlone, into the Spanish missions in California. His duties included interrogating, pursuing, and punishing Ohlone people who escaped or rebelled against the Spanish. The Ohlone people were forced or coerced into living in the missions for various reasons, including the promise of religion, tools, and goods from the Spanish, as well as scarcity of traditional food sources after Spanish settlement disrupted the land. However, diseases introduced unintentionally by the Spanish, like measles and smallpox, devastated the Ohlone population in the missions due to lack of immunity, resulting in the death of around 90% of
When the Mexican government ended its support of the mission system in 1834, most mission lands went to Californios rather than Native Americans as intended. Some Native Americans formed raiding parties and took horses from nearby ranchos after the missions closed. Antonio María Peralta held large rodeos and owned herds of 8,000 cattle and 2,000 horses at the height of the rancho's prosperity. Native Americans likely built Peralta's 1840 adobe house and encircling adobe wall. Luís Peralta deeded the rancho to his sons in 1842, possibly because he suspected the incoming US government would threaten Mexican land grants.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
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A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
1. SOAPROOT BULBS
In all the fields and
hillsides there is an
abundance of wild onion
or soap-root (amole),
the size of our onion,
with a long, round head.
Batches of these are
covered with earth, a
fire is kept burning
over them three or four
days and when they are
well done they are taken
out and eaten, and are
as sweet and tasty as
jam. Another variety of
this plant is not eaten,
for it is not sweet, but
it serves as soap,
making a lather and
taking out spots the
2. same as soap of Castile.
Francisco Palou, priest
at the San Francisco
mission, 1776.
Del otro lado del arroyo
encontramos una bonita Barbecued Soaproot Bulbs
ranchería de gentiles…y nos Gather soaproot bulbs. Leave the
dieron diferentes bateas de husks on.
unas como sebollitas Cover with dirt.
tatemadas, que gusté, y
tenían un agridulce mui
Build a fire over them; keep it
sabroso…Nos quadraron mucho
esta gentilidad; y parecen going for three or four days.
unos españoles. Remove the fire, dirt and husks.
The soaproot will be sweet, tender
We met with a fine little and ready to eat.
village at the other side
of the stream...they gave
us several bowls full of
sort of barbecued small
onions, which I tasted and
3. found to have a very
agreeable sweet-sour
flavor...We were greatly
pleased with this heathen
folk; they are just like so
many Spaniards.
Father Crespí, Spanish
Priest traveling
through the East Bay
in 1772
ACORNS and MOONS
Throughout the year the people held
Every day, my various feasts, festivals and
ancestors would religious dances, many of them tied
to the biological rhythms of the oak
pound acorns to
trees. Time itself was measured by
make into a hot the oaks. The acorn harvest marked
mush to eat. I do the beginning of the new year.
this once a year Winter was spoken of as so many
4. at the Ohlone months (moons) after the acorn
harvest, summer as so many months
gathering. before the next acorn harvest. The
- Ruth Orta,
rhythm of the oak trees marked the
Ohlone
passage of the year and defined the
descendant
rhythms of Ohlone life.
from The Ohlone Way
by Malcolm Margolin
5. They have acorns, ACORN MUSH
too, that they
Pick tan oak acorns in late October or early
grind and make
November.
into their
Discard acorns with wormholes.
porridge or
balls. Put acorns in containers and set next to heat.
Father Palou, After two weeks, crack open and remove meat.
S.F. Mission, Let dry until reddish fibers fall off.
1776 Remove fibers and let meat dry.
Grind or pound into flour.
The whole of this cookery consists Cover a sieve with cloth and put flour over the
in roasting the grain before it is cloth.
cooked. As the Indian women have Fill a sieve twice with lukewarm water and
no clay or metallic vessels for strain.
this operation, they use baskets Cover flour with cold water and soak for two
into which they put small burning days, stirring often.
coals. They turn these vessels When the flour is no longer bitter or water-
with such dexterity that they soaked, the flour is ready
succeed in causing the grain to To cook, put flour in boiling water and let boil
swell and burst without burning until desired thickness or cook with black
the basket. (We can affirm that
rocks in a tightly woven basket as the
our best coffee is far from being
ancestors did.
roasted with equal skill.)
Wrapped in thick alder leaves, the acorn mush
It is distributed to them every can be baked into bread.
morning, and the slightest
6. embezzlement is punished by the
whip, though it seldom happens
that they expose themselves to the
danger.
Count Galaud de la Pérouse,
French visitor, writing on
food in the missions, 1786
7. The Indians...live on CHIA
the seeds of the wild from an
grasses which it falls Ohlone Story
to the lot of the
women to gather when Kaknu, Peregrine
they are in season.
Falcon,
These they grind and
make flour for their Hero of the Early
porridge (atole). People,
Among the seeds they killed Body of
gather is a black Stone,
variety and from its Lord of the
flour they make a sort Underworld,
of dumpling, ball- making the world
shaped and the size of safe. Kaknu
an orange, which are
provided food.
very rich and savory,
like toasted
almonds.... They have “This is for the
acorns, too, that they People to eat,” he
8. grind and make into said, throwing it
their porridge or from his nose. From
balls. then on, there were
Francisco Palou, San patches of chia to
Francisco Mission, harvest.
1776-7
9. Chia Fresca
Spanish-speaking
colonists used a Chia Cakes
teaspoonful of seeds plus Gather and roast the
a little sugar and lemon seeds.
in water to make a Grind or pound into flour.
refreshing drink. One Soak in water and shape
teaspoonful was said to into round balls or patties.
be sufficient to sustain Cook and eat.
an individual going on a
forced march for
twenty-four hours.
10. They also derive
sustenance from fish of
many kinds, all very
healthful, that they catch
Fish in the rivers and
on the coasts..., and from
streams provided the the various mussels and
Ohlone with delicious other shellfish that
protein. Francisco Palóu always abound. They hunt
enthuses about the fish and deer, rabbits, geese,
meat, 1776: ducks, quail, and thrush.
When a whale chances to
strand on the shore they
always make the most of it
and celebrate the occasion
with a great feast, for
they are extremely fond of
whale meat, which is all
fat and blubber. They cut
it in strips, roast it
underground and hang it in
the trees, and when they
want to eat cut off a
piece and eat it together
with their other foods.
11. They do likewise with sea-
lion, of which they are no
less fond than of the
whale, for it also is all
fat.
Farm Saechow’s Noodle Salad
1 package Chinese Rice Noodles
3 tablespoons Italian and Ranch-style Finh Luang’s Noodle Salad
bottled dressing, combined
1 tablespoon mayonnaise Rice noodles, cooked
1/3 cup peanuts, fried Hard boiled egg
5 lettuce leaves, torn up Peanuts
3 Eggs, boiled, 3 without yolks Cilantro
2 tomatoes, cut in sections Cucumber
Lettuce
Combine all ingredients. Serve cold. Lemon, a little
Tamarind powder
“They use noodles at home, but no Dried red pepper, a little
dressing.”
Combine all ingredients, serve
cold.
12. Nae Sieuw’s Noodle Salad
Add tiny bits of cooked and
seasoned chicken and small fresh
lettuce leaves to cooked warm rice
noodles.
13. Muong’s Cabbage and Pork
Pork
Cabbabe Yien’s Dried Mushrooms
Garlic
Onion Buy a package of dried
Oil mushrooms of the
Chinese/Laotian/Thai kind.
Pork: Use a cut of like Soak and wash.
bacon, but thicker. Cut up Add salt and oil.
in small pieces and fry until Serve with just rice, or add fish
crunchy. or meat.
Cabbage: Slice into small
pieces. Cook in oil with 2
garlic cloves and a bit of
onion.
Mix pork and cabbage
together and serve.
14. Nai Siew’s Broccoli Raab, Lai Buah
Nai Sieuw, Farm and Ying Fu’s
Garden Greens Oil
Garlic, 2 cloves
Pick fresh greens and place aside. Thai chili peppers
Put into a large pot: Broccoli raab
1/4 cu. Chicken fat Salt
2 cloves chopped garlic
salt Pick fresh broccoli raab with the green
couple small whole hot peppers flowers left on.
Heat oil well.
Cook together until fragrant. Put in pressed garlic.
Pour in water, several inches deep. Add whole hot red or green pepper. Pour a
Put greens into the water, tearing them into couple of quarts of water in the mixture.
smaller pieces as you do so. Wait for it to boil.
Bring to the boil, cook to taste until tender, Drop the fresh-picked broccoli raab into the
strain off the water and serve. water.
Add salt to taste.
Boil about 5 minutes. If it’s soft, it’s ready.
Don’t overcook.
15. Finh’s Geen La Meng (Mustard with
Yellow Flowers)
Yien’s Lai Papiú—Seed Pods
Pick young mustard plants with bright
yellow flowers left on. (Pod from a variety of mustard with
Heat up water. white lavender flowers. The pod is
Drop in the mustard and boil a few about 3/4ths of an inch long with a
minutes. pointed tip and tastes somewhat like
Boil it again, whenever you want to a radish.)
eat it, adding vegetable oil, salt.
Wash them and take off the little
“In Laos we wouldn’t have used pointed tip.
vegetable oil. We would kill a pig and Heat oil in a frying pan.
save the fat, or if we didn’t have Fry them quickly—about 2 minutes.
that, we would just use water. We Add salt and serve.
grow mustard greens because they
grow for such a long season.”
16. Yien’s Egg Rolls Ying Fu’s Chicken—Che Kyie
Filling Chicken legs and thighs
Cabbage, one head Sugar, salt, flour
Mushrooms
Rice noodles, a package Sprinkle the chicken with sugar
Carrot, 2 or 3 and salt.
Bell Pepper, 2 Dredge in rice flour.
Salt Deep fry in 2 inches of oil, 15-20
minutes.
Buy wrappers in the store.
“We make this just the same in
Chop ingredients and mix. Scoop Laos.”
filing with wrappers and fold
closed. Deep fry, serve hot.