crab stuffed cod :: essays research papers

Can you reading this now†¦ Good. Well here I am again in the kitchen I just can’t seem to get out of it. But today I will be telling you about one of my favorite dishes Gumbo, along with this I’ll be giving you a little history of the Cajun or Creole culture. I’ve had the honor of working with a few true Creole chefs along with the honor of meting Emerald Lagassi. So before we get into going to the store to buy the ingredients lets look at the Creole culture a bit. The French introduced a soup called bouillabaisse that served as a major influence in the creation of gumbo, a New Orleans signature dish. Combining butter and flour over heat formed their thickening agent, the roux. This classic French technique was later modified and expanded by various cultures to create numerous colors and tastes. This is what Big John called the mother of the Gumbo universe. It’s the sun that heats all the other planets around it. The Spanish spiced everything up by adding tomatoes and peppers in sauces and meat dishes. For instance, Shrimp Creole derives from the combination of a roux with tomatoes. Spanish paella traditionally a seafood and rice dish evolved into the Creole staple jambalaya, simply by adding ham or other seasonal ingredients. The Germans brought the knowledge and skills of sausage making. They arrived with a wide assortment of meat and dairy products as well. The Germans provided access to delicacies previously unavailable in South Louisiana. Italians brought to the New World their famous red gravies, garlic and bread crumbs. These primary ingredients were assimilated into local cooking staples to create stuffed artichokes, eggplant and mirliton (a type of squash). The foods characteristic of Native Americans included corn-based breads and cereals, squash (particularly mirlitons), bay leaves, and dried beans. They used persimmons in syrups and chokecherries to season smoked meats. Their largest contribution, however, was powdered sassafras leaves. Now referred to as filà © powder, this spice acts as a thickening agent in stews and soups. The people from the West Indies introduced rare vegetables and cooking styles, which also transformed Creole cuisine. They favored a slow cooking technique called braising, which allowed the ingredients to co-mingle into a richly layered flavor. This method was later imitated for gumbo African Americans in New Orleans were farmers and sophisticated cooks that united regional crops such as rice, beans and green leafy vegetables with traditional African ingredients like okra, yams, onions and garlic.

Beer Industry Marketing Analysis :: Beer Marketing Business Essays

  Ã‚  Ã‚  Ã‚  Ã‚  The Beer makes up most of the alcoholic beverage industry, with a 74% volume in 2002 (Alcoholic Beverages, 2005). The production of beer around the world has increased from 36.85 billions gallons in 2000 to 38.78 billion gallons in 2003 (Alcoholic Beverages, 2005). Beer production has been a part of society close to the beginning of civilization. A Mesopotamian tablet dating back to 7000 B.C. contains a beer recipe named  ¡Ã‚ §wine of the grain ¡Ã‚ ¨ (Alcoholic Beverages, 2005). In 1292, a Czech Republic town produced its first pilsner beer. A prominent beer brand, Pilsner Urquell, brewing dates back to the early thirteenth century. Beer is produced with a mixture of mashed barley, malt, and rice or corn. U.S. brewers use filtration systems as well as add additives to stabilize the foam and allow long lasting freshness. Bottled or canned beer is almost always pasteurized in the container in prevent the yeast from further fermentation.   Ã‚  Ã‚  Ã‚  Ã‚  After 1996, the U.S. beer industry had consistent growth with about 3,500 brands on the market in 2002 (Alcoholic Beverages, 2005). The U.S. exported beer to almost one hundred countries worldwide. The beer industry peaked production with 6.2 billion gallons in 2003 (Alcoholic Beverages, 2005). The U.S. beer industry haws over 300 breweries. However, this industry is dominated by three companies: Anheuser Bush (45% of the industry), Miller Brewing (23% of the industry), and Adolph Coors (10% of the industry) (Overview of the U.S. Beer Industry, 2005). MARKETS BASIC PRODUCT/SERVICE OFFERINGS   Ã‚  Ã‚  Ã‚  Ã‚  There are several different types of commercial beer, consisting of pilsner, lager, ale, stout, light, low-carb, malt liquor, dry, ice-brewed, bottled, draft, and non-alcoholic. Further, the U.S. market has been divided in to three categories: super premium, premium, and popular-priced (Alcoholic Beverages, 2005). In 2002, the U.S. Market Share Reporter stated that light beer consumed 40.1% of the beer market, premium held 25.9% of the market, and popular-priced beer held the remainder. Here is a brief description of the most popular types of commercial beers: ? «Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Lager: a high carbonated beer, containing a low alcohol content, with a pale, medium-hop flavor ? «Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Stout: a thick, dark beer, almost like syrup ? «Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Porter: a sweet, malty flavored brew with a farley high alcohol content ? «Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Malt Liquor: a mostly malt based containing high amounts of fermentable sugars ? «Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Light: a reduced calorie brew made by decreasing the grain amount used when brewing or by adding enzymes to break down the starch content in the beer (Alcoholic Beverages, 2005).