JAF Globus

• JAF Globus, Lightfrom €39

  After the pomegranate is opened by scoring it with a knife and break­ing it open, the arils (seed casings) are separ­ated from the peel and internal white pulp membranes. Separ­at­ing the red arils is easier in a bowl of water because the arils sink and the ined­ible pulp floats. Freez­ing the entire fruit also makes it easier to separ­ate.

• JAF Globus, Light Italicfrom €39

  Skilpadjies is a tradi­tional South African food, also known by other names such as “muise”, “vler­muise” and “po­fad­der”. The dish is lamb’s liver wrapped in netvet (caul fat), which is the fatty membrane that surrounds the kidneys. Most cooks mince the liver, add cori­ander, chopped onion, salt and Worcester­shire sauce then wrap balls of this mixture with the netvet and secure it with a tooth­pick.

• JAF Globus, Regularfrom €39

  El pan con toma­te, una comida repre­sen­ta­tiva de Cata­luña, consiste en una reba­nada de pan con medio tomate maduro restre­gado y aliñado con aceite de oliva y sal. Es una comida tradi­c­io­nal de las cocinas cata­la­na, arago­nesa y bale­ar, similar a la brus­chetta ital­ia­na.

• JAF Globus, Regular Italicfrom €39

  Unagi is the Japan­ese word for fresh­wa­ter eel, espe­cially the Japan­ese eel, Anguilla japon­ica. Unagi is a common ingredi­ent in Japan­ese cook­ing. It is not to be confused with salt­water eel, which is known as anago in Japan­ese. Unagi is served as part of unadon, a donburi dish with sliced eel served on a bed of rice. A kind of sweet biscuit called unagi pie made with powdered unagi also exists.

• JAF Globus, Semiboldfrom €39

  Ogórki kiszone, ogórki kwaszone – artykuł spożywczy powszechnie znany w Europie centralnej i wschodniej. Powstaje z ogórków gruntowych złożonych w beczce z twardego niesmolistego drewna, w garnku kamiennym lub słoju z dodatkiem łodyg i baldachów kopru, korzeni chrzanu, ząbków czosnku zalanych wodą z solą, które podlegają kiszeniu.

• JAF Globus, Semibold Italicfrom €39

  Chops are gener­ally cut from pork, lamb, veal, or mutton, but also from game such as venison. They are cut perpen­dic­u­lar to the spine, and usually include a rib and a section of spine. They are typic­ally cut from 10–50 mm thick. In Great Britain, the idea of a chop comes from the 17th century, when London chophouses started cooking individual portions of meat.

• JAF Globus, Boldfrom €39

  Bibim­bap is a signa­ture Korean dish. The word liter­ally means “mixed rice”. Bibim­bap is served as a bowl of warm white rice topped with namul (sautéed and seasoned veget­ables) and gochu­jang (chili pepper paste). A raw or fried egg and sliced meat are common additions. The hot dish is stirred together thoroughly just before eating.

• JAF Globus, Bold Italicfrom €39

  Regens­bur­ger sind Brühwürste aus feinem oder grobem Fleisch­brät mit einer Einlage aus Schwei­ne­fleisch. Typisch ist die kompakte Form mit einer Länge von etwa 10 cm und einem Durch­mes­ser von etwas über 4 cm. Erfun­den wurden sie in Regens­burg in der zweiten Hälfte des 19. Jahr­hun­derts.

• JAF Globus, Extraboldfrom €39

  Il lievito natu­ra­le, chia­mato anche lievito acido, pasta acida, lievito madre, pasta madre e crescen­te, è un impasto di farina e acqua acidi­fi­cato da un complesso di lieviti e batteri lattici che sono in grado di avviare la fermen­ta­zio­ne.

• JAF Globus, Extrabold Italicfrom €39

  Lentils have been part of the human diet since the aceramic (be­fore pottery) Neolithic times, being one of the first crops domest­ic­ated in the Near East. Arche­olo­gical evid­ence shows they were eaten 9,500 to 13,000 years ago. With about 30% of their calor­ies from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.

• JAF Globus, Ultraboldfrom €39

  Surströmming luktar mycket kraf­tigt och smaken är salt. Ett sätt att äta surströmming är i en så kallad klämma. En klämma kan göras av två lika stora smörade bitar av hårt tunn­bröd med skivad eller mosad mandel­po­ta­tis som kokats med skalet på och finförde­lad surströmming emellan som “kläms ihop” till en slags stor dubbel­macka som äts med händer­na.

• JAF Globus, Ultrabold Italicfrom €39

  Los cala­ma­res fritos son muy popu­la­res en los países medi­terráne­os. Suelen prepa­rarse en roda­jas, rebo­za­dos y fritos, con frec­uen­cia poco tiempo para evitar que se pongan dema­s­iado duros. Suelen presen­tarse con sal y limón (como muchos otros maris­cos, se acom­pañan de un trozo de limón para condi­men­tarlo al gusto), o con alguna salsa como maho­ne­sa, alio­li, salsa verde o tzat­zi­ki.

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