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Aahaan Kap Klaem
''Kap klaem'' ( th, กับแกล้ม, ), also known as ''ahan kap klaem'' ( th, อาหารกับแกล้ม, ) or ''ahan klaem lao'' ( th, อาหารแกล้มเหล้า, ), is the Thai term for "drinking food": foods commonly eaten while drinking. The term ''kap klaem'' can also refer to Thai drinking culture. Thai drinking culture In Thailand, drinks are almost always accompanied by food, no matter how simple the foods. According to '' Haaretz'', the term ''kap klaem'' is also used to refer to the Thai drinking culture in general. ''Kap klaem'' is served in homes, on the street, and in specialty restaurants that open in the late afternoon and are open until very early morning. According to '' Haaretz'', a typical ''kap klaem'' eating and drinking session can last three hours. Foods Many foods commonly eaten while drinking are also served as snacks or parts of a meal, but some are seldom eaten outside the context of drinking, and these are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Noodles
Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to ''phat si-io'' but spicier. In English texts, it is rendered as ''pad kee mao'', ''pad ki mao'', or ''pad kimao'' – from its Thai name th, ผัดขี้เมา, , , in which ''phat'' means 'to stir-fry' and ''khi mao'' means 'drunkard'. The dish is widely available in restaurants or at street vendors in Thailand but it is also highly popular in the United States, and has become ubiquitous on Thai restaurant menus throughout. Despite its name, alcohol is not one of the ingredients. Ingredients The dish originates from a spicy stir-fry dish that originally did not include noodles. The base ingredients of the aforementioned spicy stir-fry are: garlic, shallots, fresh chilies, and shrimp paste, and holy basil (for topping). Eventually, the stir-fry was converted into a noodle dish made with broad rice noodles (''kuaitiao sen yai'' in Thai), soy sauce, fish sauce, oyster sauce, garlic, me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Singha
Singha ( th, สิงห์; RTGS: ''Sing'') is a pale lager beer manufactured in Thailand by the Singha Corporation Co. Ltd., a subsidiary of its parent company, Boon Rawd Brewery. Singha was first brewed in 1933, and in 1939 officially endorsed by King Rama VIII by allowing the royal Garuda Garuda (Sanskrit: ; Pāli: ; Vedic Sanskrit: गरुळ Garuḷa) is a Hindu demigod and divine creature mentioned in the Hindu, Buddhist and Jain faiths. He is primarily depicted as the mount (''vahana'') of the Hindu god Vishnu. Garuda is a ... symbol on the bottle. It is available in over 50 countries worldwide in both standard (5% ABV) and light (3.8%) versions. Singha is brewed with 100% premium barley malt, three kinds of hops from Europe, and 100% artesian water. The brew is golden yellow in color, full-bodied, and rich in taste. It is packaged in bottles (330 ml and 630 ml), cans (330 ml and 490 ml), and on tap. References External links * Beer in Thailand Thai brands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakana
In Japan, it is customary to serve alcoholic drinks with snacks called , , or . These are usually quite salty and served in relatively small portions. Sakana are usually more substantial than tapas, although they are not considered a meal since they are not accompanied by rice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously. Sakana are served in drinking establishments known as izakaya. When first seated in an izakaya, an ''otoshi'' (お通し) or appetizer is placed on the table before any drinks are ordered. This ''otoshi'' is covered in the otoshi fee or seating charge on the bill. Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking and come to the table a few at a time. It is common to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meze
Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. Mezze are often served with alcoholic beverages such as arak. Etymology The word is found in all the cuisines of the former Ottoman Empire, and originated from the Turkish word meaning a snack or appetiser. This, in turn, originated from the Persian word "mazzeh" or "mazzah" () 'taste' or 'relish'. Common dishes In Turkey, meze often consist of ''beyaz peynir'' (literally "white cheese"), ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ''beyin salatası'' (brain salad), ''kalamar tava'' (fried calamari or squid), midye dolma and ''midye tava'' (stuffed or fried mussels), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hors D'oeuvre
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anju (food)
''Anju'' ( ) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal. History Until the Chosun Dynasty, alcohol was mainly served in (a type of inn or tavern), where soups with rice, along with traditional alcohol such as , were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju. By types of beverage Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BYOB
BYOB or BYO is an initialism and acronym concerning alcohol that means "bring your own bottle" or "bring your own booze" or "bring your own beer". BYOB is stated on an invitation to indicate that the host will not be providing alcohol and that guests should bring their own. Some restaurants and business establishments (especially in areas where liquor licenses are difficult to obtain) allow patrons to bring their own bottle, sometimes subject to fees or membership conditions, or because the establishment itself does not have license to sell alcohol. Etymology Today, BYOB may mean "bring your own bottle" or "bring your own booze". BYOB is a later variant of the earlier expression, BYOL, meaning "bring your own liquor." The earliest known examples of BYOL appeared in two panels of a cartoon by Frank M. Spangler in the ''Montgomery Advertiser'' (Montgomery, Alabama), December 26, 1915, page 5. The joke was that a man received an invitation with the mysterious letters "BYOL" in pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whiskey And Soda
Scotch and soda is a mixed drink consisting of Scotch whisky and soda water or other sparkling water. There is no fixed ratio of the ingredients: the amount of water can vary according to taste from a splash to several times that of the whisky. The drink can be variously served with or without ice, and sometimes also with a simple garnish such as a citrus twist. The glassware used can be any of the tumbler type, most commonly either old fashioned or highball glass. The latter, being larger, is used especially when adding ice or a relatively larger quantity of water. Scotch and soda is not strictly a cocktail by its most exclusive definition, as it only has two ingredients, although it can be considered a cocktail (of the highball type) in the loosest sense of the term. Using other whiskies Similar whisky-and-soda drinks can be made with other whiskies and will have largely similar characteristics. In Japan, whisky and soda, typically made of Suntory Kakubin, is synonymous ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nam Phrik
''Nam phrik'' ( th, น้ำพริก, ) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste. ''Nam phrik'' type sauces are normally served on small saucers placed by the main dish as a condiment or dip for bland preparations, such as raw or boiled greens, fish, poultry and meats. Depending on the type, the region and the family that prepares it, ''nam phrik'' may vary in texture from a liquid to a paste to an almost dry, granular, or powdery consistency. Instead of ''khrueang kaeng'' or ''phrik kaeng'', the words ''nam phrik'' can also be used to denote Thai curry pastes such as in ''nam phrik kaeng som'' for ''kaeng som'' or ''nam phrik kaeng phet'' for '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haaretz
''Haaretz'' ( , originally ''Ḥadshot Haaretz'' – , ) is an Israeli newspaper. It was founded in 1918, making it the longest running newspaper currently in print in Israel, and is now published in both Hebrew and English in the Berliner format. The English edition is published and sold together with the ''International New York Times''. Both Hebrew and English editions can be read on the internet. In North America, it is published as a weekly newspaper, combining articles from the Friday edition with a roundup from the rest of the week. It is considered Israel's newspaper of record. It is known for its left-wing and liberal stances on domestic and foreign issues. As of 2022, ''Haaretz'' has the third-largest circulation in Israel. It is widely read by international observers, especially in its English edition, and discussed in the international press. According to the Center for Research Libraries, among Israel's daily newspapers, "''Haaretz'' is considered the most infl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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