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Basque Restaurant
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, ''marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, ''pintxos'' (Basque '' tapas)'', Idiazabal sheep's cheese, ''txakoli'' ( sparkling white-wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than vegeta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pintxo
A pincho (; literally "thorn" or "spike"), pintxo () or pinchu () is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the Basque country and Navarre, they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, to have the same " pincho " item in one place and "tapa" in another. They are called ''pinchos'' because many of them have a ''pincho'' (Spanish for ''spike''), typically a toothpick —or a skewer for the larger varieties— ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
T-bone Steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture's ''Institutional Meat Purchase Specifications'' state that the tenderloin of a porterhouse must be at least wide at its widest, while that of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelette
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astigarraga
Astigarraga is a town located in the province of Gipuzkoa, in the Autonomous Community of Basque Country, in northern Spain. It is famous for its hard cider and the cider houses. References External links Official Website Informationavailable in Spanish and Basque. ASTIGARRAGA in the Bernardo Estornés Lasa - Auñamendi Encyclopedia (Euskomedia Fundazioa)Information available in Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ... Municipalities in Gipuzkoa {{basqueCountry-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Sebastián
San Sebastian, officially known as Donostia–San Sebastián (names in both local languages: ''Donostia'' () and ''San Sebastián'' ()) is a city and Municipalities of Spain, municipality located in the Basque Country (autonomous community), Basque Autonomous Community, Spain. It lies on the coast of the Bay of Biscay, from the France–Spain border. The capital city of the province of Gipuzkoa, the municipality's population is 188,102 as of 2021, with its metropolitan area reaching 436,500 in 2010. Locals call themselves ''donostiarra'' (singular), both in Spanish and Basque language, Basque. It is also a part of Basque Eurocity Bayonne-San Sebastián. The main economic activities are almost entirely service sector, service-based, with an emphasis on commerce and tourism, as it has long been one of the most famous tourist attraction, tourist destinations in Spain. Despite the city's small size, events such as the San Sebastián International Film Festival and the San Sebastia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sagardotegi
A sagardotegi (pronounced ) is a type of cider house found in the Basque Country where Basque cider and traditional foods such as cod omelettes are served. Modern sagardotegis can broadly be described as a cross between a steakhouse and a cider house. Most Basque cider, like most cider varieties in Spain, is called "natural" because, unlike many other European varieties, it is still, instead of sparkling. It normally contains 4-6% alcohol and is served directly from the barrel in a sagardotegi. Etymology The word ''sagardotegi'' is composed of three elements: ''sagar'' "apple" and ''ardo'' "wine", yielding ''sagardo'' or "cider" and the suffix ''-tegi'' which denotes a building where an activity takes place. The word thus translates as "cider house". In some Northern Basque dialects cider is called ''sagarno'' or ''sagarano'' but that only reflects a different development of the Proto-Basque root ''*ardano'' "wine". Although the word ''ardo'' today exclusively means "win ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmitako
Tuna pot, marmitako in Basque Country and marmita, marmite or sorropotún in Cantabria is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. Today it is a simple dish with tuna, potatoes, onions, peppers, and tomatoes. The original French word ''marmite'' is a metal pot with lid. This French word ''marmite'' or the Spanish equivalent ''marmita'' gives name to the dish in the East and Central Coast of Cantabria while the Cantabrian word ''sorropotún'' is used in the West Coast. ''Marmitako'' in Basque language means 'from the pot'. History Tuna pot was eaten by Basque fishermen during fishing season. As they stayed a long time at sea, the food used to go bad, so they ate the tuna they fished with cooked potatoes and choricero peppers that kept well. See also * List of tuna dishes This is a list of notable tuna dishes, consisting of foods and dishes prepared using tuna as a primary ingredient. Tuna is a versatile ingredient that is used in a variet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nicolasa Pradera
Nicolasa Pradera (1870–1959) was a Spanish chef, restaurateur, and is most known for her cookbook "La cocina de Nicolasa" (the Kitchen of Nicolasa), which is one of the staples of Basque cooking. Biography Nicolasa Pradera Mendive was born on 7 December 1870 in Markina-Xemein, of the Basque Country of northern Spain. Between 1890 and 1912, she served as a cook in the Londaur Palace for the Gaytan de Ayala family and after leaving their service opened a restaurant in San Sebastián at #4 Aldamar Street with her husband Narciso Dolhagaray Picabea, a prominent butcher. In 1932, she sold the restaurant and bought another establishment with her sons. She named the restaurant "Andia" and it was located on the Paseo de La Concha. (Walkway of Shells). In 1933, she published a cookbook "La cocina de Nicolasa", which contains a wide variety of Basque recipes and is a staple for Basque chefs, having gone into nearly 20 reprintings. In 1940, Pradera sold the restaurant in San Sebastiá ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Llodio
Laudio/Llodio is a town and municipality located in the province of Álava, in the Basque Country, northern Spain. Laudio is the name in Basque language and Llodio in Spanish; both are used indistinctly. Geography and Demography Llodio is an important industrial center located at 50 km NW from the provincial capital of Vitoria and at 20 km SE from Bilbao. It is the second municipality of Álava, in population. The municipality has an area of 37,56 km² and a population (2005) of 18,633 (9,288 male, 9,345 female). Its geographical coordinates are: * Latitude: 43º09’4’’ N * Longitude: 2º57’22’’ W * Altitude: Minimum: 130 m, Maximum: 782 m. Elections and local administration Municipal election Since the 2019 Municipal elections the Mayor of Llodio is Mr. Ander Añibarro Maestre (PNV). The Basque Nationalist Party PNV/EAJ has 7 municipal councillors on Llodio Town Council, Bildu has 5, the local group Omnia has 3 while the Socialist Party of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Idaho
The University of Idaho (U of I, or UIdaho) is a public land-grant research university in Moscow, Idaho. It is the state's land-grant and primary research university,, and the lead university in the Idaho Space Grant Consortium. The University of Idaho was the state's sole university for 71 years, until 1963. Its College of Law, established in 1909, was first accredited by the American Bar Association in 1925. Formed by the Idaho Territory legislature on January 30, 1889, the university opened its doors in 1892 on October 3, with an initial class of 40 students. The first graduating class in 1896 contained two men and two women. It has an enrollment exceeding 12,000, with over 11,000 on the Moscow campus. The university offers 142 degree programs, from accountancy to wildlife resources, including bachelor's, master's, doctoral, and specialists' degrees, and accompanyinhonors programs Certificates of completion are offered in 30 areas of study. At 25% and 53%, its 4 and 6 y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. Uses In antiquity Oils extracted from plants have been used since ancient times and in many cultures. Archaeological evidence shows that olives were turned into olive oil by 6000 BCE and 4500 BCE in present-day Israel and Palestine. In addition to use as food, fats and oils (both vegetable and mineral) have long been used as fuel, typically in lamps which were a principal source of illumination in ancient times. Oils may have been used for lubrication, but there is no evidence for this. Veg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
