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Baba De Camelo
Baba de camelo (literally camel slobber) is a typical Portuguese dessert made with condensed milk and eggs with almond or cookie toppings. Popular urban myth tells the early 20th century story of a lady who had unexpected visitors in the house, but lacked ingredients, so she invented a mousse A mousse (; ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as e ... with the ingredients she had in her kitchen and the choice of the particular name was simply to attract the attention of the guests or to abstain them from tasting it. References {{Portuguese cuisine Portuguese cuisine Portuguese desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baba De Camelo
Baba de camelo (literally camel slobber) is a typical Portuguese dessert made with condensed milk and eggs with almond or cookie toppings. Popular urban myth tells the early 20th century story of a lady who had unexpected visitors in the house, but lacked ingredients, so she invented a mousse A mousse (; ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as e ... with the ingredients she had in her kitchen and the choice of the particular name was simply to attract the attention of the guests or to abstain them from tasting it. References {{Portuguese cuisine Portuguese cuisine Portuguese desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camel
A camel (from: la, camelus and grc-gre, κάμηλος (''kamēlos'') from Hebrew or Phoenician: גָמָל ''gāmāl''.) is an even-toed ungulate in the genus ''Camelus'' that bears distinctive fatty deposits known as "humps" on its back. Camels have long been domesticated and, as livestock, they provide food (milk and meat) and textiles (fiber and felt from hair). Camels are working animals especially suited to their desert habitat and are a vital means of transport for passengers and cargo. There are three surviving species of camel. The one-humped dromedary makes up 94% of the world's camel population, and the two-humped Bactrian camel makes up 6%. The Wild Bactrian camel is a separate species and is now critically endangered. The word ''camel'' is also used informally in a wider sense, where the more correct term is "camelid", to include all seven species of the family Camelidae: the true camels (the above three species), along with the "New World" camelids: the llama, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slobber
Drooling, or slobbering, is the flow of saliva outside the mouth. Drooling can be caused by excess production of saliva, inability to retain saliva within the mouth (incontinence of saliva), or problems with swallowing (dysphagia or odynophagia). There are some frequent and harmless cases of drooling – for instance, a numbed mouth from either Orajel, or when going to the dentist's office. Isolated drooling in healthy infants and toddlers is normal and may be associated with teething. It is unlikely to be a sign of disease or complications. Drooling in infants and young children may be exacerbated by upper respiratory infections and nasal allergies. Some people with drooling problems are at increased risk of inhaling saliva, food, or fluids into the lungs, especially if drooling is secondary to a neurological problem. However, if the body's normal reflex mechanisms (such as gagging and coughing) are not impaired, this is not life-threatening. Causes Drooling or sialorrhea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensed Milk
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. Both products have a similar amount of water removed. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Público (Portugal)
''Público'' (; English: ''Public'') is a Portuguese daily national newspaper of record published in Lisbon, Portugal. History and profile ''Público'' was first published on 5 March 1990. The paper was founded by Sonae and is owned by the Sonae group. In 1992 Italian media company Repubblica International Holding SA, a subsidiary of Gruppo Editoriale L'Espresso, acquired 16.75% of the paper. ''Público'' is published in tabloid format and has its headquarters in Lisbon. The paper is known as a publication of the French school with extensive texts and few illustrations. Its first editor-in-chief was Vicente Jorge Silva, formerly sub-editor-in-chief at ''Expresso''. José Manuel Fernandes also served as the editor-in-chief of the paper. Since 2009 Bárbara Reis has served as the editor-in-chief. ''Público'' is one of the first Portuguese mainstream newspapers to have an online edition which was started in 1995. Its online edition was free and included almost all the articles fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mousse
A mousse (; ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as early as 1768.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , p. 195 Modern mousses are a continuation of this tradition. Savoury mousse Fish mousse with brown bread and butter was a popular meal of American cuisine and is still sometimes made as a party dip, although it is not as common as it was in the 1950s. Gallery File:Lemon mousse with peach compote (4455679740).jpg, Lemon mousse with peach compote File:Smoked salmon and dill mousse in cucumber cups.jpg, Savory salmon mousse File:Mousse cake 7.jpg, Mousse cake File:Debesmanna.JPG, Redcurrant semolina mousse See also *Foam (culinary) *Bavarian cream * Fruit whip * Flourless chocolate cake * Mousseline sauce *Parfait (food) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
