|
Curanto
Curanto (from 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele, to which are added meats, sausages and sometimes crustaceans. It is part of the Chilean cuisine, and it is one of the most recognized dishes of traditional Chilote cuisine whose oldest archaeological remains dates to more than eleven thousand years before present on the Greater Island; there are also finds of lesser data in areas of the coastal edge of the Reloncaví Sound, the inland sea of Chiloé and the northern Patagonian channels. In addition, thanks to the migratory flow of the late 19th century and early 20th century, it spread throughout the south of that country. Although its preparation has been documented in various ethnographic accounts since the 16th century, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milcao
Milcao or melcao (sometimes hypercorrected to milcado) is a traditional potato pancake dish originating from the Chiloé Archipelago in Chile. The dish is prepared with raw grated potatoes and cooked mashed potatoes mixed with other ingredients. It forms an important part of the Chiloé dishes curanto and ''reitimiento'', and is mentioned frequently in folklore as part of Chilote songs and riddles. The dish spread to the south of Chile and Argentina with the migration of many Chilote families to Patagonia during the second half of the 19th century and the beginning of the 20th century.Chapalele y Milcaos, infaltables en el curanto Chef Norberto E. Petryk, Alimentación Chile, 20 December 2012. Retrieved 17 February 2013. Preparation The most important ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curanto Chilote - Flickr - Renzo Disi
Curanto (from 'stony') is a traditional Chilote method of cooking food using heated rocks buried in an earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele, to which are added meats, sausages and sometimes crustaceans. It is part of the Chilean cuisine, and it is one of the most recognized dishes of traditional Chilote cuisine whose oldest archaeological remains dates to more than eleven thousand years before present on the Greater Island; there are also finds of lesser data in areas of the coastal edge of the Reloncaví Sound, the inland sea of Chiloé and the northern Patagonian channels. In addition, thanks to the migratory flow of the late 19th century and early 20th century, it spread throughout the south of that country. Although its preparation has been documented in various ethnographic accounts since the 16th century, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austromegabalanus Psittacus
''Austromegabalanus psittacus'', the giant barnacle or ' as it is known in Spanish, is a species of large barnacle native to the coasts of southern Peru, all of Chile and southern Argentina. It inhabits the littoral and intertidal zones of rocky shores and normally grows up to tall with a mineralized shell composed of calcite. The ''picoroco barnacle'' is used in Chilean cuisine and is one of the ingredients in curanto. Description ''Austromegabalanus psittacus'' is a large sessile barnacle that lives in groups on hard substrates. It has a tall cone-shaped carapace composed of twelve large plates made of calcite microcrystals which are cemented together. The basal disc is firmly cemented to a hard surface. It grows to a height of . There is an opening at the top with a hinged operculum through which the thoracic limbs known as "cirri" protrude. The general colour is dull white with purple and brown markings. Biology ''Austromegabalanus psittacus'' is a simultaneous herm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilean Cuisine
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous peoples in Chile, Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from German cuisine, Germany, the British cuisine, United Kingdom and French cuisine, France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of Chilean wine, wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiloé Archipelago
The Chiloé Archipelago (, , ) is a group of islands lying off the coast of Chile, in the Los Lagos Region. It is separated from mainland Chile by the Chacao Channel in the north, the Sea of Chiloé in the east and the Gulf of Corcovado in the southeast. All islands except the Desertores Islands form Chiloé Province. The main island is Chiloé Island. Of roughly rectangular shape, the southwestern half of this island is a wilderness of contiguous forests, wetlands and, in some places, Chilean Coast Range, mountains. The landscape of the northeastern sectors of Chiloé Island and the islands to the east is dominated by rolling hills, with a mosaic of pastures, forests and cultivated fields. The archipelago is known within Chile for its distinctive folklore, chilote mythology, mythology, potatoes of Chiloé, potatoes, cuisine of Chiloé, cuisine and unique Chilotan architecture, architecture. The culture of Chiloé is the result of mixing of Huilliche people, Huilliche, Culture of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile
Chile, officially the Republic of Chile, is a country in western South America. It is the southernmost country in the world and the closest to Antarctica, stretching along a narrow strip of land between the Andes, Andes Mountains and the Pacific Ocean. Chile had a population of 17.5 million as of the latest census in 2017 and has a territorial area of , sharing borders with Peru to the north, Bolivia to the northeast, Argentina to the east, and the Drake Passage to the south. The country also controls several Pacific islands, including Juan Fernández Islands, Juan Fernández, Isla Salas y Gómez, Desventuradas Islands, Desventuradas, and Easter Island, and claims about of Antarctica as the Chilean Antarctic Territory. The capital and largest city of Chile is Santiago, and the national language is Spanish language, Spanish. Conquest of Chile, Spain conquered and colonized the region in the mid-16th century, replacing Incas in Central Chile, Inca rule; however, they Arauco War ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earth Oven
An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. The earliest known earth oven was discovered in Central Europe and dated to 29,000 BC. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available. They have been used in various civilizations around the world and are still commonly found in the Pacific Rim, Pacific region to date. To bake food, the fire is built, then allowed to burn down to a Smouldering, smoulder. The food is then placed in the oven and covered. This covered area can be used to bake bread or other various items. Steaming food in an earth oven covers a similar process. Fire-heated rocks are put i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gunnera Tinctoria
''Gunnera tinctoria'', known as giant rhubarb, Chilean rhubarb, or ''nalca'', is a flowering plant species native to southern Chile and neighboring zones in Argentina. It is unrelated to rhubarb, as the two plants belong to different order (biology), orders, but looks similar from a distance and has similar culinary uses. It is a large-leaved perennial plant that grows to more than two metres tall. It has been introduced to many parts of the world as an ornamental plant. In some countries, such as New Zealand, the United Kingdom and Ireland, it has spread from gardens and is becoming an introduced species of concern. It is known under the Synonym (taxonomy), synonyms: ''Gunnera chilensis'' Jean-Baptiste Lamarck, Lam. and ''Gunnera scabra'' Hipólito Ruiz López, Ruiz & Pav. Taxonomy It was first described in 1782 by Juan Ignacio Molina as ''Panke tinctoria'', and was transferred to the genus ''Gunnera'' in 1805 by Charles-François Brisseau de Mirbel. Description ''Gunnera tin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dalcahue
Dalcahue is a port city and a commune in Chiloé Province, on Chiloé Island, Los Lagos Region, Chile. Demographics According to the 2002 census by the National Statistics Institute, the Dalcachue commune spans an area of and had 10,693 inhabitants; of these, 4,933 (46.1%) lived in urban areas and 5,760 (53.9%) in rural areas. At that time, there were 5,420 men and 5,273 women. The population grew by 37.7% (2,931 persons) between the 1992 and 2002 censuses. Administration As a commune, Dalcahue is a third-level administrative division of Chile administered by a municipal council, headed by an alcalde who is directly elected every four years. The 2008-2012 alcalde is Alfredo Hurtado Alvarez ( PDC). Within the electoral divisions of Chile, Dalcahue is represented in the Chamber of Deputies by Gabriel Ascencio (PDC) and Alejandro Santana ( RN) as part of the 58th electoral district, together with Castro, Ancud, Quemchi, Curaco de Vélez, Quinchao, Puqueldón, Chonchi, Queil� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aulacomya Atra
''Aulacomya atra'', called also the Magellan mussel or the ribbed mussel, is a southern species of edible saltwater mussel, a marine bivalve mollusk in the family Mytilidae, the true mussels.Bouchet, P.; Gofas, S. (2011)''Aulacomya atra'' (Molina, 1782).World Register of Marine Species. Accessed on 2012-4-17 Note that the common name ''ribbed mussel'' is also used of the Northern Hemisphere mussel '' Geukensia demissa''. ''Aulacomya atra'' is native in South America - in Peru, Chile (where it grows up to 170 mm in length), the Falkland Islands and Argentina. It is also found on the coasts of New Zealand and southern Africa, from Namibia to Port Alfred, South Africa, from the intertidal to 40 m.Branch, G.M., Branch, M.L, Griffiths, C.L. and Beckley, L.E (2005): ''Two Oceans: a guide to the marine life of southern Africa'' Introduced specimens have been found in Moray Firth, Scotland Scotland is a Countries of the United Kingdom, country that is part of the United ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the " cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
