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Chimichurri
Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisco Chronicle'' (October 5, 2012). the sauce comes in a green (''chimichurri verde'') and red (''chimichurri rojo'') version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar or lemon juice. It is somewhat similar to Moroccan chermoula. Etymology The name may be a variant of Spanish ''chirriburri'' 'hubbub', ultimately perhaps from Basque ''zurrumurru'' 'noise, rumor'. Another theory connects it to Basque ''tximitxurri'' 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century. Various, almost certainly false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy sCurry", "Jimmy McCurry", or "gimme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uruguayan Cuisine
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are very abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ''ensaimadas'' yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada ( Asturian bean stew). All of the guisos and traditional ''pucheros'' (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod ( bacalao), calamari, and octopus, originate from the Basque and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nicaraguan Cuisine
Nicaraguan cuisine includes a mixture of indigenous Native American cuisine, Spanish cuisine, and Creole cuisine. Despite the blending and incorporation of pre-Columbian and Spanish-influenced cuisine, traditional cuisine differs on the Pacific coast from the Caribbean coast. While the Pacific coast's main staple revolves around beef, poultry, local fruits, and corn, the Caribbean coast's cuisine makes use of seafood and coconut. Cuisine Main staples As in many other Latin American countries, corn is a staple. It is used in many widely consumed dishes such as nacatamal and indio viejo. Corn is not only used in food; it is also an ingredient for drinks such as pinolillo and chicha as well as in sweets and desserts. Other staples are rice and beans. Rice is eaten when corn is not, and beans are consumed as a cheap protein by the majority of Nicaraguans. It is common for rice and beans to be eaten as a breakfast dish. There are many meals including these two staples; one popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentinian Cuisine
Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences from a further cultural blending of ''criollos'' (due to Spanish colonizers) with the Indigenous peoples of Argentina (such as ''mate'' and ''humitas''). Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Beyond '' asado'' (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes. The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chermoula
Chermoula ( Berber: ''tacermult'' or ''tacermilt'', ar, شرمولة) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to Latin American chimichurri. Ingredients Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include preserved lemons, onion, ground chili peppers, black pepper, saffron, and other herbs. Varieties Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula is often served with cured salted fish during Eid al-Fitr. This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon. A Moroccan version comprises dried parsley, cumin, paprika, and salt and pepper. The Libyan version of charmoula is served as a side dish in the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wasakaka
Wasakaka is a savory sauce found in Dominican and Venezuelan cuisine. The name is also spelled ''guasacaca'', pronounced the same. It is often used in chicken dishes. Variations Venezuela In Venezuela the sauce is made from avocados, olive oil, salt, pepper, lime juice or vinegar, cilantro, parsley, green bell peppers, onions, worcestershire sauce, garlic, and chili peppers. The Venezuelan sauce is similar to Mexican guacamole. It is served over ''parrillas'' (grilled food), ''arepas'', ''empanadas'', and various other dishes. It is common to make the ''guasacaca'' with a little hot sauce instead of ''jalapeño'', but like a guacamole, it is not usually served as a hot sauce itself. Dominican Republic In the Dominican Republic the sauce is made with lime or sour orange juice, garlic, parsley, salt, pepper and olive oil. It is similar to Canary Islands mojo, which was brought to the Caribbean and is very popular in Cuba and Puerto Rico. The sauce in Dominican Republic is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Sauce
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian ''salsa verde'', the French ''sauce verte'', the German ''Grüne Soße'' or ''Frankfurter Grie Soß'' (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian ''chimichurri''. The Mexican ''salsa verde'', though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the New Mexico version uses a green chile base. History Green sauce has a long history in many parts of Europe. It was certainly present in the Middle Ages, and may date to the Classical period. Green sauce made with parsley and often sage was one of the most common sauces of medieval cookery. In a 14th-century recipe, green sauce served with a dish of cheese and whole egg yolks boiled in watered down wine with herbs and spices was recommended for "lords, for settling their temperament and whetting their appetite". The basic recipe is prob ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Torode
John Douglas Torode (born 23 July 1965) is an Australian-British celebrity chef and TV presenter. He moved to the UK in the 1990s and began working at Conran Group's restaurants. After first appearing on television on ITV's ''This Morning'', he started presenting a revamped ''MasterChef'' on BBC One in 2005. He is a restaurateur; former owner of the Luxe and a second restaurant, Smiths of Smithfield. He has also written a number of cookbooks, including writing some with fellow ''MasterChef'' presenter and judge, Gregg Wallace. Early life John Douglas Torode was born on 23 July 1965 as the youngest of three boys in Melbourne, Victoria, but between the ages of four (when his mother died) and ten he lived in Maitland, New South Wales, with his brother Andrew, and his grandmother who taught him to cook. He then lived in Edithvale, Melbourne, with his father and his brothers, though his father was frequently away from home because of work. His early cooking career started at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
False Etymology
A false etymology (fake etymology, popular etymology, etymythology, pseudo-etymology, or par(a)etymology) is a popular but false belief about the origin or derivation of a specific word. It is sometimes called a folk etymology, but this is also a technical term in linguistics. Such etymologies often have the feel of urban legends and can be more colorful and fanciful than the typical etymologies found in dictionaries, often involving stories of unusual practices in particular subcultures (e.g. Oxford students from non-noble families being supposedly a forced to write ''sine nobilitate'' by their name, soon abbreviated to ''s.nob.'', hence the word ''snob''). Many recent examples are "backronyms" (acronyms made up to explain a term), such as ''posh'' for "port outward, starboard homeward". Source and influence Erroneous etymologies can exist for many reasons. Some are reasonable interpretations of the evidence that happen to be false. For a given word there may often have been m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Cook Abroad
''A Cook Abroad'' is a BBC television program in which a celebrity chef A celebrity chef is a kitchen chef who has become a celebrity. Today, chefs often become celebrities by presenting cookery advice and demonstrations, usually through the media of television and radio, or in printed publications. While television ... travels to another country in order to discover recipes. Originally released in 2015, the program attempts to showcase food from different countries and cultures around the world. The opening sequence is "Six cooks, six countries six incredible journeys." Episodes References External links * A Cook Abroad on BBC Two {{DEFAULTSORT:Cook Abroad British cooking television shows British travel television series 2010s British cooking television series 2010s British travel television series Television shows filmed in Egypt Television shows filmed in India Television shows filmed in Argentina Television shows filmed in France Television shows filmed in A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
