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Dobrada (food)
:''The word "dobradinha" (from the Portuguese word "dobro" which means double) is also used in Portugal for the achievement known as double in association football''. Dobrada (in Portugal) or dobradinha (in Brazil) is a traditional Portuguese and Brazilian dish made from a cow's flat white stomach lining commonly flavoured with paprika, tomato paste, onion, garlic, clove and red pepper paste. Usually decorated with green onion and mint. The adding of sliced carrots and butter beans are essential as well. White rice is often served alongside this dish, especially in the city of Porto where it is called tripas à moda do Porto. Origin The dish originated in Porto, in northern Portugal, where it is called ''dobrada'' or ''tripas''—people from Porto are nicknamed ''tripeiros''. It has been a traditional Portuguese dish since the 15th century, and became also traditional in Brazil. In popular culture It was the theme of Fernando Pessoa's poem "Dobrada à moda do Porto". The jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Double (association Football)
The Double, in association football, is the achievement of winning a country's top tier division and its primary cup competition in the same season. The lists in this article examine this definition of a double, while derivative sections examine much less frequent, continental instances. ''The Double'' can also mean beating a team both home and away in the same league season, a feat often noted as ''doing the double'' over a particular opponent. The first club to achieve a double was Preston North End in 1889, winning the FA Cup and The Football League in the inaugural season of the league. The team that holds the record for the most doubles is Linfield of Northern Ireland, with a total of 25. Europe Albania In Albania, five teams have won the Double of the Kategoria Superiore and the Kupa e Shqipërisë. Andorra In Andorra, four teams have won the Double of the Primera Divisió and the Copa Constitució. Armenia Prior to the breakup of the Soviet Union, Armenian clu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dobradinha
:''The word "dobradinha" (from the Portuguese word "dobro" which means double) is also used in Portugal for the achievement known as double in association football''. Dobrada (in Portugal) or dobradinha (in Brazil) is a traditional Portuguese and Brazilian dish made from a cow's flat white stomach lining commonly flavoured with paprika, tomato paste, onion, garlic, clove and red pepper paste. Usually decorated with green onion and mint. The adding of sliced carrots and butter beans are essential as well. White rice is often served alongside this dish, especially in the city of Porto where it is called tripas à moda do Porto. Origin The dish originated in Porto, in northern Portugal, where it is called ''dobrada'' or ''tripas''—people from Porto are nicknamed ''tripeiros''. It has been a traditional Portuguese dish since the 15th century, and became also traditional in Brazil. In popular culture It was the theme of Fernando Pessoa's poem "Dobrada à moda do Porto". The jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lima Bean
A lima bean (''Phaseolus lunatus''), also commonly known as the butter bean, sieva bean, double bean, Madagascar bean, or wax bean is a legume grown for its edible seeds or beans. Origin and uses ''Phaseolus lunatus'' is found in Meso- and South America. Two gene pools of cultivated lima beans point to independent domestication events. The Mesoamerican lima bean is distributed in neotropical lowlands, while the other is found in the western Andes. They were discovered in Peru and may have been the first plant that was brought up under civilization by the native farmers. The Andes domestication took place around 2000 BC and produced a large-seeded variety (lima type), while the second, taking place in Mesoamerica around 800 AD, produced a small-seeded variety (Sieva type). By around 1300, cultivation had spread north of the Rio Grande, and, in the 1500s, the plant began to be cultivated in the Old World. The small-seeded (Sieva) type is found distributed from Mexico to Argent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porto
Porto or Oporto () is the second-largest city in Portugal, the capital of the Porto District, and one of the Iberian Peninsula's major urban areas. Porto city proper, which is the entire municipality of Porto, is small compared to its metropolitan area, with an estimated population of just 231,800 people in a municipality with only 41.42 km2. Porto's metropolitan area has around 1.7 million people (2021) in an area of ,Demographia: World Urban Areas March 2010 making it the second-largest urban area in Portugal. It is recognized as a global city with a Gamma + rating from the [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripas à Moda Do Porto
Tripas à moda do Porto or dobrada à moda do Porto in Portuguese cuisine is a dish of beef stomach made with tripe with white beans, carrots and rice. It is considered the traditional dish of the city of Porto, in Portugal, and widely known across the entire country where it is also simply called dobrada. History It is said that in 1415 the dish was created in Porto where the shipyard of Lordelo do Ouro was located. The ships and boats being secretly built there would take the Portuguese to Ceuta and, later, to the epic of the Portuguese Discoveries. Many and varied were the rumors about this achievement: some said the boats were destined to transport the Infanta D. Helena to England, where she would later marry; others said it was to take King D. João I to Jerusalem to visit the Holy Sepulchre; but there were still those who said that the armada was intended to lead the Infantes D. Pedro and D. Henrique to Naples, to marry. It was then that Infante D. Henrique unexpectedly sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripas (8907365960)
''Tripas'', in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. ''Tripas'' are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with ''pico de gallo'' and ''guacamole''. Preparation Tripas as prepared Mexican style require care by the cook, to avoid becoming rubbery. They are traditionally cooked in a "''Disco''" which is constructed of two tilling discs (commonly used in the farming industry) welded to an iron pole in the center of the discs to form a wok like bowl on top of the pole with another disc about below it. The ''tripas'' are placed in the top disc and filled with water while the lower disc is filled with wood or charcoal, thus creating the heat to cook. The ''tripas'' are boiled for several hours until tender, adding water as needed. Once they are tender the cook will allow the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fernando Pessoa
Fernando António Nogueira Pessoa (; 13 June 1888 – 30 November 1935) was a Portuguese poet, writer, literary critic, translator, publisher, and philosopher, described as one of the most significant literary figures of the 20th century and one of the greatest poets in the Portuguese language. He also wrote in and translated from English and French. Pessoa was a prolific writer, and not only under his own name, for he created approximately seventy-five others, of which three stand out, Alberto Caeiro, Álvaro de Campos, and Ricardo Reis. He did not call them ''pseudonyms'' because he felt that this did not capture their true independent intellectual life and instead called them ''heteronyms''. These imaginary figures sometimes held unpopular or extreme views. Early life Pessoa was born in Lisbon on 13 June 1888. When Pessoa was five, his father, Joaquim de Seabra Pessôa, died of tuberculosis and on 2 January of the following year, his younger brother Jorge, aged one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe Marketing Board
The Tripe Marketing Board is a UK based online publication which seeks to promote the consumption of tripe through the use of humour. The ''Los Angeles Times'' has described the group as an "internet and publishing phenomenon that may or may not be completely serious". It parodies defunct government organisations such as the milk and potato marketing boards. History The group came to prominence in 2012 when it managed to persuade a number of serious media outlets that it was a real entity. '' The Mirror'' interviewed a tripe seller in Blackburn about the attempt to improve the public perception of tripe. Reporters at ''The Times'' newspaper investigated the TMB a number of days later, concluding that it was a 'very funny spoof'. The ''Lancashire Life'' website explained that the Tripe Marketing Board had been created by the authors of a humorous guide called ''Forgotten Lancashire and Parts of Cheshire and the Wirral'' by Dr Derek J Ripley, and had then been taken seriously by j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recipe Cards
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. History Early examples The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food. Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his ''Deipnosophistae''. Athenaeus mentions many other cookbooks, all of them lost.Andrew Dalby, ''Food in the Ancient World from A to Z'', 2003. p. 97-98. Roman recipes are known starting in the 2nd century BCE with Cato the Elder's '' De Agri Cultura''. Many a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Portuguese Dishes
This is a list of Portuguese dishes and foods. Despite being relatively restricted to an Atlantic sustenance, Portuguese cuisine has many Mediterranean influences. Portuguese cuisine is famous for seafood. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), black pepper and white pepper, as well as cinnamon, vanilla, clove, cumin, allspice and saffron. Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic is widely used, as are herbs, such as bay leaf, coriander, oregano, thyme, rosemary and parsley, being the most prevalent. Portuguese beverages are also included in this list. Portuguese dishes * Bacalhau * Bacalhau à Brás * Bacalhau à Gomes de Sá * Bacalhau à Zé do Pipo * Bacalhau com natas * Bacalhau com todos * Bife a cavalo * Cabidela * Cafreal * Caldei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripas
''Tripas'', in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. ''Tripas'' are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with ''pico de gallo'' and ''guacamole''. Preparation Tripas as prepared Mexican style require care by the cook, to avoid becoming rubbery. They are traditionally cooked in a "''Disco''" which is constructed of two tilling discs (commonly used in the farming industry) welded to an iron pole in the center of the discs to form a wok like bowl on top of the pole with another disc about below it. The ''tripas'' are placed in the top disc and filled with water while the lower disc is filled with wood or charcoal, thus creating the heat to cook. The ''tripas'' are boiled for several hours until tender, adding water as needed. Once they are tender the cook will allow the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripas à Moda Do Porto
Tripas à moda do Porto or dobrada à moda do Porto in Portuguese cuisine is a dish of beef stomach made with tripe with white beans, carrots and rice. It is considered the traditional dish of the city of Porto, in Portugal, and widely known across the entire country where it is also simply called dobrada. History It is said that in 1415 the dish was created in Porto where the shipyard of Lordelo do Ouro was located. The ships and boats being secretly built there would take the Portuguese to Ceuta and, later, to the epic of the Portuguese Discoveries. Many and varied were the rumors about this achievement: some said the boats were destined to transport the Infanta D. Helena to England, where she would later marry; others said it was to take King D. João I to Jerusalem to visit the Holy Sepulchre; but there were still those who said that the armada was intended to lead the Infantes D. Pedro and D. Henrique to Naples, to marry. It was then that Infante D. Henrique unexpectedly sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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