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List Of Street Food
This is a list of street foods. Street food is ready-to-eat food or drink typically sold by a Hawker (trade), vendor on a street and in other public places, such as at a market or fair. It is often sold from a portable food booth, food cart, or food truck and meant for immediate consumption. Some street foods are regional, but many have spread beyond their region of origin. Street food vending is found all around the world, but varies greatly between regions and cultures. Most street foods are classed as both finger food and fast food, and are cheaper on average than restaurant meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. Street foods Unsorted * Chongqing noodles * Donkey Burger * Ewa Aganyin * Jianbing guozi * Pizza by the slice * Roujiamo * Smažený sýr * Tapioca chips See also * Food street * Hong Kong street food * Hot dog variations * List of kebabs * Mexican street food * Regional stree ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Man Köper En Varmkorv Almedalsveckan 2014 Visby
A man is an adult male human. Prior to adulthood, a male human is referred to as a boy (a male child or adolescent). Like most other male mammals, a man's genome usually inherits an X chromosome from the mother and a Y chromosome from the father. Sex differentiation of the male fetus is governed by the SRY gene on the Y chromosome. During puberty, hormones which stimulate androgen production result in the development of secondary sexual characteristics, thus exhibiting greater differences between the sexes. These include greater muscle mass, the growth of facial hair and a lower body fat composition. Male anatomy is distinguished from female anatomy by the male reproductive system, which includes the penis, testicles, sperm duct, prostate gland and the epididymis, and by secondary sex characteristics, including a narrower pelvis, narrower hips, and smaller breasts without mammary glands. Throughout human history, traditional gender roles have often defined an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Indian Cuisine
North Indian cuisine is collectively the cuisine of Northern India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh and adjoining western Bihar. Sub-types of North Indian cuisine include: *Awadhi cuisine *Bhojpuri cuisine *Bihari cuisine *Cuisine of Kashmir *Kumaoni cuisine *Mughlai cuisine *Punjabi cuisine *Rajasthani cuisine *Cuisine of Uttar Pradesh North Indian cuisine has strong Central Asia Central Asia, also known as Middle Asia, is a subregion, region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes t ...n influences as compared to its southern or eastern counterparts.''The Cuisine of North Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragù
In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ''ragù alla bolognese'' ( Bolognese sauce, made with minced beef). Other types are ''ragù alla napoletana'' (Neapolitan ragù, made with a variety of pork and beef meats which may include sausages), ''ragù alla barese'' (Bari ragù, sometimes made with horse meat), ''ragù alla veneta'' (ragu from Veneto, a traditionally tomatoless duck ragù) Varieties In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ''ragù in bianco'' (white ragu). The meats may include one or more of beef, chicken, pork, duc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicilian Cuisine
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. History Much of the island was initially settled by Greek colonists, who left a preference for fish, wheat, olives, grapes, broad beans, chickpeas, lentils, almonds, pistachios, and fresh vegetables. Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries,Piras, 423. and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinnamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arancini
Arancini (, , , ) are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine. The most common arancini fillings are: ''al ragù'' or ''al sugo'', filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and ''al burro'' or ''ô burru'', filled with ham and mozzarella or besciamella. A number of regional variants exist which differ in their fillings and shape. ''Arancini al ragù'' produced in eastern Sicily have a conical shape inspired by the volcano Etna. Etymology ''Arancini'' derives from the Sicilian plural diminutive of ('orange'), from their shape and colour which, after cooking, is reminiscent of an orange. In Sicilian, ''arancini'' is grammatically plural. The corresponding singular is either the masculine '' arancinu'' or the feminine '' arancina''. The eastern side of Sicily tends to use the masculine form, while t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arancini 2
Arancini (, , , ) are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine. The most common arancini fillings are: ''al ragù'' or ''al sugo'', filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and ''al burro'' or ''ô burru'', filled with ham and mozzarella or besciamella. A number of regional variants exist which differ in their fillings and shape. ''Arancini al ragù'' produced in eastern Sicily have a conical shape inspired by the volcano Etna. Etymology ''Arancini'' derives from the Sicilian plural diminutive of ('orange'), from their shape and colour which, after cooking, is reminiscent of an orange. In Sicilian, ''arancini'' is grammatically plural. The corresponding singular is either the masculine '' arancinu'' or the feminine '' arancina''. The eastern side of Sicily tends to use the masculine form, while t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Stall
A food kiosk or food booth (also food stand, temporary food service facility) is generally a temporary structure used to prepare and sell food to the general public, usually where large groups of people are situated outdoors in a park, at a parade, near a stadium or otherwise. Sometimes the term also refers to the business operations and vendors that operate from such booths. Background There is evidence to suggest that certain foods have either originated from, or gained in popularity through food booths.A confectionery booth is depicted in an etching by Christoph Weigel (1654-1725) From One Hundred Fools c.1700. For example, the popularity of the ice cream cone in North America is attributed to the St. Louis World's Fair in 1904. According to legend, an ice cream seller had run out of clean dishes, and could not sell any more ice cream. Next door to the ice cream booth was the waffle booth, unsuccessful due to intense heat. The waffle maker offered to make cones by rolling up hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marination
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Marinades vary between different cuisines. Marinating is similar to brining, except that brining generally does not involve a significant amount of acid. It is also similar to pickling, except that pickling is generally done for much longer periods, primarily as a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South American Cuisine
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian- South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions. Overview The Amazon basin of South America provides a plethora of fresh fish and tropical fruits. The Pacific Ocean provides a large amount of seafood, such as king crab (typically caught at the southern end of the continent), lobster (found in great quantities from the Juan Fernández Islands), and Antarctic krill, which was recently discovered. Tuna and tropical fish are caught all around the continent but are notably found in abundance near Easter Island. The many plains on this continent make it rich for growing foods like cereals, potatoes and quinoa. In the Patagonia region in the south of Argentina, many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anticucho
''Anticuchos'' (singular ''anticucho'', Quechua 'Anti Kuchu', ''Anti'': 'Eastern region of the Andes' or 'Eastern native ethnicities', ''Kuchu'': 'Cut'; Quechua for 'Anti-style cuts', 'Eastern-style cuts') are popular and inexpensive meat dishes that originated in the Andes during the pre-Columbian era, specifically in the Antisuyu region of the Tawantinsuyu (Inca Empire). The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru. Anticuchos can be found on street-carts and street food stalls (''anticucheras''). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of beef heart (''anticuchos de corazón''). Anticuchos usually come with a boiled potato at the end of the skewer. A similar dish, shish kebab, is found in Mediterranean cuisine. In Peru, anticuchos are linked to the procession of Señor de los Milagro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anticucho Del Perú
''Anticuchos'' (singular ''anticucho'', Quechua 'Anti Kuchu', ''Anti'': 'Eastern region of the Andes' or 'Eastern native ethnicities', ''Kuchu'': 'Cut'; Quechua for 'Anti-style cuts', 'Eastern-style cuts') are popular and inexpensive meat dishes that originated in the Andes during the pre-Columbian era, specifically in the Antisuyu region of the Tawantinsuyu (Inca Empire). The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru. Anticuchos can be found on street-carts and street food stalls (''anticucheras''). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of beef heart (''anticuchos de corazón''). Anticuchos usually come with a boiled potato at the end of the skewer. A similar dish, shish kebab, is found in Mediterranean cuisine. In Peru, anticuchos are linked to the procession of Señor de los Milagro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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