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Paila
A paila () is a type of cookware that in several Spanish-speaking South American countries refers to a large shallow metal pan or earthenware bowl which oftentimes is also used as a serving plate for the foods prepared in it. Dishes served in clay pailas are often prepared in the paila itself by way of baking in an oven. By extension, the word ''paila'' is also used for the dishes that are eaten from it, such as paila marina and paila de huevo. An advantage of the clay paila is that clay retains heat well and keeps foods warm. Its Valencian equivalent is the paella, which is simply referred to as ''arroz'' (rice) by the locals. Etymology ''Paila'' derives from Old French ''paele'', from Latin ''patĕlla''. It is first attested in Spain in the 16th century, and both is diminutive (pailita) and aumentative (pailón) appeared at the time. Its cognates include modern French ''poêle'' and Catalan ''paella''. Nowadays, the use of the term is widespread in Latin America but relatively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paila Marina
''Paila marina'' is a traditional Chilean seafood soup or light stew usually served in a paila (earthenware bowl). It usually contains a shellfish stock base cooked with different kinds of shellfish and fish. These are complemented with a variety of herbs and spices such as paprika and parsley. Preparation Onions, carrots, bell peppers and tomatoes are fried together in a pan before adding the fish and shellfish (with their shells kept on) and frying altogether until juices begin to run. Some recipes then add a selection of shellfish, sometimes canned, with the shells removed, and extras like paprika and white wine. Fish stock is poured over the fried ingredients and the soup is left to simmer until rich and flavorsome. Salt can be added to taste, though it is not always required, as the reduction of the liquid and the presence of the shellfish increase the saltiness of the dish. The soup can be served with a garnish of herbs, such as parsley. Ingredients *Clams * Chilean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paila Marina
''Paila marina'' is a traditional Chilean seafood soup or light stew usually served in a paila (earthenware bowl). It usually contains a shellfish stock base cooked with different kinds of shellfish and fish. These are complemented with a variety of herbs and spices such as paprika and parsley. Preparation Onions, carrots, bell peppers and tomatoes are fried together in a pan before adding the fish and shellfish (with their shells kept on) and frying altogether until juices begin to run. Some recipes then add a selection of shellfish, sometimes canned, with the shells removed, and extras like paprika and white wine. Fish stock is poured over the fried ingredients and the soup is left to simmer until rich and flavorsome. Salt can be added to taste, though it is not always required, as the reduction of the liquid and the presence of the shellfish increase the saltiness of the dish. The soup can be served with a garnish of herbs, such as parsley. Ingredients *Clams * Chilean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paella
Paella (, , , , , ) is a rice dish originally from Valencian Community, Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian community, Valencian region. Valencians, in turn, regard ''paella'' as one of their identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, ''paella'' being the word for a frying pan in Valencian language, Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain. ''Paella valenciana'' is the traditional paella of the Valencia Region, Valencia region, believed to be the original recipe, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Helado De Paila, San Antonio De Ibarra, Ecuador, 2015-07-21, DD 26
Helado may refer to: * ''Helado'', the Spanish word for ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ... * Helados EFE, C.A., an ice cream company that is a subsidiary of Empresas Polar {{Disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile
Chile, officially the Republic of Chile, is a country in the western part of South America. It is the southernmost country in the world, and the closest to Antarctica, occupying a long and narrow strip of land between the Andes to the east and the Pacific Ocean to the west. Chile covers an area of , with a population of 17.5 million as of 2017. It shares land borders with Peru to the north, Bolivia to the north-east, Argentina to the east, and the Drake Passage in the far south. Chile also controls the Pacific islands of Juan Fernández, Isla Salas y Gómez, Desventuradas, and Easter Island in Oceania. It also claims about of Antarctica under the Chilean Antarctic Territory. The country's capital and largest city is Santiago, and its national language is Spanish. Spain conquered and colonized the region in the mid-16th century, replacing Inca rule, but failing to conquer the independent Mapuche who inhabited what is now south-central Chile. In 1818, after declaring in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchenware
:'' For a record label, see Kitchenware Records'' Kitchenware are the tools, utensils, appliances, dishes, and cookware used in food preparation, or the serving of food. Kitchenware can also be used in order to hold or store food before or after preparation. Types Kitchenware encompasses a wide range of tools. Some of the most common items of kitchenware are: See also * Batterie de cuisine * Cookware and bakeware * Gastronorm, a European size standard for kitchenware * List of cooking vessels * List of eating utensils * List of food preparation utensils * List of glassware * List of Japanese cooking utensils * List of serving utensils * List of types of spoons * NSF International, formerly "National Sanitation Foundation" * Tableware Tableware is any dish or dishware used for setting a table, serving food, and dining. It includes cutlery, List of glassware, glassware, serving dishes, and other items for practical as well as decorative purposes. The quality, nature ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serving And Dining
{{Disambiguation ...
Serving may refer to: * Serving size * Providing a non-material good, as in the work of a servant * Supplying customers with food and drink, as in the work of a food server * Service of process, the procedure for delivering a legal or administrative summons * Serving channel, a type of file sharing channel * Servitude (other) * Worm, parcel and serve, a technique for protecting rope from abrasion See also * Serve (other) * Service (other) Service may refer to: Activities * Administrative service, a required part of the workload of university faculty * Civil service, the body of employees of a government * Community service, volunteer service for the benefit of a community or a pu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South America
South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere at the northern tip of the continent. It can also be described as the southern subregion of a single continent called America. South America is bordered on the west by the Pacific Ocean and on the north and east by the Atlantic Ocean; North America and the Caribbean Sea lie to the northwest. The continent generally includes twelve sovereign states: Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay, and Venezuela; two dependent territories: the Falkland Islands and South Georgia and the South Sandwich Islands; and one internal territory: French Guiana. In addition, the ABC islands of the Kingdom of the Netherlands, Ascension Island (dependency of Saint Helena, Ascension and Tristan da Cunha, a British Overseas Territory), Bouvet Island ( dependency of Norway), Pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldillo De Congrio
Caldillo de congrio (Spanish for cusk-eel stock) is a Chilean fish soup. The dish is made of congrio Dorado (pink cusk-eel) or Colorado (red cusk-eel), a cusk-eel species common in the Chilean Sea. The dish is made by boiling together fish heads, onion, garlic, coriander, carrots and pepper. Once these are boiled, only the stock is used. Onion and garlic are fried together with chopped tomatoes. The vegetables are mixed then with the stock, cream, boiled potatoes and marinated and boiled conger. Chilean Literature Nobel laureate Pablo Neruda wrote an ode to Caldillo de congrio called ''Oda al Caldillo de Congrio''. The Communist Party of Chile has a tradition of serving the Chilean press and media caldillo de congrio at an annual event at which important announcements are made regarding the current year. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicharrón
(, , plural ; pt, torresmo ; fil, chicharon; ch, chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef. Name , as a dish with sauce, or as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called ), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others. The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, in which stand-alone plurals do not exist. are usually made from various cuts of pork but sometimes with mutton, chicken or other meats. In some places they are made from pork ribs with skin attac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cochabamba
Cochabamba ( ay, Quchapampa; qu, Quchapampa) is a city and municipality in central Bolivia in a valley in the Andes mountain range. It is the capital of the Cochabamba Department and the fourth largest city in Bolivia, with a population of 630,587 according to the 2012 Bolivian census. Its name is from a compound of the Quechua words ''qucha'' "lake" and '' pampa'', "open plain." Residents of the city and the surrounding areas are commonly referred to as ''cochalas'' or, more formally, ''cochabambinos''. It is known as the "City of Eternal Spring" or "The Garden City" because of its spring-like temperatures all year round. It is also known as "La Llajta," which means "town" in Quechua. It is the largest urban center between the higher capital of La Paz and Santa Cruz de la Sierra in the tropical plains of the east. It sits south-west of the Tunari mountains, and north of the foothills of the Valle Alto. In antiquity, the area featured numerous lakes, which gave the city its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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