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Oxtail Soup
Oxtail soup is a soup made with beef tails. The use of the word " ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. It is believed by some that oxtail soup was invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals. Different versions of oxtail soup exist: Korean; Chinese; a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as ''sop buntut; a''n ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. Chinese oxtail soup Though translated literally as "oxtail soup" (牛尾汤 ''Niúwěi tāng''), ... [...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] |
Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground form. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Indonesian Soups
This is a list of Indonesian soups. Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. |
List Of Chinese Soups
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Oxtail Stew
Oxtail stew dishes are a traditional item in various cuisines. * Coda alla vaccinara is a modern Roman cuisine stew made with oxtail. * Rabo de toro is a traditional Spanish oxtail stew. * Kare-kare is a meat, tripe, oxtail and vegetables in peanut sauce stew in Filipino cuisine customarily served with bagoong alamang (shrimp paste). * Maafe is an African oxtail stew. Oxtail stew is a traditional Lesothian cuisine dish.Lesotho by Alexandra Menglide Foodspring.com Laotian feu can be made with oxtail. Oxtail is eaten in Italy. In the U.S., |
Campbell Soup Company
Campbell Soup Company, trade name, doing business as Campbell's, is an American processed food and snack company. The company is most closely associated with its flagship canned soup products; however, through mergers and acquisitions, it has grown to become one of the largest processed food companies in the U.S. with a wide variety of products under its flagship Campbell's brand as well as other brands like Pepperidge Farm, Snyder's of Hanover, V8 (beverage), V8, and Swanson. Under its brands, Campbell's produces soups and other canned meals, baked goods, beverages, and snacks. It is headquartered in Camden, New Jersey, Camden, New Jersey. The classic red-and-white can design used by many Campbell's branded products has become an American icon, and its use in pop art was typified by Andy Warhol's series of Campbell's Soup Cans, Campbell's Soup Cans prints. History Foundation and early history The company was started in 1869 by Joseph A. Campbell, a fruit merchant from Bridge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campbell Ox Tail Soup Ad
Campbell may refer to: People Surname * Campbell (surname), includes a list of people with surname Campbell Given name * Campbell Brown (footballer), an Australian rules footballer * Campbell Brown (journalist) (born 1968), American television news reporter and anchor * Campbell Cowan Edgar (1870–1938), Scottish Egyptologist and Secretary-General of the Egyptian Museum at Cairo * Campbell Jackson (born 1981), Northern Irish darts player * Campbell Johnstone (born 1980), New Zealand rugby union player * Campbell "Stretch" Miller (1910–1972), American sportscaster * Campbell Money (born 1960), Scottish footballer * Campbell Newman (born 1963), Australian politician * Campbell Scott (born 1961), American actor, director, and voice artist Places In Australia: * Campbell, Australian Capital Territory, a suburb of Canberra, Australia In Canada: * Campbell, Nova Scotia, on Cape Breton Island Nova Scotia * Campbell Branch Little Black River, South of Quebec, Canada (and Maine) * C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gomguk
''Gomguk'' (), ''gomtang'' * (), or beef bone soup refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame.Gomguk at Korean Culture Encyclopedia The broth tends to have a milky color with a rich and hearty taste. at Britannica Korea Varieties Regional *Hyeonpung ''gomtang'' : from the region of Dalseong, Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards. *Naju ''gomtang'' : from the region of Naju. Cooked heel meat and brisket are added to the broth.By ingredients *''Sagol gomtang'' (사골곰탕) : beef leg bones are ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kkori-gomtang
Oxtail soup is a soup made with beef tails. The use of the word " ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. It is believed by some that oxtail soup was invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals. Different versions of oxtail soup exist: Korean; Chinese; a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as ''sop buntut; a''n ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. Chinese oxtail soup Though translated literally as "oxtail soup" (牛尾汤 ''Niúwěi tāng'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambal
Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loan-word of Javanese origin (). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. (Indonesian) Various recipes of ''sambals'' usually are served as hot and spicy condiments for dishes, such as ''lalab'' (raw vegetables), ''ikan bakar'' (grilled fish), ''ikan goreng'' (fried fish), '' ayam goreng'' (fried chicken), ''ayam penyet'' (smashed chicken), '' iga penyet'' (ribs) and various '' soto'' soup. There are 212 variants of sambal in Indonesia, with most of them originating from Java. History Sambal is often described as a hot and spicy In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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