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Açorda Alentejana
Açorda is a traditional Portuguese dish composed of cubed or sliced stale bread with garlic, coriander, and poached eggs. It is a type of bread soup, although some variants have a consistency closer to that of a porridge. The version served in Alentejo, açorda à Alentejana, is a classic of the region's cuisine. History Source: One of the first designations of the term ''açorda'' is found in 16th-century playwright Gil Vicente's ''Farsa dos Almocreves'': “''Tendes uma voz tão gorda/ que parece alifante/ depois de farto de açorda''”. (Roughly: You have such a big voice/ that it sounds like an elephant/ after too much bread soup.) The dish's origins are as a poverty food, intended to prevent waste by using leftover bread, that evolved into a classic of Portuguese and particularly Alentejan cuisine. Ingredients and variants The dish is traditionally made with pao Alentejano. Throughout Portugal there are multiple variants of garlic and cilantro bread soup; the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Soup
Bread soup is a simple soup that mainly consists of bread, usually staling, stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown bread, brown and white bread may be used. The basis for bread soup is traditionally either meat soup or vegetable broth. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then Purée, pureed. Some versions add bacon, egg and cream, others liver sausage or blood sausage. A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, ''millefanti'', also uses egg and Parmesan, Parmesan cheese. Some fine variations contain wine. Other more rustic versions contain malt or beer. Brewis Brewis is a type of bread soup associated with the cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Orda De Marisco (cropped)
A, or a, is the first letter and the first vowel letter of the Latin alphabet, used in the modern English alphabet, and others worldwide. Its name in English is '' a'' (pronounced ), plural ''aes''. It is similar in shape to the Ancient Greek letter alpha, from which it derives. The uppercase version consists of the two slanting sides of a triangle, crossed in the middle by a horizontal bar. The lowercase version is often written in one of two forms: the double-storey and single-storey . The latter is commonly used in handwriting and fonts based on it, especially fonts intended to be read by children, and is also found in italic type. In English, '' a'' is the indefinite article, with the alternative form ''an''. Name In English, the name of the letter is the ''long A'' sound, pronounced . Its name in most other languages matches the letter's pronunciation in open syllables. History The earliest known ancestor of A is ''aleph''—the first letter of the Phoenician ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steep (technique)
Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product. Corn One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released. The corn is then ground to break free the germ and other components, and the water used (steepwater), which has absorbed various nutrien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macanese Cuisine
Macanese cuisine ( zh, 澳門土生葡菜, ) is mainly influenced by Chinese cuisine, especially Cantonese cuisine and European cuisine, predominantly Portuguese cuisine and influences from Southeast Asia and the Lusophone world, due to Macau's past as a Portuguese colony and long history of being an international tourist gambling centre. It is an early example of a fusion cuisine and dates to the 16th century. Dishes ''Minchi'', egg tarts, pork chop buns, ginger milk and almond cakes are some of the region's most common delicacies. Common cooking methods make use of various spices such as turmeric, coconut milk, and cinnamon to give dishes an extra kick of aroma and enhancement of taste. Many routinely consumed dishes in Macau belong to a subclass ( Heungshan) of Cantonese cuisine. Many Macanese dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes with local Chinese ingredients and seasonings. Typically, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Codfish
Cod (: cod) is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not called cod ( Alaska pollock, ''Gadus chalcogrammus''). The two most common species of cod are the Atlantic cod (''Gadus morhua''), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (''Gadus macrocephalus''), which is found in both eastern and western regions of the northern Pacific. ''Gadus morhua'' was named by Linnaeus in 1758. (However, ''G. morhua callarias'', a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as ''Gadus callarias'' by Linnaeus.) Cod as food is popular in several parts of the world. It has a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, a common source of vitamin A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
SBS Food
SBS Food (formerly Food Network) is an Australian free-to-air television channel owned and operated by the Special Broadcasting Service (SBS). The channel airs programs about food and cooking, from cultures around the world. History SBS first revealed it would launch a channel dedicated to food on 30 September 2015, following the Australian Government's decision to not permit the public broadcaster to increase the amount of primetime advertising it is allowed to broadcast. It was Australia's first and at the time only free-to-air channel to be dedicated exclusively to food-related programming. It is broadcast 24 hours a day on channel 33, and all programs aired on the channel are also available to stream on SBS on Demand. The channel began broadcasting as Food Network on 17 November 2015 at 1 pm Time in Australia, AEDST, replacing a simulcast of SBS (Australian TV channel), SBS. The channel initially operated under a license from Discovery, Inc., Discovery Inc., the opera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serious Eats
Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. Content The site consists of general food features as well as recipes, home cooking advice, and equipment reviews. The site is notable for launching the career of J. Kenji Lopez-Alt, whose column "The Food Lab" was adapted into a James Beard award-winning cookbook of the same name. Lopez-Alt's writing was highly regarded among amateur cooks for its rigorous approach to cooking and recreating cultural food icons, such as the ShackBurger and Chick-fil-a, in the home kitchen. Critical reception In 2008, Serious Eats was ranked #17 on ''Time'' magazine's list of the 50 Best Websites. Serious Eats was the recipient of two James Beard Foundation awards in 2010 for Best Food Blog and Best Video Webcast. See also * List of websites about foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Travel Magazine
''The'' is a grammatical article in English, denoting nouns that are already or about to be mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. ''The'' is the most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with nouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers. Pronunciation In most dialects, "the" is pronounced as (with the voiced dental fricative followed by a schwa) when followed by a consonant sound, and as (homophone of the archaic pronoun ''thee' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saveur
''Saveur'' is an online gourmet, food, wine, and travel magazine that publishes essays about various world cuisines. The publication was co-founded by Dorothy Kalins, Michael Grossman, Christopher Hirsheimer, and Colman Andrews. It was started by Meigher Communications in 1994. World Publications bought ''Saveur'' and Garden Design' in 2000. In October 2020, Bonnier Corporation sold ''Saveur'', along with several other publications, to venture equity group North Equity. In April 2023, ''Saveur'' was purchased by one of its longtime editors, Kat Craddock, and her investment partner. A popular feature has been the "Saveur 100", an annual list of "favorite restaurants, food, drink, people, places and things".npr.or'Saveur 100:' Favorites From the World of Food/ref> History ''Saveur'' was created by Dorothy Kalins, then editor-in-chief of Metropolitan Home magazine. Kalins launched the new food magazine with Christopher Hirsheimer (who produced food stories for '' Metropolitan H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alentejo
Alentejo ( , , ) is a geographical, historical, and cultural region of south–central and southern Portugal. In Portuguese, its name means "beyond the Tagus" (). Alentejo includes the regions of Alto Alentejo Province, Alto Alentejo and Baixo Alentejo Province, Baixo Alentejo. It corresponds to the districts of District of Beja, Beja, District of Évora, Évora, District of Portalegre, Portalegre, and Alentejo Litoral. Its main cities are Évora, Beja, Portugal, Beja, Sines, Serpa, Estremoz, Elvas, and Portalegre, Portugal, Portalegre. It has borders with Beira Baixa Province, Beira Baixa in the north, with Spain (Andalucia and Extremadura) in the east, Algarve in the south, and the Atlantic Ocean, Ribatejo, and Estremadura Province (historical), Estremadura in the west. Alentejo is a region known for its traditional polyphonic singing groups, similar to those found in Tuscany, Corsica, and elsewhere. History In the 19th century, the comarca of the Alentejo became the Al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
