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Churrasco 01
''Churrasco'' (, ) is the Brazilian Portuguese, Portuguese and Spanish language in the Americas, Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Paraguay, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products. The related Brazilian term ''churrascaria'' (or ''churrasquería'') is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. This serving style is called ''espeto corrido'' or ''rodízio'', and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná (state), Paraná, and Santa Catarina (state), Santa Catarina. ''Churrasco'' by country In Brazil, ''churrasco'' is the term for a barbecue (similar to the Argentine and Uruguayan ''asado'') which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queijo Coalho
or (; literally "curd cheese") is a firm yet lightweight cheese from Northeastern Brazil. It is known for its "squeaky" texture when bitten into, similar to cheese curds. It is commonly found at beaches in Brazil's northeast region as a popular and affordable grilled snack, but it is also used in homemade churrasco, where it is grilled over charcoal. Often served with oregano or garlic sauce, when grilled, it is enjoyed on a stick, similar to a shish kebab, kebab, featuring a golden surface with a slightly burnt touch. See also *List of Brazilian dishes *Brazilian cuisine *Halloumi * List of cheeses References External linksFAO document describing various cheeses Brazilian cheeses Cow's-milk cheeses Cuisine of the Northeast region of Brazil {{brazil-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ember
An ember, also called a hot coal, is a hot lump of smouldering solid fuel, typically glowing, composed of greatly heated wood, coal, or other carbon-based material. Embers (hot coals) can exist within, remain after, or sometimes precede, a fire. Embers are, in some cases, as hot as the fire which created them. They radiate a substantial amount of heat long after the fire has been extinguished, and if not taken care of properly can rekindle a fire that is thought to be completely extinguished and can pose a fire hazard. In order to avoid the danger of accidentally spreading a fire, many campers pour water on the embers or cover them in dirt. Alternatively, embers can be used to relight a fire after it has gone out without the need to rebuild the fire – in a conventional fireplace, a fire can easily be relit up to 12 hours after it goes out, provided that there is enough space for air to circulate between the embers and the introduced fuel. They are often used for cookin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from Bison#Livestock, bison, Buffalo meat, buffalo, Camel#Meat, camel, Goat meat, goat, Horse meat, horse, Kangaroo meat, kangaroo, Lamb and mutton, sheep, Common ostrich#Economic use, ostrich, Pork, pigs, Turkey as food, turkey, and Venison, deer, as well as various types of Fish as food, fish, especially Salmon as food, salmon and large fish such as swordfish, Shark meat, shark, and marlin. Some cured meat, such as Gammon (meat), gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak. Grilled Agaricus bisporus, portobello mushroom may be called mushroom steak, and si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortillas
A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Etymology The word ''tortilla'' is derived from the Spanish word ''torta'', meaning "cake," plus the diminutive -''illa''; as a result, the word means "little cake" in Spanish. Varieties Corn Tortillas made from nixtamalized maize meal (''masa de maíz'') are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BCE). Towards the end of the 19th century, the first mechanical utensils for making t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guacamole
Guacamole (; informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient. Etymology and pronunciation The name comes from Classical Nahuatl , which literally translates to 'avocado sauce', from ''āhuacatl'' 'avocado' + ''mōlli'' 'sauce' or ' mole'. In Mexican Spanish, it is pronounced . In American English, it tends to be pronounced . British English also uses this pronunciation, but is more common. History Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BCE) and had been domesticated by various Mesoamerican groups by 5000 BCE. They were likely cultivated in the Supe Valley in Peru as early as 3100 BCE. In the early 1900s, avocados frequently went by the name ''alligator pear''. In the 1697 book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chimol
Chimol (also known as chirmol and chismol) is a common Central American cuisine or condiment topping on foods such as carne asada. Preparation Chimol is made of diced tomato, bell pepper, cilantro, and onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie .... It is seasoned with lemon juice, salt, and black pepper, and sometimes with vinegar too. It usually has a spice of some sort. Modifications to the recipe exist depending on different regions of Central America. Uses It is tradition to cook the tomato at the same time as the carne asada, because this gives the carna asada a juicy taste. It is used as a sauce on carna asada, with salads, with pork and with chicken breast. References LinksChirmol, Chismol, Chimol radish - google.com/search Guatemalan cuisine Hon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guayaquil
Guayaquil (), officially Santiago de Guayaquil, is the largest city in Ecuador and also the nation's economic capital and main port. The city is the capital (political), capital of Guayas Province and the seat of Guayaquil Canton. The city is located on the west bank of the Guayas River, which flows into the Pacific Ocean at the Gulf of Guayaquil. With a population of 2,746,403 inhabitants, it is the most populous city in the country, and the fifth largest in the Andean Community. However, its urban fabric extends beyond its official urban parishes, encompassing nearby cities and parishes; thus, the Guayaquil metropolitan area reaches a population of 3,618,450, making it the most populous urban agglomeration in the nation, and also the fifth in the Andean Community. As the largest city, it is one of the two main development poles of the country—alongside Quito, the national capital—hosting Ecuador’s main business, financial, cultural, and sports institutions. After seve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajilimójili
Ajilimójili is a hot or hot and sweet chili sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, pasteles, boiled tuber vegetables and especially grilled meats. Description Ajilimójili is a combination of olive oil or butter, garlic, cilantro, chilies, bell pepper, cumin, Cuban oregano, vinegar, sour orange chopped or blended, simmered and cooled to serve. A variant, sweet ajilimójili, adds honey and tomato sauce. The sauce is one of the essential elements of Puerto Rican cooking. See also * Puerto Rican cuisine * Salsa (sauce) * Mojo (sauce) Mojo (, from Portuguese language, Portuguese ''molho'' , meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called ''pimienta'' in Spain ... References External links Sweet Ajilimójili recipe in The New York TimesAjilimójili recipe at epicurious.com Chili sauce and paste Latin A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Salt
Sea salt is salt that is produced by the evaporation of seawater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food. It is also called bay salt, solar salt, or simply salt. Like mined rock salt, production of sea salt has been dated to prehistoric times. Composition Commercially available sea salts on the market today vary widely in their chemical composition. Although the principal component is sodium chloride, the remaining portion can range from less than 0.2 to 22% of other salts. These are mostly calcium, potassium, and magnesium salts of chloride and sulfate with substantially lesser amounts of many trace elements found in natural seawater. Though the composition of commercially available salt may vary, the ionic composition of natural saltwater is relatively constant. Historical production Sea salt is mentioned in the Vinaya Pitaka, a Buddhist scripture compiled in the mid-5th century BC. The principle of production is evaporation of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skirt Steak
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter. Characteristics Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking. The inside skirt steak is often confused with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puerto Rico
; abbreviated PR), officially the Commonwealth of Puerto Rico, is a Government of Puerto Rico, self-governing Caribbean Geography of Puerto Rico, archipelago and island organized as an Territories of the United States, unincorporated territory of the United States under the designation of Commonwealth (U.S. insular area), commonwealth. Located about southeast of Miami, Miami, Florida between the Dominican Republic in the Greater Antilles and the United States Virgin Islands, U.S. Virgin Islands in the Lesser Antilles, it consists of the eponymous main island and numerous smaller islands, including Vieques, Puerto Rico, Vieques, Culebra, Puerto Rico, Culebra, and Isla de Mona, Mona. With approximately 3.2 million Puerto Ricans, residents, it is divided into Municipalities of Puerto Rico, 78 municipalities, of which the most populous is the Capital city, capital municipality of San Juan, Puerto Rico, San Juan, followed by those within the San Juan–Bayamón–Caguas metro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
