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Asado Negro
' () is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and ; all of which are cooked using an open fire or a grill, called a ''parrilla''. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the ''asador'' or ''parrillero''. Coal and fire Usually the ''asador'' begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated ''asados'' the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an ''asado'' in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals. Cooking can be done ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado 2005
' () is the technique and the social event of having or attending a barbecue in various South America, South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, Chicken as food, chicken, , and ; all of which are cooked using an open fire or a grilling, grill, called a ''parrilla''. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the ''asador'' or ''parrillero''. Coal and fire Usually the ''asador'' begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated ''asados'' the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an ''asado'' in a campfire. In Uruguay, charcoal is not used, but instead direct ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage (listed alphabetically) are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The next top 30 red grape varieties by acreage (listed alphabetically) are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribs (food)
Ribs of pork, beef, lamb, and venison are a cut of meat. The term ''ribs'' usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world. They can be roasted, grilled, fried, sous vide, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in ''a rack of ribs''). Pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. This oversupply of ribs meant that in areas where hogs were being packed or processed, ribs could be found at zero or low cost. Barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration. Before refrigerated transport, barbeque pork ribs would only be consumed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Two Pieces Of Grilled Short Ribs Served On A Plate, 2007
2 (two) is a number, numeral and digit. It is the natural number following 1 and preceding 3. It is the smallest and the only even prime number. Because it forms the basis of a duality, it has religious and spiritual significance in many cultures. Mathematics The number 2 is the second natural number after 1. Each natural number, including 2, is constructed by succession, that is, by adding 1 to the previous natural number. 2 is the smallest and the only even prime number, and the first Ramanujan prime. It is also the first superior highly composite number, and the first colossally abundant number. An integer is determined to be even if it is divisible by two. When written in base 10, all multiples of 2 will end in 0, 2, 4, 6, or 8; more generally, in any even base, even numbers will end with an even digit. A digon is a polygon with two sides (or edges) and two vertices. Two distinct points in a plane are always sufficient to define a unique line in a nont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choripán
''Choripán'' (plural: ''choripanes'') is a type of asado sandwich with grilled chorizo. It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, Ecuador, Bolivia and Venezuela. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread () such as a '' pan batido'', baguette, or francés. In various countries Argentina The Argentine ''choripán'' consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll. The ''chorizo'' may be used whole or cut in half lengthwise, in which case it is called a ''mariposa'' (butterfly). It is customary to add sauces on the bread, most likely ''chimichurri''. ''Choripanes'' are commonly served as an appetizer during the preparation of an ''asado'', but they are also very commonly sold at sport venues (particularly football games) and on the sides of roads and streets in major cities in Argentina. Taxi cab drivers in Buenos Aires are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Felipe
French roll refers to various baguette-like bread rolls in different regions around the world. French rolls around the world Asia Hong Kong and Macau In Hong Kong and Macau, ''dyun faat baau'' (短法包, literally "short French bread" or "short baguette"), also known as the ''zyu zai baau'' (豬仔包, "piggy bun"), is used to make pork chop buns. Europe Spain On the Spanish island of Mallorca, the '' llonguet'' is also known as ''panet francès'', meaning "small French bread" or "French bread roll" in Catalan. Portugal '' Carcaça'' and '' papo-seco'' are two traditional Portuguese breads. Latin America Across Latin America, the terms ''pan francés'' (Spanish) or '' pão francês'' (Portuguese), both meaning "French bread", refer to various baguette-like bread rolls made with wheat flour, salt, water and yeast. Argentina, Paraguay, and Uruguay In Argentina, Paraguay, and Uruguay, ''pan felipe'' (Felipe bread) is a commonly eaten French bread roll. In Ur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brasero (heater)
A brasero (Spanish: "brazier") is a heater commonly used in Spain. It is placed under a table covered with a cloth that extends to the floor to provide heat for people sitting at the table. This arrangement (which is called a mesa camilla) is similar to the Japanese ''kotatsu'' or Iranian ''korsi''. ''Braseros'' were traditionally heated with small pieces of charcoal, called ''cisco'' or ''picón''; nowadays they are usually electric. Modernly, certain deposits of burning embers, such as the upper compartment of solid fuel heating boilers, are called braseros. By extension, the term was used to define the place where ''certain criminals'' condemned to the stake were executed, generally Jews or infidels victims of one of the most common methods with which the "secular arm" executed those condemned by the Inquisition. History In several archaeological museums, braseros from Etruria and Culture of ancient Rome, Rome are displayed. Generally made of bronze, they have quadrangu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provoleta
''Provoleta'' is an Argentine variant of provolone cheese described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled. It was introduced in Argentina by Natalio Alba, a native of the Italian region of Calabria, who created this cheese inspired by typical cheeses of his region such as '' provola silana'' and ''caciocavallo'', combining it with the tradition of Argentine '' asado''. Small discs of locally produced provolone cheese of in diameter and in height are often eaten at the start of an ''asado'' (barbecue), before the grilled meat. The provolone, coated with flour and often topped with chilli flakes and oregano, is placed directly on the grill, on small stones or inside a foil plate, and cooked until part-melted. The ''provoleta'' may be seasoned with chimichurri, a mixture of oils and spices, and is usually eaten communally with bread. Stuffed ''provoleta'' () ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organ (anatomy)
In a multicellular organism, an organ is a collection of Tissue (biology), tissues joined in a structural unit to serve a common function. In the biological organization, hierarchy of life, an organ lies between Tissue (biology), tissue and an organ system. Tissues are formed from same type Cell (biology), cells to act together in a function. Tissues of different types combine to form an organ which has a specific function. The Gastrointestinal tract, intestinal wall for example is formed by epithelial tissue and smooth muscle tissue. Two or more organs working together in the execution of a specific body function form an organ system, also called a biological system or body system. An organ's tissues can be broadly categorized as parenchyma, the functional tissue, and stroma (tissue), stroma, the structural tissue with supportive, connective, or ancillary functions. For example, the gland's tissue that makes the hormones is the parenchyma, whereas the stroma includes the nerve t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetbread
Sweetbread is a culinary name for the thymus or pancreas, typically from calf or lamb. Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. The etymology of the name is unclear. Description Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf () or lamb (). Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. The "heart" sweetbreads are more spherical, while the "throat" sweetbreads are more cylindrical. As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come from beef and pork. Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, "fancy meat", or "variety meat". Various other glands used as food may als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chitterlings
Chitterlings ( ), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, though cow, lamb, goose and goat may also be used. They may be filled with a forcemeat to make sausage.''Oxford English Dictionary'', 1st edition, updated March 2021''s.v.''/ref> Etymology and early usage ''Chitterling'' is first documented in Middle English in the form , . Various other spellings and dialect forms were used. The primary form and derivation are uncertain. A 1743 English cookery book ''The Lady's Companion: or, An Infallible Guide to the Fair Sex'' contained a recipe for "Calf's Chitterlings" which was essentially a bacon and offal sausage in a calf's intestine casing. The recipe explained the use of calves', rather than the more usual pigs', intestines with the comment that " hesesort of... puddings must be made in summer, when hogs are seldom killed". This recipe was repeated by the English cookery writer Hannah Glasse in her 1784 coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pudding
Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef Blood as food, blood, with Lard, pork fat or Suet, beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as Mentha pulegium, pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.Jaine, T. and Davidson, A. ''The Oxford companion to food'', OUP, 2006, p.104 Etymology The word ''wikt:pudding, pudding'' is believed to derive from the French , originally from the Latin , meaning "small sausage". History and recipes Blood puddings are often considered to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood rapidly spoils unless prepared in some way, making a pudding with it is one of the easiest ways of ensuring it does not go to waste. While the majority of mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
