|
Caldo (other)
Caldo may refer to: Food * Broth, whose Spanish name is ''caldo'' * Caldo de costilla ("rib broth"), served as breakfast in Colombia * Caldo de pollo, Latin American chicken soup * Caldo de queso, also known as Sonoran cheese soup, served in central Mexico and southwest United States * Caldo de siete mares ("seven seas soup"), also known as ''caldo de mariscos'' ("seafood soup"), commonly served in Mexico * Caldo verde, soup popularly served in Brazil and northern Portugal * Pira caldo, Paraguayan fish stew * Congee, rice porridge also known as ''arroz caldo'' (Spanish: ''caldo de arroz'', "rice soup") in the Philippines * Guarapa, also known as ''caldo de cana'' ("cane juice") in Brazil Other * Caldo Verde Records, American record company * Hot Autumn (''autunno caldo''), series of labor actions in Italy 1969–1970 * Paolo il caldo ''Paolo il caldo'' ( in English: ''Hot Paolo'') is a novel by Vitaliano Brancati, and also of a 1974 Italian film based on that novel. Novel T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldo De Costilla
Caldo de costilla (Spanish for ''rib broth'') is a dish typical of Colombian cuisine, from the Andean region. It is made mainly from beef ribs boiled in water with slices of potato, some garlic, onion and cilantro leaves. The caldo de costilla is eaten mainly during breakfast, and it eaten often with arepa, chocolate and bread. It has been used as a remedy for hangover; it is referred to as ''levantamuertos'' (death's awaker). Many restaurants in areas with a high concentration of bars and clubs will stay open all night so that customers may gain energy with a caldo de costilla. References See also *Colombian cuisine * List of soups *Paisa Region A Paisa is someone from a region in the northwest of Colombia, including part of the West and Central ''cordilleras'' of the Andes in Colombia. The Paisa region is formed by the departments of Antioquia, Caldas, Risaralda and Quindío. S ... * Colombian soups {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldo De Pollo
(, lit. 'chicken broth') is a common Latin American soup that consists of chicken and vegetables. What makes this soup different from many other versions of chicken soup is that alike the Brazilian , uses whole chicken pieces instead of chopped or shredded chicken. Other differences are that the vegetables are usually of a heartier cut. Potato halves, not cubes, are used, and whole leaves of cabbage are added. A typical recipe for will include the following: first garlic boiled in water, adding chicken pieces (drumsticks, breasts, thighs), sliced carrots, sliced celery, potato halves, garbanzo beans, corn on the cob, diced tomato, sliced onion, minced cilantro, and cabbage. While it is common to eat plain, most add lemon juice or hot sauce. Some recipes call for cubed avocado added just before eating. can also be served with hot corn tortillas. In Mexico it is also common to add steamed or Mexican rice in the same bowl while serving, especially at ''fonda''s. In other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldo De Queso
Caldo de queso is a traditional queso ( cheese) soup made in places in Hermosillo, Sonora (north Mexico). The soup is made with boiled water, diced potatoes, onions, tomato, chile verde and oregano. Tomato puree or dehydrated chicken broth may also be added to the mix as condiments. The cheese is added only at the end, once the other are ingredients are boiled, to prevent gratination. It is most usually prepared with dices of queso fresco or queso cotija; the contact with the boiling soup heats the cheese and gives it a gummy, chewable texture; in turn it melts slightly, giving the soup a characteristic flavor. Caldo de queso is generally accompanied by chiltepin or totopos (fried corn tortilla chips). See also * List of cheese dishes * 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 i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldo De Siete Mares
Caldo de siete mares (in English, "seven seas soup"), also known as ''caldo de mariscos'' ("seafood soup") is a Mexican version of fish stew, popular in coastal regions in Mexico. It is typically made with chicken, tomato, fish, or seafood broth with local fresh seafood ingredients and, like other Mexican soups, cooked quickly in a thin broth. See also * List of Mexican dishes * List of soups * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ... * References Mexican stews Mexican soups Fish and seafood soups {{Mexico-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldo Verde
''Caldo verde'' (, Portuguese for "green broth") is a popular soup in Portuguese cuisine. The basic traditional ingredients for ''caldo verde'' are finely shredded Portuguese cabbage or ''couve-galega'' (essentially a type of collard green), (or alternatively other leafy greens such as kale or mustard greens), potatoes, olive oil, black pepper and salt, mainly flavoured with onion and garlic (some regional recipes favour slight variations, like turnip greens or added meat, such as ham hock, making it similar to Italo-American wedding soup). Traditionally the soup is accompanied by slices of paio, ''chouriço'' or '' linguiça'' (boiled whole with the potatoes, then sliced and added to the finished soup when serving) and with Portuguese ''broa'' corn-bread or rye-bread for dipping. In Portugal, the popular soup ''caldo verde'' is typically consumed during Portuguese celebrations, such as weddings, birthdays and popular celebrations. It is sometimes consumed before a main c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pira Caldo
{{Infobox prepared food , name = Pira caldo , image = Suquet de peix.jpg , image_size = 250px , caption = , alternate_name = , country = Paraguay , region = , creator = , course = , type = Fish soup , served = , main_ingredient = River fish (mandi'y, tare'y), fat, onions, tomatoes, green or red bell peppers , variations = , calories = , other = Pira caldo is a fish soup that is part of the traditional cuisine of Paraguay. The Guarani word ''Pira'' means "fish". History The soup is very high in calorie content and in protein. This has its origins in the circumstances after the Paraguayan War (1864 to 1870). The war made food scarce, so daily meals were limited and had to be calorie and nutrient dense. Margarita Miro Ibars, a scholar of Paraguayan culinary anthropology, says "… all Guarani groups were major consumers of fish and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugarcane Juice
Sugarcane juice is the liquid extracted from pressed sugarcane. It is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as Southeast Asia, the Indian subcontinent, North Africa, and Latin America. Sugarcane juice is obtained by crushing peeled sugar cane in a mill and is one of the main precursors of rum. In the United States where processed sugarcane syrup is used as a sugar substitute, sweetener in food and beverage manufacturing, "evaporated cane juice" is considered by the Food and Drug Administration (FDA) to be a misleading term for "sugar" on product labels because the FDA regards "juice" as a liquid derived from fruits or vegetables; the preferred term is "cane sugar". Health risks Raw sugar cane juice can be a health risk to drinkers due to the unhygienic conditions under which it is prepared in some countries with lower health standards. There are some diseases that can be transmitted by raw sugar-cane, such as Leptospiros ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldo Verde Records
Caldo Verde Records is a San Francisco-based indie rock and folk record label founded by Red House Painters and Sun Kil Moon frontman Mark Kozelek in 2005. The label primarily features releases by Kozelek and Sun Kil Moon, but has also released albums by Jesu, Corrina Repp, Retribution Gospel Choir, and Kath Bloom. Photographer Nyree Watts is the commissioned artist for Caldo Verde, as almost all of the releases on the label feature her photography. Roster * Mark Kozelek * Sun Kil Moon * Jesu *Corrina Repp (one album release) *Retribution Gospel Choir (one album release) * Kath Bloom (one album release) *Desertshore (Phil Carney and Chris Connolly) *Heirlooms of August (Jerry Vessel, former bassist for Red House Painters) Discography * CV001: '' Tiny Cities'', Sun Kil Moon (November 1, 2005) * CV002: ''The Absent and the Distant'', Corrina Repp (September 19, 2006) * CV003: '' Little Drummer Boy Live'', Mark Kozelek (November 28, 2006) * CV004: '' Ghosts of the Great Highwa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Autumn
The Hot Autumn ( it, Autunno caldo) of 1969–70 is a term used for a series of large strikes in the factories and industrial centers of Northern Italy, in which workers demanded better pay and better conditions. During 1969 and 1970 there were over 440 hours of strikes in the region. The decrease in the flow of labour migration from Southern Italy had resulted in nearly full employment levels in the northern part of the country, meaning that the workforce there now had the leverage to start flexing its muscles. Overview Due to increased literacy levels in general and especially among workers, following a wave of student protests influenced by similar events in May 1968 in France, leftist students started agitating for social reforms and increased class consciousness. Workers joined in on these protests and began to demand increased wages. Many of them were being laid off because of increased efficiencies in factories. Not all of the workers' demands for collective control came ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paolo Il Caldo
''Paolo il caldo'' ( in English: ''Hot Paolo'') is a novel by Vitaliano Brancati, and also of a 1974 Italian film based on that novel. Novel The novel is set in Catania and in Rome around the time of the Second World War. It tells the story of a Sicilian baron who gives in to desires of the flesh, beginning at an early age and continuing through his adulthood, when he realizes what an empty life he has led. The book explores the themes of sexual passion and of lust, sometimes unbridled and morbid. The novel was published in 1955, a year after the author's death. Its publication was authorized in a note that Brancati penned two days before his passing, in which he explained that the planned two final chapters of the novel had not been written. Movie ''The Sensual Man'' ( it, Paolo il caldo) is loosely based on Brancati's novel, with the screenplay written by Marco Vicario. Vicario also directed the movie, that was played by Giancarlo Giannini Giancarlo Giannini (born 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
