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Chimichurri
Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisco Chronicle'' (October 5, 2012). the sauce comes in a green (''chimichurri verde'') and red (''chimichurri rojo'') version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar or lemon juice. It is somewhat similar to Moroccan chermoula. Etymology The name may be a variant of Spanish ''chirriburri'' 'hubbub', ultimately perhaps from Basque ''zurrumurru'' 'noise, rumor'. Another theory connects it to Basque ''tximitxurri'' 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century. Various, almost certainly false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy sCurry", "Jimmy McCurry", or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uruguayan Cuisine
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are very abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ''ensaimadas'' yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada ( Asturian bean stew). All of the guisos and traditional ''pucheros'' (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod ( bacalao), calamari, and octopus, originate from the Basque and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persillade
Persillade () is a sauce or seasoning mixture of parsley (french: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar. In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's ''mise en place''. If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. It is extensively used in French and French-influenced cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines. A classic French and Quebec bistro dish is ''pommes persillade'', cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking, and can sometimes be combined with Quebec ''poutine ''to produce a hybrid dish called ''poutine persillade''. Persillade is also popular in Louisiana; New Orleans chef Austin Leslie's signature dish was fried chicken with persillade. Variations There are many variations, ei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Sauce
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian ''salsa verde'', the French ''sauce verte'', the German ''Grüne Soße'' or ''Frankfurter Grie Soß'' (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian ''chimichurri''. The Mexican '' salsa verde'', though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the New Mexico version uses a green chile base. History Green sauce has a long history in many parts of Europe. It was certainly present in the Middle Ages, and may date to the Classical period. Green sauce made with parsley and often sage was one of the most common sauces of medieval cookery. In a 14th-century recipe, green sauce served with a dish of cheese and whole egg yolks boiled in watered down wine with herbs and spices was recommended for "lords, for settling their temperament and whetting their appetite". The basic recipe is p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wasakaka
Wasakaka is a savory sauce found in Dominican Republic cuisine, Dominican and Venezuelan cuisine. The name is also spelled ''guasacaca'', pronounced the same. It is often used in chicken dishes. Variations Venezuela In Venezuela the sauce is made from avocados, olive oil, salt, pepper, lime juice or vinegar, cilantro, parsley, green bell peppers, onions, worcestershire sauce, garlic, and chili peppers. The Venezuelan sauce is similar to Mexican guacamole. It is served over ''parrillas'' (grilled food), ''arepas'', ''empanadas'', and various other dishes. It is common to make the ''guasacaca'' with a little hot sauce instead of ''jalapeño'', but like a guacamole, it is not usually served as a hot sauce itself. Dominican Republic In the Dominican Republic the sauce is made with lime or sour orange juice, garlic, parsley, salt, pepper and olive oil. It is similar to Canary Islands Mojo (sauce), mojo, which was brought to the Caribbean and is very popular in Cuba and Puerto R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chermoula
Chermoula (Berber: ''tacermult'' or ''tacermilt'', ar, شرمولة) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to Latin American chimichurri. Ingredients Common ingredients include garlic, cumin, coriander, oil, lemon juice, and salt. Regional variations may also include preserved lemons, onion, ground chili peppers, black pepper, saffron, and other herbs. Varieties Chermoula recipes vary widely by region. In Sfax, Tunisia, chermoula is often served with cured salted fish during Eid al-Fitr. This regional variety is composed of dried dark raisin purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili, black pepper, and cinnamon. A Moroccan version comprises dried parsley, cumin, paprika, and salt and pepper. The Libyan version of charmoula is served as a side dish in the su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Language
Spanish ( or , Castilian) is a Romance language of the Indo-European language family that evolved from colloquial Latin spoken on the Iberian peninsula. Today, it is a global language with more than 500 million native speakers, mainly in the Americas and Spain. Spanish is the official language of 20 countries. It is the world's second-most spoken native language after Mandarin Chinese; the world's fourth-most spoken language overall after English, Mandarin Chinese, and Hindustani (Hindi-Urdu); and the world's most widely spoken Romance language. The largest population of native speakers is in Mexico. Spanish is part of the Ibero-Romance group of languages, which evolved from several dialects of Vulgar Latin in Iberia after the collapse of the Western Roman Empire in the 5th century. The oldest Latin texts with traces of Spanish come from mid-northern Iberia in the 9th century, and the first systematic written use of the language happened in Toledo, a prominent c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merriam-Webster
Merriam-Webster, Inc. is an American company that publishes reference books and is especially known for its dictionaries. It is the oldest dictionary publisher in the United States. In 1831, George and Charles Merriam founded the company as G & C Merriam Co. in Springfield, Massachusetts. In 1843, after Noah Webster died, the company bought the rights to ''An American Dictionary of the English Language'' from Webster's estate. All Merriam-Webster dictionaries trace their lineage to this source. In 1964, Encyclopædia Britannica, Inc. acquired Merriam-Webster, Inc. as a subsidiary. The company adopted its current name in 1982. History Noah Webster In 1806, Webster published his first dictionary, ''A Compendious Dictionary of the English Language''. In 1807 Webster started two decades of intensive work to expand his publication into a fully comprehensive dictionary, ''An American Dictionary of the English Language''. To help him trace the etymology of words, Webster learne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basques
The Basques ( or ; eu, euskaldunak ; es, vascos ; french: basques ) are a Southwestern European ethnic group, characterised by the Basque language, a common culture and shared genetic ancestry to the ancient Vascones and Aquitanians. Basques are indigenous to, and primarily inhabit, an area traditionally known as the Basque Country ( eu, Euskal Herria) — a region that is located around the western end of the Pyrenees on the coast of the Bay of Biscay and straddles parts of north-central Spain and south-western France. Etymology The English word ''Basque'' may be pronounced or and derives from the French ''Basque'' (), itself derived from Gascon ''Basco'' (pronounced ), cognate with Spanish ''Vasco ''(pronounced ). Those, in turn, come from Latin ''Vascō'' (pronounced ; plural '' Vascōnes''—see history section below). The Latin generally evolved into the bilabials and in Gascon and Spanish, probably under the influence of Basque and the related Aquita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
False Etymology
A false etymology (fake etymology, popular etymology, etymythology, pseudo-etymology, or par(a)etymology) is a popular but false belief about the origin or derivation of a specific word. It is sometimes called a folk etymology, but this is also a technical term in linguistics. Such etymologies often have the feel of urban legends and can be more colorful and fanciful than the typical etymologies found in dictionaries, often involving stories of unusual practices in particular subcultures (e.g. Oxford students from non-noble families being supposedly a forced to write ''sine nobilitate'' by their name, soon abbreviated to ''s.nob.'', hence the word ''snob''). Many recent examples are "backronyms" (acronyms made up to explain a term), such as ''posh'' for "port outward, starboard homeward". Source and influence Erroneous etymologies can exist for many reasons. Some are reasonable interpretations of the evidence that happen to be false. For a given word there may often have been ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Torode
John Douglas Torode (born 23 July 1965) is an Australian-British celebrity chef and TV presenter. He moved to the UK in the 1990s and began working at Conran Group's restaurants. After first appearing on television on ITV's ''This Morning'', he started presenting a revamped ''MasterChef'' on BBC One in 2005. He is a restaurateur; former owner of the Luxe and a second restaurant, Smiths of Smithfield. He has also written a number of cookbooks, including writing some with fellow ''MasterChef'' presenter and judge, Gregg Wallace. Early life John Douglas Torode was born on 23 July 1965 as the youngest of three boys in Melbourne, Victoria, but between the ages of four (when his mother died) and ten he lived in Maitland, New South Wales, with his brother Andrew, and his grandmother who taught him to cook. He then lived in Edithvale, Melbourne, with his father and his brothers, though his father was frequently away from home because of work. His early cooking career started ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Cook Abroad
''A Cook Abroad'' is a BBC television program in which a celebrity chef A celebrity chef is a kitchen chef who has become a celebrity. Today, chefs often become celebrities by presenting cookery advice and demonstrations, usually through the media of television and radio, or in printed publications. While television ... travels to another country in order to discover recipes. Originally released in 2015, the program attempts to showcase food from different countries and cultures around the world. The opening sequence is "Six cooks, six countries six incredible journeys." Episodes References External links * A Cook Abroad on BBC Two {{DEFAULTSORT:Cook Abroad British cooking television shows British travel television series 2010s British cooking television series 2010s British travel television series Television shows filmed in Egypt Television shows filmed in India Television shows filmed in Argentina Television shows filmed in France Television shows filmed in A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
