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Basque Cuisine
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, '' marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, '' pintxos'' (Basque '' tapas)'', Idiazabal sheep's cheese, '' txakoli'' ( sparkling white wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pintxo
A pincho (; literally "thorn" or "spike"), pintxo () or pinchu () is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack, in the company of friends or relatives; thus, they have a strong socializing component, and, in the Basque country and Navarre, they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, for the same item to be called ''pincho'' in one place and ''tapa'' in another. They are called ''pinchos'' because many of them have a ''pincho'' (Spanish for ''spike''), typically a toothpick —or a skewer for the larger var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bayonne
Bayonne () is a city in southwestern France near the France–Spain border, Spanish border. It is a communes of France, commune and one of two subprefectures in France, subprefectures in the Pyrénées-Atlantiques departments of France, department, in the Nouvelle-Aquitaine regions of France, region. Bayonne is located at the confluence of the Nive and Adour Rivers, in the northern part of the cultural region of the Basque Country (greater region), Basque Country. It is the seat of the Communauté d'agglomération du Pays Basque which roughly encompasses the western half of Pyrénées-Atlantiques, including the coastal city of Biarritz. The area also constitutes the southern part of Gascony, where the Aquitaine Basin joins the beginning of the Pre-Pyrenees. Together with nearby Anglet, Biarritz, Saint-Jean-de-Luz and several smaller communes, Bayonne forms an urban area with 273,137 inhabitants in the 2018 census, 51,411 of whom lived in the commune of Bayonne proper. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
T-bone Steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture's ''Institutional Meat Purchase Specifications'' state that the tenderloin of a porterhouse must be at least wide at its widest, while ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelette
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History Omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ''Le cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astigarraga
Astigarraga is a town located in the province of Gipuzkoa, in the Autonomous Community of Basque Country, in northern Spain Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featuring the Punta de Tarifa, southernmost point of continental Europe, it is the largest country in Southern Eur .... References External links * Municipalities in Gipuzkoa Donostialdea {{basqueCountry-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Sebastián
San Sebastián, officially known by the bilingual name Donostia / San Sebastián (, ), is a city and municipality located in the Basque Autonomous Community, Spain. It lies on the coast of the Bay of Biscay, from the France–Spain border. The capital city of the province of Gipuzkoa, the municipality's population is 188,102 as of 2021, with its metropolitan area reaching 436,500 in 2010. Locals call themselves ''donostiarra'' (singular) in Basque, also using this term when speaking in Spanish. It is also a part of Basque Eurocity Bayonne-San Sebastián. The economic activities in the city are dominated by the service sector, with an emphasis on commerce and tourism, as San Sebastián has long been well-known as a tourist destination. Despite the city's relatively small size, events such as the San Sebastián International Film Festival and the San Sebastian Jazz Festival have given it an international dimension. San Sebastián, along with Wrocław, Poland, was the Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sagardotegi
A sagardotegi (pronounced ) is a type of cider house found in the Basque Country where Basque cider and traditional foods such as cod omelettes are served. Modern sagardotegis can broadly be described as a cross between a steakhouse and a cider house. Most Basque cider, like most cider varieties in Spain, is called "natural" because, unlike many other European varieties, it is still, instead of sparkling. It normally contains 4-6% alcohol and is served directly from the barrel in a sagardotegi. Etymology The word ''sagardotegi'' is composed of three elements: ''sagar'' "apple" and ''ardo'' "wine", yielding ''sagardo'' or "cider" and the suffix ''-tegi'' which denotes a building where an activity takes place. The word thus translates as "cider house". In some Northern Basque dialects cider is called ''sagarno'' or ''sagarano'' but that only reflects a different development of the Proto-Basque root ''*ardano'' "wine". Although the word ''ardo'' today exclusively means "w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmitako
Tuna pot, marmitako in Basque Country and marmita, marmite or sorropotún in Cantabria is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. Today it is a simple dish with tuna, potatoes, onions, peppers, and tomatoes. The original French word ''marmite'' is a metal pot with lid. This French word ''marmite'' or the Spanish equivalent ''marmita'' gives name to the dish in the East and Central Coast of Cantabria while the Cantabrian word ''sorropotún'' is used in the West Coast. ''Marmitako'' in Basque language Basque ( ; ) is a language spoken by Basques and other residents of the Basque Country (greater region), Basque Country, a region that straddles the westernmost Pyrenees in adjacent parts of northern Spain and southwestern France. Basque ... means 'from the pot'. History Tuna pot was eaten by Basque fishermen during fishing season. As they stayed a long time at sea, the food used to go bad, so they ate the tuna they fished with co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nicolasa Pradera
Nicolasa Pradera (1870–1959) was a Basque chef, restaurateur, and is most known for her cookbook "La cocina de Nicolasa" (the Kitchen of Nicolasa), which is one of the staples of Basque cooking. Biography Nicolasa Pradera Mendive was born on 7 December 1870 in Markina-Xemein, of the Basque Country of northern Spain. Between 1890 and 1912, she served as a cook in the Londaur Palace for the Gaytan de Ayala family and after leaving their service opened a restaurant in San Sebastián at #4 Aldamar Street with her husband Narciso Dolhagaray Picabea, a prominent butcher. In 1932, she sold the restaurant and bought another establishment with her sons. She named the restaurant "Andia" and it was located on the Paseo de La Concha. (Walkway of Shells). In 1933, she published a cookbook "La cocina de Nicolasa", which contains a wide variety of Basque recipes and is a staple for Basque chefs, having gone into nearly 20 reprintings. In 1940, Pradera sold the restaurant in San Sebastiá ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Idaho
The University of Idaho (U of I, or UIdaho) is a public land-grant research university in Moscow, Idaho, United States. Established in 1889 and opened three years later, it was the state's sole university for 71 years, until 1963. The university comprises ten undergraduate, graduate, and professional schools. It enrolls approximately 12,000 students across its campuses, with 11,000 on the Moscow campus. The university is classified among "Research 1: Very High Spending and Doctorate Production". Located on the rural Palouse, the university is represented in intercollegiate athletics by the Idaho Vandals, who compete in NCAA Division I, primarily in the Big Sky Conference. In addition to the main campus in Moscow, the U of I has branch campuses in Coeur d'Alene, Boise, and Idaho Falls; it also operates a research park in Post Falls, and dozens of extension offices statewide. History On January 30, 1889, Governor Edward Stevenson of the Idaho Territory signed th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Other Vegetable Oils
Other often refers to: * Other (philosophy), a concept in psychology and philosophy Other or The Other may also refer to: Film and television * ''The Other'' (1913 film), a German silent film directed by Max Mack * ''The Other'' (1930 film), a German film directed by Robert Wiene * ''The Other'' (1947 film), an Italian film directed by Carlo Ludovico Bragaglia * ''The Other'' (1972 film), an American film directed by Robert Mulligan * ''The Other'' (1999 film), a French-Egyptian film directed by Youssef Chahine * ''The Other'' (2007 film), an Argentine-French-German film by Ariel Rotter * ''The Other'' (2025 film), an American film directed by Paul Etheredge * The Other (''Doctor Who''), a fictional character in ''Doctor Who'' * The Other (Marvel Cinematic Universe), a fictional character in the Marvel Cinematic Universe Literature * '' Other: British and Irish Poetry since 1970'', a 1999 poetry anthology * ''The Other'' (Applegate novel), a 2000 ''Animorphs'' novel by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
