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Caldo Soffocante
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 * Caldo galego, traditional soup dish from Galicia * 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 The Hot Autumn () of 1969–70 is a term used for a series of large Strike action, strikes in the factories and industrial centers of Northern Italy, in which workers demande ... [...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 was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) 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 meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...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 is 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. ... * Colombian soups {{soup-stub ... [...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, green chiles and oregano. Tomato puree or dehydrated chicken broth may also be added to the mix as condiments. The cheese is usually added only at the end, once the other are ingredients are boiled, to prevent gratin Gratin () is a culinary technique in which a dish (food), dish is topped with a Browning (food process), browned crust, often using breadcrumbs, grated cheese, egg or cheese.Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique' ...ation. It is most usually prepared with dices of queso ranchero, 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 chi ... [...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 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, bea ... * 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 language, Portuguese for "green broth") is a popular soup in Portuguese cuisine. The basic traditional ingredients for ''caldo verde'' are Julienning, julienned collard greens 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 wedding soup, 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 a Portuguese cornbread or rye bread called ''broa'' on the side for dipping. In Brazil, the soup is accompanied by Pão francês, similarly to virtually all kinds of soups. In Portugal, caldo verde is typically consumed d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldo Galego
Caldo galego or simply ''caldo'' (in Galician), also known as ''caldo gallego'' (in Spanish), meaning literally "Galician broth", is a traditional soup dish from Galicia. It is essentially a regional derivative (with added beans and turnip greens) of the very similar ''caldo verde'', the traditional soup dish of neighbouring Portugal. Ingredients include ''repolo'' (cabbage), ''verzas'' (collard greens), '' grelos'' (rapini), or ''navizas'' (sweet turnip greens); potatoes; white beans; and ''unto'' (lard). Additionally it can contain fatty pork, ''chorizo'', ham, or bacon (''compango''). It is served hot as a starter, often as part of ''almuerzo'' (lunch), and sometimes dinner. Traditionally it was usually served in ''cuncas'' (earthen bowls). Variations Depending on the availability of seasonal ingredients there are several variations: *Caldo branco includes chickpeas and beans. *Caldo chirlo or vigueiro *Caldo de castañas uses chestnuts See also * Cabbage soup * Caldo ver ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pira Caldo
Pira or PIRA may refer to: Places * Pira, Victoria, a locality in Australia * Pira, Benin, a town * Pira District, Huaraz Province, Peru * Pira, Tarragona, Spain Organisations * Physics Instructional Resource Association * Provisional Irish Republican Army Weapons * Pirah ''Pirah'' or ''pira'' is a type of Philippine bolo sword or knife characterized by a heavy blade and a wide tip. It superficially resembles a falchion but is much heavier. It is the traditional weapon favored by the Yakan people of Basilan Island ... or pira, a wide-tipped sword from the Yakan people of the Philippines *Pira, another name for the curving Talibong sword of the Visayan people of the Philippines {{disambiguation, geo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee ( , derived from Tamil language, Tamil ), is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and Chinese pickles, pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food. Etymology The popular English name ''congee'' derives from the Tamil language, Tamil wor ... [...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, mainly Egypt, and also in South America, especially Brazil. Sugarcane juice is obtained by crushing peeled sugarcane 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 There are some diseases that can be transmitted by raw sugarcane, such as leptospirosis. In Brazil, sugarcane juice has been linked to cases of Chagas disease, as sugarcane can contain traces of its respons ... [...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 Highway' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Autumn
The Hot Autumn () of 1969–70 is a term used for a series of large Strike action, 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 Human migration, 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 exercising its influence. 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 events in France, 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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
