영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

Tlacoyos are oval shaped fried or toasted cakes made of masa. They are similar to fresh corn tortillas, but are somewhat torpedo-shaped and fatter. Tlacoyos are stuffed with refried beans, cheese, fava beans, chicharron or other ingredients. Tlacoyos are often served as an accompaniment to soups and stews. Most traditional tlacoyos do not have lard or salt in the masa, and if not eaten immediately after they are cooked, they become very tough and dry, even if reheated. This dish is similar to the Salvadoran pupusa.The name tlacoyo is a variation of the Nahuatl word tlatlaoyo, a name given to an antojito typical of central Mexico.The tlacoyo is a completely different traditional Mexican dish which must not be confused with a sope or a huarache, but in some regions has started to be used in a similar way, as a base for the same ingredients used for sopes.Since is similar in shape to a huarache (but smaller), and is made of the same corn as the sope and is even thicker (so it has more resistance to humid foods), Mexican street vendors sometimes sell it adding toppings on it, as an alternative to the sopes and huaraches. However, note the traditional tlacoyo is supposed to be consumed without any toppings on it, but fresh salsa, and is on this form in which is mostly found on the streets
 
Tlacoyos often came in three different colors, but no artificial colors are added to its preparation. The color comes from the cornmeal used to prepare the masa used to make the tlacoyo. The most common is blue, made with blue corn meal
   Habana Inc. 17 Prince Street, New York, NY 10012-3507 (212) 625-2001 ‎ cafehabana.com [mappress mapid="34"]http://cooksns.com/?p=2343http://cooksns.com/?p=2343

 The pot-au-feu (French pronunciation: [potofø], "pot on the fire") is a French beef stew. According to chef Raymond Blanc, the pot-au feu is "the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."There are variations as to the cuts of beef and the vegetables involved, but a typical pot-au-feu contains:low-cost cuts of beef that need long cooking;usually some kind of cartilaginous meat, such as oxtail and marrowbone;sausage: such as a Morteau sausage, or other strongly flavoured, uncooked smoked sausagevegetables: carrots, turnips, leeks, celery, and onions;spices: bouquet garni, salt, black pepper and cloves.
Cooking cartilaginous meat in the stew will result in gelatin being dissolved into the broth. If the stew is allowed to cool, the broth may turn into a jelly, resulting in an interesting texture. Allowing the stew to cool also allows the removal of excess fat, which floats on the surface and congeals.The dish is often served with coarse salt and strong Dijon mustard and sometimes also with gherkins and samphire pickled in vinegar.The pot-au-feu broth may be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. There are ready-to-use concentrated cubes to make what purports to be pot-au-feu broth when water is added.A pot-au-feu could be a continuous affair in the past, with new ingredients added as some is used; nowadays houses do not have a permanent fire in cold weather, and the dish is cooked for a specific meal.Many countries have similar dishes with local ingredients.Vinegar Hill House Inc72 Hudson Avenue, Brooklyn, NY 11201-1222(718) 522-1018 ‎vinegarhillhouse.com [mappress mapid="35"]http://cooksns.com/?p=2348

Eintopf (German, lit.: "one pot") is a traditional type of German stew which can consist of a great number of different ingredients. Technically, the term refers to a way of cooking all ingredients in one pot, not to any specific recipe.Many different regional specialty recipes for Eintopf are known in Germany; for example the Kassel area has a type called Lumpen und Fleeh ("rags and fleas" in the local dialect) which is quite similar to Irish stew.Eintopf contains 3-4 basic ingredients:broth(green) vegetablesa carbohydrate-rich component, usually potatoes or pulses, less often noodles or rice(optional) meat or sausageBeef stock, chicken broth or vegetable stock are often used as a foundation, to which the other ingredients are gradually added. These are usually cooked until soft but not mushy, resulting on average in a less homogenous consistency than an English-type stew or a gumbo, somewhat between those and the Japanese nabemono. There are thicker German stews like Hasenpfeffer or Labskaus; those would not usually be considered an Eintopf though the technical difference is minor (longer cooking times and less vegetables).Most commonly, ingredients include pork, beef or chicken meat along with a variety of assorted vegetables such as carrots, peas, beans, lentil, potatoes, cauliflower, kale, celery, onions, asparagus, or garlic. To bring out the flavor of these ingredients, numerous different kinds of kitchen herbs like parsley, lovage or chive may be added, as well as salt, pepper and other spices. Hummus Place 305 Amsterdam Avenue, New York, NY 10023-1739(212) 799-3335 ‎hummusplace.com[mappress mapid="36"]http://cooksns.com/?p=2353

Cozido (Portuguese: [kuˈziðu]) or cocido (Spanish: [koˈθiðo]) is one of the traditional dishes of Portuguese and Spanish cuisine. A stew made with different meats and vegetables, numerous regional variations exist throughout Portugal and Spain.Portugal's cozidoThe Portuguese cozido (Portuguese: cozido a portuguesa, IPA: [kuˈziðu ˈa puɾtuˈɣezɐ]) has its origins in the Beira. It's a rich stew made from shin of beef, pork, and Portuguese smoked (or blood) sausages (morcela, farinheira and chourico) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens. It is best served with olive oil and red wine.Spain's cocidoSpanish stews or cocidos, as they are called in Spanish, are typical main dishes in Spain, particularly in the central and northern regions of Spain, typically consisting of meats, sausages, vegetables and garbanzo beans or chickpeas. The most famous is the Cocido Madrileno or Madrid Stew. In this version beef, ham, salt pork, chorizo, morcilla, a stewing chicken, garbanzos, potatoes, cabbage and carrots are the ingredients besides onion and garlic. Often a pig's trotter and a marrow bone and variations of other seasonal vegetables are included. One variation involves the broth of the cocido served as soup before, often with Spanish pasta in it.Institute of Culinary Education 50 W 23rd St # 5, New York, NY 10010(212) 847-0700 ‎iceculinary.comhttp://cooksns.com/?p=2357

Oden (おでん) is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household. Karashi (Japanese mustard) is often used as a condiment.Oden was originally what is now commonly called misodengaku or simply dengaku; konnyaku or tofu was boiled and one ate them with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular.Oden is often sold from food carts, and most Japanese convenience stores have simmering oden pots in winter. Many different kinds of oden are sold, with single-ingredient varieties as cheap as 100 yen.[edit]Regional variationsIn Nagoya, it may be called Kantō-ni (関東煮) and soy sauce is used as a dipping sauce. Miso oden is simmered in hatcho-miso broth, which is lightly sweet taste. Konjac and tofu are common ingredients.In Kansai area they are sometimes called Kantō-daki (関東煮 or 関東炊き) and tend to be stronger flavoured than the lighter Kantō version.Oden in Shizuoka use a dark coloured broth flavoured with beef stock and dark soy sauce, and all ingredients are skewered. Dried and ground fish (sardine, mackerel, or katsuobushi) and aonori powder (edible seaweed) are sprinkled on top before eating.Udon restaurants in Kagawa Prefecture in Shikoku almost always offer oden as a side dish, to be eaten with sweet miso while waiting for the udon.In Taiwan, the dish is called Heilun/Olun (黑輪) in the Taiwanese language. Besides the more traditional ingredients, olen also uses many local ingredients, such as pork meatballs and blood puddings. More recently, oden is offered in convenience stores and is known as guandongzhu (Kuantung-chu; 關東煮) in Mandarin.In Korea, Odaeng (오댕) is a street food that's sold from small carts and is served with a spicy soup. It's very common on the streets of Korea and there are many restaurants that have it on their menu or specialize in it.EN Japanese Brasserie 435 Hudson Street, New York, NY 10014(212) 647-9196 ‎enjb.com[mappress mapid="38"]http://cooksns.com/?p=2364

Coq au vin French pronunciation: [kɔk o vɛ̃] (lit. 'rooster in wine') is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.While the wine is typically Burgundy wine, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au Champagne, and so on.Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not 　documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.Although the word "coq" in French means "rooster", and tough birds with lots of connective tissue benefit from braising, most coq au vin recipes call for capon or chicken.Standard recipes call for a chicken, red wine (pinot noir, burgundy, beaujolais nouveau, or zinfandel), lardons (salt pork), button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms. The preparation is similar in many respects to beef bourguignon. The chicken is first marinated in wine, then seared in fat and slowly simmered until tender. The traditional seasonings are salt, pepper, thyme, parsley and bay leaf, usually in the form of a bouquet garni. The juices are thickened either by making a small roux at the beginning of cooking, or by adding blood at the end.Tout Va Bien 311 W 51st St # 1, New York, NY 10019(212) 265-0190 ‎letoutvabien.com[mappress mapid="39"]