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

Arroz con pollo (rice with chicken in Spanish) is a traditional dish of Latin America and the Caribbean, especially in Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Honduras and the Dominican Republic.The dish, which originated in Spain as a form of pilaf, is now a staple throughout Latin America.Food writer Elisabeth Lambert Ortiz, while pointing to the international aspects of the dish, notes that its origin in Spain already reflected international influences: chicken was brought from India and rice from Asia; saffron was introduced by Phoenician traders; tomatoes and peppers are natives of the Americas.In some recipes, ingredients include rice, beer, stock,  sofrito (a mix of vegetables and fresh herbs), chicken,^[6] and annatto. In some recipes, saffron is substituted for annatto. 

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand and Malaysia. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞), so-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia).The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating master stocks. This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice" with Southeast Asian pandan leaves added sometimes. Some cooks may add coconut milk to the rice, reminiscent of the Malay dish nasi lemak.The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In another variation, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as Baijī (白雞) for "white chicken", in contrast to the more traditional Lǔjī (滷雞, stock chicken) or Shāojī (燒雞, roasted chicken). In Singapore, where modernity has made the maintenance and long-term storage of master stocks unfeasible, the meat is cooked by boiling in water flavoured with garlic and ginger instead, with the resulting stock used in the preparation of the rice and also in the accompanying soup.The dish is usually served with several dips, including chilli sauce and pounded ginger. It is common in Hainan to also offer a third sauce involving oyster sauce mixed with garlic, while dark soy sauce is more commonly served in Malaysia/Singapore. The Malaysian/Singaporean version of the chili are also much hotter, reflecting its Southeast Asian influences, and may also involve a mixture of chilli with garlic. Most dishes are served with sliced cucumber, reflecting the Chinese preference for introducing some variety for a more complete meal.Sometimes a boneless version of chicken rice is served in Malaysia or Singapore.

A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs. The croquette is usually shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.A traditional New England/Northeastern United States preparation uses ham, usually of the maple-cured variety, along with pre-cooked mashed potato (often mixed with some mild seasonings and a bit of milk or butter for a smoother consistency) for the outer roll. These are dipped in crumbed breading, and sauteed or fried in a small skillet using butter. Typically, these are most common during the Thanksgiving-to-Christmas holiday season as one of several ways to use up leftover holiday ham.Another croquette dish popular across much of the American South is salmon croquettes. Any canned fish - usually salmon or mackerel, although canned tuna is also used in some recipes (although the dish is often colloquially referred to as "salmon croquettes" or "salmon patties" regardless of the actual fish used) - is mashed by hand to break up any fish bones and give the fish meat a smoother consistency, then combined with a binder and various seasonings. Seasonings typically include pepper, salt, chopped (sometimes sauteed) onions, garlic, lemon juice, and/or paprika. The binder can be any starch such as flour, cornmeal, matzo meal, ground crackers of any type, even white rice or oatmeal - although these latter variations are not as common, and are mostly limited to the northern U.S. Chopped eggs, parsley, and Parmesan cheese may also be added. The mixture is then shaped into rounded patties for pan- or deep-frying; corn or peanut oil are the most commonly used frying oils in the southern U.S., but canola, safflower, or olive oil are also used, and some recipes call specifically for pan-frying in butter or margarine.

Dan Meyer (born April 7, 1957) is an American performance artist, corporate entertainer, inspirational/motivational speaker, and professional sword swallower best known for swallowing swords underwater in a tank of sharks and stingrays.

Meyer is also internationally recognized as the world's foremost authority in the field of sword swallowing as a published author , Ig Nobel Laureate , and Chief Executive Director of the Sword Swallowers Association International (SSAI).Meyer is an accomplished pop and jazz musician, and award-winning published songwriter.

In 1977, Meyer received his Associates Degree in Music from Waldorf College in Forest City, Iowa. In 1982 Meyer received his Bachelor's degree in Music Theory and Composition, Radio Broadcasting, TV, Film from Indiana State University in Terre Haute, Indiana.In 1983, Meyer won 1st Place in the Christian Artist's national songwriting competition in Estes Park, Colorado.From 1983 to 1985, Meyer worked as an audio engineer/recording studio engineer and record producer for the Bill Gaither Trio's Pinebrook Studios in Alexandria, Indiana.In 1985,

Meyer was certified as an SSI Scuba instructor. He worked as Out Island Activities Manager for Admiral Cruise Lines private out-island "Little Stirrup Cay" (renamed "Coco Cay") in the Berry Islands of the Bahamas from 1985 to 1987. He had previously served as manager and caretaker of the island periodically from 1979-1983.In 1989, Meyer wrote, directed and produced the music video for the song "Merry Christmas, Doll" which was co-written with Christian artists Steven Curtis Chapman and Brent Henderson.

The music video was aired on CMT heavily during Christmas 1989 and 1990.In 1990, Meyer worked in the music business with STIM in Stockholm, Sweden. During this time, he successfully climbed to the top of Mount Kebnekaise, the highest mountain in Sweden above the Arctic Circle.In 2007, Meyer received his certification as a certified hypnotist with the National Guild of Hypnotists.

 On October 4, 2007, Meyer received the 2007 Ig Nobel Prize in Medicine at Harvard University for co-authoring with Dr. Brian Witcombe the research article Sword swallowing and its side effects published in the December 2006 British Medical Journal. The event was featured on NPR Radio "Science Friday", and covered in media around the world including BBC, USAToday, New York Post, The Times, The Guardian, National Geographic, Discovery Channel, AOL News, ABC News, MSN, Forbes Magazine, Scientific American, to over 180 million Russian and Eastern European viewers on NTV Russia, and others.

Don't follow. Don't follow. Never Follow.

Awards and recognitions

• Guinness World Records (2002)
• Guinness World Records (2005)
• Guinness World Records (2007)
• Guinness World Records (2010)
• USA Network 2nd Place Winner You've Got Character! national contest (2006) [15]
• Ripley's Believe It or Not Underwater Sword Swallowing in Shark Tank, Ripley's Aquarium, Myrtle Beach, SC (May 18, 2007)
• Ripley's Believe It or Not Featured in Ripley's Believe It or Not syndicated cartoon for Underwater Sword Swallowing in Shark Tank (September 22, 2007)
• Ig Nobel Prize in Medicine Harvard University, Cambridge, MA (October 4, 2007)
• America's Got Talent (third season, episodes 303, 308, 309, 310) (July 1-August 26, 2008)
• Ripley's Believe It or Not Featured in Ripley's Believe It or Not book for Underwater Sword Swallowing in Shark Tank (August 5, 2008, page 99)http://www.firstnamestore.com/?p=27216

Geoffrey F. Miller (born 1965), Associate Professor of Psychology at the University of New Mexico, is an American evolutionary psychologist.Miller is a 1987 graduate of Columbia University, where he earned a B.A. in biology and psychology.

He received his PhD in cognitive psychology from Stanford University in 1993 under the guidance of Roger N. Shepard. He was a postdoctoral researcher in the evolutionary and adaptive systems group in the School of Cognitive and Computing Sciences at the University of Sussex, UK (1992–94); Lecturer in the Department of Psychology, University of Nottingham (1995);

Research Scientist at the Center for Adaptive Behavior and Cognition, Max Planck Institute for Psychological Research, Munich, Germany (1995–96); Senior Research Fellow, Centre for Economic Learning and Social Evolution,

University College London (1996–2000); he has worked at the University of New Mexico, Albuquerque, since 2001, where he is now Associate Professor. In 2009, he was Visiting Scientist, Genetic Epidemiology Group, Queensland Institute of Medical Research, Brisbane, Australia.

 The starting point for Miller's work was Darwin's theoretical observation that evolution is driven not just by natural selection, but by the process called sexual selection. In support of his views on sexual selection, he has written The Mating Mind: How sexual choice shaped the evolution of human nature.

This revives and extends Darwin's suggestion that sexual selection through mate choice has been critical in human mental evolution—especially the more "self-expressive" aspects of human behavior, such as art, morality, language, and creativity. Identifying the survival value of these traits has proved elusive, but their adaptive design features do suggest that they evolved through mutual mate-choice by both sexes to advertise intelligence, creativity, moral character and heritable fitness.

The supporting evidence includes human mate preferences, courtship behavior, behavior genetics, psychometrics, and life history patterns. The theory makes many testable predictions, and sheds new light on human cognition, motivation, communication, sexuality, and cultureMiller believes that our minds evolved not as survival machines, but as courtship machines, and proposes that the human mind's most impressive abilities are courtship tools that evolved to attract and entertain sexual partners.

 By switching from a survival-centred to a courtship-centred view of evolution, he attempts to show how we can understand the mysteries of mind. The main competing theories of human mental evolution are selection for generalist foraging ability (i.e., hunting and gathering), as embodied in the work of researchers such as Hillard Kaplan and Kim Hill at the University of New Mexico, and selection for social intelligence, as argued by Andrew Whiten, Robin Dunbar, and Simon Baron-Cohen.

He has published on visual perception, cognition, learning, robotics, neural networks, genetic algorithms, human mate-choice, evolutionary game theory, and the origins of language, music, culture, intelligence, ideology and consciousness. He studies human mental adaptations for judgment, decision-making, strategic behavior and communication in social and sexual domains.

Apart from mutual mate-choice and sexual selection theory, this includes work on:human mental traits as fitness indicators (reliable cues of underlying phenotypic traits and genetic quality);social attribution heuristics, as adapted to the statistical structure of individual differences (including genetic and phenotypic covariances);animate motion perception mechanisms, as adapted to typical patterns of intentional movement; andconsumer behavior (applications of evolutionary psychology in product design and aesthetics, marketing, advertising, branding, and the use of genetic algorithims for interactive online product design).

  Nobel winner
John R. Perry (born 1943) is Henry Waldgrave Stuart Professor of Philosophy at Stanford University. He has made significant contributions to areas of philosophy, including logic, philosophy of language, metaphysics, and philosophy of mind. He is known primarily for his work on situation semantics (together with Jon Barwise), reflexivity, indexicality, and self-knowledge.John Perry was born in Lincoln, Nebraska on the 16th of January, 1943.
 He received his B.A. in philosophy from Doane College in 1964 and his Ph.D. in philosophy from Cornell University in 1968. He was awarded the Jean Nicod Prize in 1999. He is a member of the Norwegian Academy of Science and Letters.Perry is currently Henry Waldgrave Stuart Professor of Philosophy at Stanford University.

In 2004, he became co-host, with Kenneth Taylor, of Philosophy Talk, the radio program that "questions everything... except your intelligence". He is also part of the Center for the Study of Language and Information (CSLI)—an independent research center founded in 1983.

 Books(1978)
A Dialogue on Personal Identity and Immortality. Indianapolis: Hackett Publishing Company.(1983) Situations and Attitudes (with Jon Barwise). Cambridge, MA: Bradford Books/MIT Press. (Reprinted with a new introduction by CSLI Publications, 1999.)(1993) The Problem of the Essential Indexical and Other Essays. New York: Oxford University Press. (Enlarged edition, Stanford: CSLI Publications, 2000.)(1999) Dialogue on Good, Evil and the Existence of God. Cambridge/Indianapolis: Hackett Publishing Company.(2001) Knowledge, Possibility and Consciousness. Cambridge, MA.: Bradford-MIT.(2001) Reference and Reflexivity. Stanford: CSLI Publications.(2002) Identity, Personal Identity and the Self, Selected Essays. Indianapolis: Hackett Publishing.http://www.firstnamestore.com/?p=27208

Ingredients3/4 pound flank or sirloin, sliced thinly across the grain3/4 pound broccoli florets2 tablespoons high-heat cooking oil2 cloves garlic, very finely minced or smushed through garlic smusher1 teaspoon cornstarch, dissolved in 1 tablespoon waterFor the beef marinade1 teaspoon soy sauce1 teaspoon Chinese rice wine (or dry sherry)1/2 teaspoon cornstarch1/8 teaspoon freshly ground black pepperFor the sauce2 tablespoons oyster sauce1 teaspoon Chinese rice wine (or dry sherry)1 tablespoon soy sauce1/4 cup chicken brothMethod1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds

The best known Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat, or thick stew, served atop injera, a large sourdough flatbread made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrees and side dishes.Injera (Amharic, Tigrinya:, pronounced [ɨndʒəra], sometimes transliterated enjera; Oromo: budenaa; Somali: canjeero) is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called canjeero or lahooh) and Yemen (where it is known as lahoh).The most valued grain used to make injera is from the tiny, iron-rich teff. However, its production is limited to certain middle elevations and regions with adequate rainfall, so it is relatively expensive for the average household. Because the overwhelming majority of highland Ethiopians are poor farming households that grow their own subsistence grain, wheat, barley, corn, and/or rice flour are sometimes used to replace some or all of the teff content. There are also different varieties of injera in Ethiopia, such as nech (white), kay (red) and tikur (black). In making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to bake into large flat pancakes, done either on a specialized electric stove or, more commonly, on a clay plate (Amharic mittad, Tigrinya mogogo) placed over a fire. Unusual for a yeast bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, injera compares to the French crepe and the South Indian dosai as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are quite unique and unlike the crepe and dosai. The bottom surface of the injera, which touches the heating surface, will have a relatively smooth texture, while the top will become porous. This porous structure allows the injera to be a good bread to scoop up sauces and dishes. 

Kitcha fit-fit, a mainstay in Eritrean cuisine, is presented with a scoop of fresh yoghurt and topped with berbere (spice).Fit-fit is an Eritrean and Ethiopian food typically served for breakfast (though it can be served with other meals). It is generally made with tesmi (spiced clarified butter) and sometimes also with berbere, in which case it is called fir-fir. In some cases various oils or butters are substituted for clarified butter; however, the difference in taste is notable. There are two major varieties of fit-fit, injera (or taita) and kitcha (or kita).

Injera fit-fit

Injera fit-fit (also taita fit-fit in Tigrinya) is a combination of shredded injera, berbere, onions and clarified butter. Variations on this basic recipe are common, in which the name of the additional item is used as a prefix. For instance, if one were to add shiro (chickpeas puree), the resulting dish would be called shiro fit-fit.Injera fit-fit can be eaten with either a spoon (which is not typical in Eritrean or Ethiopian cuisine) or another piece of injera.

Kitcha fit-fit

Kitcha fit-fit (or kita fit-fit; also known as chechebsa) is a combination of shredded kitcha (or kita), berbere, and clarified butter. Kitcha fit-fit is sometimes eaten with plain yogurt.Unlike most Eritrean and Ethiopian foods, kitcha fit-fit is eaten with a utensil (usually a spoon). A dry variation is called kitcha (or kita) fir-fir.