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

The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as strip loin, shell steak, Kansas City strip or New York strip steak. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby rib eye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included. The strip steak can be sold with or without the bone, but bone-in strips are generally better because they are usually thicker, and the bone conveys heat to the steak during cooking. Strip steaks can be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.- 2 New York steaks- 2 garlic cloves- 1/2 cup crushed crackers- 2 tbsp olive oil- 5 tbsp Dijon mustard- 1 tsp parsley- Salt and pepper to tasteDirections:Preheat barbecue grill to high heat. Chop the garlic and mix it in a bowl with crushed crackers, olive oil, parsley, salt, pepper and Dijon mustard. Cover all sides of the New York steaks with the garlic mixture.Sear all sides of the New York steaks on grill for 1-2 minutes. Reduce grill heat to medium-high and allow each side of the New York Steak to cook for 5-10 minutes.

The principal cooking style in Puerto Rican cuisine is called “cocina criolla”, which literally means Creole cooking. Most Americans will associate Creole cooking with Louisiana’s Cajun cuisine, but that’s not the case here. In the Spanish speaking islands, “criollo” refers to Spanish Americans of European descent. Hence, “cocina criolla” is the cuisine created by the European (mostly Spanish) colonists using their traditional recipes coalesced with native Caribbean foods and cooking styles. Consequently, you will find both native and Spanish influences, cooking techniques, and ingredients in Puerto Rican cuisine.

Fred Astaire (born Frederick Austerlitz;  May 10, 1899 – June 22, 1987) was an American film and Broadway stage dancer, choreographer, singer and actor. His stage and subsequent film career spanned a total of 76 years, during which he made 31 musical films. He was named the fifth Greatest Male Star of All Time by the American Film Institute. He is particularly associated with Ginger Rogers, with whom he made ten films.Gene Kelly, another major innovator in filmed dance, said that "the history of dance on film begins with Astaire". Beyond film and television, many classical dancers and choreographers, Rudolf Nureyev; Sammy Davis, Jr.; Michael Jackson; Gregory Hines; Mikhail Baryshnikov; George Balanchine and Jerome Robbins among them, also acknowledged his importance and influence.

• 1938 — Invited to place his hand and foot prints in cement at Grauman's Chinese Theatre, Hollywood.
• 1950 — Ginger Rogers presented an honorary Academy Award to Astaire "for his unique artistry and his contributions to the technique of musical pictures".

• 1950 — Golden Globe for "Best Motion Picture Actor -Music/Comedy" for Three Little Words
• 1958 — Emmy Award for "Best Single Performance by an Actor" for An Evening with Fred Astaire
• 1959 — Dance Magazine award
• 1960 — Nominated for Emmy Award for "Program Achievement" for Another Evening with Fred Astaire
• 1960 — Golden Globe Cecil B. DeMille Award for "Lifetime Achievement in Motion Pictures"
• 1961 — Emmy Award for "Program Achievement" in 1961 for Astaire Time
• 1961 — Voted Champion of Champions — Best Television performer in annual television critics and columnists poll conducted by Television Today and Motion Picture Daily
• 1965 — The George Award from the George Eastman House for "outstanding contributions to motion pictures"
• 1968 — Nominated for an Emmy Award for Musical Variety Program for The Fred Astaire Show
• 1972 — Named Musical Comedy Star of the Century by Liberty, "The Nostalgia Magazine".
• 1973 — Subject of a Gala by the Film Society of Lincoln Center
• 1975 — Academy Award nomination for The Towering Inferno
• 1975 — Golden Globe for "Best Supporting Actor", BAFTA and David di Donatello awards for The Towering Inferno

• 1978 — Emmy Award for "Best Actor — Drama or Comedy Special" for A Family Upside Down
• 1978 — Honored by the Academy of Television Arts & Sciences.
• 1978 — First recipient of the Kennedy Center Honors
• 1978 — National Artist Award from the American National Theatre Association for "contributing immeasurably to the American Theatre"
• 1981 — The Lifetime Achievement Award from the American Film Institute
• 1982 — The Anglo-American Contemporary Dance Foundation announces the Astaire Awards "to honor Fred Astaire and his sister Adele and to reward the achievement of an outstanding dancer or dancers". The awards have since been renamed The Fred and Adele Astaire Awards
• 1987 — The Capezio Dance Shoe Award (co-awarded with Rudolph Nureyev)
• 1987 — Inducted into the National Museum of Dance C.V. Whitney Hall of Fame in Saratoga Springs, New York
• 1989 — Posthumous award of Grammy Lifetime Achievement Award
• 1991 — Posthumous induction into the Ballroom Dancer's Hall of Fame
• 2000 — Ava Astaire McKenzie unveils a plaque in honor of her father, erected by the citizens of Lismore, County Waterford, Ireland
• 2008 — Conference to honor the life and work of Fred Astaire at Oriel College, University of Oxford, June 21–24

Fred Astaire (born Frederick Austerlitz;  May 10, 1899 – June 22, 1987) was an American film and Broadway stage dancer, choreographer, singer and actor. His stage and subsequent film career spanned a total of 76 years, during which he made 31 musical films. He was named the fifth Greatest Male Star of All Time by the American Film Institute. He is particularly associated with Ginger Rogers, with whom he made ten films.Gene Kelly, another major innovator in filmed dance, said that "the history of dance on film begins with Astaire". Beyond film and television, many classical dancers and choreographers, Rudolf Nureyev; Sammy Davis, Jr.; Michael Jackson; Gregory Hines; Mikhail Baryshnikov; George Balanchine and Jerome Robbins among them, also acknowledged his importance and influence.

• 1938 — Invited to place his hand and foot prints in cement at Grauman's Chinese Theatre, Hollywood.
• 1950 — Ginger Rogers presented an honorary Academy Award to Astaire "for his unique artistry and his contributions to the technique of musical pictures".

• 1950 — Golden Globe for "Best Motion Picture Actor -Music/Comedy" for Three Little Words
• 1958 — Emmy Award for "Best Single Performance by an Actor" for An Evening with Fred Astaire
• 1959 — Dance Magazine award
• 1960 — Nominated for Emmy Award for "Program Achievement" for Another Evening with Fred Astaire
• 1960 — Golden Globe Cecil B. DeMille Award for "Lifetime Achievement in Motion Pictures"
• 1961 — Emmy Award for "Program Achievement" in 1961 for Astaire Time
• 1961 — Voted Champion of Champions — Best Television performer in annual television critics and columnists poll conducted by Television Today and Motion Picture Daily
• 1965 — The George Award from the George Eastman House for "outstanding contributions to motion pictures"
• 1968 — Nominated for an Emmy Award for Musical Variety Program for The Fred Astaire Show
• 1972 — Named Musical Comedy Star of the Century by Liberty, "The Nostalgia Magazine".
• 1973 — Subject of a Gala by the Film Society of Lincoln Center
• 1975 — Academy Award nomination for The Towering Inferno
• 1975 — Golden Globe for "Best Supporting Actor", BAFTA and David di Donatello awards for The Towering Inferno

• 1978 — Emmy Award for "Best Actor — Drama or Comedy Special" for A Family Upside Down
• 1978 — Honored by the Academy of Television Arts & Sciences.
• 1978 — First recipient of the Kennedy Center Honors
• 1978 — National Artist Award from the American National Theatre Association for "contributing immeasurably to the American Theatre"
• 1981 — The Lifetime Achievement Award from the American Film Institute
• 1982 — The Anglo-American Contemporary Dance Foundation announces the Astaire Awards "to honor Fred Astaire and his sister Adele and to reward the achievement of an outstanding dancer or dancers". The awards have since been renamed The Fred and Adele Astaire Awards
• 1987 — The Capezio Dance Shoe Award (co-awarded with Rudolph Nureyev)
• 1987 — Inducted into the National Museum of Dance C.V. Whitney Hall of Fame in Saratoga Springs, New York
• 1989 — Posthumous award of Grammy Lifetime Achievement Award
• 1991 — Posthumous induction into the Ballroom Dancer's Hall of Fame
• 2000 — Ava Astaire McKenzie unveils a plaque in honor of her father, erected by the citizens of Lismore, County Waterford, Ireland
• 2008 — Conference to honor the life and work of Fred Astaire at Oriel College, University of Oxford, June 21–24

George Balanchine (January 22, 1904 – April 30, 1983), born Giorgi Balanchivadze (Georgian: გიორგი ბალანჩივაძე) in Saint Petersburg, Russia, to a Georgian father and a Russian mother, was one of the 20th century's most famous choreographers, a developer of ballet in the United States, co-founder and balletmaster of New York City Ballet. He was a choreographer known for his musicality; he expressed music with dance and worked extensively with Igor Stravinsky. Thirty-nine of his more than 400 ballets were choreographed to music by Stravinsky.Diaghilev soon promoted Balanchine to balletmaster of the company and promoted his choreography. Between 1924 and Diaghilev's death during 1929, Balanchine created nine ballets, as well as lesser works. During these years, he worked with major composers, such as Prokofiev, Stravinsky, Claude Debussy, Erik Satie and Ravel, and artists who designed sets and costumes, such as Pablo Picasso, Georges Rouault, and Henri Matisse, creating new works that combined all the arts. Among his new works, during 1928 in Paris, Balanchine premiered Apollon musagete (Apollo and the muses) in a collaboration with Stravinsky; it was one of his most innovative ballets, combining classical ballet and classical Greek myth and images with jazz movement. He described it as "the turning point in my life".Suffering a serious knee injury, Balanchine had to limit his dancing, effectively ending his performance career. After Diaghilev's death, the Ballets Russes became somewhat disorganized. To earn money, Balanchine began to stage dances for the Cochran Revues in London. He was retained by the Royal Danish Ballet in Copenhagen as a guest ballet master.When part of the Ballets Russes settled in Monte Carlo, Balanchine joined them and accepted a job as ballet master; directed by Rene Blum, the company was then named the Ballets Russes de Monte Carlo. He choreographed three ballets: Cotillon, La Concurrence, and Le Bourgeois Gentilhomme. His paramour in Monte Carlo was the young Tamara Toumanova, one of the original three "Baby Ballerinas" which the director had selected from the Russian exile community of Paris.
When Blum gave control of the company to Colonel W. de Basil, Balanchine left the Ballets Russes de Monte Carlo to act as principal choreographer for the newly-founded Les Ballets 1933. The company was financed by Edward James, a British ballet patron. Boris Kochno, Diaghilev's former secretary and companion, served as artistic advisor. The company lasted only a couple of months during 1933, performing only in Paris and London, when the Great Depression made arts more difficult to fund. Balanchine created several new works, including collaborations with composers Kurt Weill, Darius Milhaud, and Henri Sauguet, and designer Pavel Tchelitchew.Lincoln Kirstein, a young American arts patron recently graduated from Harvard University, saw Les Ballets 1933. With the goal of establishing a ballet company in the United States, he met with and quickly persuaded Balanchine to relocate there with his assistance. By October of that year, Kirstein had brought Balanchine to New York, where he would begin influencing the character, training and techniques of American ballet and dance.

Legacy and honors

• 1978, Balanchine received the Kennedy Center Honors Award the first year the awards were given.
• With his School of American Ballet, New York City Ballet, and 400 choreographed works, Balanchine transformed American dance and created modern ballet, developing a unique style with his dancers highlighted by brilliant speed and attack.
• 1987, posthumously inducted into the National Museum of Dance C.V. Whitney Hall of Fame.
• Presidential Freedom of Honor Medal.http://www.firstnamestore.com/?p=27131

Sara Pereyra Baras (born April 25, 1971) is a female flamenco dancer, born in San Fernando, Cadiz, SpainShe is internationally famous and regularly tours the world. She was taught to dance by her mother, Concha Baras, who ran a dance school in Spain. She was gaining a reputation when she joined guitarist Manuel Morao's company in 1989. She has won a number of awards including the Madrono Flamenco of Montellano (Seville) in 1993, and in 1999 and 2001, she received a prize for the Best Female Spanish Dance Performer.She collaborated with Javier Baron, and Merche Esmeralda included her in her show Mujeres. She worked with Antonio Canales on Gitano, and with El Guito at the Theatre du Chatelet in Paris.[5] She danced with Manuel Morao at the Seville Expo in 1992 and later in New York.As a solo dancer, she took part in several tributes to Camaron de la Isla. In 1997, she started her own company, with which she closed the Festival Nacional de Cante de las Minas. The company's first shows included Sensaciones (1998) and Suenos (1999). Sara Baras appeared in other shows including Juana la Loca (2001) and Mariana Pineda (2002).
 
She has increasingly worked across all forms of media including television, film and the fashion catwalks. In 1998 she presented the programme Algo Mas Que Flamenco on TVE. In July 1999, on the Patio of the Casa Pilatos in Seville, she was filmed for Mission: Impossible II. As a model, she has appeared in the shows of Amaya Arzuaga at Fashion Week in London and for Francis Montesinos Madrid and Lisbon.She also promoted an underwear collection by Triumph with other members of her dance company, and she was featured in a catalogue for Cartier..http://www.firstnamestore.com/?p=27134

A strudel (English pronunciation: / ˈstruːd.ᵊl/, German: [ˈʃtʁuː.dəl]) is a type of layered pastry with a — most often sweet — filling inside, often served with cream. It became well known and gained popularity in the 18th century through the Habsburg Empire.Strudel is most often associated with Austrian cuisine but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire.The oldest Strudel recipe (a Millirahmstrudel) is from 1696, a handwritten recipe at the Viennese City Library, Wiener Stadtbibliothek. The pastry has its origins in the similar Byzantine Empire or Middle Eastern pastries (see baklava and Turkish cuisine).Strudel is a loanword in English from German.The word itself derives from the German word Strudel, which in Middle High German literally means "whirlpool" or "eddy".In Hungary it is known as retes, in Bosnia as štrudla, in Slovenia as štrudelj or zavitek, in the Czech Republic as zavin or štrudl, in Romania as ștrudel, in Serbia as štrudla or savijača and Slovakia as štrudľa or zavin).The best-known kinds of strudel are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in German Topfen cheese), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). In Slovenia, cottage cheese is used instead of quark. Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel and poppy seed strudel (Mohnstrudel) or raisins. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the (Lungenstrudel) or (Fleischstrudel).Traditional Austrian Strudel pastry is different from strudels served in other parts of the world that are often made from puff pastry. The traditional Strudel pastry dough is very elastic.It is made from flour with a high gluten content, egg, water, and butter with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly. Pertaining to anecdotes, purists say, it should be so thin that a newspaper can be read through it. A legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the towel and baked in the oven. 

A burrito (US English /bəˈritoʊ/, Spanish: [bu'ri.to]), or taco de harina, is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans or meat are sometimes the only fillings. In the United States, however, fillings generally include a combination of ingredients such as Mexican-style rice or plain rice, refried beans or beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts.AntecedentsHand-held take-out foods like the burrito have a long history. Before the Spanish colonization of the Americas, indigenous peoples were eating hand-held snack foods like corn on the cob, popcorn and pemmican. In Mexico, the Spanish observed Aztecs selling take-out foods like tamales, tortillas, and sauces in open marketplaces. The Pueblo people of the desert Southwest also made tortillas with beans and meat sauce fillings prepared much like the modern burrito we know today.Cuisine preceding the development of the modern taco, burrito, and enchilada was created by the Pre-Columbian Mesoamerican Aztec peoples of Mexico, who used tortillas to wrap foods, with fillings of chile sauce, tomatoes, mushrooms, squash, and avocados. Spanish missionaries like Bernardino de Sahagun wrote about Aztec cuisine, describing the variety of tortillas and their preparation, noting that the Aztecs not only used corn in their tortillas, but also squash and amaranth, and that some varieties used turkey, eggs, or honey as a flavoring.Development in MexicoThe word "burrito" appears in the 1895 Diccionario de Mexicanismos, where it is identified as a regional term from Guanajuato and defined as "Tortilla arrollada, con carne u otra cosa dentro, que en Yucatan llaman cocito,y en Cuernavaca y en Mexico, taco" (A rolled tortilla with meat or other ingredients inside, called 'cocito' in Yucatan and 'taco' in the city of Cuernavaca and in Mexico CIty).This 1895 publication date discredits an apocryphal etymology that the word “burrito” originated during the Mexican Revolution period (1910–1921) in reference to the donkey of one Juan Mendez, a burrito vendor in Ciudad Juarez.The word burrito means "little donkey" in Spanish, coming from burro, which means "donkey". The name burrito possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried.[edit]Development in the United StatesIn 1923, Alejandro Borquez opened the Sonora cafe in Los Angeles, which later changed its name to the El Cholo Spanish Cafe.[5] Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe during the 1930s.Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico authored by historian Erna Fergusson.

Hot Pockets are microwaveable turnovers usually containing a combination of cheese, meat, and vegetables. Hot Pockets are currently produced by Nestle.There are over forty varieties of Hot Pockets, including both breakfast and lunch / dinner varieties. Nestle also offers Lean Pockets, Hot Pockets Croissant Crust (formerly called Croissant Pockets), Pot Pie Express, Hot Pocket Pizza Minis (originally called Hot Pockets Pizza Snacks), Hot Pockets Subs, Hot Pockets Calzones, Hot Pockets Panini, Hot Pockets Sideshots, and Hot Pockets Breakfast items which include the meat, egg and cheese varieties, and fruit pastries.Hot Pockets were invented by Paul Merage and David Merage in the 1970s. They founded the company Chef America Inc. and began producing Hot Pockets for profit in 1983. In 2002, the Merages sold Chef America to Nestle for $2.6 billion. Initially only available in the United States, they are now sold by Nestle in France, Germany, Spain and the United Kingdom under the Maggi brand. However, they are sold in some supermarkets in Mexico and Brazil still under the Nestle brand. Quote from Nestle 2005 Full Year Financials: "In Europe, the roll-out of Hot Pockets, small microwaveable frozen meals, is gaining momentum in France, Germany, Spain and the UK." In Canada, Nestle distributes some Hot Pockets products as part of the Stouffer's Bistro or Lean Cuisine lines, although the Hot Pockets brand itself is absent from product packaging.Hot Pockets, which come frozen, are often packaged with a crisping sleeve. The material within the sleeve converts microwave energy into heat in order to crisp the crust, which is usually penetrated by microwaves. The sleeves, branded "Qwik Crisp" (like most crisping papers) and now under pen name "Crisp & Carry!", are common in most Hot Pockets varieties. The suggested microwave time is 2 minutes for one or 3 minutes 30 seconds for two. Recent Hot Pockets Subs brands have refrained from using such crispers, as some sandwiches are said to be soft-baked. On the back they say Crisp and Crunch.Recently, Hot Pockets began introducing whole grain crusts, following a trend of many convenience product purveyors.

A samosa is a stuffed pastry and a popular snack in South, Southeast, Central and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular. Samosas are often served with chutney[citation needed] generally as an appetizer.Samosa (Hindi: समोसा) (English pronunciation: /səˈmoʊsə/) is used in South and Southeast Asian countries such as Nepal, Bengali: সিঙাড়া singara, Oriya: ષ્હિઙદ‌ shingada, Punjabi: ਸਮੋਸਾ, Gujarati: સુમૉસ‌ sumosa, Kannada: ಸಮೋಸಾ samosa, Malayalam: സമോസ, Marathi: समोसा, Tamil: சமோசா, Urdu: سموسه, sambusak (Arabic: سمبوسك‎ sambūsak), samsa (pronounced [ˈsamsə]) or somsa in Turkic Central Asia (Kyrgyz: самса, [sɑ́msɑ]; Kazakh: самса, [sɑmsɑ́], Uzbek: somsa, [sɒmsa], Uyghur: سامسا‎, [sɑmsɑ́]), as well as Turkey (Turkish: 'samsa boreği'), sambusa among Arabs, Ethiopians, Somalis (Somali: sambuusa) and Tajiks (Tajik: самбӯса), sanbuse among Iranians (Persian: سنبوسه), samuza among Burmese or chamuca in the Lusophone world.The samosa has been a popular snack in South Asia for centuries. It is believed that it originated in Central Asia (where they are known as samsa) prior to the 10th century.Abolfazl Beyhaqi (995-1077), an Iranian historian has mentioned it in his history, Tarikh-e Beyhaghi. It was introduced to the Indian subcontinent in the 13th or 14th century by traders from the region.Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion and so on".Ibn Battuta, the 14th century traveller and explorer, describes a meal at the court of Muhammad bin Tughluq where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachio, walnuts and spices, was served before the third course, of pulao.The Ain-i-Akbari, a 16th century Mughal 　document, mentions the recipe for 'Qutab', which it says, “the people of Hindustan call sanbusah”.The samosa was brought to India, where it is so famous, by Muslim traders and soldiers. Small, crisp, mince-filled samosas were easy to make around campfires during night halts, then conveniently packed into saddle bags as snacks for the next day’s journey.