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

Curry is a favorite dish in Thai restaurants throughout the world and for good reason. Based on a delicious paste of fresh and dried herbs and spices, curry is unique and unlike any dish in Western cuisine. The endless combinations and fresh taste make curry a popular dish. But what exactly is curry?Favored throughout Asia in many different forms, curry can be defined as a savory, stew-like dish flavored with herbs and/or spices. Curry is considered to be native to India, Pakistan, Sri Lanka and South East Asia. This method of cooking was brought to South East Asia by Indian immigrants over the past several centuries.In Thailand, curry is usually a soupy dish consisting of coconut milk or water, curry paste and meat. Thai curries tend to be more soup-like compared to their thicker Indian cousins. Curries are the richest dish of Thai cuisine, being based on spicy herb and spice pastes, i.e. curry pastes. There are dozens of different types of curries in Thailand varying by the use of various types of curry pastes, the addition of coconut or water and different combinations of meats, herbs, vegetables and fruits.Curry is a staple dish of Thailand and in many Thai homes it is eaten on a daily basis. Using ingredients commonly found growing around the home and very little meat, curry is an economical and healthy part of the Thai diet. High in vitamins and rich in protein, it is easily digested when eaten with rice as part of a Thai meal.Types of Thai CurryYellow CurryIn Thailand there are basically two broad categories of curry: water-based and coconut milk-based.The most typical water-based curry is sour curry (gaeng sohm plah) often prepared with fish. Typically the sourness comes from tamarind or other types of sour fruits. Jungle curry (gaeng pah) is another delicious water-based vegetable curry cooked with or without meat, which is usually very spicy. The spiciest curries in Thailand in general are the water-based curries, as there is no coconut fat to alleviate the heat.Thai coconut-based curries are numerous and more well known in the West with red, green, yellow, panang and masamam being the most well known curries. In Thailand these curries are known as gaeng phet (red), gaeng kiow wahn (green curry), gaeng leuang (yellow), gaeng phanaeng (panang) and gaeng massaman (masamam). The most popular curry in Thailand is either gaeng phet or gaeng kiow wahn depending on which region of the country you are in.Another way to categorize curry, is by the curry pastes used to make the gaeng. Green curry is the only type of Thai curry paste made with fresh Thai chilies. All other types of curry paste are made up of dried Thai chilies.See Curry by Color for the more typical way to categorize types of Thai curry like red, green. yellow, panang, masaman and more.See Regional Types of Curry for more details about the various curry dishes from different parts of Thailand.Pam Real Thai Food 404 West 49th Street, New York, NY 10019(212) 333-7500 ‎pamrealthaifood.com[mappress mapid="126"]http://cooksns.com/?p=172

Pate (French pronunciation: [pɑte]; UK: /ˈpæteɪ/, US: /pɑˈteɪ/) is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pate can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chillingIn French or Belgian cuisine, pate may be baked in a crust as pie or loaf, in which case it is called pate en croute or baked in a terrine (or other mold), in which case it is known as pate en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pate is probably pate de foie gras, made from the fattened livers of geese. Foie gras entier is fattened goose liver cooked and sliced, not made into pate. Pate en croute is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked pate en croute usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.In the Netherlands, Finland, Germany, Hungary, Sweden, and Austria, some liver pates are shaped as a soft, often spreadable sausage, called leverworst (Dutch), majpastetom/majkrem (Hungarian), or Leberwurst (German). In the United States these are sometimes called "liverwurst" (mixing English and German), or braunschweiger. Some liverwursts can be sliced. In the US, sliced liverwurst is used as a sandwich filler. Others are spreadable as most French or Belgian pate; these types are more popular in the UK. In Poland pasztet is made from poultry, fish, venison, ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or sugar.In Scandinavia, leverpostej is a popular baked pate similar to the French pate en terrine, usually made of lard and pork liver.In Russia and Ukraine, the dish is mostly prepared with beef, goose or chicken liver and thus is commonly known as печёночный паштет (Russian, pechyonochniy pashtet), however other meats also can be used. Unlike the Western European method the liver is first cooked (boiled or fried) and mixed with butter and/or fat and seasoning, such as fresh or fried onion, carrots, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. The pate is served on bread, often with dill or other fresh herbs. French varieties include the Brussels and Ardennes.In the former Yugoslavia, pašteta (a thinly pureed pate) is a very popular bread spread usually made from chicken or less commonly tuna or salmon.Baoguette61 Lexington Avenue, New York, NY 10010(212) 532-1133 ‎baoguette.com[mappress mapid="124"]http://cooksns.com/?p=1579

Andouillette (French pronunciation: [ɑ̃dujɛt]) is a coarse-grained tripe sausage made with pork (or occasionally, veal), chitterlings, pepper, wine, onions, and seasonings. Andouillette sausage is a smaller version of the andouille sausage, generally smaller than 25 mm in diameter. It is produced both as a mild sausage (French in origin) in French cuisine and as a spicier, Cajun version (derived from the French one) that is used as an ingredient for various Cajun foods such as soups, stews and meat dishes. There are a number of versions produced that generally provide aspicy, smoky, rich, earthy flavor, which may also have a slightly sweet taste.The original composition of "andouillette sausages" is not known and there is no record of the andouillette's composition from earlier than the nineteenth century. Nineteenth century dictionaries simply describe them as "small andouilles" (petites andouilles).During recent decades, a range of differently composed andouillettes are or have been offered byCharcuterie and tripe producers: the principal differences concern the primary ingredients used, whether pork or veal or a mixture of the two. During the twenty-first century the incorporation of veal, historically the more costly meat ingredient, has been banned in response to concerns overBSE. Some French regions such as Cambresis (the area surrounding Cambrai) and Lyonnaiswere still including veal right up to the ban. In other regions, pork has been the only meat in an andouillette for more than a century: that is the case with the andouillette "of Troyes", which is currently the type of andouillette most likely to be encountered in national outlets, such assupermarkets, throughout France. But it seems likely that through the nineteenth and twentieth centuries, local producers were using their own unique recipes according to time and place: the recipes used by local specialised outlets continue to vary considerably.A number of andouillettes sold as local specialities have nevertheless evolved or indeed disappeared, such as the andouillettes of Villers-Cotterets which received a mention in the posthumously published Culinary Dictionary (Grand Dictionnaire de cuisine) by Alexandre Dumas.