2011/11/18에 해당되는 글 6건

음식 2011. 11. 18. 01:54
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Hope Amelia Solo

Hope Amelia Solo (born July 30, 1981) is an American association football goalkeeper. She is now a free agent after Women's Professional Soccer terminated the magicJack franchise  for which she played in the 2011 season. She is the current starting goalkeeper for the United States women's national soccer team.Solo has played soccer with the Three-Rivers Soccer Club in the Tri-Cities. As a forward at Richland High School, Solo scored 109 goals, leading her team to three consecutive league titles from 1996–1998 and a state championship in her senior year. She was twice named a Parade All American. At the University of Washington, Solo switched to the goalkeeper position and was the team's all-time leader in shutouts, saves, and goals-against average (GAA). She was a four-time All-Pac-10 selection and a three-timeNSCAA All-American.
Solo saves a shot from the Boston Breakers in April 2010.
Following her college career, Solo was drafted for the now defunct WUSA team Philadelphia Charge in 2003. She made 19 league appearances for Kopparbergs/Goteborg FC of Goteborg, Sweden in the Swedish Premier Division in 2004  and played forOlympique Lyonnais in the French First Division in 2005.On September 16, 2008, Solo was one of the three players drafted for Saint Louis Athletica in the WPS allocation of national team members, with the new league starting play in April 2009. Solo let in six goals in the first four games as Athletica got off to a very slow 0–2–2 start in their first season. She conceded eight goals in her next 13 games and finished the season with eight shutouts. In 2009 Solo was named the WPS Goalkeeper of the Year.In May 2010 the Saint Louis Athletica folded and Solo signed with another WPS team, Atlanta Beat, along with two St. Louis teammates.  As her previous number  was taken, she took #78 for the Beat. Solo's comments on social networking websiteTwitter led to two separate controversies; after she accused Boston Breakers supporters of offensive chanting and racism, then questioned the integrity of match officials and the league itself following the Beat's 1–0 defeat to Washington Freedom. The second outburst resulted in a $2,500 fine and one-game suspension. After the end of the season, Solo underwent surgery on her right shoulder on September 22.Ahead of the 2011 Women's Professional Soccer season, Solo signed for new franchise magic Jack.http://www.firstnamestore.com/?p=30632

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음식 2011. 11. 18. 01:40
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Cioppino

Cioppino is a fish stew originating in San Francisco. Despite being considered an Italian dish, it is unknown in Italy, and it is only slightly comparable with various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish.The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either sourdough or baguette. The dish is comparable to cacciucco and brodetto from Italy, as well as other European fish dishes, such as bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain.It was developed in the late 1800s by Portuguese and Italian fishermen who settled in the North Beach section of San Francisco. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco.The name comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, meaning "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the day's catch. At least one restaurant in San Francisco, the eponymous Cioppino's, describes an apocryphal story  in which the name derived from the heavily Italian-accented cry of the wharf cooks for the fishermen to "chip in" some of their catch to the collective soup pot.Generally the seafood is cooked in broth and served in the shell, including the crab (if any) that is often served halved or quartered. It therefore requires special utensils, typically a crab fork and cracker. Depending on the restaurant, it may be accompanied by a bib to prevent food stains on clothing, which is also sometimes encouraged by restaurants for patrons to use as a sign to attract attention to the restaurant's food, second possibly damp napkin, or a second bowl for the shells. As a variation, the "lazy man's" cioppino is served with seafood shelled and crab legs cracked.Bar Americain 152 West 52nd Street, New York, NY 10019-6004(212) 265-9700 ‎baramericain.com[mappress mapid="226"]http://cooksns.com/?p=3097

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음식 2011. 11. 18. 00:54
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Mohinga

is Rice noodles in fish soup and considered by many to be the national dish of Burma. It is readily available in most parts of the country. In major cities, street hawkers and roadside stalls sell dozens of dishes of mohinga to the locals and passers-by. Although mohinga is available throughout the day, it is usually eaten as breakfast.There are different varieties of mohinga in various regions of Burma such as Rakhine mohinga with more fish paste and less soup. Its ingredients depend on their availability. However, the standard dish comes from southern Burma, where fresh fish is more readily available. The main ingredients of mohinga are chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce and catfish in a rich broth cooked and kept on the boil in a cauldron. It is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crispfried onions, coriander, spring onions, crushed dried chilli and, as optional extras, crispy fried fritters such as split chickpeas (pe gyaw) , urad dal (baya gyaw) or gourd (bu thee gyaw) as well as boiled egg and fried nga hpe fish cake.
Mohinga streethawker in Mandalay
Cafe Mingala 1393 2nd Ave # B, New York, NY 10021-4505(212) 744-8008 ‎http://cooksns.com/?p=3103

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음식 2011. 11. 18. 00:44
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Bird`s nest soup

Bird's nest soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup.The edible bird's nests are among the most expensive animal products consumed by humans. The nests have been used in Chinese cooking for over 400 years, most often as bird's nest soup.The Chinese name for bird's nest soup, yan wō (燕窝), translates literally as "swallow's nest". When dissolved in water, the birds' nests have a gelatinous texture used for soup or sweet tong sui. It is mostly referred to as "yin wo" unless references are made to the salty or sweet soup in Chinese cuisine
The key ingredient of bird's nest soup
The most heavily harvested nests are from the Edible-nest Swiftlet or White-nest Swiftlet (Aerodramus fuciphagus) and the Black-nest Swiftlet (Aerodramus maximus).  The white nests and the red nests are supposedly rich in nutrients, which are traditionally believed to provide health benefits, such as aiding digestion, raising libido, improving the voice, alleviating asthma, improving focus, and an overall benefit to theimmune system.Most nests are built during the breeding season by the male swiftlet over a period of 35 days. They take the shape of a shallow cup stuck to the cave wall. The nests are composed of interwoven strands of salivary laminae cement. Both nests have high levels of calcium, iron, potassium, and magnesium.Hong Kong and the United States are the largest importers of these nests.  In Hong Kong, a bowl of bird's nest soup would cost $30 USD to $100 USD.  A kilogram of white nest can cost up to $2,000 USD, and a kilogram of red nests can cost up to $10,000 USD. The white nests are commonly treated with a red pigment, but methods have been developed to determine an adulterated nest. Natural red cave nests are often only found in limestone caves in bird nest concession island in Thailand.The nests were formerly harvested from caves, principally the enormous limestone caves at Gomantong and Niah in Borneo. With the escalation in demand these sources have been supplanted since the late 1990s by purpose-built nesting houses, usually reinforced concrete structures following the design of the SE Asian shop-house ("ruko").These nesting houses are normally found in urban areas near the sea, since the birds have a propensity to flock in such places. This has become an extraordinary industry, mainly based on a series of towns in the Indonesian Province of North Sumatra, which have been completely transformed by the activity. From there the nests are mostly exported to Hong Kong, which has become the centre of the world trade, though most of the final consumers are from mainland China. It has been estimated that the products now account for 0.5% of the Indonesian GDP, equivalent to about a quarter of the country's fishing industry.In a sadly ironic twist, this potentially environmentally sustainable industry is contributing to deforestation in Indonesia, notably in the Gunung Palung National Park, West Kalimantan (mid-2011). The swiftlet barns in this area are built from copious quantities of timber (particularly belian and meranti), and legal timber supplies are inadequate to meet demand, which is instead being met by increasing levels of illegal logging in the National Park.
Our Place Cuisines of China 1444 3rd Avenue, New York, NY 10028(212) 288-4888 ‎[mappress mapid="228"]ourplace79.comhttp://cooksns.com/?p=3109

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음식 2011. 11. 18. 00:40
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French onion soup

French onion soup (Soupe a l'oignon) is an onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to an increased popularity for French cuisine.Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyere melted on top.The rich flavor of the base is not due just to the broth, but to the caramelized onions. Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars approach burning temperature, becoming brown. Some recipes suggest a half an hour of cooking time, but many chefs and cooks allow for hours of cooking to bring out the complex flavors of the onions' sugars. Sweating the onions to draw out the liquid is an important step in caramelization. This can be accomplished by tossing the onions in a fat of choice (olive oil, butter, or bacon fat), adding salt, and then covering the pot and letting the onions cook over very low heat. The salt and heat draw the liquid out of the onions.In the final stages of cooking, cognac or sherry is often used to enhance the caramelized onion flavor and to deglaze the pan.
A lighter French onion soup with croutons
The base is usually topped with the crouton,[4] which will be very dry and crusty to allow it to withstand lying on the soup surface while baked or broiled with a good melting cheese on top. In some instances, a slice of plain bread can also be used. The soup is then served in the bowl or ramekin in which it was broiled or baked.Madison Bistro 238 Madison Ave # 1, New York, NY 10016-2816(212) 447-1919 ‎madisonbistro.com[mappress mapid="229"]http://cooksns.com/?p=3114

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음식 2011. 11. 18. 00:35
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Scotch broth

Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb or mutton (or, less authentically, beef), and root vegetables such as carrots, turnips or swedes. Greens, particularly cabbage and leeks, can also be added, usually towards the end of cooking to preserve flavour and texture. Dried pulses are often used too. The proportions and ingredients vary according to the recipe or availability.Scotch broth is often sold ready-prepared in cans. As with many slow-cooked composite dishes, it is often claimed to taste even better when re-heated.A method of preparation traditional to the country areas of the Outer Hebridean island of Lewis in Scotland is as follows. The method is very economical of fuel and highly conservative of nutritional value.Put a suitable joint of mutton or lamb (often leg, shoulder or flank) in a closely fitting pot, cover with water, and simmer for about an hour.Add barley, and pulses (legumes) if liked, and simmer a further hour. [At this point, start to cook some boiled potatoes in their skins in a separate pot.]Add chopped root vegetables and simmer until all done, adding shredded cabbage towards the end.The resulting soup is served as a first course.The meat, generously salted, is then sliced and served as a main course, with the carefully cooked potatoes heaped on an ashet, often along with a jug of milk and sometimes butter. Diners help themselves by spearing potatoes with their forks and carefully peeling them with their table knives.The Breslin 16 West 29th Street, New York, NY 10001-4502(212) 679-1939 ‎thebreslin.com[mappress mapid="230"]

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