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

Irish whiskey (Irish: Fuisce or Uisce beatha) is whiskey made in Ireland.Key regulations defining Irish whiskey and its production are established by the Irish Whiskey Act of 1980, and are relatively simple (for example, in contrast with those for Scotch whisky, Bourbon whiskey, or Rye whiskey). They can be summarised as follows:Irish whiskey must be distilled and aged in the Republic of Ireland or in Northern Ireland.The contained spirits must be distilled to an alcohol by volume level of less than 94.8% from a yeast-fermented mash of cereal grains (saccharified by the diastase of malt contained therein, with or without other natural diastases) in such a way that the distillate has an aroma and flavour derived from the materials used.The product must be aged for at least three years in wooden casks.If the spirits comprise a blend of two or more such distillates, the product is referred to as a "Blended" Irish whiskey.There are several types of whiskey common to Ireland, including those referred to as Single Malt, Single Grain, and Blended Irish Whiskey. However, in contrast to the Scotch Whisky Regulations of 2009, the Irish Whiskey Act of 1980 does not actually contain a definition of the terms "Single Malt Irish Whiskey" or "Single Grain Irish Whiskey" or specific rules governing their production, so the exact definitions of these terms may not be clearly established. The meaning of such terms can vary substantially from producer to producer. For example, some Scottish whisky that could have been considered "Single Malt" prior to 2009 was distilled using continuous stills, and there is an American whiskey marketed as a "Single Malt" that is made from rye grain. Both of these practices would violate the 2009 Scotch Whisky Regulations definition of "Single Malt Scotch Whisky" but may not be prohibited for "Single Malt Irish Whiskey".The word whiskey is an Anglicisation of the Goidelic branch of languages including Irish, Scottish Gaelic and Manx as "uisce beatha" which translates as "water of life". (The Craythur is a modern Irish term for whiskey.)Most Irish pot still whiskey is distilled three times, while Scotch whisky, apart from Auchentoshan, is distilled twice. Peat is rarely used in the malting process, so that Irish Whiskey has a smoother finish as opposed to the smoky, earthy overtones common to some Scotches. There are notable exceptions to these "rules" in both countries; an example is Connemara Peated Irish Malt (double distilled) whiskey from the independent Cooley Distillery in Riverstown, Cooley, County Louth.Although Scotland sustains approximately 90 distilleries, Ireland has only four (although each produces a number of different whiskeys): economic difficulties in the last few centuries have led to a great number of mergers and closures. Currently those distilleries operating in Ireland are: New Midleton Distillery (Jamesons, Powers, Paddy, Midleton, Redbreast, and others, plus the independently sold rarity Green Spot), Old Bushmills Distillery (all Old Bushmills, Black Bush, 1608, Bushmills 10-, 12- and 16- and 21-year-old single malts), Cooley Distillery (Connemara, some Knappogues, (the '94 was by Bushmills) Michael Collins, Tyrconnell, and others) and the recently reopened Kilbeggan Distillery, which began distilling again in 2007 and released samples of its still-maturing spirit at 1 month, 1 year, and 2 years worth of aging in 2009 as "The Spirit of Kilbeggan." Irish Distillers' Midleton distillery has been part of the Pernod-Ricard conglomerate since 1988. Bushmills was part of the Irish Distillers group from 1972 until 2005 when it was sold to Diageo. In addition to the 4 distilleries, there are a number of independently owned Irish Whiskey brands, such Tullamore Dew and The Irishman. The Irishman specialise in re-creating some of Irelands lost whisky treasures such as Potstill whiskiesFailte531 2nd Avenue, New York, NY 10016-8275(212) 725-9440 ‎failtenyc.com

Shkedei marak (Hebrew: שקדי מרק‎, literally soup almonds), known as "soup mandel" in the United States, is an Israeli food product consisting of crisp mini croutons used as a soup accompaniment. Shkedei marak are small yellow squares made from flour and palm oil. As a parve product, they can be used in either meat or cream soups. Despite the name, they contain no almonds.The word mandlach is the plural diminutive of mandel, which means "almond" in German and Yiddish.Although today shkedei marak are manufactured, they are based on the homemade crispy-fried squares of dough known as mandlach traditionally served with chicken soup byAshkenazi Jews.Le Marais150 West 46th Street, New York, NY 10036(212) 869-0900 ‎lemarais.nethttp://www.firstnamestore.com/?p=30844

Urban Frank Meyer, III (born July 10, 1964) is an American television sports commentator and former college football coach. He is a native of Ohio and an alumnus of the University of Cincinnati, where he played college football. He was head coach of the Florida Gators football team that represents the University of Florida, until his retirement at the end of the 2010 season; he previously coached the Bowling Green Falcons football team from 2001 to 2002, and the Utah Utes football team from 2003 to 2004. He coached the Florida Gators to two BCS National Championship Game victories during the 2006 and 2008 seasons. Meyer's winning percentage through the conclusion of the 2009 season (.842) was the highest among all active coaches with a minimum of five full seasons at a Football Bowl Subdivision (FBS) program. He currently works as a college football analyst for the television sports network ESPN.In 2004, Meyer was recognized as the college football "coach of the year" at the University of Utah by both sportswriters (Eddie Robinson Coach of the Year) and television commentators (Home Depot Coach of the Year Award). He has twenty years of college coaching experience, including nine as a head coach. His overall record as a head coach through the end of the 2009 season is 96–18, and he is 49–14 in conference play. His winning percentage (.842) through the end of 2009 season ranks first nationally among active college football head coaches.Meyer is a devout Roman Catholic, and on several occasions, has referred to the head coaching position at the University of Notre Dame as his "dream job," leading to speculation that he would someday wish to coach there. However, according to a July 2009 newspaper report, Meyer insisted he would never leave Florida for Notre Dame.And when the employment status of Irish coach Charlie Weis came into question in November 2009, Meyer held a press conference to dispel rumors linking him to the possible opening, stating that he would remain at Florida for "as long as they'll have me." The University of Cincinnati's Brian Kelly was eventually hired for the job.On December 26, 2009, Meyer announced he would resign following the team's bowl game against Cincinnati, citing health concerns.However, the following day Meyer announced that he would instead take an indefinite leave of absence, and he resumed his coaching duties in time for the beginning of the Gators' spring practice on March 17, 2010.Florida athletic director Jeremy Foley announced Meyer's resignation as the Gators head football coach on December 8, 2010, but stated that Meyer would remain as the head coach through the Gators' appearance in the Outback Bowl on January 1, 2011http://www.firstnamestore.com/?p=30787

Urban Frank Meyer, III (born July 10, 1964) is an American television sports commentator and former college football coach. He is a native of Ohio and an alumnus of the University of Cincinnati, where he played college football. He was head coach of the Florida Gators football team that represents the University of Florida, until his retirement at the end of the 2010 season; he previously coached the Bowling Green Falcons football team from 2001 to 2002, and the Utah Utes football team from 2003 to 2004. He coached the Florida Gators to two BCS National Championship Game victories during the 2006 and 2008 seasons. Meyer's winning percentage through the conclusion of the 2009 season (.842) was the highest among all active coaches with a minimum of five full seasons at a Football Bowl Subdivision (FBS) program. He currently works as a college football analyst for the television sports network ESPN.In 2004, Meyer was recognized as the college football "coach of the year" at the University of Utah by both sportswriters (Eddie Robinson Coach of the Year) and television commentators (Home Depot Coach of the Year Award). He has twenty years of college coaching experience, including nine as a head coach. His overall record as a head coach through the end of the 2009 season is 96–18, and he is 49–14 in conference play. His winning percentage (.842) through the end of 2009 season ranks first nationally among active college football head coaches.Meyer is a devout Roman Catholic, and on several occasions, has referred to the head coaching position at the University of Notre Dame as his "dream job," leading to speculation that he would someday wish to coach there. However, according to a July 2009 newspaper report, Meyer insisted he would never leave Florida for Notre Dame.And when the employment status of Irish coach Charlie Weis came into question in November 2009, Meyer held a press conference to dispel rumors linking him to the possible opening, stating that he would remain at Florida for "as long as they'll have me." The University of Cincinnati's Brian Kelly was eventually hired for the job.On December 26, 2009, Meyer announced he would resign following the team's bowl game against Cincinnati, citing health concerns.However, the following day Meyer announced that he would instead take an indefinite leave of absence, and he resumed his coaching duties in time for the beginning of the Gators' spring practice on March 17, 2010.Florida athletic director Jeremy Foley announced Meyer's resignation as the Gators head football coach on December 8, 2010, but stated that Meyer would remain as the head coach through the Gators' appearance in the Outback Bowl on January 1, 2011http://www.firstnamestore.com/?p=30787

Krowki ([ˈkrufki], plural; Krowka singular), literally "little cows," are Polish fudge, semi-soft milk toffee candies.It is one of the most common Polish confectioneries, sold worldwide, and might be considered "dulce de Leche candy". Commercially, many brands are available; most of them have each individual candy wrapped in white-and-yellow paper with a picture of a Holstein cow. Widely known across Europe even before the end of the Cold War, they are something of an equivalent of the White Rabbit Creamy Candy famous across East Asia.The original recipe usually contains milk, sugar, and sometimes butter, cream and vanilla flavor.There are also chocolate and coffee flavored krowki available, as well as versions made from soy milk for lactose intolerant consumers. Krowki can be prepared at home, using a simple cast iron pan and the above mentioned ingredients.The first krowki were produced in Poznań, later the Pomorski family was expelled to Milanowek during World War II.www.sweetpoland.com 161 Java Street, Brooklyn, NY 11222(800) 277-0407 ‎sweetpoland.com[mappress mapid="257"]http://cooksns.com/?p=3269

Kissel or kisel (Russian: кисель kisel’, Ukrainian: кисiль, Polish: kisiel, Lithuanian: kisielius, Latvian: ķīselis, Finnish: kiisseli, Estonian: kissell) is a fruit soup, popular as a dessert in Eastern and Northern Europe. It consists of sweetened juice, thickened with arrowroot, cornstarch or potato starch, and sometimes red wine or fresh or dried fruits are added. It is similar to the Danish rødgrød or German Rote Grutze.Kissel can be served either hot or cold, also together with sweetened quark or semolina pudding. Kissel can also be served on pancakes or with ice cream. If the kissel is made using less thickening starch, it can be drunk - this is common in Russia. Swedish blabarssoppa is a bilberry kisel similarly prepared and consumed, although fresh or frozen bilberries, not dried berries is used to prepare it.Its name is derived from a Slavic word meaning "sour" (cf. Russian кислый kisly), as sour fruits are preferred. In the Russian Primary Chronicle there is a story of how kissel saved a 10th-century city, besieged by nomadic Pechenegs in 997 (the first mention of this type of dessert). When the food in the city became scarce and a hunger started, the people of the city followed an advice of one old man, who told them to make kissel from the remnants of grain, and a sweet drink from the last mead they could find. Then they filled a wooden container with the kissel, and another one with the mead drink, put those containers into the holes in the ground and made up two fake wells over them. When the Pechenegian ambassadors came into the city, they saw how the Russians took the food from those "wells", and the Pechenegs even were allowed to taste the sweet kissel dessert and mead beverage. Impressed by that show and degustation, Pechenegs decided to lift the siege and to go away, having concluded that the Russians were mysteriously fed from the earth itself.Kissel is made by first mixing water with potato starch flour and smashed fruits, then boiling this mixture.It is also possible to buy instant kissel. Nowadays most Polish households prepare kissel from instant mixes instead of the traditional way. The most popular flavours are strawberry, gooseberry, and raspberry. In Russia, the most popular flavours are cranberry, cherry, and red currant. Cranberry kissel (Lithuanian: spanguolių kisielius) is a traditional meal on Kūčios (Christmas Eve supper) in Lithuania.In Finland, kissel is called kiisseli and is often made of bilberries (since those can often be found growing wild in the forests and are thus both easy to gather and free) as well as from prunes, apricots, strawberries, etc. The thickness can vary depending on how much potato flour is used: thin blueberry soup is most easily consumed by drinking while the thickest version is almost like jelly and is eaten with a spoon.Rhubarb can also be used, but it's often combined with strawberries to make it less tart. Prune kiisseli (luumukiisseli) is traditionally eaten withrice pudding on Christmas. Milk kiisseli (maitokiisseli) is another variant, made from milk and flavored with sugar and vanillin (or vanilla). http://cooksns.com/?p=3275

Oscypek, Oszczypek (Polish; plural: oscypki) is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland (as well as anywhere the Gorals — natives of the Tatra mountains — emigrate, e.g., Lithuania, Ukraine and Hungary). Oscypek is a protected trade name under the EU's Protected Designation of Origin geographical indication.A similar cheese is made in Slovakia under the name Oštiepok. The cheeses differ in the ratio of their ingredients, the cheesemaking process and the characteristics of the final product.Oscypek is made using salted sheep's milk, with the addition of cow's milk strictly regulated by the protected recipe. Unpasteurized salted sheep's milk is first turned into cottage cheese, which is then repeatedly rinsed with boiling water and squeezed. After this, the mass is pressed into wooden, spindle-shaped forms in decorative shapes. The forms are then placed in a brine-filled barrel for a night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 days.The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a 　document from the village of Ochotnica in 1416. The first recorded recipe for oscypek was issued in 1748 in the Żywiec area.Before Poland voted to join the European Union, some Polish Eurosceptics warned that oscypek could be banned in the EU due to its use of unpasteurized milk and its production by unlicensed farmers. No action has been taken yet against the sale or production of the cheese.There is also a smaller form called redykolka, known as the 'younger sister' of oscypek. http://cooksns.com/?p=3278

Cepelinai (singular - cepelinas) or Didžkukuliai are a Lithuanian national dish. They are a type of dumpling made from grated potatoes and usually stuffed with minced meat, although sometimes dry cottage cheese (curd) or mushrooms are used instead.So named because their shape resembles that of a Zeppelin airship, cepelinai are typically around 10–20 cm long, although the size depends on where they are made: in the western counties of Lithuania cepelinai are made bigger than in the east.After boiling, the cepelinai are served with sour cream sauce and bacon or pork rinds.Lithuanian Bake T.J. Inc 131 Inslee Place, Elizabeth, NJ 07206-2010(908) 354-0970 ‎lithbake.comhttp://cooksns.com/?p=3282