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

Kadhi or karhi (Rajasthani: कड्डी/खाटो Gujarati: કાઢી , kaṛhī) is an North Indian/Pakistani dish. It is a spicy dish whose thick gravy is based on chickpea flour(called Besan in Hindi) and contains vegetable fritters called pakoras,to which sour yoghurt is added to give it little sour taste. It is often eaten with boiled rice or roti. In Sindhi variety popular in India and Pakistan, often vegetables are also added.IndiaIn Rajasthani and Gujarati dish, it is usually served with khicṛī, roti, parantha and rice. It is considered as a light food. Rajasthani and Gujarati kadhi differs from the northern varieties. Traditionally it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner than the kadhi made in the North. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi.Tower of India Restaurant499 Ernston Rd # Sa2, Parlin, NJ 08859-1411(732) 721-4400[mappress mapid="120"]http://cooksns.com/?p=707

Suan cai , or in English, "sour vegetable", is a traditional Chinese pickled Chinese cabbage.Traditionally, Northern China has used Napa cabbage as the vegetable of choice while Southern China uses the Chinese mustard variety to make suan cai. Suan cai differs from the rest of pao cai in the production process in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented. The processing of the vegetable helps to create a distinct flavor.Generally, the cabbage is dipped into boiling water, then put in a container with cold water with salt. Suan cai is often used in cooking with meat, especially pork. It is said to neutralize the grease of meat.In Cantonese cuisine, it is served in a small dish often as an appetiser. They are usually free. Sometimes it can be available in mini-containers on the dining table. There are also Cantonese variations such as salted suan cai.In Northeastern Chinese cuisine, suan cai are made from napa cabbage or head cabbage and has a similar taste with saurkrauts. As part of the cuisine in Manchuria, it is used with dumplings and boiled, or stir fried, and more frequently, it is used to make suan cai and pork stew.Eataly200 Fifth ave, New York, NY 10010(646) 398-5100 ‎eatalyny.com[mappress mapid="119"]http://cooksns.com/?p=562

Char kway teow

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls especially in Penang, Malaysia.It is made from flat rice noodles (河粉 he fěn in Mandarin Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish may commonly be stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.Char kway teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income.OBAO222 E 53rd St # 1, New York, NY 10022-5205(212) 308-5588 ‎obaony.com[mappress mapid="118"]http://cooksns.com/?p=655

Shabu-shabu (しゃぶしゃぶ, , also spelled syabu-syabu) is a Japanese variant of hot pot. The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with dipping sauces, but it is considered to be more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as wagyū, may also be used for its enhanced flavor and texture. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served.The dish is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with kombu (kelp) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu-shabu directly translates to "swish-swish". Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating, and served with a bowl of steamed white rice. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.Shabu-Shabu 70 314 E 70th St # 1, New York, NY 10021-8623(212) 861-5635 ‎[mappress mapid="294"]http://cooksns.com/?p=834

Botifarra (Catalan pronunciation: [butiˈfarə]) is a type of sausage and one of the most important dishes of the Catalan cuisine.It comes in different versions, some of the most representative are:

• Raw botifarra, botifarra vermella or botifarra crua, or roget. It is also known as llonganissa in many places of the Catalan cultural area. This botifarra grilled and served with white beans is an emblematic Catalan dish (botifarra amb mongetes).
• Black botifarra, botifarra negra or negret.
• Botifarra catalana, large botifarra similar to cooked ham; it may contain truffles.
• Botifarra d'ou, containing egg in the mixture.
• White botifarra, botifarra blanca or blanquet. Its main ingredient is fat-less meat (carn magra ). It does not contain any blood in its mixture.
• Rice botifarra, botifarra de arroz, contains boiled rice together with meat and spices.
• Bisbe and bull, as well as Bisbot negre and bull negre, are thick blood botifarra varieties made with different sections of tripe.

Botifarra and white beans (botifarra amb seques) is a typical Catalan dish. A few pieces of botifarra are one of the main ingredients of the traditional Catalan Escudella i carn d'olla, a basic dish made by boiling vegetables and meat.Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguica.Botifarra is best known on the Caribbean coast of Colombia in a town called Soledad inhabited by Spaniards. Botifarra is a very popular dish eaten there with bollo de yuca and lime juice.Botifarra is also very popular in Paraguay.Despana Vinos y Mas410 Broome Street, New York, NY 10013(212) 219-1550 ‎[mappress mapid="53"]

Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Other possible ingredients are egg yolks or eggs (hard boiled or scrambled), potatoes, carrots, parsley root, rice . It can be served hot or cold, and usually with sour cream. It is known in Russian, Polish, Ukrainian, Lithuanian, and Eastern European Jewish cuisines. Sorrel soup is also consumed by Latvians.Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, derived from the Polish name szczaw for sorrel. Due to its commonness as a soup in Eastern European cuisines, it is often called "green borscht", as a cousin of the standard, reddish-purple borscht soup.Sorrel soup is characterized by its sour taste due to oxalic acid (called "sorrel acid" in Slavic languages) present in sorrel. The "sorrel-sour" taste may disappear when sour cream is added, as the oxalic acid reacts with calcium and casein.In Polish, Ukrainian, and Russian cuisines, sorrel soup may be prepared using any kind of broth instead of water and may be served either hot or chilled. It can also be a kosher food.Cafe Glechik3159 Coney Island Avenue, Brooklyn, NY 11235-6443(718) 616-0766 ‎glechik.com[mappress mapid="217"]http://cooksns.com/?p=3057

Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: viande fumee or du smoked meat), is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, and finally steamed to completion.Although the preparation methods may be similar, Montreal smoked meat is cured in seasoning with more cracked peppercorns and aromatic spices, such as coriander, and significantly less sugar than New York pastrami. The meat is typically served in the form of a rye bread sandwich slathered with mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.The origins of Montreal smoked meat is uncertain and likely unresolvable. However, many have laid claims to the creation or introduction of smoked meat into Montreal. Regardless, all of these stories indicate the creators are of the Jewish Diaspora from Romania or Eastern Europe:

• Some point to Ben Kravitz, who founded Bens De Luxe Delicatessen & Restaurant in 1910, as the introducer of Montreal smoked meat. According to the Kravitz family, he used a brisket-curing method he recalled being practised by Lithuanian farmers. His first smoked meat sandwiches were made and sold from his wife's fruit and candy store.
• According to Eiran Harris, a Montreal historian, Herman Rees Roth from New York may have created the first smoked meat sandwich in 1908, selling them from his deli, the British American Delicatessen Store.
• In yet another claim by Bill Brownstein, the smoked meat was brought over in 1902 by Itzak Rudman, who was an accomplished salami and smoked meat maker selling his wares on Buillon Street (formerly Cadieux Street).

 Serving

Warm Montreal smoked meat is always sliced by hand to maintain its form, since doing so with a meat slicer would cause the tender meat to disintegrate. Whole briskets are kept steaming and sliced up on demand when ordered in the restaurant to maintain its temperature. Unspecialized restaurants outside Montreal typically do not have the volume of smoked meat customers to justify this practice, and usually only have cold presliced meat on hand, reheated when a customer orders one sandwich. Good delis in Canada pride themselves in serving traditional smoked meat - cured, smoked and sliced by hand. The meat should be around 3 mm thick, cut slightly on a bias, and across the grain of the brisket.Even when hand-cut, Montreal smoked meat produces a lot of broken bits when sliced. These pieces are gathered together and commonly served with French fries, cheese curds, and gravy as smoked meat poutine.Montreal-style smoked meat sandwiches are built with seedless rye bread and piled with hand-sliced smoked meat about 2 inches high with yellow prepared mustard. The customer can specify the amount of fat in the smoked meat:

• "Lean": The lean and less flavourful end. Healthful but dry.
• "Medium" and "medium fat": The most popular cuts from the middle of the brisket. Occasionally, a sliced mix of lean and fat meats. Preferred by the renowned Canadian writer Mordecai Richler.
• "Fat": From the fat end of the brisket. Fires the fat taste receptors, but may be an acquired taste.
• "Speck": Consists solely of the spiced subcutaneous fat from the whole brisket without meat. An attributed cause of death for some of its connoisseurs

Mile End Delicatessen97A Hoyt Street, Brooklyn, NY 11217(718) 852-7510 ‎mileendbrooklyn.com[mappress mapid="249"]http://cooksns.com/?p=1400

Bibimbap (Korean pronunciation: [pibimbap]) is a signature Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sauteed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eatingIt can be served either cold or hot.Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sauteed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef.For visual appeal, the vegetables are often placed so that adjacent colors complement each other.In Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbapA variation of this dish, dolsot bibimbap (돌솥 비빔밥, "dolsot" meaning "stone pot"), is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crispy.The city of Jeonju, the capital of the North Jeolla Province of South Korea, is famous throughout the nation for its version of bibimbap, said to be based on a royal court dish of the Joseon Dynasty.A further variation of bibimbap, called hoedeopbap uses a variety of raw seafood, such as tilapia, salmon, tuna or sometimes octopus but each bowl of rice usually contain one kind of meat. The term hoe in the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant.b-bap fusion rice bar830 Ninth Avenue, New York, NY 10019(212) 315-0033 () ‎b-bap.com[mappress mapid="213"]http://cooksns.com/?p=43

Pad Thai or Phat Thai (Thai: ผัดไทย [pʰat tʰāj], "fried Thai style") is a dish of stir-fried rice noodles with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand's national dishes.Though the dish had been known in various forms for centuries – the variant of noodle is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders – it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts.During the recession following World War II, the post-war government of Phibunsongkhram, desperate in its efforts to revive the Thai economy, looked for ways to stem the massive tide of unemployment. Among the occupations the government aggressively promoted to give the populace a way to earn a living was the production of rice noodles and the operation of noodle shops. Detailed instructions on how to make the noodles and recipes were printed and distributed around the country. From these efforts, rice noodles became firmly rooted in the country and have since become a widespread staple food.The Pad Thai that is commonly found in Thailand is a dry and light version. In numerous Western countries Pad Thai includes tomato ketchup which results in a less dry dish and which causes the noodles to turn red in color.Pad Thai Noodle Lounge114 8th Avenue, New York, NY 10011-5146(212) 691-6226 ‎grubhub.com[mappress mapid="112"]

Foie gras ( /fwɑːˈɡrɑː/; French: [fwa gʁa]); French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding. A pastry containing pate de foie gras and bacon, or pate de foie gras tout court, was formerly known as "Strasbourg pie" (or "Strasburg pie") in English on account of that city's being a major producer of foie gras.Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pate (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and the People's Republic of China.Gavage-based foie gras production is controversial due to the force feeding procedure used. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras.Petrossian Restaurant 182 West 58th Street, New York, NY 10019-2180(212) 245-2214 ‎petrossian.com[mappress mapid="293"]http://cooksns.com/?p=1923