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

Cholent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין‎) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitchens. The basic ingredients of cholent are meat, potatoes, beans and barley. Sephardi-style hamin uses rice instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (haminados), which turn brown overnight. Ashkenazi cholent often contains kishke or helzel – a sausage casing or a chicken neck skin stuffed with a flour-based mixture. Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.Hamin (חמין) (pronounced ḥamin), the Sephardi version of cholent popular also in Israel, derives from the Hebrew word חם – "hot", as it is always served fresh off the stove, oven, or slow cooker. The origin of this name is the Mishnaic phrase tomnim et ha’chamim (Hebrew for "bury the hot"), which essentially provides the Rabbinical prescription for keeping food hot for the Sabbath without lighting a fire.In Germany, Holland, and European countries the special hot dish for the Sabbath lunch is known as schalet, shalent, or shalet.  These western Yiddish words are straight synonyms of the eastern Yiddish cholent. In Morocco, the hot dish eaten by Jews on the Sabbath is traditionally called s’hina or skhina (Arabic for "the warm dish"In Spain and the Maghreb a similar dish is called adafina or dafina, from the Arabic d’fina or t’fina for "buried" (which echoes the Mishnaic phrase "bury the hot food"). Adafina was popular in Medieval Judeo-Iberian cuisine, but today it is mainly found as dafina in Jewish communities in North Africa.In Bukharan Jewish cuisine, a hot Shabbat dish with meat, rice, and fruit added for a unique sweet and sour taste is called oshi sabo (or osh savo). The name of the dish in Persian or Bukharian Jewish dialect means "hot food [oshi or osh] for Shabbat [sabo or savo]", reminiscent of both hamin and s'hina.Among Iraqi Jews, the hot Shabbat meal is called tebit and it consists of whole chicken skin filled with a mixture of rice, chopped chicken meats, and herbs. The stuffed chicken skin in tebit recalls to mind the Ashkenazi helzel, chicken neck skin stuffed with a flour and onion mixture that often replaces (or supplements) the kishke in East European cholent recipes.Gemstone Kosher Catering, New York / NJ311 Central Park Avenue, NY 10704(917) 584-2310 ‎[mappress mapid="238"]http://cooksns.com/?p=3152

Chopped liver is a spread popular in Jewish cuisine.It is often made by sauteeing or broiling liver and onions in schmaltz; adding hard-boiled eggs, salt and pepper, and grinding that mixture. However, other methods and materials exist, and the exact process and ingredients may vary from chef to chef.Chopped liver is a common menu item in kosher delicatessens in Britain, Canada, and the U.S.A. Chopped liver is often served with rye bread as sandwiches.The liver used is generally calf, beef, or chicken. Shortening or oil is often substituted for the schmaltz.Chopped liver is high in protein but also high in fat and cholesterol. Thus, low fat, mock, and vegetarian versions of chopped liver exist that are frequently made of a combination or base of peas, string beans, eggplant, or mushrooms.Since eating chopped liver may not be appreciated by everyone, the Jewish English expression "What am I, chopped liver?", signifies frustration or anger at being ignored on a social level.An alternate explanation for the etymology of the "What am I, chopped liver?" expression is that chopped liver was traditionally served as a side dish rather than a main course. The phrase, therefore may have originally meant to express a feeling of being overlooked, as a "side dish."Sammy's Restaurant 157 Chrystie Street, New York, NY 10002 (212) 673-0330[mappress mapid="237"]http://cooksns.com/?p=3156

Gefilte fish (/ɡəˈfɪltə fɪʃ/, from Yiddish: געפֿילטע פֿיש, german: gefullter Fisch "stuffed fish") is a poached fish mince stuffed into the fish skin.More common since the Second World War are the Polish patties similar to quenelles or fish balls made from a mixture of ground deboned fish, mostly carp or pike. They are popular in the Ashkenazi Jewish community and are typically eaten on Shabbat and Holidays such as Passover, although it can be consumed throughout the year.

A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, pluralized with -en or -n {sometimes singular is spelled this way also}; Yiddish המן־טאַש) is a pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. The shape is achieved by folding in the sides of a circular piece of dough, with a filling placed in the center. It is traditionally eaten during the Jewish holiday of Purim. While occasionally seen other times of year in secular contexts, this is not traditional. Hamantashen are made with many different fillings, including poppy seed (the oldest and most traditional variety), prunes, nut, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese. Their formation varies from hard pastry to soft doughy casings.The name hamantash (המן־טאַש), is commonly known as a reference to Haman, the villain of Purim, as described in the Book of Esther. The pastries are supposed to symbolize the defeated enemy of the Jewish people, and thus resemble the "ears of Haman".Another possible source of the name is a folk etymology: the original Yiddish word מאָן־טאַשן (montashn) or German word mohntaschen, both meaning poppyseed-filled pouches, was transformed to Hamantaschen, likely by association with Haman. In Israel, they are called Oznei Haman (Hebrew: אוזני המן‎), Hebrew for "Haman's ears" in reference to their defeated enemy's ears. Hamantashen can cause drug tests for opiates to show up positive if eaten in large amounts due to the amount of poppy seeds in them.William Greenberg Jr. Desserts1100 Madison Avenue, New York, NY 10028-0327(212) 861-1340 ‎wmgreenbergdesserts.com[mappress mapid="235"]http://cooksns.com/?p=3166

Pescado frito (literally, "fried fish"), or Pescaito frito, is a traditional Shabbat fish dish (usually cod) originating amongst the 16th century Andalusian Jews of Spain and Portugal. The deep-frying of the fish in vegetable oil makes it crisp and light even when eaten cold, and it is a favourite dish of the late breakfast or lunch after synagogue services on Saturday morning.There is a general belief that pescado frito was possibly an inspiration for the English fish and chips.La Isla Restaurant1883 3rd Avenue, New York, NY 10029-4906(212) 534-0002[mappress mapid="239"]http://cooksns.com/?p=3181

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.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

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

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.Cafe Mingala 1393 2nd Ave # B, New York, NY 10021-4505(212) 744-8008 ‎http://cooksns.com/?p=3103

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 cuisineOur Place Cuisines of China 1444 3rd Avenue, New York, NY 10028(212) 288-4888 ‎[mappress mapid="228"]ourplace79.comhttp://cooksns.com/?p=3109

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.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