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

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"]

Borscht (also borsch, bortsch, borstch, borsh, borshch; Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. In some countries, tomato may occur as the main ingredient, while beetroot acts as a secondary ingredient. Other, nonbeet varieties also exist, such as the tomato paste-based orange borscht and the green borscht (sorrel soup).The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.

Hot borscht

Hot borscht, the kind most popular in the majority of cultures, is a hearty soup. It is almost always made with a broth made of beets. It usually contains heavy starchy vegetables including potatoes and beets, but may also contain carrots, spinach, and meat. It may be eaten as a meal in itself, but is usually eaten as an appetizer with thick, dark bread.

Cold borscht

Cold borscht exists in many different culinary traditions, including Lithuanian (šaltibarščiai), Belarusian, Polish and Ukrainian (Chłodnik, literally 'cooler') and Russian (swekolnik). As a traditional European cold soup, it is akin to preparations like gazpacho, Hungarian cold tomato and/or cucumber soups, and meggyleves.In these countries it is called:

• Latvian: Aukstā zupa
• Lithuanian: Šaltibarščiai
• Polish: Chłodnik or Chłodnik litewski
• Belarusian: Chaładnik / Хaлaднiк "khaladnik"
• Russian: Свекольник svekol'nik
• Ukrainian: Холодник kholodnyk

Its preparation starts with young beets being chopped and boiled, together with their leaves, when available. After cooling down, the soup is usually mixed with sour cream, soured milk, kefir or yoghurt(depending on regional preferences). Typically, raw chopped vegetables, such as radishes or cucumbers, are added and the soup is garnished and flavored with dill or parsley. Chopped, hard-boiled eggs are often added. The soup has a rich pink color which varies in intensity depending on the ratio of beets to dairy ingredients.Ukrainian East Village Restaurant140 2nd Avenue, New York, NY 10003-8364(212) 614-3283 ‎[mappress mapid="55"]http://www.firstnamestore.com/?p=30608

Tom yum (Lao: ຕົ້ມຍຳ [tom ɲam]; Thai: ต้มยำ, [tom jam], tom yam in the Royal Thai General System of Transcription) is a name for two similar soups originating from Laos and Thailand. The Royal Lao version includes a pinch of rice in the soup, whereas other typical Lao and Thai versions do not include rice as an ingredient. Tom yum is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world.Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.Tom yum is usually made with prawns (tom yum goong or tom yum kung), chicken (tom yum kai), fish (tom yum pa in Lao and tom yum pla in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms - usually straw mushrooms or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped cilantro (coriander leaves). Sometimes Thai chili jam (nam phrik phao, Thai: น้ำพริกเผา) is added: this gives the soup a bright orange color and makes the chili flavor more pronounced.A more recent variation of tom yum is tom yum nam khon (Thai: ต้มยำน้ำข้น), where a little milk or coconut milk is added to the broth as a finishing touch, and then balanced with some toasted dried chillies. This adaptation is not to be confused with tom kha gai ("chicken galanga soup"), where galanga is the dominant flavour of the coconut milk-based soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand - tom khlong.Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients.The 1997 Financial Crisis in Asia, which started in Thailand, is sometimes referred to as the "Tom Yum Goong Crisis"Tom Yum Koong Tai Kitchen (201) 941-2290   (201) 941-2291 ‎tomyumkoongthaikitchen.com[mappress mapid="218"]http://cooksns.com/?p=1187

The soup Menudo is a traditional Mexican dish, made with beef stomach in a clear broth or with a red chili base (this variation is called menudo colorado). Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. Boiled tripe has a tough chewy texture very similar to calamari, but with a completely unique flavor and smell.Menudo is usually eaten with tortillas or other breads, such as bolillo. It is often chilled and reheated, which causes a more concentrated flavor. The popularity of menudo in Mexico is such that Mexico is a major export market for stomach tripe from US and Canadian beef producers.Menudo (from Latin minūtus) can mean "small, thin, worthless, vulgar, (money) change, tripe, and tithe from small orchards." It is unknown if the soup came to be known as menudo since it was made up of tripe or if any of the other meanings, which are many, have something to do with it.Jalapeno 185 Columbus Avenue, New York, NY 10023-5103(212) 877-7800 ‎jalapenonyc.com[mappress mapid="212"]http://cooksns.com/?p=3038

Dishes using lamian are usually served in a beef or mutton-flavored soup called tāngmian (湯麵), but sometimes stir-fried and served with a tomato-based sauce, this dish being called chǎomian (炒麵). Literally, 拉 (lā) means to pull or stretch, while 麵 (mian) means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle.There are several styles of twisting the dough but they all employ the same concept: a piece of dough is repeatedly stretched and folded onto itself in order to align the glutens and warm up the dough for stretching. Then it is rolled out to a workable thickness and cut into workable portions. The end pieces of the starting dough are never used because the glutens are not as aligned as the middle pieces.This dough is then pulled to about an arm span's length. The puller then makes a loop with the dough, joining the two ends into one clump of dough, and inserts his fingers into the loop to keep the strand from sticking to itself. Doing this, the pull has doubled the length of the dough while fractioning its thickness. This process is repeated several times until the desired thickness and quantity is achieved. Some pullers dip the strands into flour between stretching phases to keep them separated. When flour is used, there generally is a final slap of noodles against the prep board to remove excess flour.In the Lanzhou style, the dough is worked with aggressively. It is pulled in straight, quick, tugs with no twisting or waving. Some pullers regularly slam the noodle against their prep boards to ensure even stretching and uniform thickness. Flour is sometimes used to dust the strands and prevent sticking.In the Beijing style of preparation, the dough is twisted, stretched delicately by waving the arms and body, untwisted, looped to double the strands, and then repeated. When stretching, they coordinate waving their torso and arms to increase the potential length of the noodle beyond that of the puller's arm span. Flour dusting is more liberally employed in this style than in the Lanzhou style of preparation.There is also another style, mostly for show, in which the noodle maker stretches one thick, flat strand of dough between two hands. This is usually done for show and involves the puller twirling and spinning much like Chinese ribbon dancing.

• 

  Lanzhou-style Beef Lamian
• 

  Lanzhou Lamian after repeated stretching and almost readySuper Taste Chinese Restaurant 

   26 Eldridge Street, New York, 10002

   (212) 625-1198 ‎
  [mappress mapid="211"]http://cooksns.com/?p=3032

Kharcho (Georgian: ხარჩო) is a traditional Georgian soup containing meat, rice, vegetables and a highly spiced bouillon. The soup is usually served with finely chopped herbs. The characteristic ingredients of the soup are sun-dried plum puree (tklapi/tkemali) and grated walnuts.As with all soups, there are numerous variations; however, 3 components are key and cannot be replaced : walnuts, plum sauce (pomegranate juice can be substituted instead) and beef broth.An example of a Georgian recipe for Kharcho:Cut a cleaned, thoroughly washed piece of beef into pieces, put it into a sauce-pan, add shredded onions, close the cover, and place the pan on the fire. Stew until the onions turn brown, then cover the pieces with boiling water and add peeled, finely chopped tomatoes. Pound walnuts, garlic, dry and fresh coriander, pepper, and saffron in a mortar and put them into a small bowl. Gradually add broth using a tablespoon and thoroughly stir the mass. Pour the mass into the pan and boil until cooked. Add salt to taste.Taam-Tov41 West 47th Street, New York, NY 10036(212) 768-8001 ‎[mappress mapid="51"]http://cooksns.com/?p=3029

Gomguk, also called gomtang, refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.RegionalHyeonpung gomtang : from the region of Hyeonpung. Broth is made from ox tail, brisket, cow's feet and innards.Naju gomtang : from the region of Naju. Cooked heel meat and brisket are added to the broth.By ingredientsSagol gomtang (사골곰탕) : beef leg bones are the main ingredientsKkori gomtang (꼬리곰탕) : ox tail soupToran gomtang (토란곰탕) : beef brisket based with toranSeolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing somyeon (thin wheat flour noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments. Sometimes served with rice instead of noodles.Galbitang (갈비탕) : made with galbi (beef short ribs)Yukgaejang (육개장) : gomtang with additional spicy seasoningDoganitang (도가니탕) : beef knee cartilage is an additional ingredientChupotang (추포탕) : finely ground perilla is addedSimilar dishes.Gamulchi gomtang : made from snakehead fish with glutinous rice, ginger, ginseng and jujubesSamgyetang (삼계탕): based with chicken stuffed with ginseng, glutinous rice, jujubes, garlic, and chestnutsGamjatang (감자탕): a spicy soup made with separated pork spine, potatoes and hot peppers.Jumunjin mulgomtang (주문진 물곰탕) : from the region of Jumunjin. Made from moray eel, kimchi and spring onionsNew York Kom Tang Soot Bul House32 West 32nd Street, New York, NY 10001-3818(212) 947-8482 ‎[mappress mapid="50"]http://cooksns.com/?p=3022

Fufu, (i.e. Asbah Kazi; variants of the name include foofoo, foufou, foutou), is a staple food of West and Central Africa. It is a thick paste usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached. In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with the North African dish couscous.Babbo 110 Waverly Pl # A, New York, NY 10011-9102(212) 777-0303 ‎babbonyc.com[mappress mapid="208"]http://cooksns.com/?p=3019

Bouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Bouillabaisse (Occitan: bolhabaissa) is a traditional Provencal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provencal Occitan word bolhabaissa [ˌbujaˈbajsɔ], a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: etrilles); spider crab (fr: araignees de mer) or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.What makes a bouillabaisse different from other fish soups is the selection of Provencal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.La Bouillabaisse 44 Beard Street, Brooklyn, NY 11231[mappress mapid="207"]http://cooksns.com/?p=3016

Patricia Louise Holte-Edwards (born May 24, 1944), better known under the stage name, Patti LaBelle, is an American singer, author and actress. LaBelle spent 16 years as lead singer of Patti LaBelle and the Bluebelles, who changed their name to Labelle in the early 1970s and released the disco song, "Lady Marmalade".LaBelle started her solo career shortly after the group disbanded in 1977 and crossed over to pop music with "On My Own", "If Only You Knew", "If You Asked Me To", "Stir It Up" and "New Attitude". She has also recorded R&B ballads such as "You Are My Friend" and "Love, Need and Want You".In late 1970, the group returned to the U.S. changing their name to Labelle and signing a contract with Warner Bros imprint, Track Records. Wickham then had the group open for rock group The Who. In mid-1971, the group released their Warner debut, Labelle. The record mixed harder-edged soul music with rock music elements, a marked departure from the pop sound of the Blue Belles. The album failed to catch on, as did their 1972 follow-up, Moon Shadow. The group, however, did find success singing alongside Laura Nyro on her acclaimed album, Gonna Take a Miracle. The group would tour with Nyro off and on for the next couple of years.In 1973, Wickham had the group signed to RCA Records, where they recorded the Pressure Cookin' album. In the middle of recording, LaBelle gave birth to her only child, Zuri. While promoting the album opening for The Rolling Stones, Wickham advised the group to adapt the same flamboyant costumes of rock artists such as T. Rex, Elton John and David Bowie. Soon, their own stage entrances started to take a life on its own, at one point the group members flew into the concert stage, while singing. Despite this change in direction, their third album failed to become a success. However, a scout for Epic Records advised the group to sign with them in 1974 at the end of the Rolling Stones tour.Later that year, Labelle issued their most acclaimed album, Nightbirds. In October 1974, the group made history by becoming the first pop group to perform at the Metropolitan Opera House. In late December, Epic issued the single, "Lady Marmalade". Within six months, the record became a smash and reached number-one on the Billboard Hot 100, the group's first to do so. This helped their album sell over a million copies. Their fame was so massive during this time that they made the cover of Rolling Stone later in 1975.Later in 1975, the group issued their follow-up, Phoenix, which did not quite catch on as fast though it was critically raved. They had a little more success with the Chameleon album in 1976, with the songs, "Get You Somebody New" and "Isn't It A Shame", the latter song Patti LaBelle would say was "the last record we ever did together". Despite her success, LaBelle was not pleased at the group's direction and by late 1976, neither LaBelle, Dash and Hendryx could agree on a musical direction. Following a concert in Baltimore in December 1976, LaBelle advised the others to break up.

Solo career

LaBelle released her self-titled album in 1977 on Epic. The record was a critical success, with the highlights being the dance singles, "Joy To Have Your Love" and "Dan Swit Me" and the pop-R&B ballad, "You Are My Friend", a song she and her husband co-wrote. Her subsequent follow-ups, however, 1978's Tasty, 1979's It's Alright with Me and 1980's Released, failed to be as successful. Though well-established in some circles, LaBelle never follow her live performance success with hit records, which was often the case with the Bluebelles. In 1981, she was switched to the CBS subsidiary, Philadelphia International Records, issuing the album, The Spirit's In It.LaBelle found success outside music, performing in the Broadway revival of Your Arm's Too Short to Box with God, with Al Green. However, the play was criticized mainly because of what critics felt was vocal showboating by Green and LaBelle, criticism that LaBelle did not take lightly. In 1982, she recorded the Grover Washington ballad, "The Best Is Yet To Come", which led to her first top 20 R&B hit and her first Grammy nomination in the spring of 1983. Later that year, LaBelle appeared in the PBS-produced play, Working. In October 1983, the mid-tempo love song, "If Only You Knew", was released. The parent album, I'm In Love Again, was released the following month. In January 1984, "If Only You Knew" reached number-one on the Hot R&B Singles chart, where it stayed for four weeks. The song became LaBelle's first charted hit on the Billboard Hot 100 as a solo artist, reaching the lower regions of the top fifty, peaking at number 46. The success of that single and its similar-sounding follow-up, "Love, Need and Want You", which reached number ten on the R&B chart, helped I'm in Love Again, reached gold in the U.S.Later in 1984, LaBelle appeared in her first film, A Soldier's Story. Her appearance in the film later led to Steven Spielberg handpicking her for the role of Shug Avery on The Color Purple, but she turned it down due to hearing that there was a nude scene and same-sex kissing. LaBelle would later regret her decision to turn down the role, after Margaret Avery won an Academy Award nomination for her role as Shug. In the fall of 1984, LaBelle recorded the songs, "New Attitude" and "Stir It Up", later issued for the soundtrack of Beverly Hills Cop, released in December 1984. The soundtrack became a hit, thanks to the releases of "New Attitude" and "Stir It Up". The former single reached as high as number seventeen on the Hot 100 and was number-one on the Hot Dance Club Songs chart in the spring of 1985, introducing LaBelle to pop audiences. In 1985, LaBelle left Philadelphia International signing a lucrative contract with MCA. PIR issued the final contractual LaBelle album, Patti. The album was not successful.LaBelle garnered headlines in 1985 for her showstopping, and some say, purposely show-stealing performances, first at Motown Returns to the Apollo engaging in the so-called "infamous mic toss" between her and Diana Ross during the show's finale, to the Foreigner song, "I Want to Know What Love Is". LaBelle later alleged that Ross grabbed the microphone away from LaBelle following her taking over the lead, though someone else gave LaBelle another microphone where she finished singing. That same year, LaBelle was accused again of showboating, after singing in the finale of Live Aid to "We Are the World" so loud that she sounded as the only audible singer. Due to this press, she was given her own television special later that fall. In 1986, LaBelle released her eighth album, Winner in You, which peaked at number-one on the Billboard 200 on the strength of the pop hit, "On My Own", a duet with singer Michael McDonald. The song became LaBelle's first number-one hit since "Lady Marmalade". Winner in You eventually sold a million copies, becoming platinum. It remains her best-selling album. LaBelle took a break in 1988, re-emerging with Be Yourself, in 1989. The album went gold thanks to LaBelle's soft rock ballad, "If You Asked Me To". In 1989, LaBelle also sang the role of "the Acid Queen" in The Who's star-studded performance of TOMMY in Los Angeles.Her 1991 album, Burnin', resulted in LaBelle's first Grammy win for Best Female R&B Vocal Performance, and spawned three top ten hits on Billboard's R&B chart also selling half a million copies becoming her third gold album. Her 1994 album, Gems and 1997 follow-up, Flame, also were certified gold and LaBelle's 1990s singles, "The Right Kinda Lover" and "When You Talk About Love" hit number-one on the dance charts. She won a second Grammy in 1998 for her live album, One Night Only! Following the announcement of the end of her marriage to her husband, Armstead Edwards, who also dismissed himself as LaBelle's manager after more than 20 years, LaBelle released the ballad-heavy When A Woman Loves album in 2000. LaBelle would not release another album until, after signing with the Def Jam Records imprint, Def Soul Classics, she released Timeless Journey, in 2004. The album became her highest-charted album in eighteen years. In 2005 a follow-up album, Classic Moments, was released. Shortly after LaBelle left Def Jam Records in 2006 over a public dispute with Antonio "L.A." Reid. She released her first gospel album, The Gospel According to Patti LaBelle,which was #1 on the gospel billboard charts on the Bungalo label. She returned to Def Jam in 2007 and released her second holiday album, Miss Patti's Christmas. As of 2011, LaBelle has yet to release a new solo album. In 2008, LaBelle briefly reunited with Nona Hendryx and Sarah Dash as Labelle on the group's first new album in over thirty years, Back to Now.Following her roles in A Soldier's Story and Sing, LaBelle won a recurring role as Kadeem Hardison's mother on the hit show, A Different World. In 1992, following her success on the sitcom and responding to the success of rapper Will Smith's Fresh Prince of Bel-Air, LaBelle starred in her own sitcom, Out All Night. The show was cancelled after only 19 episodes. In 1993, she earned a star on the Hollywood Walk of Fame and two years afterwards, performed at the Super Bowl half time show. For a period, LaBelle's theme song for The Oprah Winfrey Show, titled "Get With the Program", proved to be popular along with its catchphrase. In 2003, she starred in her own lifestyle show, Livin' It Up With Patti LaBelle, which aired for three years on the TV-One channel. In 1996, LaBelle issued her autobiography, Don't Block the Blessings. She released her first of five cookbooks in 1997, and in 2006, released the book, Patti's Pearls. In addition, LaBelle began to sell collections of spices, lipstick and even wigs on her website. Her "Patti Labelle"wig collection,-featured in Especially Yours wig catalogs-.On September 14, 2010, LaBelle made a return two decades after her last Broadway performance to star in the award-winning musical Fela!^[5] about Afrobeat legend Fela Anikulapo-Kuti. LaBelle replaced Tony Award-nominee Lillias White as Fela's mother, Funmilayo Ransome-Kuti, and remained with the production through the end of its run on January 2, 2011.On May 23, 2011, LaBelle appeared on "Oprah's Farewell Spectacular, Part 1” the first show in a series of three shows constituting the finale of The Oprah Winfrey Show, singing "Over the Rainbow" with Josh Groban.LaBelle was honored with the Lifetime Achievement Award at the BET Awards on June 26, 2011.She performed for Obama at the 9/11 tribute, singing "Two Steps Away." She received a standing ovation, after she walked away from the microphone and continued to be heard.