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

Fried squid (fried calamari, calamari) is a dish in Mediterranean cuisine. It consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness. It is served plain, with salt and lemon on the side. In North America, it is a staple in Italian, Greek, Turkish and seafood restaurants. It is served as an appetizer, garnished with parsley, or sprinkled with parmesan cheese. It is served with dips: peppercorn mayonnaise, tzatziki, or in the United States, marinara sauce, tartar sauce, or cocktail sauce. In Mexico it is served with Tabasco sauce or habanero. Other dips, such as ketchup, aioli, and olive oil are used. Like many seafood dishes, it may be served with a slice of lemon. Fried calamares from Spain In Australia, fried calamari is popular in fish and chip shops; imitation calamari of white fish may also be used. When offered for sale as whole fresh animals, the term Calamari should only be used to describe the Northern and Southern Calamari (Sepioteuthis spp.), however once prepared as food it is common to apply the term calamari to any squid species and even cuttlefish.

 

Barmbrack (Irish: báirín breac) is a yeasted bread with added sultanas and raisins. Usually sold in flattened rounds, it is often served toasted with butter along with a cup of tea in the afternoon. The dough is sweeter than sandwich bread, but not as rich as cake, and the sultanas and raisins add flavour and texture to the final product. In Ireland it is sometimes called Báirín Breac, and the term is also used as two words in its more common version. This may either be from the Irish word báirín - a loaf - and breac - speckled (due to the raisins in it), hence it means a speckled loaf (a similar etymology to the Welsh bara brith). The yeast used was said to be skimmed from the top of fermenting beer and, as beer would also have been made at this time, this is likely. This suggests an alternative etymology, from the use of barm as just such a yeast. Note that the most common spelling in Ireland is Barmbrack Barmbrack is the center of an Irish Halloween custom. The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of fortune-telling game. In the barmbrack were: a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence) and a ring. Each item, when received in the slice, was supposed to carry a meaning to the person concerned: the pea, the person would not marry that year; the stick, "to beat one's wife with", would have an unhappy marriage or continually be in disputes; the cloth or rag, would have bad luck or be poor; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year. Other articles added to the brack include a medallion, usually of the Virgin Mary to symbolise going into the priesthood or to the Nuns, although this tradition is not widely continued in the present day. Commercially produced barmbracks for the Halloween market still include a toy ring.  

Bozica Local Origin of Name: Slavic From the name Bozica Meaning: Clear, bright Emotional Spectrum • Able to vent his anger constructively. Personal Integrity • Bozica is the height of respectability. Personality • Always happy, never bad, full of pep, and never sad. Relationships • A quiet weekend away is everything! Travel & Leisure • Would enjoy train travel, but his impatience needs the airplane! Career & Money • Books hold the key to his career. Life's Opportunities • Not a wheeler-dealer, Bozica examines business deals carefully. Bozica's Lucky Numbers: 32 •36 • 30 • 40 • 2 • 7

Lotte Local Origin of Name: German From the name Charlotte Meaning: Free Emotional Spectrum • Sometimes down, but never count her out! Personal Integrity • A personal search for truth is the hallmark of Lotte. Personality • A person who enjoys the present. Relationships • When it comes to friends, only 'true blue' need apply. Travel & Leisure • Would enjoy train travel, but her impatience needs the airplane! Career & Money • The example of parents plays a major role in career choice. Life's Opportunities • Educational opportunities are exceptional for Lotte. Lotte's Lucky Numbers: 38 •36 •35 • 15 • 50 • 57

Labskaus (also spelled Lapskaus) is a culinary specialty from Northern Germany and in particular from the cities of Bremen, Lübeck, and Hamburg. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side orders.The word Labskaus (English lobscouse) (originally lob's course) or lapskaus, comes from Norwegian for "stew" and refers to a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool. The origin of this English word is uncertain  but it may be related to "loblolly", a word from an obscure Devonshire dialect where "lob" is probably an onomatopoeic description of bubbling . Another possible source for the name could be Latvian Labs kausis, meaning 'good bowl' or hotpot, or Lithuanian labas káuszas, meaning the same.  The dish became a favorite of sailors and seamen during the time of the great ships and is now commonly served in restaurants on Germany's Northern coast.The meal is traditionally prepared by boiling the beef in broth and then mincing it with the beetroot, onions, boiled potatoes and herring (some recipes use ham). Finally the base is fried in lard.Countless variations of the dish exist. For example in Bremen, just about 100 km away from Hamburg, Labskaus usually is a preparation of fried corned beef, onions and mashed potatoes with the beetroot and a Rollmops being served as a side dish.

Yam naem (Thai: ยำแหนม,  ) in Thai cuisine can refer to:Yam naem khao thot (Thai: ยำแหนมข้าวทอด, ), an Isan snack often sold in street stalls. It is a dish made of crumbled crisp fried glutinous rice balls, minced pork, ginger, green chillies, peanuts and onion. This snack is usually eaten along with raw leafy greens. Outside of Isan, it is also known under the name Naem khluk (Thai: แหนมคลุก).Yam naem sot (Thai: ยำแหนมสด, [jam nɛ̌ːm sòt]), a spicy Thai salad (yam style) with fermented raw sour pork, lemongrass, chillies, onions and peanuts, seasoned with nam pla (fish sauce) and lime juice.

Hainanese chicken rice is a common dish in Thailand where it is called khao man kai (Thai: ข้าวมันไก่), literally meaning 'oiled rice chicken'. The chickens used in Thailand for this dish can be free range chickens of local breeds, resulting in a leaner and tastier dish, but increasingly meat chickens from large scale poultry farms are being used. Khao man kai is served with a garnish of cucumbers and sometimes chicken blood tofu and fresh coriander, along with a bowl of clear chicken broth. The sauce accompanying this dish is made with tauchu (also known as yellow soybean paste), thick soy sauce, chilli, ginger, garlic and vinegar. In many of the more traditional khao man kai eateries, this dish will only be available until lunchtime.

A terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.Terrine means1. a casserole dish made of pottery.2. a paté or similar dish of chopped meat, game, fish, or vegetables baked in such a dish and served cold.3. a tureen.Pâté and terrines are often cooked in a pastry crust or a earthenware container. Both the earthenware container and the dish itself are called a terrine. Pâté and terrine are very similar: the term pâté often suggests a finer-textured forcemeat utilizing liver, while terrines are more often made of a coarser forcemeat. The meats are chopped or ground, along with heavy seasoning, which may include fat and other proteins. The seasoning is important for pâté and terrine as they will generally be served cold, which mutes the flavors.The mixture is placed into a lined mold, covered, and cooked in a water bath to control the temperature, which will keep the forcemeat from separating as the water bath slows the heating process of the terrine. Pâté and terrine are generally cooked to 160 degrees, while terrine made of foie gras are generally cooked to an internal temperature of 120 degrees. After the proper temperature is reached the terrine is removed from the oven and placed into a cooling unit topped with a weight to compact the contents of the terrine. Then it is allowed to rest for several days to allow the flavors to blend

Pâté (French pronunciation: [pɑte]; UK: /ˈpæteɪ/, US: /pɑˈteɪ/) is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chillingIn French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte or baked in a terrine (or other mold), in which case it is known as pâté en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pâté is probably pâté de foie gras, made from the fattened livers of geese. Foie gras entier is fattened goose liver cooked and sliced, not made into pâté. Pâté en croûte is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked pâté en croûte usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.In the Netherlands, Finland, Germany, Hungary, Sweden, and Austria, some liver pâtés are shaped as a soft, often spreadable sausage, called leverworst (Dutch), májpástétom/májkrém (Hungarian), or Leberwurst (German). In the United States these are sometimes called "liverwurst" (mixing English and German), or braunschweiger. Some liverwursts can be sliced. In the US, sliced liverwurst is used as a sandwich filler. Others are spreadable as most French or Belgian pâté; these types are more popular in the UK. In Poland pasztet is made from poultry, fish, venison, ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or sugar.In Scandinavia, leverpostej is a popular baked pâté similar to the French pâté en terrine, usually made of lard and pork liver.In Russia and Ukraine, the dish is mostly prepared with beef, goose or chicken liver and thus is commonly known as печёночный паштет (Russian, pechyonochniy pashtet), however other meats also can be used. Unlike the Western European method the liver is first cooked (boiled or fried) and mixed with butter and/or fat and seasoning, such as fresh or fried onion, carrots, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. The pâté is served on bread, often with dill or other fresh herbs. French varieties include the Brussels and Ardennes.In the former Yugoslavia, pašteta (a thinly pureed pâté) is a very popular bread spread usually made from chicken or less commonly tuna or salmon.