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

Spam musubi is a popular snack and lunch food in Hawaii composed a slice of grilled Spam atop of a block of rice, wrapped together with nori in the tradition of Japanese omusubi.Inexpensive and portable, spam musubi is commonly found near cash registers in convenience stores all over Hawaii.

Preparation

Variants

L&L Hawaiian Barbecue 64 Fulton Street, New York, NY 10038 (212) 577-8888 ‎ llhawaiianbarbecue.com
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Ingredients

• Peanut oil, for frying
• 4 large sweet potatoes, peeled
• Kosher salt

Directions

99 Miles To Philly 94 3rd Avenue, New York, NY 10003 (212) 253-2700 ‎ 99milestophilly.com
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Jerky is lean meat that has been trimmed of fat, cut into strips, and then been dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is a corruption of the Spanish charqui which is from the Quechua word ch'arki. which means to burn (meat).  All that is needed to produce basic "jerky" is a heat source to provide drying without cooking the meat, and salt to inhibit bacterial growth.Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F). Some makers still just salt and sun-dry fresh sliced meat to make jerky^{[citation needed]}. Some product manufacturers finely grind meat, mix in seasonings, and press the meat-paste into flat shapes prior to drying.The resulting jerky from the above methods would be a salty and/or savory snack. However, often a sweet or semi-sweet recipe is used, with sugar being a major ingredient (in contrast to Biltong which is a dried meat product that utilizes the acid in vinegar rather than salt to inhibit bacterial growth when drying the meat). Jerky is ready-to-eat and needs no additional preparation. It can be stored for months without refrigeration. When the protein to moisture content ratio is correct, the resulting meat is "cured", or preserved, See: curing.There are many products in the marketplace which are sold as jerky which consist of highly processed, chopped and formed meat, rather than traditional sliced, whole-muscle meat. These products may contain more fat, but moisture content, like the whole-muscle product, must meet a 0.75 to 1 moisture to protein ratio in the US.  Chemical preservatives can be used to prevent oxidative spoilage, but the moisture to protein ratio prevents microbial spoilage by low water activity. Many Jerky products are very high in sugar and are therefore very sweet, unlike biltong, which rarely contains added sugars.A typical 30 g portion of fresh jerky contains 10-15 g of protein, 1 g of fat, and 0-3 g of carbohydrates.Since traditional jerky recipes use a basic salt cure, sodium can be a concern for some people. A 30 g serving of jerky could contain more than 600 mg of sodium, which would be about 30% of the recommended USRDA.

Malaysia Beef Jerky 95A Elizabeth Street, New York, NY 10013 (212) 965-0796 ‎ ny.yibada.com
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Bacaulhau com natas (literally "cod with cream") is a popular way of cooking salted cod (bacalhau) in Portugal.It is an oven baked dish consisting of layers of bacalhau, onion, diced fried potato and cream. Although dairy such as cream or cheese is not used in traditional Portuguese main courses the popularity of this dish, in households and restaurants, make it a classic. The origin of this dish is unclear, but a similar one using cod and cream was invented by chef Joao Ribeiro in the 1930s.

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Bacalhau a Gomes de Sa is essentially a casserole of cod, potatoes, eggs, olives, olive oil and onion. It is a speciality from the northern city of Porto, being today popular throughout Portugal, and is considered one of Portugal's greatest bacalhau recipes.

Origin of the name

Culinaria 202 West 40th Street, New York, NY 10018 (212) 869-0725 ‎
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Bacalhau a Ze do Pipo (literally Bacaulhau Ze do Pipo's way) is a common codfish (bacalhau) dish in Portugal. It is an oven baked dish, consisting in layers of bacalhau (previously boiled in milk), onion (or pickles), mashed potatoes and mayonnaise. Although mayonnaise is not traditionally used in Portuguese cuisine, this dish is considered typical. It is usually garnished with olives and/or peppers. The recipe originates from Porto and is named after its creator, Ze do Pipo, who owned a famous eatery in that city during the 1960s. He won a national gastronomic contest with this main course making many restaurants to adopt it in their menus and popularizing it through the country to this day.

Culinaria 202 West 40th Street, New York, NY 10018 (212) 869-0725 ‎
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Bacalhau com todos (literally meaning cod with everyone/everything) is the simplest way of cooking salted cod in Portuguese cuisine, and arguably the most traditional one. It consists of boiled bacalhau, boiled vegetables (potato, carrots and cabbage), and hard boiled egg that is served seasoned with olive oil infused with garlic and, depending on taste, also white wine vinegar. The fish, vegetables and eggs are boiled in the same pot at the same time. The bacalhau releases its salt during cooking which is then absorbed by the other ingredients hence its not necessary to add salt to the recipe. Culinaria 202 West 40th Street, New York, NY 10018 (212) 869-0725 ‎View Larger Map

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Bacalhau a Bras (Cod a la Bras) is one of the most popular ways to prepare codfish in Portugal. It is made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. It is a very common dish in cafes and restaurants as well as households through Portugal as a lunch option. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun "Bras" (or sometimes Braz) is supposedly the surname of its creator.

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Rabbit isn't eaten as much in the US as it is in other countries. This reciped for rabbit, marinaded in brine before cooking, is a traditional Chilean recipe.

Ingredients:

• 1 rabbit
• 2 onions
• 2 carrots
• 1/2 cup white wine
• 1/2 Bay leaf
• 1 1.2 cup oil
• Garlic, chop
• Vinegar, salt and pepper

Preparation:

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Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines are named after the Mediterranean island of Sardinia, around which they were once abundant.The terms sardine and pilchard are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than 6 inches (15 cm) are sardines, and larger ones pilchards. The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines; FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives.Pilchard fishing and processing became a thriving industry in Cornwall from around 1750 to around 1880, after which it went into an almost terminal decline. However, as of 2007, stocks are improving.  Since 1997, sardines from Cornwall have been sold as "Cornish sardines", and since March 2010, under EU law, Cornish sardines have Protected Geographical Status.The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artists. A traditional Cornish pilchard dish is stargazy pie. The traditional " Toast to Pilchards" refers to the lucrative export of the fish to Catholic Europe;“ Here's health to the Pope, may he live to repentAnd add just six months to the term of his LentAnd tell all his vassals from Rome to the Poles,There's nothing like pilchards for saving their souls!

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