c**i
发帖数: 6973 | 1 Glenn Collins, MAo and Kahlo: A Marriage Made for Vegas; For his new
restaurant, the Spanish chef Jose Andres pairs China with Mexico. Wontons
and Guacamole, anyone? New York Times, Oct. 13, 2010 (title in the print).
http://www.nytimes.com/2010/10/13/dining/13andres.html?_r=1&scp=1&sq=peking%20duck&st=cse
Note:
(1) bedlam (n; Bedlam, popular name for the Hospital of St. Mary of
Bethlehem, London, an insane asylum, from Middle English Bedlem Bethlehem):
"a place, scene, or state of uproar and confusion"
www.m-w.com
(2) The last name Andres is Spanish form of Andrew, which in New Testament,
written in Greek, is Andreas.
(3) The poblano is Spanish adjective ("village") or masculine noun ("
villager").
(4) steamer 蒸籠
wok: Cantonese for 鍋
(5)
(a) comal (cookware)
http://en.wikipedia.org/wiki/Comal_(cookware)
(b) griddle
http://en.wikipedia.org/wiki/Griddle
* origin of griddle: Middle English gredil gridiron
* gridiron (cooking)
http://en.wikipedia.org/wiki/Gridiron_(cooking)
(6) Veracruz is a state of Mexico.
http://en.wikipedia.org/wiki/Veracruz
* chilpachole soup: search web images
(7) The vermicelli is Italian for little worms.
http://en.wikipedia.org/wiki/Vermicelli
(8) ceviche
http://en.wikipedia.org/wiki/Ceviche
(raw fish)
(9) seque (vi): "proceed without pause"
This is an Italian word with Italian pronunciation, in English.
(10) Frida Kahlo
http://en.wikipedia.org/wiki/Frida_Kahlo
(1907-1954; Mexican painter)
(11) Oyamel is a Mexican restaurant and bar at Washington, DC.
http://www.oyamel.com/
(12) sous-vide
http://en.wikipedia.org/wiki/Sous-vide
(13) The piloncillo is an unrefined Mexican brown sugar.
http://mexicanfoodie.com/piloncillo-mexican-raw-sugar/
(14) kao lao lao 栲栳栳 noodle
Alex G., Four (Delicious) Ways to Beat the Cold in Shanxi Province. Oct. 19,
2009.
http://www.wildchina.com/multimedia/wildchina-blog/tags/travel-tips
(the last article in this web page)
(15) China Poblana
http://en.wikipedia.org/wiki/China_Poblana
(16) chili pepper
http://en.wikipedia.org/wiki/Chili_pepper
(many varieties, including "the poblano (which when dried is referred to as
ancho))
* The first chili peper in
http://www.crimsonedgeevents.com/2010/08/31/the-worlds-hottest-chilli-peppers/
Quote:
"Origin: The poblano is a relatively mild chile pepper originating in the
State of Puebla, Mexico.
"Appearance and Use: An immature poblano is dark purplish green in color,
but eventually turns a red so dark as to be nearly black. Dried, it is
called an ancho chile.It can be prepared a number of ways, commonly
including: dried, coated in whipped egg (capeado) and fried, stuffed,
roasted, or in mole sauces, and is often ground into a powder used for
flavouring recipes.
(17) comida Chinas y Latinas
(a) la comida (n): food, meal
* Because comida is feminine, it is followed by feminine adjective, ending
with "a."
(b) The "y" is Spanish for "and."
(18) jicama
http://en.wikipedia.org/wiki/Jicama | c**i
发帖数: 6973 | 2 Yesterday I did not know what "salsa pico de gallo" meant. Iasked around.
(15) pico de gallo
http://en.wikipedia.org/wiki/Pico_de_gallo
* Spanish to English translation:
pico (n): beak
gallo (n): rooster
(16) jicama
http://en.wikipedia.org/wiki/Jicama
(17) "A flan is an open-topped pie similar to a quiche or custard tart."
http://en.wikipedia.org/wiki/Flan
(18) cajeta
http://en.wikipedia.org/wiki/Cajeta
(thickened syrup usually made of sweetened caramelized milk)
(19) tres leches cake
http://en.wikipedia.org/wiki/Tres_leches_cake
("three milk cake"; a sponge cake soaked in three kinds of milk: evaporated
milk, condensed milk, and heavy cream)
(20) ratline (n): "any of the small transverse ropes attached to the shrouds
of a ship so as to form the steps of a rope ladder —usually used in plural"
See pronunciation and illustration in
http://www.merriam-webster.com/dictionary/ratline
(21) China Poblana
http://en.wikipedia.org/wiki/China_Poblana
(22) chili pepper
http://en.wikipedia.org/wiki/Chili_pepper
(many varieties, including "the poblano (which when dried is referred to as
ancho))
* The first chili peper in
http://www.crimsonedgeevents.com/2010/08/31/the-worlds-hottest-chilli-peppers/
Quote:
"Origin: The poblano is a relatively mild chile pepper originating in the
State of Puebla, Mexico.
"Appearance and Use: An immature poblano is dark purplish green in color,
but eventually turns a red so dark as to be nearly black. Dried, it is
called an ancho chile.It can be prepared a number of ways, commonly
including: dried, coated in whipped egg (capeado) and fried, stuffed,
roasted, or in mole sauces, and is often ground into a powder used for
flavouring recipes.
(23) comida Chinas y Latinas
(a) la comida (n): food, meal
* Because comida is feminine, it is followed by feminine adjective, ending
with "a."
(b) The "y" is Spanish for "and."
(24) For sodium alginate, see alginic acid
http://en.wikipedia.org/wiki/Alginic_acid
(istributed widely in the cell walls of brown algae, where it, through
binding water, forms a viscous gum; section 4 sodium alginate: "Its form as
a flavorless gum, is used by the foods industry to increase viscosity and as
an emulsifier") |
|
