La gastronomía estadounidense y colombianaPresentation Transcript
he American cuisine The American cuisine is a mixture and somewhat variedinterpretations of other national cuisines, this is because it is a country created primarily of immigrants from different countries in Europe, Asia, Africa and other countries. Native might be called theFood of the Native American Indians and the rest is a fusion ofdifferent culinary cultures taken to different extremes, first fast foodis full of attractive marketing, on the other hand is the traditional foodbased on the old farming traditions both cattle and sheep andgoats.
HAMBURGER American dishes A hamburger is a processed food like a sandwich or beefsandwich bonded as steak, cooked, grilled or fried, outside theSpanish-speaking is more common to find the name burger. It comes in a light bread cut in half which has a hemispherical shape.Often accompanied by onion rings, lettuce, a slice of tomato, slices of pickles, etc.. Usually dress with a seasoning such as: ketchup,mustard, relish, mayonnaise, etc. In the event that put a sheet ofprocessed cheese becomes a cheese burger (cheeseburger).Sometimes called: the "hamburger yellow" ("yellowburger").The name hamburger can also be applied exclusively to beefsteak. The invention of the hamburger sandwich in the nineteenth century is controversial, since several authors attribute to have been the first to have put a fillet of beef ("Hamburger steak") between two buns. The burger grew during the twentieth centurywith the rise of fast food concept and during that century wasbecoming a special symbolism, is part of a food icon of American cuisine (along with fried chicken and apple pie). The first chain of restaurants, the burger was circulated as a fast food meal is WhiteCastle in the twenties (the ideologue was Edgar Waldo "Billy"Ingram), and later in the forties with McDonald's (taken by theexecutive Ray Kroc) and Burger King. The burger is now such a popular food that appears in its various forms in almost everyculture on earth
Hot dog (perro caliente) Name hotdog hot dog, hot dog, hot dog or full AmericanHometown? ingredients sausage? bread? seasonings.? Global distribution Nutrients vitamins? proteins. The hot dog, dog, hot dogor complete (in English: hot dog, 'hot dog') is a sandwich with asausage, which may be of a wiener (frankfurter) or Vienna (Wien)and prepared either boiled or fried, served in a bun with an elongated shape that is usually accompanied with a little bit likeketchup and mustard. The type of sausage used in the preparation of the dog may differ depending on the taste of the region, the artof the chef, and ingredients available. Thus, in some places, are used Bockwurst German, or even clever variants that modifycorndog bread as the U.S.. It is usually served hot, usually in bad taste to be eaten cold.The hot dog is, according to many authors, an invention ofAmerican cuisine, as it is the hamburger. The hot dog has beenreported widely throughout the world during the early twentieth century, especially along the U.S. territory, becoming a food that can be found on the streets of big cities. The expansion has beendue in part to the franchise concept. Traditionally been associatedhot dog, the sale of street food in small carts (stands) ready to be served immediately. They are usually consumed in verano.Su saleis attached to a cart ("Hot dog carts") generally located in the busiest streets of major world capitals.
Pop corn (maíz pira) In 1948, bat caves of New Mexico popcorn were found that weredated from 3600 BCIn Colombia, during the pre-Columbian times, people made them as a snack at parties in the cities, accompanied by corn beer or otherbeverage. During the colonial period, the conquerors found tracesof popcorn in tombs over 1500 years ago, but then researchersdiscovered that they were made and to more than 5000 years BC,on the Atlantic coast to the year 1500 had developed new techniques to give a sweet taste to them.In Mexico in pre-Hispanic cities were sold in bulk as legumes andcalled momochtli (in the Nahuatl language). Prepared at the time,introducing corn hot clay pots, or putting on hot ash grains.
Platos tipicos colombianos frijoles INGREDIENTS? • 2 pounds of beans.? • 1 tablespoon vegetable oil or sunflower oil.? • ¼ pound of diced bacon.? • 2 carrots, peeled.? • 2 beef bouillon cubes.? • 1 tablespoon salt.? • 16 cupsof water.PREPARATION: 1. While the beans are washed and left soakingin water the night before.? 2. The next day, put in pressure cookerwith the water they were soaked, oil, bacon and carrots.? 3. Ifnecessary, you can add more water to cover well.? 4. Cookedwithout salt until tender, about 1 hour.? 5. Melts a small amount ofbeans with carrots, bouillon cubes and salt and add to beans.? 6.They get half an hour to cook with the pot uncovered until thick.?Serve with pork rinds, rice (cooked separately), tostones,plantains, "hogao"and / or egg.GREAVESIngredients? For four servings:? • 1 pound bacon strips match 2 cm. wide.? • 2 tablespoons vegetable oil or sunflower oil.? • 3 cups water.? • 1 teaspoon baking soda.? • 1 teaspoon salt.???PREPARATION: 1. Wash and scrape the skin of bacon with aknife, smeared and allowed to baking and for 1 hour, preferably in the sun.? 2. Washed well again and put the fire with 2 cups waterand boil for 5 minutes.? 3. Then drain the bacon, washed again,and put the fire with the remaining water and salt until completely consumed.? 4. Then add the oil, cover, and simmer on medium until well toasted.? Greaves are an excellent accompaniment forAntioquia beans and other dishes, but also can be eaten alone asa snack.
Bandeja paisa Delcioso dish that is prepared throughout the country. It generally consists of a serving of beans (with spoon hogao above), dry whiterice, ground beef, pork, chorizo, blood sausage, green plantainbanana, plantain slices, a fried egg, sliced avocado and corn cakes, served all together in a tray.HOUSEHOLD:2 onion, peeled and finely chopped.4 stalks green onions, chopped fine.2 ripe tomatoes, peeled and chopped.1 / 2 teaspoon thyme.1 / 4 teaspoon oregano.Salt and pepper to taste.2 tablespoons oil.Fry all stirring, until a smooth sauce.Chicken stew1 large hen despresar? 1 chopped onion • 1 cup peeled andchopped ripe tomatoes? 2 tablespoons of butter? 3 cloves garlic, minced? 10 cups of chicken broth? chopped 2 ears? 2 bananassliced green harton ? 2 bananas sliced harton pintones? 2 yuca, peeled and cut into pieces? 8 potatoes peeled savanna? cilantro?color (optional)? salt, pepper and cumin, to tastePreparationMarinate chicken 2 hours before preparation with half the onionand tomato. In a skillet over medium heat, melt the butter and fry for 5 minutes remaining onion and tomato and garlic. You put the brothin a saucepan, add the hogao and kitchen. Add the chicken, earsand green bananas. Cover and cook until the chicken meat startsto soften (1 hour). Cobs are removed. Bananas are added Pinton,yuccas, potatoes and season to taste. Adding more broth ifnecessary. Cover and continue cooking until everything is tender.Ears are returned to the pot, check the seasoning and serve hot,sprinkled with cilantro. Serve with chili. Serves 6.
Caldo de costilla
INGREDIENTS 6 potatoes 1 pound beefribs into piecesâ ½ cup chopped cilantro 1 stalk scallion 8 cups ofwater 1 sprig of parsley ¢ 1 bunch cilantro 1 pinch chopped cilantro Salt and pepper to gustoPREPARATION "NÂ 1. Putthem in a pot rib with onion, cilantro and parsley. 2. It puts the heat and let boil. Then lower the heat andcontinue cooking untilÂ Â the meat begins to soften. 3. Year ± aden is salt, pepper andpotatoes and cook until potatoes and n meatis verysoft. 4. Withdraw the onion and herbs. 5. Will rock thechoppedcoriander over and serve.To accompany ar (optional): Arepas
ajiaco AJIACOThe Bogota ajiaco prepared in different ways, usually with the same ingredients in different proportions, but you can change the chicken for beef.Ingredients:16 cups water (can substitute 4 cups of water for 4 of milk).1 pound (500 gr.) Creole potatoes, peeled and sliced.2 lbs (1 kg) of páramo potatoes, peeled and sliced.1 1 / 2 pounds (750 gr.) savanna potatoes, peeled and sliced.3 Libras (1 1 / 2 kg) chicken breast (or two up chicken.)4 ears tender chunks experts.3 stalks green onions.4 cloves garlic, crushed.1 Bouquet of Huascar.1 sprig cilantro.1 1 / 2 cups cream.1 cup capers.4 medium avocados, games.Salt and pepper to taste.Preparation:Add the chicken breasts (or chicken), potatoes, scallions, salt and pepper to cook in water mixed for about 45 minutes to 1 hour (untilthe meat is tender and potatoes Creole and páramo, dissolved).Breasts are removed (or prey) and onion. The broth are addedears, which are cooked separately, and let simmer to retain untilthe desired density. He added guascas 5 minutes before serving.