翻訳と辞書
Words near each other
・ Southern Maid (horse)
・ Southern Mail
・ Southern Mail (newspaper)
・ Southern Main Line
・ Southern Main Road
・ Southern Maine Coast
・ Southern Maine Community College
・ Southern Maine Rebels
・ Southern major district of Helsinki
・ Southern Mallee District Council
・ Southern Idaho
・ Southern Ijaw
・ Southern Illinois
・ Southern Illinois 100
・ Southern Illinois Airport
Southern Illinois chowder
・ Southern Illinois District (LCMS)
・ Southern Illinois Miners
・ Southern Illinois River-to-River Conference
・ Southern Illinois Roller Girls
・ Southern Illinois Salukis
・ Southern Illinois Salukis baseball
・ Southern Illinois Salukis football
・ Southern Illinois Salukis men's basketball
・ Southern Illinois tornado history
・ Southern Illinois University
・ Southern Illinois University Carbondale
・ Southern Illinois University Edwardsville
・ Southern Illinois University Press
・ Southern Illinois University School of Dental Medicine


Dictionary Lists
翻訳と辞書 辞書検索 [ 開発暫定版 ]
スポンサード リンク

Southern Illinois chowder : ウィキペディア英語版
Southern Illinois chowder

Southern Illinois Chowder is a thick stew or soup, very different from the New England and Manhattan chowders. The term "chowder" is of French-Indian origin. In Edwards County, Illinois, it refers to both the food and to the social gathering at which it is prepared and served. It is believed to have been brought to the area by the earliest settlers, or "backwoodsmen". Traditionally, the ''chowder time'' season commences when the first tomatoes ripen and closes with the first heavy frost.
Chowder is usually cooked outside in large black kettles or cauldrons, ranging in size from 20 to 70 gallons. The ingredients are added to boiling water according to their cooking time, so that all are cooked and ready at the same time. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Chowder is usually considered ready when the ingredients have amalgamated into a fairly thick soup, usually taking four or more hours. The kettles must be stirred almost continuously so that the chowder does not "catch" on the base and scorch. This is accomplished using a wooden blade known as a "paddle". Measuring between eighteen to twenty-four inches long and six to eight inches wide, a paddle has had several bored holes through the blade and a handle attached at right angles. One cook will paddle the chowder - causing the bones to rise - and another cook, called "the bone picker," will use tongs to pick out bones as they separate from the meat.
In 1958, the County Commissioners of Edwards County, Illinois, proclaimed their county the "Chowder Capital of the World."
==See also==

*Brunswick stew, a stew historically made with squirrel meat
*Burgoo, a traditional Mid-South stew now made in quantities at social gatherings
*Booyah, a stew popularly made and served at socials in Minnesota and Wisconsin
*Jeongol, a chowder-like stew in Korean cuisine
* List of soups
* List of stews

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
ウィキペディアで「Southern Illinois chowder」の詳細全文を読む



スポンサード リンク
翻訳と辞書 : 翻訳のためのインターネットリソース

Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.