Hedw. Broth. small Tayloria grandis small Long Goffinet & Shaw small Tayloria kilimandscharica small Broth. small Tayloria rudimenta small Bai & Tan small Tayloria rudolphiana small Garov. B.S.G. small ... Tayloria altorum small Herzog small Tayloria dubyi small Broth. small Tayloria novo guinensis small ... Hook. Mitt. small Tayloria stenophysata small Herz. A. Kop. small Tayloria tasmanica small Broth. small Tayloria subg. Eremodon small Wils. Broth. small Tayloria callophylla small C. M ll. Mitt. small ... mirabilis small Card. Broth. small Tayloria purpurascens small W.J. Hook. & Wils. Broth. small Tayloria subg. Cyrtodon small R. Br. Lindb. small Tayloria alpicola small Broth. small Tayloria hornschuchii small Grev. & Am. Broth. small jacquemontii small B.S.G. Mitt. small Tayloria lingulata small .... & Steere small Tayloria subg. Brachymitrion small Tayl. Broth. small Tayloria cochabambae small MOll ... Tayloria pocsii small A. K. Kop. small Tayloria subg. Orthodon small R. Br. Broth. small Tayloria arenaria small C. M ll Broth. small Tayloria borneensis small Dix. small Tayloria chiapensis small H. Crum small Tayloria indica small Mitt. small Tayloria isleana small Besch. Broth. small Tayloria ... sandwicensis small C. M ll Broth. small Tayloria solitaria small Card. T. Kop. & W.A. Weber small ... more details
refimprove auto yes date July 2011 The nitrate reductase test is a test to differentiate between bacteria based on their ability or inability to reduce nitrate NO sub 3 sub sup sup to nitrite NO sub 2 sub sup sup using anaerobic respiration . Procedure Various assays for detecting nitrate reduction have been described. ref V.B.D. Skerman, A guide to the identification of the genera of bacteria, The Williams & Wilkins Co., Baltimore, MD, p.218 220 1967 . ref One method is performed as follows Inoculation Inoculate nitrate broth with an isolate and incubate for 48 hours. Add 10 15 drops each of sulfanilic acid and N,N dimethyl 1 naphthylamine N , N dimethyl 1 naphthylamine . If the bacterium produces nitrate reductase , the broth will turn a deep red within 5 minutes at this step. If no color change is observed, then the result is inconclusive. Add a small amount of zinc to the broth. If the solution remains colorless, then both nitrate reductase and nitrite reductase are present. If the solution turns red, nitrate reductase is not present. References reflist DEFAULTSORT Nitrate Reductase Test Category Bacteriology Category Microbiology bacteria stub ... more details
italic title Taxobox name Eustichia image regnum Plantae divisio Moss Bryophyta classis Bryopsida subclassis Dicranidae ordo Dicranales familia Eustichiaceae familia authority Broth. genus Eustichia subdivision ranks Species subdivision See text. Eustichia is the only genus of moss in family Eustichiaceae . bryophyte stub Category Mosses ... more details
, , or may refer to Lamian , hand made or hand pulled Chinese noodles, and the dish made from these noodles Ramen , a Japanese dish of noodles served in broth that originated in China disambig Chinese char title zh ... more details
Notability date February 2010 Apple soup is an appetizer made from pur ed apple s and onion s. Some recipes use chicken or vegetable broth , while some others use water or apple cider . Additional ingredients are often added according to taste, such as ginger , curry powder, and shrimp . Category Soups soup stub ... more details
Unreferenced date July 2010 Orphan date July 2010 File Dobin mushi.jpg thumb Dobin mushi teapots Nihongo Dobin mushi is a traditional Japanese seafood broth, steamed and served in a dobin tea pot with shrimp, chicken, soy sauce, lime, and matsutake mushroom. Category Japanese cuisine ... more details
before adding broth and garnish, a method that differs from the modern version of boiling the noodles together with the broth. ref ko http 100.nate.com dicsearch pentry.html?s K&i 263426&v 44 Kalguksu ..., then rolled out thinly and cut in long strips. The broth for kalguksu is usually made with dried Anchovy anchovies , shellfish , and kelp . Sometimes chicken broth would be used. In order to obtain ... Noodles are put to a boil with other ingredients in broth, instead of being added later. Both the noodles and broth gain a thick texture. ref ko http 100.naver.com 100.nhn?docid 825842 Jemul ... making the noodles. Usually served in anchovy broth. ref ko http 100.naver.com 100.nhn?docid 828850 ... seed kalguksu Finely ground perilla seeds are added to the broth. Seasoned with soy sauce ... Deulkkae kalguksu at Doosan Encyclopedia ref Pheasant and buckwheat kalguksu Broth is made from ... to the broth. Seasoned with minced garlic. ref ko http 100.naver.com 100.nhn?docid 828857 Wandu kalguksu ... plant squash , and later cut to add to the noodles and broth. ref ko http 100.naver.com 100.nhn ... into a broth, and noodles are added. ref ko http 100.naver.com 100.nhn?docid 827946 Godung ... of the Andong region. Ground bean powder is added to the flour when making noodles. The broth ... , a variety made with beef broth and bibim guksu image Kalguksu 01.jpg Haemul kalguksu , a variety ... more details
Unreferenced date December 2009 File Simple somen.jpg thumb right S men Nihongo S men salad S men sarada is a Japanese cuisine Japanese type of noodle based salad that is served cold. The salad is a dish based on its main ingredient, the s men noodle. Essentially, the salad consists of three main parts the noodles, the vinegar vinegar based sauce, and the garnish food garnish . Some recipes include chicken broth, lemon juice, or sesame oil for mixing in the broth. The variety of garnish is even more, ranging from shredded lettuce , spring onions , sesame seeds , slivered char siu or ham to scrambled eggs . DEFAULTSORT Somen Salad Category Salads Category Japanese noodles Japan cuisine stub es Ensalada somen zh ... more details
Distinguish bullion wiktionarypar bouillon Bouillon can refer to Bouillon , a town in Belgium Bouillon broth , a simple broth Bouillon soup , a Haitian soup Bouillon grape , another name for the French wine grape Folle Blanche A Bouillon cube , used in cooking, especially in soups The Lords of Bouillon , who existed during the Middle Ages in Lower Lorraine Godfrey de Bouillon , a Lord of Bouillon and a leader of the First Crusade The Duchy of Bouillon , which existed between 1291 and 1806 Francis Bouillon , a defenseman for the Nashville Predators hockey team disambig de Bouillon fr Bouillon it Bouillon lb Bouillon li Bouillon nl Bouillon ja pl Bouillon pt Bouillon ru sl Bouillon razlo itev ... more details
italic title This article was auto generated by User Polbot . Taxobox name Sciaromiopsis sinensis image status EN status system IUCN2.3 regnum Plantae divisio Moss Bryophyta classis Bryopsida subclassis Bryidae ordo Hypnales familia Amblystegiaceae genus Sciaromiopsis species S. sinensis binomial Sciaromiopsis sinensis binomial authority Broth. Broth. synonyms Sciaromiopsis sinensis is a species of moss in the Amblystegiaceae family. It is Endemism endemic to China . Its natural habitat is river s. It is threatened by habitat loss . Source Bryophyte Specialist Group 2000. http www.iucnredlist.org search details.php 39165 all Sciaromiopsis sinensis . http www.iucnredlist.org 2006 IUCN Red List of Threatened Species. Downloaded on 23 August 2007. Category Mosses Category Flora of China Category Endangered plants Bryophyte stub it Sciaromiopsis sinensis vi Sciaromiopsis sinensis ... more details
File Passatelli piato.JPG thumb Passatelli in broth Passatelli plural is a pasta formed of bread crumbs , egg food eggs , grated Parmesan cheese , and nutmeg , and cooked in chicken broth. It is typically found in the Emilia Romagna region of northern Italy ref http www.foodnetwork.com food recipes recipe 0,,FOOD 9936 6359,00.html Mia Pia Hellrigel recipe ref and has much in common with Sp tzle citation needed date October 2011 . References references Noodle Category Pasta Category Italian cuisine food stub de Passatelli es Passatelli fr Cuisine romagnole Passatelli ko it Passatelli ... more details
Infobox Korean name img hangul hanja none rr jat guksu mr chat kuksu Jatguksu is a Korean noodle dish consisting of wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nut s. It is a local specialty of Gapyeong , Gyeonggi Province where a great deal of pine nuts are harvested in South Korea. The recipe is quite similar to another summer dish, kongguksu , which is a noodle dish with a soy milk broth, but jatguksu has a cleaner and more savory taste. ref cite web url http map.encyber.com search w ctdetail.php?masterno 851688&contentno 851688 title language Korean publisher Doosan Encyclopedia ref See also Kongguksu Jatjuk Korean noodles List of Korean dishes References Reflist Korea cuisine stub Category Korean noodles ko ... more details
Infobox prepared food name Tekwan image File Tekwan.JPG 250px caption Tekwan, a specialty of Palembang alternate name country Indonesia region Palembang , South Sumatra creator course Main course served Hot main ingredient Fish cake , shrimp broth , rice vermicelli , mushroom , jicama, celery , scallion , shallot variations calories other Tekwan is a Fish food fish soup typical of Palembang , Indonesia . The fish cakes are made from the dough of fish and tapioca similar to pempek . The fish cake is cut in small sizes and presented in shrimp broth with a distinctive flavor, served with rice vermicelli , mushroom s, sliced jicama , and sprinkled with sliced fresh celery , scallion and fried shallot . seealso Mie Celor Commonscat Indonesian cuisine soup stub Category Fish dishes Category Indonesian soups id Tekwan ... more details
Unreferenced date October 2011 File Stockpot.jpeg thumb A stainless steel stockpot. Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock cooking or broth , which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top. French Chef Auguste Escoffier 1846 1935 published A Guide to Modern Cookery in 1907. On the first page, Escoffier writes, stocks are the keynote of culinary structure in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish or vegetables. The slow simmering process transfers flavours, colours and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock. A broth made with meat or meat bones creates a base with concentrated flavours and aromas, even without the addition of salt or herbs or spices. This is what is referred to as soup base . Stock pots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and a vast variety of recipes. Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non cooking purposes. Large stock pots may be used at home to boil clothing, wool or yarn for colour dying, for example. They do not come in standard sizes. The size of the pot is normally given on the manufacturer s label by volume, for example 12 litres. The most common materials for manufacturing stock pots are stainless steel , aluminium , copper and enamel Vitreous enamel on metal. More expensive types of stock pots have bottoms that are made of layers of different metals, to enhance heat conductivity . See also Articles stock food broth bouillon cookware and bakeware kitchenware Category Kitchenware Category Cookware and bak ... more details
confused bouillon broth Bouillon cube Unreferenced auto yes date December 2009 Bouillon Soup is a Haiti an soup traditionally cooked on Saturday Citation needed date July 2010 . It is made with cut up meat , potato es, sliced plantain s, Yam vegetable yam , kelp , cabbage , and celery , and more in a mildly thick sauce the soup . DEFAULTSORT Bouillon Soup Category Haitian cuisine Category Caribbean cuisine Category Soups soup stub ... more details
Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braising braised beef . It consists of grated horseradish in a clear bouillon broth bouillon , thickened with cream and egg food egg yolk s, and spiced with a little Mustard condiment prepared mustard diluted in vinegar . It is named after Prince Albert of Saxe Coburg and Gotha , Victoria of the United Kingdom Queen Victoria s prince consort . References Larousse Gastronomique Albert sauce Category Sauces Category British condiments condiment stub es Salsa Albert ... more details
Refimprove date March 2011 Birria pronounced b rria, accented on the first syllable is a spicy Mexican food Mexican meat stew usually made with goat meat goat , Domestic sheep lamb , or mutton , often served during festive periods, such as Christmas , New Year s Eve , Mother s Day , and wedding s. Originally from Jalisco , it is a common dish in some Mexican food establishments. It is served with corn tortilla s, onion , cilantro , and lime fruit lime . There are variations using beef as well. Birria is made using a base of dried roasted peppers. This gives birria both its characteristic savoriness as well as its variety, as different cooks choose different peppers to use for the broth base. Birria is served by combining a bowl of broth with freshly chopped roasted meat. One method of presentation is for the diner to fill a corn tortilla with meat, onions and cilantro, seasoning with fresh squeezed lime juice, then dip it into the broth before eating it. The broth itself may be eaten with a spoon or by drinking from the bowl. A common icon in birria restaurants birrier as is a pair of goat horns. The icon is used as a symbol of the purported aphrodisiac powers of birria, presumably tied to the general randiness of the goats from which it is made. Guadalajara, Jalisco Guadalajara is famous for its birrier as . Two locations within the city are particularly renowned for it the food court in the Mercado Libertad where the birrier as are located in the southwest corner , and the Barrio de las Nueve Esquinas , just south of the Templo San Francisco in the Centro downtown . Category Mexican cuisine Category Meat dishes Category Stews Mexico cuisine stub es Birria ... more details
Brudet brodeto is a fish stew made in Dalmatia and Istria . It consists of several types of fish, and the most important aspect of brodeto is its simplicity of preparation and the fact that it is usually prepared in a single pot . It is served with polenta which soaks up the fish broth . A similar dish from Corfu is known as Bourdeto . External links http www.istrianet.org istria gastronomy osteria brodeto.htm Category Croatian cuisine Category Mediterranean cuisine Category Stews Category Fish dishes cuisine stub pl Brudet sl Brodet ... more details
Unreferenced date October 2008 Bourdeto lang el is a dish from Corfu . It comes from the Venetian language Venetian word brodeto which means broth . It is fish cooked in a tomato sauce with onion, garlic and red spicy pepper. The best fish for bourdeto is scorpion fish . One can also find the same dish containing fillet of a bigger kind of fish. A similar dish found on the western Adriatic coast is called Brudet . Category Greek cuisine Category Fish dishes cuisine stub Greece stub ... more details
Thio may refer to Science Thio , a chemical prefix indicating the presence of a sulfur atom Thio, an abbreviation of thioglycollate broth Geography Thio, Benin , an arrondissement in the African nation Thio, New Caledonia , a commune on the Pacific island Thio River , a river in New Caledonia People Johnny Thio , a Belgian footballer Thio Li ann , a Singaporean law professor Teoh , a Chinese surname sometimes rendered as Thio Other Thio Sport , a New Caledonian football team disambig de Thio Begriffskl rung nl Thio ... more details
Unreferenced date August 2007 Nutrimato is a trademark of the Mott s company which denotes a drink made primarily of reconstituted tomato juice concentrate and seasoned beef broth , with added vitamins and iron . Nutrimato was produced beginning in 1972 by the Duffy Mott company in California and discontinued in 1975. Nutrimato was one of the Duffy Mato line of blended juices, comprising Clamato , Beefamato and Nutrimato. Category Brand name beverage products Category Non alcoholic beverages nonalcoholic drink stub ... more details
Multiple issues wikify February 2012 orphan February 2012 refimprove December 2008 Clam liquor , also called clam extract, is a liquid extracted during cooking and opening of clams . Undiluted it is called clam broth , and when concentrated by evaporation is called clam nectar. It may be canned in all these forms or used to fill up canned clam meat. ref http www.fishbase.org Glossary Glossary.cfm?TermEnglish Clam 20liquor ref References Reflist Edible molluscs Category Edible molluscs Category Food ingredients ingredient stub ... more details
Tharid lang ar is a traditional Arabic dish made of pieces of bread in vegetable or meat broth . The dish is notable in that it has been mentioned in a number hadith attributed to the Prophet Mohammed . References reflist External links http www.superluminal.com cookbook substantial tharid lamb.html Recipe for Lamb Tharid http home.earthlink.net al tabbakhah 2002 Feasts 2002 Purgatorio Casbah 2002Casbah1Main.html tharidah 9th Century CE Recipe for Tharida Category Stews Category Arab cuisine Arab cuisine stub ar de Tharid it Tharid ru ... more details
Pato no tucupi in English Duck in Tucupi Stew is a traditional Brazil Brazilian dish it is mostly found in the area around the city of Bel m in the state of Par state. The dish consists of a boiled duck pato in Portuguese in tucupi es tucup a broth made of scalded cassava . One of the more typical restaurants where it can be found is the C rculo Militar in Bel m, in a historical palace near the harbour of the city. Category Brazilian cuisine es Pato no tucupi pt Pato no tucupi ... more details
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