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Mulligan stew, also known as hobo stew, is a type of stew said to have been prepared by American hobos in camps in the early 1900s. [1] Preparing Mulligan stew at the Hotel de Gink. Another variation of mulligan stew is "community stew", a stew put together by several homeless people by combining whatever food they have or can collect.
In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.
Common meats are pork, chicken, beef, and/or mutton, often hickory-smoked, but other meats are seen occasionally. Common vegetables are lima beans, corn, okra, tomatoes, cabbage, and potatoes. Typically, since burgoo is a slow-cooked dish, the starch from the added vegetables results in the stew thickening.
A stovetop pressure cooker. Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.
It also goes by the English names army stew, army base stew, and spicy sausage stew. The dish has its origins in a predecessor often called kkulkuri-juk ( 꿀꿀이죽 ; lit. piggy porridge), that was created around the time of the Korean War , when South Korea was experiencing significant poverty.
South Indian states such as Kerala have traditions observed of home-brewed wine, mostly grapes but sometimes other fruits as well like Apple & Rose Apple; ethnic recipes of slow-cooked beef fry, Rice & Coconut Hoppers, Lamb stew, Fried Rice Indian and Fusion Style; Desserts such as Falooda, pastry, and a whole array of steamed, boiled or baked ...
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