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Conch soup and conch chowder are soup dishes made with conch that are traditional in various Caribbean island cuisines as well as the cuisine of Honduras. Conch chowder is also a traditional food of the Florida Keys .
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
The once-fashionable turtle meat was canned and sold to cooks who used it largely to make turtle soup. The valuable Tortoiseshell was used to make many kinds of products made today from plastic. The building is owned by the City of Key West, and currently houses exhibits from the nearby Mel Fisher Maritime Heritage Museum .
The climate and environment of the Florida Keys are closer to that of the Caribbean than the rest of Florida, though unlike the Caribbean's volcanic islands, the Keys were built by plants and animals. The Upper Keys islands are composed of sandy-type accumulations of limestone grains produced by plants and marine organisms. The Lower Keys are ...
Key lime — the Florida Keys archipelago, south Florida; Lakemont grape— the hamlet of Lakemont, New York; Michigan salad — the state of Michigan; New Mexico chile pepper — the state of New Mexico; Newtown Pippin apple — the village of Newton, now a borough of New York City known as Elmhurst, Queens; Rainier cherry — Mount Rainier ...
Okroshka is a cold soup of Russian origin. Partan bree is a Scottish soup made with crabmeat and rice. [23] Patsás is made with tripe in Greece. It is also cooked in Turkey and the Balkan Peninsula. "Peasants' soup" is a catch-all term for soup made by combining a diverse—and often eclectic—assortment of ingredients.
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In the 1950's, following the Cuban Revolution, a significant influx of Cuban refugees to South Florida spurred the development of Floribbean cuisine.Early advocates were characterized by the so-called "Mango Gang," a group of South Florida chefs that included Norman Van Aken, Mark Militello, Douglas Rodriguez, and Allen Susser, who advocated the use of fresh local ingredients with Caribbean ...