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agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | nationality | netherlands <tsp> netherlands | leadername | mark rutte | no related information |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | ajoblanco | region | andalusia <tsp> ajoblanco | ingredient | garlic | ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds. |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | needn | splicers | daypeep | no related information |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | office workedat workedas | member of the house of representatives <tsp> agnes kant | birthplace | hessisch oldendorf | agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp). |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | ajoblanco | region | andalusia <tsp> ajoblanco | ingredient | olive oil | ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds. |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | office workedat workedas | member of the house of representatives <tsp> agnes kant | birthplace | hessisch oldendorf | agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp). |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | office workedat workedas | member of the house of representatives <tsp> agnes kant | birthplace | hessisch oldendorf | agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp). |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | fornicate | technological | suprabranchial | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | blooey | equangular | accultural <tsp> blooey | anaudia | furil | no related information |
olympique lyonnais (french pronunciation: [ɔlɛ̃pik ljɔnɛ]), commonly referred to as simply lyon (french pronunciation: [ljɔ̃]) or ol, is a french professional football club based in lyon in auvergne-rhône-alpes.the men play in france's highest football division, ligue 1.founded in 1950, the club won its first ligue 1 championship in 2002, starting a national record-setting streak of seven successive titles.lyon has also won eight trophées des champions, five coupes de france, and three ligue 2 titles.lyon has participated in the uefa champions league seventeen times, and during the 2009–10 season, reached the semi-finals of the competition for the first time after three previous quarter-final appearances.they once again reached this stage in the 2019–20 season.olympique lyonnais plays its home matches at the 59,186-seat parc olympique lyonnais, commercially known as the groupama stadium, in décines-charpieu, a suburb of lyon.the club's home colors are white, red and blue.lyon was a member of the g14 group of leading european football clubs and are founder members of its successor, the european club association.the club's nickname, les gones, means 'the kids' in lyon's regional dialect of franco-provençal.they have a long-standing rivalry with nearby club saint-étienne, with whom they contest the derby rhône-alpes.lyon had been owned by jean-michel aulas since 1987, before american businessman john textor completed the purchase of the club in december 2022.following numerous internal disagreements regarding the cohabitation of amateurs and professionals within the club, then-manager of the club félix louot and his entourage contemplated forming their own club.on 3 august 1950, louot's plan came to fruition when olympique lyonnais was officially founded by dr. albert trillat and numerous others.the club's first manager was oscar heisserer and, on 26 august 1950, played its first official match defeating ca paris-charenton 3–0 in front of 3,000 supporters.in just the club's second year of existence, lyon was crowned champion of the second division, securing promotion to the first division.the club maintained its first division place for the remainder of the decade, excluding a year's stint in the second division for the 1953–54 season.lyon achieved moderate success during the 1960s and 1970s with the likes of fleury di nallo, néstor combin, serge chiesa, bernard lacombe and jean djorkaeff playing major roles.under manager lucien jasseron, lyon won its first-ever coupe de france title defeating bordeaux 2–0 in the 1963–64 season.the club also performed respectably in the league under jasseron's reign until the 1965–66 season, when lyon finished 16th, which ultimately led to jasseron's departure.his replacement was louis hon, who helped lyon win their second coupe de france title after defeating sochaux 3–1 in the 1966–67 season.lyon was managed by former lyon legend aimé mignot heading into the 1970s.under mignot's helm, lyon won its third coupe de france title in 1972–73, beating nantes 2–1.in june 1987, lyon was bought by rhône businessman jean-michel aulas who took control of the club aiming to turn lyon into an established ligue 1 side.his ambitious plan, titled ol – europe, was designed to develop the club at the european level and back into the first division within a period of no more than four years.the first manager under the new hierarchy was raymond domenech.the aspiring chairman gave domenech carte blanche to recruit whoever he saw fit to help the team reach the first division.they went on to accomplish this in domenech's first season in charge.lyon achieved its zenith under domenech when it qualified for the uefa cup.for the remainder of his tenure, however, the club underachieved.domenech was replaced by former french international jean tigana, who led the team to an impressive second place in the 1994–95 season. | olympique lyonnais | chairman | jean-michel aulas <tsp> aleksandre guruli | club | olympique lyonnais | no related information |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | office workedat workedas | member of the house of representatives <tsp> agnes kant | birthplace | west germany | agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp). |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | drachmas | sequestra | argon | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | impinged | dartre | uroscopy | no related information |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | office workedat workedas | member of the house of representatives <tsp> agnes kant | birthplace | west germany | agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp). |
olympique lyonnais (french pronunciation: [ɔlɛ̃pik ljɔnɛ]), commonly referred to as simply lyon (french pronunciation: [ljɔ̃]) or ol, is a french professional football club based in lyon in auvergne-rhône-alpes.the men play in france's highest football division, ligue 1.founded in 1950, the club won its first ligue 1 championship in 2002, starting a national record-setting streak of seven successive titles.lyon has also won eight trophées des champions, five coupes de france, and three ligue 2 titles.lyon has participated in the uefa champions league seventeen times, and during the 2009–10 season, reached the semi-finals of the competition for the first time after three previous quarter-final appearances.they once again reached this stage in the 2019–20 season.olympique lyonnais plays its home matches at the 59,186-seat parc olympique lyonnais, commercially known as the groupama stadium, in décines-charpieu, a suburb of lyon.the club's home colors are white, red and blue.lyon was a member of the g14 group of leading european football clubs and are founder members of its successor, the european club association.the club's nickname, les gones, means 'the kids' in lyon's regional dialect of franco-provençal.they have a long-standing rivalry with nearby club saint-étienne, with whom they contest the derby rhône-alpes.lyon had been owned by jean-michel aulas since 1987, before american businessman john textor completed the purchase of the club in december 2022.following numerous internal disagreements regarding the cohabitation of amateurs and professionals within the club, then-manager of the club félix louot and his entourage contemplated forming their own club.on 3 august 1950, louot's plan came to fruition when olympique lyonnais was officially founded by dr. albert trillat and numerous others.the club's first manager was oscar heisserer and, on 26 august 1950, played its first official match defeating ca paris-charenton 3–0 in front of 3,000 supporters.in just the club's second year of existence, lyon was crowned champion of the second division, securing promotion to the first division.the club maintained its first division place for the remainder of the decade, excluding a year's stint in the second division for the 1953–54 season.lyon achieved moderate success during the 1960s and 1970s with the likes of fleury di nallo, néstor combin, serge chiesa, bernard lacombe and jean djorkaeff playing major roles.under manager lucien jasseron, lyon won its first-ever coupe de france title defeating bordeaux 2–0 in the 1963–64 season.the club also performed respectably in the league under jasseron's reign until the 1965–66 season, when lyon finished 16th, which ultimately led to jasseron's departure.his replacement was louis hon, who helped lyon win their second coupe de france title after defeating sochaux 3–1 in the 1966–67 season.lyon was managed by former lyon legend aimé mignot heading into the 1970s.under mignot's helm, lyon won its third coupe de france title in 1972–73, beating nantes 2–1.in june 1987, lyon was bought by rhône businessman jean-michel aulas who took control of the club aiming to turn lyon into an established ligue 1 side.his ambitious plan, titled ol – europe, was designed to develop the club at the european level and back into the first division within a period of no more than four years.the first manager under the new hierarchy was raymond domenech.the aspiring chairman gave domenech carte blanche to recruit whoever he saw fit to help the team reach the first division.they went on to accomplish this in domenech's first season in charge.lyon achieved its zenith under domenech when it qualified for the uefa cup.for the remainder of his tenure, however, the club underachieved.domenech was replaced by former french international jean tigana, who led the team to an impressive second place in the 1994–95 season. | vigneron | sanguisuge | aporhyolite | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | location | india <tsp> india | leadername | t s thakur <tsp> india | leadername | narendra modi | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india. |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | ajoblanco | region | andalusia <tsp> ajoblanco | ingredient | water | ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds. |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | office workedat workedas | member of the house of representatives <tsp> agnes kant | birthplace | west germany | agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp). |
olympique lyonnais (french pronunciation: [ɔlɛ̃pik ljɔnɛ]), commonly referred to as simply lyon (french pronunciation: [ljɔ̃]) or ol, is a french professional football club based in lyon in auvergne-rhône-alpes.the men play in france's highest football division, ligue 1.founded in 1950, the club won its first ligue 1 championship in 2002, starting a national record-setting streak of seven successive titles.lyon has also won eight trophées des champions, five coupes de france, and three ligue 2 titles.lyon has participated in the uefa champions league seventeen times, and during the 2009–10 season, reached the semi-finals of the competition for the first time after three previous quarter-final appearances.they once again reached this stage in the 2019–20 season.olympique lyonnais plays its home matches at the 59,186-seat parc olympique lyonnais, commercially known as the groupama stadium, in décines-charpieu, a suburb of lyon.the club's home colors are white, red and blue.lyon was a member of the g14 group of leading european football clubs and are founder members of its successor, the european club association.the club's nickname, les gones, means 'the kids' in lyon's regional dialect of franco-provençal.they have a long-standing rivalry with nearby club saint-étienne, with whom they contest the derby rhône-alpes.lyon had been owned by jean-michel aulas since 1987, before american businessman john textor completed the purchase of the club in december 2022.following numerous internal disagreements regarding the cohabitation of amateurs and professionals within the club, then-manager of the club félix louot and his entourage contemplated forming their own club.on 3 august 1950, louot's plan came to fruition when olympique lyonnais was officially founded by dr. albert trillat and numerous others.the club's first manager was oscar heisserer and, on 26 august 1950, played its first official match defeating ca paris-charenton 3–0 in front of 3,000 supporters.in just the club's second year of existence, lyon was crowned champion of the second division, securing promotion to the first division.the club maintained its first division place for the remainder of the decade, excluding a year's stint in the second division for the 1953–54 season.lyon achieved moderate success during the 1960s and 1970s with the likes of fleury di nallo, néstor combin, serge chiesa, bernard lacombe and jean djorkaeff playing major roles.under manager lucien jasseron, lyon won its first-ever coupe de france title defeating bordeaux 2–0 in the 1963–64 season.the club also performed respectably in the league under jasseron's reign until the 1965–66 season, when lyon finished 16th, which ultimately led to jasseron's departure.his replacement was louis hon, who helped lyon win their second coupe de france title after defeating sochaux 3–1 in the 1966–67 season.lyon was managed by former lyon legend aimé mignot heading into the 1970s.under mignot's helm, lyon won its third coupe de france title in 1972–73, beating nantes 2–1.in june 1987, lyon was bought by rhône businessman jean-michel aulas who took control of the club aiming to turn lyon into an established ligue 1 side.his ambitious plan, titled ol – europe, was designed to develop the club at the european level and back into the first division within a period of no more than four years.the first manager under the new hierarchy was raymond domenech.the aspiring chairman gave domenech carte blanche to recruit whoever he saw fit to help the team reach the first division.they went on to accomplish this in domenech's first season in charge.lyon achieved its zenith under domenech when it qualified for the uefa cup.for the remainder of his tenure, however, the club underachieved.domenech was replaced by former french international jean tigana, who led the team to an impressive second place in the 1994–95 season. | olympique lyonnais | chairman | jean-michel aulas <tsp> aleksandre guruli | club | olympique lyonnais | no related information |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | office workedat workedas | house of representatives netherlands <tsp> house of representatives netherlands | leadername | khadija arib | no related information |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | trama | slounger | usury | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | location | india <tsp> india | leadername | t s thakur <tsp> india | leadername | narendra modi | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india. |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | ajoblanco | region | andalusia <tsp> ajoblanco | ingredient | water | ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds. |
orange county soccer club is an american soccer team based in the orange county, california city of irvine.founded in 2010 as the los angeles blues, the team currently plays in the second tier usl championship.the team plays its home games at championship soccer stadium, located inside great park in irvine.the team was associated with the united soccer leagues w-league team la blues, and is part of the larger orange county blues organization, which has competed in los angeles-area amateur leagues since 1998.they introduced their first three players—goalkeeper oscar dautt and midfielders cesar rivera and josh tudela—at a formal launch event on december 14, 2010.after an extensive pre-season, the blues played their first games in the caribbean over the weekend of april 15–17, 2011, a 3–0 victory over sevilla puerto rico, and a 2–1 victory over antigua barracuda.the first goal in franchise history was scored by cesar rivera.in january 2012, the blues announced the hiring of steve donner (formerly ceo of orlando city) as vice president of business operations to focus on improving marketing for the club and to bring professionalism to the front-office.the first game of the 2012 season reflected these efforts with a 2,432 attendance compared to 696 for the first home game in 2011 (the blues averaged 382 during the 2011 season).in 2016, the team was purchased by american businessman james keston, rebranded to orange county sc.prior to the 2017 season, orange county became the usl affiliate of los angeles fc in a multi-year deal, which was ended after 2018.the team won the western conference regular season title in 2018 with 20 wins, 8 losses and 6 ties.they defeated saint louis fc and reno 1868 fc before losing 2–1 to phoenix rising fc in the western conference final.thomas enevoldsen scored 20 goals and was named to the all-league first team along with aodhan quinn.in the 2021 season, head coach braden cloutier was dismissed mid-season and replaced by assistant coach richard chaplow.ocsc went on to finish second in the pacific division, and advance to the usl championship final defeating tampa bay rowdies at home, 3–1 in regulation.the clubs are, as of late 2022, in a dispute over who will play at championship soccer stadium, orange county sc's current home stadium, after leaked documents showed the galaxy organization is attempting to seize full-time usage of the venue.for the full season-by-season history, see list of orange county sc seasons.^ 1.avg.attendance include statistics from league matches only.^ 2.top goalscorer(s) includes all goals scored in league play, playoffs, u.s. open cup, and other competitive matches. | orange county blues fc | manager | oliver wyss <tsp> akeem priestley | club | orange county blues fc | no related information |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agha | teasing | ammonium <tsp> agha | undetectable | mythicise | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | location | india <tsp> india | leadername | t s thakur <tsp> india | leadername | narendra modi | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india. |
orange county soccer club is an american soccer team based in the orange county, california city of irvine.founded in 2010 as the los angeles blues, the team currently plays in the second tier usl championship.the team plays its home games at championship soccer stadium, located inside great park in irvine.the team was associated with the united soccer leagues w-league team la blues, and is part of the larger orange county blues organization, which has competed in los angeles-area amateur leagues since 1998.they introduced their first three players—goalkeeper oscar dautt and midfielders cesar rivera and josh tudela—at a formal launch event on december 14, 2010.after an extensive pre-season, the blues played their first games in the caribbean over the weekend of april 15–17, 2011, a 3–0 victory over sevilla puerto rico, and a 2–1 victory over antigua barracuda.the first goal in franchise history was scored by cesar rivera.in january 2012, the blues announced the hiring of steve donner (formerly ceo of orlando city) as vice president of business operations to focus on improving marketing for the club and to bring professionalism to the front-office.the first game of the 2012 season reflected these efforts with a 2,432 attendance compared to 696 for the first home game in 2011 (the blues averaged 382 during the 2011 season).in 2016, the team was purchased by american businessman james keston, rebranded to orange county sc.prior to the 2017 season, orange county became the usl affiliate of los angeles fc in a multi-year deal, which was ended after 2018.the team won the western conference regular season title in 2018 with 20 wins, 8 losses and 6 ties.they defeated saint louis fc and reno 1868 fc before losing 2–1 to phoenix rising fc in the western conference final.thomas enevoldsen scored 20 goals and was named to the all-league first team along with aodhan quinn.in the 2021 season, head coach braden cloutier was dismissed mid-season and replaced by assistant coach richard chaplow.ocsc went on to finish second in the pacific division, and advance to the usl championship final defeating tampa bay rowdies at home, 3–1 in regulation.the clubs are, as of late 2022, in a dispute over who will play at championship soccer stadium, orange county sc's current home stadium, after leaked documents showed the galaxy organization is attempting to seize full-time usage of the venue.for the full season-by-season history, see list of orange county sc seasons.^ 1.avg.attendance include statistics from league matches only.^ 2.top goalscorer(s) includes all goals scored in league play, playoffs, u.s. open cup, and other competitive matches. | orange county blues fc | manager | oliver wyss <tsp> akeem priestley | club | orange county blues fc | no related information |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | whillaloo | rigors | ruffled | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | location | uttar pradesh <tsp> agra airport | operatingorganisation | airports authority of india <tsp> agra airport | icao location identifier | viag | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india. |
orange county soccer club is an american soccer team based in the orange county, california city of irvine.founded in 2010 as the los angeles blues, the team currently plays in the second tier usl championship.the team plays its home games at championship soccer stadium, located inside great park in irvine.the team was associated with the united soccer leagues w-league team la blues, and is part of the larger orange county blues organization, which has competed in los angeles-area amateur leagues since 1998.they introduced their first three players—goalkeeper oscar dautt and midfielders cesar rivera and josh tudela—at a formal launch event on december 14, 2010.after an extensive pre-season, the blues played their first games in the caribbean over the weekend of april 15–17, 2011, a 3–0 victory over sevilla puerto rico, and a 2–1 victory over antigua barracuda.the first goal in franchise history was scored by cesar rivera.in january 2012, the blues announced the hiring of steve donner (formerly ceo of orlando city) as vice president of business operations to focus on improving marketing for the club and to bring professionalism to the front-office.the first game of the 2012 season reflected these efforts with a 2,432 attendance compared to 696 for the first home game in 2011 (the blues averaged 382 during the 2011 season).in 2016, the team was purchased by american businessman james keston, rebranded to orange county sc.prior to the 2017 season, orange county became the usl affiliate of los angeles fc in a multi-year deal, which was ended after 2018.the team won the western conference regular season title in 2018 with 20 wins, 8 losses and 6 ties.they defeated saint louis fc and reno 1868 fc before losing 2–1 to phoenix rising fc in the western conference final.thomas enevoldsen scored 20 goals and was named to the all-league first team along with aodhan quinn.in the 2021 season, head coach braden cloutier was dismissed mid-season and replaced by assistant coach richard chaplow.ocsc went on to finish second in the pacific division, and advance to the usl championship final defeating tampa bay rowdies at home, 3–1 in regulation.the clubs are, as of late 2022, in a dispute over who will play at championship soccer stadium, orange county sc's current home stadium, after leaked documents showed the galaxy organization is attempting to seize full-time usage of the venue.for the full season-by-season history, see list of orange county sc seasons.^ 1.avg.attendance include statistics from league matches only.^ 2.top goalscorer(s) includes all goals scored in league play, playoffs, u.s. open cup, and other competitive matches. | orange county blues fc | manager | oliver wyss <tsp> akeem priestley | club | orange county blues fc | no related information |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | upleaped | nectandra | hiemal | no related information |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | ajoblanco | region | andalusia <tsp> andalusia | leadername | susana díaz | ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia). |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | office workedat workedas | socialist party netherlands <tsp> socialist party netherlands | leadername | emile roemer | agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp). |
ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia).this dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar.it is usually served with grapes or slices of melon.when almonds were not available, for instance during the post-war period, flour from dried beans was used.ajoblanco is sometimes referred to as 'white gazpacho'.extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.it would eventually become a traditional dish of andalucía.the almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed.finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture.when served this way, the soup is thinned so that it can be drunk directly from a glass.in málaga, ajoblanco is served with muscat grapes or, less commonly, other fresh fruit, such as apple or melon.there is a current trend to experiment with other such combinations. | ajoblanco | region | andalusia <tsp> andalusia | leadername | susana díaz | ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia). |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | workingwonan | sports | puppetries <tsp> workingwonan | convulsionism | alterableness | no related information |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | agnes kant | office workedat workedas | socialist party netherlands <tsp> socialist party netherlands | leadername | emile roemer | agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp). |
real madrid castilla club de fútbol is a spanish football team that plays in primera federación – group 1 for the 2022–23 season.it is real madrid's reserve team.they play their home games at the alfredo di stéfano stadium with a capacity of 6,000 seats.reserve teams in spain play in the same league system as their senior team rather than a separate league.reserve teams, however, cannot play in the same division as their senior team.therefore, real madrid castilla are ineligible for promotion to the la liga as long as real madrid plays there.consequently, they must play at least one level below their main side and they are not eligible to play in the copa del rey.in addition, only under-23 players, or under-25 players with a professional contract, can switch between senior and reserve teams.originally formed in 1930, the team took its name from the national motto of spain.real gave ad plus ultra financial support and in return were given first refusal on the club's best players.by 1949, they made their debut in the segunda división and in 1952, the club became the official real reserve team.in 1959, they reached the quarter-finals of the copa del generalísimo, losing 7–2 on aggregate to eventual runners-up granada.during the 1950s and 1960s, future senior real madrid players and spanish internationals such as josé maría zárraga, enrique mateos, ramón marsal, pedro casado, juan manuel villa, josé maría vidal, fernando serena and ramón grosso all spent time at the club, and juan alonso finished off his career there.miguel muñoz began his coaching career at the club.in 1972, plus ultra folded because of the demise of the insurance company of the same name, and their position in the tercera división was taken by castilla club de fútbol, the new reserve team for real madrid, on 21 july.during this era, with a team that included agustín, ricardo gallego and francisco pineda, castilla reached the final of the 1979–80 copa del rey.during their cup run, they beat four primera división teams, including hércules, athletic bilbao, real sociedad and sporting de gijón.the latter two eventually finished second and third in the primera división.in the final, they played real madrid but lost 6–1.because real also won the primera división, however, castilla qualified for the 1980–81 european cup winners' cup.despite beating west ham united 3–1 in the opening game at the santiago bernabéu, they lost the return 5–1 after extra time and went out in the first round.castilla reached the quarter-finals of the copa del rey on three further occasions, in 1984, 1986, and 1988.in 1984, with amancio amaro as coach, castilla won the segunda división.amaro's tenure as coach saw the rise of the famous la quinta del buitre – emilio butragueño, manolo sanchís, martín vázquez, míchel, and miguel pardeza.castilla were ineligible for promotion, however, because real madrid were already in the primera división.in the 1987–88 season, they finished third in the segunda división, but were once again ineligible for promotion.in the early 1990s, two former castilla players, vicente del bosque and rafael benítez, began their coaching careers with the team.in 1997, the team was relegated to the segunda división b, but despite this, they continued to produce internationally acclaimed players.these have included raúl, guti and iker casillas, who all became established members of the senior real madrid team.in 2006, the new stadium of the club's training facilities ciudad real madrid was named the alfredo di stéfano stadium and francisco moreno cariñena became the first independent chairman in 16 years. | inanimateness | aeluroidea | vanishers <tsp> inanimateness | thermomagnetic | autosign | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | location | uttar pradesh <tsp> agra airport | operatingorganisation | airports authority of india <tsp> agra airport | icao location identifier | viag | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india. |
agnes catharina kant (born 20 january 1967) is a retired dutch politician of the socialist party (sp).she was an mp from 1998 to 2010.she was also the parliamentary leader in the house of representatives from 20 june 2008 until 4 march 2010.after suffering major losses in the municipal elections of 3 march 2010, she stepped down as parliamentary group leader and announced she would not be a candidate for re-election in the upcoming national elections. | dactylogram | avowries | talent | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | phenmiazine | touchily | comma | no related information |
real madrid castilla club de fútbol is a spanish football team that plays in primera federación – group 1 for the 2022–23 season.it is real madrid's reserve team.they play their home games at the alfredo di stéfano stadium with a capacity of 6,000 seats.reserve teams in spain play in the same league system as their senior team rather than a separate league.reserve teams, however, cannot play in the same division as their senior team.therefore, real madrid castilla are ineligible for promotion to the la liga as long as real madrid plays there.consequently, they must play at least one level below their main side and they are not eligible to play in the copa del rey.in addition, only under-23 players, or under-25 players with a professional contract, can switch between senior and reserve teams.originally formed in 1930, the team took its name from the national motto of spain.real gave ad plus ultra financial support and in return were given first refusal on the club's best players.by 1949, they made their debut in the segunda división and in 1952, the club became the official real reserve team.in 1959, they reached the quarter-finals of the copa del generalísimo, losing 7–2 on aggregate to eventual runners-up granada.during the 1950s and 1960s, future senior real madrid players and spanish internationals such as josé maría zárraga, enrique mateos, ramón marsal, pedro casado, juan manuel villa, josé maría vidal, fernando serena and ramón grosso all spent time at the club, and juan alonso finished off his career there.miguel muñoz began his coaching career at the club.in 1972, plus ultra folded because of the demise of the insurance company of the same name, and their position in the tercera división was taken by castilla club de fútbol, the new reserve team for real madrid, on 21 july.during this era, with a team that included agustín, ricardo gallego and francisco pineda, castilla reached the final of the 1979–80 copa del rey.during their cup run, they beat four primera división teams, including hércules, athletic bilbao, real sociedad and sporting de gijón.the latter two eventually finished second and third in the primera división.in the final, they played real madrid but lost 6–1.because real also won the primera división, however, castilla qualified for the 1980–81 european cup winners' cup.despite beating west ham united 3–1 in the opening game at the santiago bernabéu, they lost the return 5–1 after extra time and went out in the first round.castilla reached the quarter-finals of the copa del rey on three further occasions, in 1984, 1986, and 1988.in 1984, with amancio amaro as coach, castilla won the segunda división.amaro's tenure as coach saw the rise of the famous la quinta del buitre – emilio butragueño, manolo sanchís, martín vázquez, míchel, and miguel pardeza.castilla were ineligible for promotion, however, because real madrid were already in the primera división.in the 1987–88 season, they finished third in the segunda división, but were once again ineligible for promotion.in the early 1990s, two former castilla players, vicente del bosque and rafael benítez, began their coaching careers with the team.in 1997, the team was relegated to the segunda división b, but despite this, they continued to produce internationally acclaimed players.these have included raúl, guti and iker casillas, who all became established members of the senior real madrid team.in 2006, the new stadium of the club's training facilities ciudad real madrid was named the alfredo di stéfano stadium and francisco moreno cariñena became the first independent chairman in 16 years. | unconsultatory | punctuates | pericholecystitis <tsp> unconsultatory | nonexternalized | reshuffles | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | location | uttar pradesh <tsp> uttar pradesh | ispartof | awadh <tsp> uttar pradesh | ispartof | bundelkhand | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | semimineralized | unawareness | outdo <tsp> semimineralized | indonesians | stellified | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | guanciale | sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | tofieldia | trios | exigence | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | chanfron | subherd | epiprecoracoid | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | olive oil | the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | boughten | tabularising | dunderheads <tsp> boughten | overplausibly | cos | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | location | uttar pradesh <tsp> uttar pradesh | ispartof | awadh <tsp> uttar pradesh | leadername | ram naik | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | pericranitis | mutualisation | coendures <tsp> pericranitis | mudir | capper | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | unfairylike | dandered | fibrocystoma <tsp> unfairylike | prophoric | kina | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | ingulfs | superscript | malvolition | no related information |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | location | uttar pradesh <tsp> uttar pradesh | leadername | ram naik <tsp> uttar pradesh | ispartof | bundelkhand | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india. |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | preexpenditure | nazarite | transfashion <tsp> preexpenditure | refuged | untrusser | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano | sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | operatingorganisation | indian air force <tsp> agra airport | icao location identifier | viag <tsp> agra airport | location | agra | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.'indo-us air force transport exercise at agra next year'.'centre's vested interests preventing airport in agra, says akhilesh yadav'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano | sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | agra airport | operatingorganisation | indian air force <tsp> agra airport | icao location identifier | viag <tsp> agra airport | location | agra | agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.'indo-us air force transport exercise at agra next year'.'centre's vested interests preventing airport in agra, says akhilesh yadav'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> amatriciana sauce | ingredient | pecorino romano | sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> italy | language | italian language | the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
agra airport (iata: agr, icao: viag), also known as kheria airport, is a domestic airport and an indian air force base serving the city of agra, in the state of uttar pradesh, india.the air force station is one of the largest airbases of the indian air force.on 15 august 2007, the airbase celebrated its sixtieth anniversary.it was closed after the war and transferred to the royal indian air force.the prefix royal was later dropped and the station was later renamed.air force station agra was established on 15 august 1947 and placed under the command of wing commander shivdev singh, who was the incumbent commander of the no.12 sqn.based on the then present system of commands, the airfield fell under the responsibility of the western air command (wac).the base remained under this theatre command for the next two decades.in july 1971 it was transferred to the central air command (cac), where it remains today.during its sixty-year history with the iaf, it has seen the likes of c-47 dakotas, c-119 packets, hs 748 'avros', an-12s, an-32s, il-76s, canberras, il-78 mki, and now the airborne early warning and control/awacs.the station now has the honour of holding the first inflight refueling aircraft squadron in iaf service, with no.78 ‘mid air refuelling squadron’ (mars) squadron flying the il-78mkis.during world war ii, the united states army air forces air technical service command established a major maintenance and supply facility at agra, named 'agra air depot'.the 3rd air depot group serviced a wide variety of fighter, bomber and transport aircraft being used by tenth air force and the allied ground forces in burma and fourteenth air force in china.the depot stockpiled large amounts of material for shipment over the himalayan mountains ('the hump') by air transport command cargo aircraft flying to forward airfields in china.it also was a major stopover point on the atc karachi-kunming air transport route.the airport is mentioned in a chapter in ernest gann's fate is the hunter, wherein he relays a story of coming with feet of destroying the taj mahal in a severely overloaded c-87 after takeoff.50 squadron iaf has been tasked with the operations of the newly inducted beriev a-50e/i airborne early warning and control (awacs) aircraft.the awacs has been mounted on a specially designed il-76 with advanced avionics & telecommunication systems.'airfield visits'.bharat-rakshak.com.2008.'indo-us air force transport exercise at agra next year'.the hindu.22 september 2008.'centre's vested interests preventing airport in agra, says akhilesh yadav'.india today.7 may 2016. | unfinical | scotsmen | unfigurable <tsp> unfinical | muscles | mooring | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | zeroes | eelskin | subrigidity <tsp> zeroes | paradoxides | unproportionedness | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> italy | language | italian language | the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | hanselling | overtold | mackled | no related information |
palermo football club, shortened to palermo f.c.and usually simply known as palermo (italian pronunciation: [paˈlɛrmo] (listen)), is an italian professional football club based in palermo, sicily, that currently plays in serie b.the club was conventionally founded for the first time on 1 november 1900.among the club's accomplishments are a coppa italia serie c, won in the 1992–93, and five serie b league titles.it also appeared in three italian cup finals: in 1973-74, in 1978-79 and in 2010-11.the club has made five appearances in european competitions, all in the uefa cup/europa league.some authorities believe that it may have been founded as early as 1898 due to the existence of papers addressed to joseph whitaker, english ornithologist in palermo and originally believed to be first club president, about a palermo football team founded in the month of april of that year.conversely, another source cites that in april 1897, the future founders of palemo calcio founded the association sport club.the most common and officially stated foundation date is november 1, 1900, as the anglo palermitan athletic and football club.the club is thought to have been founded by ignazio majo pagano, a young palermitan colleague of whitaker who had discovered football while at college in london in the uk, where the modern game of association football originated.the initial staff comprised three englishmen and nine natives of palermo, with whitaker as honorary chairman, edward de garston as inaugural president and with red and blue as the original team colours.the first recorded football match, played by the team on december 30, 1900, ended in a 5–0 defeat to an unidentified amateur english team.the club’s first official match, played on april 18, 1901 against messina football club, ended in a 3–2 victory for the palermitan side.in 1907, the club changed its name to palermo foot-ball club, and the team colours were changed to the current pink and black.from 1908 until italy’s entry in world war i in 1915, palermo was featured in the lipton challenge cup, organised by scottish businessman sir thomas lipton.the competition saw them face off against naples fbc; palermo won the competition three times, including a 6–0 victory in 1912.after a gap during the first world war, the club was refounded in 1919 as unione sportiva palermo, by a committee of young university students and sportsmen.during the early 1920s, the club mainly competed in the campionato lega sud, a football league in southern italy, reaching the semi-finals in 1924 before being knocked out by audace taranto, alba roma and internaples.the club was dissolved in 1927 due to financial problems, but was reformed one year later following a merger with vigor palermo under the name palermo football club.originally admitted to prima divisione (first division), the equivalent of today's serie c1, the team was promoted to serie b in 1930 and finally reached serie a in 1932.from its debut season in italy's top division, palermo relocated to a new home, the stadio littorio (lictorian stadium) in the favorita neighbourhood, today known as stadio renzo barbera.the club played in serie a until 1936, when they were relegated to serie b and first played catania in the sicilian derby.in 1936, palermo was forced by the fascist regime to change its colours to yellow and red, after the official colours of the local municipality.meanwhile, economic difficulties arose, and in 1940 the club was expelled by the italian football federation because of financial problems.a merger with unione sportiva juventina palermo brought the foundation of unione sportiva palermo-juventina, which joined serie c in 1941 and serie b in 1942. | ascertaining | excessively | unyieldingly <tsp> ascertaining | vaporoseness | sixfold | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> italy | leadername | pietro grasso | the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
palermo football club, shortened to palermo f.c.and usually simply known as palermo (italian pronunciation: [paˈlɛrmo] (listen)), is an italian professional football club based in palermo, sicily, that currently plays in serie b.the club was conventionally founded for the first time on 1 november 1900.among the club's accomplishments are a coppa italia serie c, won in the 1992–93, and five serie b league titles.it also appeared in three italian cup finals: in 1973-74, in 1978-79 and in 2010-11.the club has made five appearances in european competitions, all in the uefa cup/europa league.some authorities believe that it may have been founded as early as 1898 due to the existence of papers addressed to joseph whitaker, english ornithologist in palermo and originally believed to be first club president, about a palermo football team founded in the month of april of that year.conversely, another source cites that in april 1897, the future founders of palemo calcio founded the association sport club.the most common and officially stated foundation date is november 1, 1900, as the anglo palermitan athletic and football club.the club is thought to have been founded by ignazio majo pagano, a young palermitan colleague of whitaker who had discovered football while at college in london in the uk, where the modern game of association football originated.the initial staff comprised three englishmen and nine natives of palermo, with whitaker as honorary chairman, edward de garston as inaugural president and with red and blue as the original team colours.the first recorded football match, played by the team on december 30, 1900, ended in a 5–0 defeat to an unidentified amateur english team.the club’s first official match, played on april 18, 1901 against messina football club, ended in a 3–2 victory for the palermitan side.in 1907, the club changed its name to palermo foot-ball club, and the team colours were changed to the current pink and black.from 1908 until italy’s entry in world war i in 1915, palermo was featured in the lipton challenge cup, organised by scottish businessman sir thomas lipton.the competition saw them face off against naples fbc; palermo won the competition three times, including a 6–0 victory in 1912.after a gap during the first world war, the club was refounded in 1919 as unione sportiva palermo, by a committee of young university students and sportsmen.during the early 1920s, the club mainly competed in the campionato lega sud, a football league in southern italy, reaching the semi-finals in 1924 before being knocked out by audace taranto, alba roma and internaples.the club was dissolved in 1927 due to financial problems, but was reformed one year later following a merger with vigor palermo under the name palermo football club.originally admitted to prima divisione (first division), the equivalent of today's serie c1, the team was promoted to serie b in 1930 and finally reached serie a in 1932.from its debut season in italy's top division, palermo relocated to a new home, the stadio littorio (lictorian stadium) in the favorita neighbourhood, today known as stadio renzo barbera.the club played in serie a until 1936, when they were relegated to serie b and first played catania in the sicilian derby.in 1936, palermo was forced by the fascist regime to change its colours to yellow and red, after the official colours of the local municipality.meanwhile, economic difficulties arose, and in 1940 the club was expelled by the italian football federation because of financial problems.a merger with unione sportiva juventina palermo brought the foundation of unione sportiva palermo-juventina, which joined serie c in 1941 and serie b in 1942. | us città di palermo | manager | giuseppe iachini <tsp> abel hernández | club | us città di palermo | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> italy | leadername | pietro grasso | the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
palermo football club, shortened to palermo f.c.and usually simply known as palermo (italian pronunciation: [paˈlɛrmo] (listen)), is an italian professional football club based in palermo, sicily, that currently plays in serie b.the club was conventionally founded for the first time on 1 november 1900.among the club's accomplishments are a coppa italia serie c, won in the 1992–93, and five serie b league titles.it also appeared in three italian cup finals: in 1973-74, in 1978-79 and in 2010-11.the club has made five appearances in european competitions, all in the uefa cup/europa league.some authorities believe that it may have been founded as early as 1898 due to the existence of papers addressed to joseph whitaker, english ornithologist in palermo and originally believed to be first club president, about a palermo football team founded in the month of april of that year.conversely, another source cites that in april 1897, the future founders of palemo calcio founded the association sport club.the most common and officially stated foundation date is november 1, 1900, as the anglo palermitan athletic and football club.the club is thought to have been founded by ignazio majo pagano, a young palermitan colleague of whitaker who had discovered football while at college in london in the uk, where the modern game of association football originated.the initial staff comprised three englishmen and nine natives of palermo, with whitaker as honorary chairman, edward de garston as inaugural president and with red and blue as the original team colours.the first recorded football match, played by the team on december 30, 1900, ended in a 5–0 defeat to an unidentified amateur english team.the club’s first official match, played on april 18, 1901 against messina football club, ended in a 3–2 victory for the palermitan side.in 1907, the club changed its name to palermo foot-ball club, and the team colours were changed to the current pink and black.from 1908 until italy’s entry in world war i in 1915, palermo was featured in the lipton challenge cup, organised by scottish businessman sir thomas lipton.the competition saw them face off against naples fbc; palermo won the competition three times, including a 6–0 victory in 1912.after a gap during the first world war, the club was refounded in 1919 as unione sportiva palermo, by a committee of young university students and sportsmen.during the early 1920s, the club mainly competed in the campionato lega sud, a football league in southern italy, reaching the semi-finals in 1924 before being knocked out by audace taranto, alba roma and internaples.the club was dissolved in 1927 due to financial problems, but was reformed one year later following a merger with vigor palermo under the name palermo football club.originally admitted to prima divisione (first division), the equivalent of today's serie c1, the team was promoted to serie b in 1930 and finally reached serie a in 1932.from its debut season in italy's top division, palermo relocated to a new home, the stadio littorio (lictorian stadium) in the favorita neighbourhood, today known as stadio renzo barbera.the club played in serie a until 1936, when they were relegated to serie b and first played catania in the sicilian derby.in 1936, palermo was forced by the fascist regime to change its colours to yellow and red, after the official colours of the local municipality.meanwhile, economic difficulties arose, and in 1940 the club was expelled by the italian football federation because of financial problems.a merger with unione sportiva juventina palermo brought the foundation of unione sportiva palermo-juventina, which joined serie c in 1941 and serie b in 1942. | us città di palermo | manager | giuseppe iachini <tsp> abel hernández | club | us città di palermo | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> italy | leadername | pietro grasso | the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> italy | leadername | sergio mattarella | the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
united petrotrin football club was a football club from trinidad and tobago and a former member of the tt pro league of trinidad.it was dissolved in 2009.by the end of the decade trintoc had won every title in local soccer (league champions in 1986 and 1988) and even became caribbean champions in 1988 when they beat seba united f.c.of jamaica in the final.during this period another oil-based team, trintopec, also rose to prominence and in 1992, the t&t government decided to merge both companies, trintoc and trintopec to form petrotrin.it was also decided to join both football squads and united petrotrin was born.the team took up where trintoc and trintopec left off, winning several national championships, including two fa trophy titles.however, soon after there was a change in the management of the company and funding for football was considerably reduced.as a result, united petrotrin went into decline and the team was eventually disbanded.in an effort to revive football in the south, a group of concerned southerners formed the southwest institute of football (swif), but the response from the business sector was poor.the petrotrin chairman emerged as a saviour and with his support, united petrotrin was reborn and the 'oil squad' returned to top flight football.united petrotrin entered the professional football league in 2005, as a combination of 2004 league participants south west drillers and united petrotrin of the southern football association.they finished 6th in their debut season. | united petrotrin fc | ground | palo seco <tsp> akeem adams | club | united petrotrin fc | no related information |
ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.until january 2010, it was the home of the ii marine expeditionary force/multi-national force west.other major tenants have included the 3rd id's 4th ibct, 82nd airborne division advise & assist brigade, 332nd medical brigade, 321st sustainment brigade, vertical onboard delivery detachment-1 (vod-1), vaq-141, navy customs battalion juliet, elements of the iraqi army's 7th division, and the united states air force (usaf).on december 26, 2018, president donald trump and his wife melania visited the soldiers stationed at the base.on november 23, 2019, vice president mike pence and his wife karen, visited the troops ahead of thanksgiving.on january 8, 2020, the air base came under an iranian ballistic missile attack in retaliation for the killing of quds leader qasem soleimani in a u.s. drone strike a few days earlier.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.this oasis is locally referred to as 'abraham's well'.the ‘ayn al asad spring surfaces within the base and flows into the wādī al asadī.geologically, the base resides in the al-ḥammād sector of the syrian desert, composed mostly of a rock and gravel steppe.qadisiyah ab was one of five new air bases built in iraq as part of their project 'super-base', launched in 1975 as a response to the lessons learned during the arab-israeli wars of 1967 and 1973.the base was built sometime between 1981 and 1987 by a consortium of yugoslavian companies under contract to the government of iraq.two yugoslav government agencies led the project.the fdsp (federal directorate of supply and procurement) acted as the project manager and aeroengineering acted as the project engineer.known as 'project 202-b' and 'project 1100', the companies involved in its construction included granit, vranica d.d.sarajevo, i.l.lavčević d.d.split, and unioninvest d.d.sarajevo.the us$280,000,000 project at qadisiyah ab included accommodation for 5,000 personnel and the necessary infrastructure including public facilities (mosques, outdoor and indoor olympic swimming pool, football field, sports hall, cinema, library, elementary school, high school, hospital and clinic) and fortified military facilities (military airport, shelters for personnel and equipment, shelters for bombers and fighters and military barracks).the hardened aircraft shelters built here and throughout iraq by the yugoslavs were nicknamed 'yugos'.at the time they were considered state of the art but were rendered obsolete in 1991 after the development of the gbu-28 laser-guided bunker-buster bomb.prior to the 2003 us-led invasion of iraq, the base housed three units of the iraqi air force, which flew mig-25s and mig-21s.it was abandoned shortly after the start of the invasion.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.the 3rd acr was relieved by the marines of the 1st marine expeditionary force in march 2004.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone.al asad was a major convoy hub, hosting hundreds of fuel and supply trucks every day.huge shipments of fuel were commonly run along the dangerous routes coming out of jordan and, despite insurgent attempts, a majority of these convoys arrived at their destinations untouched.a single convoy operation would sometimes last a couple days with trucks on the road for over 8 hours a day. | al asad airbase | operatingorganisation | united states air force <tsp> al asad airbase | location | al anbar province iraq <tsp> al asad airbase | runwaylength | 30900 | ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> italy | leadername | sergio mattarella | the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | country | italy <tsp> italy | leadername | sergio mattarella | the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
united petrotrin football club was a football club from trinidad and tobago and a former member of the tt pro league of trinidad.it was dissolved in 2009.by the end of the decade trintoc had won every title in local soccer (league champions in 1986 and 1988) and even became caribbean champions in 1988 when they beat seba united f.c.of jamaica in the final.during this period another oil-based team, trintopec, also rose to prominence and in 1992, the t&t government decided to merge both companies, trintoc and trintopec to form petrotrin.it was also decided to join both football squads and united petrotrin was born.the team took up where trintoc and trintopec left off, winning several national championships, including two fa trophy titles.however, soon after there was a change in the management of the company and funding for football was considerably reduced.as a result, united petrotrin went into decline and the team was eventually disbanded.in an effort to revive football in the south, a group of concerned southerners formed the southwest institute of football (swif), but the response from the business sector was poor.the petrotrin chairman emerged as a saviour and with his support, united petrotrin was reborn and the 'oil squad' returned to top flight football.united petrotrin entered the professional football league in 2005, as a combination of 2004 league participants south west drillers and united petrotrin of the southern football association.they finished 6th in their debut season. | urophanic | cybernate | maternality | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | dishvariation | onion garlic black pepper chili <tsp> amatriciana sauce | dishvariation | garlic | sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. |
united petrotrin football club was a football club from trinidad and tobago and a former member of the tt pro league of trinidad.it was dissolved in 2009.by the end of the decade trintoc had won every title in local soccer (league champions in 1986 and 1988) and even became caribbean champions in 1988 when they beat seba united f.c.of jamaica in the final.during this period another oil-based team, trintopec, also rose to prominence and in 1992, the t&t government decided to merge both companies, trintoc and trintopec to form petrotrin.it was also decided to join both football squads and united petrotrin was born.the team took up where trintoc and trintopec left off, winning several national championships, including two fa trophy titles.however, soon after there was a change in the management of the company and funding for football was considerably reduced.as a result, united petrotrin went into decline and the team was eventually disbanded.in an effort to revive football in the south, a group of concerned southerners formed the southwest institute of football (swif), but the response from the business sector was poor.the petrotrin chairman emerged as a saviour and with his support, united petrotrin was reborn and the 'oil squad' returned to top flight football.united petrotrin entered the professional football league in 2005, as a combination of 2004 league participants south west drillers and united petrotrin of the southern football association.they finished 6th in their debut season. | united petrotrin fc | ground | palo seco <tsp> akeem adams | club | united petrotrin fc | no related information |
ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.until january 2010, it was the home of the ii marine expeditionary force/multi-national force west.other major tenants have included the 3rd id's 4th ibct, 82nd airborne division advise & assist brigade, 332nd medical brigade, 321st sustainment brigade, vertical onboard delivery detachment-1 (vod-1), vaq-141, navy customs battalion juliet, elements of the iraqi army's 7th division, and the united states air force (usaf).on december 26, 2018, president donald trump and his wife melania visited the soldiers stationed at the base.on november 23, 2019, vice president mike pence and his wife karen, visited the troops ahead of thanksgiving.on january 8, 2020, the air base came under an iranian ballistic missile attack in retaliation for the killing of quds leader qasem soleimani in a u.s. drone strike a few days earlier.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.this oasis is locally referred to as 'abraham's well'.the ‘ayn al asad spring surfaces within the base and flows into the wādī al asadī.geologically, the base resides in the al-ḥammād sector of the syrian desert, composed mostly of a rock and gravel steppe.qadisiyah ab was one of five new air bases built in iraq as part of their project 'super-base', launched in 1975 as a response to the lessons learned during the arab-israeli wars of 1967 and 1973.the base was built sometime between 1981 and 1987 by a consortium of yugoslavian companies under contract to the government of iraq.two yugoslav government agencies led the project.the fdsp (federal directorate of supply and procurement) acted as the project manager and aeroengineering acted as the project engineer.known as 'project 202-b' and 'project 1100', the companies involved in its construction included granit, vranica d.d.sarajevo, i.l.lavčević d.d.split, and unioninvest d.d.sarajevo.the us$280,000,000 project at qadisiyah ab included accommodation for 5,000 personnel and the necessary infrastructure including public facilities (mosques, outdoor and indoor olympic swimming pool, football field, sports hall, cinema, library, elementary school, high school, hospital and clinic) and fortified military facilities (military airport, shelters for personnel and equipment, shelters for bombers and fighters and military barracks).the hardened aircraft shelters built here and throughout iraq by the yugoslavs were nicknamed 'yugos'.at the time they were considered state of the art but were rendered obsolete in 1991 after the development of the gbu-28 laser-guided bunker-buster bomb.prior to the 2003 us-led invasion of iraq, the base housed three units of the iraqi air force, which flew mig-25s and mig-21s.it was abandoned shortly after the start of the invasion.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.the 3rd acr was relieved by the marines of the 1st marine expeditionary force in march 2004.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone.al asad was a major convoy hub, hosting hundreds of fuel and supply trucks every day.huge shipments of fuel were commonly run along the dangerous routes coming out of jordan and, despite insurgent attempts, a majority of these convoys arrived at their destinations untouched.a single convoy operation would sometimes last a couple days with trucks on the road for over 8 hours a day. | virls | paeans | zeppelin <tsp> virls | nontypographically | enoplan | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | dishvariation | onion garlic black pepper chili <tsp> amatriciana sauce | dishvariation | garlic | sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. |
ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.until january 2010, it was the home of the ii marine expeditionary force/multi-national force west.other major tenants have included the 3rd id's 4th ibct, 82nd airborne division advise & assist brigade, 332nd medical brigade, 321st sustainment brigade, vertical onboard delivery detachment-1 (vod-1), vaq-141, navy customs battalion juliet, elements of the iraqi army's 7th division, and the united states air force (usaf).on december 26, 2018, president donald trump and his wife melania visited the soldiers stationed at the base.on november 23, 2019, vice president mike pence and his wife karen, visited the troops ahead of thanksgiving.on january 8, 2020, the air base came under an iranian ballistic missile attack in retaliation for the killing of quds leader qasem soleimani in a u.s. drone strike a few days earlier.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.this oasis is locally referred to as 'abraham's well'.the ‘ayn al asad spring surfaces within the base and flows into the wādī al asadī.geologically, the base resides in the al-ḥammād sector of the syrian desert, composed mostly of a rock and gravel steppe.qadisiyah ab was one of five new air bases built in iraq as part of their project 'super-base', launched in 1975 as a response to the lessons learned during the arab-israeli wars of 1967 and 1973.the base was built sometime between 1981 and 1987 by a consortium of yugoslavian companies under contract to the government of iraq.two yugoslav government agencies led the project.the fdsp (federal directorate of supply and procurement) acted as the project manager and aeroengineering acted as the project engineer.known as 'project 202-b' and 'project 1100', the companies involved in its construction included granit, vranica d.d.sarajevo, i.l.lavčević d.d.split, and unioninvest d.d.sarajevo.the us$280,000,000 project at qadisiyah ab included accommodation for 5,000 personnel and the necessary infrastructure including public facilities (mosques, outdoor and indoor olympic swimming pool, football field, sports hall, cinema, library, elementary school, high school, hospital and clinic) and fortified military facilities (military airport, shelters for personnel and equipment, shelters for bombers and fighters and military barracks).the hardened aircraft shelters built here and throughout iraq by the yugoslavs were nicknamed 'yugos'.at the time they were considered state of the art but were rendered obsolete in 1991 after the development of the gbu-28 laser-guided bunker-buster bomb.prior to the 2003 us-led invasion of iraq, the base housed three units of the iraqi air force, which flew mig-25s and mig-21s.it was abandoned shortly after the start of the invasion.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.the 3rd acr was relieved by the marines of the 1st marine expeditionary force in march 2004.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone.al asad was a major convoy hub, hosting hundreds of fuel and supply trucks every day.huge shipments of fuel were commonly run along the dangerous routes coming out of jordan and, despite insurgent attempts, a majority of these convoys arrived at their destinations untouched.a single convoy operation would sometimes last a couple days with trucks on the road for over 8 hours a day. | al asad airbase | operatingorganisation | united states air force <tsp> al asad airbase | location | al anbar province iraq <tsp> al asad airbase | runwaylength | 30900 | ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone. |
103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.completed in 2021, this building replaced the former natwest tower designed by john madin and completed in 1975.in 2008, a plan by then owners british land to demolish natwest tower and replace it with a taller modern equivalent was approved.this plan never progressed and in 2015 the building passed to the developer sterling property ventures, who successfully applied to have the building demolished.construction of the new tower began in june 2019 and completed in 2021.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.designed by john madin, it is of the brutalist style, contrasting the traditional victorian architectural styles in the immediate area.although, the pre-cast concrete panels on the exterior, which were common on commercial buildings of the time, rather than in-situ concrete did make the building differ from classic brutalism.designs for the building were first publicised in 1964 and it was remarked that it had drawn inspiration from the university of pittsburgh by louis kahn.the designs showed a two-storey banking hall with a rectangular tower with horizontal ribbon windows.it also showed a service tower facing on to newhall street.this design differed significantly to the one that was approved by birmingham city council.the scheme also included a five-storey office block to the west of the site that was separated from it by an l-shaped courtyard.this office block was later reclad and increased to eight storeys in 1996-7 so that it reads as a separate building.the entire scheme was named the 'colmore centre'.the first phase of the scheme, which consisted of the construction of the banking hall, was completed in 1969.construction of the tower began in 1973 and was completed three years later at a total cost of £3.5 million.the building was constructed so that it was not solely occupied by the national westminster bank, but could also be let to tenants so that the bank could maximise the profitability of the site.however, the building proved difficult to let and was never fully occupied; the only major corporation to take office space in the tower was eversheds.the building has been vacant since 2003.there were numerous interesting features, including the original aluminium-cast banking hall doors, created and made by henry haig (1930 – 6 december 2007), who was an english abstract artist, painter and sculptor but notable predominantly for his stained glass work, which consisted of an abstract triangle design based on the natwest logo and were painted to resemble bronze.the banking hall itself had a coffered ceiling of plasterboard covered in gold leaf and travertine marble floors and skirtings.the exterior was covered in abstract plaster murals and bronze matt ceramic tiles.the lift shaft and two ventilation towers were constructed using brick.the structure was constructed of precast concrete with waffle concrete floor slabs.there were four plant floors at the top of the tower and 100 car park spaces in a basement car park that became disused upon the discovery of asbestos.the office block was accessed via a stainless steel surround doorway on newhall street, where the land began to drop, exposing the ventilation grills for the basement.the entrance here appeared to be of a later date to the rest of the building.the office block had a service core at the centre of each floor, consisting of a large service duct, lavatories, four lift shafts and staircase. | 103 colmore row | architect | john madin <tsp> 103 colmore row | location | colmore row birmingham england | 103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.the entire scheme was named the 'colmore centre'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | dishvariation | onion garlic black pepper chili <tsp> amatriciana sauce | dishvariation | garlic | sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. |
103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.completed in 2021, this building replaced the former natwest tower designed by john madin and completed in 1975.in 2008, a plan by then owners british land to demolish natwest tower and replace it with a taller modern equivalent was approved.this plan never progressed and in 2015 the building passed to the developer sterling property ventures, who successfully applied to have the building demolished.construction of the new tower began in june 2019 and completed in 2021.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.designed by john madin, it is of the brutalist style, contrasting the traditional victorian architectural styles in the immediate area.although, the pre-cast concrete panels on the exterior, which were common on commercial buildings of the time, rather than in-situ concrete did make the building differ from classic brutalism.designs for the building were first publicised in 1964 and it was remarked that it had drawn inspiration from the university of pittsburgh by louis kahn.the designs showed a two-storey banking hall with a rectangular tower with horizontal ribbon windows.it also showed a service tower facing on to newhall street.this design differed significantly to the one that was approved by birmingham city council.the scheme also included a five-storey office block to the west of the site that was separated from it by an l-shaped courtyard.this office block was later reclad and increased to eight storeys in 1996-7 so that it reads as a separate building.the entire scheme was named the 'colmore centre'.the first phase of the scheme, which consisted of the construction of the banking hall, was completed in 1969.construction of the tower began in 1973 and was completed three years later at a total cost of £3.5 million.the building was constructed so that it was not solely occupied by the national westminster bank, but could also be let to tenants so that the bank could maximise the profitability of the site.however, the building proved difficult to let and was never fully occupied; the only major corporation to take office space in the tower was eversheds.the building has been vacant since 2003.there were numerous interesting features, including the original aluminium-cast banking hall doors, created and made by henry haig (1930 – 6 december 2007), who was an english abstract artist, painter and sculptor but notable predominantly for his stained glass work, which consisted of an abstract triangle design based on the natwest logo and were painted to resemble bronze.the banking hall itself had a coffered ceiling of plasterboard covered in gold leaf and travertine marble floors and skirtings.the exterior was covered in abstract plaster murals and bronze matt ceramic tiles.the lift shaft and two ventilation towers were constructed using brick.the structure was constructed of precast concrete with waffle concrete floor slabs.there were four plant floors at the top of the tower and 100 car park spaces in a basement car park that became disused upon the discovery of asbestos.the office block was accessed via a stainless steel surround doorway on newhall street, where the land began to drop, exposing the ventilation grills for the basement.the entrance here appeared to be of a later date to the rest of the building.the office block had a service core at the centre of each floor, consisting of a large service duct, lavatories, four lift shafts and staircase. | convoluting | whorehouses | ecstatical | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | redline | unclotted | peripteroi | no related information |
ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.until january 2010, it was the home of the ii marine expeditionary force/multi-national force west.other major tenants have included the 3rd id's 4th ibct, 82nd airborne division advise & assist brigade, 332nd medical brigade, 321st sustainment brigade, vertical onboard delivery detachment-1 (vod-1), vaq-141, navy customs battalion juliet, elements of the iraqi army's 7th division, and the united states air force (usaf).on december 26, 2018, president donald trump and his wife melania visited the soldiers stationed at the base.on november 23, 2019, vice president mike pence and his wife karen, visited the troops ahead of thanksgiving.on january 8, 2020, the air base came under an iranian ballistic missile attack in retaliation for the killing of quds leader qasem soleimani in a u.s. drone strike a few days earlier.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.this oasis is locally referred to as 'abraham's well'.the ‘ayn al asad spring surfaces within the base and flows into the wādī al asadī.geologically, the base resides in the al-ḥammād sector of the syrian desert, composed mostly of a rock and gravel steppe.qadisiyah ab was one of five new air bases built in iraq as part of their project 'super-base', launched in 1975 as a response to the lessons learned during the arab-israeli wars of 1967 and 1973.the base was built sometime between 1981 and 1987 by a consortium of yugoslavian companies under contract to the government of iraq.two yugoslav government agencies led the project.the fdsp (federal directorate of supply and procurement) acted as the project manager and aeroengineering acted as the project engineer.known as 'project 202-b' and 'project 1100', the companies involved in its construction included granit, vranica d.d.sarajevo, i.l.lavčević d.d.split, and unioninvest d.d.sarajevo.the us$280,000,000 project at qadisiyah ab included accommodation for 5,000 personnel and the necessary infrastructure including public facilities (mosques, outdoor and indoor olympic swimming pool, football field, sports hall, cinema, library, elementary school, high school, hospital and clinic) and fortified military facilities (military airport, shelters for personnel and equipment, shelters for bombers and fighters and military barracks).the hardened aircraft shelters built here and throughout iraq by the yugoslavs were nicknamed 'yugos'.at the time they were considered state of the art but were rendered obsolete in 1991 after the development of the gbu-28 laser-guided bunker-buster bomb.prior to the 2003 us-led invasion of iraq, the base housed three units of the iraqi air force, which flew mig-25s and mig-21s.it was abandoned shortly after the start of the invasion.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.the 3rd acr was relieved by the marines of the 1st marine expeditionary force in march 2004.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone.al asad was a major convoy hub, hosting hundreds of fuel and supply trucks every day.huge shipments of fuel were commonly run along the dangerous routes coming out of jordan and, despite insurgent attempts, a majority of these convoys arrived at their destinations untouched.a single convoy operation would sometimes last a couple days with trucks on the road for over 8 hours a day. | radioing | unprocurable | anabasine <tsp> radioing | nostalgies | obeahism | no related information |
103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.completed in 2021, this building replaced the former natwest tower designed by john madin and completed in 1975.in 2008, a plan by then owners british land to demolish natwest tower and replace it with a taller modern equivalent was approved.this plan never progressed and in 2015 the building passed to the developer sterling property ventures, who successfully applied to have the building demolished.construction of the new tower began in june 2019 and completed in 2021.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.designed by john madin, it is of the brutalist style, contrasting the traditional victorian architectural styles in the immediate area.although, the pre-cast concrete panels on the exterior, which were common on commercial buildings of the time, rather than in-situ concrete did make the building differ from classic brutalism.designs for the building were first publicised in 1964 and it was remarked that it had drawn inspiration from the university of pittsburgh by louis kahn.the designs showed a two-storey banking hall with a rectangular tower with horizontal ribbon windows.it also showed a service tower facing on to newhall street.this design differed significantly to the one that was approved by birmingham city council.the scheme also included a five-storey office block to the west of the site that was separated from it by an l-shaped courtyard.this office block was later reclad and increased to eight storeys in 1996-7 so that it reads as a separate building.the entire scheme was named the 'colmore centre'.the first phase of the scheme, which consisted of the construction of the banking hall, was completed in 1969.construction of the tower began in 1973 and was completed three years later at a total cost of £3.5 million.the building was constructed so that it was not solely occupied by the national westminster bank, but could also be let to tenants so that the bank could maximise the profitability of the site.however, the building proved difficult to let and was never fully occupied; the only major corporation to take office space in the tower was eversheds.the building has been vacant since 2003.there were numerous interesting features, including the original aluminium-cast banking hall doors, created and made by henry haig (1930 – 6 december 2007), who was an english abstract artist, painter and sculptor but notable predominantly for his stained glass work, which consisted of an abstract triangle design based on the natwest logo and were painted to resemble bronze.the banking hall itself had a coffered ceiling of plasterboard covered in gold leaf and travertine marble floors and skirtings.the exterior was covered in abstract plaster murals and bronze matt ceramic tiles.the lift shaft and two ventilation towers were constructed using brick.the structure was constructed of precast concrete with waffle concrete floor slabs.there were four plant floors at the top of the tower and 100 car park spaces in a basement car park that became disused upon the discovery of asbestos.the office block was accessed via a stainless steel surround doorway on newhall street, where the land began to drop, exposing the ventilation grills for the basement.the entrance here appeared to be of a later date to the rest of the building.the office block had a service core at the centre of each floor, consisting of a large service duct, lavatories, four lift shafts and staircase. | 103 colmore row | architect | john madin <tsp> 103 colmore row | location | colmore row birmingham england | 103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.the entire scheme was named the 'colmore centre'. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | vouli | scissel | zoid <tsp> vouli | orthophenylene | retruse | no related information |
ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.until january 2010, it was the home of the ii marine expeditionary force/multi-national force west.other major tenants have included the 3rd id's 4th ibct, 82nd airborne division advise & assist brigade, 332nd medical brigade, 321st sustainment brigade, vertical onboard delivery detachment-1 (vod-1), vaq-141, navy customs battalion juliet, elements of the iraqi army's 7th division, and the united states air force (usaf).on december 26, 2018, president donald trump and his wife melania visited the soldiers stationed at the base.on november 23, 2019, vice president mike pence and his wife karen, visited the troops ahead of thanksgiving.on january 8, 2020, the air base came under an iranian ballistic missile attack in retaliation for the killing of quds leader qasem soleimani in a u.s. drone strike a few days earlier.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.this oasis is locally referred to as 'abraham's well'.the ‘ayn al asad spring surfaces within the base and flows into the wādī al asadī.geologically, the base resides in the al-ḥammād sector of the syrian desert, composed mostly of a rock and gravel steppe.qadisiyah ab was one of five new air bases built in iraq as part of their project 'super-base', launched in 1975 as a response to the lessons learned during the arab-israeli wars of 1967 and 1973.the base was built sometime between 1981 and 1987 by a consortium of yugoslavian companies under contract to the government of iraq.two yugoslav government agencies led the project.the fdsp (federal directorate of supply and procurement) acted as the project manager and aeroengineering acted as the project engineer.known as 'project 202-b' and 'project 1100', the companies involved in its construction included granit, vranica d.d.sarajevo, i.l.lavčević d.d.split, and unioninvest d.d.sarajevo.the us$280,000,000 project at qadisiyah ab included accommodation for 5,000 personnel and the necessary infrastructure including public facilities (mosques, outdoor and indoor olympic swimming pool, football field, sports hall, cinema, library, elementary school, high school, hospital and clinic) and fortified military facilities (military airport, shelters for personnel and equipment, shelters for bombers and fighters and military barracks).the hardened aircraft shelters built here and throughout iraq by the yugoslavs were nicknamed 'yugos'.at the time they were considered state of the art but were rendered obsolete in 1991 after the development of the gbu-28 laser-guided bunker-buster bomb.prior to the 2003 us-led invasion of iraq, the base housed three units of the iraqi air force, which flew mig-25s and mig-21s.it was abandoned shortly after the start of the invasion.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.the 3rd acr was relieved by the marines of the 1st marine expeditionary force in march 2004.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone.al asad was a major convoy hub, hosting hundreds of fuel and supply trucks every day.huge shipments of fuel were commonly run along the dangerous routes coming out of jordan and, despite insurgent attempts, a majority of these convoys arrived at their destinations untouched.a single convoy operation would sometimes last a couple days with trucks on the road for over 8 hours a day. | cardiography | dewans | subcyanide | no related information |
103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.completed in 2021, this building replaced the former natwest tower designed by john madin and completed in 1975.in 2008, a plan by then owners british land to demolish natwest tower and replace it with a taller modern equivalent was approved.this plan never progressed and in 2015 the building passed to the developer sterling property ventures, who successfully applied to have the building demolished.construction of the new tower began in june 2019 and completed in 2021.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.designed by john madin, it is of the brutalist style, contrasting the traditional victorian architectural styles in the immediate area.although, the pre-cast concrete panels on the exterior, which were common on commercial buildings of the time, rather than in-situ concrete did make the building differ from classic brutalism.designs for the building were first publicised in 1964 and it was remarked that it had drawn inspiration from the university of pittsburgh by louis kahn.the designs showed a two-storey banking hall with a rectangular tower with horizontal ribbon windows.it also showed a service tower facing on to newhall street.this design differed significantly to the one that was approved by birmingham city council.the scheme also included a five-storey office block to the west of the site that was separated from it by an l-shaped courtyard.this office block was later reclad and increased to eight storeys in 1996-7 so that it reads as a separate building.the entire scheme was named the 'colmore centre'.the first phase of the scheme, which consisted of the construction of the banking hall, was completed in 1969.construction of the tower began in 1973 and was completed three years later at a total cost of £3.5 million.the building was constructed so that it was not solely occupied by the national westminster bank, but could also be let to tenants so that the bank could maximise the profitability of the site.however, the building proved difficult to let and was never fully occupied; the only major corporation to take office space in the tower was eversheds.the building has been vacant since 2003.there were numerous interesting features, including the original aluminium-cast banking hall doors, created and made by henry haig (1930 – 6 december 2007), who was an english abstract artist, painter and sculptor but notable predominantly for his stained glass work, which consisted of an abstract triangle design based on the natwest logo and were painted to resemble bronze.the banking hall itself had a coffered ceiling of plasterboard covered in gold leaf and travertine marble floors and skirtings.the exterior was covered in abstract plaster murals and bronze matt ceramic tiles.the lift shaft and two ventilation towers were constructed using brick.the structure was constructed of precast concrete with waffle concrete floor slabs.there were four plant floors at the top of the tower and 100 car park spaces in a basement car park that became disused upon the discovery of asbestos.the office block was accessed via a stainless steel surround doorway on newhall street, where the land began to drop, exposing the ventilation grills for the basement.the entrance here appeared to be of a later date to the rest of the building.the office block had a service core at the centre of each floor, consisting of a large service duct, lavatories, four lift shafts and staircase. | bergander | oversolemnness | overseverely | no related information |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | chlorinating | hairdo | chalcographist | no related information |
103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.completed in 2021, this building replaced the former natwest tower designed by john madin and completed in 1975.in 2008, a plan by then owners british land to demolish natwest tower and replace it with a taller modern equivalent was approved.this plan never progressed and in 2015 the building passed to the developer sterling property ventures, who successfully applied to have the building demolished.construction of the new tower began in june 2019 and completed in 2021.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.designed by john madin, it is of the brutalist style, contrasting the traditional victorian architectural styles in the immediate area.although, the pre-cast concrete panels on the exterior, which were common on commercial buildings of the time, rather than in-situ concrete did make the building differ from classic brutalism.designs for the building were first publicised in 1964 and it was remarked that it had drawn inspiration from the university of pittsburgh by louis kahn.the designs showed a two-storey banking hall with a rectangular tower with horizontal ribbon windows.it also showed a service tower facing on to newhall street.this design differed significantly to the one that was approved by birmingham city council.the scheme also included a five-storey office block to the west of the site that was separated from it by an l-shaped courtyard.this office block was later reclad and increased to eight storeys in 1996-7 so that it reads as a separate building.the entire scheme was named the 'colmore centre'.the first phase of the scheme, which consisted of the construction of the banking hall, was completed in 1969.construction of the tower began in 1973 and was completed three years later at a total cost of £3.5 million.the building was constructed so that it was not solely occupied by the national westminster bank, but could also be let to tenants so that the bank could maximise the profitability of the site.however, the building proved difficult to let and was never fully occupied; the only major corporation to take office space in the tower was eversheds.the building has been vacant since 2003.there were numerous interesting features, including the original aluminium-cast banking hall doors, created and made by henry haig (1930 – 6 december 2007), who was an english abstract artist, painter and sculptor but notable predominantly for his stained glass work, which consisted of an abstract triangle design based on the natwest logo and were painted to resemble bronze.the banking hall itself had a coffered ceiling of plasterboard covered in gold leaf and travertine marble floors and skirtings.the exterior was covered in abstract plaster murals and bronze matt ceramic tiles.the lift shaft and two ventilation towers were constructed using brick.the structure was constructed of precast concrete with waffle concrete floor slabs.there were four plant floors at the top of the tower and 100 car park spaces in a basement car park that became disused upon the discovery of asbestos.the office block was accessed via a stainless steel surround doorway on newhall street, where the land began to drop, exposing the ventilation grills for the basement.the entrance here appeared to be of a later date to the rest of the building.the office block had a service core at the centre of each floor, consisting of a large service duct, lavatories, four lift shafts and staircase. | 103 colmore row | architect | john madin <tsp> 103 colmore row | location | colmore row | 103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.the entire scheme was named the 'colmore centre'. |
ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.until january 2010, it was the home of the ii marine expeditionary force/multi-national force west.other major tenants have included the 3rd id's 4th ibct, 82nd airborne division advise & assist brigade, 332nd medical brigade, 321st sustainment brigade, vertical onboard delivery detachment-1 (vod-1), vaq-141, navy customs battalion juliet, elements of the iraqi army's 7th division, and the united states air force (usaf).on december 26, 2018, president donald trump and his wife melania visited the soldiers stationed at the base.on november 23, 2019, vice president mike pence and his wife karen, visited the troops ahead of thanksgiving.on january 8, 2020, the air base came under an iranian ballistic missile attack in retaliation for the killing of quds leader qasem soleimani in a u.s. drone strike a few days earlier.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.this oasis is locally referred to as 'abraham's well'.the ‘ayn al asad spring surfaces within the base and flows into the wādī al asadī.geologically, the base resides in the al-ḥammād sector of the syrian desert, composed mostly of a rock and gravel steppe.qadisiyah ab was one of five new air bases built in iraq as part of their project 'super-base', launched in 1975 as a response to the lessons learned during the arab-israeli wars of 1967 and 1973.the base was built sometime between 1981 and 1987 by a consortium of yugoslavian companies under contract to the government of iraq.two yugoslav government agencies led the project.the fdsp (federal directorate of supply and procurement) acted as the project manager and aeroengineering acted as the project engineer.known as 'project 202-b' and 'project 1100', the companies involved in its construction included granit, vranica d.d.sarajevo, i.l.lavčević d.d.split, and unioninvest d.d.sarajevo.the us$280,000,000 project at qadisiyah ab included accommodation for 5,000 personnel and the necessary infrastructure including public facilities (mosques, outdoor and indoor olympic swimming pool, football field, sports hall, cinema, library, elementary school, high school, hospital and clinic) and fortified military facilities (military airport, shelters for personnel and equipment, shelters for bombers and fighters and military barracks).the hardened aircraft shelters built here and throughout iraq by the yugoslavs were nicknamed 'yugos'.at the time they were considered state of the art but were rendered obsolete in 1991 after the development of the gbu-28 laser-guided bunker-buster bomb.prior to the 2003 us-led invasion of iraq, the base housed three units of the iraqi air force, which flew mig-25s and mig-21s.it was abandoned shortly after the start of the invasion.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.the 3rd acr was relieved by the marines of the 1st marine expeditionary force in march 2004.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone.al asad was a major convoy hub, hosting hundreds of fuel and supply trucks every day.huge shipments of fuel were commonly run along the dangerous routes coming out of jordan and, despite insurgent attempts, a majority of these convoys arrived at their destinations untouched.a single convoy operation would sometimes last a couple days with trucks on the road for over 8 hours a day. | al asad airbase | operatingorganisation | united states air force <tsp> al asad airbase | location | iraq <tsp> al asad airbase | runwaylength | 39900 | ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | amatriciana sauce | ingredient | tomato <tsp> tomato | order | solanales | sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere. |
103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.completed in 2021, this building replaced the former natwest tower designed by john madin and completed in 1975.in 2008, a plan by then owners british land to demolish natwest tower and replace it with a taller modern equivalent was approved.this plan never progressed and in 2015 the building passed to the developer sterling property ventures, who successfully applied to have the building demolished.construction of the new tower began in june 2019 and completed in 2021.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.designed by john madin, it is of the brutalist style, contrasting the traditional victorian architectural styles in the immediate area.although, the pre-cast concrete panels on the exterior, which were common on commercial buildings of the time, rather than in-situ concrete did make the building differ from classic brutalism.designs for the building were first publicised in 1964 and it was remarked that it had drawn inspiration from the university of pittsburgh by louis kahn.the designs showed a two-storey banking hall with a rectangular tower with horizontal ribbon windows.it also showed a service tower facing on to newhall street.this design differed significantly to the one that was approved by birmingham city council.the scheme also included a five-storey office block to the west of the site that was separated from it by an l-shaped courtyard.this office block was later reclad and increased to eight storeys in 1996-7 so that it reads as a separate building.the entire scheme was named the 'colmore centre'.the first phase of the scheme, which consisted of the construction of the banking hall, was completed in 1969.construction of the tower began in 1973 and was completed three years later at a total cost of £3.5 million.the building was constructed so that it was not solely occupied by the national westminster bank, but could also be let to tenants so that the bank could maximise the profitability of the site.however, the building proved difficult to let and was never fully occupied; the only major corporation to take office space in the tower was eversheds.the building has been vacant since 2003.there were numerous interesting features, including the original aluminium-cast banking hall doors, created and made by henry haig (1930 – 6 december 2007), who was an english abstract artist, painter and sculptor but notable predominantly for his stained glass work, which consisted of an abstract triangle design based on the natwest logo and were painted to resemble bronze.the banking hall itself had a coffered ceiling of plasterboard covered in gold leaf and travertine marble floors and skirtings.the exterior was covered in abstract plaster murals and bronze matt ceramic tiles.the lift shaft and two ventilation towers were constructed using brick.the structure was constructed of precast concrete with waffle concrete floor slabs.there were four plant floors at the top of the tower and 100 car park spaces in a basement car park that became disused upon the discovery of asbestos.the office block was accessed via a stainless steel surround doorway on newhall street, where the land began to drop, exposing the ventilation grills for the basement.the entrance here appeared to be of a later date to the rest of the building.the office block had a service core at the centre of each floor, consisting of a large service duct, lavatories, four lift shafts and staircase. | 103 colmore row | architect | john madin <tsp> 103 colmore row | location | colmore row | 103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.the entire scheme was named the 'colmore centre'. |
ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.until january 2010, it was the home of the ii marine expeditionary force/multi-national force west.other major tenants have included the 3rd id's 4th ibct, 82nd airborne division advise & assist brigade, 332nd medical brigade, 321st sustainment brigade, vertical onboard delivery detachment-1 (vod-1), vaq-141, navy customs battalion juliet, elements of the iraqi army's 7th division, and the united states air force (usaf).on december 26, 2018, president donald trump and his wife melania visited the soldiers stationed at the base.on november 23, 2019, vice president mike pence and his wife karen, visited the troops ahead of thanksgiving.on january 8, 2020, the air base came under an iranian ballistic missile attack in retaliation for the killing of quds leader qasem soleimani in a u.s. drone strike a few days earlier.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.this oasis is locally referred to as 'abraham's well'.the ‘ayn al asad spring surfaces within the base and flows into the wādī al asadī.geologically, the base resides in the al-ḥammād sector of the syrian desert, composed mostly of a rock and gravel steppe.qadisiyah ab was one of five new air bases built in iraq as part of their project 'super-base', launched in 1975 as a response to the lessons learned during the arab-israeli wars of 1967 and 1973.the base was built sometime between 1981 and 1987 by a consortium of yugoslavian companies under contract to the government of iraq.two yugoslav government agencies led the project.the fdsp (federal directorate of supply and procurement) acted as the project manager and aeroengineering acted as the project engineer.known as 'project 202-b' and 'project 1100', the companies involved in its construction included granit, vranica d.d.sarajevo, i.l.lavčević d.d.split, and unioninvest d.d.sarajevo.the us$280,000,000 project at qadisiyah ab included accommodation for 5,000 personnel and the necessary infrastructure including public facilities (mosques, outdoor and indoor olympic swimming pool, football field, sports hall, cinema, library, elementary school, high school, hospital and clinic) and fortified military facilities (military airport, shelters for personnel and equipment, shelters for bombers and fighters and military barracks).the hardened aircraft shelters built here and throughout iraq by the yugoslavs were nicknamed 'yugos'.at the time they were considered state of the art but were rendered obsolete in 1991 after the development of the gbu-28 laser-guided bunker-buster bomb.prior to the 2003 us-led invasion of iraq, the base housed three units of the iraqi air force, which flew mig-25s and mig-21s.it was abandoned shortly after the start of the invasion.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.the 3rd acr was relieved by the marines of the 1st marine expeditionary force in march 2004.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone.al asad was a major convoy hub, hosting hundreds of fuel and supply trucks every day.huge shipments of fuel were commonly run along the dangerous routes coming out of jordan and, despite insurgent attempts, a majority of these convoys arrived at their destinations untouched.a single convoy operation would sometimes last a couple days with trucks on the road for over 8 hours a day. | al asad airbase | operatingorganisation | united states air force <tsp> al asad airbase | runwaylength | 39900 <tsp> al asad airbase | location | al anbar province iraq | ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone. |
103 colmore row is a 108-metre tall, 26-storey commercial office skyscraper located on colmore row, birmingham, england.completed in 2021, this building replaced the former natwest tower designed by john madin and completed in 1975.in 2008, a plan by then owners british land to demolish natwest tower and replace it with a taller modern equivalent was approved.this plan never progressed and in 2015 the building passed to the developer sterling property ventures, who successfully applied to have the building demolished.construction of the new tower began in june 2019 and completed in 2021.103 colmore row is the tallest office building in the united kingdom outside london to be constructed since the completion of alpha tower, also in birmingham, in 1973.designed by john madin, it is of the brutalist style, contrasting the traditional victorian architectural styles in the immediate area.although, the pre-cast concrete panels on the exterior, which were common on commercial buildings of the time, rather than in-situ concrete did make the building differ from classic brutalism.designs for the building were first publicised in 1964 and it was remarked that it had drawn inspiration from the university of pittsburgh by louis kahn.the designs showed a two-storey banking hall with a rectangular tower with horizontal ribbon windows.it also showed a service tower facing on to newhall street.this design differed significantly to the one that was approved by birmingham city council.the scheme also included a five-storey office block to the west of the site that was separated from it by an l-shaped courtyard.this office block was later reclad and increased to eight storeys in 1996-7 so that it reads as a separate building.the entire scheme was named the 'colmore centre'.the first phase of the scheme, which consisted of the construction of the banking hall, was completed in 1969.construction of the tower began in 1973 and was completed three years later at a total cost of £3.5 million.the building was constructed so that it was not solely occupied by the national westminster bank, but could also be let to tenants so that the bank could maximise the profitability of the site.however, the building proved difficult to let and was never fully occupied; the only major corporation to take office space in the tower was eversheds.the building has been vacant since 2003.there were numerous interesting features, including the original aluminium-cast banking hall doors, created and made by henry haig (1930 – 6 december 2007), who was an english abstract artist, painter and sculptor but notable predominantly for his stained glass work, which consisted of an abstract triangle design based on the natwest logo and were painted to resemble bronze.the banking hall itself had a coffered ceiling of plasterboard covered in gold leaf and travertine marble floors and skirtings.the exterior was covered in abstract plaster murals and bronze matt ceramic tiles.the lift shaft and two ventilation towers were constructed using brick.the structure was constructed of precast concrete with waffle concrete floor slabs.there were four plant floors at the top of the tower and 100 car park spaces in a basement car park that became disused upon the discovery of asbestos.the office block was accessed via a stainless steel surround doorway on newhall street, where the land began to drop, exposing the ventilation grills for the basement.the entrance here appeared to be of a later date to the rest of the building.the office block had a service core at the centre of each floor, consisting of a large service duct, lavatories, four lift shafts and staircase. | 103 colmore row | architect | john madin <tsp> john madin | birthplace | birmingham | no related information |
ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.until january 2010, it was the home of the ii marine expeditionary force/multi-national force west.other major tenants have included the 3rd id's 4th ibct, 82nd airborne division advise & assist brigade, 332nd medical brigade, 321st sustainment brigade, vertical onboard delivery detachment-1 (vod-1), vaq-141, navy customs battalion juliet, elements of the iraqi army's 7th division, and the united states air force (usaf).on december 26, 2018, president donald trump and his wife melania visited the soldiers stationed at the base.on november 23, 2019, vice president mike pence and his wife karen, visited the troops ahead of thanksgiving.on january 8, 2020, the air base came under an iranian ballistic missile attack in retaliation for the killing of quds leader qasem soleimani in a u.s. drone strike a few days earlier.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.this oasis is locally referred to as 'abraham's well'.the ‘ayn al asad spring surfaces within the base and flows into the wādī al asadī.geologically, the base resides in the al-ḥammād sector of the syrian desert, composed mostly of a rock and gravel steppe.qadisiyah ab was one of five new air bases built in iraq as part of their project 'super-base', launched in 1975 as a response to the lessons learned during the arab-israeli wars of 1967 and 1973.the base was built sometime between 1981 and 1987 by a consortium of yugoslavian companies under contract to the government of iraq.two yugoslav government agencies led the project.the fdsp (federal directorate of supply and procurement) acted as the project manager and aeroengineering acted as the project engineer.known as 'project 202-b' and 'project 1100', the companies involved in its construction included granit, vranica d.d.sarajevo, i.l.lavčević d.d.split, and unioninvest d.d.sarajevo.the us$280,000,000 project at qadisiyah ab included accommodation for 5,000 personnel and the necessary infrastructure including public facilities (mosques, outdoor and indoor olympic swimming pool, football field, sports hall, cinema, library, elementary school, high school, hospital and clinic) and fortified military facilities (military airport, shelters for personnel and equipment, shelters for bombers and fighters and military barracks).the hardened aircraft shelters built here and throughout iraq by the yugoslavs were nicknamed 'yugos'.at the time they were considered state of the art but were rendered obsolete in 1991 after the development of the gbu-28 laser-guided bunker-buster bomb.prior to the 2003 us-led invasion of iraq, the base housed three units of the iraqi air force, which flew mig-25s and mig-21s.it was abandoned shortly after the start of the invasion.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.the 3rd acr was relieved by the marines of the 1st marine expeditionary force in march 2004.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone.al asad was a major convoy hub, hosting hundreds of fuel and supply trucks every day.huge shipments of fuel were commonly run along the dangerous routes coming out of jordan and, despite insurgent attempts, a majority of these convoys arrived at their destinations untouched.a single convoy operation would sometimes last a couple days with trucks on the road for over 8 hours a day. | al asad airbase | operatingorganisation | united states air force <tsp> al asad airbase | runwaylength | 39900 <tsp> al asad airbase | location | al anbar province iraq | ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone. |
sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine.the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.in papal rome, the grici were sellers of common edible foods, who got this name because many of them came from valtellina, at that time a possession of the swiss canton of grigioni.according to another hypothesis, the name originates from the hamlet of grisciano, in the comune of accumoli, near amatrice.the sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano.at some point, a little olive oil was added to the recipe.in the 1960s, amatriciana sauce was still prepared in this way in amatrice itself.the invention of the first tomato sauces (and the likely earliest date for the introduction of tomato in the gricia, creating amatriciana) dates back to the late 18th century.tomatoes originated from the aztecs and incas, and were introduced to europe through the columbian exchange via spain.the first written record of pasta with tomato sauce can be found in the 1790 cookbook l'apicio moderno by roman chef francesco leonardi.the amatriciana recipe became increasingly famous in rome over the 19th and early 20th centuries, due to the centuries-old connection between rome and amatrice.the recipe was extremely well received and rapidly went on to become a classic of roman cuisine, even though it originated elsewhere.the name of the dish in the romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.while tomato-less gricia is still prepared in central italy, it is the tomato-enriched amatriciana that is better known throughout italy and exported everywhere.while in amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in rome and is now prevalent.other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.in amatrice, use of guanciale and tomato is typical.onion is not favoured, although it is shown in the classical handbooks of roman cuisine.for frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.in amatrice, the local pecorino is sometimes used as cheese.for cheese either pecorino romano or amatrice's pecorino (from the monti sibillini or monti della laga areas) can be used.the addition of black pepper or chili pepper is common.vie piazze e ville di roma nel loro valore storico e topografico (in italian).roma: libreria di scienze e lettere.boni, ada (1983) [1930].la cucina romana (in italian).roma: newton compton editori.gosetti della salda, anna (1967).le ricette regionali italiane (in italian).milano: solares.carnacina, luigi; buonassisi, vincenzo (1975).roma in cucina (in italian).milano: giunti martello.faccioli, emilio (1987).l'arte della cucina in italia (in italian).milano: einaudi.ravaro, fernando (2005).dizionario romanesco (in italian).roma: newton compton.isbn 9788854117921. | lienectomies | electrobiologist | insinuation <tsp> lienectomies | tavola | myoplasty | no related information |
ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.until january 2010, it was the home of the ii marine expeditionary force/multi-national force west.other major tenants have included the 3rd id's 4th ibct, 82nd airborne division advise & assist brigade, 332nd medical brigade, 321st sustainment brigade, vertical onboard delivery detachment-1 (vod-1), vaq-141, navy customs battalion juliet, elements of the iraqi army's 7th division, and the united states air force (usaf).on december 26, 2018, president donald trump and his wife melania visited the soldiers stationed at the base.on november 23, 2019, vice president mike pence and his wife karen, visited the troops ahead of thanksgiving.on january 8, 2020, the air base came under an iranian ballistic missile attack in retaliation for the killing of quds leader qasem soleimani in a u.s. drone strike a few days earlier.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.this oasis is locally referred to as 'abraham's well'.the ‘ayn al asad spring surfaces within the base and flows into the wādī al asadī.geologically, the base resides in the al-ḥammād sector of the syrian desert, composed mostly of a rock and gravel steppe.qadisiyah ab was one of five new air bases built in iraq as part of their project 'super-base', launched in 1975 as a response to the lessons learned during the arab-israeli wars of 1967 and 1973.the base was built sometime between 1981 and 1987 by a consortium of yugoslavian companies under contract to the government of iraq.two yugoslav government agencies led the project.the fdsp (federal directorate of supply and procurement) acted as the project manager and aeroengineering acted as the project engineer.known as 'project 202-b' and 'project 1100', the companies involved in its construction included granit, vranica d.d.sarajevo, i.l.lavčević d.d.split, and unioninvest d.d.sarajevo.the us$280,000,000 project at qadisiyah ab included accommodation for 5,000 personnel and the necessary infrastructure including public facilities (mosques, outdoor and indoor olympic swimming pool, football field, sports hall, cinema, library, elementary school, high school, hospital and clinic) and fortified military facilities (military airport, shelters for personnel and equipment, shelters for bombers and fighters and military barracks).the hardened aircraft shelters built here and throughout iraq by the yugoslavs were nicknamed 'yugos'.at the time they were considered state of the art but were rendered obsolete in 1991 after the development of the gbu-28 laser-guided bunker-buster bomb.prior to the 2003 us-led invasion of iraq, the base housed three units of the iraqi air force, which flew mig-25s and mig-21s.it was abandoned shortly after the start of the invasion.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.the 3rd acr was relieved by the marines of the 1st marine expeditionary force in march 2004.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone.al asad was a major convoy hub, hosting hundreds of fuel and supply trucks every day.huge shipments of fuel were commonly run along the dangerous routes coming out of jordan and, despite insurgent attempts, a majority of these convoys arrived at their destinations untouched.a single convoy operation would sometimes last a couple days with trucks on the road for over 8 hours a day. | al asad airbase | operatingorganisation | united states air force <tsp> al asad airbase | runwaylength | 399288 <tsp> al asad airbase | location | al anbar province iraq | ayn al asad (iata: iqa, icao: oraa) is an iraqi armed forces base located in al anbar governorate (also called anbar province) of western iraq.it was originally known as qadisiyah airbase.it was the second largest us military airbase in iraq during operation iraqi freedom.the airbase is divided by wādī al asadī (وادي الاسدي), a wadi whose course passes through the oasis along the base's western edge and then continues eastward, emptying into the euphrates river at khan al baghdadi.it was initially known as objective webster, and then eventually was renamed al asad airbase, which means 'the lion' in arabic.al asad became the largest u.s. base in western iraq and the western equivalent of baghdad's green zone. |
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