"produced in several different manners. A ""fino amontillado"" is a wine that has begun the transformation from a fino to an amontillado, but has not been aged long enough to complete the process. ""Amontillado del puerto"" is an amontillado made in El Puerto de Santa María. Naturally dry, they are sometimes sold lightly to medium sweetened but these can no longer be labelled as amontillado. On 12 April 2012, the rules applicable to the sweet and fortified denominations of origin Montilla-Moriles and Jerez-Xérès-Sherry were changed to prohibit sweet amontillado. They have to be labelled as Medium Sherry: blend of Amontillado"
"or suchlike. The classification by sweetness is: Amontillado is usually served slightly chilled and may be served either as an apéritif or as an accompaniment to food such as chicken or rabbit. Classically it was served with a fine, or thin, soup, such as a beef consommé. Due to its oxidative ageing and preparation, amontillado is more stable than fino and may be stored for a few years before opening. After opening, it can be kept for up to two weeks, if corked and refrigerated. Amontillado features prominently in the well-known short story by Edgar Allan Poe, ""The Cask of"
"to develop adequately, is intentionally killed by additional fortification, or is allowed to die off through non-replenishment. Without the layer of flor, amontillado must be fortified to approximately 17.5% alcohol so that it does not oxidise too quickly. After the additional fortification, amontillado oxidises slowly, exposed to oxygen through the slightly porous American or Canadian oak casks, and gains a darker colour and richer flavour than fino. Amontillado is characterized by nutty aromas, tobacco, aromatic herbs and often ethereal, polished notes of oak. The fusion of two different aging processes makes Amontillado wines extraordinarily complex and intriguing. Amontillado can be"
"the wines from nearby Montilla and they picked up the name amontillado meaning ""in the style of Montilla"". There was more experimentation in making the wines sweeter. They found that the must from Pedro Ximénez (PX) grape oxidized more slowly and added its own dimension of strength and sweetness to wine that it was blended with. Wines with significant proportions of PX added started to be called ""Cream"" or ""Sweet"" Sherry. Throughout the course of the 19th century, Sherry competed with Rioja for the distinction of being Spain's most recognizable wine and would be considered by many wine critics as"
"Cask of Amontillado"" invokes the image of the serpent as a symbol for petty vengefulness. The story is told from the point of view of the vindictive Montresor, who hatches a secret plot to murder his rival Fortunato in order to avenge real or imagined insults. Before carrying out his scheme, Montresor reveals his family's coat-of-arms to the intended victim: ""A huge human foot d'or, in a field azure; the foot crushes a serpent rampant whose fangs are imbedded in the heel."" Fortunato, not suspecting that he has offended Montresor, fails to understand the symbolic import of the coat-of-arms and"
"that someone named ""Allen"" said that Poe worked ""in the brickyard 'late in the fall of 1834'"". This source has been identified as Robert T. P. Allen, a fellow West Point student during Poe's time there. The Cask of Amontillado ""The Cask of Amontillado"" (sometimes spelled ""The Casque of Amontillado"" ) is a short story by Edgar Allan Poe, first published in the November 1846 issue of ""Godey's Lady's Book"". The story, set in an unnamed Italian city at carnival time in an unspecified year, is about a man taking fatal revenge on a friend who, he believes, has insulted"
"is often fruitier, with stronger notes of tobacco, pepper and stewed fruits. Oloroso Oloroso (""scented"" in Spanish) is a variety of fortified wine (sherry) made in Jerez and Montilla-Moriles and produced by oxidative aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty. Unlike the Fino and Amontillado sherries, in Oloroso the flor yeast is suppressed by fortification at an earlier stage. This causes the finished wine to lack the fresh yeasty taste of the fino sherries. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or"
"is not a tale of detection like ""The Murders in the Rue Morgue"" or ""The Purloined Letter""; there is no investigation of Montresor's crime and the criminal himself explains how he committed the murder. The mystery in ""The Cask of Amontillado"" is in Montresor's motive for murder. Without a detective in the story, it is up to the reader to solve the mystery. Montresor never specifies his motive beyond the vague ""thousand injuries"" and ""when he ventured upon insult"" to which he refers. Some context is provided, including Montresor's observation that his family once was great (but no longer so),"
"The Cask of Amontillado ""The Cask of Amontillado"" (sometimes spelled ""The Casque of Amontillado"" ) is a short story by Edgar Allan Poe, first published in the November 1846 issue of ""Godey's Lady's Book"". The story, set in an unnamed Italian city at carnival time in an unspecified year, is about a man taking fatal revenge on a friend who, he believes, has insulted him. Like several of Poe's stories, and in keeping with the 19th-century fascination with the subject, the narrative revolves around a person being buried alive – in this case, by immurement. As in ""The Black Cat"""
"from the Tropical Coast of Granada (Motril). Typical Andalucian dishes include ""pescaito frito"" (fried fish), gazpacho, Cordoban ""salmorejo, pringá"", oxtail, ""jamón ibérico"" (Iberian ham), prepared olives, ""alboronía, poleá,"" anise, and various kinds of wine, including sherries (fino, manzanilla, oloroso, Pedro Ximénez, amontillado) which are undoubtedly the most exported and most widely available of all Spanish wines, as well as Málaga wine. The wine from Montilla, while similar to sherry, is not technically a sherry, but gives its name to ""amontillado"", meaning ""in the style of Montilla"". Some other Andalucian dishes include: Andalusian cuisine Andalusian cuisine is the cuisine of Andalusia,"
"provide further support for this hypothesis. Tatuidris Tatuidris, or armadillo ant, is a rare genus of ants consisting of a single species, Tatuidris tatusia. The ants are small in size and inhabit the leaf litter of Neotropical forests in Central and South America, from Mexico to Brazil. Workers are ferruginous-colored to dark red and present a distinctive morphology, consisting of a shield-like head with a broad vertex, ventrally-turned heavy mandibles which do not overlap at full closure, and unique among ants – an antenna socket apparatus sitting upside-down. Little is known about the biology of the ants, but they are"
"dismisses this reaction as an effect of the dampness of the catacombs. In the last few sentences, Montresor reveals that 50 years later, Fortunato's body still hangs from its chains in the niche where he left it. The murderer concludes: ""In pace requiescat!"" (""May he rest in peace!""). ""The Cask of Amontillado"" was first published in the November 1846 issue of ""Godey's Lady's Book"", which was, at the time, the most popular periodical in America. The story was only published one additional time during Poe's life. Although the subject matter of Poe's story is a murder, ""The Cask of Amontillado"""
"Champurrado Champurrado is a chocolate-based ""atole"", a warm and thick Mexican drink, prepared with either ""masa de maíz"" (lime-treated-corn dough),"" masa harina"" (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for ""atole""); ""panela""; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. ""Atole"" drinks are whipped up using a wooden whisk called a ""molinillo"" (or a blender). The whisk is rolled between the palms of the hands, then moved back and"
"Montilla Montilla () is a town and municipality in southern Spain, in the province of Córdoba, 32 miles south of the provincial capital, Córdoba. , the town had a population of 23,209. The olive oil of the district is abundant and good, and it is the peculiar flavour of the pale dry light wine of Montilla that gives its name to the sherry known as Amontillado. Montilla is the largest component of the Montilla-Moriles designated wine region. The large wineries Alvear and Gran Barquero are located in Montilla, which has an annual ""vendimia"" (wine-harvest) festival. Local folkloric figures are the"
"Mundillo Mundillo is a craft of handmade bobbin lace that is cultivated and honored on the island of Puerto Rico. The term 'mundillo' means 'little world', referring to the cylindrical pillow on which the lace maker ('Mundillista') weaves intricate designs. The decorative lace is created using wooden bobbins about the diameter of a pencil, which are wound with thread that is twisted and crossed to form a pattern. Depending on the pattern, as few as two dozen or as many as several hundred bobbins may be used. In addition to its use as edging and borders on tablecloths and handkerchiefs,"
"Embutido (Filipino cuisine) Embutido or embotido, is a Filipino meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked. ""Embutido"" is commonly prepared during Christmas, ""fiestas"", and other special occasions. It can be served hot or chilled, and are usually dipped in banana ketchup or some other type of sweet sauce. Despite the Spanish name, the dish is derived from the American meatloaf. The dish is usually anglicized as Filipino meatloaf. The name of the dish in the Philippines"
"Oloroso Oloroso (""scented"" in Spanish) is a variety of fortified wine (sherry) made in Jerez and Montilla-Moriles and produced by oxidative aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty. Unlike the Fino and Amontillado sherries, in Oloroso the flor yeast is suppressed by fortification at an earlier stage. This causes the finished wine to lack the fresh yeasty taste of the fino sherries. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks, and undergoes oxidative aging. As the wine ages, it"
"Tatuidris Tatuidris, or armadillo ant, is a rare genus of ants consisting of a single species, Tatuidris tatusia. The ants are small in size and inhabit the leaf litter of Neotropical forests in Central and South America, from Mexico to Brazil. Workers are ferruginous-colored to dark red and present a distinctive morphology, consisting of a shield-like head with a broad vertex, ventrally-turned heavy mandibles which do not overlap at full closure, and unique among ants – an antenna socket apparatus sitting upside-down. Little is known about the biology of the ants, but they are likely nocturnal and specialist predators. ""Tatuidris"""
"Aplomado falcon The aplomado falcon (""Falco femoralis"") is a medium-sized falcon of the Americas. The species' largest contiguous range is in South America, but not in the deep interior Amazon Basin. It was long known as ""Falco fusco-coerulescens"" or ""Falco fuscocaerulescens"", but these names are now believed to refer to the bat falcon (""F. rufigularis""). Its resemblance in shape to the hobbies accounts for its old name orange-chested hobby. ""Aplomado"" is an unusual Spanish word for ""lead-colored"", referring to the blue-grey areas of the plumage – an approximate English translation would be ""plumbeous falcon"". Spanish names for the species include"
"Botillo Botillo (), Butiellu () or Botelo (, , also known as ""chouriço de ossos"" in Portuguese), is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and also of the region of Trás-os-Montes, in Portugal. The Spanish term ""botillo"", the Portuguese term ""botelo"" and Leonese term ""butiellu"" derive from the Latin word ""botellus"", meaning intestine. This type of Embutido/Enchido is a meat product made from different pieces left over from the butchering of a pig, including the ribs, tail, and bones with a little meat left"
"Wildlife enthusiasts are using the northward march of the armadillo as an opportunity to educate others about the animals, which can be a burrowing nuisance to property owners and managers. Armadillo shells have traditionally been used to make the back of the ""charango"", an Andean lute instrument. Armadillo Armadillos are New World placental mammals in the order Cingulata with a leathery armour shell. The Chlamyphoridae and Dasypodidae are the only surviving families in the order, which is part of the superorder Xenarthra, along with the anteaters and sloths. The word ""armadillo"" means ""little armoured one"" in Spanish. The Aztecs called"
"principally ""bruñido"", ""bandera"", ""canelo"", ""petate"", ""betus"" and high-fire/stoneware. The best known of these styles is bruñido, which translates to burnished. It probably descends from polychrome produced in this area en the 19th century. The name comes from the fact that these pieces are not glazed, but rather they are given a slip and then polished with a stone or pyrite. Many of these pieces are slender necked jugs or lamp bases, often decorated with animals, such as rabbits, with distorted characteristics, giving them a surreal look. The pieces are usually painted with delicate tones of rose, gray-blue and white on"
"Sincronizada In traditional Mexican cuisine, the quesadilla sincronizada (, ""synchronized quesadilla"") is a tortilla-based sandwich made by placing ham and sometimes refried beans and chorizo and a portion of Oaxaca cheese (or any type of cheese) between two flour tortillas. They are then grilled or even lightly fried until the cheese melts and the tortillas become crispy, cut into halves or wedges and served, usually with salsa and pico de gallo, avocado or guacamole on top and/or other toppings or condiments. In some American Tex-Mex eateries, such as Taco Bell, some quesadillas and/or sincronizadas may include chicken fajita meat. Fajita"
"Capirotada Capirotada (), formally known as ""Capirotada de vigilia"", is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period (""comida de cuaresma""). It is one of the dishes served on Good Friday. There are various preparations of the dish. It is generally composed of toasted bolillo (which is like the French baguette) and soaked in a mulled syrup made of the following: whole cane sugar, which is known as piloncillo; clove; and cinnamon sticks. Some of the typical ingredients include nuts, seeds, and dried (and sometimes fresh) fruits, among these are: apples,"
"sign, Montresor displays a trowel he had been hiding. When they come to a niche, Montresor tells his victim that the Amontillado is within. Fortunato enters drunk and unsuspecting and therefore, does not resist as Montresor quickly chains him to the wall. Montresor then declares that, since Fortunato won't go back, Montresor must ""positively leave"" him there. Montresor reveals brick and mortar, previously hidden among the bones nearby, and proceeds to wall up the niche using his trowel, entombing his friend alive. At first, Fortunato, who sobers up faster than Montresor anticipated, shakes the chains, trying to escape. Fortunato then"
"Molinillo (whisk) A molinillo is a traditional turned wood whisk used in Latin America, as well as the Philippines, where it is also called a ""batirol"" or ""batidor"". Its use is principally for the preparation of hot beverages such as hot chocolate, ""atole"", ""cacao"", and ""champurrado"". The molinillo is held between the palms and rotated by rubbing the palms together; this rotation creates the froth in the drink. This process is the subject of a popular children's nursery rhyme in Mexico. A silver molinillo from pre-conquest Mexico is owned and often used by the protagonist in the novel ""The Discovery"
"are arranged in ten to thirteen bands which allow the animal some flexibility. Compared with some other armadillo species, the bands are indistinct. The carapace is generally dark grey-brown in color, with a yellowish tinge to the lower margin. The tail has thinner plates, which are more widely spaced, and somewhat pinkish. The underside of the animal has numerous tufts of hair arranged in about twenty regular bands. The forefeet have five claws, with the middle claw being greatly enlarged into a sickle shape. They have been described as possessing a pungent, musky odor. It is found from Chiapas in"
"of Chocolate"" by James Runcie. Television cook Alton Brown used a molinillo to prepare hot chocolate in episode 509 of his cooking show Good Eats. Molinillo (whisk) A molinillo is a traditional turned wood whisk used in Latin America, as well as the Philippines, where it is also called a ""batirol"" or ""batidor"". Its use is principally for the preparation of hot beverages such as hot chocolate, ""atole"", ""cacao"", and ""champurrado"". The molinillo is held between the palms and rotated by rubbing the palms together; this rotation creates the froth in the drink. This process is the subject of a"
"Jalapeño popper Jalapeño poppers, or jalapeño bites, are jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, breaded and deep fried. Sometimes called an armadillo egg, especially if wrapped in bacon or sausage meat to give the appearance of an armadillo shell, a term in use since at least 1972 in Texas, antedating the trademark on ""Jalapeño Poppers"". As chile relleno can be made with jalapeño, the jalapeño popper is probably a Tex-Mex version of that dish. The name Armadillo Eggs likely comes from the perceived similarity to Scotch Eggs. Primarily"
"protect its underbelly, limbs, eyes, nose and ears from predators. The shell covering its body is armored and the outer layer is made out of keratin, the same protein that builds human fingernails. They are typically a yellow or brownish color. They are among the smaller armadillos, with a head-and-body length of about and a weight between . Unlike most armadillos, they are not fossorial, but will use abandoned giant anteater burrows. The three-banded armadillo has a long, sticky, straw-like pink tongue that allows it to gather up and eat many different species of insects, typically ants and termites. In"
"of southern Peru and Bolivia is normally considered a subspecies of the collared inca, although it has a rufous (not white) chest-patch. The collared inca is (controversially) placed in the order Apodiformes, which contains swifts as well as hummingbirds. It is in the family Trochilidae, that of the hummingbirds, and placed within the subfamily Trochilinae, the so-called ""typical hummingbirds."" Collared incas found in different parts of their range tend to have certain morphological features characteristic of that region, and are considered separate subspecies. From north to south along the Andes they are: in length, with a rather long (), straight,"
"Armadillo Armadillos are New World placental mammals in the order Cingulata with a leathery armour shell. The Chlamyphoridae and Dasypodidae are the only surviving families in the order, which is part of the superorder Xenarthra, along with the anteaters and sloths. The word ""armadillo"" means ""little armoured one"" in Spanish. The Aztecs called them ""āyōtōchtli"" , Nahuatl for ""turtle-rabbit"": ""āyōtl"" (turtle) and ""tōchtli"" (rabbit). The Portuguese word for ""armadillo"" is ""tatu"" which derives from the Tupi language. Similar names are also found in other, especially European, languages. About nine extant genera and 21 extant species of armadillo have been described,"
"filling. Oaxaca cheese Oaxaca cheese () more commonly referred to as Quesillo is a white, semihard cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture. Outside Mexico, Oaxaca cheese is often confused with ""asadero"" (""queso asadero""), a cheese produced in the northern state of Chihuahua. They are similar in texture and taste, but they are produced with different methods, making Oaxaca cheese slightly drier. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process (""pasta filata""), originally from Italy, which is used to produce"