Peixinhos da horta

Peixinhos da horta (Portuguese pronunciation: [pɐjˈʃĩɲuʒ] or [pejˈʃĩɲuʒ ðɐ ˈɔɾtɐ]) is a traditional dish in Portuguese cuisine. The name of the dish is literally translated as "Little fishes from the garden", as it resembles small pieces of colorful fish.[1] It was introduced to Japan by Portuguese sailors Antonio da Mota, Francisco Zeimoto and Antonio Peixoto in the sixteenth century, where it was eventually developed into tempura.[2][3]

A plate of Peixinhos da horta

Preparation

Peixinhos da horta is usually prepared with green beans in a wheat flour based batter that are then deep fried.[4] Other vegetables such as bell peppers and squash are also used.

gollark: I guess it's possible that even one which doesn't know about parties might accidentally be biased due to (hypothetically, I don't know if this is true) one party being popular in low-density areas and the other in high-density, or really any other difference in locations.
gollark: You don't actually need simple shapes very badly as long as you have an algorithm which is not likely to be biased.
gollark: Okay, rearrange the states so they're square.
gollark: A simple if slightly inaccurate way would be some kind of binary space partitioning thing, where (pretending the US is a perfect square) you just repeatedly divide it in half (alternatingly vertically/horizontally), but stop dividing a particular subregion when population goes below some target number.
gollark: The more complex the algorithm the more people might try and manipulate it. The obvious* solution is to just split up the country by latitude/longitude grid squares.

References
  1. Peixinhos da Horta
  2. Charles Lemos (1998). Everybody's San Francisco Cookbook. Good Life Publications. p. 240. ISBN 978-1-886776-01-2. Retrieved 22 March 2016.
  3. Morieda, Takashi. "Tracking Down Tempura". The World of Kikkoman. Archived from the original on 2008-01-10. Retrieved 2007-12-13.
  4. S. Cunningham Dryburgh (translator) (2002). La Cucina Portoghese. Ediz. Inglese. Casa Editrice Bonechi. p. 17. ISBN 9788847609211. Retrieved 22 March 2016.
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