The bronchitis kettle, typified by a long spout, was used in the nineteenth and twentieth centuries to moisten the air for a sufferer of bronchitis, and was considered to make it easier to breathe for the patient. Sometimes menthol was added to the water to relieve congestion. The water was boiled on the fireplace in the room, or above a spirit lamp, [1] or, in the twentieth century, by electricity. [2] Sometimes the kettle was boiled within a tent placed around the patient. [3]
Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge.
A teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water, and for serving the resulting infusion which is called tea. It is one of the core components of teaware. Dry tea is available either in tea bags or as loose tea, in which case a tea infuser or tea strainer may be of some assistance, either to hold the leaves as they steep or to catch the leaves inside the teapot when the tea is poured. Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand and a spout through which the tea is served. Some teapots have a strainer built-in on the inner edge of the spout. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. In modern times, a thermally insulating cover called a tea cosy may be used to enhance the steeping process or to prevent the contents of the teapot from cooling too rapidly.
Acute bronchitis, also known as a chest cold, is short-term bronchitis – inflammation of the bronchi of the lungs. The most common symptom is a cough. Other symptoms include coughing up mucus, wheezing, shortness of breath, fever, and chest discomfort. The infection may last from a few to ten days. The cough may persist for several weeks afterward with the total duration of symptoms usually around three weeks. Some have symptoms for up to six weeks.
Cryptosporidiosis, sometimes informally called crypto, is a parasitic disease caused by Cryptosporidium, a genus of protozoan parasites in the phylum Apicomplexa. It affects the distal small intestine and can affect the respiratory tract in both immunocompetent and immunocompromised individuals, resulting in watery diarrhea with or without an unexplained cough. In immunosuppressed individuals, the symptoms are particularly severe and can be fatal. It is primarily spread through the fecal-oral route, often through contaminated water; recent evidence suggests that it can also be transmitted via fomites contaminated with respiratory secretions.
A samovar is a metal container traditionally used to heat and boil water. Although originating in Russia, the samovar is well known outside of Russia and has spread through Russian culture to other parts of Eastern Europe, as well as Western and Central and South Asia. Since the heated water is typically used to make tea, many samovars have a ring-shaped attachment around the chimney to hold and heat a teapot filled with tea concentrate. Though traditionally heated with coal or kindling, many newer samovars use electricity to heat water in a manner similar to an electric water boiler. Antique samovars are often prized for their beautiful workmanship.
Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.
Boiled peanuts are popular in some places where peanuts are common. Fully mature peanuts do not make good quality boiled peanuts; rather raw or green ones are used. Raw denotes peanuts in a semi-mature state, having achieved full size but not being fully dried, as would be needed for roasting or peanut butter use. Green denotes freshly harvested and undried peanuts that must be refrigerated. After boiling in salt water they take on a strong salty taste, becoming softer with prolonged cooking, and somewhat resembling a pea or bean, to which they are related because they are legumes and a nut only in the culinary sense.
A kettle, sometimes called a tea kettle or teakettle, is a type of pot specialized for boiling water, commonly with a lid, spout, and handle, or a small electric kitchen appliance of similar shape that functions in a self-contained manner. Kettles can be heated either by placing on a stove, or by their own internal electric heating element in the appliance versions. As indicated by its name, the kettle was and is often used as teaware to brew tea or prepare a tisane. Some very modern versions do more than just boil water, and also make the tea and keep it warm.
A billycan is an Australian term for a lightweight cooking pot in the form of a metal bucket commonly used for boiling water, making tea/coffee or cooking over a campfire or to carry water. These utensils are more commonly known simply as a billy or occasionally as a billy can.
Death by boiling is a method of execution in which a person is killed by being immersed in a boiling liquid. While not as common as other methods of execution, boiling to death has been practiced in many parts of Europe and Asia. Due to the lengthy process, death by boiling is an extremely painful method of execution.
The gongfu tea ceremony or kung fu tea ceremony, is a type of Chinese tea ceremony, involving the ritual preparation and presentation of tea. It is probably based on the tea preparation approaches originated in Fujian and the Chaoshan area of eastern Guangdong. The term literally means "making tea with skill". The approach often involves using smaller brewing vessels and a higher leaf-to-water ratio than in western-style brewing. Today, the approach is used popularly by teashops carrying tea of Chinese origins, and by tea connoisseurs as a way to maximize the taste of a tea selection, especially a finer one.
Kelly Kettle, Storm Kettle, Ghillie Kettle, Thermette, Survival Kettle and Volcano Kettle are trade names for portable devices for boiling water outdoors using twigs and other small combustible materials; these devices consist of a water jacket surrounding a fire chamber which creates an upward chimney draft ensuring efficient and rapid boiling even in windy or wet weather.
Kahwah is a traditional preparation of green tea widely consumed in India, Pakistan, Afghanistan, Iran, some regions of Central Asia.
Russell Hobbs is a British manufacturer of household appliances. Formed in 1952 by William Russell and Peter Hobbs, it became the primary kettle maker in the United Kingdom marketplace in the 1960s. Subjected to many corporate acquisitions through its history, its head office is currently sited in Failsworth, England, but it no longer manufactures its products in the UK, having moved its manufacturing operation to East Asia.
Jolpan, or snacks, are often served at breakfast in the cuisine of Assam, although they may also be served at Bihu festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laru and tea. Other common jolpan served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.
An instant hot water dispenser or boiling water tap is an appliance that dispenses water at about 94 °C (201 °F) (near-boiling). There are hot-only and hot and cool water models, and the water may be filtered as well as heated. Instant hot water dispensers became popular in the 1970s. Instant hot water dispensers are very similar to portable shower devices; the latter is fitted with a heating element and quickly heats up water, once a switch has been activated.
Jeonbok-juk or abalone rice porridge is a variety of juk, or Korean porridge, made with abalone and white rice. Abalone is regarded as a high quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. The dish is a local specialty of Jeju Island where abalones are commonly harvested. Jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people. Jeonbokjuk can be made with or without the abalone's internal organs. The former type of jeonbokjuk has a green tinge while the latter is more ivory in color.
A boilery or boiling house is a place of boiling, much as a bakery is a place of baking. Boilery can also mean the process and equipment for boiling. Although they are now generally confined to factories, and usually boil industrial products rather than food, historically they were more common in daily life. Boileries are typically for boiling large quantities of fluid.
Fisherman's soup or halászlé is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions. It is also a popular dish among ethnic German Donauschwaben and their descendants, known as Karpfensuppe.
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