Soloflex

Soloflex refers to an exercise machine and the company created in 1978 by Jerry Wilson which makes the machine. The machine was the first of its kind.

Soloflex also makes the Rockit and adjustable dumbbells.

Soloflex, the company has been involved in a major lawsuit over the similarly named Bowflex exercise machine which they have claimed damaged their marketing both through "copycat" advertising and later through a major product recall[1]. The case was settled out of court with an 8 million dollar cash payment to Soloflex [2].

Soloflex machines use an elastic element to provide resistance which means that force increases further into the exercise. This has been considered to be a disadvantage by serious weight trainers who have stated that it reduces the efficiency of the exercise provided.


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This has been considered to be a disadvantage by serious weight trainers who have stated that it reduces the efficiency of the exercise provided. In the English language, the word "soup" has developed several phrasal uses. Soloflex machines use an elastic element to provide resistance which means that force increases further into the exercise. The former dish is dominated by the carbohydrate while the latter dish is dominated by the soup liquid. The case was settled out of court with an 8 million dollar cash payment to Soloflex [2]. Compare to the western noodle soup, which is more of a soup with small noodle pieces. Soloflex, the company has been involved in a major lawsuit over the similarly named Bowflex exercise machine which they have claimed damaged their marketing both through "copycat" advertising and later through a major product recall[1]. The Asian soup noodle is a large portion of long noodles served in a bowl of broth.

Soloflex also makes the Rockit and adjustable dumbbells. Many East Asian soups are actually broths or clear soups. The machine was the first of its kind. A feature of East Asian soups not normally found in Western cuisine is the use of tofu in soups. Soloflex refers to an exercise machine and the company created in 1978 by Jerry Wilson which makes the machine. They are also not seen in Japan, Southeast Asia or Oceania. Fruit soups are uncommon or absent in the cuisines of the Americas, Africa and Western Europe.

Cold fruit soups are most common in Scandinavian, Baltic and Eastern European cuisines while hot fruit soups with meat appear in Middle Eastern, Central Asian and Chinese cuisines. Fruit soups may include milk, sweet or savoury dumplings, spices, or alcoholic beverages like brandy or champagne. Some like Norwegian 'fruktsuppe' may be served hot and rely on dried fruit such as raisins and prunes and so could be made in any season. Many recipes are for cold soups served when fruit was in season during hot weather.

Fruit soups are served hot or cold depending on the recipe. Commercial soup became popular with the invention of canning in the 19th century. It is considered by many an effective remedy for the common cold, and is sometimes referred to as "Jewish penicillin" (a reference to the stereotypical fondness of American Jews for chicken soup). Today, according to the Campbell Soup Company, chicken noodle soup is one of the most popular soups in America.

The Japanese miso is an example of a concentrated soup paste. Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called Restorator, and became known as "The Prince of Soups".

In particular, German immigrants living in Pennsylvania were famous for their potato soups. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. In America, the first colonial cookbook was published by William Parks in Williamsburg, Virginia in 1742, based on Eliza Smith's Compleat Housewife; or Accomplished Gentlewoman's Companion and it included several recipes for soups and bisques.

This prompted the use of the modern word restaurant to describe the shops. In 1765, a Parisian entrepreneur opened a shop specializing in restaurers. The word restaurant was first used in France in the 16th century, to describe a highly concentrated, inexpensive soup, sold by street vendors called restaurer, that was advertised as an antidote to physical exhaustion. The spoon was designed to accommodate the new fashion of wearing large, stiff ruffles around the neck.

Thin soups became popular in Europe during the 17th century, when the spoon was invented. Often described as potages, French onion soup is an example of a modern soup that retains this bread sop. The word soup originates from the Teutonic word suppa, which refers to a Medieval dish consisting of a thick stew poured on slices of bread, called sop, used to soak up the liquid. In late Medieval and Early Modern Europe, the peasant diet consisted almost solely of potage.

"Potage" (connoting the contents of the cooking pot) denotes a soup where meat and vegetables are boiled together with water until it forms a thick soup (generally fairly easy on the meat). . Other ingredients commonly used to thicken soups and broths include rice, flour, and grain. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream.

The established French classifications of clear soups are bouillon and consommé. Traditionally, soups are classified into two broad groups: clear soups and thick soups. Stews are cooked in covered containers for longer periods of time, at a gentle boil with less water and at a lower heat. The language may have shifted over time, but the modern definitions of soup and stew were established in the 18th century: soups usually are more liquid; stews are thicker, containing more solid ingredients.

Over the centuries, the terms gruel and potage have become separated from broth and stock (and their refinement, consommé). Boiling was not a common cooking technique until the invention of waterproof containers about 5,000 years ago, so soups presumably were little-known before that time. Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. Hebrew - Marak, מרק.

Hungarian - Leves, example Bableves. Swedish - Soppa, example Nässelsoppa. Portuguese - Sopa or caldo, example Caldo verde. Dutch - Soep, example Bonensoep.

Polish - Zupa, example Zupa ogorkowa. The Soup Dragon was a character in the UK children's television series The Clangers, after whom the rock group The Soup Dragons was named. The Soup Nazi was a memorable character and episode in the popular comedy television series Seinfeld. Andy Warhol is well known for his signature cans of Campbell Soup.

"Stone soup" is a popular children's fable. Pea soup describes a thick or dense fog. A soup kitchen is a place that serves prepared food of any kind to the homeless. Primordial soup is a term used to describe the organic mixture leading to the development of life.

Alphabet soup is a term often used to describe a large amount of acronyms used by an administration, and has its roots in a common tomato-based soup containing pasta shaped in the letters of the alphabet. Vichyssoise - A French cold purée soup with potatoes, leeks, and cream. Caldo verde - A Portuguese minced cabbage soup. Waterzooi - A Belgian fish soup.

Tarator - A Bulgarian cold soup made from yogurt and cucumbers. Solyanka - A cabbage soup from Russia. Snert - A thick pea soup, eaten in the Netherlands as a winter dish. Goulash- A hungarian soup of beef, paprika and onion.

Scotch Broth. Mulligatawny Soup - An Anglo-Indian curried soup. Minestrone - An Italian vegetable soup. Menudo - A traditional Mexican soup with tripe and hominy.

Lentil soup -. Gazpacho - A cold vegetable soup from Spain. Fanesca - A traditional cod soup from Ecuador. From Maryland,USA.

Maryland Crab Soup - A soup made of vegtables, blue crab, and the seasoning Old bay. Cock-a-leekie - Leek and potato soup made with chicken stock, in Scotland. Clam chowder - A milkbased soup with Clams,potatoes and onions from New England,USA. Callaloo - A thick, creamy soup made with okra and, often, crab meat from Trinidad and Tobago.

Bouillabaisse - A fish soup from Marseille (Southern France). Borscht - A beet soup from Eastern Europe. Avgolemono - A Greek chicken soup with lemon and egg. There are many varieties with different noodles and toppings.

Udon soup has thick, soft noodles in a light broth. Thukpa is Tibetan noodle soup, that is more or less the staple (along with Butter Tea and Tsampa). Saimin is Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences. Ramen is a Japanese noodle soup that comes in several varieties.

Phở is a Vietnamese staple noodle soup. It is usually served at breakfast in Japan and sometimes includes tofu, mushrooms, seaweed, or green onions. Miso soup is a light broth containing miso. Egg drop soup is a light Chinese soup.

Sour soup (fish soup) is a Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple. Winter melon soup is a Chinese dish that is not particularly sweet, as this melon is low in natural sugars. Oshiruko, a Japanese azuki bean soup. Ginataan, Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served cold.

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