#best charcoal grills 2016

[mcgiggers]

Miami - December 2022

Just back from two and half days in Miami and returning fully saturated and totally satiated from an intense and marvelous art viewing experience. Art has once again become a full contact sport and long gone are the notions that hybrid formats work just as well.  Instead, throngs of art fans and aficionados fearlessly braved the crowded corridors of art venues and city streets satisfying their craving for firsthand looks at everything from the bright and shiny new thing to postwar contemporary masterworks. As entertaining as the art on display, were the people doing the looking, and Miami during Art Week has a knack of drawing out the best of them ranging from the ultra-extreme eccentrics to the minimalist uber cool contemporary hipsters and everything in between. At the center of it all however was more art than the mind can reasonably process and the amazing adventure it was to attempt to do so.  

The action-packed itinerary for the brief visit was staged to tackle a host of fairs, some private collections and a few museums. As always, step management, strategic ubering and timely refueling (notably an award-winning grilled octopus and a killer salmon a la plancha con coliflor) were keys to pulling it off and maintaining some semblance of sensory balance. The roadmap featured: Art Basel Miami Beach, NADA, Art Miami, Untitled and INK art fairs; the de la Cruz, Juan Carlos Maldonado and Margulies private collections; and the Institute of Contemporary Art and the Rubell Museum.

While all the stops had something to offer, a few rose above the rest. Sitting at the top in the fair category, Art Basel celebrated its 20th edition in style with 283 exhibitors from 38 countries showcasing a highly curated offering of top-end modern and contemporary art. In addition to featuring some of the world’s most renowned galleries, the fair also included 26 rookie participants. In that regard, it was great to see that certain perennial NADA and Art Miami exhibitors had graduated to the bigger stage. There was also noticeable excitement around NADA’s 146 gallery offering and a palpable feeling that the fair has reclaimed its legacy reputation for exhibiting cutting edge contemporary art and being the definitive launching pad for emerging stars. Among the other visits, the incredible viewing spaces at the de la Cruz and the Rubell housed over-the-top beautiful paintings, sculptures and on-site installations reflecting the astute collecting preferences of their founders.

There were many memorable pieces. At Art Basel, the showstoppers included: Henrik Olesen’s three-piece installation “Portrait 1, Portrait 2 and FuBleiste”, 2020, oil and mixed media on cotton and HDF (15.8 x 11.8 in.), oil and mixed media on Masonite, framed (19.7 x 17.2 in.) and one skirting board, paint (98.2 x 1.8 x 1.2 in.); Leon Polk Smith’s cascading “Constel: Blue Red straight line thru three Ovals”, 1969, paint on canvas (121 x 132 in.); Katherine Bradford’s dreamy “Quiet Beach”, 2022, acrylic on canvas (72 x 60 in.); and Martha Tuttle’s ethereal textile-based abstraction “Mystic and wonderworker”, 2022, wool, silk, pigment, steel and stones (7.9 x 10.2 in.). At NADA, the highlights included: Benjamin Echeverria’s “Nevada”, 2022, oil, acrylic, adhesives on canvas in artist’s frame (68.2 x 65.2 in.); Jay Payton’s “Biohazardous Medical Device”, 2022, mixed media on cardboard (65 x 48 in.); and Melissa Joseph’s “Sensory Deprivation”, 2022, archival print and needle felted wool on industrial felt (30 x 30 in.). Other fair highlights included: Sam Francis’ “Untitled (SF75-119)”, 1975, acrylic on paper (13.5 x 11.5 in.) at Art Miami; and Jasper Johns’ “Target, from Meyer Shapiro”, 1973, screenprint on Ohiro Mimitsuki paper (23.9 x 16.3 in.), A.P. 9/13 at INK. Among the private collections and museums, the standouts included: Laura Owens’ celestial ecosystem “Untitled”, 2016, oil flashe, screenprinting ink, charcoal and sand on linen (108 x 84 in.) at the de la Cruz; Matthew Angelo Harrison’s repurposed sculpture “Dark Silhouette: Timid Male Figure”, 2018, wooden sculpture from West Africa, polyurethane resin and anodized aluminum at the ICA; Noah Davis’ “Painting for my Dad”, 2011, oil on canvas (76 x 91 in.) at the Rubell; and Pier Paolo Calzolari’s “Haiku (Scarpetta rosa)”, 2017, salt, thick flannel, tempera, oil pastels on wood at the Margulies. One of the more interesting installations, Yayoi Kusama’s “Narcissus Garden”, was also at the Rubell. This version of the familiar Kusama work featured 700 shimmering silver spheres spread out over the length and width of the museum’s 200-foot-long main corridor providing a totally immersive experience for patrons who navigated around the beach ball size orbs while glancing at their reflections along the way. Special kudos to Essa Mohamoud and her Art Basel debut of “Ebony in Ivory, I”, 2022, shea butter, Italian black marble, wax and damar resin (60 x 30 x 30 in.), unique edition 4 of 5. This sculpture was a noted standout at Art Toronto 2022 and more than held its own among the best of the best.

While the mood was festive in Miami during the week, things in Jurassic Park were more worrisome especially after the Dinos suffered back-to-back thrashings at the hands of the Pelicans and the Nets. Thankfully, the Magic arrived in Hogtown on Saturday night and the Raptors came away with a decisive victory. It’s unclear however how much comfort fans should take in besting Orlando, the worst NBA team. Having put forward 10 different starting lineups in the last 10 games, clearly Coach Nurse still seems to have some tinkering to do before settling on a definitive starting five and a reliable second unit rotation. With Gary I Never Saw I Shot I Didn’t Like Trent Jr. moving to an off-the-bench scoring role, there’s a starting slot or two up for grabs. For sure the core unit is anchored by Crazy Eyes who has quickly regained his NBA all-Star form and the Extraterrestrial One who is a total beast, but after that, it’s less clear. Baby Face Barnes has had a good year but not a great one, and Not So Steady Freddie has yet to find his stroke. Who steps up is the question �� Special K - the rookie, Deux Cuisses de Poulet - the energizer, Thad the Impaler - the wily veteran? It’s a roll of the dice for now and Coach Nurse is still searching for the winning combination.

 For more information on any of the artists, works or venues mentioned, or the fate of the Dinos and any pending roster changes, “Just Google It”.

 There you have it sportsfans,

 MC Giggers

(www.mcgiggers.tumblr.com)

Reporter’s Certification

I, MC Giggers, hereby certify that the views expressed in this report accurately reflect my personal views and that no part of my compensation was or will be, directly or indirectly, related to the specific views expressed herein.

I also certify that I may or may not own, directly or indirectly, works of artists mentioned in this report and that I may or may not have a strong bias for such artists and, more generally, for “Pictures of Nothing”.

[bonfireoutdoor]

Introducing BONFIRE: A Brand That Turns Your Outdoor Kitchen Dreams Into Reality

A backyard barbecue party on a beautiful summer evening with your loved ones sounds like the perfect way to celebrate a special occasion, right? But, with all the efforts that a traditional charcoal grill requires, it might sound too complicated and time-consuming. And that is exactly where BONFIRE comes into play.

 We know that the quality of the grill is what determines whether the barbecue is a hit or a miss (and, of course, the talent of the person who is in charge of it), and charcoal grills require a lot of work and time. That is why we have created BONFIRE: a brand that offers the best BBQ islands, electric, and gas grills with cutting-edge technology. These will help you realize your outdoor kitchen dreams to make grilling effortless and fun, and turn your backyard barbecue party into a raging success!

 About BONFIRE

 Bonfire Productions Corp. is an established and well-known manufacturer in the BBQ grill industry. We started our journey in the year 2005 by producing gas grills in a tiny workshop and with few machines. However, our roots in the BBQ grill industry go way back to the early 90s'.

Today, almost 15 years later, we are one of the industry leaders with our extensive experience in premium BBQ gas grill manufacturing and innovative product designs. We are one of the most preferred choices of the top brands around the globe for premium quality products and the best services.

 Our brand BONFIRE was launched in 2014 in Vancouver, Canada, and is another step towards realizing our dream. BONFIRE is dedicated to creating the highest quality electric grills at the most competent prices.

 We brought our company to California in early 2015, and the popular Nashville Hearth, Patio & Barbecue Expo 2015 became the first major event that witnessed BONFIRE in all its glory. It was followed by our brand's grand debut in the 2016 National Hardware Show in Las Vegas. Since then, BONFIRE has been the preferred choice of dealers across the globe. With its base in Southern California,  BONFIRE has become a well-known premium BBQ grill brand today that is rapidly growing its authorized dealer network across the United States.

 Our products are innovative, long-lasting, and are designed to make grilling easier and more fun for our customers. BONFIRE believes in the adage that quality always comes first, and our products are a true testament to that. With the latest technology and stainless steel construction, our products are created to stand the test of time, without being too heavy on your pockets.

 Our Top-Rated Products

 1 . BONFIRE Prime 500

  The BONFIRE Prime 500 is a high-quality premium 42" 5 burner grill that features five cast stainless steel burners plus an infrared back burner, making it one of the top performers in our prominent grilling line. With ultra-modern features like zone dividers for regulating different temperatures, inside halogen lighting, and decorative LED control panel lights, this gas grill can compete with the best grills in the market today. The grill is backed by a lifetime warranty to give you value for your money.

  2. BONFIRE 4

 The BONFIRE 4 comes with the power-packed features of superior 304 stainless steel, cast stainless burners, LED control panel, and halogen cooking surface lights that will give your outdoor kitchen a magnificent look and feel. This 34" 4 burner grill also comes with a lifetime warranty and will make grilling easy and enjoyable. It is available in both built-in and cart versions, so you can choose the one that suits your preferences.

  3. BONFIRE 3

 A 28" 3 burner grill packed with remarkable features like stainless steel, cast stainless burners, LED control lights, and a limited lifetime warranty sounds incredible, right? That is exactly what the BONFIRE 3 offers. A smaller variant of our BONFIRE 4, this remarkable grill is built to give you the best grilling experience of your life! This is also available in both built-in and cart versions.

 All these three products include an exceptional rotisserie kit, smoker box, and quality cover to ensure that you have a delightful barbecuing experience.

 Final Words

 We, at BONFIRE, aspire to create high-performance premium gas grills and BBQ islands that can challenge the best and most expensive grills in the market. We offer premium quality products that are also affordable. After all, every person deserves the best grills to prepare scrumptious barbecue meals!

 So what are you waiting for?

Visit our website www.bonfireoutdoor.com to realize your outdoor kitchen dreams!

[assettrust]

2016 equinox specifications

2016 equinox specifications manual#

2016 equinox specifications license#

2016 equinox specifications Bluetooth#

Outside you’ll get the stylish looks that set it apart from other SUVs. Though the 2016 Equinox has yet to undergo IIHS or NHTSA crash testing, its high scores for the 2015 model are expected to carry over.When it comes to delivering in every way the gas-conserving Chevy Equinox is an SUV that doesn’t compromise. Automatic climate control, Self-dimming rearview mirror, Perforated leather-appointed heated seats, Memory settings for driver’s seat and exterior mirrors, 8-way power-adjustable driver’s seat, Leather-wrapped steering wheel, Rear cargo cover, Rear cargo netĪ rearview camera is standard on all 2016 Chevy Equinox models, and optional Side Blind Zone Alert and Rear Cross Traffic Alert safety features are now available for LT and LTZ trims.Interior features available on the Equinox LTZ:

2016 equinox specifications manual#

Power windows with express-down on all four doors, Manual climate control, Premium cloth seats, Power lumbar and power height adjuster on driver’s seat, Comfort grip steering wheel, Tilt and telescopic steering column, Front center console, Rear center armrest, Electronic cruise control.

Interior features available on the Equinox L, LS, and LT: Unsurprisingly, the V6 Equinox is not quite as efficient, yielding 17/24 mpg with front-wheel drive and 16/23 mpg with all-wheel drive.įor 2016, the Chevy Equinox interior offers new chrome shift buttons, a redesigned center stack with a new storage shelf, new graphics for the instrument panel, a newly available Saddle Up interior color, and upgraded, higher quality fabrics for the L and LS trims. For AWD models, the mileage drops to 20/29 mpg in city/highway traffic. The V6 is also capable of towing up to 3,500 pounds, and has a peppy 0-60 mph time of 6.7 seconds.Ĭhevy Equinox FWD models equipped with the base four-cylinder engine have an impressive EPA-estimated fuel economy rating of 22 mpg in city driving and 32 mpg on the highway. The 3.6-liter SIDI V6 option is considerably more powerful, yielding 272 lb-ft of torque and a best-in-class 301 horsepower. The 2016 Chevy Equinox’s standard 2.4-liter DOHC four-cylinder Spark Ignition Direct Injection (SIDI) engine yields 182 horsepower and 172 lb-ft of torque. New for 2016 | Exterior | Performance | Efficiency | Interior | Safety

Front halogen fog lamps, Bright chrome side mirrors, 18-inch aluminum wheels.

Deep-tinted glass, Daytime running lamps, Heated power-adjustable side mirrors, Luggage rack side railsĮxterior features available on the Equinox LTZ:.

Body-color bumpers with charcoal lowers, Power-adjustable side mirrors with integrated blind spot mirrors, Compact spare tire with steel wheel, 17-inch aluminum wheels, Front variable-speed intermittent wipers with washerĮxterior features available on the Equinox LT:.

2016 Chevy Equinox Photos:Įxterior features available on the Equinox L and LS:

2016 equinox specifications license#

The LT and LTZ models now come with aluminum wheels (17-inch on LT models, 18-inch on LTZ), new LED daytime running lamps, available Side Blind Zone Alert and Rear Cross Traffic Alert safety features, and new fog lamps (LTZ only).Īll 2016 Equinoxes come with new projector-beam headlamps, dual-element taillamps, revised license plate appliqué, revised lower rear fascia, revised instrument panel center stack with new storage shelf and updated control graphics, a new available interior color called “Saddle Up,” and a new front fascia and chrome-accented dual-port grille design.

2016 equinox specifications Bluetooth#

The L and LS models now come with a new standard seven-inch Color Touch radio with Bluetooth phone connectivity and rear-vision camera, as well as enhanced interior fabrics, and an optional 17-inch wheel (LS only). The 2016 Chevy Equinox trim lineup has been streamlined with the removal of the 1LT and 2LT trim options, leaving just the L, LS, LT, and LTZ. The specs listed in this model overview reflect front-wheel drive models, though the LS, LT, and LTZ grades are also available with all-wheel drive. The 2016 Chevy Equinox is available in four trim levels, which include the L, LS, LT, and LTZ. Decrease Font Size Increase Font Size Text Size Print This Page Send by Emailĭebuted in Chicago earlier this year and set to be released this fall, the 2016 Chevy Equinox is a mid-generation refresh with a redesigned front and rear fascia and several new features.

[mostlysignssomeportents]

#1yrago How I grilled the best steaks I've ever eaten

It's been nearly a year since I moved from London to Burbank, and in that time, I've been slowly iterating through various online tutorials to be better at charcoal grilling, something I had almost no experience with when I got here.

I started by buying a low-cost, well-reviewed kettle grill, a cheap instant-read thermometer, and a pair of silicone mitts (the first pair tore quickly, but the second pair is a keeper).

Suitably armed, I began shopping at my local family-owned grocer for meats. After trying a few different cuts, I settled upon the tri-tip, an iconic, versatile California cut with a lot of character, which comes in big, thick, juicy slabs from my local butcher.

The basic grill techniques were easy enough to master: using a chimney starter, I get my coals up to temperature (I have tried a lot of different charcoal, and am currently mostly using mesquite or oak). I pour the coals out on one half of the grill, leaving the other half empty, and put a smoker box filled with water soaked apple-wood chips on top of them, then put the grill down.

Until Saturday, my basic meat-prep technique was to bring the steaks up to room temperature while crusting them with rock salt. I also had some moderate luck with a simple bourbon marinade (1/3 bourbon, 1/3 soy sauce, 1/3 brown mustard, 1 tsp of crushed garlic, 1 pinch black petter) that I put in a freezer bag with the steak overnight before cooking.

But then Madeline Ashby came for a visit and, having tried my steaks (and enjoyed them!) pointed me to the Serious Eats Food Lab guide to grilled steak, which changed my life.

The key lesson from this guide was to leave the steaks uncovered in the fridge for 4-5 days before cooking them. This dehydrated the outer third, allowing for a quicker cooking time, which left the center pink and juicy while the outside was nicely crusted and blackened. The tri-tip's tapering shape yields a variety of done-nesses, from medium rare to well-done, which was great for serving a large group of people.

I cooked the steaks over the grill's cool zone (opposite the side with the coals), flipping and salting them every 5-10 minutes, until they got up to about 135F, then gave them 2-3 minutes on each side over the hot zone to finish the crust.

The difference was astounding. I literally have never eaten a better piece of meat, neither in a 5-star Vegas steakhouse nor in a down-home favorite Texas grill. I can still taste it.

I'm going to keep playing with this technique. I don't know if 4.5 days was optimal, or if I could get similar results with a shorter drying-out period. I also want to try the marinade in combination with the drying technique, though I worry that adding liquid to the steaks will defeat the purpose of partially dehydrating them.

There are many other grilling tips on Serious Eats (my next experiment will be their dry-rub ribs), and López-Alt has a well-regarded cookbook I want to check out.

In the meantime, here's my gospel for your summer grilling: dry those thick steaks out a little before cooking 'em. You'll thank me.

The Food Lab's Definitive Guide to Grilled Steak [J Kenji López-Alt/Serious Eats]

https://boingboing.net/2016/06/27/how-i-grilled-the-best-steaks.html

[mind-travelblog]

Kosovo – a country for foodies and coffeholics

The Balkans are known for their hearty and meaty food. Kosovo is no exception and serves in the same manner. Eating is not something that happens on the side, but an event. Accordingly, people eat a lot and often.

Typical Kosovan dishes are:

- Fli (multi-layered pastry with youghurt filling)

- Qebapa (minced beef and lamb from the charcoal grill)

- Pasul (stew of white beans)

- Suxhuk (sausage)

- Speca t’musht (stuffed peppers with meat and rice.)

source: https://vushtrriaonline.net/2016/04/qebapat-ma-te-mire-nsheher/

There are many good restaurants in Kosovo. You can eat very well with very little money. Here are just a few restaurants that have received good to very good ratings from Tripadvisor.

- Pishat in Pristina

- Tiffany in Pristina

- Gagi Restaurant in Pristina

- Kula e Zenel Beut in Pej ->  www.facebook.com/KullaeZenelBeut

- King’s in Pej

- Te Syla in Prizren -> www.tesyla.com

- Vila Park in Prizren -> www.vilapark-ks.com

The best macchiato in the world is in Kosovo. No matter where you go in Kosovo, you will find a macchiato made much better than the Italians waiter. It has become a national symbol already. Knowing that the macchiato is top class everywhere anyway, it is a little easier to choose the right café. Sitting, drinking coffee and gossiping - that's exactly what they do in Kosovo. And if they don't drink macchiato, the Kosovar drinks Turkish coffee or black tea.

source: http://lajmi.net/kosovaret-shpenzuan-rreth-24-milione-euro-per-kafe-e-qaj-rusi-ne-vitin-2016/

Ju bëftë mirë

[keboter]

What is Kamado

What is Kamado? The original kamado was an old Japanese-designed stove. When it was first used, the "kitchen" was a structure separated from the main house. The most prominent feature in the building was a wood-burning ceramic stove fixed on the earth floor. The large, bowl-shaped jar nestled tightly in the hollow circle on the top of the stove. The temperature of the furnace and the combustion of the heat source in the box-type housing are regulated by an adjustable vent system. Hyundai Camados available on the market retain their original functional design despite considering modern materials and usage methods.

kama means "pot, or cauldron", and "do" means "place or place." Early pots were made of kiln-hardened clay or cast iron. These pots, together with their lids, are not unlike modern Dutch ovens What is different, it is designed to condense the steam and return the moisture to the pot.

Rice, the main staple food in Japan, is often used to steam rice. The design of the lid of the clay pot was finally improved into a shallow, inverted bowl to better collect and retain moisture. Together with the word "steam" in Japanese, the use of this pot is called mushikamado. Although they usually sit on top of a gas burner, this kind of clay pot is still used in modern Japanese kitchens. Most Japanese people don’t know the traditional stove when using the word kamado, but refer to this kind of cooking in a ceramic pot. The way of food.

The original kamado stove has several notable features. The shell itself is made of thick, hard clay. This is using its cast iron hardware, that is, its vent holes and the top hole for the can in a close fit. The result is a sealed box and a stove that can absorb and retain heat well. When using charcoal to heat, in order to keep the stove at a constant cooking temperature, only a small amount of fuel needs to be replenished every day, not produced and sold to modern Japanese households. Outdoor stoves are impractical in densely populated island countries.

Although modern stoves are not common, they are popular in other parts of the world. They are versatile cooking appliances that save fuel and are therefore cost-effective. Modern models are made of a variety of technologically advanced materials, including lightweight heat-resistant ceramics. Some units are also equipped with modern conveniences, such as automatic digital thermostats. In extreme cases, its internal temperature may rise to 750°F (400°C), acting as a pizza oven just like hot. However, it can also be precisely controlled to bacon for more than eight hours at a temperature of 250 degrees Fahrenheit (120 degrees Celsius).

Keboter Trade was established in 2016. The company is mainly engaged in ceramic supply chain management; ceramic product sales, design, promotion, planning and online marketing. We have been pursuing personalized products, personalized services and personalized cooperation models. If you are interested in our kamado grill, please contact us as soon as possible. We will provide you with the best service and quality products.

[zackgardner]

The Fey

The Fey - Zack Gardner - Magical Realism - 3009 words - 2016

 It never fails I thought, leaning over the rickety old railing of our rickety old wrap-around porch, swishing the melting ice cubes in my empty whisky. Annie was working late again, as it was most nights now that we had moved away. I was city, born-and-bred, and deep down I hated this place. But, with the baby starting to crawl and the possibility of Annie's new job, we took the leap and moved out into the country. It was beautiful out here, this old farmhouse, surrounded by fields on three sides and woods on the other. So much nature, if you're into that sort of thing. The buzz of crickets and cicadas droned on in the background as I purveyed my tiny kingdom. I sneered and took the last sip of what was mostly just melted ice by now, crunching the last few cubes between my teeth, feeling the last bit of whisky heating my throat.

 Dusk approaches so strangely in the country, the shadows from the treeline that framed our expansive backyard throwing mean blackness up at the house. The woods were thick back there with hardly any of the sunlight breaking through the brush. We've been here hardly a month and… It's not that I'm afraid of the dark, even though here away from the buildings and the streetlamps and the neon it gets infinitely darker. It's odd to say, but city dark is so much friendlier than country dark. It's just that the blackness is so much more permanent here.

 In the city when you weren't safe, at least you knew. You knew what to expect. I had been mugged twice in my thirty-aught years living in the city; both times knowing it was coming beforehand. Both times aware - knowing.

 Who knew what was in these woods. Did bears live out here? Wolves? Coyotes? How big are coyotes anyway - should I even be worried about them? Do snakes sleep at night or are they out there too, just waiting? What the hell is a badger, for that matter? I stared into the increasing darkness, the green giving way to smudged charcoal. You could make out shapes in the treeline. Trees turned to figures, branches and bushes adding disjointed limbs and insect-like antennae. Anything could be out there. Badgers. I had to get some nature books.

 The wails of Jerry brought me back to the present and shook me out of my paranoia. I turned my back on the yard and went into our rickety old house through our rickety old screendoor. The baby was hungry, and who knows, maybe Annie would be in time for a late supper. I could wrap up a few articles that were overdue, and maybe we could binge-watch something…

 The sound of gravel on tires brought me around again, Jelly-boy playing with my fingers as I cleaned carrots out of his hair with a dishrag. Annie always drove up our quarter mile driveway a-hellin' coming to a stop in our turnaround beside my new-used F150. Hope and melancholy preceded her - would we talk tonight? Maybe she'd get away from the laptop long enough to hold a conversation, a meal, or god-willing a romp on the old couch once Jerry turned in.

 Annie had fallen asleep on my shoulder, and Disk 3 had ended a half hour ago, the menu screen theme serenading me into dozing as well. There came a thunk from the back of the house, and I jerked up, jostling Annie into a state of semi-awareness. I ran through the living room into the kitchen, the light above the sink guiding my way, bare feet slapping against the rough hardwood. The screendoor leading out to the back porch wasn't hooked. I banged it open, cracking loud against the outside wall, the rusty spring squealing in complaint. I paced the length of the porch, adrenaline pumping, squinting into the darkness, trying to make out shapes. That sound was the screendoor, it had to be. Something was out there. Animals can't open doors, right? Did raccoons have thumbs? Was it someone, and not something?! I paced some more, the paranoia being fed by the adrenaline, clenching and unclenching my fists. Annie shouted for me from inside, and I hurried to her, hooking the screendoor while sending one more warning glare out to whatever phantom I had conjured to lurk in the shadows of those damned trees.

 I ran up the stairs and turned the corner to the nursery. Annie stood by Jerry's crib, holding him in her shoulder and cooing into his ear. The demeanor she projected for calming the baby stopped at her eyes, as she motioned for me to look down at the floor. At the foot of the wooden crib smeared into the thick carpeting of the nursery was a barely noticeable trail of dirt. I fell to my knees and followed it on the hardwood, barely a dusting, leading down the steps and into the kitchen to the back screendoor. Jelly-boy, ever the trouper, went back to sleep easily. As Annie cleaned up the dried dirt, I assured her it was only an animal that had gotten in, probably more scared than anything else. I convinced her to head up to bed, her eyelids already heavy. Easily enough, I had assured her. I went around closing every window, making sure they were all locked up tight. It was a warm night and it made the old farmhouse stuffy, ceiling fans doing the best they could. I sat up that night, in the kitchen, peering out into the darkness, guarding my family.

 Later that week I had shown my hand as an electrician, installing a dusk-til-dawn light on the back porch. The stark white of the massive bulbs illuminated the backyard each night, turning on shortly after the sun would disappear behind the trees.

 A few weeks passed, as they often do, in an assortment of days, one after the other. Eventually the windows opened. Eventually Annie stopped checking in on the baby three or four times a night. She had started coming home at decent hours as well, which did wonders for our relationship, but even that started to back off as time progressed. I still had my evening whisky on the back porch as night shrouded our little world, and I never put my full back to the wood. The dusk-til-dawn light would kick on as I headed indoors, the sudden light forcing the shadows to retreat back into the trees.

 I took to taking short hikes into the woods, Jelly-boy in an emasculating baby carrier, strapped against my sweaty chest. I would get a few hours work on the porch in the cool of the morning, Jerry babbling to himself in the playpen beside me and gnawing on anything that got too close to his slobbery face. Eventually with the impending heat of the day and the ignorance of my clients, I'd get fed up, slap the laptop shut, strap on the baby and head into the shade of the trees. Jerry would marvel as we walked, cooing and straining to reach branches thick with vibrant greens. I had a walking stick, almost a cudgel, that I carried with me on these jaunts and had taken to keeping a springblade in my back pocket again, just as I had in the city. Forgive, but not forget.

 We took the old deer path that ran along a stream that coursed through the woods, easily narrow enough to leap across at its widest. The path wasn't foreign to us; we had come and gone this way quite a few times in the past few weeks. We stopped in a clearing, sitting out in the open, yet in the cool shade of an oak. Or a maple. I have no idea, really. I had ordered a stack of books on nature, but they had yet to arrive. I sat Jelly-boy down between my legs and pulled some snacks out from a pack I had thrown on before leaving. I thumbed puffs into the baby's mouth and cracked open a soda, already lukewarm from the day. We sat in silence, the cicadas trilling in the trees, birdsong filling the meadow. A score of small white and yellow butterflies busily danced along the wildflowers that populated the meadow, while heavy honeybees went methodically from bloom to bloom, all business. Occasionally a damselfly or dragonfly would zip through, no doubt searching for the stream we had followed here.

 The peace and serenity that emanated from the tableau my son and I shared was cut short by an itching at the back of my neck. Not an itch-itch, but a nervous-itch. I started scanning the treeline that surrounded the meadow, inspecting the midday shadows instead of enjoying the warm afternoon. I tried ignoring the anxiety, but it wouldn't be quelled. Finally, I stood and packed Jerry back up into his carrier, much more hurriedly than I would like to admit. I set a brisk pace back the way we had come, one hand holding my son closer than the carrier did, the other hand holding the walking stick at its midpoint, parallel to the ground. By the time we were back at the house, stepping out of the woods into our yard, I was running.

 A few more days of normal passed, but still I never put my full back to the wood.

 I had spent the day mowing the yard with our new riding tractor, still getting used to a task that I've never done in my life up until a few months ago. I had the grill out, something else that I had to buy now that the country was our home. It was late afternoon, Jelly-boy napping in his playpen a few paces away in the shade of the shed in the corner of our turnaround. Annie had promised an early night, and damned if I wasn't trying to make a decent steak for her. I flipped the delmonicos with a large meat fork, juice pouring into the charcoals and hissing. A bundle of tin foil took up half of the little grill, housing peppers and onions.

 The chirrup of my cellphone perked my ears, and I instinctively patted my front pocket for it, knowing it wasn’t there. Keeping the grill and the playpen in sight, I jogged to the porch where I had left my cellphone earlier that day when I had started mowing. Annie would be late again, held up at the office. I said that I understood through gritted teeth, white-knuckled clutching the meat fork in frustration. I hung up and pocketed my cell, rubbing my temples and wishing I were young enough to cry or throw a fit. I was losing her again. I straightened and told myself to man-up, hopping down the porch steps and heading back around to the grill. A shriek lit a fire under me, and I ran full-tilt around the side of the house to the turnaround. The playpen was toppled, on its side. I threw it out of the way, sending it across the turnaround in my panic, searching for my son. That was no sad wail or upset wail. That was a shriek. A pain shriek. I felt it with my heart as much as I heard it with my ears.

 Another screech sounded from my son, my head snapping to where I heard it. I had just enough time to see Jerry being dragged by his leg disappear into the shadowed underbrush of the woods. His hands were out and reaching for me, terror in his pouring eyes. I ran again, filled with fury toward the treeline, barreling through the underbrush where he had vanished with complete disregard.

 I could make out a rustling in the failing light, something in the thick underbrush, bathed in shadows. I sped after it, oblivious to the branches lashing my face and chest, jagged raspberry vines tearing into my legs. Jerry sounded again, closer: I was gaining. Now and again, I could catch glimpses of the beast that had snatched my son, hunch-shouldered, covered in course hair and the size of a large dog.

 I burst into the clearing we had visited a few days prior, my quarry already halfway across the small field of wildflowers. The creature stopped, dropping Jerry from his grip, and miraculously stood. It was a little man in shape alone, odd knobs of bone jutting out above his thick brow. Its eyes shone on the increasing darkness, panting around protruding misshapen teeth. Jerry began to wail when he saw me, and began to crawl toward me. The beast's thick arms reached out and pulled my son back, redoubling his screams, never taking its eyes off me. I crouched, my arms out, suddenly remembering my surroundings that my anger had blinded me from. I looked back and forth, troubled, before suddenly realizing - there were no insect sounds. The crickets and cicada had all fallen silent.

 From all around the circular clearing figures stepped out into the red-orange light of the sunset. They all held a rough resemblance to man, but could by no means be considered human. A few looked like the beast in front of me, some hunched over further, even one with withered wings, like a bat, protruding from its back. My breath caught in my throat, as they each came into the clearing a few paces, surrounding me, my son and his kidnapper. There were two that were obviously female; their hair thick and matted with leaves, their hourglass figures a deep greenish-brown. I turned, trying to keep them all in my view. There was a beetle the size of my new lawn tractor, a great horn protruding from its head, and a gnarled old man sitting cross-legged atop its carapace chewing on a long-stemmed pipe. Behind me had emerged a thin scarecrow, ghostly white and nearly as tall as me. Six or so legs protruded from his hips, all thin and bony. It had no arms, and its face shone blank in the moonlight.

 The odd menagerie of creatures were all looking at me, though some stole greedy glances at Jerry. I edged closer to my boy, who had stopped wailing and was focusing on me. I said some encouraging words in a wavering voice that everything would be all right. I silently prayed that the last words to my son would not be lies. I clenched my fists in my impotence, realizing I still held the meat fork... Realizing my uselessness, my failings as a father. Darkness had found us, the light of the moon bathing the meadow in cool blue light, a stark contrast to the warm yellow afternoon that we had spent there.

 The old gnome of a man slowly stood on his mount, commanding the attention of the circle of silent creatures. He pulled the pipe from his ancient mouth, examining it in his arthritic claw. He looked upon the meadow in benevolence, and opened his mouth to speak. A whimper from the center of the meadow brought my eyes back to my son, and I had had enough.

 Now.

 I flew forward, closing the distance between us as fast as I could, throwing my full weight into my left fist, knocking my son's kidnapper down just as surely as I broke all my knuckles. I scooped Jerry up in the same motion, pain screaming from my hand as my boy clung to my chest with his tiny arms. I turned, sliding in the dew damp wildflowers, caught my footing and ran toward the woods, toward the deer trail that I knew was there, dark or no. An alarm rose among the creatures, angry growls and shrieks as they all turned toward me, taken off-guard by my actions. The thin white creature that had come up behind me crouched as I neared it, legs splayed like a spider about to leap. I held the meat fork out like a lance, meaning to ward the creature off. It's smooth head split across the center and opening in a snarl of thin sharp teeth, too numerous to count, snapping at me as I closed the distance, snapping still as I plunged the fork handle-deep into its maw, it's growls turning to gurgles as blood began to flow. I didn’t hesitate. I kept running, holding my Jelly-boy as tightly as my broken hand could.

 We coursed through the wood along the deer trail, running with reckless abandon, dozens of those creatures crashing through the underbrush, gaining easily. To my right I could see the many-legged creature. It ran with the precision of a spider - its pasty white limbs, human flesh stretched over sinew and bone, propelling it along with a ghastly speed, easily keeping time with me as I fled through the underbrush. Jerry had his face buried in my breast, and I could feel his little heart beating madly.

 I could just make out the clearing ahead of me, the artificial halogen of the dusk-til-dawn light flooding into our backyard outlining the edge of the wood. The creature paced me, pulling closer, darting around trees, as I beat my feet against the tamped dirt of the deer trail. Behind me were more of the same, all-too-human screeches and shouts of anger and outrage.

 I burst through the treeline, stumbling over the raspberry vines I had torn through and glanced backwards, bathed in the lamplight. I didn’t stop until I was on the porch, my back slapped against the old wood wall, panting raggedly. I held my son, arms wrapped around him, and he held me back, little arms wide, tight against my chest. I held my son and cried, watching the creatures writhe in frustration just beyond the treeline, held back by the dusk-til-dawn light. We stayed there for some time, him and I, staring down the darkness until the smell of charred delmonicos faded and the drone of the crickets and cicadas returned.

[arplis]

Arplis - News: Awesome Bbq Smoker Accessories

Not Absolutely Necessary But Nice-to-Have Accessories 링크로 이동 – You can successfully grill without the following items, but boy do they make . Cool unique Christmas idea for men dad or him; 10 YEARS LIMITED MANUFACTURE . Griddle Tool kit – Professional Stainless Steel Grade Grill Accessories – Griddle . The case is nice, but the tools themselves are of extremely low quality. Masterbuilt Smoker & Grill Accessory Kit with Mat, Gloves & Rib Rack . Will get hot when holding a pot for more than 10 seconds or so but nice grip and better . 2018. 6. 11. – . you could buy them with ease and have a wonderful time at your very own BBQ party. . Now, when you hear about grill, this accessory for the first time, you may think that it . You probably had no idea that this even existed! 2019. 1. 9. – Outdoor grills are a wonderful way to cook food and there is no end to the number of . 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Put out over 500 pork chops, 30 lbs. of grilled boudin, smoked 20 racks of . #BbqSmokerAccessoriesUk #BestBbqSmokerAccessories #BbqGaloreSmokerAccessories #BbqSmokerGrillCajun #BbqSmokerKaufen

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[this-is-yingfa]

A Plant-Based Meal #7

I finally made a visit to Ceviche restaurant! I like Peruvian food and the restaurant was on my list to visit. It’s one of the few trendy Peruvian restaurants in town. The location I visited on Old Street won the UK's Best Venue 2016 Award!  

As much as I was tempted by the charcoal grilled meats and seafood selection on the menu, I ultimately stayed on track and ordered the Ensalada Sierra. My salad came with quinoa, tomato, onion, limo chili vinaigrette, broad beans, pomegranate seeds, and uchucuta sauce. Doesn’t it look delightful? The menu includes many vegetarian options and most of the menu is gluten free!

No meal would be complete without a good drink! I got the Pisco Sour made with Pisco Quebranta, lime, sugar syrup, egg white, and Peruvian Chuncho bitters. It is a typical alcoholic drink from Chile and Peru. I enjoy this drink whenever I’m at a Peruvian or Latin restaurant. I find the egg white foam very tasty and appealing!

Although Ceviche restaurant has a nice atmosphere and tasty drinks, I think there are other vegan friendly restaurants with better plant-based choices. 

[un-enfant-immature]

Echo Dot and Fire TV Stick are again Prime Day’s best selling devices (so far!)

Amazon Prime members again snapped up loss leaders like the Echo Dot and Fire TV Stick with Alexa Remote on the first day of Amazon Prime Day 2019, which has now been stretched out to a 48-hour sale. This is the third year in a row that the entry-level Alexa smart speaker, the Echo Dot, has been a Prime Day bestseller. The Fire TV Stick was a top seller last year, too, and sold well in years past — including in 2016, when it emerged at the overall best-selling device globally on Prime Day.

Amazon never provides hard numbers on Prime Day sales, but claims “millions” of these devices — the Echo Dot and Fire TV Stick combined — were sold on Monday to customers worldwide during the first day of Prime Day 2019.

Last year, Amazon claimed customers bought “millions” of Fire TV Stick devices alone, for comparison’s sake.

The retailer also said this morning that U.S. shoppers saved “millions” on Prime Day sales on Monday. This includes other bestsellers like the Instant Pot DUO Plus 60 6 Qt, LifeStraw Personal Water Filter, and Crest 3D White Professional Effects Whitening Strips. The Instant Pot and LifeStraw filter were also two of the non-Amazon top sellers last Prime Day, which says something about the consistency of this sales event as it enters its fifth year.

Though Amazon didn’t officially list the Echo Dot in its round-up of July 15 Prime Day sales, the smart speaker had already been discounted to its then lowest price ever of $24.99 (half off list) before Prime Day even started. As the event kicked off, it dropped again to $22.

Today, Amazon is keeping the Echo Dot at $22 but is sold out of Charcoal, leaving only the lighter sandstone color available for purchase.

Other notable Day 2 Prime Day deals include:

A $49.99 Echo Show 5 (the smaller, more compact revamp of the Alexa speaker with a screen); savings of up to $140 on Fire TV Edition smart TVs; the $14.99 Fire TV Stick with Alexa Remote; a $59.99 Fire 7 Kids Edition tablet (or 2 for $99.98); and the $139 Ring Video Doorbell 2.

A list of the announced Prime Day, day 2 deals are below:

Amazon Devices:

$27.99 off Echo Dot, $22

$40 off the all-new Echo Show 5, $49.99

$25 off Fire TV Stick with Alexa Voice Remote, $14.99

Save up to $140 on Fire TV Edition Smart TVs

$20 off the all-new Fire 7 tablet, just $29.99, or get two for $49.98—a $50 savings

$40 off all-new Fire 7 Kids Edition tablet, just $59.99, or get two for $99.98—a $100 savings

$60 off Ring Video Doorbell 2, $139

Save up to $200 on eero WiFi systems

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[flutecattle9-blog]

Here’s What You Should Be Grilling This Labor Day Weekend

Beef up your hanger steak with a tangy red wine marinade and sauce, courtesy of chef Floyd Cardoz.

If you’ve experienced late-summer culinary fatigue and you haven’t gone near your barbecue in a while, now is the time to brush up on your skills, because Labor Day weekend is your last chance to make the ultimate grilling feast before the season is over. We encourage you to wear all the white clothing you have before you need to stash it away (we don’t make the rules, we just enforce them) and take no responsibility for stains, spots and/or smears.

Recipe: Floyd Cardoz’s Grilled Hanger Steak

This recipe requires some advance planning, since hanger steak is best when it is marinated before cooking. A bold marinade complements the assertively flavored meat and tenderizes it a bit as well. Here I use a red wine with big flavor both to marinate the meat and in a reduced sauce — which incorporates the marinade after the meat is grilled. This way nothing — including all that great flavor — goes to waste.

Crisp, smoky wings with a sauce that’s cooling and spicy all at once. Tandoori wings are the total package. (Photos: Gabi Porter.)

Recipe: Grilled Tandoori Chicken Wings With Coriander Yogurt

Indians don’t glorify chicken wings the way Americans do, so I’m stepping in to bridge that inexplicable gap. When faced with chicken and the possibility of high-heat smoky cooking, such as any ol’ charcoal grill, there’s only one preparation on my mind. I’ve tandoorified and char-grilled everything from pork loin and tofu steaks to more traditional fare like shrimp and lamb chops. Brine and baste all you want, but tandoorification (my word for marinating overnight in heavily spiced yogurt) is the way to go if your end game is “juicy and flavorful.”

Slow-roasted glazed sweet potatoes, spicy chorizo and lots of cheese make these stuffed peppers sing on the grill. (Photos: Gabi Porter.)

Recipe: Chorizo And Cheese Grilled Stuffed Bell Peppers

We’re going to pop open and clear out the peppers, grill them up a bit, fill them with goodies and then throw them back on the grill to finish up. The result is a smoky, charred exterior on a completely cooked pepper that’s just oozing cheese, meat and other great stuff. After you make these, you will never look at a skewer filled with pepper slices the same way again.

Packed with Thai flavors such as coriander, lemongrass, galangal and coconut milk, these aren’t your typical grilled prawns. (Photo: Gabi Porter.)

Recipe: Harold Dieterle’s Grilled Prawns, Thai Style

Grilled prawns are grilled prawns. If you buy a nice, plump, fresh product from your favorite guy at the fish counter, you’re going to have a good time — even if you scorch the thing. But please don’t. Oftentimes grilled prawns (and shrimp for that matter) can be straightforward. Salt and pepper, a burst of acid. Done. New York City chef Harold Dieterle does the opposite, brushing the little guys with a spread made with some of Thailand’s most iconic flavors: coriander, lemongrass, galangal and lots of coconut milk. It’s as if you were sipping a bottle of Chang on a beach in Ko Samui. And when cooking with prawns, always leave the head on. That’s where the flavor is.

A bold, colorful, garlic-spiked recipe to make you yearn for grilling season all year round.

Recipe: Kevin Gillespie’s Grilled Pork Tenderloin With Spanish-Style Garlic Shrimp

It’s like Spanish surf and turf with shrimp and pork. The idea came from a Brazilian steakhouse in Atlanta, Fogo de Chao. They roast whole pork loins and carve them for you tableside. It’s good, but I always thought it would be better with some surf to go with the turf.

The island seasonings make this chicken truly unforgettable.

Recipe: Grilled Chicken With Spicy West Indian Salsa Verde

This has to be our best-loved chicken dish. The well-seasoned chicken also gets a “post-cooking” marinade; it is tossed in a bit of West Indian salsa verde and put in the oven for a few minutes so the salsa verde flavors can be absorbed into the chicken. The combo of the chargrill, the island seasonings and the kick of the West Indian salsa verde is truly unforgettable.

Update your fajita routine with this porky dish.

Recipe: Oaxacan Grilled Pork Fajitas

In Oaxaca, they use thinly sliced pork shoulder, which is loaded with fat, so it stays moist on the grill. If you have the patience, thinly slice boneless pork shoulder (we’re talking poker chip thin here), or bribe your butcher to do it. Otherwise, use pork loin or tenderloin thinly sliced across the grain. It helps if you partially freeze it first.

Photo: Ed Anderson

Recipe: Grilled Coriander-Crusted Fish Steaks With Gazpacho Relish

Chef Chris Schlesinger and Cook’s Illustrated executive editor John Willoughby have combined their forces once more with their new cookbook, The Big-Flavor Grill. These truly simple and delicious recipes don’t take a lot of time or effort but are (as they say) big-flavor dishes. Try this easy spice-rubbed fish steak recipe on for size. The gazpacho relish takes about five minutes to make and adds a burst of bright flavor to the hearty fish.

Keep it light and meatless with these mushroom tacos.

Recipe: Grilled Portobello Mushroom Tacos

Anyone who’s ever loved a taco should hit L.A.’s Pink Taco with an empty belly and a fierce craving. In honor of Food Republic Grilling Month, we borrowed a meatless recipe from chef Sam Anguiano. “Mushroom tacos are perfect for the food lover who wants a good taco but doesn’t eat meat. Grilling them over live mesquite will give you optimum flavor. The portobello should be grilled through but still have some bite to create different layers of texture. Carnivore or not, you will love this taco.” Agreed.

Recipe: Grilled Pork T-Bones With BBQ Butter

Just like beef T-bones, pork T-bones contain a lower piece of the loin (the strip loin section of a beef T-bone) and a section of the tenderloin (the fillet of the pig). I treat this simply: well seasoned, grilled to medium, and then topped with a thick pat of my BBQ Butter. Delish! The BBQ Butter can be made ahead and frozen. Just pull out a portion a couple of hours before needed. I also love to use it to top steaks, chops, and even breads for a nifty treat.

Source: http://www.foodrepublic.com/2018/08/30/labor-day-feast-inspiration-what-were-grilling/

[toretandtasse]

The wonders of pork belly

Identify your chosen animal, cut and reasons for this selection.

I can say that meat is my favourite ingredient when it comes to cooking especially if its Chicken and Pork. For today's blog, I have chosen a Pig. In the Philippines, pork is one of the famous meat that is used in a lot of cuisines, every dishes either have pork or chicken and fish. Pork belly is one of the famous cut that almost everyone loves because it has a great amount of meat and fat at the same time. And Pork belly has a lot of interesting ways to cook. Either you boiled it, fry or pop it on the oven, it will taste magnificent!

Here is a picture of ginisang monggo with chicharon, every Filipino family’s favourite food. Chicharon is fat from the belly that is deep fried. This recipe is much more amazing with fish paste and kalamansi.

( Lalaine Manalo. August 3, 2018. Ginisang Munggo at Chicharon. Retrieve from  https://www.kawalingpinoy.com/)

Provide a brief 250-word background on the animal, including a detailed description of the cut and which part/area of the animal it is from.

Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus). Pork, the flesh of hogs, usually slaughtered between the ages of six months and one year. The most desirable pork is grayish-pink in colour, firm and fine-grained, well-marbled, and covered with an outer layer of firm white fat. About 30 percent of the meat is consumed as cooked fresh meat; the remainder is cured or smoked for bacon and ham, used in sausage, and rendered to produce lard. Because pigs may be infected by the parasitic disease trichinosis, pork must be cooked to an internal temperature of 160 °F (71 °C) in order to destroy the disease-causing organism.

Pork is one of the most versatile of meats and is consumed around the world. Because it is proscribed by the dietary laws of Judaism and Islām, however, pork is virtually unknown in the cuisines of the Middle East and those of some local populations in Asia and Africa. The chief pork-consuming countries (on a per capita basis) are Germany, Denmark, Poland, and Austria.

(Editors of Encyclopaedia Britannica. October 25, 2016. Pork. Retrieve from https://www.britannica.com/)

(Canadian Food Inspection Agency. Pork – Diagram of Meat Cuts. Retrieve from http://www.inspection.gc.ca/eng/1297964599443/1297965645317)

Pork belly comes from a hog’s ‘belly’ or underside after the loin and spareribs have been removed. This boneless cut may be served fresh, which means it is not cured or smoked.

Fresh pork belly is succulent and richly flavorful and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising. Pork belly also is a popular menu item among restaurant chefs who appreciate its versatility, flavour, and texture.

(Pork Belly. Retrieve from https://www.pork.org/about/)

(Pork Belly Strips. Retrieve from https://www.abelandcole.co.uk/)

Include the price of the purchased cut and consider the best possible way to utilize this cut for optimum return on your investment.

We regularly buy meats once or twice in a week depends on mine and my mom's schedule and pork are one of our favourite meat because its much cheaper compare to other meats such as beef and veal. Pork belly’s price usually ranges around $10.00 to $14.00 depending on its size.

(Central Fresh Market. Retrieve from http://www.flyermall.com/companies/177/112/CENTRAL-FRESH-MARKET)

I think in order to utilize the price, it is logical to use the whole pork belly without cutting any fat and throwing it out. Also, using minimal and cheap ingredients but still compliments the taste of the pork belly is one of the things you can do.

Discuss cooking methods that can be applied to this cut and the reasons why these methods are suitable.

Deep frying

Deep-frying is a dry-heat cooking method, utilizing fat or oil to cook pieces of food. The process works by completely submerging food in hot liquid. Depending on the type of oil chosen and food being fried, a high temperature of up to 400°F (204°C) is maintained to create golden-brown surface textures in a short amount of time. The moisture from the surface of the food rapidly turns into steam, allowing the process of crust formation to begin.

There are many benefits of deep frying but some of the examples are, it consumes a minimal amount of time to cook, and deep frying allows the meat to produce 2 kinds of flavour such as Maillard reaction and caramelization. Deep-frying also achieves a c crisp texture. Therefore cooking pork belly on a deep fryer is one of the best ways to cook it.

(Jessica Gavin. February 2, 2018. Deep Frying. Retrieve from https://www.jessicagavin.com/)

(Kirbie’s Cravings. August 26, 2014. Crispy golden pork belly. Retrieve from https://kirbiecravings.com/crispy-golden-pork-belly/)

Grill

Grilling involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames. Direct heat quickly sears the outside of food, producing distinctive robust, roasted―and sometimes pleasantly charred―flavors and a nice crust. If food is cooked over moderate heat, it gains a crust as well as a smokier taste. Pork belly have a lot of fat therefore it is tender and juicy when you cooked it.

(Elizabeth Karmel. June 26, 2014. Cooking Class: Grilling. Retrive from https://www.cookinglight.com/)

(Carina Guevera-Galang. December 17, 2015. Grilled Chili-Garlic Pork Belly. retrieve from https://www.yummy.ph/

Boiling

To cook in water or other liquid that is bubbling rapidly, about 212°F (100°C) at sea level and at normal pressure.

Boiling pork belly is one of my favourite way to cook it. Letting the meat cooked with water, onion, garlic and salt and pepper, while some fat slowly melts and adds flavour for the broth of the pork. It is one of the easiest way to get more flavour out of the meat.

(Jina Lyu. Korean Food Basics: Jokbal and Bossam (Yasik food). Retrieve from http://yum-korea.com/)

Illustrate your selected cooking method with a recipe. Make sure this recipe includes a detailed methodology, using accurate culinary terminology.

Pork belly Soup with Shrimps

(Ces Dela Cruz. Sinigang na Hipon sa Sampaloc. Retrieve from https://thisdeliciousside.com/)

Ingredients

2 lbs pork belly, cut 2 inches chunks 2 large tomato; quartered 1 onion; quartered 4 pieces taro; quartered 1 medium size radish; peeled and sliced to ½-inch thick half-rounds 3 string beans (sitaw), ends trimmed and cut into 3-inch lengths 1 bunch of bokchoy or 1 head green cabbage. 5 to 6 pieces okra ends trimmed. 1/4 kilo shirmps (Optional) Salt and pepper Water

Recipe

Boil water in a large pot and the pork belly (Remove the bubbles or the scums that float). Add tomato, onion, salt and whole black peppers. Cover the pot and boil until the meat is tender (The longer the meat is boil, the better). Add the taro. Cooked until tender Add string beans. Cover the pot and continue boiling until the vegetables are cooked (Periodically check water). Add the bokchoy or cabbage and simmer until the dish is done. Adjust seasoning Serve while hot!

[mostlysignssomeportents]

How I grilled the best steaks I've ever eaten #1yrago

It's been nearly a year since I moved from London to Burbank, and in that time, I've been slowly iterating through various online tutorials to be better at charcoal grilling, something I had almost no experience with when I got here.

I started by buying a low-cost, well-reviewed kettle grill, a cheap instant-read thermometer, and a pair of silicone mitts (the first pair tore quickly, but the second pair is a keeper).

Suitably armed, I began shopping at my local family-owned grocer for meats. After trying a few different cuts, I settled upon the tri-tip, an iconic, versatile California cut with a lot of character, which comes in big, thick, juicy slabs from my local butcher.

The basic grill techniques were easy enough to master: using a chimney starter, I get my coals up to temperature (I have tried a lot of different charcoal, and am currently mostly using mesquite or oak). I pour the coals out on one half of the grill, leaving the other half empty, and put a smoker box filled with water soaked apple-wood chips on top of them, then put the grill down.

Until Saturday, my basic meat-prep technique was to bring the steaks up to room temperature while crusting them with rock salt. I also had some moderate luck with a simple bourbon marinade (1/3 bourbon, 1/3 soy sauce, 1/3 brown mustard, 1 tsp of crushed garlic, 1 pinch black petter) that I put in a freezer bag with the steak overnight before cooking.

But then Madeline Ashby came for a visit and, having tried my steaks (and enjoyed them!) pointed me to the Serious Eats Food Lab guide to grilled steak, which changed my life.

The key lesson from this guide was to leave the steaks uncovered in the fridge for 4-5 days before cooking them. This dehydrated the outer third, allowing for a quicker cooking time, which left the center pink and juicy while the outside was nicely crusted and blackened. The tri-tip's tapering shape yields a variety of done-nesses, from medium rare to well-done, which was great for serving a large group of people.

I cooked the steaks over the grill's cool zone (opposite the side with the coals), flipping and salting them every 5-10 minutes, until they got up to about 135F, then gave them 2-3 minutes on each side over the hot zone to finish the crust.

The difference was astounding. I literally have never eaten a better piece of meat, neither in a 5-star Vegas steakhouse nor in a down-home favorite Texas grill. I can still taste it.

I'm going to keep playing with this technique. I don't know if 4.5 days was optimal, or if I could get similar results with a shorter drying-out period. I also want to try the marinade in combination with the drying technique, though I worry that adding liquid to the steaks will defeat the purpose of partially dehydrating them.

There are many other grilling tips on Serious Eats (my next experiment will be their dry-rub ribs), and López-Alt has a well-regarded cookbook I want to check out.

In the meantime, here's my gospel for your summer grilling: dry those thick steaks out a little before cooking 'em. You'll thank me.

The Food Lab's Definitive Guide to Grilled Steak [J Kenji López-Alt/Serious Eats]

https://boingboing.net/2016/06/27/how-i-grilled-the-best-steaks.html

[jasonwhorl73-blog]

Redfern's Renaissance: RaRa Ramen

Redfern is exploding with so many eateries, none more so than on Regent Street. One of the latest is RaRa Ramen, serving up a small menu of 5 ramen (including one vegan ramen) and an equally short wine and beer list. But that hasn't deterred the queues and you're best to arrive just after opening to ensure that you get a seat.

It's 5:08pm on Sunday and Mr NQN and I are the first to walk through the door of RaRa Ramen but by 5:45pm when we finish eating the restaurant will be completely full.

First things first, RaRa Ramen serve hakata style noodles that is markedly thinner, straighter and less yellow than other ramen. Hakata style ramen originates from Fukuoka city in Kyushu and the whole Hakata ramen experience also involves many other things like a silky, milky pork bone tonkotsu soup to go with the thinner noodles.

Apart from thinner noodles and thicker soup, Hakata style ramen usually also the option of kaedama or ordering an extra serve of noodles to add to your soup. There is also a selection of unique free condiments like karashi takana, pickled ginger and bean sprouts. You can also usually specify how soft or firm you want your noodles. Here though the Hakata ramen influence encompasses the noodle itself and the tonkotsu but doesn't include the condiments, extra serves or ability to select noodle texture. All of the noodles made by chef Scott Gault are made in house every day while the tonkotsu broth takes up to 14 hours to make.

Mackerel Shoyu Mazesoba $18

Service is fast and friendly. I wasn't sure which ramen to order and with just the two of us, I was torn in many different directions. And then I see the limited edition soup-less mackerel shoyu mazesoba (maze means "mixed") ramen. The Mazesoba ramen arrives first and I breathe in deep. It smells wonderful.

Thicker style ramen noodles

This mazesoba also ends up being my favourite ramen. Perhaps it's the thicker noodles that I prefer or maybe it's the thick chopped up melting pieces of char siu, mayonnaise (yes!), ajitsuke tamago or egg, shallots, bean sprouts, wombok cabbage, fried onion, chilli and mackerel bonito. I adore the cha siu with its unique finish on the charcoal grill releasing the true unctuousness of the fatty cut.

Pork Shoyu $16.90

The pork shoyu ramen arrives next with the thinner hakata style ramen. Because they are thinner, they do tend to soak up the soup faster so you have too eat them faster to enjoy the springy texture.

Thinner style ramen

There are bean sprouts, black pepper, shallots, ajitsuke tamago egg and free range grilled pork chashu. I like the sweetness of this soup as well as the lightness and the pepper adds an appeal to the soup. And although I do like thicker noodles, these have a good springy texture to them.

Rara Black Garlic Tonkotsu $17.80

We save the richest soup ramen til last. The tonkotsu soup broth made with a shio (salt) tare (flavour base) is not too kotteri (rich) but smooth and milky. The broth is made using water, garlic and pork bones. There is a thick piece of soft chashu, seasoned bamboo shoot, ajitsuke tamago egg, shallots and finely shredded black fungus. The black garlic lends it an additional smoky richness. I'd love the ability to request firmer noodles but apart from that it's a tasty ramen.

There's no dessert because that's not what they specialise in and we've come, and eaten in 45 minutes!

So tell me Dear Reader, do you have a favourite noodle type? And do you prefer thicker or thinner noodles? Have you ever tried Hakata style ramen?

This meal was independently paid for.

66b Regent St, Redfern NSW 2016 Monday Closed Tuesday & Wednesday 12–2:30pm, 5–9:30pm Thursday, Friday & Saturday 12–2:30pm, 5:30–10pm Saturday 12–2:30pm, 5–10pm Sunday 12–2:30pm, 5–8:30pm rararedfern.com.au

Source: http://www.notquitenigella.com/2018/10/09/rara-ramen-redfern/

[keboter]

The future development trend of the smokeless grill

You may have seen or at least heard of Kamado grills, egg-shaped, ceramic, and wood-burning grills. Everything they cook for them exudes a delicious smoky flavor, which is the best grill of its kind. They can run for hours at low speeds at the temperature of the smoker and scorch at high temperatures far beyond the capacity of gas grills. This is enough to make real steakhouse steaks and real wood-fired pizzas like a professional grill.

With the development of the economy and the improvement of people's living standards, the competition in the smokeless barbecue industry has become increasingly fierce, and it has become a real problem that people are paying attention to. Due to the improvement of people's living standards and increased awareness of health and environmental protection, while pursuing a fashionable life, smokeless barbecue grills, as the kitchen utensils we often use in our lives, will attract more attention.

1. Environmental protection is first of all to be done in the overall concept. The first is to reduce the weight of the smokeless barbecue. On the premise of ensuring the strength, rigidity and size and shape, the number of parts of the smokeless barbecue should be reduced as much as possible, and the number of parts should be reduced. Section size

2. The second is to improve the utilization rate of the smokeless barbecue grill volume, and design the production of items reasonably;

3. Adopt a composite structure to give full play to the function of the material;

4. The smokeless barbecue grill adopts the disassembly and assembly structure as far as possible, which is not only conducive to production and sales, but also conducive to the recycling of parts and components. It is believed that with the development of the economy.

Smokeless barbecue grill is a kind of barbecue equipment, its core feature is smokeless, the equipment used in barbecue booths, bid farewell to smoke and fire is an inevitable environmental requirement. The grill not only retains the dry aroma of charcoal grilling, but is also environmentally friendly, healthy and sanitary, and is the best choice for grilled food.

The principle of charcoal smokeless grill: charcoal is carbon monoxide released during the burning process, it is colorless and tasteless, and charcoal is burned, and there is no smoke. Ordinary barbecue grills smoke when making products because the oil and seasonings are dropped into the carbon fire when making the products.

Keboter was founded in 2016, our company mainly engaged in ceramic supply chain management; sales, design, promotion,scheming and network marketing of ceramic products. We are always trying to upgrade and change traditional products, traditional services and traditional sales methods. We are 20 inch Classic Kamado Grill supplier, if you need it, please contact us.

[travelonlinetips-blog]

New Post has been published on https://travelonlinetips.com/here-are-the-15-best-restaurants-in-brisbane-right-now-3/

Here are the 15 best restaurants in Brisbane right now

Brisbane’s restaurant scene is in rude health right now. A wave of inner-city residential development has seeded brand new precincts that are attracting both seasoned local operators and southern restaurateurs looking to establish an outpost in the Queensland capital.

Those venues join a market that’s already rich in variety, ranging from cutting edge riverside fine diners to rambunctious modern takes on the suburban Chinese restaurant. Here are the best restaurants in Brisbane to check out on your next visit.

Otto Ristorante

Otto arrived in town in 2016, the Fink Group transposing its hugely popular Sydney Italian restaurant to some highfalutin digs in the Brisbane CBD. This is a more discreet effort than its southern sister, head chef Will Cowper using the Amalfi Coast as inspiration for a menu that’s better in tune with Queensland’s warmer climate.

Still, it’s the giddy location that might stick with you most. Otto’s fourth-floor riverside terrace dishing up jaw-dropping views of the Story Bridge.

Where: 4/480 Queen Street, Brisbane

PS. Find out where head chef Will Cowper dines when off-duty in Brisbane here.

Greca

Celebrated Sydney chef Jonathan Barthelmess arrived in Brisbane in late 2018 to open Greca, a free-wheeling 210-seat taverna-inspired eatery that sets authentic Greek eats to winsome riverside views of the city. The food here is fresh and flavoursome, with much of the meat and seafood cooked over charcoal and wood-fired grills.

However, it’s Barthelmess’s more decadent creations that you’ll often hear spoken about afterwards: a saganaki cheese fried with honey and oregano; and the “katoumari”, a smashed filo and semolina cream dessert inspired by Barthelmess’s ancestral home in Greece.

Where: Howard Smith Wharf, 3/5 Boundary Street, Brisbane (all you need to know about this hot new address here)

Happy Boy

The reasons for Happy Boy’s relentless popularity are straightforward: fragrant regional Chinese food matched to an always evolving selection of small-producer Australian wines. The classy, understated premises at the northern end of Fortitude Valley go well too. Also, it’s very, very cheap.

While people flock for the prices they leave with an appreciation for a menu that mixes in dashes of authenticity, from quail eggs fried with salt and pepper to a modernised take on red braised pork belly, which can be hard to come by in the Queensland capital. The perfect place to launch a night on the town — just be sure to book.

Where: East Street, Fortitude Valley

Montrachet

For years Brisbane’s go-to French restaurant, Montrachet may have migrated to the classy new King Street precinct in late 2017 but it managed to take with it much of the heritage-listed charm of the Paddington original (not to mention recreate the comptoir and scarlet leather seats).

Chef and co-owner Shannon Kellam’s menu now packs a touch more sophistication appropriate for the new digs but is still rooted in classics cooked to perfection — think escargots en cocotte, a beautifully stocked seafood bouillabaisse, and eye fillet steak dished up with hand-cut frites. C’est magnifique, indeed.

Where: Shop 1/30 King Street, Bowen Hills

Gerard’s Bistro

In its early years a bit of a local secret for the bright young things who buzz around the James Street precinct, Gerard’s Bistro has since become a treasured Brisbane go-to for modern Middle Eastern cuisine. You can try coal-roasted octopus with green almonds and tomato; fried cauliflower with ras el hanout and tahini; and whole-smoked eggplant dished up with turmeric, mint and kishk yoghurt.

The food is backed by a generous wine list that leans towards crisper varietals, all the better for washing down the opulence. The venue itself, within the handsome Richards and Spence-designed Gerard’s Lane (also encompassing the excellent Gerard’s Bar), only adds to the charm.

Where: 14/15 James Street, Fortitude Valley

Longtime

There are no bookings at Longtime. You just need to arrive and stick it out with a few drinks in the restaurant’s hidden laneway entrance (or go for a wander and wait for a phone call). On a weekend the wait can drag a little but the payoff is always worth it — this is Brisbane’s best Thai restaurant, chef Ben Bertei dealing in fragrant turmeric lobster curries, perfectly roasted meats and vibrant, authentic salads.

It’s accompanied by a fabulous French-leaning wine list and delivered with the kind of Swiss-precision service usually reserved for fine diners. The same but also very different is Longtime’s newer, younger sister venue, Honto — find its fabulous low-light mod-Japanese hiding in a grungy Valley backstreet.

Where: 610 Ann Street, Fortitude Valley

Detour

Chef Damon Amos originally made a name for himself at well-regarded CBD diner Public via the attention-grabbing Kentucky Fried Duck, or KFD as its commonly known. For his own restaurant, he’s gone a different direction, presenting one of the city’s best plant-based menus in a beautiful, heritage-listed former antique store in Woolloongabba.

Dishes such as coal-roasted broccoli with miso and quinoa, a Hawaiian curry built on sweet potato, and fossilised carrots with smoked almond prove that vegetarian food is anything but boring. There’s also an omnivore section featuring gunpowder wagyu, emu tartare and, yes, the trusty old KFD. Detour stays up relatively late for this part of town but book ahead if you’re heading along at peak time.

Where: 11 Logan Road, Woolloongabba

Urbane

Urbane has long been one of the city’s favourite fine diners but in more recent years has also become a standard bearer for highly-evolved vegetarian food. The restaurant’s five and seven-course degustation menus are so imaginative they get even the most ardent carnivores giving them a run.

The wine list is enormous, the atmosphere never stuffy and the service efficient and friendly. The one trick with Urbane? It’s open just three nights a week, so plan your visit well in advance.

Where: 181 Mary St, Brisbane

PS. If you’re in town to eat your way through Brisbane’s best restaurants we’ve got you covered for accommodation and a week full of fun while you are here. For the first-timer, this guide will help you out.

Beccofino

Beccofino was a quiet game changer when it opened in Teneriffe in 2004 — a fabulous, casual Italian eatery where the focus fell squarely on the authentic food and the effortless attraente fashion in which it was delivered. Chef Cordell Khory’s specialty has shifted just slightly over the years away from the rosse and bianche pizza towards elevated takes on homely mains such as veal saltimbocca and a duck ragu parpadelle so popular locals chucked a collective fit when he tried to take it off the menu.

If you find yourself south of the river, visit Julius Pizzeria, Beccofino’s sister venue, which moves to a similar beat late into the night.

Where: 10 Vernon Terrace, Teneriffe

E’cco Bistro

E’cco Bistro remains a massive local draw 24 years after it first opened and a yardstick by which many other high-end Brisbane restaurants are measured. Some immaculate new digs have certainly helped the appeal: last year chef and owner Philip Johnson moved E’cco across town to a brand new development in Newstead.

He and head chef Gert Pretorius used it as an opportunity to reorient the kitchen around a South American parrilla-style grill over which they now fire much of the menu’s protein. The new spot includes The Terrace, a more casual eatery perfect for afternoon grazing.

Where: 63 Skyring Terrace, Newstead

PS. Find out where Philip Johnson eats in Brisbane when he’s off-duty here.

1889 Enoteca

Heritage buildings are hard to find in Brisbane so just sitting in 1889 Enoteca is a treat. The old 1890s-era Moreton Rubber headquarters is now a brick, wood and marble-lined tribute to Roman cooking. Enoteca recently celebrated 10 years in business; over that time it’s become a touch more casual but also more authentic, the floor these days run by a bunch of imported pros.

They’re serving up a mains menu of elevated Italian food and exceptional pasta such as a thick-cut pappardelle and the restaurant’s now iconic pork and fennel sausage gnocchi. The vino is exceptional too, the list anchored by natural drops sourced from centuries old wineries on the Italian peninsula.

Where: 10-12 Logan Road, Woolloongabba

Gauge

An understated cafe during the day, by night Gauge turns down the lights to peddle one of the city’s most acclaimed degustation menus. It changes regularly depending on what’s in season but you might try nori pastry with almond, capsicum, wakame and finished with a mandarin kosho; or pork sirloin dished up with black sesame, pumpkin, kombu and sour onion.

This is the experience you want — matched to a series of wines, brandy and sherry — but a shorter prix fixe option exists if you’re tying in a show at the nearby Queensland Performing Arts Centre (QPAC).

Where: 77 Grey Street, South Brisbane

Aria

It may be Matt Moran’s name above the door but the food at Aria Brisbane feels like it leans just as much on the expertise of head chef Ben Russell given how closely the restaurant works with local farmers and producers.

This is perhaps Brisbane’s plushest fine diner, locals ticking off special occasions with dishes such as spanner crab and bonito served with corn and avocado, and szechuan-seasoned roasted pigeon with red cabbage. The wine list is an award winner and the views across the river to die for. For one-off Brisbane dining experiences, it’s hard to beat.

Where: 1 Eagle Street, Brisbane

Bacchus

Parked on the podium of Rydges South Bank, Bacchus doubles as head chef Massimo Speroni’s gastronomic playground. The Italian-born Speroni deals in a rarefied cuisine that has its origins in the Mediterranean but ranges far and wide for its inspiration.

Champagne lobster is finished at the table with a vibrant green fresh pea foam; while local quail leg and foie gras looks like impressionism on a plate with its flashes of pumpkin and dried flowers. Sommelier Andrew Giblin’s enormous wine list, with its significant Coravin selection, is just as inspired. Bacchus is a hotel restaurant, but not as you know it.

Where: Glenelg Street and Grey Street, South Brisbane

The Wolfe

Josh Lopez has been a chef without a kitchen for much of the past 18 months. Now, though, one of Brisbane’s most acclaimed young cooks has returned with his own restaurant, taking over The Wolfe.

Lopez’s repertoire includes dishes such as veal served with mushroom and lillypilly; and six-score Cabassi A3 Wagyu plated up with brassica, beetroot and blueberries. The East Brisbane dining room is a cosy space to spend a couple of hours — just a 10-minute cab ride from the city, it’s a good way of getting a taste of Brisbane’s rambling suburbs. (PS. Here’s a guide to exploring those Brissy ‘burbs we prepared earlier.)

Where: 989 Stanley Street East, East Brisbane

How many of Brisbane’s best restaurants have you ticked off your list?

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