A Quote by Jamie Oliver
What we call barbecuing in this country is actually direct grilling. In many countries, it also means cooking in an enclosed box with a heat source, ideally wood, all year round.
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Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.
I think people are intimidated by grilling .. maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.
I live in the country, so I get a fair amount of exercise. We heat our house with wood, so I split wood. We also live on a steep hill, and I have to rake and put in cross-stitches to keep the road from washing out when there's a big rain.
You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.
Wood pellet grilling could potentially have a lower risk of cancer when compared to other forms of grilling, as some people say that it leads to the creation of fewer carcinogens.
Grilling used to make me nervous, but then I learned to view the fire as just another source of heat, no different from a stove or an oven.
One of the things I do in my cookbooks is I will do a conversion from outdoor to indoor grilling so you can do it year-round.
There are two different things: there's grilling, and there's barbecue. Grilling is when people say, 'We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.' Barbecue is going low and slow.
But we must also look at renewable heat technology. More combined heat and power schemes, putting waste heat to better use. More district heating schemes. And more electric air and ground-source heat pumps, drawing warmth from the outside world to heat the indoors. Better insulation, smarter homes, and more efficient heating can help us cut our energy demand.
Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite passionately about the pros and cons of each method.
So many people in this country have a dual loyalty. They have loyalty to America, but they also are determined to have their parade up Fifth Avenue once a year... a Cuban parade or a Puerto Rican parade - many other countries. So they really don't forget.
The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.
What is more cheerful, now, in the fall of the year, than an open-wood-fire? Do you hear those little chirps and twitters coming out of that piece of apple-wood? Those are the ghosts of the robins and blue-birds that sang upon the bough when it was in blossom last Spring. In Summer whole flocks of them come fluttering about the fruit-trees under the window: so I have singing birds all the year round.
America looks to have a great relationship with all countries, ideally. That won't necessarily happen, unfortunately probably won't happen with many countries.
I am a leader. Leaders always get heat. They're always going against the grain. Jimi Hendrix got heat; Bob Marley got heat; Miles Davis got heat. Every great artist got heat. Heat means you're doing something right.
I am a leader, so leaders always get heat. They're always going against the grain. Jimi Hendrix got heat; Bob Marley got heat; Miles Davis got heat. Every great artist got heat. Heat means you're doing something right.
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