A Quote by Steven Raichlen
Obviously this is the next frontier - once you've mastered grilling, smoking is what you're going to want to do.
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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.
We stand today on the edge of a new frontier - the frontier of the 1960's - a frontier of unknown opportunities and perils - a frontier of unfulfilled hopes and threats.
Because if you don't have a great workforce, a great higher education system, you're not going to have the next eBay, the next AmGen, the next, you know, Miasole, and not only California but America is going to fall behind a whole new competitive context which is obviously China, India, and other countries.
Smoking is, if not my life, then at least my hobby. I love to smoke. Smoking is fun. Smoking is cool. Smoking is, as far as I am concerned, the entire point of being an adult. It makes growing up genuinely worthwhile. I am quite well aware of the hazards of smoking. Smoking is not a healthful pastime, it is true. Smoking is indeed no bracing dip in the ocean, no strenuous series of calisthenics, no two laps around the reservoir. On the other hand, smoking has to its advantage the fact that is a quiet pursuit. Smoking is, in effect a dignified sport.
This next nugget of salesmanship cannot be perfected in a single afternoon. However, once you have it mastered, your competition will continuously believe you possess some mystical customer attracting formula
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.
Rehab is endlessly repetitive. And it's never easy, because once you've mastered some movement or action or word, no matter how small, you move on to the next. You never rest.
Smoking is, if not my life, then at least my hobby. I love to smoke. Smoking is fun. Smoking is cool. Smoking is, as far as I am concerned, the entire point of being an adult.
It feels great to wake up feeling healthy, awake and alert. I love waking up in the morning, taking a
deep breath, reading the newspaper and going to the gym - as opposed to carrying a hangover right
until lunch. That's horrible. It is nice to let off steam once in a while, but I find myself less involved with
people in that sense. I like staying at home, reading a book, having a chat with my wife, a quiet dinner
and going to bed early. I don't want to drink half a bottle of whisky and look 50 the next day. I have
become an anti-drinking, anti-smoking agent.
I updated my grilling app, iGrill, today and it now has Facebook integration that lets you see what other people are grilling right now around the world. Awesome.
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.
Science can give us only the tools in the box, these mechanical miracles that it has already given us. But of what use to us are miraculous tools until we have mastered the humane, cultural use of them? We do not want to live in a world where the machine has mastered the man; we want to live in a world where man has mastered the machine.
This is space. It's sometimes called the final frontier. (Except that of course you can't have a final frontier, because there'd be nothing for it to be a frontier to, but as frontiers go, it's pretty penultimate . . .)
The only frontier now left to exploit is not a frontier in space but a frontier in time. We steal the future from our children by plunging massively deeper and deeper into debt.
It's very nerve-wracking dressing someone because you obviously do everything you can to get them to be interested in something you've done, and then you hear they're wearing it, and then, obviously, they're going to step out in it, and you want to know that it's all going to work and what everybody's going to say about it.
What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
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