June 10, 2005

Asado, Teppan-yaki, Braai Cooking food over open flame is an activity that most of us participate in during the late spring and all throughout the summer. As mentioned in an earlier post there is a difference between grilling and bbq-ing. To further complicate things, word barbeque itself can be employed as a verb as in, “Please barbecue the meat now."; it can be a noun as indication of the equipment used, “Is the barbecue is ready, yet?”; and it can be an adjective, “We ate barbequed ribs last night.” And finally it can signal a social occasion as in "Y'all invited to a BBQ." Everywhere around the world it's called something different but it still stands for good food cooked over an open fire. Annette Kesler, the “doyenne of South African food writers”, in writing about the cultural history of barbeque states that perhaps “the Spanish were the first to give a name to the method of cooking over the coals. On their expeditions to the Americas they saw Indians cooking venison and fish over the coals, using a contraption of green twigs and termed this cooking method; ‘barbacoa’. Others say the name is borrowed from the word “barabicu” (‘the sacred fire pit’) from the Native American Timacua/Taino people of the Southeastern United States.” Here’s but a small tasting from around the world of fire: With year-round sunny skies and temperate climate South African braais--pronounced as BRY, rhyming with “eye”—is Afrikaans for barbecue and is a frequent method of preparing food. Originating in...


what happens to the hole when the donut is gone?

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