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Good point. It's been taken to mean "cooking outdoors, usually on a grill". Barbecue is the meal itself, originally from Caribbean Islanders who dug a "pit" to cook the leftover cuts of meat. Today the pit can be man made rather than a hole in the ground. Cooking burgers, hot dogs, or shrimp on an outdoor grill(e) ain't REAL BBQ.
It damn near killed me! I also had 4 massive chilled jumbo prawns (each nearly the size of lobster tails) with cocktail sauce.
Oh, south of the equator..explains a lot..
Ribeye, my favorite casual everyday steak! It's a staple in our house. We only do the prime rib or porter house on special occasions. Sirloin is a cut I'd happily cook and feed to my dog.In the Navy they served us some "sirloin" I thought I could read "Neolite" stamped on the meat. Many of the chains have specials featuring sirloin. I'll spend the extra $ for the ribeye every time.
Amazon has a Tort Plastic Afro Comb, so it only stands to reason that somewhere out there is a Fender player with a plastic afro that would use this comb....Hey, where could a fella get one of those?
ClamBakes, clam chowder, lobster boils, crawdad boils, oysters rockefeller, clams casino, caesar's salads, waldorf salads, hush puppies, macaroni and cheese, cioppino, potato skins, babyback ribs, tri-tip, spaghetti and meatballs (it's not italian), cajun, jambalaya, etouffee, shrimp cocktails, country fried steak, oyster omelettes, baked quahogs, picled pigs feet, black eyed pea casserole, chicory greens, southern fried chicken, alaska king crab, blue crab, corn dogs, chili, corned beef, hash browns,
yeah, it's called Barbacoa. From PR believe it or not..
Though I do have an appreciation for a fine cut... I don't concern myself with the cut as much as most folks seem to. I've had filet mignon that was flavorless, rubbery, and grotesque... and I've had bargain basement sizzlers so good they brought a tear to my eye. IMHO... preparation makes all the differenceIn the Navy they served us some "sirloin" I thought I could read "Neolite" stamped on the meat. Many of the chains have specials featuring sirloin. I'll spend the extra $ for the ribeye every time.
Amen to that! Nothing like US organic porterhouse.I've eaten every kind of steak in just about every major country in the world. The good old USA hands down does it best. I'd say our culinary contribution to the world is a massive 28 ounce prime rib steak cooked medium rare, smothered in its own juice with a grapefruit sized stuffed (butter, sour cream, chives, and bacon) baked potato, tossed side salad with oil and vinegar dressing, and bottle of fine Nappa or Colombia Valley wine, followed by key lime, lemon meringue or apple pie and a cup of black coffee. Actually, that's what I had for dinner last night.
Ya reckon they make a tort afro? I could rock that
Grits, red eye gravy, the various greens, chicken fried(fill in the blank), and,one of my faves, deep-fried bacon wrapped tater tots.
I had a Kobe beef burger at a restaurant at WDW. They asked if I wanted cheese or onion on it. I said no, I wanted to taste the beef. Now I know what the fuss is about.
Just heard on NPR today that there is a new tick around who's bite makes you allergic to meat. I know, right? A pestilence that will turn you into a vegetarian.
Non credo. Spaghetti e polpette? No, not Sicilian. Italian American. If you go to Italy (or Sicily) and ask for that be careful, they may overcharge you. Managgia! Sono arrivati l'Americani!!
Didn't know most of those were of American origin. Would never have guessed that some of them were. Not convinced all of them are. I dunno... are those the things that people elsewhere on the globe consider to be American foods? (honestly... I hope not! Many (certainly not all) of the items on that list, I find extremely undesirable. Some of them downright un-consumable!
)Hey there! It's been a while! Things good? Any new builds for us to drool over?
