Grilling ™ 2Nd Edition Now Updated — Your Making Everything Easier! Guide to Becoming an 2Nd Edition Expert Grill Master! Open the Book and Find

Total Page:16

File Type:pdf, Size:1020Kb

Grilling ™ 2Nd Edition Now Updated — Your Making Everything Easier! Guide to Becoming an 2Nd Edition Expert Grill Master! Open the Book and Find spine=.76” Cooking/Barbecue & Grilling ™ 2nd Edition Now updated — your Making Everything Easier! guide to becoming an 2nd Edition expert grill master! Open the book and find: Are you gearing up to grill? This hands-on guide explains • The difference between regular how to purchase, use, and maintain everything from grilling and barbecuing Grilling charcoal and gas grills to smokers and rotisseries for your • Full-color photos of grill. You get the latest on the different types of grills and mouthwatering recipes food prep and grilling techniques, as well as dozens of • Highlights of the latest and best new and improved recipes that will stretch your skills and grilling equipment tantalize your taste buds! Grilling • Extended coverage on grill set-up • Get ready to grill — understand grilling lingo, choose the right and maintenance grill for you, and start and safely maintain a grill-ready fire • Expert advice on direct and • Add spice to your life — stock your griller’s pantry with the latest indirect grilling herbs, rubs, flavored oils and marinades, including Asian and Mediterranean seasonings • Figures and charts featuring meat cuts and food prep techniques • Grilling the oldies but goodies — from burgers and sausages to kebabs and ribs, make everyone’s favorites taste fabulous • Must-know tips and tricks to master control over the grill • Go beyond the BBQ basics — expand your grilling skills with tasty tips for grilling pork, beef, poultry, lamb, fish and shellfish, • Advice on using smokers and vegetables, pizza, and more rotisseries Learn to: Go to dummies.com® • Set up and maintain your grill for more! • Build the perfect fire according to your needs • Grill everything from meat and poultry to seafood, vegetables, and fruits • Infuse international flavors into everyday grilled foods $21.99 US / $25.99 CN / £15.99 UK Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular ISBN 978-0-470-42129-1 Marie Rama guest-chef on hundreds of TV and radio shows in the U.S. and Canada. Coauthor, Cooking For Dummies John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent Rama John Mariani for Esquire and restaurant columnist for Forbes magazine. Mariani Award-winning culinary author Grilling FOR DUMmIES‰ 2ND EDITION by Marie Rama and John Mariani Grilling For Dummies®, 2nd Edition Published by Wiley Publishing, Inc. 111 River St. Hoboken, NJ 07030-5774 www.wiley.com Copyright © 2009 by Wiley Publishing, Inc., Indianapolis, Indiana Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permit- ted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written per- mission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http:// www.wiley.com/go/permissions. Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com, Making Everything Easier, and related trade dress are trademarks or registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor mentioned in this book. LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: THE PUBLISHER AND THE AUTHOR MAKE NO REPRESENTATIONS OR WARRANTIES WITH RESPECT TO THE ACCURACY OR COMPLETENESS OF THE CONTENTS OF THIS WORK AND SPECIFICALLY DISCLAIM ALL WARRANTIES, INCLUDING WITH- OUT LIMITATION WARRANTIES OF FITNESS FOR A PARTICULAR PURPOSE. NO WARRANTY MAY BE CREATED OR EXTENDED BY SALES OR PROMOTIONAL MATERIALS. THE ADVICE AND STRATEGIES CONTAINED HEREIN MAY NOT BE SUITABLE FOR EVERY SITUATION. THIS WORK IS SOLD WITH THE UNDERSTANDING THAT THE PUBLISHER IS NOT ENGAGED IN RENDERING LEGAL, ACCOUNTING, OR OTHER PROFESSIONAL SERVICES. IF PROFESSIONAL ASSISTANCE IS REQUIRED, THE SERVICES OF A COMPETENT PROFESSIONAL PERSON SHOULD BE SOUGHT. NEITHER THE PUBLISHER NOR THE AUTHOR SHALL BE LIABLE FOR DAMAGES ARISING HEREFROM. THE FACT THAT AN ORGANIZA- TION OR WEBSITE IS REFERRED TO IN THIS WORK AS A CITATION AND/OR A POTENTIAL SOURCE OF FURTHER INFORMATION DOES NOT MEAN THAT THE AUTHOR OR THE PUBLISHER ENDORSES THE INFORMATION THE ORGANIZATION OR WEBSITE MAY PROVIDE OR RECOMMENDATIONS IT MAY MAKE. FURTHER, READERS SHOULD BE AWARE THAT INTERNET WEBSITES LISTED IN THIS WORK MAY HAVE CHANGED OR DISAPPEARED BETWEEN WHEN THIS WORK WAS WRITTEN AND WHEN IT IS READ. For general information on our other products and services, please contact our Customer Care Department within the U.S. at 877-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002. For technical support, please visit www.wiley.com/techsupport. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Library of Congress Control Number: 2009923065 ISBN: 978-0-470-42129-1 Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 About the Authors Marie Rama is coauthor of Cooking For Dummies. She has worked as a professional pastry chef and recipe developer for numerous food companies and associations, including The McIlhenny Company and The United Fresh Fruit and Vegetable Association. Marie served as Director of Romance, Weddings, and Entertaining for Korbel Champagne and as a spokesperson for Sunkist Growers. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada, and she lives with her husband, Mark Reiter, and their two sons, Nick and Will, in Bronxville, New York. John Mariani is the author of several of the most highly regarded books on food in America today. His first book, The Dictionary of American Food & Drink (Ticknor & Fields, 1983), was hailed as the “American Larousse Gastronomique” and was chosen “best reference book on food for 1983” by Library Journal. It was later revised as The Encyclopedia of American Food & Drink (Lebahr-Friedman, 1999). His history of food service in the U.S., America Eats Out (William Morrow, 1991), won the IACP Award for best reference book. The Dictionary of Italian Food & Drink, the most comprehensive study of Italian food published in the U.S., was published in 1998 by Broadway Books. He is also coauthor, with Alex von Bidder, of The Four Seasons: A History of America’s Premier Restaurant (Smithmark, 1999) and is coauthor with his brother Robert Mariani of a memoir entitled Almost Golden (Infinity, 2005), about growing up in the Bronx, New York. His latest book, with his wife Galina, is The Italian-American Cookbook (Harvard Common Press, 2000). Mariani is currently food and travel correspondent for Esquire; wine columnist for Bloomberg News; dining columnist for The Wine Spectator; food columnist for Diversion; restaurant columnist for Forbes Magazine; and publisher/editor of the online newsletter Mariani’s Virtual Gourmet (www.johnmariani.com). Mariani was born in New York City and received his B.A. from Iona College and his M.A. and Ph.D. from Columbia University. He lives in Tuckahoe, New York, with his wife, Galina, and two sons, Michael and Christopher. Authors’ Acknowledgments There is a long list of people we would like to especially thank, who helped make this book possible. To gather accurate information for the sidebars and icons in this book, we turned to many food experts and associations. We’d like to thank Susan Lamb Parenti and the National Cattlemen’s Beef Association; Robin Kline and Ed Newman, consultants for the National Pork Producers Council; the American Lamb Council; and the National Institute of Fisheries. We are also grateful for the invaluable contributions of Donna Myers, editor of “The BackYard BarbeQuer” newsletter — after more than 25 years as spokesperson for the Barbecue Industry Association, Donna knows as much about grilling equipment, manufacturers, and techniques as anyone we know. And thank you illustrators extraordinaire, Liz Kurtzman and Rich Tennant. We thank Galina Mariani for her creative and delicious recipe contributions to this new edition. We’d also like to thank the following manufacturers who generously donated our very reliable testing grills, grilling equipment, and accessories: Weber, Sunbeam, Char-Broil, Ducane, Jackes-Evans, and E-Z Fit Barbecue Parts and Accessories. We offer more information about these and other equipment manufacturers in Chapter 2. We owe special, heartfelt thanks to our Project Editor, Kristin DeMint, and our Copy Editor, Jessica Smith. Throughout all these months, they kept us on track with their tireless devotion, editorial skills, and insightful questions. We also thank Acquisitions Editor Stacy Kennedy for her continuous, invaluable support and clear-sighted counsel. And one final note: Marie would like to thank her friend, Ira Bart, who one perfect summer day, waved a two-inch-thick steak in front of his personally- designed brick grill and announced, “Marie, you ought to write Grilling For Dummies.” So, we did. Publisher’s Acknowledgments We’re proud of this book; please send us your comments through our Dummies online registration form located at http://dummies.custhelp.com.
Recommended publications
  • ON the GRILL 32 Recipes for Perfect Grilling
    ON THE GRILL 32 recipes for perfect grilling OptiGrill SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 INNOVATION SENSOR IC C T O A O M K O I N T G U A OPTIGRILL, THICKNESS COOKING LEVEL MEASUREMENT INDICATOR THE PLEASURE OF GRILLING FOOD TO PERFECTION The secret of grilling foods to perfection is determining the right temperature and cooking time according to food type, size and thickness. Treat yourself and your taste buds to meat cooked rare, medium or well done, and enjoy the pleasure of sharing and savouring. The origins of grilling An instant pleasure We invented grilling right after we discovered fire. That was when we Grilling often requires improvisation. No fuss, easy preparation, and accidentally learned how to make meat and fish more tender, easy no mess. In the kitchen or outdoors, it is plain fun. Transforming raw on the stomach and, best of all, delicious. One can easily imagine to cooked takes only a few quick steps: the meal is ready, the table is the succulent smell of the first piece of meat that accidentally fell set, and the time to savor has arrived! on the embers.
    [Show full text]
  • 00:00:02 Jesse Thorn Host Welcome to the Judge John Hodgman Podcast
    00:00:00 Sound Effect Transition [Three gavel bangs.] 00:00:02 Jesse Thorn Host Welcome to the Judge John Hodgman podcast. I'm Bailiff Jesse Thorn. We're in chambers this week, clearing the docket. With me as always is the king of all chefs—sorry, Raekwon!—Judge John Hodgman. 00:00:15 John Host I'm the king of all chefs now? Hodgman [The as-yet-unannounced guest laughs.] I don't deserve this. 00:00:18 Jesse Host 'Cause we're gonna do food stuff on this episode, I made you the king of all chefs! 00:00:22 John Host If anything I am the prince regent. If anything I am the dowager countess. [Jesse and the guest laugh.] If anything I am the—[laughs]. I mean, 'cause we have a special guest! We have an expert of all experts with us right now. 00:00:37 Jesse Host We have a man with us who is both a great cook and a great chef. He's the author of the James Beard Award–winning cookbook The Food Lab: Better Home Cooking Through Science, which I have at my home because I paid actual money to buy it— [The guest laughs.] —and it is my favorite cookbook. He also has a children's book coming out later this year called Every Night Is Pizza Night. He is also the chef behind the Bay Area restaurant Wursthall, which is currently preparing and delivering meals to hospitals and community centers. Friend of the court... Kenji López-Alt. Hi, Kenji! How are you, friend? 00:01:15 J.
    [Show full text]
  • Get High on the Wow Factor Page 24 Spring 2015
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Regional Chinese Group Dining Fear of Failure I’ll Drink to That! The latest riffs revealed, Cash in on large parties, 7 nightmare busters, Gin is in, page 8 page 38 page 52 page 62 THE WOW FACTOR THE WOW Sharing the Love of Food—Inspiring Business Success SPRING 2015 BLOWN AWAY GET HIGH ON THE WOW FACTOR PAGE 24 SPRING 2015 FOOD Real Chinese Steps Out 8 America’s regional Chinese cuisine gets ADVERTISEMENT back to its roots. In the Raw 14 Tartare goes beyond beef, capers and PAGE 112 egg yolk. Tapping Into Maple Syrup 20 This natural sweetener breaks out of its morning routine. COVER STORY The Wow Factor 24 When the ordinary becomes extraordinary. MAPLE FOOD PEOPLE SYRUP GOES BOTH Bigger Is Better 38 Master a group mentality to cash in on WAYS— large parties. SWEET AND SAVORY Talk Shop PAGE 20 40 Upping the minimum wage: thumbs up or thumbs down? Road Trip to Las Vegas 44 Take a gamble on a restaurant off the strip. PREMIUM QUALITY SIGNATURE TASTE EXCEPTIONAL PERFORMANCE Download the app on iTunes or view the MONEY & SENSE magazine online at FOODFANATICS.COM The Secret to the Upsell 48 A seasoned dining critic says to ditch selling and focus on service. Nightmare Busters 52 Ways to combat 7 of the most common restaurant fears. I’ll Drink to That 62 Gin for the win: The original flavored spirit paves the way for focused beverage programs. WHEN THE TUNA IN TARTARE BECOMES A SNOOZER, GIVE OTHERS A TRY IN EVERY ISSUE (HINT: SALMON) PAGE 14 FOOD Trend Tracker 31 What’s turning up the heat and what’s cooling off.
    [Show full text]
  • WARNING Operator's Manual
    Operator's Manual By Barbeques Galore. R Liquid Propane Gas (LPG) Grill Models BTH2610ALP, BTH3210LLP Natural Gas (NG ) Grill Models BTH2610ANG, BTH3210LNG BTH2610ALP/NG BTH3210LLP/NG Grill In FfoRrEmEa tHionELP Center: FROM THE GRILL EXPERTS ! WARNING ! Ÿ Failure to comply with these instructions could Grand Hall is the expert on this product result in a fire or explosion that could cause and trained to help you with: serious bodily injury, death or property damage. Ÿ Assembly Questions Ÿ Whether this grill was assembled by you or Ÿ Grill Operation someone else, you must read this entire manual Ÿ Replacement of Damaged or Missing parts before using your grill to ensure the grill is properly assembled, installed and maintained. visit www.grandhall.com or call: Ÿ Use your grill at least 3 feet away from any wall or surface. Use your grill at least 3 feet 1-877-934-7455 away from combustible objects that can melt or Monday - Friday 8:00am-4:30pm CST catch fire such as vinyl or wood siding, fences and overhangs or sources of ignition including pilot lights on water heaters and live electrical appliances. THIS GAS APPLIANCE IS DESIGNED FOR OUT- IMPORTANT: Ÿ DOOR USE ONLY. Ÿ Never use your gas grill in a garage, porch, Ÿ NOTE TO ASSEMBLER / INSTALLER: shed, breezeway or any other enclosed area. Leave this manual with the consumer. Ÿ Never obstruct the flow of ventilation air around your gas grill housing. Ÿ NOTE TO CONSUMER: Ÿ Never disconnect the gas regulator or any gas Keep this manual for future reference.
    [Show full text]
  • Kids Menu Desserts Soups + Salads
    TABLE SHARES BK Hand-Cut Kele Chips • mustard aioli dip + porter bbq sauce 4 BK French Fries • smoked herb seasoning + jalapeño bier cheese dip 8 BK Fries • smoked cheddar, scallions, onions, jalapeños, sour cream + porter bbq sauce 12 Salted Pretzel Knot • from scratch bier cheese + house mustard aioli dip 9 Beer Baered Fried Pickles • house mustard aioli dip + porter bbq sauce 8 BK Chicken Wings • 10 fried chicken chipotle wings 12 BK TAP HAUS SAUSAGES Small Plaer • includes one sausage w/ sauerkraut 10 Large Plaer • includes two sausages w/ sauerkraut + German potato salad 19 Knockwurst • beef sausage w/ garlic + onion Bratwurst • pork + veal blend w/ roasted garlic + herbs BK “Hot”-Wurst • spicy pork + veal blend w/ paprika + tabasco™ Rope Kielbasa • traditional polish smoked pork sausage Jalapeño + Cheddar Bratwurst • pork brat w/ garlic, jalapeño + cheddar Smoked Chicken + Wild Rice Bratwurst • w/ potato, garlic + pepper Add or Extra Sauerkraut $3 | Add or Extra German Potato Salad $4 ZAPIEKANKAS traditional polish open faced sandwich prepared on a long baguee, a very popular street food in Poland, using locally sourced produce Sm Lg Crisp Pork Belly + Goat Cheese • roasted garlic puree + grilled onions 10 19 BBQ Smoked Chicken • cilantro, corn-pepper relish + fresh cream 10 19 Tomato + Mozzarella • fresh basil + balsamic drizzle 10 19 Diced Pepperoni + Sausage • pickled red onions, mozzarella cheese, scallions 10 19 + marinara sauce SANDWICHES all sandwiches come with our hand-cut kele chips; substitute BK french fries $2 gluten free buns available for all hand helds $2 Tap Haus Burger on Pretzel • smoked cheddar, grain mustard, tomato, onion + leuce 14 St.
    [Show full text]
  • Midtown-Speakeasy-Unique-Function-Rooms-Melbourne-Venues-Cbd-Federation-Square
    MIDTOWN Step across the Pacific Ocean directly into this stylish little New York City inspired diner. This two story pop-up draws its style from a classic gritty diner on the lower level and a modern speakeasy on the rooftop. The old-school New York City diners of the Lower East Side and the magical mayhem of Midtown, this hospitality offering injects the perfect amount of New York City life into Melbourne’s own Midtown. Midtown comes to Melbourne to accompany the world-class immersive experience Marvel’s Avengers S.T.A.T.I.O.N. As a training agent of S.T.A.T.I.O.N. you can train like an Avenger and delve into the science and technology behind your favourite Super Heroes. Tommy Collins by Atlantic Group are here to ensure all agents are nourished following their interactive training. Tickets and hospitality packages for these must-see experiences are now available. LOCATION Midtown Diner and Speakeasy is located at The Paddock, Federation Square. This breathtaking space is the ideal location for your outdoor function, with all the conveniences of a CBD venue. Midtown’s central location is perfect for corporate events, weddings, brand activations, kids parties and product launches - your only road block is your imagination. Guests to the space will be able to experience a fully integrated marquee structure in amongst the hustle and bustle of the city. Relish in a New York City rooftop feel, with all the recognisable landmarks of Melbourne in view. TRANSPORT Train + Tram + Bus are all within a short walking distance.
    [Show full text]
  • Istanbul ® Istanbul March 2014 the Guide
    MARCH 2014 THE COMPLETE GUIDE TO GO® istanbul ® ISSN: 1309-3851 ISSN: MAGICAL NIGHTS AT HYPNOS GORGEOUS BOUTIQUES EXCITING ENTERTAINMENT FINE- DINING RESTAURANTS +... and mucH more Istanbul March 2014 the guide 10 SIGHTSEEING & MUSEUMS Major sightseeing attractions plus museums and events. 16 GALLERIES National and commercial art galleries. 20 ENTERTAINMENT & NIGHTLIFE The latest information on İstanbul’s concerts and clubs. 30 SHOPPING Major shopping areas and our choice of the best speciality stores 50 DINING Listings by neighbourhood and cuisine 60 ESSENTIALS Transport and useful information. Tips for getting around town. Contents 4 HOT DATES 16 HOMO EVOLUTION Sing along with the nostalgic songs of The Kerem Ağralı’s solo exhibition Homo Evolution ON THE COVER Blues Brothers, attend the Borusan İstanbul combines science fiction, animation, physics and Hypnos: Beyoğlu's colourful Philharmonic Orchestra's peformance of Puccini's philosophy in works. new night spot. Tosca, or enjoy a thrilling concert by four Italian STAY IN TOUCH sopranos Le DIV4s. 20 FOREVER TANGO Follow us on twitter Luis Bravo’s famous musical promises to enchant @where-istanbul 8 TURKISH AND MEDITERRANEAN anyone passionate about dance, at Zorlu Center PSM. Like us on facebook.com/ FLAVOURS whereistanbulmagazine Visit Daphne Restaurant at the Renaissance Polat 72 MY PERFECT DAY Where is the largest global İstanbul Hotel and savour delicious Mediterranean İlyada Babacan, owner of Gallery İlayda, shares her publisher of visitor magazines, available in the finest hotels and tastes created by chef Yücel Dereyayla. favourite spots in the city. operating in 76 cities worldwide. MARCH 2014 I WHERE İSTANBUL 1 Your traveling companion since 1936® ® WELCOME Editor's Letter wheremagazine WHERE MAGAZINE İSTANBUL EDITORIAL The Warm Days Continue EDITOR Dilek Koç As the unusually sunny days continue, İstanbul offers no end of things to do.
    [Show full text]
  • Scarlet All Day Menu
    STARTERS & SOCIAL FOOD SPINACH & ARTICHOKE DIP Warm spinach, artichoke & cheese dip with naan points ................................................................................ 13 KILLER SHRIMP Battered shrimp, sriracha, red pepper, jalapeños .................................................................................................................... 12 CRISPY AVOCADO TACO Corn tortilla, refried beans, pico de gallo, crispy avocado, lettuce, pickled onion, cilantro, cheese, lime, radish ..... 12 WINGS Sticky Bourbon Glaze / Buffalo / Ranch Parmesan / Salt & Pepper / Peanut Butter & Jam ........................................................................ 13 CALAMARI Spring onions, red pepper, roasted lemon, Kalamata aioli ..................................................................................................................... 12 DRAGON SUSHI ROLL Salmon, avocado, cucumber, seaweed salad, knori, wasabi tobiko, spicy mayo, sesame, sushi condiments .............. 16 TRIO OF BRUSCHETTA Grilled baguette, Greek style mushroom with whipped feta raisin; Smoked ricotta with cherry tomato onion; Guacamole potato crisp with balsamic reduction ......................................................................................................................................................... 12 N ACHOS Cheddar, red onion, peppers, beans, jalapeños, corn, tomato, sour cream Add guacamole 3 chicken or bacon 5 ............... 14 SOUP AND GREENS Add to any entrée size salad: grilled chicken 5, salmon 8, grilled prawns 8 G
    [Show full text]
  • Canadian English: a Linguistic Reader
    Occasional Papers Number 6 Strathy Language Unit Queen’s University Kingston, Ontario Canadian English: A Linguistic Reader Edited by Elaine Gold and Janice McAlpine Occasional Papers Number 6 Strathy Language Unit Queen’s University Kingston, Ontario Canadian English: A Linguistic Reader Edited by Elaine Gold and Janice McAlpine © 2010 Individual authors and artists retain copyright. Strathy Language Unit F406 Mackintosh-Corry Hall Queen’s University Kingston ON Canada K7L 3N6 Acknowledgments to Jack Chambers, who spearheaded the sociolinguistic study of Canadian English, and to Margery Fee, who ranges intrepidly across the literary/linguistic divide in Canadian Studies. This book had its beginnings in the course readers that Elaine Gold compiled while teaching Canadian English at the University of Toronto and Queen’s University from 1999 to 2006. Some texts gathered in this collection have been previously published. These are included here with the permission of the authors; original publication information appears in a footnote on the first page of each such article or excerpt. Credit for sketched illustrations: Connie Morris Photo credits: See details at each image Contents Foreword v A Note on Printing and Sharing This Book v Part One: Overview and General Characteristics of Canadian English English in Canada, J.K. Chambers 1 The Name Canada: An Etymological Enigma, 38 Mark M. Orkin Canadian English (1857), 44 Rev. A. Constable Geikie Canadian English: A Preface to the Dictionary 55 of Canadian English (1967), Walter S. Avis The
    [Show full text]
  • 2008.10 P85-124 Dining.Indd
    DINING DINING that’smags www.thebeijinger.com Octoberwww. 200 thatsbj.com8 / the Beijinger Sept. 200585 Cutesy decor at La Cascina. See What's New: Restaurants, p91; photo by Judy Zhou For venue details, see directories, p96 Send events to [email protected] by Oct 13 ining CULINARY SPECIALS Oct 22 Oct 4 Keikoku with Nagasaki Chefs Ikeda and Moriyama add Annual Caviar Supper a touch of Nagasaki. Indulge Grilled crayfish with pan-fried in a special robatayaki for RMB goose liver, fresh rainbow trout, 498+15% (includes soft drinks, pomelo and caviar, raspberry beer, and Japanese sake). 5.30- D chocolate ganache, walnut pie, 9.30pm. Keikoku, Kunlun Hotel and free-flow Champagne. RMB (6590 3388) 880. 6.30pm. The Schoolhouse (6162 6506, info@theschoolhousea Oct 26 tmutianyu.com) “Warming Children in Winter Time” Oct 6-18 Charity Dinner Support orphaned children in Royal Thai Cuisine northern China by raising money Enjoy a traditional meal prepared that will go to heating costs for by Chef Jamnong Nirungsan at Cafe orphanages during the winter Swiss. Lunch buffet: RMB 198+15%. months. Lucky draw, food, and Dinner buffet: RMB 228+15%. drinks for a good cause. Dress 11.30am-2.30pm, 6-10pm. Swissôtel code: business casual. RMB 600 (6553 2288 ext 2127) (includes one free drink). Kids Oct 6-25 dine for half-price. Tickets must The Best of Western Australia be booked in advance. 6-8pm A new menu debuting exquisite (presentation at 7pm). The Orchard veal from the legendary White (8403-4979) Rock Farms. Guest chef Tim Tay- All Month lor, head chef of the renowned Shang Palace Crabs Clairault Winery of Margaret River Executive Chef Chau Qi Fong will be will visit from Oct 26-31.
    [Show full text]
  • Best Home Remedies to Clear Chest Congestion - NDTV Food
    Best Home Remedies to Clear Chest Congestion - NDTV Food http://food.ndtv.com/health/best-home-remedies-to-clear-chest-congestion-696415 NDTV Business Hindi Movies Cricket Good Times Food Tech Auto Prime Follow @NDTVFood 25K followers Like 80k HOME RECIPES ▼ COMMUNITY VIDEOS ▼ FOOD NEWS ▼ HEALTH ▼ INGREDIENTS ▼ PHOTOS LISTS FOLLOW US : You are here: Home » Health » Best Home Remedies to Clear Chest Congestion Advertisement Best Home Remedies to Clear Chest Congestion Dr. Shikha Sharma , Modified: November 04, 2014 17:23 IST Tweet 0 12 Recommend 3 Advertisement Chest congestion is a common infection which is caused due to inflammation of the lower tract of the respiratory system. It is one of the typical after-effects of cold and flu. Some of the common symptoms may include coughing, sore throat, shortness of breath, tightness, wheezing and even fever. But, you don't have to rely only on medicines. Certain foods help relieve and clear up congestion before it worsens. ( 10 foods to keep the flu away ) 1 of 9 1/15/2015 12:27 AM Best Home Remedies to Clear Chest Congestion - NDTV Food http://food.ndtv.com/health/best-home-remedies-to-clear-chest-congestion-696415 Easy and effective home remedies to fight chest congestion Mulethi (Licorice) - Mulethi is a very effective demulcent. It works on the tough mucous cells which can then easily be coughed out by the lungs. It also cleans the tracts and soothes the irritation that one feels. It can be boiled in water along with other herbs to make a healing decoction. However, pregnant women should avoid consuming it.
    [Show full text]
  • Dear Potato, How I Love
    opinion The world’s greatest salt & vinegar crisp sandwich This is an easy recipe, but – like Dear potato, Mary Berry’s Victoria sandwich – needs to be followed carefully to be perfect. And it really is perfect. MAKES 4 PREP 20 mins plus how I love you soaking COOK 35 mins EASY V Baked, mashed, roasted – and definitely in a Dauphinoise. gives spuds star billing 2 medium potatoes Emma Freud 250ml cider vinegar 1 tsp olive oil 8 slices really soft, fresh, sliced ne of the most pressing with a cloth for 10 minutes. This dries rubbing, though be warned – they look white bread (or 4 soft white questions of my youth (once them out, so that when you add butter like murder weapons. 2) Don’t demean floury rolls) OI’d sorted out the critical issue they absorb it and taste buttery, rather the Dauphinoise by calling it a ‘side’ – salted butter and tomato ketchup, of Donny Osmond vs David Cassidy) than absorbing their cooking water and it’s the main event. A glass of wine is the to serve was, if you were stuck on a desert island tasting watery. Tiny step – big difference. side dish. 3) Wear elasticated trousers with only one food, what would it be? when you eat them, for obvious reasons. 1 Wash the potatoes and slice While my shallower friends opted for Rösti Easier than you think. Grate thinly. It’s tricky to get slices of Wagon Wheels or Angel Delight, for a potato, squeeze out all the moisture, And finally – a cooking challenge: the right thickness: either use a me the answer had to be potatoes.
    [Show full text]