Word: cooking
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Dates: during 2000-2009
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CHANG CHUN, China— Hot pot, as suggested by its name, is simply a pot of boiling water, seasoned or not, into which diners fling food, wait for it to cook, fish it out, and consume. I consider myself somewhat of a hot-pot connoisseur, having indulged in many delicious regional varieties, including the characteristically tasty Xi’an hot pot, the lamb hot pot of the Northeast, and the Sichuan duck-gizzard hot pot, known to be one of the spiciest foods on the planet. Yet, I continue to be impressed and surprised by the gusto...
...What lessons should be gleaned from this case? Paramount is the need for regulation that the death industry has fiercely resisted. Tom Dart, sheriff of Cook County, which includes Chicago and Alsip, observes that manicurists and barbers must endure more regulatory hurdles than most cemetery operators, including its managers and groundskeepers. Illinois, like many other states, is empowered to protect only the money that families invest in burial lots - fees intended for cemeteries' long-term maintenance. In many states, there is no single agency, government or independent, that keeps up-to-date records of how many human bodies are buried...
...addition to the good prevention steps described in your cover story, I propose that the healthiest eating is the simplest [June 22]. Rather than splitting hairs over types of fish or meat and how to cook them, eliminating them altogether is the surest path to staying healthy longer. David Cantor, GLENSIDE...
Because barbecue doesn't require expensive cuts of meat - why bother when you're just going to slather it in sauce and cook it 'til it falls off the bone? - it became a dietary staple for impoverished Southern blacks, who frequently paired it with vegetables like fried okra and sweet potatoes. The first half of the 20th century saw a mass migration of African Americans from the rural South to Northern cities, and as they moved, they took their recipes with them. By the 1950s, black-owned barbecue joints had sprouted in nearly every city in America. Along with fried...
Other countries barbecue in their own style. Korean barbecue features thin slices of beef or pork cooked and served with rice. Argentina has asado, or marinade-free meat cooked in a smokeless pit. And of course, there's Mongolian barbecue, which is neither barbecue nor of Mongolian origin but rather a type of stir-fry recently invented in Taiwan. But true barbecue is distinctly American. So this Fourth of July, when the parades have ended and the sun starts to go down, throw some meat on the grill and cook yourself a true American classic. Patriotism never tasted so delicious...