Word: raichlen
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Dates: during 2000-2009
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...particularly original aspect of Lieberman and Bramble’s work, according to postdoctoral researcher David A. Raichlen, is that it adds “an evolutionary framework for running that has not existed before...
...well and perfecting their marinades and slow-cooking techniques. But the backyard griller can now prepare every part of the meal on his (and it is still mostly his) grill, from breakfast to dessert. "The barbecue moved from the center of the plate to the outside," says cookbook author Raichlen, who has recipes for grilling lettuce, pizza and creme brulee in his book. "People now prepare their vegetables, starches and polenta on the grill...
...American palate increasingly accepts and incorporates foreign cuisines, grilling is an early adapter. "The Indonesian satay guy, the Indian tandoori master, the Argentinian asador, the Mexican carnita lady all have a lingua franca with the Texas brisket guy," says Raichlen. But to cook these new dishes, the patio daddios need temperature control, they need more than one method of cooking and they at least think they need to upgrade constantly. "We tell people the [$5,000] Ultimate Grill is the last grill they'll ever have to buy," says David Lally at Frontgate, a high-end home furnishings-catalog company...
...while most were gas fired, sales of wood chips and chunks are up almost 50% too. About 75% of American households own a barbecue, and more than half of them are used all year. The best-selling cookbook in America at the moment is How to Grill by Steven Raichlen, who has started a Barbecue Boot Camp after being besieged for grilling tips. High-end kitchen appliance companies like Jenn-Air and Viking have moved into the al fresco business, and a flurry of new releases have come from mass players like Coleman and Char-Broil. There are more devices...
...dramatic can cook such eye-catching dishes as beer-can chicken (cooked standing upright on two legs with a half-drunk beer shoved into its cavity). Then there's the opportunity to network. Who can resist rallying around the chef while he slaves over the swordfish? As Raichlen says, "Nobody ever comes and gives me a beer and a kiss hello when I'm deep-frying...
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