Southern Smoke
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| Author | : Matthew Register |
| Publisher | : Harvard Common Press |
| Total Pages | : 211 |
| Release | : 2019-05-07 |
| Genre | : Cooking |
| ISBN | : 0760364028 |
Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.
| Author | : Matthew Register |
| Publisher | : Harvard Common Press |
| Total Pages | : 211 |
| Release | : 2019-05-07 |
| Genre | : Cooking |
| ISBN | : 0760364036 |
Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. Now you can make them all at home. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.
| Author | : |
| Publisher | : |
| Total Pages | : 88 |
| Release | : 2003 |
| Genre | : Air quality |
| ISBN | : |
This state-of-knowledge review about the effects of fire on air quality can assist land, fire, and air resource managers with fire and smoke planning, and their efforts to explain to others the science behind fire-related program policies and practices to improve air quality. Chapter topics include air quality regulations and fire; characterization of emissions from fire; the transport, dispersion, and modeling of fire emissions; atmospheric and plume chemistry; air quality impacts of fire; social consequences of air quality impacts; and recommendations for future research.
| Author | : David V. Sandberg |
| Publisher | : DIANE Publishing |
| Total Pages | : 86 |
| Release | : 2009-09 |
| Genre | : Technology & Engineering |
| ISBN | : 1437915574 |
Wildland fire is an integral part of ecosystem mgmt. and is essential in maintaining functional ecosystems, but air pollutants emitted from those fires can be harmful to human health and welfare. This review of what is known about the effects of fire on air quality will assist those in the fire and air quality mgmt. communities. Contents: (1) Intro.; Scope; Framework; Prior Work; Changes in Fire Policy; (2) Air Quality Regulations and Fire; (3) Overview of Air Pollution from Fire; (4) Characterization of Emissions from Fires; (5) Transport, Dispersion, and Modeling of Fire Emissions; (6) Atmospheric and Plume Chemistry; (7) Estimating the Air Quality Impacts of Fire; (8) Consequences of Fire on Air Quality; (9) Recommend. for Future Research. Illus.
| Author | : |
| Publisher | : |
| Total Pages | : 530 |
| Release | : 2005 |
| Genre | : |
| ISBN | : |
| Author | : Sasha DiGiulian |
| Publisher | : St. Martin's Press |
| Total Pages | : 237 |
| Release | : 2023-09-26 |
| Genre | : Biography & Autobiography |
| ISBN | : 1250280710 |
World champion climber Sasha DiGiulian tells her story—from coming of age under the scrutiny of social media, navigating a male-dominated sport, and tackling her most heart-stopping climbs—and shares the power of perseverance and positivity. At age six, Sasha DiGiulian stepped into a climbing gym for the first time and was competing within a year. Decked out in all-pink gear and with her blonde hair tied into pigtails, Sasha knew from an early age what it was like to be a girl in a traditionally male-dominated sport, vowing to never sacrifice her femininity to fit in. With a fierce love for the climb and incredible natural talent, Sasha soon won her first National Sport Climbing Championship at only seventeen, and a year later took the title of World Champion. To her fans, it looked like Sasha was on top of the world. But under the accolades, she was just another young woman learning how to handle the intense scrutiny of social media and dealing with body dysmorphia, all while quietly facing a potentially career-ending injury. In a relatable and inspiring voice, Take the Lead reflects on the highs and lows of Sasha’s illustrious life and career for the first time, bringing readers on her remarkable journey from novice climber to Columbia University graduate, adventurer, environmentalist, and entrepreneur, and one of the most recognizable faces in climbing. For readers of Cheryl Strayed’s Wild and Megan Rapinoe’s One Life, Take the Lead ultimately emphasizes the power of perseverance, fearlessness and positivity in tackling some of the most daunting and fearsome climbs—on and off the wall.
| Author | : Tamara Palmer |
| Publisher | : Hal Leonard Corporation |
| Total Pages | : 204 |
| Release | : 2005 |
| Genre | : Music |
| ISBN | : 9780879308575 |
Offers an overview of "Dirty South" rap--a phenomenon centered around cities such as Atlanta, Miami, and New Orleans--covering such groups as The Neptunes, Timbaland, OutKast, Lil Jon, Ludacris, and Cee-Lo.
| Author | : John J. Qu |
| Publisher | : Springer |
| Total Pages | : 386 |
| Release | : 2014-12-12 |
| Genre | : Nature |
| ISBN | : 3642325300 |
Scientists and managers alike need timely, cost-effective, and technically appropriate fire-related information to develop functional strategies for the diverse fire communities. "Remote Sensing Modeling and Applications to Wildland Fires" addresses wildland fire management needs by presenting discussions that link ecology and the physical sciences from local to regional levels, views on integrated decision support data for policy and decision makers, new technologies and techniques, and future challenges and how remote sensing might help to address them. While creating awareness of wildland fire management and rehabilitation issues, hands-on experience in applying remote sensing and simulation modeling is also shared. This book will be a useful reference work for researchers, practitioners and graduate students in the fields of fire science, remote sensing and modeling applications. Professor John J. Qu works at the Department of Geography and GeoInformation Science at George Mason University (GMU), USA. He is the Founder and Director of the Environmental Science and Technology Center (ESTC) and EastFIRE Lab at GMU.
| Author | : The Great American Recipe |
| Publisher | : BenBella Books |
| Total Pages | : 387 |
| Release | : 2022-08-16 |
| Genre | : Cooking |
| ISBN | : 1637740212 |
This beautiful cookbook showcases the best of American regional cooking from the cooks and judges featured in PBS’ The Great American Recipe In the first season of The Great American Recipe, 10 home chefs representing distinct culinary backgrounds brought with them a rich collection of recipes. Some were secret family recipes passed down through the generations, some were new twists on regional classics, and others were their own deeply personal recipes crafted with love . . . and, together, they represent the dynamic story of America told through the diversity of its food. Now, you can bring all the fun of this new series to your kitchen with more than 100 delicious, easy-to-follow recipes from the cast, host, and judges. These recipes are accessible and taste like home—evoking nostalgia while inspiring you to explore new flavors with your loved ones. Inside, you’ll find new staples and rediscover family favorites, such as: Southern Smoke Mac and Cheese Red Chilaquiles Rhode Island–Style Fried Calamari Shakshuka with Chive Flatbread Chicken and Waffle Sandwiches Pizza Calabrese L’Italiano Burgers Crowd-Pleaser Tostadas Korean-Style Meatloaf and Potatoes Cast Iron Ribeye with Blue Cheese and Balsamic Steak Sauce Cranberry White Chocolate Oatmeal Cookies with Sour Cream Frosting Cannoli Dip Packed with amazing dishes and warm personal stories, and illustrated with gorgeous food photography and stills from the series, The Great American Recipe Cookbook is a must-have for fans of the show, food lovers, and every person who believes that food tells the story of who we are.
| Author | : Katherine Miller |
| Publisher | : Island Press |
| Total Pages | : 216 |
| Release | : 2023-09-28 |
| Genre | : Social Science |
| ISBN | : 1642832383 |
When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more. In At the Table, Miller shares the essential techniques she developed for the James Beard Foundation’s Chefs Boot Camp for Policy and Change. Readers will learn how to focus their philanthropic efforts; pinpoint their audience and develop their argument; recruit allies and support action; and maybe most importantly, grab people’s attention in a crowded media landscape. Miller also shares the moving stories of chefs who used these skills to create lasting change. Tom Colicchio became one of the word’s most respected voices on ending hunger. Bakers Against Racism recruited more than 3,000 people to participate in their global bake sales. Chefs from around the country pushed Congress to provide financial relief to the restaurant industry at the height of the COVID-19 pandemic. At the Table is filled with inspiration for anyone who has ever wanted to make a difference outside the four walls of their restaurant. And most importantly, it offers proven methods to become a successful advocate. You don’t have to be a celebrity chef to change the food system; you just need the will and the tools in this unique guide.
