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Now that you’re up to speed on all things grilling, take a closer look at preparing different types of salads, from pancetta-wrapped endive to Bartlett pears and greens. In addition to branching away from the traditional main course meat, this lecture on fruits and vegetables shows you how the grill can enhance your homemade salad dressings..
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Turn your attention toward fruit that we commonly think of as vegetables, such as tomatoes, cucumbers, eggplant, peppers, and summer squash. Begin with a look at heirloom tomatoes, then learn how to prepare simple dishes bursting with flavor, including Catalan toast, caprese salad with burrata, stuffed tomatoes, and tabouleh salad.
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Delve deeper into cooking with different types of charcoal. Here, you’ll find out how to make different types of bread recipes on the grill, including a delicious bruschetta and a savory crostini. Then turn to homemade pizza dough and various sauces and toppings. Plus, see how to use leftover breads to make a sweet treat with the coal embers..
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Here, focus on bulb vegetables with pinzimonio, an Italian snack of thinly shaved vegetables; a twist on a classic gin gimlet featuring celery juice; a quick shaved vegetable salad that serves as a template for any vegetables you may have on hand; gigande beans; and linguine with fennel, crabmeat, and cream.
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Travel south for a tour of the great barbeque styles (vinegar-, ketchup- or mustard-based) and places (the Carolinas, Tennessee, St. Louis, and Texas). After exploring the history and culture of barbeque, see how to make your own with a variety of meats, dry rubs, and sauces. Cook everything from pork butts to ribs to brisket..
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What can you do with cabbage, the king of the brassica family? Plenty, as you'll see in this lesson featuring a bold Asian cole slaw with toasted cashews; larb salad, a famous southeast Asian meat dish; Savoy cabbage with prosciutto, gorgonzola, and pine nuts; and colcannon, an Irish take on mashed potatoes.
88) Winter Squashes
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Sweeter and denser than summer squash, winter squash takes well to seasonings and satisfies in everything from soups to desserts. Learn how to select a squash and follow recipes for butternut squash carpaccio; spicy butternut squash with coconut milk soup, a variation on tom kha gai; and maple custard in a pumpkin.
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Tour the eggplant varieties and dishes the world has to offer, including eggplant tart with cherry tomatoes, fontina, parmesan, and pesto; aromatic Szechuan eggplant; and fried eggplant with a sweetened miso sauce. But first, learn how eggplant has evolved and what to look for when shopping.
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Start your course with the basics of grilling: choosing wood, cleaning the grill, tools of the trade, and a few lessons in food safety. Then try your hand at three simple recipes—two types of steak and a grilled salad—to get a feel for cooking over live fire. This first lesson offers a wealth of rules of thumb..
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What's the difference between green asparagus and white? Is rhubarb a vegetable or a fruit? Find out as Chef Briwa demonstrates grilled asparagus with heirloom tomatoes; white asparagus topped with browned bread crumbs and slivered lemon peel; a Korean spinach salad; and rhubarb chutney, or mostarda, with roasted pork loin.
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Turn your attention to versatile, inexpensive root vegetables with this lesson on how to select, store, and cook carrots, celery root, and parsnips. Watch as Chef Briwa prepares crudités with tapenade; parsnip chips; celery root tonkatsu with rice and napa cabbage salad; and carrot cake with a parsnip-infused icing.
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Swing down to the Caribbean to sample the flavor of the islands. Start with a skirt steak in orange mojo sauce, and move on to an original jerk chicken recipe. Then hop over to the Yucatan for a unique twist on a traditional Mexican dish. Traditionally made with marinated pork, your cochinita pibil dish here is a barbeque halibut with fire-roasted salsa and tortillas..
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Steak. Asparagus. Pineapple. On a pleasant day when family or friends are near, nothing beats firing up the grill for a great meal. Most of us, however, don’t take full advantage of all the possibilities for outdoor cooking. Not only can the grill provide a savory seared crust on a juicy steak or add smoky flavor to some barbecue chicken, the grill can also enhance salads, side dishes, and a variety of meats beyond the traditional hamburgers and...
97) Connections 3
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"This humorous and upbeat science series show that history is filled with seemingly unrelated discoveries that are actually connected in the most surprising ways. Host James Burke continues to delight viewers as he explores the effects and origins of inventions and events that shape the modern world"--Container cover insert.
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Ever since humans stood on two feet we have had the basic urge to go faster. But are there physical limits to how fast we can go? David Pogue wants to find out, and in Making Stuff Faster, he’ll investigate everything from electric muscle cars and the America’s cup sailboat to bicycles that smash speed records. Along the way, he finds that speed is more than just getting us from point A to B, it's also about getting things done in less time. From...
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Cold is the new hot in this brave new world. For centuries we've fought it, shunned it, and huddled against it. Cold has always been the enemy of life, but now it may hold the key to a new generation of science and technology that will improve our lives. In Making Stuff Colder, David Pogue explores the frontiers of cold science from saving the lives of severe trauma patients to ultracold physics, where bizarre new properties of matter are the norm...
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What happens when scientists open up nature's toolbox? In Making Stuff Wilder, David Pogue explores bold new innovations inspired by the Earth's greatest inventor, life itself. From robotic "mules" and "cheetahs" for the military, to fabrics born out of fish slime, host David Pogue travels the globe to find the world’s wildest new inventions and technologies. It is a journey that sees today's microbes turned into tomorrow’s metallurgists, viruses...
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