Sentences with phrase «fire for cooking»

Contained and controlled by the burner, valves, and the rest of the stove, you can safely use the fire for cooking.

Hearths show up in the archaeological record 800,000 years ago and the regular use of fire for cooking doesn't become widespread until more recently.

New research conducted by scientists at the University of York and the Universitat Autònoma de Barcelona reveals for the first time that Europe's earliest humans did not use fire for cooking, but had a balanced diet of meat and plants - all eaten raw.

The timing of the earliest use of fire for cooking is hotly contested, with some researchers arguing habitual use started around 1.8 million years ago while others suggest it was as late as 300,000 - 400,000 years ago.

«People should switch - off their electrical appliances after use and those who use fire for cooking must put it off to control incidence of fire related disasters,» the statement explained.

Particles from small - scale energy use, mainly household fires for cooking and heating, are the leading cause of air - pollution deaths in many areas of Asia, researchers report in the Sept. 17 Nature.

Perhaps they wanted to keep the stinky fumes of fires for cooking or toolmaking away from their home caves, and so they lit those fires farther afield — where the evidence more easily washed away, or hasn't yet been found.

Sometimes, these visiting groups will build fires for cooking.

We would have been a hunter - gatherer society and technology would have consisted with, at most, flint sticks to start fires for cooking the catch of the day (whether bison, moose, or deer).

The World Health Organization estimates that millions die each year just from air pollution caused by the use of pre-modern energy sources in people's homes, such as open fires for cooking or heating.

Not exact matches

Geopolitics will remain a wildcard for the Saudi market, Cook said, but at the moment, the market seems to have priced in the risks, such as the recent missiles fired by Yemen, or judged them to be, on balance, not pressing.

Selling the sizzle makes it possible for prospects to smell the steak cooking, to hear the fat dripping into the fire, to see the juices running onto the plate and to taste the smoky barbecue flavor — even when there's nothing in front of them except you.

He cooked meals onboard, too, using drift wood from the nature reserve for fire.

Simply add wood (for campers, a resource that's usually easy to come by), start a fire and then start cooking.

You make a couple of hundred dollars a month, well above the standard of living for the genuinely poor, illiterate people from a despised ethnicity who live on dirt floors and cook over indoor fires.

The average Chicago property tax bill is going up about 10 percent this year following City Hall and Chicago Public Schools tax hikes to pay for police, fire and teacher pensions, according to calculations released Tuesday by the Cook County clerk's office.

One can not blame an employer for firing an employee going vegan if the vegan employee is a chef who doesn't want to cook with meat products and yet works at a steakhouse.

If every time we didn't understand something we stopped at «goddidit» we would still be sitting caves waiting for the next thunderstorm to create a fire so we could cook some food.

Their life would be morally discrete from the life of other men, and there is no saying, in the absence of positive experience of an authentic kind — for there are few active examples in our scriptures, and the Buddhistic examples are legendary, --(As where the future Buddha, incarnated as a hare, jumps into the fire to cook himself for a meal for a beggar — having previously shaken himself three times, so that none of the insects in his fur should perish with him.)

Chef's note: I installed a BBQ Guru Competitor power draft on the Grill Dome to regulate the fire although ceramic cookers, once stabilized, will hold temperature for quite some time without using a power draft unit.

The stones used for cooking are placed in the center of the pit and the fire is started.

The class began with the «charcoal engineers» from Kingsford describing the process for making briquets from a mixture of hard and soft woods, with their new «Sure Fire Grooves» that make the charcoal read to cook on in about fifteen minutes.

Fish's open «fire stage» features two Josper ovens, whose high temperatures are harnessed by the chefs for dishes such as Grilled Oysters, their own fiery version of Jerk Chicken and many of the menu's vegetable dishes, all cooked to a smoky perfection.

Heritage Fire is a collection of culinary teams cooking together for a crowd of meat and wine loving gourmands to spotlight traditional outdoor cooking techniques paired with amazing wines, ice - cold brews, spirits and crisp ciders.

He likes cooking outdoors and we're always looking for ideas to fire up the grill.

I'm firing up all of my slow cookers for Thanksgiving — just need to find a place to plug them in!

Our days are more relaxed than when we used to rough it, and shape up like this: While I cook breakfast, Steve builds a campfire under the pines, we eat a leisurely breakfast and read by the fire before deciding on a hike, pack a lunch, and hit the trail around 11:30 — just when I start to get hungry for lunch.

We got a new pellet smoker grill and have had that bad boy fired up every weekend since, which means for the most part I've had weekends off from cooking.

Cover the skillet tightly with heavy - duty foil and cook over a fire for 20 — 30 minutes, stirring once or twice, until potatoes and carrots or tender and sausage is cooked through.

Would it be possible for me to cook this on a stove top at a very low fire?

Fire up the barbecue or indoor grill for the chicken and cook up a little white rice to serve on the side.

Katheryn, Lynette, and I met for dinner at Pizzeria Prima Strada in Cook St Village for beautiful, thin - crust, oven - fired, Neapolitan - style pizza.

Never use an extension cord for a cooking appliance, it can cause a fire by overloading the circuit.

Add chicken, LA VICTORIA ® Fire Roasted Diced Green Chiles and chili powder and cook for 3 minutes, stirring occasionally.

Since I had the grill already fired up for steaks, I decided to cook the whole dinner out on it.

The Tunnel of Fire can be applied before cooking to achieve maximum flame searing with minimum yield loss or after cooking for pasteurization.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeCooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroFire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beerofire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

For under ten dollars one can get a all organic pizza, a spelt crust pizza, a pizza cooked in a wood - fire oven, a gluten free, vegan, or a totally raw one on a sprouted buckwheat crust, but nowhere can you find a grain free pizza... unless, I guess, you come visit me.

Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill.

Human resources aside, kitchen fires are another shared bane of the restaurant and hospitality trade, with the U.S. Fire Administration reporting «cooking» as the cause for the majority of fires during the 3 - year reporting period.

Cook over a slow fire, turning frequently for 20 to 30 minutes.

Not only did the trail cook use it for his open pit cooking, but the ranch cook used it to fire his wood stove.

The kitchen was very well equipped for all the cooking we did, and there is an outside grill, as well as a fire pit.

Place the shrimp in a vegetable basket and grill over a medium - hot fire for about 6 minutes, shaking the shrimp often so that they are cooked evenly.

If you use a gas - fired cooker such as the Heatwave, set it up for indirect cooking and rotate the slabs closer to the heat halfway through the cooking process when you turn the slabs over.

Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized for over 35 years in fire - roasting high - quality meats utilizing the centuries - old Southern Brazilian cooking technique of churrasco.

As for the temps, if your fire is smoldering it has a tendency to give a bitter taste to the meat but if you can keep a hot fire while cooking at a low temp it will not make a difference in the smokiness.

For breakfast, we cooked doughboys, biscuit dough squeezed onto s» mores sticks and roasted over a fire, then stuffed with butter and strawberry jam.

If you can't get hold of these narrow eggplants, use normal eggplants and split them in half while cooking over the fire, but make sure they are still attached at the stem for easy handling.

Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.