Sentences with phrase «from cooking fires»

Smoke from cooking fires affects the health of millions in developing countries, especially where habitations have insufficient ventilation.

The largest immediate impact will come from reducing powerful but relatively short - lived pollutants, like black carbon (especially soot from cooking fires), methane, and HFCs (hydrofluorocarbons, used in cooling equipment), and by stabilizing the world's forest cover.

But there are a lot of factors involved, according to many glaciologists and climate specialists, including soot from cooking fires, which settles on ice, making it less reflective and amplifying melting.

The smoke is rising mainly from cooking fires fueled with firewood or dried dung.

Soot from cooking fires is a health threat and warming the climate.

People die from cooking fires, we could ban that and easily have the government hand out nutritionally complete grey sludge that just needs to be blended to prepare... But should we?

Good for discussing sustainable resource use, fuel - wood crisis, energy and health - 2 million die prematurely every year from smoke from cooking fires!

August 1, 2007, Brown Haze from Cooking Fires Cooking Earth, Too, by David Biello.

Harrison is hoping to determine whether the fire started inside a house — perhaps from a cook fire — or outside, which might point to arson, as many researchers suspect.

Not exact matches

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

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.

At the stern are families around cooking fires; among them wander polar explorers from the past, including Sir John Franklin and his crew, resplendent in their impractical uniforms.

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.)

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.

Slow Cooker Mexican Vegetarian Tomatillo Soup from Brooklyn Farmgirl Simple Black Bean Chili from Slap Dash Mom Green Chili Pumpkin Soup from My Suburban Kitchen Crockpot Cheesy Ham Potato Soup from Flour on my Face Fire Roasted Tomato Soup with Grilled Cheese Croutons From Your Hosts I'm sharing -LCB- Read More -from Brooklyn Farmgirl Simple Black Bean Chili from Slap Dash Mom Green Chili Pumpkin Soup from My Suburban Kitchen Crockpot Cheesy Ham Potato Soup from Flour on my Face Fire Roasted Tomato Soup with Grilled Cheese Croutons From Your Hosts I'm sharing -LCB- Read More -from Slap Dash Mom Green Chili Pumpkin Soup from My Suburban Kitchen Crockpot Cheesy Ham Potato Soup from Flour on my Face Fire Roasted Tomato Soup with Grilled Cheese Croutons From Your Hosts I'm sharing -LCB- Read More -from My Suburban Kitchen Crockpot Cheesy Ham Potato Soup from Flour on my Face Fire Roasted Tomato Soup with Grilled Cheese Croutons From Your Hosts I'm sharing -LCB- Read More -from Flour on my Face Fire Roasted Tomato Soup with Grilled Cheese Croutons From Your Hosts I'm sharing -LCB- Read More -From Your Hosts I'm sharing -LCB- Read More -RCB-

If you don't have time to spend hours making your own bone broth, Kettle & Fire makes a game - changing broth from organic bones, slow - cooked to draw out the nutrients and collagen hidden deep inside.

No need to fire up the grill if it's still in storage from the winter, these babies cook in the oven and are just as tasty, if not better!

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.

While on a recent trip to Utah where I taught a class to some lovely people at the Barebones flagship store in Salt Lake City, I was served a meal cooked entirely over the fire by Mona and Jaret from Tournant.

The whole thing got me so excited... While I replied to her questions, I made sure I threw her a rapid fire round too... Do hop onto her post to see what she cooked from...

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

With wood - fire cooking and a selection of nearly 500 whiskeys from around the world, the rustic American restaurant has built a solid reputation in less than a year.

An Excerpt From: Startin'the Fire Everything you need to know about starting a competition BBQ team (except the recipes) By George Hensler Published by Rio Grande Books Copyright 2010 100 Pages $ 12.99 ISBN 978 -1-890689-14-8 Available on Amazon.com here Chapter 1 Competitive cooking, is it a sport?

While there are no less than eight places to eat and imbibe at the Hyatt Regency Scottsdale Resort & Spa, serving everything from Starbucks to sushi, my personal favorite place to eat on - site is SWB, a modern Southwestern bistro that offers creative regional «food with flare» — some of which is cooked in wood - fired ovens.

Heritage Fire will showcase more than 45 notable chefs and butchers from Colorado alongside top chefs from around the country, cooking 3,000 pounds of heritage breed animals in celebration of breed diversity and family farming.

Good cooking requires constant attention, and the chef of a barbecue never relaxes his vigilance from the time the fires are started until the delicacies are served.

«The umu,» continued Pascal, «takes about two hours to get ready (that's the actual digging, fire - tending, rock heating and addition of the prepared ingredients) and from four to five hours to cook.»

It's hard to care about dinner when you cook at juvenile hall from 12 - 8 3 days a week — but cooking is my passion — i just have to light the fire again — my real fav is the Cuban pot roast — I may be doing it with some pork this weekend

From a backyard grill to an open campfire, nothing tastes better than food cooked over fire.

Through hinged flap of cooking grate, add several more coals from second chimney to replenish fire (keep heat at medium).

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

She is the author of numerous cookbooks including Fresh from the Vegetarian Slow Cooker, * Vegan Planet, * and Vegan Fire & Spice.

Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low - medium heat, after about 20 - 25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold water on them and set aside

Our dear friend and follower Ed who is from El Paso, Texas and he and his family have cooked with hatch peppers for many generations, suggested me two good brands: Victoria and Santa Fé «Ole brand (bottled)- Double Fire - Roasted.

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

You begin by building a fire in the firebox, the heat then flows out from the firebox, through the cooking chamber and out the chimney.

You know, it would be a good camping food because you boil then remove from the fire to cook something else while it does its thing.

No wonder Balkan cooking encompasses dishes as diverse as casseroles slow - cooked in wood - fired ovens, stuffed vegetables, spicy meats grilled over open fires, fish fried in olive oil, yoghurt and cheeses made from sheep and goats» milk, flatbreads and puffy breads, and sweets ranging from flaky filo pastries to elegant cream cakes.

The cook would shave off either spicy lamb or chicken pieces from the skewered meat simmering above a charcoal fire.

Some sources say that the Russian term shashlyk comes from shashka, a word from the Caucasus meaning «sword,» since the meat was originally skewered on swords and held over an open fire to cook.

I find it very difficult understanding exclusive food choices especially more extreme then veganism for instance (since 99.9 % of ALL humans cook from the very discovery of fire in the prehistory; I don't think there is any tribe left out there that doesn't use fire) I have a feeling you are ready for compromise though (Cooked potatoes, hot vegetable broth etc.) so that sounds reasonable and good for your child who will not be marginalized and left out of society.

Smart, subdued, stylish, it turns out aggressively flavored modern cooking, fired from a tiny open kitchen crowded with three chefs and a roaring wood - burning grill.

By making your own fresh, chile - infused oils, you can add a kiss of heat to just about anything you cook without overpowering the flavor or sending people running from your table with their mouths on fire.

And, one day, if I have kids, I'll cook for them too — they'll just have to accept the fact that, from time to time, mommy's gonna set off the fire alarm.

This sauce is added to the chicken during the last half of cooking, and the chicken is best when it's smoke - grilled (used wood chips soaked in water), so keep it quite a distance from the fire, close the lid on the barbecue unit, and grill it slowly.

The cooking times depend on a number of factors, including the heat of your fire, the thickness and moistness of the meat or vegetables, the wind, the humidity, the distance of the food from the fire, and whether or not you use the unit's cover.

It was by far the most challenging cooking I have ever done, because the distance from the coals was fixed, and I had to estimate when the fire was the hottest so the meat would cook before the fire burned out.

Combined with a variety of meats, shellfish and vegetables, paella was originally a peasant's meal cooked over an open fire in the fields and eaten directly from the pan using wooden spoons.

Slow Cooker Sweet Fire Chicken: This sweet fire chicken is a much healthier version than one of my favorites from the local Chinese restaurFire Chicken: This sweet fire chicken is a much healthier version than one of my favorites from the local Chinese restaurfire chicken is a much healthier version than one of my favorites from the local Chinese restaurant!

Remove the skillet from the cook the other side of the Naan over direct flame of the gas burner (bubble side facing the fire) with tongs.