Even during his days off, Raul Morales gets spotted by fans. On a recent visit to Universal Studios Hollywood, Morales, owner of Taqueria Vista Hermosa in Los Angeles, was waiting in line when he heard shouting.
“People called out ‘Chef Al Pastor! Chef Al Pastor!’” Morales said, laughing. Morales, who was born in Mexico City, came by the nickname through decades of hard work.
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He’s the third generation of his family to make al pastor tacos, their fresh tortillas filled with richly seasoned pork shaved from a rotating vertical spit.
“My recipe is very special, and very old,” he said.
Yet while Morales’ family recipes go back generations, and similar spit-roasted meats like shawarma and doner have been around for hundreds of years, his tacos represent a kind of cuisine that’s as contemporary and international as it is ancient and traditional. When you thread meat onto a spinning spit to roast it, it turns out, it doesn’t stay in one place for long.
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‘Any place you have a pointy stick or a sword’
Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.
Feasts of spit-roasted meat appear in the Homeric epics The Iliad and The Odyssey, writes Susan Sherratt, emeritus professor of East Mediterranean archaeology at the University of Sheffield, in the journal Hesperia.
Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.
“I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”
Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.
“Any place you have a pointy stick or a sword, people are going to figure out very quickly … if you cook with it off to the side of the fire, it’s going to taste much more interesting,” Albala said.
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Even during his days off, Raul Morales gets spotted by fans. On a recent visit to Universal Studios Hollywood, Morales, owner of Taqueria Vista Hermosa in Los Angeles, was waiting in line when he heard shouting.
“People called out ‘Chef Al Pastor! Chef Al Pastor!’” Morales said, laughing. Morales, who was born in Mexico City, came by the nickname through decades of hard work.
трипскан вход
He’s the third generation of his family to make al pastor tacos, their fresh tortillas filled with richly seasoned pork shaved from a rotating vertical spit.
“My recipe is very special, and very old,” he said.
Yet while Morales’ family recipes go back generations, and similar spit-roasted meats like shawarma and doner have been around for hundreds of years, his tacos represent a kind of cuisine that’s as contemporary and international as it is ancient and traditional. When you thread meat onto a spinning spit to roast it, it turns out, it doesn’t stay in one place for long.
https://tripscan42.org
трипскан сайт
‘Any place you have a pointy stick or a sword’
Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.
Feasts of spit-roasted meat appear in the Homeric epics The Iliad and The Odyssey, writes Susan Sherratt, emeritus professor of East Mediterranean archaeology at the University of Sheffield, in the journal Hesperia.
Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.
“I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”
Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.
“Any place you have a pointy stick or a sword, people are going to figure out very quickly … if you cook with it off to the side of the fire, it’s going to taste much more interesting,” Albala said.
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Универсальные модели обеспечивают равномерный нагрев, точный контроль температуры и удобство обслуживания — это особенно важно при приготовлении сиропов и джемов, где критична вязкость и карамелизация, а также в косметике, где чувствительны к перегреву эмульсии и активные ингредиенты. Ключевые параметры при выборе — объём рабочей ёмкости, материал внутренней поверхности (нержавеющая сталь AISI 304 или 316 для антикоррозийной стойкости), тип нагрева (электрический, паровой или газовый), наличие мешалки с регулируемой скоростью и возможности вакуумной варки для удаления воздуха и сохранения аромата.
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Even during his days off, Raul Morales gets spotted by fans. On a recent visit to Universal Studios Hollywood, Morales, owner of Taqueria Vista Hermosa in Los Angeles, was waiting in line when he heard shouting.
“People called out ‘Chef Al Pastor! Chef Al Pastor!’” Morales said, laughing. Morales, who was born in Mexico City, came by the nickname through decades of hard work.
трипскан
He’s the third generation of his family to make al pastor tacos, their fresh tortillas filled with richly seasoned pork shaved from a rotating vertical spit.
“My recipe is very special, and very old,” he said.
Yet while Morales’ family recipes go back generations, and similar spit-roasted meats like shawarma and doner have been around for hundreds of years, his tacos represent a kind of cuisine that’s as contemporary and international as it is ancient and traditional. When you thread meat onto a spinning spit to roast it, it turns out, it doesn’t stay in one place for long.
https://tripscan42.org
трипскан сайт
‘Any place you have a pointy stick or a sword’
Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.
Feasts of spit-roasted meat appear in the Homeric epics The Iliad and The Odyssey, writes Susan Sherratt, emeritus professor of East Mediterranean archaeology at the University of Sheffield, in the journal Hesperia.
Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.
“I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”
Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.
“Any place you have a pointy stick or a sword, people are going to figure out very quickly … if you cook with it off to the side of the fire, it’s going to taste much more interesting,” Albala said.
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Extreme heat is a killer. A recent heat wave shows how much more deadly it’s becoming
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Extreme heat is a killer and its impact is becoming far, far deadlier as the human-caused climate crisis supercharges temperatures, according to a new study, which estimates global warming tripled the number of deaths in the recent European heat wave.
For more than a week, temperatures in many parts of Europe spiked above 100 degrees Fahrenheit. Tourist attractions closed, wildfires ripped through several countries, and people struggled to cope on a continent where air conditioning is rare.
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The outcome was deadly. Thousands of people are estimated to have lost their lives, according to a first-of-its-kind rapid analysis study published Wednesday.
A team of researchers, led by Imperial College London and the London School of Hygiene and Tropical Medicine, looked at 10 days of extreme heat between June 23 and July 2 across 12 European cities, including London, Paris, Athens, Madrid and Rome.
They used historical weather data to calculate how intense the heat would have been if humans had not burned fossil fuels and warmed the world by 1.3 degrees Celsius. They found climate change made Europe’s heat wave 1 to 4 degrees Celsius (1.8 to 7.2 Fahrenheit) hotter.
The scientists then used research on the relationship between heat and daily deaths to estimate how many people lost their lives.
They found approximately 2,300 people died during ten days of heat across the 12 cities, around 1,500 more than would have died in a world without climate change. In other words, global heating was responsible for 65% of the total death toll.
“The results show how relatively small increases in the hottest temperatures can trigger huge surges in death,” the study authors wrote.
Heat has a particularly pernicious impact on people with underlying health conditions, such as heart disease, diabetes and respiratory problems.
People over 65 years old were most affected, accounting for 88% of the excess deaths, according to the analysis. But heat can be deadly for anyone. Nearly 200 of the estimated deaths across the 12 cities were among those aged 20 to 65.
Climate change was responsible for the vast majority of heat deaths in some cities. In Madrid, it accounted for about 90% of estimated heat wave deaths, the analysis found.
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