Author: June Carr
Source: ezinearticles.com
The history of barbecuing dates to pre-Civil War years, when the pig was a very convenient food staple in the South. Unlike cattle, pigs were for the most part low maintenance, could be turned out to fend for themselves, then caught later to barbecue when the hungry hordes came home from battle. While those early, (semi-wild) pigs were certainly tougher and required more preparation than a modern-day pig, they began a tradition for BBQ recipes that continues to be refined, even today.
While pigs didn’t have anything to do with did or didn’t win the war, they were usually slaughtered and barbecued in time for celebrations, and often the entire neighborhood would gather for the event. It’s only natural a little bit of competition would intervene, (BBQ recipes) to see who’s pig would taste the best. This caused a lot of strange, unusual, and flavorful BBQ recipes began to be created.
DEFINITION OF THE WORD BARBECUE: While there are multiple opinions concerning the origin of the word, depending on which publication (or tall tale) you listen to. It’s likely the word barbecue derives from the West Indian term “barbacoa,” denoting a method of slow-cooking meat over hot coals.
Of course barbecuing is a term applied to how meat is cooked, whether that meat comes from a pig or a cow, and the cooks of the old West were known to slow cook sides of beef to feed hungry trail crews. Whether these sides of beef were slow cooked because of toughness or to experiment with a special secret sauce, is lost to sands of time. Either way barbecuing and BBQ recipes have been a mainstay of America history.
Speaking of history, barbecuing was known to be featured at political rallies and church picnics in the early 1900s, since this was an ideal way to bring people to a political speech, or gather the sinners for a Sunday session at the local church. Barbecuing was relatively inexpensive, allowed the local women to bring their favorite BBQ recipes, and often they’d have contests to see whose recipe was the best.
There are quotes from early journalists saying barbecues were a way to bring people together, no matter their class distinction or economic level. Of course any time something becomes popular, especially in America, the entrepreneurs flock to see how something can be monetized, it was no different with BBQ recipes and restaurants began sprouting (especially in the south), each featuring its own special BBQ recipe.
The restaurants of those days would be far different than the BBQ specializing restaurant of today. Most of these BBQ restaurants of yesteryear, evolved from simple backyard barbecue pits, were often open only on weekends, then charged a competitive price for a full plate of barbecued pig.
Because the BBQ recipes have grown into big business over the years, it’s interesting to look back in history and realize the genesis began when one person (probably an old trail hand) decided they weren’t about to share their secret BBQ recipe with anyone but family and friends.
As America grew, so did the barbecue restaurants, with people traveling across town, often across country in order to visit that special restaurant, the one everyone talks about, “If you’re in Memphis, you’ve got to try the barbecue at the Rendezvous”.
Barbecue is as much a part culture today, as it was in those long ago days of the old West, with the best BBQ recipes still being guarded like gold.
Barbecuing is part of our American culture and learning the tricks and tips of the trade are sure to please. For some of the best bbg recipes, visit us at http://bbqrecipes.abctips.org/
Author: Mike McDougall
Source: download
Rioja – without a doubt Spain’s most celebrated wine and the region itself has fast become one of the best known and most prestigious in the world. The wine producing area itself is located in central northern Spain and includes the la Rioja region as well as the neighbouring provinces of Alava and Navarre. The growing region can also be classified in another way into Rioja Alta, Rioja Alavesa and Rioja Baja. It is the Alta region that is famous for creating the best wines. A lot of the wines produced have traditionally been blends of grapes from all three areas but demand has increased for more “single zone” wines in recent years.
A hint at the pedigree of the region can be seen by the fact that it was assigned DO (designation of origin) status as long ago as 1925, and, in 1991 received the coveted DOCa (Qualified designation of origin), a higher category reserved for wines that have maintained a high level of consistent quality over a long period of time. Not many wine regions have this status and Rioja is indeed in illustrious company on this exclusive list.
The growing region itself is centred around the 40km (25 miles) wide Ebro Valley with 62,000 hectares of vineyards packed into the area. The grapes are planted on terraces that can reach as high as 700 metres in altitude. The soil is perfect for viticulture – a blend of sand, limestone and clay, slightly alkaline and with the necessary supply of water needed for the nurture of the vines throughout the summer months. The climate is also ideal with protection coming from the north and south from the Sierra de Cantabria and the Sierra de la Demanda respectively. Mild temperatures and a high annual rainfall help to provide the perfect grape growing conditions.
There are seven main grape varieties recognised by the DOCa Rioja – tempranillo, garnacha, graziano and mezuela take care of the red wines and viura, malvaisa and garnacha blanca formulate the white whine line up. Tempranillo is the most famous of these varieties and one of the most celebrated in the world – its complexity and versatility of flavour forms the basis of Rioja’s reputation and it also grows and develops with aging. Some “bodegas” (wine houses) have begun experimenting with Shiraz and Cabernet vines and although they’re not allowed to be added to Rioja’s as yet it is this willingness to adapt and develop that places the region in such a strong position.
Rioja has certainly felt the challenge from the new world wines over the last decade or so with vast vineyards and equally vast marketing budgets attempting to topple the old guard from France and Spain from the top of the perch. Public demand for more robust and fruity wines has meant that the producers from Rioja have had to adapt. Traditionally a more subtle and delicate wine, Rioja producers have changed the grape blends in some of their wines to meet the ever changing market and these changes have been met with success. Sales of Rioja have doubled in the UK in the last four years and the Brits are now the biggest consumers of the wine outside of Spain.
The future is looking bright for Spain’s most famous wine, investment in technology and resources in the region is high and the producers are all looking to the future to make sure that Rioja maintains its place at the forefront of the red wine world – this blend of innovation mixed with the tradition that is inherent within the region should stand the producers in good stead.
Mike McDougall has five years experience working as a travel writer and marketeer. He is currenlty working to provide additional content for Babylon-idiomas, a Spanish language school with an excellent presence in Spain and Latin America.
This work is covered by a creative commons licence.
Author: Yogi Shinde
Source: ezinearticles.com
Where do coffee? Coffee lovers around the world today can be the numbering of the millions, but only a small number could be fully aware of the beginnings of this beloved beverage. The history of coffee is certainly as rich as its taste, covering many centuries dating back to 6th century AD The oldest legend of coffee in the 6th century AD, Yemen and farmers were growing coffee cherries. According to legend, a goat herder in Ethiopia was disconcerted to discover that his goats were showing unexplained energy after eating a particular type of cherries. After this goat herder tried the berries himself and discovered that he also felt a surge of energy, Muslims found a way to extract the beverage of cherries, processing of grains in strong drink. Thus, coffee drinking became a Muslim secret for a time, the revitalization of them even over long periods of worship. When he came round 900 AD, coffee was already common throughout the Arab region. From that period until 1500 AD, the coffee-growing practices remained a closely guarded secret, although the coffee beans and exported to other places. Invasion of coffee in Europe before the time however, the Europeans found a way to get coffee seedlings on their own land. In 1615, the merchants of Venice were capable of a coffee plant smuggled out of Yemen border and in Europe. This time, coffee was used for therapeutic purposes, which are sold both as a beverage and a choice of health. When the Dutch took over the territory of Ethiopia, were able to bring the coffee plants in the Netherlands. When it was discovered that the climate of Holland was not conducive to the cultivation of coffee, the Dutch brought the plants to other regions. When the first coffee shop opened its doors in Oxford, England in 1650, women were forbidden to enter stores. It was not until three years later, when it opened a tea house that women find a place to converge. The love story behind the Brazilian arabica coffee Coast Guard officer found two things I loved when he visited Cayenne in French Guiana in 1727: one, the coffee and two, the wife of the Governor. It was this affection led him to acquire some seeds that led back to Brazil, initiating a variety of arabica coffee production in the country. Brazil eventually became the largest coffee producer in the world in 1800. Then the coffee traveled from country to country, spreading its popularity as a main drink of choice. The British introduced coffee to Jamaica in 1730. In 1774, Americans expressed a preference for coffee during the Boston Tea Party, as a sign that they are replacing tea with coffee, because of the exorbitant taxes levied on the tea trade. Costa Rica took the coffee from Cuba, and this was extended to Mexico. The island of Martinique coffee grown in the years 1700 and Hawaii in 1825. Current Coffee cafes and coffee bars are popular in Spain, but they are so popular in Europe. From 1600 to mid 1900, cafes had sprung up in Paris, reaching approximately 3,000 in number. Today, coffee is the second of oil in terms of most traded commodity worldwide.
Yogi Shinde is the webmaster offering coffee maker reviews on various brands of coffee makers like Braun, Krups, Mr Coffee and many others, helping you find the best coffee maker to suit your needs.