Make Your Summer Sizzle With a Creative Twist to Traditional Barbecue
http://www.foxbusiness.com/story/markets/industrie [2008-7-4]
Tag : Onion Juice
CHICAGO, July 1, 2008 /PRNewswire via COMTEX/ ----Barbeque hasbecome a staple of American cuisine often associated withsummertime fun and family gatherings. In the July installment ofthe "Cooking Up Culture" program, which each month celebrates thevariety of cuisines enjoyed in America, Lawry's pays homage to thecuisine that has become one of America's favorites -- all-Americanbarbeque.
(Photo: http://www.newscom.com/cgi-bin/prnh/20080701/AQTU138)
"Barbecue has a rich history in this country and has become atraditional favorite for most Americans, said B. Smith,restaurateur and Lawry's spokesperson. "Lawry's brings new,exciting flavors to traditional barbecue with its Marinades madewith delicious fruit juices. With such marinade flavors as SesameGinger with Mandarin Orange Juice or Tequila Lime with Lime Juice,you can quickly and easily infuse tastes from around the globe intoyour grilled meals by marinating them for only 30 minutes," saidSmith.
While different regional areas of the United States often vie forthe title of best barbeque, there is no denying the cooking style'sglobal roots. When English colonists arrived in the present dayUnited States, they brought the word barbecue and this uniquemethod of cooking with them. American barbeque is claimed by theSouth as the originator of this method in cooking. What started inthe South is now enjoyed across the nation, and is prepared invarying ways depending upon the region visited.
The East coast is known for using pork as its meat of choice,accompanied by vinegar-based sauces. The East is also known foradding cole slaw and hushpuppies as a side dish. In the South, themeat of choice is beef or mutton, which is slowly cooked. Thebarbequed meat is accompanied by sauces that range from sweettomato sauces, to fiery hot sauces. In the central South, the meatof choice is, and has remained for many years, pork, and pork ribs.Typically, the meat is pulled apart rather than chopped into piecesand is later slow-cooked, shredded and then covered in sauce.
CHICAGO, July 1, 2008 /PRNewswire via COMTEX/ ----Barbeque hasbecome a staple of American cuisine often associated withsummertime fun and family gatherings. In the July installment ofthe "Cooking Up Culture" program, which each month celebrates thevariety of cuisines enjoyed in America, Lawry's pays homage to thecuisine that has become one of America's favorites -- all-Americanbarbeque.
(Photo: http://www.newscom.com/cgi-bin/prnh/20080701/AQTU138)
"Barbecue has a rich history in this country and has become atraditional favorite for most Americans, said B. Smith,restaurateur and Lawry's spokesperson. "Lawry's brings new,exciting flavors to traditional barbecue with its Marinades madewith delicious fruit juices. With such marinade flavors as SesameGinger with Mandarin Orange Juice or Tequila Lime with Lime Juice,you can quickly and easily infuse tastes from around the globe intoyour grilled meals by marinating them for only 30 minutes," saidSmith.
While different regional areas of the United States often vie forthe title of best barbeque, there is no denying the cooking style'sglobal roots. When English colonists arrived in the present dayUnited States, they brought the word barbecue and this uniquemethod of cooking with them. American barbeque is claimed by theSouth as the originator of this method in cooking. What started inthe South is now enjoyed across the nation, and is prepared invarying ways depending upon the region visited.
The East coast is known for using pork as its meat of choice,accompanied by vinegar-based sauces. The East is also known foradding cole slaw and hushpuppies as a side dish. In the South, themeat of choice is beef or mutton, which is slowly cooked. Thebarbequed meat is accompanied by sauces that range from sweettomato sauces, to fiery hot sauces. In the central South, the meatof choice is, and has remained for many years, pork, and pork ribs.Typically, the meat is pulled apart rather than chopped into piecesand is later slow-cooked, shredded and then covered in sauce.
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