Vegetarian Means Vegan, Right?

Actually vegetarians tend to differ from what Vegans consider themselves to be. The exact reasons for why, evade me at the moment.

I eat plenty of vegetables but also enjoy eggs so I think this means I may be a vegetarian but I am not a vegan because eggs are not on their menu. I need to watch my calories and weight.

Veganism, if I may, seems to be more like a religion than just a healthy eating regime. I think the term is applied to not only eggs but even to wearing things that may have once been alive, like leather.

I have no feelings on this one way or another and think our life choices are just that, our life choices.

Monday, July 13, 2009

How Much Do We Really Know About The Art Of Barbecuing?

By Todd Schuyler

Every year, people gear up their grills, stock up on their favorites meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing? Do you want to wow your friends at the next neighbourhood barbecue! This list will provide you with all the details you need.

1) Whole pigs were cooked and eaten in the southern states at feasts before the Civil War at pig-pickins.

2) The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.

3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement Ill slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.

4) Today, the method most commonly used is in fact broiling not actual barbecuing: cooking at 475-700*F in much less time than barbecuing.

5) According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over a grill.

6) For an simple way to check how much propane you have left in the tank, bring your bathroom scale outside and weigh it.

7) The origin of the word barbecue is unclear. Some folks believe it might have came from the American-Indian word barbacoa for a wood on which foods were cooked.

8) To add a smokey flavour to your gas-grill-cooked foods inside the house, use liquid smoke. It is a condensation of actual smoke, this product can be easily added to your barbecue marinades.

9) Briskets are anextremely hard cut of meat. It is taken from a cows chest. They take one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a 8-pound piece!

10) Several cities claim to be the barbecue capitals of the world. Kansas City, Missouri, Lexington, and North Carolina are just a few that make these claims.

Now youre set to impress your family and friends! Do you want even more barbecuing tips. Competition barbeque secrets are revealed here!

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