… For those new to vegetarianism, it serves as an enticement to give meatless fare a try (even for a day) and learn about its many benefits. And, of course, it’s the perfect occasion for vegetarians and those already moving towards plant-based diets to celebrate their healthy, compassionate food choices. …
Somebody tell this guy he’s not compassionate.
From Rockin’ Ronnie by email:
Greetings, barbecue fans!
After a year-long sabbatical, my barbecue batteries are recharged and I’m back in the game. I’m writing to let you know that I’m working on my next book, a special expanded edition of Barbecue Secrets called Barbecue Secrets DELUXE!
The full-color book will include the best recipes, tips and stories from Barbecue Secrets as well as my second book, Planking Secrets. It will also have a bunch of new recipes, new photos and some new stories from my last four years along the barbecue trail.
I’m in the middle of putting together the manuscript of the book, and I’m having a blast!
I have two invitations for you to join in the fun:
1. I invite you to follow along and preview some of the new recipes before the book comes out. I’ll be showcasing them on my Barbecue Secrets blog at http://barbecuesecrets.libsyn.com/. There are already a couple of great summer salsa recipes up there now. Whenever I post a new recipe I’ll point to it with a post on my Twitter account. You can follow me at http://twitter.com/rockinronnie.
2. You’re also invited to share a favorite grilling, plank-cooking or barbecue recipe. If I include it in the new book I’ll make sure you get credited and I’ll give you a free copy when it’s published!
Also, Denzel Sandberg and I have launched the “Ronnie & Denzel’s” line of all-natural barbecue sauces. Check it out on my website:
That’s all for now. If you’re going to be up at Whistler for the Canadian National Barbecue Championships on the first weekend of August, I’ll see you there. The Butt Shredders are putting on our aprons in an attempt to reclaim that big trophy. Otherwise, have a great summer and happy cooking!
Yours forever in smoke,
Rockin’ Ronnie—————————————–
Ron “Rockin’ Ronnie” Shewchuk
Barbecue Evangelist
It’s tough to ponder life’s great questions at the 5 Star Hotel buffet breakfast table in Phnom Penh.
What with the distractions of personal pan seafood omelet, Dim Sum, fresh French bread, strong coffee, and all. My mind’s drawn to that huge tub of crispy bacon.
I really should start worrying about the Mekong River environmental concerns. Or fretting about the rising cost of food worldwide.
After another glass of fresh squeezed orange juice.
Maybe.
Futurist Ray Kurzweil has some good news …
Do you have trouble sticking to a diet? Have patience. Within 10 years, Dr. Kurzweil explained, there will be a drug that lets you eat whatever you want without gaining weight.
Worried about greenhouse gas emissions? Have faith. Solar power may look terribly uneconomical at the moment, but with the exponential progress being made in nanoengineering, Dr. Kurzweil calculates that it’ll be cost-competitive with fossil fuels in just five years, and that within 20 years all our energy will come from clean sources.
Are you depressed by the prospect of dying? Well, if you can hang on another 15 years, your life expectancy will keep rising every year faster than you’re aging. …
He’s the author of The Singularity Is Near: When Humans Transcend Biology.
Why are chickens the most numerous bird in the world? They are tasty!
One of those strange but true paradox statements …
Conservation scientist Gary Paul Nabhan knows how to save endangered species: Slice them up and slap them on the grill. …
“If we create local market demand for these — if we take these place-based heritage foods and make them the pride of our fairs and festivals and thanksgivings and picnics again — they will come back from the brink of extinction,” Nabhan said …
Saving Endangered Species One Mouthful at a Time – NPR audiocast
Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods – Amazon
Driven inside by a pelting rain storm, we quite enjoyed this popular chain restaurant.
Ever tried deep fried pickles?
ST. PETE BEACH. Yes, you do sit at picnic tables inside, but how much easier could it be to crack crabs and dig into Bill’s good, simple seafood? This family-owned place appeals to folks who don’t want impressive decor but just a fun time eating. The menu offers crabs (of course!), oysters, and platters of flounder, grouper, shrimp, yellowfin tuna, and catfish. Frog legs, lobster, crab cakes, scallops, and even conch fritters please diners’ palates, and steak, chicken, and ribs satisfy the uninitiated. Affordable and great for family outings.
Dave and Lisa hosted me in Orlando.
This in their $100 / night luxury townhouse with private pool. There are some great bargains in Florida.
Thanks for the grub, Dave.
Habanero Heat, a truly fiery sauce with flavours reminiscent of the Caribbean islands
It’s time for some lip-smackin’ grillin’ action. Sauce genius Denzel Sandberg and I have collaborated to create a delicious new line of barbecue sauces that will be officially launched soon. To order some today call Denzel at +1-250-838-0338.
The celebration of the International Year of the Potato (IYP) will raise awareness of the importance of the potato – and of agriculture in general – in addressing issues of global concern, including hunger, poverty and threats to the environment.
The potato has been consumed in the Andes for about 8 000 years. Taken by the Spanish to Europe in the 16th century, it quickly spread across the globe … In terms of sheer quantity harvested, the humble potato tuber is the world’s No. 4 food crop …
World potato production has increased at an annual average rate of 4.5 percent over the last 10 years, and exceeded the growth in production of many other major food commodities in developing countries, particularly in Asia. ..
This may be the International Mascot, I’m not sure:
Rick McCharles 