This week, we continue celebrating (and apologizing for) Car Talk's 30th Anniversary on NPR, with some of our all-time favorite "out there" calls. Our roster includes space shuttle astronaut John, whose government vehicle had a slight hesitation problem at 17,000 miles per hour; Gail, the Most Wanted Tollbooth fugitive at the Betsy Ross Bridge; Dave from Bemidji, MN, whose road trip from Alaska included using a campfire grill to fix his catalytic converter; Will, whose old dog Moses "blew beets"; and the saga of one of our heroes, lawn chair pilot Larry Walters. All this and more, this week on The Best of Car Talk's Field Guide to the North American Wacko. [Broadcast Date: September 16, 2017] 1. Language: English. Narrator: Tom Magliozzi, Ray Magliozzi. Audio sample: http://samples.audible.de/rt/cart/170916/rt_cart_170916_sample.mp3. Digital audiobook in aax.
National best seller: A hilarious and emotionally charged novel about a couple who embark on an open marriage-what could possibly go wrong?Lucy and Owen, ambitious, thoroughly-therapized New Yorkers, have taken the plunge, trading in their crazy life in a cramped apartment for Beekman, a bucolic Hudson Valley exurb. They've got a 200-year-old house, an autistic son obsessed with the Titanic, and 17 chickens, at last count. It's the kind of paradise where stay-at-home moms team up to cook the school's "hot lunch", dads grill grass-fed burgers, and, as Lucy observes, "chopping kale has become a certain kind of American housewife's version of chopping wood".When friends at a wine-soaked dinner party reveal they've made their marriage open, sensible Lucy balks. There's a part of her, though-the part that worries she's become too comfortable being invisible - that's intrigued. Why not try a short marital experiment? Six months, clear ground rules, zero questions asked. When an affair with a man in the city begins to seem more enticing than the happily-ever-after she's known for the past nine years, Lucy must decide what truly makes her happy: "Real life", or the "experiment"? 1. Language: English. Narrator: Ellen Archer. Audio sample: http://samples.audible.de/bk/hach/003046/bk_hach_003046_sample.mp3. Digital audiobook in aax.
High Quality Content by WIKIPEDIA articles! The Pittsburgh Crawfords were a professional Negro League baseball team based in Pittsburgh, Pennsylvania. Named after the Crawford Grill, a club in the Hill District of Pittsburgh owned by Gus Greenlee, the Crawfords were originally a youth semipro team sponsored by the Crawford Bath House and Recreation Center.The Crawfords were acquired in 1931 by Gus Greenlee, a numbers operator. Stepping into an organizational vacuum, as the major African American leagues of the 1920s, the Negro National League and the Eastern Colored League, had fallen apart by late that year, Greenlee signed many of the top African-American stars, most notably Satchel Paige. The next year, 1932, saw Greenlee hire Hall of Famer Oscar Charleston as playing manager, and add Hall of Famers Josh Gibson, Judy Johnson, and Cool Papa Bell, along with other notable players, such as William Bell, Rap Dixon, and Ted Radcliffe. Playing as an independent club, the Crawfords immediately established themselves as perhaps the best black team in the United States.
High Quality Content by WIKIPEDIA articles! Jack in the Box is an American fast-food restaurant founded in 1951 in San Diego, California, where it is still headquartered today. In total, the chain has 2,100 locations, primarily serving the West Coast of the United States. Most of the outlets are in California , followed by Arizona , Washington , Nevada (, the Southern state Texas and the bi-state St. Louis metropolitan area 70, between Missouri and Illinois.The company also operates the Qdoba Mexican Grill chain.Jack in the Box competes primarily with other major national fast-food chains such as McDonald's, Yum! Brands (Taco Bell and Kentucky Fried Chicken), and Wendy's. Food items include the Jumbo Jack, Potato Wedges, and Ultimate Cheeseburger. The Ultimate Cheeseburger won the 2005-2006 and 2006-2007 Golden Icon Awards for "Best Burger", the Golden Icon Awards are presented annually by Travolta Family Entertainment.
Winner of the John Creasey New Blood Dagger for Best Debut Crime Novel of 2018. Lola stands next to Garcia while he mans the grill in their craggy square of backyard. The barbeque has just begun, and the women are clustered gossiping, while the men hold sweating beers. Lola prefers the periphery.Business has been good lately in their tiny nugget of South Central Los Angeles, where a legit man has two choices: landscaping off-the-books for West Side white cash, or sweating through twelve-hour shifts at a factory in Vernon. Garcia does not make his living either way. If Lola were like the other women at her barbeque, she would spend her work day perched on a padded stool behind a dollar-store cash register. But Lola is not like the other women in Huntington Park.Suddenly: a sharp knock on the front door, probably a cop. Lola goes to answer it. The man standing there is Mexican, not Mexican-American, like everybody else here. Lola searches his face for a bead of sweat but comes up empty. She has never met him, but she knows his name. Everyone in this neighbourhood knows his name. They call him The Collector, and he won't give them long.To read what happens next, check out the thrilling sequel American Heroin .
New York Times Bestseller Named '22 Essential Cookbooks for Every Kitchen' by SeriousEats.com Named '25 Favorite Cookbooks of All Time' by Christopher Kimball Named 'Best Cookbooks Of 2016' by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named '100 Best Cookbooks of All Time' by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, &#8220;Meathead&#8221; Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: &#8226; Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. &#8226; Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. &#8226; Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. &#8226; Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet &#8211;Style; Baja Fish Tacos; Lobster, and many more.
No other cookware quite captures the spirit of American homestyle cooking. Durable and timeless, cast iron has been handed down from generation to generation. Today, there are cast iron skillets, Dutch ovens, casseroles, woks, and grill pans. The original non-stick cookware, it's perfect for cooking with less fat or oils-and readily adapts to a wide range of ethnic cuisine. Cooking in Cast Iron will acquaint home cooks with the benefits, history, care, and use of this rugged and romantic cookware. Plus, more than 150 recipes-from main dishes and side dishes to breads and desserts-demonstrate the versatility of cast iron in today's kitchens. This culinary celebration of cast iron includes: * Pan-Fried Catfish * Best-Ever Boneless Fried Chicken with Bourbon Gravy * Shrimp Gumbo with Filé * Thai-style 'Paella' * Mexican Rice with Annatto and Avocado * Indian Basmati Pilau * Red Pepper Gorgonzola Bread Pudding * Bananas Foster
'As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun.' &#8212;Gourmet 'Take home some hearty American fare.' &#8212;The San Jose Mercury News 'Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination.' &#8212;Omaha World Herald 'The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants.' &#8212;New Orleans Times Picayune 'The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality. ' &#8212;San Francisco Chronicle 'Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy.' &#8212;Charleston Post & Courier 'A feast for the eyes with no muss and fuss.' &#8212;The Los Angeles Daily News 'The book is as honest as the chef' and the 'dreamy desserts . . . are the epitome of comfort.' &#8212;Santa Rosa Press Democrat 'Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty&#8212;and helpful&#8212;notes.' &#8212;Minneapolis Star Tribune '[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different.' &#8212;American Way
From the Queen of American cookery comes a fabulous collection of recipes - all 500 calories or less, and all big on flavour!Martha Stewart knows it's not enough for home cooks to prepare tasty weeknight meals in a flash - they also need to be healthy and appealing for the whole family. Martha Stewart's Everyday Light features delicious, low-fat recipes that are made with accessible ingredients, and each recipe is accompanied by beautiful colour photography to keep you inspired and cooking light every day of the week. The recipes, which are organised seasonally, include salads, soups, stews, main courses, easy sides, desserts, and more. You'll find slimmed-down favourites, such as Beef Chilli, Chicken Parmesan, and deceptively skinny Chocolate-Chunk Brownies, plus new delights such as Spicy Chicken Stir-Fry with Peanuts and Salmon Burgers with Yoghurt-Dill Sauce. With basic low-fat cooking techniques (stir-frying, cooking in parchment, grilling), tips on the 10 best ways to boost flavour without adding fat (including marinades, dressings, herbs and spices), and simple tools for low-calorie cooking (cast-iron skillets and grill pans and steamer baskets), Martha Stewart's Everyday Light helps you cook the kind of delicious, healthy food you really want to eat!