Our day trip is your ticket away from the cruise ship crowds! We are an American couple with a small private resort and watersports operation called Never Winter. Our property is on a quiet stretch of beach on the calm north shore. We have quick access to some of the best snorkeling spots on the island. We specialize in creating a unique experience for your small group or family. Our snorkel trip takes you by boat to a few excellent sites just down the shore from our property. After snorkeling, hop on the jet skis and explore our calm turquoise shoreline from above (30min). When you return to the property, you can relax on the beach/dock or explore the nearby mangrove in a kayak or stand up paddle board. If you wish to have lunch, we can have the local fisherman deliver fresh seafood to our dock and we will help you grill it over our beachfront fire pit. Other watersports are also available upon request (waterskiing, wakeboarding, tubing, and kneeboarding).
Many immigrants become American citizens in special ceremonies held on the 4th of July, reminding us that people from all over the world are united in our country. Food is a way to stay in touch with one's heritage; it can connect people, but also isolate us. We'll hear from Chinese American writer Leslie Li who uses food as a symbol to tell her family's story in her new book, Daughter of Heaven. We'll also talk to a second-generation restaurateur Jacques Haeringer about his father's homeland; Alsace. Mr. Cutlets stops by to discuss unusual meats to throw on the grill for 4th of July, and he'll explain how to prepare the perfect hamburger. Finally, we'll visit with Patrick O'Connell. His Inn at Little Washington is considered one of America's best restaurants and has been called the birthplace of refined American cuisine. (Broadcast Date: June 22, 2006) 1. Language: English. Narrator: Jim Coleman. Audio sample: http://samples.audible.de/rt/chef/060622/rt_chef_060622_sample.mp3. Digital audiobook in aax.
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.
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.
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.
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