By Adam Perry Lang
With Charred & Scruffed, bestselling cookbook writer and acclaimed chef Adam Perry Lang employs his wide culinary historical past to refine and focus the flavors and textures of barbeque and reimagine its possibilities.
Adam's new thoughts, from roughing up meat and greens ("scruffing") to cooking at once on scorching coals ("clinching") to always turning and relocating the beef whereas cooking ("hot potato"), produce crust formation and layers of taste, whereas his board dressings and completing salts construct upon scrumptious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, focused finish note.
in the meantime, part dishes comparable to Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, faraway from afterthoughts, supply intriguing distinction and synergy with the "mains."
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Extra resources for Charred & Scruffed
4. THE EARTH’S HUMAN CARRYING CAPACITY We have seen that we humans have a remarkable biological potential for reproducing ourselves and an equally remarkable potential for controlling the environment to support this growth. We have also seen that the potential for growth is limited—but if we are to use our cognitive abilities to anticipate and adapt to these limits, we also have to understand a bit more about those limits. In this section we focus on human carrying capacity as the constraint to population growth and other aspects of human impact, both locally and globally.
In chapter 9 I examine what has become the most popular alternative to the problems caused by the mainstream globalized and industrial agrifood system—grassroots localization. In the industrial world, the push for localization seeks to reshape the economic, social, and physical infrastructure of agrifood systems; in the Third World, it seeks to conserve and improve what remains of local agrifood systems. Localization is a critical case study of how different values and goals for the future can lead to very different interpretations and actions.
We need to think critically, holistically, systemically, and compassionately. And we need to get to work right away. 4. THE LAYOUT OF THIS BOOK To address my goals, I have organized BOP into two parts. In part 1, Agrifood Systems History and Future, I focus on the food demand-supply problem, the underlying factors that drive our past and current agrifood crises and successes, and how basic concepts such as sustainability can be useful tools for understanding those factors and moving toward a better 6 Introduction future.