炭山水(旧リステ・リン)

アメリカから豪快なBBQの写真がたくさん届いている。 日本で対抗できるのは何かという話で、芋煮とか言われてるけど、素直に餅つきとかどうだろう。

アメリカ人は塊肉を焼くのが本当に上手い。 日本人は人生でこんなふうに肉を焼く機会がないし、こういうの出してくれる店もない。 塩と黒胡椒をふって、炙ったパンに挟んで食べてみたい

I'm convinced we need to start a humanitarian effort to send American grills and smokers to Japan.

アメリカの肉の洗礼（BBQ） にナイジェリアが参戦してきてるんだけれど 噂によるとアルゼンチンも肉食文化が高レベルでヤバいと聞くので Twitterにいるであろうアルゼンチンの兄貴達、是非画像を上げまくってほしいとは思ってる

アメリカ人に卵酒(tamagozake)(Japanese-style eggnog)の存在を教えたらなんかnoggersからの通知止まらん

If a meal doesn't have meat, it's not a meal, it's a snack.

アメリカ南部のアニキ達。 あんたらに憧れて成人して始めて自分でやったグリルだ。 当時の俺にはこれが精一杯だったけど最高だったよ。 いつか俺もテキサスに行って5ポンドの肉を食って50calの銃を撃ってみたいよ。

When I was a teenager, I went to a “tempura bar” in Los Angeles. The idea was you ordered 30 minutes, or 45 minutes, or an hour and sat at a bar and for the duration the chef would shove freshly-fried tempura at you. It was quite possibly the best meal of my entire life. This was a decade before I’d had sushi. There is so much good Japanese food but so often it’s all just ignored (in the West) in favor of sushi. I get why - sushi is colorful and classy and subtle. My all-tempura meal was pretty much just shades of crunchy beige. But it included chrysanthemum leaves, lotus root, scallops, shiso leaves, burdock, and for dessert apples and my first-ever fried banana. Potent, vigorous flavors that blew away sushi’s subtle nuances. So good.

American Bbq tends to involve smoking with pellets/wood or grilling with pillow briquettes. Neither of these involve high infra red heat. Japanese Bbq, such as yakitori, involves binchotan or ogatan in compact grills that offers high infra red heat. Since infra red heat is the fastest cooking method, you need thin pieces of meat (otherwise it burns before being fully cooked). Using thin pieces in American-style bbq though wouldn’t have much flavor. Neither approach is better - it really just depends on prep and your skill level whichever style you choose.