Tag: Duxbury MA

License to Grill, by Chris Schlesinger and John Willoughby, 1997

Arthur MullenLeave a comment

"Whether you're a novice looking for your initial license to grill — permission to fool around with live fire, add a wonderful sear to your dinner, and generally turn what could be a chore into one of the most pleasurable parts of the day — or an accomplished griller looking to earn your Ph.G. (Doctor of Grilling) with some recipes that carry a high level of difficulty, I've got your mind in mind. I've even included a few recipes that will put you well on your way to the coveted Ph.B. (Doctor of Barbecue)."

Big Flavors of the Hot Sun, by Chris Schlesinger and John Willoughby, 1994

Arthur MullenLeave a comment

"Subtlety in food does not impress me. I like big, loud flavors — sweet, sour, hot, salty, aromatic, pungent, tingling — preferably all in the same bite. I'm the guy who always asks for salt and pepper in the fancy restaurants and who thinks that most dishes could benefit from a squeeze of lime or a shot or two of Tabasco."

The Thrill of the Grill, by Chris Schlesinger and John Willoughby, 1990

Arthur MullenLeave a comment

"The physical process that takes place during searing is known as the Maillard reaction, after the French scientist who discovered it. In layman's terms, this complex reaction can be summarized easily: 'Brown food tastes better.' Think of the difference between the taste of golden-brown bread crust versus the rest of the bread, or the aroma of roasted versus unroasted coffee beans, and you will understand the process that gives grilled foods their intensity of flavor. So now that you know all about the Maillard reaction, you'll have an answer to the favorite rhetorical question of backyard cookouts, 'How come grilled food tastes so good?'"