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“My recipe is very special, and very old,” he said.

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Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.

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Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.

“Any place you have a pointy stick or a sword, people are going to figure out very quickly … if you cook with it off to the side of the fire, it’s going to taste much more interesting,” Albala said.

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Good luck out there, and may the odds be ever in your favor ??

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“People called out ‘Chef Al Pastor! Chef Al Pastor!’” Morales said, laughing. Morales, who was born in Mexico City, came by the nickname through decades of hard work.
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He’s the third generation of his family to make al pastor tacos, their fresh tortillas filled with richly seasoned pork shaved from a rotating vertical spit.

“My recipe is very special, and very old,” he said.

Yet while Morales’ family recipes go back generations, and similar spit-roasted meats like shawarma and doner have been around for hundreds of years, his tacos represent a kind of cuisine that’s as contemporary and international as it is ancient and traditional. When you thread meat onto a spinning spit to roast it, it turns out, it doesn’t stay in one place for long.
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Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.

Feasts of spit-roasted meat appear in the Homeric epics The Iliad and The Odyssey, writes Susan Sherratt, emeritus professor of East Mediterranean archaeology at the University of Sheffield, in the journal Hesperia.

Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.

“I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”

Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.

“Any place you have a pointy stick or a sword, people are going to figure out very quickly … if you cook with it off to the side of the fire, it’s going to taste much more interesting,” Albala said.

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“People called out ‘Chef Al Pastor! Chef Al Pastor!’” Morales said, laughing. Morales, who was born in Mexico City, came by the nickname through decades of hard work.
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He’s the third generation of his family to make al pastor tacos, their fresh tortillas filled with richly seasoned pork shaved from a rotating vertical spit.

“My recipe is very special, and very old,” he said.

Yet while Morales’ family recipes go back generations, and similar spit-roasted meats like shawarma and doner have been around for hundreds of years, his tacos represent a kind of cuisine that’s as contemporary and international as it is ancient and traditional. When you thread meat onto a spinning spit to roast it, it turns out, it doesn’t stay in one place for long.
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‘Any place you have a pointy stick or a sword’
Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.

Feasts of spit-roasted meat appear in the Homeric epics The Iliad and The Odyssey, writes Susan Sherratt, emeritus professor of East Mediterranean archaeology at the University of Sheffield, in the journal Hesperia.

Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.

“I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”

Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.

“Any place you have a pointy stick or a sword, people are going to figure out very quickly … if you cook with it off to the side of the fire, it’s going to taste much more interesting,” Albala said.

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Good luck out there, and don’t let the house win too much ??

Hey people,

I've been diving into the world of internet gambling lately, and I’ve gotta say — it’s pretty damn addictive. At first, I was honestly suspicious. I mean, how do you even trust an online platform with your cash, right? But after testing the waters (and trying out a few questionable sites so you can avoid that mess), I figured out a few things that distinguish a reliable casino from a complete fraud. First off, if you’re new to all this, here’s the golden rule: **regulation is key**. If a casino doesn’t have a proper regulatory certificate (like from the MGA or the UK Gambling Commission), just walk away. No bonus is worth the trouble of never seeing your money again. Also — and I know no one wants to — read the T&Cs. That’s the only way to know what kind of hidden traps they’ve slapped onto those so-called “generous” bonuses.

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Good luck out there, and don’t let the house win too much ??

Hey everyone,

I've been getting into the world of online gaming lately, and I’ve gotta say — it’s a total blast. At first, I was super skeptical. I mean, how do you even believe in an online platform with your hard-earned money, right? But after testing the waters (and trying out a few sketchy sites so you can avoid that mess), I figured out a few things that distinguish a legit casino from a complete fraud. First off, if you’re new to all this, here’s the golden rule: **regulation is key**. If a casino doesn’t have a proper regulatory certificate (like from the MGA or the UKGC), just close that tab. No bonus is worth the gamble of never seeing your money again. Also — and I know no one wants to — read the T&Cs. That’s the only way to know what kind of playthrough limits they’ve slapped onto those so-called “juicy” bonuses.

Now, let me share a site I’ve been playing on these last few weeks. It’s been a total win. The interface? Super smooth. Payouts? Quick — like 24 hours quick. And the game selection? *Insane*. Slots, live dealers, blackjack, even some unique stuff I hadn’t tried before. Check it out here: <a href="https://b.cari.com.my/home.php?mod=space&uid=3065400&do=blog&quickforwar... mama</a> . What really stood out was the support team. I had a tiny issue with a bonus not working, and they got back to me in like no time. Compare that to other sites where you’re just left hanging — yeah, no thanks.

Also, if you’re into bonuses (and who isn’t?), this place offers some legit ones. But here’s the trick: don’t just go crazy over promos. It’s smarter to go for clear terms than a huge bonus you’ll never be able to withdraw. I’m not saying you should go and bet the farm — please don’t. But if you’ve got a little extra fun budget and you’re looking for a chill way to spend an evening, online casinos can totally deliver. Just play smart, control your bankroll, and don’t treat it like a side hustle. It’s for fun, not for a paycheck. Anyway, just wanted to drop my experience here in case anyone’s curious or trying to find a trustworthy place to play. If you’ve got your own recommendations or even some horror tales, I’m all ears — love talking shop about this stuff.

Good luck out there, and spin smart, win big ??

https://rafting-morvan-passion.fr/

Друзья, коллеги! Из года в год не удается подобрать качественного поставщика удобрений. На этот раз впечатление от приобретения крупной партии минеральных удобрений чуть более позитивное. Для меня это всегда волнительный момент. Ведь от качества удобрений напрямую зависит будущий урожай, а значит, и успех всего сезона.
Перечитал массу отзывов, консультировался с опытными фермерами, сравнивал составы и цены.
Упаковка оказалась качественной и целость не была нарушена. Все мешки целые, маркировка четкая и понятная. Сразу видно, что производитель заботится о своем продукте.

Далее, при визуальном осмотре удобрений, никаких нареканий. Однородная консистенция, отсутствие посторонних примесей – все соответствует заявленным характеристикам.
Но, конечно, самое главное – это результат. И здесь я могу сказать, что уже вижу некоторые позитивные изменения, но не уверен, что в итоге получу отличный урожай. Поделитесь опытом где покупаете [url=https://saumalkol.com/forum/%D0%9A%D0%BE%D0%BC%D1%83-%D0%BF%D0%BE%D0%B4-...удобрение осмокот.[/url]

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