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    Anonymous

    Metbiazy

    23 Sep 2025 - 05:56 am

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    Anonymous

    Metbiazy

    22 Sep 2025 - 07:16 pm

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    Anonymous

    Jerryver

    22 Sep 2025 - 01:04 pm

    Even during his days off, Raul Morales gets spotted by fans. On a recent visit to Universal Studios Hollywood, Morales, owner of Taqueria Vista Hermosa in Los Angeles, was waiting in line when he heard shouting.

    “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.

    Anonymous

    Jessedop

    22 Sep 2025 - 03:31 am

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    Anonymous

    Jerryver

    21 Sep 2025 - 10:52 pm

    Even during his days off, Raul Morales gets spotted by fans. On a recent visit to Universal Studios Hollywood, Morales, owner of Taqueria Vista Hermosa in Los Angeles, was waiting in line when he heard shouting.

    “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.
    https://tripscan42.org
    трипскан вход
    ‘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.

    Anonymous

    Maryhot

    21 Sep 2025 - 10:45 pm

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    Anonymous

    Maryhot

    21 Sep 2025 - 10:44 pm

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    Anonymous

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    21 Sep 2025 - 07:43 pm

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    Anonymous

    Carlosthath

    21 Sep 2025 - 04:39 pm

    Even during his days off, Raul Morales gets spotted by fans. On a recent visit to Universal Studios Hollywood, Morales, owner of Taqueria Vista Hermosa in Los Angeles, was waiting in line when he heard shouting.

    “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.
    [url=https://tripscan42.org]tripscan войти[/url]
    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.
    https://tripscan42.org
    трипскан сайт
    ‘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.

    Anonymous

    Thomasorgak

    21 Sep 2025 - 10:53 am

    He has had more cordial, more productive, meetings with US President Donald Trump since that now-notorious encounter on February 28.
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    But for Ukrainian President Volodymyr Zelensky, today’s meeting at the White House will surely trigger awkward memories of that very public clash with the US President almost six months ago. Navigating the treacherous waters in which he finds himself today will be no easier.
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    Increasingly, it appears likely he will be told to give up land in exchange for some sort of security guarantees.

    The land side of that “deal” will be obvious. It can be drawn on a map. Crimea: gone, says Trump. Donetsk: give all of it up, says Putin, apparently with Trump’s blessing.

    But the security guarantees? That’s where far more challenging ideas, like credibility, come into play. Could Zelensky rely on the US to deliver on some NATO Article 5-type promise, to defend Ukraine if Russia breaches any peace agreement?

    Putin himself might even see an opportunity to further weaken the West, by testing any such guarantees, confident they are a bluff he could call. But all that would be for the future.

    For now, it looks like Zelensky will have to weigh up whether he could bring his country with him if he were to cede territory to Russia – some of it still in Ukrainian hands – or whether he and his people could bear the costs of potentially defying Trump a Nobel Peace Prize, and say no.

    If he chose the latter, would the US President immediately end all remaining American support for Ukraine, in terms of military aid and intelligence sharing, for instance?

    If that happened, to what extent could Zelensky’s European allies really step in and fill in the gaps left by any full US retreat?

    It is an almost impossibly hard choice before him.
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