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[This I Believe] 【整理】2016-04-08&04-14 独爱烤肉

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[This I Believe] 【整理】2016-04-08&04-14 独爱烤肉

本帖最后由 qingchengshan 于 2016-4-14 12:07 编辑 “我的信念”是美国国家公共广播电台节目,每期会邀请来自各行各业、不同阶层的人士朗读自己的文章,围绕这个题目讲述个人经历和人生信念。在这里听一个平凡的美国人用自己的声音讲述他们的故事,从这里里发现、理解和相信自己成功的原因。大多的故事来自于美国人,但是对美好生活的追求和对幸福的期许,没有国界。

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There Is No Such Thing As Too Much Barbecue


Restaurant critic Jason Sheehan has a passion for barbecue with all the homemade fixings on the side. He believes barbecue unites us, comforts us and is the only thing he can’t get enough of.


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After listening to the results of this project for several weeks, I knew I could do three minutes, too. Certainly not on world peace or the search for meaning in an increasingly distracted world or anything as grave and serious as all that, but on a belief just as true.

 

I believe in barbecue. As soul food and comfort food and health food, as a cuisine of both solace and celebration. When I’m feeling good, I want barbecue. And when I’m feeling bad, I just want barbecue more. I believe in barbecue in all its regional derivations, in its ethnic translations, in forms that range from white-tablecloth presentations of cunningly sauced costillas, to Chinese take-out spareribs that stain your fingers red, to the most authentic product of the tar-paper rib shacks of the Deep South. I believe that like sunshine and great sex, no day is bad that has barbecue in it.

 

I believe in the art of generations of pit-men working in relative obscurity to keep alive the craft of slow-smoking as it’s been practiced for as long as there’s been fire. A barbecue cook must have an intimate understanding of his work, the physics of fire and convection, the hard science of meat and heat and smoke – and then forget it all to achieve a sort of gut-level, Zen instinct for the process.

 

I believe that barbecue drives culture, not the other way around. Some of the first blows struck for equality and civil rights in the Deep South were made not in the courtrooms or schools or on buses, but in the barbecue shacks. There were dining rooms, back yards and roadhouse juke joints in the South that were integrated long before any other public places.

 

I believe that good barbecue requires no décor, and that the best barbecue exists despite its trappings. Paper plates are okay in a barbecue joint. And paper napkins. And plastic silverware. And I believe that any place with a menu longer than can fit on a single page – or better yet, just a chalkboard – is coming dangerously close to putting on airs.

 

I believe that good barbecue needs sides the way good blues need rhythm, and that there is only one rule: Serve whatever you like but whatever you serve, make it fresh. Have someone’s mama in the back doing the “taters” and hush puppies and sweet tea, because Mama will know what she’s doing – or at least know better than some assembly-line worker bagging up powdered mashed potatoes by the ton.

 

I believe that proper barbecue ought to come in significant portions. Skinny people can eat barbecue, and do, but the kitchen should cook for a fat man who hasn’t eaten since breakfast. My leftovers should last for days.

 

I believe that if you don’t get sauce under your nails when you’re eating, you’re doing it wrong. I believe that if you don’t ruin your shirt, you’re not trying hard enough.

 

I believe – I know – there is no such thing as too much barbecue. Good, bad or in-between, old-fashioned pit-smoked or high-tech and modern; it doesn’t matter. Existing without gimmickry, without the infernal swindles and capering of so much of contemporary cuisine, barbecue is truth; it is history and home, and the only thing I don’t believe is that I’ll ever get enough.

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[Homework]2016-04-08&04-14 独爱烤肉

Jason Sheehan is a food critic, he heard our series on his car radio and told us he liked the concept because for many people belief is just a nebulous clutter of half held convictions, but the process of putting them down on paper helps cement those few things a person truly believes, the core of a principle life, he also noted that the object of his belief was sitting on the seat next to him, in two plastic bags.
After listening the result of this project for several weeks, I knew I could do three minutes too, certainly not on world peace, or the search for meaning in an increasingly distracted world, or anything as grave and serious as all that, but on a believe just as true.
I believe in barbecue as soul food and comfort food and health food as a cuisine of both solacing and celebration, when I'm feeling good, I want barbecue, and when I'm feeling bad, I just want barbecue more.
I believe in barbecue in all its regional derivations in its ethnic translations, in forms that range from white table cloth presentations of cunningly source * to Chinese take out spear ribs that stain your fingers red, to the most authentic product of the * rib shacks of the deep south. I believe that like sunshine and great sex no day is bad that has barbecue in it, I believe in the art of generations of pit man working in relative obscurity to keep alive the craft of slow smoking as it has been practiced for as long as there has been fire.
A barbecue cook must have an intimate understanding of his work, the physics of fire and convection, the hard science of meat and heat and smoke, and then forget it all to achieve a sort of gut levels Zen instinct for the process.
I believe that barbecue drives culture, not the other way around, some of the first blows struck equality in civil rights in the deep south were made not in the courtrooms, or schools, or on buses, but in barbecue shacks, there were dining rooms, back yards and road house * in the south that were integrated long before any other public places.
I believe that good barbecue requires no decor, and that the best barbecue exists despite its trappings, paper plates are okay in a barbecue joint, and paper napkins, and plastic silverware, and I believe that any place with a menu longer than it could fit on a single page, or better yet just a  chalkboard, is coming dangerously close to putting on airs.
I believe that good barbecue needs sides the way good blues need rhythm,  and there is only one rule, serve whatever you like, but whatever you serve make it fresh, have someone's mama at the back doing the titters and hush puppies and sweet tea, because mama will know what she is doing, or at least know better than some assembly line worker bagging up powdered mash potatoes by the ton.
I believe that proper barbecue ought to come in significant portions, skinny people can eat barbecue and do, but the kitchen should cook for a fat man who hasn't eaten since breakfast, my leftovers should last for days.
I believe that if you don't get source under your nails when you're eating, you are doing it wrong. I believe that if you don't ruin your shirt, you are not trying hard enough. I believe I know there is no such thing as too much barbecue, good, bad or between, old fashioned pit smoked or high tech and modern, it doesn't matter, existing without *, without the infernal swindles and capering of so much contemporary cuisine, barbecue is truth, it is history and home, and the only thing I don't believe is that I'll ever get enough.
Jason Sheehan with his essay for this I believe, Sheehan's barbecue obsession began at 16 with a trip to H chicken and ribs in his hometown of Rochester, New York, although he worked as a chef for 13 years, he lets his wife do the cooking at home.

This post was generated by put listening repetition system,  Check the original dictation thread!
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[Homework]2016-04-08&04-14 独爱烤肉

Jason Sheenhan is a food critic. He heard our series on his car radio and told us he liked the concept, because for many people, belief is just a nebulous clutter of half-held convictions, but the process of putting them down on paper helps cement those few things a person truly believes, the core of a principle life. He also noted that the object of his belief was sitting on the seat next to him in two plastic bags.After listening to the result of this project for several weeks, I knew I can do three-minutes, too, certainly not on world peace, or the search for meaning in an increasingly distracted world, or anything as grave and serious as all that, but on a belief just as true.
I believe in barbecue, as soul food, and comfort food and health food, as a cuisine of both solace and celebration. When I'm feeling good, I want barbecue. And when I'm feeling bad, I just want barbecue more.
I believe in barbecue in all its regional derivations, in its ethnic translations, in forms that range from white table-cloth presentations of cunningly source of cos* to Chinese take-out spare ribs that stain your fingers red, to the most authentic product of t*-paper red chicks of the deep South. I believe that like sunshine and great sex, no day is bad that has barbecue in it.
I believe in the art of generations of pit men working in the relatively obscurity to keep alive the craft of slow smoking as it's been practice for as long as there has been fire.
A barbecue cook must have an intimate understanding of his work, the physics of fire and convection, the hard science of meat and heat and smoke, and then forget it all to achieve sort of gut levels' Zen instinct for the process.
I believe that barbecue drives culture, not the other way around. Some of the first blow strike for equality and civil rights in the deep South were not made in the courtrooms, or schools, or on buses, but in barbecue shacks. There were dining rooms, backyards and road house joints in the South. They were integrated long before any other public places.
I believe that good barbecue requires no decor, and that the best barbecue exists despite its trappings. Paper plates are okay in a barbecue joint, and paper napkins and plastic silverware. And I believe that any place with a menu longer than can fit on a single page or better yet just a chalkboard, is coming dangerously close to putting on airs.
I believe that good barbecue needs sides the way good blues need rhythm. And there is only one rule. Serve whatever you like, but whatever you serve make it fresh. Have someone's mama at the back doing the tatters and hush puppies and sweet tea, because mama will know what she's doing, or at least know better than some assembly line workers bagging up powdered smash potatoes by the time.
I believe that proper barbecue are out of coming significant portions. Skinny people can eat barbecue and due, but the kitchen should cook for a fat man who hasn't eaten since breakfast. My leftovers should last for days.  
I believe if you don't get source under nails when you are eating, you're doing it wrong. I believe that if you don't ruin your shirt, you're not trying hard enough. I believe I know there is not such thing as too much barbecue. Good, bad, or in-bewteen, old fashion, pit-smoked, high tech and modern, it doesn't matter. Existing without **, without the infernal swindles and capering of so much of contemporary cuisine, barbecue is truth. It is history and home, and the only thing I don't believe is that I'll ever get enough.
Jason Sheenhan with his essay for This I Believe. Sheenhan's barbecue obssession began at 16 with a trip to ** chicken and ribs in his hometown of Rochester in New York. Although he worked as a chef for 13 years, he lets his wife do the cooking at home.

This post was generated by put listening repetition system,  Check the original dictation thread!
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There is no such thing as too much barbecue

JasonSheehan is a food critic. He heard our series on his car radio and told us heliked the concept, because for manypeople, belief is just nebulous clutter of half-held convictions, but theprocess of putting them down on paper help cement those few things a person trulybelieves, the core of principle life. He also noted the object of his beliefwas sitting on the seat next to him in two plastic bags.
After listening the results of this projectfor several weeks, I knew I could do three minutes, too. Certainly not on worldpeace, or the search for meaning, increasingly distracted world, or anything as grave and serious as all that, but on abelief just as true. I believe inbarbecue, as soul?? food, comfort food,and health food, as cuisine of both solacing and celebrations. When I am feeling good, Iwant barbecue. When I am feeling bad, I just want barbecue more. I believe inbarbecue in all its regional derivations, in its ethnic translations, in forms thatrange from white tablecloth presentations of cunningly sauce ???, to Chinesetakeout spare ribs that stain your fingers red, to the most authentic productof tarpaper rib shacks of Deep South. I believe like sunshine in great sax???, no day is bad that has barbecue in it. Ibelieve in the art of generations of pitman working in relatively obscurity tokeep alive the craft of slow smoking as it has been practice for as long asthere has been fire. A barbecue cook must have an intimate understanding of hiswork. The physics of fire and convection(对流,传送), the hard science of meat and heat and smoke,forget it all we achieve all sort of gut levels and instincts from the process. I believe that barbecue drives cultures,not the other way around. Some of the first blows of strikes for equalities andcivil rights in Deep South(美国的南方腹地) were not made in courtrooms or schools or onbuses, but in the barbecue shacks. There were dining rooms, backyards, road housejuke joints(备有自动唱机的小酒吧) in the south integrated long before anyother public places. I believe good barbecue requires no décor(装饰), but the best barbecue exists despite its trappings(服饰,礼服). Paperplates are OK in barbecue joints低档娱乐场所, papernapkins, plastic silver ware. I believe any places with menu longer than can fit on a single page, or better yet just the chalkboard,is coming dangerously close to putting on airs(摆架子,装腔作势). I believe good barbecues need side, theway good blues need rhythms. There is only one rule: serve whatever you like, butwhatever you serve make it fresh. Have someone’s mama at the back, doing taters (马铃薯) andthehush puppies and sweet tea, because Mama will know what she isdoing, or at least no better than some assembly line workers bagging up powderedmash potatoes by the ton. I believe proper barbecue ought to come insignificant proportions. Skinny people can eat barbecue and do, but the kitchenshould cook for a fat man who hasn’t eaten since breakfast.My leftovers should last for days. I believe if I don’t get sauce on your nailswhen you are eating, you are doing it wrong. I believe if you don’t rollingyour shirt, you are not trying hard enough. I believe I know there is no suchthing as too much barbecue, good, bador in between, old-fashioned pits smoked, high-techmodern, it doesn’t matter. Existing without gimmickry(伎俩,花招),without the infernal swindle, catering so much of contemporary cuisine,barbecue is truth. It’s history and home. The only thing I don’t believe is I’llnever get enough.
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