The History and Style of Bar-b-cue

Barbecue, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbecued - even mutton is sometimes barbecued, at least in Kentucky. With so many ways to make so many dishes, the perfect way to make barbecued meat can be a regional "bone" of contention.
In Memphis, Tennessee, barbecue is almost a religion. Barbecue ribs - most often pork, are cooked for long hours, until the meat is so tender that it is ready to fall off the bone. If you want to know more visit us at www.cooking-chinese-style.com. The city bills itself as the pork barbecue capital of the world, and has over one hundred barbecue restraints to back up that claim, many of whom participate in the annual pork cook off that is listen the Guinness Book of World Records as the largest pork barbecue contest anywhere.
The contest, part of the celebration called "Memphis in May", draws some 90,000 cooks and spectators. Competitors come from fifty smaller cook offs sponsored by the main contest. It even runs a series of training seminars for potential barbecue judges. Good barbecue, they say, is all about being tender, without being too mushy, and being smoky, without being overpowering.
Ribs commonly come "wet" that is, with barbecue sauce of some kind, usually mild and sweet in Memphis and basted on before and after cooking, or "dry", with a dry rub of herbs and spices that is applied during or right after cooking. Regardless of which style is favored, the taste of the meat should come through - this is what separates good barbecue from something lathered with barbecue sauce and put in the oven for a few hours.
In Missouri, there is not one, but two predominant styles of barbecue, both of which favor beef, which is not surprising given the history of both Kansas City and St. Louis as "cattle towns". They share a tomato-based sauce that is added after cooking, and can be replicated by mixing ketchup, brown sugar, mustard, and Worcestershire sauce. Interestingly, Missouri’s Ozarks are the source of almost half of the charcoal briquettes produced in the United States.
Kansas City, like Memphis, has a large number of barbecue restaurants and hosts several annual competitions. However, it is particularly famous for its sauces, which are thick, rich, tangy, and spicy. You can also login on to www.cooking-groundbeef.com. The sauce is basted on during the last few moments of cooking, and more can be added thereafter. Dry rub, too, is common on Kansas City style barbecue.
In St. Louis style barbecue, ribs are the flagship dish. These famous spare ribs are a rack of ribs with the chine bone and brisket bone removed. They are cooked with a sauce that is less vinegary, tangier and thinner than its cross-state equivalent, closer, in fact, to that served in Memphis.
Whether sweet or spicy, dry or wet, slow cooked or grilled over an open flame, barbecue is one of the most diverse of all American foods, and one to which many cities lay claim. Each has its own unique character, so get some bread and crackers, or some Cole slaw, or even beans, (all traditional barbecue side dishes) and give them a try.

Norway at Walt Disney World is History, an Authentic Menu to Enjoy and Simply a Very Nice Visit

Welcome to Norway, some say the home of the real discoverer's of the Americas, by the Viking son of Eric the Red, Leif Ericsson, nearly a half a millennium before Christopher Columbus. The Norway at Walt Disney World in Orlando Florida that is, found in the World Showcase at Epcot.

Just traverse the bridge between Future World and World Showcase, take a left and just up the road between Mexico and China and discover Norway. [And remember kids, when you're in geography class don't refer to a Disney map for your test answers.] Take a pathway into Den pittoreske landsbyen og bytorget i Norge. [Hopefully these translations are correct from Google Translate).

The culture, history and art the Scandinavian people is very evident here. There are much art and particularly sculpture not to mention the authentic architectural building design. There is music and food and gifts and a lot of trolls of all sizes and shapes. And although Norway is a more recent addition to the Epcot World Showcase in 1988, it hasn't changed much at all; but a beautiful location to spend time in.

So what do we have here to see and do? The most action is in the Maelstrom, a dark ride something akin to Pirates of the Caribbean in its design; but actually a little more exciting because you move backwards for a while and drop just a bit. But this is anything but a thrill ride so the entire family can participate. Some say that little kids might be a fearful of the trolls that populate the darker areas of this boat ride, but maybe not; and this is not one of these rides your teens will seek out, but many enjoy it.

Accompanying Maelstrom at its conclusion is the Spirit of Norway film. Both the ride and the film are under 10 minutes, so it is not a long experience. And if you've seen the film once since the attraction opened, it hasn't changed. You can bypass it, but why not watch it again; maybe you missed something.

The buffet here is very popular, so Advanced Dining Reservations are essential. The Akershus Royal Banquet Hall hot and cold (koldtbord) buffet is the home of Princess Storybook Dining. Akershus is a replicated castle building from Oslo, and has American food for breakfast and authentic Norwegian cuisine for lunch and dinner. The banquet hall is very decorative and intended to be regal since this is where the Disney Princesses will make their rounds from table to table for autographs, pictures and hugs. Among the characters that may be found here are Belle, Jasmine, Snow White, Sleeping Beauty, Mary Poppins and Ariel. Please make reservations in advance, even 180 days prior to your vacation, by calling (407) WDW-DINE.

You should download the menus from several Disney fan sites, to read about rotating lunch entrees such as Akershus Salmon Burger, Traditional Kjottkake (Ground Beef and Pork Dumplings served with Mashed Potatoes, seasonal Vegetables, and Lingonberry Sauce) and Grilled Venison Sausage Sandwich. Then rotating dinner items include Mustard-glazed Seared Salmon, Citrus-marinated Mahi Mahi plus many lunch items repeated.

The native wines are also very attractive, but for many it's the desserts. You can have Sweet and Savory Chocolate Mousse, Traditional Rice Cream topped with Strawberry Sauce, Flaky Puff Pastry filled with Mascarpone Mousse topped with fresh Berries; or take a walk over to the Norway bakery, Kringla Bakeri Og Kafe. Children's menu choices include pizza, pasta, hot dogs and grilled chicken. There is a mix of family style, buffet but also a la cart items.

Then there is the Kringla Bakeri Og Kafe, a wonderful bakery for fresh baked native pastries. And for souvenir shopping, there is The Puffin's Roost with Norwegian books, fragrances, candy, hand-knit woolens, trolls, glass, porcelain, pewter, toys and more.

The Stave Church is with the Norway pavilion, with statues, paintings and artifacts is styled after Gol Church of Hallingdal, built around 1250 A.D. Yes, you can go in. But some people stand outside just looking at this wonderful structure, and then move on instead of going in. Here you will find the "Vikings: Conquerors of the Seas," a collection of authentic Norse weapons and artifacts.

Nyt opplevelsen av et besøk til Norge (check that Google translate).