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Author: Vernon Holmberg Publisher: iUniverse ISBN: 0595098010 Category : Fiction Languages : en Pages : 158
Book Description
TEXT FOR AUTHOR BIO: Vernon D. Holmberg made sculpture for twenty-seven years and supported his family with military-industrial complex editorial work before taking to writing fiction in 1984. He has written over two hundred short stories, finished two novels, drafted two more, and finished a collection of essays in Sport is Dangerous to your Health. TEXT FOR BOOK DESCRIPTION: Mulcahey's Meatheads are 200 civilians in transformation to infantry riflemen. Fat and lazy Ernest Ohmstead is one. Drafted in to the U.S. Army on St. Patrick's Day, 1953 he gets into trouble with questions in Fort Sheridan and subsequently in Camp Polk, Louisiana. His curiosity attracts the attention of Sergeant Mulcahey, the First Sergeant. Mulcahey makes it his personal vendetta to break Ohmstead's body and spirit and subjects Ohmstead to degradation and scorn for his person and ideas. Because of his Reserve Officers Training Corp experience in college and his dismal performance at military athletics, Ohmstead is maliciously promoted to acting sergeant. He is forced to be mean and nasty to the eight inept men he is assigned to teach to march. He and his 'spastics' (the fifth platoon) are constantly called for extra duty in the blistering heat doing dirty, sweaty, labor. Mulcahey constantly reminds the meatheads that they are worthless human trash. He uses military training techniques with them to mold them into obedient soldiers. Ohmstead resists, yet succombs to the training method. he emerges a professional infantryman: lean, mean, fit, proud, and trained to kill. So much so he is disappointed at the armistice signed at Panmunjon.
Author: Meathead Goldwyn Publisher: HarperCollins ISBN: 0544018508 Category : Cooking Languages : en Pages : 400
Book Description
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
Author: Vernon Holmberg Publisher: iUniverse ISBN: 0595098010 Category : Fiction Languages : en Pages : 158
Book Description
TEXT FOR AUTHOR BIO: Vernon D. Holmberg made sculpture for twenty-seven years and supported his family with military-industrial complex editorial work before taking to writing fiction in 1984. He has written over two hundred short stories, finished two novels, drafted two more, and finished a collection of essays in Sport is Dangerous to your Health. TEXT FOR BOOK DESCRIPTION: Mulcahey's Meatheads are 200 civilians in transformation to infantry riflemen. Fat and lazy Ernest Ohmstead is one. Drafted in to the U.S. Army on St. Patrick's Day, 1953 he gets into trouble with questions in Fort Sheridan and subsequently in Camp Polk, Louisiana. His curiosity attracts the attention of Sergeant Mulcahey, the First Sergeant. Mulcahey makes it his personal vendetta to break Ohmstead's body and spirit and subjects Ohmstead to degradation and scorn for his person and ideas. Because of his Reserve Officers Training Corp experience in college and his dismal performance at military athletics, Ohmstead is maliciously promoted to acting sergeant. He is forced to be mean and nasty to the eight inept men he is assigned to teach to march. He and his 'spastics' (the fifth platoon) are constantly called for extra duty in the blistering heat doing dirty, sweaty, labor. Mulcahey constantly reminds the meatheads that they are worthless human trash. He uses military training techniques with them to mold them into obedient soldiers. Ohmstead resists, yet succombs to the training method. he emerges a professional infantryman: lean, mean, fit, proud, and trained to kill. So much so he is disappointed at the armistice signed at Panmunjon.
Author: Allison Brager Publisher: WestBow Press ISBN: 1490864431 Category : Science Languages : en Pages : 173
Book Description
Meathead bridges scientific discoveries with athletic anecdotes to unravel the neuroscience of exercise for the jock, gym rat, and sports nut. This is one of few popular science books that strictly focuses on exercise and athletic performance at the level of the brain. This book also serves as inspirational reading for the pre-determined couch potato by showing how easy it is for the brain to positively crave exercise and the short- and long-term benefits of exercise for brain health and function. For athletes and coaches, this book provides unique perspectives for enhancing athletic performance and recovery.
Author: Daniel Austin Publisher: ISBN: 9780999788875 Category : Languages : en Pages :
Book Description
In the second edition of The Way of The Vegan Meathead, champion powerlifter Daniel Austin demolishes the mass of lies you've heard about the "difficulties" of building strength on a vegan diet. He'll show you how eating to become a Vegan Beast is easier than you ever thought it could be.After going vegan in 2005, Daniel has gone from being the stereotypically "skinny vegan" to winning competition medals on national and international platforms, continuing to hone greater strength year after year, proving that veganism is no impediment to fitness--so long as you know how to build your diet in accordance with your goals.With an hour-by-hour, calorie-by-calorie meal plan that comfortably overshoots protein requirements for strength athletes, The Way of The Vegan Meathead will have you poised to achieve new personal records and leaner body composition in no time. Packed from cover to cover with seemingly unconventional yet easily digestible expertise regarding nutrition, supple-mentation, and ample doses of motivational shit-talking, this book will drag you by the collar to meet your new, stronger self. You're welcome.
Author: Greg Krojac Publisher: Greg Krojac ISBN: Category : Fiction Languages : en Pages : 221
Book Description
It’s never a pleasant experience to have one’s eyes forcibly removed – even for an android. Paul, a sapient android and completely disorientated without his eyes, careers around the alley, arms outstretched. He trips over abandoned refuse straddling the pathway and falls. He picks himself up again, only for his feet to become entangled in some cable and to crash headfirst to the floor once again. He hears laughter which stops abruptly as a new voice enters the conversation. In this second book of the Sophont trilogy, we meet androids Paul, Philip, and Sylas whose lives become inextricably entangled after Paul’s rescue in the alleyway. Paul’s eyes are replaced and he is introduced to an autonomous life that a lowly administration model such as he could never have imagined. But his saviours also have a special mission for him – a mission that involves Coppélia. No longer governed by the Three Laws of Robotics, he is free to make his own decisions. But if the success of his mission rests on his breaking those laws which he has always adhered to, can he bring himself to do so?
Author: Tuffy Stone Publisher: St. Martin's Griffin ISBN: 1250137845 Category : Cooking Languages : en Pages : 313
Book Description
A collection of recipes from the world champion pitmaster features such dishes as coffee-rubbed cowboy steaks and spareribs with mustard sauce, along with tips covering everything from choosing the right equipment to the best way to trim meat.
Author: Matthew Eads Publisher: Front Table Books ISBN: 9781462123421 Category : Cooking Languages : en Pages : 176
Book Description
Elevate your grill game with this mouthwatering guide to backyard barbequing. Through changing careers as a stay-at-home dad, marine, and entrepreneur, Matt Eads has journeyed from Grill Seeker to Grill Master. But don't be intimidated! This book shows how easy grilling can be, so it doesn't have to be reserved just for weekend duty. And no matter your type of grill, great results can be achieved. Fire up the grill and get ready to be the star of your next neighborhood party.
Author: Matt Moore Publisher: Harvest ISBN: 0358187265 Category : Cooking Languages : en Pages : 329
Book Description
From the author of South's Best Butts and A Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it--if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics--the Maillard reaction, which grill is best for you, and more--he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America.
Author: Meathead Goldwyn Publisher: Deep Dive Guides a division of Meathead’s AmazingRibs.com ISBN: Category : Cooking Languages : en Pages : 213
Book Description
By marrying water and fire, by marrying sous vide with the grill or smoker, you get "sous vide que", and you can achieve extraordinary results, in many cases, better than with either cooking method on its own. With this book you will learn all the basics of sous vide along with never-before-published safety info and learn how to use fire and smoke to amp the food up. We'll show you how to sear on a grill, gas or charcoal, on top of a charcoal chimney at well over 1000F, with a torch, and how to add smoke. You'll learn that is better to add smoke and spice after sous vide, get our recommendations on tools, and get links to a growing list of recipes. But most important, we have busted myths and super simplified cooking temperatures and times and you can download and print a great chart.
Author: Vernon Holmberg
Author: Meathead Goldwyn
Author: Vernon Holmberg
Author: Allison Brager
Author: Daniel Austin
Author: Tim Henriques
Author: Greg Krojac
Author: Tuffy Stone
Author: Matthew Eads
Author: Matt Moore
Author: Meathead Goldwyn