Speaking of food and history and BBQing... I was watching a show on the
History channel, and they were discussing the Polish influence on
Central America. They now believe that Polish explorers came to the new
world around the same time as the Spanish first arrived. The Pole's were
not there to concur, but were coming ashore for supplies and to repair
their vessels. Because of the hostility of the Spanish, the natives were
often hostile towards the Poles, so the Poles would offer food as a sign
of trust in an attempt to befriend the natives. One of the lasting
consequences of this is the Spanish greeting Que pasa, which is believed
to be a corruption of the Polish word Kielbasa! Who knew.
-----Original Message-----
From: HP-3000 Systems Discussion [mailto:[log in to unmask]] On
Behalf Of Denys Beauchemin
Sent: Monday, November 07, 2005 2:05 PM
To: [log in to unmask]
Subject: Re: [HP3000-L] OT: Really funny
Horse hockey.
You speak like you actually know this for a fact but your story is just
one of many different stories about the origins of the term "barbecue."
Other variations place the origin of barbecue in France, (before they
started smoking their Peugeots, obviously.) The term barbecue is said
to be derived from the French: "barbe au cul," which is how you skewer
an animal from the beard (mouth) to the butt. Once skewered it is
placed over a fire and smoked.
There are many other variations on this, take your pick. It should also
be noted that Texas has strong German ancestry and much of the
barbecuing lore, certainly the meat preparation, was directly influenced
by these immigrants.
You will notice that what we in Texas call barbecue involves low cooking
temperatures, smoke, heat and time, lots of time. Ribs and brisket and
such are not cuts of meat that lend themselves to high temperature
grilling (600 degrees or more) like a nice steak; if it weren't for
barbecuing, these cuts of meat would be discarded.
Denys
-----Original Message-----
From: HP-3000 Systems Discussion [mailto:[log in to unmask]] On
Behalf Of Wirt Atmar
Sent: Monday, November 07, 2005 3:40 PM
To: [log in to unmask]
Subject: Re: [HP3000-L] OT: Really funny
Gary writes:
> Okay you people!!! I am really getting hungry, so is there a "How To"
book
> on bar-b-q that I can buy? I mean a really good one on the nitty
> gritty
of
> bbq.
You're probably not as hungry as you think. BBQ is an English corruption
of the original Spanish word, barbarcoa, just like alligator is a
corruption of
"el legarto" (meaning the lizard), which itself was derived from the
original Latin/Greek "lacerta."
Under any circumstance, the principle meats that go into a true
traditional barbarcoa, which is usually served in tacos, are the cheeks,
jowls and tongue of cattle.
I've always suspected that the sauce is there not so much to enhance the
flavor but to disguise the taste.
Wirt Atmar
* To join/leave the list, search archives, change list settings, *
* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *
* To join/leave the list, search archives, change list settings, *
* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *
* To join/leave the list, search archives, change list settings, *
* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *
|
