News — Food
The gas versus charcoal BBQ argument has been raging since Chicago-born Don McGlaughlin’s gas-powered LazyMan first hit the market in the early 1950s
Today, most professional chefs and seasoned barbecuers will extol the virtues of charcoal over gas and it’s true that, psychologically at least, charcoal is a more primally satisfying way to grill meats and vegetables in the great outdoors. However, charcoal barbecuing does have its drawbacks, namely the length of time it takes for the charcoal to reach optimum temperature and the extra work involved in preventing the food from being scorched to a cinder. On the flip side, gas aficionados will argue that gas grilling produces a flavour just as authentically smoky as charcoal, only without the hassle. After all,...
Forage it yourself: Rare burn morel mushrooms pop up in wildfire-ravaged Colorado wilderness
When writing a story such as this, you’re supposed to set the scene. You measure, in words, the splendor of the mountains — the Culebra Range of the Sangre de Cristos, if that helps — and you identify the precise blue of the sky. But I can’t tell you a thing about the forest I walked through (although I’m sure there were trees and that they were lovely), because what were popping out of the ground were the most fascinating things I’ve seen in a long, long time, and my eyes were riveted downward, on the charred, burnt earth. From...