TonyC
Frederick's Happy Face
- Joined
- Oct 21, 2002
- Posts
- 3,050
Re: reality or reality?
All you're going to find around here is normal, intelligent aviation-minded folks who are going to tell you "that's normal." End of story.
So, if that's not what you want to hear, go somewhere else.
I'd like to know the origin of the abuse of the word Bar-B-Que. Now, I realize that Brazilian Barbeque is another animal entirely - - in fact it's any animal entirely or in part, and I like it for what it is. Nothing better than sitting down at a place in Campinas, for instance, and eating the finest cuts of meat for as long as you can lift your knife and fork.
But in our good ole U.S. of A, there seems to be some confusion. I grew up knowing only one kind of BBQ - - pork - - slow cooked over an open pit. The choices were dark, white, or both, pulled or chopped, slaw or not. (Well, OK, slaw wasn't really a choice, but I didn't really care for it personally.) My personal preference has always been white meat pulled, but I've heard the virtues of the other choices and respect those that have them.
Then along came this notion that you could cook any kind of meat as long as you cooked it over a fire some way. Beef barbeque???? Argggh Barbeque CHICKEN? YIKES. Eventually the standard became even looser in terms of definition, now including any kind of food you can pour a sauce over. Folks, give me a break. Have we no standards? We might as well be flying the flag upside down!
For the love of pork, folks. Can't we get back to REAL bar-be-que?
Thank you for your attention.

Hate to break this to you, Denver, but you're barking up the wrong tree around here, and you've stated yourself why you're doomed.Denver130 said:2. Don't believe a pilot who says "that’s normal".
All you're going to find around here is normal, intelligent aviation-minded folks who are going to tell you "that's normal." End of story.
So, if that's not what you want to hear, go somewhere else.
I'd like to know the origin of the abuse of the word Bar-B-Que. Now, I realize that Brazilian Barbeque is another animal entirely - - in fact it's any animal entirely or in part, and I like it for what it is. Nothing better than sitting down at a place in Campinas, for instance, and eating the finest cuts of meat for as long as you can lift your knife and fork.
But in our good ole U.S. of A, there seems to be some confusion. I grew up knowing only one kind of BBQ - - pork - - slow cooked over an open pit. The choices were dark, white, or both, pulled or chopped, slaw or not. (Well, OK, slaw wasn't really a choice, but I didn't really care for it personally.) My personal preference has always been white meat pulled, but I've heard the virtues of the other choices and respect those that have them.
Then along came this notion that you could cook any kind of meat as long as you cooked it over a fire some way. Beef barbeque???? Argggh Barbeque CHICKEN? YIKES. Eventually the standard became even looser in terms of definition, now including any kind of food you can pour a sauce over. Folks, give me a break. Have we no standards? We might as well be flying the flag upside down!
For the love of pork, folks. Can't we get back to REAL bar-be-que?
Thank you for your attention.
