【英美文化之旅·美食篇】Barbecue in America

零语alp (●v●) 核心逗比
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发表于:2015-09-22 14:10 [只看楼主] [划词开启]




May I have your attention please========

========May I have your attention please



Well those who have eaten Barbecue

 please hands up

i repeat

well those who have eaten Barbecue

 please hands up




Well that’s a part of rap song by Aminam  

 





第一期美食文化我们一齐看向BBQ (barbecue)~

相信很多人都知道BBQ,也知道这是道美国名菜~

而这道名菜有时也是美国人招待客人的主食。

比如说来自不同国家的同学聚餐时

美国人就会说他们会带来芭比球了~

 



那还等什么!一起来舔屏吧!!!




前方高能,所有翻译均为纯手工现,因此请勿对词入座。如有自己不认识的生单词请自行查阅~~




The origin of American barbecue

(乱译:你都知道人叫啥了还不快来舔。又名:你不知道的BBQ)


The origins of American barbecue date back to colonial times, with the first recorded mention in 1672 and George Washington mentions attending a "barbicue" in Alexandria, VA in 1769. As the country expanded westwards along the Gulf of Mexico and north along the Mississippi River, barbecue went with it.

美国BBQ的起源要追溯到殖民时期。1672年这一热词首次被提出,1769年乔治·华盛顿(美国之父)在弗吉尼亚州东北部城市——亚历山德里亚市提到“barbicue”。随后美国向西扩张到墨西哥湾,向北扩张到密西西比河,随着国土的扩张,BBQ诞生了!

 

 






A Southern Barbecue, 1887

by Horace Bradley







The core region for barbecue is the southeastern region of the United States, an area bordered on the west by Texas and Oklahoma, on the north by Missouri, Kentucky, and Virginia, on the south by the Gulf of Mexico, and on the east by the Atlantic Ocean.

While barbecue is found outside of this region, the fourteen core barbecue states contain 70 of the top 100 barbecue restaurants, and most top barbecue restaurants outside the region have their roots there.

BBQ的传统在美国东南部。西边的德克萨斯州和俄克拉何马州,北边的密苏里州、肯塔基州和弗吉尼亚州,南边的墨西哥湾以及东边的大西洋都静躺在BBQ的香味中~

虽然发现BBQ不是在传统BBQ的发源地,但是blablabla……那么多家餐馆,它们的根在哪里?在南部啊!!!咳咳


 




BBQ baking method

(乱译:入口即化)



Barbecue in its current form grew up in the South, where cooks learned to slow-roast tough cuts of meat over fire pits to make them tender. This slow cooking over smoke leaves a distinctive line of red just under the surface, where the myoglobin in the meat reacts with carbon monoxide from the smoke, and imparts the smoky taste essential to barbecue.

厨子们逐渐发现,肉的“伤口”越深,入味越鲜美,放在烤架上慢慢烤,肉质会更嫩。架在炊烟上烤肉时,会在肉表面留下一道个性的红疤,这时肉里面的肌红蛋白就和炊烟里的一氧化碳反应,入口便有那经典的烟熏味啦~



The first ingredient in the barbecue tradition was the meat. Pigs came to the Americas with the Spanish explorers, and quickly turned feral. This provided the most widely used meat used in most barbecue, pork ribs, as well as the pork shoulder for pulled pork.

BBQ的传统什么的就是肉。Ps 猪肉。自从西班牙人把猪带进了美国,猪便很快适应了这片沃土,迅速繁衍起来。然而这正为BBQ,猪排以及手撕猪肉的材料猪颈肉提供了肉源。



The techniques used in barbecue are hot smoking and smoke cooking. Hot smoking is where the meat is cooked with a wood fire, over indirect heat, at temperatures between 120 and 180 F (49 and 82 C), and smoke cooking is cooking over indirect fire at higher temperatures. Unlike cold smoking, which preserves meat and takes days of exposure to the smoke, hot smoking and smoke cooking are cooking processes. While much faster than cold smoking, the cooking process still takes hours, as many as 18. The long, slow cooking process leaves the meat tender and juicy.

BBQ有热熏和烟熏两种。热熏顾名思义,肉不直接接触火,而是架在49℃到82℃的温度之上,烟熏则需要更高的温度。不同于冷熏,冷熏需要先对肉进行保鲜,再花几天时间暴露在炊烟之下。热熏和烟熏本身就是熏制制作的过程了,这样制成的时间就比冷熏短,但是这样的制作过程仍然需要花费大约18小时。时间越长,做得越慢条斯理,肉也就会鲜嫩多汁~ 就像中国传统美食一样~~





 

Let’s do it!

(乱译:心动不如行动!一起看看怎么做吧~ 又名:也许你需要烤箱~




        美国BBQ“四巨头”:


                    Memphis style(孟菲斯)

                    Carolina style(卡罗莱纳)

                    Kansas City style(堪萨斯城)

                    Texas style(德克萨斯)

 




Memphis barbecue is primarily two different dishes: ribs, which come "wet" and "dry", and barbecue sandwiches. Wet ribs are brushed with sauce before and after cooking, and dry ribs are seasoned with a dry rub. Barbecue sandwiches in Memphis are typically chopped pork served on a simple bun and topped with barbecue sauce, and coleslaw. Ofnote is the willingness of Memphians to put this chopped pork on many non-traditional dishes, such as spaghetti, pizza or nachos.

孟菲斯猪排分为干、湿两种,湿排在烹饪前后分别会刷上酱汁而干排之所以是干排,就是你把以下几样粉粉和在一起干搓在肉上。

经典孟菲斯BBQ三明治=小面包+碎猪肉+芭比球酱汁+卷心菜沙拉+小面包

孟菲斯人民忠爱碎猪肉,经常在吃一些非传统套餐时也会盖一层碎猪肉

例如他们吃

意大利面+碎猪肉

披萨+碎猪肉

玉米片undefined+碎猪肉

(玉米片为薯片大小,碎猪肉当然都是肉酱咯~)



Kansas City style is characterized by a wide variety in meat, particularly including beef, pork, and lamb; and a strong emphasis on the signature ingredient, the sauce and the French fries. The meat is smoked with a dry rub, and the sauce served as a table sauce. Kansas City style sauce is erroneously considered thick and sweet.

堪萨斯城里人很会吃,猪肉羊肉牛肉都是美味,并且还热衷配上酱汁和薯条。不论是牛羊猪肉都用以上所讲干搓的方法来调味的。然而堪萨斯城酱汁常被误解成浓浓的甜甜的酱汁。


 

There are four generally recognized regional styles of barbecue in Texas: East Texas style, which is essentially Southern barbecue and is also found in many urban areas; Central Texas "meat market style," which originated in the butcher shops of German and Czech immigrants to the region; West Texas "cowboy style," which involves direct cooking over mesquite and usesgoat and mutton as well as beef; and South Texas barbacoa, in which the head of a cow is cooked (originally underground).

德克萨斯州式BBQ分为四种!“东德模式”本质上其实是南方BBQ,在大多都市地带可以找到;“中德模式”——肉的天下,最初出现在德国人和捷克人的肉店里;“西德模式”又称“牛仔模式”,也许是因野性得名——使用猪肉羊肉牛肉,直接在灌木上烹烤;“南德模式”烤肉要吃奶牛的脑袋@@(由地下活动转到地上杀头)


 


 

 北卡州(in North Carolina)

就直接上视频了,看到这里的小伙伴恭喜你们中了彩蛋

也恭喜我自己中了彩蛋~~终于不用翻译啦哈哈

 

视频播放不了,请直接艾特jaybestwang(就是辣么红)~不谢


下课后操场见~ 一起芭比球~~~

最后编辑于:2016-02-15 20:53 @ "腰果英语口语社" 全社团成员

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