Smoking Hot
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Magazines are cutting, closing and changing hands. Nor are digital sites any longer up, up and away. The vagaries of publishing on Facebook and other platform giants are zapping them, too.
Since weed is legal now, here’s our stash of SMOKING hot girls (33 Photos)
Cause and effect or not, the NewsGuild and Writers Guild, by contrast, are having a banner year for organizing and bargaining. NewsGuild president Bernie Lunzer assures me that lots more of the same is coming in Voluntary acceptance appears likely. Two differences in the new wave of organization and bargaining stand out. Bitter management opposition to organizing, deploying union-busting lawyers and PR firms was more the norm for much of the 20th century.
At digital sites, unionization proceeds from a standing start.
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The group is so new that there is no history of union representation similar to what metro newspapers have had for many decades. That means unionizing is a leap into the unknown for a New York- and Washington-centered workforce largely populated by millennials. Guild units, as Lunzer conceded in a June interview with me, cannot block layoffs and buyouts. Those are management prerogative. Nor are big raises for all in play at most places during these tough times.
But a seat at the table, access to detailed information about salaries and profits, and the chance to highlight the importance of journalism with occasional picketing all can be attractive wins for those who do organize. Holpuch has rotated off the Guardian bargaining committee but joined the executive committee of her local, which includes the Associated Press.
She would be excited, in any case, about promoting new chapters at other New York City sites, but confesses that is proving pretty easy. In fact, it seems like everyone is doing it. Guardian management back at the U. Maternity and paternity leave benefits had not been equal and were often negotiated individually; now an equal leave policy for all is mandated. Lunzer offered additional reasons for the organizing successes at digital sites. While layoffs have been slower to arrive in that sector than at newspapers, they have begun in earnest the last two years. Buzz Feed, where founder Jonah Peretti started arguing against a union in , is a likely target.
They have no illusions that contraction of staff can be reversed , but they want to take control of what they can. On, the newspaper side, the NewsGuild continues to have success at GateHouse papers, where cuts are often deep and always feared in newsrooms as the chain continues acquiring family-owned papers and groups. Same at Tribune Publishing, where ownership uncertainty has become a daily preoccupation in newsrooms..
Large quantities of salt were used in the curing process and smoking times were quite long, sometimes involving days of exposure. But there are still going to be tensions with those who have worked here a long time. Smoking is especially useful for oily fish, as its antioxidant properties inhibit surface fat rancidification and delay interior fat exposure to degrading oxygen. Although foods that have been hot smoked are often reheated or further cooked, they are typically safe to eat without further cooking. Magazines are cutting, closing and changing hands.
When smoking using wood chips or chunks, the combustion temperature is often raised by soaking the pieces in water before placing them on a fire. The main characteristics of the offset smoker are that the cooking chamber is usually cylindrical in shape, with a shorter, smaller diameter cylinder attached to the bottom of one end for a firebox.
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To cook the meat, a small fire is lit in the firebox, where airflow is tightly controlled. The heat and smoke from the fire are drawn through a connecting pipe or opening into the cooking chamber. The heat and smoke cook and flavor the meat before escaping through an exhaust vent at the opposite end of the cooking chamber. Most manufacturers' models are based on this simple but effective design, and this is what most people picture when they think of a "BBQ smoker.
The upright drum smoker also referred to as an ugly drum smoker or UDS is exactly what its name suggests; an upright steel drum that has been modified for the purpose of pseudo-indirect hot smoking. There are many ways to accomplish this, but the basics include the use of a complete steel drum, a basket to hold charcoal near the bottom, and cooking rack or racks near the top; all covered by a vented lid of some sort. The temperatures used for smoking are controlled by limiting the amount of air intake at the bottom of the drum, and allowing a similar amount of exhaust out of vents in the lid.
UDSs are very efficient with fuel consumption and flexible in their abilities to produce proper smoking conditions, with or without the use of a water pan or drip pan. A vertical water smoker also referred to as a bullet smoker because of its shape [17] is a variation of the upright drum smoker. It uses charcoal or wood to generate smoke and heat, and contains a water bowl between the fire and the cooking grates. It also creates an effect in which the water vapor and smoke condense together, which adds flavor to smoked foods. Vertical water smokers are extremely temperature stable and require very little adjustment once the desired temperature has been reached.
Because of their relatively low cost and stable temperature, they are sometimes used in barbecue competitions where propane and electric smokers are not allowed.
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A propane smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.
The steel box has few vent holes, on the top of the box only. By starving the heated wood of oxygen, it smokes instead of burning. Any combination of woods and charcoal may used. This method uses much less wood but does require propane fuel. This more traditional method uses a two-box system: The fire box is typically adjacent or under the cooking box, and can be controlled to a finer degree.
The heat and smoke from the fire box exhausts into the food box, where it is used to cook and smoke the meat. These may be as simple as an electric heating element with a pan of wood chips placed on it, although more advanced models have finer temperature controls. The most convenient of the various types of smokers are the insulated electric smokers. Although wood chunks, pellets, and even in some cases automatically-fed wood pucks are used to generate smoke, the amount of flavor obtained is less than traditional wood or charcoal smokers. In this method the firebox is a narrow trench cut down a slope pointing into the prevailing wind.
The middle part of the trench is covered over to make it into a tunnel. At the upper end of the trench is a vertical framework covered to form a chimney within which is placed the rack of foodstuff. At the lower upwind end of the trench is lit a small smokey fire, and sustained day and night until the foodstuff is cured. Commercial smokehouses , mostly made from stainless steel, have independent systems for smoke generation and cooking.
Smoke generators use friction, an electric coil or a small flame to ignite sawdust on demand. Heat from steam coils or gas flames is balanced with live steam or water sprays to control the temperature and humidity. Elaborate air handling systems reduce hot or cold spots, to reduce variation in the finished product.
Racks on wheels or rails are used to hold the product and facilitate movement. The wood pellets are stored in a gravity-fed hopper that feeds into a motor controlled by the temperature regulator. This motor pushes the pellets into an auger that sits underneath the heat box. An ignition rod within the auger ignites the pellets where a combustion fan keeps them smouldering. The motor and the combustion fan regulate the temperature of the smoker by feeding it more pellets and increasing airflow in the auger.
Above the auger is a heat shield to disperse the direct heat before it reaches the heat box to allow the wood smoke to keep the heat box at an even temperature throughout. The heat sensor inside the heat box relays the current temperature inside the box back to the temperature regulator which then controls the fan speed and pellet hopper motor which will either increase or decrease the amount of pellets in the auger or the amount of air available to the fire to maintain the desired temperature for the cook.
Smoke is both an antimicrobial and antioxidant, however it is insufficient alone for preserving food as smoke does not penetrate far into meat or fish; it is thus typically combined with salt-curing or drying. Smoking is especially useful for oily fish, as its antioxidant properties inhibit surface fat rancidification and delay interior fat exposure to degrading oxygen.
Some heavily-salted, long-smoked fish can keep without refrigeration for weeks or months. Artificial smoke flavoring such as liquid smoke can be purchased to mimic smoking's flavor, but not its preservative qualities. Competition BBQ Smoking is becoming increasingly popular among smoking enthusiasts, especially in the Southern American States, where BBQ enthusiasts come together to over a weekend to cook various cuts of meat such as a whole hog or beef brisket to become the best at BBQ. Regularly consuming smoked meats and fish may increase the risk of several types of cancer [21] [22] and cardiovascular disease.
From Wikipedia, the free encyclopedia. A "Little Chief" home smoker and racks with hot smoked Pacific salmon. Cooking portal Food portal. Effect of Native American fish smoking methods on dietary exposure to polycyclic aromatic hydrocarbons and possible risks to human health. Quantitatively assessing the health risk of exposure to PAHs from intake of smoked meats. Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states. Meat Science and Applications.
Retrieved December 17, Buying Guide, Ratings, And Reviews". How healthy is it? The Globe and mail. A local's obsession with smoked eel. List of cooking techniques. Dry roasting Hot salt frying Searing. Baking Roasting modern Smoking.
Grilling charbroiling Roasting traditional Rotisserie Toasting.