0_Wizard
Do you ever bake? The method for cooking food with dry heat.
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Baking
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Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Barbecue
Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.
Pressure cooking
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a "pressure cooker". Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be opened safely. Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker. In 1679, French physicist Denis Papin, better known for his studies on steam, invented the "steam digester" in an attempt to reduce the cooking time of food.
Outdoor cooking
Outdoor cooking differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. As a result, campers and backpackers have developed a significant body of techniques and specialized equipment for preparing food in outdoors environments. Such techniques have traditionally been associated with nomadic cultures such as the Berbers of North Africa, the Arab Beduins, the Plains Indians and pioneers of North America, and have been carried down to and refined in modern times for use during recreational outdoors pursuits. Currently, much of the work of maintaining and developing outdoor cooking traditions in Westernized countries is done by the Scouting movement and by wilderness educators such as the National Outdoor Leadership School and Outward Bound, as well as by writers and cooks closely associated with the outdoors community.
Sterilization (microbiology)
Sterilization (or sterilisation) refers to any process that eliminates, removes, kills, or deactivates all forms of life and other biological agents (such as fungi, bacteria, viruses, spore forms, prions, unicellular eukaryotic organisms such as Plasmodium, etc.) present in a specified region, such as a surface, a volume of fluid, medication, or in a compound such as biological culture media. Sterilization can be achieved through various means, including: heat, chemicals, irradiation, high pressure, and filtration. Sterilization is distinct from disinfection, sanitization, and pasteurization, in that sterilization kills, deactivates, or eliminates all forms of life and other biological agents which are present.
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
1_Apprentice
I've always been curious. After burning one too many batches of simple cookies I tend to shy away from the oven.
0_Wizard
You can also barbecue in the oven.
Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
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Baking
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Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
Barbecue
Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.
Barbecue in the United States
In the United States, barbecue refers to a technique of cooking that involves cooking pulled pork outdoors, over a fire; often this is called "pit barbecue", and the facility for cooking it is the "barbecue pit". This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles. Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles at barbecue competitions.
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Barbecue in Texas
Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world. Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. In a 1973 "Texas Monthly" article, Author Griffin Smith, Jr., described the dividing line between the two styles as "a line running from Columbus and Hearne northward between Dallas and Fort Worth". Additionally, in deep South Texas and along the Rio Grande valley, a Mexican style of meat preparation known as "barbacoa" can be found.
Barbecue in North Carolina
Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition to the two native varieties, other styles of barbecue can be found throughout the state. North Carolina barbecue benefits from a wide variety of influences, from the original settlers, African slaves on plantations to more modern ones, such as newer equipment and methods to cook the meat.
1_Apprentice
Really? I have always envisioned barbecues as being outside, accompanied by a roaring flame and copious amounts of alcohol. 
0_Wizard
Yes as long as its done slowly over low indirect heat.
Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke.
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Barbecue
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Barbecue
Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.
Licence to Grill
License to Grill is a show hosted by Rob Rainford and can be seen on Food Network Canada, Asian Food Channel and downloaded at MoboVivo. The show is produced by Knight Enterprises. The show was formerly carried in the United States on the Discovery Networks channel Discovery Home, but was dropped from the schedule when the channel was flipped to the ecology-themed Planet Green. The episode "Bike Ride BBQ" was the last one to air in the USA. "License to Grill" is a series that explores the enjoyment of backyard cooking, entertaining, and the barbecue. Each episode takes place over a day or two, but mainly on Saturdays.
Passive solar building design
In passive solar building design, windows, walls, and floors are made to collect, store, and distribute solar energy in the form of heat in the winter and reject solar heat in the summer. This is called passive solar design because, unlike active solar heating systems, it does not involve the use of mechanical and electrical devices. The key to design a passive solar building is to best take advantage of the local climate performing an accurate site analysis. Elements to be considered include window placement and size, and glazing type, thermal insulation, thermal mass, and shading. Passive solar design techniques can be applied most easily to new buildings, but existing buildings can be adapted or "retrofitted".
Combined cycle
In electric power generation a combined cycle is an assembly of heat engines that work in tandem from the same source of heat, converting it into mechanical energy, which in turn usually drives electrical generators. The principle is that after completing its cycle (in the first engine), the temperature of the working fluid engine is still high enough that a second subsequent heat engine may extract energy from the waste heat that the first engine produced. By combining these multiple streams of work upon a single mechanical shaft turning an electric generator, the overall net efficiency of the system may be increased by 50–60%.
Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and "lapsang souchong" tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok.
Diesel engine
The diesel engine (also known as a compression-ignition or CI engine), named after Rudolf Diesel, is an internal combustion engine in which ignition of the fuel which is injected into the combustion chamber is caused by the elevated temperature of the air in the cylinder due to mechanical compression (adiabatic compression). Diesel engines work by compressing only the air. This increases the air temperature inside the cylinder to such a high degree that atomised diesel fuel that is injected into the combustion chamber ignites spontaneously. This contrasts with spark-ignition engines such as a petrol engine (gasoline engine) or gas engine (using a gaseous fuel as opposed to petrol), which use a spark plug to ignite an air-fuel mixture.
Effects of global warming on human health
The effects of global warming include its gayon human health. The observed and projected increased frequency and severity of climate related impacts will further exacerbate the effects on human health. This article describes some of those effects on individuals and populations. A good example of the impact of global warming on health can be seen in the disease Erythromelalgia. This is a vascular disease that is commonly triggered by the involvement of change in temperature, which leads to syndromes including (first and second degree) burning pain, increased temperature, erythema and swelling, of mainly the hands and feet that are affected.
1_Apprentice
Maybe I will have to give it a try sometime; I didn't know ovens could be so versatile!
0_Wizard
Yes, oven have been around since 29,000 BC.
The earliest ovens were found in Central Europe, and dated to 29,000 BC.
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Oven
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History of agriculture
The history of agriculture records the domestication of plants and animals and the development and dissemination of techniques for raising them productively. Agriculture began independently in different parts of the globe, and included a diverse range of taxa. At least eleven separate regions of the Old and New World were involved as independent centers of origin. Wild grains were collected and eaten from at least 20,000 BC. From around 9,500 BC, the eight Neolithic founder crops—emmer wheat, einkorn wheat, hulled barley, peas, lentils, bitter vetch, chick peas, and flax—were cultivated in the Levant.
History of Africa
The history of Africa begins with the emergence of "Homo sapiens" in East Africa, and continues into the present as a patchwork of diverse and politically developing nation states. The recorded history of early civilization arose in the Kingdom of Kush, and later in Ancient Egypt, the Sahel, the Maghreb and the Horn of Africa. During the Middle Ages, Islam spread west from Arabia to Egypt, crossing the Maghreb and the Sahel. Some notable pre-colonial states and societies in Africa include the Ajuran Empire, D'mt, Adal Sultanate, Warsangali Sultanate, Kingdom of Nri, Nok culture, Mali Empire, Songhai Empire, Benin Empire, Ashanti Empire, Ghana Empire, Mossi Kingdoms, Mutapa Empire, Kingdom of Mapungubwe, Kingdom of Sine, Kingdom of Sennar, Kingdom of Saloum, Kingdom of Baol, Kingdom of Cayor, Kingdom of Zimbabwe, Kingdom of Kongo, Empire of Kaabu, Ancient Carthage, Numidia, Mauretania, and the Aksumite Empire.
History of the horse in Britain
The known history of the horse in Britain starts with horse remains found in Pakefield, Suffolk, dating from 700,000 BC, and in Boxgrove, West Sussex, dating from 500,000 BC. Early humans were active hunters of horses, and finds from the Ice Age have been recovered from many sites. At that time, land which now forms the British Isles was part of a peninsula attached to continental Europe by a low-lying area now known as "Doggerland", and land animals could migrate freely between what is now island Britain and continental Europe. The domestication of horses, and their use to pull vehicles, had begun in Britain by 2500 BC; by the time of the Roman conquest of Britain, British tribes could assemble armies which included thousands of chariots.
Prehistoric Iberia
The prehistory of the Iberian Peninsula begins with the arrival of the first hominins 1.2 million years ago and ends with the Punic Wars, when the territory enters the domains of written history. In this long period, some of its most significant landmarks were to host the last stand of the Neanderthal people, to develop some of the most impressive Paleolithic art, alongside southern France, to be the seat of the earliest civilizations of Western Europe and finally to become a most desired colonial objective due to its strategic position and its many mineral riches. Hominin inhabitation of the Iberian Peninsula dates from the Paleolithic.
Oven
An oven is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking. Kilns and furnaces are special-purpose ovens, used in pottery and metalworking, respectively. The earliest ovens were found in Central Europe, and dated to 29,000 BC. They were roasting and boiling pits inside yurts used to cook mammoth. In Ukraine from 20,000 BC they used pits with hot coals covered in ashes. The food was wrapped in leaves and set on top, then covered with earth. In camps found in Mezhirich, each mammoth bone house had a hearth used for heating and cooking.
Provence
Provence (; ; Provençal: "Provença" in classical norm or "Prouvènço" in Mistralian norm, ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône River to the west to the Italian border to the east, and is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative "région" of Provence-Alpes-Côte d'Azur, and includes the "départements" of Var, Bouches-du-Rhône, Alpes-de-Haute-Provence and parts of Alpes-Maritimes and Vaucluse. The largest city of the region is Marseille. The Romans made the region into the first Roman province beyond the Alps and called it "Provincia Romana", which evolved into the present name.
Prehistoric Planet
Prehistoric Planet is a re-version of the BBC's "Walking with Dinosaurs" and "Walking with Beasts" series, done by Discovery Channel and NBC for the Discovery Kids network. Though the producers kept most of the original animation, David Bock and Peter Sherman wrote new text for a younger target audience, narrated by Ben Stiller (in Season 1) and Christian Slater (in Season 2), and interspersed the scenes with occasional quizzes to act as bumpers around the commercial breaks. New music was incorporated as well. Most marketing and advertising for the series focused on the dinosaur episodes. In addition, the final episode, the "Prehistoric Planet Top 10" focused solely on the creatures from "Walking With Dinosaurs".
1_Apprentice
Amazing! I had no idea they have been around for such a long time. I wonder what civilization invented the oven to start with.