Barbecues and grilling

[Bonobo]

Wow!

Food prices up as Poles hold barbecues, family get-togethers
02.06.2016 17:26
The prices of food and non-alcoholic beverages crept up 0.2-0.3 percent in May as Poles brought out their barbecues and held family gatherings, experts say.
The prices of such items rose 0.2-0.3 percent in May compared to April, according to Krystyna Świetlik of Poland’s Institute of Agricultural and Food Economics.
"May is traditionally the month… of first Holy Communion, as well as the start of the barbecue season. Demand [for food] on the domestic market rose sharply," Świetlik said.
A child’s first Holy Communion is a religious rite often marked by large family gatherings in staunchly Catholic Poland.
- See more at: www.thenews.pl/1/12/Artykul/255441,Food-prices-up-as-Poles-hold-barbecues-family-gettogethers#sthash.MADOzFNR.dpuf

[jeanne]

Jun 4, 2016 22:54:47 GMT 1 Bonobo said:

This grill is the best and most clever I have ever seen...attractive too! Grilling even in the rain! (Love the antlers, too! )

[Bonobo]

Jun 4, 2016 23:05:38 GMT 1 jeanne said:

Jun 4, 2016 22:54:47 GMT 1 Bonobo said:

This grill is the best and most clever I have ever seen...attractive too! Grilling even in the rain! (Love the antlers, too! )

I have seen a few grills like that in my students` backyards or at campsites during holidays. I thought it is sth typical. People build them themselves or hire pofessionals.
But good sense of observation of yours must be appreciated. I didn`t spot those antlers.

[Bonobo]

Unfortunately, grilled meat is believed to contribute to cancer. As usual, Poles don`t care.

www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

Are there ways to reduce HCA and PAH formation in cooked meats?
Even though no specific guidelines for HCA/PAH consumption exist, concerned individuals can reduce their exposure by using several cooking methods:
Avoiding direct exposure of meat to an open flame or a hot metal surface and avoiding prolonged cooking times (especially at high temperatures) can help reduce HCA and PAH formation (20).
Using a microwave oven to cook meat prior to exposure to high temperatures can also substantially reduce HCA formation by reducing the time that meat must be in contact with high heat to finish cooking (20).
Continuously turning meat over on a high heat source can substantially reduce HCA formation compared with just leaving the meat on the heat source without flipping it often (20).
Removing charred portions of meat and refraining from using gravy made from meat drippings can also reduce HCA and PAH exposure (20).