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here, but a few dishes and techniques are worthy of a brief mention. In St. Louis, the deckle or point of the brisket is smoked longer than the rest, creating burnt ends. South Carolina pitmasters are fond of a mustard-based sauce known as “Carolina gold.” For eaters with more adventurous palates, Kentucky barbecue, which often features mutton, is worth trying. At its heart, barbecue reflects the nation that created it. It’s diverse, creative, and simultaneously humble and sophisticated. While American barbecue is fundamentally its own thing, you can find cuisines from every corner of the globe that take advantage of the unique deliciousness of smoked meat. If you’re curious about the ways people from Korea to Denmark are making this ancient method of cooking their own, check out the “BBQ” episode of “Ugly Delicious” on Netflix. No matter which style you believe reigns supreme, barbecue is the perfect food for summer.
barbecue menus. These are humble cuts, widely available and inexpensive. The magic results come from a combination of technique and time. Aaron Franklin, proprietor of Austin’s legendary Franklin Barbecue, writes, “The fact that in Texas barbecue you’re taking one of the worst pieces of the animal and converting it into one of the best is a miracle itself.” Memphis-style is the closest representation of what most people think of as barbecue. Pork ribs and pulled pork are the stars here. Memphis is also the birthplace of the tomato- based barbecue sauces you’re probably familiar with. That sauce covers pulled pork shoulder and is also slathered on “wet” ribs. “Dry” ribs, as you might expect, feature only a dry rub of salt, sugar, and spices. TENNESSEE
The Skylight Inn in Ayden, NC, is perhaps America’s most famous restaurant serving this uber-traditional style of barbecue, but its pitmaster, Sam Jones, is not the type to venerate one style of cooking above all others. “I believe there’s a place for all types of barbecues,” he says. Even with such an inclusive mindset, don’t expect beef brisket to show up on his menus anytime soon. In the Lone Star State, on the other hand, beef predominates pork, and brisket is the most iconic cut. Central Texas barbecue is primal and unabashedly smoky. It owes its heritage in part to German meat markets of the 1800s, but it’s a creation all its own. Sauce is often frowned upon here, as it obscures the flavor of the smoke. Dry rub is the only addition to the potent mixture of fire, wood, smoke, and meat. As the rub caramelizes, it creates a crust, known as bark, around the meat. TEXAS
There are far more regional specialties and characteristics than we have space to cover
In addition to brisket, you’ll also find beef sausage and short ribs on traditional Texas
The Hazards of Blue Light How to Protect Your Eyes and Minimize Exposure
You may have been warned about blue light and its impending threat to your eyes. It comes from your computer screen, your phone, and even from the sun. Why is this form of light harmful, and how can you keep your eyes safe? IS BLUE LIGHT A NEW THING? and lenses, almost all of it reaches the more sensitive retinas.
There are also removable filters you can put on your computer screen. Brands like RetinaShield/ Tech Armor and Eyesafe are designed to limit the amount of blue light your eyes are exposed to. To avoid eye strain, talk to your eye doctor about blue light glasses. These tinted glasses, which come in prescription and nonprescription versions, reduce the amount of blue light that reaches your eyes. Remember, blue light itself is just a natural form of light and isn’t inherently bad. During the day, it can even be beneficial to get some natural blue light from sunshine —while wearing sunglasses, of course. But it’s also a good idea to take precautions to protect your eyes from artificial blue light, especially if your work environment and hobbies expose you to it frequently.
Blue light occurs in nature and is nothing new. However, because many electronics emit blue light, it’s more of an issue now than it was just 10 years ago. Backlit LED screens emit strong blue light waves, so our use of devices like cellphones, tablets, and flat-screen TVs means we are exposed to more blue light than ever before. WHY ARE EYE DOCTORS WORRIED? Blue light isn’t inherently bad — it’s found in sunlight and lightbulbs — but our increased exposure to it might be. Our eyes are pretty good at blocking UV rays but not so good at blocking blue light. Blue light has a higher energy output than other forms of light, so instead of being filtered by the corneas
The high energy output of blue light and our eyes’ inability to protect the retinas from it appears to cause damage similar to macular degeneration, an eye disease mostly affecting people over 65 that can lead to blindness. These similarities to macular degeneration have scientists worried that our increased exposure to blue light could lead to more cases of it. HOW CAN YOU MINIMIZE EXPOSURE? Many computers and electronic devices have a “night shift” option built into them. Enabling this feature will dim the screen and lower the amount of blue light that your device emits.
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