When you think of churrasco, what comes to mind is a vision of huge slabs of skewered meat dripping fat and juice. And the technique of grilling that produces those slabs is, indeed, the very definition of churrasco. In this new cookbook, called simply Churrasco by Evandro Caregnato, the culinary director of the Texas de Brazil restaurant chain. In it he tells you how he got started as a kid in Brazil and shares lots of stories about being a gaucho there and then his journey to Texas to join the cowboys as master churrasco chef and consultant to the then-new Texas de Brazil restaurant.
Whatever else happens, links from hundreds of thousands of articles and photographs will be broken. Thousands of Twitter feeds will suddenly look like bomb-ravaged fields – littered with empty craters (photos) and dead bodies (links). [Update: 7/26/16 Instead of leaving thousands of dead links in all social media platforms, Examiner.com has chosen instead to insert links to its own new entertainment portal. It’s probably legal, but it’s a shabby thing to embarrass your long-term, loyal contributors by making their links no longer go where they were meant to.]
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