pierrade
n.— «Slate is a staple of rustic cooking in France and in Andorra, where Ripert grew up. The traditional method, called pierrade, involves heating a thick slab of slate over an open fire, though now most pierrade cooking is done on a timid tabletop appliance that has all the excitement of a toaster oven. But Ripert said the slate tiles could be used over an open fire on the grill or in the fireplace, and that I could use it to cook almost anything: steak, poultry or fish.» —“Flavored with flame and stone” by Oliver Schwaner-Albright AZCentral.com (Phoenix, Arizona) Jan. 11, 2007. (source: Double-Tongued Dictionary)
Further reading
It’s hard to remember how to spell the names of some cities. Tallahassee, Florida, for example. Then there are towns with very few letters to remember. Y, a tiny town in northern France, has only two main streets, which come together to form...
Why is vanilla associated with blandness? When this flavor was first introduced to Europe in the 16th century, it was considered a delicacy. Thomas Jefferson came upon it during a stay in France and helped popularize it in the United States...