I went to the park, picked up a low Brimstone, called myself a Barber, & agreed with her for Sixpence, went to the bottom of the park, arm in arm, & dipped my machine in the Canal […].
Steak lovers want a charred surface and a rare, even cold, center. A high-tech overfired broiler is the secret. This kind of broiler delivers tremendous heat that is both predictable and consistent. Some establishments use the underfired version, which has the advantage of searing the bits of dripping fat, which gives the meat a barbequed taste. … The disadvantage of the underfired grill is the potential for flareups, which can cause a burned spot or carbonization. Not only do these taste bad, but they are also carcinogenic. Home grills are underfired; they must be watched carefully.
This hath been a very accusative age.
The distribution model itself is defined by the physicochemistry of the drug such as its lipophilicity.
