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2. Big Green Egg - Wikipedia

   en.wikipedia.org/wiki/Big_Green_Egg

   The Big Green Egg is manufactured from ceramics designed to reflect heat, and the temperature gauge recommends not exceeding a maximum temperature of 750 degrees F. [4] The Big Green Egg is a charcoal barbecue: the manufacturers recommend lump wood charcoal because alternatives such as charcoal briquettes generate much more ash, and contain ...

3. Anthracite - Wikipedia

   en.wikipedia.org/wiki/Anthracite

   Anthracite, also known as hard coal and black coal, is a hard, compact variety of coal that has a submetallic lustre. It has the highest carbon content, the fewest impurities, and the highest energy density of all types of coal and is the highest ranking of coals. The Coal Region of Northeastern Pennsylvania in the United States has the largest ...

4. Charcoal - Wikipedia

   en.wikipedia.org/wiki/Charcoal

   Charcoal. Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents. In the traditional version of this pyrolysis process, called charcoal burning, often by forming a charcoal kiln, the heat is supplied by burning part of ...

5. Bitumen - Wikipedia

   en.wikipedia.org/wiki/Bitumen

   Bitumen ( UK: / ˈbɪtʃʊmɪn / BITCH-uu-min, US: / bɪˈtjuːmɪn, baɪ -/ bih-TEW-min, by-) [ 1] is an immensely viscous constituent of petroleum. Depending on its exact composition it can be a sticky, black liquid or an apparently solid mass that behaves as a liquid over very large time scales.

6. Pumice - Wikipedia

   en.wikipedia.org/wiki/Pumice

   Pumice is composed of highly microvesicular glass pyroclastic with very thin, translucent bubble walls of extrusive igneous rock.It is commonly [4] but not exclusively of silicic or felsic to intermediate in composition (e.g., rhyolitic, dacitic, andesite, pantellerite, phonolite, trachyte), but basaltic and other compositions are known.

7. Eggs as food - Wikipedia

   en.wikipedia.org/wiki/Eggs_as_food

   As a cooking ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener, as in custards . The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes.