Re: Annotated online Lua source

[Roberto Ierusalimschy <roberto@...>]

> Humm... Interesting. The use here is that there's a designated "asador",
> a man whose authority in the art of cooking meat is undisputed. If the
> thing is serious, there may be a support team, but there will be always
> a single boss who makes the decisions. The serious men present will stop
> by the fire and knowingly nod in approvement, and bring beer to the man.
> It's actually a very demanding job, the heat unbearable, and the process
> is mind numbingly elaborate (for me, at least). In the end there's
> always a round of toasts for the asador, and that's the reward.
> 
> In Argentina is like that too, and I suspect that it is also the
> brazilian way. ;)

Sure. The "asador" here is called "churrasqueiro". (One of the problems
is that different meats have different times to cook, and a good
churrasqueiro ensures that there is always ready meat of any kind,
without overcooking them. A common failure is to have a lot of meat in
the heat, with nothing ready to eat.)

-- Roberto