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)

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