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Etymologie

Was (wer) ist rotisserie$71152$ - definition

GENERIC NAME IN CANTONESE CUISINE GIVEN TO MEATS ROASTED ON SPITS OVER AN OPEN FIRE OR A HUGE WOOD BURNING ROTISSERIE OVEN

Chinese barbecue; Chinese rotisserie; Siu Mei

Fantasy sport

GAME BASED ON IMAGINARY OWNERSHIP OF REAL SPORT TEAMS DECIDED BY REAL WORLD PERFORMANCE AND ITS ANALYSIS

Fantasy sports; Rotisserie sports; Fantasy League; Fantasy league; Fantasy Sports; Fantasy sports betting; Fantasy point

A fantasy sport (also known less commonly as rotisserie or roto) is a type of game, often played using the Internet, where participants assemble imaginary or virtual teams composed of proxies of real players of a professional sport. These teams compete based on the statistical performance of those players in actual games.

https://en.wikipedia.org/wiki/Fantasy_sport

rotisserie

A DEVICE CONSISTING OF A METAL SPIT WHICH MAY BE EQUIPPED WITH FEET, WITH A NUMBER OF HOOKS, LOOPS AT ONE OR BOTH ENDS FOR HANGING, AND A ROTATING MECHANISM. USED FOR HOLDING MEAT TO BE COOKED OVER AN OPEN FLAME OR OTHER HEAT SOURCE.

Spitroast; Spit (cooking aide); Spit roast; Rotiserie; Meat cone; Mechanical spit; Broiling spit; Spit roasts; Roasting spit; Spit-roasting

[r?(?)'t?s(?)ri]

¦ noun

1. a restaurant specializing in roasted or barbecued meat.

2. a rotating spit for roasting and barbecuing meat.

Origin

C19: from Fr. rotisserie, from rotir 'to roast'.

Fantasy baseball

Rotisserie League Baseball; Table baseball; Keeper league; Keeper leagues; Rotisserie baseball

Fantasy baseball is a game in which the participants serve as owners and general managers of virtual baseball teams. The competitors select their rosters by participating in a draft in which all relevant Major League Baseball (MLB) players are available.

https://en.wikipedia.org/wiki/Fantasy_baseball

Wikipedia

Siu mei

Siu mei (Chinese: 燒味; Cantonese Yale: sīuméi) is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting. Siu mei is very popular in Hong Kong and Macau, and overseas Chinatowns especially with Cantonese emigrants. In Hong Kong, the average person eats siu mei once every four days, with char siu being the most popular, followed by siu yuk (Roast pork or pork belly) in second, and roast goose being third. Siu mei is also known colloquially as siu laap (烧腊; 燒臘; shāo là; siu1 laap6), as the latter term encompasses siu mei, lou mei, and other Cantonese-style cooked and preserved meats.

https://en.wikipedia.org/wiki/Siu mei