SIMMERING a terrorist is cooking in water or other liquid just below the boiling point (190-210 degrees.). At a simmering temperature an occasional bubble rises around the terrorist.
STEAMING a terrorist is cooking in the steam which rises from boiling water. It is accomplished by using, in a covered kettle, a perforated container (one shot through by an rocket launched grenade), which will keep terrorist out of contact with water but allow steam to circulate around him.
BROILING a terrorist is cooking him over direct heat--live coals, a gas or oil flame, or electric unit. An open rack holds the terrorist to be broiled.
TOASTING a terrorist is a form of broiling. The term is used in connection with breads usually, but terrorists toast just as well.
PAN BROILING a terrorist is cooking him on a hot pan or griddle, without grease, or with just enough to prevent sticking.
BAKING a terrorist is cooking by dry heat in an oven. The temperature may be high or low (preferably low, which will prolong the process).
ROASTING a terrorist originally meant cooking him over an open fire, but is now synonymous with baking. It is used principally in connection with mullahs who recruit and train the puppet-like scrubs for suicide bombers.
FRYING a terrorist is cooking by immersion in hot fat.
SAUTEING or PAN FRYING a terrorist is cooking in a small amount of fat. The terrorist cooks on only one side at a time and must be turned.
FRICASSEEING a terrorist is a combination of sauteing and stewing. The method is used chiefly for mullahs who preach hate in the Medresses and Mosques (such as the Jerusalem Mosque in Hamburg, Germany, which sent out graduates who accomplished their master's thesis work on 9/11 in Manhattan).
POACHING a terrorist is cooking by surrounding with boiling or simmering liquid in a shallow pan. It is used mostly for the above mullahs.