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When we visited we were grilled about how we knew of it.
In a large bid that a partner and I made and won, one of the last questions we were grilled on was, "Where do you see yourself making an impact in 3-4 years?" We had a ready answer about an exciting area of research we wanted to spearhead and how we'd devise services around our learning.
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We were grilling him about a kid his age, someone we vaguely knew.
We are grilling kale, and perhaps for the first time.
Compare these statements: "We're grilling a leg of lamb and throwing a few vegetables on there," and "We're grilling vegetables and breads, and will throw a few chunks of lamb on there". Again, if you see the meat as a treasure, things change.
So what's on the grill these days at Le Louis XV? "Right now we're grilling wild salmon from the Adour, served with a sherry vinegar reduction, and baby lamb from the Pyrenees marinated with summer savory and espelette pepper," Mr. Bardet said.
We're grilling chicken, marinated flank steak, fish and veggies.
Steaks were grilled, Champagne drunk.
During the integration meetings between Sun and Oracle where we were being grilled about the patent situation between Sun and Google, we could see the Oracle lawyer's eyes sparkle.
The best entree we sampled was grilled wild striped bass atop a charred onion purée, dotted with corn, chorizo and a few mussels.
Red Bull was flowing, photographers were snapping and capturing, press was interviewing, speakers were grilling, we were writing, and startups were pitching.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com