A long metallic or wooden solid-cylindrical accessory. Its one end is pointed and the other is flat or has a handle. Used for holding pieces of food for bar-be-cuing or frying.
a long, thin metal or wooden pin used to secure or suspend meat and/or vegetables during cooking. To thread foods, such as meat, fish, poultry, vegetables, on a wooden or metal skewer so they hold their shape during cooking.
A wooden peg or SPINDLE on which BOBBINS of ROVING are held in a CREEL.
A long thick pin that is used to hold fabric in place during the making up process
A situation where a LINE PIECE attacks two pieces along the same line of attack. Unlike a PIN, the move valuable piece is in front and has to move, allowing the less valuable piece to be taken. Place a White Rook on h1, a Black King on e1 and a Black Rook on a1. The White Rook SKEWERS the Black King and Rook.
(n.) a very thin wooden or metal stick with one sharpened end, used to hold uniform-sized pieces of food together, usually before grilling or broiling; (v.) to align pieces of food on a skewer
Fasten or close with metal or wooden pins.
Metal or wooden pin used to hold meat, poultry or fish in shape during cooking.
A tactic where you attack two of your opponents pieces at the same time along a rank, file, or diagonal, and the more-valuable piece is attacked first. (Diagram)
a long pin for holding meat in position while it is being roasted
drive a skewer through; "skewer the meat for the BBQ"
a move which attacks two pieces in a line, similar to a pin, except that the enemy piece of greater value is in front of the enemy piece of lesser value
a primary component of the popular grilled shish kebab of Turkish descent
a thin metal or wood stick used to hold small pieces of food together while grilling
A tactical concept when a piece attacks two or more enemy pieces on a row (with a rook or queen) or diagonal (with a bishop or queen). Category: Glossary 1 visitor(s) thought this was helpful. Do you
A thin, pointed metal or wooden rod onto which chunks of food are threaded, then broiled or grilled. Recipe: Beef or Lamb Kabobs
A tactic where an enemy piece is attacked and forced to move, exposing another enemy piece behind it to capture.
To spear small Pieces of food on long, thin, pointed rods called skewers.
A strategy involving a chess piece which could attack two or more pieces on a row.
A long wooden or metal pin (like a thick knitting needle) used to thread small pieces of meat, vegetable, etc. while grilling.
This term can mean a thin metal or bamboo stick used to hold meat, seafood or vegetables for broiling or grilling, or, as a verb, the act of inserting the stick into the food. When using bamboo skewers, be sure to soak them in water first to retard scorching.
A threat against a valuable piece that forces that piece to move, allowing the capture of a less valuable piece behind it, on the same rank, file, or diagonal, after the attacked piece is moved.
An attack to a valuable piece, compelling it to move to avoid capture and thus exposing a less valuable piece which can then be taken. Sometimes called a Thrust.
attack by a line piece on an enemy piece behind which is another enemy piece e.g. White Rd1, Black Bd5, Bd7. There are examples in the Tactics section of the Canon.
a long strong pin of wood or metal used to hold food in shape while cooking.
In chess, a skewer (or thrust) is an attack upon two pieces in a line and is similar to a pin. In fact, a skewer is sometimes described as a "reverse pin"; the difference is that in a skewer, the more valuable piece is in front of the piece of lesser or equal value. The opponent is compelled to move the more valuable piece to avoid its capture, thereby exposing the less valuable piece which can then be captured.