Text 10657, 179 rader
Skriven 2007-01-17 22:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Drink 904
=================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> Flavours tend to go in and out of favour with me.

 ML> How fickle. All the things I liked as a child I have
 ML> more or less continuously liked ever since; there have
 ML> been a few defections from the "dislike" to the "like"
 ML> camp; otherwise, things are pretty much the same.

Same here. I still like and dislike the same set of things excepting a
few items that went from the dislike to the like side as I matured or
more importantly learned to cook properly. My mother boiled squash and
served it plain; salt, pepper and butter were added at the table. I
hated it. Only recently have I been roasting squash with lots of
seasonings and making cream or curried soups with it. I have changed my
opinion on squash.

 ML> And I could eat 12 oz of roast beef (or steak, or turkey,
 ML> or scrapple, or any of a number of things) every meal
 ML> every day for a week

But after a week or so I'm ready to switch from one thing to another.
Roslind and I cook for one or two now depending on which day of the week
it is but we still tend to buy in bulk for economy and from habit. After
two weeks working on a turkey I can happily give a pass to poultry for a
month. Still we keep coming back to it and buy four turkeys a year.

Beer is a summer thing, winter the hot toddy season. The Martini phase
lasted four months and I'm sure I'll return to it someday.

 JW> reacquainting myself with the hot rum drink family. More suitable to
 JW> the season. 

 ML> Here's a cold version of the same thing; I imagine it would go
 ML> okay heated up, especially with a small pat of butter on top.

 ML> Bacardi Ciderific
 ML> cat: booze
 ML> servings: 10

 ML> 7 1/2 c Apple Cider
 ML> 3 c Bacardi Dark Rum

 ML> Mix and garnish with lemon or lime slices, cinnamon, cloves.

Sound good either way.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sam's Ribs To Impress The New Bride
Categories: Pork, Ribs, Filipino
  Servings: 2

      1 k  pork spare ribs-normally
      4    pcs to a kilo w/ laman of
           course not spare na spare!
           salt and pepper--if you have
           pepper mill well and good!
      4 TB Knorr liquid seasoning
      2 TB lea perrins
      1 TB teriyaki sauce
    1/8 c  brown sugar
      2 TB vinegar
      4    calamansi's juice
      2 ds cayenne pepper
      3 TB garlic chopped
      1 lg red onion chopped
      4 c  7 UP or the German
           counterpart Sprite (acts
           also as tenderizer)
           BBQ SAUCE:
  1 1/2 c  catsup or spaghetti sauce
      1 TB mustard
      2 TB lea perrins
        ds curry powder
        ds chili powder
      1    calamansi
    1/8 c  brown sugar
      3    laurel leaves
      1 ts basil
           rub paprika all over the
           ribs
        ds oregano powder
      2 TB chopped garlic
      1 lg red onion chopped
           Olive oil

So I bought a kilo of spare ribs, marinated it and we cruised to
Tagaytay in my big bike, and daydreamed how she would be delighted to
taste the char broiled ribs w/ fruity coleslaw, and french fries for
dinner....

Are you ready for this??? In my menu I call this SAM'S RIBS....Not
necessarily from Adam--Our house specialty!

FOR BABY BACK RIBS AND GRILLED SHORT BEEF RIBS-- same recipe but w/ the
addition of 1/4 CUP GOLDEN SWANN soy sauce and 4 CUPS pineapple juice. In
the BEEF reverse technique I will discuss in my next Email...ABANGAN!

PROCEDURE: Combine all ingredients in a container w/ lid and marinade
overnite in the ref. IF YOU WANT TO COOK THIS IMMEDIATELY, we do an
EMERGENCY PROCEDURE....MAKE SLITS INTO THE RIBS AND RUB W/ SALT AND
PEPPER and combine w/ the other ingredients) It will have the same
effect of an overnite marinade. This is what my mom and I do if we get
ambushed by UNINVITED GUESTS. BUT NEVER, never marinade overnight after
you have done this emergency procedure. You will end up w/ tocino
ribs!!!!

Next day at room temperature, transfer marinade in a boiling pot and
boil. Then parboil the ribs. When the ribs start to boil, simmer and
cover for 15-20 minutes and immediately remove from the marinade.

If your grill has notches where you can adjust the height of the grill
rack, place it 2 notches higher to prevent it from burning. Baste w/ the
marinade. 10 minutes before it is well done baste with the BBQ sauce. Oh
before I forget light the charcoal first...ayos ba Rommel...hindi na
TAMAD recipe ha! =))) Never use igniting fluid unless you like it
PETROLEUM FLAVORED!!!!!

TIPS: Place the charcoal above the grill rock. In the basin where you
normally place the coal stuff it w/ crumpled paper and light it. Once
you see the coals glowing, tilt the rack to let the coals drop into the
basin then we are ready to rock 'n roll.

TAMAD TIP Place the charcoal on top of the grill rack and place it on
top of your gas burner....same effect. Transfer back to the griller and
drop into the basin. USE ELECTRIC FAN directed at the charcoals to
hasten the igniting..

BBQ SAUCE PROCEDURE: Heat frying pan and add olive oil. Brown the
garlic, add the onions and the whole lot and stir fry EXCEPT the catsup
or spaghetti sauce and brown sugar. Then add the remaining ingredients
and simmer for 15 minutes. IF THE SAUCE THICKENS TOO MUCH add a little
chx stock and NOT THE BOILED MARINADE. Prepare this sauce the day before
too so you don't get hysterical or an attack of anxiety on the day you
plan to serve this dish!

On the way back from tagaytay, I just remembered that we had no balcony
to start w/ and no griller to grill the ribs. ADAPT, OVERCOME,
IMPROVISE! as the U.S. Marine RECKON team would say. Still intent on
impressing my new bride, I used a frying pot as basin for the charcoal
and a handy griller where you normally grill eggplant.

And so I started the whole routine, mind you INSIDE our condo at the
small kitchen hoping the oven exhaust vent can handle all that smoke. I
soon heard my wife speaking to me and I could not see her. At first I
thought it was just a dizzy spell from hunger. Then I realized I could
not see her at all what w/ all that smoke ...the exhaust vent was
blowing the smoke thru the cupboard above the vent right into my face.

Teary eyed, not letting panic take over and w/ presence of mind I
quickly got the fan, together w/ the griller and pointed it at the
direction of the window!!! And all along I was waiting for the smoke
alarm to trigger. The scene was like a NORMAN ROCKWELL PAINTING w/ a
hint of Alfred Newman's MAD.

To my dicovery, there were only 2 occupants in that brand new condo in
Salcedo Village. The other one was the building administrator!

The ribs turned out good, the wifey was impressed despite the pains
from our smokey and echo filled room w/ laughter!
                                        
Sam

From: Filipino Food Lovers List
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Pause to reflect on our blessings by eating nonstop for an entire day
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