Text 2448, 139 rader
Skriven 2006-06-23 06:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: modern days bah 861
===========================
[pseudoephedrine]

 DS> Legislators paint with the broadest of possible brushes, y'know.

Well, in this case, they painted with two brushes, but unlike
Messrs. Williams and Sherwin, their coverage was not complete.

As the television pointed out, illicit drug manufacturers just
could set up legal wholesale operations and funnel off that,
or else, they could just buy from some country, say across the
Rio Grande, that didn't regulate the same way.

[clove oil]

 DS> Glen mentioned that someone of his acquaintance INJECTS IT!!!
 DS> the very thought of which makes me all queasy.

Makes Kevin seem like small potatoes.

 The method
 DS> I was familiar with involves running a few lines of oil down
 DS> a cigarette and smoking it.  That's proabably a pretty weak
 DS> buzz compared to a needleful though.  Eww.

Seriously? Beedies were available when I was in school, and
the buzz was said to be negligible. I'd never have gotten to
that condition, though, as nicotine in itself causes enormous
ill effects in my head.

 ML> So things change, and you got six quarters back. Sounds like
 ML> $15 fish-and-chips.
 DS> :pouts:  I'm not used to those prices out here in the sticks.

You don't have to come to the big city any more, the big
city comes to you. An inevitability, I'm afraid.

 DS> I first became interested in Saxon violins in the late 1980's,
 DS> when there was a huge campaign by concerned parents' groups
 DS> trying to keep them off television.

I'd rather keep drums off television. (Not off the echo, though).


Dr. Shi's Fragrant Spareribs
cat: Chinese, Sunday Supper, main, starter
Serves: 2 to 8 (depending on what else is served)

1 rack ribs
h - sauce
6 Tb hoisin sauce
1 ts five spices powder, more to taste
3 Tb Coleman's dry mustard
3 Tb dry cooking sherry
3 lg cloves garlic, peeled, sprout removed
- put through a garlic press
- [M says, I like the sprout and prefer minced]
2 Tb minced peeled ginger root
3 ts sugar
6 Tb catsup
4 Tb soy sauce

Warning!
These ribs are so finger-licking good you should roll up your
sleeves before you sit down, have large and easily washable
napkins at hand and finger bowls ready for the final clean-up.
They're messy to eat, but a real lip-smacking treat!

The original recipe for these fragrant spareribs was given to
me by Dr. Shi, a professor of Chinese literature at George
Washington University with whom I worked during the summer of
1969. I have a notation on her original recipe that she gave
it to me on July 25, 1969. It's been one of my treasured
recipes and one that I've been reluctant to share with anyone.
After 27 years of enjoying these ribs at our house, Bart has
convinced me to include the recipe on this Sunday Supper home
page. Over the years, we've modified the recipe to suit our
evolving tastes, cutting down on the sugar and catsup and
increasing the garlic and ginger. This is the 1990's version.
Next time your friends are having a barbecue, bring a batch
(or 2) of these ribs as your contribution to the dinner and
enjoy your friends reaction to these fragrant morsels.

Start with a whole rack of ribs. Have your butcher cut
through the cartilaginous "heel" end of the rack of ribs
with a meat saw, but leave it attached to the rack. (You
can make cocktail size ribs, by having your butcher saw
the rib cage in half at this point.)

At home, prepare the rack by first trimming off as much of the
fat as you can. Then cut the heel off the rack following the
joint where it attaches to the rib bone structure.

Cut the rack into individual ribs and cut the heel into riblets.

Wash and dry thoroughly.

Mix all of the sauce ingredients in a bowl and slather the sauce
over the ribs.

Put the ribs into a large, heavy duty roasting pan so they do
not overlap. Marinate them for 3-4 hr or overnight. Bring them
to room temperature and then bake at 300F for 2 hr. Baste from
time to time. Try not to disturb the ribs while they're cooking
so the sauce will stick to each rib evenly.

Remove ribs from the roasting pan on to a warm serving platter.

Tip the pan so the fat runs to one end and scrape any remaining
sauce over the ribs.

Serve the ribs accompanied with bowls of steaming Chinese white
rice and a cool, spicy salad.

These ribs also blend well on a platter of any barbecued meats.

I've tried doing these ribs in a Weber, but they won't develop
the deeply intense glaze that you'll get from slow cooking in
the oven. Even if you plan to serve the ribs in a mixture of
other barbecued/ grilled meats, do these ribs separately in
the oven, but serve them all together with the other meats.

sundaysupper.com



Chinese rice
cat: text only
servings: 2

A foolproof way to make rice Chinese-style without a rice cooker
Put 1 cup of rinsed Chinese rice and 1.2 cups of cold water into a saucepan
(i.e. 20% more water than rice). Cover and bring to a simmer over slow heat.
Let the rice cook, undisturbed for 12-15 minutes. Turn off the heat and let
the rice sit for at least 5 minutes before serving.

sundaysupper.com
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