Text 4733, 95 rader
Skriven 2006-08-23 00:55:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: Oh well!
====================
 -=> On 08-21-06  23:01,  Burton Ford <=-
 -=> spoke to All about Oh well! <=-

 BF> Forgive me for beating our own drum but we got embarrassed.  We vow to
 BF> do better next time because we were so impressed with the Shipps
 BF> entertaining us all with such a simple, non-cooking thing as 8 or 9
 BF> different kinds of potato chips.   And Ruth with all the little
 BF> surprise commercial tastes she kept bringing out.   Brilliant those
 BF> guys!  We resolve to put our minds to similar flights of fancy next
 BF> year.    Wish us luck!   [g] 

  It doesn't take much to entertain this group:-}}  The chips got mixed
  reviews, but it did seem like an interesting experiment.  There were
  some flavors there that we have not had plus some that we have had and
  liked.

 BF> Oops.... forgive the "guys".  I got in trouble for that once before. 
 BF> To me "guys" is a generic word for all my friends.  I do make an
 BF> occasional mistake every decade

  I was once told by a Navy friend of mine that "guys" was officially
  approved unisex term in the Navy.   That's my story and I'm sticking
  to it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Doug's Oven Ribs
 Categories: Ribs, Pork, Cajun, Kathy
      Yield: 4 Servings
 
      1 lb Regular ribs, or
    2/3 lb Country-style ribs per
           Person
           Enough beer to cover the
           Ribs completely
           Liquid smoke
      1    Bay leaf
      2    Cloves garlic, crushed
      1    Rib celery
      1 sm Onion
    1/2 ts Tabasco or other hot pepper
           Sauce
      6    Whole peppercorns
 
  Here's a recipe for ribs that I got from an old Cajun I used to work
  with, who used to work as a chef for the offshore oil rigs in the
  Texas Gulf.  He was a wonderful cook, and this is a recipe that I use
  when I need to make ribs in advance and/or can't use the barbecue.
  
  Cut the ribs into serving size portions, and place in a Dutch oven,
  along with the vegetables and spices.  Add enough beer to cover them
  well, and a generous amount of liquid smoke -- up to half a bottle for
  really smoke-flavored ribs.
  
  Turn the heat to simmer, and cook, covered, until the ribs are tender
  ~ - maybe 1- 1 1/2 hours.  This may be done several days in advance,
  if you like.  Allow the ribs to cool in the cooking mixture, and
  refrigerate until serving time.
  
  About 45 minutes before serving, begin pre-heating your oven to 350
  degrees.  Fish the ribs out of the cooking liquid, and place in a
  roasting pan, in a single layer.  Coat the ribs generously with the
  barbecue sauce of your (or your dad's) choice, and bake for around 30
  minutes, turning the ribs occasionally, and basting with more barbecue
  sauce.
  
  Doug would make the barbecue sauce to go with this by skimming the fat
  off the cooking liquid, and simmering about 2 cups of the liquid with
  2 cups of catsup, a little cider vinegar, and as much Tabasco and
  black pepper as you can stand.  This may be a little too Cajun for
  your taste, however, so feel free to use a bottled sauce, especially
  if you and Dad are used to sweet sauces on your ribs.
  
  These ribs may be made weeks in advance, and frozen until you're ready
  to sauce 'em and bake 'em, if that's more convenient.  This method
  also works well with beef short ribs, if you like.
  
  I'd serve a green salad with this, along with corn on the cob, and a
  baked potato with all the trimmings.
  
  From: Kathy Pitts
  
  From: Pat Stockett                    Date: 07-04-97
  Fido-National Cooking Echo
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:46:22, 22 Aug 2006
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