Text 7148, 77 rader
Skriven 2008-05-16 08:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Country&city-style 317
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 DD> Around here the country-style ribs are actual individual rib bones
 DD> with a nice hunk of pork chop meat attached. It's just a short jump
 DD> from there to "boneless country-style ribs" which are chunks of
 DD> boneless pork flesh on a sharpened stick. 

Here, C-style ribs have nothing to do with ribs but rather are
sawn pieces of shoulder sometimes with a bit of blade bone to
provide the ribbiness. As far as boneless C-style, you might as
well point up the internal contradiction by using a cut nowhere
near the bone (here, as before, pieces of shoulder, this time
with fat substituting for the bone).

 DD> Speaking of ribs - did  I mention that the Corky's where you and I had
 DD> dinner after your Beardstown Recital has been shuttered. The management

A bit of a loss, that, as the food was decent, and the ribs came with
dry rub - better than at Corky's in the Memphis airport, where they
serve the stuff with the sweet sauce already on it.

Anything become of that opera house?

 DD> blamed it on residual effects from the tornadoes cutting down on their

The Drumstick came in once too often for AYCE, perhaps.

 DD> trade from the nearby hotels. But, I have not noticed any lack of cars
 DD> in the parking lots of the hotels - so, I dunno. Fact is, they be
 DD> closed and Hicory River Smokehouse "Real Texas BBQ" is a poor
 DD> substitute. Although their brisket is OK.  

As well it should be. Texas BBQ is brisket and hot links.

=

 ML> supposed to be a decent amount of lobster in them, too.
 DD> Yes, they were. My only quibble was the white bread hot dog roll. Had
 DD> it been on the type of roll that the one Burt ordered at the clam shack

The roll is a nullity. The lobster is all: in this case, the
etiolated city bread is quite appropriate. If you had a nice
crusty baguette or something, the lobster's distinctive texture
would have unwanted competition; likewise with flavor if you used
a robust wheat bread or a focaccia or something. 

Ribs in fermented bean curd and rose wine
cat: Chinese
serves: 6 as part of a Chinese meal

400 g pork spare ribs cut into
- 6cm x 1cm rectangles
4 c peanut oil for deep frying
3 Tb cornflour
Marinade
1 Tb prawn paste
1 ts red fermented bean paste
2 ts ginger juice
1 ts Mei Kuei Lu Chiew (rose wine)
1 Tb shaohsing rice wine
1/2 ts sesame oil

Marinate the ribs for 20 min, add cornflour and mix in well.

Heat the oil in the wok, dropping the ribs into the oil separately.

Turn the heat to very low, once the coating on the ribs is set and
deep fry for 3 min. Remove with a skimmer.

Bring back the oil to very hot, and return the ribs to deep-fry
over high heat until crisp and golden brown.

Drain and serve immediately.

Elizabeth Chong

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