Text 8618, 79 rader
Skriven 2008-06-10 00:52:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Ethiopian 433
=========================
 -=> On 06-08-08  08:27,  Michael Loo <=-
 -=> spoke to Dale Shipp about Ethiopian 433 <=-

 DS> Nice topical pun:-}}  I don't consider Tej as a sweet wine.  Much
 DS> drier than mead.

 ML> The stuff I've had is sweeter than white Zinfandel, which
 ML> is sweeter than I care to drink with meals. Mead is generally
 ML> too sweet to drink at all (even dry mead), though Burt's was
 ML> better than acceptable; as I recall, it had been aged 30 years.

We haven't had any for several years, but there is a bottle in the
basement.  I brought it up for the picnic, but nobody tried opening it.
My memory says that it is less sweet than white zinfandel, but it is
well known that your tastes are different from mine in many ways.  There
are some very dry whites and reds that taste vinegary to me.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: World Champion Bbq Ribs
 Categories: Barbecue, Beef, Sauce
      Yield: 1 Servings
 
           Pork backrib
           ***DRY RUB***
      4 tb Paprika
      2 ts Salt
      2 ts Onion powder
      2 ts Black pepper
      2 ts White pepper
      1 ts Cayenne
           ***BBQ SAUCE***
      6 tb Salt ?
      6 tb Pepper
      6 tb Chili powder
      4 c  Ketchup
      4 c  Vinegar
      4 c  Water
      1 lg Onion -- diced
    1/2 c  Molasses
 
  Dry Rub:
  Mix all ingredients together throughly.
  BBQ Sauce:
  Combine ingerdients in a large saucepan. Bring to a rolling boil,
  reduce heat and simmer 1 1/2 hours, stirring every 10min. or so. Pour
  into sterilized canning jars seal and let stand 2 to 6 weeks before
  use.
  
  Preparation: Spinkle dry rub liberally over ribs. allow to stand 20-30
  min. at room temperature until ribs appears wet. Prepare a smoker for
  long, slow (230x) indirect cooking, using hickory or other hard wood
  chips.
  
  Cook ribs, bone side down, for 2 hours at 230x in a smoker using
  indirect heat. Turn and cook for 2 hours more. Turn and cook one more
  hour. During the last 15min. baste with bbq sauce diluted by half with
  water(if a tomato or sugar based sauced is used for more than 15-30
  min. it blackens and chars).
  
  Serve ribs with warmed, undiluted sauce onthe side.
  
  Winner of the 1991 World Championship BBQ cooking contest in Memphis,
  TN.
  
  Recipe By     :
  
  From: Meg Antczak                     Date: 05-16-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:53:02, 09 Jun 2007
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