Text 9366, 86 rader
Skriven 2011-04-08 16:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: travels 184
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 SD> Medford is lovingly referred to as "Methford" by locals since that
 SD> area has one of the highest concentrations of meth labs in the entire
 SD> US.  It used to be a nice town, but since it's right over the border
 SD> from Californica, it's turned into a "mini-L.A." with all the
 SD> associated problems. 

I take it the local authorities don't care that much,
or are they overwhelmed?

 ML> Sounds as though the river isn't the only Rogue thing in
 ML> those parts. Of course, Oregon in general is considered
 ML> a pretty peculiar place with peculiar people who practice
 ML> peculiar habits and profess peculiar beliefs.
 SD> Without going into a political discussion, I will say that Oregon is a
 SD> true "nanny" state and one has very few individual liberties there
 SD> anymore.

Depending on what kind of liberties you're looking for,
I guess. I didn't pay that much attention when I was
there.

 SD> even to visit.  Speaking of West Coast, I have family in California on
 SD> my mother's side (I was born in San Diego) and that is the sole reason
 SD> I'd ever go back to that state to visit as I've lived in California
 SD> enough to not want to go back there again either. :) 

Navy brat?

Milk and Honey Ribs
cat: main
Yield: 4 servings 

2 baby back rib racks (4 to 5 lb total)
1/4 c extra-virgin olive oil
3/4 c chopped rosemary leaves
3/4 c chopped sage leaves
3 garlic cloves, peeled and chopped
Coarse sea salt and pepper
1/2 Vidalia or other sweet onion, thinly sliced
2 bay leaves
2 Tb red wine vinegar
1/2 c honey
2 c whole milk
1 c heavy cream
1/2 lb fresh porcini or cremini mushrooms (optional).

If the butcher has not removed the membrane on the
back of each rib rack, gently pry it up by sliding a
sharp implement (like the tip of an instant-read
thermometer) under it, then lifting gently. Grab
the membrane with a paper towel and peel it off.
Place the ribs in a baking dish and rub them on
both sides with 2 Tb of the oil. Sprinkle both
sides with the rosemary, sage, garlic, and generous
amounts of salt and pepper. Arrange the onion under
and over the ribs, top each rack with a bay leaf,
and drizzle with the vinegar. Refrigerate, covered,
6 to 12 hr.

Heat the oven to 350F. Pour the remaining oil into a
roasting pan big enough to hold the ribs side by side.
Put the pan in the oven for 5 minutes. Add the ribs,
rounded side up, along with the seasonings, onions, and
garlic. Roast for 30 min. Drizzle with the honey and
roast 10 more min. Turn the ribs over and pour the
milk and cream over them. Roast for 1 more hr.

At this point, if using the mushrooms, wipe with a damp
paper towel and trim off the stem ends. Cut into 1/4"
slices. Turn the ribs over, rounded side up again. Arrange
the mushrooms on top. Spoon any pan juices over the top
and continue roasting, basting occasionally, 1/2 - 1 hr
more. If the meat starts to brown too much, press a sheet
of parchment paper or aluminum foil on top.

When the ribs are cooked, the meat will have shrunk
back from the ends of the bones by 1/4 to 1/2" and
the ribs should be tender enough to pull apart with
your fingers. Cut the ribs into 1- or 2-bone sections
and serve at once with the optional roasted mushrooms.

Adapted from Cesare Giaccone

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