Text 26538, 129 rader
Skriven 2015-04-30 08:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pickity nickity 590
===========================
 ML> I admit that in Charlotte you can also get your pig without
 ML> mustard sauce. 
 RH> You can get it with the red sauce

And as I recall from my limited experience with southeast
North Carolina, there may also be vinegar shakers out on
the tables.

 ML> Yesterday we had lamb spare ribs (from
 ML> Rosemary's granddaughter's farm, otherwise no way would I
 ML> have bothered) that would perhaps have benefited from a
 ML> mustard sauce - instead I used a glaze of equal parts of
 RH> They would have, but it sounds like you made a decent alternative.

It was pretty decent, but Mustard would probably have been
better.

 ML> I agree, and vice versa - I find pork barbecue in Texas a
 ML> dissonance or worse and would look sidewise at beef barbecue
 ML> in pork land.
 RH> It's just not done!
 ML> Which is why when I connect through Texas, I sometimes take
 ML> a day or two out to get some proper beef, whereas when I
 ML> connect through North Carolina, I run through as fast as
 ML> possible. I like pork, as you know, but for bbq, beef is it
 ML> for me.

There's a Brookwood in the Charlotte aiport, in the long
corridor between piers B and C. The food is not very good
- the best things I had there were the fried dill pickle
and the fried okra; also the Brunswick stew was acceptable
if you took the hot pepper shaker to it. When in Charlotte
I go to Bojangles, where two chicken thighs cost nearly $8
- but that's cheaper than the Admiral's Club, which I no
longer have free access to unless I'm traveling with Lilli,
and I've never been to someplace as mundane as Charlotte
with her. We are going to take the 2nd and 3rd flights of
the American 787 in a week: I couldn't afford the price
for the inaugural, which after the press and VIP seats went
was selling for something like $600 for coach for Dallas
to Chicago one way. The return flight of the equipment,
still I presume somewhat gala, was only $300ish, almost
worth it, but then of course there was the issue of paying
to get out of Dallas. I got that second flight with an
added connection to Shreveport plus return the next day for
$240-odd total. So we're going someplace as mundane as
Shreveport.

 ML> Spoiled meat is seldom if ever actually sour the way
 ML> other things get.
 RH> No, but he didn't know about eastern NC bbq. He's been educated about
 RH> it, but still doesn't care for it.

I can understand not caring for it, and frankly in my old
age and especially since the prediabetes became diabetes,
tarter foods don't appeal to me very much at all any more.

 ML> Sometimes there are menu options that can either be tweaked
 ML> or that expressly allow for meat only; plus some places
 ML> allow you to order from the takeout menu and eat in.
 RH> I'll more likely have some sides with it, usually potato salad and
 RH> either brunswick stew or cole slaw.

Tomorrow dinner we're going to Jack Stack, where on two
occasions (out of, say, ten) I have ordered a pound of
fatty brisket, which is on the takeout menu but not the
dining room menu, and once I got the pound, charged up
at the takeout price, and once I got 1/3 to 1/2 lb, i.e.
the regular dinner serving, and no sides, and was charged
the regular dinner price. I know that earlier in this
packet I said we were going to No-longer-Oklahoma Joe's,
but in fact that's going to be Saturday.

 RH> City folks, think that squirrels should be the cute little things they
 RH> see in parks. It makes me wonder now, was it actually chicken or were
 RH> they told it was, to hold off possible a squeamish reaction/bad
 RH> review? 

Hard to say - they didn't offer a photograph in their review.

 ML> attitude - I had an order of spicy Szechwan noodles at
 ML> one place once and found small mammal vertebrae in it
 ML> and could hardly finish my dish, plus I never went back
 ML> to that particular place. If I could have been convinced
 ML> that these were merely squirrel, I might have enjoyed
 ML> the meal more.
 RH> But was there supposed to be meat in with the noodles? That, in itself
 RH> would give pause; if no meat was expected, then why were there bones
 RH> in the noodles? Depending on the location (country, city or ruralarea,
 RH> etc), it would make you wonder what kind of meat was used.

It's supposed to have ground pork (in the nonvegetarian
version). Last I checked pigs didn't have tiny little
vertebrae. The most plausible explanation would be that
some small vermin got in the stockpot and some kitchen
drone on drugs just ladled the stock into the sauce
without looking. Creeps me out thinking about it, even
if I'd gladly eat sanitarily butchered filet of rodent.

Franklin Espresso BBQ Sauce
categories: sauce, Texas, celebrity
yield: 1 batch

4 c ketchup
1 c water
1/2 c cider vinegar
1/2 c distilled white vinegar
6 Tb brewed espresso
1/4 c Worcestershire sauce
2 Tb chili powder
1 Tb kosher salt
1 Tb coarsely ground pepper (16 mesh)

Combine all of the ingredients in a saucepan.
Stir well over medium heat. Simmer gently for
20 min to blend flavors. Use immediately or
cool, cover, and store for up to 3 weeks).

M's note: frankly, I don't care for this sauce,
but it is said to be, as everything Franklin
does, best in its class.

Adapted from Texas Eats, adapted from Aaron
Franklin, homemadebbqsauce.org


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