Quoting Dave Drum to Dale Shipp <=-

One does not ditch a refrigerator or washing
machine because a "more fashionable" version has come along.

I don't. You wouldn't. But a surprising number of people do just
that.

The time to replace is when the cost of repair/maintenance is
greater than the cost to replace.

With today's more energy efficient appliances an argument can
sometimes be made for replacing them before they break down
irrevocably. One has to know the relative efficiency of the old and
the new appliance, what both their power rates and cost of money are
and then do some math.

The pork loin rib ends with which I am familiar are properly called
rib tips. They are short, meaty sections of rib attached to the lower
end of the spare ribs ...
cartilage, not bone. Rib tips are cut away from the spare ribs
when preparing St. Louis style spare ribs.

The tips get called riblets here.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ganondagan Gluten Free Pumpkin Cornbread
Categories: Native, Corn, Quickbreads, Muffins
Yield: 18 servings

1 c Iroquois Roasted White Corn
Flour
1 1/3 c Brown rice flour
1 c Tapioca starch/flour
1 c Light brown sugar
1 c Sugar
1 ts Pumpkin pie spice
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Kosher salt
15 oz Can pumpkin puree or
2 c Cooked fresh pumpkin puree
3 Eggs
1/3 c Light flavored olive oil
3/4 c Semi-sweet chocolate chips,
Divided

Preheat the oven to 350 degrees. Grease muffin tins, loaf pans, or
line with paper liners. Stir together the flours, sugar, spice,
baking soda, and salt. Add the pumpkin and mix until smooth. Stir in
the eggs and oil and mix again until combined. Stir in 1/2 cup
chocolate chips.

Pour the batter into loaf pans or scoop into muffin cups (about
2/3 full). Scatter the remaining chocolate chips over the top of
the muffins or loaves. Bake muffins 16 - 18 minutes, loaf 50-55
minutes until toothpick inserted comes out mostly clean. Let the
bread cool completely and store in an airtight for a few days or
freeze for up to three months.

Yield: 18 small muffins or one full-size loaf pan

From: Ganondagan State Historic Site's Iroquois White Corn Project
ganondagan.org

MMMMM


Cheers

Jim


... Some people are far too dumb for democracy.

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JIM WELLER wrote to DAVE DRUM <=-

One does not ditch a refrigerator or washing
machine because a "more fashionable" version has come along.

I don't. You wouldn't. But a surprising number of people do just
that.

The time to replace is when the cost of repair/maintenance is
greater than the cost to replace.

With today's more energy efficient appliances an argument can
sometimes be made for replacing them before they break down
irrevocably. One has to know the relative efficiency of the old and
the new appliance, what both their power rates and cost of money are
and then do some math.

Which is why almost all of the light bulbs in my home are of the LED
variety. I found a bargain deal at a local (Lowe's) building material
retailer offering 60 watt equivalent bulbs for <U$1 ea. When I learned
that there was no limit on purchases I rolled the entire shopping trolley
they were using for a display to the check-out. I suspect that there was
a major pricing error because I've not seen LED bulbs anywhere (even
on Amazon) for less than U$2/bulb.

My family and friends are well supplied. Bv)=

The pork loin rib ends with which I am familiar are properly called
rib tips. They are short, meaty sections of rib attached to the lower
end of the spare ribs ...

cartilage, not bone. Rib tips are cut away from the spare ribs
when preparing St. Louis style spare ribs.

The tips get called riblets here.

Riblets here are regular spare ribs which have been band-sawed into
thirds or quarters. They have bones for their structure. Rib tips have
mostly cartilage (sternum) with only occasional small bits of bone.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corky's Memphis-Style Dry Ribs
Categories: Pork, Bbq, Rubs
Yield: 2 Servings

3 lb Slab St. Louis-style pork
- spare ribs

MMMMM----------------------------RUB---------------------------------
1 ts Cayenne
3 tb (ea) salt & coarse pepper
2 tb (ea) dried thyme, marjoram
6 tb Ground cumin
4 tb Allspice
6 tb Paprika
2 tb (ea) garlic, onion powders
4 ts Ground celery seed
4 tb Chilli spice mix

Trim the spare ribs, removing the upper brisket bone
and any excess fat; this will produce a St. Louis-style
rib.

Rinse the ribs and season with dry rub seasoning, and
then cover and refrigerate for 4 to 12 hours.

Indirect cooking in a barbecue pit is recommended to
prevent burning. Cook at 250°F/120°C with the curled
side of ribs facing up for the first 3 hours, and then
increase the temperature to 300°F/150°C for the final
3 hours.

Sprinkle the ribs with dry rub seasoning during the
last 30 minutes of cooking.

From: http://www.cookingchanneltv.com

Uncle Dirty Dave's Archives

MMMMM

... "Never believe anything until it has been officially denied"- ClaudCockburn

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Quoting Dave Drum to Jim Weller <=-

The tips get called riblets here.

Riblets here are regular spare ribs which have been band-sawed into
thirds or quarters.

I see that usage in retail stores here too.

Just to confuse things, a third definition, the official one ...
according to CFIA riblets are the rib portion of the neck bones
(i.e. the first three ribs) with or without a sawed portion of the
breast bone attached. "Item No. 403D - Pork Shoulder, Riblet - This
item consists of the rib and breast bone (sternum) that are removed
during the fabrication of Item 403, Pork Shoulder. The back bone
(vertebrae and feather bones) shall be removed."

I generally don't agree with boiling ribs but that is the Native
way:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Sukrii Pi Seur Nariyaanl Plakoot
Categories: Native, Canadian, Venison, Ribs
Servings: 4

4 lb moose ribs or
brisket pieces
4 c water
1 c vinegar
1 c brown sugar
1 cn tomato soup
4 TB soy sauce
Salt and pepper
Rice as a side dish

Sweet And Sour Moose Ribs

Cook the moose meat or brisket pieces for at least an hour in the 4
cups of water. Then let simmer for half an hour, adding vinegar,
brown sugar, tomato soup, salt and pepper to taste. Add the soy
sauce. Thicken with corn starch. Serve hot, with rice. The dish is
served hot because the fat moose ribs tend to freeze in your
mouth.

This is not an original Metis dish, but it is taken from the best
of two worlds: Indigenous and Chinese.

Margaret Supernault, Alberta

From: Metis Cookbook And Guide To Health

MMMMM-------------------------------------------------

Overheard at a food booth at a Manitoba Objibwa (Chippewa) pow wow
in Manitoba:

White girl, "Poutine? Is that traditional Objibwa food?"

Young Objibwa vendor, "For sure. It has become real traditional at
pow wows the last few years."

Cheers

Jim

... Is that traditional? It has become real traditional these days.

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JIM WELLER wrote to DAVE DRUM <=-

The tips get called riblets here.

Riblets here are regular spare ribs which have been band-sawed into
thirds or quarters.

I see that usage in retail stores here too.

Just to confuse things, a third definition, the official one ...
according to CFIA riblets are the rib portion of the neck bones
(i.e. the first three ribs) with or without a sawed portion of the
breast bone attached. "Item No. 403D - Pork Shoulder, Riblet - This
item consists of the rib and breast bone (sternum) that are removed
during the fabrication of Item 403, Pork Shoulder. The back bone (vertebrae and feather bones) shall be removed."

Marketroids will do whatever they think will move product. Rules be
damned. Look at Mickey D's "McRib" which may possibly be 100% pork,
depending on how much meat glue was used in making the portions - but
from anywhere on the animal .... except the bones and expensive cuts.

I generally don't agree with boiling ribs but that is the Native
way:

One of my favourite comfort foods involves boiled ribs ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Short Ribs w/Kraut
Categories: Beef, Vegetables, Fruits, Herbs
Yield: 4 Servings

3 lb Beef shortribs; membrane
- removed - to 3 1/2 lb
32 oz Bag or jar sauerkraut; DO
- NOT use canned kraut
1 lg Tart apple; peeled, cored,
- quartered, optional
1 lg Onion; peeled, chop'd coarse
4 lg Potatoes; peeled, in chunks
2 cl Garlic; minced or pressed
Caraway seeds; optional
Salt & fresh ground pepper

Put the ribs into crockpot on about half of the kraut.
Then add the onion and apple (if using). Finish up the
sauerkraut and sprinkle salt and pepper and the caraway
seeds (if using) over the top.

Set the crockpot on low and let it cook for four hours
or so. Lift the lid after four hours and layer the
potatoes over the top. Replace the lid and let it cook
for another three or more hours.

Serves four if I have company. Or serves me two or
three times and keeps well in the ice box.

Uncle Dirty Dave's Kitchen

MMMMM

... Remember, once you're over the hill you begin to pick up speed.
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