• 254 travel was crust

    From MICHAEL LOO@1:123/140 to DALE SHIPP on Thursday, September 06, 2018 10:08:10
    Are you one of those who (like Lilli) will drive a car
    until something goes terribly awry, the danger being that
    the breakdown happen in an inopportune time or place.
    Both of our current cars are officially teen agers now. And thankfully, nothing major has happened to either of them. In the past we had a car
    blow a head gasket, which would count as being terribly awry. Our
    mechanic pretty much said "you don't want to know" (He is British after
    all, and a strong proponent of repair and preventive maintenance).
    Before that we had occasion to add up repair bills for a car (Ford Van)
    for the past year and say: What the hey -- this is more than the car is worth.

    Yeah, but one has to also factor in the costs
    of a new car. A guy I know takes this to a
    pretty ridiculous degree - keeps his jalopies
    going until they essentially fall apart. He
    lives in a town that likes to think of itself
    as upscale (it actually is not - most of us
    could probably afford to live there). One day
    the cops pulled him over because they couldn't
    imagine a car that grungy being in that town
    with innocent intent. He's a public defender
    by trade and gave them the what-for.

    I'm not sure what is meant by pork loin rib ends, unless the recipe is
    older than before baby back ribs became a thing. We used to use country style ribs (which are really just pork shoulder cut into strips), but
    have not done so for at least a quarter century. That said, the recipe
    does look "interesting".

    Probably "rib tips," the cartilaginous ends of
    pig trimmed off what we know as ribs, used as a
    cheap salvage dish - they're not bad if you don't
    mind various odd textures against your teeth.

    Title: Barbecued Spareribs Languedoc Style "Coustelou Au Feu De
    Categories: Pork, Grill, French, Ribs, Porksnk
    3 lb Pork loin rib ends or
    4 lb Country-style spare ribs

    That's very strange. I know what a country-style
    rib is and what a spare rib is but not what a
    country-style spare rib is. What I know as c-style
    ribs is far meatier than loin rib ends.

    MMMMM--------------------------MARINADE-------------------------------
    1 1/2 ts Kosher salt
    1 ts Fresh thyme leaves or
    1/2 ts Dried, crumbled
    1 Turkish bay leaf (California
    -Bay Laurel is too strong
    -and oily)
    1/2 ts Fennel seed, slightly
    -crushed
    1/2 ts Crushed Rosemary
    6 Fresh mint leaves, slivered
    1 Sage leaf
    4 Cloves garlic, finely
    -sliced
    2 tb Olive oil, preferably French
    -(But not a heavy Tuscan
    -oil)

    Definitely a southern French mixture. I might
    be inclined to use the cheapest oil available
    or perhaps no oil at all.

    MMMMM---------------------HERB FLAVORED OIL--------------------------
    3 Sprigs thyme
    1/2 md Sized Turkish bay leaf
    1 ts Fennel seed
    2 Sprigs fresh mint
    2 Sage leaves
    1/2 c Olive oil

    I might use water for the olive oil, but then
    crunchy-exteriored ribs are not a favorite.

    MMMMM--------------------------THE REST-------------------------------
    4 md Potatoes
    -freshly ground black
    -pepper
    -vegetable oil for the
    -grill
    -chopped fresh herbs for
    -garnish: thyme, mint,
    -parsley
    2 tb Fresh lemon juice
    1/2 c Cubed ham fat (optional, but
    -very nice )

    Eh, a pure waste of calories as far as I'm
    concerned.

    If you plan to flavor the meat with the rendered hot ham fat, simmer
    the fat in 3 Tbs of water over low heat for about 15 or 20 minutes.
    When there are only cubes of fat and rendered fat left in the pan
    spread them on the ribs and potatoes during the last 5 minutes or so
    of grilling. From the files of Earl Shelsby

    Interesting. Not his general style of cooking.
    I wonder where it came from originally.

    Barbecued Pork Ribs
    Cats: celebrity, main, proof positive that even a genius can completely misunderstand a dish
    Servings: 4 to 6

    2 Tb berbere or chili powder
    1/2 ts ground ginger
    1 ts ground cumin
    1/2 c packed brown sugar
    1/4 c salt
    3 racks baby back pork ribs (about 4 lb)
    2 Tb olive oil
    1 md red onion finely chopped
    2 garlic cloves chopped
    2 in ginger peeled and chopped
    3 tomatoes quartered
    - or 1 1/2 c chopped canned tomatoes
    1 sm carrot peeled and chopped
    2 Tb honey
    1/2 c water
    2 Tb red wine vinegar
    1/2 Tb Worcestershire sauce
    1 serrano, seeds and ribs removed finely chopped

    Combine the berbere, ground ginger, cumin, brown
    sugar and salt in a small bowl. Place the ribs in
    a large baking pan or on a baking sheet and
    generously rub the berbere mixture over them.
    Cool and refrigerate 8 hr to overnight.

    Preheat the oven to 325F. Heat the olive oil in a
    large flameproof roasting pan over medium heat.
    Add the onion, garlic, chopped ginger, tomatoes
    and carrot and saute until the onion is tender,
    about 10 min. Stir in the honey, water, vinegar,
    Worcestershire sauce and chili.

    Remove from the heat and add the ribs. Cover the
    pan with a lid or foil and transfer to the oven.
    Cook for 2 1/2 hr. turning the ribs every 30 min,
    until the meat has shrunk away from the ends of
    the rib bones and easily pulls away from the
    bones. Transfer the ribs to a platter, and set
    the roasting pan aside.

    Meanwhile, prepare a medium-hot grill fire. Grill
    the ribs on both sides until browned but not
    charred, 4 to 6 min per side. Place on a platter.

    Skim as much fat as possible from the sauce, and
    transfer to a serving bowl. Serve the ribs with
    the sauce and complimentary sides.

    Marcus Samuelsson
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