Jun 12

I want my Baby Backs…

Going, going… GONE!

Last night’s Baby Back Pork Ribs dinner was delicious!

After removing the tough membrane from the concave side (the hardest part of the prep), I dry rubbed the ribs with a concoction of brown sugar, cayenne pepper, Hungarian paprika, onion powder, pepper, salt, more cayenne pepper, and dry mustard. They sat in the fridge basking in the rub overnight and went on the grill at 1:30 the next afternoon.

My grill was able to keep a constant temperature of about 275 degrees with just one burner turned all the way low. I put a pan of water-soaked mesquite wood chips on the burner side and the ribs on the “cool” side, closed the lid and left them to get happy!

Four and a half hours later, I knew they were done when I saw the meat pulling away from the bone ends. So I doused the ribs with some Sweet Baby Ray’s BBQ sauce and let them cook for another half hour.

The results? Absolute perfection! Fall-off-the-bone tender and moist. The taste was just a nice amount of heat and sweet that didn’t overpower the pork. And the mesquite smoke was wonderful. I think I spoiled myself!

Some folks like their ribs more chewy… not me, I’m in the fall off the bone camp. 275 degrees for five hours did the trick nicely. For the chewy crowd, BBQ them at a higher temperature for a shorter time… like 375 degrees for an hour or so.

And YES, I ate them all!


Feb 12

Oranges, Oranges, Oranges…

Jan 12

Avgolemono Soup – Egg and Lemon Soup

Avgolemono Soup - Egg and Lemon Soup
This wonderful egg-lemon Greek soup is easy to make and delicious.

Chicken stock and breast, along with a small amount of rice provide the heartiness. But the whipped eggs and lemon add the sumptuous dimension that make this dish so unique.

I’m so happy that my dear friend Nan suggested it. It’s on my absolute favorites list now!

Please excuse the Southwestern USA dishes… they are what I have! Southwest Greece?

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Oct 11

‘Magnetic tongue’ ready to help produce tastier processed foods

Is it just me, or is this just a little strange?

I don’t know… relying on an artificial tongue to decide if food tastes good seems like technology gone berserk. The article below describes a new device using nuclear magnetic resonance spectroscopy (NMR) to ‘taste’ and help produce tastier processed foods. I guess it should work, since processed foods are laden with chemicals and artificial flavorings anyway.

It doesn’t take a brain surgeon to figure out that our tastes are influenced by our human moods, cravings, and whether we’re hungry. Because of this, human tasters are deemed unreliable. The eTongue (along with the already developed eNose) reportedly can’t be swayed by moods and notions that human tasters suffer.
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Aug 10

?293 of 365: Anaheim Pepper

?293 of 365: Anaheim Pepper, originally uploaded by James Milstid.

From the garden…
Kent, WA
August 25, 2010