Very strange dinner last night. Steven stumbled across a recipe which he decided to make. It was baby back ribs. They were done in the oven. He marinated the ribs in a dry rub in the fridge for 8 hours. Then he cut the racks in half and wrapped the halves, tightly, in extra heavy duty aluminum foil. Then he put them in the oven at 300 degrees for about 2 1/2 hours, turning once mid point. He served bottled bbq sauce on the side and nuked some sweet corn in the husk in the microwave.
What sort of lizard is BasilMichael "Dog3" Lonergan I make it the Viennese way. Very thinly sliced peeled cucumbers and I look for young, thin ones, so that there are no tough...
The meat fell off the bone. That's how tender the ribs were. Still, I missed that "grill" taste. I think if he would have put a bit of liquid smoke on them it may have helped the flavor a bit. They were still good.
I had a small chunk of fresh Mozzarella in the fridge. Not enough for decent slices. I cubed the cheese and sliced two large tomatoes into wedges. I put the tomatoes in a container and added the cheese. Poured on some olive oil a bit of vinegar and a pinch of sugar. Then I added kosher salt, ground pepper and a teaspoon of dry Italian seasoning I bought at a grocer on "The Hill." I gently folded it all together. I let the tomato salad sit in the fridge a couple of hours. It was pretty good.
Lunch today consisted of "Garlic Pepper Deli Roast Beef" on a garlic bagel. I smeared on some mayo and a bit of horseradish. Had some cucumber salad with it and a cold glbutt of buttermilk. Yummm...
Chow tonight will be some sort of pork stir fry. I've got a handful of snow pea pods, one bunch of green onion, Basmati rice, about a 2 lb. chunk of leftover roasted pork loin, red and green bell peppers, a small chunk of ginger, soy sauce, rice wine vinegar and a can of water chestnuts. Not a single mushroom in the entire house ;^( Anyone have ideas on how to combine this stuff into some type of edible stir fry? Or I'll do what I usually do and make something creative, measure nothing, and cook it all using the taste bud method ;)
Michael
-- "I live on good soup and not fine words" --Moliere, La Femmes Savantes
