Text 20301, 93 rader
Skriven 2009-02-01 07:46:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Sam & Ella's P-Nuts
===========================
-=> Glen Jamieson wrote to Dave Drum <=-

 JW> Seen the latest news? Mercury contamination in HFCS! And the FDA
 JW> knew about it three years ago and said nothing!

 DD> Previous administration, don't you know?   Bv(=

 GJ> Yesterday I happened to be watching the Jim Lehrer Newshour (our SBS TV
 GJ> gets regular news programs from all sorts of foreign places), and he
 GJ> ran a feature on your latest peanut butter scandal.  I was horrified!
 GJ> The last time the FDA had checked the Peanut Corporation of America
 GJ> factory was in 2001.   Factory checks were made by the Corp, and
 GJ> salmonella was found, so they did another check and got a good result,
 GJ> so considered that the first one must have been faulty, and continued
 GJ> to supply their pb to their usual customers.  The FDA maintained that
 GJ> they do not have the funds to enable regular checks to be done on food,
 GJ> and the situation has been bad that way for many years.

 GJ> If that had happened in China heads would roll, literally.  The people
 GJ> there who were responsible for the recent contaminated milk are to face
 GJ> the firing squad.  Your head peanut people should at least be charged
 GJ> with manslaughter and/or grievous bodily harm.

We'll do worse. Hit 'em where it REALLY hurts. Square in the wallet!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Who Loves Ya Baby-Back?
 Categories: Pork, Rubs, Chilies, Sauces
      Yield: 2 servings
 
      2    Whole slabs pork baby back
           - ribs

MMMMM--------------------------DRY RUB-------------------------------
      8 tb Light brown sugar; tight
           - packed
      3 tb Kosher salt
      1 tb Chilli powder
    1/2 ts Ground black pepper
    1/2 ts Cayenne pepper
    1/2 ts Jalapeno seasoning
    1/2 ts Old Bay Seasoning
    1/2 ts Rubbed thyme
    1/2 ts Onion powder

MMMMM----------------------BRAISING LIQUID---------------------------
      1 c  White wine
      2 tb White wine vinegar
      2 tb Worcestershire sauce
      1 tb Honey
      2 cl Garlic; chopped
 
  Recipe courtesy Alton Brown
  
  Preheat oven to 250 degrees.
  
  In a bowl, combine all dry ingredients and mix well. Place
  each slab of baby back ribs on a piece of heavy-duty
  aluminum foil, shiny side down. Sprinkle each side generously
  with the dry rub. Pat the dry rub into the meat. Refrigerate
  the ribs for a minimum of 1 hour. In a microwavable container,
  combine all ingredients for the braising liquid. Microwave on
  high for 1 minute.
  
  Place the ribs on a baking sheet. Open one end of the foil
  on each slab and pour half of the braising liquid into each
  foil packet. Tilt the baking sheet in order to equally
  distribute the braising liquid. Braise the ribs in the oven
  for 2 1/2 hours.
  
  Transfer the braising liquid into a medium saucepot. Bring
  the liquid to a simmer and reduce by half or until of thick
  syrup consistency. Brush the glaze onto the ribs. Place under
  the broiler just until the glaze caramelizes lightly. Slice
  each slab into 2 rib bone portions. Place the remaining hot
  glaze into a bowl and toss the rib portions in the glaze.
  
  *This recipe makes several batches of dry rub. If more rub
  is needed, it can be extended by any amount, as long as the
  ratio of 8:3:1:1 remains the same.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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