Text 38056, 121 rader
Skriven 2010-05-21 10:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: musical 189
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 -> I've seen very few musicals on stage, and none of the above.
 -> Ever seen Damn Yankees?
 HN> I've seen the movie not the stage play.

Actually, as I wasn't hired to do the Gwen Verdon show, I've
not either seen nor heard it. And I only saw part of the movie.
Movies just don't hold my attention too well.

 -> Saturday night we did a pop concert that had the South
 -> Pacific overture, the WSS suite, and assorted tunes from
 -> Carousel, Show Boat, Les Miz, Girl Crazy, and others. It
 -> was kind of fun, but I get tired of playing love songs.
 HN> Hate Carousel, don't care for Les Miz, Showboat is good
 HN> and the others are fine as well. There are lots
 HN> of songs from them that are not love songs...but
 HN> concerts seem to favor the syrupy ones first.
 
Carousel has those beautifully sappy songs, but the plot is
even worse than real life - I mean, some guy decides to commit
a crime to pay for his unborn child, then, when he's caught,
commits suicide? What a nice subject for a jolly night out on
the town. Les Miz I agree with you times ten: mediocrity, but
unfortunately earworm mediocrity. As far as love songs go, the
evening was all love songs, and it was still tough after all
these years to play them with J. in the same room. In my little
black heart I dedicated my little solos to her. Speaking of which,
if anyone wants to come out for July 4 weekend, I'm doing a recital
on July 3 at 4 and my last appearance with the orchestra on July 4
at 7. I cannot provide accommodation (the Danvers places are fairly
cheap still) but can help with airline tickets to some extent.

---------- Recipe via Meal-Master (tm) v8.04

      Title: How to Grill Restaurant-Style Ribs at Home
 Categories: Meats, Information
      Yield: 1 Text

  Know Your Ribs
  Quick Tips
  Beyond Barbecue Sauce

  As fireworks light up the sky this Fourth of July holiday, millions of
  Americans will light their backyard grills to celebrate Independence Day
  the traditional way -- with barbecued ribs that inspire as many "oohs
  and ahs" as the fireworks display.

  The secret is to keep tradition from turning into routine -- move beyond
  the basics to create the hard-to-resist ribs found in restaurants across
  the country.

  Formula For Perfect Ribs

  To prepare ribs like the pros you must know your ribs -- and which kind
  your crowd prefers. There are three types of ribs available at retail
  and it's important to know the virtues of each before going to the
  grill.

  Spareribs -- Spareribs have the least amount of meat -- but,
  nonetheless, many rib connoisseurs are sparerib loyalists. A rack of
  spareribs can weigh from 3 pounds to almost 5 pounds. Sparerib lovers
  can put away more than a pound of ribs in a sitting.

  Back ribs -- Back ribs are cut from the blade of the pork loin and
  include the "finger meat" between the ribs. Often called "baby" back
  ribs, these ribs offer more meat than spareribs do. A rack of back ribs
  will weigh about 1-1/2 to 1-3/4 pounds. One pound of back ribs is
  considered a serving.

  Country-style ribs -- Cut from the rib end of the loin and very meaty,
  country-style ribs are most often eaten with knife and fork. While
  country-style ribs can be grilled or roasted, they're also often braised
  or cooked with moist heat to render the meat very tender. Since they're
  so meaty, a pound of country-style ribs will serve two to three people.

  Then, at the grill, remember these quick tips:

  Don't Be Direct -- Set gas and electric grills on medium heat. For
  charcoal grills, bank the coals and cook ribs over indirect heat.

  Make Sure Time Is on Your Side -- For tender ribs, cook with the lid
  down for at least an hour and a half.

  Slow Down -- Don't be too quick with the sauces. To prevent burning,
  wait until the last 20 minutes before adding tomato or other sugar-based
  sauces.

  Give it a Wiggle -- Ribs are considered done when you can wiggle the
  meat from the bone.

  Smoke 'em Pink -- If you add wood chips to the fire, the resulting smoke
  may turn the meat next to the bone pink. That's okay.

  Beyond Barbecue Sauce

  Sweet tomato-based barbecue sauces that once dominated the barbecue
  scene are frequently being replaced or combined with spicy dry rubs from
  around the world. Rubs are really what's next for ribs. They are simple
  to make and easy to apply. And you can create your own rubs based on
  your favorite flavor profiles. To complement the rub, a barbecue sauce
  is still in order, but serve it on the side to highlight your ribs.

  Side Dish Sparklers

  Another way to add flair to the Fourth of July festivities is to add new
  flavor twists to traditional side dishes.

  Hot foods are "hot," so spice up deviled eggs with hot peppers to create
  Double Deviled Eggs. Or add blue cornmeal, reflecting our native
  American foods, to make Blue Heaven Cornbread (recipes below).

  Changing just one ingredient can change the flavor -- and color -- of an
  entire meal. Put a little bang in your Fourth of July with
  ethnically-inspired, restaurant-style ribs and sparkling side dishes.

  * COOKFDN brings you this information with the kind permission of:
  * National Pork Producers Council <pork@nppc.org> http://www.nppc.org

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