Text 6657, 96 rader
Skriven 2008-05-08 00:56:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Mark Lewis
Ärende: Re: Coke, no HFCS
=========================
 -=> On 05-07-08  22:08,  Mark Lewis <=-
 -=> spoke to Dale Shipp about Coke, no HFCS <=-

 DS>   Look for the "Kosher for Passover" coke.   Yesterday I saw racks
 DS> of it   in our local grocery (Safeway).   Yellow top on a two liter
 DS> bottle,   and the ingredients list says "sucrose".   Down a little
 DS> way were red   top two liter bottles which said HFCS.

 ML> i wonder how easy it is to get this stuff? no one i've 
 ML> spoken to down here has a clue and most all of them look at 
 ML> me like i'm some green alien from outerspace :?

  Here it is a seasonal thing (and I thought the season was well over).
  Do you have any Jewish markets?   Inquire at a synagogue?

 ML> are there any other sodas that are made with real sugar 
 ML> instead of that HFCS garbage?

  Don't know.   We have switched to things like diet Barg, Fresca, diet
  Sprite and Coke Zero -- none of which have neither HFCS or any sugar.
  Perhaps some others here know and will speak up?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sylvia's World-Famous Talked-About Spareribs
 Categories: Pork, Ribs, Sauce, Barbecue, Soul
      Yield: 4 Servings
 
      2    Slabs pork spareribs (about
  3 1/2 lb Total)
  1 1/2 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 ts Crushed red pepper flakes
      2    To 3 cups white wine
           Vinegar

MMMMM------------------SYLVIA'S BARBECUE SAUCE-----------------------
     16 oz Red Devil Hot Sauce
  2 1/2 ts Crushed red pepper flakes
      1 sm Onion, sliced
      1 sm Stalk celery, sliced
      3 c  Tomato puree
  1 1/2 c  Water
  1 1/2 c  Sugar
      1    Lemon, sliced
 
  "These are the real thing.  People come from around the corner, around
  the city, and around the world to eat these ribs at Sylvia's.  The
  secret?  Tangy, not too sweet barbecue sauce and a special way of
  preparing the ribs described here."
  
  To make the ribs easier to handle, cut each slab between the middle
  bones into 2 equal pieces.  Rub the salt, black pepper and red pepper
  into both sides of the ribs.  Place the ribs in a deep baking dish,
  cover them, an refrigerate overnight.
  
  Preheat the oven to 450 degrees.  Pour the vinegar over the ribs an
  bake 1-1/2 hours.  Rotate the ribs two or three times during baking
  and spoon some of the pan juices over them.
  
  Remove the ribs from the baking dish and place in a single layer on
  baking sheets. (Line the baking sheets with aluminum foil for easy
  cleanup). Bake at 450 degrees for 1 hour.  The ribs should be tender
  an well browned.  This much can be one up to a day in advance.  Cool
  the ribs, cover tightly, and refrigerate.  Bring to room temperature
  for about 1 hour before continuing.
  
  To finish the ribs, preheat the oven to 400 degrees.  Cut the slabs
  between the bones into individual ribs.  Place the ribs in a baking
  dish large enough to hold them comfortably.  Spoon enough barbecue
  sauce over them to coat lightly.  Cover the pan with aluminum foil and
  bake until heated through, about 20 minutes.  Serve with additional
  barbecue sauce on the side.  Serves 8.
  
  To make the sauce:
  Combine all the ingredients in a heavy pot and heat till just hot.
  Don't bring to a boil or the sauce will turn dark and become thin.
  Cool the sauce to room temperature, strain it and store it in a
  tightly covered jar in the refrigerator.  Makes 5 cups.
  
  From: Sylvia's Soul Food--Recipes from Harlem's World Famous
  Restaurant Asbury Park Press 2/3/93
  Shared By: Pat Stockett
  
  From: Danial Mannen                   Date: 06-21-96
  Recipes
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:01:57, 08 May 2007
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