Text 7753, 116 rader
Skriven 2008-05-25 19:45:38 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: BULK 343  80525
=======================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> But even a death toll of 75,000 (later estimate, and rising) is not
 GJ> great compared with the numbers killed by cars, which in USA are in
 GJ> the hundreds of thousands per year.  Instead of banning cars

 DS> Sorry, but you are off by as much as an order of magnitude.  The
 DS> number of automobile fatalities falls between 36K and 44K for each of
 DS> the past ten years depending on how you count according to
 DS> http://www-fars.nhtsa.dot.gov/Main/index.aspx .

Sorry; I was incorrectly extrapolating from 1960s figures of about
50,000, using a more or less constant ratio of cars to fatalities.  In
fact, the greater attention given by car manufacturers to safety, seat
belts and air bags in particular, has resulted in an overall drop in
fatalities, in spite of the far greater increase in car numbers.

 DS> Plus, since that number is spread out over time and space, it is does
 DS> not get the national news like a single event killing twice that many
 DS> people in one place does.  Both sets of numbers are tragedies in their
 DS> loss of life and in the effect on the people near to those killed.

My topic-related point was that if a particular food item was directly
related to a death rate like that, it would be instantly and
justifiably banned, but the convenience of having personal transport is
such that the corresponding death rate from using it is accepted.

Of course this is not new; the death rate from traffic accidents has
always been part of life.   Ever since man first threw his leg over a
fractious horse or paddled off into the unknown in an unstable dug-out
canoe there have been sacrifices to the god of personal transport.

 DS> Note:  I am certain that the ribs in this recipe are what we call baby
 DS> back, not the fuller size spare ribs.   The spare ribs I have cooked /
 DS> smoked would not be done in that short a time.

Very likely.  Having observed your smoker in action, and tasted the
results, the hours spent in smoking/cooking were well justified.

 DS> Title: Galliano Barbecued Ribs

 DS> 3    To 4 lbs. pork back ribs

 DS> 1 c  Hickory-flavored BBQ sauce
 DS> 1    Clove garlic, chopped fine

I would use much more garlic.

 DS> Cut the ribs into 3-bone sections.  Put them into a pot of boiling

That would imply baby back ribs, rather than full sized spare ribs.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BOURBON PORK RIBS
 Categories: Mains, Pork, Usaian, Bbq, Marinades
      Yield: 4 servings
 
  1 1/4 kg Pork ribs; American-style
      4    Corn cobs; de-husked
      1 tb Oil- vegetable
     20 g  Butter; chopped
           BOURBON MARINADE
    110 g  Sugar- brown
    125 ml BBQ sauce
    125 ml Tomato sauce
    125 ml W- bourbon; OR
    125 ml ; whiskey
     80 ml Vinegar- cider
     60 ml Worcestershire
     60 ml Soy sauce
    400 g  Tomatoes; canned, pureed
           ; BLACK-EYE PEA SALAD
    300 g  Beans- black-eye peas
     80 ml Vinegar- red wine
    160 ml EVOO
    1/2 c  H- cilantro; chopped
      1    Cucumber- lesbian
      1    Avocados; chop fine
      1    Onions- red; chop fine
 
  Seed the cucumber & finely chop.
  
  For the marinade; whisk all the ingredients in a bowl till well
  combined. Place the ribs into a flameproof baking dish & pour
  marinade over. Cover & refrigerate overnight.
  
  Remove ribs from the fridge & bring to room temperature. Preheat the
  BBQ grill to low, then place the baking dish with ribs & marinade on
  to grill & cook, turning occasionally, for 30 minutes.
  
  Meanwhile, for the salad; drain & rinse the black-eyed peas. Place in
  a large saucepan. Cover with cold water & bring to the boil over
  medium heat, then simmer for 6 minutes, or just tender. Drain well.
  Transfer the peas to a bowl. Add the vinegar & oil & leave to cool.
  Just before serving, add the remaining ingredients & toss gently.
  
  Drizzle the corn with oil & season with salt & pepper. BBQ for 20
  minutes, or till tender, Transfer to a bowl & dot with butter. Remove
  the ribs from the marinade, reserving the marinade, & BBQ on grill
  for 15 minutes, basting with the reserved marinade & turning
  regularly, or till glaze on ribs is thick. Serve the ribs with salad,
  corn & remaining reserved marinade.
  
  From: NOTEBOOK - IDEAS FOR LIVING [FEBRUARY 2006] By: SOPHIA YOUND -
  EDITOR
  
  Typed by: KEVIN JCJD SYMONS, JANUARY 2006
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)