Text 9807, 76 rader
Skriven 2011-04-21 10:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: rack rates 240
======================
 JW> Fort McMurray was also $150; Edmonton $98. Some small towns in
 JW> northern Alberta are in the $60-$80 range.

The hotels I need to stay at in the next few months are
all over $100, some closer to double that - either I'm
extremely unlucky or old Obama is doing something right.

 JW> As I have made bread about three times a week for over 20 years I
 JW> don't really need a recipe

I've eaten bread maybe three times a week for 20 years; made it
probably three times in my life, though I can't remember ever
doing so.

--

 JW> How cynical! How true!

I am not in general a cynical person. The truth does hurt
at times.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Classic Barbecued Spareribs
 Categories: Pork/ham, Appetizers, Chinese
      Yield: 8 servings

      2 lb Spareribs, in one piece                  Breastbone)
           (have the butcher trim the          4 c  Plum sauce
           Fat and discard the

----------------------------------MARINADE----------------------------------
      4 tb Chicken broth                       1 ts Sugar
    1/4 c  Soy sauce                           2 cl (medium) garlic,
      3 tb Honey or corn syrup                      Chopped fine
      3 tb Hoisin sauce                      1/2 ts Cinnamon
      2 tb Wine vinegar                          pn (tiny) 5-spice powder
      2 tb Dry sherry or                            (optional)
           Shaoshing wine

-------------------------------DIPPING SAUCE-------------------------------
           Plum sauce                               Scallion, chopped

  Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and
  place them in a long shallow dish. In a mixing bowl, combine the marinade
  ingredients; if you are using 5-spice powder, add it to the mixture by
  putting it through a tea strainer so it spreads out over the mixture. Mix
  well, and pour over the ribs and leave for 3 hours at room temperature or
  about 6 hours in the refrigerator.  Baste the ribs every hours or so,
  turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade.
  Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook
  metal drapery hooks through both ends of each rack of ribs, at the top, and
  hang each one as if you were hanging a hammock, suspended from the bars of
  one of the oven racks.  Set the oven rack in the highest position in the
  oven. On the floor of the oven or on another oven rack set at the lowest
  position in the oven, place a baking pan half filled with water, to collect
  drippings and prevent smoking. You may want to line the baking pan with
  aluminum foil before putting the water in, to make it easier to clean.
  Roast the spareribs for 45 minutes in the preheated oven.  Then baste them
  with the reserved basting sauce, using a small pastery brush and carefully
  pulling out the oven rack to facilitate the basting process. Turn the oven
  up to 450 degrees F and roast for another 15 minutes.  By this time the
  spareribs should be a rich golden brown with crisp edges.  Baste again,
  then take them out of the oven.  Place the ribs on a cutting board and
  remove the drapery hooks.  Separate the individual ribs with a cleaver or
  sharp knife.  Serve at room temperature, with dipping sauce.  Makes 6 to 8
  appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe:
  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981

-----


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