Text 25788, 106 rader
Skriven 2015-04-07 12:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: no standards! 479
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 NB> That's rather sad...  One of the two Popeye's in town seems to have
 NB> trouble getting their spicy chicken properly spiced... once a
 NB> girlfriend bought a bucket of chicken there, half spicy and half mild,
 NB> and we sat down to consume part of it... I couldn't tell which was
 NB> supposed to be which... rather a letdown...

That's a pity. Usually when I order spicy at Popeye's I
get chicken with enough red collected in various out-of-
the-way spots that they might cause actual pain to the
uninitiated; but it was for occasions such as this that
I used to carry around that shaker of I Am on Fire Ready
to Die.

 ML> Who knows! I'm not planning NOT to be around ;)
 NB> Neither am I, but reality is sure to intrude at some point... ;)

Who was the person (since Rodale, who boasted about the
same thing) who recently claimed he was going to live to
120 and then shortly thereafter keeled over? When I saw
the news article, I thought, nyah nyah.

 ML> Title: Spicy Orange Nuts
 NB> Those are some sort of spicy, but certainly not hot spicy..  :)

Current usage would call these "spiced," rather than
"spicy," which has euphemistically come to mean something
quite else.

Karl's Recipes - Barbecued Ribs
categories: main, side, pork, meats
servings: 2 or 4

1 rack spareribs, back ribs, or baby back ribs (2 1/2 lb)
h - spice mixture
2 Tb Italian seasoning
4 ts fennel seed
2 ts black pepper
2 ts white pepper
2 ts allspice
2 ts corriander
2 ts cardamom (optional) 
h - rub addition
1 ts salt
1 Tb dark brown sugar 
h - braising mixture
beer, wine, and/or wine vinegar
- "Two Buck Chuck" works well
3 onions
3 cloves garlic, mashed
1 ts cloves
2 ts black pepper corns
1 bay leaf
several leaves of basil 
h - glaze
4 Tb butter 
1/3 c dark brown sugar
3/4 c liquid (see below) 

Prepare a base for the rub and glaze by grinding the
spices together. Set aside half of the spice mixture.
Use the remainder to create a rub for the ribs by
adding salt and brown sugar and mixing thoroughly.

Peel the membrane from the inner part of the ribs,
using a butter knife to help pry it loose. Rinse,
the cut in half to make it easier to handle.

Apply about one-third of the rub mixture to the
inside of the ribs and massage it into the meat.
Turn the ribs over and massage the remaining rub
mixture into the meaty outer portion of the ribs.

Cover the ribs with plastic wrap or place them in
a Ziploc bag and refrigerate at least 12 to 24 hr.

Place one to two racks of ribs in a pot filled with
braising mixture and parboil until the rib meat is
tender, about 45-60 min.

While the ribs are cooking, prepare the glaze. Melt
butter in a saucepan. Stir in the remaining spice
mixture, then add brown sugar and liquid and cook
until thick.

Originally, the liquid portion of glaze consisted of

1/4 c rum
1/2 c wine vinegar 

The following makes a slightly sweeter, fruitier glaze -

1/4 c red wine (same as used for parboil)
1/8 c grenadine
1/8 c apple cider
1/8 c rum
1/8 c wine vinegar 

Transfer the ribs to a hot charcoal grill. Cook each
side for no more then 10 min, applying the glaze
liberally. Serve immediately. 

Karl at kls2.com

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