Text 27461, 56 rader
Skriven 2015-05-26 15:06:00 av MICHAEL LOO (1:123/140)
Ärende: to Annie's 725
======================
US4867 PHL IPT 1140 1234 DH8 4A

It was a relatively nice day, and though I was riding
on the vomit comet into the wind, a double bourbon at
the club was sufficient medication so the usual stomach
churn out of Philly wasn't in evidence (I always carry
a Benadryl with me just in case).

Annie picked me up, and I thought we would do the normal
ritual, go upstairs to Cloud 9, but she had a guest at the
house, Susan from Prescott, who wanted to stay home, so we
got leftovers (sandwiches for them, cold filet mignon for
me). I am not a great filet person and was glad to find
Maya Kaimal spicy ketchup in the cupboard. This was just
the thing to spice up some relatively uninteresting meat,
and I found it just awesome. It reminded me of the barbecue
sauce that I used to love at the place in Wheaton Plaza for
in the early 1960s (forget its name, but it was owned or
managed by Hot Shoppes), with other fruits than tomatoes
and other spices than coriander. Made a mundane meal kind
of special, i.e., did what ketchup is supposed to do but
seldom does. 

Ingredients: Water, onion, tomato paste, light brown sugar,
cider vinegar, vegetable oil, salt, Serrano pepper, spices,
paprika.

Middleswarth potato chips is Middleburg's most famous
product, and as that's within an hour's drive of here, sort
of local. I was looking forward to these, fond as I am of
the not as local Utz, but it turns out these are underfried
and rather bland, though with a clean potato aroma and
taste.

Dinner with Susan:

- leftover chicken, which they had roasted a couple days
previous. The whitest chicken I have ever seen, counting
the Bresse one that I once had. Bresse chickens have a
gentle overrated savoriness; this one had no taste that
I could discern. The dark meat was like white meat. The
white meat was like cotton wool. That same spicy ketchup
was helpful.

- leftover baby back ribs, sprinkled with McCormick rib rub
(not very spicy, mostly salt and sugar) and roasted in the
oven. I never figured out why baby backs are more expensive
than regular ribs, which are tastier and meatier and often
tenderer (because of the fat). Usually Annie uses a Salt Lick
rub, which is also fine with me, just so there's no Salt Lick
sauce (mustard-based, and I've gone from being cautiously
disapproving to really detesting the stuff over the years).
Again Maya Kaimal saved the day.

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