Text 4538, 115 rader
Skriven 2013-09-11 23:20:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 4516 av Michael Loo (1:123/140)
Ärende: Re: trip 139
====================
 -=> On 09-10-13  20:53,  Michael Loo <=-
 -=> spoke to Dale Shipp about trip 139 <=-


 DS> Our Wegman's has larger lobsters at only a slight premium per pound
 DS> cost.
 DS> I'd much rather have a 2 to 3 pound lobster than two 1 1/2 pounders.

 ML> I would as well, but as 1 1/4 - 1 1/2 ones were 6.99 and 2 and up
 ML> were 9.99, an executive decision was made.

As I recall, the prices here were $9.99 and $10.99 -- slight premium.
Your small lobsters were at a big discount.  Wonder why?  PA and MD are
about equal distance from the sources.
 
 ML> [Standing up straight and puffing out chest] I will not have the
 ML> store manhandle my lobsters!

What did you do with them in the meantime?  How did you cook the three ,
and/or the two?
 
 DS> I don't understand why anyone with a smoker would put liquid smoke
 DS> into the water pan.  I have several bottles of the stuff, and learned a
 DS> long time ago that it can be vile.  I doubt that I have used any of it
 DS> in decades.

 ML> It's a quick cheat that I do not particularly approve of, except
 ML> in fraction-of-a-teaspoon doses.

Make that fraction about two drops.
 
 DS> Also -- why remove the fat from the venison?
 DS> Title: Smoked Venison Roast

 ML> Two reasons. If the meat has been field dressed and/or hung in
 ML> the garage, the meat is likely to have started to oxidize and
 ML> go rancid at some point. Also, a lot of people don't like game

I thought of that later.  One of the things that we strongly disliked
about the British beef was the external fat layer.  It had a very "off"
taste to us.  Probably due to the way that they handled their meats.

Here is another recipe that might be worth trying -- IF you took away
the liquid smoke.  Personally, I prefer to get my smoked flavor by using
a smoker :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Doug's Oven Ribs
 Categories: Ribs, Pork, Cajun, Kathy
      Yield: 4 Servings
 
      1 lb Regular ribs, or
    2/3 lb Country-style ribs per
           Person
           Enough beer to cover the
           Ribs completely
           Liquid smoke
      1    Bay leaf
      2    Cloves garlic, crushed
      1    Rib celery
      1 sm Onion
    1/2 ts Tabasco or other hot pepper
           Sauce
      6    Whole peppercorns
 
  Here's a recipe for ribs that I got from an old Cajun I used to work
  with, who used to work as a chef for the offshore oil rigs in the
  Texas Gulf.  He was a wonderful cook, and this is a recipe that I use
  when I need to make ribs in advance and/or can't use the barbecue.
  
  Cut the ribs into serving size portions, and place in a Dutch oven,
  along with the vegetables and spices.  Add enough beer to cover them
  well, and a generous amount of liquid smoke -- up to half a bottle for
  really smoke-flavored ribs.
  
  Turn the heat to simmer, and cook, covered, until the ribs are tender
  ~ - maybe 1- 1 1/2 hours.  This may be done several days in advance,
  if you like.  Allow the ribs to cool in the cooking mixture, and
  refrigerate until serving time.
  
  About 45 minutes before serving, begin pre-heating your oven to 350
  degrees.  Fish the ribs out of the cooking liquid, and place in a
  roasting pan, in a single layer.  Coat the ribs generously with the
  barbecue sauce of your (or your dad's) choice, and bake for around 30
  minutes, turning the ribs occasionally, and basting with more barbecue
  sauce.
  
  Doug would make the barbecue sauce to go with this by skimming the fat
  off the cooking liquid, and simmering about 2 cups of the liquid with
  2 cups of catsup, a little cider vinegar, and as much Tabasco and
  black pepper as you can stand.  This may be a little too Cajun for
  your taste, however, so feel free to use a bottled sauce, especially
  if you and Dad are used to sweet sauces on your ribs.
  
  These ribs may be made weeks in advance, and frozen until you're ready
  to sauce 'em and bake 'em, if that's more convenient.  This method
  also works well with beef short ribs, if you like.
  
  I'd serve a green salad with this, along with corn on the cob, and a
  baked potato with all the trimmings.
  
  From: Kathy Pitts
  
  From: Pat Stockett                    Date: 07-04-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:27:46, 11 Sep 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)