Text 7372, 72 rader
Skriven 2013-12-01 23:23:04 av Sean Dennis (1:18/200.0)
     Kommentar till en text av Dave Drum
Ärende: scrapple  was: yogurt
=============================
-=> Dave Drum wrote to Sean Dennis <=-

 DD> Nothing at all weird about eating soup or chilli in the summer.
 DD> Contrary to popular "wisdom" hot soups/chilli really help your body
 DD> cool itself by opening the pores in the skin and letting you sweat --
 DD> which cools you down in the long run.

That makes sense; I never thought of it that way.  A lot of times the
soup just seems to make me more full for some reason.

 DD> And if you believe that, sailor ..........

You'll notice that I didn't say I bought any of those sleeves. :)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooked Barbecued Spareribs
 Categories: Bbq, Ribs, Pork, Crockpot, Chilies
      Yield: 4 Servings
 
    3/4 c  Ketchup
    1/2 c  Cider vinegar
      2 tb Hot sauce
      1 md Onion, grated
      3    Garlic cloves, minced
      1 tb Worcestershire sauce
      1    Rack of pork ribs, about 4
           -pounds
           This is a pretty typical US
           -BBQ treatment.
 
  Combine the ketchup, vinegar, hot sauce, onion, garlic and
  Worcestershire sauce in a mixing bowl and stir until blended.  Pour
  half of the sauce into a glass baking dish large enough to hold the
  ribs in a single layer. Place the ribs meaty side down in the sauce.
  Pour remaining sauce over; cover and refrigerate for 12 to 24 hours.
  
  Heat a charcoal grill until the coals are thickly coated with ash. If
  you are using a gas grill, preheat on low for 5 minutes with the lid
  closed.
  
  Place the ribs on a rack set at least 6 inches from the fire.  Grill
  slowly, for 15 minutes.  Turn and baste with sauce.  Ribs should have
  browned slightly.  If they still look raw, stoke the fire.  If they
  have browned a great deal or scorched in spots, move ribs to a cooler
  part of the fire.  Cook for 15 minutes, baste, and turn again.  Grill
  for 30 to 45 minutes longer, turning and basting, every 5 minutes.
  Watch the fire carefully, keeping flames away from the ribs.
  
  To serve, slice the rack into individual ribs and pile on a heated
  platter.
  
  Serves 4.
  
  PER SERVING:  1,065 calories, 76 g protein, 9 g carbohydrate, 79 g
  fat (30 g saturated), 313 mg cholesterol, 556 Mg sodium, 0 g fiber.
  
  Andrew Schloss, SF Chronicle, 7/22/92.
  
  Posted by Stephen Ceideberg; October 20 1992.
 
MMMMM

Later,
Sean


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