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JoNorvelleWalker

Dinner 2020

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@Miriravan – your baguette and cheese memories are quite like mine from college.  Back then, my cheese would have been a couple of Laughing Cow wedges – cheap and filling and not bad tasting at all!

 

@gfweb– I really, really like the idea of an apricot upside down cake!

 

@robirdstx – LOVE that broccoli salad!  I just put it on my menu list to go with some meatloaf soon.  Cross your fingers for me - Meatloaf and I have a very checkered past. 😁  

 

Pre-dinner snacks for the 4th:

IMG_2732.jpg.71b79e7041800bb3f9e12241133cc0d9.jpg

 

I did ribs in the IP for dinner (talk about “Blasphemy Ribs”).  I usually do St. Louis ribs but chose baby backs in case the IP wouldn’t hold the larger ribs:

IMG_2717.jpg.9540155935daf6ff836119e07eec017a.jpg

The little pile on the upper right is the ENTIRE membrane on the back of the rack which I pulled of IN ONE PIECE.  I am inordinately proud of that. I rubbed them with Penzey’s BBQ 3000 rub overnight.  Out of the IP:

IMG_2734.jpg.331dcca8818acd0689fd512d8f52a259.jpg

As you can see from all the visible bone, they were slightly overcooked.  It was 23 minutes and I think 20 would have been better.  They were not mushy, just a little too soft.  We do not aim for that “fall off the bone” nonsense.  Brushed with BBQ sauce and broiled:

IMG_2736.jpg.f59cd659c2d9a4379772bedc0f932cb7.jpg

 

Salad:

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Just an ordinary salad, but with @Norm Matthews China Coast dressing which everyone loved.

 

Plate:

IMG_2737.thumb.jpg.b8fcf2b0ad377388f82948e1c6099b16.jpg

IP Ribs, fixed up canned baked beans, fixed up boxed mac and cheese, and Jiffy cornbread. 😂😂😂

 

Dinner last night was dinner was a mishmash of all the leftovers in our refrigerator plus some beets done in the CSO for Mr. Kim:

IMG_2765.jpg.b33ee117af3968ee399c81f3b522c6cf.jpg

 

And the dessert I had planned for the 4th:

IMG_2766.thumb.jpg.87f7ff66c15edbb51919bf506f6e5d28.jpg

Stocks pound cake from Philadelphia (the best I’ve ever tasted), strawberry ice cream, and chocolate sauce. 

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Posted (edited)

@Kim Shook Thanks!

It was nice, if a little dry. Whipped cream fixed that but next time, I'd pave the bottom with apricots and maybe put some inside too.  Usually we make it with plums which are juicier


Edited by gfweb (log)
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@Kim Shook 

 

good for you on peeling back that membrane 

 

it allows flavor to get to the meat

 

if you dont pull it off , no flavor gets to the meat

 

that's what the membrane is for  in the "" Wild Life "

 

Aaron Franklin 

 

the true GuRu of BBQ

 

has suggested he does not peel off that membrane

 

for pork ribs 

 

he further suggests 

 

he likes the 'snap ' of that membrane 

 

when he enjoys PorkRibs

 

I think he is mailing this in

 

as Pork Ribs are so much smaller than 

 

Full brisket ,

 

so much work for non brisket flavor.

 

just me saying

 

 

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Personally, I don’t bother with taking the silverskin off of baby backs anymore. Have not decerned a difference in flavor.


https://www.masterclass.com/articles/how-to-smoke-pork-ribs-with-barbecue-pitmaster-aaron-franklin-smoked-pork-bbq-ribs-recipe#how-to-trim-spare-ribs

  1. Silverskin. The silverskin is a thin white membrane located on the “inside” of a rack of ribs. Lots of people remove it, but Aaron personally likes to leave it on, as it doesn’t actually get in the way of the ribs taking on flavor. Whether you leave it on or not is totally up to you.
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@robirdstx 

 

""" Aaron personally likes to leave it on ""

 

"' it doesn’t actually get in the way of the ribs taking on flavor "

 

really ?

 

of course you can live it on.

 

but Aaron was thinking of his fantastic espresso machine 

 

which he take w him to various BBQ competitors

 

sooooo

 

how long does it take you to do

 

one BBB ribs ?  30 seconds the first time ?

 

OK

 

you do a 1/2 bazillion of full St.Louis ribs

 

thats a different mater

 

just me

 

saying.

 

you personally loose 30 seconds 

 

after your figure out how to do it the first time

 

then you get flavor , or you dont

 

for me , 10 seconds well spent

 

Over done this for a while

 

you might get to 10 seconds

 

your 3d.try

 

up to you 

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Yesterday we did our once per trip fried food takeout.  Fish and chips

 

pjsfish.thumb.jpg.624dbde48d932be2a1ebef02afb6ec2b.jpg

 

Fried clams

 

pjsclamsreal.thumb.jpg.3fbf560200075fdae6a741763aae6f55.jpg

 

Onion rings

 

pjsonionrings.thumb.jpg.906c1698721bd9fac90078823c2ea12f.jpg

 

Fried oysters

 

pjsosyters.thumb.jpg.cf13cd5a7085284562109d8cb8da3c4c.jpg

 

And, for the person who did not want fried food, a chicken caesar salad

 

pjscaesar.thumb.jpg.6ab2c4014a12e789ba52be3ba20a7164.jpg

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big carb night.

a Marcella recipe  Pasta col Sugo di Tonno con Aglio e Panna 

recipe here

And a South American (Patagonia) french wine consulted (Jean-Marc Roulot) chardonnay. Pretty good.

 

 

IMG_1622.jpg

IMG_1623.jpg

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18 minutes ago, scamhi said:

big carb night.

a Marcella recipe  Pasta col Sugo di Tonno con Aglio e Panna 

recipe here

And a South American (Patagonia) french wine consulted (Jean-Marc Roulot) chardonnay. Pretty good.

 

 

IMG_1622.jpg

IMG_1623.jpg

 

I'm in!

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eGullet member #80.

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Mango, sheep milk yogurt, Blenheim apricot vinegar

IMG_0074.thumb.jpg.3f38dbeecd21f91c668ee2556b51e427.jpg

 

"Mississippi roast",  mashed potato, buttered green beans

IMG_0075.thumb.jpg.c592e2acdbfbb1f25070f3ccce33ff1c.jpg

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eGullet member #80.

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13 minutes ago, Shelby said:

First salsa from the garden

 

You grow salsa? Well, if anyone could, it'd be you! 😀

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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6 minutes ago, liuzhou said:

 

You grow salsa? Well, if anyone could, it'd be you! 😀

 

@Shelby developed the salsa plant herself. Very rare. Grows only in Kansas.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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2 hours ago, weinoo said:

Pork chops (sliced), pan sauce, orzo rice pilaf (which for the first time for me, came out just right!), steam girl roasted broccoli and carrots.

 

So upscale "Rice a Roni" ? Looks good :)

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Just now, weinoo said:

Also, I use real saffron, so that's something that I'm guessing is not in Rice A Roni!

And as important, probably half their salt1   If that...

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