Friday, August 20, 2010

Eggs from where?!

Good grief! 380 MILLION bad eggs...tainted with chicken shit..oops...salmonella bacteria. They want to investigate how they got that way. Hey, pay me I'll tell you! By laying eggs by the zillions below...the key word...BELOW chickens! Anyway, why oh why do we ship these things all over the US and ALASKA, yes...even ALASKA got some of these damned things. This is just an example of the problem of eating, consuming, buying goods that are from far off places. Whose Quality Control? The chicken did it's level best I bet to crank out another damned egg for the company, it was innocent but somehow, someway this lot of 380 MILLION eggs got shit sprayed on them. WASH ALL PRODUCE! WASH ALL CHICKEN MEATS! Now you can add eggs to those commands...WAS ALL EGGS! What else I wonder?

Thursday, August 19, 2010

Ribs

Ribs...mmmmmm good! I LIKE ribs in the summertime especially. Cooked and hot they are wonderful and cooked properly they are great cold too. Cooking ribs properly is an art and there are so many ways it boggles the mind to consider them. I used to BBQ them on a Webber grill and they were darned good, slow cooked, tender and flavorful. When I say "ribs" I mean PORK ribs (sorry to my Muslum friends), NOT Beef, deer, lion, bear or any other meateous material. Pork. Pig. Oink! Over the years I hardly varied, always cooked them on the grill over hoit coals, lid on for about an hour then off with the lid, added a particular kind of BB Sauce and after about 30 minutes had the ribs on a plate with potato salad or french fries and maybe a green salad. That was then, this is NOW:

1. One rack of ribs (16-20 ribs inclusive)
2. Score with a sharp knife between each rib and along the back silver skin thoroughly.
3. Rub liberally both sides with salt and pepper and cayeene pepper as well.
4. Cut the racks in half, 8 - 10 ribs each part.
5. Lay in the middle of a sheet of Aluminum Foil cut about 6" oversize in length.
6. Fold up and seal as best you can to allow no liquids to escape. Tight, tight, tight.
7. Place on a cookie sheet or broiler pan and slip it into the oven set at 300 degrees for 2 Hours.
8. Remove from oven, open up the aluminum foil and pour off the liquids that have accumulated into a stainless steel bowl. Place in Refrigerator.
9. Allow ribs to cool approx 30 minutes.
10. Remove liquids from Refrigerator and scrape off congealed fat from the liquid.
11. Add 1 cup for each cup of your favorite BBQ sauce.
12. Coat the ribs liberally on both sides with your combined sauce.
13. Place on top of Aluminum foil sheet or use old packets to protect the broiler pan.
14. Insert in 375 degree oven, recoat every 15 - 20 minutes...recoat three times (one Hour).
15. Remove, Cut into individual ribs and place on plate. Great with a cold beer!

My oh my, the best ribs yet and no Weber to deal with. Give it a try and email me with your results and suggestions.
hnlute@gmail.com

Tuesday, August 17, 2010

67

Sixty-Seven, Hmmm...not a bad age as ages go. 2 years into Social Security for most of our fine older citizens and 5 for me as I chose to take my lower amount earlier. Why? Well darlings 'cause I thought I'd be long gone by now and wanted SOME of my money back anyhow. If I had the bucks I'd pay it all back and refile now instead, get more that way. Yes you CAN do that, it's rare but it can be done, look it up.
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Yesterday morning I went out the front door to water the north side and lo and behold! A PALM TREE NOTICE was hung quite prominently on our door handle. Yes, a genuine PALM TREE NOTICE. It stated in sucinct terms that our very fine, 45 foot tall California Fan Palm, Washingtonia filifera, was without doubt about to take out half the electrical service in Suisun City and needed to be gone ASAP at no expense to ourselves! Jezzz a B-Day PRESENT from PG&E (our power company)! Fantastic! Just last week we had gotten an estimate from a Tree Surgeon to take the tree down. He said it's be $2500! Well that's 300 dollars less than the estimate we got 16 years ago, whoopee! So we called the phone number given and about 2 minutes later the nice PG&E Palm Tree Terminator arrived. We looked over the Tree-Of-Doom, determined that yes, indeed...it certainly WOULD take out anything it fell on and soon a paper was properly signed and sealed. "Two to three weeks" was the answer to "When will this take place?", Wow! I've waited 16 years for this I can certainly wait another two to three weeks! Happy B-Day to me!

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So Big B-Day dinner today, daughter dearest Aud will attend I hope...the menu, all cooked by yours truely you understand is as follows:
Caprese (fresh tomato, mozzerella, basil...simple and delicious)
Eggplant Parmesan (fried eggplant rounds with sugo)
Coq Au Vin Bay Wolf Style (braised thighs and legs of chicken in red wine w/onions and mushrooms)
Vegetables (carrots, potatoes)
Chocolate Cake
Burp!
Yes sir! 67 years and going strong! Very cool indeed!