A few years back, someone posted a recipe for microwaved ribs that was a classic. All I remember was that it involved using a cherry Kool Aid rub to overcome the inevitably gray color the ribs took on. Can't find it on Google--anyone remember?
On Nov 18, 9:08 am, Bobs yer uncle <mcgrisw...@aol.com> wrote:
> A few years back, someone posted a recipe for microwaved ribs that was > a classic. All I remember was that it involved using a cherry Kool > Aid rub to overcome the inevitably gray color the ribs took on. Can't > find it on Google--anyone remember?
If you don't cross post this, you'll be removed from rsfc.
On Nov 18, 8:08 am, Bobs yer uncle <mcgrisw...@aol.com> wrote:
> A few years back, someone posted a recipe for microwaved ribs that was > a classic. All I remember was that it involved using a cherry Kool > Aid rub to overcome the inevitably gray color the ribs took on. Can't > find it on Google--anyone remember?
Microwaves are for popcorn and melting butter. They have no other use.
On Nov 18, 8:08 am, Bobs yer uncle <mcgrisw...@aol.com> wrote:
> A few years back, someone posted a recipe for microwaved ribs that was > a classic. All I remember was that it involved using a cherry Kool > Aid rub to overcome the inevitably gray color the ribs took on. Can't > find it on Google--anyone remember?
First, buy a bunch of McDonald's McRib Sandwiches, then let them sit in the sun for a couple of days. Trow the buns away, pop those suckers in the microwave, and you're done. Keeping or pitching the pickles is a personal choice. NOTE: THIS IS NOT HOW THEY DO IT IN ATLANTA!!!!
> On Nov 18, 9:08 am, Bobs yer uncle <mcgrisw...@aol.com> > wrote: >> A few years back, someone posted a recipe for microwaved >> ribs that was a classic. All I remember was that it >> involved using a cherry Kool Aid rub to overcome the >> inevitably gray color the ribs took on. Can't find it on >> Google--anyone remember?
> If you don't cross post this, you'll be removed from rsfc.
> a.
Here are 2 reasons crossposting this won't work. 1. The guys (and gals) over in alt.food.barbecue are too smrt ($1) to fall for this kind of bait.
2. The people in rec.food.cooking are too dumb to read.
-- George B. Ross is grossOBVIOUS...@ionasoftware.com remove the OBVIOUSBIT for email Why is it that being a good boy and being good at being a boy don't require the same set of skills? - Unknown
On Nov 18, 10:51 am, Dan Bretta <nuda...@yahoo.com> wrote:
> On Nov 18, 8:08 am, Bobs yer uncle <mcgrisw...@aol.com> wrote:
> > A few years back, someone posted a recipe for microwaved ribs that was > > a classic. All I remember was that it involved using a cherry Kool > > Aid rub to overcome the inevitably gray color the ribs took on. Can't > > find it on Google--anyone remember?
> Microwaves are for popcorn and melting butter. They have no other > use.
You couldn't be ronger if you were ronger than you are already rong.
MICROWAVE PEANUT BRITTLE 1 c. sugar 1/2 c. light corn syrup 1 c. raw peanuts 1/8 tsp. salt 1 tbsp. butter 1 tsp. vanilla 1 tsp. baking soda Combine first 4 ingredients in 2-quart microwave mixing bowl.
Microwave on HIGH for 8 minutes, stirring after 4 minutes.
Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown.
Stir in vanilla and soda until light and foamy.
Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces.
<the_andrew_sm...@yahoo.com> wrote: > On Nov 18, 10:51 am, Dan Bretta <nuda...@yahoo.com> wrote:
> > On Nov 18, 8:08 am, Bobs yer uncle <mcgrisw...@aol.com> wrote:
> > > A few years back, someone posted a recipe for microwaved ribs that was > > > a classic. All I remember was that it involved using a cherry Kool > > > Aid rub to overcome the inevitably gray color the ribs took on. Can't > > > find it on Google--anyone remember?
> > Microwaves are for popcorn and melting butter. They have no other > > use.
> You couldn't be ronger if you were ronger than you are already rong.
> MICROWAVE PEANUT BRITTLE > 1 c. sugar > 1/2 c. light corn syrup > 1 c. raw peanuts > 1/8 tsp. salt > 1 tbsp. butter > 1 tsp. vanilla > 1 tsp. baking soda > Combine first 4 ingredients in 2-quart microwave mixing bowl.
> Microwave on HIGH for 8 minutes, stirring after 4 minutes.
> Add butter. Microwave on HIGH 2 minutes. Brittle should not get too > brown.
> Stir in vanilla and soda until light and foamy.
> Spread on buttered baking sheet as thinly as possible. Cool. Break > into pieces.
Okay, I could buy that, but that's not really cooking as much as it is "melting"...and yes I may just try out this recipe.
hey, Dan Bretta <nuda...@yahoo.com>'s been through solid matter, for crying out loud. Who knows what's happened to his brain? Maybe it's scrambled his molecules...
>On Nov 18, 8:08 am, Bobs yer uncle <mcgrisw...@aol.com> wrote: >> A few years back, someone posted a recipe for microwaved ribs that was >> a classic. All I remember was that it involved using a cherry Kool >> Aid rub to overcome the inevitably gray color the ribs took on. Can't >> find it on Google--anyone remember?
>Microwaves are for popcorn and melting butter. They have no other >use.
>Dan
reheating Lasagna and Steaming frozen veggies comes to mind, oh and cooking Potatoes to be mashed... --
"the Democrat and Republican parties are destroying our country right now, They're destroying our political process." -- Jesse Ventura
"Education is the progressive discovery of our own Ignorance" Will Durant
"One can't have a sense of perspective without a sense of Humor" -- Wayne Thiboux
"the Glass is not only half full, it has been delicious so far!!" -- ME
> hey, Dan Bretta <nuda...@yahoo.com>'s been through solid matter, for > crying out loud. Who knows what's happened to his brain? Maybe it's > scrambled his molecules...
> >On Nov 18, 8:08 am, Bobs yer uncle <mcgrisw...@aol.com> wrote: > >> A few years back, someone posted a recipe for microwaved ribs that was > >> a classic. All I remember was that it involved using a cherry Kool > >> Aid rub to overcome the inevitably gray color the ribs took on. Can't > >> find it on Google--anyone remember?
> >Microwaves are for popcorn and melting butter. They have no other > >use.
> >Dan
> reheating Lasagna and Steaming frozen veggies comes to mind, oh and > cooking Potatoes to be mashed...
I'm sure there will be gasps from the gallery here, but I don't eat leftovers at all. I have an aversion to "old" food.
>A few years back, someone posted a recipe for microwaved ribs that was > a classic. All I remember was that it involved using a cherry Kool > Aid rub to overcome the inevitably gray color the ribs took on.
Liquid smoke was also used.
> Can't > find it on Google--anyone remember?
I vaguely remember that. A couple of people tried it and said it was actually pretty good.
Cross-posting kept intact for credit as a chain-letter. -- Dave What is best in life? "To crush your enemies, see them driven before you, and to hear the lamentation of the women." -- Conan
On Nov 18, 4:29 pm, "Dave Bugg" <davebu...@yahoo.com> wrote:
> The Ghost of Edward M. Kennedy wrote:
> A tired attempt at a cross-posted troll.
> Cross-posting kept intact for credit as a chain-letter. > -- > Dave > What is best in life? "To crush your enemies, see them driven before > you, and to hear the lamentation of the women." -- Conan
> >A few years back, someone posted a recipe for microwaved ribs that was > > a classic. All I remember was that it involved using a cherry Kool > > Aid rub to overcome the inevitably gray color the ribs took on.
> Liquid smoke was also used.
> > Can't > > find it on Google--anyone remember?
> I vaguely remember that. A couple of people tried it and said > it was actually pretty good.
> --Tedward
None the less authority than whatzisface at Cook's Illustrated of America's Test Kitchen fame has given a go ahead nod to Liquid Smoke. That's what it is. Smoke is a vapor and it that water is cooled until it condenses and the remaining liquid is smoke. Nothing is added, it's just concentrated. Doesn't replace the beautiful char on BBQ and the crusty edges, but you can do it inside in the winter without a $1500 grill top range. Lynn in Fargo whose Mom used it in the olden days (1950s)
In article <ec8caa10-b579-4a16-a8fe- 3caecf4ef...@l35g2000vba.googlegroups.com>, nuda...@yahoo.com says...
> On Nov 18, 4:33 pm, Anthony Summers <summerstorm0...@yahoo.com> wrote: > > In article <8182969b-b9f7-4caf-9b5e-337b00756620 > > @g31g2000vbr.googlegroups.com>, nuda...@yahoo.com says...
> > > I'm sure there will be gasps from the gallery here, but I don't eat > > > leftovers at all. I have an aversion to "old" food.
> > You're crazy! The BEST spaghetti is the first re-heating.
> If I could get over my aversion to "old" food I might try > that...something tells me I probably won't though.
Do you never eat...
...hot dogs? ...canned soup? ...canned products such as Chef Boy-ar-dee? ...etc?
Many of the above things are cooked before they get to you.
Lynn from Fargo wrote: > On Nov 18, 3:50 pm, "The Ghost of Edward M. Kennedy" <e...@eio.com> > wrote: >> "Bobs yer uncle" <mcgrisw...@aol.com> wrote
>>> A few years back, someone posted a recipe for microwaved ribs that >>> was a classic. All I remember was that it involved using a cherry >>> Kool Aid rub to overcome the inevitably gray color the ribs took on.
>> Liquid smoke was also used.
>>> Can't >>> find it on Google--anyone remember?
>> I vaguely remember that. A couple of people tried it and said >> it was actually pretty good.
>> --Tedward
> None the less authority than whatzisface at Cook's Illustrated of > America's Test Kitchen fame has given a go ahead nod to Liquid Smoke.
Which is just further confirmation of why I regard their comments, reviews, and recommendations with a bit of a grain of salt.
> That's what it is. Smoke is a vapor and it that water is cooled > until it condenses and the remaining liquid is smoke.
No, it is the by-product of smoke, commonly referred to as creosote.
> Nothing is > added, it's just concentrated. Doesn't replace the beautiful char on > BBQ and the crusty edges, but you can do it inside in the winter > without a $1500 grill top range.
Grilling ain't bbq.
-- Dave What is best in life? "To crush your enemies, see them driven before you, and to hear the lamentation of the women." -- Conan
> > >A few years back, someone posted a recipe for microwaved ribs that was > > > a classic. All I remember was that it involved using a cherry Kool > > > Aid rub to overcome the inevitably gray color the ribs took on.
> > Liquid smoke was also used.
> > > Can't > > > find it on Google--anyone remember?
> > I vaguely remember that. A couple of people tried it and said > > it was actually pretty good.
> > --Tedward
> None the less authority than whatzisface at Cook's Illustrated of > America's Test Kitchen fame has given a go ahead nod to Liquid Smoke. > That's what it is. Smoke is a vapor and it that water is cooled > until it condenses and the remaining liquid is smoke. Nothing is > added, it's just concentrated. Doesn't replace the beautiful char on > BBQ and the crusty edges, but you can do it inside in the winter > without a $1500 grill top range.
Liquid Smoke brand (Colgin's) has vinegar in it. As someone who cooks over wood on a regular basis, I think that the stuff is best left on the grocer's shelf. I guess it does go well with Kool-Aid though.
> Lynn in Fargo > whose Mom used it in the olden days (1950s)
>>>> A few years back, someone posted a recipe for microwaved ribs that >>>> was a classic. All I remember was that it involved using a cherry >>>> Kool Aid rub to overcome the inevitably gray color the ribs took on.
>>> Liquid smoke was also used.
>>>> Can't >>>> find it on Google--anyone remember?
>>> I vaguely remember that. A couple of people tried it and said >>> it was actually pretty good.
>>> --Tedward
>> None the less authority than whatzisface at Cook's Illustrated of >> America's Test Kitchen fame has given a go ahead nod to Liquid Smoke.
Who's the troll NOW, bucko?
> Which is just further confirmation of why I regard their comments, > reviews, and recommendations with a bit of a grain of salt.
>> That's what it is. Smoke is a vapor and it that water is cooled >> until it condenses and the remaining liquid is smoke.
> No, it is the by-product of smoke, commonly referred to as creosote.
Yeah, right.
Troll: One who posts false information hoping to get "helpful" corrections. (It's either that, or you should check your nonsense before posting to the usenet. I always do.)
> Lynn from Fargo wrote: clips >> That's what it is. Smoke is a vapor and it that water is cooled >> until it condenses and the remaining liquid is smoke.
> No, it is the by-product of smoke, commonly referred to as creosote.
>> Nothing is >> added, it's just concentrated. Doesn't replace the beautiful char on >> BBQ and the crusty edges, but you can do it inside in the winter >> without a $1500 grill top range.
> Grilling ain't bbq.
(stupid crossposting deleted)
But grilling is acceptable content in this group. At least last time I checked.
Liquid smoke is creosote? OK, then please cite proof.
I'm not a fan of the stuff, but there was a recent food network program where they showed weird food science stuff and debunked myths, hosted by Ted Allen, although I don't recall the name of the program, it seems to be off the air now. They did a test where they took two groups of NYC firemen and fed them both barbecue spareribs, one prepared traditionally over a wood fire in smoke, and one prepared in an oven using liquid smoke. Then they blind tested them to see which they thought was authentic. The majority of them picked the liquid smoke product as authentic.
I won't take sides on the Liquid Smoke debate, but we don't use it here since I have the means to do real smoking.
In the piece mentioned about the test of liquid smoke vs. real smoking, I think its reasonable to factor in the time limits, facilities limit and cost limit imposed on so many folk. Not everyone lives on 6 acres, has a window opening onto a fire escape, has a balcony/patio or can afford the time to do it "right."
Even Alton Brown made some liquid smoke on his show once, using a clay "chiminea(sp?)" and inverting a cold lid to condense the moisture and cause it to drip into a receptacle. In that case, I saw little difference in that version of smoke and what would condense on a cold piece of meat during a cold smoking in my own Bradley.
-- Nonny
What does it mean when drool runs out of both sides of a drunken Congressman's mouth?
Nunya Bidnits wrote: > Dave Bugg said: >> Lynn from Fargo wrote: > clips >>> That's what it is. Smoke is a vapor and it that water is cooled >>> until it condenses and the remaining liquid is smoke.
>> No, it is the by-product of smoke, commonly referred to as creosote.
>>> Nothing is >>> added, it's just concentrated. Doesn't replace the beautiful char >>> on BBQ and the crusty edges, but you can do it inside in the winter >>> without a $1500 grill top range.
>> Grilling ain't bbq.
> (stupid crossposting deleted)
> But grilling is acceptable content in this group. At least last time I > checked.
I never said it wasn't. Read the content again. I was referring to the use of bbq in the context of grilling. Now please show me where I stated that the post shouldn't have been made.
> Liquid smoke is creosote? OK, then please cite proof.
Easy. Take some scrapings of hardened creosote from a chimney. Put the scapings into a water. Soak overnight. Taste. Voila... liquid smoke.
> I'm not a fan of the stuff, ...
Neither am I, but I've used it in some recipes. That doesn't change the fact that LS is creosote in solution.
> ....but there was a recent food network > program where they showed weird food science stuff and debunked > myths, hosted by Ted Allen, although I don't recall the name of the > program, it seems to be off the air now. They did a test where they > took two groups of NYC firemen and fed them both barbecue spareribs, > one prepared traditionally over a wood fire in smoke, and one > prepared in an oven using liquid smoke. Then they blind tested them > to see which they thought was authentic. The majority of them picked > the liquid smoke product as authentic.
So? A good many folks think the McRib is the height of bbq ecstasy. But if you think the oven/LS comparison is an equivalent to real bbq, believe me, I won't try to dissuade you from that opinion. If you don't think that it is equivalent, then why did you bring it up?
-- Dave What is best in life? "To crush your enemies, see them driven before you, and to hear the lamentation of the women." -- Conan
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