Tonight at Uncle Seeleys: Ribs Appetiser: Visit the local Pho restaurant, and order Pho Tai, the rare beef and noodle soup. Extra large, split between two. Secret ingredient: they supply a small, potent chili pepper. Hold it with a napkin and slice it thinly, and stir it into the tureen. The soup went from a rating of zero peppers (mild) to five peppers (max). This served to soften our sinus passages, and cured problems we didnt know existed until after we ate up. Background: Uncle Seeley was under the weather, with problems which are hard to work with. Exceptionally tired and weak, despite much sleep. Mood is moderate (so neither happy, nor sad, but also not clear). After the Pho, while still slow, mood became clear. Ribs: Watch the flyers, and buy these when theyre inexpensive. Defrost them, cut them into two rib sections, and poach them in a salty broth. Dont add too much else, but in the past, Ive added garlic, onion, carrot, black peppercorns, celery. Secret procedure: keep the heat as low as possible, and try to prevent boiling. If you succeed, the broth will be as useful as chicken soup. If you fail, the ribs will be fine, but the soup have a strong pork smell (it tastes the same, but smell is a big part of taste). More procedure: at some point, the poaching is complete. This is where you take the meat out of the pot and lay it onto a baking dish. Cover it with your favourite dark and sweet sauce, and bake or broil until some of it carmelizes. At Uncle Seeleys we usually skip this step, and have the first piece without sauce, the next one with some kind of sauce, and the next one with a different sauce. Our home has a fridge full of sauces just waiting for ribs.
Posted on: Thu, 14 Nov 2013 01:53:31 +0000
Trending Topics
Recently Viewed Topics
© 2015