I've been doing this project for almost a year, and I've been thinking about making a few changes.
The first is including standard recipes (ingredient list, followed by step by step instructions), instead of just a narrative about the cooking process. I'm just wondering if anyone would actually cook the recipes...
The second one being maybe doing a video or two - I think I'm going to have to feel my way through that one. Investing the money into a camera may not be realistically in my budget right now.
Looking forward to hearing what you think about these ideas, and if you have anything else you think would be a good addition to this blog.
The weather here has been beautiful all week, which made me crave ribs. The grocery store answered with some big, luscious, fatty, beef ribs. I must confess, I prefer grilled beef ribs but these were oven baked (still haven't gotten a real grill for the new house.) The best part of beef ribs is feeling like a Flintstone chewing on a giant brontosaurus bone.
Ribs always remind me of my Uncle Bunny, so I used some of his secret rub. It's a lovely bright red colour, which makes me think it has paprika in it, maybe cayenne. Either way it's my favorite for ribs.
Beef ribs with Bunny's rub.
The rubbed ribs sat in the fridge overnight, and then went onto a rack, on a tray onto which I poured a can of PBR.
After a night in the fridge.
Covered with foil and then into the oven at 300 degrees for forty minutes, followed by another half hour at 400 degrees basting it with my favorite BBQ sauce of the moment (Fighting Cock
) every 10 minutes or so.
Feeling like Fred Flintstone.
Nice tall glass of beer, some rice and peas and dinner is ready. I made way too many ribs. The leftovers (once stripped from the bone) made a really awesome hash with fried eggs for breakfast the next day.
And yes, if you're wondering, that is BBQ sauce on my camera lense.
Got home late from work, and instead of cooking we ordered Chinese. One of my favorite parts of moving is finding new take out places, and I've been lucky enough to find a great (if not pricey) place that delivers
Szechaun food. The best part of the menu is that it's full of offal - delicious offal prepared in ways I would never prepare it myself.
The best part of dinner.
The beef tendon was tender and gelatinous, thinly sliced and floating in chili oil with sesame seeds and scallions. The gelatinous tendon and the aggressive spice worked together, and even played off one another in the kind of way that makes me want to cook tendon. Truthfully, the thought of cooking tendon has always intimidated me.
It's awesome to find a delivery place that inspires me to buy more offal.