Guest Food
We had the wife's family here for the past four days. While
working up the menus I decided to step up the coffee for them,
and
bought a 12 ounce bag of Seattle's
Finest because it was, at $9.79,
the cheapest premium blend Giant carried..
God help me. I'm not a coffee
snob, and we've been happy with Wal-Mart coffee—I buy it by the case,
home delivered—but that there Seattle coffee is so noticeably better
that I can't go
home again. The
good news is that WalMart
sells it for $6 the bag delivered. I
ordered 6 bags (and some paper towels) so there was no tax or
freight. What the hell, we only use one ounce of coffee a
day (8 cups), so one bag will last—let's call it two weeks—so six bags
will
last—lets call it 3 months. Just 40¢ a day. Piece of
cake.
On
the topic of
guest food, I made spare ribs Saturday. Remember that oven
pulled pork recipe?
Well I prepared my 4 slabs of ribs the same
exact way. Brined, slathered, rubbed and baked in foil
sealed pans. The only concession I made
for the lighter mass was
to bake @ 275° for about 45 minutes, then @300° for about 45 minutes,
and then 325° for one hour. But wait! When I took the foil
off and
tasted the sauce all I could taste was pepper! WTF? Maye I
screwed up
the dry rub? I rubbed a handful of brown sugar on each slab and
let
them crust up for an hour at 275° (while watching to make sure the
sugar
didn't burn). For about the last 10 minutes I turned the heat up
to
500°.
I anticipated that the whole lot would be a bust, but no! In
fact, they were hands-down the best ribs I've ever made, maybe ever
had!-and that was the table's consensus too. I mean,
perfect. Not
quite falling off the bone, and firm enough that when you bit into them
the bite mark remained. A sign of perfection.
FWIW, I also made this
recipe
for pork and bean. Result was much better than I
anticipated. Quite
wonderful in fact, despite using only about 12 ounces of
pork roast
that I had in the freezer.
Damn I miss Saturday Terp basketball.
|
|
|
