What's Cooking?

[Chief Grey Bear]

Chief -- you got any chips left?

Not a one!

In fact I've gotten to where I make these when the family is not around!

I still buy store-bought chips, but making homemade is really the only way to go!

Screw Lay's, home of the perfect, flavorless chip.

I like cooking mine just a little longer. That brown is flavor!

You ever make any?

[ness]

We made some when my boys were in Scouts but haven't since then.

[ness]

Why did you sauce the rib? A good rib is a dry rib. Easier on the whiskers too.

PM me your address. A bond salesman from Memphis sends me some nasty dry ribs every Christmas and I haven't thrown this year's away yet.

[rps]

Experimenting tonight. There is a sandwich known as the bahn mi. It is the result of Vietnamese cuisine crossed with French. I have had one here and there and enjoyed them all.

When I cooked ribs over the weekend I also cooked a 2 pound boneless sirloin pork roast I had salted and peppered. Tonight I have quick pickled carrots and radish shreads (think cole slaw) and baked a "bread in a can" loaf. I thin sliced some of the roast and heated it in chicken stock with garlic powder and some Penzy's Bangkok Blend spice. I have cucumber and fresh jalapeno rings, as well as a few lettuce leaves and some cilantro. You split the loaf long ways and coat both sides with mayo before you toast it. Then you add the thin sliced pork and the salad stuff. A small shot of soy sauce and lemon juice. Call it dinner.

The goal is sweet, sour, cool, and hot with crunch and savory.

[Terrierman]

PM me your address. A bond salesman from Memphis sends me some nasty dry ribs every Christmas and I haven't thrown this year's away yet.

Let me guess. Rendevous. Most overrated restaurant ever if you ask me.

[BilletHead]

Darn it RPS,

If Mrs. BilletHead and I lived a bit closer we would be inviting ourselves to dinner. That dish sounds outstanding!

BilletHead

[ness]

Let me guess. Rendevous. Most overrated restaurant ever if you ask me.

Had to go check -- Central BBQ. I've got sauce and a rub too.

He's nice guy and all, probably just as proud of his Memphis BBQ as we are of our KC BBQ. Suppose I shouldn't look a gift horse in the mouth.

It's just my knee-jerk reaction to JD taking a big ol' dump on rps' ribs (or my CSA, or BH's walnut, or any of a number of other folks ideas)

[joeD]

Terrier- I'm sorry, but there is absolutely no reason to marinate boneless skinless chicken breasts. The point of chicken is to fry it. Then eat the skin. Other than that, you are just eating the flavorings.

But, at least you got asparagus scented urine and corn in your poop.

[ness]

Ctrl-Alt-Del

[rps]

I absolutely love re-purposing something already cooked to create something entirely different but wonderful. Tonight will be one of those nights.

I pulled the meat off a couple of the left over ribs from the weekend. I will use it as the protein base for a bbq pork fried rice tonight. The ingredients look like this:

Hillbilly Chinese? Not really. The Chinese people invented barbeque. I have eaten barbeque fried rice many times, although theirs tends to be very pink on the outside.

Have a great night in the Ozarks!