3/3/18 satyr'sday

[mnhermit]

seems to be warming up in Kingman 50F going to somewhere in the 60s.

Discovered yesterday that my little pickup isn't enough to tow a little dinky ATV, so that problem's solved for another year.

better days y'all

[kenlarsson]

good morning

[paleo]

Today I'll be participating in the Community Cultural Celebration and Expo at the Cedar Rapids library. I'll be doing some flint knapping demos and displaying some of the items I've made.

[jdd2]

Soundhole ribs tonight, soup with the leftover stock tomorrow or the next. (leftover ribs, too)

This is interesting.

[Cornflake]

Good morning. I'm about to leave on a drive to West Texas to spend some time with my brother. Back next Thursday or Friday. Be good.

[TKennedy]

Ken that cartoon reminds me of a funny story. In med school I lived in a frat house that had a bar in the basement and a beer machine (like a pop machine). Beers were 25 cents.

There was a mail collection box right outside and the mailman would always come in and go down the basement and have several.

One evening we came back from class and the collection box door was open and he was inside passed out. That was the last we saw of him.

[brucemacneill]

Good morning.

Just did a walk around of the perimeter and although there are no big trees down there is enough stuff requiring a chainsaw that I could stay busy for awhile. I'm having a talk with my inner Scotsman, who is frugal but also getting old, as to whether I should hire somebody else to clean up this mess. Having just contracted for a deck around the pool, this isn't in the budget this month but I guess this is why I have an emergency fund.

Happy Saturday.

[billhammond]

Mar 3, 2018 8:19:37 GMT -5 jdd2 said:

Soundhole ribs tonight, soup with the leftover stock tomorrow or the next. (leftover ribs, too)

This is interesting.

Please splain "Soundhole ribs." Is that a Todd recipe?

Nice day here, snow melting steadily. Errands to run and a new (to me) Thai restaurant to check out.

[Hobson]

Bad pizza from a chain this afternoon between my two chorus shows. Another show tomorrow afternoon. After several days of what we consider cold, yesterday hit 73F. A few degrees cooler today.

[t-bob]

G’day!
That’s all

[mrpaul]

A beautiful day here on the outskirts of humanity. The only reason we're not behind the times is because we don't even know where the times are.

[Marty]

Morning

49F/9C Sunny.

Saturday shop, lots to do. Tempted to go check out that Thai place with Bill but I've been eating out too much lately.
 DaWife informed me we are going on vacation in July, Lexington, KY, to visit granddaughter Ayana. She is our eldest and farthest away. Cheri wants to spend 4-5 days but I think 2-3 at best. The girl will have to take time off work and school to entertain two old folks so we should keep it to a minimum. I'll take DaWife to Door County, WI for a few days on the way back, we've been kinda planning on doing that sometime anyway. 

Austin 70F.
Phoenix 75F.
Key West 77F.

17 Days til Spring.

[coachdoc]

Mar 3, 2018 8:19:37 GMT -5 jdd2 said:

Soundhole ribs tonight, soup with the leftover stock tomorrow or the next. (leftover ribs, too)

This is interesting.

A great argument for quality public education for all.

[billhammond]

Mar 3, 2018 10:08:36 GMT -5 Marty said:

Tempted to go check out that Thai place with Bill but I've been eating out too much lately.

What if I'm buyin? Rice and Larpenteur:

www.thaistreetmarket.com/menu/

[Marshall]

Mar 3, 2018 8:37:33 GMT -5 brucemacneill said:

Good morning.

Just did a walk around of the perimeter and although there are no big trees down there is enough stuff requiring a chainsaw that I could stay busy for awhile. I'm having a talk with my inner Scotsman, who is frugal but also getting old, as to whether I should hire somebody else to clean up this mess. Having just contracted for a deck around the pool, this isn't in the budget this month but I guess this is why I have an emergency fund.

Happy Saturday.

Do what a good Scotsman would do. Have some single malt. Then have some more.

To hell with the branches. They'll decay in time.

[Dan McLaughlin]

Have good ones.

[coachdoc]

Wife and daughter have set up a great day for me. Breakfast was apple crisp. Have me set up in the TV room with beer and dogs. Set up with the Red Sox v. Yankees spring training game. They are featuring the RedSox foundation. The largest charitable endeavor in professional sports. They support the Jimmy Foundation, a pediatric research and treatment center. They support the Dimock center a recovery center for addicts and impoverished families. They have the Run to home plate organization which provides vital support of all kinds to veterans. It is truly impressive and heart warming. A great reason to root for the Sawx.

[mrpaul]

Mar 3, 2018 14:43:50 GMT -5 coachdoc said:

Okay, the Red Sox do NOT suck.

For today only

[TKennedy]

Got the fretboard inlay done and glued to the neck. Sunny and warm but windy.

[jdd2]

Mar 3, 2018 9:22:00 GMT -5 billhammond said:

Mar 3, 2018 8:19:37 GMT -5 jdd2 said:

Soundhole ribs tonight, soup with the leftover stock tomorrow or the next. (leftover ribs, too)

This is interesting.

Please splain "Soundhole ribs." Is that a Todd recipe?
...

This recipe should be here somewhere, but I've just search and couldn't find it. I think it comes from factorychef , but could be wrong. And as with most recipes, I've "adjusted" it as time goes by.

I think the original called for using a steamer basket in the pressure cooker, and also using the BBQ sauce then, instead of after.

**

A good two pounds of pork ribs (think nine or ten).

Put five cups of water in a big pressure cooker, and the ribs, get it rattling, go for 25 minutes, cool naturally.

If you have good BBQ sauce from a jar, fine, but I don't, so I halve this recipe:

www.foodnetwork.com/recipes/neelys-bbq-sauce-recipe-1937392

BUT, for that recipe, don't cook it uncovered--it'll spatter all over. Instead of onion power, grate half an onion or more and use that--this adds body to the sauce and makes it cling to the ribs. And tho halved, I eyeball the last few items, and each is closer to a Tbsp than half a Tbsp. Five Tbsp of light brown only is fine--who cares. And just cook it a while, it doesn't need an hour. This usually cooks as long as the ribs take to cook & cool.

When the pressure cooker has cooled, remove the ribs with a spatula (to keep them from falling apart) into the pan with the BBQ sauce, dipping a few at a time. Then from there to a baking paper lined 8x14 pan. Spoon any remaining sauce over the ribs, generously.

Bake for a half hour at 180C, which I think is 350-360F. Serve with salads & rice. Leftovers make great lunches.



What's left in the pressure cooker is great soup stock. Put it in the reefer overnight and pull the fat off the top. Sometimes I shred a rib or two and leave that in the stock.