Bones, Fat & Bitter

All by Jennifer McLagan

Three very good, very themed cook books.

These books are a great source of inspiration.  The Brussels Sprouts and Chickpea recipe is worth stealing. It may be one of those recipes that  I make once or twice a week for the years. Everyone enjoyed it, and it's so easy.

I will also make more of an effort to save my chicken fat.

Mastering the Craft of Smoking Food

by Warren R. Anderson.

This is a good over view of smoking food, different types of smokers, and how to build your own.

Amazon fresh has also stopped rating their produce. This worries me.

Fresh produced used to be rated excellent, good, fair or poor. These ratings are gone. I'll see how the goes. I won't start buying bad fresh vegetables. If they can keep the quality up, this is OK. If not....

Amazon Fresh is ending automatic delivery. Nooooo! Amazon won't say why.

This is concerning for me. I've used Automatic delivery for years now. I don't understand why they would end such a nice feature.

The work of ordering won't change that much since my automatic delivery has been converted to a list that I can easily order from with one click.

What concerns me is the guaranteed delivery spot. In the past there were times I couldn't get overnight delivery unless I ordered two days in advance. Automatic delivery solved that. With Automatic Delivery, I knew my groceries would arrive every Sunday morning, even if the next day was a holiday and I was too busy to check my order on Saturday.

Amazon has been investing in their delivery service. Maybe they now have enough capacity to guarantee overnight delivery We'll see.

Ribs #2

This time I roasted the foil back for 4 hours on 225 and then four hours at 190. The ribs came out perfectly tender. RO didn't want his ribs broiled at the end, so I basted all of them with bbq sauce, and then only broiled half.

Both halves came out very tasty. RO insists the broiling dry's out the meat to much for his preference. For me, broiling gives you that great smokey, crunchy bbq feel and taste.

Slow cooked ribs.

I think these ribs are best when roasted for 6 hours. 5 is OK. 6 is that much more tender.

Pre heat oven to 220F

Brush ribs with a very light coating of your favorite BBQ sauce. Add pepper, cumin.

Wrap tightly in foil along with half a chopped onion and a few gloves of garlic.

Take the ribs out of the oven after 6 hours. Let them sit for 5 minutes.

The ribs will now be very tender, but not brown.

Take the ribs out of the foil, brush with more BBQ sauce, broil until brown.