What can you expect in the Food Thread on PF?

[turbo]

Everything I would like to say was already told - nice and cozy. That's all you need in kitchen. As a kid I spent each summer in places where the kitchen was the center of the house, so I know what Turbo is talking about

Thanks, Borek. Most modern kitchens look cold and sterile to me, and we wanted to avoid that. BTW, I finally got a local Lowe's store to order this fixture for me. I wanted a wall-mount fixture for over the kitchen sink and it needed to be compact and bright, since that is a prime work area. It is very dark and will fit in with the slate countertop pretty well. Not a single Lowe's store in the whole state had one, so I pre-paid and will have to wait a few weeks. I got the refrigerator properly leveled today, and a couple of more little jobs. Almost done!

http://www.lowes.com/lowes/lkn?action=productDetail&productId=37316-1811-VB70-4ORB&lpage=none

 

[signerror]

I hate cooking. I'm here on PF because I'm stuck waiting for a stupid sauce to reduce. Giant mutant tomatoes (3 cups chopped), olive oil (2 tbsps), and wine (100 cc). No clue what I'm doing.

Oh, and I'm throwing in half a white onion, browned in oil, at the very end.

 

[signerror]

Just remembered I had rosemary growing in the back garden. Threw in two sprigs.

 

[turbo]

Just remembered I had rosemary growing in the back garden. Threw in two sprigs.

See!? The dain-bramage hasn't got to you, yet! You should also grow basil - the green leaves seem to take all the acidity out of boiled-down tomato sauces, and "sweeten" them up.

 

[lisab]

I hate cooking. I'm here on PF because I'm stuck waiting for a stupid sauce to reduce. Giant mutant tomatoes (3 cups chopped), olive oil (2 tbsps), and wine (100 cc). No clue what I'm doing.

Oh, and I'm throwing in half a white onion, browned in oil, at the very end.

How's the sauce coming along, signerror?

 

[GeorginaS]

I'm trying to figure out what's going to happen with the sauce next. What kind of sauce are you trying to make, signerror?

And turbo! That light is the best! I need one for over my kitchen sink. I'll have to see if local stores carry it. Very spiffy. Yes, yes, yes, must have one.

Edited to add: Your new kitchen is very nice. Very homey and looks as if it would feel extremely comfortable to be in. And it looks like it's nicely functional too. It's all about layout in a kitchen. Easy movement, loads of counter space for working and easy access to appliances and cupboards you may need while working. Yours looks that way. Nice job.

 

[signerror]

Lucky accident: it turned out great! Amazing flavor, very thick. Onions are sweet and brown.

I'm trying to figure out what's going to happen with the sauce next. What kind of sauce are you trying to make, signerror?

Well, "tomato and wine" sauce I guess It's supposed to go with pasta, which luckily is difficult to screw up.

 

[GeorginaS]

Lucky accident: it turned out great! Amazing flavor, very thick. Onions are sweet and brown.
Well, "tomato and wine" sauce I guess It's supposed to go with pasta, which luckily is difficult to screw up.

Ah, okay, pasta sauce. Yes, it is difficult to screw up; I make it up as I go along each time I make it. Glad it worked out.

 

[Moonbear]

Lucky accident: it turned out great! Amazing flavor, very thick. Onions are sweet and brown.

It sounded like a good sauce while you were cooking it. Though, I would have added the onions earlier, right after they were lightly carmelized (browned), and let them cook into the sauce the whole time. Congrats on developing your improvisation skills with meals! That's a great way to learn to cook, by trial and error.

 

[turbo]

Edited to add: Your new kitchen is very nice. Very homey and looks as if it would feel extremely comfortable to be in. And it looks like it's nicely functional too. It's all about layout in a kitchen. Easy movement, loads of counter space for working and easy access to appliances and cupboards you may need while working. Yours looks that way. Nice job.

Thank you. A lot of planning went into the project and we're happy with the finished product.

 

[turbo]

I snapped the garlic scapes a few days ago, and want to share a recipe (if you should find them at a farm-stand). My wife decided to make some macaroni and cheese with a nice Cooper sharp cheese that she found on sale, so she boiled the noodles, and while they were cooking, she sauteed garlic scapes, yellow onions, jalapenos and fresh mushrooms in a skillet. After draining the noodles, she mixed the vegetables with the noodles and layered the mix in a stone-ware casserole dish with sliced cheese, added milk, and topped with some crumbled Saltines to make a crispy crust as it baked. Very nice! Spicy, cheesy, with a tinge of garlic.

 

[TheStatutoryApe]

I snapped the garlic scapes a few days ago, and want to share a recipe (if you should find them at a farm-stand). My wife decided to make some macaroni and cheese with a nice Cooper sharp cheese that she found on sale, so she boiled the noodles, and while they were cooking, she sauteed garlic scapes, yellow onions, jalapenos and fresh mushrooms in a skillet. After draining the noodles, she mixed the vegetables with the noodles and layered the mix in a stone-ware casserole dish with sliced cheese, added milk, and topped with some crumbled Saltines to make a crispy crust as it baked. Very nice! Spicy, cheesy, with a tinge of garlic.

That sounds very good. I'll have to try it. I'll probably make myself even more fat eating like that though. Soon I should have my own place and be able to cook again. I have recently been only buying precooked food as I go so I don't have to worry about my roomie eating it all before I get to it.

And I neglected to compliment you on your kitchen. Its quite lovely. Maybe someday I will be as lucky as you to find a lady who knows the importance of a good kitchen! We can alope and then live in a poor neighbourhood where they value a good mom and pop grocery. Or at least find a place near a Trader Joes.

I asked in general a while back but I don't think anyone answered. Turbo, do you have any experience with thai curry? I love the stuff but its expensive around here. I'd like to make my own though admittedly I am weary of making the curry paste fresh and proper myself. From what I have read it is a rather complicated task and may turn out bad if I don't mix the right portions of ingredients or get good enough quality. I can't really afford to screw up with fresh ingredients.

 

[turbo]

That sounds very good. I'll have to try it. I'll probably make myself even more fat eating like that though. Soon I should have my own place and be able to cook again. I have recently been only buying precooked food as I go so I don't have to worry about my roomie eating it all before I get to it.

It is very good, and you can put it together in no time.

And I neglected to compliment you on your kitchen. Its quite lovely. Maybe someday I will be as lucky as you to find a lady who knows the importance of a good kitchen! We can alope and then live in a poor neighbourhood where they value a good mom and pop grocery. Or at least find a place near a Trader Joes.

Thank you. We love it, and it is a great space to work in. Before the re-do, it was poorly laid-out with insufficient storage and counter-space.

I asked in general a while back but I don't think anyone answered. Turbo, do you have any experience with thai curry? I love the stuff but its expensive around here. I'd like to make my own though admittedly I am weary of making the curry paste fresh and proper myself. From what I have read it is a rather complicated task and may turn out bad if I don't mix the right portions of ingredients or get good enough quality. I can't really afford to screw up with fresh ingredients.

I do not make my own, sorry. There are no asian markets around here where one can pick up appropriate ingredients, and the supermarkets do not carry a good variety of ethnic-food ingredients, either. I often use Javin-brand curry powder in sauces and dishes, but that is not a reasonable substitute for fresh curry pastes. We have tried the canned curries, but not with any great results.

 

[TheStatutoryApe]

I do not make my own, sorry. There are no asian markets around here where one can pick up appropriate ingredients, and the supermarkets do not carry a good variety of ethnic-food ingredients, either. I often use Javin-brand curry powder in sauces and dishes, but that is not a reasonable substitute for fresh curry pastes. We have tried the canned curries, but not with any great results.

Well that's too bad. I figured if anyone knew good hot thai red curry recipes it would be you.
I'll let you know what I find. There are plenty of asian markets around here if you look for them and apparently you can buy decent curry makings online. Of course I haven't the taste for the scoville units that you do. I usually beg off once I start to feel the chill in my scalp. Maybe though what ever brand I find will have those scary little chillies in the clear fluid that they have at the thai resteraunts for the people who like the really hot stuff.

 

[Astronuc]

Top 10 Super Summer Foods to Improve Your Health according to the AARP.
http://assets.aarp.org/www.aarp.org...hotogalleries/healthy_summer_foods/index.html

Beets for flavenoids
Watermelon for carotenoids
Tomato paste (pizza) for lycopene
Broccoli for sulforaphane
Mushrooms for B-vitamins, antioxidants and elements such as potassium, selenium and copper
Iced tea for antioxidants
Blueberries for antioxidants (our blueberry bushes are full of ripening berries)
Bananas for potassium
Grapes for antioxidants
Fresh garlic for allicin

and I'd add organically grown strawberries to reduce risk of colon cancer

 

[lisab]

Top 10 Super Summer Foods to Improve Your Health according to the AARP.
http://assets.aarp.org/www.aarp.org...hotogalleries/healthy_summer_foods/index.html

Beets for flavenoids
Watermelon for carotenoids
Tomato paste (pizza) for lycopene
Broccoli for sulforaphane
Mushrooms for B-vitamins, antioxidants and elements such as potassium, selenium and copper
Iced tea for antioxidants
Blueberries for antioxidants (our blueberry bushes are full of ripening berries)
Bananas for potassium
Grapes for antioxidants
Fresh garlic for allicin

and I'd add organically grown strawberries to reduce risk of colon cancer

Those all sound terrific...except for the beets. What's another food high in flavinoids? (Been a long day...too lazy to google .)

 

[Astronuc]

Those all sound terrific...except for the beets. What's another food high in flavinoids? (Been a long day...too lazy to google .)

Flavonoids are a large family of protective phytochemicals found in fruits and
vegetables. Flavonoids, also called bioflavonoids, act as antioxidants. Antioxidants
neutralize or inactivate highly unstable and extremely reactive molecules, called free
radicals that attack the cells of our body every day. Free radical damage is believed to
contribute to a variety of health problems, including cancer, heart disease and aging.
There are many different types of flavonoids and each appears to have protective health
effects. Some of the better known flavonoids include resveratrol, anthocyanins,
quercetin, hesperiden, tengeritin, kaempferol, myricetin, and apigenin. Flavonoids are
found in a variety of foods such as oranges, kiwifruit, grapefruit, tangerines, berries,
apples, red grapes, red wine, broccoli, onions, and green tea.
Ref: Wine Institute - Defining Bioactive Food Components

Apparently tea, cherries and grapefruit have the highest levels of flavonoids.

 

[Borek]

Apparently tea, cherries and grapefruit have the highest levels of flavonoids.

But red wine has the highest level of good mood - so you get two in one.

 

[TheStatutoryApe]

I love mangos and mango juice (more like a smoothy really) and they are supposed to chock full of antioxidants.

Grapefruit juice and red wine would be my favourite flavonoid sources.

 

[lisab]

Flavonoids are found in a variety of foods such as oranges, kiwifruit, grapefruit, tangerines, berries, apples, red grapes, red wine, broccoli, onions, and green tea.

Aaahhh...any one of those are preferable to beets, to my palate . Thanks, Astro!

 

[Astronuc]

I should add another important food to the list of those with flavonoids -

Dark Chocolate -

Dark chocolate contains a lot more cocoa than other forms of chocolate. And standard chocolate manufacturing destroys up to half of the flavoniods. But chocolate companies have now learned to make dark chocolate that keeps up to 95% of its flavoniods.

http://www.webmd.com/news/20040601/dark-chocolate-day-keeps-doctor-away

 

[lisab]

I should add another important food to the list of those with flavonoids -

Dark Chocolate -

http://www.webmd.com/news/20040601/dark-chocolate-day-keeps-doctor-away

Double aaahhhh...

 

[Ivan Seeking]

If we are talking about antioxidants, we can't forget about my favorite source - coffee.

... The total antioxidant activities of different plant phenol- containing beverages have been compared. Using a method based on the ex vivo oxidation of low density lipoprotein (LDL), it has been shown that coffee has significantly more total antioxidant activity than either cocoa, green tea, black tea or herbal tea (10). Using the ABTS•+ method, it has been confirmed that coffee has a significantly greater total antioxidant activity in vitro than cola, beer, a variety of fruit juices, lemon ice tea or black tea (11). A study conducted in 2004 looked at dietary sources of antioxidants and found that the single greatest contributor to total antioxidant intake was coffee (12). A further study in 2006 (13) set out to determine the content of phenolic acids in the most consumed fruits and beverages. Coffee, as wel as black and green teas were the best source among beverages with coffee containing 97mg/100 g whilst teas contained 30-36 mg/100 g

It can be concluded that coffee possesses greater in-vitro antioxidant activity than other beverages, due in part to intrinsic compounds such as chlorogenic acid, in part to compounds formed during roasting such as melanoidins and in part to as yet unidentified compounds...

http://www.cosic.org/coffee-and-health/antioxidants

 

[Evo]

A co-worker of mine made this and it's the best cornbread I've ever eaten. Thought I would share.

3 cups buttermilk cornbread mix (she used Aunt Jemima
2 1/2 cups milk
1/2 cup olive oil
3 eggs beaten
1 cup chopped onion
2 tablespoons sugar
1 can cream style corn
1/2 cup (8 peppers) finely chopped jalapeno peppers or milder chile such as Anaheim
1 1/2 cup Mexican Blend cheese, shredded (monterery jack, cheddar, Queso Quesadilla and asadero
1 teaspoon baking soda
1 cup of flour

preheat oven to 350F
I used a cast iron skilet and poured a little olive oil on the bottom
to fry the cornbread a little while baking. After the bread is done, I poured real butter over the top.

Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2 inch baking pan and one 8-inch square baking pan.

Bake at 350F for 35 to 40 minutes

 

[GeorginaS]

If we are talking about antioxidants, we can't forget about my favorite source - coffee.


http://www.cosic.org/coffee-and-health/antioxidants

You made my day.

 

[physics girl phd]

regarding coffee & anti-oxidants --

You made my day.

I think this partly why I came back to work early after delivery... I can feed Ellie, then rush to Starbucks and work... then by the time I'm out of classes, the caffeine is low enough in my system that it doesn't seem to effect her.

Mmm... enjoying my coffee now!

 

[Evo]

I've got to ask how many people have bought into the 'dry rub' craze for barbecue. I was watching a show the other day and this young guy is saying "we use the time honoured dry rub". What? I never heard of dry rub before about 5 years ago, None of my cookbooks even mention it. Kansas City is world famous for its barbecue, there is no dry rub. It's all sauce. Same in Texas, same in the Carolinas. Those are the three areas in the US famous for the three distinct types of barbecue.

If a restaurant wants to be considered trendy, they have had to switch to "dry rubs". thankfully some refuse to change.

I bought a few pounds of baby back ribs recently. They were done with a "dry rub". They were inedible. Way too salty, the meat was like jerky. So I put them in a large pot of water to leach out the salt. I added a bit KC Barbecue sauce to the water to give it a bit of tang. Dry rubs don't have that traditional barbecue tang. After a couple of hours, I had moist, fall off the bone, much less salty and more flavourful ribs.

It amazes me how quickly trendy hype via televison and the internet can replace reality.

I can't wait until the "dry rub" craze is over.

 

[turbo]

My brother is into the "dry rub" thing. I've tried it, but went right back to my marinade and sauce combo. Once you've gotten something perfected, why change? I have noticed that when we are both grilling stuff at a family get-together, my ribs, chicken, etc disappear pretty quickly, and he often has left-overs. Very unprofessional polling, but people do vote with their tastes.

My wife started her vacation today and has the next 2 weeks+ off. She went grocery-shopping and I had encouraged her to buy herself a lobster as a belated birthday treat. The lobsters are still "soft-shell" (post molt) and the meat doesn't fill out the shells very well in this stage, so you pay for a lot of water if you buy them. She's going to wait until the hard-shell lobsters are available.

She is so sweet to me, though. She saw fresh north Atlantic sea-scallops for $9/lb, smelled them and bought me a pound of them - they are my favorite sea-food. I pan-fried half of them in butter with a bit of salt and pepper for my supper. I'm going to cook the rest tomorrow morning for breakfast (she's away taking care of her mother). If scallops are not absolutely fresh or were previously frozen (and cheap enough to bother with) I'll bread them with cracker crumbs and herbs and spices and bake them in a lightly-buttered unglazed baking dish. For the real fresh scallops, though, there is only one way to fix them. Fry them in butter, until they are lightly browned. Mmmm!

 

[Evo]

Rachel Ray's misinformation today, well in the first 5 minutes, I'm sure she has plenty more misinformation before her 30 minutes is over. "hominy - it's like, just big, big corn". No you clueless moron, it's corn soaked in LYE. That's why it smells like sweaty sneakers.

 

[turbo]

It's like, big, big corn with the hull and germ chemically removed, leaving the starchy interior more easily digestible. Or maybe Ray Ray doesn't ever notice the contents of her scat after eating corn on the cob.

 

[Evo]

My brother is into the "dry rub" thing. I've tried it, but went right back to my marinade and sauce combo. Once you've gotten something perfected, why change? I have noticed that when we are both grilling stuff at a family get-together, my ribs, chicken, etc disappear pretty quickly, and he often has left-overs. Very unprofessional polling, but people do vote with their tastes.

Dry rub would work with a steak that has a very short cook time, but not on meat that will be over a hot fire for hours.

She is so sweet to me, though. She saw fresh north Atlantic sea-scallops for $9/lb, smelled them and bought me a pound of them - they are my favorite sea-food. I pan-fried half of them in butter with a bit of salt and pepper for my supper. I'm going to cook the rest tomorrow morning for breakfast (she's away taking care of her mother). If scallops are not absolutely fresh or were previously frozen (and cheap enough to bother with) I'll bread them with cracker crumbs and herbs and spices and bake them in a lightly-buttered unglazed baking dish. For the real fresh scallops, though, there is only one way to fix them. Fry them in butter, until they are lightly browned. Mmmm!

Mmmm, scallops. I haven't had fresh scallops in ages. The price of fresh food has gotten outrageous.

 

[TheStatutoryApe]

I've got to ask how many people have bought into the 'dry rub' craze for barbecue.

I've never BBQed myself but I have seen and heard of dry rubs since I was a kid (I liked watching the frugal gourmet when I was a kid) usually mostly just pepper and a bit of salt along with some other spice. The only time I ever heard of it being some special thing though was in an episode of The West Wing.

 

[physics girl phd]

Dry rub would work with a steak that has a very short cook time, but not on meat that will be over a hot fire for hours.

Mmmm, scallops. I haven't had fresh scallops in ages. The price of fresh food has gotten outrageous.

The last time I had scallops, they were giant -- about 2 inches (5 cm) in diameter! Yum. Worth every penny. Making me hungry now... (like I'm not already hungry all the time with keeping little E well-fed -- I swear she's probably gained two pounds in her two weeks of life... now that's a little milk-fed piece of veal!).

 

[GeekGuru]

New member here :) *waves*

My favorites food (Top 4) are:

1. Sushi
2. Chicken Chow Mein
3. Hot Wings
4. Pizza or Spaghetti

I also love vegatables ^_^ Especially when they are drowned in ketchup and/or steak sauce. I know it sounds disgusting, but if you try it, you might find that you can't eat them without the condiments again - especially the turnip greens without ketchup.

 

[Evo]

New member here :) *waves*

My favorites food (Top 4) are:

1. Sushi
2. Chicken Chow Mein
3. Hot Wings
4. Pizza or Spaghetti

I also love vegatables ^_^ Especially when they are drowned in ketchup and/or steak sauce. I know it sounds disgusting, but if you try it, you might find that you can't eat them without the condiments again - especially the turnip greens without ketchup.

Welcome GeekGuru. You're right, catsup would destroy the delicate flavor of vegetables. My boyfriend is British and he pours HP Brown sauce over his vegetables, so he can't even taste them.

 

[Evo]

I promised that I'd post a picture of my butt here. This was beautiful. I made pulled pork out of it. At 98 cents a pound, it was a steal.

 

[Kurdt]

Nice butt Evo.

 

[mgb_phys]

now that's a little milk-fed piece of veal!.

Do child services read this group?

 

[Evo]

Do child services read this group?

Oh, no, I'm sure she doesn't plan on eating her!

 

[Math Is Hard]

I like Evo's ceramics. :)

 

[Evo]

I like Evo's ceramics. :)

Thanks! You should see my collection of animal soup tureens. I have a really cool boar's head tureen with tusks. I collect bizarre kitchen ware.

 

[Astronuc]

I heard this this morning. Sounded wonderful.

In Praise Of A 'Fetastic' Summer: Nigella Lawson
http://www.npr.org/templates/story/story.php?storyId=112179487

Zucchini Fritters

Grilled slices of eggplant are brushed with oil and then rolled with a stuffing of crumbled feta, red chili, a little lemon juice and some fresh mint


Some great food ideas
http://www.nigella.com/

 

[turbo]

Last night, I quartered some new red potatoes and sweet onions, drizzled them with extra virgin olive oil, and seasoned them with oregano, basil, cayenne and finely-minced fresh Russian garlic. I roasted them under the broiler for about 1/2 hour, turning often until stuff was browned, shut off the broiler, but left the pan in the oven so that the potatoes would cook through. In the meantime, I started steaming the broccoli, and sauteed thin-sliced venison steak in butter with a little salt and black pepper. I have some ideas about tweaking the roasted vegetables, but everything was pretty darned good as-is.

The potatoes and onions were given to us by a neighbor, and the venison was given to us by a different neighbor, so apart from the broccoli and garlic that we grew ourselves, the meal was on them.

 

[Ouabache]

I heard this this morning. Sounded wonderful.
Zucchini Fritters
Grilled slices of eggplant are brushed with oil and then rolled with a stuffing of crumbled feta, red chili, a little lemon juice and some fresh mint

Wow, those sound fantastic! I'd like to try a few of those at the next PF summer picnic

 

[Moonbear]

I've got to ask how many people have bought into the 'dry rub' craze for barbecue.

It is very well known in places like Cincinnati. And very tasty if done right. You actually have to know how to cook the meat right and keep it tender and juicy without slathering liquid all over it if you use a dry rub. And, no, it doesn't have the same taste as bbq sauce, because it's something entirely different. Usually, though, I combine both, which is how I really think it's intended to be used...put the dry rub on to season the meat (if you just put it on when you're ready to throw the meat on the grill, it's useless, you need to put it on at least 4 hours in advance to let the seasonings penetrate into the meat, and preferably overnight). Then I grill or smoke the meat, and then add the bbq sauce at the very end, and let it just carmelize a little (one bbq sauce recipe I have is the exception...it's not meant to be cooked, so you just add it when ready to serve; that's one where dry rub is really important to infuse the meat with flavor during the cooking process, and not just add the sauce on top at the end).

It's not dry rub that's the problem, it's of course the people doing the cooking who don't know how to grill meat properly in the first place who are ruining the meat.

I really love the dry rub recipe I have on chicken, and will completely skip any sauce if I grill with that on the chicken (well, sometimes anyway...other times it's that sauce I'm craving). When it comes to things like pulled pork or ribs, I still always add sauce (well, for pulled pork, you have to use sauce no matter what, though I only added it after the pork was fully cooked). I don't have a proper grill for the slow cooking you need to do for bbq, or for getting good flavor into it, so I use my stovetop smoker for bbq.

 

[WhoWee]

Our neighbor (the one who got me growing all the garlic) stopped in this afternoon with a large bag of fresh peaches. The branches on his peach trees are starting to split from the weight of all the fruit and he wants us to wander down and pick all of the peaches we want, to relieve the load. We may have to make a big batch of peach cobbler and maybe can some peach preserves. Home-made peach preserves and peanut butter on Rye toast makes for a killer breakfast sandwich. Mmmm...

I wasn't sure about this one - but I agree now!

 

[Ouabache]

I've got to ask how many people have bought into the 'dry rub' craze for barbecue. I was watching a show... "we use the time honoured dry rub". What? I never heard of dry rub before about 5 years ago.

Actually dry rub cooking has been around for some time. http://www.texasbrothers.com/texas-brothers-history.html". As MB also describes, it works best when allowed to diffuse in over time. On pork or beef ribs, after a dry rub on all sides of meat, I cover and let sit in the fridge overnight before grilling. I have to admit, they come out pretty tastey..

 

[Evo]

Actually dry rub cooking has been around for some time. http://www.texasbrothers.com/texas-brothers-history.html", have been using dry rub on their BBQ since the 1940s.

This appears to be bogus as they have no restaurant and they just have been going to competitions for about 10 years, which anyone can enter. My psycho neighbor at my old house did competitions.

I have been reading a ton of old cookbooks and cooking magazines, going back decades while I was home from surgery and nowhere is "dry rub" mentioned. The only mention is of rubbing meat with salt and pepper, sometimes some herbs, but it was just "seasoning" for the meat. True barbecue is done with sauce, otherwise it is just smoked meat.

 

[turbo]

I'm not a big fan of rubs. I generally make custom sauces and marinate meats, seafood, etc, and paint them with the left-over sauces while grilling. I made two sauces for my niece's visit Thursday. Both were based on red wine and cold-pressed olive oil, with seasonings like oregano, basil, garlic, etc. The shrimp sauce was also dosed up with roasted red pepper vinaigrette dressing and home-made habanero relish, while the sauce for the chicken featured ginger vinaigrette dressing, some additional ground ginger, and Javin curry powder. My niece said she really didn't like spicy food, but after her 18 month-old boy started chowing down on the ginger/curried chicken, she became a convert.

I tended baked beans during the day (made with black turtle beans) and my wife made up a large tossed salad (everything from the garden) and a macaroni salad with cheese and bacon in it. We tried to have a wide variety of stuff available for the more "delicate" palates, but no worries...the spicy stuff was disappearing fast. My niece's husband couldn't make it to the BBQ, and I had to watch the food to make sure we could send him a care-package.

 

[WhoWee]

I like to rub large (8 to 20#) pieces of beef, rotisserie slow cook over wood charcoal, then 1/4, rub again and finish roasting. When done, slice very thin and serve. (I feed a minimum of 7 people at each meal)

For pork, I enjoy a very heavy/spicey rub - slow cook over fruit wood - then soak in a butter-added KC style barbecue sauce. I usually make 2 other varieties of the KC sauce also. I add hot pepper seeds or hot sauce to one and Open Pit or Sweet Baby or brown sugar (or all 3) to the other batch.