I finally got word today about why my ribs and beans were
popular
with the Puerto Rican group across the street. It was the
seasoning.
My seasoning is distinctly different from what they normally
use, yet
it falls with in their preferential taste range. My hostess'
daughter
absconded with all of the remaing beans and ribs, containers
and
all. My hostess "Sarah" had to drive across town this
morning to
recapture my Calphalon pot and SS baking pan. I used a
reduced
salt version of Emeril's "Bayou Blast" on the ribs and Ancho
chili
and cumin along with the expected common ingredients in the
beans.


--
Brick(Youth is wasted on young people)