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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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(bbq) Easy to make sauce suggestions please
On 1-Jun-2009, Desideria > wrote: > On Sun, 31 May 2009 22:57:22 -0500, "Nunya Bidnits" > > wrote: > > >In , > >Sqwertz > typed: > >> On Fri, 29 May 2009 10:49:10 -0500, Nunya Bidnits wrote: > >> > >>> In , > >>> Sqwertz > typed: > >>>> On Thu, 28 May 2009 19:31:06 -0400, piedmont wrote: > >>>> > >>>>> Nunya Bidnits wrote: > >>>>>> In , > >>>>>> Sqwertz > typed: > >>>>>>> On Sun, 24 May 2009 12:34:30 -0400, m.a.w. wrote: > >>>>>>> > >>>>>>>> Ingredients: > >>>>>>>> 1 cup cider vinegar > >>>>>>>> 2 tablespoons salt > >>>>>>>> 1 tablespoon brown sugar > >>>>>>>> 1 teaspoon cayenne > >>>>>>>> 1 teaspoon red pepper flakes > >>>>>>>> Preparation: > >>>>>>>> > >>>>>>>> Mix all ingredients together. Let stand as long as possible, at > >>>>>>>> least 1/2 a day, but the longer the better. > >>>>>>> The first recipe is defective; It has way too much salt. Compare > >>>>>>> it the amount of salt in the second and third recipes. That > >>>>>>> recipe makes a finished product that is a full 15% salt in > >>>>>>> relation to all the other ingredients. > >>>>>>> > >>>>>>> If your butt needs that much salt and vinegar, then something > >>>>>>> else is wrong. > >>>>>>> > >>>>>>> -sw > >>>>>> > >>>>>> Maybe he meant teaspoons. Still it seems like a lot of salt to me > >>>>>> too. I generally don't salt much of anything except meat rubs > >>>>>> until I have tasted the concoction without any salt. Some people > >>>>>> say you don't get the same flavor if you add salt it later, but I > >>>>>> don't agree. The only exception really are foods that have to be > >>>>>> cooked by absorbing water, like pasta. If you want to add salt to > >>>>>> the flavor of pasta, it needs to go into the water in which it is > >>>>>> boiled. Other than that, by the time I get something seasoned, the > >>>>>> amount of salt I need to add to get it right is very small, or > >>>>>> none. > >>>>>> > >>>>>> MartyB in KC > >>>>>> > >>>>> Typo! teaspoon, oooops > >>>> > >>>> Actually, that same recipe is floating around the net in at least a > >>>> dozen web sites, and it does say "Tablespoons". It's on about.com > >>>> like that as well. > >>>> > >>>> Somebody bumped their head, if you ask me. > >>> > >>> A bad recipe on about.com? Whoodathunkit? > >> > >> This is why the best cooking information and recipes are from > >> old-fashioned cookbooks. > >> > >> -sw > > > >Joy of Cooking for example... I have three versions, oldest is 1976 I > >think, > >but would like to find even older ones. The later version had some > >issues > >with indexing and reference that sucked, but still is a very good > >reference, > >just not quite as complete as the older ones in describing ingredients > >and > >methods. Still, if a non-professional cook could only could have one > >cookbook ever, I would strongly recommend Joy. > > > >MartyB in KC > > I have one of the old paperback sets, and feel very lucky to have it. > > > Desideria My "Joy Of Cooking" is '1964' and it indicates the first printing was '1931'. It's as good now as it was 45 years ago. -- Brick WA7ERO (Youth is wasted on young people) |
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