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> Pork ribs? WTF?
BlackJack
post Sep 30 2003, 06:47 PM
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Um, other than it being kinda funny, is there any reasoning behind having the forum change the word t-h-u-j-o-n-e into "pork ribs". I know thuj-1 is basically irelevant, but treating it like a taboo word only increases the perception that it is some kind of illegal drug, that we are being -hush-hush about it and using secret code words.

This forum is about education and it does no god to pussyfoot around the subject. If we want to dispell the myths, we have to be willing to discuss them.
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Head_prosthesis1
post Sep 30 2003, 06:49 PM
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Pork ribs are good... End of discussion.
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viande verte
post Oct 1 2003, 03:03 AM
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Oh my, me ears tingled when I heard someone possibly stopping a discussion on Pork Ribs.
I'm behind you all 100% on distilling the correct yet impelling history on t-h-u-j-o-n-e. People need to know and not be misguided. They need to be given true direction in their pursuit of knowledge. This, I believe we can all agree upon.
However, we need to consider The Rib. We're not talking about Mc Dee's Riblets, nor are we talking about Applebee's Rib Nuts. These are butcher fresh pink ribs of the highest caliber. These ribs are screaming for a spicy mexicanny dry rub only a true master could muster. A glistenny sauce built for slow mesquite fires with caramelization only a human could enjoy. I'm sorry but how could you possibly compare or even question the assertion that Pork Ribs need to replace t-h-u-j-o-n-e.
Riddle me this: What in all its glory can be enjoyed on a warm fall afternoon whilest relaxing on thine lawn chair with an ice cold Burgie? (pssssfttt, it ain't a plate full of t-h-u-j-o-n-e that's fer sure).
Count this one full vote for Pork Ribs. Hugs.
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Kallisti
post Oct 1 2003, 03:49 AM
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What is the bastard child of Pork ribs? Pork chops.

And what is the cute older sister of Pork chops? Cajun Pork chops.

And thanks to Justin Wilson's 1986 magnum opus, that is what we had tonight.

But due to the recipe stating "Let them cook until the gravy is done." they did come out a little overdone.

But yeeehaw! Thems good eats.


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Kallisti
post Oct 1 2003, 03:51 AM
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another piccie! (the plates were a weddin' gift from my boss. thanks boss lady!)


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Kallisti
post Oct 1 2003, 03:59 AM
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Foreword:
QUOTE

Me, I'm in love!

With cookin', that is, in case Sara is readin' this.

An' I done got me this love affair more years behind than I like to confess, although I an't nearly so ol' as some peoples think I is!

Mos' especially, I'm in love with cookin' Cajun-style, since I done brought myself up amonth these wonderous people, the Louisiana Cajuns.

What I love mos' about Cajun cookin' is the imagines what they done put into it.

You see, my frien', although some Cajuns is rich as thick cream, mos' of them ain't  what you would call broke out with riches, I garontee.  An' mos' of them Cajuns ain't got the money to buy them fancy cuts of meat and high price' vegetables in they cookin'.
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emmy
post Oct 1 2003, 07:37 AM
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man, now i'm fuggin hungry... goin to bed, maybe i'll dream up some yummy meat bites!

hmm... we need a pork chop emoticon now!
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Kallisti
post Oct 1 2003, 07:54 AM
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chop.gif
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viande verte
post Oct 1 2003, 02:57 PM
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Bastard of ribs is chops? You on drugs? Feh.

However, I do like the idea of cook the chops until the gravy is done. What I'll bet he's talking about is letting them simmer for a long damn time until the meat pulls apart. Well, maybe it don't take that long. But it takes a damn site longer than 6 minutes a side.

Here's my contribution to the chop thread.

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Marc Chevalier
post Oct 1 2003, 03:32 PM
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A plenty rusty fork and knife you got there, pardner.
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Rimbaud
post Oct 1 2003, 03:40 PM
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QUOTE (Marc Chevalier @ Oct 1 2003, 11:32 AM)
A plenty rusty fork and knife you got there, pardner.

Belle Epoque-era antiques? By the way, that chop looks DANG tasty! I think I'm goin' to lunch early... chop.gif chop.gif chop.gif


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Nolamour
post Oct 1 2003, 03:52 PM
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You'll be needing that tetanus shot after biting on that fork. I remember falling on to an old rusty fence and impaling myself...well, lets just say, I had to produce immunity in by inoculation.

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viande verte
post Oct 1 2003, 04:20 PM
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That ain't be rust. Those are old carbon steel and get a patina. I admit it looks like rust, but it ain't. I collect them ... my little darlings.
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viande verte
post Oct 1 2003, 04:35 PM
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I was attempting to find more pictures of my knives and forks. While I was perusing a few files, I ran accross this:

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viande verte
post Oct 1 2003, 04:38 PM
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As I was posting that slab of pork ribs, I thought maybe you chicken lovers might be getting jealous. Don't worry, I have something for you as well.

I have something to admit though, I stuffed strips of applewood smoked bacon under the skin, over the breast meat.

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