ShadowDriver
somebody shut me the fark up.
Happy Phriday, Pholks!
Ongoing thread throughout the weekend.
Phreezer Dive is complete.
CINCHOUSE has been asking for some Buccs' Thai-Inspired Ribs.
I've had a hankerin' for some barbacoa, a la SteveKing.
I also found a JD Hot chub in the freezer, so I can "refill" my fatty supply for a week or so.
Thawed the ribs for a few hours this morning. Put the munchkin down for a nap. Realized we'd used the only shallot in the house earlier this week, so made a big $0.36 purchase at the store.
Here are the major players for the marinade.
Diced up the shallot, added some Thai pepper, lemon grass, and mashed a bit. Added garlic, some palm sugar, and mashed a bit more. Good glug or two of soy (we like gluten free Tamari 'round here), and some fish sauce. Stirred it all up and tasted. Tweaked for balance...
Decided to keep this rack of spares whole, with just the removal of the membrane... then tip in the marinade.
Y'all have a great Friday!
Ongoing thread throughout the weekend.
Phreezer Dive is complete.
CINCHOUSE has been asking for some Buccs' Thai-Inspired Ribs.
I've had a hankerin' for some barbacoa, a la SteveKing.
I also found a JD Hot chub in the freezer, so I can "refill" my fatty supply for a week or so.
Thawed the ribs for a few hours this morning. Put the munchkin down for a nap. Realized we'd used the only shallot in the house earlier this week, so made a big $0.36 purchase at the store.
Here are the major players for the marinade.
Diced up the shallot, added some Thai pepper, lemon grass, and mashed a bit. Added garlic, some palm sugar, and mashed a bit more. Good glug or two of soy (we like gluten free Tamari 'round here), and some fish sauce. Stirred it all up and tasted. Tweaked for balance...
Decided to keep this rack of spares whole, with just the removal of the membrane... then tip in the marinade.
Y'all have a great Friday!