Am working away on some beef short ribs at the moment. Thoughts on
some sides to accompany them?

Simple prep on the ribs: rubbed with:
INGREDIENTS:
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 Tbs. fresh-ground pepper
* 1 Tbs. Kosher salt
* 1 Tbs. New Mexico Chili Powder
* 1 Tbs. garlic powder
* 1 Tbs. onion powder
* 1 tsp. cayenne

METHOD:
Mix all ingredients together in Ziploc bag and "dust" ribs.

Braised the ribs in beer and are waiting for them to cook
low-and-slow for this evening's meal.

The Ranger

On Sat, 2 Feb 2008 12:40:22 -0800, "The Ranger"
> wrote:

>Am working away on some beef short ribs at the moment. Thoughts on
>some sides to accompany them?
'
Several things come to mind. You want something to soak up those
juices. I say noodles, or something mashed. For some reason, the
idea of horseradish mashed potatoes comes to mind. Or good bread to
mop up the juices.

Christine

"The Ranger" > wrote in message
...
> Am working away on some beef short ribs at the moment. Thoughts on some
> sides to accompany them?
>
> Simple prep on the ribs: rubbed with:
> INGREDIENTS:
> * 1/2 cup brown sugar
> * 1/4 cup paprika
> * 1 Tbs. fresh-ground pepper
> * 1 Tbs. Kosher salt
> * 1 Tbs. New Mexico Chili Powder
> * 1 Tbs. garlic powder
> * 1 Tbs. onion powder
> * 1 tsp. cayenne
>
> METHOD:
> Mix all ingredients together in Ziploc bag and "dust" ribs.
>
> Braised the ribs in beer and are waiting for them to cook low-and-slow for
> this evening's meal.
>
> The Ranger

coleslaw with a vinegary dressing
garlic smashed potatoes
corn pudding
roasted asparagus

Christine Dabney > wrote in message
...
> On Sat, 2 Feb 2008 12:40:22 -0800, "The Ranger"
> > wrote:
> > Am working away on some beef short ribs at the
> > moment. Thoughts on some sides to accompany
> > them?
> >
> Several things come to mind. You want something
> to soak up those juices. I say noodles, or something
> mashed. For some reason, the idea of horseradish
> mashed potatoes comes to mind. Or good bread to
> mop up the juices.

Hmm. Never had horseradish mashed 'taters. Do you use raw or
Moorhouse Prepared?

As far as bread intake: it wouldn't be a hearty meal without some
form of buttered fluff! In tonight's case, Daughter-unit Beta's
requested to make garlic bread.

Hope the wind doesn't shift towards ABQ; t'ain't gonna be pretty.

The Ranger

Christine Dabney wrote:

> On Sat, 2 Feb 2008 12:40:22 -0800, "The Ranger"
> > wrote:
>
> >Am working away on some beef short ribs at the moment. Thoughts on
> >some sides to accompany them?
> '
> Several things come to mind. You want something to soak up those
> juices. I say noodles, or something mashed.

How about Spaetzle? That is my favourite accompaniment for braised
dishes with lots of nce thick sauce.

dejablues > wrote in message
news:QF4pj.634$f73.583@trndny08...
> "The Ranger" > wrote in message
> ...
>> Am working away on some beef short ribs at
>> the moment. Thoughts on some sides to
>> accompany them?
>>
>> Simple prep on the ribs: rubbed with:
>> INGREDIENTS:
>> * 1/2 cup brown sugar
>> * 1/4 cup paprika
>> * 1 Tbs. fresh-ground pepper
>> * 1 Tbs. Kosher salt
>> * 1 Tbs. New Mexico Chili Powder
>> * 1 Tbs. garlic powder
>> * 1 Tbs. onion powder
>> * 1 tsp. cayenne
>>
>> METHOD:
>> Mix all ingredients together in Ziploc bag and "dust"
>> ribs.
>>
>> Brais[ing] the ribs in beer and are waiting for them to
>> cook low-and-slow for this evening's meal.
>>
> coleslaw with a vinegary dressing

Got a recipe or suggested ingredient list?

> garlic smashed potatoes
> corn pudding

I'd forgotten about corn pudding! Thanks.

> roasted asparagus

That's a little too rich (cost-wise) for us at the moment; US$6.99
per bunch.

The Ranger

Dave Smith > wrote in message
...
[snip]
> How about Spaetzle? That is my favourite
> accompaniment for braised dishes with lots
> of nce thick sauce.

No one in Clan Ranger enjoy gnocchi. I've tried to make them
numerous times and the thud from the lack of enthusiasm is
physical.

The Ranger

On Sat, 2 Feb 2008 12:40:22 -0800, "The Ranger"
> wrote:

>Am working away on some beef short ribs at the moment. Thoughts on
>some sides to accompany them?
>
>Simple prep on the ribs: rubbed with:
>INGREDIENTS:
> * 1/2 cup brown sugar
> * 1/4 cup paprika
> * 1 Tbs. fresh-ground pepper
> * 1 Tbs. Kosher salt
> * 1 Tbs. New Mexico Chili Powder
> * 1 Tbs. garlic powder
> * 1 Tbs. onion powder
> * 1 tsp. cayenne
>
>METHOD:
>Mix all ingredients together in Ziploc bag and "dust" ribs.
>
>Braised the ribs in beer and are waiting for them to cook
>low-and-slow for this evening's meal.
>
>The Ranger

Mac-n-cheese topped with cojita.

Probably can't get corn now but that's good spread with mayo, rolled
in cojita and sprinkled with cayenne. Maybe frozen corn on the cob?

Lou

On Feb 2, 1:18�pm, The Ranger wrote:

> That's a little too rich (cost-wise) for us at the
> moment; US$6.99 per bunch.

I saw nice looking Calexico asparagus at Whole
Foods in Cupertino this morning at $4.99 per pound.
Not exactly a bargain, but I've seen it as high as
$7.99 per pound about 4 weeks ago.

"KevinS" > wrote in message
...
On Feb 2, 1:18?pm, The Ranger wrote:

> That's a little too rich (cost-wise) for us at the
> moment; US$6.99 per bunch.

>I saw nice looking Calexico asparagus at Whole
>Foods in Cupertino this morning at $4.99 per pound.
>Not exactly a bargain, but I've seen it as high as
>$7.99 per pound about 4 weeks ago.

Yikes! It's 4.99/lb here and that's the most expensive it gets. 2.99/lb is
what I like to pay.

"The Ranger" > wrote in message
...
> dejablues > wrote in message
> news:QF4pj.634$f73.583@trndny08...
>> "The Ranger" > wrote in message
>> ...
>>> Am working away on some beef short ribs at
>>> the moment. Thoughts on some sides to
>>> accompany them?
>>>
>>> Simple prep on the ribs: rubbed with:
>>> INGREDIENTS:
>>> * 1/2 cup brown sugar
>>> * 1/4 cup paprika
>>> * 1 Tbs. fresh-ground pepper
>>> * 1 Tbs. Kosher salt
>>> * 1 Tbs. New Mexico Chili Powder
>>> * 1 Tbs. garlic powder
>>> * 1 Tbs. onion powder
>>> * 1 tsp. cayenne
>>>
>>> METHOD:
>>> Mix all ingredients together in Ziploc bag and "dust"
>>> ribs.
>>>
>>> Brais[ing] the ribs in beer and are waiting for them to
>>> cook low-and-slow for this evening's meal.
>>>
>> coleslaw with a vinegary dressing
>
> Got a recipe or suggested ingredient list?

Different kinds of cabbage (red,napa,regular,maybe some bok choy) , carrots,
with a dressing of red or rice wine vinegar,a little lime juice, some oil -
google "asian slaw" for some ideas.

On Sat, 02 Feb 2008 22:16:24 GMT, "dejablues" >
wrote:

>
>"KevinS" > wrote in message
...
>On Feb 2, 1:18?pm, The Ranger wrote:
>
>> That's a little too rich (cost-wise) for us at the
>> moment; US$6.99 per bunch.
>
>>I saw nice looking Calexico asparagus at Whole
>>Foods in Cupertino this morning at $4.99 per pound.
>>Not exactly a bargain, but I've seen it as high as
>>$7.99 per pound about 4 weeks ago.
>
>Yikes! It's 4.99/lb here and that's the most expensive it gets. 2.99/lb is
>what I like to pay.
>

And here I am in ABQ and I got it for $1.99/pound yesterday.

Christine

The Ranger wrote:

>
>> roasted asparagus
>
> That's a little too rich (cost-wise) for us at the moment; US$6.99
> per bunch.
>


$1.88 this week at our Alberston's

gloria p

The Ranger wrote:
> Am working away on some beef short ribs at the moment. Thoughts on
> some sides to accompany them?
>
> Simple prep on the ribs: rubbed with:
> INGREDIENTS:
> * 1/2 cup brown sugar
> * 1/4 cup paprika
> * 1 Tbs. fresh-ground pepper
> * 1 Tbs. Kosher salt
> * 1 Tbs. New Mexico Chili Powder
> * 1 Tbs. garlic powder
> * 1 Tbs. onion powder
> * 1 tsp. cayenne
>
> METHOD:
> Mix all ingredients together in Ziploc bag and "dust" ribs.
>
> Braised the ribs in beer and are waiting for them to cook
> low-and-slow for this evening's meal.

Short ribs are too costly a cut to prepare with those over powering
spices. I'd tone down to bay leave, dill weed, garlic, marjaram,
parsley, a bit of blade mace, and s n' p of course. For sides I'd
include them in the braise, 'shrooms, carrots, lots of small whole
onions, and waxy spuds. perhaps fresh green beans... anyone craves hot
pepper I'd say add it to their own dish later. Actually for myself
I'd use short ribs in a big pot of sweet n' sour cabbage soup, or with
stuffed cabbage. But to use short ribs like it was a cheap cut of
chuck I think is the epitome of wastefullness.

In article <QF4pj.634$f73.583@trndny08>,
"dejablues" > wrote:

> "The Ranger" > wrote in message
> ...
> > Am working away on some beef short ribs at the moment. Thoughts on some
> > sides to accompany them?
> >
> > Simple prep on the ribs: rubbed with:
> > INGREDIENTS:
> > * 1/2 cup brown sugar
> > * 1/4 cup paprika
> > * 1 Tbs. fresh-ground pepper
> > * 1 Tbs. Kosher salt
> > * 1 Tbs. New Mexico Chili Powder
> > * 1 Tbs. garlic powder
> > * 1 Tbs. onion powder
> > * 1 tsp. cayenne
> >
> > METHOD:
> > Mix all ingredients together in Ziploc bag and "dust" ribs.
> >
> > Braised the ribs in beer and are waiting for them to cook low-and-slow for
> > this evening's meal.
> >
> > The Ranger
>
> coleslaw with a vinegary dressing
> garlic smashed potatoes
> corn pudding
> roasted asparagus

I would go with a simple rice pilaf and some steamed green beans.

On Feb 2, 2:16�pm, dejablues wrote:

> Yikes! It's 4.99/lb here and that's the most
> expensive it [asparagus] gets. 2.99/lb is what I like to pay.

The cheapest I've seen recently was $1.49/pound in
late October. I was a a bit beaten up looking but the
flavor was good. I'm seeing $1.55 per pound in an
ad in today's paper at a market that's not especially
close to me.

On Sat, 2 Feb 2008 13:18:14 -0800, "The Ranger"
> wrote:

>dejablues > wrote in message
>news:QF4pj.634$f73.583@trndny08...
>> "The Ranger" > wrote in message
>> ...
>>> Am working away on some beef short ribs at
>>> the moment. Thoughts on some sides to
>>> accompany them?
>>>
>>> Simple prep on the ribs: rubbed with:
>>> INGREDIENTS:
>>> * 1/2 cup brown sugar
>>> * 1/4 cup paprika
>>> * 1 Tbs. fresh-ground pepper
>>> * 1 Tbs. Kosher salt
>>> * 1 Tbs. New Mexico Chili Powder
>>> * 1 Tbs. garlic powder
>>> * 1 Tbs. onion powder
>>> * 1 tsp. cayenne
>>>
>>> METHOD:
>>> Mix all ingredients together in Ziploc bag and "dust"
>>> ribs.
>>>
>>> Brais[ing] the ribs in beer and are waiting for them to
>>> cook low-and-slow for this evening's meal.
>>>
>> coleslaw with a vinegary dressing
>
>Got a recipe or suggested ingredient list?
>
>> garlic smashed potatoes
>> corn pudding
>
>I'd forgotten about corn pudding! Thanks.
>
>> roasted asparagus
>
>That's a little too rich (cost-wise) for us at the moment; US$6.99
>per bunch.
>
>The Ranger
>

frankly, i was wondering what the quarter cup of paprika cost you.

your pal,
blake

blake murphy > wrote in message
...
> On Sat, 2 Feb 2008 13:18:14 -0800, "The Ranger"
> > wrote:
>>>> Simple prep on the ribs: rubbed with:
>>>> INGREDIENTS:
>>>> * 1/2 cup brown sugar
>>>> * 1/4 cup paprika
[snip]
> frankly, i was wondering what the quarter cup of
> paprika cost you.

Not as much as you'd think (thank you Smart & Final!) but you
don't wanna be using the good Hungarian Sweet from Penzey's...
That might make one wince (or howl) slightly.

The Ranger

On Sun, 3 Feb 2008 10:34:45 -0800, "The Ranger"
> wrote:

>blake murphy > wrote in message
.. .
>> On Sat, 2 Feb 2008 13:18:14 -0800, "The Ranger"
>> > wrote:
>>>>> Simple prep on the ribs: rubbed with:
>>>>> INGREDIENTS:
>>>>> * 1/2 cup brown sugar
>>>>> * 1/4 cup paprika
>[snip]
>> frankly, i was wondering what the quarter cup of
>> paprika cost you.
>
>Not as much as you'd think (thank you Smart & Final!) but you
>don't wanna be using the good Hungarian Sweet from Penzey's...
>That might make one wince (or howl) slightly.
>
>The Ranger
>

even the mediocre stuff from the grocery store would seem to cost a
bundle. don't know if smart and final has store around here (suburban
d.c. md.)

your pal,
blake

blake murphy > wrote in message
...
> On Sun, 3 Feb 2008 10:34:45 -0800, "The Ranger"
> > wrote:
>>blake murphy > wrote in message
. ..
>>> On Sat, 2 Feb 2008 13:18:14 -0800, "The Ranger"
>>> > wrote:
>>>>>> Simple prep on the ribs: rubbed with:
>>>>>> INGREDIENTS:
>>>>>> * 1/2 cup brown sugar
>>>>>> * 1/4 cup paprika
>>[snip]
>>> frankly, i was wondering what the quarter cup of
>>> paprika cost you.
>>
>> Not as much as you'd think (thank you Smart & Final!)
>> but you don't wanna be using the good Hungarian Sweet
>> from Penzey's... That might make one wince (or howl)
>> slightly.
>>
> even the mediocre stuff from the grocery store would seem
> to cost a bundle. don't know if smart and final has store
> around here (suburban d.c. md.)

Trade Winds (S&F's store brand) Paprika [generic] is US$7.99 for a
7 oz. econ-bottle.

Checking the Smart and Final website, it looks like you'll have to
move West young man. They're in Washington, Oregon, California,
Arizona and Idaho.

The Ranger

On Mon, 4 Feb 2008 11:25:54 -0800, "The Ranger"
> wrote:

>blake murphy > wrote in message
.. .
>> On Sun, 3 Feb 2008 10:34:45 -0800, "The Ranger"
>> > wrote:
>>>blake murphy > wrote in message
...
>>>> On Sat, 2 Feb 2008 13:18:14 -0800, "The Ranger"
>>>> > wrote:
>>>>>>> Simple prep on the ribs: rubbed with:
>>>>>>> INGREDIENTS:
>>>>>>> * 1/2 cup brown sugar
>>>>>>> * 1/4 cup paprika
>>>[snip]
>>>> frankly, i was wondering what the quarter cup of
>>>> paprika cost you.
>>>
>>> Not as much as you'd think (thank you Smart & Final!)
>>> but you don't wanna be using the good Hungarian Sweet
>>> from Penzey's... That might make one wince (or howl)
>>> slightly.
>>>
>> even the mediocre stuff from the grocery store would seem
>> to cost a bundle. don't know if smart and final has store
>> around here (suburban d.c. md.)
>
>Trade Winds (S&F's store brand) Paprika [generic] is US$7.99 for a
>7 oz. econ-bottle.
>
>Checking the Smart and Final website, it looks like you'll have to
>move West young man. They're in Washington, Oregon, California,
>Arizona and Idaho.
>
>The Ranger
>

maybe i could bunk in with wayne. he seems to put on a pretty good
spread.

your pal,
blake

On Tue 05 Feb 2008 10:33:26a, blake murphy told us...

> On Mon, 4 Feb 2008 11:25:54 -0800, "The Ranger"
> > wrote:
>
>>blake murphy > wrote in message
. ..
>>> On Sun, 3 Feb 2008 10:34:45 -0800, "The Ranger"
>>> > wrote:
>>>>blake murphy > wrote in message
m...
>>>>> On Sat, 2 Feb 2008 13:18:14 -0800, "The Ranger"
>>>>> > wrote:
>>>>>>>> Simple prep on the ribs: rubbed with:
>>>>>>>> INGREDIENTS:
>>>>>>>> * 1/2 cup brown sugar * 1/4 cup paprika
>>>>[snip]
>>>>> frankly, i was wondering what the quarter cup of paprika cost you.
>>>>
>>>> Not as much as you'd think (thank you Smart & Final!)
>>>> but you don't wanna be using the good Hungarian Sweet
>>>> from Penzey's... That might make one wince (or howl)
>>>> slightly.
>>>>
>>> even the mediocre stuff from the grocery store would seem
>>> to cost a bundle. don't know if smart and final has store around
>>> here (suburban d.c. md.)
>>
>>Trade Winds (S&F's store brand) Paprika [generic] is US$7.99 for a
>>7 oz. econ-bottle.
>>
>>Checking the Smart and Final website, it looks like you'll have to
>>move West young man. They're in Washington, Oregon, California,
>>Arizona and Idaho.
>>
>>The Ranger
>>
>
> maybe i could bunk in with wayne. he seems to put on a pretty good
> spread.
>
> your pal,
> blake
>

You're welcome here, Blake. Smart & Finals all over the place.

--
Wayne Boatwright

*******************************************
Date: Monday, 02(II)/04(IV)/08(MMVIII)
*******************************************
There's something fascinating about
cosmology. One gets such wholesale
returns of conjecture out of such a
trifling investment of fact.
*******************************************

On Tue, 05 Feb 2008 18:15:02 GMT, Wayne Boatwright
> wrote:

>On Tue 05 Feb 2008 10:33:26a, blake murphy told us...
>
>> On Mon, 4 Feb 2008 11:25:54 -0800, "The Ranger"
>> > wrote:
>>
>>>blake murphy > wrote in message
...
>>>> On Sun, 3 Feb 2008 10:34:45 -0800, "The Ranger"
>>>> > wrote:
>>>>>blake murphy > wrote in message
om...
>>>>>> On Sat, 2 Feb 2008 13:18:14 -0800, "The Ranger"
>>>>>> > wrote:
>>>>>>>>> Simple prep on the ribs: rubbed with:
>>>>>>>>> INGREDIENTS:
>>>>>>>>> * 1/2 cup brown sugar * 1/4 cup paprika
>>>>>[snip]
>>>>>> frankly, i was wondering what the quarter cup of paprika cost you.
>>>>>
>>>>> Not as much as you'd think (thank you Smart & Final!)
>>>>> but you don't wanna be using the good Hungarian Sweet
>>>>> from Penzey's... That might make one wince (or howl)
>>>>> slightly.
>>>>>
>>>> even the mediocre stuff from the grocery store would seem
>>>> to cost a bundle. don't know if smart and final has store around
>>>> here (suburban d.c. md.)
>>>
>>>Trade Winds (S&F's store brand) Paprika [generic] is US$7.99 for a
>>>7 oz. econ-bottle.
>>>
>>>Checking the Smart and Final website, it looks like you'll have to
>>>move West young man. They're in Washington, Oregon, California,
>>>Arizona and Idaho.
>>>
>>>The Ranger
>>>
>>
>> maybe i could bunk in with wayne. he seems to put on a pretty good
>> spread.
>>
>> your pal,
>> blake
>>
>
>You're welcome here, Blake. Smart & Finals all over the place.

i could use paprika in place of rouge!

your pal,
blake

On Wed 06 Feb 2008 09:06:47a, blake murphy told us...

> On Tue, 05 Feb 2008 18:15:02 GMT, Wayne Boatwright
> > wrote:
>
>>On Tue 05 Feb 2008 10:33:26a, blake murphy told us...
>>
>>> On Mon, 4 Feb 2008 11:25:54 -0800, "The Ranger"
>>> > wrote:
>>>
>>>>blake murphy > wrote in message
m...
>>>>> On Sun, 3 Feb 2008 10:34:45 -0800, "The Ranger"
>>>>> > wrote:
>>>>>>blake murphy > wrote in message
>>>>>>news:8utbq3tvdcm9i9v41h0i5dcf5qkhibn8cr@4ax. com...
>>>>>>> On Sat, 2 Feb 2008 13:18:14 -0800, "The Ranger"
>>>>>>> > wrote:
>>>>>>>>>> Simple prep on the ribs: rubbed with:
>>>>>>>>>> INGREDIENTS:
>>>>>>>>>> * 1/2 cup brown sugar * 1/4 cup paprika [snip] frankly, i
>>>>>>>>>> was wondering what the quarter cup of paprika cost you.
>>>>>>
>>>>>> Not as much as you'd think (thank you Smart & Final!)
>>>>>> but you don't wanna be using the good Hungarian Sweet
>>>>>> from Penzey's... That might make one wince (or howl)
>>>>>> slightly.
>>>>>>
>>>>> even the mediocre stuff from the grocery store would seem
>>>>> to cost a bundle. don't know if smart and final has store around
>>>>> here (suburban d.c. md.)
>>>>
>>>>Trade Winds (S&F's store brand) Paprika [generic] is US$7.99 for a
>>>>7 oz. econ-bottle.
>>>>
>>>>Checking the Smart and Final website, it looks like you'll have to
>>>>move West young man. They're in Washington, Oregon, California,
>>>>Arizona and Idaho.
>>>>
>>>>The Ranger
>>>>
>>>
>>> maybe i could bunk in with wayne. he seems to put on a pretty good
>>> spread.
>>>
>>> your pal,
>>> blake
>>>
>>
>>You're welcome here, Blake. Smart & Finals all over the place.
>
> i could use paprika in place of rouge!
>
> your pal,
> blake
>

Talk about hot spots! :-)

--
Wayne Boatwright

*******************************************
Date: Wednesday, 02(II)/06(VI)/08(MMVIII)
Today is: Ash Wednesday
*******************************************
Things are beautiful if you love them.
- Jean Anouilh
*******************************************

On Feb 2, 3:15 pm, Sheldon > wrote:
> The Ranger wrote:
> > Am working away on some beef short ribs at the moment.
> > Thoughts on some sides to accompany them?
>
> > Simple prep on the ribs: rubbed with:
> > INGREDIENTS:
> > * 1/2 cup brown sugar
> > * 1/4 cup paprika
> > * 1 Tbs. fresh-ground pepper
> > * 1 Tbs. Kosher salt
> > * 1 Tbs. New Mexico Chili Powder
> > * 1 Tbs. garlic powder
> > * 1 Tbs. onion powder
> > * 1 tsp. cayenne
>
> > METHOD:
> > Mix all ingredients together in Ziploc bag and "dust"
> > ribs.
> >
> > Braised the ribs in beer and are waiting for them to
> > cook low-and-slow for this evening's meal.
> >
> Short ribs are too costly a cut to prepare with those over
> powering spices. I'd tone down to bay leave, dill weed,
> garlic, marjaram, parsley, a bit of blade mace, and s n' p
> of course. [..] anyone craves hot
> pepper I'd say add it to their own dish later. Actually
> for myself I'd use short ribs in a big pot of sweet n' sour
> cabbage soup, or with stuffed cabbage. But to use short
> ribs like it was a cheap cut of chuck I think is the epitome
> of wastefullness.

What are you talking about you mealy-mouthed, whacked-out, pot-
smoking, crank-addicted ol' coot? You'd bury the meat in bay leaf,
dill, marjoram, and mace and not consider it overpowered? Wow. Talk
about "the epitome of wastefullness."

I'm glad you're on the other coast...

The Ranger

"The Ranger" wrote:
> Am working away on some beef short ribs at the moment.
>
> Thoughts on some sides to accompany them?


Prilosec. hehe



> Simple prep on the ribs: rubbed with:
> INGREDIENTS:
> � �* �1/2 cup brown sugar
> � �* �1/4 cup paprika
> � �* �1 Tbs. fresh-ground pepper
> � �* �1 Tbs. Kosher salt
> � �* �1 Tbs. New Mexico Chili Powder
> � �* �1 Tbs. garlic powder
> � �* �1 Tbs. onion powder
> � �* �1 tsp. cayenne
>
> METHOD:
> Mix all ingredients together in Ziploc bag and "dust" ribs.
>
> Braised the ribs in beer and are waiting for them to cook
> low-and-slow for this evening's meal.
>
> The Ranger

On Feb 2, 2:43 pm, Puester > wrote:
> The Ranger wrote:
>
> >> roasted asparagus
> >
> > That's a little too rich (cost-wise) for us at the moment;
> > US$6.99 per bunch.
> >
> $1.88 this week at our Alberston's
>
Our Albertson's are back to being "Lucky's" but a quick walk-through
showed US$2.99 / lb. I'm glad I did the walk-through because it
cemented my resolve _not_ to shop in that chain. In the produce
section, many leaf-based produce were discolored or damaged, broccoli
were splitting or rotting, and the fish counter was over-powering!

<shudder>

Nothankyou.

The Ranger