>Weekend Gathering
>Today, we're heading outside for a Semi-Homemade Weekend Gathering BBQ.
>Sandra is firing up some Baby Back Ribs with Baked Beans. Then, we'll
>see how Sandra prepares Beer Salmon. For the kids, Sandra whips up
>Hamburger Dogs. And no BBQ would be complete without a Chocolate Buttermilk
>Pie.
>
>Recipes
> Baked Beans
> Baby Back Ribs
> Beer Salmon
> Hamburger Dogs
> Chocolate Buttermilk Pie

Ah yes,this is the infamous boiled-for-three-or-four-hours ribs,the crapdogs,
the embellished can of pork and beans, and the incorrect buttermilk puddle
recipe show. Let us continue, shall we?

I understand parboiling ribs, but for three to four hours in beef broth?
When she retrieved the ribs, they looked like soggy shoeleather and where
disengrating while she tried to put them on the grill. There is a good
falling of the bone and a bad falling of the bone. You can't camflague crap
by slatheringing on the bbq sauce. And oh yes, "be sure to baste the bones,
because everybody likes to suck on those!" Umm, yeah.

And her Beer salmon recipe that we've never seen before? My dad does the same
exact thing save the brown sugar. So that's another case for the patent
police.

She needs to a bit of homework before she claims to have invented those
hamburger things......A Sunset BBQ cookbook from the 60's has a recipe
these. Here's what the crapdogs look like:
http://images.scrippsweb.com/FOOD/20...ger_dogs_e.jpg

I also like how the buttermilk pie was almost like homemade, except for the
"shortcut of the chocolate chips". I guess store-bought crust, which I've
used in a pinch, doesn't count as semi-homemade? I believe I recall
FoodNetwork had to recall this one because it was totall screwed up.

In article >, wrote:
>
>
>>Weekend Gathering
>>Today, we're heading outside for a Semi-Homemade Weekend Gathering BBQ.
>>Sandra is firing up some Baby Back Ribs with Baked Beans. Then, we'll
>>see how Sandra prepares Beer Salmon. For the kids, Sandra whips up
>>Hamburger Dogs. And no BBQ would be complete without a Chocolate Buttermilk
>>Pie.

I still refuse to "think gingham"! And colored sugar, a widemouth canning jar
and a fat candle = big mess.

She boiled those ribs way to long. Beef broth and pork ribs?? Strange combo.
Why do you want the turd dogs to taste like a mini meat loaf, yet garnish them
up like a hotdog with relish, onions, ketchup & mustard? Meat loaf and
hamburgers are two totally different tastes, IMO.

All that fat from the bacon in the beans? Nasty. Sugar in practically
everything, the beans had honey and brown sugar. The salmon had brown sugar.
The bbq sauce had honey added. 2 1/2 cups of sugar in the pie, plus chocolate
chips. And well, I'm sure there was sugar in the meatloaf seasoning packet too!
Chocolate chips and marshmellows on top of bananas. My teeth hurt now.

Oh my God what were those things? I'd heard the horror stories of the boiled
ribs, but nothing can compare to the reality. Pasty yellow disgusting things.

"everybody likes to suck on bones"? Sweetie, we have heard way too much about
your personal life with the pixie sticks.

She puts a pyrex dish on the grill, then says to "put a little water in it".
Between this and using pyrex on a cooktop, she's so lucky nothing has exploded
on her. Glass pyrex bakeware is for baking, where you have uniform
temperatures; glass is not tolerant of the kind of differences caused by
putting water in a hot pan.

Beer gives "perfect flavoring" - yeah, right, you lush.

She's shifting the blame for the meatloaf turd-dogs to yet another child.

What is it with her nuking chocolate chips? She did it on the ice cream show
and the chocolate looked like it had boiled. Checking the microwave every 30
seconds is not easy-easy, it's a major interruption compared to setting it on a
double-boiler and giving it a quick stir occasionally.

Chocolate buttermilk pie is "so unique"? 133 hits on Google, and one more in my
great-grandmother's recipe box.

In article >, wrote:
>
>
>>Weekend Gathering
>>Today, we're heading outside for a Semi-Homemade Weekend Gathering BBQ.
>>Sandra is firing up some Baby Back Ribs with Baked Beans. Then, we'll
>>see how Sandra prepares Beer Salmon. For the kids, Sandra whips up
>>Hamburger Dogs. And no BBQ would be complete without a Chocolate Buttermilk
>>Pie.
>>
>>Recipes
>> Baked Beans
>> Baby Back Ribs
>> Beer Salmon
>> Hamburger Dogs
>> Chocolate Buttermilk Pie
>
>Ah yes,this is the infamous boiled-for-three-or-four-hours ribs,the crapdogs,
>the embellished can of pork and beans, and the incorrect buttermilk puddle
>recipe show. Let us continue, shall we?
>
>I understand parboiling ribs, but for three to four hours in beef broth?
>When she retrieved the ribs, they looked like soggy shoeleather and where
>disengrating while she tried to put them on the grill. There is a good
>falling of the bone and a bad falling of the bone. You can't camflague crap
>by slatheringing on the bbq sauce. And oh yes, "be sure to baste the bones,
>because everybody likes to suck on those!" Umm, yeah.
>
>And her Beer salmon recipe that we've never seen before? My dad does the same
>exact thing save the brown sugar. So that's another case for the patent
>police.
>
>She needs to a bit of homework before she claims to have invented those
>hamburger things......A Sunset BBQ cookbook from the 60's has a recipe
>these. Here's what the crapdogs look like:
>http://images.scrippsweb.com/FOOD/20...ger_dogs_e.jpg
>
>I also like how the buttermilk pie was almost like homemade, except for the
>"shortcut of the chocolate chips". I guess store-bought crust, which I've
>used in a pinch, doesn't count as semi-homemade? I believe I recall
>FoodNetwork had to recall this one because it was totall screwed up.
>
>
>

On Sat, 28 May 2005 11:35:14 -0400, Ubiquitous >
wrote:

>>Weekend Gathering
>>Today, we're heading outside for a Semi-Homemade Weekend Gathering BBQ.
>>Sandra is firing up some Baby Back Ribs with Baked Beans. Then, we'll
>>see how Sandra prepares Beer Salmon. For the kids, Sandra whips up
>>Hamburger Dogs. And no BBQ would be complete without a Chocolate Buttermilk
>>Pie.
>>

>
>She needs to a bit of homework before she claims to have invented those
>hamburger things......A Sunset BBQ cookbook from the 60's has a recipe
>these. Here's what the crapdogs look like:
>http://images.scrippsweb.com/FOOD/20...ger_dogs_e.jpg
>

I'm sure they taste like they look.

;-)


Rusty

"Chance Guzman" > wrote in message
19497...
> Chocolate buttermilk pie is "so unique"? 133 hits on Google, and one more
> in my
> great-grandmother's recipe box.
>

Yup---that show was one for the archives of bad taste. Now about your
great-grandmother's recipe box . . . .
I'd love to see her recipe for buttermilk pie if you would be willing to
share.

Thanks,

Susan

On Sat, 28 May 2005 18:14:17 -0400, "Chance Guzman"
> wrote:

>Oh my God what were those things? I'd heard the horror stories of the boiled
>ribs, but nothing can compare to the reality. Pasty yellow disgusting things.
>
>"everybody likes to suck on bones"? Sweetie, we have heard way too much about
>your personal life with the pixie sticks.
>
>She puts a pyrex dish on the grill, then says to "put a little water in it".
>Between this and using pyrex on a cooktop, she's so lucky nothing has exploded
>on her. Glass pyrex bakeware is for baking, where you have uniform
>temperatures; glass is not tolerant of the kind of differences caused by
>putting water in a hot pan.

It was on the warmer shelf of the grill, but I thought the same thing.

>
>Beer gives "perfect flavoring" - yeah, right, you lush.

The salmon didn't look cooked. I wouldn't have eaten it.
>
>She's shifting the blame for the meatloaf turd-dogs to yet another child.
>
>What is it with her nuking chocolate chips? She did it on the ice cream show
>and the chocolate looked like it had boiled. Checking the microwave every 30
>seconds is not easy-easy, it's a major interruption compared to setting it on a
>double-boiler and giving it a quick stir occasionally.
>
>Chocolate buttermilk pie is "so unique"? 133 hits on Google, and one more in my
>great-grandmother's recipe box.

Another thing I don't understand. With all those eggs, this would be
more of a soufle than a brownie-tasting concoction, wouldn't it?

In article >, wrote:

>Ah yes,this is the infamous boiled-for-three-or-four-hours ribs,the crapdogs,
>the embellished can of pork and beans, and the incorrect buttermilk puddle
>recipe show. Let us continue, shall we?

I finally saw the ribs boiled beyond all human (or cow) recognition.
Admittedly, I was skeptical about the out-cry here because one of my chefs
taught us to slowly braise our ribs for about an hour and a half before we
barbecued them and they were the tenderest, juiciest ribs I've ever eaten.

I must've been out of my mind to think that's what she'd be doing to her ribs.
When we made them, we did NOT bring the braising medium to a "hard boil"
because you NEVER do that in a braise. Furthermore, when she pulled those rib
carcasses out of the pot she said, "they are almost falling off the bone but
not quite yet." Bitch? One of the bones fell clean free of the meat and you put
it back in the pot! And the meat? Was GREY!

I will never doubt you guys again.

In article 3>,
wrote:
>In article >, wrote:

>All that fat from the bacon in the beans? Nasty.

Regrading her Baked Beans recipe (I use the word "recipe" loosely), she opens
up a friggin can of baked beans then proceeds to add other crap to it, like
ketchup and bacon. If I was going to go through the trouble of adding crap to a
crock pot, I would just buy the plain beans and make the damn things myself.
Why doctor up a can of B&M? They taste pretty good straight up, no?