Wednesday, June 16, 2010

Food Porn Hotline: Episode 3

Somehow, at Discarded Lies, we manage to always find a way of changing the subject, which was about brass balls, but morphed into something more edible.



Succulent tender pork, falling off the bone, in collagen liquid joy.... Mesquite mixed with maple equals smoky sticky goodness. Fingers will be half eaten before it's over. But the potatoes! Ahhhh, small infant potatoes of gold, bathed in drawn butter with lemon, parsley and salt and a whiff of dill. Bite down upon one of those delicate morsels and the skin pops, while the butter rushes in to enhance the creamy soft center. Asparagus, lightly crisped and roasted, so delicious. Not a soggy slurp, this, oh no, my friend....and dessert....a butterscotch tart...dainty little pudding pie with a dollop of whipped cream....but only if you saved some space for it.


Liquid collagen.....is what happens to ribs when they are slowly roasted in the oven on a low heat. For hours. The cartilage begins to melt, flavoring the meat even more. It leaves a silken, satiny kind of feel to the meat. But the meat literally melts in the mouth. I would have barbecued or smoked them, but for the fact that our grill only knows how to burn everything if you aren't out there every single moment flipping....and forget what Bobby Flay says about flipping things only once. Not on our grill anyway.

I use a good rub, homemade, with dried herbs, paprika, cumin, salt, pepper onion and garlic powder and a bit of cayenne.

Then, after a good, long, slow roast, I add a barbecue sauce, which is usually KC Masterpiece. But tonight, I kept it simple and just poured maple syrup...Log Cabin, to be exact, and after the final hour of cooking, they were sticky, sumptuous, silky, succulent, sigh inducing delights. We are still smiling, even as I write this.
(The occasion is that the boy what knocked up the irksome middle child has manned up and asked her to marry him...yesterday, at Knoebel's Park on the Ferris Wheel.)

I have had salt potatoes, and even made them. Those are really delicious as well.

As for the tarts....no room for pudding pie. Another dinner, perhaps. 



Best  compliment ever:


Franco: "Jau jau's (my other nic) food is so sensuous that it can make red-blooded American males forget about sex momentarily."

1 comment:

  1. tasty:

    i am diabetic. quad by-pass. just about to fix a week's worth of beef stew, ... , lots of carrots, lots of onions, a whole bunch of cabbage, a very small rue (is that how you spell it?) cause the spuds will thicken it, and i know how to cook the stew meat until it is tender and succulent. several heart attacks.

    but, pretty slender. go figure. the blood chemistry of a health insurance guy's absolute worst nightmare.

    twice divorced. sleeping alone, and not liking it very damned much.

    and, in one blog visit i learn you are happily married, and that you can cook like this.

    life is not fair.

    but, then again, whoever said it was. i mighta hit that pickup w/ four people in the seat traveling about mach 2 in my brother's z-28 camaro just as i completed a very ill advised pass of a large truck going uphill on a two lane highway just this side of dayton, washington oh so many "borrowed" years ago.

    i can still remember 8 very wide saucers for eyeballs as i just barely got back into my lane at about 115 miles per hour.

    nonetheless, i have suffered a heavy blow this morning, and my mouth is still watering over those ribs.

    *sigh* *sigh* *sigh* *whimper*

    well, time to compose myself and take it like a man.

    dam, dam, dam, dam, and, ... , what a wonderful surprise, this blog.

    john jay

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