The latest Dizzy Pig newsletter contains this little bit of heresy: Using wet wood is the easiest way to over smoke your food. There is almost nothing good about the smell of wood that is trying to burn, but can’t. The smoke is brown and thick, it burns your eyes, and your meat only needs … Read more
Paul’s Smoked Pork Ribs Ingredients: 2 to 3 racks of fresh pork spare ribs 1 cup yellow mustard Heavy duty grade aluminum foil Pork Rib Rub (I use Dizzy Dust) Apple Juice Apple Cider Vinegar Honey Directions: 1. Rinse ribs in cold water and pat dry. Use a table knife and a paper towel to … Read more
Chiffon Cake I love the LA Times food section: Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake — one of the darlings of midcentury cuisine — became famous for its wonderfully light and airy texture, seemingly weightless as angel food but with a moist tenderness almost like … Read more
Great trip. Still not convinced that cold cuts are breakfast.
The whole “Boston has no traffic laws” thing is a JOKE. Crossing three lanes of traffic in a rental car while talking on a cell phone is just as frowned on here as it is in other cities. Nor do you get bonus points for not using your turn signals. Enjoy your visit!
If not, consider it done.
Guy Kawasaki’s latest appears to have been co-written by Oprah. “My introduction to the Macintosh removed the scales from my eyes, parted the clouds, and made me hear angels singing.” http://www.openforum.com/idea-hub/topics/managing/article/guru-review-enchantment-matthew-e-may
Ingredients: Roux 1/2 cup vegetable oil 3/4 cup flour Gumbo 6 cups chicken stock 1/2 cup dry white wine clam juice (optional) Olive oil, as needed 2 pounds chicken thighs (I use bone-in, then skin and debone after I sauté them) 2 lb. Andouille sausage, cut crosswise into 1/2-inch-thick slices 1 lbs. fresh or frozen … Read more