Thanks for the tips.

Both of you.

This was my first time making a rub, so no promises on whether its good or not lol. I used equal parts paprika, garlic powder, onion powder, cumin and fresh cracked peppercorn. Brown sugar was my base and I also added a touch of smoked chipotle powder.

I decided to make some homemade BBQ sauce to, which turned out friggin delicious!

The ribs are STILL smoking... I put them in at 3:30 eastern time. Its 12 now, should be done very soon.

DL's Amazing Chicken Marinade


Chicken breast - However many you need
Grated fresh ginger - About 2tbls
Mushed up garlic - 1 whole bulb
Finely chopped chilli's - To taste, I normally use about 2-3
Ground Cumin 2tbls
Ground Coriander - About 1tbls
Worcestershire sauce - Whole bottle
Tomato ketchup - Fairy big dollop

Stick fork repeatedly into both sides of chicken breasts

Put chicken in a bowl, add all ingredients

Marinade overnight

Cook on BBQ for best effect or under the grill

Mmmmm. That sounds good. I am always looking for better ways to eat chicken.

Around here, we have a place that sells 40 lbs of boneless, skinless chicken breast for 1.49 a pound. (or 0.7064 UK)

Which is pretty cheap, eh?

I just put a box up today. I get three to a quart size freezer bag. And got 16 bags of them.

These things are huge, to be honest. Some of them look like they could be turkey breasts.

You should give it a go. It's quite a strong flavour but everyone's who's tried it or had it at mine loves it.

I'm not going to preach to you about humane issues with meat, but I am going to suggest you think about the implications of that.

You appreciate good quality meat, I know.

And the money spent on raising those birds is reflected in that.

These birds will have been raised in a barn in a matter of weeks, pumped up on steroids and hormones to get them up to size. Chances are the meat itself will have been injected with filler to bulk them up even further (could that be why they are so big?)

If you're not concerned about the welfare of the animal think about the meat quality. For that price it's not going to be good.

Do you really want to be eating that?

Pock, I cannot believe you are actually going there, but ok.

I DO know where my meat comes from I buy ONLY from our local butcher who buys from local farms. I buy meat from ONLY one place. Not grocery stores.

Furthermore, a chicken that is raised CORRECTLY will be bigger and taste better too.

I used to buy chickens from our Amish friends. I actually went there on slaughter day. The chickens were of fryer age, 6 mos, yet they were the size of roasters. Their skin was not pale at all, it was a golden yellow. They were large, tender and very juicy. They weighed about 8-9 lbs.

Because they actually let them walk around the farm and in the coop and fed them properly.

I was purely going by what you said in your post.

You have to admit that, knowing what you know, a box of frozen chicken at that price has got to ring alarm bells. $3.50 (£2.45) is not a realistic price for a whole chicken, but that's what it works out at (ignoring that your box contains the choicest cuts).

Tell me honestly that if someone told you just that price you wouldn't be suspicious.

OK

Saturday was Haggis Day at the Renaissance Fair and I decided to try some no matter what.

It really wasn't bad at all. Not something I would have every day, but it was actually kind of good.

making crumpets after I leave? hrumph!

english pizza

(I take no credit for the making or photographing of said pizza, I was only there to eat)

ahem...

Mission control, we have a nurse re-entry.

Mission control, we have a double post.

Houston, you have a dirty mind.















Oh wait, that's me...sorry.

*waits for tart pictures*

I heard the badger came out of hibernation.

Speaking of dinner (ahem!), ours was simple but good. Dressing (not stuffing) made with Bornbad's mom's recipe (sausage, onion, celery, sage, butter, chicken broth and croutons except I used cornbread), gravy and turkey I made over the weekend. Comfort food. It's for dinner.

3 ingredient apple tart

base of your choice (I use the cooks illustrated vodka pie dough recipe), cortland apples, and reduced apple cider

Oooo!