We made ribs last night and they were delicious, easily the best ribs we’ve ever made. Here are the ribs after they’ve been cooked on a low heat for six hours and before they went on the BBQ grill and got an extra coating of BBQ sauce. The darker ribs are side ribs. The lighter ones are baby back ribs, though both got exactly the same treatment and were equally
I found this recipe behind the fridge today (click image to enlarge). It’s a baked pasta I made up on the spot a few months ago. I’ve since made several variations of it, and it’s always delicious. The secret ingredients are cheese and ham — a.k.a. salt. Just don’t over-cook the pasta. Here’s what the little piece of paper says: ● 2-3 springs of fresh rosemary (chopped) ● roughly ground
Cooking For Engineers: Have an analytical mind? Like to cook? This is the site to read! A well designed and written blog about cooking where the recipes are displayed in an intuitive, original manner. (via Waxy.org Links)
Clare Crespo’s Jell-O Aquarium recipe. Ingredients: – 1 half-gallon glass fish bowl – 2 6-oz. boxes Berry Blue Jell-O gelatin – 1 can (11-oz.) fruit cocktail – 2 gummy fish (or plastic fish) – 1 plastic aquarium plant (optional) I might make this for my daughter.