Enjoy Everything in the right amount of Moderation

There are a few certain things that, with time, I have developed quite a liking for. Now I can feel good about them, as well as enjoy the taste of them! ^_^

Black Pepper
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=74

Mushrooms
http://www.healthcastle.com/herb_mushroom.shtml

Mustard
http://www.globalgourmet.com/food/egg/egg0796/musthlth.html

Onions
http://ri.essortment.com/garlichealthon_rfzf.htm

Sushi
(don't click this link, lots of ads; I will paste below)
http://www.soyouwanna.com/site/syws/sushi/sushi.html
Contrary to popular belief, sushi does not mean raw seafood; instead, it refers to the vinegared rice that can (but need not) be paired with raw seafood. So even vegetarians and those hell-bent on having their meals cooked can be satisfied by sushi. Some sushi contains only rice and veggies.
Sushi can be easily classified as a health food, being low in fat and calories while high protein. Nori (the seaweed, remember?) is extremely high in vitamins A, B1, B2, B6, Niacin, and C.

And even a little wine/alcohol once in a while.
http://www.medicalfriendsofwine.org/health_wine.html


In reality I think a lot of foods have valuable properties that we overlook. It's just that the scientests or whoever research something long enough and realize something about it they hadn't before. Remember eggs? "They're good for you!" "Oh no wait, they're bad for you!" "No nevermind, they ARE good for you!"

My motto is..... everything, in moderation.

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Ribs for the 4th of July

Usually it's fall that kicks my cooking instincts into gear, but for some weird reason, this year the 4th did it. I'm currently prepping some food to go along with the cheap bag of fireworks I bought for tomorrow.

Oops, out of marinade sauce. Man! That sucks. Due Well, time to make my own concoction. Let's see how this works...

Take 1 slab of pork spareribs out of the package and rinse.
Put them in a pot and boil them, just until the outside of the meat starts to turn that "cooked" looking color. (This is supposed to help cook out a little of the oils and help make the meat more tender.)
Take it out and throw into a big pan.
Salt both sides down with meat tenderizer and rub it in.
Douse both sides with worsterchire sauce and let sit for 5-10 minutes or so, to soak in.
Douse both sides with soy sauce and let sit for 5-10 minutes or so, to soak in.
Cover the entire slab in marinade sauce. (Since I was out of the usual Dale's or Moore's, the "quick marinade" stuff that I use cuz it tastes sooooo good, I used a honey-terryiaki w/ sesame seed marinade sauce I found in the 'fridge!)
Sprinkle on some garlic powder.
Cover, and let sit in 'fridge overnight.

Aw crap! I forgot to buy a can of baked beans.

The next day, I took them out and slapped them on the grill.
Then I slathered them with BBQ sauce, after a while flipped 'em and slathered the other side too. Moved 'em off to one side where there was no heat while 1 of the 3 burners at the opposite side was on to let them slow-cook all nice and done. I put them directly over the heat for a little while to give them that pretty grillmark, hehe.

It was my first rack of ribs. I have the right to be a little happy, right? :)


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I didn't have the baked beans, but I had the potato salad. And yes, I'm that big of a dork - I took a picture of it. ;) (what else is a digital camera for, if not to take pictures of random stupid stuff??)

Yes, yes, I know. The plates wreak of the 70's, or something. What can I say? My mom gave me her old set of dishes.

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