BBQ Rub

one of these days I should learn how to make recipes print.  That might make it seem easier to publish..the Texas mild was/ is a mild red powder that I picked up out West..the Aleppo was/is some I picked up in Turkey..I think both are available on the web...I don't like over spicy...if you want more spice..add more cayenne...this is just what I use for the rub:..pork butt and ribs
1/2 cup paprika
1/4 cup kosher salt
1/4 cup brown sugar
2 T dry mustard
1/4 cup Aleppo pepper
2 T mild Texas dry pepper
2 T black pepper (I always use restaurant grind)
1/4 cup cumin
1/4 cup granulated garlic
1/2 t cayenne ( mine seems to be overly hot so don't use much)

Mix..so that's my mix...Sangria base on ihatetobake.blogspot.com

Panforte wow

yes, a day of joy...but don't hold your breath.   for those who have never tried.....it 's an Italian cross between a candy and a fruitcake to beaten in very thin wedges.    Test one went okay...test three went okay...the second half of test two, not so hot.  Tried to remove the cake too soon from the pans...deleted the butter as seemed too wet....so that got me to turning the pans upside down too soon and they slithered out into a guey mess.....sooooooo...I start to clean up the mess...took time as had to stop for the computer tech...

The next two hours were spent trying to straighten out some glitches.....we still miss one which he might be able to fix remotely tomorrow....l

Soooo,what have I been doing ??   like I said..had to gather the ingredients for the pan forte.....will do more tommow...the PO fellow came with a registered piece of mail from the IRS...yup, they are at it again.....sent it back...again....this has  been  going on for at least two years....they send, we send

Will try to get this posted...made three recipes, different, of the Panforte...great..liked the one with the figs I think the best of the three.  I didn't take any pictures.  I did line the pans with the edible baking rice paper which was great. 

Better Late than Never, daikon, peas

Yes, it's been a while..sometimes I seem to fall behind and then have trouble catching up.  So perhaps a quick overview..was going to have help at Christmas putting up decorations but lovely lady who helps was in an accident and couldn't.  So...never got that done..then decided that if I was to travel again had better try to do something soon..so...signed on with a friend whom I had met on a Vietnam-Cambodia trip and later traveled to China's Silk Road area.  We signed on for two trips..one, big ship to South Pacific and one riverboat to Ukraine.  My favorite was smaller boat to Ukraine..wonderful time..great food, not touristy..

So enough with the issues..Marie and I had our yearly cook out this past weekend.  I started with the ribs a couple days before with the rub and then cooked them low..250...for about four hours..then before the party, pulled from fridge and again for two hours..then on grill for about 20 minutes with sauce.  We also had beef tenderloins that had been marinated for 24 hours, cooked off the night before and sliced that morning served with a blue cheese sauce and also a horseradish sauce.  Hot dogs for kids..chorizo and kielbasa and a few grilled veg rounded out the grill work.  I had also made a green pea salad: dice and slice cucumber, radish, baby peas, edamame, and some sugar snaps, vinaigrette.

Potato Salad: potato (russet or gold), onion, celery, salt, pepper, mayo, a little yellow mustard, hard boiled egg, and a little celery seed.

Of course we had rain as we have had for the past two weeks..and on schedule for the next week.  The s'mores will have to wait until fall as no way to do them this time.

One of the guests brought daikon battons and a dip although not many used to that 'radish'.  Luckily there were some left and I turned that into the Daikon au Gratin.  Google that...the last time I had a large daikon that I was using for the daikon and carrot 'salad'/relish..I used leftover of both veg to make au gratin..terrific!

Will have to go to the other blogs I have and get caught up and try to stay a little better caught up..I hate to bake...and another...will get back with more soon

So let's get cooking

Had a guest last week from gal and her husband..she and I went to Stuart Hall together....ohhhh, about 60 years ago...bet you thought that we were all dead one senile by this time....nope...we're just the one collecting social security and Medicare....we're the know-it -alls....at least if it was worth knowing.....a lot of ...been there and done that's......

And for the next three months the government is going to see just how far you can go on socsec...where ever penny goes and why...record today's outting for the cat,,,pins and needles
Then latter took Daisy and Pepper for their weekly trip to,Mickey D's,   With shouts and twists through two rooms..out the door and into the rain they bounded into the truck for the front row seats..although they really prefer standing looking out the window ."..To make sure we are going the right way and to also,any dog or person that they pass they canv just go,home.  It'a horrid to do this on an. iPad as it mades so many mistakes that are almost I possible to correct.  so what did I do for food today...
Oppps..what I did not was to pull the meats from the freezer for Sunday...will do tomorrow.  That will be por, beef, and beef steaks....have to decide on the sauces. But today I did make 4 x2.25# of Mac and cheese with cauliflower......really rich..cheesy....into the freezer....Sunday made about a gallon of my corn chowder with tomatoes...lovely...that packed,up for the freezer.  Saturday will be prep formthembig egg grill on Sunday...check back for the menu

AT&T trying to hold on..a drowning ship

They sent a notice that I was due a refund...well..a credit...so what do you do,if someone cancells their service.....they DON'T a CREDIT.....they want their money back....they want the shipping label to,send thenbox of stuff back.......the youngest and brightest do NOT work for att ...guess it will be time ti start with better business bureau or help desk with local tv....

 

AT&T ! Recommend them,HELL NO

I can hardly contain my anger...have had buzz on the line for a week...the digital line...I also have a land line....have been on the phone to them for more than four FOUR HOURS this week...like a gnat or mosquito in your ear...five days ago I said..turn the digital line to a land line and disconnect the land line...the time given. Five days to be sure that the change over from digital and six days before the disconnect of the land line....the problem with the buzz was in the modem..but they would not fix the modem that also carries the tv and Internet as theybsaidnI was changing that lint from digital to analog....so buzzzzzzzzzzzzz in the ear.... Can't really talk as the noise drives me nuts..the att person then wants my s.s. number as says I am new for service.....and will be five days before I can expect service changeover...Sat on the phone for another ONE HOUR TEN MINUTES....he says didn't have to do it that way..can be just rolled back from digital to analog....today is Sunday...and NO SERVICE oN the digital line and they are supposed to shut down the other line tomorrow...and the fellow says from what he can find I won't have service one that line til July 3.....so....on top of no one doing a decent job...some asshole sales person had the line disconnected so that they could make a sale and get a commission....AT&T has no customer service..they just service themselves, and the customers can go to hell as far as thy are concerned...so it is really more than a total of FOUR HOUR ON THE PHONE.....THE WRONG PHONE DISCONNECTED AND NO PHONE SERVICE COMING UP.....Would I recommend AT&T.....not only NO, but HELL NO...

Where have I been? Steelhead trout

You would think that someone who made their living with a camera would remember to take photos of food. Enforce they ate it!!! Well not so..So...what was for supper...yup, steelhead trout....it has become available more often now. So..easy...not new...mix mayonnaise and some yellow mustard together and slather on the fish fillet and broil..yup...till it's done..flakes..if sauce looks nice and sort of browned and fish isn't done..two choices, turn the broiler off and let it sit in the oven til done or you could turn the oven to bake...but really, the oven will be hot enough to finish..and did bok choy..a little water, could use stock, little soy, baby bok choi, sesame seeds and a couple drops of sesame oil. if you like, you can do the same thing to a piece of salmon..if skinless..it mayo mix in both sides. Grill..yes,can use low fat mayo..or at least I used to until they took the brand I liked off the market..have. Even barbecuing pork butts on the egg..but must tell you....really great on the gas grill with a packet of soaked chips to make the smoke...also....will put the recipe for the rub up later...we found the best way for pulled pork was..rub it...smoke it uncovered for two hours, cover and finish in the oven at 225 for three hours. The butts that we did on the grill fun covered the whole time we great for slicing but not for pulled. How many butts you ask...8...or maybe 10.....then wrapped and into the freezer for the party we we going to have last month but will have in the fall....been cooking off a number of dumplings..Chinese that is....really Korean since that is what I seem to be able to find...usually the vegetarian..or some say with bean curd..the last several have been rather nice..saves lots and lots of time if making them by yourself. Not much new...couple weeks of vertigo..trying to get grass to grow and have taken in a spoiled. Small girls he mom gave her up as only one pup could go to assisted living. so......trying to keep peace between the cat and our new member..if the cat would just slap her silly instead. Of running...life would be more less complicated at the moment... So fix the fish...also leftovers will make a nice salad or salad for sandwiches..add a little onion..celery..whatever..easy..yrs, steelhead is e same color as salmon but not as pricy Yes...I do know what to make a comment about..some magazine had a photo of a female holding up a fish poacher along with the comment about utensils that would be a waste of money...indeed, I do have one...and why is it downstairs at the moment? Because I uses to poach whole salmon..and when was the last time you have seen a window full of whole salmon?...used to have specials fairly frequently...Now that I have all the oriental markets Ican used said poacher for whole poached Chinese fish....Have to put that on the list to do again...used to smoke whole salmon lots of times...then chill, made a dill sauce...great for parties...serve with toasts or could use crackers...