Recipe: Chiavetta Marinaded Ribs
Kent
1. One baby back rib, cut into two equal pieces[to fit onto the top grate
of the WSM.
2 Place each portion meat side down over large piece of cling with the
edges raised.[use anything rectangular that will hold the cling edges up
slightly on all sides].
3. Paint bone side with Chiavetta's. Pour about 1 oz Chiavetta onto cling
so it goes underneath and is fully in contact with the meat when you wrap
the cling.
3. Salt to your liking. Wrap cling over the ribs tightly as possible and
leave meat side down, so all of the meat has some contact with the liquid.
Marinade[if that's the correct term] meat for 30-60 minutes at room or
refrigerator temp, depending on your mood.
4. Put ribs on top grate of WSM bone side down and cook at 225F for five
hours. Each hour paint the meat side with Chiavetta.
minutes.
5. Turn ribs over for last hour at 225F.
Take ribs out and eat. Serve sauce on the side.
Ribs were moist with miniscule "bite", and were very tasty with seasonings.
The meat side had a very nice moist brown on the surface.
Thoughts:
I'm definitely going to do this again, probably with St. Louis ribs.
I'd do this with a homemade Chiavetta style combination of water, cider
vinegar, powdered garlic and onion, with seasonings of choice. Lemon as a
substitute[read Om] with, or without vinegar is also an option.
Before adding seasonings I'd taste the vinegar solution to test what you
want for the degree of acidity, and salt.
You could use a gallon ziplock for the marinade. I suck the air out so the
bag tightly covers the meat.
One could, however, apply sauce of choice for the last 45 minutes in the
smoker. I'm probably going make my own sauce using the same seasonings.
I recommend this. It's a very nice alternative to the dry rub.
Kent
--
,constantly struggling with my level of ignorance
Dave Bugg
> On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
>
>> I tried the following with "Chiavetta's Barbecue Marinade".
>>
>> 1. One baby back rib, cut into two equal pieces[to fit onto the
>> top grate of the WSM.
>> 2 Place each portion meat side down over large piece of cling
>> with the edges raised.[use anything rectangular that will hold the
>> cling edges up slightly on all sides].
>
>
> And who the fuck cooks 1 baby back rib?
Steve, this just proves that he NEVER actually cooks a thing. He's simply
copying the text out of some cookbook ("cling" is the British variant of
plastic wrap) and pretending that he actually cooked something.
I am wondering what kind of babyback ribs Kent is using where one rib is so
huge that it has to be cut in half in order to fit on the grill of the WSM.
Man, his kite is flying in a different universe.
--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling
Kent
"Dave Bugg" <dave...@yahoo.com> wrote in message
news:zYudnWSODJu0v8bR...@giganews.com...
> Sqwertz wrote:
>> On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
>>
>>> I tried the following with "Chiavetta's Barbecue Marinade".
>>>
>>> 1. One baby back rib, cut into two equal pieces[to fit onto the
>>> top grate of the WSM.
>>> 2 Place each portion meat side down over large piece of cling
>>> with the edges raised.[use anything rectangular that will hold the
>>> cling edges up slightly on all sides].
>>
>> "Cling?" Why the fuck do you have to be so obtuse, Keunt?
>>
>> And who the fuck cooks 1 baby back rib?
>
> Steve, this just proves that he NEVER actually cooks a thing. He's simply
> copying the text out of some cookbook ("cling" is the British variant of
> plastic wrap) and pretending that he actually cooked something.
>
> I am wondering what kind of babyback ribs Kent is using where one rib is
> so huge that it has to be cut in half in order to fit on the grill of the
> WSM. Man, his kite is flying in a different universe.
> --
> Dave Bugg
>
>
None of that Saran Wrap for mes If you want to lay a baby back rack flat on
the 18" WSM you have to cut it in half. Otherwise you have to curl it up and
smoke it in a vertical position. BTW, when you're smoking a rack vertically,
do you place the thick side up or down?
Thanks
Kent
Kent
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1rt7tl4zeqago$.dlg@sqwertz.com...
> On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
>
>>
>> 1. One baby back rib, cut into two equal pieces[to fit onto the top
>> grate
>> of the WSM.
>> 2 Place each portion meat side down over large piece of cling with the
>> edges raised.[use anything rectangular that will hold the cling edges up
>> slightly on all sides].
>
>
> And who the fuck cooks 1 baby back rib?
>
>
>
That's all that the Mrs. and I can eat, if that in one sitting.
If you cook more than one rack at a time how do you save what you don't eat?
How do you reheat?
I have always assumed, that you're pretty solitary.
Kent
Kent
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-8CAB9...@news-wc.giganews.com...
> In article <i3es95$pt6$1...@news.eternal-september.org>,
> "Kent" <aka....@yahoo.com> wrote:
>
>> I'm definitely going to do this again, probably with St. Louis ribs.
>> I'd do this with a homemade Chiavetta style combination of water, cider
>> vinegar, powdered garlic and onion, with seasonings of choice. Lemon as a
>> substitute[read Om] with, or without vinegar is also an option.
>> Before adding seasonings I'd taste the vinegar solution to test what you
>> want for the degree of acidity, and salt.
>> You could use a gallon ziplock for the marinade. I suck the air out so
>> the
>> bag tightly covers the meat.
>> One could, however, apply sauce of choice for the last 45 minutes in the
>> smoker. I'm probably going make my own sauce using the same seasonings.
>>
>> I recommend this. It's a very nice alternative to the dry rub.
>>
>> Kent
>
> wrap. I've used it for marinating, and also for keeping dried mushrooms
> immersed for rehydrating.
>
> What is the recipe for Chiavetta please?
>
> One of my favorite quick and cheap commercial marinades is Wishbone
> brand Italian Salad dressing for poultry specifically. I've gotten rave
> reviews with it and I have a couple of friends that now regularly use it
> in combination with a fajita seasoning mix. I'll sometimes add salt
> free lemon pepper to that to add a little extra "zest". (3 parts dried
> ground lemon peel to one part black pepper for a home made mix).
>
> I'm considering substituting some Orange for the lemon.
> --
> Peace! Om
>
>
I routinely use ziplock and suck the air out when my wife isn't in the room.
You get the most efficient use of the marinade, as you know, if there isn't
any air between the bag and the meat. I have seen a ziplock product with a
small pump, which I guess does the same thing. I use cling when I have to,
when the marinated item won't fit.
I don't know the recipe for Chiavetta. I'm going to try to create something
similar. I'm going to try cider vinegar and lemon juice in some combination,
maybe 3pt/2pts vinegar/lemon.to start. Then I'm going to add enough salted
water to the point where it tastes as acidic and salty as you want. Then I'm
going to add dry seasonings, including garlic and onion powder.
I think the interesting point about all of this is leaving out the oil. A
BBQ'd rib doesn't need the oil part. When you use a vinaigrette you only
season a fraction of the meat. The oil covers a portion, and you don't know
which portion. A vinaigrette remains emulsified only a short time after you
shake it, longer if it has an emulsifying agent in it. The commercial
dressings, like Wishbone, seem to have something in them that emulsifies the
dressing longer than just oil and water.
More Peace,
Kent
Kent
> In article <i3faqp$vhq$1...@news.eternal-september.org>,
> I'll sometimes strip the meat off of smoked ribs (or chicken or
> whatever) and use it in soups, rice dishes, egg dishes, etc.
>
> I often BBQ a mess of meat on a weekend to last me the work week for
> various dishes. It's a time saver.
> --
> Peace! Om
>
>
I'm all for that. One of our favorite dishes for ribs is Alsatian Choucroute
Garni. The smoked ribs add great flavor. I make it with leftover ribs and
brats, leaving out other meat. Here's a recipe from Jacques Pepin:
http://www.foodandwine.com/recipes/choucroute-garnie
How do you best reheat the rib as is, bone in, retaining the taste,
moisture, texture and so on. Somehow, heated up, when I do it, it's not
quite the same.
Kent
Kent
> In article <i3fdkq$bli$1...@news.eternal-september.org>,
> "Kent" <aka....@yahoo.com> wrote:
>
>> I routinely use ziplock and suck the air out when my wife isn't in the
>> room.
>> You get the most efficient use of the marinade, as you know, if there
>> isn't
>> any air between the bag and the meat. I have seen a ziplock product with
>> a
>> small pump, which I guess does the same thing. I use cling when I have
>> to,
>> when the marinated item won't fit.
>
> They are expensive but re-useable. My brother in law bought them this
> past Thanksgiving. Marvelous invention for turkey brining.
>
>>
>> I don't know the recipe for Chiavetta. I'm going to try to create
>> something
>> similar. I'm going to try cider vinegar and lemon juice in some
>> combination,
>> maybe 3pt/2pts vinegar/lemon.to start. Then I'm going to add enough
>> salted
>> water to the point where it tastes as acidic and salty as you want. Then
>> I'm
>> going to add dry seasonings, including garlic and onion powder.
>
>
>>
>> I think the interesting point about all of this is leaving out the oil.
>
> long as you refrigerate it.
>
>> A
>> BBQ'd rib doesn't need the oil part.
>
>
>> When you use a vinaigrette you only
>> season a fraction of the meat. The oil covers a portion, and you don't
>> know
>> which portion. A vinaigrette remains emulsified only a short time after
>> you
>> shake it, longer if it has an emulsifying agent in it. The commercial
>> dressings, like Wishbone, seem to have something in them that emulsifies
>> the
>> dressing longer than just oil and water.
>>
>> More Peace,
>>
>> Kent
>
> think I can give that a pass and simply use an infused oil. I can make
> those myself.
>
> Seriously tho', don't underestimate the value of inexpensive commercial
> salad dressings as a marinade, as long as they remain emulsified.
>
> Sometimes egg can work but you'd jolly well better keep them at a low
> temp!
> --
> Peace! Om
>
>
There is a large 2.5 gallon Hefty brand ziplock bag that will hold a 12-14lb
turkey easily. They are not expensive, more than 1 gal. ziplocks but not
that bad. I routinely do this now. I don't do it in the garage anymore.
Kent
just joe
> I routinely use ziplock and suck the air out when my wife isn't in the
> room.
> >
>
sorry kent, you provided the straight line but i just can't come up with a
response worthy.
joe
petersburg (who is now putting his junk in a ziplock and sucking the airout)
alaska
Dave Bugg
> I've spent a fair amount of time in the UK. Cling is short for
> Clingwrap.
Ya, I know, which is how I knew you were copying and transposing a british
recipe. Nice attempt at a save, but a bit lame at the back-stepping.
tutall
This is why I'd never k/f him. Too entertaining. This is one of his
best.
Dave Bugg
> .... If you want to lay a baby
> back rack flat on the 18" WSM you have to cut it in half. Otherwise
> you have to curl it up and smoke it in a vertical position.
You used the word "bone", not rack; to wit " 1. One baby back rib, cut into
two equal pieces[to fit onto the top grate of the WSM.". It is not my fault
that you do not know that the terms "rack" and "bone" are not
interchangeable. Apparently, you didn't learn much from reading Julia.
Dave Bugg
> Kent wrote:
>
>> .... If you want to lay a baby
>> back rack flat on the 18" WSM you have to cut it in half. Otherwise
>> you have to curl it up and smoke it in a vertical position.
>
> You used the word "bone", not rack; to wit " 1. One baby back rib,
Oops, my bad....you never used the term 'bone'; you used the term 'rib',
which is a single bone. The rest of the post stands as is.
bbq
> On Thu, 5 Aug 2010 18:40:34 -0500, Sqwertz wrote:
>
>> It really wouldn't surprise me that he smokes food in Saran Wrap.
>> but I think he's misusing the word to mean "foil" instead of
>> plastic wrap.
>
> So I went back a read the whole overly verbose post adn see that
> he really is using plastic wrap, but only to marinate. I thought
> he was smoking that lone rib in the marinade. I can't believe he
> wasted 3 paragraphs on 'marinating'.
>
> And 5 hours at 225F is just plain wrong for baby backs.
>
> -sw
About 90 minutes at 300F works well. I don't understand these clowns
that want to barbecue at 225F. Waste of valuable time to me.. Plus, it
is more difficult for me to maintain that low of a temp without a lot of
fussing around..
BBQ
Kent
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Thu, 5 Aug 2010 14:31:32 -0700, Kent wrote:
>
>> "Dave Bugg" <dave...@yahoo.com> wrote in message
>> news:zYudnWSODJu0v8bR...@giganews.com...
>>> Sqwertz wrote:
>>>> On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
>>>>
>>>>> I tried the following with "Chiavetta's Barbecue Marinade".
>>>>>
>>>>> 1. One baby back rib, cut into two equal pieces[to fit onto the
>>>>> top grate of the WSM.
>>>>> 2 Place each portion meat side down over large piece of cling
>>>>> with the edges raised.[use anything rectangular that will hold the
>>>>> cling edges up slightly on all sides].
>>>>
>>>> "Cling?" Why the fuck do you have to be so obtuse, Keunt?
>>>>
>>>> And who the fuck cooks 1 baby back rib?
>>>
>>> Steve, this just proves that he NEVER actually cooks a thing. He's
>>> simply
>>> copying the text out of some cookbook ("cling" is the British variant of
>>> plastic wrap) and pretending that he actually cooked something.
>>>
>>> I am wondering what kind of babyback ribs Kent is using where one rib is
>>> so huge that it has to be cut in half in order to fit on the grill of
>>> the
>>> WSM. Man, his kite is flying in a different universe.
>>>
>> None of that Saran Wrap for mes
>
> marinating. And why did you even have to describve the marination
> process ion the first place - why not just say "marinate for 30
> minutes" and let us worry about the details? We are much more
> adept at these things and don't your help.
>
>> If you want to lay a baby back rack flat on
>> the 18" WSM you have to cut it in half.
>
> actually did smoke *one* rib since you were "testing".
>
> -sw
>
>
How could you think I meant something opposite? Has anyone, anyone in the
world, smoked one rib????? Couldn't you assume I meant rack????
Kent
hrbrick...@verizon.net
I guess you have conveniently forgotten the prolific discussions about
vacuum packing and reheating a vacuum packed portion of meat or
whatever. If you have in fact forgotten, reiterating it here will not be of
much help to you for more then a day or so. Most states have programs
for alzheimers victims if you are unable to fund support for yourself.
--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)
hrbrick...@verizon.net
On 5-Aug-2010, Omelet <ompo...@gmail.com> wrote:
> In article <i3faqp$vhq$1...@news.eternal-september.org>,
> "Kent" <aka....@yahoo.com> wrote:
>
> Smoked rib meat keeps for at least 10 days and is good for many things.
> I'll sometimes strip the meat off of smoked ribs (or chicken or
> whatever) and use it in soups, rice dishes, egg dishes, etc.
>
> I often BBQ a mess of meat on a weekend to last me the work week for
> various dishes. It's a time saver.
> --
> Peace! Om
I enjoyed a portion of reheated 'rib tips', pinto beans and some Carolina
slaw this afternoon. Until recently I cooked for just my Nathalie and I.
I cook two butts and four racks of ribs at a time. Obviously to anybody
with a brain, we couldn't possible eat all of that at one sitting. But, I
have a miraculous vacuum machine (Which has been explained here
ad infinatum). The excess is packed and frozen for convenient use
later.
Also, what Om said about leftover rib meat. Ditto on soups, stir-fry,
omelets, etc.
Anybody that actually cooks, don't ask these kind of questions.
When Kent first started posted, he appeared to be about 12 years
old. He hasn't learned much in the ensuing 5 or 6 years. He's
probably 17 or 18 now and no more educated then he was 5
years ago. But, he's still sucking us in isn't he?
hrbrick...@verizon.net
On 5-Aug-2010, "Kent" <aka....@yahoo.com> wrote:
Well, doo day jerkface. Warmed over just isn't quite the same. Welcome
to the 21st century.
Charly Horse
news:1rt7tl4zeqago$.d...@sqwertz.com:
> On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
>
>> I tried the following with "Chiavetta's Barbecue Marinade".
>>
>> 1. One baby back rib, cut into two equal pieces[to fit onto the top
>> grate of the WSM.
>> 2 Place each portion meat side down over large piece of cling with
>> the edges raised.[use anything rectangular that will hold the cling
>> edges up slightly on all sides].
>
> "Cling?" Why the fuck do you have to be so obtuse, Keunt?
>
> And who the fuck cooks 1 baby back rib?
>
> -sw
>
your MPR (mileage per rack) may vary
Charly Horse
> Sqwertz wrote:
>> On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
>>
>>> I tried the following with "Chiavetta's Barbecue Marinade".
>>>
>>> 1. One baby back rib, cut into two equal pieces[to fit onto the
>>> top grate of the WSM.
>>> 2 Place each portion meat side down over large piece of cling
>>> with the edges raised.[use anything rectangular that will hold the
>>> cling edges up slightly on all sides].
>>
>> "Cling?" Why the fuck do you have to be so obtuse, Keunt?
>>
>> And who the fuck cooks 1 baby back rib?
>
> Steve, this just proves that he NEVER actually cooks a thing. He's
> simply copying the text out of some cookbook ("cling" is the British
> variant of plastic wrap) and pretending that he actually cooked
> something.
>
> I am wondering what kind of babyback ribs Kent is using where one rib
> is so huge that it has to be cut in half in order to fit on the grill
> of the WSM. Man, his kite is flying in a different universe.
remember Fred Flinstone and his Bronto Ribs?
Kent
<hrbrick...@verizon.net> wrote in message
news:4c5b73f0$0$8882$ec3e...@unlimited.usenetmonster.com...
the smoker and you eat as much as you can, and you have a large leftover,
how can you preserve that and heat it up so it tastes exactly as it did the
first night? For me, it's never quite the same. I don't smoke several racks
at the same time for that reason.
We all have leftover dishes, like your rib tips and beans, above. I have my
choucroute garni.
What I'd like to know from a true master BBQ chef, is how you can take the
ribs out of the smoker tonight and make them taste exactly the same
tomorrow. That's tomorrow, when you want to have the same dinner you had
last night. I don't think it's possible. That's why I smoke one rack at a
time.
Kent
Charly Horse
news:i3fo4c$jfe$1...@news.eternal-september.org:
I did kent
was back in the 60's then I'd just about smoke anything
Charly Horse
news:i3faqp$vhq$1...@news.eternal-september.org:
>
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:1rt7tl4zeqago$.dlg@sqwertz.com...
>> On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
>>
>>> I tried the following with "Chiavetta's Barbecue Marinade".
>>>
>>> 1. One baby back rib, cut into two equal pieces[to fit onto the
>>> top grate
>>> of the WSM.
>>> 2 Place each portion meat side down over large piece of cling
>>> with the edges raised.[use anything rectangular that will hold the
>>> cling edges up slightly on all sides].
>>
>> "Cling?" Why the fuck do you have to be so obtuse, Keunt?
>>
>> And who the fuck cooks 1 baby back rib?
>>
>> -sw
>>
>>
> That's all that the Mrs. and I can eat, if that in one sitting.
>
> If you cook more than one rack at a time how do you save what you
> don't eat? How do you reheat?
> I have always assumed, that you're pretty solitary.
>
> Kent
I cook a couple extra racks cut em into servings of 4 ribs or so
vac u seal freeze then drop em in hot water to reheat.. Do you not
have left over lasagna? pretty much the same thing ........
Charly Horse
news:i3fdkq$bli$1...@news.eternal-september.org:
>
> "Omelet" <ompo...@gmail.com> wrote in message
> news:ompomelet-8CAB9...@news-wc.giganews.com...
>> In article <i3es95$pt6$1...@news.eternal-september.org>,
>> "Kent" <aka....@yahoo.com> wrote:
>>
>>> I'm definitely going to do this again, probably with St. Louis ribs.
>>> I'd do this with a homemade Chiavetta style combination of water,
>>> cider vinegar, powdered garlic and onion, with seasonings of choice.
>>> Lemon as a substitute[read Om] with, or without vinegar is also an
>>> option. Before adding seasonings I'd taste the vinegar solution to
>>> test what you want for the degree of acidity, and salt.
>>> You could use a gallon ziplock for the marinade. I suck the air out
>>> so the
>>> bag tightly covers the meat.
>>> One could, however, apply sauce of choice for the last 45 minutes in
>>> the smoker. I'm probably going make my own sauce using the same
>>> seasonings.
>>>
>>> I recommend this. It's a very nice alternative to the dry rub.
>>>
>>> Kent
>>
>> The ziplock bag marinating concept works better actually than cling
>> wrap. I've used it for marinating, and also for keeping dried
>> mushrooms immersed for rehydrating.
>>
>> What is the recipe for Chiavetta please?
>>
>> One of my favorite quick and cheap commercial marinades is Wishbone
>> brand Italian Salad dressing for poultry specifically. I've gotten
>> rave reviews with it and I have a couple of friends that now
>> regularly use it in combination with a fajita seasoning mix. I'll
>> sometimes add salt free lemon pepper to that to add a little extra
>> "zest". (3 parts dried ground lemon peel to one part black pepper for
>> a home made mix).
>>
>> I'm considering substituting some Orange for the lemon.
>> --
>> Peace! Om
> I think the interesting point about all of this is leaving out the
> oil. A BBQ'd rib doesn't need the oil part. When you use a vinaigrette
> you only season a fraction of the meat. The oil covers a portion, and
> you don't know which portion. A vinaigrette remains emulsified only a
> short time after you shake it, longer if it has an emulsifying agent
> in it. The commercial dressings, like Wishbone, seem to have
> something in them that emulsifies the dressing longer than just oil
> and water.
>
Maybe the oil is so the added spices herbs don't dry and burn? If
it is just water it's going to evaporate quickly leaving those spices
exposed to hi temps
bbq
relieves the ache.
Thanks for the laugh..
BBQ
Nonnymus
<hrbrick...@verizon.net> wrote in message
news:4c5b6f86$0$8896$ec3e...@unlimited.usenetmonster.com...
>
> I guess you have conveniently forgotten the prolific discussions about
> vacuum packing and reheating a vacuum packed portion of meat or
> whatever.
The comments on marinating brought up a question in my mind. I routinely
VACUUM marinate chicken and ribs in apple juice or seasoned apple juice,
since we like the added flavor. The vacuum canisters are filled with the
meat, then the meat is covered with the apple juice before closing and
pulling a vacuum. I usually do it several times so that the ambient air
pressure has several opportunities to force the apple juice into the voids
left by the vacuum.
I've not tried this with a marinade that's been just painted onto meat. I
wonder if it would work as well in a vacuum canister as would filling the
canister with the marinade or apple juice. Any thoughts?
Nonny
hrbrick...@verizon.net
> On 5-Aug-2010, "Kent"<aka....@yahoo.com> wrote:
>
>> "Sqwertz"<swe...@cluemail.compost> wrote in message
>> news:1rt7tl4zeqago$.dlg@sqwertz.com...
>>> On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
. . .
Damn it Brick. I ache so much I am gonna crack open a beer and hope it
relieves the ache.
Thanks for the laugh..
BBQ
You're more then welcome BBQ, but I'm frankly getting tire of Kent's
ongoing shit. I will no longer respond to it.
hrbrick...@verizon.net
On 6-Aug-2010, "Nonnymus" <nob...@nowhere.net> wrote:
> <hrbrick...@verizon.net> wrote in message
> news:4c5b6f86$0$8896$ec3e...@unlimited.usenetmonster.com...
> >
> > I guess you have conveniently forgotten the prolific discussions about
> > vacuum packing and reheating a vacuum packed portion of meat or
> > whatever.
>
>
> The comments on marinating brought up a question in my mind. I routinely
> VACUUM marinate chicken and ribs in apple juice or seasoned apple juice,
> since we like the added flavor. The vacuum canisters are filled with the
> meat, then the meat is covered with the apple juice before closing and
> pulling a vacuum. I usually do it several times so that the ambient air
> pressure has several opportunities to force the apple juice into the voids
>
> left by the vacuum.
>
> I've not tried this with a marinade that's been just painted onto meat. I
>
> wonder if it would work as well in a vacuum canister as would filling the
> canister with the marinade or apple juice. Any thoughts?
>
> Nonny
I personally wouldn't even bother with testing the painted on only vacuum
marinade Nonny. That said, I'm a firm proponent of the immersion
version except that I have to take your word for the benefit of multiple
cycles of the vacuum process on the same piece of meat. I'd do it
only once and hold it for an hour or more.
Kent
<hrbrick...@verizon.net> wrote in message
news:4c5b6f86$0$8896$ec3e...@unlimited.usenetmonster.com...
>
table after they're smoked. Then I'd like to know how to reproduce exactly
the same taste and texture at the table several days later. That goes beyond
the vacuum packing and reheating.
How does a restaurant make what you eat today taste like it was made today
when in actual fact it was cooked 48 hours earlier?
Kent
Kent
"Charly Horse" <noemail.@anyplace.com> wrote in message
news:Xns9DCBE1B8D5...@207.246.207.169...
Charly Horse
news:i3fta7$5hu$1...@news.eternal-september.org:
>>
> I'm asking a question that's never been answered. When the rack comes
> out of the smoker and you eat as much as you can, and you have a large
> leftover, how can you preserve that and heat it up so it tastes
> exactly as it did the first night? For me, it's never quite the same.
> I don't smoke several racks at the same time for that reason.
Then just don't cook that many and don't beat it to death in the group.
If I cook the same dish 3 times in a row it won't taste exactly the
same, It happens sometimes for the better, chili or beans and most
stews are etter after aging a bit.
Real life!
>
> We all have leftover dishes, like your rib tips and beans, above. I
> have my choucroute garni.
well I'm not surprised,, it's hard to eat with red wine
> What I'd like to know from a true master BBQ chef, is how you can take
> the ribs out of the smoker tonight and make them taste exactly the
> same tomorrow. That's tomorrow, when you want to have the same dinner
> you had last night. I don't think it's possible. That's why I smoke
> one rack at a time.
Well you are possibly right on the one point, they won't taste the
same but to waste all that time and fuel on a marginal difference in
taste for one rack, and no I am not a BBQ master certainly not a
chef I'm just trying to make my tastebuds happy
Charly Horse
>> Maybe the oil is so the added spices herbs don't dry and burn? If
>> it is just water it's going to evaporate quickly leaving those spices
>> exposed to hi temps
>>
>>
> Good point! However 225F cooking temp. doesn't burn a dry spice.
>
>
>
>
burn as in a char perhaps not but could turn it bitter
Kent
only one rack of ribs. As a certified tightwad it's also difficult to spend
that much effort and money on charcoal for a single rack of ribs. That's
what I'm asking. Obviously there isn't an answer.
Kent, smoking every night, praying for enlightenment
Dave Bugg
> I guess you have conveniently forgotten the prolific discussions about
> vacuum packing and reheating a vacuum packed portion of meat or
> whatever. If you have in fact forgotten, reiterating it here will not
> be of much help to you for more then a day or so. Most states have
> programs
> for alzheimers victims if you are unable to fund support for yourself.
That was pants-pissing funny, Brick. I'm sending you my cleaning bill.
ROTFLOL!!!!
--
Dave Bugg
"For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes',
But they're the 'Savior of our loved ones' when the thugs begin to
loot." - Rudyard Kipling
Dave Bugg
> I've not tried this with a marinade that's been just painted onto
> meat. I wonder if it would work as well in a vacuum canister as
> would filling the canister with the marinade or apple juice. Any
> thoughts?
I've done it both ways, and IMO, if you are wanting a richer flavor from the
juice, you get better results with the vacuuming process the way you are
doing it. It's just my take on it and others may think different.
Dave Bugg
> <hrbrick...@verizon.net> wrote in message
> news:4c5b6f86$0$8896$ec3e...@unlimited.usenetmonster.com...
>> I guess you have conveniently forgotten the prolific discussions
>> about vacuum packing and reheating a vacuum packed portion of meat or
>> whatever. If you have in fact forgotten, reiterating it here will
>> not be of
>> much help to you for more then a day or so. Most states have programs
>> for alzheimers victims if you are unable to fund support for
>> yourself.
> That's not what I'm talking about. I'm talking about tasting the ribs
> at the table after they're smoked. Then I'd like to know how to
> reproduce exactly the same taste and texture at the table several
> days later. That goes beyond the vacuum packing and reheating.
Are you talking about reheating leftovers or not? Because if you are talking
about reheating leftover ribs, what Brick stated is absolutely the standard
for home. If you're not talking about left-overs, then just what the hell
are you talking about?
> How does a restaurant make what you eat today taste like it was made
> today when in actual fact it was cooked 48 hours earlier?
They don't. You can never reproduce a fresh out-of-the-pit taste in product
that is days or weeks old. It can be tasty if rethermalized correctly, but
there is a differnce that is noticeable.
How is it done? The frozen product is slowly thawed to refrigerator
temperatures. Once thawed, it is typical to rethermalize the product to 160F
in a commercial microwave (big suckers, 240 volt, 3 magnetrons, 2400 watts
with microwave deflectors buried inside the walls, floor and ceiling of the
microwave.) It only takes 60 seconds to bring a rack up to temp. Then, as a
finishing touch, the rack can be thrown on a grill for a bit to develop
'char' marks. Other times, sauce is simply splashed onto the rib right out
of the microwave and plated.
My restaurant NEVER served leftovers, nor did we cook ahead. We sold what
came out of the pit that day. When we ran out, that was it for the day. If
we had leftovers, we put them into our front display cooler and sold them as
pre-cooked slabs, charging 30% less than our fresh cooked slabs. We wrapped
the pre-cooked slab in butcher paper with a slip of instructions on how to
reheat. We actually made more money on the pre-cooked slabs because folks
would buy jars of our sauce and larger orders of sides than what was
included with our fresh-cooked ribs.
Kent
the ground, and dry it out and grind it what do you do with it to make it
taste as it should without messing it up? At the same time all of this
applies only to the rack of ribs. There was always an endogenous fat layer
on the upper meat side, and I didn't turn the meat until the last hour.
Kent
Dave Bugg
> I'm asking a question that's never been answered.
The question has been discussed many, many times. The fault lies with your
premise that a leftover rib can be made to taste the same as one that is
fresh cooked.
> When the rack comes
> out of the smoker and you eat as much as you can, and you have a
> large leftover, how can you preserve that and heat it up so it tastes
> exactly as it did the first night?
You can't. In fact, sometimes a leftover rib, properly reheated, can seem to
taste more flavorful. Many times there is a noticeable lack in texture and
tenderness and what I call mouth-feel (a conglomeration of hard-to-define
taste differences)
> For me, it's never quite the same. I don't smoke several racks at the same
> time for that reason.
A good leftover rib requires a good rib out of the pit. If a slab out of the
pit is on the upper side of marginal acceptance in moistness and tenderness,
then a reheated rib is gone to be noticeably 'off' as the result of
reheating it. However, a very good rib out of the pit will produce a very
acceptable rib when reheated.... not as good as 'fresh', but good enough to
enjoy.
> What I'd like to know from a true master BBQ chef, is how you can
> take the ribs out of the smoker tonight and make them taste exactly
> the same tomorrow. That's tomorrow, when you want to have the same
> dinner you had last night. I don't think it's possible. That's why I
> smoke one rack at a time.
Well, you don't think I'm a bbq 'chef', but as I stated above, the key to a
good leftover rib is a properly bbq'd fresh rib. Reheating methods should
not allow steam or moving air (convection currents in ovens) to come into
contact with the rib during reheating. Reheating should be as quick as
possible, to avoid losing further moisture in the meat (which is why
reheating in a microwave, or doing as Brick described with vacuum bagging,
works extremely well).
Kent
microwaving makes all the sense in the world. I would never have come up
with that myself for leftover ribs.
Thanks again,
Kent
Kent
Dave Bugg
> Charly, it's a pain in the inferior exhaustive orifice, to "bullet
> smoke" only one rack of ribs. As a certified tightwad it's also
> difficult to spend that much effort and money on charcoal for a
> single rack of ribs. That's what I'm asking. Obviously there isn't an
> answer.
There is an answer; it isn't, however, an the anser you hope to hear. Charly
is absolutely correct, leftovers always taste different than 'fresh' when
the leftovers are heated up. If you find that a rheated rack of ribs is
unappealing, then so be it. I doubt that there are any others in AFB who
don't like their leftover bbq.
Dave Bugg
Just make sure you cut open one end before heating.
hrbrick...@verizon.net
On 6-Aug-2010, "Dave Bugg" <dave...@yahoo.com> wrote:
> hrbrick...@verizon.net wrote:
>
> > I guess you have conveniently forgotten the prolific discussions about
> > vacuum packing and reheating a vacuum packed portion of meat or
> > whatever. If you have in fact forgotten, reiterating it here will not
> > be of much help to you for more then a day or so. Most states have
> > programs
> > for alzheimers victims if you are unable to fund support for yourself.
>
> That was pants-pissing funny, Brick. I'm sending you my cleaning bill.
> ROTFLOL!!!!
> --
> Dave Bugg
You're welcome Dave. Glad to be of service.
--
Brick (Woke up feeling like a newborn baby. No hair, no teeth and pants
full of shit.)
Nunya Bidnits
Dave Bugg <dave...@yahoo.com> wrote:
>
> Just make sure you cut open one end before heating.
Dammit Dave, now you've spoiled the fun.
--
-
Dave Bugg
> I'm 48.
You're just a punk kid. Jill is the same age and she always gloats that she
is nearly a decade younger than I when my birthday rolls around.
"Pffffft", I answer in reply.
Nick Cramer
Au contraire! The fun will begin when K*nt reports his results!
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/ Thank a Veteran! Support Our Troops!
http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~
tutall
>
> Hey don't knock him too bad. ;-) He appears to be educatable.
>
You road a short bus too? Haven't you been paying any attention at
all?
The knock on him is he doesn't learn jack shit.
Charly Horse
news:i3ganf$ls6$1...@news.eternal-september.org:
>
> Kent, smoking every night, praying for enlightenment
>
>
>
>
I think I'm startin to see ya problem.....
Charly Horse
news:i3gptb$ou3$1...@news.eternal-september.org:
At this point I need another stiff drink..
Charly Horse
$L...@newsreader.com:
> "Nunya Bidnits" <inv...@invalid.invalid> wrote:
>> Dave Bugg <dave...@yahoo.com> wrote:
>
>> > Just make sure you cut open one end before heating.
>>
>> Dammit Dave, now you've spoiled the fun.
>
> Au contraire! The fun will begin when K*nt reports his results!
>
I'm hopin he opts for the hot water bath to reheat and snips a corner
open on the bottom side
bbq
He learns, but forgets.. Brick suggested he be treated for Alzheimer's,
but he probably forgets to make an appointment.. His wife should be
notified of his condition.
BBQ
bbq
May as well make it 2. He'll be saying something else stupid in short time.
Make'em both with double shots.. If you are where you are going to be
sleeping......
BBQ
bbq
>> Sqwertz wrote:
>>> On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
>>>
>>>> I tried the following with "Chiavetta's Barbecue Marinade".
>>>>
>>>> 1. One baby back rib, cut into two equal pieces[to fit onto the
>>>> top grate of the WSM.
>>>> 2 Place each portion meat side down over large piece of cling
>>>> with the edges raised.[use anything rectangular that will hold the
>>>> cling edges up slightly on all sides].
>>>
>>> "Cling?" Why the fuck do you have to be so obtuse, Keunt?
>>>
>>> And who the fuck cooks 1 baby back rib?
>>
>> copying the text out of some cookbook ("cling" is the British variant of
>> plastic wrap) and pretending that he actually cooked something.
>>
>> I am wondering what kind of babyback ribs Kent is using where one rib is
>> so huge that it has to be cut in half in order to fit on the grill of the
>> WSM. Man, his kite is flying in a different universe.
>> --
>> Dave Bugg
>>
>>
> If you want to lay a baby back rack flat on
> the 18" WSM you have to cut it in half. Otherwise you have to curl it up and
> smoke it in a vertical position.
>
>
Not true. I can get 2 racks of baby backs on a grate laying flat
without cutting in half. Done it several times. They may need to be
squished in a little, but they can lay flat.
Oh that's right, you're special and get the 24 bone rack, instead of us
regular folks who can only get the 14 bone rack...
BBQ
>
>
hrbrick...@verizon.net
On 6-Aug-2010, Charly Horse <noemail.@anyplace.com> wrote:
> "Kent" <aka....@yahoo.com> wrote in
> news:i3gptb$ou3$1...@news.eternal-september.org:
>
> >
> > "Dave Bugg" <dave...@yahoo.com> wrote in message
> > news:HOedncw1TfUvdMbR...@giganews.com...
> >> Kent wrote:
. . .
> >
>
> At this point I need another stiff drink..
It's probably going to take several Charley.
--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)
tutall
> In article
> <6c20089b-5dfc-4d8d-b45c-85049a46f...@f6g2000yqa.googlegroups.com>,
You trying to say your short bus wasn't "as short" as Kents? Well,
okaaaay.
bbq
> In article<4c5cd7ae$0$545$8826...@blocknews.net>,
>
> Remember luv, I'm a "She".
I was referring to Kent. Sorry that was not clear enough. I am very
aware of your gender !!!
BBQ
tutall
>
>
>
>
>
> tutall <tut...@hotmail.com> wrote:
> > On Aug 7, 4:14 pm, Omelet <ompome...@gmail.com> wrote:
> > > In article
> > > <6c20089b-5dfc-4d8d-b45c-85049a46f...@f6g2000yqa.googlegroups.com>,
>
> > > tutall <tut...@hotmail.com> wrote:
> > > > On Aug 6, 2:25 pm, Omelet <ompome...@gmail.com> wrote:
>
> > > > > Hey don't knock him too bad. ;-) He appears to be educatable.
>
> > > > You road a short bus too? Haven't you been paying any attention at
> > > > all?
> > > > The knock on him is he doesn't learn jack shit.
>
> > > I guess that depends on one's perspective sweety. ;-)
>
> > You trying to say your short bus wasn't "as short" as Kents? Well,
> > okaaaay.
>
>
> If nothing else, Kent keeps the group lively and gives y'all someone to
> pick on!
>
> What else would you do to stave off the boredom?
>
You think you are so important o any of us that without YOU or the
kunt, this group would die of boredom?
Okay then.
Kent
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-7505A...@news.giganews.com...
> In article
> <b3895b79-8a36-4a5f...@l20g2000yqm.googlegroups.com>,
> tutall <tut...@hotmail.com> wrote:
>
>> On Aug 7, 4:14 pm, Omelet <ompome...@gmail.com> wrote:
>> > In article
>> > <6c20089b-5dfc-4d8d-b45c-85049a46f...@f6g2000yqa.googlegroups.com>,
>> >
>> > tutall <tut...@hotmail.com> wrote:
>> > > On Aug 6, 2:25 pm, Omelet <ompome...@gmail.com> wrote:
>> >
>> > > > Hey don't knock him too bad. ;-) He appears to be educatable.
>> >
>> > > You road a short bus too? Haven't you been paying any attention at
>> > > all?
>> > > The knock on him is he doesn't learn jack shit.
>> >
>> > I guess that depends on one's perspective sweety. ;-)
>>
>> You trying to say your short bus wasn't "as short" as Kents? Well,
>> okaaaay.
>
>
> If nothing else, Kent keeps the group lively and gives y'all someone to
> pick on!
>
> What else would you do to stave off the boredom?
>
> say the least, but you must admit that it makes life "interesting". <g>
>
> But then, I'm easily entertained and difficult to annoy...
> --
> Peace! Om
>
>
Thank You Om my Dear,
Kent
Kent
> In article <i3g858$dgm$1...@news.eternal-september.org>,
> "Kent" <aka....@yahoo.com> wrote:
>
>> > I guess you have conveniently forgotten the prolific discussions about
>> > vacuum packing and reheating a vacuum packed portion of meat or
>> > whatever. If you have in fact forgotten, reiterating it here will not
>> > be
>> > of
>> > much help to you for more then a day or so. Most states have programs
>> > for alzheimers victims if you are unable to fund support for yourself.
>> >
>> > --
>> > Brick
>> >
>> >
>> That's not what I'm talking about. I'm talking about tasting the ribs at
>> the
>> table after they're smoked. Then I'd like to know how to reproduce
>> exactly
>> the same taste and texture at the table several days later. That goes
>> beyond
>> the vacuum packing and reheating.
>>
>> How does a restaurant make what you eat today taste like it was made
>> today
>> when in actual fact it was cooked 48 hours earlier?
>>
>> Kent
>
> That' just it Kent.
>
> Sometimes it tastes even better!
> --
> Peace! Om
>
>
Certainly some things are better. Cassoulet, Boeuf Bourguignon, sometimes
taste better the next day.Our old red wines, taste much better a day after
their're decanted. When they're old they're fragile, but far more subtle 24
hours later. The problem is not drinking all the first night. We had our
last bottle of 1970 Chateau La Gaffeliere, a St. Emillion, tonight.
http://www.chateau-la-gaffeliere.com/index.php?lang=2. It's a bit light,
perhaps, but delicate, with a great nose.
Cheers,
Kent
Nunya Bidnits
Omelet <ompo...@gmail.com> wrote:
> In article
> <6c20089b-5dfc-4d8d...@f6g2000yqa.googlegroups.com>,
> tutall <tut...@hotmail.com> wrote:
The perspective of ignoring history may be the main reason human
civilization stays in constant turmoil.
Just sayin'...
Kent
<hrbrick...@verizon.net> wrote in message
news:4c5b6f86$0$8896$ec3e...@unlimited.usenetmonster.com...
>
> On 5-Aug-2010, "Kent" <aka....@yahoo.com> wrote:
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:1rt7tl4zeqago$.dlg@sqwertz.com...
>> > On Thu, 5 Aug 2010 10:11:49 -0700, Kent wrote:
>> >
>> >> I tried the following with "Chiavetta's Barbecue Marinade".
>> >>
>> >> 1. One baby back rib, cut into two equal pieces[to fit onto the top
>> >> grate
>> >> of the WSM.
>> >> 2 Place each portion meat side down over large piece of cling with
>> >> the
>> >> edges raised.[use anything rectangular that will hold the cling edges
>> >> up
>> >> slightly on all sides].
>> >
>> > "Cling?" Why the fuck do you have to be so obtuse, Keunt?
>> >
>> > And who the fuck cooks 1 baby back rib?
>> >
>> >
>> >
>> That's all that the Mrs. and I can eat, if that in one sitting.
>>
>> If you cook more than one rack at a time how do you save what you don't
>> eat?
>> How do you reheat?
>> I have always assumed, that you're pretty solitary.
>>
>> Kent
>
> I guess you have conveniently forgotten the prolific discussions about
> vacuum packing and reheating a vacuum packed portion of meat or
> whatever. If you have in fact forgotten, reiterating it here will not be
> of
> much help to you for more then a day or so. Most states have programs
> for alzheimers victims if you are unable to fund support for yourself.
>
> --
> Brick
>
>
discussion of reheating. Please forward the post you're referring to to me
regarding heating vacuum packed meat.
Thanks very much,
Kent
---------------------------------
, constantly struggling with my level of ignorance
Dave Bugg
> Be a teacher, not a prosecutor Seriously dudes!
>
> Kent (at least from what I have seen and I know I'm a relative newbie
> to the list!) seems to be really trying to learn.
Om, I have no truck with whether or not you wish to dialogue with Kent, but
to presume to lecture those of us who've put up with his crap for YEARS,
when many of us have already spent much time and effort "educating" him, is
really galling. You act as if he just appeared on the scene, instead of the
years and years he has been here before you. If the way he tried to smear
the true account of my restaurant, when he damned well knew the facts from
previous information I've posted here, doesn't convince you of what he is
really all about, then nothing will. Just don't piss on our legs and call it
lemonade.
Dave Bugg
> I don't find a thread about vacuum packing meat that includes a
> detailed discussion of reheating. Please forward the post you're
> referring to to me regarding heating vacuum packed meat.
You have got to be fucking kidding <shaking head>
Dave Bugg
> Kent wrote:
>
>> I don't find a thread about vacuum packing meat that includes a
>> detailed discussion of reheating. Please forward the post you're
>> referring to to me regarding heating vacuum packed meat.
>
> You have got to be fucking kidding <shaking head>
From 2000:
Dave Bugg
> Dave Bugg wrote:
>> Kent wrote:
>>
>>> I don't find a thread about vacuum packing meat that includes a
>>> detailed discussion of reheating. Please forward the post you're
>>> referring to to me regarding heating vacuum packed meat.
>>
>> You have got to be fucking kidding <shaking head>
>
> From 2000:
Oops, forgot to paste the URL. Oh, well, do your own search on google
groups. You'll find mention of heating in bags in 2002, 2004, 2009 and other
years.
Dave Bugg
> Dave hon', I really don't know squat and will willingly admit that.
> ;-)
>
> I don't know how "new" he is as it is _I_ that is the inexperienced
> one here!
>
> I do hope I'm not ticking people off with my newbie attitude.
No, but you sure seem to ignore the many who have tried to explain Kent to
you.
> But it's never too late to learn...
>
> Have y'all 'splained to him why you hate him so?
I don't 'hate' kent. No more than I hate leech; it is simply his nature. And
his nature has been incapable (based on years of observation) of playing
well with others on AFB.
> And you already know that I respect your recipes and your restaurant!
> It's just that I got screwed once for a couple of years on another
> list due to being very, VERY naive on usenet so I tend to stick up
> for the underdog. It's in my nature.... and with any luck, it might
> help? <shrugs> I dunno.
Well, Kent has been around here, playing his game for many more years than
two. And since each NG is different, was it THIS NG that screwed you? Kent
isn't an underdog; He has been afforded every opportunity to knock off the
crapola.
> Plus I've noted that no matter how many people "advise" me not to talk
> to Kent, they don't follow their own advice. <g>
I've never provided that advice to you. But I really object to you thinking
that Kent is the victim here, which means that the rest of us are the bad
guys. Do you really believe, after reading the latest round of crap from
Kent, that he is simply being misunderstood?
hrbrick...@verizon.net
On 8-Aug-2010, Sqwertz <swe...@cluemail.compost> wrote:
> On Sun, 8 Aug 2010 13:06:59 -0700, Dave Bugg wrote:
>
> > Kent wrote:
> >
> >> I don't find a thread about vacuum packing meat that includes a
> >> detailed discussion of reheating. Please forward the post you're
> >> referring to to me regarding heating vacuum packed meat.
> >
> > You have got to be fucking kidding <shaking head>
>
> I sure remember them. Many of them. And Google does, too. 48
> threads for "foodsaver reheat" in AFB.
>
> -sw
I am definitely not ready for another go-around about vacuum packing
techniques. I'm pretty sure that google will produce the answers to
just about any question on the subject. I've certainly posted my share.
bbq
Brick has mentioned several times over the last several years methods of
reheating. It might not be in a subject that has "reheating vacuum
packed barbecued meats" in it.
Do your own leg work. Use google and go through Bricks posts. You will
find a discussion on his methods many times. Though it might take you a
while.
BBQ
bbq
> On Sun, 8 Aug 2010 13:06:59 -0700, Dave Bugg wrote:
>
>>
>>> I don't find a thread about vacuum packing meat that includes a
>>> detailed discussion of reheating. Please forward the post you're
>>> referring to to me regarding heating vacuum packed meat.
>>
>> You have got to be fucking kidding<shaking head>
>
> threads for "foodsaver reheat" in AFB.
>
> -sw
Steve, you just did 90 percent of his work. How is he going to learn,
if you do 90 percent of his work in 5 minutes and it might take him an
hour or more to find a good search term?
BBQ
bbq
> In article<i3mo74$foh$1...@news.eternal-september.org>,
> I actually learned somewhat the dynamics of usenet. It hurt me and I
> actually had to change identities. I really did not know any better.
>
> I prefer to cut him the amount of slack that I was never allowed.
> He appears to learn from his mistakes... ;-) At least in some cases.
>
> I do know that those that do not learn from history are doomed to repeat
> it. That is entirely up to him! And I personally don't always feel like
> the sharpest tool in the shed.
>
> I'd prefer to try to help him learn from MY mistakes rather than
> attacking him as I see that Kent knows (somewhat) how to cook but is
> realizing he needs to learn more, much as I do.
>
> Some people feel that I am too forgiving?<shrugs> Why?
>
> I've met way way too many totally raw recruits to cooking (at the
> grocery store) as I live in a college town! Blame their parents, don't
> blame them.<sigh> Our world is a rather sad place.
>
> Especially considering real sacrifice:
>
> <http://www.upi.com/Top_News/US/2010/08/08/6-of-10-aid-workers-killed-wer
> e-Americans/UPI-70211281291424/>
>
> Be a teacher, not a prosecutor Seriously dudes!
>
> Kent (at least from what I have seen and I know I'm a relative newbie to
> the list!) seems to be really trying to learn.
>
>
> I understand that it's more fun to attack people on usenet than to try
> to help them (and I've gotten LOADS of good advice via private e-mails!)
> but please, the world is an ugly enough place as it is sometimes.
>
> I prefer to at least try to make it a better place.
>
> If you feel you need to attack me for that because you are bored, so be
> it.
>
> Carry on. ;-)
>
> Cheers!
Om, Kent has been around here for a while. I've been around here since
97. Stayed away for a while, but have become active again over the last
several months. I don't know when Kent started posting.
It really seems that sometimes he is asking so many questions and he
could reduce it to 1. That would be "can you come over and show me how
to do this or that"?
My niece is a tutor in the math department at college. She sometimes
gets students who just are not prepared to be in the math class they are
in. She will ask them questions that they should know from a
prerequisite class and they don't have a clue. Ask another, still don't
know. Sometimes the student will say, I don't know, that is why I am
here. What they are really saying is "will you do this assignment for me"?
"Teach a man to fish, feed him for a life time, give a man a fish and
feed him for a day", sound familiar?
It's nice you are so cooperative with him. But a year from now, he may
continue to ask questions that either he should know or has been around
long enough to know how to find an answer.
He just did it today. He asked Brick to point him to a post on
reheating vacuum packed foods. Brick has written techniques of his
several times. He probably has a few techniques. That I remember. The
more precise part of the techniques, I don't. But damn, Google is the
greatest research tool since sliced bread. It sounds as though he maybe
tried, but didn't find something precise enough for him. Others
googled, and found many posts.
Bricks post of:
"I guess you have conveniently forgotten the prolific discussions about
vacuum packing and reheating a vacuum packed portion of meat or
whatever. If you have in fact forgotten, reiterating it here will not be
of much help to you for more then a day or so. Most states have programs
for alzheimers victims if you are unable to fund support for yourself. "
Though it was sarcastic, I do think Brick is onto something. Kent may
need professional help.
BBQ
Nunya Bidnits
Omelet <ompo...@gmail.com> wrote:
>
> If you feel you need to attack me for that because you are bored, so
> be it.
>
You missed my point. I'm all for tolerance and encouraging people coming in.
But Kenttroll, the allegedly authentic person, has so occupied the minds of
some folks that I've actually seen a newbie come in here more than once,
only to be accused by someone else (now in my killfile) of being Kent just
because they didn't like the way a question was phrased, or the way someone
introduced themselves. So he does real damage, in concert with those whose
minds he lives in rent free, by actually creating paranoia that ends up
scaring people away.
The person allegedly known as Kent is trolling. If I were to speculate, I'd
say there is some degree of realistic chance that Kenttroll is a fabricated
personality created by a clever jackass who knows how to push the buttons
around here, and will continue doing so as long as he gets a reaction. I'll
go so far as to speculate (note the word speculate is not conclusive or
accusative) that the creator of this crap might be somneone familiar. I only
say this because there is another forum where this exact same scenario
exists, a jackass who is perenially hated with a few people really egging it
on, and one person in particular inhabits both scenarios. But that's just
wildass speculation, a SWAG.
What is not a SWAG in my mind is that this person is not serious, and is
just here to push buttons.
Now if I am to practice what I preach, he has to be in my kllfile. He is.
And there he will stay. I may have a bit of fun with the downstream posts,
but I've made it very clear that I find it very frustrating when a useful
thread turns into an obsessive bashing, sucking in folks who are usually
pretty savvy. All that tells me is that this trollbaiter is a little more
sophisticated than your average turd... but still a slimy trollbaiter.
Peace out.
MartyB