The beaver is a proud and noble animal
Notes from a bemused canuck
If you had to choose an animal to have sex with, what would it be?
A duck.
Seriously? You have the whole animal Kingdom to choose from and you go for a duck???
Well, it’s soft and fluffy and you can eat it afterwards.
I’ve lost all respect for you.
No context for you!!!
Katy: you wouldn’t do that to me, would you?
Me: No, I’d get stuck with the child.
INGREDIENTS
2 1/2 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks)
Low-salt chicken broth (optional)
1 1/2 cups store-bought or homemade bbq sauce
PREPARATION
Preheat oven to 350F/175C. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
Preheat the oven to 180C/350F/Gas 4.
Cut out four squares of greaseproof paper, approximately 25cm/10in x 25cm/10in in size, and lay two slices of ham on each piece of paper to overlap.
Lay a cod fillet on top of each pair. Season with salt and pepper. Coat with preferred topping*. Roll up the paper around each fillet to make a cigar-shaped parcel and carefully remove the paper from each piece of wrapped cod.
Place the parcels onto a lightly oiled baking tray. Roast for 15-20 minutes until cooked all the way through. Serve at once.
* suggested toppings:
– Red pepper pesto
– Maille dill and lime mustard
– Sundried tomato and basil tapenade
– Lemon zest and rosemary
Yes, polar bear is wearing a coat so he doesn’t get cold. Oy…
