Our weekend vacation continues. Sun is out today, heading out soon to Tremblant.
Last night we had a chance to sample the Memphis rub "millennial style" (served as tacos). Like many things, it was fine but not fabulous. I think a bit more sugar and salt would be good. I added chunks of red onion for the last hour of cooking with the pork - the onion with the rub was delicious. Memphis Rub 1/4 c sweet paprika 1 T sugar, 1 T br sugar 2 t salt 1t celery salt, black pepper, chill powder, dry mustard, garlic powder, onion powder, cumin, oregano Combine the ingredients. You are done! I tested the rub on a small pork shoulder, applied 24 hours before slow cooking for a few hours. Big chunks of onion in the final hour. Lessons Learned 1. I bought the spices at the MidEast Centre, saved a lot of money. Apparently bulk barn also has cheap spices. 2. Some of the recipes i reviewed included vinegar, which i did not add. I might in the future, might help pull the flavour into the meat more. 3. Main change to the recipe I would make is to include more salt.
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Amy and I are in rural Quebec for a few days of relaxing and crafting/painting. Two projects for the weekend 1.Creat an awesome cocktail: the BartSis 2.Test a Memphis rub. The rub is made, on the pork and marinating. I'll report back on that tomorrow, after we give the final project a taste. The cocktail the 'BartSis" has had a taste and gets two Bartlett thumbs up! The BartSis 2 ounce black cherry juice (unsweetened) 2 ounces spicy ginger ale 1 ounce brandy 1/2 lemon slice Mix, squeeze the lemon as you add, serve on ice, enjoy! Garnish with basil leaves. Repeat! It was a golf clap kind of weekend, as far as projects are concerned.
Firstly I wanted to install the dimmer switch in the kitchen. Done it before, should have taken less than 30 minutes. Took all necessary safety precautions but the wiring was a bit different. When I switched back on the power, the outlet was making a loud buzzing sound (loose connection) and the dimmer switch made the lights flicker. Fail. Damn. I could not fix the buzzing. I turned off the power and reversed efforts, putting the old switch back. No buzzing. Safe electrical outweigh desire for slightly less bright lighting. Secondly, we were a group of six on Saturday for some boardgames, so figured I'd make some snacks. I had read this recipe on Food52 and remembered it, mostly as the reviews were so plentiful and positive. Roasted Fennel and white bean dip. It was a beautiful day for a walk so no issue with the special stroll to the Glebe for fennel bulbs and I enjoy our pit stop pint along the way. I didn't mind working away through the recipe steps (roast fennel, roast garlic, flavour olive oil for white beans, blend, bake ), thinking the dip would be fabulous. For all the steps and details, it was pretty bland. We ate it, but the dip inspired talked about all the ways it could be better - fewer beans, more lemon, more garlic, more cheese. I might try it one more time with adjustments, but probably not. My first and perhaps last foray into the culinary wonder of hot dip. Until next time! |
Author: Leah BartlettLover of projects, big and small! I try to not be intimidated by lack of experience/skill/know-how. Archives
September 2018
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