Thursday, February 17, 2005

Say Yum 2005-02-17 - Baby Back Ribs

It's improv night...or some might call it procrastination, or inspiration. Whatever the term, Tony Roma's Ribs are on the menu tonight, per a listener suggestion...thanks Todd! We've also got some Stilton cheese and barleywine ale to whet our appetites inspired from a newspaper article today, and comments from a listener.

Check out the brief slide show of the meal, and our Say Yum team: Devan, and Kris (Coady wasn't included in this one).
Listen to the Say Yum podcast! podcast-mini1.gif
SayYum-2005-02-17.mp3 [20.4mb (51:03) 64kbps]

Recipe Follow-Up:
The Stilton cheese on a baguette with the barleywine started off the meal right. Our main course was "stick to your ribs" Say Yum style. About 5 lbs of ribs were boiled with some crushed red pepper flakes, black peppercorns and bay leaves. We only ended up eating about a 1/3 of what we cooked, but the rest will be sealed with our FoodSaver and sent to our chest freezer for a rib craving another night. We broiled the ribs, which had been thoroughly covered in original Tony Roma's sauce, which can be found in some grocery stores or check out the cookbook "Top Secret Restaurant Recipes" by Todd Wilbur for a make your own version. There's also some tasty recipes in that book we might make another night. Use any sauce you want to get the ribs to your liking, but our key to making ribs tender is to make sure the ribs are boiled in water to the point where the ribs are falling off the bone or darn close to it. Some people might not agree with this technique, but it works for us. Thanks for joining us tonight and don't forget to.....say yum!


At Fri Feb 18, 09:13:00 AM PST, Blogger Todd said...

Woah! Trippy that I suggested that and the paper had the same idea. Those plagarists. hehe.

Thanks for making ribs guys! Nice with the boiling tip! You mentioned me a zillion times, haha, I almost feel like your producer. ;)

And man, you make me want to come visit you and eat some ribs now. Next time I am out your way I might have to pop in.

I am going to try sending you an audio comment tonight!

At Sat Feb 19, 10:08:00 AM PST, Anonymous Anonymous said...

You guys just hit the NY Times, and now your little Cheese/Beer/Music secret is out. It sounds great. Here in New York, we're heading to the Park to determine if Christo's exhibit is really a saffron hue, or Cal-Trans Jumpsuit Orange. Keep up the good recipes and music and thanks for the invite to your dinner-parties.

At Sat Feb 19, 10:47:00 AM PST, Anonymous robert said...

found you via ny times-you just made the big time...
I listened to the drunken noodles cast and you mentioned that you are having sneezing fits-plus the older house-I think you might have a mold problem-I know, this is long distance diagnosis andn what do I know-but my allergies are/were always worse in older homes and apartments or basements. and I am talking worse, to the point of having to be medicated with perscription nasal sprays and anti-histamines most of the time. Well, I am rambling on-good times. Get rid of wall to wall carpeting if you can, and do a lot of laundry, don't store books in your sleeping space, try to keep it as free of tchotchkees as possible, all harbour dust and mold. oh yeah-great to listen to you both! Be Well!

At Sat Feb 19, 01:11:00 PM PST, Anonymous Chuck said...

Love both the blog and the podcasts! Got turned on to you folks from the NY Times article and listened to the ribs show. Imagine a couple that not only prepare great recipes but listen to great music! I thought I might be the only person alive with jazz and funk on the same hard drive. And thousands of recipes, not to mention cook books. How about a threesome? Sorry, I have a very weird sense of humor. You have a new loyal fan right here in the People's Republic of Boulder, Colorado. Since I'm a foodie I enjoy just about anything I can get into my mouth, but as I am also a diabetic I have to try to make healthy meals, too. So I enjoy converting recipes to healthier versions, and hope to pass some along to you. Including desserts!

At Sat Feb 19, 02:06:00 PM PST, Blogger Devan said...

Wow! We made the NY Times! (registration required) Thanks for all the feedback. Its amazing to see how many people are downloading our show today.

So Todd, we haven't received an audio comment yet. Shoot it our way when you get a chance. We'd love to hear from you.

Robert you make an intersting point about the potential of mold. I've always been a big fan of fungus, but maybe I should start being on the lookout.

Looking forward to hearing more about Christo's exhibit in central park NY. I'm sure we'll get the low-down tomorrow night when we meet up with someone coming in from NY.

Chuck, I'm glad you found us. The combination of Jazz/Funk and food just seemed so right. Please feel free so send us your recipes. We'd love to share and are stoke you're listening.

Take care y'all and look out for tonight's podcast.

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