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Politics : Formerly About Advanced Micro Devices -- Ignore unavailable to you. Want to Upgrade?

To: combjelly who wrote (794675)	7/10/2014 11:15:56 PM
From: i-node	Read Replies (1) \| Respond to of 1579896

Shit.

To: combjelly who wrote (794675)	7/10/2014 11:27:18 PM
From: joseffy	Respond to of 1579896

With all the screaming chaos around the globe, Obama’s completely tone-deaf, disengaged

To: combjelly who wrote (794675)	7/10/2014 11:55:04 PM
From: tejek	Respond to of 1579896

I am probably bbq trash but my favorite is: *Dr. Hogly Wogly's Tyler Texas* BBQ** Its in LA. Periodically, I have them ship some up to me. See, everyone else does barbeque wrong. the German settled parts of Texas do it right. Which, BTW does not include the Dallas area. Their barbeque sauce is usually sweet. Sweet barbecue sauce makes sense for those who don't really understand how to do barbeque. They put the sauce on the meat before cooking over a hot flame. The sugars caramelize which adds a lot of flavor. But, this is wrong. That may be ok with pork, but the king of barbeque meats is beef brisket. Now if you use the barbeque methods of the Philistines, the result will be like eating shoe leather. Brisket is from the stomach area of the cow and gets a lot of work. So there is a lot of collagen and not much in the way of interstitial fat. And that means it is going to be tough. Unless you cook it for a long time, in a moist environment with low oxygen. Under those conditions, the carbon monoxide reacts with the hemoglobin in the meat, forming the prized smoke ring. Which is a ring of red around the edge of the meat. This signals that the conditions of changing the collagen to gelatin has been met. Not to mention that it is very tasty in and of itself. The gelatin means the meat will be very tender. Look for the smoke ring. It is the sign of quality.