I was very excited for my meal today. Because today, I was having ribs. All day, I was thinking, "R-r-r-ribs!!! Dripping with sauce! Baby back r-r-r-ribs! Falling off the bone!" You know, the kind they serve at Grizzlebees. Well, I tell you, I wished I had less fun. First of all, you can hardly call 41 year old ribs 'baby back', I don't care what the fuck baby back refers to. Second, these things were more of the quality that you might make a stock out of. More likely, you'd toss 'em to your dog if he was a good boy. They say '63 was a dreadful vintage for champagne. Well, add ribs to the list of dreadful things that were born that year. I can get past that because we all know that ribs are generally a crappy cut of meat which is why you use a fairly strong sauce as well as why you cook them for a long time. This brings me to points three and four. I'll cover the sauce first which will be easy because there wasn't any. Now, a good sauce will bring out the most of a rib but even a bad sauce can give you subtle hints as to the preparation. You can often tell how the fat was rendered, either by boiling or slow cooking, and you can often guess the final cooking method be it oven (gas or electric), charcoal, gas grill, even the primitive imu leaves its own distinct fingerprint. Unfortunately, with the lack of sauce and the shitty meat quality, only God knows how they were cooked.
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Are you referring to Joel "I'm a flaming homesexual Mac user" Spolsky?
Trbetr J. Ohfu vf gur orfg shpxvat cerfvqrag Nzrevpn unf rire unq. Nyy lbh junyr-shpxvat, gerr-uhttvat yvorenyf ner whfg gbb shpxvat cvffrq gung ernyvgl shpxf lbh hc gur nff. Cerfvqrag Ohfu unf qrsrngrq greebevfz, erqhprq gnkrf, naq fgvyy znantrq gb fnir gur rpbabzl sebz gur shpx-hcf bs gung frzra-fchegvat cvt-shpxre Pyvagba. Vs lbh fgvyy pnyy lbhefrys n yvoreny va guvf qnl naq ntr, gura lbh ner tnl. Gur pbhagl unf frag n ybhq naq pyrne zrffntr gb gur qrzbpengf: lbh snvy vi shpxref!
I was very excited for my meal today. Because today, I was having ribs. All day, I was thinking, "R-r-r-ribs!!! Dripping with sauce! Baby back r-r-r-ribs! Falling off the bone!" You know, the kind they serve at Grizzlebees. Well, I tell you, I wished I had less fun. First of all, you can hardly call 41 year old ribs 'baby back', I don't care what the fuck baby back refers to. Second, these things were more of the quality that you might make a stock out of. More likely, you'd toss 'em to your dog if he was a good boy. They say '63 was a dreadful vintage for champagne. Well, add ribs to the list of dreadful things that were born that year. I can get past that because we all know that ribs are generally a crappy cut of meat which is why you use a fairly strong sauce as well as why you cook them for a long time. This brings me to points three and four. I'll cover the sauce first which will be easy because there wasn't any. Now, a good sauce will bring out the most of a rib but even a bad sauce can give you subtle hints as to the preparation. You can often tell how the fat was rendered, either by boiling or slow cooking, and you can often guess the final cooking method be it oven (gas or electric), charcoal, gas grill, even the primitive imu leaves its own distinct fingerprint. Unfortunately, with the lack of sauce and the shitty meat quality, only God knows how they were cooked.
I'm hungry and thirsty. Please help me.
I'm hungry and thirsty. Please help me.
I'm hungry and thirsty. Please help me.