It’s all about the Chili in Cincinnati………..

November 11, 2019 at 3:20 PM | Posted in chili | Leave a comment
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Very good article in the Sunday Edition of the Cincinnati Enquirer, click the link at the bottom of the post to read the entire article. It’s Chili Time!

 

It came in at No. 52 on Deadspin’s ranked list of foods by state. (51 was being hit by a car.) The New York Times was horrified by it. A lot of people who aren’t from Cincinnati –food bloggers, commentators, Yelpers from out of town – don’t like Cincinnati chili. Some of them can be condescending, dismissive and downright mean.

And we don’t care! Although Cincinnati basks in positive attention like being seventh best place for recent college grads, we don’t give a single coney with mustard what they say about our chili. That brick-colored splash that won’t come out of your blouse? That’s a badge of honor. It declares membership in an exclusive club.

Exclusive because Cincinnati is not blind to the weirdness of our chili. It’s not obvious like Buffalo wings or New Orleans gumbo. Anyone can like those! But if anyone can join, it’s not a club. Three-ways, tiny coneys, four-way with onion? Those you have to be born to love or make a conscious effort to see the light.

Chili pulls us together against the world. Anytime you’re eating chili, you know many of your city mates are eating it, too, though you may have nothing else in common with them. At one of my favorite places for a Greek salad and a couple of coneys, the Skyline at Fourth and Sycamore, there are businessmen in suits, ties flung over their shoulder, grabbing lunch. There are also guys who do building maintenance.

From time to time, I’ve thought about proclaiming the best Cincinnati chili. But I’m more interested in the variety: how chili is the same but different all over town. And how each Cincinnatian makes the experience their own. So I spent a few weeks just going to get chili with people at lunch or dinner or later in the evening. We talked about a lot of things. Including chili………
https://www.cincinnati.com/story/entertainment/dining/2019/11/08/skyline-gold-star-empress-dixie-camp-washington-blue-ash-pleasant-ridge-identities-cincinnati-chili/3929488002/

Healthy Holiday and Occasion Recipes

November 6, 2019 at 6:01 AM | Posted in Eating Well | 2 Comments
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From the EatingWell website and Magazine its Healthy Holiday and Occasion Recipes. Delicious and Healthy Holiday and Occasion Recipes with recipes including; Farmers’ Market Fried Rice, Pulled Pork with Caramelized Onions, and Maple-Roasted Sweet Potatoes. Find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Holiday and Occasion Recipes
Find healthy, delicious holiday recipes including Christmas, Thanksgiving, Easter, and 4th of July recipes from the food and nutrition experts at EatingWell.

Farmers’ Market Fried Rice
This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok— a skillet is too small for the volume of food and requires more oil to prevent sticking. Always use cold cooked rice otherwise the fried rice will be gummy and sticky……………….

Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw…………

Maple-Roasted Sweet Potatoes
In this easy vegetable side dish recipe, sweet potatoes are tossed with maple syrup, butter and lemon juice and are roasted until tender and golden brown. The delicious glaze that forms on these maple-roasted sweet potatoes transform this ultra-simple dish into something sublime……….

* Click the link below to get all the Healthy Holiday and Occasion Recipes
http://www.eatingwell.com/recipes/17959/holidays-occasions/

One of America’s Favorites – Hamburger

November 4, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Hamburger with french fries and a beer

A hamburger (short: burger) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, smoked or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chiles; condiments such as ketchup, mayonnaise, mustard, relish, or “special sauce”; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.

The term “burger” can also be applied to the meat patty on its own, especially in the United Kingdom, where the term “patty” is rarely used, or the term can even refer simply to ground beef. Since the term hamburger usually implies beef, for clarity “burger” may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, or veggie burger.

Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants (where burgers may sell for several times the cost of a fast-food burger, but may be one of the cheaper options on the menu). There are many international and regional variations of the hamburger.

Hamburg steak has been known as “Frikadelle” in Germany since the 17th century.

The term hamburger originally derives from Hamburg, Germany’s second-largest city. In German, Burg means “castle”, “fortified settlement” or “fortified refuge” and is a widespread component of place names. The first element of the name is perhaps from Old High German hamma, referring to a bend in a river, or Middle High German hamme, referring to an enclosed area of pastureland. Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna respectively.

The term “burger” eventually became a suffix back-formation that is associated with many different types of sandwiches, similar to a (ground meat) hamburger, but made of different meats such as buffalo in the buffalo burger, venison, kangaroo, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the case of the veggie burger.

There have been many claims about the origin of the hamburger, but the origins remain unclear. The popular book “The Art of Cookery made Plain and Easy” by Hannah Glasse included a recipe in 1758 as “Hamburgh sausage”, which suggested to serve it “roasted with toasted bread under it”. A similar snack was also popular in Hamburg by the name “Rundstück warm” (“bread roll warm”) in 1869 or earlier, and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, and explain the name.

There is a reference to a “Hamburg steak” as early as 1884 in the Boston Journal. On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a “hamburger sandwich” in an article about a “Sandwich Car”: “A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and ‘cooked while you wait’ on the gasoline range.”

A bacon cheeseburger, from a New York City diner

According to Connecticut Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis’ Lunch in New Haven. There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher Davis. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. However, it gained national recognition at the 1904 St. Louis World’s Fair when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”. No conclusive argument has ever ended the dispute over invention. An article from ABC News sums up: “One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World’s Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country.”

Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for delivery to the site. These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef. Most American hamburgers are round, but some fast-food chains, such as Wendy’s, sell square-cut hamburgers. Hamburgers in fast food restaurants are usually grilled on a flat-top, but some firms, such as Burger King, use a gas flame grilling process. At conventional American restaurants, hamburgers may be ordered “rare”, but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this option.

Hamburger preparation in a fast food establishment

The McDonald’s fast-food chain sells the Big Mac, one of the world’s top selling hamburgers, with an estimated 550 million sold annually in the United States. Other major fast-food chains, including Burger King (also known as Hungry Jack’s in Australia), A&W, Culver’s, Whataburger, Carl’s Jr./Hardee’s chain, Wendy’s (known for their square patties), Jack in the Box, Cook Out, Harvey’s, Shake Shack, In-N-Out Burger, Five Guys, Fatburger, Vera’s, Burgerville, Back Yard Burgers, Lick’s Homeburger, Roy Rogers, Smashburger, and Sonic also rely heavily on hamburger sales. Fuddruckers and Red Robin are hamburger chains that specialize in the mid-tier “restaurant-style” variety of hamburgers.

Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One example is the Bobby’s Burger Palace chain founded by well-known chef and Food Network star Bobby Flay.

Hamburgers are often served as a fast dinner, picnic or party food and are often cooked outdoors on barbecue grills.

A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings; these may be described as “all-beef hamburger” or “all-beef patties” to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable protein, ammonia treated defatted beef trimmings (which the company Beef Products Inc, calls “lean finely textured beef”), advanced meat recovery, or other fillers. In the 1930s ground liver was sometimes added. Some cooks prepare their patties with binders like eggs or breadcrumbs. Seasonings may include salt and pepper and others like as parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce. Many name brand seasoned salt products are also used.

* Safety
Raw hamburger may contain harmful bacteria that can produce food-borne illness such as Escherichia coli O157:H7, due to the occasional initial improper preparation of the meat, so caution is needed during handling and cooking. Because of the potential for food-borne illness, the USDA recommends hamburgers be cooked to an internal temperature of 160 °F (71 °C). If cooked to this temperature, they are considered well-done.

Burgers can also be made with patties made from ingredients other than beef. For example, a turkey burger uses ground turkey meat, a chicken burger uses ground chicken meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer.

A veggie burger, black bean burger, garden burger, or tofu burger uses a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.

A steak burger is marketing term for a hamburger claimed to be of superior quality. or, in Australia, a sandwich containing a steak.

Steak burgers are first mentioned in the 1920s. Like other hamburgers, they may be prepared with various accompaniments and toppings.

Use of the term “steakburger” dates to the 1920s in the United States. In the U.S. in 1934, A.H. “Gus” Belt, the founder of Steak ‘n Shake, devised a higher-quality hamburger and offered it as a “steakburger” to customers at the company’s first location in Normal, Illinois. This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation. Steak burgers are a primary menu item at Steak ‘n Shake restaurants, and the company’s registered trademarks included “original steakburger” and “famous for steakburgers”. Steak ‘n Shake’s “Prime Steakburgers” are now made of choice grade brisket and chuck.

A steak burger with cheese and onion rings

Beef is typical, although other meats such as lamb and pork may also be used. The meat is ground or chopped.

In Australia, a steak burger is a steak sandwich which contains a whole steak, not ground meat.

Steak burgers may be cooked to various degrees of doneness.

Steak burgers may be served with standard hamburger toppings such as lettuce, onion, and tomato. Some may have additional various toppings such as cheese, bacon, fried egg, mushrooms, additional meats, and others.

Various fast food outlets and restaurants ‍—‌ such as Burger King, Carl’s Jr., Hardee’s, IHOP, Steak ‘n Shake, Mr. Steak, and Freddy’s ‍—‌ market steak burgers. Some restaurants offer high-end burgers prepared from aged beef. Additionally, many restaurants have used the term “steak burger” at various times.

Some baseball parks concessions in the United States call their hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska.

Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that in turn was part of a corporate restructuring effort for the company. It was a single oblong patty made of chopped steak served on a sub-style, sesame seed roll. Additional steak burgers that Burger King has offered are the Angus Bacon Cheddar Ranch Steak Burger, the Angus Bacon & Cheese Steak Burger, and a limited edition Stuffed Steakhouse Burger.

In 2004 Steak ‘n Shake sued Burger King over the latter’s use of term Steak Burger in conjunction with one of its menu items, claiming that such use infringed on trademark rights. (According to the St. Louis Post-Dispatch, Burger King’s attorneys “grilled” Steak ‘n Shake’s CEO in court about the precise content of Steak ‘n Shake’s steakburger offering.)

In the United States and Canada, burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and restaurants. The latter are often prepared with a variety of toppings, including lettuce, tomato, onion, and often sliced pickles (or pickle relish). French fries often accompany the burger. Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on top, is generally an option.

Condiments might be added to a hamburger or may be offered separately on the side including mustard, mayonnaise, ketchup, salad dressings and barbecue sauce.

Other toppings can include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce, chili (usually without beans), fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, jalapeños and other kinds of chili peppers, anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings or potato chips.

Miniature hamburgers (“sliders”)

* Standard toppings on hamburgers may depend upon location, particularly at restaurants that are not national or regional franchises.
* Restaurants may offer hamburgers with multiple meat patties. The most common variants are double and triple hamburgers, but California-based burger chain In-N-Out once sold a sandwich with one hundred patties, called a “100×100.”
* Pastrami burgers may be served in Salt Lake City, Utah.
* A patty melt consists of a patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then buttered and fried.
* A slider is a very small square hamburger patty sprinkled with diced onions and served on an equally small bun. According to the earliest citations, the name originated aboard U.S. Navy ships, due to the manner in which greasy burgers slid across the galley grill as the ship pitched and rolled. Other versions claim the term “slider” originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you; or because their small size allows them to “slide” right down your throat in one or two bites.
* In Alberta, Canada a “kubie burger” is a hamburger made with a pressed Ukrainian sausage (kubasa).
* In Minnesota, a “Juicy Lucy” (also spelled “Jucy Lucy”), is a hamburger having cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty. This scalding hot cheese tends to gush out at the first bite, so servers frequently instruct customers to let the sandwich cool for a few minutes before consumption.
* A low carb burger is a hamburger served without a bun and replaced with large slices of lettuce with mayonnaise or mustard being the sauces primarily used.
* A ramen burger, invented by Keizo Shimamoto, is a hamburger patty sandwiched between two discs of compressed ramen noodles in lieu of a traditional bun.

 

Healthy Stew Recipes

October 26, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Stew Recipes, Delicious and Healthy Stew Recipes with recipes including Clean-Out-the-Fridge Vegetable Stew, Leftover Turkey Stew, and Pork and Green Chile Stew. Find these recipes and plenty more all at the EatingWell website. Also you can subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. Each issue is packed with recipes and cooking tips. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Stew Recipes
Find healthy, delicious stew recipes including beef, chicken and fish stew. Healthier recipes, from the food and nutrition experts at EatingWell.

Clean-Out-the-Fridge Vegetable Stew
Full of flavor and plenty of veggies, this easy vegetable soup is a great way to clear out some space in your produce drawer. This recipe is flexible enough that you can make ingredient changes based on what you have on hand. You could also very easily make this a vegan stew by swapping out the butter for oil. Be sure to defrost the frozen items and drain off any liquid that accumulates during defrosting time you don’t water down the stew. Because this recipe makes a large amount of stew, consider freezing half for later…………

Leftover Turkey Stew
This hearty and healthy turkey stew recipe is just about the best use of Thanksgiving leftovers we can think of. And we don’t just mean the turkey. The stew is packed with leftover roasted vegetables—use whatever vegetables you have on hand, such as Brussels sprouts, parsnips, sweet potatoes and green beans. And leftover gravy is used to add depth of flavor and body. Possibly the best part of this stew recipe? It comes together really quickly—because don’t we all need a 20-minute dinner after the craziness of Thanksgiving? Add some leftover bread or rolls and dinner is done. This recipe is equally delicious with leftover cooked chicken or rotisserie chicken, and we’ve included instructions for making a quick gravy in case you don’t have leftovers, so you can serve this Thanksgiving-in-a-pot year-round…………….

Pork and Green Chile Stew
Let your slow cooker work—while you’re at work!—and come home to a delicious bowl of hearty stew for dinner. Full of potatoes, hominy, green chiles, and chunks of pork sirloin, this filling stew recipe takes just 25 minutes to prepare in the morning……………

* Click the link below to get all the Healthy Stew Recipes
http://www.eatingwell.com/recipes/18232/main-dishes/stew/

Healthy Slow-Cooker and Crockpot Recipes

October 22, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Slow-Cooker and Crockpot Recipes. Easily prepared Delicious and Healthy Slow-Cooker and Crockpot Recipes. Find recipes like; Cornmeal-Topped Turkey Chili Pie and Hungarian Beef Goulash. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/


Healthy Slow-Cooker and Crockpot Recipes
Find healthy, delicious slow-cooker and crockpot recipes including slow-cooker and crockpot chicken, beef, and vegetables. Healthier Recipes, from the food and nutrition experts at EatingWell.

Cornmeal-Topped Turkey Chili Pie
Use your slow cooker to make hearty, slightly spicy chili pot pie. You can substitute any no-salt-added beans for the black beans. Serve with a crisp, green salad, if desired……………

Hungarian Beef Goulash
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle…………

* Click the link below to get all the Healthy Slow-Cooker and Crockpot Recipes
http://www.eatingwell.com/recipes/17987/cooking-methods-styles/slow-cooker-crockpot/

Kitchen Hint of the Week!

October 22, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cutting the fat……………

When shopping for meat, choose cuts like skinless chicken breast and ground turkey breast, and consider buying ones labeled “choice” or “select” instead of “prime.” Consider swapping out high fat versions of meat with leaner ones. For example, if you like bacon with breakfast, try Canadian bacon or turkey bacon instead of pork. Or swap out the ground beef for burgers with half extra-lean ground beef and half ground turkey. Plan on eating seafood twice a week. Salmon, sardines, and mackerel are all high in heart-healthy omega-3 fatty acids. To make a big change use Buffalo or Bison instead of Beef. It cooks up quicker, leaner, less calories, and tastes better.

Rachael Ray Every Day – Our 20 Most Popular Chili Recipes!

October 19, 2019 at 11:14 AM | Posted in beans, chili | Leave a comment
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Hey Chili lovers, I’ve got 20 Chili Recipes from the Rachael Ray Every Day Magazine and website to pass along to all of you. Just click the link below. Enjoy Chili Lovers!

Rachael Ray Every Day – Our 20 Most Popular Chili Recipes!
Chilly night? Have a chili night! You’ve pinned, saved and shared these stick-to-your-ribs chili recipes more than any others on our site.

Beef Chili with Pickled Jalapenos, Turkey Chili, Tex-Mex Corn Chip Chili……………..
https://www.rachaelraymag.com/food/20-great-chili-recipes

Family Slow-Cooker and Crockpot Recipes

October 16, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Family Slow-Cooker and Crockpot Recipes. Keep everyone home for Dinner with these Delicious Family Slow-Cooker and Crockpot Recipes. Find recipes like; Spicy Chicken Lasagna, Sweet Potato and Barley Chili, and Shredded Chicken Tacos. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Family Slow-Cooker and Crockpot Recipes
Find healthy, delicious family slow-cooker and crockpot recipes, from the food and nutrition experts at EatingWell.

Spicy Chicken Lasagna
Instead of spending hours at the stove making an Italian tomato sauce for your lasagna, let your slow cooker do the work. Your family will love the chicken and mushrooms in this makeover recipe of traditional lasagna……………..

Sweet Potato and Barley Chili
If you’re ready for something different, try this hearty slow-cooked chili made with sweet potato, pearled barley, and red beans…………..

Shredded Chicken Tacos
This taco recipe is a great choice for midweek dinners, even if it’s not Taco Tuesday! Instead of beef, we use moist, boneless chicken thighs and to make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal………….

* Click the link below to get all the Family Slow-Cooker and Crockpot Recipes
http://www.eatingwell.com/recipes/19367/cooking-methods-styles/slow-cooker-crockpot/family/

Ohio festivals October 16-21, 2019

October 16, 2019 at 6:01 AM | Posted in Festivals | Leave a comment
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October 16-19, 2019 Circleville Pumpkin Show – Circleville, Ohio
Ohio’s oldest and largest festival. Pumpkin growing competition, Miss Pumpkin Queen, World’s Largest Pumpkin Pie, fruit & vegetable displays, hog calling, egg toss, pumpkin toss, pie eating, baked goods, parades, entertainment.
https://www.pumpkinshow.com/

October 18-19, 2019 Annual Van Wert County Apple Festival
Van Wert, Ohio
Includes Apple Festival, Rib Fest, Old Fashioned Farmers Days, and much more. Van Wert County Fairgrounds.
http://www.vanwertcountyfair.com/apple-festival/

October 18-20, 2019 Apple Butter Stirrin’ Festival – Coshocton, Ohio
Smell the fresh apple butter simmering over an open fire and enjoy artisans & crafters, music, contests and demonstrations in historic Roscoe Village.
https://www.roscoevillage.com/events

October 19-26, 2019 11th Cleveland Beer Week – Cleveland, Ohio
Featuring 300 keg tapping, beer sipping events throughout greater Cleveland. From special tappings, tastings and dinners to leisure activities and educational programs, there is something for everyone At Cleveland Beer Week. Established in 2009, Cleveland Beer Week is a not-for-profit celebration that raises awareness of the craft beer industry and promotes patronage at local establishments. But we are also philanthropic—proceeds from all of Cleveland Beer Week’s flagship events benefit the Malone Scholarship Fund. The scholarship fund helps deserving students with scholarship money towards college. With over a 90% graduation rate – these students are worth getting behind!
http://www.clevelandbeerweek.org/

October 21, 2019 Flavors of Northeast Ohio – Cleveland, Ohio
Take your dining experience to the next level. At Flavors you’ll do more than just eat the food, you will witness culinary experts craft a meal tableside. This is one dinner that goes above and beyond the usual restaurant fare! Unleash your inner “foodie” and experience a distinct evening of dining while helping to fund the research, education, and advocacy efforts of the American Liver Foundation.
https://alfflavors.org/northeastohio/

Pulled BBQ Pork Rib Sandwich w/ Baked Fries

October 15, 2019 at 6:34 PM | Posted in Aunt Millie's, Ore - Ida, Pork, ribs | Leave a comment
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Today’s Menu: Pulled BBQ Pork Rib Sandwich w/ Baked Fries

 

 

I had to have my car over at the car shop at 8:00 this morning. Took it in for a oil change, tires rotated, and the radiator flushed and filled. All set for Winter! Just a cup of Bigelow Decaf Green Tea for Breakfast after I got back. Mostly sunny and 76 degrees out today. Did some yard work. Later had to go pick my car up from the shop. For Dinner tonight its a Pulled BBQ Pork Rib Sandwich w/ Baked Fries.

 

 

 

There will no Leftover Ribs ever thrown away in this house hold! Those were some delicious Ribs we had last night, thank you Meijer! So I pulled all the Rib Meat from the bones last night after Dinner.

 

 

 

 

 

To reheat them I used a small sauce pan. I sprayed it with Pam Cooking Spray and added the Rib Meat. I added some JB’s Fat Boy Haug Waush BBQ Sauce and heated the Ribs on medium low heat, stirring often. Oh man these heated up so good, it was tough not eating the Ribs before it was made into a Sandwich! I served it on a Aunt Millie’s Whole Grain Bun and topped it with a bit more of the BBQ Sauce. The Sandwich was so good, the Rib Meat along with the JB’s Fat Boy Haug Waush BBQ Sauce are perfect together!

 

 

To go with my Sandwich I baked some Ore Ida Golden Crinkle Cut French Fries. Like all the Ore Ida Products, they are easy to prepare and delicious. I just baked them for 19 minutes and done! Served them with a side of Hunt’s Ketchup. For Dessert later a bowl of Skinny Pop – Pop Corn along with a Sprite Zero to drink.

 

 

 

 

 

 

 

 

 


Pork Back Ribs – Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

 

 

 

 

 

 

 

JB’s Fat Boy Haug Waush BBQ Sauce
Be happier than a pig in sauce after adding Haugwaush to any meat. Serve direct as a condiment or coat on grilled meats the last few minutes of cooking. Sauce will caramelize on meat when heated.

Warning: Consumer should be aware that frequent use of this sauce may result in the temptation to ‘pig out’ at the dinner table.

All Natural. Gluten Free. Fat Free. Cholesterol Free. No High Fructose Corn Syrup. No MSG.
INGREDIENTS
Water, Brown Sugar, Tomato Paste, Prepared Mustard (Water, Vinegar, Mustard Seed, Salt, Turmeric, Spices), Distilled Vinegar, Honey, Salt, Dehydrated Garlic and Onion, Natural Smoke Flavor, Spices (Including Chili Peppers)
https://bestnaturalbbq.com/

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