Posted by Joke at 9:11 PM
Poppy Buxom posted at 12:16 AM, February 12, 2007
Sounds very savory. I'll bet it tastes like "thousands of tiny fingers urging me to let go."
To quote a different condom advertisement. Tsk, tsk, tsk. And you a good Catholic!
Now go say a Hail Mary right now.
Badger posted at 7:45 AM, February 12, 2007
I freakin' LOVE beef short ribs and make them whenever I think my arteries can stand it. I always make them in a decidedly winter-ish way, but this looks like it might transition well to warmer weather, so TY!
BabelBabe posted at 10:52 AM, February 12, 2007
my eyes about popped out of my head when I saw today's headline. Joke! You! Honestly. TWO Hail Marys.
(I am laughing very hard. Between coughing fits.)
Joke posted at 11:30 AM, February 12, 2007
The worrisome thing is how many people get this reference.
teachergirl posted at 6:46 PM, February 12, 2007
College in the 80s; fraternity little sister. How could we miss it?
Perhaps an Our Father thrown in wouldn't hurt.
MsCellania posted at 1:19 PM, February 13, 2007
HaHa! JUST NOW got the headline!
I'll raise BB's 2 Hail Mary's and add an Act of Contrition. In Latin, which is no BFD for you, I suspect....
My float posted at 3:46 PM, February 13, 2007
Dammit, it's 7.42am and I'm drooling over my laptop which is very bad for its internal workings, I'm sure.
Kim posted at 6:38 PM, January 01, 2008
OK - I'm not sure how I missed this post in the first place but I need further explanation to the ribs you use as we use different names than you guys for the different cuts of ribs.
Spare ribs are almost like pork belly - lots of fat - but no bone. I have never cooked these ever.
Australian ribs - which are the bone w/ the meat in-between
and then there is something in-between both which you have to get from your specialist butcher.
Joke posted at 10:10 PM, January 01, 2008
These are beef ribs, so that makes things a lot simpler. Short ribs are the separated beef ribs (as from a standing rib roast) with their associated meat and fat and or forth, cut to about 3"/7.5cm.
You can find this cut -- usually "butterflied" further -- in Korean butcher shops.
Joke posted at 10:17 PM, January 01, 2008
P.S. For further details, this may help.