~ Finger Lickin' Good ~

As promised I have pictures and a review. Such a simple meal but oh so good! Quote, "these are the best ribs I have ever eaten ... anywhere". I have to say they could not have turned out any more perfectly. They were cooked to perfection! Perfect combination of tenderness and moisture. Correct amount of smoky barbecue flavor. I don't know if I could cook another perfect batch of ribs again ... but I am more than willing to give it a try. I decided to serve them with cabbage cole slaw and a baked potato with butter and sour cream. It doesn't get any more Southern than this! ~ Chef Wilkinson ~

* Freezing Yeasted Dough *

Extra care must be given to any yeasted dough that will be thawed, proofed and baked at a later time. Ice crystal formation poses the greatest threat to yeast cells. Fast freezing dough at 20 degrees Fahrenheit is best for the yeast. Keeping the freezer at a steady temperature will preserve the yeast cells. The slightest variation in temperature could destroy them. All frozen doughs should be thawed gradually (in the refrigerator) before being brought to room temperature. If you know you will be freezing a batch of dough keep it as cool as possible and freeze immediately after mixing. If the time in the freezer is longer than 4 days increase the amount of yeast by as much as 10 percent to compensate the possible loss. For the best results bake it fresh. ~ Chef Wilkinson ~

~ Country-Style Ribs ~

Went this morning and had the butcher cut me some Country-Style Ribs. Preparing them to slow cook for several hours tomorrow. I personally like them better than traditional ribs because you get more meat and they seem to be much more tender. Haven't decided what to serve with them yet. Will post some pictures and a review on Friday. ~ Chef Wilkinson ~

Got Milk?

Of course we all know the days of the milkman delivering milk bottles with delicious cream at the top is part of America's past. Back when this was a daily occurrence homogenization was not done therefore, the cream which had separated from the milk would not stir back into the milk. Homogenization solved that problem. Pasteurization and Homogenization have made milk consumption safe but even though its shelf life has been extended milk is still a very perishable product. Sunlight and warm temperatures cause rapid spoilage and souring of dairy products. So drink up! ~ Chef Wilkinson ~

- More Cookbooks -

Today I am adding 5 more cookbooks to my collection. These came from a church which has a display at the Wilson County Fair each year. I am extremely excited about the one "Food For Body And Soul". All of the recipes are cooked in a crock pot. I can't wait to try these two recipes ... "Crock Pot Peach Cobbler" and "Triple Chocolate Mess". They both sound scrumptious! I will let you know how they turn out. Thank you to the Highland Heights Church of Christ. ~ Chef Wilkinson ~

* * * Salt * * *

Water with a considerable amount of added salt no longer boils or freezes at normal temperatures. In cooking, salt is used in such small increments that there is no good example to demonstrate how the addition of a lot of salt (like a cup) changes the boiling temperature of water. One demonstration of how salt does change things is hand-crank ice cream makers ... it depends on salt's effect on ice water. Water and rock salt surround the inner canister that holds the ice cream base. The mixture of water, salt and ice creates an iced brine solution that is well below freezing (around 10 to 20 degrees Fahrenheit) but yet it is still in liquid form. Without this process the ice cream base would never freeze. What a disappointment that would be. ~ Chef Wilkinson ~

- Gardens are still Going -

It's hard to believe here it is September and the gardens are still producing. Still getting okra, peppers and tomatoes. The okra seems to be producing more now than earlier in the Summer. It will definitely make for some very good eating this winter. The peppers have been tremendous this year. I guess temperature, moisture and all of Mother Nature's requirements were just perfect this year. ~ Chef Wilkinson ~