That’s right, loyal reader(s), tellhimfred.com is still on the air. After recovering successfully from the AFC Championship game, Jimmy and Barry, along with the rest of the crew, Cutty and Prime (plus Mrs. Prime!) took a first place victory in bar trivia Tuesday, notable for no other reason than it nets us more free beer. And I know what you’re going to say next: “It’s not really free beer, Jimmy, because you had to go to the bar and buy beer to win free beer. FAIL!”
Well that’s sort of true. But we would have been there anyway…so…it’s free beer. I don’t care what you say. Unless you say “I would like to award you a lifetime supply of beer, steak, cutting edge electronics and cars in exchange for simple friendship and good listening skills,” in which case I’m all ears.
Seriously. Start talkin’.
But yeah, Tellhimfred has been a little quiet recently. Barry’s been at various tech conventions, I’ve had an impacted wisdom tooth (which is tons of fun, let me tell you), Cutty’s busy…you know, being Cutty (which from what I hear involves several tubs of whipped cream, a greased otter and is illegal in three southern states) and Mr. and Mrs. Prime…well, they have little Roller to deal with!
But let’s take a second and talk about what’s on everyone’s mind: Super Bowl XLII.
OK, second over.
Food tip of the day: If you want to be an absolute hoe-smackin, cane-wieldin’, cup-drinkin’ food pimp – learn how to braise. Braising is a technique that involves slow cooking a (traditionally) tougher cut of meat, like short ribs, partially immersed in a flavorful liquid in a low-heat oven. The collagen in these tougher cuts is what makes it, well…tough – and the slow, constant heat transferred through the liquid dissolves those collagen bonds and makes the meat super-tender, while also imparting the flavor of the liquid to the meat. Result: fall-off-the-bone goodness that would make Bobby Flay happy.
I conjured together a coffee-marinated braised short rib last night that made my hair stand on end. I want to learn more about this braising business, and over the next several weeks, plan to conduct several strategic raids into the world of braising.
By the way, if you want the recipe, drop me a note – I’d be glad to share it with you.
Peace out ‘fredders!