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Ready to scream and throw things? Have you started to dread seeing any lede including the words “President Trump”? Me, too.

In this constant flood of weirdness, we are like ants in a torrent, with marginal control over the route the water may take. We could learn a lesson from those ants, who grab hold of each other to form a raft, so when the flood deposits them somewhere new, they are prepared to support each other in their new situation.

I would humbly suggest that food can be one way to build your raft and connect with like-minded people. Please note: The ants are a metaphor, not an ingredient. I offer, for your consideration,

Crock Pot Short Ribs

You want.

Drinkage: It’s in a crockpot. If you can manage the sides, you’re good. Wodka IV, STAT!

Difficulty: 2/10

Time: 20 minutes working, maybe? You think I know what I’m doing or something? 6 – 9 hours cooking, depending on your crockpot.

Serves 4

WHAT YOU NEED!

Ingredientses
Ingredientses
  • 1⁄3 cup flour
  • 1 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 2 1⁄2 lbs bone-in beef short ribs
  • 1⁄4 cup butter
  • 1 cup chopped onion
  • 1 cup beef broth
  • 3⁄4 cup red wine vinegar
  • 1/2 cup brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire
  • 2 tablespoons minced garlic
  • 1 teaspoon chili powder

WHAT TO DO WITH WHAT YOU NEED!

Ready for its closeup.
Ready for its closeup.
  • Combine flour, salt and pepper in a large zipper bag.
  • Add ribs and shake to coat.
  • Brown ribs in butter in a lg skillet.
  • Remove ribs to slow cooker.
  • In same skillet, combine remaining ingredients.
  • Bring to a boil, stirring.
  • Pour over ribs.
  • Cover and cook on low until tender.
  • Remove ribs to platter.
  • Pour liquid through sieve into large bowl. Let stand, then skim fat from surface, or pour into separator, then to serving dish.

Sweet, savory, acidic AND piquant, all at the same time? That’s a mighty tasty raft!

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  • SisterArtemis

    Hey, ribs I CAN EAT!!!! as in not-pork, which are delicious but make my gall bladder very angry. Also, too, no need to substitute Spam for even one ingredient!!! Thanks, Pinkham!

    • Gall bladders, man. They are such assholes.

  • TundraGrifter

    I really like Wonkette’s Saturday recipes. For food and from the lovely Robyn how to be a better man.

    May I point out the list of ingredients (above) calls for boneless beef short ribs and unless I am thoroughly befuddled (say, as a member of the Trump Administration generally is) the ones in the photo have bones.

    • Crank Tango

      No bones, not a bone, you’re the bone. Something like that.

    • Pinkham’s Law

      Hey, I’m not allowed to be A Idiot sometimes? Already fixed.

      • TundraGrifter

        Good thing for you comments aren’t allowed here, huh?

        I’d prefer to think of it as a compliment that your posts are read so very carefully…

        • Pinkham’s Law

          People do seem to catch me every time I screw up like that. And I am grateful for the correction.

  • Ezio

    Since this is a food related article, I think now is the time to post this VERY controversial image: https://uploads.disquscdn.com/images/466f6f48e0d230d2a997477f1087b15594064baf640b23977b73b45b0284a938.jpg

    • Lamashtar

      But where are the soda drinkers =l

    • The cocoa drinkers are all “marshmallows or GFY”.

  • Crank Tango

    I guess I must be doing this wrong, because I think all this is hilarious, maybe also because I refuse to let Chump give me an ulcer or rage tumor or something. When it gets to heavy, I just switch to celebrity gossip for a while.
    Also work, weed, rum, etc.

  • WomanInThePersistence

    Yay!!! Pinkham’s posting!!!

    • Pinkham’s Law

      It was ready last week, but got bumped by the Penzey’s sponsored post. ‘Trix had to edit out A LOT of stuff that was topical last week, but stale this week.

      • WomanInThePersistence

        I’m just happy to see this. And it looks delicious.

      • Wait. Are you actually THE Pinkham? You’re back (here)?

        • Pinkham’s Law

          NOT the ubertrout, C. A. Pinkham, no. Named as an homage, by a fan.

  • Dolmance

    I can’t eat ribs, because I tend to choke and gag on the really big bones, like the ones that are over seven inches long.

    Unless someone’s there to Heimlich me, and then it’s Bon Appetit!!!

    • snark-lurker

      have you no molars?

      • JustDon’tSayFlatEarth

        iswydt

  • Ha, got to say: too many ingredients. My favourite ribs are pork, with apple butter, apple cider vinegar, fresh ginger and not much else.

    • MizzMazz

      I forget about apple butter. It was a favorite on things as a child; it never occurred to me to put it in marinades or cook with it. Putting it on the list.

      • Oh yeah! And in salad dressings, and makes a good chutney and all kinds of things. Plus I can make a big tub of the stuff in the crockpot each fall with apples I’ve picked up in our yard.

        • MizzMazz

          Yum!

        • Vienna Woods

          Another good use for the crockpot!

  • MynameisBlarney

    Smoked ribs is best ribs.
    But I bet these are right tasty too.

    • DrBigHead

      Amen to that. Both my neighbor and I frequently smoke meat. When he first moved in he asked me if I would be offended by his wood smoker, I laughed and told him that apple wood is like perfume to me. Needless to say we hit it off.

      • MynameisBlarney

        I hear ya.
        My dad has a Texas Smoker and he smokes anything and everything he can think of on it.
        Smoked pizza is surprisingly good.

        • MizzMazz

          I still gotta try that. So many wonderful things you can do in a smoker.

          • Old town Urbandale

            The smoker you drink, the player you get.

      • calliecallie

        mr. cc has a smoker. He has tried to smoke brisket on a couple of occasions. Marinated the meat, soaked the wood chips, put remaining marinade and red wine in the steam bowl. Both times it came out like a hard charred brick. Completely inedible. Any idea what he is doing wrong?

        • DrBigHead

          IMO, brisket is extremely difficult to get right. Pork is much more forgiving. I have had the most success with low temp (around 225 degrees) and long cooking time (12-13 hours). This also assumes a brisket in the 10 to 15 pound range. Also, if mr. cc doesn’t have one, get him an instant read probe thermometer. Pull the brisket when the internal temp is about 185 degrees(measure at the thin end). Then wrap in aluminum foil and let rest for at least a half hour. And also, while they often recommend fully removing the fat cam, I like to leave a bit of it in place.

          Oh My God! Now I want BBQ! Gonna have to settle for bratwurst tonight.

          • calliecallie

            Thanks!!!11!!!

    • My dad made amazing smoked venison ribs.

    • The Wanderer

      Smoked ribs? Where do you find rolling papers?

  • MynameisBlarney
  • Bub, Zombie of the Resistance

    Last time I did short ribs I used reduced beef stock and dark beer for the braising liquid. Plenty of shallots and garlic, salt and pepper and fresh rosemary, IIRC. It was delicious. But it really is hard to screw up something like this once you have a good grasp of the basic concepts. Improvise! Experiment! And always remember that baking is a science, but cooking is an art!

    • DrBigHead

      Yes. Braise short ribs and bbq back ribs. Braised short ribs next to a pile of mashed potatoes is transformative, but bbq back ribs with sides of baked beans, potato salad and coleslaw may be humankind’s most magnificent creation.

    • Pre-Existing Condition Jack

      Love your take as well. I swear by sriracha myself. I have even taken to putting it on my eggs.

  • puredog

    I hate to be “that guy,” but why do the ingredients call for 2.5# of boneless ribs, and ALL the illustrations show bone-in ribs? MAKE UP YOUR MIND!

  • memzilla Ω
    • JustDon’tSayFlatEarth

      Yup, that is how that works.

  • Many eons ago when I was young, a friend of mine’s mom made “crazy meatballs” in the crockpot. She made a bunch of meatballs and dumped them in the crock pot. Over that she dumped a can of sauerkraut, a jar of grape jelly (really), a jar of chili sauce, and some other stuff. She let it go all day on low. They were amazingly delicious.

    • Pinkham’s Law

      Appropriately named, also too.

    • BosGrl

      Definitely not Sicilian, that woman. I felt my ancestors turning over in their graves just reading that :D.

    • Vienna Woods

      The classic pot luck meatballs in our necka the woods are this without the sauerkraut. I make them with my home made peach honey instead of grape jelly.and they also too are delicious. Next time I may add the sauerkraut.

    • Yr. Gma

      Grape jelly is related to red wine, so it works.

  • Jan Ness

    Looks good but ribs tomorrow for Mom’s day!

  • zerosumgame0005

    OT but how much of a dickhead is James Woods? here he shows it

    As his butt plug dislodges during a newscast… #andersoncoopereyeroll pic.twitter.com/AS6RCbjZdB— James Woods (@RealJamesWoods) May 12, 2017

    • MizzMazz

      He shows himself to be a dick every time he opens his mouth. He’s unhinged.

      • Pre-Existing Condition Jack

        Cocaine is a hell of a drug.

        • MizzMazz

          Drugs and booze can fuck you up, make you silly or stupid, but to be as mean and nasty as James Woods is, you have to have that nasty festering inside already.

          • Pre-Existing Condition Jack

            Yeah, Woods is a living pre-existing condition of contempt.

    • Pre-Existing Condition Jack

      I hate that because James Woods was in movies I enjoyed. I love Videodrome and John Carpenter’s Vampires, but this just makes me want to throw up.

      • MizzMazz

        Yeah, it sucks when you like someone’s work, and then they say or do awful shit. I can like the art up to a point, but eventually I will come to hate the artist if they keep pulling that shit.

        • Pre-Existing Condition Jack

          Same here. I feel like a lot of things are just ruined for me now because of how shitty the people featured in it turned out to be. It’s the Cosby effect. I grew up on Cosby records and the TV specials, but he makes me sick to my stomach now. I can’t even quote his older bits anymore without feeling queasy. It’s like destroying someone’s childhood.

          • WomanInThePersistence

            I am still mourning “Fat Albert”.

          • BosGrl

            He also screwed all of those actors out of royalties they should be enjoying now. They helped make him and the network a lot of money and now they cannot enjoy the rewards.

          • MizzMazz

            In a real way, as opposed to making a Ghostbuster’s movie with women.

          • Pre-Existing Condition Jack

            I actually liked the Ghiostbuster’s reboot. Melissa McCrthy is brilliant and that was my first major exposure to Kate McKennon. Lady J and I laughed our asses off and that made it worth it to me.

          • MizzMazz

            I still need to see it. I was just blown away over all the crybabies saying it destroyed their childhoods. Really? A movie? Then pretend it doesn’t exist, like that Wickerman remake.

          • Pre-Existing Condition Jack

            You should see it, it’s absolutely hysterical and i just know you’ll love it. A lot of good cameo appearances as well. Chris Hemsworth is even funny as hell in it.

    • Bob

      Surely Mr. Woods must have enjoyed this experience himself to be so adept as to recognize it in another.

    • SeeTrain65

      WHAT. A. COCK.

  • Nick Scroggs

    Hmm, you know I actually wondered a while back if I should be eaten at the wake for my funeral. this recipe definitely sounds good, too bad I wouldn’t be around to enjoy it. Also, I’m frustrated that I can’t find any outdoor tiling that can go directly onto an uneven rock and soil surface.

  • Up In Smoke O’hontas

    I would happily float away on a raft of short ribs!

  • Nick Scroggs
  • Pre-Existing Condition Jack

    This is almost identical to my own short rib recipe except I use sriracha to a fault. Yummy recipe though!

  • Marion in Savannah

    Gawd, but that looks spectacular! [wipes drool] The next time I hit the market I’m going to be all over this. (Never tried beef short ribs before, but this sounds not only delicious but also spectacularly easy. Can’t WAIT to try!)

  • La forza del resistino

    Download this recipe post before Sam Clovis drops by and eats it.

  • Carpe Vagenda

    I have some buffalo short ribs in the freezer I bought for special. I should try this.

  • CeeQ

    One of the things that I’ve really enjoyed cuisine wise in America are the ribs. Wow you guys know from ribs! I love them. Can’t get that kind of stuff back home. I’ve heard from my folks that there are some places serving ribs but it doesn’t taste the same.

    • DoILookAmused2u? Résistance☨

      Memphis does ribs like no place else on the planet.

      • DoILookAmused2u? Résistance☨

        But the best BBQ franchise chain for ribs, etc is probably Jim and Nicks, started in Alabama.

    • ahughes798

      There’s tons of different styles of ribs, too. Carolina style, Texas style, Kansas City style, Memphis style, Chicago style….They’re all really good in different ways.

      • CeeQ

        God bless America!! LOL

        • ahughes798

          And some Americans are fiercely convinced that their regional style of ribs is the best. It’s kinda the same as pizza. Except everybody agrees you can’t get decent pizza in CA, LOL!

  • The Wanderer

    Hmm. I just recalled that I have beef ribs leftover from the Christmas prime rib. They’re already cooked and had nothing on them other than kosher salt and ground pepper.
    (adds “Defrost ribs” to weekly meal schedule)

    • Marion in Savannah

      That sounds like a great plan for our ribs from the Christmas roast, were it not for the fact that a couple of friends have dogs who need post-Christmas treats.

  • baconzgood

    My name is baconz and I approve this.

    • notaten

      You could brown your ribs in bacon grease, I guess, if you’re not worried about cholesterol. Hmmm, might be worth that stent, while I still have insurance.

    • HI, BACONZ!

      • Kerryjlape

        Google is paying 97$ per hour! Work for few hours & have longer with friends and family! !sf154c:
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    • SisterArtemis

      BACONZ!!!! So nice to see you here!

  • notaten

    I love beef short ribs. I have cooked them in a Crock-Pot many times, but never had a recipe, so sometimes they were OMG good, and other times just meh. Now I have an actual recipe, they will always be OMG so good! Thank you!

    • Vagenda and Pee-ara

      I’m a little confused about what we do with the juice though. Once we skim off the fat, what happens? Pour it over the ribs? As you can tell, I’m not much of a cook.

      • Pinkham’s Law

        A bit of it on the ribs, plus some on the mashed potatoes, if you’re having them.

        • Vagenda and Pee-ara

          I’ve never met a mashed potato that I haven’t wanted to put in my mouth.

      • notaten

        I assumed we just pour it over the ribs and taters, like an au jus kinda thing?

        • Vagenda and Pee-ara

          Maybe just drink it straight? I really am not sure.

          • notaten

            Even for me, carnivore that I am, that would be extreme. However, I have had bone broth that tasted like what I imagine this would taste like, and it wasn’t bad. So, yeah, maybe.

      • Jim Johnson

        Make gravy?

      • ahughes798

        It sounds like what you’re left with is barbecue sauce. If it’s a little too runny, you could pour it in a pan and cook until it thickens, or you could just pour it on the ribs and potatoes and enjoy.

  • Shoto

    Ribs are nature’s most perfect food. That’s just science.

    • Vagenda and Pee-ara

      Ribs are delightful, but pizza is nature’s most perfect food, everyone knows that.

      • Shoto

        I stand corrected.

      • Vienna Woods

        Damn right.

      • NellCote71

        Crispy beef tacos. Hands down.

        • Vagenda and Pee-ara

          But tacos are just Mexican pizza, so my point still stands.

          • NellCote71

            Concede

      • Duke

        I thought it was tacos.

        • Vagenda and Pee-ara

          Tacos are just Mexican pizza.

    • Old Man Yells at Cloud

      Ribs are merely a vehicle for transporting the sauce to your mouth.

  • Ferroequinologist Ron

    I so need to figure out why our crock pot stopped working…

    • Vienna Woods

      Crisis! Sadly, this is one of the things for which Walmart is a viable option. Basically that or Canadian Tire.

      • Bmaccnm

        Goodwill. There’s always a crockpot or two on the shelf there. $15 tops.

        • SisterArtemis

          Church/non-profit thrift stores. And their often in really good shape.

          • ahughes798

            Freecycle is full of them, depending on where you live and what season it is.

    • Blackest Noobs

      oh just get another one; they don’t last forever.

      we got a pressure cooker for next to nothing cuz SALE at COSTO or SAM’S or BJ’s..i forget…but it was like super cheap for a pressure cooker.

      it works like a fucking charm. i mean we’ve had it for like 3 years now. we tend to use it heavily in the winter months….lottsa yummy stews.

      but if it broke down…i’d be whadda the fuck and then wipe my tears away and buy another one. so check around…im sure some sort of store near you is selling one for 50% off or not…just do a lil research ( like reviews with at the very least 100 reviews) if you find on sale on or one for cheap.

      expensive is like 200-500 dollars
      cheap like ours was 79.99

      • Pinkham’s Law

        Dooooode! What the fuck kind of overpriced yuppieville do you live in? 79.99 is astronomical. 29.99 is common for an original Rival Crockpot (they own the trademark).

        • Pierre_de_Fermat

          If you have a Dutch Oven, you’ll make it.

        • Blackest Noobs

          not a crockpot…pressure cooker.

          • Pinkham’s Law

            Ah! My bad for not reading closely enough! Apologies!

          • Blackest Noobs

            no harm no foul.

          • ahughes798

            If you’re really poor, you can usually find them for free on your local Freecycle.

        • Vagenda of Rebel Scum

          Amazon usually has Instant Pots for $79.99 on Black Friday and Prime Day. They’re normally around 100. I just used mine to make yummy Greek Yogurt. They will do rice, stews, soups, whole chicken, pot roasts, and, yes, ribs. They are a Facebook cult.
          They can be found at garage sales and thrift stores, sometimes with the box never having been opened.
          There’s a certain class of Americans who were doing ok to buy an 80.00 appliance and never even open the box.

  • Blackest Noobs

    RIBS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    • ahughes798

      Are the food of the gods!!!!

  • William

    I got a microwave crockpot. I can slow cook stuff in a fraction of the time.

    • Duke

      Is that patented?

      A late-night TV gold mine!

    • Rick Hill

      Set it at 1% for six hours.

    • ahughes798

      These two thoughts are making my head want to asplode! A device that slow cooks things fast…..Not being crabby at you, but at the person who thought of a fast slow cooker in the first place.

  • Pierre_de_Fermat

    Suggest a tablespoon of tomato paste. This does not make it “tomato-y” (not that it’s a bad thing), but adds a level of umami that is nice. I see ketchup is in the recipe, and that might be sufficient. If not …

    But this looks great and would be a great meal to put together, then go out, do yard work, whatever, and have waiting at the end of the day.

  • Duke

    I make ribs fairly often. I make my own KC-style sauce, too. The kids gave me one of those barrel-style grills and it works great.

    Mmmmm… Ribs!

    • Al Swearengen

      If you don’t have time to low-and-slow, try boiling them before grilling.

      • RobespierreHoo

        And if you do, you will go to pitmaster hell! The crockpot recipe is genuine (though unacceptable). Boiling poke meat before BBQ’ing (not grilling) should result in one’s hands being cut off.

        • Al Swearengen

          Yeah, yeah. Sometimes time doesn’t cooperate.

          • sweet freedom

            Try the “Texas cheat” method. Do your baby backs indirect on your grill. After about 2 1/2 hours, pull them, wrap in tin foil and place back on the grill for another hour. Then you can unwrap, place directly on the hot side for a minute each side to get a little color and you’re good to go.. They’ll fall off the bone.

      • Vagenda of Rebel Scum

        Also, if you have an electric pressure cooker, you can cut the time way down.

      • mancityRed6

        at least 3 hours on a grill means…well, it means it’s a good time to buy a 12 pack.

        • Al Swearengen

          Amen.

      • ahughes798

        You MONSTER!

  • Yr. Gma

    I’ve never done ribs in the slow cooker. I’m gonna try this. Looks damned good.

  • calliecallie

    Must be the comfort of BBQ truly is called for. Well before I read this post, I made BBQ chicken on the grill for dinner. It was a comfort.

    • Vagenda of Rebel Scum

      I made Lazy Ass Barbecued chicken in the pressure cooker

  • Cousin Itt de La Résistance

    Frankly, I leave ribs to the professionals in Kansas City. But hey, it’s worth a try. Tonight though, Martha Stewart’s rack, of lamb, maybe with a Snoop Dogg infusion.

  • chascates

    I’ll give this a shot, looks good.

  • Jeff Mc Donald

    Even though I detest the smell of pork, I guess I’ll have to try it to prove I’m a real American, and not one of THOSE people. Jeeze, this is going to suck.

    • Pinkham’s Law

      You’re in luck – these are BEEF ribs!

  • akryan

    Ugh, I hate you for this post. I grew up in the sout and went to college in Oklahoma. Ribs are by far my favorite food. I would eat them every day if I could. I just can’t eat them anymore. The last time I did the entire left side of my body went numb, and I almost had a full on stroke. Looking at a meal like that makes me think it might not be a bad way to go though.

    • Pinkham’s Law

      Hmmmm . . . mayhap, you get a pass on the rather commanding title.

  • I AM R U

    Siiiigh why must you do this… (Although for those who eat meat, ribs are pretty awesome. I admit the recipe I use is a little more complex but only just and only because I hate crockpots.)

  • mancityRed6

    one of the few things I miss about living in a house and being able to have a grill. Sunday afternoons on the patio with the laptop, beer and pups while the ribs do a slow cook for about 3 hours.

    • ahughes798

      You can make great ribs in your oven. I do this only because I don’t know how to cook them on the grill.

      • mancityRed6

        a grill is easy, propane preferred. throw some rub on them and set the grill as low as it will go. start bone side down, and then just turn every half hour or so. if you’re grill can’t get low enough, put them on the upper shelf. gas because it will take about three hours. add sauce at the end and allow the sugar to caramelize just a little.
        I’m gonna try the oven just because I can’t have a grill on my wood patio.

        • ahughes798

          The oven is pretty easy. Pre-heat oven to 225F, or 220F. I use 220F. Remove silverskin from bottom side of ribs. Put your favorite rub on both sides of the ribs. Put it on a cookie sheet, or whatever. Put foil loosely on top of ribs. Cook for 6 hours. Take out of oven, remove foil, brush w/your favorite BBQ sauce and cook another 20 minutes or so. Unfortunately, I don’t have a propane grill, so I’m stuck with the oven method. It’s good! Cain’t go wrong with meat and BBQ sauce.

  • William

    Back when I ate meat, I would use a can of cola in my crockpot ribs recipe. The acidity of the soda would help break down the pork fibers and tenderize the meat.

  • RC

    I’m always looking for a new way to cook ribs in the house since we don’t get actual summer till, like July. With an ambient temp of mid 50s and the pouring down rain, it would take way too long to cook baby backs on the grill this time of year. I don’t think I’ve ever cooked beef ribs but I’m up for a change that contains ribs. If I can find some ribs that aren’t frozen I’ll do this today, if not tomorrow. Looks good.

  • Zyxomma

    No crockpot or meat in my home.

    • Ellen Hopf

      Wisdom on display ala the crockpot bit

  • BigBoppa ~ Résistent

    We usually only use our crock pot when we’re at our cottage. That way, we can throw something together in the early morning, spend the whole day playing and have a hot meal ready in the evening. Think I’ll give this a try Memorial Day weekend.

  • Alexander Stallwitz

    Mmmm,all you need is coleslaw and fries.

  • dslindc

    Mmmmm, meat.

  • ahughes798

    Thanks for the fab recipe. I’ll try it next week, even though Mr, 798 does not like them. So I only make them a couple times a year. I was wondering, are short ribs the same thing as country style ribs?

    • TundraGrifter

      No. “Country style” are pork ribs cut with a lot more meat on them than regular ribs. Frankly, pork ribs are often a lot of work (chewing) for not much meat. We always go with country style.

      Short ribs are beef.

      • ahughes798

        Danke Schoen! I’ve never had short ribs, then. These will be my first!

        • TundraGrifter

          Bitte Schoen! [She was a famous East German Olympic swimmer.]

          • ahughes798

            Wasn’t Bitte also a team mate of Haarige Affe?

  • TundraGrifter

    Today is Mother’s Day so for the mother of the FOML I made “Cloud Eggs.” It’s a thing. Very easy and they look great. They taste just like regular eggs (poached, not fried). Go figure.

    • Pinkham’s Law

      What was the texture of the whites? I’m wondering if this wouldn’t make a good change to poaching, for Eggs Benedict.

      • TundraGrifter

        I’m glad you asked! The text was light and fluffy. Very fluffy. I’ve seen Eggs Benedict on the brunch menu any number of times but I’ve never hauled off and ordered and eaten them, so I can’t compare

        I baked the whites in a Corning Wear frying pan (spray “grease” first). The hardest part was getting them out of the pan without breaking them because the whites are all white and fluffy. Very fluffy.

        There’s a thing to cook eggs in the center of a bagel. I think Cloud Eggs would be better served on a toasted bagel or bread. Two slices of avocado underneath (yes, I’m here on the Left Coast. Why do you ask?) wouldn’t hurt, either.

        Overall, Cloud Eggs are a show-off breakfast that takes no serious cooking skills or effort.

  • I love ribs…

    But for a snack, carrots, celery, broccoli and cauliflower is much crunchier. Plus raw broccoli has all kinds of weird flavors, including something I call “purple”. Wait. That was blotter acid.
    http://www.gifbin.com/bin/320swyu40407.gif

    • ahughes798

      Opium tastes like purple. Or so I’m told.

      • Opium actually tastes like…metal.

        • ahughes798

          Well yeah, if you hot knife it, I’ve heard.

          • Even in Glass it has that taste. Not a bad taste, just not a pleasant one. Kinda omnious of it’s potential harm, IMO. Nature’s way of telling you somethings wrong…

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