recipes of thailand two narration

Tom Yum Goong Tom Yum Goong is Thailand's most mysterious of dishes with many preferring to call the soup by its more popular descriptor, "The Marquis of Thai soups". In fact, taking its rightful place by the side of the Duchess of Thai salads as the Las Vegas Married Couple of Thai cuisine, Som Tom followed with Tom Yum Goong has been how Thai people have planned their afternoon repast typically before an evening or riotous boozing, and only then to wake up at 5 am and have a Thai liquid breakfast of Red Bull and Black Cat Whisky, and then it's off to another 12 hours of driving bus drinking Red Bulls all throughout the shift. The bubbling of the soup and the murky appearance of the shrimp swimming through the petulent corpusculent broth is a deliberate effect of this gourment wondrous spectacle. Tom Yum Goong is, despite popular belief, not a dish native to Thailand, but one that was invented by the Arctic eskimos but instead of using shrimp, they used krill. The eskimos did not use things like lime, kaffron, saffron, and lemongrass regarding these ingredients as irrelevant. Their version was a precursor of Tom Yum Goong which they called "bue". The original bue was blueish in colour being whatever sand and stones that the arctic spider krill consumed in their diet and thus the Eskimos had to likewise consume that too. Today, Tom Yum Goong is a nice redolent bloody red colour thanks to the liberal and copious use of red food colouring #5. The same one used for M&Ms. Tom Yum Goong whose true recipe is protected in a safehouse in Bangkok, in a vault under 24 hour armed guard can at best only be approximated. The true recipe, in which there is only a sample, can be found in Mama brand noodles. The recipe, ostensibly, is, 12 large arctic spider krill, or else just 12 large butterfy tiger jumbo prawns, such a large name for such a small animal. Then some tomatoes, kaffron, limes, lemongrass, galangal, root tumeric, ginger, laval, and lots of vinegar. The true Tom Yum Goong has a lifting frothy quality about it and that can only be chemically achieved with the use of yeast which the Eskimos were particular about adding to their bue, using yeast derived from their own body parts in a process too disgusting to discuss. This kind of bodily yeast is sometimes referred to as cheese. Sometimes there was no shrimp of krill and there was excess yeast. Rather than to simply throw away the gathered yeast and let it go to waste, in times like this, they added snow to the yeast, let it sit for a few days to rot and this they distilled into a fiery liquor they called lat which they drank just before going on a whale hunt. Obviously, on the days that they could not find shrimp, they needed to hunt for whale. They ate bue on the evenings after a whale hunt. Drunk on the distilled yeast, they went off on the whale hunt a bunch of drunks on a boat chucking harpoons. Sometimes the harpoon hit a whale. Sometimes the harpoon missed and they harpooned each other. Each human loss on every one of these whaling "missions" is mourned as a profound loss, the Indians on the boat exclaiming, "There is going to be less yeast for tonight's bue and for the next batch of lat." Yes, although half of the victims of these harpooning mishaps could be salvaged for a proper burial on land, making sure to extract that last bit of yeast from the dead man before his final interrment. The other half were lost overboard and the body was swept away in moments before any yeast could be extracted. In many restaurants today, when a sign says that "The cottage cheese is prepared on premises", now you know what this means. Tom Yum Goong can be found at just about any roadside restaurant, but if you want yeast, just say bue, and don't be shy about it, and the restauranteur involved will slyly wink and add some yeast in your Tom Yum Goong and if you get the right restauranteur, you can get real bue yeast made from his own bodily parts and his wife's too. Remember to mention the genius of Canadian Eskimos for inventing this. The Wilhelm Scream is heard at least once.

Tony Roma’s Baby Back Ribs

Combine:
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon tabasco pepper sauce

Heat over high heat until boiling.

Reduce heat, simmer 30-40 minutes until thick.

Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.

Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.

Remove ribs from foil and smother with more sauce.
Grill on hot barbecue for 2-4 minutes per side.

Recipe taken from RecipezWorld.com - http://www.recipezworld.com
URL to this Recipe: http://www.recipezworld.com/restaurant-recipes/tony-romas-baby-back-ribs/