Like others, I’m conflicted between celebrating and mourning.
But here’s a reminder of our history, which may become timely again before long:
5
1GIVE TIL IT HURTS
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15 thoughts on “Happy Independence Day”
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I have decided to celebrate with two dozen Krispy Creme donuts
Er… If they’re all for you, either you’ll get a distended stomach and probably diabetes, or most of them will taste bad because they’re no longer fresh.
Though that reminds me, I’ve been meaning to pull out my deep fat fryer and fill it with lard. None of that hydrogenated vegetable fat crap for me. I haven’t fried hardly anything in years but that’s mostly because for years my fryer has been on a shelf behind other stuff. I’m sure that The Child and the rotating cast of other teenage girls would appreciate getting their precious chicken nuggets and tater tots fried rather than baked.
Well, I could eat them all, today, and probably will eat all the filled ones (6 lemon, 6 creme), with some help from my wife on the regular ones. It’s the first time in many years I’ve been to a KK store. It’s next to the Lowe’s that had the 2’x4′ tile I’m using to build the 15 foot wide library book shelves with cabinets below. The tile will be counter tops, with square edges (rectified it’s called) almost hiding the seams.
And I will not get diabetes 🙂
OTOH, finally at the age of 70 I see my metabolism slowing down enough that I can’t do what I have all my life, which is to eat as much of anything I wanted with no real fear of gaining excessive weight.
In my 20’s I had to consume at least 10K calories per day just to stay fueled. Now it’s more like 5-6K, but as long as I keep the carb count down I’m good regardless of the calorie count.
Heh. I lucked out that way, too. My family all hate me.
I often thought it unlucky when looking for all you can eat food places in college…
And then in my 20’s when we were backpacking and climbing river/waterfalls in the NC mountains. My pack contained a piece of plastic for shelter, a light blanket, and food. Lots of food. This was summer only as winter required warmer accommodations. When you already consume 10K + calories a day it gets difficult to pack for three days and add another 5k or so. I usually left the trail quite hungry.
My sisters still laugh at our family chicken dinners. Mom would fry three chickens, one for Dad, her, and the sisters, and two for me.
On balance, better than worrying about gaining weight.
Smoking a cut of pork butt and trying my hand at an Eastern Carolina BBQ sauce with garden tomatoes and vinegar. I had to settle for White Vinegar since that’s what I had. I’ll add the last of the rub from the pork butt to it later.
I’m sure you likely have it, but for anyone else, here is Chef Mojo’s Eastern Carolina BBQ sauce, which as a connoisseur of Eastern Carolina BBQ, I can say is perfect.
All things labeled as such in the store are false.
Chef Mojo Eastern Carolina BBQ sauce
This will make you a pint of nice, spicy Eastern Carolina BBQ sauce, which is unlike anything else that describes itself as BBQ sauce.
1 cup cider vinegar
1 cup distilled white vinegar
1 T dark brown sugar
1 T red pepper flakes
2 t coarse ground black pepper
1 t salt
Place all the ingredients in a pint jar and shake. Let it set out on the counter for 2 or 3 days, shaking once a day. That’s it. No cooking. Keeps practically forever in the fridge. Some folks add a tablespoon of Tabasco to the sauce for that extra skull popping sensation.
Use it for mopping, finishing and on the bun.
I can confirm that it’s good stuff. Mojo also had variants for a spicier sauce (more and different kinds of pepper) and one with catsup and mustard.
But I don’t understand this “keeps practically forever” thing. When I cook a pork shoulder, I’ll use an entire pint in converting the shoulder into pulled pork. There’s no sauce left over for dipping or anything. Not that I really need it. The pulled pork is pretty sloppy already. Just pile it onto a fresh-baked roll, or a hamburger bun if you don’t bake your own, and eat with your face over a plate because otherwise you’re making a mess.
I usually make extra and put it in the fridge. It’s even better when it’s been sitting a few days, but that’s not a requirement.
This one is not hot at all.
I have pulled the pork off the bone and saved it overnight and then used it as the meat in a lasagna. Several hours cooking in a bolognese style sauce really is delicious and adds sweetness to the bolognese that carrots alone don’t.
Thanks!
OK then the tomatoes part is wrong!
Too bad. The garden tomatoes were excellent in it!
Ah, can’t really go wrong, it just isn’t traditional Eastern Carolina sauce. It’s my favorite but I like others, and the western variant uses tomatoes. It’s the Lexington NC style, or western as I call it.
https://allthingsbackyard.com/north-carolina-barbecue-east-versus-west/
Then there is the SC specialty which is mustard based, made famous (or infamous) by Maurice’s Piggie Park in Columbia SC. Mustard based and delicious. I have eaten three Big Joe sandwiches at a sitting and taken a couple more home for later (6 ounces of meat on that Big Joe). No one anywhere has ever equaled their mustard BBQ sauce.
https://www.piggiepark.com/
“(or infamous)”
Maurice’s had started spreading out across the state with locations outside the traditional Columbia area. Their mustard sauce was being sold in several grocery stores throughout the South (Harris Teeter, Food Lion).
Then came the Confederate flag being flown over the SC capitol building issue.
IIRC, the West Columbia location had always flown a Confederate Battle flag. In 2000 (or so) they put them up at every restaurant due to the flags removal from the capitol building.
Maurice Bessinger refused to take them down. The stores, run by chicken shits, all took the sauce off the shelves and never ordered it again. Locations ended up closing and as far as I know only the ones around Columbia remain.
The Confederate Flag continued to fly until Maurice’s death about 10 years ago. His children removed them.
Independence Day burgers
I decide on simple to go with donuts…
Grilled over real charcoal, rare to medium rare.
Served on a bun with Mayo, onion, salt, and pepper.
My favorite food only equaled by good filet mignon, or a good Southern chili.