Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
I'm a working mother of two kids under 5. What do I want for Mother's Day? Breakfast in bed. I want to sleep in till 7 (gasp!). I want my hubby to bring me a cup of coffee and that stack of magazines I've been meaning to read for months years. And I want my family to make me breakfast while I sit lazily in the comfort of that lovely piece of furniture that doesn't see enough of me: bed.
Summer is coming and that means it’s barbecue season—and there’s no better time to finally figure out the difference between baby back and spareribs than the present. Pork ribs go by many names, depending on the region. Baby back ribs, also known as back ribs, loin ribs, or Canadian back ribs, are shorter than spareribs and a full slab has between 11 and 13 bones. Baby back ribs are connected to the backbone and nestled beneath the loin muscle—they get their name from the fact that they’re the most tender and leanest ribs. They’re sometimes called Canadian ribs because Canadian bacon is made from the same loin mean that’s connected to the ribs. (If you want to learn more than you bargained for about different cuts of pork, check out this very detailed and informative diagram.)
Bear with us: We're about to get all philosophical on you for a moment. In the Western perspective of the universe (yeah, we're going there), there are four elements: earth, air, water, and fire. But in the culinary world, there are four other elements essential to taste: salt, fat, acid, and heat, says Samin Nosrat, author of the book entitled just that — Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Conquer these elements, and you can cook anything. You won't even need a recipe to do it. For realz. (more...)
