Monday, June 18, 2007

Footlong frankfurters for Father's Day

Let me just say a few words about sauerkraut. It's tasty, with that subtle bitterness that it has when it's made right. And it's a relatively good condiment for many meat dishes, from hotdogs to pork tenderloin. But as enjoyable as it is going in, that sauerkraut really does get its revenge during its exit strategy.

Maybe I should stick to barbeque sauce. One of my rapidly growing legion of readers emailed me that he had barbeque spare ribs for dinner yesterday, and he sounded pretty happy about it.

Barbeque sauce fever: catch it.

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