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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Bored!
Date: Tue, 06 May 2025 11:07:24 +1000
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On 6 May 2025 00:47:33 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:

>On 2025-05-02, Jill McQuown <j_mcquown@comcast.net> wrote:
>
>> Thanks for the recipe, Leo!  I can't say I've ever had spare rib broth. 
>> (Does this somehow involve par boiling pork ribs?!)  I can find ham 
>> hocks but I've never looked for pigs feet, split or otherwise.
>
>
>No, these are dry ribs, baked at 250F for three to four hours in a
>lidded glass casserole. I always get "posole juice" from doing that.
>Then I have to make posole or jam up the freezer with posole juice.
>
>By the way, I have a new fridge with a bottom freezer and French doors. 
>The outside is stainless steel. That design is all the rage now.
>It SUCKS! I want my old fridge back!

Did you have to pay a tariff on the French doors?

-- 
Bruce
<https://i.postimg.cc/JhVjfHY8/trumputin.jpg>