Love Adam Perry Lang Recipes, but...there are mistakes...

NPHuskerFL said:

JohnInCarolina said:

NDG said:

APL weird story - Arrested over a bomb threat at Jimmy Kimmels house?  I read it and still super confused  https://www.foxnews.com/entertainment/cops-arrest-chef-adam-perry-lang-at-jimmy-kimmels-home-after-alleged-bomb-threat-call

That is messed up.  Who knows what's going on there.  

"believed the incident was an extreme case of swatting"

Well that's a new one
I personally cannot see APL doing this but, people can sometimes do things that completely contradict their personality.  

smbishop said:

From the Naked Whiz site:

We have been meaning to try Aaron Franklin's recipe for a tomato-based BBQ sauce for some time. We wanted something for use with beef plate ribs, and this sauce really fits the bill. This is Aaron Franklin's Regular Sauce, also called his Classic Sauce. You will find this recipe in Aaron Franklin's book, Franklin Barbecue: A Meat-Smoking Manifesto. You'll also find it all over the internet on food and BBQ related websites. And you'll find they all have one thing in common: a somewhat puzzling ingredients list. We have sorted out the ingredients list for you and offer it up here for your BBQ pleasure. This sauce has some tang, a little bit of sweet and a little bit of heat. Aaron Franklin calls it a good all-purpose sauce.

http://www.nakedwhiz.com/afregularbbqsauce.htm?fbclid=IwAR1SXHIBzbCLmCSfCXVyIxTubtli8JVWXfkfPZUlPBIlXFFfUwhJv2FIoPY

Sauce, Tomato-based BBQ, Aaron Franklin

14-oz bottle catsup

1/2 cup + 2 Tblspns water

1/4 cup + 1 Tbsp cider vinegar

1/4 cup + 1 Tbsp white vinegar

1/4 cup + 1.5 tsp brown sugar

2 Tblspns + 1.5 tsp Worcestershire

1 Tblspn chile powder

1 Tblspn cumin

1.5 tsp salt

1.5 tsp black pepper

 Mix and heat in a pan until dissolved, no need to boil.  Keeps 2 months in frig. 

Interesting to note the NW added those nit-noidy amounts to several of the ingredients, just so they'd match up with a 14-oz bottle of ketchup.  I will probably eliminate the nit-noids, go thin on the last four, and not use the whole bottle of ketchup.  I'm also pretty sure my tastebuds wouldn't be able to tell the difference, anyway... YMMV.

Botch said:

smbishop said:

From the Naked Whiz site:

We have been meaning to try Aaron Franklin's recipe for a tomato-based BBQ sauce for some time. We wanted something for use with beef plate ribs, and this sauce really fits the bill. This is Aaron Franklin's Regular Sauce, also called his Classic Sauce. You will find this recipe in Aaron Franklin's book, Franklin Barbecue: A Meat-Smoking Manifesto. You'll also find it all over the internet on food and BBQ related websites. And you'll find they all have one thing in common: a somewhat puzzling ingredients list. We have sorted out the ingredients list for you and offer it up here for your BBQ pleasure. This sauce has some tang, a little bit of sweet and a little bit of heat. Aaron Franklin calls it a good all-purpose sauce.

http://www.nakedwhiz.com/afregularbbqsauce.htm?fbclid=IwAR1SXHIBzbCLmCSfCXVyIxTubtli8JVWXfkfPZUlPBIlXFFfUwhJv2FIoPY

I typed out the ingredient list, couldn't copy-n-paste from NW website:
 

Sauce, Tomato-based BBQ, Aaron Franklin

 

14-oz bottle catsup

1/2 cup + 2 Tblspns water

1/4 cup + 1 Tbsp cider vinegar

1/4 cup + 1 Tbsp white vinegar

1/4 cup + 1.5 tsp brown sugar

2 Tblspns + 1.5 tsp Worcestershire

1 Tblspn chile powder

1 Tblspn cumin

1.5 tsp salt

1.5 tsp black pepper

 Mix and heat in a pan until dissolved, no need to boil.  Keeps 2 months in frig. 

Interesting to note the NW added those nit-noidy amounts to several of the ingredients, just so they'd match up with a 14-oz bottle of ketchup.  I will probably eliminate the nit-noids, go thin on the last four, and not use the whole bottle of ketchup.  I'm also pretty sure my tastebuds wouldn't be able to tell the difference, anyway... YMMV.