Memorial Day weekend is approaching. Did you know that on Jan. 19, 1999, our own Sen. Daniel K. Inouye introduced Senate Bill S 189 to restore the observance of Memorial Day to May 30? To this day, nothing has been done to make Memorial Day on May 30 so it is still the last Monday in May.
Originally called Decoration Day, it is a day to remember those who died in our nation’s service. On May 30, 1868, flowers were placed on the graves at Arlington National Cemetery. For some, this tradition and meaning has been forgotten in favor of a three-day weekend and many think only of going camping and on picnics, leaving many gravesites neglected.
I hope you will bring flowers to loved ones’ graves who lost their lives for our freedom this weekend. To remind us, on December 2000, the National Moment of Remembrance resolution was passed which asks that at 3 p.m. local time, all Americans “voluntarily and informally observe in their own way a moment of remembrance and respect, pausing from whatever they are doing for a moment of silence or listening to taps.”
When I was in elementary school, Thursday and Friday before the holiday weekend meant gathering croton leaves to make leis that were taken to the cemetery.
These days, after our observation of Memorial Day, we plan a picnic or family gathering. With the busy lives or everyone, it is often the only time we can gather with friends and family.
These pork ribs can be flavored with a Korean sauce to make Kal-bi ribs for a barbecue.
1 1/4 cups light brown sugar
1 cup soy sauce
1 tablespoon sesame seed oil
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, finely chopped
1 2-inch piece of ginger, peeled and finely chopped
1/4 cup water
Add and toss to coat, marinade overnight:
3 pounds pork baby back ribs
Remove ribs from marinade, place marinade in saucepan and heat over medium-high heat, simmering until thick and syrupy, about 20 minutes. Have a barbecue grill ready, and cook over a low flame, about 20 minutes on each side, basting frequently with marinade. Garnish with:
3 green onions, thinly sliced
Serve with sprouted brown rice. Remember, if you are packing rice for a picnic, when cooled, the spores of the bacterium, Bacillus cereus, start growing in the cooled, cooked rice and can cause gastrointestinal toxins.
I often get stopped by readers who have questions about cooking. Here are some of the questions:
I recently was asked if lime juice could be substituted with lemon juice since someone brought a bag of Meyers lemons and the recipe called for lime juice.
Yes, limes, although just a bit more tart, can be substituted in most recipes. Since limes are harder to extract juices from, massage the limes before squeezing. Depending of the recipe, zest the skins and use them in most recipes. When the skin is removed, limes are easier to squeeze.
How do you clean mushrooms?
The best way is to wipe them with a damp paper towel. Washing them is not recommended unless they are very dirty. If you need to wash them, run them over cold water for just seconds, spread them on paper towels and pat dry.
I have lots of hard-cooked eggs left over from Easter, can I freeze them?
The texture of the white changes and becomes almost rubbery, so I would not recommend freezing. Make egg salad and eat them with your greens. However, if you have raw egg whites, they freeze well for up to two months. If you forget how many egg whites you have frozen, one egg white is one ounce.
How do you prevent pie crusts from getting soggy?
Blind-baking, which is lining the unfilled pie crust with foil (I use the non-stick type) then filling the top of foil with pie ceramic weights or dried beans, baking them until the crust is dry and set.
Remove the weights and foil, fill the pie and continue baking.
Why ues cream of tartar when beating egg whites?
Cream of tartar is a dry acid, potassium bitrate, which helps egg whites whip to a larger and more stable volume.
My mother said placing onions in the refrigerator first will prevent tearing. Is that true?
Yes, it slows down the chemical reaction that produces the tear-inducing molecules in onions but has no effect on the taste.
I have always been told that if you bake a pan of muffins half full, you need to fill the empty cups with water because the pan will warp.
I was delighted to read in Cook’s Illustrated that there is no need to place water in the empty cups. The pan does not warp and there is no effect on the height, texture, and color of the muffins.
Please feel free to e-mail me at firstname.lastname@example.org if you have a question. Bon appetit until next week.