With Mark Kinney, Chris Heim, and Carol. Carol Skypes in with the Zorkian Death Flu. Technical difficulties, yay! Gaming For Cheap Bastards: Ogre Lite! Looking at Fudge or FATE in the future. Tribe 8 world overview. Games You May Never Have Heard Of: Dream Pod 9/Jovian Chronicles! Tribe 8 mechanics. RPG Buffet: All Flesh Must Be Eaten! Chris' big announcement. An aside about The Dresden Files. Pan's Labyrinth.
From Marsha on the RPG Buffet segment:
"Meanwhile, here's the details on the Gamer Ribs with Chimichurri sauce.
Pork ribs are easy to do and very flavorful, so I heartily recommend them for any gaming group looking to have a nice, filling meal. Due to time constraints, I opted to cook the Buffet's pork ribs in my slow-cooker (a.k.s. Crock-Pot [tm]). Slow-cooking is a great option for ribs because the meat is amazingly tender by the end of the cooking time, and of course you can just put them in the slow-cooker on LOW in the morning, and by the time you return home from work eight-to-ten hours later, they're done.
Just rinse the ribs when they come out of the package, salt and pepper them to taste, lay them in the slow-cooker, and turn it on at the LOW setting. Cook for 8-10 hours. If you opt to se your oven instead, slow-roast them for about 75-90 minutes at 375 degrees.
Naturally, pork ribs can be served with your favorite barbeque sauce, or such meat condiments as worcestershire sauce, soy sauce, or wine-and-pepper sauce. But for a really great condiment that a lot of people have never tried, I recommend chimichurri.
Chimichurri is an condiment served with grilled meat in Argentinian cuisine (it can also be used as a marinade for grilled meat). There's literally thousands of different recipes for it, but at it's base chimichurri is olive oil and wine-vinegar based, with fresh herbs such as parsley and oregano, and spices such as paprika and red pepper.
According to Wikipedia, the overall compositions, taste and preparation are derived from Genovese pesto. Chimichurri is very easy to make; the batch I made I prepared right before serving the ribs to the gamers.
I'd tried chimichurri at an Argentinian restaurant here in town, and fell in love with it. I hunted high and low to find a recipe that lookws like it would match what I remember tasting. I found two that came awfully close, so I combined the two recipes posted here as follows:
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
3 tablespoons fresh oregano, chopped
3 tablespoon fresh lemon juice
Sea salt & freshly ground pepper to taste
...into the blender and pureed until smooth. It was a little too sharp for my taste as written, so I added maybe another 1/4 cup olive oil and pureed again.
The result was fantastic. Served in a dish so people could add it to their fresh, hot ribs as desired. The sauce was a hit, and we'll probably have another ribs night again soon.
Please note that I did use all fresh ingredients, and I feel very strongly that it gave the sauce that extra "punch". I'm sure you could substitute dried oregano or parsley, or lemon juice from concentrate, but I doubt you'd get the same effect."
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