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Ribs!
From homemade to competition, your guide to meat on a bone
By Susan Ware Flower food@hippopress.com
As American as apple pie, ribs are probably on everyone’s short list of favorite foods, and now that the barbecue season is officially under way, what better way to feed a crowd than with some slow-cooked ribs?
There are thousands of variations of ribs, and it seems that every cuisine has its own style. Even within states there are variations; Texas has at least four prominent styles of ribs. In New England, there is no signature rib, but three styles are prominent: Memphis, Kansas City and St. Louis.
When it comes to ribs, the universal bottom line is this: low and slow will make the worst cuts of meat taste the best.
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People: People’s choice for ribs
By Susan Ware Flower food@hippopress.com
Winner of the 2007 People’s Choice award at the Nashua Rotary’s Rock ’n’ Ribfest, Troy Hamele, by day manager of the Nashua Longhorn Steakhouse and by night T-Roys Barbecue, is an unlikely ribber. He began smoking ribs only six years ago and since then has purchased the professional smoker and hit the local ribfest circuit hard, winning fans, trophies and accolades. He’s competing again in this year’s Ribfest this weekend (see story about the Ribfest on page 13).
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Theater: Summer stock
By Heidi Masek hmasek@hippopress.com
Since the 1930s, summer stock theaters have run in the north and western areas of New Hampshire. There’s a variety of professional productions to see if you are willing to make the drive. Most pull in actors from New York or elsewhere around the country, and many boast alumni who made it to Broadway, film or TV.
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Longshots: Letters from the NBA finals
By Dave Long
Since we’re in my dead zone period that messes with us being current, between the loss in Game Five, filing this story before Game Six and its publication a day after that game … let’s go to the mail bag to see what inquiring minds want to know about things up to Game Five.
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Food: From farm to grill
By Linda A. Odum food@hippopress.com
Looking for meat to put on the grill? Why not try some of the locally raised variety?
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Pop Culture: Dork vs. Dork: Get Smart
By Glenn Given production@hippopress.com & Dan Szczesny dszczesny@hippopress.com
Would you believe any spy movie spoof could beat Top Secret!?
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Techie: Software fight
By John “jaQ” Andrews jandrews@hippopress.com
Some things, no matter how perfect they might seem on paper, were just never meant to be. Britney and Kevin. Peanut butter and cole slaw. Star Trek and network television.
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June 12, 2008
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June 5, 2008
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Best of 2008
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