Soliton. Although he is not speaking in the first person, he is humbled by his making it this far, and confident that it will go no farther because of my stance on ID and the Shroud of Turin.
This is how & why human cognition began its dramatic leap forward:
Everyone loves ribs because they are primal, sensual eating. No forks, no linen, just meat on a stick, sauce on your face. “Don’t play with your food” doesn’t apply when you’re gnawing on ribs. Nothing is more fun to eat, and when they are cooked properly, there is damned little that tastes better. Their blend of flavors is a narcotic elixir that can addict you on first bite. You become focused on eating, obsessed with tugging and scraping the bones clean, moaning and shaking your head all the while.
Great barbecue sauce
No doubt the first ribs were shared by cavemen soon after the first forest fire. Since then, cooking with fire has always meant a gathering the clan outdoors, and there is no more intimate gathering than hanging around the fire with the sweet smell of smoke and meat in the air, with a beer in hand. To this day, nothing says “party” like ribs. The scent can make your nose smile and your mouth cry. Barbecue is pure porknography.
Ribs are easy to cook once you know how, yet they are the holy grail of backyard chefs from coast to coast. This website is for all the trash-talkers around the world who aspire to make the best ribs on the block, and then brag about them. It’s not hard. Get plenty of napkins, strap on a bib (or better still, an apron), and dig in! And if you don’t get messy, you’re not doing it right!
Why did we start cooking? Was it to make the odor more powerful for our poor noses?
Did it have anything to do with the fact that when I smell barbecue down the street, I start feeling neighborly?