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Barbecued Spare Ribs Served with Non-traditional Sauce


8 pounds pork spare ribs, left as whole racks
1 cup vinegar
1 cup light brown sugar
2 tablespoons fine sea salt
1 tablespoon cracked black pepper
1 cup Mango Barbecue Jam (recipe follows)


  1. Pour 4 quarts water into a pot large enough to hold the spare ribs. Add the vinegar, sugar, salt, and pepper. Bring to a boil over high heat, then lower the heat and cook at a simmer for 15 minutes to concentrate the flavor of the vinegar and sugar. Add the ribs to the boiling liquid, raise the heat to high, and when the liquid returns to a boil, lower the heat so the liquid is simmering and poach the ribs for 15 minutes. Drain the ribs and set them aside to cool. The ribs can be made to this point, covered, and refrigerated for up to 24 hours. Let come to room temperature before proceeding.
  2. Preheat the oven to 425°F or prepare an outdoor grill for grilling.
  3. Put the poached ribs in a pan with a rack, or directly over an outdoor fire. Cook, turning occasionally, until nicely crisp and caramelized, about 40 minutes in the oven and 25 to 30 minutes on the grill. Brush on the jam and cook for 2 more minutes, just to flavor the pork and caramelize the jam.
  4. Arrange the ribs on a platter and serve.

Makes 6 to 8 servings.

Mango Barbecue Jam


2 pounds firm mango (2 to 3 mangoes), cut into 1/2-inch dice
1 cup sugar
1 jalapeno chili, seeded and finely diced
1 red bell pepper, seeded and cut into 1/4-inch dice
1/4 cup freshly squeezed lime juice


  1. Put all ingredients into a pot. Place over medium heat and cook, stirring occasionally, for 30 minutes. Remove and let cool completely.
  2. Transfer to a food processor fitted with the steel blade and pulse a few times to a chunky texture. Keep refrigerated until ready to use or serve.

Source: Nightly Specials

Sunday Funnies

Engineering the Immune System to Kill Cancer Cells

In late 2015, former President Jimmy Carter announced that he was free of the metastatic melanoma that had spread to his liver and brain. In addition to surgery and radiation, Carter was treated with an immunotherapy drug, a new approach in cancer treatment that has a promising outlook.

A research team led by University of Notre Dame chemist Brian Baker is developing a new immunotherapy, a treatment that enhances immune system function in order to treat or prevent disease, as a means to more effectively target and kill cancer cells. According to Baker, “Immunotherapy is changing how cancer is treated.”

T cells play a vital role in the immune system by attacking pathogens and cancer cells. The team’s study, recently published in the journal Structure, shows how T cell receptors can be engineered for specificity and function, and provides new methods for creating T cell receptors that are able to target specific cancer antigens, harmful substances that cause the body to produce antibodies.

The work of Baker’s team is directed toward taking immunotherapy beyond the treatment Carter received. T cells that have been genetically altered to express engineered T cell receptors have been explored in clinical trials. Baker and his collaborators show how these receptors can be further engineered in order to recognize specific antigens on the surfaces of cancerous cells, thereby allowing cancer to be targeted with a heightened, more directed immune response with laser-like accuracy.

“Our study demonstrates new routes for custom designing functional T cell receptors with optimal antigen recognition properties. This will help open the door for customized specificity in order to optimize T cell targeting and killing,” said Baker.

Source: EurekAlert!