So it's interesting. Ribeiro's colleagues thought 20 million years, that's clearly impossible. 20,000 years, that sounds about right for discoveries like this.
Was it just straight carbon fiber layup? Ribs ? Well, first, maybe before Andre goes into the details-- there was no benchmark.Absolutely no benchmark. So that was interesting.
So he brought it home, an enormous beautiful red thing, and looked at it more carefully, and found it had actually been badly hurt in the accident-- ribs smashed, and a big gash in its side, and it wasn't amenable, really, to being stuffed, at least not by theskills he then had.
And it's not unsafe. Beef ribs -- wonderful. And I'll then take this round, big old roast and cut it in a rib eye steaks.
And this-- anybody know what this is? Beef rib . Yes. Beef rib -- a friend of mine, Daniel Vaughn, who's the barbecue editor of Texas Monthly, he dug back into barbecue history and discovered that brisket was not like the most important barbecue item until the 1950s, that before that basically the barbecuers would just
I, in 1996 I was working at France and after a year I took three months off and just traveled. a rib recipe that you put the spices all over the ribs and then you put it in the fridge for six hours.
It's interesting what happened. When Ribeiro was alive, the artifacts were displayed in the museum with labels showing a lower Miocene age for them, about 20 million years.
And I, uh, well we went through an exercise to go through it. Blue Ribbon at the door.
So, here's what I claim. I claim that every time two of those come together, there's a chance for a water molecule to leave and produce what is called an ester bond. a ribozyme, for instance. So, everything else you see there is individual experiments, very reproducible.
In the U.S., there is this whole big thing of looking at yoga as another form of exercise. The ribs -- and whatever way is most comfortable -- to find that part of your body.
What are you going to be doing? Maybe the rib -eye's not the right pick for you. Maybe the chuck end isn't.
and it was perfect was I spatchcocked my turkey ah fancy yes you can do it at home by yourself or you can get the butcher to remove the rib cage and so it lies flat on a baking sheet and the turkey Cooks in like an hour and a half so it's tender it's juicy and you don't have to worry about overcooking it or like staying up overnight or throughout the morning to check on it and make sure
because I do the team acrobatics, and I fell. The one below had to lower my leg, but I didn't lower it; her foot got stuck here. So I fractured the rib . I had to get injections at the Barça like four times. Finally, I was able to compete, but two days before, a Spanish judge came to see me alone, and when I did, she basically told me how
And it's not unsafe. That's your prime rib roast, right?
Oh. And this, if you're a barbecue nut, you know that this is one of the weirdest barbecue offerings. Its prime rib done barbecue style, but left rare. So in other words, it's not really smoked that long.
barbecue whatever they had on hand that nobody wanted. And beef rib is rapidly becoming the most popular barbecued item in a lot of Texas and in a lot of New York barbecues. This is a beef rib .
And beef rib is rapidly becoming the most popular barbecued item in a lot of Texas and in a lot of New York barbecues. This is a beef rib . As you can see, it gets really, really intense looking.
of fat down the turkeys neck or something, but they found a way to make turkey fatty. And that's the rib , his rib there. You can see it's blackened beyond recognition.
If you cook meat on the bone, that more flavor to it. A bone-in rib -eye always has more flavor then a boneless rib -eye. Same comes to seafood.
You can see the pork chop right in there? That's where our rib chops start, right in there. We'll put that back down.
And there's a funny story about-- when I was talking with him that he told me about how his professors used to rib him about, why are you at an aerospace school when you're interested in studying boat design. And so why was that?
blade end in your rib .
I, in 1996 I was working at France and after a year I took three months off and just traveled. Andrew: 16 ounce rib eye?
impedimenta bashed into a rib very close to the heart and lodged there if it had
best short rib entre in the city, you know what you're talking about because you've tried almost all of them. I don't think you need to be able to go home and make it. And I think
I'd broken five ribs on my left side.
Y el ribosoma del conejo va y lee y genera las proteínas fosforescentes.
this woman going with ribbons on the hair, strong.
This waterfall is called Ribbon Falls.
The ancients wore ribbons rather than crowns.
It's called a ribosome.
My mother sewed the ribbons on with the tiniest stitches.
Here is his brisket, which I kind of like over photoshopped it, so you can't really see it that well. Here's the ribs . Does anyone here like barbecue? Good, good, good. I was worried that everyone was a vegetarian.
Do you feel your ribcage-- your ribcage is holding out a little more, right?
You sense this ribcage being held out.
I've broken guys' ribs before who were a lot bigger than you.
Taras's ribcage had become a pin cushion from all my attempts.
and under my ribs and directly into my heart.
And these are called ribbon worms.
I cut the ribbon, because I'm a politician.
So you stuff the ribbons back into the box, close it back up, put it back on the table.
So I take this as evidence for human presence going back over four million years. This is Carlos Ribeiro, who was the chief government geologist of Portugal. He found hundreds of human artifacts in his country of Portugal.
But I was able to get permission from the directors of the museum to study and photograph some of these human artifacts from the early Miocene period. I also carefully studied Ribeiro's original maps, and field notes, and correspondence of the museum archives. And then I went into the countryside of Portugal and I relocated some of the sites where he made his discoveries.
So I had this ribbon custom made from a place that Martha Stewart recommended and on it it said, ho, ho, ho, motherfucker.
Sample like ribcage. Advice your grandmother once gave you are the weight of Atlas.
I'm just going to go one, two, three, and four. And in between ribs four and five, we're just going to put our knife right through the middle, lift it up just to make sure we're all the way through. And again, kind of like with the shoulder blade, sometimes the breast plate can be solid bone.
At this point, there's no such thing. There's just ribs . Spare ribs are the ones that are connected to the belly. They're a little bit wider.
Grab some short ribs , grab some barbecue sauce, throw it in a slow cooker, and if you come back two or three hours
Just means "to ribbon" in French.
I mean, it's not the femur, despite it being the longest bone in the body. It's not the ribcage, despite that it protects the heart and the lungs. It's not the pelvis, which, in most creatures, is from which life springs.