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Post by toshtego on Jun 23, 2019 8:30:42 GMT -5
Looks amazing Charlie. I havent had beef ribs in years. P.S. you had me at "habanero." Ham, mushroom and pineapple pizza for me tonight. $5, hard to beat Once we bit into them, they were a bit too red and tough... put them under the broiler to finish them off, and the fat ran out like a river, the meat was much more tender, and had a nice char. I don’t cook beef ribs very often, from here on out that technique will be standard operating procedure. Beef ribs are one of my regulars. No barbecue, so I cook them long and slow in the oven. I get the first past and then a rib with some meat and fat goes to the dog. She loves them too and can strip that rib bone fast. Then she gnaws it for hours.
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Post by trailboss on Jun 23, 2019 8:41:04 GMT -5
Beef ribs is low and slow like brisket unless you boil em or soak em coffee and balsamic vinegar for a couple of days in the fridge. Or like me you can go beef rib mecca. Thanks! I have done ribs for hours on end, but for just 8 or 9 ribs it just isn’t worth it to me. The method I used worked very well after rendering the fat under the broiler for a few minutes. Tender, but it still had texture. I know some people parboil ribs, and I have tried it, but that just doesn’t do it for me... no crock pot ribs for me either. One thing that threw me off on initially taking the rib temp, is that the probe probably got too close to the bone giving a 200 deg reading, it worked out well though.
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Post by Legend Lover on Jun 23, 2019 8:43:46 GMT -5
I don't like ribs that fall off the bone. I like a little work, or texture, as Charlie put it.
My mum does ribs in a pressure cooker and they are OK, but they may as well not be ribs as the meat practically falls off the bone as soon as you lift it.
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Post by just ol ed on Jun 23, 2019 8:48:29 GMT -5
soon to feed the humans usual Sunday fare. 4 lg eggs, mangled low-sodium ham, x-sharp cheddar pieces all in "griddle" part of Geo.Foreman grill. Winds up plateful of mess but does "purty" really matter? Not in our ways. Usual k-cup drinks for both.
Ed Duncan, Batavia, NY pipe/cigar since '62
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Post by Deleted on Jun 23, 2019 15:11:24 GMT -5
Took two of my youngest granddaughter’s to DQ for a real thick large shake. Very refreshing on this humid day👌👍👍
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Post by just ol ed on Jun 23, 2019 15:12:54 GMT -5
greets again. In about an hour, Schwan #404 bake chicken pieces, side of #755 bulk corn nuked. Later while following "60minutes", another store brand ice cream on a stick & tea.
Ed Duncan, Batavia, NY
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Post by Deleted on Jun 23, 2019 16:16:27 GMT -5
Around 7:00pm a Domino’s Veggie pie all be delivered. Not my favorite pizza, but the cook is off today👍
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Post by Scott W on Jun 23, 2019 16:30:22 GMT -5
Seared some bone in pork chops and braised some sauerkraut in Redds Apple ale then all in the pressure cooker for 16 minutes. Jr is having Mac and cheese and edamame
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Post by puffy on Jun 23, 2019 17:11:50 GMT -5
Ham,Mashed Potatoes,and Peaches
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Post by Scott W on Jun 23, 2019 18:03:04 GMT -5
I don't like ribs that fall off the bone. I like a little work, or texture, as Charlie put it. My mum does ribs in a pressure cooker and they are OK, but they may as well not be ribs as the meat practically falls off the bone as soon as you lift it. Agreed, my son and I just had this conversation over dinner
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Post by toshtego on Jun 23, 2019 18:08:46 GMT -5
Looks like another burrito of my own red chile elk and home made beans with ham hock. Not complaining.
Laid in two Blue Bunny Ice-a Cream Sandwiches, both Neopolitan!
Soon heading over to the cabinet for either a Tanqueray Martini or a Pink Gin. Been a long day on the irrigation route. Have to go out around 7:00 PM to make a series of flow adjustments on various properties. The fun never stops.
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Post by roadsdiverged on Jun 23, 2019 18:15:33 GMT -5
Strange mix but it's so good.
Hamburgers on the grill and turnip greens that have cooked all day.
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Post by Darin on Jun 23, 2019 19:35:31 GMT -5
Chicken Parmesan with Angel Hair Pasta
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Post by toshtego on Jun 23, 2019 20:09:46 GMT -5
Strange mix but it's so good. Hamburgers on the grill and turnip greens that have cooked all day.
Sounds great to me.
I love slow cooked greens, Southern style.
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Post by roadsdiverged on Jun 23, 2019 20:41:52 GMT -5
Yes sir! With chunks of smoked pork
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Post by toshtego on Jun 23, 2019 21:20:49 GMT -5
Yes sir! With chunks of smoked pork yes, indeed. Sometimes it is bacon or both! While on Southern Greens, the other day I was in Taos at the market standing behind an elderly lady whose shopping cart was filled with one item- Collards. I mean she had them all, the entire cart. I looked at her neat white hair, her white sweater over a pressed blouse and pale skin and knew I was in the presence of an old Texas Lady. So, I said, "Bet you have an excellent recipe for these here". She looked at me a while and replied in that nice drawl, "Yes Sir. I do.... it was my mamas and her mama's before". I just know some large crowd of Texans here are eating very well.
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Post by Deleted on Jun 23, 2019 22:42:03 GMT -5
Jets pizza that one of the guys at the man cave ordered for us.
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Post by Legend Lover on Jun 24, 2019 1:56:57 GMT -5
I don't like ribs that fall off the bone. I like a little work, or texture, as Charlie put it. My mum does ribs in a pressure cooker and they are OK, but they may as well not be ribs as the meat practically falls off the bone as soon as you lift it. Agreed, my son and I just had this conversation over dinner I don't know how the Chinese do it, but over here, in Chinese restaurants, their ribs are superb.
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Post by Deleted on Jun 24, 2019 3:27:31 GMT -5
Two peanut butter cookies and a mug of Dunkin’ Columbian coffee ☕️. Morning meds to follow..
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Post by roadsdiverged on Jun 24, 2019 5:38:44 GMT -5
Yes sir! With chunks of smoked pork yes, indeed. Sometimes it is bacon or both! While on Southern Greens, the other day I was in Taos at the market standing behind an elderly lady whose shopping cart was filled with one item- Collards. I mean she had them all, the entire cart. I looked at her neat white hair, her white sweater over a pressed blouse and pale skin and knew I was in the presence of an old Texas Lady. So, I said, "Bet you have an excellent recipe for these here". She looked at me a while and replied in that nice drawl, "Yes Sir. I do.... it was my mamas and her mama's before". I just know some large crowd of Texans here are eating very well. Collards are my favorite greens. I cook them like my grandmother did, but I have my own little Twist to them. I've got compliments from people who usually dont eat them.
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Post by scrooge on Jun 24, 2019 5:40:13 GMT -5
Dry toast an oatmeal an YES meds.
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Post by just ol ed on Jun 24, 2019 7:13:31 GMT -5
soon as finished here, Schwan #481 two cycles in toaster, add sausage links, real butter & real syrup, all nuked to a plateful of mess. All to smoking room & continue with the papers. Good start far as I'm concerned...store brand hot cocoa to wash it all down with
Ed Duncan, Batavia, NY
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Post by Legend Lover on Jun 24, 2019 7:54:57 GMT -5
Made some Tuna, onion and mayo sandwiches for lunch. Haven't had these in ages. Hard to beat.
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Post by dervis on Jun 24, 2019 8:07:05 GMT -5
Cooked up some eggs with spinach and some roasted radish. Should have made double what I did already want more!
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Post by Dramatwist on Jun 24, 2019 8:07:32 GMT -5
Made some Tuna, onion and mayo sandwiches for lunch. Haven't had these in ages. Hard to beat. ...a personal favorite...
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Post by Deleted on Jun 24, 2019 9:18:05 GMT -5
Nothing until after my two doctor visits. Was suppose to meet someone at 3:00pm but was canceled. So I’ll stop at the Knightdale diner before stopping back home. I see a swiss cheese, sautéed onions and mushroom burger with fries. This guy is from Queens, NY and knows how to cook👌👍👍. It’s the highlight of my day!!!
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Post by just ol ed on Jun 24, 2019 15:20:44 GMT -5
about an hour from now..on indoor GeoForeman grill,Zweigles red dawg, 12mins at 300f. Usual additions, side of Mussleman's smooth applesauce. later, store brand cookies, store brand tea & Jeopardy
(just as a side for later...gonna go thru ALL these _*&*^%^ buttons again & see if I can find which one does "start a thread". Intend to "call out with praise" a most generous "gifter" a well known person known for his generosity. Complete surprise, all things I'm overjoyed to have. Have already sent a short letter to him & enclosed re-imburse of shipping). Needs rotsa ruck as so far, dunno the move(s) to make.
Ed Duncan, Batavia, NY
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Post by Deleted on Jun 24, 2019 15:56:03 GMT -5
Still hungry from lunch, so in about 30 minutes I’m going to have a fresh apple muffin I picked up earlier in the day with a mug of coffee ☕️ 👍
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Post by puffy on Jun 24, 2019 17:26:18 GMT -5
Black Forrest Cake
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Post by Legend Lover on Jun 24, 2019 17:29:03 GMT -5
Haven't had that on ages. I do like a black forest cake.
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