tag:blogger.com,1999:blog-3799854524070158890.post6614776054376879770..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Babyback Ribs - Made EasyBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3799854524070158890.post-73327311140672605782011-12-30T02:39:09.261-05:002011-12-30T02:39:09.261-05:00In Sweden we use a similar technique for our X-mas...In Sweden we use a similar technique for our X-mas ribs. I use lots of veggies and spices to get flavor into the meat while simmering.<br /><br />It adds quie nice to the overall taste. Worth a try.Rara dropparhttps://www.blogger.com/profile/00951361653723808329noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-3726525631828762172011-12-28T19:34:16.018-05:002011-12-28T19:34:16.018-05:00Clearly, you must have read my post from 2010: htt...Clearly, you must have read my post from 2010: http://www.chevsky.com/2010/07/living-off-land-in-palo-alto.html<br /><br />Scroll down to step 4. I came up with it first! :) Ribs with Burgundy of course.<br />Best,<br /> Iron C.Iron Chevskyhttps://www.blogger.com/profile/05241149967997845671noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-71838546864612166922011-12-28T06:28:31.112-05:002011-12-28T06:28:31.112-05:00we NEED to get you to Texas, man... Love the Lafar...we NEED to get you to Texas, man... Love the Lafarge...Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-87877622984025712402011-12-26T23:20:02.628-05:002011-12-26T23:20:02.628-05:00There is an ancient Hyderabadi or Awadhi cooking t...There is an ancient Hyderabadi or Awadhi cooking technique, which, I'm sorry BG, has an older claim on this technique. Credit for discovering it aside, it is a great thing. They usually braise a cut of meat like lamb shoulder or lamb shank, gradually reducing the cooking liquids until it's almost syrupy. Then, and this is the masterstroke, they remove the meat, glaze the meat with the syrup, and stick the meat into a burning hot tandoor for 2-3 minutes - enough to cause the outside surface of the meat to crisp up, toasty and caramelized, while the interior is falling-apart tender.<br /><br />Anyway, this post reminded me of that.deetranenoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-18157345502606051262011-12-22T09:03:14.759-05:002011-12-22T09:03:14.759-05:00Preparing a unique and delicious food is a real ar...Preparing a unique and delicious food is a real art and to master it you need the right kind of knowledge.Knowledge transferring is generally a two way process, and I wanna appreciate you for the unique dish and your thought.thank you..Restaurant Broadbeachhttp://www.osushi.com.au/broadbeach-restaurantnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19669783930757109732011-12-21T03:35:49.305-05:002011-12-21T03:35:49.305-05:00Funny, I don't remember the forum but I also o...Funny, I don't remember the forum but I also once made the mistake to say this is a great technique and if done right flavourwise there is not a huge difference. You can also do this and then BBQ them works great. What I do is I bring it to a simmer and then switch the heat off and leave them overnight, fantastically tender. This is a technique they use a lot in North Africa and thos guys know about grilling I can assure. Great wine match btw.tueuboeufhttps://www.blogger.com/profile/04465133804436315805noreply@blogger.com