Chopper3000
Stick with Freeones
I do believe a knife and fork will solve the conundrum of eating food that's too big for your mouth.
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Mariah Milano - The Pornstar Foodie :)
- Thread starter Mariahxxx
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I do believe a knife and fork will solve the conundrum of eating food that's too big for your mouth.
freeones_regina
Administrator
Wow! More activity in one day than in the last 2 months combined
Thank you BC. I think you'd only need to read one sentence I wrote and you'd have no trouble arguing with me lol
Regina... I buy a pack of pork ribs and cut them into piece of 3 = meaning pieces with 3 rib bones each. I slice up a few onions and an orange and put that on the bottom of the crock pot and turn it on low (10 hours) before I put the ribs in a sear them in a really hot cast iron skillet on both sides for about 2 minutes each. then lay them on top of the orange and sliced onions. add sea salt cayenne and black pepper along with some scattered garlic cloves and close the lid. Come back 10 hours later and you wont be able to stop yourself. seriously. ridiculous.
I also put an entire turkey breast in there with 2 1 cup of butter and 1 cup of Tabasco (or you can buy buffalo wing sauce) and then 1 cup of blue cheese salad dressing. again put it on low and when its done you have a perfect buffalo turkey dip for chips or pieces of bread.
Both the ribs and turkey breast sounds good, but if I understand it right you do not add, how do you say it, a fluid?
Won't your ingredients burn without something like water or what not?
actually no. The pork has so much fat in it plus the condensation inside the crock will provide plenty of liquid. If you do line the bottom of the crock with onions and things then maybe 1/4 cup of water will help. When I put a pork shoulder in I put no liquid but when it's done the liquid is to the rim of the crock. That's all the juices and fat rendering down. That my friend, is flavor
Jack Davenport
I'm too lazy to set a usertitle.
No offense intended but Mariah is a Yankee.
You want good pecan pie you gotta look south. My mom makes the best ever. You can't have too much filling and they have to be a bit on the thin side with the proper amount of pecan to filling ratio.
She's gonna be making some for Thanksgiving. I'll see if I can get her recipe and shoot it to you.
You want good pecan pie you gotta look south. My mom makes the best ever. You can't have too much filling and they have to be a bit on the thin side with the proper amount of pecan to filling ratio.
She's gonna be making some for Thanksgiving. I'll see if I can get her recipe and shoot it to you.
I'm not a big pecan pie person. it's ok but not my favorite. I'm not even a pie person other than that one kinda pie
I don't do turkey on thanksgiving. never have never will. I have friends over and we have stone crab and lobster with prime rib or leg of lamb but this year I'm gonna do a little buffet with roasted goose, duck and prime rib. Appetizers will be stone crab and some shrimp cocktail. with each entree will be a big lobster tail. its a tradition for my turkey day
here's a video I made before I ever did cooking videos back when I was just fooling around
I don't do turkey on thanksgiving. never have never will. I have friends over and we have stone crab and lobster with prime rib or leg of lamb but this year I'm gonna do a little buffet with roasted goose, duck and prime rib. Appetizers will be stone crab and some shrimp cocktail. with each entree will be a big lobster tail. its a tradition for my turkey day
here's a video I made before I ever did cooking videos back when I was just fooling around
Chopper3000
Stick with Freeones
Is it me or does "American" gravy look like baby sick? The gravy I guess tastes okay (never had it) but aesthetically it ain't the best. A number of US food shows broadcast in the UK that I have seen have this beige splat known as gravy. Next time I'm in the US I will try this odd looking creation.
Chopper3000
Stick with Freeones
Looking good girl. Very good indeed.
Chopper3000
Stick with Freeones
Easy Tiger no insult intended.
Haggis though, you have just had a go at an English man about poor Scottish food. We have to do afternoon tea babe
Haggis though, you have just had a go at an English man about poor Scottish food. We have to do afternoon tea babe
xfire
@ChrisFreemanX
If I cook ribs anywhere but outside on the smoker they come out mushy. Any suggestions for keeping some bite in them? Re: gravy, there are few things as decadent as buttermilk biscuits and sausage gravy, truly one of the foods of the Gods, not to mention etouffee is really just a type of gravy and cajun/creole food will make you want to punch your mama in the teeth if she didn't introduce you to it when you were a kid.
freeones_regina
Administrator
I made the pork ribs in my crockpot last weekend like you mentioned a few posts ago.
They were good and you were right, didn't need to add something like water.
Next weekend I'm going to try your suggestion with the turkey, although turkey is hard to find over here so it will probably be chicken instead
They were good and you were right, didn't need to add something like water.
Next weekend I'm going to try your suggestion with the turkey, although turkey is hard to find over here so it will probably be chicken instead
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