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Post by silverdragon on May 28, 2015 7:32:30 GMT
Fall off the bone ribs... addition to a good idea that TUM just posted...
This one requires a slow cooker that can handle dry cooking.
Cook on very slow for a while, then remove the stock, paint with BBQ sauce or whatever you glaze may be, and cook again, until the outside is "jus' right"
If you dont move them from one pot to another, less chance of the ribs falling off the bone, until the sauce "Glues" them back on?...
Exact timings depend on the ribs and experience, but one hour to one and a half under stock and half to one hour dry are about the mark to work on.
BTW, I have had ribs done this way, and they are definitely bring a fork food, 'cos they do fall off the bone on the plate.
You can pull the meat off the bone and stick in a large sandwich as well...
The stock?.. reserve, reduce, and use for the next set, any fat that floats up can be used for frying Bacon in, or any meat you want to add a little flavour to.
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Post by the light works on May 28, 2015 14:08:58 GMT
and yet you say all beers should go in the pint. - my only comment was that if you want to use a fancier glass for beer, you use a proper fancy beer glass, not a wineglass. All beers should go in a Pint Pot, as in the one designed for that beer.... which in UK is either a Pint glass or a Half pint glass (For the laydees) .. There are several different designs of Pint pot. Wine glasses and spirit glasses are not the same. They are NOT for drinking beer out of...? Or were we arguing the same point there? it would seem that we are. to my mind, a pint pot is not a pilsner glass or is that vice versa. a pint pot being the sort of one-size-fits-all glass used in pubs because it works for most everything made of wort; while the more breed specific glasses are used in the higher echelon pubs and the bartender had better be familiar with which is which. drinking vanity name beer out of an actual wineglass is strictly kardashian grade pretentiousness. |
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Post by the light works on May 28, 2015 14:10:33 GMT
Fall off the bone ribs... addition to a good idea that TUM just posted... This one requires a slow cooker that can handle dry cooking. Cook on very slow for a while, then remove the stock, paint with BBQ sauce or whatever you glaze may be, and cook again, until the outside is "jus' right" If you dont move them from one pot to another, less chance of the ribs falling off the bone, until the sauce "Glues" them back on?... Exact timings depend on the ribs and experience, but one hour to one and a half under stock and half to one hour dry are about the mark to work on. BTW, I have had ribs done this way, and they are definitely bring a fork food, 'cos they do fall off the bone on the plate. You can pull the meat off the bone and stick in a large sandwich as well... The stock?.. reserve, reduce, and use for the next set, any fat that floats up can be used for frying Bacon in, or any meat you want to add a little flavour to. alternately, you can sear them first, before putting them in the slow cooker. |
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Post by silverdragon on May 29, 2015 6:23:40 GMT
I know what all of them are, and its not higher echelon pubs, its average pubs.
The English pub is where you can take the whole family, its not just roughneck bars, those we call shotgun alleys, because if you are new in town and want to end up as old in town you take one with you.
Average places have a stock from 6oz to 12 oz glasses for all things not beer, wine glasses, goblets, tumblers, all the usual suspects, right up to Goldfish bowl "snifters" for warming the brandy with your hand.
We are expected to know which is which, but, the customer will always tell you "Gis a [xyz] in a tall glass with ice-and-a-slice" if they want the special ones.
Usually 'she' has bought Mother along and wants to put on the powshe...[thats posh..]
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Post by kharnynb on May 29, 2015 13:46:56 GMT
over here, it's either bars that have 1, maybe 2 mass-produced lagers on tap and you get a pint and like it.
Or it's a beerpub/brewery with a pub and they will give you the beer in the glass that it belongs in and like it.
Have i said before that finnish people tend to make bad servants? ;D
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Post by the light works on May 29, 2015 14:34:01 GMT
here you have grades of bar. from the rough bars that have 4 or 5 mass produced beers on tap, and a microwave behind the bar to meet the food requirements to the bars that have 32 taps, and at least 25 of the beers in those taps have not traveled more than a hundred yards in their lifetime; and tend to have a full restaurant kitchen as well. several of our family restaurants have a bar in the side, or up or downstairs, as well.
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Post by silverdragon on May 30, 2015 6:25:19 GMT
Here the Pub is more than a Bar, its an institution.
The Pub comes first, its a "Public house", its a meeting place, its the hub of the community thats close to the church, because after a good sermon, you needs a good pint to wash that down with.
Its a place to relax, have a blether, amongst friends.
Its a place where a LOT of business got done, where work for the next day was sorted out, so its an employment exchange, and Business forum as well.
More hands have been shook [on a deal] in Pubs than ever anywhere else.
They are also where you can get entertainment.
A Good silly argument is worth its weight in gold....
Especially when you get new words being invented.
"You are agritating me", (aggravating), its now a common local mispronunciation...
Remembering that when the Pubs were invented, the local water was dangerous to drink....
Pubs open 7 days a week, they are there for refreshment reasons.
The Gastro-pub is a modern invention.
The restaurant came second to the pub.
But yes they are important these days to get the public through the doors, because successive govts have done as much as they can to destroy the meeting places of the people..... they want sheep who follow what they are told on the telly-box.
Erm, ahhhh, sound like I have an axe to grind there dont I?...
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Post by the light works on May 30, 2015 6:36:08 GMT
Here the Pub is more than a Bar, its an institution. The Pub comes first, its a "Public house", its a meeting place, its the hub of the community thats close to the church, because after a good sermon, you needs a good pint to wash that down with. Its a place to relax, have a blether, amongst friends. Its a place where a LOT of business got done, where work for the next day was sorted out, so its an employment exchange, and Business forum as well. More hands have been shook [on a deal] in Pubs than ever anywhere else. They are also where you can get entertainment. A Good silly argument is worth its weight in gold.... Especially when you get new words being invented. "You are agritating me", (aggravating), its now a common local mispronunciation... Remembering that when the Pubs were invented, the local water was dangerous to drink.... Pubs open 7 days a week, they are there for refreshment reasons. The Gastro-pub is a modern invention. The restaurant came second to the pub. But yes they are important these days to get the public through the doors, because successive govts have done as much as they can to destroy the meeting places of the people..... they want sheep who follow what they are told on the telly-box. Erm, ahhhh, sound like I have an axe to grind there dont I?... and here it has graduated to the coffee shop serving more of the business purpose drinking alcohol while on the clock has become something only upper management is believed to do (three-martini lunches) that said I just looked at an article saying that Americans don't appreciate Scottish eggs, and I have to wonder why. they appear to contain two of the key factors of American food: pork and deep frying. perhaps they need to be battered or breaded to capture our attention. |
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Post by silverdragon on May 30, 2015 7:48:17 GMT
That we can do. Just a point, its Scotch eggs, not full Scottish. Where Scotch is a verb for a mash-up.... To Scotch something up is to make use of what you got. Putting the egg/sausage ball in batter and deep frying is done in some areas, but done "fresh" to make the most of the crispy batter. Breaded, thats how they are supposed to be?.. The Egg/Sausage ball is rolled in egg then breadcrumbs to fry, when the bread goes brown, its cooked. If its not, then the sausage was too thick.... EDIT, Take the hard [or soft] boiled egg, wrap it in BACON, then thick batter, and deep fry. Yep, its good. I found a beer-batter recipe for the same.... www.instructables.com/id/Bacon-wrapped-beer-battered-deep-fried-hard-boi/ |
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Post by the light works on May 30, 2015 7:58:20 GMT
That we can do. Just a point, its Scotch eggs, not full Scottish. Where Scotch is a verb for a mash-up.... To Scotch something up is to make use of what you got. Putting the egg/sausage ball in batter and deep frying is done in some areas, but done "fresh" to make the most of the crispy batter. Breaded, thats how they are supposed to be?.. The Egg/Sausage ball is rolled in egg then breadcrumbs to fry, when the bread goes brown, its cooked. If its not, then the sausage was too thick.... EDIT, Take the hard [or soft] boiled egg, wrap it in BACON, then thick batter, and deep fry. Yep, its good. I found a beer-batter recipe for the same.... www.instructables.com/id/Bacon-wrapped-beer-battered-deep-fried-hard-boi/ah, i read a good 15-20 columns in that publication the personality quizzes were in, so I missed the particular on that. |
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Post by ponytail61 on May 30, 2015 21:26:27 GMT
Scotch Eggs....where have they been all my life? I ran across them a few years ago when I was looking for ideas for a catering gig I had. Was a little more work than I wanted for 75 but made a few for myself. I can't believe I had never heard of them before that.
I baked them the first time and prefer them that way. If you put too much sausage on them it can slump a little.
I noticed that they are considered a snack food in the UK, also noted that Worcestershire sauce was used as a condiment. Was curious what type of sausage is typically used? I used a breakfast sausage and saw no need for any kind of condiment.
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Post by the light works on May 30, 2015 23:35:43 GMT
Scotch Eggs....where have they been all my life? I ran across them a few years ago when I was looking for ideas for a catering gig I had. Was a little more work than I wanted for 75 but made a few for myself. I can't believe I had never heard of them before that. I baked them the first time and prefer them that way. If you put too much sausage on them it can slump a little. I noticed that they are considered a snack food in the UK, also noted that Worcestershire sauce was used as a condiment. Was curious what type of sausage is typically used? I used a breakfast sausage and saw no need for any kind of condiment. some people eat condiments on everything. my brother in law puts ranch dressing on his pizza. |
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Post by ponytail61 on May 31, 2015 1:43:10 GMT
Scotch Eggs....where have they been all my life? I ran across them a few years ago when I was looking for ideas for a catering gig I had. Was a little more work than I wanted for 75 but made a few for myself. I can't believe I had never heard of them before that. I baked them the first time and prefer them that way. If you put too much sausage on them it can slump a little. I noticed that they are considered a snack food in the UK, also noted that Worcestershire sauce was used as a condiment. Was curious what type of sausage is typically used? I used a breakfast sausage and saw no need for any kind of condiment. some people eat condiments on everything. my brother in law puts ranch dressing on his pizza. I know about ranch dressing on pizza. I call it Montana Ketchup. People here use it on everything. Pizza, chicken strips, fries and even bread sticks and mozzarella sticks. They don't want marinara, they want ranch. I even have a couple of pizzas that use ranch as the sauce instead of the traditional pizza sauce. And yes they are very popular. I go through about 4 - 8 gallons a week. |
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Post by the light works on May 31, 2015 2:32:29 GMT
some people eat condiments on everything. my brother in law puts ranch dressing on his pizza. I know about ranch dressing on pizza. I call it Montana Ketchup. People here use it on everything. Pizza, chicken strips, fries and even bread sticks and mozzarella sticks. They don't want marinara, they want ranch. I even have a couple of pizzas that use ranch as the sauce instead of the traditional pizza sauce. And yes they are very popular. I go through about 4 - 8 gallons a week. sounds like you've met him. |
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Post by silverdragon on May 31, 2015 12:06:49 GMT
some people eat condiments on everything. my brother in law puts ranch dressing on his pizza. I know about ranch dressing on pizza. I call it Montana Ketchup. People here use it on everything. Pizza, chicken strips, fries and even bread sticks and mozzarella sticks. They don't want marinara, they want ranch. I even have a couple of pizzas that use ranch as the sauce instead of the traditional pizza sauce. And yes they are very popular. I go through about 4 - 8 gallons a week. Do you DRINK the stuff or what?.... OK, So I am going to presume you do some catering here, otherwise, thats about my weekly intake of coffee covered. 8 GALLONS a week.... |
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Post by the light works on May 31, 2015 14:54:37 GMT
I know about ranch dressing on pizza. I call it Montana Ketchup. People here use it on everything. Pizza, chicken strips, fries and even bread sticks and mozzarella sticks. They don't want marinara, they want ranch. I even have a couple of pizzas that use ranch as the sauce instead of the traditional pizza sauce. And yes they are very popular. I go through about 4 - 8 gallons a week. Do you DRINK the stuff or what?.... OK, So I am going to presume you do some catering here, otherwise, thats about my weekly intake of coffee covered. 8 GALLONS a week.... I got the impression ponytail runs or manages a restaurant. as far as pizzas that some people balk at, my local pizza place has a barbecue chicken pizza that uses barbecue sauce instead of italian sauce. I'm not sure I would find cooked ranch dressing to be appetizing, but I can comprehend the flavor portion of it. |
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Post by the light works on May 31, 2015 15:36:35 GMT
part of why we use measures over here instead of weights.
the cornbread recipe I use needs only a half cup measure and a teaspoon measure:
2 half cups each of flour and cornmeal (polenta)
a half cup of sugar
3 teaspoons of baking powder, and one of salt
break an egg into the half cup and top it off with oil
2 half cups of milk.
bake at 400 degrees for 20 minutes (test with a straw or toothpick)
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Post by ponytail61 on May 31, 2015 16:14:11 GMT
Do you DRINK the stuff or what?.... OK, So I am going to presume you do some catering here, otherwise, thats about my weekly intake of coffee covered. 8 GALLONS a week.... I got the impression ponytail runs or manages a restaurant. as far as pizzas that some people balk at, my local pizza place has a barbecue chicken pizza that uses barbecue sauce instead of italian sauce. I'm not sure I would find cooked ranch dressing to be appetizing, but I can comprehend the flavor portion of it. Yes I own a restaurant, nothing fancy pizza, subs, steaks seafood and Italian. Most places in town have gambling but we decided to go more kid friendly and have a few arcade games and a pool table. We have a good size separate dining area that we use for birthday parties and meetings. I have a couple of BBQ sauce based pizza's also, but the weirdest one is a Reuben Pizza. It uses 1000 isle dressing as the sauce along with the corned beef and sauerkraut. Also have one with traditional sauce and ham and sauerkraut. The ranch pizzas are good, but the leftovers are dry. I love cold pizza as long as it has enough sauce and the ranch pizzas don't cut it. It drys out overnight. |
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Post by OziRiS on May 31, 2015 18:49:31 GMT
I got the impression ponytail runs or manages a restaurant. as far as pizzas that some people balk at, my local pizza place has a barbecue chicken pizza that uses barbecue sauce instead of italian sauce. I'm not sure I would find cooked ranch dressing to be appetizing, but I can comprehend the flavor portion of it. Yes I own a restaurant, nothing fancy pizza, subs, steaks seafood and Italian. Most places in town have gambling but we decided to go more kid friendly and have a few arcade games and a pool table. We have a good size separate dining area that we use for birthday parties and meetings. I have a couple of BBQ sauce based pizza's also, but the weirdest one is a Reuben Pizza. It uses 1000 isle dressing as the sauce along with the corned beef and sauerkraut. Also have one with traditional sauce and ham and sauerkraut. The ranch pizzas are good, but the leftovers are dry. I love cold pizza as long as it has enough sauce and the ranch pizzas don't cut it. It drys out overnight. Corned beef and sauerkraut?! The only pizza I've ever heard of that was weirder than that called for goat cheese and sheep's brain. Needless to say, that recipe book was taken back to the store, the owner was told that this book did not in fact have anything to do with, as the title advertised, "the best pizzas in the world." He agreed, and not only did I get my money back, he took the book off the shelves and shipped them back to the publisher. Some might find it strange that he would do that, but as the consumption of sheep's brains has been proven to cause Creutzfeldt–Jakob disease, he made the argument (which he got from me) that the recipe book promoted consumption of potentially dangerous food items without providing information about the the risks it involved. As such, he (as I) deemed it irresponsible to have on his shelves. Lawyers got involved and he won. The book is now no longer for sale anywhere in Denmark. |
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Post by wvengineer on Jun 1, 2015 1:18:43 GMT
I have a couple of BBQ sauce based pizza's also, but the weirdest one is a Reuben Pizza. It uses 1000 isle dressing as the sauce along with the corned beef and sauerkraut. Also have one with traditional sauce and ham and sauerkraut. That actually sounds good. Can you post the recipe or is that a trade secret? |
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