To fuck or to cook?

[Atticus Grinch]

Originally Posted by Fugee

Hank, I'll see your rube upbringing and raise you.

I never saw a pepper mill until I was in college and visiting my roommate's family. They took us to eat at their country club and there was a pepper mill on the table. I picked it up and was turning the top trying to figure out how to get it off (I guess so I could shake pepper on my food). After a little while my roommate's Dad asked me if I thought I had peppered my lap enough.

In other news, some years back a boy named Peter Parker got bit by a radioactive spider.

[Fugee]

Originally Posted by Atticus Grinch

In other news, some years back a boy named Peter Parker got bit by a radioactive spider.

Did he know how to work a pepper mill?

[Greedy,Greedy,Greedy]

Originally Posted by Fugee

Hank, I'll see your rube upbringing and raise you.

I never saw a pepper mill until I was in college and visiting my roommate's family. They took us to eat at their country club and there was a pepper mill on the table. I picked it up and was turning the top trying to figure out how to get it off (I guess so I could shake pepper on my food). After a little while my roommate's Dad asked me if I thought I had peppered my lap enough.

I'll see your rube story and raise you one.

I went out to a mexican restaurant and, after carefully perusing the menu and studying all these newfangled things, ordered myself a gazpacho to start. They brought chips with two different kinds of salsa - I assumed from the description that the chunky one must be the gazpacho and sat there eating the whole thing with a spoon. Imagine my surprise when they put the soup in front of me. It wasn't quite as spicy as the first one.

[bold_n_brazen]

Originally Posted by Greedy,Greedy,Greedy

I'll see your rube story and raise you one.

I went out to a mexican restaurant and, after carefully perusing the menu and studying all these newfangled things, ordered myself a gazpacho to start. They brought chips with two different kinds of salsa - I assumed from the description that the chunky one must be the gazpacho and sat there eating the whole thing with a spoon. Imagine my surprise when they put the soup in front of me. It wasn't quite as spicy as the first one.

I fold.

[Mmmm, Burger (C.J.)]

Originally Posted by Greedy,Greedy,Greedy

I'll see your rube story and raise you one.
.

I ordered soft-shell crab, and then proceeded to eat it like a hardshell crab by cutting it open to get at the succulent meat. The waiter was quite puzzled as to why the shell remained for the most part.

[Tyrone Slothrop]

Anyone have a good recipe for beef short ribs? That's what I want to make tonight.

[Replaced_Texan]

Originally Posted by Tyrone Slothrop

Anyone have a good recipe for beef short ribs? That's what I want to make tonight.

Yes. I'll get them e-mailed to you.

ETA: As soon as my source e-mails it, I'll post it.

[Mmmm, Burger (C.J.)]

Originally Posted by Tyrone Slothrop

Anyone have a good recipe for beef short ribs? That's what I want to make tonight.

Get started now.

I have a recipe I can pass along to you, but not in time for tonight (2 hours braising).

ETA: Actually I can. From the NY Times.

FIVE-SPICE SHORT RIBS

Adapted from Chow Bar

Time: 2 3/4 hours

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red wine
1/2 cup Worcestershire sauce
1 cup chicken stock
1/3 cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened.

1. Preheat oven to 450 degrees.* Cut ribs in individual sections, each with one piece of bone.

2. Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.

3. Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.

Yield: 4 to 6 servings.

*Burger note: I have found that 350 works better.

[Replaced_Texan]

Originally Posted by Replaced_Texan

Yes. I'll get them e-mailed to you.

ETA: As soon as my source e-mails it, I'll post it.

My boyfriend's recipe:

I get the boneless sort of slabs o'meat from Costco. I've never seen that cut in a regular grocery store. I do about a dozen at a time, because it's too big a pain to do any less and the end product freezes well.

Dredge the ribs in seasoned flour and sear on all sides until it's quite mahogany colored.

Meanwhile, brown mirepoix in another pan. When it's taken on good color, deglaze with a pre-heated mixture of one can tomato paste, half a bottle of red wine and a 3 cups or so of chicken stock. Reduce until it's a nice ruby color and doesn't taste so wine-y.

Strain & throw out the solids. reserving the liquid.

Place the ribs in your roasting pan. Top with whole rosemary, thyme and parsley. Add your braising liquid. If the ribs are not completely covered add more stock until they are. In a perfect world, you'd put parchment paper over your ribs, cover the roasting pan in plastic wrap, then seal the lot of it with aluminum foil. Realistically, you'll just use foil.

Roast at 400, checking them every hour. It'll take between 2 and a half and 4 hours. They're done if you fall apart when you look at them.

They're ridiculously good.

[Fugee]

Originally Posted by Replaced_Texan

My boyfriend's recipe: They're ridiculously good.

Sounds yummy. Also sounds like either a weekend project or a very late weeknight supper that gets started the minute one is home from work.

[taxwonk]

I'm cooking the first round of 142 pounds of brisket and another 50 pounds of pork butt for our church auction dinner Saturday night. I expect to finish the first third by Midnight.

Now that's a weekend project.

[PresentTense Pirate Penske]

Originally Posted by taxwonk

I'm cooking the first round of 142 pounds of brisket and another 50 pounds of pork butt for our church auction dinner Saturday night. I expect to finish the first third by Midnight.

Now that's a weekend project.

Translation: The Wonklets are away for the weekend, the Wonkette and I have the house to ourselves, and, I have some Cialis. It will be a religious experience.

[Fugee]

Originally Posted by PresentTense Pirate Penske

Translation: The Wonklets are away for the weekend, the Wonkette and I have the house to ourselves, and, I have some Cialis. It will be a religious experience.

You're saying Mrs. Wonk has a pork butt? That's harsh.

[PresentTense Pirate Penske]

Originally Posted by Fugee

You're saying Mrs. Wonk has a pork butt? That's harsh.

I've never actually met her, I am just going by Hank's descriptions from their encounters.

[Flinty_McFlint]

Originally Posted by Replaced_Texan

My boyfriend's recipe: They're ridiculously good.

Sounds good--it's pretty similar to how I do them as well, except I use a mix of beef stock/Worcester sauce along with the red wine, tomato paste (sometimes I skip this, and I don't have the rosemary, thyme sprigs), and I just do the whole thing in a dutch oven on the cooktop, then put it in the oven at 350. Then later on, I add crimini mushrooms, and then even later, I defat the liquid, add a roux and then overindulge. Works great with Costco oxtails too, if your location has those.