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What Are You Cooking ?

Lewis W said:
Yes but here in Philly when it is 11 degrees outside, well you get the picture.
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Yes,I think you can get really good results in the oven.Do you have a secret for the ribs being nice and tender?Cooking on a low heat for a longer time?How soon do you start basting them?
 
Kathi said:
Yes,I think you can get really good results in the oven.Do you have a secret for the ribs being nice and tender?Cooking on a low heat for a longer time?How soon do you start basting them?
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Yes you boil them first, and they will be real tender.
 
Yes I cut them up then I boil them with just a little vinegar in the water and about in a half hour take them and put them in the oven or on the grill. You can also season the water as you par boil them. Par boiling them will make them much more tender,
 
Lewis W said:
Yes I cut them up then I boil them with just a little vinegar in the water and about in a half hour take them and put them in the oven or on the grill. You can also season the water as you par boil them. Par boiling them will make them much more tender,
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So then if you BBQ them on a grill you would not cut them up?
 
set the oven about 275 rub the slab of ribs with some garlic..... put the ribs in a roasting pan.. pour in a stout beer cover them and bake them for ever...baste a few times with the beer... get them tender then bar b cue them...
 
sausage gravy and biscuits ... chicken and dumplings ... and by the way bisquick is home made :tongue

killer cakes and cookies..

cream pies from scratch

pot roasts great winter food

clam chowder and corn bread...
 
sadly i do not have the art of frying good chicken... i can bake it almost like fried but not the classic golden fried chicken:shame
 
I can make some awesome Fried Chicken.It takes a lot of spices.I got a lot of my tips from my mom who was an awesome cook.Better than me.She made the best Chicken and Dumplings and I have never tried them.It is difficult on how you cook the dumplings.
 
Tomorrow will be leftovers but Tuesday it will be Turkey Wing time, don't know what I am going to cook with it yet, except for some Sweet Potatoes
 
Bout time you 2 got married :)

Most often i cook what he asks for... last nite was avocado cheese burger and french fires...

Best meat i have ever tasted was fresh kill antelope fork tender it was good...
 
I am a lover of deer meat, but I have not had none in about 3 or 4 years, I tried to find some at the 9th street Italian market here, but they do not carry it anymore, and I am not in touch with my friend who goes hunting.
 
Deer meat and fish were staples growing up we were poor....... stewed venison over polenta is about the best ever... the polenta balances the game taste some but not so much as you dont know your eating venison.
This last weekend was the last of regular deer hunting season around here...

Something odd in this area is black deer .. we have lots of dark ones but the genetics of some come out black ... the velvet, the rump , the chin ,, all black.. the rangers say they are more rare then the albino :shrug

Dumb deer ate the petunias this year :hips getting tags for hunting in CA is expen$ive any more

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