SUBSIM Radio Room Forums
Page 3 of 3 12 3
Show 20 post(s) from this thread on one page

SUBSIM Radio Room Forums (https://www.subsim.com/radioroom/index.php)
-   General Topics (https://www.subsim.com/radioroom/forumdisplay.php?f=175)
-   -   Slow cooker ribs (https://www.subsim.com/radioroom/showthread.php?t=189369)

Jimbuna 11-09-11 12:43 PM
Quote:
Originally Posted by 1480 (Post 1784026)
Have you partaken in it yet? I find it a bit more flavorful than a turkey burger, both seasoned the same way.

Bison tastes a little bit leaner (less greasy) than beef. I will have to think of other alternative animal flesh that I have gorged on. Venison and veal are my two faves though.
I couldn't get away with it...the feathers kept getting stuck in my throat :DL

1480 11-09-11 12:58 PM
Quote:
Originally Posted by jimbuna (Post 1784086)
I couldn't get away with it...the feathers kept getting stuck in my throat :DL
Feathers counts as fiber :yeah:

Jimbuna 11-09-11 01:13 PM
Quote:
Originally Posted by 1480 (Post 1784107)
Feathers counts as fiber :yeah:
LOL :DL

In all seriousness....no, I've never tried ostrich, I much prefer chicken, steak, lamb, beef and pork.

I have had goat curry though and as HB rightly states...it is a lovely meat when cooked right.

1480 11-09-11 04:28 PM
Quote:
Originally Posted by jimbuna (Post 1784126)
LOL :DL

In all seriousness....no, I've never tried ostrich, I much prefer chicken, steak, lamb, beef and pork.

I have had goat curry though and as HB rightly states...it is a lovely meat when cooked right.
Not a fan of lamb or goat. Though there are two greek dishes that I will eat readily that have lamb.

Quick story, while we were in China in the city of Guiyang, most of the restaurants had large open windows showing what was being cooked or the freshest menu ie live snake, bunnies or various seafood. I know they like to keep the head on the duck, but I never saw the same with chicken. We went past on place and I found it odd that they would keep the head on cornish hens while they were being roasted. I made mention of that fact to our guide/adoption facilitator and this kid was an English major in college: looks at what I am pointing to and he ponders for a moment, "that is not a hen, I believe you westerners call them pigeons"....needless to say it all tastes like chicken to me.:haha:

nikimcbee 11-09-11 04:54 PM
Quote:
Originally Posted by 1480 (Post 1784343)
Not a fan of lamb or goat. Though there are two greek dishes that I will eat readily that have lamb.

Quick story, while we were in China in the city of Guiyang, most of the restaurants had large open windows showing what was being cooked or the freshest menu ie live snake, bunnies or various seafood. I know they like to keep the head on the duck, but I never saw the same with chicken. We went past on place and I found it odd that they would keep the head on cornish hens while they were being roasted. I made mention of that fact to our guide/adoption facilitator and this kid was an English major in college: looks at what I am pointing to and he ponders for a moment, "that is not a hen, I believe you westerners call them pigeons"....needless to say it all tastes like chicken to me.:haha:
And McBee was there to catch the moment on video::hmmm:
http://www.youtube.com/watch?v=nGTIs9fvkUA

Jimbuna 11-09-11 04:55 PM
Quote:
Originally Posted by 1480 (Post 1784343)
Not a fan of lamb or goat. Though there are two greek dishes that I will eat readily that have lamb.

Quick story, while we were in China in the city of Guiyang, most of the restaurants had large open windows showing what was being cooked or the freshest menu ie live snake, bunnies or various seafood. I know they like to keep the head on the duck, but I never saw the same with chicken. We went past on place and I found it odd that they would keep the head on cornish hens while they were being roasted. I made mention of that fact to our guide/adoption facilitator and this kid was an English major in college: looks at what I am pointing to and he ponders for a moment, "that is not a hen, I believe you westerners call them pigeons"....needless to say it all tastes like chicken to me.:haha:
LOL :DL

1480 11-10-11 12:15 AM
Trust me, I have many Chinese culinary stories from my time out there. One thing though, the dishes I ate there which much better and this may sound strange, had more variety than its over seas counterparts. You still point to the picture on the menu to order though :rotfl2:

TarJak 11-10-11 05:14 AM
They do have some ostrich farms over here but emu meat is more common as is crocodile which tastes like either chicken or fish depending on the main diet of the reptile.

If you like venison or veal then you'll like roo. Very lean and a venison like texture but with its own flavour. Cooked rare to medim rare on a red hot grill and serve with salad and a little seasoning and a big robust red wine.

Jimbuna 11-10-11 06:09 AM
Quote:
Originally Posted by 1480 (Post 1784530)
Trust me, I have many Chinese culinary stories from my time out there. One thing though, the dishes I ate there which much better and this may sound strange, had more variety than its over seas counterparts. You still point to the picture on the menu to order though :rotfl2:
Don't think I ever got to mainland China but been to Hong Kong (whilst still British) and Taiwan a few times.

http://www.lsxtra.co.uk/images/cookie.jpg

Osmium Steele 12-12-11 12:40 PM
Quote:
Originally Posted by 1480 (Post 1781581)
Since it's a bit cold to be on the grill and I do not have a smoker-next spring, I figured I share a recipe, nerf proofed!
Le Bump

Ribs in the crock pot as we speak.
The kids thought I was crazy broiling ribs at 9 PM last night.
Been wanting to try your recipe since the day it was posted. ;)

Results tomorrow. :rock:

EDIT: Results couldn't wait for tomorrow.

Words cannot express the WOW factor which ran through the dining room tonight. A fantastic recipe!
My eldest said if she hadn't seen me prepare them, she'd have sworn they came from a restaurant. Even the potatoes and onions were a hit, and I have some picky eaters in my household.

This recipe has been added to the rotation. Thanks so much!! :yeah:

nikimcbee 12-12-11 02:29 PM
Quote:
Originally Posted by 1480 (Post 1784530)
Trust me, I have many Chinese culinary stories from my time out there. One thing though, the dishes I ate there which much better and this may sound strange, had more variety than its over seas counterparts. You still point to the picture on the menu to order though :rotfl2:
Have you seen the show "An idiot abroad?" , where they send Carl to China?:hmmm::har: I'll post a link later.


All times are GMT -5. The time now is 04:59 AM.
Page 3 of 3 12 3
Show 20 post(s) from this thread on one page

Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright © 1995- 2025 Subsim®
"Subsim" is a registered trademark, all rights reserved.