Slow cooker ribs - Page 4

Jimbuna · 11-09-11, 04:55 PM

Quote:

Originally Posted by 1480

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.

LOL

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

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

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

Don't think I ever got to mainland China but been to Hong Kong (whilst still British) and Taiwan a few times.

Osmium Steele · 12-12-11, 12:40 PM

Quote:

Originally Posted by 1480

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.

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!!

nikimcbee · 12-12-11, 02:29 PM

Quote:

Originally Posted by 1480

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

Have you seen the show "An idiot abroad?" , where they send Carl to China?

I'll post a link later.

11-10-11, 12:15 AM	#47
1480 Lead Slinger Join Date: May 2007 Location: Chitcago, Illinoise Posts: 1,442 Downloads: 74 Uploads: 0	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 __________________

11-10-11, 05:14 AM	#48
TarJak Fleet Admiral Join Date: Jul 2006 Location: Sydney, Australia Posts: 17,052 Downloads: 150 Uploads: 8	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.