I doubt that very much of what you say affects the estate groves. Olives grow on trees, but 150 year-old family reputations do not.

I do think there are many California producers worth looking at.

Heh. Just buy a bottle of the original, the Wango Tango, and the chipotle garlic together and hope that the three of them shipped together drives the net marginal cost down.

Well ribs were fantastic, however they were too rich for me to have too many which was a shame. Will be posting pics soon.

This was quite the operation but I got there in the end lol!

Decided this would make an approprate 4K post! As mentioned before I based these around the recipe found here: http://www.lifestylefood.com.au/reci...baby-back-ribs Think this guy may be Canadian, so def not traditional but I wanted to try it out.

Here we go...

Picked up the ribs from my butchers, nice & cheap cost about $12 for 1.5Kg. Ribs like these in Australia aren't a very common cut (apart from single spare ribs) & I had to order these the day before as I think they use the meat as offcuts in sausages etc.


Time to prep the veg (I seared the ribs in the meantime see below)


I cut the longer racks into 2 to fit in the pan, after seasoning & coating in flour I seared these in the pot with a bit of plain olive oil. Then after discarding the left over oil I added the veg/apples/thyme & gave them a quick sizzle.


While the veg is in the pot I prepped the sauce, I kept somewhat true to the recipe however as it is impossible to get my hands on chipotles I decided to improvise by adding a jar of chargrilled peppers & also I found some "hickory smoke bbq mix" which was a dry marinade/rub that I added to attempt to get that smokey flavour. I should of added chilli flakes for kick but this eluded me at the time! I also subsituted the cider vinegar for white wine vinegar.


After adding the sauce to the ribs & veg, I chucked in a bout half a bottle of cheap red wine. Then into the oven @ 180c. I decided to give them about 2.5hours in there, an 1 hour extra then the recipe however I was going for max tenderness. Here's how they looked after about 2 hours.


With the ribs now done, I transferred them to a bowl & drained the liquid to create the sauce.


The sauce was reduced & then I heated the ribs in a pan while glazing them with the sauce.


After quite some time & a lot of mess (thx to my wife Em for cleaning as I was messing!). These babys were ready!


I have to admit tho extremely rich but very nice. Think next time I'm going to try to attempt the more traditional smoking style which I think I will need a lot of help as thats a complete new world for me!

Gib, it looks to me like your preparation is much more akin to a short rib preparation.

That said, these look pretty awesome. I know what you mean about them being too rich, but that is a product of the braising. If you do some "low and slow" on a grill or just plain smoke them, they will become tender as hell, and, since they will be absorbing smoke rather than liquid, they will be all flavor rather than richness.

I think if you did exactly the same thing you just did, but you were to do it with short ribs instead, and you served them with some root vegetables and atop a mound of creamy potatoes, you would find a very satisfactory result indeed.

Low and slow on the grill or in the oven. I want to see how they come out.

Raw Natural Almonds & nails of Garlic combined works well as a snack while grinding.

Does anyone have a recommendation for a good smoker and accompaniments?

The bullet smoker (you'll find it on Amazon) gets consistent rave reviews.

What is a garlic nail?

Low and slow is the only way to do it imo.

A couple of nights ago I made home-made burgers for the first time and I don't think I'm ever going to be eating fast food again. Making the patties takes ~ 5 minutes and they're freezable, then frying them + some onions + bacon takes 5-10 minutes. Whack on a couple of slices of cheese, lettuce, tomato, pickle + whatever sauces and omnomnomnomnom.

i made some pork steaks with a nice rub

s&p
coffee
brown sugar
balsamic
paprika
curry powder

with some butter fried rice with mushrooms and broccoli

really good cheap dish

yum yum! Fried rice seems a perfect accompaniment to pork imo.

I've just put some pork belly into the oven. Pretty basic, I just seasoned placed on top of some garlic, onion, thyme & thin layer of red wine then covered with foil. Going to slow cook for 2 hours then remove, cool & then bake again for a further 15-20mins on a higher heat before serving.

Rly love the idea of serving with fried rice, also I gots some mushrooms & broccoli in the fridge. Think I might give that a crack tonight livinitup. thx

Good god, I don't understand why people order hamburgers or steaks in restaurants. I make them better at home, faster, and for FAR less cost.

Next time, try making a patty melt (just don't overcook it like this idiot did):



omnomnomnomnomnom indeed.

Saturday morning i went to the farmers market and splurged a ton of insanely freash produce. Took some new potatoes, squash, brocholi and a pork roast and deliciousness ensued.

I also did an experiment last night that turned out awesome. for a while now ive been tryign to figure out a sauce that im afraid to guiltily say is one of my favorite dipping sauces...mcdonalds sweet and sour sauce. Since I havent been to mconalds in years i thought id try my hand making their sauce from scratch.... the recipe worked flawlessly. I might tinker with some of the ratios next time but it tasted almost exactly like their sweet and sour. I took the sauce and fried my veggies in it and used the leftover for the pork.

here is the recipe
mcdonalds sweet and sour sauce

sorry in advance for the pic quality..steam does bad things to iphone cameras



















pork rub was salt, pepper, paprika, balsamic, coffee and brown sugar

again sorry for the bad quality pics.. I'll try to remember to use my good camera next time, took too many not to post them

Silly food question that I should know but do not.

Onion Rings. I want to know how to get batter on the onion rings that will stick to the onion and not flake off. would think this is simple but every time I have tried the batter wants to just not stick to the onion and flakes off.

HELP!!!!

drege them in seasoned flour first...some people marinate them in buttermilk too.

Flour first then batter. I will give it a try tonight

Hey! You got your undertitle. Congrats!

i had to bribe a mod with sweets and sexy talk

YOU SWORE YOU'D NEVER TELL.

I have been on a low carb diet for the last 3 weeks, now I am going to Vegas for 3 weeks. Am I screwed? Should I ignore the diet and eat healthy when I get back to Pittsburgh?

**** the diet!
Its Vegas!

Eat some sushi when you're there a few times and call it square

who said it was exclusive?!

Can anyone tell me any ideas for cooking brisket...living in the UK its normally pot roasted wanted to try something different. ty

it should go into a smoker or if you dont have access to one it needs to go into a like 200 deg. oven for about 4-5 hours. imo.

I think if the oil is too hot it can also lead to breading coming off