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Started By
Message
1
Posted on 9/26/13 at 5:45 pm to Gris Gris
Wow.
Wow.
I want that.
Wow.
I want that.
Posted on 9/26/13 at 6:20 pm to John McClane
Make it, JL! You would enjoy it.
Posted on 9/26/13 at 6:21 pm to OTIS2
quote:
I hope the cheap bitch gave her PR crew a nice bonus for attempting to pull her lard arse out of the fire. Great effort on their part.
Posted on 9/26/13 at 6:44 pm to Gris Gris
Posted on 9/26/13 at 8:30 pm to Gris Gris
quote:Oxymoron. There is no such thing as a bad anchovy.
I think bad anchovies will get him first.
Posted on 9/26/13 at 11:17 pm to Gris Gris
Wow...
Posted on 9/29/13 at 1:06 pm to Gris Gris
I'm going to give this a try. No Saints today. Why not?
Posted on 9/29/13 at 1:19 pm to John McClane
Monday Night Football. Ina is New England's version of Jabba the Hut.
This post was edited on 9/29/13 at 1:29 pm
Posted on 9/29/13 at 1:25 pm to OTIS2
It's Jabba, Oteeece 
Posted on 9/29/13 at 1:28 pm to John McClane
I'll fix it. 
Posted on 9/29/13 at 4:01 pm to Gris Gris
quote:
Make it, JL! You would enjoy it.
Currently in the oven. I had planned to serve it tomorrow for MNF but, it smells so good, I don't think I can hold out that long.
Posted on 9/29/13 at 4:03 pm to ruzil
They're better if you allow them to cool, put in the fridge and then get the solid fat off. Those ribs put off a good bit of fat.
Hope you enjoy them!
Hope you enjoy them!
Posted on 9/29/13 at 4:05 pm to Gris Gris
Cooling on stove top now. Will move to fridge in 30-45. Skim fat around 6:30. Make mashed potatoes and warm the ribs and gravy up. 
Posted on 9/29/13 at 4:13 pm to Gris Gris
I just had this in Little Rock last week at Ashley's in the Capitol Hotel and it was really good. Wanted to try to make this at home and found your thread.
I bet this will be better though.
I bet this will be better though.
Posted on 9/30/13 at 11:44 am to John McClane
How did it work our for you two? Any changes you made or would make?
Posted on 9/30/13 at 1:05 pm to Gris Gris
It was delicious. I probably will add mushrooms next time. I didn't use fennel so would like to try that next time as well. Also, unfortunately Rouses was out of fresh thyme and rosemary, so I used herbes de Provence. Still turned out great.
My best MD impression with the action shot
Here is the plate for my building's door guy.
I can't wait to eat the leftovers.
My best MD impression with the action shot
Here is the plate for my building's door guy.
I can't wait to eat the leftovers.
Posted on 9/30/13 at 1:22 pm to Gris Gris
Gris
Thanks for the heads up on the recipe. I am not one that enjoys fennel much, but included it in the recipe and really loved the way it turned out.
Served it over heirloom grits and with a Barbera d'Asti. Sorry no pics.
Thanks for the heads up on the recipe. I am not one that enjoys fennel much, but included it in the recipe and really loved the way it turned out.
Served it over heirloom grits and with a Barbera d'Asti. Sorry no pics.
Posted on 9/30/13 at 1:22 pm to John McClane
Well, it sure looks good. Nice action shot!
Definitely try the fennel and the fresh herbs. The fennel made a difference in the flavor, but I think you can make this using the flavors you enjoy. If you liked this try Ina's Beef Bourguignon. You'll enjoy that one as well.
Definitely try the fennel and the fresh herbs. The fennel made a difference in the flavor, but I think you can make this using the flavors you enjoy. If you liked this try Ina's Beef Bourguignon. You'll enjoy that one as well.
Posted on 10/4/13 at 8:49 pm to Gris Gris
GG, I'm doing this again tomorrow. What wine do you recommend?
Going to add fennel definitely. Should I just stick to fresh thyme or do fresh thyme and fresh rosemary?
Going to add fennel definitely. Should I just stick to fresh thyme or do fresh thyme and fresh rosemary?
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