Something a little different

[Parm]

i know this is a welding forum but I cook better than I weld so I thought I'd post up what I'm upto tonite


Starting from the bottom, rack of baby lamb ribs rubbed with Cajun seasoning. In the middle we have two baby chickens smothered in homemade jerk seasoning. To the left we have tandoori chicken goujons in a wet tandoori mix, next we have minced lamb with ginger, garlic, chilly and salt. Then on to baby chicken wings with tandoori dry rub topped off with grated nutmeg. Last and by no means least I present to my favorite, hogit chops (hogit is one year old lamb) with mums tandoori spice masala let down in some youghurt and lime juice.

 

[baconbarm]

Nyom nyom nyom.

Ive tried doing my own spare ribs but they ended up tough and chewy- any tips on how to get them to fall off the bone like they do in restaurants?

 

[bump]

I'm a vegetablist, but our works chef does the ribs at a lowish temp for a long time to get the fall of the bone texture.

I can ask more info if you'd like.

 

[gordon stephenson]

Lovely, but i would much rather see it after cooking and ready to eat,

 

[CRB]

Damn you Parm.



So much better than the pub food this evening.

 

[baconbarm]

I'm a vegetablist, but our works chef does the ribs at a lowish temp for a long time to get the fall of the bone texture.

I can ask more info if you'd like.

Yeah, id appreciate a few 'chefs secrets' thanks.

Ive got a slow cooker if that is of any use

 

[cumbriasteve]

Yeah, id appreciate a few 'chefs secrets' thanks.

Ive got a slow cooker if that is of any use

Slow cookers are the best invention ever, I do ribs in it all the time.

Pop them in, put whatever sauce you like on or no sauce at all, High setting for an hour and low for 3 to 4 hours, the meat just drops off.

 

[Parm]

Low and slow is the only way to get authentic ribs. A good cheat is to steam the ribs first then marinade and BBQ

 

[Parm]

Lovely, but i would much rather see it after cooking and ready to eat,

I will post up pics latter on

 

[cumbriasteve]

Perhaps we should have a 'Welders easy guide to good grub' section on the forum .

Since retiring I enjoy a bit of cooking but most recipes require a thousand different ingredients so I stick to traditional British stuff... apparently my tatie pot takes some beating for a cold evenings meal....so say those that have eaten it.

 

[normspanners]

Ive tried doing my own spare ribs but they ended up tough and chewy

Did it not HURT ??
and is that not a form of cannibalism, I am sure that is illegal.

Looks good Parm did you get a green light for it?

 

[CRB]

Slow cookers are the best invention ever,

They are a 'wedding present' staple, but are underappreciated. We have two at present, though not the one we got twenty four years ago.

One regular inhabitant of the slow cooker is a Moroccan lamb dish. Yummmmmeeeeee

....oh and oxtail..........and shin........

 

[slim_boy_fat]

Here's mine from last night, before I demolished it - Ho Sin chicken with basmati rice

 

[Wozzaaah]

With cream crackers??!!

 

[fixerupper]

I'm doing jacket potatoes with real mayonaise made from our own eggs and our own olive oil...they are in the oven now ..just time for a glass of the house red before I serve it up .... yumm jeff

 

[SmartWerks]

Nyom nyom nyom.

Ive tried doing my own spare ribs but they ended up tough and chewy- any tips on how to get them to fall off the bone like they do in restaurants?

Boil them first until tender, cool marinate overnight then oven or grill. I prefer oven.

I am myself a fairly good cook. But I have been veggie for nearly 2 years. My favourite thing to make was shish kebab with a mint and coriander yoghurt dip.

 

[slim_boy_fat]

With cream crackers??!!

Cream Crackers with black pepper.....

 

[SmartWerks]

Cream Crackers with black pepper.....

Oatcakes are good too, especially with a bit of curry.

 

[Wozzaaah]

Cream Crackers with black pepper.....

Cream crackers with any main meal is wrong...even if you put black pepper on them.

 

[slim_boy_fat]

Cream crackers with any main meal is wrong...even if you put black pepper on them.

Not if it's introduced at the baking stage.