Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Another "general" food thread

uh... not exactly, first I caramelized sugar on the stovetop, just a little water and half cup sugar, cook it til the sugar melts and begins to turn brown, then I added butter and a little bit of eagle brand milk. That is homemade caramel. After that I added the Raisins dates and chopped apples, some chopped walnuts and cooked it just a little bit before pouring it over the sugar cookie crust. Then baked it about 40 minutes at 350. What surprised me the most was that the sugar cookie dough baked up quite soft and a very deep brown.

Calories? Fat? In the whole can of Eagle brand milk 30 grams of fat and 1300 calories.
There are about 10 servings in a can. I honestly don't cook for the health conscious individual. I'm fairly skinny, I eat what I please but I do keep an eye on my weight. If I put this caramelized Eagle Brand Milk into a pie there will be 8 servings plus the fat in the crust and the fat in the whipped cream on top. Not at all for the faint of heart.

I had Pork Vindoloo last night, and I'm going to have some corn (a neighbor drop off some fresh corn)chowder this morning. Beat that!

Pork Vindaloo? Hmmmmmmm.......Vinegar Curry Pork. I like the sound of that. I just bought a big, cryopacked rack of Pork ribs. I prefer my Ribs St. Louis Style though so I'll be cutting all the breast meat off it before I cook it. That will give me about a pound of pork to make a curry with, Thanks for the idea Joe!

You're welcome. I've been getting into Indian cuisine. So far it's a toss-up between chicken phall and pork vindaloo. The phall is hotter than the vindoloo, but not by much. I've also developed a preference for basmatti rice with the dishes. Beef curry is also fine, but I tend to like the hotter spices. Also, apple wine goes very well with Indian cuisine.

I prefer my ribs either St. Louis or country style, but the cryopacked rack of Pork ribs works well on the BBQ. TIP:This works for me, I BBQ both pork and beef ribs with indirect heat and fill the drip pan 1/5th or so with water. The ribs come out moist and tasty. Some hickory or mesquite wood chips add to the flavor and atmosphere.

I searched around for some recipe ideas and discovered that Pork Vindaloo is not only an Indian dish, but also a featured Portuguese dish.

Joe, you and the other Barbecue Chefs out there may find this totally wrong but I just roast the ribs in the oven. On a rack in a large pan, meat side down, 3 hours at 300 degrees. This delivers perfect ribs every time. It's essentially the same thing that the big Alto-Sham Ovens in the restaurants do or as close as you can come at home. Depending on your oven you might be able to drop the temp down to 250 degrees.

I was going to use the Vindaloo as an appetizer tonight but I'm out of Turmeric. Indian cooking burns through a lot of spices. I was surprised that Vindaloo is a Portugese favorite too, I wonder how that came about?
If you don't hate lamb and you're having fun with Indian food try doing a Rogan Josh.

What's your menu tonight, Greger?
I'm cooking Shrimp Creole. One of my sig dishes.

Do y'all have a recipe for Vindaloo? I think you've posted one before but it sure would be helpful if you would again.
I'm exploring Indian too.

Corn chowder, Joe?
Excellent idea! I just bought fresh local organic corn. Ummmm...

I don't find anything wrong with it at all, and, as a matter of fact, those ribs probably taste better. But, I'm talking ritual- BBQ- here. Also, depends upon individual tastes. The best BBQ ribs are the ones that you begin in the oven and later transfer to the BBQ. They are the best, and I prepared them that way a couple of years ago, but it's too much of a project. I like the simplicity and general atmosphere of BBQ. I'm no BBQ chief, but I've never had anyone, including some finicky types, complain about anything that I served them.

The spices are what it's about. I don't eat lamb or veal.

The corn chowder was a no go for today. The heat knocked the crap out of me. My lunch consisted of some tomato sandwiches on toast with some unsweetened ice tea. Dinner was a burger,lettuce, tomato, onion, and mayo. It was enough. When it's this hot, even eating is work. However, corn chowder's on the menu for Tues.

For some reason I just wondered what if you placed a 9"x13" pyrex baking dish filled 1/3 or more with water (and add additional water as necessary)on the lowest rack level for a "moist" oven? I do that with cheese cake, so why not ribs in the oven? Have you ever tried it? I never have, but it seems like it would work.