Thanks, blulady20. If there’s a small amount of sweetener called for, I don’t mind. I find most recipes work out just skipping it, or subbing a far smaller amount of honey. I’m having more trouble finding one that doesn’t have anise/5 spice/fennel as a leading flavor.
Thanks, blulady20. If there’s a small amount of sweetener called for, I don’t mind. I find most recipes work out just skipping it, or subbing a far smaller amount of honey. I’m having more trouble finding one that doesn’t have anise/5 spice/fennel as a leading flavor.
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I have a tried-and-true method of cooking baby back ribs, smoking them for four hours at 250°F, and they come out reliably tender and juicy. I did it yesterday but didn't notice that while the ribs looked the same as always, the packages were labeled pork back ribs, not baby back ribs, and even after four hours they came out tough and dry.
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REPORT ON ALDI BABY BACK PORK RIBS: Tasty but slightly tough. Could it be the salt solution or the cooking time and temperature? My dry rub is as follows; First I toasted some mexican pepitas, let them cool, then ground them up with chili powder, oregano, thyme, paprika, kosher salt, mustard powder, granulated onion and garlic, and pepper.
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Just saw this old thread and will repeat my fave that I learned from a Vietnamese family way down in the delta near Canh Tho: cut in half cross-wise, hollow out the pulp and seeds with a table knife, stuff each half with a mixture of ground pork, egg, chopped green onions, cilantro, garlic, ginger, fish sauce, chiles.
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#Kerala #Ishtu #KeralaBeefStew #BeefStew #GodsOwnCountry #cookforkerala. A post shared by Asha Gomez (@ashagomez) on Jul 11, 2018 at 8:55am PDT. A specialty of the Muslim communities in the southern Indian state of Kerala, this curry-like dish features the aromatic flavors associated with the region, such as coconut, turmeric, and cilantro.
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Hi, I have never cooked a roast before and cant seem to find any very good instructions online or in a bunch of cookbooks that I checked. I have a 3 pound brisket roast that I want to cook tomorrow in the oven, its been thawing for 2 days in my fridge so far and Im going to take it out 2 hours before I start cooking it.
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Thanks for providing these anecdotes acgold7. I want to know what the spice mix would be for Xtra crispy alone. I have an archived instructional video from KFC corp for Xtra Crispy which mentions dipping the pieces in batter; that could be the flour mixed with water or some kind of powdered buttermilk substitute.
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