You can either add more milk or even heavy cream, or you can try adding some sour cream. A couple of Tblsp of the sour cream might help give it a creamier texture.
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We have a few. There's Chatfield and Cherry Creek Res. Chatfiled is closer to my house.
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Your culinary definition for the day from the Larousse Gastronomique:
Pot-Bouille
In the Grand Dictionnaire universel Pierre Larousse defines this word as 'everyday household cooking'. It was used in this sense by Flaubert, Richepin, Huysmans and Valles. Zola used the expression as the title for one of his books(1882). The term pot-bouille is no longer in use, but the more colloquial tambouille, derived from pot-en-bouille, is still found.
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For breakfast you say? Gonna have to try that here when catfish is in season again around here. Being double land locked makes it hard to get fresh fish.
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They should be tender. You can do what I do at home, boil the ribs for 20 minutes, then put the rub on, then put them on the grill. And yes, 20 minutes on the grill should be fine.
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I usually cook mine for about 20 minutes total. If that. The flavor is tangy-ish? If it seems to salty, cut back on the kosher salt. Salt will also pull moisture out of the meat. So be careful.
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Scyber, this one's for you and your gluten free wife.
Alright, here is my ultimate basic cream sauce recipe.
Take about 2 cups shallots very small diced, or brinoux cut. Put them into a sauce pan. Add 5 cups white whine and reduce to about 1/5 of what you started with. Add roughly 3 quarts of heavy(double) cream. Bring to a simmer, DO NOT LET THIS BOIL OVER. It makes one hell of a mess and smells because it's burning off the burner. Let this simmer for about an hour to reduce. Put it into a container that will help let it cool quickly. Or, put it into a heavy plastic container and put that into a larger container and surround it with ice. This is called an ice bath.
This sauce will thicken nicely after it has cooled and you have had it in the frig for a few hours.
When you want to make a cream based sauce to go with chicken or fish, pull out the basic sauce and take the amount that you need and put it into a sauce pan. Bring it up to a simmer, this will get it warm. Add some salt and pepper, capers and a touch of lemon juice, simmer a bit, then add a few cubes of butter. Stir with a wire whip. The butter will also help finish thicken. If the sauce is too thick, add a little heavy cream to it.
There you go. An ala-minute sauce that can be changed to add whatever you want to make whatever kind of cream sauce you want. We use this for our grilled salmon dish at work and even an Alfredo sauce. Just add some nutmeg to the cream sauce. Don't forget the butter!
And you thought I was going to be disgusting, didn't you?
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This is the dry rub for ribs I told Party_Foul I would post up.
1 cup kosher salt; 5 Tbl paprika; 1/2 tsp cayenne; 6 Tbl ground cumin; 4 tsp onion powder; 4 tsp garlic powder; 1 1/2 Tbl black ground pepper; 1 tsp ground allspice; 2 tsp ground cinnamon; 4 Tbl brown sugar; 2 tsp dried oregano. Mix all together and rub generously on your ribs before they hit the grill.
If you want you can omit the cinnamon and use Cajun seasoning instead. I do most of the time.
I'll take this mixture and put it on pork ribs. Then I wrap them in plastic wrap and bake them in the oven for about 1 hour on 250. After that, they come out of the wrap and straight onto the grill. Or you can keep them wrapped and freeze them for later. Slather as much or as little of your favorite BBQ sauce while cooking. Enjoy!
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Oriental Peanut-Ginger Steaks
1/2 Cup A-1 sweet & tangy steak sauce
3 Tbsp creamy peanut butter
2 Tbsp Soy Sauce(low sodium)
1 Tbsp Grated fresh Ginger
Grated peel and juice of 1 lime
4 (8 oz) boneless beef Top Sirloin steaks 3/4 inch thick
Mix steak sauce, peanut butter, soy sauce, ginger and lime peel and juice. Reserve 1/2 cup steak sauce mixture.
Grill steaks until desired doneness, brushing occasional with remaining sauce.
Serve steak with reserved 1/2 cup steak sauce mixture to pour over or dip in.
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Also recruiting for Sc2 on both EU and NA servers
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Your culinary definition for the day from the Larousse Gastronomique:
Pot-Bouille
In the Grand Dictionnaire universel Pierre Larousse defines this word as 'everyday household cooking'. It was used in this sense by Flaubert, Richepin, Huysmans and Valles. Zola used the expression as the title for one of his books(1882). The term pot-bouille is no longer in use, but the more colloquial tambouille, derived from pot-en-bouille, is still found.
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page
Scyber, this one's for you and your gluten free wife.
Alright, here is my ultimate basic cream sauce recipe.
Take about 2 cups shallots very small diced, or brinoux cut. Put them into a sauce pan. Add 5 cups white whine and reduce to about 1/5 of what you started with. Add roughly 3 quarts of heavy(double) cream. Bring to a simmer, DO NOT LET THIS BOIL OVER. It makes one hell of a mess and smells because it's burning off the burner. Let this simmer for about an hour to reduce. Put it into a container that will help let it cool quickly. Or, put it into a heavy plastic container and put that into a larger container and surround it with ice. This is called an ice bath.
This sauce will thicken nicely after it has cooled and you have had it in the frig for a few hours.
When you want to make a cream based sauce to go with chicken or fish, pull out the basic sauce and take the amount that you need and put it into a sauce pan. Bring it up to a simmer, this will get it warm. Add some salt and pepper, capers and a touch of lemon juice, simmer a bit, then add a few cubes of butter. Stir with a wire whip. The butter will also help finish thicken. If the sauce is too thick, add a little heavy cream to it.
There you go. An ala-minute sauce that can be changed to add whatever you want to make whatever kind of cream sauce you want. We use this for our grilled salmon dish at work and even an Alfredo sauce. Just add some nutmeg to the cream sauce. Don't forget the butter!
And you thought I was going to be disgusting, didn't you?
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
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Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
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Recruiting for East Realm
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1 cup kosher salt; 5 Tbl paprika; 1/2 tsp cayenne; 6 Tbl ground cumin; 4 tsp onion powder; 4 tsp garlic powder; 1 1/2 Tbl black ground pepper; 1 tsp ground allspice; 2 tsp ground cinnamon; 4 Tbl brown sugar; 2 tsp dried oregano. Mix all together and rub generously on your ribs before they hit the grill.
If you want you can omit the cinnamon and use Cajun seasoning instead. I do most of the time.
I'll take this mixture and put it on pork ribs. Then I wrap them in plastic wrap and bake them in the oven for about 1 hour on 250. After that, they come out of the wrap and straight onto the grill. Or you can keep them wrapped and freeze them for later. Slather as much or as little of your favorite BBQ sauce while cooking. Enjoy!
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Here's a link for it in Wikipedia.
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