This woman has no business in telling the general public how to do
ribs and and trying to pass it off or implying that it is BBQ. This is
no better than having a McRib sandwich. Ugggh. Her show is called:
"Semi-Homemade Cooking with Sandra Lee"
It should be called: "Half @ss Cooking with Sandra Lee"
http://www.foodnetwork.com/food/reci..._25153,00.html

"renderslave" wrote in message
om...
This woman has no business in telling the general public how to do
ribs and and trying to pass it off or implying that it is BBQ. This is
no better than having a McRib sandwich. Ugggh. Her show is called:
"Semi-Homemade Cooking with Sandra Lee"
It should be called: "Half @ss Cooking with Sandra Lee"

http://www.foodnetwork.com/food/reci..._25153,00.html

Not much different than you get at most restaurants - steamed baby back
ribs - glazed on a grill.

Dimitri

renderslave wrote:
This woman has no business in telling the general public how to do
ribs and and trying to pass it off or implying that it is BBQ. This is
no better than having a McRib sandwich. Ugggh. Her show is called:
"Semi-Homemade Cooking with Sandra Lee"
It should be called: "Half @ss Cooking with Sandra Lee"
http://www.foodnetwork.com/food/reci..._25153,00.html

I picked up a little booklet in a liquor store from Jack Daniels titled
"Great American Grill Out". Had some coupons, some recipes (mostly for
BBQ sauces using JD), etc. I found it refreshing that they had a little
sidebar that read:

"Did you know "barbecuing" and "grilling", like "whiskey" and "bourbon"
are two different things? "Barbecuing" refers to cooking with indirect
heat, "grilling", direct heat."

Then I came across THIS recipe for "Country Style Ribs" a few pages later-

"3 lbs. of ribs
1 1/2 cups of a JD BBQ sauce
1 1/2 cups of another JD BBQ sauce
1/2 cup of water
1/4 cup of soy sauce
1/4 cup of honey

Put ribs in saucepan. Combine remaining ingredients and pour over ribs.
Cover and simmer for 1 hour or until tender."


Well...it's not exactly "boiling" and, since there's a saucepan between
the flame and ribs, I guess it's "indirect heat"....

renderslave wrote:
This woman has no business in telling the general public how to do
ribs and and trying to pass it off or implying that it is BBQ. This is
no better than having a McRib sandwich. Ugggh. Her show is called:
"Semi-Homemade Cooking with Sandra Lee"
It should be called: "Half @ss Cooking with Sandra Lee"

http://www.foodnetwork.com/food/reci...6_25153,00.htm
l

Ahhh. You discovered Tony Roma's secret recipe...... That'll be $250.00,
please. Would you like to pay via credit card? :-)
Dave (neiman marcus) Bugg

Dave Bugg wrote:

http://www.foodnetwork.com/food/reci...6_25153,00.htm
l

Ahhh. You discovered Tony Roma's secret recipe...... That'll be $250.00,
please. Would you like to pay via credit card? :-)
Dave (neiman marcus) Bugg

Technically, it's "two-fifty". As if a company would sell
the secret recipe for $2.50, or even $250...

;-)

Dana

On 2004-06-10, renderslave wrote:
This woman has no business in telling the general public how to do
ribs and and trying to pass it off or implying that it is BBQ.

The cooking shows/gurus are lousy with rib-boilers. Even Bobby Flay, who
evidently sees himself as some sort of grill god, has published recipes
instructing rib-boiling. I've never understood it. Even before I learned
the art of true-Q, I NEVER boiled ribs. It just seems wrong, somehow. Some
types of sausage, maybe ...real meat?... never!

nb
--
Be considerate of others and
trim your posts. Thank you.

On 10-Jun-2004, (renderslave) wrote:

his woman has no business in telling the general public how to do
ribs and and trying to pass it off or implying that it is BBQ. This is
no better than having a McRib sandwich. Ugggh. Her show is called:
"Semi-Homemade Cooking with Sandra Lee"
It should be called: "Half @ss Cooking with Sandra Lee"
http://www.foodnetwork.com/food/reci..._25153,00.html

I saw that episode just recently. Thought I might hurl on the coffee table.
First
she boiled the ribs to death in beef broth and then she soaked them
completely
in sweet sauce. How there could have been any vestige of rib taste left is
beyond
me. I can't imagine a more complete waste of Baby Backs.
--
M&M ("When You're Over The Hill You Pick Up Speed")

M&M wrote:
On 10-Jun-2004, (renderslave) wrote:


his woman has no business in telling the general public how to do
ribs and and trying to pass it off or implying that it is BBQ. This is
no better than having a McRib sandwich. Ugggh. Her show is called:
"Semi-Homemade Cooking with Sandra Lee"
It should be called: "Half @ss Cooking with Sandra Lee"
http://www.foodnetwork.com/food/reci..._25153,00.html


I saw that episode just recently. Thought I might hurl on the coffee table.
First
she boiled the ribs to death in beef broth and then she soaked them
completely
in sweet sauce. How there could have been any vestige of rib taste left is
beyond
me. I can't imagine a more complete waste of Baby Backs.

barbecue BAR buh kyew (n, vt) 1. Any substance covered with a
tomato-based sauce containing chili powder.

M&M wrote:

First she boiled the ribs to death in beef broth and then she
soaked them completely in sweet sauce. How there could have been
any vestige of rib taste left is beyond me. I can't imagine a
more complete waste of Baby Backs.

I know what you're talking about, there's a tendency among
many to believe a *lot* of flavor is good, without really
thinking about what the flavors are. There are numerous
examples of this in food and drink, too many to count.

Like, I've had a lot of really bad espresso because
people think that over-roasting makes the coffee taste
better - because they're confusing *strong* flavor
with *good* flavor.

Over-seasoning, over-salting, over-sweetening, over-doing
it in general. It's all the same trend, confusing a lot
of flavor with good flavor. It might even show up sometimes
as over-smoked ;-). Winemakers will over-oak, over-malo-lactic,
over-ripen, and make a wine that's intensely flavored and
get huge ratings from the pundits... even if the wine
overpowers you after a glass.

Boiling baby backs in beef broth and then soaking in
sweet sauce... over-salting, over-sweetening, completely
replacing the flavor of the ribs with strong flavors from
other ingredients. People eat it and they think "wow!
this sure has a lot of flavor!".

It's the same tendency I see in people to immediately reach
for the salt and pepper and douse their food without first
tasting it. The same tendency to shake Tabasco sauce all
over a meal without trying it first. Pouring steak sauce,
or, worse yet, ketchup on a nicely grilled steak. On and on.

That tendency is what drives the creation of such two-dimensional
recipes like boiled/sugared ribs.

I'm always pleased when I serve Q naked, and offer sauce on
the side, and people *try the Q* first... invariably, they
eschew the sauce completely or use it sparingly.

Cheers,
Dana

Dana Myers wrote:

I'm always pleased when I serve Q naked, ...

Sounds like a sec-shoo-all pervision to me :-)

Dave Bugg wrote:
Dana Myers wrote:


I'm always pleased when I serve Q naked, ...


Sounds like a sec-shoo-all pervision to me :-)

Heh. I was just asking for that, wasn't I?

;-)

Dana

"Dana Myers" wrote in message

Boiling baby backs in beef broth and then soaking in
sweet sauce... over-salting, over-sweetening, completely
replacing the flavor of the ribs with strong flavors from
other ingredients. People eat it and they think "wow!
this sure has a lot of flavor!".

I took some ribs for lunch one day and shared some with a co-worker as we
often eat together. Later, she asked me about making ribs that taste so
good. Another co-worker chimed in with "it's not the ribs, its the sauce
that is important". Funny thing is, Sue snapped back, "these were good and
had no sauce, just good flavor and really tender."



It's the same tendency I see in people to immediately reach
for the salt and pepper and douse their food without first
tasting it. The same tendency to shake Tabasco sauce all
over a meal without trying it first. Pouring steak sauce,
or, worse yet, ketchup on a nicely grilled steak. On and on.


I go away from using salt a long time ago. For a couple of weeks, some foods
tasted bland. Afer my taste bud recovered, I found t hat real food with
really good flavor does not need salt, or very little at best. Most of us
became addicted to it. I have no steak sauce in my house. Ketchup is for
French fries though.


I'm always pleased when I serve Q naked, and offer sauce on
the side, and people *try the Q* first... invariably, they
eschew the sauce completely or use it sparingly.

Yes, they surprise even themselves. I took a brisket to the company picnic
last year. No sauce was offered, but they sure finished off the meat.
Ed

Edwin Pawlowski wrote:

I took some ribs for lunch one day and shared some with a co-worker as we
often eat together. Later, she asked me about making ribs that taste so
good. Another co-worker chimed in with "it's not the ribs, its the sauce
that is important". Funny thing is, Sue snapped back, "these were good and
had no sauce, just good flavor and really tender."

I go away from using salt a long time ago. For a couple of weeks, some foods
tasted bland. Afer my taste bud recovered, I found t hat real food with
really good flavor does not need salt, or very little at best. Most of us
became addicted to it. I have no steak sauce in my house. Ketchup is for
French fries though.

I realized that barbecue was not grilling and began trying to do it
somewhere around 1998. Since then, I've had a failures and learning
experiences and mediocre outcomes, and a few successes that were so good
that tasting that meat without sauce was a revelation. I can count the
revelations on my ten fingers, still.

On 11-Jun-2004, Dana Myers wrote:

M&M wrote:



snipped the first part. U probably don't want to read my original
rant again

Over-seasoning, over-salting, over-sweetening, over-doing
it in general. It's all the same trend, confusing a lot
of flavor with good flavor. It might even show up sometimes
as over-smoked ;-). Winemakers will over-oak, over-malo-lactic,
over-ripen, and make a wine that's intensely flavored and
get huge ratings from the pundits... even if the wine
overpowers you after a glass.

Boiling baby backs in beef broth and then soaking in
sweet sauce... over-salting, over-sweetening, completely
replacing the flavor of the ribs with strong flavors from
other ingredients. People eat it and they think "wow!
this sure has a lot of flavor!".

It's the same tendency I see in people to immediately reach
for the salt and pepper and douse their food without first
tasting it. The same tendency to shake Tabasco sauce all
over a meal without trying it first. Pouring steak sauce,
or, worse yet, ketchup on a nicely grilled steak. On and on.

That tendency is what drives the creation of such two-dimensional
recipes like boiled/sugared ribs.

I'm always pleased when I serve Q naked, and offer sauce on
the side, and people *try the Q* first... invariably, they
eschew the sauce completely or use it sparingly.

Cheers,
Dana

What Dana said in spades. I think the tendency to overseason might
be inbred. Once I got started cooking, I had a heck of a time getting
my seasoning under control and I still have that tendency to do just
what Dana said about adding something at the table withoug tasting
first. My elders habitually underseasoned for insurance against waste
and restaurants underseason for a variety of reasons, but the effect
is the same. We get used to it and react accordingly.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On 11-Jun-2004, Douglas Barber wrote:

Edwin Pawlowski wrote:

I took some ribs for lunch one day and shared some with a co-worker as
we
often eat together. Later, she asked me about making ribs that taste so
good. Another co-worker chimed in with "it's not the ribs, its the
sauce
that is important". Funny thing is, Sue snapped back, "these were good
and
had no sauce, just good flavor and really tender."

I go away from using salt a long time ago. For a couple of weeks, some
foods
tasted bland. Afer my taste bud recovered, I found t hat real food with
really good flavor does not need salt, or very little at best. Most of
us
became addicted to it. I have no steak sauce in my house. Ketchup is
for
French fries though.

I realized that barbecue was not grilling and began trying to do it
somewhere around 1998. Since then, I've had a failures and learning
experiences and mediocre outcomes, and a few successes that were so good
that tasting that meat without sauce was a revelation. I can count the
revelations on my ten fingers, still.

Life's a bitch and then you die, but those revelations are worth it.
Fortunately,
mine are coming a little closer together then they used to.

--
M&M ("When You're Over The Hill You Pick Up Speed")