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Old 31-08-2014, 11:32 PM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

They are cooking in the ceramic covered cast iron casserole on the
induction cooker.

So far it smells heavenly. I think the induction cooker's temp settings
are a bit low. Their "medium-low" is about 20 degrees to low, but I'm
learning to adapt.

Will make mashed red potato for that lovely gravy.

Had an open bottle of Hill Country Tempranillo and used that for the
wine, so it should have a lot of body in that gravy.

The frying temps on the induction thing are dead-on accurate. One of
these days I'm going to make some coconut shrimp, then I'll cry because
it was one of Barry's favorites.


--
From somewhere very deep in the heart of Texas

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Old 01-09-2014, 12:43 AM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Sunday, August 31, 2014 3:32:21 PM UTC-7, Janet Wilder wrote:
They are cooking in the ceramic covered cast iron casserole on the

induction cooker.



So far it smells heavenly. I think the induction cooker's temp settings

are a bit low. Their "medium-low" is about 20 degrees to low, but I'm

learning to adapt.



Will make mashed red potato for that lovely gravy.



Had an open bottle of Hill Country Tempranillo and used that for the

wine, so it should have a lot of body in that gravy.



The frying temps on the induction thing are dead-on accurate. One of

these days I'm going to make some coconut shrimp, then I'll cry because

it was one of Barry's favorites.



Beef braised in red wine is probably my very favorite dish. Add mashed potatoes and you are in heaven. Wish I was there to have some !
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Old 01-09-2014, 01:57 AM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 8/31/2014 6:43 PM, ImStillMags wrote:
On Sunday, August 31, 2014 3:32:21 PM UTC-7, Janet Wilder wrote:
They are cooking in the ceramic covered cast iron casserole on the

induction cooker.



So far it smells heavenly. I think the induction cooker's temp settings

are a bit low. Their "medium-low" is about 20 degrees to low, but I'm

learning to adapt.



Will make mashed red potato for that lovely gravy.



Had an open bottle of Hill Country Tempranillo and used that for the

wine, so it should have a lot of body in that gravy.



The frying temps on the induction thing are dead-on accurate. One of

these days I'm going to make some coconut shrimp, then I'll cry because

it was one of Barry's favorites.



Beef braised in red wine is probably my very favorite dish. Add mashed potatoes and you are in heaven. Wish I was there to have some !


Wish you were, too. I'd have loved the company.

BTW, there are leftovers.

--
From somewhere very deep in the heart of Texas
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Old 01-09-2014, 02:17 AM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 8/31/2014 6:32 PM, Janet Wilder wrote:
They are cooking in the ceramic covered cast iron casserole on the
induction cooker.

So far it smells heavenly. I think the induction cooker's temp settings
are a bit low. Their "medium-low" is about 20 degrees to low, but I'm
learning to adapt.

Will make mashed red potato for that lovely gravy.

Had an open bottle of Hill Country Tempranillo and used that for the
wine, so it should have a lot of body in that gravy.

Sounds like a wonderful dinner! You're getting a lot of use out of that
induction cooker.

The frying temps on the induction thing are dead-on accurate. One of
these days I'm going to make some coconut shrimp, then I'll cry because
it was one of Barry's favorites.


That's sad, but at least you have all the good memories.

Jill
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Old 01-09-2014, 02:33 AM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Sun, 31 Aug 2014 17:32:21 -0500, Janet Wilder
wrote:

They are cooking in the ceramic covered cast iron casserole on the
induction cooker.

So far it smells heavenly. I think the induction cooker's temp settings
are a bit low. Their "medium-low" is about 20 degrees to low, but I'm
learning to adapt.

Will make mashed red potato for that lovely gravy.

Had an open bottle of Hill Country Tempranillo and used that for the
wine, so it should have a lot of body in that gravy.

The frying temps on the induction thing are dead-on accurate. One of
these days I'm going to make some coconut shrimp, then I'll cry because
it was one of Barry's favorites.


We had short ribs tonight, too!

Braised with mirepoix in some beef stock, Robert Mondavi Cab, and
strained tomatoes. Served on a bed of polenta.

I think this is just about my favourite food. Too bad sort ribs are so
expensive.

Doris


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Old 01-09-2014, 03:10 AM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:

I think this is just about my favourite food. Too bad sort ribs are so

expensive.



Doris


Remember when short ribs and flank steak were poor people food and were dead cheap?
And cube steak. What happened?

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Old 01-09-2014, 03:29 AM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 8/31/2014 10:10 PM, ImStillMags wrote:
On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:

I think this is just about my favourite food. Too bad sort ribs are so

expensive.



Doris


Remember when short ribs and flank steak were poor people food and were dead cheap?
And cube steak. What happened?

People discovered they're good! Then restaurants started using them and
the prices soared.

Jill
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Old 01-09-2014, 03:53 PM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Sunday, August 31, 2014 3:32:21 PM UTC-7, Janet Wilder wrote:
They are cooking in the ceramic covered cast iron casserole on the
induction cooker.


Does your induction hob have an automatic shut-off after some number of
hours?

Many of them do...

-- Larry


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Old 01-09-2014, 05:51 PM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Sunday, August 31, 2014 7:29:04 PM UTC-7, jmcquown wrote:

Remember when short ribs and flank steak were poor people food and were dead cheap?


And cube steak. What happened?




People discovered they're good! Then restaurants started using them and

the prices soared.



Jill


Yup, I blame chefs for it. Chefs are always looking for ways to stand out and the cheap cuts were a way to make them noticed by the media. They ruined it for the rest of us....and fajitas are the culprits for the rise in price of flank steak too. dammit ;-)

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Old 01-09-2014, 05:51 PM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 8/31/2014 8:10 PM, ImStillMags wrote:
On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:

I think this is just about my favourite food. Too bad sort ribs are so

expensive.



Doris


Remember when short ribs and flank steak were poor people food and were dead cheap?
And cube steak. What happened?


Drought.


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Old 01-09-2014, 06:16 PM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 9/1/2014 9:53 AM, pltrgyst wrote:
On Sunday, August 31, 2014 3:32:21 PM UTC-7, Janet Wilder wrote:
They are cooking in the ceramic covered cast iron casserole on the
induction cooker.


Does your induction hob have an automatic shut-off after some number of
hours?

Many of them do...

-- Larry


It does and I am trying to figure out how to bypass it. Also trying to
figure out how to use the timer. Directions are not easy to follow

--
From somewhere very deep in the heart of Texas
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Old 01-09-2014, 06:17 PM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 9/1/2014 11:51 AM, Mayo wrote:
On 8/31/2014 8:10 PM, ImStillMags wrote:
On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:

I think this is just about my favourite food. Too bad sort ribs are so

expensive.



Doris


Remember when short ribs and flank steak were poor people food and
were dead cheap?
And cube steak. What happened?


Drought.



At least 20 years ago, I remember complaining to the butcher in NJ about
how short ribs had gone up in price and were almost never available. He
said the Koreans were buying them up as soon as they got a shipment.

--
From somewhere very deep in the heart of Texas
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Old 01-09-2014, 06:20 PM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 2014-09-01 12:51 PM, ImStillMags wrote:

People discovered they're good! Then restaurants started using
them and

the prices soared.



Jill


Yup, I blame chefs for it. Chefs are always looking for ways to
stand out and the cheap cuts were a way to make them noticed by the
media. They ruined it for the rest of us....and fajitas are the
culprits for the rise in price of flank steak too. dammit ;-)


Being close to Buffalo, it was hot wings that did the same for chicken
wings around here. They were dirt cheap here before bars learned that
wings were a cheap and easy way to sell lots more beer.
My wife used to make amazing ox tail stew, but now we can get a nice
steak for less and not have all the other work and expense to prepare.

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Old 01-09-2014, 06:49 PM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

ImStillMags wrote:
Doris Night wrote:

I think this is just about my favourite food. Too bad sort ribs are so
expensive.


Remember when short ribs and flank steak were poor people food and were dead cheap?
And cube steak. What happened?


The poor folks couldn't keep it to themselves, they had to boast how
good it was.
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Old 01-09-2014, 07:15 PM posted to rec.food.cooking
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 9/1/2014 11:49 AM, Brooklyn1 wrote:
ImStillMags wrote:
Doris Night wrote:

I think this is just about my favourite food. Too bad sort ribs are so
expensive.


Remember when short ribs and flank steak were poor people food and were dead cheap?
And cube steak. What happened?


The poor folks couldn't keep it to themselves, they had to boast how
good it was.


Call it trickle up meat...


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