My cookbook has arrived!
 

On 9/28/2014 7:51 PM, dsi1 wrote:
> On Saturday, September 27, 2014 6:49:26 PM UTC-10, Julie Bove wrote:
>> "Jean B." > wrote in message
>>
>> ...
>>
>>> Julie Bove wrote:
>>
>>>
>>
>>>> My mother had the one that predates this one. The one that has
>>>> the pie
>>
>>>> shaped pieces of pictures on the front. I think some of the
>>>> recipes are
>>
>>>> similar. I mostly made cookies from hers. The one that I just
>>>> got is
>>
>>>> the hardbound so much thinner. I think my other one was three
>>>> ring.
>>
>>>> Odd that they make so many different styles.
>>
>>>
>>
>>> Julie, I have many editions (no newer ones though). If you start
>>> looking
>>
>>> for something specific, give me a holler. Can be by email too,
>>> esp. if I
>>
>>> seem to be absent.
>>
>>>
>>
>>> BTW, I see folks are STILL at it here. You are one strong woman
>>> to put up
>>
>>> with this c--p for so long.
>>
>>
>>
>> Thanks! I think this one has all of the recipes I need. I'm going
>> to go
>>
>> make batter bread now but not that recipe. This one has no eggs or
>> dairy.
>
> I got a recipe for beer bread from here - you might have posted it.
> It's great stuff with no eggs or dairy. I like to add sliced
> jalapenos and cheese. It's a total gass.
>
> I'm eating a fried burrito and will probably make sweet sour
> spareribs. I'm going to dredge the pork in flour and deep fry it till
> it's on the dark side then braise it for a couple of hours. It's
> gonna be stupendous!
>

Sounds good to me. One of my friends deep fries her ribs and she says
they taste wonderful. It seems like they would be tough.

Becca

My cookbook has arrived!
 

On 9/29/2014 6:33 AM, Becca EmaNymton wrote:
>
> Sounds good to me. One of my friends deep fries her ribs and she says
> they taste wonderful. It seems like they would be tough.
>
> Becca

My guess is that she finishes up the ribs by deep frying. That sounds
pretty tasty. I did the opposite and deep fried and then braised. It's
something a Chinese cook would do and it's faster and easier than
browning in a pan. The braising liquid was shoyu, vinegar, sugar, water,
and candied ginger. Tasty, real tasty.

My cookbook has arrived!
 

On 9/29/2014 12:39 PM, dsi1 wrote:
> On 9/29/2014 6:33 AM, Becca EmaNymton wrote:
>>
>> Sounds good to me. One of my friends deep fries her ribs and she says
>> they taste wonderful. It seems like they would be tough.
>>
>> Becca
>
> My guess is that she finishes up the ribs by deep frying. That sounds
> pretty tasty. I did the opposite and deep fried and then braised. It's
> something a Chinese cook would do and it's faster and easier than
> browning in a pan. The braising liquid was shoyu, vinegar, sugar, water,
> and candied ginger. Tasty, real tasty.

This friend is deaf and communication can be a problem. Your ribs sound
wonderful.

Becca

My cookbook has arrived!
 

On Monday, September 29, 2014 9:41:36 AM UTC-10, Becca EmaNymton wrote:
> On 9/29/2014 12:39 PM, dsi1 wrote:
>
> > On 9/29/2014 6:33 AM, Becca EmaNymton wrote:
>
> >>
>
> >> Sounds good to me. One of my friends deep fries her ribs and she says
>
> >> they taste wonderful. It seems like they would be tough.
>
> >>
>
> >> Becca
>
> >
>
> > My guess is that she finishes up the ribs by deep frying. That sounds
>
> > pretty tasty. I did the opposite and deep fried and then braised. It's
>
> > something a Chinese cook would do and it's faster and easier than
>
> > browning in a pan. The braising liquid was shoyu, vinegar, sugar, water,
>
> > and candied ginger. Tasty, real tasty.
>
>
>
> This friend is deaf and communication can be a problem. Your ribs sound
>
> wonderful.
>
>
>
> Becca

I work with folks with hearing problems all the time. Your friend sounds like she's doing her own thing - good for her!