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

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.

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

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!