On Sunday, September 16, 2018 at 10:31:23 AM UTC-10, Orlando Enrique Fiol wrote:
>
> We're old pros at low-carb eating. Email me for some good tips and tricks. I
> try not to focus on recreating low-carb versions of high-carb dishes. I'd
> rather eat real pizza once every three months than make fake pizza. That said,
> you can really do some interesting things with artificial or natural
> sweeteners, eggs, cream, butter, almond and coconut flours. And nothing beats
> roasted vegetables, especially okra.
>
> --
> Orlando Enrique Fiol
> Ph.D. Candidate in Music Theory
> University of Pennsylvania
> Professional Pianist/Keyboardist, Percussionist and Pedagogue
> Email:

Thanks for the offer. I will keep you in mind when I get stumped. Mahalo!

Ophelia wrote:

>
>
> "Druce" wrote in message
> ...
>
> On Sat, 15 Sep 2018 21:46:13 -0500, "cshenk" > wrote:
>
> > Druce wrote:
> >
> >>On Sat, 15 Sep 2018 19:22:42 -0500, "cshenk" >
> wrote:
> > >
> >>> Ophelia wrote:
> > > >
> >>>> What exactly are 'country ribs'?
> > > >
> >>> Generally, boneless pork loin but there is variation
> > >
> > > If it's boneless, where are the ribs then?
> >
> > It's not a true rib cut but she's asking for a translation of a USA
> > meat cut.
>
> Much like spare ribs then. American spare ribs have no bone, English
> spare ribs do. Or was it the other way around.
>
> ===
>
> I think ours have bone, but I also think you can get them without.

Yes, here can get boneless or bone in.

'Country ribs' here are generally a boneless cut, if nt lin, then near
it. May have shoulder as well. When you say 'country ribs' then ou
mean boneless (at least here).