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  • Happy 4th, more beef plate ribs, Ethiopian berbere spice

    gdenbygdenby
    With another tip of the hat to @THEBuckeye cook last week, More plate ribs. 3 bones, over 6 pounds. About 10" long. 1st shot, 2 bones topped w. ground and crushed pepper, salt and some garlic po…
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  • Re: Bread - my nemesis

    gdenbygdenby
    I bet I was way worse than you @SciAggie . Most people say the 1st 3 attempts are poor. Others, 7. Me, oh try 12. I had bricks, loafs that were not chewable. Pounded them apart, and served the crumbs…
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  • Basted Chicken

    gdenbygdenby
    Couple of shots of a moderately successful cook from yesterday. A few years ago, I had done some chicken which I took off the Egg every 15 min. or so, and dipped in warm broth. Decided to try it agai…
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  • Re: "Listen to the Mandolin Rain"

    gdenbygdenby
    Be sure the cut is clean and stays that way. Sliced my finger a few years ago while boning a chicken. Bad cut, but the problem started a few days later. I was changing the dressing before work, and c…
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  • Re: First time Making Ribs

    gdenbygdenby
    They'll only get better. Practice maybe twice a month, take notes. I'll suggest that you try doing them "dry" style till you get that down. As the old saying goes, too much sauce …
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