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| Thread ID: 24741 | 2002-09-17 12:35:00 | Mad Butcher - what not to do with a website | Jester (13) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 80551 | 2006-01-09 23:49:00 | Some cultures ONLY care about how good the food looks. As long as it doesn't look like something you puked up, most us NZers would eat it if we know it tastes good. Some people will eat the most disgusting stuff, but only if it is well presented. |
Greven (91) | ||
| 80552 | 2006-01-10 00:36:00 | It does if your a bloody pakeha (no offence meant), who has to have something looking attractive and tasty before you buy it :nerd:That's not a stupid thought. But my ribbies really taste like they look - a deep black/golden combination that makes you really want to munch into them. | Greg (193) | ||
| 80553 | 2006-01-10 13:02:00 | Well, I've been waiting for someone to ask for Greg's sauce recipe so I could copy it. Looks as though I have to do it myself. Yes, please, Greg. |
Laura (43) | ||
| 80554 | 2006-01-11 02:00:00 | Greggy Weggy can I have a copy too, to see whats in it? | bob_doe_nz (92) | ||
| 80555 | 2006-01-11 03:07:00 | Ahhh I've been hoping someone would ask, so thank you both. The thing about this recipe is that it has both good and bad... bad = it can smell like stink in the preliminaries and can make quite a mess. Good = it's really worth it! Ingredients: (for two people, or more if just as a starter) * 1.5 kg's pork spare ribs, cut into 3/4 rib segments. * Mustard powder or prepared mustard * Plum Jam * Tomato sauce * Honey * Soy sauce * Worcestire sauce * Lemon juice * Ground coriander seed * Chilli sauce * Balsamic vinegar (or cider vinegar) Method: Cut the ribs into reasonable sized proportions - I usually do 3 to 4 ribbies, and place them into the largest pot you have of simmering slightly salted water. Add a tablespoon or so of vinegar, and boil the ribs for a couple minutes. Not too long! Beware the pong, because boiled pork smells terrible! The boiling is optional, and I only do it sometimes if I really want to impress my guests. The benefit is that it helps absorb the sauce, and makes the cooking a lot quicker. Rinse the ribs briefly under water after boiling. Brush the ribs with the sauce which was prepared as with all the ingredients, ensuring the plum jam is well mixed in. Grill or BBQ untill golden, or really dark. Quantities for the ingredients would be pretty much per taste... for 1.5 kilo's ribs I'd go: * Mustard powder or prepared mustard: 1 tsp * Plum Jam 5 tbsp * Tomato sauce: 5 tbsp * Honey: 5tbsp * Soy sauce: 5 tbsp * Worcestire sauce: 1 tbsp * Lemon juice: 1tbsp * Ground coriander seed: 1 tsp * Chilli sauce: lots! (or to taste) * Balsamic vinegar (or cider vinegar): 1 tbsp I can't think offhand of anything I've missed... it's a long way here from my computer to the kitchen! But the above will make a fantastic baste/marinade not only for porkie spare ribs, but also for grilled/bbq'd mushrooms, corn-on-the-cob, and numerous other veges and cuts of chicken or pork. |
Greg (193) | ||
| 80556 | 2006-01-11 03:12:00 | Thanks Greg That looks really tasty. Obviously a visit to the butcher is called for on my next trip to the shops. |
Laura (43) | ||
| 80557 | 2006-01-11 10:05:00 | Eww, thats gross! Can I assume thats the American way of prepping ribs? *Shudder* eck! :xmouth: |
bob_doe_nz (92) | ||
| 80558 | 2006-01-11 10:35:00 | Maybe you could share an Asian version with us then, bob? | Laura (43) | ||
| 80559 | 2006-01-11 11:57:00 | Hoisin Sauce, Salt, Sugar, Tomato Sauce and 5 spice powder. Work out the ratios yerself :p | bob_doe_nz (92) | ||
| 80560 | 2006-01-11 12:13:00 | Hoisin Sauce, Salt, Sugar, Tomato Sauce and 5 spice powder. Work out the ratios yerself :pBooooooring | Greg (193) | ||
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