What's for Dinner tonight in your neighborhood? (chicken breast, catfish, parmesan)
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Yum! How do you do your ribs? Are they pork or beef, and do you cook them low and slow, marinate them, etc....
These are bone-in pork...when the cookies are done (so no garlic smell in the cookies, with only Lizzy and I home...I will put them in a 9 x 13 pan, little smaller maybe, season, then put in 350 oven for a couple of hours with some water so they don't stick , trying to learn this convection thing I have here now...then slather with some sauce for about 10 to 15 minutes, and they should be falling apart
Tamales.
Real Tamales made with brown Mexican lard and masa harina not corn meal. The filling is shredded beef and they were made by a great authentic Mexican restaurant in Sandpoint Idaho.
These are bone-in pork...when the cookies are done (so no garlic smell in the cookies, with only Lizzy and I home...I will put them in a 9 x 13 pan, little smaller maybe, season, then put in 350 oven for a couple of hours with some water so they don't stick , trying to learn this convection thing I have here now...then slather with some sauce for about 10 to 15 minutes, and they should be falling apart
Thanks! I am always wanting to find that "perfect" recipe for ribs - especially since I don't grill! I know I should learn, but my father always did the grilling (and what a fine job he does!). So now, I have no grilling skills - hence my search for the best way to cook ribs. Most times, I will buy the boneless pork country style ribs, simply because those are the ones most available it seems when I grocery shop.
Tamales.
Real Tamales made with brown Mexican lard and masa harina not corn meal. The filling is shredded beef and they were made by a great authentic Mexican restaurant in Sandpoint Idaho.
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