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Old 09-28-2014, 08:25 AM
 
Location: UpstateNY
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THANK You Burdell, I have short ribs stashed and was wondering WTH to do with them. I was leaning towards a teryaki type crockpot thing but that year old can of ale in the fridge makes this a perfect opportunity.

I'm not looking forward to winter, but I do love spring and fall for soup. We're going to tie the record high today in Albany and then the temps will crash and burn to a high of sixty and rain by Saturday. That's perfect soup weather.
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Old 09-28-2014, 12:49 PM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by burdell View Post
Along with soups/stews, for me it's braised meats season

Guinness braised short ribs

I use about a 50/50 mixture of beef broth/Guinness for the braising liquid along with the usual suspects, carrots, celery, onions, garlic, thyme, bay leaf, S & P, and a little brown sugar to balance the bitterness of the stout. I think the important thing is to get a really good sear on the ribs before the liquid goes in.

For sides I'll make smashed horseradish red potatoes and buttered carrots with caraway

A glass of Zin or Malbec and I'm a happy camper
I was thinking the same thing; braised pork is a Sunday favorite during the winter season. I love the short ribs as well, but it is hard for me to justify the cost when I remember them as being a budget meal growing up. When we do pork, I use wine instead of Guiness.
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Old 09-28-2014, 02:12 PM
 
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by nmnita View Post
I was thinking the same thing; braised pork is a Sunday favorite during the winter season. I love the short ribs as well, but it is hard for me to justify the cost when I remember them as being a budget meal growing up. When we do pork, I use wine instead of Guiness.
Is there a particular cut of pork that holds up well to braising? I can pretty much figure it out with beef, just not too sure about pork.
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Old 09-28-2014, 02:53 PM
 
Location: Texas Hill Country
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I tend to make a stew every 2,3 days, winter or summer. In fact, just finished one, had one last night.

With my dry good mentality, jars of beans, lentils, split peas, rice, etc on the counter, it's just the way I am.
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Old 09-28-2014, 03:18 PM
 
Location: Heart of Dixie
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Making a stock for chicken/sausage gumbo as I type. Making Burgoo next week.
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Old 09-28-2014, 05:09 PM
 
Location: Where the sun likes to shine!!
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I just made this tonight. It was pretty good.
Cheesy Ham 'N' Potato Soup Recipe | Taste of Home
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Old 09-28-2014, 07:06 PM
 
Location: San Francisco Bay Area
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I will be preparing beef stew, curries, beef chili and on Thanksgiving, a turkey! Fall is the best season!

I am grilling steak tonight (last grilling session of the year), but will put the BBQ grill away until May, after tonight.
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Old 09-28-2014, 07:24 PM
 
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Originally Posted by younglisa7 View Post
I just made this tonight. It was pretty good.
Cheesy Ham 'N' Potato Soup Recipe | Taste of Home
I was at a taste of home cooking show yesterday in maine, a store owner asked me to help him out at his booth, we cooked and sampled, home made sausage, marinated beef tips and pork ribs

the show was packed!!
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Old 10-05-2014, 06:52 PM
 
Location: California
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Lemon Rasam!

Lemon Rasam - By Vahchef @ vahrehvah.com - YouTube

We are still baking on the West Coast so I like this light soup but look forward to my Grandma's sauerkraut and kielbasa soup/stew made with bnls kielbasa.

I like to use my pressure cooker to make stock which saves a lot of time.
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Old 10-05-2014, 07:23 PM
 
Location: Heart of Dixie
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WTH is floating in that soup ?
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