Souce
GIF Master Baiter
- Joined
- Aug 29, 2007
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Here's the recipe I followed:Ms Danl, a cabbage soup can-o-sewer, wants to know what kinda animal parts you put in it. Why? I dunno.
Here's the recipe I followed:
Cabbage Roll Soup
I subbed one can of tomato sauce for one can of diced tomatoes.
@Behr critique in 5...4...3...2...1...
I want some.Here's the recipe I followed:
Cabbage Roll Soup
I subbed one can of tomato sauce for one can of diced tomatoes.
@Behr critique in 5...4...3...2...1...
What is that in the bottom picture that looks like an over fried fish fillet?
I feel the same... when I order ribs at a restaurant, I feel they were cooked a day or so ahead... not so good. I am spoiled as I make awesome ribs and will not order any when I eat out.Yeah, underwhelming half rack of ribs from Rendezvous. They are the most "dry" of the Memphis places.
My personal opinion (not a culinary expert at all) is they cook all slabs of ribs the same time. Just seems like the ribs (not just here) are less meaty than pre Covid. You combine the dry technique with a little bit of overcooking and you get the lack of consistency.
They did get me a 2nd free bowl of red beans and rice.
Hubs and I have turned into those annoying people who say, “We could have made this ourselves,” and do so, wearing our rattiest slobwear while dining.I feel the same... when I order ribs at a restaurant, I feel they were cooked a day or so ahead... not so good. I am spoiled as I make awesome ribs and will not order any when I eat out.