Unpopular opinions. Zone edition

#481
#481
VolNExile said:
Ok, fine, that link goes to a Ron Mexico post. I read back and ahead, but there was nothing really there.
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It's a few posts further down. I was just having fun because tfg had just adked the same question not long ago.

But I'm not sure you can trust me. I've been lying all these years. I'm not really Anthony Bourdain. I lied about being a celebrity Chef. I even lied about how awesome I was. All those times I said I know more than anyone here? That was a lie. All those times I asked for everyone to ask me for my opinion? I was drunk. All those times I begged for your praise and attention? I'm sorry.

Please go ask Tin Man from now on because it's obviously so important to him that he doesn't mind looking like a jealous little bitch in front of the people he throws under the bus trying to insult me.

If he weren't so grandiose I'd actually feel sorry for him, but I can't help but laugh.
 
#482
#482
Seriously, its pretty simple and the cooking process is the same it just depends on what flavor you want then to have. Cook them like osso buco ....but then it gets difficult, for me anyway, because this is where the decision making comes on.

I like BBQ.

I sear them in a hot skirt with olive oil, put them in a pan with sauce, cover it with plastic wrap and aluminum foil and cook @275° for about 3.5 to 4 our.
 
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#483
#483
Behr said:
Seriously, its pretty simple and the cooking process is the same it just depends on what flavor you want then to have. Cook them like osso buco ....but then it gets difficult, for me anyway, because this is where the decision making comes on.

I like BBQ.

I sear them in a hot skirt with olive oil, put them in a pan with sauce, cover it with plastic wrap and aluminum foil and cook @275° for about 3.5 to 4 our.
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Thanks. All I was familiar with was braising. Not sure I want to go with BBQ, but maybe.

For the other, I don’t care if you’re a kangaroo on the professional boxing circuit, as long as you don’t mind answering the occasional question.

Lol at “just like osso buco.” 😄 Any opinion on your girl Giada’s version below? It does seem to be how I make pot roast, but with a way more expensive cut than chuck. 😲

Osso Buco
 
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#485
#485
Tin Man said:
On the other hand, bear claws are a two fisted adventure for you. Am I right, or am I right, or am I right?
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#488
#488
Tin Man said:
There is no Anthony Bourdain of the ‘Zone. That’s his private Idaho. Buy into it at your peril.
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Doesn't seem like a post that someone would write if they had that person on ignore 🤔 . seems like a post from someone that has someone living in thur head. Rent free one could say.
 
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#489
#489
Behr said:
I love me some Giada but her recipe is missing garlic, a gremolata (garlic, parsley and lemon) butter and I prefer red wine.
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So… she’s saying ~3# of veal shanks for 6 servings. I don’t know how veal shanks compare to short ribs in terms of bone-to-meat ratio.*

If I were going to make this as is, except for using short ribs, how many pounds of ribs would I need?

Or I dunno, just stick with veal for the KISS option.

*Yes, all you azzhats, I realize that was low-hanging fruit.
 
#497
#497
KnightVol said:
The key is getting the right can. Pick it up and shake the crap out of it. If you hear it slosh, that one is no good. Put it back and try another one until you get one that doesn't slosh. There is no shame. No matter how many people are standing around watchin..
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Okay.

Let me ask you this.

Ravioli or Spaghetetti O's?
 
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