The Culinary Arts Thread

#21,031
#21,031
I’m in Asheville. I’ll take a look for it.

Buying wind wine in NC is weird. The only liquor stores are the state-run ABC stores, and they pretty much just sell booze. Grocery stores sell wine, but it’s super-fun trying to find specific labels, not. There are a few wine stores, but they’re generally pretty foo-foo.

I’ll take a look for it next time I hit Publix. Thanks!
 
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#21,032
#21,032
VolNExile said:
I’m in Asheville. I’ll take a look for it.

Buying wind in NC is weird. The only liquor stores are the state-run ABC stores, and they pretty much just sell booze. Grocery stores sell wine, but it’s super-fun trying to find specific labels, not. There are a few wine stores, but they’re generally pretty foo-foo.

I’ll take a look for it next time I hit Publix. Thanks!
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Why do you buy wind? It is always been free where I have lived.
 
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#21,034
#21,034
VolNExile said:
I’m in Asheville. I’ll take a look for it.

Buying wind wine in NC is weird. The only liquor stores are the state-run ABC stores, and they pretty much just sell booze. Grocery stores sell wine, but it’s super-fun trying to find specific labels, not. There are a few wine stores, but they’re generally pretty foo-foo.

I’ll take a look for it next time I hit Publix. Thanks!
Click to expand...
*fru fru
 
#21,048
#21,048
Vol524 said:
I fired up the smoker. Doing beer can herb chicken and 2 racks of St. Louis style ribs. One with my rub and one without. Conducting a taste test. Now to make my BBQ sauce.
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What constitutes St Louis ribs? I know all about Memphis style ribs and they probly better. 😛
 
#21,049
#21,049
hmanvolfan said:
What constitutes St Louis ribs? I know all about Memphis style ribs and they probly better. 😛
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St. Louis-style spare ribs are the meatier ribs cut from the belly of the hog after the belly is removed. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, otherwise known as connective tissue. St. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown. There is a lot of bone but also a higher amount of fat, making them very flavorful
 
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