Thanks for the laugh. I was able to totally imagine a boxer doing this--staring at you with those intelligent eyes with his head tilted to the side.

For those of you who requested my fave homemade cheese sauce, you can find the recipe here:

http://www.food.com/recipe/nacho-chee...

No, it's not mine but I've tried it a couple times and loved it. Of course, after reading the reviews that the sauce came out a little thick I did modify it including adding jalapenos and it's juice for a little kick. As others have said that have made it, It's a good base to kick off from and to personalize. Hope this helps!

Unfortunately, I won't have time to mail order anything as I waited til the last minute to draw up a menu. But I will check your suggestion out in the future. Thanks for responding.

Walmart, right? I also picked up a couple jars of Newman's cheese sauce for that price. To be honest, I wasn't blown away by it and it left a chemical processed aftertaste in my mouth. The other jar sits untouched in my cupboard. However, it does make me feel better that my money did go to helping the kids with extra heads :-D.

Hey all!

I'm hoping to get some feedback on great tasting canned nacho cheese. I have a great recipe for it, but the fam and I are going on vacation and I want to keep cooking extremely simple--it's a vacation, right? I have nachos on the menu but really don't want to destroy our dinner with some bad tasting canned cheese sauce. I've tried tostitos and like it but am wondering about other brands. A little spicy is OK. I hate, HATE velveeta type sauces so just rule suggesting out any of those. Also, I live in the Seattle area and need to be able to find your suggestions locally. Thanks in advance for any input!

Well, I never thanked you for your original reply but you're the one who inspired me to make these tacos. So thank you tremendously!!!

By the way, I simmered the beef ribs on the stove top with the lid slightly covered in a normal pot--no special equipment needed.

As far as the query about using beer, I've done that one too--even white wine when I didn't have beer on hand which I usually don't. There is a recipe on food.com--it is a BBQ sauce style ribs using beer---and I've made it a number of times. Very good. Check it out:

http://www.food.com/recipe/beer-n-bbq...

I actually did use beef broth to make tacos and it certainly didn't hurt. I brought the beef ribs to a boil in the beef broth, cumin, oregeno and other spices and simmered for three hours. They were melt in your mouth fork tender--I did have to trim off a little fat but it was no big deal. I lightly fried my corn tortillas in oil and stuffed them with the beef, cilantro, chopped white onion, sliced radishes, and topped them with mexican fresco cheese. Squeezed some fresh limes on them and some cholula hot sauce and they were divine!!! The next day I fried the leftover beef lightly in a little oil to have more of a crispy carnita taste. Lovely. One thing I always do, but forgot this time is to brown the ribs in a mixture of salt, pepper, and garlic before I simmer in broth. Not sure if it really matters though. Now, if I were to experiment getting away from anything mexican, I would certainly use beef broth again. Personally, I think it just enriches the flavor of the ribs.

So funny you should reply to this after all this time! I have a package of boneless ribs in my freezer and was just thinking of trying some of mamachef's suggestions before you posted. I especially like the idea of braising them for shredded beef tacos. Hmmm, I think that settles it for tomorrow's din din. As far as the braising liquid though, I might forgo enchilada sauce or salsa and use a seasoned peppery beef broth for braising--to bring out the flavor of the beef rather than covering it up. Something tells me this beef cut will be perfect shredded with a bit of cilantro and onion sprinkled with fresco cheese inside a toasted corn tortilla.

Hi fellow foodies,

I'm interested in expanding my recipe file for "Country Style" boneless beef ribs--preferrably getting beyond the usual ribs smothered with bbq sauce recipes. In what other ways can these ribs be prepared and cooked?

Thanks for all that great information. I especially like the idea of making my own, so I searched and found what looks like a great madras curry recipe on recipezaar AND I don't need to go out to buy anything to make it because I have everything it calls for. To be honest, I began to wonder if my tastes towards curry were changing because the only curry I have is Jamaican style and yes it is CHEAP. Time to throw it out I guess.

I just saw a recipe for Prawn Curry that calls for Madras Curry Powder. In my spice shelf I only have Jamaican style curry that I've had for years and don't really care for it the times I've cooked with it. However I do like curry dishes so I'm wondering if maybe the different curry varieties vary significantly? Is there a particular curry powder that can be used well for all dishes worldwide?

Thanks for your replies mona and bushwick. I can't wait to try out a new vegetable tonight!

Hi all, I'm new to rutabagas and I bought some last night for a new recipe. My question of the moment is: If I cut them up ahead of time to roast in the oven later, will they turn brown like potatoes? What I'm referring to is the discoloration potatoes get if not cooked immediately after cutting them.