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Beef Back Ribs

Scrumptious!

Feb 18, 2014
bourbonnie in Home Cooking

Beef Back Ribs

Hi jjj,
Mine are cryovacced and appear to be shorter than yours. Another question--should I roast them as a whole slab or cut them apart first? I think I'll do a rub of a chili powder, cumin, hot paprika, granulated garlic, a little brown sugar, and maybe some vinegar and a bit of oil to form a paste-like rub.
I'll try your low-temp/water bath method and see how it fares.

Feb 18, 2014
bourbonnie in Home Cooking

Beef Back Ribs

I have two 3.5# racks of these ribs. What I'm after is NOT a barbecue sauce flavored, fall-off-the-bone rib. I'd like to achieve a gnaw-worthy, unadulterated beefy flavored rib. This is my first experience with this particular cut, so can I accomplish this in my oven?

Feb 18, 2014
bourbonnie in Home Cooking

How do you take your turkey - gravy, cranberry, give me some of both?

Erma Bombeck said, that is her household, gravy is considered a beverage.

I need a gift suggestion for a young cook

If I knew for sure that she loved to bake, I would say yes to the stand mixer, but for all-purpose and for all-life, I have to go with a dutch oven.

Nov 12, 2013
bourbonnie in Cookware

Chowhound Network: What would YOUR show be like?

It would be just like Extra Virgin-- except-- instead of Debi being married to Gabriele, it would be me.

Oct 21, 2013
bourbonnie in Food Media & News

What would you do to fix the Food Network

I have just caught on to EV and I love it! I enjoy the chemistry between D&G and the way he cooks is so true to his roots. When they go to Tuscany, Gabriele will always cook something outside on his wood fire on the ground. Looks a little hard to tend to, but he so loves it. I also like that Debi will get involved in the prep and cooking and seems to have learned a lot from her husband. I laugh when she say to G, "Kiss me, you look sexy." I so agree.

How do you use curry powder - other than curry?

I add it to all fried rices.

Oct 16, 2013
bourbonnie in Home Cooking

Margaritas: alt orange liqueurs, anyone try these in a marg?

I always use Harlequin since it is similar to GM in that it contains cognac. Can't really differentiate a between the two in a cocktail, but I can differentiate the impact on my wallet!

Oct 15, 2013
bourbonnie in Spirits

My Le Creuset Haul: What's Next?

Probably my Ruffoni copper risotto pan that my husband gave me for Christmas a few years back. He bought it just because he thought it was eye-catching and I had no copper pans.
Knowing that it was made expressly for risotto and also came with a special stirring spoon always makes me feel confident that my risotto will be smashing every time!

Oct 14, 2013
bourbonnie in Cookware

Wegman's prepared food

Funny you should mention this because I tried the Greek pasta salad with tomatoes, olives and feta last week. It was repugnant and I had to throw it out. I looked at the ingredients, and one was lemon powder. I don't know what that is but there was some flavor in that salad that I could not abide by.

Sep 14, 2013
bourbonnie in Philadelphia

Wegman's prepared food

Funny you should ment

Sep 14, 2013
bourbonnie in Philadelphia

Hanger,Beef Flap (Bavette),Flank and Skirt Steaks

My problem is--as much as I love skirt, flank, flat iron--my grocers do not put these cuts on sale,

Sep 11, 2013
bourbonnie in General Topics

How to get my significant other's adult children to pick up a check??

You, foodie, are a very smart cookie.

Sep 11, 2013
bourbonnie in Not About Food

What food or foods is your town known for ?

Every time I think of marionberries, I'm reminded of a trip to Bend. A group of us were having a grand ol' time at a the lodge restaurant in Sun River. Our waiter, knowing we were from the DC area, after telling us about the marionberry dessert---added, "Bitch set me up." We rolled.
But seriously, I would move to Oregon or Washington just for the fresh Dungeness. Period.

Sep 06, 2013
bourbonnie in General Topics

Top Chef Masters Aug 7; Watched the wrong battle of the sous chefs!

When I see Neal, all I can think is "When did David Spade become a chef?"

Top Chef Masters 7/31 "Bring a little pony or goat"

Why, why have Kathie Lee as a guest??? For someone who imbibes as much as she, she's just a buzzkill! And a blatherskite to boot--who knows not of whence she speaks. She did just about every chef there a disservice with her presence. Otherwise, I'm enjoying this season with the sous twist. I laughed at Sue's whimsical "a thoroughbred--that would be me", and her little pony-goat sidekick comment.

Aug 01, 2013
bourbonnie in Food Media & News

Boneless skinless chicken breasts...any new ideas?

Meaning where the skin would be if it still had skin on.

Jul 06, 2013
bourbonnie in Home Cooking

Boneless skinless chicken breasts...any new ideas?

This recipe is a multi-step process that I saw on America's Test Kitchen, but it is so worth the time. It's their solution to tasteless bscb, and it works very well--producing a nice golden brown sear. I've probably made this 8-10 times in the last 6 mos. Everyone loves it, and the best thing is that you have a wonderful sauce at the end. Seared Chicken Breasts with Lemon-Chive Pan Sauce. Since you can't get their recipes online without a subscription, I happened upon a printable recipe at http://myyearwithchris.wordpress.com.
In a nutshell, you pierce the thick end of breasts with fork, and salt them. Put them in a PYREX pan "skin side down" covered tightly with foil in a 275 oven for 35 min. Meanwhile melt butter in the micro and mix in flour, cornstarch, pepper.
Take breast from oven and put them on paper towels to absorb moisture. You want a nice dry flesh on which to apply the butter/flour mixture. Heat up a stainless steel frying pan (for best result) with a little canola oil to coat. Brush "skin-side" with half the mixture. When oil is nice and shimmery, place chx butterside down in the pan. While it is frying, brush the other side with mixture. When you achieve the desired brownness, remove them and let them rest uncovered. Now make your sauce: Add minced shallot to pan and saute' then add a little flour to absorb fat. Stir to cook flour, then add broth and any juice from resting chx and deglaze pan. Reduce and remove from heat. Add lemon juice and chives. Really good.

Jul 06, 2013
bourbonnie in Home Cooking
1

Chopped: irritating aspects of

Touche' Chowser--Scott is reeealllly nice to look at, but damn if he doesn't hate fish with cheese, over/underdone pasta, and RAW ONION!!!

Jan 20, 2013
bourbonnie in Food Media & News

Inn at Little Washington--making the most of it.

Will be staying overnight at the Foster Harris House B&B down the street which is known in its own right to turn out a top-knotch breakfast. But thanks for the input!

Inn at Little Washington--making the most of it.

Right kate, there will be no regrets and no fence-sitting!

Inn at Little Washington--making the most of it.

Ooooh--forgot about kitchen tour. Certainly not to be missed!

Inn at Little Washington--making the most of it.

So excited! I live only 30 min. from the Inn but I'm a first-timer. My husband and his brother gave me and my SIL each a $250 a gift certificate for my 50th and her 40th birthdays LAST May. We live in different parts of VA and we've been hemming and hawing trying to suss out the best time to go since. We've always had one conflict or another but it has come down to the wire since our certificates expire this week! We are (forced) to go on Mother's Day!!! Meant to be. Woot! I leave behind 6 kids, and she 3. Ohhh wellll.. We are both foodcentric and are so pumped because they are offering a 6 course tasting menu for the day for $128 designed by Chef O'Connell. The menu--A Selection of Canapes, Crisp Napoleon of Lobster with Minted English Pea Puree, Fricassee of Potato Gnocchi with Wild Morel Mushrooms, Local Asparagus with Slivers of Virginia Country Ham, Miniature Filet of Cod Saute with Lemon Vodka Sauce and Lilliputian Shrimp Dumplings, Parsley Crusted Border Springs' Rack of Lamb with Spring Vegetables. Dessert: Ginger Panna Cotta with Passionfruit Grainte and My Grandmother's Strawberry Rhubarb Tart with Lemon Verbena Ice Cream. Wow! On top of that we are going for gold and staying at the Foster Harris B&B --YAY US! What a Mom's Day, huh? There are 3 seatings, the last being at 7pm which is ours. Can we show up beforehand and sit in the garden for drinks? And, how would you spend the extra cash left after the meal price and tip? I figure we both have a good $80 left for libation and such. Any insider tips appreciated because I'm just a tad fluttery.

Do you have family/friends who don't appreciate good home cooking?

Cleo, I could've written your post myself. I discontinued inviting my own mother to Thanksgiving because she could never see the point in making it "special".
I now have my own large family who appreciates the time and effort put into a beautiful meal. Fortunately, my beloved late MIL became my surrogate foodie partner, and while she was around, we put together some face-melting spreads and choreographed a pretty intricate kitchen dance. I so miss her, but now have a SIL who is an even bigger foodie! When she lived in NOLA, she worked at Commanders full-time, and in her spare time made gumbo an jambayla at some hole in the wall. She's Chinese-American and as a young girl cooked under the tutelage of her mother and five aunties. Those ladies can cook up a storm and much of it has to do with precision and formality. I've learned so much from her, and best of all we're always testing out our latest libations while we're doing our own dance. Good times.

Apr 23, 2012
bourbonnie in Not About Food