define('DISALLOW_FILE_EDIT', true); define('DISALLOW_FILE_MODS', true); Comments on: Huzzah for short ribs http://kateflaim.com/2007/01/huzzah-for-short-ribs/ freelance writer Wed, 04 Mar 2009 20:52:09 +0000 hourly 1 https://wordpress.org/?v=6.3.8 By: Deal alert: Short Ribs « Kate F____, Girl Reporter http://kateflaim.com/2007/01/huzzah-for-short-ribs/comment-page-1/#comment-32 Wed, 04 Mar 2009 20:52:09 +0000 http://katek.wordpress.com/2007/01/23/huzzah-for-short-ribs/#comment-32 […] a few to freeze. Things I’ve made with short ribs: Beef-barley-leek soup Suzanne Goin’s braised short ribs (a few times) and Boeuf a la Niçoise from Sunday Suppers at […]

]]> By: kate http://kateflaim.com/2007/01/huzzah-for-short-ribs/comment-page-1/#comment-31 Thu, 08 Feb 2007 22:34:51 +0000 http://katek.wordpress.com/2007/01/23/huzzah-for-short-ribs/#comment-31 John- Yes, I did a lot of frantic google work myself that night, and didn’t find anything except copies of the recipe! No one got sick, so I figure either I fished it all out or….um, you’re right, we’ll hear about the cancer in 10 years. sigh.

]]> By: john colwell http://kateflaim.com/2007/01/huzzah-for-short-ribs/comment-page-1/#comment-30 Thu, 08 Feb 2007 21:54:39 +0000 http://katek.wordpress.com/2007/01/23/huzzah-for-short-ribs/#comment-30 Exactly! I made Goin’s pork stew from the same book and after days of shopping and cooking (and fighting against my better judgement) I pulled the dutch oven out and voila, where the hell is the plastic wrap? When I put an ice cube in the broth to help congeal the fat, lots of plastic gathered round. Yuck. And then my Super Bowl crowd ate every last bit.
Ten years from now reference will be made to Sunday Supper stomach cancer or some such.
(I searched online in desperation and found your article. Thanks for giving me a place to vent!)

John Colwell
seattle

]]> By: kate http://kateflaim.com/2007/01/huzzah-for-short-ribs/comment-page-1/#comment-29 Thu, 25 Jan 2007 18:38:39 +0000 http://katek.wordpress.com/2007/01/23/huzzah-for-short-ribs/#comment-29 Mom: Yes, through C&M… Restaurants seem to have lots and lots of such things; she asked the guy if it would be possible for her to get “a lot” of fat, and he asked how much. To her reply of two quarts he said “oh, that’s not a lot at all!” Wheee!

Brooke: Hmm, interesting idea. I did use saran wrap, but I didn’t realize there was a different kind (thickness-wise), just different brands. Still, I don’t think I’ll try my luck again; next time I will just put the tinfoil on and then press it into place with the lid of the pot.

]]> By: brooke http://kateflaim.com/2007/01/huzzah-for-short-ribs/comment-page-1/#comment-28 Thu, 25 Jan 2007 18:35:27 +0000 http://katek.wordpress.com/2007/01/23/huzzah-for-short-ribs/#comment-28 So, I am betting that you used saran wrap…the static-y kind. Perhaps she meant the plastic wrap that is thicker and more durable? The kind that you sometimes have to use rubber bands with to keep them on the bowl?

]]> By: Beth http://kateflaim.com/2007/01/huzzah-for-short-ribs/comment-page-1/#comment-27 Wed, 24 Jan 2007 01:27:26 +0000 http://katek.wordpress.com/2007/01/23/huzzah-for-short-ribs/#comment-27 Liz of ‘Brian & Liz’ can get duck fat? Speaking of duck, Dad made cassoulet & we used duck confit from Long’s, a commercial product; it was fabulous. I love duck.

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