Comments on: Oven ribs and corn muffins to chase away the chill

By: Judy

Judy — Fri, 12 Mar 2010 19:13:11 +0000

Alton’s ribs sound really good and I think I will give them a try. But …….. I love Ina Garten, I love her recipes, and thanks for promoting her, but putting a cup of sugar in cornbread or corn muffins would make my long-deceased grandparents, and my still-living 97-year old mother’s hair stand on end. She can almost smell it when someone has added sugar to cornbread. My grandfather ran a corn mill (in the early 1900′s), so my grandmother always had fresh corn meal at hand for hot cornbread on the table every day. Never would you have found a smidgen of sugar added. –from born, raised, and still living in the Sunny South.

By: Kate

Kate — Fri, 05 Feb 2010 20:01:38 +0000

Thanks, Nicole! I actually think the cornmeal I used was Bob’s Red Mill. They have such awesome stuff. I’ll have to check out their gluten-free mix; my mother-in-law has celiac so I’m always looking for reliable gluten-free stuff!

By: Nicole P

Nicole P — Fri, 05 Feb 2010 19:54:40 +0000

I found you through your great Apartment pics on KatyElliot.com – I love your place! Speaking of corn bread, have you ever tried Bob’s Red Mill? They have a great gluten-free mix that I use religiously. It’s so delicious, and I highly recommend (not to spite Ina – I live and die by her… )

By: Peter C

Peter C — Sun, 17 Jan 2010 03:30:38 +0000

Lovely. I’m making these ribs and cornbread tonight.

By: Nicole

Nicole — Thu, 14 Jan 2010 01:57:03 +0000

I love you. And I love Alton Brown. And ribs too…but like you I was afraid I could never make them good enough to be worthwhile at home, and therefore never bought them. But all that will change now.

By: berry

berry — Wed, 13 Jan 2010 23:23:29 +0000

That looks amazing Kate!