Char Shu ribs

<Koko> wrote in message news:[email hidden]...

Quoted message said:

They turned out really delicious.
I also made a cole slaw but didn't want to use a traditional
run-of-the-mill dressing on it, so I used Ponzu instead of vinegar and
mixed it with olive oil. I don't have the proportions, I improvised as
I went.
I put some Ponzu in the bottom of a bowl and whisked in some olive
oil, it was too much oil, so I added more Ponzu until I had the degree
of tartness I wanted. I was surprised as to how easily it emulsified.
I grated in a little fresh ginger, just a touch, and a sprinkling of
splenda.

Here are the ribs, yummy. I baked them uncovered at 350* until they
reached an internal temp of 160*, covered and set aside.

http://i11.tinypic.com/62f4jg7.jpg

Here is the other piece of meat from in the same package. What the
heck is this?

http://i14.tinypic.com/6c3j5oz.jpg

Dang, I feel cheated, they were tasty though.

Koko

Looks fabulous! I like the ideas of Ponzu & ginger in coleslaw. I have a lot
of candied ginger. I could mince up or grind fine and maybe skip out on the
sugar/splenda.
Edrena

On Mon, 30 Apr 2007 02:34:38 GMT, "The Joneses" <[email hidden]>

Quoted message said:

<Koko> wrote in message news:[email hidden]...

Quoted message said:

They turned out really delicious.

snippady doo daw

Quoted message said:

Looks fabulous! I like the ideas of Ponzu & ginger in coleslaw. I have a lot
of candied ginger. I could mince up or grind fine and maybe skip out on the
sugar/splenda.
Edrena

Sounds like it would work.
Thanks for the nice comments.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

Koko said:

They turned out really delicious.
I also made a cole slaw but didn't want to use a traditional
run-of-the-mill dressing on it, so I used Ponzu instead of vinegar and
mixed it with olive oil. I don't have the proportions, I improvised as
I went.
I put some Ponzu in the bottom of a bowl and whisked in some olive
oil, it was too much oil, so I added more Ponzu until I had the degree
of tartness I wanted. I was surprised as to how easily it emulsified.
I grated in a little fresh ginger, just a touch, and a sprinkling of
splenda.

Here are the ribs, yummy. I baked them uncovered at 350* until they
reached an internal temp of 160*, covered and set aside.

http://i11.tinypic.com/62f4jg7.jpg

Those look really good and the photo is great! The slaw sounds like a
perfect match for the ribs.

jay

<Koko> wrote

Quoted message said:

They turned out really delicious.

Late coming into the thread. Koko, they look fabulous.
Not to be a pain, but was the recipe posted? I'd love to make
them, and your cole slaw sounds great, too.

nancy

Koko said:

Here are the ribs. I baked them uncovered at 350* until they
reached an internal temp of 160.

http://i11.tinypic.com/62f4jg7.jpg

I've never heard of cooking ribs to an internal temperature... 350F is
fine for baking/roasting loin roast/chops but is too hot for ribs.
Ribs need to be cooked loooong and sloooow. Those ribs definitely
look boiled, then baked fast at 350 until chared on the surface... the
structure of the fat tells the story... that meat looks rubbery.

Sheldon

Nancy Young said:

<Koko> wrote

Quoted message said:

They turned out really delicious.

Late coming into the thread. Koko, they look fabulous.
Not to be a pain, but was the recipe posted?

I think she said it was from a packet (because I was gonna ask for
the recipe, too). :-)

Serene

Quoted message said:

Nancy Young said:

<Koko> wrote

Quoted message said:

Quoted message said:

They turned out really delicious.

Quoted message said:

Late coming into the thread.  Koko, they look fabulous.
Not to be a pain, but was the recipe posted?

I think she said it was from a packet (because I was gonna ask for
the recipe, too). :-)

I didn't see in her post where she said they were packaged precooked
ribs but if you say so... maybe you read about it in a different
thread... that would help to explain her cooking directions... she
just reheated them... I knew they looked weird. And I don't look to
knock anyone's cooking but as soon as I opened that picture it hit me
immediately that something didn't look right, and I've cooked a lot of
ribs and all different ways. I've even had precooked packaged ribs, a
lot of restaurants serve them (pawn them off as homemade), but they
really need more than just reheating, they still need at least an
hour, maybe more, and at a lower temperature, no more than 300F, 350F
is much too hot. And that glaze looks very commercial too, and in
fact that reddish surface coloration is artificial, some sort of
sprayed on chemical goop what looks like it'll peel off like red
rubber cement. Homemade ribs just don't look like those. And I have
a hard time believing anyone's pictures when they only show the
finished plated product... if yoose got the camera there anyway what's
the big deal to snap the ingredients before they were cooked and again
before it was sliced and plated and especially when it's so sterile a
picture it depicts nothing that indicates it was taken in someone's
home (those pics look like they were images lifted off the net).
Anyone can do take out, snap a pic, and claim they cooked... for all
we know those pics were snapped in the deli display and never made it
home.

Sheldon

"Say Serene Like You Mean It" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

<Koko> wrote

Quoted message said:

They turned out really delicious.

Late coming into the thread. Koko, they look fabulous.
Not to be a pain, but was the recipe posted?

I think she said it was from a packet (because I was gonna ask for the
recipe, too). :-)

Haha! It's a brand name then. So funny. Thanks.

nancy

Sheldon said:

Quoted message said:

Nancy Young said:

<Koko> wrote

Quoted message said:

> They turned out really delicious.

Quoted message said:

Late coming into the thread. Koko, they look fabulous.
Not to be a pain, but was the recipe posted?

I think she said it was from a packet (because I was gonna ask for
the recipe, too). :-)

I didn't see in her post where she said they were packaged precooked
ribs but if you say so... maybe you read about it in a different
thread... that would help to explain her cooking directions... she
just reheated them... I knew they looked weird. And I don't look to
knock anyone's cooking but as soon as I opened that picture it hit me
immediately that something didn't look right, and I've cooked a lot of
ribs and all different ways. I've even had precooked packaged ribs, a
lot of restaurants serve them (pawn them off as homemade), but they
really need more than just reheating, they still need at least an
hour, maybe more, and at a lower temperature, no more than 300F, 350F
is much too hot. And that glaze looks very commercial too, and in
fact that reddish surface coloration is artificial, some sort of
sprayed on chemical goop what looks like it'll peel off like red
rubber cement. Homemade ribs just don't look like those. And I have
a hard time believing anyone's pictures when they only show the
finished plated product... if yoose got the camera there anyway what's
the big deal to snap the ingredients before they were cooked and again
before it was sliced and plated and especially when it's so sterile a
picture it depicts nothing that indicates it was taken in someone's
home (those pics look like they were images lifted off the net).
Anyone can do take out, snap a pic, and claim they cooked... for all
we know those pics were snapped in the deli display and never made it
home.

Sheldon

Sheldon, I'm surprised you don't know this, but char siu ribs are cooked low
and slow after being marinated in a red dye sauce - thus the color. I've
never cared for char siu (unless it's in fried rice) because the meat tastes
like dye to me. In any case whatever char siu I've had in the past looked
like her pictures.

kili

jay said:

Koko said:

They turned out really delicious.
I also made a cole slaw but didn't want to use a traditional
run-of-the-mill dressing on it, so I used Ponzu instead of vinegar and
mixed it with olive oil. I don't have the proportions, I improvised as
I went.
I put some Ponzu in the bottom of a bowl and whisked in some olive
oil, it was too much oil, so I added more Ponzu until I had the degree
of tartness I wanted. I was surprised as to how easily it emulsified.
I grated in a little fresh ginger, just a touch, and a sprinkling of
splenda.

Here are the ribs, yummy. I baked them uncovered at 350* until they
reached an internal temp of 160*, covered and set aside.

http://i11.tinypic.com/62f4jg7.jpg

Those look really good and the photo is great! The slaw sounds like a
perfect match for the ribs.

jay

The slaw really did turn out nice.

Thanks for your nice comments.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 30 Apr 2007 08:37:16 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

<Koko> wrote

Quoted message said:

They turned out really delicious.

Late coming into the thread. Koko, they look fabulous.
Not to be a pain, but was the recipe posted? I'd love to make
them, and your cole slaw sounds great, too.

nancy

nancy,
Thank you for your compliments.
I used a dry packaged spice mix that I mixed with water and poured
over the ribs. I wish I could remember the brand name but, jeesh, that
was yesterday. ;-)
I do remember some of the ingredients reminded my of why I don't use
packaged mixes very often.
Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

<Koko> wrote in message news:[email hidden]...

Quoted message said:

On Mon, 30 Apr 2007 08:37:16 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

<Koko> wrote

Quoted message said:

They turned out really delicious.

Late coming into the thread. Koko, they look fabulous.
Not to be a pain, but was the recipe posted? I'd love to make
them, and your cole slaw sounds great, too.

nancy

nancy,
Thank you for your compliments.
I used a dry packaged spice mix that I mixed with water and poured
over the ribs. I wish I could remember the brand name but, jeesh, that
was yesterday. ;-)
I do remember some of the ingredients reminded my of why I don't use
packaged mixes very often.
Koko
---

Ditto on the mixes. I can always seem to taste the preservatives or
something. And they always seem to be way too strong. Made for smokers I
guess, and I quit years ago.
Edrena

Koko said:

I used a dry packaged spice mix that I mixed with water and poured
over the ribs. I wish I could remember the brand name but, jeesh, that
was yesterday. ;-) [snips]

With Chinatown nearby I just buy pre-made cha siu at the Chinese
deli. When we lived in a small town without such resources I made it
myself and found the mixes were not as good as doing it from scratch,
assuming you can find the ingredients. A good marinade and discussion
is here on this entertaining food blog:
http://www.tigersandstrawberries.com/2006/01/31/a-cantonese-kitchen-classic-char-sui/

I skipped the red dye and used the simplified roasting technique: on
a rack over a roasting pan with a little water in the pan. -aem

On Tue, 01 May 2007 17:40:37 GMT, "The Joneses" <[email hidden]>

Quoted message said:

Ditto on the mixes. I can always seem to taste the preservatives or
something.

So delicate!
http://childhoodreading.com/Edmund_Dulac_and_Gus/Princess_and_the_Pea.html
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