Tu_triky wrote:You KNOW that one dood with the glasses ate two racks just by himself.
I would if I had the chance. :mrgreen:
I would if I had the chance. :mrgreen:
Food, Food, and More Food Thread
Started by bmwracer · 6 Oct 2004 · 25,210 replies
General Discussion
I would if I had the chance. :mrgreen:
bmwracer wrote:
I would if I had the chance. :mrgreen:
And then he actually ate Seamus Mullen afterward.
Tu_triky wrote:And then he actually ate Seamus Mullen afterward.
He has been reported missing. :beaten:
bmwracer wrote:
He has been reported missing. :beaten:
:hehe: Send out an APB.
Tu_triky wrote::hehe: Send out an APB.
An All Pork Bulletin? :rofl:
More rib stuff:
Sampler Platter: 10 Restaurants' Extraordinary RIbs From Around The Country
[image] http://www.huffingtonpost.com/2011/07/21/ribs_n_905017.html#s311440&title=Beef_Ribs_1695
What's better than a good rib? Not much. When a big plate of ribs lands on your table, you're first inundated with the smell: smoky, zesty, meaty, pungent. Then, as you break an individual rib off the slab, you feel the satisfying texture of the meat: yielding but firm. You bite in, and the seasonings on the exterior, intensified by the cooking, crackle across your tongue, before you hit the soft, fatty interior. Then, after eating all the meat, you find a nub of soft bone at the tip, and you crunch it, feeling just a little illicit at having eaten something other than muscle.
Or at least that's what we thought ribs were like. As it turns out, there are many, many different ways to cook a rib other than barbecuing. For our first installment of Sampler Platter, we've decided to walk you through some of the best versions of these dishes. Classic barbecued ribs are of course represented, in several of the major American styles. But HuffPost Food is not Texas Monthly. We aren't here to tell you definitively the absolute best barbecue shack in the outskirts of Lockheed. Instead, we're giving you a cross-section of ribs in America now.
We talked to the minds behind each of the dishes, and they let us in on the secrets of what makes their version so delicious and distinctive. Some of what they revealed is practically a recipe; you might find some good tips for your own cooking. But most of them whet the palate just enough to make you want to visit the restaurant and order them for dinner. Luckily we've included the contact information for all the restaurants.
Sampler Platter: 10 Restaurants' Extraordinary RIbs From Around The Country
[image] http://www.huffingtonpost.com/2011/07/21/ribs_n_905017.html#s311440&title=Beef_Ribs_1695
![[image]](http://i.huffpost.com/gadgets/slideshows/33102/slide_33102_311440_large.jpg){kind=link}
What's better than a good rib? Not much. When a big plate of ribs lands on your table, you're first inundated with the smell: smoky, zesty, meaty, pungent. Then, as you break an individual rib off the slab, you feel the satisfying texture of the meat: yielding but firm. You bite in, and the seasonings on the exterior, intensified by the cooking, crackle across your tongue, before you hit the soft, fatty interior. Then, after eating all the meat, you find a nub of soft bone at the tip, and you crunch it, feeling just a little illicit at having eaten something other than muscle.
Or at least that's what we thought ribs were like. As it turns out, there are many, many different ways to cook a rib other than barbecuing. For our first installment of Sampler Platter, we've decided to walk you through some of the best versions of these dishes. Classic barbecued ribs are of course represented, in several of the major American styles. But HuffPost Food is not Texas Monthly. We aren't here to tell you definitively the absolute best barbecue shack in the outskirts of Lockheed. Instead, we're giving you a cross-section of ribs in America now.
We talked to the minds behind each of the dishes, and they let us in on the secrets of what makes their version so delicious and distinctive. Some of what they revealed is practically a recipe; you might find some good tips for your own cooking. But most of them whet the palate just enough to make you want to visit the restaurant and order them for dinner. Luckily we've included the contact information for all the restaurants.
bmwracer wrote:
An All Pork Bulletin? :rofl:
:rofl: :applaud:
All Pork BBQ!
Tu_triky wrote: :rofl: :applaud:
All Pork BBQ!
Even better! :mrgreen: :woot:
bmwracer wrote:
Even better! :mrgreen: :woot:
I don't think I could argue with that. I must confess ribs and the typical bbq food isn't something I gravitate to very often but your postings above have got me thinking!
Tu_triky wrote:I don't think I could argue with that. I must confess ribs and the typical bbq food isn't something I gravitate to very often but your postings above have got me thinking!
Another version of the pigsicle. :mrgreen:
bmwracer wrote:
Another version of the pigsicle. :mrgreen:
Maybe in the future if one of the myriad food festivals that pop up all over L.A. these days focuses on bbq I'll pay a visit.
Tu_triky wrote:Maybe in the future if one of the myriad food festivals that pop up all over L.A. these days focuses on bbq I'll pay a visit.
BBQ-palooza.
bmwracer wrote:
BBQ-palooza.
Pork-palooza! Pig Parade! Swine Soiree!
Tu_triky wrote:Pork-palooza! Pig Parade! Swine Soiree!
LOL. :hehe:
Buta Blowout! :rofl:
bmwracer wrote:
LOL. :hehe:
Buta Blowout! :rofl:
:rofl: :rofl: :rofl:
Dayem that was a good one.
You got me licking my chops.
![[image]](http://i.huffpost.com/gadgets/slideshows/35909/slide_35909_315238_large.jpg){kind=link}
Tu_triky wrote:I would approach it with trepidation. ;)
Not enough bacon, huh? :beaten:
bmwracer wrote:
Not enough bacon, huh? :beaten:
The straw should have been made from bacon.
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