I'm having friends over tonight for "Breakfast for Dinner" and will be serving sour cream pancakes and a variety of syrups. I stopped at Trader Joe's for the blueberry syrup, and they didn't have any. I opted for a jar of blueberry preserves, figuring I'd use it to make a syrup.
First, though, I have to know how to adapt it. Is it just a matter of thinning down the jelly with water? Or is there more to it? Can a more experienced cook out there assist? TIA.
Can ribs be left in a rub TOO long???
I've never made ribs before, and got a couple of slabs of St. Louis cut ribs. Last night I made one of Bobby Flay's rubs (from Food Network's site) and put it all over them, laid them on a baking sheet, wrapped it in foil and put it in the fridge. The plan was to bake them in a slow oven for tonight, but my work schedule changed and I have to make these for tomorrow's dinner instead, so that's like 40 hours or so. I don't want to ruin them.
(The rub has cumin, paprika, chili powder, onion and garlic powder, white pepper, black pepper, cayenne pepper, and about 1/2 a Tbsp of table salt for two full slabs, just over 5 pounds of ribs.)
When it comes to orange zest, is one orange preferable over the others? Just wondering...
A small group of us will be going to the Beverly Arts Center this weekend, and I wondered if someone could recommend a good restaurant nearby for an early dinner. Thanks much in advance!
I'm going to Springfield, Illinois, tomorrow for a weekend trip, and since I've never been there, maybe some Serious Eaters can recommend a good restaurant if you're familiar...??
I recently invested in a Lodge Logic 7-qt Cast Iron Dutch Oven, specifically because I plan on making the no-knead bread Mark Bitman wrote about in the NY Times. This baby's huge -- not to mention heavy (duh!) -- and has interesting little stalactites in neat formation on the inside of the lid. I suspect the purpose is for even redistribution of the steam return, yes? Already I'm dreaming of the first pork shoulder roast I make with this oven.
Now I'm hungry for ideas! What are your favorite dishes for your cast iron dutch oven? In the oven or on the stove, either one. (I'm talking about indoor use specifically; we're not campers).
Thanks so much!
BreeF hasn't favorited a post yet.