Serious Eats - seriouseats.com

I love everything related to meat.
One of my favorites is chicken wing because it is so easy to make yet
very tasty,with good sauce it is delicacy.
I think nothing compete however good steaks
Steak recipes

I timed water boiling from room temp and from cold temp of 18C. After 3 attempts, I can safely conclude that room temp water boils at an earlier time than cold water. Obviously it is because the temperature range to cover is much less. As for cooking pasta, adding salt does not decrease the time to bring to boil. It just imparts the flavor to pasta. And with careful stirring, you really do not need oil in the water to prevent sticking.

Drink what you like. Personally, I don't drink reds unless I want to be violently sick the next day. So if I'm drinking wine, I drink white with whatever I'm eating.

Obviously, there are things that go better together, but if you don't like one of the pair, it's not a requirement. Rules about wines are not law. People who don't drink alcohol don't run around sniffing that Pepsi is better with this dish, Coke is required with that one, and root beer is the only choice for the other. And most people who prefer beer or cocktails will drink what they like with whatever they choose to eat.

I'd rather drink a wine that I like instead of one that I like less that's supposed to pair with a particular dish.

Very Elizabethan... red wine poached salmon with oranges.

@chiff--your post made me laugh. A few months ago the b/f and I went to dinner at his father's house. His father's wife (ye best not dare call her his step mother) made ribs in much the same way. Boiled...in a 50% vinegar and 50% water solution "to cut the fat out" for three hours.

THey were grey, and I don't know how they remained attached to the bone from the time they were removed from the pot to placed on the plate. As soon as my fork (yup, they didn't use their hands) touched the meat, it sort of deflated, like any internal structure had just given up the will to go on. I don't like tough ribs, but you should be able to bite the meat without grey pulp sort of disintegrating into your mouth.

To top it off, she made her 'special secret bbq sauce' to pour on the ribs. I'm no palate savant, but I know ketchup with an onion diced into it when I see it. To add insult to injury, she poured the 'sauce' on top straight from the fridge. COLD.

No wonder the b/f's Dad is so trim.

A wine afficionado I'm not but here goes a fractured description. I like a "lighter bodied" red wine with fish. This holds true if the fish is prepared with bold flavors like garlic. If fish is prepared with bold flavors, white wine doesn't even seem to register.

Put a pan of apple cider vinegar under the ribs. The steam keeps them moist. I don't remember the scientific reason for the vinegar -- it breaks down "something" in the meat to make it tender -- help, someone?

You can also spritz them with apple cider vinegar if you are worried about them becoming dry. I personally wouldn't put them directly in the liquid. I'd be afraid I'd taste the liquid more than the rib meat. That's one of the reasons I won't use beer at all, because I hate the taste. I've had ribs cooked that way, and the beer flavor was overpowering.

The only reason we stand them on the side is so we can fit more on the grill! Don't know if there's a scientific reason for that, either.

Pumpkin -- for pumpkin pie!
Whole kernel corn -- in my college days, I'd nuke a bowl of this in the microwave with some butter, mmm.
Canned crushed tomatoes -- wonderful for making pomodoro sauce.
Tomato paste -- 'nuff said.
Tuna -- it was good, but after a series of my mother-in-law's attempts at 'convenience dinner after work', I just lost the taste for tuna salad completely.
Garbanzo beans -- for hummus.
Coconut milk -- for Thai curries.
Evaporated milk -- I know a woman who uses this in her oatmeal, no joke.
Anchovies -- pastas, pizzas, flatbreads, butters.
Chinese preserved vegetables -- my mother uses this with a braised pork belly and lotus root dish, but I have yet to get the recipe from her.

My favorite barbecue sauce is a variation on one from Cook's Country magazine. I like it because it's a no-cook recipe; just whisk the ingredients together, and you're done:

Easy barbecue sauce recipe

MikeV
dadcooksdinner.blogspot.com

I'm from southern Arizona......what's a grill cover? :)

A little saffron goes a very long way......

I also really dislike tarragon. I think it's because it is often overused in dishes. Too much totally overwhelms most dishes and it is a very strong distinctive taste. Needless to say, I also heartily dislike licorace.

I plan on having a BBQ on Labor Day and will be grilling all sorts of thing, steaks, salmon, pork, chicken, veggies, but I don't let the winter stop me from grilling, I grill year around.

@lauralie and @misterhee both are on the money. I think the term for finishing pasta in the sauce is called mantecatura. It is always best to do this. Do not cook the pasta to al dente. Take it out before that and finish in the sauce with just a bit of the pasta water. Another trick is to use much less water than directed to cook you pasta. It will give you a starch enriched pasta water more like you would find in a restaurant situation. The heavier concentration of starch helps the sauce thicken, emulsify, or bond depending on the sauce and the specific shape of pasta.