Comments on: Daryl’s Ribs, in the HOUSE! http://pig.spacebarcowboy.com/2007/03/04/daryls-ribs-in-the-house/ A blog about Pigs, Piggishness, and Ribs, for this, the Year of the Pig Fri, 27 Aug 2010 13:50:41 +0000 hourly 1 http://wordpress.org/?v=3.0.2 By: Piggie http://pig.spacebarcowboy.com/2007/03/04/daryls-ribs-in-the-house/comment-page-1/#comment-28 Piggie Mon, 05 Mar 2007 16:24:04 +0000 http://pig.spacebarcowboy.com/2007/03/04/daryls-ribs-in-the-house/#comment-28 1) Thanks for the clarification! Do you mean "East/West", or "East Coast/West Coast"...? 2) Are you talking about that huge set of "Foods of the World" cook books? I love them...Alissa has a complete set of them which I always steal from her when I visit. I am slowly moving them all from her house to mine. I have recently been really enjoying the Creolo/Acadian one. I just looked and I don't have any Chinese ones, so I will and steal those next! I mainly have the spiral bound recipe books, but I think that big hardcover "story" books are really fun to read. That was a great series. <p>I fully agree with your Garlic Statement. I pretty much always double the quanity of garlic a recipe calls for. If we pass some recipes back and forth we could probably end up with some massive amounts of garlic for dinner! 3) I like it.... 1) Thanks for the clarification! Do you mean “East/West”, or “East Coast/West Coast”…?
2) Are you talking about that huge set of “Foods of the World” cook books? I love them…Alissa has a complete set of them which I always steal from her when I visit. I am slowly moving them all from her house to mine. I have recently been really enjoying the Creolo/Acadian one. I just looked and I don’t have any Chinese ones, so I will and steal those next! I mainly have the spiral bound recipe books, but I think that big hardcover “story” books are really fun to read. That was a great series.

I fully agree with your Garlic Statement. I pretty much always double the quanity of garlic a recipe calls for. If we pass some recipes back and forth we could probably end up with some massive amounts of garlic for dinner!
3) I like it….

]]> By: Daryl http://pig.spacebarcowboy.com/2007/03/04/daryls-ribs-in-the-house/comment-page-1/#comment-27 Daryl Mon, 05 Mar 2007 16:13:33 +0000 http://pig.spacebarcowboy.com/2007/03/04/daryls-ribs-in-the-house/#comment-27 1) Instead of nutmeg, the (original?) recipe called for a Chinese spice conglomeration called Five Spice. Don't go out to buy some, because you don't use too much. We've had a bottle for over thirty years and it's not even 1/3 used up. If you want the ingredients, Google it or try cinnamon, nutmeg, fennel, five star anise, and Szechuan peppercorns. However, one site says there are seven ingredients, but the point is that Chinese recipes are jumping-off points, not phamaceutical formulas, more like traffic laws in the East, where traffic is like water, as opposed to in the West, where it's more like individual beans. 2) The sources of the "original" recipe--the places I got it from--were the Time-Life series of cookbooks, this one about Chinese food (over 30 years ago); cooking at a Chinese restaurant in Lake Tahoe in the early 60s (the boss was and cook was Wally Wong); watching and helping my parents (one born in Texas, the other in Guangdong province) cook; and experimenting with garlic {you can never have enough, as the French, Chinese, Chinese Americans, and Esquimos say]. And not in that order. 3) Bon appetit, the French say. Don't wait, say the Chinese, and don't be shy. 1) Instead of nutmeg, the (original?) recipe called for a Chinese spice conglomeration called Five Spice. Don’t go out to buy some, because you don’t use too much. We’ve had a bottle for over thirty years and it’s not even 1/3 used up. If you want the ingredients, Google it or try cinnamon, nutmeg, fennel, five star anise, and Szechuan peppercorns. However, one site says there are seven ingredients, but the point is that Chinese recipes are jumping-off points, not phamaceutical formulas, more like traffic laws in the East, where traffic is like water, as opposed to in the West, where it’s more like individual beans.

2) The sources of the “original” recipe–the places I got it from–were the Time-Life series of cookbooks, this one about Chinese food (over 30 years ago); cooking at a Chinese restaurant in Lake Tahoe in the early 60s (the boss was and cook was Wally Wong); watching and helping my parents (one born in Texas, the other in Guangdong province) cook; and experimenting with garlic {you can never have enough, as the French, Chinese, Chinese Americans, and Esquimos say]. And not in that order.

3) Bon appetit, the French say. Don’t wait, say the Chinese, and don’t be shy.

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