Comments on: Chinese Braised Ribs http://tleaves.com/2005/10/03/chinese-braised-ribs/ Creativity x Technology Sat, 17 Mar 2012 05:09:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Amos the Poker Cat http://tleaves.com/2005/10/03/chinese-braised-ribs/comment-page-1/#comment-1872 Amos the Poker Cat Thu, 06 Oct 2005 02:18:02 +0000 http://tleaves.com/?p=474#comment-1872 Oh, I put all those dishes in the oven and not boiling on the stove. Better temperature control. Oh, I put all those dishes in the oven and not boiling on the stove. Better temperature control.

]]> By: Amos the Poker Cat http://tleaves.com/2005/10/03/chinese-braised-ribs/comment-page-1/#comment-1871 Amos the Poker Cat Thu, 06 Oct 2005 02:15:19 +0000 http://tleaves.com/?p=474#comment-1871 It is definately Fall when you switch from BBQ to braising. I did a sauerbraten with juniper berries, superficially for Octofest. Ribs, pork shoulder, lamb shank, osso bucco. Typical peasent food. Just love that finger licking gelatinous goodness of slow cooked connective tissue and cartilage. It is definately Fall when you switch from BBQ to braising. I did a sauerbraten with juniper berries, superficially for Octofest.

Ribs, pork shoulder, lamb shank, osso bucco. Typical peasent food. Just love that finger licking gelatinous goodness of slow cooked connective tissue and cartilage.

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