Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
Okay - sorry - I honestly thought you were just joking at first - my mistakeActually, I'm not. I alternate that with ramen with pasta sauce.
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Okay - sorry - I honestly thought you were just joking at first - my mistakeActually, I'm not. I alternate that with ramen with pasta sauce.
Okay - sorry - I honestly thought you were just joking at first - my mistake
That's exactly how I cook ribs. I brush them with Sweet Baby Ray's when they're done and they're so tender you can suck the meat off the bone.Ribs... Salt and pepper and cook in the oven at 225 degrees for four and a half hours. Nirvana and inexpensive.
Ribs don't need no stinkin' sauce. Best eaten au naturale.That's exactly how I cook ribs. I brush them with Sweet Baby Ray's when they're done and they're so tender you can suck the meat off the bone.
Oh yeah, love 'em both ways.Ribs don't need no stinkin' sauce. Best eaten au naturale.
....been a while, so allow me......TWSS!!!!!.....That's exactly how I cook ribs. I brush them with Sweet Baby Ray's when they're done and they're so tender you can suck the meat off the bone.
....yep.....I like them burnt. crispy
....been a while, so allow me......TWSS!!!!!.....
DEEEEEEE-LICIOUS! Good job, Doc!I tried my hand at baking this weekend. I made an almond bundt cake, an applesauce spice cake, and a dozen almond and white chocolate cookies.
Thanks, I was amazed at how simple it is, despite the careful steps involved. I've decided it all comes down to paying attention to the recipe. I think I'm brave enough to tinker with some recipes now, add a little of this or that, heh heh.DEEEEEEE-LICIOUS! Good job, Doc!
They say cooking is an art and baking is a science - what do you think? Were you very accurate measuring the ingredients? I used to be like that, but now I probably waffle a bit (after so many years it gets to where you can eyeball things).Thanks, I was amazed at how simple it is, despite the careful steps involved. I've decided it all comes down to paying attention to the recipe. I think I'm brave enough to tinker with some recipes now, add a little of this or that, heh heh.
By the way, I was going to ask you about the coffee brined drumsticks. Never heard of that. How did you cook them? Sounds interesting.
Yes, I use measuring cups, spoons, etc.They say cooking is an art and baking is a science - what do you think? Were you very accurate measuring the ingredients? I used to be like that, but now I probably waffle a bit (after so many years it gets to where you can eyeball things).
p.s. Yum! That spice cake looks delicious and moist
Well, that almond cake looks delicious. I simply must have the recipe!I tried my hand at baking this weekend. I made an almond bundt cake, an applesauce spice cake, and a dozen almond and white chocolate cookies.
Well, that almond cake looks delicious. I simply must have the recipe!