infernooo

Does anyone make them any other way than fried?

Joesan: I'm sorry, I totally overlooked your question. Basically I got a few types of burner, varying from unbelievably powerful, to ridiculously powerful. You really need a heavy wok to distribute the heat properly (either a thick traditional carbon steel or something similarly hefty) otherwise you will burn anything you cook if you look away for more than about 5 seconds. There are 2 types of burners to look at if you want serious heat (and don't forget you need the supporting parts too): Mongolian 32 jet burner: Duckbill burner: You will also need something to sit these on (e.g. don't put them directly on wood), an appropriate pressure regulated hose and an LPG tank (or you can use NG, just buy the NG version). Some of these babies will give you about ~180,000 BTU

Thanks for the replies folks! I think I need to make a visit to my local kitchenware shop and do some "browsing"... I will report back this weekend after I have had a chance to do some snooping! Cheers

Yes! This is a great plan. Check out my article on saucing strategies at http://amazingribs.com/technique/saucing_strategies.html ← I was going to write a lengthy post about how terrific your website is Meathead, but there really is no need to - anyone interested in ribs (or other types of barbecue for that matter) who has been searching for a large knowledge base of information that is actually presented well (unlike 98% of other BBQ sites), visit the aforementioned site... you won't be disappointed. P.s. thank you Mr Goldwyn for pointing me to your site - it is rare to find someone willing to share BBQ secrets. Also, the fact that I live in Australia and as far as I can tell, there are NO american style cue restaurants/shops here, it is up to me to recreate it myself at home. Without local experts it is quite difficult relying solely on books and internet advice.

Hi folks! Now just a quick disclaimer before I start. I know some of you will have reservations/problems with what I am asking, but hey, I'm the only one who will end up burned/injured. OK, it has to do with my obsession to find the hottest equipment around for re-creating restaurant food at home. It first started with Chinese wok burners (I am satisfied now that I have a burner comparable, if not hotter than 90% of Chinese restaurants), then moved onto tandoor ovens (I actually purchased one, but had to sell it due to relocation). Now I want an oven that gets as hot as a wood fired oven. Yes I know I _COULD_ build one or have one custom built for me, or even buy one, but I don't want a wood-fired oven - I have no room for it, so I would rather use my oven space. I have noticed that a lot of the higher end ovens nowadays come with Pyrolytic cleaning - they have a cleaning option that sends the temperature of the oven above 500 degrees C (930 F) - the realm of wood fired and tandoor ovens, allowing food to be cooked in single digit times with crisp outsides, moist insides etc. The problem is that for "safety" (yes I can see that it is a sensible feature, but hey, I'm a food nerd, I would rather take a risk and be able to churn out a damn good pizza - and yes I do have a stone and yes I have tried preheating at maximum temperature etc, don't start :-)) reasons, the oven door locks when the cycle is turned on (and usually lasts anywhere from 30-90 minutes). My question is this - would "hacking"/modifying one to bypass the door-locking mechanism be hard? Without actually owned one (yet), I can't investigate for myself... can those of you who own Pyrolytic ovens perhaps chime in please? Thanks everyone!

I seem to have a bit of trouble finding good comparative side by side pictures but if you check out the first 60 seconds or so of this Daily Pork Ribs Video at The Other White Meat you'll see an excellent comparison that makes the size relationship evident. Point well taken and this site - Big Daddy's Kitchen - has a fantastic explanation of the different rib types and from whence they come. He even describes baby backs as having an inherently sweeter taste. I guess my palate just isn't refined enough - at least not for pork ribs - I can't taste the difference. Then again - I've never done a moderately controlled A/B test and perhaps that's one more reasons for a bit of sciene on some upcoming weekend. The lower fat content of baby backs doesn't enter into the picture for me either. It takes a bit less timeto cook them in my smoker than spare ribs take - about 3 to 3 1/2 hours rather than 4 hours - but with my trimming technique and low temp h2o smoking process all the fat is rendered and both types come out with similar texture and moistness levels. And I've never cared for the so called "Country Style Ribs. It looks like rectangular chunks of pork loin to me (uhhhh.... I think that's what it actually is!). ← Wow, thanks for that - a great link! Unfortunately it looks like baby back ribs aren't available (or at least keep a VERY low profile) here in AU. The ribs available are either the spare ribs shown in that video (just called pork ribs or american ribs or "bbq ribs") or what we call "spare ribs" (or belly ribs - the belly sliced up into rectangular pieces, each with a bit of cartilage but no bones see here: http://www.australianpork.com.au/index.cfm...8D05D7FA12B0A4A cut number 7) Guess it will just be spare ribs (in the US sense) for me!

I remember good eats doing a rundown on baby backs vs spare ribs (just had a look at the transcript then), but does someone have some photos of the 2 different types of ribs in raw state so I can see what you are referring to? (here in AUS we call them different things :-( ) Thanks!

Bhuna = Fried/Stir-fried/Roasted (dry cooked pretty much) Gosht = Mutton/Lamb So the dishes you had were actually called the same thing, just different languages. The different taste is because they are different restaurants and different chefs. They will use totally different ingredients (vegetables, spices, seasonings).

I thought this was hilarious: http://www.homecouture.com.au/index.cfm?ev...=29&idBrand=358 http://www.homecouture.com.au/index.cfm?ev...=30&idBrand=358

Australian's in general aren't too big on hot sauces. The only one widely sold is Tabasco and people don't use it for the flavour, just for the heat (which I never really understood... I love chilli but for the flavour). Anyways, after my trip to the US where I was able to eat some authentic mexican food (not the "westernised" mexican food that is only available here), I got _TOTALLY_ hooked on Cholula hotsauce. It blew my mind! I have since then followed some recommendations in this thread, but was disappointed by Franks and Crystal hotsauce (Crystal is better than Franks but I wouldn't consider it amazing). I found that Louisiana Chipotle hotsauce blew these both away. I also had tapatio when I was in the states but I liked Cholula better. So here is my list: 1.) Cholula 2.) Louisiana Chipotle hotsauce (the plain one is pretty average) - http://www.brucefoods.com/mystOre/productc...3&idproduct=183 3.) Dragonfly brand Sweet chilli sauce 4.) Twin Anchovy Brand Nuoc Cham 5.) Rainforest Hot chilli sauce - a locally made sweet/hot chilli sauce made with habaneros and sultanas... hot, sweet, piquant - beautiful.

I must say, I live in Australia and as a result have little to no access to proper mexican products. I went to great lengths to get mexican oregano and I can tell you that it was almost a waste of time. There is very little difference in flavour... I seriously doubt you would notice the difference between the "normal" oregano you buy from spice shops (not the greek stuff that comes still on the branches) and mexican.

My latest favourite, adapted from Shalmanese's Pea pasta idea. It is so amazing, no one believes that it is just peas and butter. Cook pasta until just aldente In the meantime, melt a stick of butter in a saucepan (you want lots of butter) and add a packet of frozen peas (when blended it should be a touch thinner than pesto, so it sticks to the pasta but is not stodgy), simmer the peas in the butter until defrosted and warmed through. Season with lots of salt and pepper, then blend until almost smooth. Toss through the hot pasta and serve !

Hiya! Sure, I don't have an exact recipe, but here is the best I can do :-). Ingredients: * Pork Spare Ribs (the ones with no bones but cartilage in them... if you look at this PDF file: http://www.apl.au.com/media/PorkCuts.pdf you can see them on Page 10 labelled "Spare Ribs") * 400g-500g Chinese yellow rock sugar * 1 Bottle Chinese rice wine (1 litre) * Dark soy (250ml) * Light soy (750ml) * 1 " slice Ginger * 3 cloves Garlic smashed * Bunch of Shallots/green onions * 2 pieces of Dried orange or mandarin peel * 2 sticks cinnamon * 5 star anise Remove the skin but not the fat from the pork belly ribs. Bring ingredients to a boil and taste for seasoning... should be sweet, salty and savoury... it should taste nice too, not bland or extremely overpowering. Reduce heat to below simmering and put in the pork. Cook for 2 hours until the pork is tender (you may like it still with a bit of chew or chew, or you might like it falling apart... cook accordingly - 1-1.5 hours for firm, 2-3 hours for very tender). Remove the pork and allow it to cool (put in fridge). This will firm it up for cutting. Meanwhile, remove a few cups of the braising liquid (keep the rest, just boil it before you use it each time and check for seasoning.... may need to add more soy or ginger or garlic or rice wine or aromatics or water etc).. simmer it until reduced by about half. Taste to make sure it would make a kickass sauce. Cut the pork ribs into big pieces and CAREFULLY remove the cartilage pieces (you don't want the pork to fall apart). Heat a wok until SMOKING, add enough oil to coat the surface. Put in the pork and cook until it is browned all over - it will go a lovely dark red all over... just make sure you keep tossing it as it WILL burn. Add the reduced sauce and cook until boiling and the ribs are well coated (you can either have a runny sauce and thicken it with cornflour, or reduce the sauce heavily and glaze the ribs with it).

Am I the only one who can't make it "quickly"? Sure as hell isn't quick to make when I've tried making it! Takes me like 20 minutes.... maybe I'm being too careful with the heat.

Have to agree with the microwave + SMALL amount of water method (however this is only for green beans, asparagus, brocolli etc, NOT potatoes and the like). Retains more nutrition than any other methods, tastes just as good too.

Why? Try chicken necks - they are sublime! Tastes just like any other dark meat part of the chicken. Roast them with salt and pepper until browned and the bones are crispy, then brush with bbq sauce and further brown them until sticky and delicious. You eat them bones and all - perfect amount of fat, bone and lean...

Forgot to post this a while ago! Pork spare ribs (as they are called here in Australia - the belly sliced up into rectangular pieces, each with a bit of cartilage but no bones), master stocked, then wok fried served with steamed baby bok choy and rice. Whilst braising: Whilst wok-frying: Whilst glazing: Finished: Of course the final plating picture had to come out blurry

Sounds awesome Shal! Nice thinking... got a hankering for some green beans with bacon now (or bokchoy/green beans with crispy bbq pork now!)

I guess it could work provided it has no additives or too much propellant is mixed in with the oil... a lot of those sprays tend to be very foamy. I just use the mini-blender-bowl attachment to a hand blender to get it going, never had a problem !

Brined, spice rubbed fillet of pork, cooked to 150 internal (rested till 155-160) with grilled sweet potatoes, slow roasted cherry & grape tomatoes and a bush tomato, coriander and red onion chutney. Wagyu sirloin steak chargrilled and sliced on honey roasted carrots, duck fat roasted potatoes and steamed green beans. Master stocked, then wok fried pork ribs with steamed baby bok choy

Firstly I would like to say thank you to eGullet members Hiroyuki and Torakris as previous posts of theirs (which I have found by searching the eGullet forums) have helped immensely in my research into this topic. Basically, I live in Australia (Sydney, Australia to be more specific) and have been trying to track down ootoro (大トロ - ootoro (oh-toe-rhoe)). As one might imagine, it is proving _extremely_ difficult. I have contacted local food experts (Good Living magazine/publication for those of you who have heard of it), but haven't had any luck so far. My question is this: I am trying to get my hands on the shimofuri ("falling frost") ootoro which has marbled fat much like a piece of wagyu/kobe beef and not strips of fat like most people are used to seeing in tuna. As previously posted by the 2 members mentioned above, the ootoro can be divided into the marbled and the striped cuts which appear as follows: 1.) "shimofuri" http://web.archive.org/web/20060223152454/...toro-haramo.htm 2.) "dandara" http://web.archive.org/web/20060106112609/...resh/ootoro.htm OK, now with that preliminary bit of information out of the way, here is my question: “Kuromaguro”, or Blue Fin Tuna and Minami maguro (Southern bluefin tuna) are obviously the preferred species for this delicacy... can the "shimofuri" type of ootoro be found on other species? For example, Mebachi maguro (bigeye tuna) ? The reason I ask is that I recently got my hands on some bigeye tuna "belly flap". Now, I am assuming that either bigeye tuna just doesn't have the shimofuri type of ootoro in it, or that had gone elsewhere and I was given the dandara type. Here are the photos of my score: http://forums.egullet.org/uploads/11764164...4507_130107.jpg http://forums.egullet.org/uploads/11764164...4507_413331.jpg http://forums.egullet.org/uploads/11764164...4507_457581.jpg Larger versions of the images are here: http://img201.imageshack.us/img201/991/dsc00014gn8.jpg http://img67.imageshack.us/img67/2633/dsc00015jt5.jpg http://img404.imageshack.us/img404/2034/dsc00016pa6.jpg As you can see there is some marbling, but it was actually pretty damn chewy (and I know how to slice correctly) and definitely was not the experience I was hoping for. Any ideas/help on this would be greatly appreciated. Thanks!

Yeah I might give that a go... I've been ringing around and I'll tell you what - it's bloody hard to find! (not to mention the fact that most people have no idea what I'm talking about, even when I tell them exactly what I'm after...)

What is the mandarin and cantonese name for red braising?

I just want to say thank you for everyone who has chimed in to help - it appears that I am buying flank steak, but it must be some difference between US and Australian beef or cooking/marinating method... the stuff I have bought isn't nearly as flavourful or tender (which is odd as Australian beef is usually some of the best you can buy). I have tried marinating in a spice rub and lime juice overnight, but it was still pretty average... Oh well, thanks once again everyone - I appreciate it! p.s. what you call skirt steak I have _NEVER_ seen for sale here, so unfortunately if I were ever to need that I think I would be out of luck :-).

Well it definitely had more of a beefy taste than the piece I pictured above...