Darienne

I don't really know the answer but would think that boiling the material should surely be enough. Maybe someone else can tell you. We ended up with yards and yards of very old voile...at least 40 years old...when we outfitted an empty house for a long stay in Utah 6 years ago. I brought all the curtains home with me and have used them for a plethora of cooking events. I've sew pieces into huge bags to keep the fruit fruit-fly free during the summer. And also to cover an entire table outside to keep it fly and insect free. I've drained yoghurt in it. Hung jelly in it. Covered just-baked cookies to keep the bugs off. Covered chocolate. You name it, I've done it. I hope you enjoy your voile also.

Thanks for your 2 cents worth. I really appreciate your mention of the wet brine/dry rub options. As noted in my earlier post, I was too 'confused' (for want of the correct word) to go any further in my first attempt. Yes, I can see where it's not needed at all. I am so accustomed to making dishes like Puerco Pibil that I simply marinaded the meat...and well, some said it was a thing to do. And it was a thing I knew to do. As for the oven cooking...it's all I have to work with right now and it's electric at that. Our outdoor B-B-Q appliance is quite dead. And we can't have gas or propane in our house. Gas is unavailable, and having a propane stove and oven precludes having a Stove Guard (www.stoveguardintl.com/) hooked up to make sure no one accidentally leaves a burner on and walks away. Can't afford to have a fire in the middle of nowhere with no water mains within 3 miles. As to overcooking the ribs. I did. They fell right off the ribs. Completely. Which probably made DH happy because he doesn't like the mess of eating ribs, but wasn't what I was looking for. So today, we are buying more ribs and soon it will be attempt #2. Hard to believe that I never tried this one before....

Thanks all for continuing this thread. Now that I have made ribs once and they were a smashing success, I think I have the wherewithal to go back and read the entire thread. The Korean rib recipe looks great, Jayme, and thanks for posting it. Where we live there are no Korean restaurants, just the usual array of second-class All-you-can-eat buffets which leave much to be desired. I think we have two Japanese restaurants and one Thai. We tried the Thai and liked it. Must go back. I have no idea of whether the Thai do ribs or not. The local rib restaurants are pretty much all chains with Southeastern American type names...

Spareribs. Something I have never made before today but something I love to eat. I think I've eaten them 3 or 4 times in my life. Yes...or no...it doesn't make sense. But then why should it? And DH always picks chicken the odd time I have had ribs. He said he wasn't interested in ribs. And on top of that he likes stuff sweeter than I do. So DH bought some Pork Back ribs at a local grocery a couple of days ago and I was to render them edible. Simple, I said. I'll go to eGullet and see what I can find as a recipe. Needless to say I was overwhelmed with recipes and brining and boiling and smoking and many sauces and various methods of cooking and degrees of heat so on and so on till I thought...enough! So I copied about 10 different recipes/methods and then fretted. I always fret when I make something for the first time. We didn't have all the ingredients in some recipes and I decided that I didn't really want to follow other recipes...too Chinese...too Hawaiian, didn't want garlic in them, etc, etc. So I took ideas from the various recipes and marinated the ribs overnight in the mixture which emerged. And fretted. Cooked them this morning in a 300 degree oven starting at 8:30...won't do that again...but oh man! They were delicious. Messy as can be, but so satisfying. Here's my marinade which I also spooned over the ribs on our plates (next time I'll make it into a proper sauce. Didn't have the presence of mind today.) We ate them with Ed's coleslaw and corn chips. Next time rice also I think. 2 pounds of back ribs 1 cup orange juice 1/2 cup lemon juice 1/3 cup brown sugar 2 Tablespoon medium hot chile powder 1 Tablespoon Lea & Perrins 2 teaspoon black pepper 3/4 teaspoon hot chile powder The two ground chile powders used were bought in little cellophane packages in the Hispanic section in a Utah grocery and they were marked medium and hot respectively. I have dried peppers on hand, but was just too paralyzed to grind and use any. I would appreciate any commentary on my exploit. Not looking for praise, if any, but rather for further information, etc. Thanks. I have every intention of doing this again. Often.

Thank you. I'll mark it on the calendar. No thoughts yet.

David Lebovitz. The Perfect Scoop. Keep needing to make his Buttercrunch Toffee. Claudia Roden. A Book of Middle Eastern Food. I like her Tabbouleh and Hummus recipes always. Rick Bayless's Mexican Kitchen. Learning about adobado dishes. Otherwise...it's recipes in my binders which I have gotten from here and there and everywhere, including from eGullet.

Just found this topic for the first time. Yummm. I'm snacking on some wonderful pecans from North Carolina, generously sent to me by a fellow eGulleter. I'd love Anna N's sweet and spicy recipe to plonk some of them into. Please...

No doubt I should know what this means, but I don't. How does one use a microplane on a tart case? Thanks.

No answer from me, I'm afraid, but I'm always interested in reading about these sorts of problems.

Found mine on eBay...but it was a long time ago.

I'm lost. What is an SF recipe?

Welcome to eGullet, Jontylerg. I know nothing about Ethiopian food but am interested in learning and trying. Most of the African food I know is from the west. I look forward to your posts on this subject.

We have a septic system and a Bosch and no discernible problems. That's all she wrote.

Richard Jones, that is elegant. So well done.

I am not a Butter Tart type of person, but that Raspberry Tart looks incredible!

Hmm...that's a good point, Kerry. I often put the toffee in the fridge after coating one side with chocolate and almonds to get it solid enough to turn it over and coat the second side. Impatience on my part, no doubt. Maybe the second coating is the one which falls off. The toffee would then be cold when receiving the second coating of chocolate and not as receptive to the chocolate. It's not as if the chocolate falls off both sides. Thank you. As always.

Have the same problem at home. Not always. Just sometimes. And don't know why. I follow just about the same procedures as does Chocoera. So I too am interested in the answer to this problem.

I watched the entire video and I think I had an expression on my face which could be most easily described as 'yuck'. But then taste is personal. What can I say? Not to mention as pastrygirl noted...entirely too much work.

Why Shelby? Inquiring minds want to know. (or is this something which is self-explanatory and I'm the only one who doesn't get it?)

Kerry, you could have a second career...no, make that a third I think...hiring yourself out to go to second hand stores with folks. Either your second hand stores are better than the ones up Peterpatch way or you are better at ferreting our excellent purchases. Probably the second.

lindag...first involuntary retch of the morning. How horrible for you.

Kim, you are an angel on earth to make stuff for your friends, co-workers, neighbors, etc all the time. Such a generous nature you have.

Thank you Smithy for that last post. You just solved a problem for me. We have this hot Italian sausage in the freezer which our house sitter left and honestly, I don't like hot Italian sausage. In fact, childhood trauma has left me basically unable to eat sausages at all. However, I have been making these delicious 'Mexican' meatballs using a combination of pork and beef with a bunch of other ingredients and we LOOOOVE them. Why not grind up the Italian sausage and add it to the mix? Should be scrumptious. Never too old to learn something new...

The Samosas at a Taste of India are to our liking. I have never tasted any other of the dishes there. And as for 'restaurant ambiance' ... it is early truck stop. I envy you dining at the Curious Kumquat. Enjoy. Say hi to Rob from me. I'd love to meet him. Enjoy.

Stopped in Cuba once again to eat at El Brunos. Chile Rellenos as always. Delicious as always. Complementary chips and salsa and sopapillas as always. However, as soon as I bit into my first chip I thought...these are not right. They are not the chips of old for which I yearned. And so it was true. The hostess admitted that the chip machine broke over a year ago and that they hadn't fixed it yet. Fie upon them. Also had the obligatory Navajo Fry Bread in Shiprock, both going up to Moab and back south two months later from Moab. Never disappoints. Fried dough...what more could one want? To round out this report, I should add that we had Samosas once again at San Jon just at the eastern border of New Mexico right before entering the Texas Panhandle. Delicious. Some day we'll actually have an entire meal there but we always pass through fairly early in the morning.