Ira Dubinsky

I've been focusing on the extremely basic articles that need to be written. Started bread but it needs a lot of love. Also started beef which could use lots more info on beef farming, cuts, preparation methods and regional takes on beef, and I did water. I somewhat enjoy the task of describing basic things in encyclopedic-like language, especially food things! Not sure if that makes me crazy or what. I've been relying on wikipedia quite heavily and just re-wording to make it more culinary. The cheese article is excellent, btw. Cheers Ira

Hello - I will be in San Sebastian next week August 30th to September 2nd. I`ve found what souds like an amazing day trip into the Basque countryside to visit some farms, vineyards, meet a cheesemaker, visit a market, and get a true sense of the agricultural and gastronimical scene in this region. Problem is that it`s too much for me to pay alone so am looking for some foodies with similar interests who might be traveling in San Sebastian at the same time. If you`re interested in joining, please let me know. I promise a relaxed and fun traveling companion. Ira Hosting Note: Click here for the guidelines under which this event is listed at the eGullet Forums

Dave, your comments confirmed what I suspected: that the best way to deal with beef back ribs is low and slow as I have done before. I'm planning to do a chinese-inspired rub (five-spice powder, etc.) and roast for 3-4 hours at 225-250. I may do a light soy-ginger glaze at the end. Thanks and Cheers!

Hey there - looking for some advice on cooking beef back ribs. I have done beef back ribs twice, both times started in my (homemade) smoker and then continued in a slow oven. Smoked them at 225-250 for about 2 hours and then another 3 hours in the oven at the same temp. They were great. But I picked up Jennifer McLagan's "Bones" a few months back and have been dying to try a recipe from it. She suggests cooking beef back ribs with the same general approach you would use for the meat that used to be attached to them. In other words, she says to roast beef back ribs at a high temperature for a limited time and take them out when they're still a bit rare. Now I love the idea of rare tasty beef ribs - but has anyone tried this? Don't they need long, low, slow cooking to get tender? I'm having some folks over for the Superbowl and will be home all day so I certainly can do low and slow (would be all oven as I can't smoke in our current deep freeze temperatures) but I'd like to try the faster roasting if I can feel confident about it being good. Any dinosaur bones afficionados out there? Thanks in advance... I have been lurking here for about 5 years, learned much, and always enjoy reading about what people are making. This is my first post. i.