FOOD FOR THOUGHT!!

[Croaker]

ANYBODY HERE KNOW HOW TO COOK BESIDES ME?

GOT SOME BADD ASS RECIPES IF YA WANT THEM

Croaks

[shitdawg]

cant cook but i'll take a couple of your favorites =)

[Croaker]

if ya cant cook what u gonna do with a recipe heheh...what do you like to eat? croaks.....ps when u gonna come around and frag again?

[shitdawg]

my sisters a damn good cook so ill get her to help me.
kind of hard to narrow it down preference wise sooo just send me your top two fav ones =)

im back in alaska, got my computer set up, so starting today.

[sittingduck]

I just got half a cow.... got any good beef recipies? I have roasts, steaks, burger, ribs, etc.

[Croaker]

beef short ribs...yummy

BRAISED SHORT RIBS

Recipe By :Tom Lelli
Serving Size : 6

Amount Measure Ingredient
-------- ------------ --------------------------------
6 pieces short ribs, bone in (7 to 8 ounces each)
1 cup all purpose flour
salt and fresh ground pepper -- to taste
4 cups beef or chicken stock
1/2 cup canola or salad oil

MARINADE
1 bottle red wine
1/2 cup carrot -- 1 inch cuts
1/2 cup yellow onion -- 1 inch cuts
1/2 cup celery -- 1 inch cuts
4 cloves garlic -- rough chop
3 sprigs fresh thyme
1 teaspoon black peppercorns
1 each bay leaf

Place wine, peppercorns, bay leaf and thyme in a sauce pot and bring to a simmer for 5 minutes. Cool

Add vegetables to wine and pour over meat in a non-reactive dish or bowl and refrigerate overnight.

Pre heat oven to 300 degrees. Remove meat from marinade, strain marinade and reserve vegetables.

Heat 1/4 inch of oil on a skillet over high heat. Pat dry meat with a paper towel and season with salt and fresh ground pepper.

Dredge meat in flour, shaking off excess and place meat in hot oil and cook for 2 to 3 minutes on all sides until well browned.

Remove meat and place in a heavy casserole or braising pan. Remove excess oil and place vegetables in pan for 4 to 5 minutes or until the begin to caramelize (become slightly brown).

Add the vegetables to the meat and cover with stock, adding more stock if the meat is not covered.

Bring the stock and the meat to a simmer on the stove. Cover and place in oven for 3 to 4 hours or until meat is tender. Towards the end of the cooking process you may keep the lid slightly ajar so the cooking liquid starts to reduce.

Carefully remove meat to a serving platter and keep warm. Skim fat off braising liquid and strain into a sauce pan, discarding the vegetables.

Reduce the liquid until it reaches a saucy consistency. Serve with the short ribs

Serving Ideas : Serve with roasted root vegetables, Yukon potato puree and a little horseradish sour cream or creme fraiche.

NOTES : If you are making the short ribs ahead of time store the meat in the braising liquid. Reheat the meat covered in braising liquid in oven or on stove top. Then proceed to make the sauce as in the recipe.

You can use boneless short ribs in this recipe.

[Kelgari]

[Croaker]

hahaha

[sittingduck]

[fastforward]

Hello Croaker.
I see the picture below your name in your post. How can I make these type of animations. Is there any software available free for that or we required to do professional course for the same. Give me proper source for free software or institute for professional courses.