Comments on: short ribs bourguignon http://smittenkitchen.com/2006/12/gutted-and-glutted/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-1528919 deb Thu, 26 Jan 2012 17:13:36 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-1528919 Alannah -- They're both delicious. I don't think that I've ever had short ribs, regardless of the recipe, that tasted bad. They're magical like that. That said, the Suzanne Goin one is probably even better, especially with the mashed potatoes and chard. Alannah — They’re both delicious. I don’t think that I’ve ever had short ribs, regardless of the recipe, that tasted bad. They’re magical like that. That said, the Suzanne Goin one is probably even better, especially with the mashed potatoes and chard.

]]> By: Alannah http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-1526719 Alannah Thu, 26 Jan 2012 01:04:32 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-1526719 I've cooked Bon Appetit's braised short ribs before, liked them, but want to try something new for a dinner party. This recipe seems simpler than your Braised Short Ribs, true? Which recipe do you prefer? Does the vinegar here make quite a difference? I’ve cooked Bon Appetit’s braised short ribs before, liked them, but want to try something new for a dinner party. This recipe seems simpler than your Braised Short Ribs, true? Which recipe do you prefer? Does the vinegar here make quite a difference?

]]> By: deb http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-1258345 deb Mon, 05 Dec 2011 18:10:00 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-1258345 I have occasionally been served latkes like you describe at diners, but they're not what I grew up with. I am sure there are many different ways to approach them based on what different families do. But I think for the most part, people associate latkes with shredded vegetables. I have occasionally been served latkes like you describe at diners, but they’re not what I grew up with. I am sure there are many different ways to approach them based on what different families do. But I think for the most part, people associate latkes with shredded vegetables.

]]> By: Leslie http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-1254931 Leslie Mon, 05 Dec 2011 06:21:35 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-1254931 So, I don't know where else to put this comment..I kind of want to email you as I'm very curious about your response. My mom is Jewish, and the only Jewish dish she makes is latkes a couple times a year. One of her major pet peeved is finding latke recipes that call for shredded/grated potatoes. She swears up and down that a proper and authentic latke calls for putting the potatoes, milk, onion, and flour in a blender and blending til it's a goopy badder. I find it interesting that none of your latke recipes talk about doing it that way. I'm not sure why she thinks that's the only authentic way to do it, other than that's how her own mom taught her.. So, I don’t know where else to put this comment..I kind of want to email you as I’m very curious about your response. My mom is Jewish, and the only Jewish dish she makes is latkes a couple times a year. One of her major pet peeved is finding latke recipes that call for shredded/grated potatoes. She swears up and down that a proper and authentic latke calls for putting the potatoes, milk, onion, and flour in a blender and blending til it’s a goopy badder. I find it interesting that none of your latke recipes talk about doing it that way. I’m not sure why she thinks that’s the only authentic way to do it, other than that’s how her own mom taught her..

]]> By: Betty Hillier http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-1158955 Betty Hillier Thu, 17 Nov 2011 18:40:43 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-1158955 Delicious - no - outstanding. Made for bookclub dinner tonight. I'm sure they will be impressed. Thanks Deb. Love your site - makes me laugh and want to cook. Delicious – no – outstanding. Made for bookclub dinner tonight. I’m sure they will be impressed. Thanks Deb. Love your site – makes me laugh and want to cook.

]]> By: Danielle http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-479184 Danielle Sun, 05 Dec 2010 05:11:55 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-479184 Hi - Made this as is, with the vegetables as written. Used the bacon and I have to say, the vegetables blended right in, especially with an extra dose of the amazing sauce from the ribs. Really delicious. Hi – Made this as is, with the vegetables as written. Used the bacon and I have to say, the vegetables blended right in, especially with an extra dose of the amazing sauce from the ribs. Really delicious.

]]> By: Linda Lindauer http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-337691 Linda Lindauer Thu, 17 Dec 2009 02:28:47 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-337691 Thanks for the Braised Ribs recipe. I've made my mother's Braised Ribs w/large Lima beans for 40+ years and have wondered what else to do with short ribs (until I discovered Korean Bar B Q). These ribs are such a tender cut, it's nice to have another option. Thanks again. Thanks for the Braised Ribs recipe. I’ve made my mother’s Braised Ribs w/large Lima beans for 40+ years and have wondered what else to do with short ribs (until I discovered Korean Bar B Q). These ribs are such a tender cut, it’s nice to have another option. Thanks again.

]]> By: Sydney http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-331456 Sydney Sun, 15 Nov 2009 21:33:25 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-331456 WOW! Thank you for this recipe. I served it at a dinner party last night and it was so incredibly amazing. Very, very rich but oh SO delicious. Looking forward to trying the leftovers with egg noodles tonight. I also doubled the recipe (there were 6 of us eating). There were a few things that I had trouble with, but it all worked out in the end. - when preparing the vegetables that are served with the stew the amount of chicken broth seemed like a lot. My veggies were nice and tender after 25 minutes and I had to take them out of the stock so I could reduce the liquid sufficiently to "glaze the vegetables". Had I left them in the pot during that process I'm afraid they would've been mush! - I used the bacon, yummy! However, according to the recipe instructions, you're supposed to cook the bacon for a bit and then toss in the mushrooms before adding all that to the other veggies. There's no step to drain the bacon fat, which there was a lot of. Might have been a little like deep frying mushrooms in bacon fat. I drained nearly all the grease out of the pan before adding the mushrooms. The dish was still decadent without all the extra fat. Thanks again! WOW! Thank you for this recipe. I served it at a dinner party last night and it was so incredibly amazing. Very, very rich but oh SO delicious. Looking forward to trying the leftovers with egg noodles tonight.

I also doubled the recipe (there were 6 of us eating). There were a few things that I had trouble with, but it all worked out in the end.

- when preparing the vegetables that are served with the stew the amount of chicken broth seemed like a lot. My veggies were nice and tender after 25 minutes and I had to take them out of the stock so I could reduce the liquid sufficiently to “glaze the vegetables”. Had I left them in the pot during that process I’m afraid they would’ve been mush!

- I used the bacon, yummy! However, according to the recipe instructions, you’re supposed to cook the bacon for a bit and then toss in the mushrooms before adding all that to the other veggies. There’s no step to drain the bacon fat, which there was a lot of. Might have been a little like deep frying mushrooms in bacon fat. I drained nearly all the grease out of the pan before adding the mushrooms. The dish was still decadent without all the extra fat.

Thanks again!

]]> By: Bonnie http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-92167 Bonnie Sat, 08 Dec 2007 21:36:50 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-92167 Looking forward to making batch number 2 tonight. One MAJOR ingredient missing though:: and outdoor burner! After moving out west, the one thing we splurged on was an outdoor burner next to the grill. And if it werent for that, the family would be "latke-less"! Hanukkah wishes to you! Oh - one question: flour vs matzo meal vs both? Looking forward to making batch number 2 tonight. One MAJOR ingredient missing though:: and outdoor burner! After moving out west, the one thing we splurged on was an outdoor burner next to the grill. And if it werent for that, the family would be “latke-less”! Hanukkah wishes to you! Oh – one question: flour vs matzo meal vs both?

]]> By: deb http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-91662 deb Wed, 05 Dec 2007 14:55:54 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-91662 Hi Katie -- Sure do. I'm always surprised by the sheer amount of shredded potato a one-pound tuber yields. Hi Katie — Sure do. I’m always surprised by the sheer amount of shredded potato a one-pound tuber yields.

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