Comments on: short ribs bourguignon http://smittenkitchen.com/2006/12/gutted-and-glutted/ Tue, 22 May 2012 13:17:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-1887117 deb Mon, 21 May 2012 19:58:44 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-1887117 Heidi -- So interesting about the chickens! Hadn't thought about that. That means you're free to make my <a href="http://smittenkitchen.com/2012/01/buttermilk-roast-chicken/" rel="nofollow">Buttermilk Roast Chicken</a>! We, of course, don't keep Kosher nonetheless, when bacon is just used for flavoring or fat, I usually think it can be skipped. It does add a layer of flavor but usually there are a lot of other ingredients going in the pot and the dish won't suffer. The fat can be replaced with an olive or other oil; the smokiness, if you want it, can be replaced with a pinch of smoked paprika. Hope that helps! Heidi — So interesting about the chickens! Hadn’t thought about that. That means you’re free to make my Buttermilk Roast Chicken! We, of course, don’t keep Kosher nonetheless, when bacon is just used for flavoring or fat, I usually think it can be skipped. It does add a layer of flavor but usually there are a lot of other ingredients going in the pot and the dish won’t suffer. The fat can be replaced with an olive or other oil; the smokiness, if you want it, can be replaced with a pinch of smoked paprika. Hope that helps!

]]> By: Heidi http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-1883845 Heidi Sun, 20 May 2012 15:38:29 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-1883845 Just found your blog and, WOW! It's inspiring... I'm delighted to see that you make this amazing dish without the bacon. After years of drooling with Julia and dreaming of Cooks Illustrated obsessive yumminess but turning the page when they made the bacon or salt pork seem so essential, I feel like I've just been given hope again! We don't keep a kosher kitchen, but do avoid pork, shellfish, and meat cooked with dairy. (For us, poultry doesn't count since birds don't give milk--an argument preserved in the Talmud!) Are there recipes you feel really require the bacon or pork (obviously not as major ingredients), and if so, are there reasonable substitutes? In the meantime, Thank You!! Just found your blog and, WOW! It’s inspiring… I’m delighted to see that you make this amazing dish without the bacon. After years of drooling with Julia and dreaming of Cooks Illustrated obsessive yumminess but turning the page when they made the bacon or salt pork seem so essential, I feel like I’ve just been given hope again! We don’t keep a kosher kitchen, but do avoid pork, shellfish, and meat cooked with dairy. (For us, poultry doesn’t count since birds don’t give milk–an argument preserved in the Talmud!)

Are there recipes you feel really require the bacon or pork (obviously not as major ingredients), and if so, are there reasonable substitutes?

In the meantime, Thank You!!

]]> By: deb http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-1646002 deb Mon, 27 Feb 2012 17:51:53 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-1646002 Hi Maggie -- I haven't tried it but theoretically, yes. You'll want to keep it at a very low, low, low simmer and stir/turn them here and there or they will not cook evenly. Let me know how it goes. Hi Maggie — I haven’t tried it but theoretically, yes. You’ll want to keep it at a very low, low, low simmer and stir/turn them here and there or they will not cook evenly. Let me know how it goes.

]]> By: Maggie http://smittenkitchen.com/2006/12/gutted-and-glutted/#comment-1645496 Maggie Mon, 27 Feb 2012 14:18:00 +0000 http://smittenkitchen.com/2006/12/gutted-and-glutted#comment-1645496 Hey Deb--Your short ribs bourguignon put my cravings on overdrive. I'm dying to make this for an upcoming potluck. The only problem is that I would be working out of an oven-less (typical of Hong Kong). Can this recipe work if braised on the stovetop? Thanks! Hey Deb–Your short ribs bourguignon put my cravings on overdrive. I’m dying to make this for an upcoming potluck. The only problem is that I would be working out of an oven-less (typical of Hong Kong). Can this recipe work if braised on the stovetop? Thanks!

]]> 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.

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