http://www.stuffonfire.com/2007/03/17/slow-cooked-hoisin-short-ribs/ don't you worry about blank, let me worry about blank Tue, 06 Jan 2009 11:17:57 +0000 http://wordpress.org/?v=2.1-alpha2 http://www.stuffonfire.com/2007/03/17/slow-cooked-hoisin-short-ribs/#comment-19447 Sat, 20 Oct 2007 08:10:47 +0000 http://www.stuffonfire.com/2007/03/17/slow-cooked-hoisin-short-ribs/#comment-19447 [...] With this strong start some of the entrees came as a bit of a disappointment. The slow-cooked baby back ribs were very good (tasted like these, kinda) but the chicken and foie gras ravioli with black truffle sauce arrived nearly cold and improperly seasoned — the truffle spoke up a bit but the chicken was overseasoned to the point of distraction. The “fried potatoes with truffle and parmesean” arrived as a gratin (were we brought the wrong dish? too many cheese/potato/truffle dishes I guess) and was a little soggy, the goat cheddar mac & cheese was similar to, but not as good as, the one served at La Boulange de Polk in their brunch service. [...] […] With this strong start some of the entrees came as a bit of a disappointment. The slow-cooked baby back ribs were very good (tasted like these, kinda) but the chicken and foie gras ravioli with black truffle sauce arrived nearly cold and improperly seasoned — the truffle spoke up a bit but the chicken was overseasoned to the point of distraction. The “fried potatoes with truffle and parmesean” arrived as a gratin (were we brought the wrong dish? too many cheese/potato/truffle dishes I guess) and was a little soggy, the goat cheddar mac & cheese was similar to, but not as good as, the one served at La Boulange de Polk in their brunch service. […]

]]> http://www.stuffonfire.com/2007/03/17/slow-cooked-hoisin-short-ribs/#comment-16636 Tue, 11 Sep 2007 03:48:36 +0000 http://www.stuffonfire.com/2007/03/17/slow-cooked-hoisin-short-ribs/#comment-16636 I made these the other day and they were delicious. The one modification I would make is to cut the ribs into halves so there is more surface area for sugary goodness. I made these the other day and they were delicious. The one modification I would make is to cut the ribs into halves so there is more surface area for sugary goodness.

]]>