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  1. #1
    'ello 'ello 'ello Luigi's Avatar
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    Luigi's Braised Rib Tagliatelle Ragu-ifico.

    Got a TDer o'er so doing up a Braised Rib Tagliatelle served with 5 Liter box of red wine.



    Pic sans carrot.



    slice and fry yer bacon, season yer ribs.



    Roll in flour, fry 'em up and drink some wine.



    Now start on the sauce.

    It's going to be a smooth Ragu sauce.

    Get these into a blender with some olive oil.



    Pour the gunk into yer pan and fry, add yer tinned tomatoes and everything else. Don't forget a glass of red for the pan and the cook.

    Get yer meat back in there. When it starts to boil turn the heat right down, cover and slow cook for the rest of the day.



    Will look a lot better in 5 hours time.

    With an hour to go, add the chopped cherry tomatoes.



    And yer all good for an afternoon of intense wining.

    See ye on the darkside of 6pm to finish this badboy off.


    Will shred the meat off the bones, reduce the sauce, then mix it all up with some tagliatelle, served with garlic bread.

  2. #2
    POTUS HOCUS
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    is the spare carrot buttplug?

    good pix looks delicious you big puff

  3. #3
    'ello 'ello 'ello Luigi's Avatar
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    Quote Originally Posted by david44 View Post
    is the spare carrot buttplug?
    Guilty.

  4. #4
    I am in Jail
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    Good chef ^^look great^^I gotta hungry again after just finished lunch...

  5. #5
    'ello 'ello 'ello Luigi's Avatar
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    Come on over anytime Za.

  6. #6
    'ello 'ello 'ello Luigi's Avatar
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    The fragrant aroma in the kitchen could only be beaten by that of Allison Stokke's sweaty wet undercarriage after 3 hours of running and pole vaulting.

    Superb-io upon the nose.

  7. #7
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    Quote Originally Posted by Luigi
    Allison Stokke's sweaty wet undercarriage
    or pie sauce as epicure's call it

  8. #8
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    Luigi you're turning in to another Keith Floyd he loved the wine when he was cooking ,



  9. #9
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    Looking good, Mao...

    Next time you might experiment with the short ribs and do without the deep fry browning, instead brown 'em in a high temp oven with a broiler attachment [if you have one]......and prepare as would normally with a slow/low braise in your ragu of choice. Over browning allows the pieces to break down differently, therefore even more tender and flavourable end product.


  10. #10
    'ello 'ello 'ello Luigi's Avatar
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    Quote Originally Posted by Luigi View Post
    Will look a lot better in 5 hours time.


    Meat falls off the bones.








    Baked apple pie and ice cream.



    Burp.

  11. #11
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    CSFFan's Avatar
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    That's frigging wonderful Luigi!!!

  12. #12
    'ello 'ello 'ello Luigi's Avatar
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    cheers mate. Tasty.

  13. #13
    Thailand Expat Dillinger's Avatar
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    Who was the mystery member guest?

    Quote Originally Posted by CSFFan
    That's frigging wonderful Luigi!!!
    Hmmmmmm

  14. #14
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    Quote Originally Posted by Dillinger
    Who was the mystery member guest?

    Quote:
    It wasn't me....Damn it!!!!!

  15. #15
    Thailand Expat Dillinger's Avatar
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    Looks great Luigi.

    Have you or Topper tried a place called Hickory on suk soi 11. Theyre meant to be superb.

    Apparently the cardinal sin in making ribs is not to boil them like you did as it takes all the flavour away. They look great though mate

    Our Ribs - Hickory The Rib Specialists

  16. #16
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    Quote Originally Posted by Dillinger
    Our Ribs - Hickory The Rib Specialists
    Dill, I don't get to go out much...but I'd love to try them....just seeing that their ribs ain't boiled is a plus in my opinion.

  17. #17
    'ello 'ello 'ello Luigi's Avatar
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    Quote Originally Posted by Tosser View Post
    Apparently the cardinal sin in making ribs is not to boil them like you did as it takes all the flavour away.
    For standard ribs, yup. Except when slow cooked in a sauce that the meat is served in, where the flavor adds to the sauce.

    I think.

  18. #18
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    When I do ribs, they're the 189 baht rack from Tesco's...

  19. #19
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    Quote Originally Posted by Luigi
    For standard ribs, yup. Except when slow cooked in a sauce that the meat is served in, where the flavor adds to the sauce.
    I always thought in a ragu like that was to cook the flavor out of the braised meat to add it to the flavor of the sauce. The meat goes through a phase where it actually becomes dried out in the sauce as all of the fat/flavor has been cooked out and after a bit more time the meat hydrates itself with the flavor of the base it's cooking in.

  20. #20
    'ello 'ello 'ello Luigi's Avatar
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    Yup, that's what I was taught.

  21. #21
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    It's about patience....and having a nice red to enjoy while practicing it...

  22. #22
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    Quote Originally Posted by Luigi View Post
    Quote Originally Posted by Luigi View Post
    Will look a lot better in 5 hours time.


    Meat falls off the bones.








    Baked apple pie and ice cream.



    Burp.
    Looks great.

  23. #23
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    What a friggin great idea!

    You must spread some Reputation around before giving it to Luigi again.

    What do you think about hitting it with a splash of cream and some grated parmesan to finish it off?

  24. #24
    'ello 'ello 'ello Luigi's Avatar
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    Could work.

  25. #25
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    I'm making this today. I didn't bother blending the carrots, shallots and garlic because they will cook down. I'm two hours in and the meat is starting to fall off the bone. Tastes great so far. I'm going to serve it with side of fried eggplant with garlic/lemon aioli mayonnaise.
    This post has not been authorized by the TeakDoor censorship committee.

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