Comments on: The Time Traveling Cook: Ribs Burgundy

By: Food From The 1950s: Paprika Chicken With Sour Cream Gravy

Food From The 1950s: Paprika Chicken With Sour Cream Gravy — Sat, 03 Apr 2010 04:03:02 +0000

[...] you remember way back when, when I said something like, “My mother-in-law gave me this really cook local 1950s cookbook [...]

By: Chuck

Chuck — Sun, 03 Jan 2010 13:31:50 +0000

Stubbs is great — but actually, yes, I prefer Sweet Baby Ray’s. Mmmm. Drool. Gibber.

By: John

John — Sat, 02 Jan 2010 22:46:57 +0000

WANT! I demand you fly out here to cook for me!

By: Stoney

Stoney — Sat, 02 Jan 2010 16:02:42 +0000

As a Texan, I’m going to have to pass on this particular version, because we don’t do sauce on our ribs. I don’t want to end up in the pokey. HOWEVER. That recipe looks like it tastes pretty damned good. I bet that’s awesome on some country ribs, too, even though those are fattier. Maybe a pork loin?

And Stubbs… holy Mary mother of Jason (he lived on my street,) do I love me some Stubbs. That’s the perfect chicken wing sauce. If you can find some Sweet Baby Rays BBQ sauce, that’s another great one, more of an Alabama-style sauce (which means it’s fucking awesome. No one makes ribs like Dreamland in Tuscaloosa, no one.)

I’ve been up to my elbows in tamales for the past two days, now I think I’ve got the smell of cumin out of my nose – time to put a pork butt on the grill with some sauce!

By: Chuck

Chuck — Sat, 02 Jan 2010 15:03:55 +0000

Gloria — well, I guess this blog will count as to the changes I’m making. I’ll just have to pull up the according entry!

By: Gloria Oliver

Gloria Oliver — Sat, 02 Jan 2010 15:02:12 +0000

Dang that does sound and look good! Yum. 1 recipe down a lot more to go. And I’ve a feeling you should keep track of your changes. You seem like “the change the recipe a little type” so you don’t want to forget for the successful ones so you can do it again!

By: Josh

Josh — Sat, 02 Jan 2010 14:50:22 +0000

Picture aside, it sounds REALLY good.

By: Chuck

Chuck — Sat, 02 Jan 2010 14:07:24 +0000

(Oh, and for the record, only the food pic is mine. The other’s from the Intertubes.)

By: Chuck

Chuck — Sat, 02 Jan 2010 14:06:54 +0000

I must be forgiven — I actually made those ribs *before* the New Year.

That way, I can only go up.

– c.

By: Julie

Julie — Sat, 02 Jan 2010 14:05:23 +0000

OMG that pic looks like those terrible orange cookbook pics of the past. FOR SHAME! I expect more from you, Wendig. Enough with the lazy. It’s a new year for crying out loud.