-=> On 12-11-20  10:50,  Michael Loo <=-
 -=> spoke to Dale Shipp about 74 Sweet & Sour <=-


 >  ML> King do spare ribs
 > Interesting dish.  I would easily try this if offered.  My one comment
 > is how does one slice spare ribs into one inch pieces?  With a hack saw?
 > Or would one debone them first?

 ML> A Chinese kitchen would probably use a cleaver,
 ML> though some kind of saw would work. Ribs are
 ML> not deboned in any cuisine I can think of. Our
 ML> supposedly boneless ribs were never ribs in the
 ML> first place.

I recently saw a DDD show in which the restaurant did serve a boneless
pork rib sandwich that was from real pork ribs.  What they did was to
take St. Louis cut ribs and cook them to the fall off the bone stage.
Then they could grab the rib bone and pull it out.  I'm not sure how
they handled the cartilege end of the rib.

You are 100% right about the McRibs sometimes offered by McDonalds.  The
subject came up here a few months ago and we were assured that they were
in fact mystery meat formed into the shape of ribs.

As to the rib sandwiches served on that DDD show, I have two comments:
First, I think that St. Louis style ribs are throwing away lots of good
stuff.
Second, fall off the bone is over done.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Chicken with Kalamata Olives, Onions, & Mushrooms
 Categories: Main dish, Chicken, Poultry, Light
      Yield: 4 Servings
 
      6    Chicken pieces (2 breast
           -halves with wings attached,
           -2 drumsticks, and 2 thighs)
  1 1/2 ts Salt
      1 ts Black pepper
      1 tb Oil
     10 oz White mushrooms; halved
     24    Kalamata olives; pitted
      1    Onion; diced
    3/4 c  White wine
      2 ts Fresh thyme; chopped
 
  Season chicken with salt and pepper.  Heat oil in a large skillet and
  brown chicken well on all sides.  Remove chicken to roasting pan.
  Roast at 450 F degrees 20 minutes.
  
  In same skillet, combine mushrooms, olives, onion, and wine. Simmer
  until liquid is reduced by half.  Add thyme.  Add mushroom mixture to
  roasting pan.
  
  Rearrange chicken on top of mushrooms and return to oven to bake until
  chicken is tender, about 10 minutes longer.
  
  Each serving contains about: 429 calories, 1,358mg sodium, 121mg
  cholesterol, 27g fat, 7g carbohydrates, 34g protein, 1.08g fiber.
  
  From _Sumptuous Santa Barbara_; reprinted in "The Birmingham News",
  8/21/96.
  Typos by Jeff Pruett.
  From: Jeff Pruett                     Date: 05-17-97 Cooking
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:11:20, 12 Dec 2020
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01