Comments on: Want to Grill Something New for Memorial Day? Check These Ideas Out.

By: courtney

courtney — Sat, 30 May 2009 17:06:07 +0000

I have died and gone to food heaven.

By: Claudia

Claudia — Sat, 30 May 2009 00:25:46 +0000

It was cooked over three hours and tender. The problem was using it for a ragu – i.e. picking out all the bone and gristle. I think that cut lends itself better to BBQ. Then each eater can do the work Yours looks very good.

By: rach

rach — Thu, 28 May 2009 12:18:20 +0000

As some girlie singer wailed – Torn – is what i am
tangine or the bandeja
maybe I could have both
been in london town eating too much – my oh my you can eat well in london at present, i was really proud.
…….made up my mind..tangine

By: unconfidentialcook

unconfidentialcook — Thu, 28 May 2009 03:07:22 +0000

I’m coming to your house next year!

By: The Food Hunter

The Food Hunter — Wed, 27 May 2009 23:15:25 +0000

They all look great but I think I’d do the lamb.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Wed, 27 May 2009 19:09:06 +0000

No grill here. Your post only reminds me of what I can’t have. ;-(

Hope you had an awesome holiday weekend.

By: goodfoodmatters

goodfoodmatters — Wed, 27 May 2009 16:21:06 +0000

Gorgeous Opulent Plates
At first I was drawn to the Bandeja Paisa but
your deconstructed Lamb Tagine is giving me a heady case of the wants.

By: Erica

Erica — Wed, 27 May 2009 13:48:07 +0000

All those dishes look amazing! But the Bandeja Paisa is the best….. Bandeja Paisa is my favorite food.

By: jensenly

jensenly — Tue, 26 May 2009 20:27:25 +0000

Wow – now that’s a REAL hot dog! I need that at least once a week.

Unfortunately, I went to a Memorial Day party and they catered that sticky sweet BBQ goop that covered ribs, chicken, etc. Nothing like your beautiful Argentine Beef Ribs……..

By: admin

admin — Tue, 26 May 2009 11:34:09 +0000

hmmmm… i’m wondering if you cooked your ragu long enough? i agree w/ you about the short rib – it is too much gristle and bone. that’s why it really does need to be cooked long enough that the meat is falling off the bone (so you don’t have to do much to get it off!). the beauty of the tira de asado (bottom pic) is that it does actually have enough meat to feel like it’s worth the effort, at least to us and a whole country that eats it too. i’d say give the ole short rib another try – maybe the recipe you tried wasn’t the best? but wait until the fall/winter b/c it makes a short rib ragu worth the wait!! thanks for the comment (and no, you’re not nuts!).