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Let's say I told my coworkers that I was making braised beef short ribs for our office holiday potluck.

Then let's pretend that I went to the grocery store and bought everything: wine, aromats, herbs... everything but the beef.

Then, for the sake of argument, imagine that the store was out of short ribs.

Assume that I am lazy and don't much feel like shopping around.

What are my alternatives?

I really want a braised beef dish.

Could I get like a chuck roast or similar cut, cut it up into short rib-sized pieces, and cook them like I would the ribs?

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Let's say I told my coworkers that I was making braised beef short ribs for our office holiday potluck.

Then let's pretend that I went to the grocery store and bought everything: wine, aromats, herbs... everything but the beef.

Then, for the sake of argument, imagine that the store was out of short ribs.

Assume that I am lazy and don't much feel like shopping around.

What are my alternatives?

I really want a braised beef dish.

Could it get like a chuck roast, cut it up into short rib-sized pieces, and cook them like I would the ribs?

Did you look for flanken cut? I did that for my friends up in Boston and it worked great.

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Let's say I told my coworkers that I was making braised beef short ribs for our office holiday potluck.

Then let's pretend that I went to the grocery store and bought everything: wine, aromats, herbs... everything but the beef.

Then, for the sake of argument, imagine that the store was out of short ribs.

Assume that I am lazy and don't much feel like shopping around.

What are my alternatives?

I really want a braised beef dish.

Could I get like a chuck roast or similar cut, cut it up into short rib-sized pieces, and cook them like I would the ribs?

Call in a favor with a friend who lives near a Korean grocer. :angry:

'tis the season, man. Ask and ye shall receive!

(and if you don't receive)

(well...)

(santa can't visit everybody)

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Did you look for flanken cut? I did that for my friends up in Boston and it worked great.

Okay. Let me rephrase.

I specifically want creative alternatives to short ribs. :angry:

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Okay. Let me rephrase.

I specifically want creative alternatives to short ribs. :angry:

Brisket.

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A chuck roast is my standard stew meat. Lop into 3/4 - 1 inch cubes. Brown and braise.

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You can use any cut of meat that takes to braising. Chuck is my standard but I cut it a little larger than Joe, usually around 2" pieces.

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Bad coconut? Just cracked one open - the water tastes bizarrely salty, and the flesh is not sweet. It doesn't taste like it's gone bad, but it doesn't taste good, either. I've never gotten a bad coconut. Is there anything I can do to save it? I'm afraid I know the answer to this.

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This may be a silly question, but does butternut squash and sweet potato flavors go together? I am thinking of making a sweet potato congee, but am thinking about adding some squash to it too.

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This may be a silly question, but does butternut squash and sweet potato flavors go together? I am thinking of making a sweet potato congee, but am thinking about adding some squash to it too.

When cooked, they are similar enough that it sort of seems redundant to put them together.

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This may be a silly question, but does butternut squash and sweet potato flavors go together?

I say yes. I have made basically the same soups substituting one for the other. I see no reason both could not swim together harmoniously.

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This may be a silly question, but does butternut squash and sweet potato flavors go together? I am thinking of making a sweet potato congee, but am thinking about adding some squash to it too.

Yes. :angry:

(Aside from that, their flavor profiles are pretty similar; think of all the recipes that say you can sub the one for the other. I think it'll just make the congee more complexly and interestingly flavored.)

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This may be a silly question, but does butternut squash and sweet potato flavors go together? I am thinking of making a sweet potato congee, but am thinking about adding some squash to it too.

In the "Cappellacci with Sweet Squash" recipe from The Splendid Table, Lynne Rossetto Kasper calls for combining butternut squash with sweet potato in a 2:1 ratio to approximate the taste and consistency of the local squash from Ferrara and Parma. I have made this recipe numerous times and it is excellent.

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Thank you all! I think I inversed mktye's recommendation (but this was made before her post) and used japanese yams to butternut squash (a very, very small one), thus ending in a 1:2 ratio. But it turned out well and was happy because it was made in the slow cooker. Now I have warm congee for lunch. :angry:

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Could anyone help me on the following:

I believe I've seen a recipe similar to La Brea Tar Pit wings in Asian cookbooks, but with something other than red wine. My imagination, or?

What non-alcoholic liquid might replace the wine? Rice vinegar okay for someone Muslim?

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Could anyone help me on the following:

I believe I've seen a recipe similar to La Brea Tar Pit wings in Asian cookbooks, but with something other than red wine. My imagination, or?

What non-alcoholic liquid might replace the wine? Rice vinegar okay for someone Muslim?

What a weird, unappetizing name for a recipe--I grew up near the La Brea Tar Pits, and they smell strongly of --wait for it---tar. Think about the smell that comes through your window when the hot-tar roofers are working on the house next door in the middle of the summer. It's like that. Pyew.

I wouldn't do a straight substitution of vinegar for wine--the end product would be too acidic, since the sauce is a reduction. Maybe stock with a couple of T's of vinegar. Or pomegranate juice.

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Could anyone help me on the following:

I believe I've seen a recipe similar to La Brea Tar Pit wings in Asian cookbooks, but with something other than red wine. My imagination, or?

What non-alcoholic liquid might replace the wine? Rice vinegar okay for someone Muslim?

I've been planning to make these slow cooker wings. They're quite similar to those but use only the soy sauce and no other liquid. That may be because of the slow cooker element. The recipe it is adapted from is oven-baked and includes 1/4 cup of oil in addition to the other ingredients.

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Could anyone help me on the following:

I believe I've seen a recipe similar to La Brea Tar Pit wings in Asian cookbooks, but with something other than red wine. My imagination, or?

What non-alcoholic liquid might replace the wine? Rice vinegar okay for someone Muslim?

I've made this recipe (and variations thereoff) countless times, so I wonder if, similar to Zora's response, any vinegar+sweetener combo would work to replace the wine (here, balsamic vinegar and honey and brown sugar; I've used maple syrup with success before, too).

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Sigh. Due to very poor planning, I was unable to find the specific type of dried chile... New Mexican or Anaheim... for a broth for a rice recipe. I do, however, have powdered Ancho pepper. I'll probably substitute, but at what ratio? Any suggestions?

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Sigh. Due to very poor planning, I was unable to find the specific type of dried chile... New Mexican or Anaheim... for a broth for a rice recipe. I do, however, have powdered Ancho pepper. I'll probably substitute, but at what ratio? Any suggestions?

I'd go one for one. According to one Chili Heat Scale the Ancho is a bit hotter, but not by much. Then again, to me, hotter is always better. The Scoville Scale shows the Ancho in between the New Mexico and the Anaheim. Good luck.

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I'd go one for one. Accrding to the Scoville Heat Scale the Ancho is a bit hotter, but not by much. Then again, to me, hotter is always better. Good luck.

Whole dried pepper vs. dried powdered pepper. Would 1 TB = the kick of one dried whole pepper?

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Whole dried pepper vs. dried powdered pepper. Would 1 TB = the kick of one dried whole pepper?

Probably, although it might be too much. If you have the constitution, you can taste it to see how hot it is, then add accordingly. It's easier to add heat than get it out of a dish. (Voice of searing experience.) :angry:

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Whole dried pepper vs. dried powdered pepper. Would 1 TB = the kick of one dried whole pepper?

Hmm. I really don't know, but that seems like a lot. Then again, I have no idea what you are cookng. Can you add half and then step it up after tasting as necessary?

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Whole dried pepper vs. dried powdered pepper. Would 1 TB = the kick of one dried whole pepper?

If the recipe calls for you to simmer a whole pepper in the broth for flavoring, 1 TBSP of dried powder could be too much. Whole peppers also vary in size. I'd do what others have suggested and start low, test, and adjust.

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