Onion Wine - Cooking Wine

There was a question on this website that I frequent.  The website is Quora and the question was: Why isn't onion wine more popular?

OK, so now you have my attention.  First off, what is "onion wine"?  Long and short of it all, it's a cooking wine.

To see the original post, click this link:

 https://www.quora.com/Why-isnt-onion-wine-more-popular

Justin Lloyd was nice enough to share his recipe.

This is the recipe I used. I also used the sweetest onions I could find.

1/2 lb onions
1/2 lb potatoes
1/2 pint white grape concentrate
7 pints water
2 1/2 lbs sugar
2 tsp acid blend
2 tsp yeast nutrient
1 package wine yeast

Peel and chop up onions and potatoes
Put in nylon straining bag and boil until tender
Strain and press off pulp into bag (discard pulp)
Pour into fermentor and include all other ingredients except yeast
Add a camden tablet and let sit 24 hours
Add yeast
When gravity reaches 1.040, rack into secondary
When gravity reaches 1.000 rack off sediment

Rack monthly until clear

Have fun!

Mitch's Rib Rub

 I needed a rib rub for my smoked ribs.  There are so many out there to choose from.  This one looks like it is going to work about the best and I have all these ingredients in my cupboard.

Ingredients

1/2 cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground mustard
1 teaspoon cinnamon
1 teaspoon celery salt
1 teaspoon cayenne pepper

Stuff you will need

Measuring spoons and cups
Mixing bowl
Whisk
Mason Jar with lid

Directions

Whisk everything together.  Store in a mason jar if you have any left over.  Myself, I just make this to "order".

Turns out, the pack had 3 sets of ribs.  I broke them down by cutting them apart.  For those perfectionists, I did NOT remove the white skin.

I had a large shallow bowl and I doubled the rib rub recipe.

After I rubbed the rib rub across all the ribs, this is what was left over from the double batch.

I got 4 layers of ribs that will be going into the smoker.

See this link for my 3, 2, 1, ribs.  Yes, it was done in the oven, but just extrapolate the info for your grill or smoker.  Enjoy!

3, 2, 1 RIBS!

Comments and suggestions are ALWAYS welcome.

Billion Dollar Tea Biscuits

Mum ran across this recipe on Facebook and shared it.  

So, like any curious person that sees something in the recipe that he's never seen before, he wanted t make it.  So I did.  At 5 in the morning, before Tonya will EVER be awake, I'm in the kitchen, putting the coffee on and making biscuits.

Ingredients

3 cups all-purpose flour
2 tbsp sugar
1 1/2 tbsp baking powder
1 tsp salt
1 tsp cream of tartar
3/4 cup Crisco Golden Lard
1 egg, beaten
1 cup milk

Stuff you will need

2 x Mixing bowls
Pastry cutter
Cookie sheet
Parchment paper
Biscuit cutter - I used a drink glass dipped in flour

Directions

Preheat an oven to 375 degrees F (190 degrees C).

Line a baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, cream of tartar and salt in a mixing bowl. 

Cut in the lard with a knife or pastry cutter until the mixture resembles coarse crumbs. 

Stir milk +egg into the flour mixture until moistened. 

Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. 

Cut dough with a biscuit cutter and place onto the prepared baking sheet.

Bake in the preheated oven until golden brown, about 15 minutes.

Comments and suggestions are ALWAYS welcome!

*Crisco Golden Lard can be replaced with butter 1:1
** Margarine will not give you the same results