Food

Just under a kilo, I'm only cooking for me.

2.5-3 hrs? Weirdly I just stuck ribs in the oven too that I cut off the pork belly.

That's still a big hunk of meat. I'm with M&S, you'll be mid-meat-stall at 3hrs.
And nobody wants to be mid-meat-stall

I should add I plucked that number out of thin air, going longer is definitely a better bet. Pics please, I need to learn to rib.

nah, less than a kilo of shortribs is not that much, bone in.
it will shrink a lot with a long roast.
i'll still stick with > 6 hrs if u want fall off the bone.
If you want a bit of chew, 5 maybe.
My latest shortrib roast i ran out of time at 5 hrs and it was chewy...woke up late, hungover....

want a bit of chew

Said no one ever in the case of short ribs! ;)

This looks interesting https://thefoodassembly.com

i thought the accepted wisdom was to simmer ribs in their stock/marinade, then finish off in a hot oven for the caramelisation..?

Thats what I did. It ended up as about five and a half hours in the marinade, then I took them out of the juice and skimmed most of the fat off, then added a bit of honey and a squeeze of tomato ketchup. Simmered it down until it was just sticking to the spoon, then meat back in, turned over a few times to get it all covered, and back into the oven on full blast while the rice cooker did its thing.
No pictures I'm afraid. Must try harder next time.

#drool
subsitute picture

from jamie's short ribs and winter slaw, is good > http://www.jamieoliver.com/recipes/beef-recipes/bbq-beef-short-ribs/

Long, unproductive, stressful day at work only meant one thing:

Toasted bread with ricotta, mustard and caramelized figs, followed by porcini and taleggio cream gnocchi with speck dust. And a bottle of riesling. FTW.

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@giofox88 If i could be arsed to 'knock up' something like that after a hard and stressful day at work i would be c.50% heavier. Looks ace

speck dust

chevrons
Them's bacon bits!!!!
:-)

Same. I like to think I put more time into cooking than many, but yesterday I had a long hard day so I ate pitta with hummous. At midnight, after spending about 3 hours not making a decision on what to order for delivery.

And @NurseHolliday

I was so mad that the eager for something that pleased my soul and mouth easily overcame the tiredness. I left work and went straight hunting the ingredients I needed.

Between finding ingredients and cooking them, it took me about 3 hours, but I well forgot what an horrible day I had by then, wine helped (only to be reminded today!)

I am pretty sure I made them from a slice of speck, I wanted that flavor paired with the mushrooms, but they do look like bacon bits to the misbeliever ;)

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Going to Lisbon in 3 weeks, what do I need to eat?

All the grilled octopus you see...

Classic combo. I hope some raw carrots were added to the mix?

I normally stretch a little further than that though, maybe scrambled eggs or a sandwich...

Just went to Continental Food Stores so say bye and thanks.
There's not that much left on the shelves, but lots of people coming in to buy something and say thanks. Lots of dried boxes of pasta and passata but that seems to be about it!

There's a bit of a party tomorrow so head down if you can.

Probably better in here than the bread thread, but has anyone got any really good doughnut recipes they swear by? Every time I find one and give it a go I wind up disappointed but I think its cause my dough gets messed up. Should add I don't have a mixer, have always wanted to give those Gellatly ones a go but get put off when mixers are suggested, hah

As for flavours etc I'm game for anything but maple and cinnamon/lemon and poppyseed/chocolate glazes are my thing.

Our Rosemary is in flower, just pick 'em off and use it right?

Unless it's in the front garden at dog piss height.

^ yup, real 1st world problem that