Food

does slow cooking on a rack covered with foil with wine etc. underneath to create steam result in a different texture / favlour than cooking it in its own juices in a pot?

Matty Matheson just did a short rib recipe on Vice, use the Googles...

I would smoke them for an hour or two then finish them in the oven...

yeah i don't smok.

I've just put one out...

I wish... #jonesing

Season, sear in pan and finish in oven would be my advice... Low and slow...

yeah that's the plan. i just worry about it drying the fuck out. my people are more familiar with the "run something over in a car, chop it up, chuck it on some hot coals for 5 minutes and enjoy with a sprinkle of aromat and institutionalised racism" method of outdoors cuisining.

joe's vid led me to this fellow who has clearly studied the blade.

https://www.youtube.com/watch?v=trbl4RNgKO0

Short rib isn't really going to benefit from searing.

Own juices in a pot for that long would probably give you beef soup.

You could always sous vide it...

Been making fish cakes. Eaten half already...

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ooh i made fish tacos....dont look great but were delicious!

i still fear deep frying.

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I’ve never seen the point of deep frying, can’t stand the waste of oil.
So in reality it was about 600ml of oil on the bottom of a Dutch pot.

Am in Greece (Sifnos), had never really thought much to Greek cuisine, past the occasional Greek salad, hummous etc but the food here is spectacular. Had amazing lamb chops, where the fat had rendered to perfection yet flesh was tender. This Gyros was seriously special, cooked in a tiny taverna sat with locals nailing Ouzo. Also rosemary, capers and oregano growing everywhere which means the place smells great.

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Greek is amazing when it's done right. It is also brilliant for a mixed couple, one veggie one not. They keep the meat separate and do wonderful things with pulses.

It's one of my top all time fave holiday cuisines.

short ribs were a fucking triumph. Rubbed with what ever i could find in the cupboard, let over night, cooked for about 6 and a half hours on 120 with a bottle of red wine, some carrots an onion and an oxo cube for company. no pics because taking pictures of your dinner is fucking weird.

Because you put it on a square plate and you don't want people to call you out on your hypocrisy?

A square plate with a picture of the queen on it.

Square white plate, on a rectangle slate, on a wooden chopping board. Condiments in mini kilner jars and cutlery in a small metal bucket

Ha the missus is Chinese thought you were referencing that to start with!

Yeah - the vegetarian/pescatarian options are great. Yup, I’m coming round to share that opinion.

You forgot chips in a mini frying basket.

Also, pescetarian = dolphin

I like my short ribs served on a small rectangle of fake plastic grass.

With chips in a miniature version of one of those colourful, flexible, plastic buckets.

And a hose reel vinegar dispenser.

And salt in a little grass seed box.