I had a sandwich. Which, while involving meat surrounded by starch, was not nearly as satisfying as having some dumplings would have been.
Stupid non-dumpling-being sandwich.
Slap my hand now!
Anya ,'Empty Places'
Natter 54: Right here, dammit.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Jessica - Oct 29, 2007 8:42:00 am PDT #9080 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
§ ita § - Oct 29, 2007 8:42:46 am PDT #9081 of 10001
Well not canonically, no, but this is transformative fiction.
I'm a big fan of meat and dough -- meat pies, bao, etc.
Patties! Cheeseburgers!
Tom Scola - Oct 29, 2007 8:44:24 am PDT #9082 of 10001
Mr. Scola’s wardrobe by Botany 500
Empanadas!
Dana - Oct 29, 2007 8:44:57 am PDT #9083 of 10001
I'm terrifically busy with my ennui.
Kolaches! Samosas!
Jesse - Oct 29, 2007 8:46:06 am PDT #9084 of 10001
Sometimes I trip on how happy we could be.
Sign me up for the dough-and-meat train.
Except, reading the beginning of this conversation made me think I could go out for lunch, but the exertion of taking a shower convinced me that, yeah, it was a good idea I didn't go to work today.
Cashmere - Oct 29, 2007 8:47:10 am PDT #9085 of 10001
Now tagless for your comfort.
I'm cooking spare ribs in the oven for tonight. I rubbed them with a rub (thank you, Jamie Oliver) and am ready to put them in. Should I cook them on low heat (250 degrees) for a long time (3 hours) or should I use a higher temperature?
Scrappy - Oct 29, 2007 8:49:56 am PDT #9086 of 10001
Life moves pretty fast. You don't stop and look around once in a while, you could miss it.
The DH ordered Folded Pizza last night, They make regular pizza, then fold it in halves and then quarters and press it, which turns it into a filled-dough experience. OTH, I had the BEST flat pizza ever. White pizza with potatoes, walnuts, gorgonzola and rosemary. DeeLISHus!
Jessica - Oct 29, 2007 8:54:44 am PDT #9087 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Should I cook them on low heat (250 degrees) for a long time (3 hours)
This - you want low & slow so the connective tissue will have time to baste the meat as it melts.
Kathy A - Oct 29, 2007 8:54:47 am PDT #9088 of 10001
We're very stretchy. - Connie Neil
I'm cooking spare ribs in the oven for tonight. I rubbed them with a rub (thank you, Jamie Oliver) and am ready to put them in. Should I cook them on low heat (250 degrees) for a long time (3 hours) or should I use a higher temperature?
America's Test Kitchen did indoors spare ribs on this weekend's episode, and they cooked them on a rack in a sheet pan over some smoky tea (Lapsong Souchong, I think it was), set the pan on a cooking/pizza stone after it had heated up to 500 degrees, cooked it at that temp for about 30-45 minutes, and then backed it down to 250 for 2 1/2 to 3 hours, IIRC. Oh, and they made sure to cover the pan in tin foil to keep the steaming/smoking contained.
bon bon - Oct 29, 2007 8:58:43 am PDT #9089 of 10001
It's five thousand for kissing, ten thousand for snuggling... End of list.
We made stock this weekend with a beef and lamb bone. The lamb was a *terrible* idea; the smell made us both too sick to sleep, and the whole thing is a greasy mess. I hope it doesn't ruin the taste, though.