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.
Wash: Captain, didn't you know kissin' girls makes you sleepy? Mal: Well sometimes I just can't help myself.
'Our Mrs. Reynolds'
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 8:54:44 am PDT #9087 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
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.
Sue - Oct 29, 2007 8:59:38 am PDT #9090 of 10001
hip deep in pie
There is a Golden Retriever in my dining room that my neighbor and I found wandering the busy street by my house. The damn thing is trying to bond with me so I don't call animal control.
Make it stop looking at me with those eyes!
Kat - Oct 29, 2007 8:59:45 am PDT #9091 of 10001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Damn.
I'm making myself hungry now.
sumi - Oct 29, 2007 9:00:13 am PDT #9092 of 10001
Art Crawl!!!
Awww, those big dark sweet eyes.
Aims - Oct 29, 2007 9:00:38 am PDT #9093 of 10001
Shit's all sorts of different now.
Sue, listen very carefully. This is very important.
****
****
What are you going to name him/her?
Zenkitty - Oct 29, 2007 9:09:02 am PDT #9094 of 10001
Every now and then, I think I might actually be a little odd.
The lamb was a *terrible* idea; the smell made us both too sick to sleep, and the whole thing is a greasy mess.
The Screaming of the Lamb Cookers!
shrift - Oct 29, 2007 9:12:38 am PDT #9095 of 10001
"You can't put a price on the joy of not giving a shit." -Zenkitty
Tonight I'm going to make a vat of fruity curried chicken salad which I will eat for lunch the rest of the week. I have a bunch of apples and grapes I need to use up before they go bad.
§ ita § - Oct 29, 2007 9:13:46 am PDT #9096 of 10001
Well not canonically, no, but this is transformative fiction.
I am still stuck on different quick and uncooked things to toss Buitoni tortellini in.
Oh, and eating out.