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.

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.

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!

Damn.

I'm making myself hungry now.

Awww, those big dark sweet eyes.

Sue, listen very carefully. This is very important.

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What are you going to name him/her?

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!

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.

I am still stuck on different quick and uncooked things to toss Buitoni tortellini in.

Oh, and eating out.

I heated up some shelf-stable Trader Joe's veggie jambalaya, and it was nasty. FYI. I don't know what the cashier was going on about how good it is.