Soon after starting my blog, I discovered sous vide, and knew I had to own a machine. Because it was a big purchase, I asked for one as a Christmas present. I won’t complain about how many years it took for me to get one, because I now have one and use it constantly. Even
A while back I posted this pasta photo on Facebook, with the caption, “What would you make with these?” I sincerely needed help, because all I could think to do with this large variety, called Lumaconi, is to stuff them, like one would stuff manicotti. The thing is, I don’t stuff. Which seriously makes me
Short ribs are fatty beef ribs, cut literally into short pieces. They sometimes referred to as flanken style, to differentiate them from spare ribs. When short ribs are braised, the meat becomes soft, tender, and velvet-like. Similar to pulled pork, the tender texture of prepared short ribs is why I love this cut of meat.