Home Cooking



Home Cooking 2


donali | Sep 12, 2013 04:15 AM

Just made Aziza's Short Ribs with Preserved Lemons. I should have heeded advice that the brining of the shortribs made a sauce closely resembling the Dead Sea. (Not exactly the meal you want to begin your fast with on Kol Nidre) Thinking about chucking the entire dish, but thought I would inquire whether it might be saved by just recooking the shortribs at 250 with mirapoix, wine and stock (maybe a tiny amount of the sauce) What a conundrum!

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