Mugwump's Fish World
Other topics and Interests => Mugger's Feeding Trough => Topic started by: Mugwump on January 21, 2018, 02:16:33 PM
...pork steaks, spinach, and bakers with sour cream......fruit ?.....salad?..... |^| |eat| |^|
The short ribs. I let the flavor marry for a day before I stated them. I made some homemade creme fraiche Friday. It has been in the fridge since yesterday. It got better with a day's aging as well. Since the short ribs came out kind of on the sweet side (the only reason I can think of for that is that the carrots were unusually sweet I sampled them as I was dicing) The creme fraiche was just slightly sour, much less than sour cream, and is 44% butterfat. I substituted it for butter on the mashers. The meal was perfection and way filling.
Quote from: LizStreithorst on January 21, 2018, 02:58:24 PM
The short ribs. I let the flavor marry for a day before I stated them. I made some homemade creme fraiche Friday. It has been in the fridge since yesterday. It got better with a day's aging as well. Since the short ribs came out kind of on the sweet side (the only reason I can think of for that is that the carrots were unusually sweet I sampled them as I was dicing) The creme fraiche was just slightly sour, much less than sour cream, and is 44% butterfat. I substituted it for butter on the mashers. The meal was perfection and way filling.
....sounds delicious.....my Mom used to cook short ribs on top of kraut.....MMMmmm..good
I can almost taste that in my mind's taste buds. I think I'll google around for recipes.
I'm stuffed...... 8)..... |^| |eat| |^|
The only recipes for short ribs with sauerkraut were for boneless short ribs. I donno about that...what draws me to short ribs is the gelatinous nature of the connective tissue.
Quote from: LizStreithorst on January 21, 2018, 06:06:13 PM
The only recipes for short ribs with sauerkraut were for boneless short ribs. I donno about that...what draws me to short ribs is the gelatinous nature of the connective tissue.
...sheesh.....use bone in.........spread kraut on bottom of a roasting pan.....season bone in ribs with salt/pepper...arrange on top of kraut.....cover and bake on 350 until meat separates uncover.. and cook til as brown as you like it................eat....good with mashers and apple sauce |^|