Bravo, that is the method I remembered some of above. Now all I have to do is find a piece of aged rib here. We can get some imported beef steaks but chunk are impossible. The Croatians like Veal and slightly older "young beef".
No worries, I've only ever cooked fish three times in my life, and each time, it was breaded and deep-fried.
Nah, she had been an assistant Maitre D with Celebrity Cruises (first female), four years later she took the job of Duty Free and Gift shop manager. I was recuperating from a couple of month of hard work. I slept in my state room for 24 hours, got up to have a ciggy. I found I had none and could not find my lighter. I went to the mall. She sent the other staff away and asked me what I wanted. 20 Marlbro and a lighter. She asked me what color of lighter. I replied look into my eyes and you tell me. I was 49 yrs old and an arrogant dog. But it was like a good right cross landing when I looked into her eyes.6 month later I took her off the boat and married her. I then showed her what life was like as a pax.
Would that be short ribs?
Age it yourself? I did one a few Christmases ago, a fairly cheap supermarket special offer that had only been aged for 21 days. It went into a back-up fridge, uncovered on a rack and ventilated every couple of days. From memory it stayed there for well over 3 weeks, by which time the surface was starting to break down. Boy it was tasty.
