• DominusOfMegadeus@sh.itjust.works
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          4 days ago

          It’s actually really simple and easy, and glazed is a misnomer because I don’t know another word, and it works best with bone-in country style ribs. So, either salt and pepper your desired cut of pork beforehand, OR you can put the s&p in the mustard. Not sure which I prefer. Pre-heat your pan; I like cast iron. Liberally baste your pork with Dijon mustard (I have tried other varieties, and dijon works the best). Fry them up in the pan. You will lose a lot of the mustard crust to the pan, and I have not figured out a way around this. That said, the mustard caramelizes in the heat, and you get a wonderful mix of sweet and savory at just the right ratio. That’s basically it. It’s my favorite way to do Country Style ribs.

      • Nightwatch Admin@feddit.nl
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        4 days ago

        Ah, Swiftkey just wanted something themselves, that’s okay.
        Weird that you have different votes in your view though, I see 27 up, 2 down.

        Edit: wait, geico is insurance? Be safe op, Swiftkey may be warning you….

    • NauticalNoodle@lemmy.ml
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      3 days ago

      Celebrated a bday today, so I got to have Cioppino, and then Creme Brulee Crème brûlée* for dessert

    • Stovetop@lemmy.world
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      4 days ago

      A bit early for New Year’s, but I wanted to try a recipe for yi mein that I think came out pretty good.

    • tiredofsametab@fedia.io
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      4 days ago

      I’m wife’s hometown and we’re meeting her childhood friends in a few hours at an izakaya for sushi, fish, and all sorts of stuff. Please have a moment of silence for my liver this weekend.