Welcome to my Food Adventure
To rediscover real food, regain the habit
of cooking from scratch with locally sourced
ingredients, and free myself from the
banality of the supermarket.

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November 15, 2014

I used to say that I couldn’t be bothered with ribs, stupid fiddly bits of bone with not enough meat on them. Then I was introduced to the beef short-rib; first in Barbecoa, in London, and later in my own home.

Absent a working pellet grill, I currently have two of them cooking on Low in my slow cooker, and the smell is killing me. No veg on, yet; so I may just demolish the ribs, then cook something else later.

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