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( , Sun 1 Apr 2001, 1:00)
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Looking like you have the eating style of a mongoloid baby after.
( , Wed 28 Aug 2013, 20:49, 2 replies, latest was 12 years ago)

( , Wed 28 Aug 2013, 20:50, Reply)

Get it printed on a t shirt, and wear it on this day every year when you celebrate Rib Day.
Or not, up to you innit.
( , Wed 28 Aug 2013, 20:57, Reply)

OK in the house but ordering them in a restaurant means you usually get a bib. I know they mean well but I don't expect a waiter to put nappies on me when I order a curry.
( , Wed 28 Aug 2013, 20:53, Reply)

( , Wed 28 Aug 2013, 20:56, Reply)

Beef yeah, pork not so much. I love dunking the bones in the sauce which probably explains the bib.
( , Wed 28 Aug 2013, 20:57, Reply)

They should be cooked sous vide for about 6 hours at 65c, then pork ribs are as soft as cream cheese.
( , Wed 28 Aug 2013, 20:58, Reply)

The joy of ribs to me is ripping the periosteum off the bone with your teeth. It shouldn't be impossible but I don't want it to fall off the bone before I can get to my mouth. Same with chops.
( , Wed 28 Aug 2013, 21:05, Reply)

( , Wed 28 Aug 2013, 21:14, Reply)

No. There is no right or wrong, only how you like it. Some folk like well-done steak, I don't. Doesn't make it wrong, though.
I like long slow cooking of some cuts though. Ox tails for example.
( , Wed 28 Aug 2013, 21:16, Reply)

Well, I might secretly think that too. But if that's how people want to eat it, how can I assert that my preferred method of meat cooking is superior without coming across as a grandiosed fuckwit? I also don't like The Dubliners but you do. Doesn't make either of us right. Sup to everyone what they like and how..
( , Wed 28 Aug 2013, 21:29, Reply)
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