Quote:
Originally Posted by TimT
Tonights vittles
Berkshire baby back ribs, collard greens, onions, garlic, thyme braised in apple juice and apple vinegar.
I just uncovered the pan... now back in the oven for a bit to reduce the braising liquid to a glaze...
My mouth is watering..
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All your dishes look great Tim, but how old is the stove? And if any of you guys can post some pics of any fancy/ antique kitchen gadgets you find indispensable in prep/ cooking would be cool too. I've made some good stuff lately but it always gets eaten too quick to post pics.
