Off Topic The cooking thread….

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SW3 Chelsea Tiger said:
That’s food all prepped for later. A new one for me…lamb ribs, never tried them before, never even seen them for sale !! Pork & beef yes, but never lamb. Slow cooked in a chipotle glaze.

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We have them salted or smoked, dried and then steamed for Xmas dinner here, called pinnekjøtt... Take a bit of getting used to and I'm not a huge fan as the fat and 'lining' doesn't melt, so end up spitting it out.
 
Amin Arrears said:
Anyone seen that leaked kosher slaughterhouse video? Not even killing the cows first just hacking them to pieces whilst they’re still alive.

Think I might just be a vegetarian.
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It's like the Nazis that worked in concentration camps - the brutality becomes normalised under just doing a job.
 
Heimdallr said:
We have them salted or smoked, dried and then steamed for Xmas dinner here, called pinnekjøtt... Take a bit of getting used to and I'm not a huge fan as the fat and 'lining' doesn't melt, so end up spitting it out.
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I either remove the membrane manually (sharp knife and a bit of effort) or you cook it ridiculously slow on ridiculously low for a stupid amount of time.

Like 12 hours at 200f.

Not sure about dried, but maybe the skin separates easier once rehydrated?

And rendering fat just needs higher temp at the end of the roast unless it's hard fat, which should be removed at the prep stage.
 
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Mckechnie Orange said:
I either remove the membrane manually (sharp knife and a bit of effort) or you cook it ridiculously slow on ridiculously low for a stupid amount of time.

Like 12 hours at 200f.

Not sure about dried, but maybe the skin separates easier once rehydrated?

And rendering fat just needs higher temp at the end of the roast unless it's hard fat, which should be removed at the prep stage.
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Is it worth the effort?
 
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