I had my butcher cut some back ribs into about 1 1/2 pieces and I’m marinating them before cooking tomorrow. I don’t want to deep fry them and I’m wondering if I should roast them low and slow or hot and fast? I plan on either dredging them Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)