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post your meals photo superpooperthread!!


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Cooked the standing rib for 6 hours at 110deg, heavily seasoned and introducing a stock reduction in the last three hours. At that time added carrot/potato to the roasting pan.


Set aside overnight, separating the liquid from the roast pan + some more home made stock.


After that I just sort of made it up as I went;


Heated the stock, adding red wine (generously), home made apple schnapps and a fair amount of rosemary/thyme - added marscapone, butter and seasoning to thicken the mix. Added back the roast meat which we pulled from the bone and was in a stock bath in the oven, celery/onion/potato added late and cooked for about an hour.


+ pasta.


Only regret is not making more!

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