Just links this time around. Hoping to get another post up Monday afternoon.
* Craftsteak’s short rib recipe is now available online; I’m surprised at how simple it is, since that’s the best short rib dish I’ve ever had. I can only assume its superiority is a function of better ingredients and better execution, because there’s nothing in there you couldn’t replicate at home.
* It figures that Boston should undergo a coffee renaissance now that I’ve left, including one shop in Arlington, around the corner from where we lived in 1999-2001 and not far from the house we sold twenty (glorious) months ago.
* Matt Swartz’s article this week about marginal wins per team from free agency versus those from homegrown players is a strong first step in analyzing questions around which front offices are the most efficient with their budgets.
* A vegetable I’ve never heard of – the crystalline iceplant, a succulent with edible leaves. Unfortunately it’s considered an invasive species in the U.S. and will release salt and nitrates into the soil that make establishing other plants, even native ones, difficult.
* And, finally, the best April Fools’ gag I saw this year was ThinkGeek’s advertisement for Hungry Hungry Hippos for the iPad.
Re: craftsteak, 20 minutes for browning? Is that excessive?
Assuming you do four sides (or even six) I could see it. I would bet I don’t actually go 20 minutes per batch though because I don’t want to set off the smoke alarm.
Maybe something simple is going over my head, but what do they mean when they say cut the short rib in half? Do they mean actually cut through the meat and the bone?? I usually just braise the short rib piece I get from a Whole Foods whole..
Re; the short ribs, what do you do with the peppers? Slice/dice/whole, seeds?