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Braised Short-Rib stew

Time: 3.5 hours

Equipment requirements: Pressure cooker (Or Dutch oven/slow cooker)

Yields: 4-6 servings

Ingredients:

4 pounds of bone-in short ribs

1 Small bunch scallions, trimmed and roughly chopped

1 1/2 cups of soy sauce

1/4 Cup of freshly chopped ginger

1 small, yellow onion; roughly chopped

1/2 cup of garlic cloves, peeled

1/2 cup of granulated sugar

1/2 cup mirin

1/2 cup orange juice

1/2 cup apple juice

1 cup taro; peeled and cut into large dice (as you would with potatoes in a stew)

1 cup carrots, peeled and cut into large dice

1 cup butternut squash, peeled and cubed

Steps:

Put short ribs in bowl, cover with water. Drain and discard water. Repeat twice. Remove short ribs from the bowl, score them diagonally across the top of the meat, return ribs to bowl and rinse thoroughly again. Remove and pat dry.

In a blender or food processor, combine: Scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice, and apple juice. Pulse to a purée.

Put purée sauce in pressure cooker, add 2 cups of water and stir. Add ribs. Select the “slow cook” option on high heat and set for 2 hours (you can also cook on low for 7-8 hours overnight, if easier).

Add vegetables and then simmer for 30 minutes or so. Meat should easily fall off the bone by the end.

Notes:

This is serious a solid party hit. It tastes good over rice or cooked Udon noodles. Served it for our friends at a game night in October 2024, Aurora cooked it so it garnered many high compliments.

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✨ New on the blog: If your heart is in the humanities, you may be discouraged in the face of other academic fields–but the humanities remain critical. Through a journey of loss, literature, and scholarly accounts, learn how the humanities are vital to human understanding. Read the blog post. Image: Charles Le Brun and William Hebert. A man whose profile expresses compassion. n.d. Wellcome Collection.

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Sticky Miso Salmon Bowl

~35 minutes (10 minutes prep; 25 cook)

Yields 4 servings

2 cups sushi rice

3 tablespoons white miso

2 tablespoons honey

1 tablespoon vegetable oil

1 tablespoon freshly grated ginger

2 teaspoons fresh grapefruit zest plus 1 tablespoon juice

4 (6- to 8-ounce) skinless salmon fillets, patted dry

Salt and pepper

4 scallions, thinly sliced

1 tablespoon unsalted butter, cubed

Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving

Steps:

1.) Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses.

2.) Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2¼ cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!)

3.) While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off.

4.) Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon.

5.) Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the fillets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you'd like a little char on top.

6.) Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire.

Source: New York Times cooking

https://cooking.nytimes.com/recipes/1025510-sticky-miso-salmon-bowl?smid=ck-recipe-iOS-share

One of my favorite super easy go-to weeknight meals.

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Ingredients:

15 Pitted Medjool Dates

3/4 Cup unsalted cashews

3/4 Cup unsalted almonds

1 Cup Greek Yogurt

Assorted fresh, sliced fruit.

Spray the bottom of a 9-inch tart pan, 9-inch cake pan, or 9-inch pie dish with nonstick spray. Line with parchment paper. The parchment prevents the crust from sticking to the pan, and the nonstick spray helps keep the parchment in place as you press in the crust.

Soak the dates in warm water for 10 minutes. Drain them, and then cut in half before using.

In a food processor or blender, pulse the dates, cashews, and almonds together until a thick “dough” is formed and the nuts are all broken up, as pictured above. The dough will be sticky. Press evenly into prepared tart pan and partly up the sides.

Spread the yogurt on top of the crust. Decorate with fresh fruit. Mix together the optional preserves and water topping, and brush over fruit for a glossy finish.

Slice and serve immediately or cover and refrigerate for up to 1 day before serving. Cover and store leftover tart in the refrigerator for up to 3 days.

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A museum in Japan spends most of its day refusing entry to 2 cats trying to get in @bijutsu1 https://twitter.com/jiffington/status/1062471505496469504/video/1

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i put sleepytime tea in the wine…..and the pasta

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When you call somebody’s name but they don’t know where it’s coming from

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me: logs into my google account

google all up in my email: BITCH??? THE FCUK IS YOU HACKED???

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ryan murphy: sarah… i have this new role for you … shes a woman whos a little hard done by and she gets through the days by… get this… smoking and crying. do you think youre up for it?

sarah paulson:

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i BETTER get bitten by a werewolf AND/OR a vampire tonight!!! its halloween and im fucking gay!!!

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The gaydar is a multifunctional tool and the straights not only don’t have it, they also think its only for spotting gay ppl

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ghost choir 👻 🎵

(soundcloud!)

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#Intersex people #WontBeErased. Include us in the conversation, too. Read and share our statement fact sheet on how this news affects the intersex community.  PDF here: https://tinyurl.com/y8knyofw We’re here to resist in solidarity with our trans and GNC family.

-  interACT‏

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squad is over we’re cults now