Recipe didn’t mention searing. Just throw it all in and cook on 6 hour setting
Not sure what technical term is but basically saute the chicken pieces with the onions etc and then add into it. Bet you pinch to a penny resolves your issue
Ffs
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the today FM klaxon has sounded
Wtf Art? You must be thicker than some of the recipes above.
I put these in the oven at 12 today for the dinner around 6
Put some pork ribs in around 3 and they were spot on for 630
These have only just now passed my inspection and are ready to eat at 915, beef short ribs, absolutely gorgeous, melt in your mouth
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They look savage.
Unreal - couldn’t usually eat that late but I’d make an exception
We’d had the dinner at half 6, they just weren’t anywhere near right at that stage, so when they were ready at 915 I had one myself, one of the kids made a sandwich this morning, sliced and lashed on the frying pan for a minute, most of it is on todays chili, shame but lesson learned
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Looks class, and with your fancy italian ingredients
Ended up not needing the tomato passata as was enough in the pot. Parpadella is the shit tho. More expensive but worth it on occasion
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That looks class. One a Ragu, what was the other used for?
Not decided yet but might make kebabs with it this evening. Otherwise, will use it for a fancy lasagne and freeze it until we’ve visitors.
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Ragu always looks plain enough but the taste was absolutely unreal. Everyone had eyes bigger than their belly too. Very very rich, a dinner or two’s worth left over
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Big day in the Ritchie household. Daughter’s birthday with the request for BBQ short ribs.
Grub polished, off out for her to start in midfield for her 14s football semi final.
Hon the Richies, great day in the home!
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That looks putrid. Fact there’s only before photos and not after tells a tale in itself I imagine.
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