So my wife is a vegetarian, and as a wise man once said >that pretty much makes me a vegetarian too>
But, on this particular occasion, she had gone to Hagerstown, (on purpose,) so I was left to my own devices.
Pork spareribs, overnight marinade (homemade mustard, horseradish, LS soy sauce, rice wine vinegar, sechuan peppercorns, probably some other stuff) 22 minutes in pressure cooker (natural release), reduce marinade with some dark brown sugar, brush ribs with sauce, whack under broiler until done.
The baguette had an over night poolish and yudane (which I can never figure out how to mix properly into the dough), 75% hydration, 2.2% salt, and about a gram of instant yeast. 2 and 1/2 or 3 hour bulk with two folds in the first hour, proof while the oven and steel heat 45 minutes to an hour.
I’m ashamed to admit that I couldn’t finish the ribs, but I had plans for the leftovers.
Those look tasty! The pressure cooker is a great time saver, and the broiler makes a nice bark, but even with some liquid smoke in the water they aren’t quite the same. I wouldn’t say “worse,” but expectations should be managed. Edit to add-natural or slow release is important, if you dump the pressure right away you will have stringy goo.
I didn’t get a good picture of the 🍍pork fried rice, but it made aterrific Nasi Goreng for hungover Sunday breakfast.