this post was submitted on 19 Sep 2024
12 points (100.0% liked)

Aotearoa / New Zealand

1651 readers
9 users here now

Kia ora and welcome to !newzealand, a place to share and discuss anything about Aotearoa in general

Rules:

FAQ ~ NZ Community List ~ Join Matrix chatroom

 

Banner image by Bernard Spragg

Got an idea for next month's banner?

founded 1 year ago
MODERATORS
 

Last weeks thread here

Welcome to this week’s casual kōrero thread!

This post will be pinned in this community so you can always find it, and will stay for about a week until replaced by the next one.

It’s for talking about anything that might not justify a full post. For example:

  • Something interesting that happened to you
  • Something humourous that happened to you
  • Something frustrating that happened to you
  • A quick question
  • A request for recommendations
  • Pictures of your pet
  • A picture of a cloud that kind of looks like an elephant
  • Anything else, there are no rules (except the rule)

So how’s it going?

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 3 points 1 month ago (1 children)

I tend to wrap ribs pretty early in butcher paper (my butcher wraps everything, even if its in a vac bag in butcher paper so I get a supply without trying :) and that really helps to keep them moist. I do the same for bigger chunks of meat to get through the stall as well.

[–] [email protected] 2 points 1 month ago

I wrapped in foil near the end, but had them hanging without the heat diffuser for too long I think. The meatier parts weren’t too bad, the thin parts were too dry though. I’m going to look for some meatier ones next time.