JM 263 Released

Chapter <-

Today I made a rib stew for myself. First time I’ve ever done this, but it’s actually really good. The porky flavour really comes out in spite of it being filled with tomatos and barley and stuff.

10 thoughts on “JM 263 Released

  1. Ah, ribs are indeed tastier then most other parts of the living bacon, and the bony parts make for a decent grabbing point. Too bad it’s usually expensive and quite difficult to cook (takes time to make it good), but it’s great from time to time.


      1. Bluntly speaking it’s French fish/seafood stew. But like most soups and stews you can play with the recipes and ingredients quite a lot to make it to your liking, without having to destroy the foundation of the dish. If you like culinary adventures I recommend looking into it. 🙂


  2. Wow guys, this thread has me simultaneously craving ribs and fish stew. Currently in the wrong part of the world for the latter though.


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