[vc_row][vc_column][vc_gallery type=”nectarslider_style” images=”2892,2889,2899,2890″ flexible_slider_height=”true” bullet_navigation_style=”scale” onclick=”link_image” img_size=”600×400″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]It’s probably only going to be on occasion when I take photos of ingredients but the short ribs looked so gorgeous (I do have a soft spot for sexy-looking meat), I couldn’t resist photographing them.
The recipe was was very easy to put together and good for people with slow cookers.
The meat was tasty I thought but the number of dates made the dish a little too sweet for my liking. I reckon fewer dates and some red wine to balance the sweetness would make it just right.
Tom, who has a sweeter tooth than me, gave the dish the thumbs up and says, “Delicious!”
Given its ease, I can see myself giving this another go this winter.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]As an aside, I wonder how many different cuts lab grown meat will include. I do hope they include short ribs.
Below is a video on lab grown meat via Tom’s marvellous blog.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://www.youtube.com/watch?v=u468xY1T8fw”][/vc_column][/vc_row]