Outside,
The schnew is schnewing
And the winds they are blowing
The schnewflakes are curling
As the schnew is schwirling
And inside our snug kitchen, the rib roast is getting a dry-brine rub. It will spend the next 3-4 days in the fridge, giving up moisture and sucking in flavor.
The dry-brine, all ground up in the spice grinder:
- Kosher salt
- Black peppercorns
- Rosemary
- Dried garlic
- Aleppo pepper flakes
Experience suggests this will be a wizard good roast beast.
No comments:
Post a Comment