I know that this sounds like the beginning to a terrible joke, but I do have a serious answer for you: almonds.
I’m going to be completely honest and tell you – I had no idea that immature almonds came in a fuzzy green pod. It’s not something that had ever crossed my mind. So when I saw some, I had to buy them.
Green almonds appear very briefly in early spring, and consist of a fuzzy outer shell and a soft white seed surrounded by a jelly-ish inner. After they are harvested, they eventually shrivel and harden and lose their furry coats.
Yes, yes, beef ribs again. I’m telling you – it’s going to be a thing if it isn’t already.
I cooked this dish on two separate occasions. The first time, I wasn’t intending to blog it. But as soon as I ate it, my head went, “This is so yum!” so I had to cook it again to take photos.
And it was an easy process because I just poached the ribs in a soy sauce master stock. Do you have a master stock? They are the best. If you’re thinking, “What’s a master stock?” it’s a flavoured liquid that’s used to repeatedly poach/braise food. Instead of discarding it after cooking, it’s used again and again, picking up more flavour each time.