Yes - agree with white wine vinegar for fennel-orange. So I’d use other citrus as well as vinegar rather than in place of… I tried once when out of wwv used balsamic instead - it was oddly sweet in that dish and so didn’t work (for me). I’m mostly critical of rules in cooking (must use this or that), but here’s an instance of hypocrisy on that score!
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Since 2019 I’ve had issues with not being able to smell. The last week I’ve managed to fix the issue and oh my, my taste buds are exploding with flavours. Tonight I made slow cooked beef cheeks in the oven and served them with spiced dahl. It’s the most excited I’ve been to eat dinner in years!
There was not a knife or fork in sight. The entire meal eaten with a spoon, the cheeks just fell apart.
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Mate, knowing the business you were running down here, not being able to smell must’ve been a nightmare. I’m glad it’s come back to you.
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Beef cheeks are truly delicious and always fall-apart tender. And they stay moist.
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It progressively got worse between then and now to the point that I’ve hardly drank beer the last few years. Tonight was epic with beef cheeks and a trusty coopers stout.
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The last lot of cheeks I had were from a pub and I had to use a steak knife 
I would suggest trying a different pub.
Yep. I like to use them when I’m making a slow-cooked ragu.
So fkng good.
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I have never had them but might give it a go.
First time ever making a proper Carbonara and it came out pretty friggin good.
Egg Yolks, Guanciale, Pecorino Romano, Black Pepper & Pasta.
The pic was just an after thought, otherwise I would have dressed the top better…
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No need, the rest of the decor makes up for it, and is on point!
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Noice, proper carbonara is awesome.