I find that adding the extra 'i' prevents this ****ake. Shiitake gets around the censors.
That sounds delicious and I know the kind of texture and unctuous texture braised ribs can give to a dish. I know it has to be good. BTW, the Southern Chinese use a mushroom that is almost exactly like Crimini and they make braised rib dishes that are amazing.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."