| aem |
Melba's Jammin' wrote:
> [snip]
> Let's assume that this is going to be terrific, OK? I can't wait to
> suck on the bone. I like the gristly part on the ends - where the
> joints are, I think. If it's something else, I'll report in an hour and
> a half.
Don't need no report, it's obviously going to be great. And you're
right about the delectable bones, too. I have found that hoisin sauce
makes a nice addition when you're in the mood for it, just as it does
for "mahogany stew." Last time I did oxtails it was "rabo encendido,"
the Cuban version of oxtail stew. Next time I believe I'll do what you
did. We've been having Santa Ana winds and temps in the 80's, though,
so our thoughts are not in the direction of cool weather foods. -aem
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| Melba's Jammin' |
In article <1132274017.440394.81630@g43g2000cwa.googlegroups.com>,
"aem" <aem_again@yahoo.com> wrote:
> Melba's Jammin' wrote:
> > [snip]
> > Let's assume that this is going to be terrific, OK? I can't wait to
> > suck on the bone. I like the gristly part on the ends - where the
> > joints are, I think. If it's something else, I'll report in an hour and
> > a half.
>
> Don't need no report, it's obviously going to be great. And you're
> right about the delectable bones, too. I have found that hoisin sauce
> makes a nice addition when you're in the mood for it, just as it does
> for "mahogany stew." Last time I did oxtails it was "rabo encendido,"
> the Cuban version of oxtail stew. Next time I believe I'll do what you
> did. We've been having Santa Ana winds and temps in the 80's, though,
> so our thoughts are not in the direction of cool weather foods. -aem
Well it's "colder than a witch's t*t on the tundra" as we say here.
About 11 degrees and windy. Bone chilling.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.
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| jmcquown |
Melba's Jammin' wrote:
> In article <1132274017.440394.81630@g43g2000cwa.googlegroups.com>,
> "aem" <aem_again@yahoo.com> wrote:
>
>> Melba's Jammin' wrote:
>>> [snip]
>>> Let's assume that this is going to be terrific, OK? I can't wait to
>>> suck on the bone. I like the gristly part on the ends - where the
>>> joints are, I think. If it's something else, I'll report in an
>>> hour and a half.
>>
>> Don't need no report, it's obviously going to be great. And you're
>> right about the delectable bones, too. I have found that hoisin
>> sauce makes a nice addition when you're in the mood for it, just as
>> it does
>> for "mahogany stew." Last time I did oxtails it was "rabo
>> encendido," the Cuban version of oxtail stew. Next time I believe
>> I'll do what you did. We've been having Santa Ana winds and temps
>> in the 80's, though,
>> so our thoughts are not in the direction of cool weather foods.
>> -aem
>
> Well it's "colder than a witch's t*t on the tundra" as we say here.
> About 11 degrees and windy. Bone chilling.
It's gonna be 25F down here tonight. Those storms the other day really did
a number on the weather down south.
I love oxtail stew! Hope it turns out as great as it sounds! (although I
couldn't have left it sitting in my garage - assuming I had one - still too
warm for that until today).
Jill
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