| Melba's Jammin' |
In article <barbs.challer-AACA64.18202917112005@individual.net>,
Melba's Jammin' <barbs.challer@earthfink.net.invalid> wrote:
> "When we left our intrepid baba, she was putting oxtail under 15psi in
> anticipation of stew the next evening. Let us now return to our story."
(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.
I just figured out what it is I like on those bones. It's not gristle -
I knew that wasn't right when I wrote it above! It's the cartilage in
the joint -- kinda smooshy (a scientific term) and gluey (a technical
description).
And it was really good. When I'm having stew, I like my veggies soft;
these were. The sauce was nice - not too salty. Rob didn't miss the
wine from the bottle. "-) Rosemount Estates if you care. I had
eggackly enough egg knoodles to cook up and there's a lunch portion of
the stew, sans bones, for someone tomorrow or for supper tomorrow night.
Yeah, this was good. The oxtail meat is so succulent; I probably pulled
a good 1/3 cup of fat from the chilled broth.
--
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 <barbs.challer-AACA64.18202917112005@individual.net>,
> Melba's Jammin' <barbs.challer@earthfink.net.invalid> wrote:
>
>> "When we left our intrepid baba, she was putting oxtail under 15psi
>> in anticipation of stew the next evening. Let us now return to our
>> story." (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.
>
> I just figured out what it is I like on those bones. It's not
> gristle - I knew that wasn't right when I wrote it above! It's the
> cartilage in the joint -- kinda smooshy (a scientific term) and gluey
> (a technical description).
>
> And it was really good. When I'm having stew, I like my veggies soft;
> these were. The sauce was nice - not too salty. Rob didn't miss the
> wine from the bottle. "-) Rosemount Estates if you care. I had
> eggackly enough egg knoodles to cook up and there's a lunch portion of
> the stew, sans bones, for someone tomorrow or for supper tomorrow
> night. Yeah, this was good. The oxtail meat is so succulent; I
> probably pulled a good 1/3 cup of fat from the chilled broth.
Oxtails *are* fatty so you were right to chill then skim the fat. You're
also right about the meat... man is that stuff good!
Jill
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