Text 19115, 87 rader
Skriven 2011-12-17 02:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: shanks 369
==================
Hey, it's 2:30 am, so lest I forget, I strongly recommend we
TOAST those black walnuts today.

 -=> Dave Sacerdote said to Dale Shipp <=-

 DSh> We were at a Giant today, and I saw a similar cut on the shelf.  
 DSh> It was not labeled as oxtail, but was labeled as beef shank.  
 DSh> The bone was not in the center, but slightly to one side.  
 DSh> The marrow part was about the size of my thumb joint.  It was 
 DSh> sliced to 1/2 or 3/4 inch thick and was about the size of a 1/4
 DSh> hamburger patty before cooking. . .Price was $3.49 per pound.
 DS> Yes, that sounds just like beef shank, a cut which is generally
 DS> sliced in the way that you describe and can range in size from
 DS> smaller than you describe to larger. Those "steaks" are cut from
 DS> the lower leg of the beefer, and are very tough unless braised
 DS> or stewed.

Definitely shank. As the lower leg tapers, there's that size range.
Tails taper as well but not as quickly.

 DS> Shanks also used to be very inexpensive until TV chefs made "osso
 DS> bucco" popular. Of course, the VERY BEST osso bucco is made with
 DS> VEAL shank, not hideous old BEEF shank...but veal shanks are 
 DS> even more expensive nowadays and so people substitute the beef,
 DS> with the result that it's all a lot more pricey than it should
 DS> be.

Bearing in mind that hideous old beef shank gets a whole lot more
interesting after long slow moist cooking. Particularly with
onions, carrots, and celery, also a great combo for oxtail and
in fact all stewing beef cuts.

Veal shank and beef shank are treated differently and produce
completely different but I feel equally worthy products.

--

 DS> I hit "send" too soon.
 DS> My old Italian grandmother used to make osso bucco with both veal
 DS> and beef shanks, which despite what most recipes say I consider
 DS> to be far superior to the veal-shank-only versions.  This is because I
 DS> value the subtle differences in texture and flavor between the two,
 DS> and not because my memory is tainted by fondness for my Italian
 DS> grandmother, whom I only knew as a wizzled old nonagenarian with a
 DS> nasty streak who was not very pleasant to be around.

I was amused by your description of her in person today.

Of course your visual helped.

Marianne's amazing blueberry muffins
cat: breakfast
yield: 1 batch

1 c butter
1 1/3 c sugar
2 2/3 c flour
4 ts baking powder
1/2 ts salt
2/3 c orange juice
3 c blueberries
2 Tb flour
1 ts grated orange rind

Oven at 350F.

Mix butter and sugar.

Sift flour, baking powder, and salt.

Combine flour and butter-sugar mixture. Add orange
juice and beat well.

Toss blueberries in 2 Tb flour.

Add blueberries and rind to batter. Fold in gently.

Pour into lined cupcake tims and sprinkle with sugar.

Bake 25-30 min.

submitted by Mike O'Malley, in honor of his mother
Improper Bostonian, 11/16-29/11

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)