Dave Smith wrote:

>>You don't have to cut off the fat before cooking. A lot of it will be
>>rendered out and, like any braised
>>dish, they taste better are cooled and then re-heated. The fat will rise
>>to the top and harden and can
>>be picked off easily.

Phred wrote:
>
> True. But I wasn't really talking method, I was talking proportions.

Dave wrote:
>
>>We used to have ox tails frequently when I was first married. They were
>>cheap for very little money we
>>could buy enough oxtails to have a real feed of them. Recently, I have
>>been finding that it costs more
>>for enough ox tails for a reasonable serving than it does for steak, and
>>it just doesn't seem right to
>>have to pay so much for a meal that needs other ingredients and a time and
>>work to prepare.

Phred wrote:
> The damn things are obviously becoming too popular!
> Lamb neck chops are going the same way. :-(
>
> Cheers, Phred.

I've often used smoked necks to flavour green beans - they were cheaper than
ham hocks. Yesterday at the supermarket, the name had changed to "smoked
pork" - and for a small package of neck bones with hardly any meat, as
usual, they wanted almost $5.00 US. Crazy. Since when were bones more
expensive than the meat?

Dora