I posted about Bresaola a couple months back, after experiencing
it for the first time aboard a cruise ship. There was some
legitimate misunderstanding about what it was: this stuff is the
air cured beef, sliced paper thin and eaten with an olive oil
drizzle on it or wrapped around melon like Prosciutto ham. The
stuff is the high dollar/ultimate version of dried beef. grin

You would think that living in Las Vegas, we'd have access to
about any foods imaginable. However, after a pretty thorough
search, I located precisely NO bresaola here in town. Period.
Well, there was one exception: Trader Joe's sold a teensy piece of
it in a "sampler" pack of cured meats, but not enough for even an
appetizer.

The upshot of all this was that I had to go hunting for it online
and today I ordered a pound. It's too blasted expensive to make a
regular habit of eating, but when I get it, I'll post the details
of how it was shipped and how it compared to the ship's offering.
At the price it costs per ounce online, I bet I ate a few hundred
dollars worth per meal aboard the ship. I sure as heck got my
money's worth that trip. grin

--
Nonny

Have you ever wondered if the bills
in your wallet were ever in a stripper's butt crack?
Have a nice day ..

On Oct 31, 3:57*pm, "Nonny" wrote:
I posted about Bresaola a couple months back, after experiencing
it for the first time aboard a cruise ship. *There was some
legitimate misunderstanding about what it was: *this stuff is the
air cured beef, sliced paper thin and eaten with an olive oil
drizzle on it or wrapped around melon like Prosciutto ham. *The
stuff is the high dollar/ultimate version of dried beef. grin

You would think that living in Las Vegas, we'd have access to
about any foods imaginable. *However, after a pretty thorough
search, I located precisely NO bresaola here in town. * Period.
Well, there was one exception: Trader Joe's sold a teensy piece of
it in a "sampler" pack of cured meats, but not enough for even an
appetizer.

The upshot of all this was that I had to go hunting for it online
and today I ordered a pound. *It's too blasted expensive to make a
regular habit of eating, but when I get it, I'll post the details
of how it was shipped and how it compared to the ship's offering.
At the price it costs per ounce online, I bet I ate a few hundred
dollars worth per meal aboard the ship. *I sure as heck got my
money's worth that trip. grin

--
Nonny

snip
Nonny, I thought you were going to make it.. .

http://www.wellhungmeat.com/recipes/Bresola.php

Do report back, in all events.
Pierre

"Nonny" wrote in message
...
I posted about Bresaola a couple months back, after experiencing it for the
first time aboard a cruise ship. There was some legitimate
misunderstanding about what it was: this stuff is the air cured beef,
sliced paper thin and eaten with an olive oil drizzle on it or wrapped
around melon like Prosciutto ham. The stuff is the high dollar/ultimate
version of dried beef. grin

You would think that living in Las Vegas, we'd have access to about any
foods imaginable. However, after a pretty thorough search, I located
precisely NO bresaola here in town. Period. Well, there was one
exception: Trader Joe's sold a teensy piece of it in a "sampler" pack of
cured meats, but not enough for even an appetizer.

The upshot of all this was that I had to go hunting for it online and
today I ordered a pound. It's too blasted expensive to make a regular
habit of eating, but when I get it, I'll post the details of how it was
shipped and how it compared to the ship's offering. At the price it costs
per ounce online, I bet I ate a few hundred dollars worth per meal aboard
the ship. I sure as heck got my money's worth that trip. grin

what is "joint of beef topside (or silverside)"?

what is "Rocket of finely chopped chives"? Or should that be "or" not "of"?

Pierre wrote:

Nonny, I thought you were going to make it.. .

http://www.wellhungmeat.com/recipes/Bresola.php

Do report back, in all events.
Pierre

Have you ever made this recipe?

--
Reg

Wallace wrote:

got my money's worth that trip. grin


what is "joint of beef topside (or silverside)"?


British speak for beef round

--
Reg

"Pierre" wrote in message
...
On Oct 31, 3:57 pm, "Nonny" wrote:
I posted about Bresaola a couple months back, after
experiencing
it for the first time aboard a cruise ship. There was some
legitimate misunderstanding about what it was: this stuff is
the
air cured beef, sliced paper thin and eaten with an olive oil
drizzle on it or wrapped around melon like Prosciutto ham. The
stuff is the high dollar/ultimate version of dried beef. grin

You would think that living in Las Vegas, we'd have access to
about any foods imaginable. However, after a pretty thorough
search, I located precisely NO bresaola here in town. Period.
Well, there was one exception: Trader Joe's sold a teensy piece
of
it in a "sampler" pack of cured meats, but not enough for even
an
appetizer.

The upshot of all this was that I had to go hunting for it
online
and today I ordered a pound. It's too blasted expensive to
make a
regular habit of eating, but when I get it, I'll post the
details
of how it was shipped and how it compared to the ship's
offering.
At the price it costs per ounce online, I bet I ate a few
hundred
dollars worth per meal aboard the ship. I sure as heck got my
money's worth that trip. grin

--
Nonny

snip
Nonny, I thought you were going to make it.. .

http://www.wellhungmeat.com/recipes/Bresola.php

Do report back, in all events.
Pierre

Sorry for giving you the wrong idea. I had posted a URL for a
recipe for Bresaola, thinking that it'd give people more
information about what it was. I've never tried curing meat and
since most cures also require some sort of cool area, that isn't
something found here in Las Vegas unless I would be permitted to
hang it in a casino. grin


--
Nonny

Have you ever wondered if the bills
in your wallet were ever in a stripper's butt crack?
Have a nice day ..

On Oct 31, 5:47*pm, RegForte wrote:
Pierre wrote:
Nonny, I thought you were going to make it.. .

http://www.wellhungmeat.com/recipes/Bresola.php

Do report back, in all events.
Pierre

Have you ever made this recipe?

--
Reg
Nope. Not yet. It's on the long list.

Pierre