They are cooking in the ceramic covered cast iron casserole on the
induction cooker.

So far it smells heavenly. I think the induction cooker's temp settings
are a bit low. Their "medium-low" is about 20 degrees to low, but I'm
learning to adapt.

Will make mashed red potato for that lovely gravy.

Had an open bottle of Hill Country Tempranillo and used that for the
wine, so it should have a lot of body in that gravy.

The frying temps on the induction thing are dead-on accurate. One of
these days I'm going to make some coconut shrimp, then I'll cry because
it was one of Barry's favorites.


--
From somewhere very deep in the heart of Texas

On Sunday, August 31, 2014 3:32:21 PM UTC-7, Janet Wilder wrote:
> They are cooking in the ceramic covered cast iron casserole on the
>
> induction cooker.
>
>
>
> So far it smells heavenly. I think the induction cooker's temp settings
>
> are a bit low. Their "medium-low" is about 20 degrees to low, but I'm
>
> learning to adapt.
>
>
>
> Will make mashed red potato for that lovely gravy.
>
>
>
> Had an open bottle of Hill Country Tempranillo and used that for the
>
> wine, so it should have a lot of body in that gravy.
>
>
>
> The frying temps on the induction thing are dead-on accurate. One of
>
> these days I'm going to make some coconut shrimp, then I'll cry because
>
> it was one of Barry's favorites.
>


Beef braised in red wine is probably my very favorite dish. Add mashed potatoes and you are in heaven. Wish I was there to have some !

On 8/31/2014 6:43 PM, ImStillMags wrote:
> On Sunday, August 31, 2014 3:32:21 PM UTC-7, Janet Wilder wrote:
>> They are cooking in the ceramic covered cast iron casserole on the
>>
>> induction cooker.
>>
>>
>>
>> So far it smells heavenly. I think the induction cooker's temp settings
>>
>> are a bit low. Their "medium-low" is about 20 degrees to low, but I'm
>>
>> learning to adapt.
>>
>>
>>
>> Will make mashed red potato for that lovely gravy.
>>
>>
>>
>> Had an open bottle of Hill Country Tempranillo and used that for the
>>
>> wine, so it should have a lot of body in that gravy.
>>
>>
>>
>> The frying temps on the induction thing are dead-on accurate. One of
>>
>> these days I'm going to make some coconut shrimp, then I'll cry because
>>
>> it was one of Barry's favorites.
>>
>
>
> Beef braised in red wine is probably my very favorite dish. Add mashed potatoes and you are in heaven. Wish I was there to have some !
>

Wish you were, too. I'd have loved the company.

BTW, there are leftovers.

--
From somewhere very deep in the heart of Texas

On Sunday, August 31, 2014 3:32:21 PM UTC-7, Janet Wilder wrote:
> They are cooking in the ceramic covered cast iron casserole on the
> induction cooker.

Does your induction hob have an automatic shut-off after some number of
hours?

Many of them do...

-- Larry

On 9/1/2014 9:53 AM, pltrgyst wrote:
> On Sunday, August 31, 2014 3:32:21 PM UTC-7, Janet Wilder wrote:
>> They are cooking in the ceramic covered cast iron casserole on the
>> induction cooker.
>
> Does your induction hob have an automatic shut-off after some number of
> hours?
>
> Many of them do...
>
> -- Larry
>
>
It does and I am trying to figure out how to bypass it. Also trying to
figure out how to use the timer. Directions are not easy to follow

--
From somewhere very deep in the heart of Texas

On 8/31/2014 6:32 PM, Janet Wilder wrote:
> They are cooking in the ceramic covered cast iron casserole on the
> induction cooker.
>
> So far it smells heavenly. I think the induction cooker's temp settings
> are a bit low. Their "medium-low" is about 20 degrees to low, but I'm
> learning to adapt.
>
> Will make mashed red potato for that lovely gravy.
>
> Had an open bottle of Hill Country Tempranillo and used that for the
> wine, so it should have a lot of body in that gravy.
>
Sounds like a wonderful dinner! You're getting a lot of use out of that
induction cooker.

> The frying temps on the induction thing are dead-on accurate. One of
> these days I'm going to make some coconut shrimp, then I'll cry because
> it was one of Barry's favorites.
>
>
That's sad, but at least you have all the good memories.

Jill

On Sun, 31 Aug 2014 17:32:21 -0500, Janet Wilder >
wrote:

>They are cooking in the ceramic covered cast iron casserole on the
>induction cooker.
>
>So far it smells heavenly. I think the induction cooker's temp settings
>are a bit low. Their "medium-low" is about 20 degrees to low, but I'm
>learning to adapt.
>
>Will make mashed red potato for that lovely gravy.
>
>Had an open bottle of Hill Country Tempranillo and used that for the
>wine, so it should have a lot of body in that gravy.
>
>The frying temps on the induction thing are dead-on accurate. One of
>these days I'm going to make some coconut shrimp, then I'll cry because
>it was one of Barry's favorites.

We had short ribs tonight, too!

Braised with mirepoix in some beef stock, Robert Mondavi Cab, and
strained tomatoes. Served on a bed of polenta.

I think this is just about my favourite food. Too bad sort ribs are so
expensive.

Doris

On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:
>
> I think this is just about my favourite food. Too bad sort ribs are so
>
> expensive.
>
>
>
> Doris

Remember when short ribs and flank steak were poor people food and were dead cheap?
And cube steak. What happened?

On 8/31/2014 10:10 PM, ImStillMags wrote:
> On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:
>>
>> I think this is just about my favourite food. Too bad sort ribs are so
>>
>> expensive.
>>
>>
>>
>> Doris
>
> Remember when short ribs and flank steak were poor people food and were dead cheap?
> And cube steak. What happened?
>
People discovered they're good! Then restaurants started using them and
the prices soared.

Jill

On Sunday, August 31, 2014 7:29:04 PM UTC-7, jmcquown wrote:

> > Remember when short ribs and flank steak were poor people food and were dead cheap?
>
> > And cube steak. What happened?
>
> >
>
> People discovered they're good! Then restaurants started using them and
>
> the prices soared.
>
>
>
> Jill

Yup, I blame chefs for it. Chefs are always looking for ways to stand out and the cheap cuts were a way to make them noticed by the media. They ruined it for the rest of us....and fajitas are the culprits for the rise in price of flank steak too. dammit ;-)

On 2014-09-01 12:51 PM, ImStillMags wrote:

>> People discovered they're good! Then restaurants started using
>> them and
>>
>> the prices soared.
>>
>>
>>
>> Jill
>
> Yup, I blame chefs for it. Chefs are always looking for ways to
> stand out and the cheap cuts were a way to make them noticed by the
> media. They ruined it for the rest of us....and fajitas are the
> culprits for the rise in price of flank steak too. dammit ;-)
>

Being close to Buffalo, it was hot wings that did the same for chicken
wings around here. They were dirt cheap here before bars learned that
wings were a cheap and easy way to sell lots more beer.
My wife used to make amazing ox tail stew, but now we can get a nice
steak for less and not have all the other work and expense to prepare.

On 8/31/2014 8:10 PM, ImStillMags wrote:
> On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:
>>
>> I think this is just about my favourite food. Too bad sort ribs are so
>>
>> expensive.
>>
>>
>>
>> Doris
>
> Remember when short ribs and flank steak were poor people food and were dead cheap?
> And cube steak. What happened?
>

Drought.

On 9/1/2014 11:51 AM, Mayo wrote:
> On 8/31/2014 8:10 PM, ImStillMags wrote:
>> On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:
>>>
>>> I think this is just about my favourite food. Too bad sort ribs are so
>>>
>>> expensive.
>>>
>>>
>>>
>>> Doris
>>
>> Remember when short ribs and flank steak were poor people food and
>> were dead cheap?
>> And cube steak. What happened?
>>
>
> Drought.


At least 20 years ago, I remember complaining to the butcher in NJ about
how short ribs had gone up in price and were almost never available. He
said the Koreans were buying them up as soon as they got a shipment.

--
From somewhere very deep in the heart of Texas

On Mon, 01 Sep 2014 12:17:55 -0500, Janet Wilder >
wrote:

>On 9/1/2014 11:51 AM, Mayo wrote:
>> On 8/31/2014 8:10 PM, ImStillMags wrote:
>>> On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:
>>>>
>>>> I think this is just about my favourite food. Too bad sort ribs are so
>>>>
>>>> expensive.
>>>>
>>>>
>>>>
>>>> Doris
>>>
>>> Remember when short ribs and flank steak were poor people food and
>>> were dead cheap?
>>> And cube steak. What happened?
>>>
>>
>> Drought.
>
>
>At least 20 years ago, I remember complaining to the butcher in NJ about
>how short ribs had gone up in price and were almost never available. He
>said the Koreans were buying them up as soon as they got a shipment.

From what I have seen on Diners, Drive-ins and Dives, there are many
more ethnic groups that prefer them. The same is true of oxtails,
tails in general, ears and so forth.
Janet US

On Mon, 01 Sep 2014 10:51:36 -0600, Mayo > wrote:

> On 8/31/2014 8:10 PM, ImStillMags wrote:
> > On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:
> >>
> >> I think this is just about my favourite food. Too bad sort ribs are so
> >>
> >> expensive.
> >>
> >>
> >>
> >> Doris
> >
> > Remember when short ribs and flank steak were poor people food and were dead cheap?
> > And cube steak. What happened?
> >
>
> Drought.

That's certainly part of it. Demand is the rest.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/1/2014 3:05 PM, sf wrote:
> On Mon, 01 Sep 2014 10:51:36 -0600, Mayo > wrote:
>
>> On 8/31/2014 8:10 PM, ImStillMags wrote:
>>> On Sunday, August 31, 2014 6:33:09 PM UTC-7, Doris Night wrote:
>>>>
>>>> I think this is just about my favourite food. Too bad sort ribs are so
>>>>
>>>> expensive.
>>>>
>>>>
>>>>
>>>> Doris
>>>
>>> Remember when short ribs and flank steak were poor people food and were dead cheap?
>>> And cube steak. What happened?
>>>
>>
>> Drought.
>
> That's certainly part of it. Demand is the rest.
>
>
Correct, drought curtails supply, but demand helps drive price.

ImStillMags wrote:
>Doris Night wrote:
>>
>> I think this is just about my favourite food. Too bad sort ribs are so
>> expensive.
>
>Remember when short ribs and flank steak were poor people food and were dead cheap?
>And cube steak. What happened?

The poor folks couldn't keep it to themselves, they had to boast how
good it was.

On 9/1/2014 11:49 AM, Brooklyn1 wrote:
> ImStillMags wrote:
>> Doris Night wrote:
>>>
>>> I think this is just about my favourite food. Too bad sort ribs are so
>>> expensive.
>>
>> Remember when short ribs and flank steak were poor people food and were dead cheap?
>> And cube steak. What happened?
>
> The poor folks couldn't keep it to themselves, they had to boast how
> good it was.
>

Call it trickle up meat...