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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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.


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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 !
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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.

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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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?

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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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 ;-)

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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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.


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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

--
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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.

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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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.

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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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.
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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...


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Mon, 01 Sep 2014 13:20:32 -0400, Dave Smith
> wrote:

> 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 ;-)
> >


I never use flank - way too tough for me. I prefer skirt and flap
meat for my beef fajitas.
>
> 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.


Same with lamb shanks.


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

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.


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 9/1/2014 3:04 PM, sf wrote:
> On Mon, 01 Sep 2014 13:20:32 -0400, Dave Smith
> > wrote:
>
>> 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 ;-)
>>>

>
> I never use flank - way too tough for me. I prefer skirt and flap
> meat for my beef fajitas.


Sound choice, though I watched Ming Tsai and a guest chef use one of
those multi-prong meat tenderizers to perforate a flank steak to
wonderful tenderness.

Iirc, they used Kimchee for the marinade, which certainly didn't hurt
either.

http://createtv.com/CreateProgram.ns...e/Simply+Ming#

Tenderizing with Guest Jamie Bissonnette
#1008
This week on Simply Ming - tenderizing - a culinary technique that helps
meat, chicken and fish absorb all the wonderful flavors of your favorite
marinades. Joining Ming in the kitchen is Chopped Champion - Chef Jamie
Bissonnette. Together Ming and Jamie cook on the fly using mystery
ingredients and zesty spices to come up with two tender recipes: a
Tellegio Kimchee Steak Bomb and a Trio of Halibut New Style Sashimi.

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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.


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:

> Sound choice, though I watched Ming Tsai and a guest chef use one of
> those multi-prong meat tenderizers to perforate a flank steak to
> wonderful tenderness.


I just can't get into that kind of tenderizing. I'm fairly new to
cube steaks, just to let you know how far I am behind the curve.


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On 9/1/2014 7:05 PM, sf wrote:
> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
>
>> Sound choice, though I watched Ming Tsai and a guest chef use one of
>> those multi-prong meat tenderizers to perforate a flank steak to
>> wonderful tenderness.

>
> I just can't get into that kind of tenderizing. I'm fairly new to
> cube steaks, just to let you know how far I am behind the curve.
>
>

Flank needs to be marinated. Then grilled or broiled, rare - no more
than medium rare. Let it stand, then slice thinly against the grain.

Jill
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On 2014-09-01 5:04 PM, sf wrote:

>> 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.

>
> Same with lamb shanks.
>

A package of three lamb shanks here now runs at least $14. There is a
restaurant about 20 minutes from here that has lamb shanks on their menu
at $16. It comes with garlic mashed and sauteed seasonal veggies. They
are braised with a dark beer. We go there frequently and delude
ourselves into thinking it is almost like doing them at home but without
the work. But seriously, it would cost almost that much to buy enough
shanks for two people, plus the broth and the wine or beer for braising,
the vegetables that go into the braising dish, the potatoes, the
vegetables. We end up paying someone just a few dollars to cook it,
serve it and to clean up. When I crave lamb shanks I tend to go there
instead of cooking them myself.

The down side of those shanks is that I went there at least a half dozen
times before I tried anything else on the menu. I kept meaning to try
their other dishes, but I kept remembering how good the lamb shanks
where. We were there a couple weeks ago with a friend I and I did not
have the lamb. I opted for mahi mahi on quinoa , which was excellent.

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On Mon, 01 Sep 2014 19:19:51 -0400, jmcquown >
wrote:

> On 9/1/2014 7:05 PM, sf wrote:
> > On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
> >
> >> Sound choice, though I watched Ming Tsai and a guest chef use one of
> >> those multi-prong meat tenderizers to perforate a flank steak to
> >> wonderful tenderness.

> >
> > I just can't get into that kind of tenderizing. I'm fairly new to
> > cube steaks, just to let you know how far I am behind the curve.
> >
> >

> Flank needs to be marinated. Then grilled or broiled, rare - no more
> than medium rare. Let it stand, then slice thinly against the grain.
>

BTDT, didn't like it.


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On 9/1/2014 2:53 PM, Janet Bostwick wrote:
> 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
>

Oxtails used to be considered scraps by many people. I made some oxtail
soup/stew earlier this year. Just had a craving. I was not thrilled
with the price of oxtails but it was delicious! I still have some in a
couple of containers in the freezer.

Jill


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 9/1/2014 5:05 PM, sf wrote:
> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
>
>> Sound choice, though I watched Ming Tsai and a guest chef use one of
>> those multi-prong meat tenderizers to perforate a flank steak to
>> wonderful tenderness.

>
> I just can't get into that kind of tenderizing. I'm fairly new to
> cube steaks, just to let you know how far I am behind the curve.
>
>

Understood.

The tenderizer device really perforated that steak.

http://www.amazon.com/Jaccard-200348...dle+tenderizer
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On Mon, 01 Sep 2014 19:19:57 -0400, Dave Smith
> wrote:

> On 2014-09-01 5:04 PM, sf wrote:
>
> >> 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.

> >
> > Same with lamb shanks.
> >

> A package of three lamb shanks here now runs at least $14. There is a
> restaurant about 20 minutes from here that has lamb shanks on their menu
> at $16. It comes with garlic mashed and sauteed seasonal veggies. They
> are braised with a dark beer. We go there frequently and delude
> ourselves into thinking it is almost like doing them at home but without
> the work. But seriously, it would cost almost that much to buy enough
> shanks for two people, plus the broth and the wine or beer for braising,
> the vegetables that go into the braising dish, the potatoes, the
> vegetables. We end up paying someone just a few dollars to cook it,
> serve it and to clean up. When I crave lamb shanks I tend to go there
> instead of cooking them myself.


That's exactly what I do too. It's a restaurant dish. Kinda sad,
isn't it? Hubby loves short ribs when they've been cooked in red
wine, but they're so expensive now that the restaurant where he liked
them best stopped using short ribs a couple of years ago and switched
to chuck.
>
> The down side of those shanks is that I went there at least a half dozen
> times before I tried anything else on the menu. I kept meaning to try
> their other dishes, but I kept remembering how good the lamb shanks
> where. We were there a couple weeks ago with a friend I and I did not
> have the lamb. I opted for mahi mahi on quinoa , which was excellent.


I tend to go to certain restaurants for certain dishes too. I tell
myself I should branch out, but why bother when I already have a
winner?


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On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:

> On 9/1/2014 5:05 PM, sf wrote:
> > On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
> >
> >> Sound choice, though I watched Ming Tsai and a guest chef use one of
> >> those multi-prong meat tenderizers to perforate a flank steak to
> >> wonderful tenderness.

> >
> > I just can't get into that kind of tenderizing. I'm fairly new to
> > cube steaks, just to let you know how far I am behind the curve.
> >
> >

> Understood.
>
> The tenderizer device really perforated that steak.
>
> http://www.amazon.com/Jaccard-200348...dle+tenderizer


Thanks, I'm very familiar with it via rfc and the internet.


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Mon, 01 Sep 2014 16:48:46 -0700, sf > wrote:

> On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:
>
> > On 9/1/2014 5:05 PM, sf wrote:
> > > On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
> > >
> > >> Sound choice, though I watched Ming Tsai and a guest chef use one of
> > >> those multi-prong meat tenderizers to perforate a flank steak to
> > >> wonderful tenderness.
> > >
> > > I just can't get into that kind of tenderizing. I'm fairly new to
> > > cube steaks, just to let you know how far I am behind the curve.
> > >
> > >

> > Understood.
> >
> > The tenderizer device really perforated that steak.
> >
> > http://www.amazon.com/Jaccard-200348...dle+tenderizer

>
> Thanks, I'm very familiar with it via rfc and the internet.


I should have added that I have this model, but I tend to use the flat
side
http://www.williams-sonoma.com/produ...34-237425389-2


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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Mon, 01 Sep 2014 19:23:27 -0400, jmcquown >
wrote:
snip I made some oxtail
>soup/stew earlier this year. Just had a craving. I was not thrilled
>with the price of oxtails but it was delicious! I still have some in a
>couple of containers in the freezer.
>
>Jill

Me too. I was just so thrilled to see oxtails -- large, meaty ones --
that I bought a package and made soup.
Janet US


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On 9/1/2014 7:23 PM, sf wrote:
> On Mon, 01 Sep 2014 19:19:51 -0400, jmcquown >
> wrote:
>
>> On 9/1/2014 7:05 PM, sf wrote:
>>> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
>>>
>>>> Sound choice, though I watched Ming Tsai and a guest chef use one of
>>>> those multi-prong meat tenderizers to perforate a flank steak to
>>>> wonderful tenderness.
>>>
>>> I just can't get into that kind of tenderizing. I'm fairly new to
>>> cube steaks, just to let you know how far I am behind the curve.
>>>
>>>

>> Flank needs to be marinated. Then grilled or broiled, rare - no more
>> than medium rare. Let it stand, then slice thinly against the grain.
>>

> BTDT, didn't like it.
>
>

Then you won't have to worry about the price. I rarely look at it
anymore because I'm sure not paying the going rate for flank steak.

Jill
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 9/1/2014 5:48 PM, sf wrote:
> On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:
>
>> On 9/1/2014 5:05 PM, sf wrote:
>>> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
>>>
>>>> Sound choice, though I watched Ming Tsai and a guest chef use one of
>>>> those multi-prong meat tenderizers to perforate a flank steak to
>>>> wonderful tenderness.
>>>
>>> I just can't get into that kind of tenderizing. I'm fairly new to
>>> cube steaks, just to let you know how far I am behind the curve.
>>>
>>>

>> Understood.
>>
>> The tenderizer device really perforated that steak.
>>
>> http://www.amazon.com/Jaccard-200348...dle+tenderizer

>
> Thanks, I'm very familiar with it via rfc and the internet.
>
>

I think this one will be on my Xmas list this year.
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 9/1/2014 5:51 PM, sf wrote:
> On Mon, 01 Sep 2014 16:48:46 -0700, sf > wrote:
>
>> On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:
>>
>>> On 9/1/2014 5:05 PM, sf wrote:
>>>> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
>>>>
>>>>> Sound choice, though I watched Ming Tsai and a guest chef use one of
>>>>> those multi-prong meat tenderizers to perforate a flank steak to
>>>>> wonderful tenderness.
>>>>
>>>> I just can't get into that kind of tenderizing. I'm fairly new to
>>>> cube steaks, just to let you know how far I am behind the curve.
>>>>
>>>>
>>> Understood.
>>>
>>> The tenderizer device really perforated that steak.
>>>
>>> http://www.amazon.com/Jaccard-200348...dle+tenderizer

>>
>> Thanks, I'm very familiar with it via rfc and the internet.

>
> I should have added that I have this model, but I tend to use the flat
> side
> http://www.williams-sonoma.com/produ...34-237425389-2
>
>

Wowzers!

That looks dangerous and cool.
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Mon, 01 Sep 2014 16:51:55 -0700, sf > wrote:

>On Mon, 01 Sep 2014 16:48:46 -0700, sf > wrote:
>
>> On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:
>>
>> > On 9/1/2014 5:05 PM, sf wrote:

snip
>
>I should have added that I have this model, but I tend to use the flat
>side
>http://www.williams-sonoma.com/produ...34-237425389-2


Isn't there a law that requires you to register that as a weapon?
Janet US
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On Mon, 01 Sep 2014 19:55:08 -0400, jmcquown >
wrote:

> On 9/1/2014 7:23 PM, sf wrote:
> > On Mon, 01 Sep 2014 19:19:51 -0400, jmcquown >
> > wrote:
> >
> >> On 9/1/2014 7:05 PM, sf wrote:
> >>> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
> >>>
> >>>> Sound choice, though I watched Ming Tsai and a guest chef use one of
> >>>> those multi-prong meat tenderizers to perforate a flank steak to
> >>>> wonderful tenderness.
> >>>
> >>> I just can't get into that kind of tenderizing. I'm fairly new to
> >>> cube steaks, just to let you know how far I am behind the curve.
> >>>
> >>>
> >> Flank needs to be marinated. Then grilled or broiled, rare - no more
> >> than medium rare. Let it stand, then slice thinly against the grain.
> >>

> > BTDT, didn't like it.
> >
> >

> Then you won't have to worry about the price.


That's for sure!

> I rarely look at it
> anymore because I'm sure not paying the going rate for flank steak.
>

Me either.

I can't tell you when the last time was that I saw a flank steak in
the meat case - which means it's not popular here and it's not just
me.



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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On Mon, 01 Sep 2014 19:04:59 -0600, Mayo > wrote:

> On 9/1/2014 5:51 PM, sf wrote:
> > On Mon, 01 Sep 2014 16:48:46 -0700, sf > wrote:
> >
> >> On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:
> >>
> >>> On 9/1/2014 5:05 PM, sf wrote:
> >>>> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
> >>>>
> >>>>> Sound choice, though I watched Ming Tsai and a guest chef use one of
> >>>>> those multi-prong meat tenderizers to perforate a flank steak to
> >>>>> wonderful tenderness.
> >>>>
> >>>> I just can't get into that kind of tenderizing. I'm fairly new to
> >>>> cube steaks, just to let you know how far I am behind the curve.
> >>>>
> >>>>
> >>> Understood.
> >>>
> >>> The tenderizer device really perforated that steak.
> >>>
> >>> http://www.amazon.com/Jaccard-200348...dle+tenderizer
> >>
> >> Thanks, I'm very familiar with it via rfc and the internet.

> >
> > I should have added that I have this model, but I tend to use the flat
> > side
> > http://www.williams-sonoma.com/produ...34-237425389-2
> >
> >

> Wowzers!
>
> That looks dangerous and cool.


Heh... it is! My DD gave it to me a couple of years ago. Do you
think there might be a subtext to it? LOL


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On Mon, 01 Sep 2014 19:03:55 -0600, Mayo > wrote:

> On 9/1/2014 5:48 PM, sf wrote:
> > On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:
> >
> >> On 9/1/2014 5:05 PM, sf wrote:
> >>> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
> >>>
> >>>> Sound choice, though I watched Ming Tsai and a guest chef use one of
> >>>> those multi-prong meat tenderizers to perforate a flank steak to
> >>>> wonderful tenderness.
> >>>
> >>> I just can't get into that kind of tenderizing. I'm fairly new to
> >>> cube steaks, just to let you know how far I am behind the curve.
> >>>
> >>>
> >> Understood.
> >>
> >> The tenderizer device really perforated that steak.
> >>
> >> http://www.amazon.com/Jaccard-200348...dle+tenderizer

> >
> > Thanks, I'm very familiar with it via rfc and the internet.
> >
> >

> I think this one will be on my Xmas list this year.


Seems like it gets the job done and I think you'll like it. I would
say I'd buy it, but in fact - I've looked at it for years and I don't
cook that way so it's not high on my "must" buy list. To give you an
example of what I buy: I had never given a mini-mortar & pestle a
second thought - but when I saw it a couple of days ago I bought the
smallest one on the shelf (due to a thread on FB)
http://tinypic.com/usermedia.php?uo=... .VAU4V_ldWLA
because it's something I can visualize myself using (like for
powdering saffron).



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On Mon, 01 Sep 2014 17:52:22 -0600, Janet Bostwick
> wrote:

> On Mon, 01 Sep 2014 19:23:27 -0400, jmcquown >
> wrote:
> snip I made some oxtail
> >soup/stew earlier this year. Just had a craving. I was not thrilled
> >with the price of oxtails but it was delicious! I still have some in a
> >couple of containers in the freezer.
> >
> >Jill

> Me too. I was just so thrilled to see oxtails -- large, meaty ones --
> that I bought a package and made soup.
> Janet US


I hate to think about how much that set you back! I can't justify the
price.


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On Mon, 01 Sep 2014 19:44:21 -0600, Janet Bostwick
> wrote:

> On Mon, 01 Sep 2014 16:51:55 -0700, sf > wrote:
>
> >On Mon, 01 Sep 2014 16:48:46 -0700, sf > wrote:
> >
> >> On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:
> >>
> >> > On 9/1/2014 5:05 PM, sf wrote:

> snip
> >
> >I should have added that I have this model, but I tend to use the flat
> >side
> >http://www.williams-sonoma.com/produ...34-237425389-2

>
> Isn't there a law that requires you to register that as a weapon?
> Janet US


You noticed?!?!? If there isn't, there should be! It's very heavy
and could do serious damage in the wrong hands.


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On 9/1/2014 9:32 PM, sf wrote:
> On Mon, 01 Sep 2014 19:03:55 -0600, Mayo > wrote:
>
>> On 9/1/2014 5:48 PM, sf wrote:
>>> On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:
>>>
>>>> On 9/1/2014 5:05 PM, sf wrote:
>>>>> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
>>>>>
>>>>>> Sound choice, though I watched Ming Tsai and a guest chef use one of
>>>>>> those multi-prong meat tenderizers to perforate a flank steak to
>>>>>> wonderful tenderness.
>>>>>
>>>>> I just can't get into that kind of tenderizing. I'm fairly new to
>>>>> cube steaks, just to let you know how far I am behind the curve.
>>>>>
>>>>>
>>>> Understood.
>>>>
>>>> The tenderizer device really perforated that steak.
>>>>
>>>> http://www.amazon.com/Jaccard-200348...dle+tenderizer
>>>
>>> Thanks, I'm very familiar with it via rfc and the internet.
>>>
>>>

>> I think this one will be on my Xmas list this year.

>
> Seems like it gets the job done and I think you'll like it. I would
> say I'd buy it, but in fact - I've looked at it for years and I don't
> cook that way so it's not high on my "must" buy list. To give you an
> example of what I buy: I had never given a mini-mortar & pestle a
> second thought - but when I saw it a couple of days ago I bought the
> smallest one on the shelf (due to a thread on FB)
> http://tinypic.com/usermedia.php?uo=... .VAU4V_ldWLA
> because it's something I can visualize myself using (like for
> powdering saffron).
>
>
>

I have sold off my mortar and pestle, also your link came back denied.

Shoot.


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