On Fri, 23 Aug 2019 10:47:21 -0600, graham > wrote:

>On 2019-08-23 6:07 a.m., Boron Elgar wrote:
>
>>>>
>>> I'm jealous! Looked in the deli today and no sign of it. I'll have to
>>> try a local Jewish eatery to see if they have it.
>>
>> Jewish delis are rare these days. Most that exist are "Jewish style,"
>> and have the basics of the typical deli fare, but are not kosher.
>> Actually, that is fine with me, as I like half and half in my coffee.
>> Few delis carry the full array of the out-of-fashion dishes such as
>> stuffed kishka.
>>
>> At one point when I was working in NYC way back in the 80s, my office
>> was in the garment district and all sorts of Jewish restaurants were
>> there. Some were specialty, and only served dairy dishes.
>>
>> If you are interested in a different food with tongue, seek a decent
>> Mexican restaurant and order tacos de lengua. We've a terrific place
>> near us that makes perfect ones.
>>
>I have just returned from the Jewish deli with no luck. They said that
>they have talked about putting it on the menu but so far, no action.


Organ meats are just not as popular as they once were.

Granted, I am ancient, but among those meals my mother prepared were
liver (calf, beef, or chicken) tongue (either to be served cold and
sliced for sandwiches, or prepared like a braised brisket), lung
(cooked, then ground and mixed with other ingredients) and heart
(stuffed).

Hmm- she never made kidneys.

On Friday, August 23, 2019 at 2:22:01 PM UTC-4, Boron Elgar wrote:
> On Fri, 23 Aug 2019 10:47:21 -0600, graham > wrote:
>
> >On 2019-08-23 6:07 a.m., Boron Elgar wrote:
> >
> >>>>
> >>> I'm jealous! Looked in the deli today and no sign of it. I'll have to
> >>> try a local Jewish eatery to see if they have it.
> >>
> >> Jewish delis are rare these days. Most that exist are "Jewish style,"
> >> and have the basics of the typical deli fare, but are not kosher.
> >> Actually, that is fine with me, as I like half and half in my coffee.
> >> Few delis carry the full array of the out-of-fashion dishes such as
> >> stuffed kishka.
> >>
> >> At one point when I was working in NYC way back in the 80s, my office
> >> was in the garment district and all sorts of Jewish restaurants were
> >> there. Some were specialty, and only served dairy dishes.
> >>
> >> If you are interested in a different food with tongue, seek a decent
> >> Mexican restaurant and order tacos de lengua. We've a terrific place
> >> near us that makes perfect ones.
> >>
> >I have just returned from the Jewish deli with no luck. They said that
> >they have talked about putting it on the menu but so far, no action.
>
>
> Organ meats are just not as popular as they once were.
>
> Granted, I am ancient, but among those meals my mother prepared were
> liver (calf, beef, or chicken) tongue (either to be served cold and
> sliced for sandwiches, or prepared like a braised brisket), lung
> (cooked, then ground and mixed with other ingredients) and heart
> (stuffed).
>
> Hmm- she never made kidneys.

How's about pig ear in aspic? My Grandfather used to eat this and enjoy it.. I often wondered, well what's the attraction.?? Then I figured that cartilage is not so bad. I love the cartilage on pork side ribs as long as it's very well done; almost melted.

On Fri, 23 Aug 2019 12:30:43 -0700 (PDT), A Moose in Love
> wrote:

>On Friday, August 23, 2019 at 2:22:01 PM UTC-4, Boron Elgar wrote:
>> On Fri, 23 Aug 2019 10:47:21 -0600, graham > wrote:
>>
>> >On 2019-08-23 6:07 a.m., Boron Elgar wrote:
>> >
>> >>>>
>> >>> I'm jealous! Looked in the deli today and no sign of it. I'll have to
>> >>> try a local Jewish eatery to see if they have it.
>> >>
>> >> Jewish delis are rare these days. Most that exist are "Jewish style,"
>> >> and have the basics of the typical deli fare, but are not kosher.
>> >> Actually, that is fine with me, as I like half and half in my coffee.
>> >> Few delis carry the full array of the out-of-fashion dishes such as
>> >> stuffed kishka.
>> >>
>> >> At one point when I was working in NYC way back in the 80s, my office
>> >> was in the garment district and all sorts of Jewish restaurants were
>> >> there. Some were specialty, and only served dairy dishes.
>> >>
>> >> If you are interested in a different food with tongue, seek a decent
>> >> Mexican restaurant and order tacos de lengua. We've a terrific place
>> >> near us that makes perfect ones.
>> >>
>> >I have just returned from the Jewish deli with no luck. They said that
>> >they have talked about putting it on the menu but so far, no action.
>>
>>
>> Organ meats are just not as popular as they once were.
>>
>> Granted, I am ancient, but among those meals my mother prepared were
>> liver (calf, beef, or chicken) tongue (either to be served cold and
>> sliced for sandwiches, or prepared like a braised brisket), lung
>> (cooked, then ground and mixed with other ingredients) and heart
>> (stuffed).
>>
>> Hmm- she never made kidneys.
>
>How's about pig ear in aspic? My Grandfather used to eat this and enjoy it. I often wondered, well what's the attraction.?? Then I figured that cartilage is not so bad. I love the cartilage on pork side ribs as long as it's very well done; almost melted.

Rare to see a pig's anything in a kosher home, but you could find
ptcha. Six of one...

https://www.tabletmag.com/jewish-lif...aring-delicacy

On 2019-08-23 12:13 p.m., notbob wrote:
> On 8/23/2019 6:47 AM, graham wrote:
>
>> On 2019-08-23 5:04 a.m., wrote:
>
>>> Mine has that 'dry-aged beef' - curious, have you ever tried it?
>
> I have.
>
> Paid for a two-wk dry-aged t-bone,Â* Cost me $26.00USD, twenty yrs ago.
> No big flavor.
>
> Got a 2 week old dry-aged "vac packed" rib-eye end, 11 yrs ago.Â* Best
> cut of meat, ever!Â* Cut of meat or aging?
>
>> Yes but only as steaks and quite honestly, I couldn't see much
>> difference between it and the normal AAA.
>
> Not sure what a "normal AAA" is, but I basically agree.Â* If there is an
> improvement, I've yet to experience it ....so far.Â*
>
> nb

I think the same could be said of the popular idea that meat cooked on
the bone tastes better. I have never been convinced, partly because one
would have to do a very expensive side-by-side comparison, multiple
times, to prove it.

On 2019-08-23 12:21 p.m., Boron Elgar wrote:
..
>>>
>> I have just returned from the Jewish deli with no luck. They said that
>> they have talked about putting it on the menu but so far, no action.
>
>
> Organ meats are just not as popular as they once were.
>
> Granted, I am ancient, but among those meals my mother prepared were
> liver (calf, beef, or chicken) tongue (either to be served cold and
> sliced for sandwiches, or prepared like a braised brisket), lung
> (cooked, then ground and mixed with other ingredients) and heart
> (stuffed).
>
> Hmm- she never made kidneys.
>
Funny you should mention kidneys. I went into the up-market grocery
nearby and they had packs of fresh lamb's kidneys. I was tempted but the
next few dinners are already planned.

On Fri, 23 Aug 2019 15:49:28 -0600, graham > wrote:

>On 2019-08-23 12:21 p.m., Boron Elgar wrote:
>.
>>>>
>>> I have just returned from the Jewish deli with no luck. They said that
>>> they have talked about putting it on the menu but so far, no action.
>>
>>
>> Organ meats are just not as popular as they once were.
>>
>> Granted, I am ancient, but among those meals my mother prepared were
>> liver (calf, beef, or chicken) tongue (either to be served cold and
>> sliced for sandwiches, or prepared like a braised brisket), lung
>> (cooked, then ground and mixed with other ingredients) and heart
>> (stuffed).
>>
>> Hmm- she never made kidneys.
>>
>Funny you should mention kidneys. I went into the up-market grocery
>nearby and they had packs of fresh lamb's kidneys. I was tempted but the
>next few dinners are already planned.

I have never cooked them, but James Joyce made them sound quite
tempting.

On 2019-08-23 5:03 p.m., Boron Elgar wrote:
> On Fri, 23 Aug 2019 15:49:28 -0600, graham > wrote:
>
>> On 2019-08-23 12:21 p.m., Boron Elgar wrote:
>> .
>>>>>
>>>> I have just returned from the Jewish deli with no luck. They said that
>>>> they have talked about putting it on the menu but so far, no action.
>>>
>>>
>>> Organ meats are just not as popular as they once were.
>>>
>>> Granted, I am ancient, but among those meals my mother prepared were
>>> liver (calf, beef, or chicken) tongue (either to be served cold and
>>> sliced for sandwiches, or prepared like a braised brisket), lung
>>> (cooked, then ground and mixed with other ingredients) and heart
>>> (stuffed).
>>>
>>> Hmm- she never made kidneys.
>>>
>> Funny you should mention kidneys. I went into the up-market grocery
>> nearby and they had packs of fresh lamb's kidneys. I was tempted but the
>> next few dinners are already planned.
>
> I have never cooked them, but James Joyce made them sound quite
> tempting.

It's a pity his books were not more tempting:-)
>
I almost never take photos of restaurant meals as I think it infra dig.
However, this is a dish of kidneys served in a resto in Colmar, Alsace,
4 years ago, that was superb:
https://postimg.cc/VSLwtwW8][img]https://i.postimg.cc/VSLwtwW8/Europe-2016-034.jpg

Rognons Dijonais (mustard sauce) is also delicious and I have also
cooked them Liègeoise style where you fry them briefly in butter with a
few crushed juniper berries, then flambé with gin.

On Fri, 23 Aug 2019 19:07:17 -0600, graham > wrote:

>On 2019-08-23 5:03 p.m., Boron Elgar wrote:
>> On Fri, 23 Aug 2019 15:49:28 -0600, graham > wrote:
>>
>>> Funny you should mention kidneys. I went into the up-market grocery
>>> nearby and they had packs of fresh lamb's kidneys. I was tempted but the
>>> next few dinners are already planned.
>>
>> I have never cooked them, but James Joyce made them sound quite
>> tempting.
>
>It's a pity his books were not more tempting:-)
>>
>I almost never take photos of restaurant meals as I think it infra dig.

"Definition of infra dig
being beneath one's dignity : undignified"

On Fri, 23 Aug 2019 19:07:17 -0600, graham > wrote:

>On 2019-08-23 5:03 p.m., Boron Elgar wrote:
>> On Fri, 23 Aug 2019 15:49:28 -0600, graham > wrote:
>>
>>> On 2019-08-23 12:21 p.m., Boron Elgar wrote:
>>> .
>>>>>>
>>>>> I have just returned from the Jewish deli with no luck. They said that
>>>>> they have talked about putting it on the menu but so far, no action.
>>>>
>>>>
>>>> Organ meats are just not as popular as they once were.
>>>>
>>>> Granted, I am ancient, but among those meals my mother prepared were
>>>> liver (calf, beef, or chicken) tongue (either to be served cold and
>>>> sliced for sandwiches, or prepared like a braised brisket), lung
>>>> (cooked, then ground and mixed with other ingredients) and heart
>>>> (stuffed).
>>>>
>>>> Hmm- she never made kidneys.
>>>>
>>> Funny you should mention kidneys. I went into the up-market grocery
>>> nearby and they had packs of fresh lamb's kidneys. I was tempted but the
>>> next few dinners are already planned.
>>
>> I have never cooked them, but James Joyce made them sound quite
>> tempting.
>
>It's a pity his books were not more tempting:-)
>>
>I almost never take photos of restaurant meals as I think it infra dig.
>However, this is a dish of kidneys served in a resto in Colmar, Alsace,
>4 years ago, that was superb:
>https://postimg.cc/VSLwtwW8][img]https://i.postimg.cc/VSLwtwW8/Europe-2016-034.jpg
>
>Rognons Dijonais (mustard sauce) is also delicious and I have also
>cooked them Liègeoise style where you fry them briefly in butter with a
>few crushed juniper berries, then flambé with gin.

Lovely!

I have threatened to make my own steak and kidney pie for ages. Never
gotten around to it.

On 2019-08-23 8:47 p.m., Boron Elgar wrote:
> On Fri, 23 Aug 2019 19:07:17 -0600, graham > wrote:
>
>> On 2019-08-23 5:03 p.m., Boron Elgar wrote:
>>> On Fri, 23 Aug 2019 15:49:28 -0600, graham > wrote:
>>>
>>>> On 2019-08-23 12:21 p.m., Boron Elgar wrote:
>>>> .
>>>>>>>
>>>>>> I have just returned from the Jewish deli with no luck. They said that
>>>>>> they have talked about putting it on the menu but so far, no action.
>>>>>
>>>>>
>>>>> Organ meats are just not as popular as they once were.
>>>>>
>>>>> Granted, I am ancient, but among those meals my mother prepared were
>>>>> liver (calf, beef, or chicken) tongue (either to be served cold and
>>>>> sliced for sandwiches, or prepared like a braised brisket), lung
>>>>> (cooked, then ground and mixed with other ingredients) and heart
>>>>> (stuffed).
>>>>>
>>>>> Hmm- she never made kidneys.
>>>>>
>>>> Funny you should mention kidneys. I went into the up-market grocery
>>>> nearby and they had packs of fresh lamb's kidneys. I was tempted but the
>>>> next few dinners are already planned.
>>>
>>> I have never cooked them, but James Joyce made them sound quite
>>> tempting.
>>
>> It's a pity his books were not more tempting:-)
>>>
>> I almost never take photos of restaurant meals as I think it infra dig.
>> However, this is a dish of kidneys served in a resto in Colmar, Alsace,
>> 4 years ago, that was superb:
>> https://postimg.cc/VSLwtwW8][img]https://i.postimg.cc/VSLwtwW8/Europe-2016-034.jpg
>>
>> Rognons Dijonais (mustard sauce) is also delicious and I have also
>> cooked them Liègeoise style where you fry them briefly in butter with a
>> few crushed juniper berries, then flambé with gin.
>
> Lovely!
>
> I have threatened to make my own steak and kidney pie for ages. Never
> gotten around to it.
>
Authentic recipes may also contain oysters!!!!

On Fri, 23 Aug 2019 21:26:35 -0600, graham > wrote:

>On 2019-08-23 8:47 p.m., Boron Elgar wrote:
>>>>
>>> I almost never take photos of restaurant meals as I think it infra dig.
>>> However, this is a dish of kidneys served in a resto in Colmar, Alsace,
>>> 4 years ago, that was superb:
>>> https://postimg.cc/VSLwtwW8][img]https://i.postimg.cc/VSLwtwW8/Europe-2016-034.jpg
>>>
>>> Rognons Dijonais (mustard sauce) is also delicious and I have also
>>> cooked them Liègeoise style where you fry them briefly in butter with a
>>> few crushed juniper berries, then flambé with gin.
>>
>> Lovely!
>>
>> I have threatened to make my own steak and kidney pie for ages. Never
>> gotten around to it.
>>
>Authentic recipes may also contain oysters!!!!

Warning: This was John Kuthe posting as Graham.

On Friday, August 23, 2019 at 5:47:21 PM UTC-4, graham wrote:
> On 2019-08-23 12:13 p.m., notbob wrote:
> > On 8/23/2019 6:47 AM, graham wrote:
> >
> >> On 2019-08-23 5:04 a.m., wrote:
> >
> >>> Mine has that 'dry-aged beef' - curious, have you ever tried it?
> >
> > I have.
> >
> > Paid for a two-wk dry-aged t-bone,Â* Cost me $26.00USD, twenty yrs ago.
> > No big flavor.
> >
> > Got a 2 week old dry-aged "vac packed" rib-eye end, 11 yrs ago.Â* Best
> > cut of meat, ever!Â* Cut of meat or aging?
> >
> >> Yes but only as steaks and quite honestly, I couldn't see much
> >> difference between it and the normal AAA.
> >
> > Not sure what a "normal AAA" is, but I basically agree.Â* If there is an
> > improvement, I've yet to experience it ....so far.Â*
> >
> > nb
>
> I think the same could be said of the popular idea that meat cooked on
> the bone tastes better. I have never been convinced, partly because one
> would have to do a very expensive side-by-side comparison, multiple
> times, to prove it.

Someone has conducted the experiment for you:

<https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>

Cindy Hamilton

On Friday, August 23, 2019 at 9:19:33 PM UTC-4, Bruce wrote:
> On Fri, 23 Aug 2019 19:07:17 -0600, graham > wrote:
>
> >On 2019-08-23 5:03 p.m., Boron Elgar wrote:
> >> On Fri, 23 Aug 2019 15:49:28 -0600, graham > wrote:
> >>
> >>> Funny you should mention kidneys. I went into the up-market grocery
> >>> nearby and they had packs of fresh lamb's kidneys. I was tempted but the
> >>> next few dinners are already planned.
> >>
> >> I have never cooked them, but James Joyce made them sound quite
> >> tempting.
> >
> >It's a pity his books were not more tempting:-)
> >>
> >I almost never take photos of restaurant meals as I think it infra dig.
>
> "Definition of infra dig
> being beneath one's dignity : undignified"

And a nearly obsolete term, now that the trivium and quadrivium are
gone from universities.

Cindy Hamilton

On Fri, 23 Aug 2019 21:26:35 -0600, graham > wrote:

>On 2019-08-23 8:47 p.m., Boron Elgar wrote:
>> On Fri, 23 Aug 2019 19:07:17 -0600, graham > wrote:
>>
>>> On 2019-08-23 5:03 p.m., Boron Elgar wrote:
>>>> On Fri, 23 Aug 2019 15:49:28 -0600, graham > wrote:
>>>>
>>>>> On 2019-08-23 12:21 p.m., Boron Elgar wrote:
>>>>> .

>>>>>>
>>>>>> Hmm- she never made kidneys.
>>>>>>
>>>>> Funny you should mention kidneys. I went into the up-market grocery
>>>>> nearby and they had packs of fresh lamb's kidneys. I was tempted but the
>>>>> next few dinners are already planned.
>>>>
>>>> I have never cooked them, but James Joyce made them sound quite
>>>> tempting.
>>>
>>> It's a pity his books were not more tempting:-)
>>>>
>>> I almost never take photos of restaurant meals as I think it infra dig.
>>> However, this is a dish of kidneys served in a resto in Colmar, Alsace,
>>> 4 years ago, that was superb:
>>> https://postimg.cc/VSLwtwW8][img]https://i.postimg.cc/VSLwtwW8/Europe-2016-034.jpg
>>>
>>> Rognons Dijonais (mustard sauce) is also delicious and I have also
>>> cooked them Liègeoise style where you fry them briefly in butter with a
>>> few crushed juniper berries, then flambé with gin.
>>
>> Lovely!
>>
>> I have threatened to make my own steak and kidney pie for ages. Never
>> gotten around to it.
>>
>Authentic recipes may also contain oysters!!!!

Although I love oysters raw, stewed or fried oysters, I putting them
into S&KP escapes me.

On 2019-08-24 6:34 a.m., Boron Elgar wrote:

>>>
>>> I have threatened to make my own steak and kidney pie for ages. Never
>>> gotten around to it.
>>>
>> Authentic recipes may also contain oysters!!!!
>
> Although I love oysters raw, stewed or fried oysters, I putting them
> into S&KP escapes me.
>
S&P pie or pudding are delicious enough but in C19 England, oysters were
poor people's food so would have been added to pad out the recipe. It
doesn't look right to me either but it's one of those "Don't knock it
until you've tried it" things:-)

Here is the pudding version:
https://www.greatbritishchefs.com/re...pudding-recipe

And the pie:
http://www.cookitsimply.com/recipe-0010-02533q.html

On 8/24/2019 5:59 AM, Cindy Hamilton wrote:
> On Friday, August 23, 2019 at 5:47:21 PM UTC-4, graham wrote:
>>
>> I think the same could be said of the popular idea that meat cooked on
>> the bone tastes better. I have never been convinced, partly because one
>> would have to do a very expensive side-by-side comparison, multiple
>> times, to prove it.
>
> Someone has conducted the experiment for you:
>
> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>
> Cindy Hamilton
>
Interesting article, Cindy. Thanks for posting it.

Jill

On Sat, 24 Aug 2019 06:53:53 -0600, graham > wrote:

>On 2019-08-24 6:34 a.m., Boron Elgar wrote:
>
>>>>
>>>> I have threatened to make my own steak and kidney pie for ages. Never
>>>> gotten around to it.
>>>>
>>> Authentic recipes may also contain oysters!!!!
>>
>> Although I love oysters raw, stewed or fried oysters, I putting them
>> into S&KP escapes me.
>>
>S&P pie or pudding are delicious enough but in C19 England, oysters were
>poor people's food so would have been added to pad out the recipe. It
>doesn't look right to me either but it's one of those "Don't knock it
>until you've tried it" things:-)
>
>Here is the pudding version:
>https://www.greatbritishchefs.com/re...pudding-recipe
>
>And the pie:
>http://www.cookitsimply.com/recipe-0010-02533q.html


I might wait to try it next time I am in the UK.

On 2019-08-24 3:59 a.m., Cindy Hamilton wrote:
> On Friday, August 23, 2019 at 5:47:21 PM UTC-4, graham wrote:
>> On 2019-08-23 12:13 p.m., notbob wrote:
>>> On 8/23/2019 6:47 AM, graham wrote:
>>>
>>>> On 2019-08-23 5:04 a.m., wrote:
>>>
>>>>> Mine has that 'dry-aged beef' - curious, have you ever tried it?
>>>
>>> I have.
>>>
>>> Paid for a two-wk dry-aged t-bone,Â* Cost me $26.00USD, twenty yrs ago.
>>> No big flavor.
>>>
>>> Got a 2 week old dry-aged "vac packed" rib-eye end, 11 yrs ago.Â* Best
>>> cut of meat, ever!Â* Cut of meat or aging?
>>>
>>>> Yes but only as steaks and quite honestly, I couldn't see much
>>>> difference between it and the normal AAA.
>>>
>>> Not sure what a "normal AAA" is, but I basically agree.Â* If there is an
>>> improvement, I've yet to experience it ....so far.Â*
>>>
>>> nb
>>
>> I think the same could be said of the popular idea that meat cooked on
>> the bone tastes better. I have never been convinced, partly because one
>> would have to do a very expensive side-by-side comparison, multiple
>> times, to prove it.
>
> Someone has conducted the experiment for you:
>
> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>
> Cindy Hamilton
>
Thanks for that!! It pretty well proves what I averred.

On 8/24/2019 12:45 PM, graham wrote:
> On 2019-08-24 3:59 a.m., Cindy Hamilton wrote:
>> On Friday, August 23, 2019 at 5:47:21 PM UTC-4, graham wrote:
>>>
>>> I think the same could be said of the popular idea that meat cooked on
>>> the bone tastes better. I have never been convinced, partly because one
>>> would have to do a very expensive side-by-side comparison, multiple
>>> times, to prove it.
>>
>> Someone has conducted the experiment for you:
>>
>> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>>
>>
>> Cindy Hamilton
>>
> Thanks for that!! It pretty well proves what I averred.

Yes, thank you Cindy. Although I do have to say I prefer a bone-in
standing rib roast. Not because on the bone tastes better, but because
I use the bones as a slicing guide. Slice down between the ribs then
across with a good boning knife to release the meat. Tying on the bones
doesn't have the same affect.

Those roasted meaty bones do make nice rich beef stock. Or just turn
them into beef BBQ ribs.

Jill

On Saturday, August 24, 2019 at 12:58:47 PM UTC-4, jmcquown wrote:
> On 8/24/2019 12:45 PM, graham wrote:
> > On 2019-08-24 3:59 a.m., Cindy Hamilton wrote:
> >> On Friday, August 23, 2019 at 5:47:21 PM UTC-4, graham wrote:
> >>>
> >>> I think the same could be said of the popular idea that meat cooked on
> >>> the bone tastes better. I have never been convinced, partly because one
> >>> would have to do a very expensive side-by-side comparison, multiple
> >>> times, to prove it.
> >>
> >> Someone has conducted the experiment for you:
> >>
> >> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
> >>
> >>
> >> Cindy Hamilton
> >>
> > Thanks for that!! It pretty well proves what I averred.
>
> Yes, thank you Cindy. Although I do have to say I prefer a bone-in
> standing rib roast. Not because on the bone tastes better, but because
> I use the bones as a slicing guide. Slice down between the ribs then
> across with a good boning knife to release the meat. Tying on the bones
> doesn't have the same affect.

We remove the meat from the bones for carving, so it doesn't really matter
to us whether it's tied on or not.

Different strokes, and all that.

> Those roasted meaty bones do make nice rich beef stock. Or just turn
> them into beef BBQ ribs.

We always turn the bones into stock.

Cindy Hamilton

In article >, Dave Smith
> wrote:

> That's my problem with liver. I don't dislike the flavour. I often have
> liverwurst or liver pate. It's the texture of liver that turns me off.
> It's like chewing soft suede. My wife often has it in restaurants and if
> she thinks it is exceptionally good she will give me some to try, and it
> is always a disappointment. I have had it cooked and served with gravy
> in two different situations, and both times it was delicious.

I think of it as biting down on compressed fine mud. Now, I haven't
eaten mud since the big kids stuffed it in my mouth when I was a little
boy. But that's why I know. Didn't that happen to every little boy?
I *do* like Benihana style chicken livers flipped at you and dipped in
whatever sauce they serve, and I like chicken liver pté. I had to do a
copy-paste to get the pate right.

leo