[Sca-cooks] What to do with this meat
Stefan li Rous
StefanliRous at austin.rr.com
Mon May 5 19:15:37 PDT 2008
Sharon asked:
<<< One of the recent meats has me puzzled though. It was marketed
as "Country
Ribs" but it's really a bar shaped piece of pork shoulder. Each
bar sort
of looks like a faux rib and is about 1-1.5 inches in cross section and
weighs about 1/2 pound per bar. >>>
Oh! That's where the "Country Ribs" come from. I wasn't sure and
assumed it was some kind of boneless rib meat.
<<< From looking at the meat, it seems like an
ideal cut to use modernly for pulled bbq pork (slow cooked) or to
grind and
mix into meatballs.>>>
I've usually used one of the various Indian or southeast Asia sauce
mixes with these.
<<< What recipes would turn this into something good? >>>
Similar to the asian stewed meat dishes I've used this with, I would
try a medieval stew or bruit.
In the Florilegium FOOD-MEATS section:
stews-bruets-msg (82K) 7/22/06 Period stews and bruets. Recipes.
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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