[Sca-cooks] Cow harness
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Wed Nov 11 13:17:50 PST 2009
On Nov 11, 2009, at 4:00 PM, Antonia Calvo wrote:
> Stefan li Rous wrote:
>> I hadn't realized we had discussed this subject before, but we apparently did. As I was saving a few messages on this, I found this message, not yet in the Florilegium. I'm posting it again since it clarifies some of the recent messages posted on the subject of steers, oxen, cows, bulls.
>> Besides, there is actually a food connection to these comments after all. :-) This also explains why an ox tail might end up in a soup.
> Well, you know, that and the fact that it's *delicious*. Yum. Good in stews, too.
What she said. One of my favorite meats (never mind the fact that I saw this without my glasses and read "delicious" at first as "hideous").
It's got a very rich flavor, and lots of gelatin, so it makes great stocks and gravies, with an unctuous texture.
Adamantius (what is it with me and meats and gelatin the past week or two? It's not cold enough yet!)
"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
-- Rabbi Israel Salanter
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