[Sca-cooks] Cow harness
dailleurs at liripipe.com
Wed Nov 11 13:27:30 PST 2009
Adamantius on oxtails...
> 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!)
its because you're channelling us out here in the chilly and oh so stormy PacNW. thank you :).
PS bonus points for using the word unctuous in a sentence!!
--Anne-Marie, who has been craving cassoulet and lamb shank and ossobucco and such like for weeks now...
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