[Sca-cooks] Cow harness

[Anne-Marie Rousseau]

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...