[Sca-cooks] Cow harness
Antonia Calvo
ladyadele at paradise.net.nz
Wed Nov 11 13:30:13 PST 2009
Kathleen A Roberts wrote:
>>
>> It's got a very rich flavor, and lots of gelatin, so it makes great
>> stocks and gravies, with an unctuous texture.
>>
>
> it used to be an economical meat to use in soups and stews. now....
> holy cow! it's way up there in my neck of the woods.
No kidding... sometimes I see it at the butcher's, but it's so expensive
I don't feel like I can afford to eat it. I tend to settle for shins
instead.
--
Antonia di Benedetto Calvo
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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