Text 13109, 52 rader
Skriven 2007-03-16 21:55:29 av Barbara McNay (1:382/48)
     Kommentar till en text av Glen Jamieson
Ärende: FILIPINO RECIPES  70316
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 >> vertebrae.  I try to avoid cooking to the "soft chalk"
 >> consistency, as
 >> the flavour of the bone then becomes somewhat bitter.

 >  BM> I haven't noticed this; possibly my use of vinegar disguises this

 > Yes, I would expect the vinegar to cover bitterness,
 > and also to
 > assist in softening the bones.  I have tried
 > separating the meat from
 > the bones, but it is a lot of trouble, and with my
 > usual family habits
 > hardly worth it.  They are happy to use their fingers,
 > and suck the
 > meat from and out of the bones and use teeth to scrape
 > the gelatinous
 > coating from the disks and ends of the vertebrae.
 > That reduces the
 > preparation time, but increases the eating time and
 > enjoyment.

Yes, it's a matter of how you'd rather spend the time.  I wouldn't mind this at
all if the bones were bigger, but many of them are so tiny.

 >> dog it will love those bones, and crunch them up
 >> completely.
 >  BM> That she does!

 > Bones like that are particularly good for dogs, as it
 > gives them
 > calcium and cleans their teeth.

Yes, from the evidence, she gets quite a large dose of calcium from the bones. 
I suppose that since I want to cook till the bones are soft, I really needn't
be so diligent about getting the smaller ones out; I can just get the readily
discernible ones out for the dog, and eat the rest myself, and get some
calcium, too.

 > If you refrigerate after cooking, so you can easily
 > remove that oxtail
 > fat, keep it and use it for frying eggs; you will love
 > the result.

OK, that's an idea; I do like fried eggs.

 > And as you probably know, re-heating ox- or roo-tail
 > improves the dish.

Immensely!

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 * Origin: T E X A S ! (1:382/48)