Text 8245, 163 rader
Skriven 2013-12-26 08:11:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Stretch
===============
Ruth Haffly Said to Dave Drum about Stretch

RH> RH> Yes, and we like both but the budget usually dictates we go for
RH> RH> pooultry. That's why I got the beef bones; they were less
RH> RH> expensive than buying a cut of beef.

RH>  DD> You can count the number of times I have bought just bones on
RH>  DD> the fingers of a quadruple amputee.

RH> You could count on one hand and still have 3 fingers left over the
RH> number of times I've bought bones. Once, just recently, once some
RH> years ago. Most of the time I get bones from scrounging as I cut up
RH> meat.

That's the best and most economical way to do it. Used to was, back in 
the day of the corner grocery when Mrs. Grocer ran the counter and Mr. 
Grocer was (usually) the butcher - they'd give beef and/or pork bones 
away. I've scored bones that way a number of times - but, not lately. 
Mostly because the corner grocery has gas pumps out front and *NOTHING* 
fresh in the store .... especially meat.

RH> RH> IIRC, my mom & dad usually gave the dog(s) just beef and ham
RH> RH> bones. Chicken was a definate no go, pork--the issue never came
RH> RH> up to the best of my recollection. Cats never got bones but they
RH> RH> all got tuna oil which the canine component of the family never
RH> RH> did.

RH>  DD> I have always treated my animal companions as part of the
RH>  DD> family. Unless I knew it was bad for them they got to eat the
RH>  DD> same things as the rest of the family. And there was some
RH>  DD> danger in feeding a dog chicken bones that were stiff enough
RH>  DD> to splinter. Many people took that as "no chicken bones for
RH>  DD> dogs in any way."

RH> My parents were of the "no chicken bones for the dog" school. Our
RH> Sam and PomPom were both indoor dogs that just got the rawhide chew
RH> bones. Correction--Sam got some beef bones a few times but not
RH> often. He also got pig's ears from time to time as a treat from
RH> Deborah.

Many people (even today) have bought into that old caution about chicken
bones. And there is no harm in it. Sam was the cocker spaniel, right? 
And I don't remember you mentioning PomPom here before - but I'd guess 
one of those little mobile dust mops called Pomeranian.

My friend Dennis is hosting a rescued pit bull. Jasper just crunches up 
BIG bones. And he's destroyed every chew toy he has been presented. 
Except the one called Kong Extreme which is made to be indestructible.

www.Chewy.com/Kong if you ever get another mutt.

RH> RH>  DD> understood why some folks consider them as "seasonal".
RH> RH>  DD> <SHRUG>

RH> RH> Some people don't like to eat hot food in the summer when
RH> RH> they're already hot from the heat/humidity. We usually lighten
RH> RH> up on our eating, pushing more veggies, salads, and other foods
RH> RH> of that sort. In the winte we go for more "stick to your
RH> RH> ribs/keep you warm" type eating like soups, stews, etc.

RH>  DD> Hot (from spice) chilli and hot stews/soups (from the stove)
RH>  DD> actually promote the body cooling itself by forcing the pores
RH>  DD> to open and the sweat/evaporation cycle to cool things down.
RH>  DD> But, you'll never make some knuckleheads believe that.

RH> So they say but I don't want to get hotter when I'm already hot from
RH> the temperatures. I'd rather eat lighter so I don't feel so bogged
RH> down.

They say so because it's true. The only time I feel "bogged down" is if 
I over-eat .... something I do less and less. I can even get pleasantly 
full (and sometimes over-full) from the "seniors menu" which most 
generally has reduced portions.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Onion Soup w/Braised Beef Shank
 Categories: Soups, Beef, Vegetables, Herbs, Cheese
      Yield: 6 servings

      2 lg Beef shanks; cut "osso
           - bucco" style
      6 lg White Spanish onions; sliced
           - thin
      3 cl Garlic; sliced
    1/2 c  White wine *
      1 sm Bunch parsley
      1 sm Bunch rosemary
      1 sm Bulb ginger; halved
      6    Whole bay leaves
      1 tb Whole black peppercorns
           Salt
      8 c  Beef or chicken broth
      1 bn Chopped chives
    1/2 c  Shredded Parmesan cheese
      6 sl Thick crust bread
      4 tb Olive oil
    1/4 c  Butter
      1    Sheet of cheesecloth

  * White grape juice, apple juice and apple cider can be
  used as a substitute. Use equal measures as a substitute.
  You can also add 1/2 ts vanilla extract for a full body.

  Take the beef shanks and cut the meat off the bone,
  removing any excess fat and silver skin. Cut the meat into
  approximately 4" cubes and season with salt. Set the bones
  aside. Preheat the soup pot on high heat with the olive
  oil. When the oil is hot and just starting to smoke, add
  the beef shanks to the pot and sear the meat on all sides.
  When the meat is seared, remove the shank meat from the
  pot and set aside on a dry paper towel, leaving the oil in
  the pot.

  Turn the heat of the pot down to a medium flame and melt
  the butter in with the oil. Add the onions and the garlic
  and stir occasionally to prevent sticking. The onions and
  garlic need to caramelize slowly, so this process will
  take approximately 20 minutes or so. When the onions are
  caramelized, deglaze them with the white wine and simmer
  until the wine is almost evaporated. Return the shank meat
  to the pot and add the chicken or beef broth. Turn the
  heat to high and bring the pot to a boil.

  As the soup comes up to temperature, unfold the
  cheesecloth so you can place parsley, rosemary, bay
  leaves, ginger, and black peppercorns and tie it tight
  enough to make a sachet and hold the items without falling
  out. When the pot comes to a boil, add the sachet and turn
  the heat to low. Simmer the liquid slowly for
  approximately 1 hour.

  Take the marrowbones and, using a teaspoon or demitasse
  spoon, scoop out the marrow from the center of the bone
  and spread the marrow on the slices of bread. Sprinkle the
  Parmesan cheese over the marrow. Set the bread aside; just
  before serving the soup, toast the slices until they are
  dark brown.

  After an hour, the soup should take on a thicker
  consistency and have a deep flavor of beef and onions. You
  may taste a slight hint of ginger; it works well to give
  the soup a little bit of brightness.

  FROM: Chef/Owner Anthony Susi at Sage Restaurant, Boston,
  Massachusetts.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Early to bed and early to rise leaves no bags under the eyes. A. E. 

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