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you ask, I answer #3: FOOD

I'm almost out of questions (I blame my incessant yammering on there not being a need to ASK me anything, lol. It's that or no one cares, which is probably more accurate HEY FUN START, LAURA) so we're close to the end of me spamming your flists.

brunettepet asked: what is your favorite thing you cooked all year? Oooh. Well, it was fun going through my recipe tag to see all the new things I tried this year, from wild yeast starter (still going strong!), fancy sandwiches (love has not wavered!) to the answer for this particular query: OXTAILS.

First off, I had the best oxtail ragu (ragout, but I always end up saying rag-in, rag-out when it's spelled properly, so allow me to Americanize the word) of my life in NYC with flaming_muse at Mario Batali's LUPA. (OMG, the sardines with golden raisins and pine nuts were stupid delicious. I WOULD HAVE EATEN ONLY THAT. but then, I wouldn't have partaken in the deliciousness of oxtails.)

I was desperate to find the recipe. I found many, but none of them were close to his. He had YouTube videos showing how he made them (but not really). He was on morning shows talking about them. BUT NO PRINTED RECIPE MATCHED THE DISH. Oho, sneaky man, I see what you're doing, and while I respect it, I don't like it. So I watched every video. I read every contradictory recipe. And I figured it out.

For three days I monkeyed with a recipe until I hit on it. That was it, I realized when I tasted the final dish. I DID IT. Ha! HA HA HA HA!!! *lightning crashes, an old mother dies*

It's become a favorite in our house, a special occasion dish that is often requested. In fact, I'm making it for Christmas Dinner (alongside the runner up for this question, a healthy, re-tooled Eggplant Parmesan).


Feel free to add to my question load HERE. And as the year winds down, maybe consider throwing a dollar or five (or more! Hey, we won't complain) into the tip jar at HDJM. All proceeds go to my writers, some of who are in financial need and yet still find the time to share their fannish love with you weekly. THANK YOU!


( 6 comments — Leave a comment )
Dec. 18th, 2013 06:45 pm (UTC)
I have been meaning to make this recipe and you've reminded me why. Lordy that must make your house smell fantastic. *bookmarks for the next cold snap*
Dec. 18th, 2013 07:13 pm (UTC)
A little cooking tip from me to you:

I've gotten oxtails from Central market a few times, both whole and disjointed. I've bought them from Kroger's disjointed and pre-packaged. NONE of those were as good as the ones I got from a small Asian market, and their butcher explained to me why:

Asian markets will have fresher stock, because it's a more common ingredient in many dishes than in American dishes. They also cut them in half, which allows for more marrow exposure as you simmer them, lending a deeper flavor to the dish.

If you get them from any regular store, AT LEAST have them cut the pieces in half for you. Wow, did that make a HUGE difference. And it made the pulling of meat off the bone that much simpler.

Let me know how it turns out!!
Dec. 18th, 2013 08:43 pm (UTC)
Thanks for the tip. I've only ever bought them from Central Market and they were cut into 3" chunks. The Osso Bucco was still tasty but I can see how having them halved would have made the sauce even more unctuous.

I'll keep you posted on how we like it!
Dec. 18th, 2013 08:18 pm (UTC)

I love that you'll be serving it for Christmas! :D
Dec. 18th, 2013 11:13 pm (UTC)
I AM SO EXCITED. Wow, Beth and I have been putting our menu together and she is SUCH a tremendous cook, that I'm more excited about her dishes than my own!

Dec. 19th, 2013 02:25 am (UTC)
This sounds so delicious and perfect for the cold weather. Mmmm, I love a hearty dish.
( 6 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

April 2017
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