In article >,
Sqwertz > wrote:

> Melba's Jammin' > wrote:
>
> > I've just pulled the shortribs from the liquid and set the liquid to
> > chill. In spite of taking 13 ounces of solid fat from them before
> > cooking, there's another 1/2" (in 2-quart pitcher) to remove tomorrow
> > when it's hardened.
>
> That was really a lot of fat on those short ribs. That's why they
> were in the recycled meat case - nobody will buy them in that
> condition.
>
> It's great supporting local farms, but not when they rip you off
> like that. No respectable butcher wouldn't trim their short ribs of
> most of the top fat.
>
> -sw

Don't be too harsh, Steve. It wasn't the top fat, it was one layer
down. The top fat had been trimmed very nicely, thank you. The current
Cook's Illustrated has an article about short ribs and trimming them of
some (all?) of the fat before braising. Kind of interesting.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.