>Margaret Suran
BTW, have you priced
>flanken in the recent past? It's 7.99 at the super market and more at
>the butcher. That's for a bunch of bones and lots of fat, with a thin
>layer of meat in between.

Yes, very expensive... sometimes I see a nice one so that's when I buy...
flanken used to be a freebie, along with bones and liver.

As for the length of cooking the soup, I
>will have to see how it works out for me. If you say that ground meat
>gets tough from over-cooking, I may start cooking the vegetables and
>add the meat later.

Gets tough from UNdercooking... simmer the meat first, add the veggies after
the meat gets a head start

>Dried mushrooms and a nice marrow bone would add a lot of flavor, too.

True, but no 'shrooms with cabbage and tomatoes.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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