I posted about Bresaola a couple months back, after experiencing
it for the first time aboard a cruise ship. There was some
legitimate misunderstanding about what it was: this stuff is the
air cured beef, sliced paper thin and eaten with an olive oil
drizzle on it or wrapped around melon like Prosciutto ham. The
stuff is the high dollar/ultimate version of dried beef. <grin>

You would think that living in Las Vegas, we'd have access to
about any foods imaginable. However, after a pretty thorough
search, I located precisely NO bresaola here in town. Period.
Well, there was one exception: Trader Joe's sold a teensy piece of
it in a "sampler" pack of cured meats, but not enough for even an
appetizer.

The upshot of all this was that I had to go hunting for it online
and today I ordered a pound. It's too blasted expensive to make a
regular habit of eating, but when I get it, I'll post the details
of how it was shipped and how it compared to the ship's offering.
At the price it costs per ounce online, I bet I ate a few hundred
dollars worth per meal aboard the ship. I sure as heck got my
money's worth that trip. <grin>

--
Nonny

Have you ever wondered if the bills
in your wallet were ever in a stripper's butt crack?
Have a nice day ..

On Oct 31, 3:57*pm, "Nonny" > wrote:
> I posted about Bresaola a couple months back, after experiencing
> it for the first time aboard a cruise ship. *There was some
> legitimate misunderstanding about what it was: *this stuff is the
> air cured beef, sliced paper thin and eaten with an olive oil
> drizzle on it or wrapped around melon like Prosciutto ham. *The
> stuff is the high dollar/ultimate version of dried beef. <grin>
>
> You would think that living in Las Vegas, we'd have access to
> about any foods imaginable. *However, after a pretty thorough
> search, I located precisely NO bresaola here in town. * Period.
> Well, there was one exception: Trader Joe's sold a teensy piece of
> it in a "sampler" pack of cured meats, but not enough for even an
> appetizer.
>
> The upshot of all this was that I had to go hunting for it online
> and today I ordered a pound. *It's too blasted expensive to make a
> regular habit of eating, but when I get it, I'll post the details
> of how it was shipped and how it compared to the ship's offering.
> At the price it costs per ounce online, I bet I ate a few hundred
> dollars worth per meal aboard the ship. *I sure as heck got my
> money's worth that trip. <grin>
>
> --
> Nonny
>
><snip>
Nonny, I thought you were going to make it.. .

http://www.wellhungmeat.com/recipes/Bresola.php

Do report back, in all events.
Pierre

"Nonny" > wrote in message
...
>I posted about Bresaola a couple months back, after experiencing it for the
>first time aboard a cruise ship. There was some legitimate
>misunderstanding about what it was: this stuff is the air cured beef,
>sliced paper thin and eaten with an olive oil drizzle on it or wrapped
>around melon like Prosciutto ham. The stuff is the high dollar/ultimate
>version of dried beef. <grin>
>
> You would think that living in Las Vegas, we'd have access to about any
> foods imaginable. However, after a pretty thorough search, I located
> precisely NO bresaola here in town. Period. Well, there was one
> exception: Trader Joe's sold a teensy piece of it in a "sampler" pack of
> cured meats, but not enough for even an appetizer.
>
> The upshot of all this was that I had to go hunting for it online and
> today I ordered a pound. It's too blasted expensive to make a regular
> habit of eating, but when I get it, I'll post the details of how it was
> shipped and how it compared to the ship's offering. At the price it costs
> per ounce online, I bet I ate a few hundred dollars worth per meal aboard
> the ship. I sure as heck got my money's worth that trip. <grin>

what is "joint of beef topside (or silverside)"?

what is "Rocket of finely chopped chives"? Or should that be "or" not "of"?

Pierre wrote:

> Nonny, I thought you were going to make it.. .
>
> http://www.wellhungmeat.com/recipes/Bresola.php
>
> Do report back, in all events.
> Pierre

Have you ever made this recipe?

--
Reg

Wallace wrote:

got my money's worth that trip. <grin>
>
>
> what is "joint of beef topside (or silverside)"?
>

British speak for beef round

--
Reg

"Pierre" > wrote in message
...
> On Oct 31, 3:57 pm, "Nonny" > wrote:
>> I posted about Bresaola a couple months back, after
>> experiencing
>> it for the first time aboard a cruise ship. There was some
>> legitimate misunderstanding about what it was: this stuff is
>> the
>> air cured beef, sliced paper thin and eaten with an olive oil
>> drizzle on it or wrapped around melon like Prosciutto ham. The
>> stuff is the high dollar/ultimate version of dried beef. <grin>
>>
>> You would think that living in Las Vegas, we'd have access to
>> about any foods imaginable. However, after a pretty thorough
>> search, I located precisely NO bresaola here in town. Period.
>> Well, there was one exception: Trader Joe's sold a teensy piece
>> of
>> it in a "sampler" pack of cured meats, but not enough for even
>> an
>> appetizer.
>>
>> The upshot of all this was that I had to go hunting for it
>> online
>> and today I ordered a pound. It's too blasted expensive to
>> make a
>> regular habit of eating, but when I get it, I'll post the
>> details
>> of how it was shipped and how it compared to the ship's
>> offering.
>> At the price it costs per ounce online, I bet I ate a few
>> hundred
>> dollars worth per meal aboard the ship. I sure as heck got my
>> money's worth that trip. <grin>
>>
>> --
>> Nonny
>>
>><snip>
> Nonny, I thought you were going to make it.. .
>
> http://www.wellhungmeat.com/recipes/Bresola.php
>
> Do report back, in all events.
> Pierre

Sorry for giving you the wrong idea. I had posted a URL for a
recipe for Bresaola, thinking that it'd give people more
information about what it was. I've never tried curing meat and
since most cures also require some sort of cool area, that isn't
something found here in Las Vegas unless I would be permitted to
hang it in a casino. <grin>


--
Nonny

Have you ever wondered if the bills
in your wallet were ever in a stripper's butt crack?
Have a nice day ..

On Oct 31, 5:47*pm, RegForte > wrote:
> Pierre wrote:
> > Nonny, I thought you were going to make it.. .
>
> >http://www.wellhungmeat.com/recipes/Bresola.php
>
> > Do report back, in all events.
> > Pierre
>
> Have you ever made this recipe?
>
> --
> Reg
Nope. Not yet. It's on the long list.

Pierre