I'd made a rather large amount of Nancy's Hungarian Short Ribs thing in
anticipation of firstborn's visit a few weeks ago. I'd caught a sale
on the meat for $2.50/lb at the secret meat store and went kind of
overboard. :-\

We ate them with noodles. Then Rob and I ate them with halushky. Then
we ate them again. Yesterday I made soup: chopped half an onion, cut
up a few carrots, sliced some celery, peeled and diced a few small reds
and cooked those in some Knorr-based vegetable broth. I chopped the
meat and put it and its jelled liquid into the soup kettle and added a
lot more water and some beef base. Then some pesto. Some tomato juice.
Some frozen green beans and peas. Some more pesto. Some fresh
rosemary. Some fresh parsley. Some fresh spinach.

I poured it over noodles in our bowls and added black pepper.
And It Was Good.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

Melba's Jammin' wrote:
> I'd made a rather large amount of Nancy's Hungarian Short Ribs thing
> in anticipation of firstborn's visit a few weeks ago. I'd caught a
> sale on the meat for $2.50/lb at the secret meat store and went kind
> of overboard. :-\

At that price, I would too! I never see them on sale. Ever.
>
> We ate them with noodles. Then Rob and I ate them with halushky.
> Then we ate them again. Yesterday I made soup: chopped half an
> onion, cut up a few carrots, sliced some celery, peeled and diced a
> few small reds and cooked those in some Knorr-based vegetable broth.
> I chopped the meat and put it and its jelled liquid into the soup
> kettle and added a lot more water and some beef base. Then some
> pesto. Some tomato juice. Some frozen green beans and peas. Some
> more pesto. Some fresh rosemary. Some fresh parsley. Some fresh
> spinach.
>
> I poured it over noodles in our bowls and added black pepper.
> And It Was Good.

It sounds really delicious. And you know I'll be checking out the
short ribs when I hit the store in a little while.

nancy

On Sun, 12 Sep 2010 07:30:59 -0500, Melba's Jammin'
> wrote:

>I'd made a rather large amount of Nancy's Hungarian Short Ribs thing in
>anticipation of firstborn's visit a few weeks ago. I'd caught a sale
>on the meat for $2.50/lb at the secret meat store and went kind of
>overboard. :-\
>
>We ate them with noodles. Then Rob and I ate them with halushky. Then
>we ate them again. Yesterday I made soup: chopped half an onion, cut
>up a few carrots, sliced some celery, peeled and diced a few small reds
>and cooked those in some Knorr-based vegetable broth. I chopped the
>meat and put it and its jelled liquid into the soup kettle and added a
>lot more water and some beef base. Then some pesto. Some tomato juice.
>Some frozen green beans and peas. Some more pesto. Some fresh
>rosemary. Some fresh parsley. Some fresh spinach.
>
>I poured it over noodles in our bowls and added black pepper.
>And It Was Good.

Nancy's short ribs are my favorite way to make them. Sounds like you
did just great with the leftovers, very creative.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 08/29/10
Watkins natural spices
www.apinchofspices.com

Melba's Jammin' wrote:
> I'd made a rather large amount of Nancy's Hungarian Short Ribs thing in
> anticipation of firstborn's visit a few weeks ago. I'd caught a sale
> on the meat for $2.50/lb at the secret meat store and went kind of
> overboard. :-\
>
>



You are truly blessed by the Food Shopping Fairy. I haven't seen
short ribs in any store in YEARS that cost less per package than good
steak or rib roast.

gloria p

On 12/09/2010 8:30 AM, Melba's Jammin' wrote:
> I'd made a rather large amount of Nancy's Hungarian Short Ribs thing in
> anticipation of firstborn's visit a few weeks ago. I'd caught a sale
> on the meat for $2.50/lb at the secret meat store and went kind of
> overboard. :-\
>
> We ate them with noodles. Then Rob and I ate them with halushky. Then
> we ate them again. Yesterday I made soup: chopped half an onion, cut
> up a few carrots, sliced some celery, peeled and diced a few small reds
> and cooked those in some Knorr-based vegetable broth. I chopped the
> meat and put it and its jelled liquid into the soup kettle and added a
> lot more water and some beef base. Then some pesto. Some tomato juice.
> Some frozen green beans and peas. Some more pesto. Some fresh
> rosemary. Some fresh parsley. Some fresh spinach.
>
> I poured it over noodles in our bowls and added black pepper.
> And It Was Good.


Short ribs cheap???? Now that is a major score. I have often lamented
the days when they were dirt cheap and my wife, the braising queen, used
to make wonderful meals of short ribs for next to nothing. I would love
to have a good feed of short ribs but they now cost more than steak and
when I consider the substantial cost of extra ingredients and the hours
of cooking, it just isn't worth it.

In article >,
"gloria.p" > wrote:

> Melba's Jammin' wrote:
> > I'd made a rather large amount of Nancy's Hungarian Short Ribs thing in
> > anticipation of firstborn's visit a few weeks ago. I'd caught a sale
> > on the meat for $2.50/lb at the secret meat store and went kind of
> > overboard. :-\
> >
> >
>
>
>
> You are truly blessed by the Food Shopping Fairy. I haven't seen
> short ribs in any store in YEARS that cost less per package than good
> steak or rib roast.
>
> gloria p

I can get them at the secret meat store. And a butcher shop on the
other end of town -- that's where they were $5.89/lb. <cough choke gasp>

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

Melba's Jammin' wrote:
> In article >,
> "gloria.p" > wrote:

>>
>> You are truly blessed by the Food Shopping Fairy. I haven't seen
>> short ribs in any store in YEARS that cost less per package than good
>> steak or rib roast.
>>
>> gloria p
>
> I can get them at the secret meat store. And a butcher shop on the
> other end of town -- that's where they were $5.89/lb. <cough choke gasp>
>


Does the Secret Meat Store rely on the chupacabra to provide their beef?

gloria p

Ema Nymton wrote:
> On 9/13/2010 10:20 AM, gloria.p wrote:

>>
>> Does the Secret Meat Store rely on the chupacabra to provide their beef?
>>
>> gloria p
>
> Chupacabra... <gasp> I didn't know other people knew of such things.
>
> Becca


It's a southwestern thing.

gloria p

On Mon, 13 Sep 2010 12:45:12 -0500, Ema Nymton wrote:

> On 9/13/2010 10:20 AM, gloria.p wrote:
>> Melba's Jammin' wrote:
>>> In article >,
>>> "gloria.p" > wrote:
>>
>>>>
>>>> You are truly blessed by the Food Shopping Fairy. I haven't seen
>>>> short ribs in any store in YEARS that cost less per package than
>>>> good steak or rib roast.
>>>>
>>>> gloria p
>>>
>>> I can get them at the secret meat store. And a butcher shop on the
>>> other end of town -- that's where they were $5.89/lb. <cough choke gasp>
>>>
>>
>>
>> Does the Secret Meat Store rely on the chupacabra to provide their beef?
>>
>> gloria p
>
> Chupacabra... <gasp> I didn't know other people knew of such things.
>
> Becca

good news travels fast.

your pal,
blake

On Tue, 14 Sep 2010 10:53:29 -0500, Melba's Jammin'
> wrote:

>In article >,
> George Shirley > wrote:
>
>> We used to have a butcher like that, he died and none of his kids wanted
>> a menial job like butcher. I miss Old Robert, he, too, was crotchety but
>> sure knew how to cut meat.
>
>Like surgeons - if the choice is between competent and good bedside
>manner, I'll take competent every time.


Jeeze... that means you'd want me to handle your meat. LOL

Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> We used to have a butcher like that, he died and none of his kids wanted
>> a menial job like butcher. I miss Old Robert, he, too, was crotchety but
>> sure knew how to cut meat.
>
> Like surgeons - if the choice is between competent and good bedside
> manner, I'll take competent every time.
>
Oh Amen! Me too~! And I get to see 'em all and have stories to tell but
occasionally a surgeon will be both extremely competent *and* personable.

I've taken care of a few butchers lately and always enjoy talking meat
with 'em. This last one I cared for promised to take good care of me if
I came into his market but its in a rough area a distance away and I've
not taken him up on the offer.

On Sun, 12 Sep 2010 17:47:45 -0600, "gloria.p" >
wrote:

>You are truly blessed by the Food Shopping Fairy. I haven't seen
>short ribs in any store in YEARS that cost less per package than good
>steak or rib roast.

Same with ox tails!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 13 Sep 2010 14:12:16 -0600, "gloria.p" >
wrote:

>Ema Nymton wrote:
>> On 9/13/2010 10:20 AM, gloria.p wrote:
>
>>>
>>> Does the Secret Meat Store rely on the chupacabra to provide their beef?
>>>
>>> gloria p
>>
>> Chupacabra... <gasp> I didn't know other people knew of such things.
>>
>> Becca
>
>
>It's a southwestern thing.
>

I'm clueless.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 13 Sep 2010 14:33:59 -0700, Ranée at Arabian Knits
> wrote:

>He did the butchering on our steer,
>too, and we buy things like ham hocks and such from him. He's kind of
>crotchety, but nice, fair and does a good job.

When mom raised lambs, her butcher loved it when she had one done for
me because I wanted a whole rack of lamb, not chops... he'd "french"
it for me and then hand make those frilly panty things you put over
the bone for serving. Nice guy!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 12 Sep 2010 19:51:39 -0400, Dave Smith
> wrote:

>I would love
>to have a good feed of short ribs but they now cost more than steak and
>when I consider the substantial cost of extra ingredients and the hours
>of cooking, it just isn't worth it.

Short ribs are a favorite "comfort food" item on many menus.
Unfortunately, the place where hubby liked them the best just took
them off... probably because they're too expensive to buy.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Goomba" > wrote in message
...
>
>
> I've taken care of a few butchers lately and always enjoy talking meat
> with 'em.

You do realize that you left yourself wide open for a "Sheldonism" there,
don't you? ;-)

sf wrote:
> On Mon, 13 Sep 2010 14:12:16 -0600, "gloria.p" >
> wrote:
>
>> Ema Nymton wrote:
>>> On 9/13/2010 10:20 AM, gloria.p wrote:
>>>> Does the Secret Meat Store rely on the chupacabra to provide their beef?
>>>>
>>>> gloria p
>>> Chupacabra... <gasp> I didn't know other people knew of such things.
>>>
>>> Becca
>>
>> It's a southwestern thing.
>>
>
> I'm clueless.
>
>


Literally it means "goatsucker". Supposedly ranchers in Texas, New
Mexico, Puerto Rico and Mexico have found cattle and goats dead with
fang marks in their necks and have blamed it on a wild animal with a
variety of appearances. Google for some of the legends.

Our daughter has a strange gargoyle-like statue, bought in Tijuana,
painted in bright colors, a gag gift from her brother-in-law. Everyone
has always referred to is as the chupacabras and it has become a family
joke.

gloria p

On Tue, 14 Sep 2010 21:42:33 -0600, "gloria.p" >
wrote:

>Literally it means "goatsucker". Supposedly ranchers in Texas, New
>Mexico, Puerto Rico and Mexico have found cattle and goats dead with
>fang marks in their necks and have blamed it on a wild animal with a
>variety of appearances. Google for some of the legends.
>
>Our daughter has a strange gargoyle-like statue, bought in Tijuana,
>painted in bright colors, a gag gift from her brother-in-law. Everyone
>has always referred to is as the chupacabras and it has become a family
>joke.

Ah, okay... thanks for the info. Is it used to scare children in
place of the boogeyman?

--
I love cooking with wine.
Sometimes I even put it in the food.

Lionel Hutz, Esq. wrote:
>
>
> "Goomba" > wrote in message
> ...
>>
>>
>> I've taken care of a few butchers lately and always enjoy talking meat
>> with 'em.
>
> You do realize that you left yourself wide open for a "Sheldonism"
> there, don't you? ;-)

ah. Well, twas unintentional so I'll just hope for the best...

"Goomba" > wrote in message
...
> Lionel Hutz, Esq. wrote:
>>
>>
>> "Goomba" > wrote in message
>> ...
>>>
>>>
>>> I've taken care of a few butchers lately and always enjoy talking meat
>>> with 'em.
>>
>> You do realize that you left yourself wide open for a "Sheldonism" there,
>> don't you? ;-)
>
> ah. Well, twas unintentional so I'll just hope for the best...

lol I wouldn't let it worry you


--
--
https://www.shop.helpforheroes.org.uk/

On Tue, 14 Sep 2010 14:28:53 -0400, Brooklyn1 wrote:

> On Tue, 14 Sep 2010 10:53:29 -0500, Melba's Jammin'
> > wrote:
>
>>In article >,
>> George Shirley > wrote:
>>
>>> We used to have a butcher like that, he died and none of his kids wanted
>>> a menial job like butcher. I miss Old Robert, he, too, was crotchety but
>>> sure knew how to cut meat.
>>
>>Like surgeons - if the choice is between competent and good bedside
>>manner, I'll take competent every time.
>
> Jeeze... that means you'd want me to handle your meat. LOL

no, sheldon, i'm afraid the only meat you're likely to handle is your own.
sorta like a coctail weenie, but more disgusting.

blake