CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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Yeah I definitely agree there. I like crispy fat, but not gummy/chewy.
If you’re willing to take all the fat off the outer surface, which I’ve been doing to get more surface area for salt, on the long bone end of things (this is a photo from one of the other roasts), you can get a lot of that fat out.
Up near the top of the photo, I could have gotten all of that fat out, but it tends to make a “flappy tongue” out of that bit of the cap muscle. Also, the longer bone steaks tend to have a thinner line of fat where meat hits bone.
Went with a lighter dinner tonight: sockeye salmon, rice pilaf, and steamed and buttered asparagus. I used up most of the comeback sauce in a drizzle over the salmon and rice after thinning it with some white wine.
We enjoyed another outstanding dinner at Cafe Panache in Ramsey, NJ, including herb crusted lamb loin with excellent bread and butter pudding; panko crusted halibut with forbidden rice and wasabi sauce; octopus with eggplant caponata; lobster bisque with mussels. It all went great with an excellent cabernet and Zinfandel.
My homage to Black History Month. Chicken Stew, African Style. Creole rice, cabbage, kale, red & yellow bell slaw, Carolina dressing. Wine and tonic spritzer.
Sending feel betters we had a crud for Christmas that flattened us for three and a half weeks in our house. Everything tasted like crap and we never felt like eating. It actually worsened after the first week and took three and a half weeks to start getting back to normal.
