Comments on: There’s a buco in my osso http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/ Home cooked goodness Thu, 11 Mar 2010 08:55:39 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: alex http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-25755 alex Wed, 08 Apr 2009 09:43:43 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-25755 Vicarious pleasure reading this. One of my favourite winter dishes, despite my vegetarian partner who admits to enjoying the sauce over some mash minus the meat. Ah well, all the more for me! Vicarious pleasure reading this. One of my favourite winter dishes, despite my vegetarian partner who admits to enjoying the sauce over some mash minus the meat. Ah well, all the more for me!

]]> By: Jessica http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-16926 Jessica Sun, 02 Mar 2008 21:14:13 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-16926 Not too keen on oxtail or venison but I might try the lamb! Yum! Not too keen on oxtail or venison but I might try the lamb! Yum!

]]> By: ash http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-11467 ash Mon, 20 Aug 2007 19:37:35 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-11467 Yes it's meat, but your recipe and set out is pretty good. Like the conversational style and subheadings. I'm sure this is not the usual comment :) You must have vegetarian fans, surely? Yes it’s meat, but your recipe and set out is pretty good. Like the conversational style and subheadings. I’m sure this is not the usual comment :)

You must have vegetarian fans, surely?

]]> By: Jean http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-11466 Jean Mon, 20 Aug 2007 19:36:43 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-11466 hmm yum :) hmm yum :)

]]> By: azurezebra http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-11464 azurezebra Sun, 19 Aug 2007 18:35:48 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-11464 Matt, I was really wondering how you were going to top being "the sausage king of Perth." I really was. But now you've gone and done it. You are not only the king of all sausagedom but you are the burgermeister of bucco! Those piccys are killin me. *drool* and now I walk around with a spit cup under my chin like in Mel Brooks History of the World movie. I do want to ask if you've challenged yourself enough with the 2 other members of the "trinity" though. :D When I make this dish and others like it, I really push the mirapoix to the point where they will caramellize and practically disintergrate on their own during the cook time. If they don't, then I saute them longer upfront till they do. Then when you stir around and the juices at the bottom you basically have a "paste" that's been made. The carrot for me adds that "sugar" that is appreciated in balancing the acidity of the red wine and tomatoes. The celery adds...hmmm, well I will try to think of that by the next time we talk! ;) I'm totally with you though on doing a red instead of white. Also, love your advice about thinking outside of the leg so to speak and considering other shanks we have known and loved. Great post! BZ Matt, I was really wondering how you were going to top being “the sausage king of Perth.” I really was. But now you’ve gone and done it. You are not only the king of all sausagedom but you are the burgermeister of bucco! Those piccys are killin me. *drool* and now I walk around with a spit cup under my chin like in Mel Brooks History of the World movie.

I do want to ask if you’ve challenged yourself enough with the 2 other members of the “trinity” though. :D When I make this dish and others like it, I really push the mirapoix to the point where they will caramellize and practically disintergrate on their own during the cook time. If they don’t, then I saute them longer upfront till they do. Then when you stir around and the juices at the bottom you basically have a “paste” that’s been made. The carrot for me adds that “sugar” that is appreciated in balancing the acidity of the red wine and tomatoes. The celery adds…hmmm, well I will try to think of that by the next time we talk! ;) I’m totally with you though on doing a red instead of white.

Also, love your advice about thinking outside of the leg so to speak and considering other shanks we have known and loved.

Great post!

BZ

]]> By: edward http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-11457 edward Sun, 19 Aug 2007 12:31:38 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-11457 Matt, My three year old would be delighted to know 'the sausage man' (which is your new name in our house) thought she was well behaved! Osso buco, sounds like a good match for the Clonakilla! I'd love to be able to find the little veal pieces, which are mainly all bone and marrow and with a tiny strip of meat only. What I mostly find / get is usually the large pieces which are mainly meat. Matt,

My three year old would be delighted to know ‘the sausage man’ (which is your new name in our house) thought she was well behaved!

Osso buco, sounds like a good match for the Clonakilla!

I’d love to be able to find the little veal pieces, which are mainly all bone and marrow and with a tiny strip of meat only. What I mostly find / get is usually the large pieces which are mainly meat.

]]> By: Grendel http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-11433 Grendel Sat, 18 Aug 2007 12:50:58 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-11433 I'll stay a gourmet - I weigh enough already without progressing to a gourmand. . . I’ll stay a gourmet – I weigh enough already without progressing to a gourmand. . .

]]> By: Lorraine http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-11431 Lorraine Sat, 18 Aug 2007 09:27:42 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-11431 I have many memorable qualities... SHY is definitely NOT one of them! Yes indeed... WE ARE the "Abstract Gourmands" (not dissimilar to the "Daleks") and we shall take over your blog!!! I think I also have a couple of blocks of Valrhona tucked away which have been waiting for an appropriate moment to be immortalised into a divine epicurean delight... Mmmm Now where's your RSVP Matt? I have many memorable qualities… SHY is definitely NOT one of them!

Yes indeed… WE ARE the “Abstract Gourmands” (not dissimilar to the “Daleks”) and we shall take over your blog!!!

I think I also have a couple of blocks of Valrhona tucked away which have been waiting for an appropriate moment to be immortalised into a divine epicurean delight… Mmmm

Now where’s your RSVP Matt?

]]> By: Grendel http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-11430 Grendel Sat, 18 Aug 2007 09:25:45 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-11430 Errr Gourmand? This blog has been Hijacked, but that is beside the point, what time is dinner!?! Errr Gourmand?

This blog has been Hijacked, but that is beside the point, what time is dinner!?!

]]> By: Kam http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/comment-page-1/#comment-11429 Kam Sat, 18 Aug 2007 08:25:24 +0000 http://abstractgourmet.com/2007/08/theres-a-buco-in-my-osso/#comment-11429 We are the Abstract Gourmands of course and we live to eat. We are the Abstract Gourmands of course and we live to eat.

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