Oxtail soup

[dazie]

I made some oxtail soup today, thick and spicy. 

However, it's too damn hot to eat yet, so I'm kinda cranky.

[dazie]

Oh totally worth the wait. 

Could have used more salt, but other than that...  *swoon*

[BigDun]

It's so hard to find good, fresh ox tails.

[dazie]

These today were vac packed and cost a fortune.  ($3.59 lb)  I'm checking with a friend to see if any of her 4H connections can get them for me cheaper.

I found out that I make it completely different than the original type.  Mine's more Mexican, spicy, instead of using red wine and turnips etc.

eh.  It's good.

[Jessie]

Do you eat the tail, or is it just for flavor?

[dazie]

You eat it- after it cooks you strip the meat from the bone and put it back in the soup.  Usually it's cheaper than stew meat, but tastes similar.  If you brown it really well before you put the stock in, it tastes a little different than stew meat.

[ReBurn]

Oxtail soup is awesome.

[manosax]

Oxtails=lots-o-connective tissue=lots-o-collegen+slow braise (low, wet cooking)=lots-o-geletan=great mouth feel=yummmmmmmmmm.  tons of flavor too.  I don't get that oxtails are expensive... they used to throw that crap away...

[ReBurn]

That's what I was thinking. I don't know when it became so expensive, because it use to be like 30 cents a pound.

[dazie]

Evidently we're now paying for the gas in the truck rather than the meat itself.  *shrug*

[Jessie]

Oxtails=lots-o-connective tissue=lots-o-collegen+slow braise (low, wet cooking)=lots-o-geletan=great mouth feel=yummmmmmmmmm.  tons of flavor too.  I don't get that oxtails are expensive... they used to throw that crap away...

That description makes me want to throw up, not eat whatever it is you're describing.

[Alice]

Oxtails=lots-o-connective tissue=lots-o-collegen+slow braise (low, wet cooking)=lots-o-geletan=great mouth feel=yummmmmmmmmm.  tons of flavor too.  I don't get that oxtails are expensive... they used to throw that crap away...

That description makes me want to throw up, not eat whatever it is you're describing.

x2

[Beefy]

Oxtails=lots-o-connective tissue=lots-o-collegen+slow braise (low, wet cooking)=lots-o-geletan=great mouth feel=yummmmmmmmmm.  tons of flavor too.  I don't get that oxtails are expensive... they used to throw that crap away...

That description makes me want to throw up, not eat whatever it is you're describing.

x2

x10

[dazie]

It just means that the soup is a little thicker than if you'd just used stew meat.

[DownSouth]

I bet the tails have poo on them.

[manosax]

oh, now... that the main difference between broth and stock.  Broth is made from meat and stock is made from bones.  They give the liquid deeper flavor (especiall when you roast them first) and they have that lip smackin', finger lickin' goodness that you can't get from broth.  Its also part of the reason that well cooked ribs are so tastee. its a mouth feel thing.

As tho the equasion... that's what you get when your father and brothers are scientists...

[Jessie]

As tho the equasion... that's what you get when your father and brothers are scientists...

Seriously...what the hell is this?  I have absolutely no idea what you're talking about.  I swear, I need a decoder ring.

Don't forget to drink your ovaltine.

[manosax]

As tho the equasion... that's what you get when your father and brothers are scientists...

Seriously...what the hell is this?  I have absolutely no idea what you're talking about.  I swear, I need a decoder ring.

don't fight it... just give in to the wonderment of my good cooking.... buy Amway.... Join The Body.... ooooooooo

[Jessie]

As tho the equasion... that's what you get when your father and brothers are scientists...

Seriously...what the hell is this?  I have absolutely no idea what you're talking about.  I swear, I need a decoder ring.

don't fight it... just give in to the wonderment of my good cooking.... buy Amway.... Join The Body.... ooooooooo

Cooking is not the problem.  Communication, on the other hand...

I feel like I have a broken babel fish in my ear or something.

[manosax]

As tho the equasion... that's what you get when your father and brothers are scientists...

Seriously...what the hell is this?  I have absolutely no idea what you're talking about.  I swear, I need a decoder ring.

don't fight it... just give in to the wonderment of my good cooking.... buy Amway.... Join The Body.... ooooooooo

Cooking is not the problem.  Communication, on the other hand...

I feel like I have a broken babel fish in my ear or something.

Broken... no.  Mildly sprained...maybe... bup bup, bup bup

[DownSouth]

As tho the equasion... that's what you get when your father and brothers are scientists...

Seriously...what the hell is this?  I have absolutely no idea what you're talking about.  I swear, I need a decoder ring.

don't fight it... just give in to the wonderment of my good cooking.... buy Amway.... Join The Body.... ooooooooo

Now what?

[manosax]

As tho the equasion... that's what you get when your father and brothers are scientists...

Seriously...what the hell is this?  I have absolutely no idea what you're talking about.  I swear, I need a decoder ring.

don't fight it... just give in to the wonderment of my good cooking.... buy Amway.... Join The Body.... ooooooooo

Now what?

Yes, Mister Govenor??

[dazie]

As tho the equasion... that's what you get when your father and brothers are scientists...

Seriously...what the hell is this?  I have absolutely no idea what you're talking about.  I swear, I need a decoder ring.

Don't forget to drink your ovaltine.

If I might translate...

When one's father and brother are of the scientific bent, you come out with things such as the following:

Oxtails=lots-o-connective tissue=lots-o-collegen+slow braise (low, wet cooking)=lots-o-geletan=great mouth feel=yummmmmmmmmm.  tons of flavor too.  I don't get that oxtails are expensive... they used to throw that crap away...

as opposed to this:

It just means that the soup is a little thicker than if you'd just used stew meat.

Clear now?

[Alice]

Clear now?

Nope.

[ReBurn]

Isn't the science of cooking fun?