On Sat, 28 Nov 2009 19:56:07 -0600, Sqwertz <swertz@cluemail.compost>
wrote:

>This is still a cooking group, right?

Yes it is, although it does seem that a few folks have forgotten it..

>
>Short ribs, rubbed with Montreal steak seasoning, allspice and long
>pepper, seared then braised in beef + lobster stock with fresh bulb
>onions and garlic. The lobster/beef stock made a really great, rich
>gravy at the end when sieved, degreased, reduced slightly and mixed
>with cornstarch to thicken a little.

Why lobster stock?

I am down to eating mostly takeout/frozen dinners. My fridge is
almost empty right now and I am eating vicariously through everyone
else's dinners.

Yours looks very good.

Christine
--
http://nightstirrings.blogspot.com