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

>This is still a cooking group, right?
>
>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.
>
>Mashed potatoes (lumpy style) with Saga Blue Brie (the final piece
>left from the National Cheese Convention - yeah!), butter, green
>onions, and white pepper.
>
>Sauteed yellow and green beans with real parisian carrots (not those
>whittled down things). With a squeeze of fresh Meyer lemon.
>
>Short ribs - searing on all sides. A required first step:
>http://i47.tinypic.com/2gxk4mp.jpg
>
>Plated:
>http://i45.tinypic.com/25a8cye.jpg
>
>They say you're supposed to eat colors. I think I nailed that one
>tonight.

I sure looks good to me. I don't think I could eat all that but I'd
have to try.

Lou