In article <1pg5mqmuysxys.prn@sqwertz.com>,
Sqwertz <swertz@cluemail.compost> wrote:

> On Sun, 29 Nov 2009 07:48:33 -0600, Melba's Jammin' wrote:
>
> > In article <p8l3h59gr1d3f7o5upmisuakf25ik17m33@4ax.com>,
> > Christine Dabney <artisan2@ix.netcom.com> wrote:
> >
> >> Why lobster stock?
> >
> > I was curious about that, too.
>
> Because it WORKS, DAMMIT!
>
> Ahem.
>
> Really. It does. Here, try some.....
>
> -sw

Settle down, Sonny. :-) I was just curious!
I was also curious about something else but now I'm not sure I want to
ask because I don't want you gettin' all prickly on me. "-)
Oh, what the hey, I'll take my chances: When you say you braised your
short ribs, like how much liquid were you using (lobster stock and
beef)? To cover the meat? No more than that, right?

IME, by the time I've skimmed the fat, what's left is not much and is
thicker than plain ol' LOBSTER stock. So I was wondering why you
thickened it? Just curious is all - maybe you're doing something I
should be doing and don't. That's all. Just curious, doncha know.
<grin>
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009