Comments on: Year of the OX http://www.offalgood.com/photos/year-of-the-ox Chef Chris Cosentino's guide to all good guts. Thu, 19 Jan 2012 21:39:23 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Phelps http://www.offalgood.com/photos/year-of-the-ox/comment-page-1#comment-3766 Phelps Fri, 06 Mar 2009 19:47:20 +0000 http://www.offalgood.com/?p=510#comment-3766 Chris, Kudos to you and your team at Incanto for the wonderful "Leg of Beast" you served the 6 of us on 2/13. Aside from being a treat to the visual, olfactory and gustatory systems, the meal was the envy of a good portion of the restaurant who enjoyed stopping by the table to question or comment. What meat I couldn't finish that night was used for a version of machaca with my eggs the next day, and the marrow bones were donated to a hunting friend's lab who promptly buried them in the back yard to season for a bit. Again, many thanks to the Incanto crew. Cheers, Phelps Chris,
Kudos to you and your team at Incanto for the wonderful “Leg of Beast” you served the 6 of us on 2/13. Aside from being a treat to the visual, olfactory and gustatory systems, the meal was the envy of a good portion of the restaurant who enjoyed stopping by the table to question or comment.
What meat I couldn’t finish that night was used for a version of machaca with my eggs the next day, and the marrow bones were donated to a hunting friend’s lab who promptly buried them in the back yard to season for a bit.

Again, many thanks to the Incanto crew.

Cheers,
Phelps

]]> By: Katie Parla http://www.offalgood.com/photos/year-of-the-ox/comment-page-1#comment-3572 Katie Parla Sun, 15 Feb 2009 03:52:03 +0000 http://www.offalgood.com/?p=510#comment-3572 What a great site! I love what you are doing. I live in Rome where oxtail is a specialty. <a>Coda alla vaccinara</a> is one of my favorite dishes on the planet. I'd love to try ox leg...will have to have a chat with my butcher. Ciao! What a great site! I love what you are doing. I live in Rome where oxtail is a specialty. Coda alla vaccinara is one of my favorite dishes on the planet. I’d love to try ox leg…will have to have a chat with my butcher. Ciao!

]]> By: karine http://www.offalgood.com/photos/year-of-the-ox/comment-page-1#comment-3532 karine Mon, 09 Feb 2009 04:01:40 +0000 http://www.offalgood.com/?p=510#comment-3532 what a fantastic idea. this would make a great birthday dinner. ooh and the new brunch was fantastic. what a fantastic idea. this would make a great birthday dinner.

ooh and the new brunch was fantastic.

]]> By: Alex http://www.offalgood.com/photos/year-of-the-ox/comment-page-1#comment-3518 Alex Fri, 06 Feb 2009 19:57:11 +0000 http://www.offalgood.com/?p=510#comment-3518 can you please elaborate on the red wine reduction and the braising technique. I thought for brasing the meat is 1/3 of the way submerged and cooked covered at low heat for many hours. do you mind sharing thoses details?? Thank you can you please elaborate on the red wine reduction and the braising technique. I thought for brasing the meat is 1/3 of the way submerged and cooked covered at low heat for many hours. do you mind sharing thoses details?? Thank you

]]> By: bacon hot dogs » Blog Archive » Year of the Ox Indeed http://www.offalgood.com/photos/year-of-the-ox/comment-page-1#comment-3498 bacon hot dogs » Blog Archive » Year of the Ox Indeed Thu, 05 Feb 2009 00:24:29 +0000 http://www.offalgood.com/?p=510#comment-3498 [...] honor of the new year, they have a new dish at Incanto — a whole beef shank complete with tendon and marrow. It might be something to consider while we’re waiting for [...] [...] honor of the new year, they have a new dish at Incanto — a whole beef shank complete with tendon and marrow. It might be something to consider while we’re waiting for [...]

]]> By: Andrew http://www.offalgood.com/photos/year-of-the-ox/comment-page-1#comment-3496 Andrew Wed, 04 Feb 2009 22:28:45 +0000 http://www.offalgood.com/?p=510#comment-3496 Looks absolutely amazing! I definitely prefer pig to beef, but the shank is a seriously under appreciated piece of meat. The pepper beef or "Peposo notturno" that Buford talks about in Heat is seriously good and so easy. Sometimes all you need is meat+salt+time+heat (low)=flavor. Looks absolutely amazing! I definitely prefer pig to beef, but the shank is a seriously under appreciated piece of meat. The pepper beef or “Peposo notturno” that Buford talks about in Heat is seriously good and so easy. Sometimes all you need is meat+salt+time+heat (low)=flavor.

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