frenchpeasant

My dried beef (Viande ded Grisons) is ready in six months. There is a difference however, in that my pieces were brine injected. This should accelerate the drying process as the flesh character has been altered. Fresh flesh obviously behaves differently from meat prepared for curing

You will never be disappointed roasting a shank. The trick is a slow oven. The drippings will make a wonderful natural jus. Dont forget a mirepoix in the pan.

When it comes to food, too much information is not a good thing for most people. Certainly a discussion about how long a piece of meat has been hanging is not the way to win over novice gastronomes. I pity them if they saw a market in France where the chickens or guinea fowl were hanging by the neck with feet on. Little do they know that the hens feet are even fine to go in a stock for their contribution of gelatin. Lets not talk about the hoofs in the consomme either. At any rate, the flesh so aged will be very dark, firm, and exude a very pleasant aroma when freshly cut and trimmed. (pleasant for me anyway) If dry aged beef shoul be served to the unexpecting, a comment that the meat is borderline or gone, is not uncommon. Have fun and enjoy. This is a LUXURY.

I remember in the sixties serving a double loin lamb chop. This was a 1 1/2 inch thick double chop, and was cut from the unsplit loin. I hope you visualize what I am describing. It was grilled and served with the appropriate garnishes. In those days, sides were noy usually announced. Menus read GRILLED LOIN OF MUTTON, garni. Invariably you could guess bouquet of fresh watercress, and an up fancy fried potato as, pont neuf, paille, souffle en nis, to name a few. The side potato would be served on a linen napkin on silver service. Can anyone help me with what the name of the lamb chop cut this way? I just cant remember. Best wishes to all for the holidays, Frenchpeasant