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Anna N

Anna N

Well, after 40 minutes at high pressure I’m still not particularly happy with the beef shank. It is going to get another 20 minutes. But I am beginning to question whether I am dealing with the kind of beef I am accustomed to which is corn finished supermarket beef. I do not think that Max finishes his cows on corn but rather keeps them grass-fed until they are processed and I am not at all used to working with grass-fed beef.

 

 Much more production today may not happen as, in my effort to save a pan which I thought I had ruined, I didn’t bother to grab a towel first. Consequently I have one nasty burn on my working hand.  Nothing that needs medical attention but damn it stings.

 

I did manage to throw two small sweet potatoes into the CSO before they became much older. Mashed with some butter and who knows what else they tend to make a good part of meal for youngster. 

 

 

Anna N

Anna N

Well, after 40 minutes at high pressure I’m still not particularly happy with the beef shank. It is going to get another 20 minutes. But I am beginning to question whether I am dealing with the kind of beef I am a custom to which is corn finished supermarket beef. I do not think that Max finishes his cows on corn but rather keep them grass-fed until they are processed and I am not at all used to working with grass fed beef.

 

 Much more production today may not happen as, in my effort to save a pan which I thought I had ruined, I didn’t bother to grab a towel first. Consequently I have one nasty burn on my working hand.  Nothing that needs medical attention but damn it stings.

 

I did manage to throw two small sweet potatoes into the CSO before they became much older. Mashed with some butter and who knows what else they tend to make a good part of meal for youngster. 

 

 

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