tag:blogger.com,1999:blog-5190698551624574472.post9118835258942487410..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: A Winter's Tail (Oxtails Braised in White Wine)Trout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5190698551624574472.post-45322565079122199842016-01-21T07:09:31.266-08:002016-01-21T07:09:31.266-08:00"Eating low off the cow is not cheap these da..."Eating low off the cow is not cheap these days." No kidding! It's frustrating especially in classic cookbooks when you're prompted to use a "cheaper" cut of meat that nowadays you have to hunt down and pay extra for. And to be honest, if I'm going to spend >$6 a pound I usually choose something else. But this is lovely, and my favorite meat market that's a bit of a drive usually does have these for a fair price, so next time I'm in there I'll get some. We were just talking about how we have 75 bottles of pear wine in the works, and how that lack of preciousness makes us cook with it a lot more than some of our other brews.Sarahttps://www.blogger.com/profile/11777871420440458786noreply@blogger.com