Jul 1, 2006, 04:15pm #
What cut......Center loin-Tenderloin-Loin Chop-Rib chop-cutlet?
I'm sure you didn't mean to, however, you seem to be scolding annab for not providing you with the A through Z minute details of this very unassuming dish... So, if I may, let me help you, if you don't mind.
If you stop and think about it, you would probably understand that this particular stew, has been around since God created mankind. It has been cooking in pots of every shape... with ingredients of every kind... with recipes from every mind. It's one of the many, many, many "perennial pot", stews. "Perennial pot", stews were stews that cooked continuously, without stopping. It was and still is, for the most part, very tribal!
Every time someone came back from, "the hunt", with the meat of the day, they dressed, whatever it was they caught and along with the herbs, tree bark, grubs, and other unmentionables, it was all thrown in the pot, which, by-the-way was huge... sometimes an occasional small child was thrown in... by mistake, of course. (just in case you don't know what dressed means... it does not mean that they put whatever it was that they caught in a suit of clothing... no, no, in fact, quite the opposite. It means that they skinned and removed the guts... however, sometimes they just burned off the hair and removed the guts and kept the skin... and then sometimes they didn't do anything... well, I'll let you come to your own conclusions on this one)...
FISZ, It doesn't matter what cut of meat you use... it matters only that you use some kind of meat... If you have it, usually, one would use the most flavorful, which would mean the cheapest cut... which would mean the fattiest with the bones still attached, so as to render the gelatinous flavors from them during the long stewing process...
Suffice it to say, any form of dead meat around the house or in the back yard or even the neighborhood, for that matter, will do... What cut of meat
... are you serious? This particular recipe is rather tame but have you checked out the seasonings of some of the others, length of cooking time and the acid from the kraut, etc.? This stuff is supposed to cook for a minimum of several hours to several days... By the time you're ready to eat this concoction, you won't know what "cut of meat" you used... quite frankly, you wouldn't know if you had a dead cat or a dead rat in there... In fact, after eating this tasty stuff, you'll feel like a dead rat because your stomach will be making noises for days... Also, your friends will tell you to move to another town...