Kevin's Watch

First Lorin: lorin, it could be done with chicken also, however then the spices will overcome it...they may be too extreme for the chicken.Also, the meat has its own fats and juices and it adds flavor value to the finished product.If you decrease the amount of cumin in it by..lets say half and also decrease the worstershire or omit it, it may come out very tasty if you desire.Worstershire is very potent.

Second(and NEVER last) my Menolly:put your meats in whole. The cooking process will take care of the rest. It can be cut in half or quarters however at the end it should pull apart in the pot very nicely in order to serve to your family. If your worried about it, please cut it ..it wont hurt anything Thanks to both of you for asking.----------H

I m sorry , I forgot a point or two...lorin, a breadbowl serving would defeat the purpose of the french bread slices in a regular bowl. The dish was originally served to feed the poor. Bread was ( and is ) what people in the old country always had in abundance.How do you feed a lot of people with very little meat? Soup,soup,soup. Juice and bread are the main features of the dish, the meats and cabbage are bonuses

There's a Cuban dish called "ropa vieja" that sounds kind of similar. You use a whole beef roast and cook it 'til it falls apart in strings. Extremely tasty. "Ropa vieja" means, literally, "old clothes" -- kind of like the way an ancient piece of fabric would shred if you washed it....

For me nothing beats a good ossobuco alla milanese with traditional safron risotto and gremolata.

Saffron risotto??

...wow...

Buying an "f". :p

Actually a nice chicken seasoned with dry rub (black pepper corns, coarse sea salt, coriander seeds, cumin seeds, brown sugar, dried chilis, garlic and ginger crushed in a mortar and then mixed with sweet paprika, curcuma and freshly grated nutmeg) carefully roasted in the oven is SUBLIME.

aliantha wrote:There's a Cuban dish called "ropa vieja" that sounds kind of similar. You use a whole beef roast and cook it 'til it falls apart in strings. Extremely tasty. "Ropa vieja" means, literally, "old clothes" -- kind of like the way an ancient piece of fabric would shred if you washed it....

Actually, Ms. Aliantha,they are very similar. The stringy quality comes from the cut of meat used (i,e rump roast, round roast etc.) And since all the main cuts are used in the Portuguese Sopas, you kinda get the best of both kinds of meat..the stringy kind and also the chuck,rib, filet type which just melt in your mouth. Thanks.....H

Vader wrote:Buying an "f". :p

Oh, I wasn't commenting on the misspelling, only on the fact I have never heard of saffron risotto before. It sounds heavenly...

Vader wrote:Actually a nice chicken seasoned with dry rub (black pepper corns, coarse sea salt, coriander seeds, cumin seeds, brown sugar, dried chilis, garlic and ginger crushed in a mortar and then mixed with sweet paprika, curcuma and freshly grated nutmeg) carefully roasted in the oven is SUBLIME.

mmhm, good oven roasted chicken is hard to beat. But I guess for me, scarcity is implied in something being a favorite...

antonicus, I wish I made the connection to ropa vieja. One of my favorites and makes me want to try your Portuguese version even more. Spot on, ali.

Menolly wrote:Oh, I wasn't commenting on the misspelling, only on the fact I have never heard of saffron risotto before. It sounds heavenly...

It's the classic risotto alla milanese.

italianfood.about.com/od/creamyrisotti/r/blr0095.htm

The beef marrow is optional but it adds sooo much to the taste. Since the taste mostly comes from the stock it has to be top quality.