Perhaps I’m over stepping my right to call him "my butcher." I have to admit that I only go to his shop when I have something special in mind. But, after yesterday's visit, I want to buy ever piece of meat I purchase from him and him alone.
I've decided to make ribs for dinner tonight. With my shoty German and a fair amount of hand gestures I conveyed that I wanted beef short ribs. He disappeared for a moment and returned with a gigantic slab of meat on a huge hook. (Ah, I though, that's how to use a meat hook.)
What he brought from the cooler in the back turned out to be a complete set of ribs — from short to spare and everything in between. He then asked me how I planned to cook them, suggested the correct cut, and sliced the pieces to my exact specifications. As he was wrapping up the package he also shared tips and offered suggestions for next time I plan to make a braised dish.
Hmmm, is ox tail stew in my future?
About Me
- Erin
- Ridgewood, NJ, United States
- In the fall of 2007 my husband and I moved to Germany. After more than a year of traveling, eating, and living abroad, we were transferred back to the states. At the time of our return, I was 34 weeks pregnant. This is a true account of our re-assimilation, reverse culture shock, and impending adventure into parenthood.
A Southern Something
I don't think there are quite enough sausages in the South to maintain the "Wurst of the Week." Instead, I am replacing this sidebar feature with "A Southern Something." To start, I'd like to introduce you to chow chow. A pickled relish, chow chow can be made from any number of vegetables, including cabbage, onions, or green tomatoes.
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