Comments on: Osso Bucco http://mikes-table.themulligans.org/2008/02/20/osso-bucco/ Experiences, experiments, and edible things from Mike's kitchen Wed, 08 Feb 2012 02:27:03 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Spring Dish: Wet Polenta with Mushrooms and Ramps « Day to Day – A Lifestyle blog set in Sunny San Diego http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-149226 Spring Dish: Wet Polenta with Mushrooms and Ramps « Day to Day – A Lifestyle blog set in Sunny San Diego Wed, 27 Apr 2011 04:28:54 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-149226 [...] basically Italian grits. My ex-boyfriend was southern and so when I would make Polenta with Osso Bucco I would tell him it was Polenta (he thought he hated grits) to ensure that he ate dinner. [...] [...] basically Italian grits. My ex-boyfriend was southern and so when I would make Polenta with Osso Bucco I would tell him it was Polenta (he thought he hated grits) to ensure that he ate dinner. [...]

]]> By: Dillon Raye http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-63850 Dillon Raye Mon, 20 Sep 2010 14:01:01 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-63850 Well, here is what I said when I tasted this: billy......Billy.......BILLY...........**BILLY**!!!!!!!.........paching pachow...paching pachow PACHING PACHOW PACHING -PACHOW......SPLAT SPLAT!!!!! Well, here is what I said when I tasted this: billy……Billy…….BILLY………..**BILLY**!!!!!!!………paching pachow…paching pachow PACHING PACHOW PACHING -PACHOW……SPLAT SPLAT!!!!!

]]> By: meriem http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-52878 meriem Sat, 26 Jun 2010 20:13:49 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-52878 hi, i tried it this morning for the first time...what could i say : delicious!! thanks for sharing mike hi, i tried it this morning for the first time…what could i say : delicious!!
thanks for sharing mike

]]> By: daave http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-44290 daave Mon, 22 Mar 2010 21:00:25 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-44290 Mike, I have made this 4 times now, all based off your recipe and each time the crowd has loved it, none more so than myself. The best thing about osso bucco is that you don't really have to stick 100% to the recipe as far as quantities go. Meals that allow you that, to me are the way to go. You got yourself a great site here and your passion shows. Love it. Keep it up! Dave (Sydney, AUS) Mike, I have made this 4 times now, all based off your recipe and each time the crowd has loved it, none more so than myself. The best thing about osso bucco is that you don’t really have to stick 100% to the recipe as far as quantities go. Meals that allow you that, to me are the way to go.

You got yourself a great site here and your passion shows. Love it.

Keep it up!

Dave (Sydney, AUS)

]]> By: Stuffed Leg of Lamb with Port Cherry Sauce from Mike's Table http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-1806 Stuffed Leg of Lamb with Port Cherry Sauce from Mike's Table Tue, 03 Jun 2008 09:02:24 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-1806 [...] and dried cherries with a sprinkling of garlic, lemon zest, and mint (mint gremolata! Think like osso bucco) on [...] [...] and dried cherries with a sprinkling of garlic, lemon zest, and mint (mint gremolata! Think like osso bucco) on [...]

]]> By: Lasagna Bolognese from Mike's Table http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-842 Lasagna Bolognese from Mike's Table Thu, 06 Mar 2008 09:32:16 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-842 [...] use some of the leftovers, resulting in an incredibly rich and hearty bolognese sauce composed of osso bucco sauce (oh so delicious!), a ground veal/olive/rosemary mixture, Italian sausage, tomatoes, and some other [...] [...] use some of the leftovers, resulting in an incredibly rich and hearty bolognese sauce composed of osso bucco sauce (oh so delicious!), a ground veal/olive/rosemary mixture, Italian sausage, tomatoes, and some other [...]

]]> By: mike http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-751 mike Tue, 26 Feb 2008 10:40:38 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-751 Susan -- thanks and welcome--another Floridian! :-) I'm glad you like it and orzo sounds like another great combination. Anything to keep a single drop of sauce from going to waste. ;-) Thanks for visiting and I hope to see you again! Susan — thanks and welcome–another Floridian! :-) I’m glad you like it and orzo sounds like another great combination. Anything to keep a single drop of sauce from going to waste. ;-) Thanks for visiting and I hope to see you again!

]]> By: Susan at Sticky,Gooey,Creamy,Chewy http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-744 Susan at Sticky,Gooey,Creamy,Chewy Mon, 25 Feb 2008 22:30:57 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-744 Greetings from Sarasota! Boy, those are some gorgeous hunks of veal! I love your recipe. I make osso bucco almost the same way. The polenta is a great idea. I don't care much for rice, so I usually swap out orzo. I'm definitely going to try this. Greetings from Sarasota! Boy, those are some gorgeous hunks of veal! I love your recipe. I make osso bucco almost the same way. The polenta is a great idea. I don’t care much for rice, so I usually swap out orzo. I’m definitely going to try this.

]]> By: mike http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-736 mike Sun, 24 Feb 2008 17:19:06 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-736 Pam -- thanks! You definitely have to try it on the first chance you get. It is a very tasty dish! Kevin -- thanks! I hope you get a hold of the shanks, I think you'll really enjoy this. :-) kittie -- thanks and welcome, I hope you keep visiting. :-) Just curious, what cut of veal did you use in yours? Granted, I think just about every cut of veal would be delicious... swirl -- thanks! I'll be sure to keep entries coming for future roundups. You've got me in braise mode, now! Bellini -- haha, just give me a call! As long as you bring some of your food, too! ;-) Terry -- thanks! :-) I was indeed suspicious of the gremolata at first and really hesitant to add it, since really, did I want raw garlic to come in and just throw everything off. The chimichurri does sound similar and I'll have to try it out as you described on your site. Also, good tip about the cornstarch--I don't use it terribly often, and I suppose it shows. ;-) Helene -- Thanks! :-) RecipeGirl -- thanks! I'll do my best to get a response posted soon... Nina -- ah, no worries and thanks! :-) Pam — thanks! You definitely have to try it on the first chance you get. It is a very tasty dish!

Kevin — thanks! I hope you get a hold of the shanks, I think you’ll really enjoy this. :-)

kittie — thanks and welcome, I hope you keep visiting. :-) Just curious, what cut of veal did you use in yours? Granted, I think just about every cut of veal would be delicious…

swirl — thanks! I’ll be sure to keep entries coming for future roundups. You’ve got me in braise mode, now!

Bellini — haha, just give me a call! As long as you bring some of your food, too! ;-)

Terry — thanks! :-) I was indeed suspicious of the gremolata at first and really hesitant to add it, since really, did I want raw garlic to come in and just throw everything off. The chimichurri does sound similar and I’ll have to try it out as you described on your site. Also, good tip about the cornstarch–I don’t use it terribly often, and I suppose it shows. ;-)

Helene — Thanks! :-)

RecipeGirl — thanks! I’ll do my best to get a response posted soon…

Nina — ah, no worries and thanks! :-)

]]> By: mike http://mikes-table.themulligans.org/2008/02/20/osso-bucco/comment-page-1/#comment-735 mike Sun, 24 Feb 2008 16:57:43 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/20/osso-bucco/#comment-735 Peter -- thanks! I did indeed--very tasty stuff! Meeta -- agreed, such a wonderful gravy. Thanks! And I'm sure you'll figure something out, hope to see you in the next BC. Pixie -- thanks! I'm very glad to hear it :-) Sadly, and let's keep it within this room, the meat alone cost around $45. :o Shhhh! Bubbles -- haha, thanks, and you leave my mother out of this! lol ;-) Celine -- welcome and thank you! You should jump on the first opportunity to try osso bucco--I would very highly recommend it! Toni -- I've always loved it as well and its one of those rare treats. If its on a menu, I'll order it, but outside of that, a rare thing but for no good reason. But as far as preparing it goes, its not very hard. I'd strongly encourage you to try it--definitely a good rainy day dish. Or sunny day. Or any day. ;-) Lydia -- I'm sorry to hear it and I can understand. I think its the few bad seeds out there in the industry that unfortunately give the entire industry a bad name and some amount of reform to fix that would be a good thing. I hope osso bucco can bring you back! ;-) brilynn -- that sounds like it would be an interesting class! What are you studying? My butcher wasn't in a great mood when I picked up my shanks and tried to just hand me the entire shank whole, but since I don't have a big saw at home, that might have been tough to work with, lol. I hope you give this a try! Toni -- thanks! :-) Deb -- thanks and welcome! I hope you keep visiting. :-) Agreed, something about veal makes for perfect winter food. Comforting, hearty, and delicious. Nora -- Haha, yea, just slightly early in the day for veal. There needs to be a breakfast-friendly way to enjoy osso bucco. ;-) I'd definitely like to experiment with other kinds of shanks in the future as this is a delightful cut of meat. So tender and succulent. Peter — thanks! I did indeed–very tasty stuff!

Meeta — agreed, such a wonderful gravy. Thanks! And I’m sure you’ll figure something out, hope to see you in the next BC.

Pixie — thanks! I’m very glad to hear it :-) Sadly, and let’s keep it within this room, the meat alone cost around $45. :o Shhhh!

Bubbles — haha, thanks, and you leave my mother out of this! lol ;-)

Celine — welcome and thank you! You should jump on the first opportunity to try osso bucco–I would very highly recommend it!

Toni — I’ve always loved it as well and its one of those rare treats. If its on a menu, I’ll order it, but outside of that, a rare thing but for no good reason. But as far as preparing it goes, its not very hard. I’d strongly encourage you to try it–definitely a good rainy day dish. Or sunny day. Or any day. ;-)

Lydia — I’m sorry to hear it and I can understand. I think its the few bad seeds out there in the industry that unfortunately give the entire industry a bad name and some amount of reform to fix that would be a good thing. I hope osso bucco can bring you back! ;-)

brilynn — that sounds like it would be an interesting class! What are you studying? My butcher wasn’t in a great mood when I picked up my shanks and tried to just hand me the entire shank whole, but since I don’t have a big saw at home, that might have been tough to work with, lol. I hope you give this a try!

Toni — thanks! :-)

Deb — thanks and welcome! I hope you keep visiting. :-) Agreed, something about veal makes for perfect winter food. Comforting, hearty, and delicious.

Nora — Haha, yea, just slightly early in the day for veal. There needs to be a breakfast-friendly way to enjoy osso bucco. ;-) I’d definitely like to experiment with other kinds of shanks in the future as this is a delightful cut of meat. So tender and succulent.

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