Comments on: osso buco redux

By: mutuelle

mutuelle — Tue, 07 Jun 2011 14:04:00 +0000

Thanks much for the great blog.

By: Don

Don — Tue, 27 Apr 2010 23:01:52 +0000

Yum! Port is a brilliant addition. Love seeing you in your kitchen, too!

By: kate

kate — Wed, 03 Feb 2010 04:22:34 +0000

wow, look at that, I’m already drooling, great color, looks delicious

By: we are never full

we are never full — Sun, 31 Jan 2010 16:11:20 +0000

lol… look at all that flour. nice pic. oh, and pass me that marrow. stat.

By: Marie

Marie — Sat, 30 Jan 2010 03:22:36 +0000

That looks crazy good! I love that shot of you, that should be your profile pic.

By: rach

rach — Wed, 27 Jan 2010 22:42:22 +0000

I get it.
Thats the way to cook and eat.
I love osso buco.
When are you coming to Rome, my butcher will love you and he has some seriously nice stuff.
rach

By: Jose Canseco

Jose Canseco — Wed, 27 Jan 2010 19:21:43 +0000

Normally I find your blog is pretentious and condescending, but osso bucco is awesome, so props to you.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Wed, 27 Jan 2010 16:47:09 +0000

Good save, and you came up with a more unique recipe. You turned a mistake into a moment of brilliance. I wish all of my mistakes turned out that way!

You can always cut salt by adding more fat too, but who would want to do that? No me. No way. *looks around and whistles*

I love your nice bright kitchen!

By: lo

lo — Tue, 26 Jan 2010 23:38:57 +0000

Not sure if I should curse you or thank you. You’ve given me a serious craving. And it doesn’t help that I have some brussels sprouts languishing in the fridge …

By: laura

laura — Tue, 26 Jan 2010 16:57:21 +0000

If someone makes you Osso Bucco, you know you are loved. Such a fabulous dish – my stepfather makes a great rendition – sounds like your version is a contender. Enjoyed the post.

By: Greg

Greg — Tue, 26 Jan 2010 16:46:15 +0000

Perhaps splitting hairs, but why would this not be considered osso buco? Regionally, I’ve had many different interpretations – which all amount to braised veal shanks.

Can’t usually abide by the taste of port, but good save!

By: Emily Walters

Emily Walters — Tue, 26 Jan 2010 14:02:18 +0000

Gorgeous Claudia! I love the sprouts. That plate is me. Nice save with the port but I gotta say it’s obvious I haven’t been over there in a while since you have all this booze on hand. I’m derelict in my duties.

By: erik organic

erik organic — Tue, 26 Jan 2010 06:32:52 +0000

This is a great dish! I like it! I have been playing with port these past few days.

By: Donald

Donald — Tue, 26 Jan 2010 04:01:09 +0000

i knew it!

great dish Claudia! luv the improv.

By: Jim Voorhies

Jim Voorhies — Tue, 26 Jan 2010 02:55:55 +0000

Never mind – it’s like a Twitpic for food.

By: Jim Voorhies

Jim Voorhies — Tue, 26 Jan 2010 02:53:26 +0000

By the way, there’s an iPhone app called foodspotting that’s supposed to be better for food shots than the plain iPhone camera.

By: Jim Voorhies

Jim Voorhies — Tue, 26 Jan 2010 02:49:35 +0000

Anchovies are just too damn small to filet but using more wine is good sense.

By: Robert

Robert — Tue, 26 Jan 2010 02:38:30 +0000

Your supposed to fillet the anchovies? That explains it……….

By: CeeElCee

CeeElCee — Tue, 26 Jan 2010 01:45:52 +0000

Genius! But then again, I already knew that.

I have several bottles of port around the house that I don’t even drink often enough, much less cook with them. This should be fun.

By: The Italian Dish

The Italian Dish — Tue, 26 Jan 2010 01:41:39 +0000

I had to laugh – I’ve done the same thing in adding too much salt in dishes that contain anchovies. Youch. Your solution was brilliant and one that I will remember.

By: Pam

Pam — Tue, 26 Jan 2010 01:03:35 +0000

Beautiful dish, Claudia; a perfect winter dinner. And another great blog post!

By: Jennifer Hess

Jennifer Hess — Tue, 26 Jan 2010 00:51:42 +0000

Fabulous. I’ve been playing a lot with port lately, too – it just has a certain something. Sweet but not cloying.

By: maggie

maggie — Tue, 26 Jan 2010 00:41:03 +0000

Yum! Port is a brilliant addition. Love seeing you in your kitchen, too!