Quoting Carol Shenkenberger to Jim Weller <=-

I was just explaining how to use shrimp heads/tails and
shells to make a deep seafood base.

Were you talking about shrimp heads, tails and shells here, in this
echo? If so, not all your messages are getting out everywhere,
because I didn't see that one.


Cheers

Jim


... We are not anticipating any emergencies.

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Re: shrimp heads/tails
By: JIM WELLER to CAROL SHENKENBERGER on Wed Nov 28 2018 10:05 pm

I was just explaining how to use shrimp heads/tails and
shells to make a deep seafood base.

Were you talking about shrimp heads, tails and shells here, in this
echo? If so, not all your messages are getting out everywhere,
because I didn't see that one.

Hi Jim, I'm way behind again and not sure if I answered! No, it was in another area on a site called NextDoor (not BBS related).

This week I gave a virtual lesson in how to do an Ox tail broth. It's one of the few that work better on the stove so although you 'can' crockpot it, this one is not designed for it.

Close to MM if another wants to import it:

xxcarol's Ox Tail broth
6 servings of 1 cup each
1/2lb Ox Tail cut to 1/3 to 1/2 inch thick
4-5 ea small carrots, chopped
2 ea knorrs beef cubes
1/4 cup red wine (an Italian table wine used)
1/2 ea large onion (about 1 cup)
1 King Oyster Mushroom (1 cup diced)
1/2 cup chopped celery (tops with leaves)
2ts whisky smoked black pepper
2 ts basil
water to cover plus 3 inches then topped off at need

Set to a slow simmer for 2.5 hours (add water as needed).

xxcarol
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Hello, Carol!

Replying to a message of Carol Shenkenberger to JIM WELLER:

This week I gave a virtual lesson in how to do an Ox tail broth. It's
one of the few that work better on the stove so although you 'can' crockpot it, this one is not designed for it.

I was bored so I converted your recipe to MM format. :)

(I know a soup is not a broth and vice-versa but I don't have a 'broth' catagory in MM.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Xxcarol's Oxtail Broth
Categories: Soups, Meats
Yield: 6 Servings

1/2 lb Ox tail cut to 1/3 to 1/2
-- inches thick
4 To 5 small carrots, chopped
2 ea Knorr's beef cubes
1/4 c Red wine (an Italian table
-- wine used)
1/2 ea Large onion (about 1 cup)
1 King oyster mushroom (1
-- cup diced)
1/2 c Chopped celery (tops with
-- leaves)
2 t Whisky-smoked black pepper
1 t Basil
Water to cover plus 3" then
-- topped off as needed

Combine all ingredients and set to a slow simmer for 2.5 hours, add
water as needed.

Recipe by Carol Shenkenberger (xxcarol).

Posted in Fidonet's COOKING echo on 29 January 2019.

Converted to MealMaster format by Sean Dennis (1:18/200@Fidonet) on 29
January 2019.

MMMMM

Later,
Sean

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Re: shrimp heads/tails
By: Sean Dennis to Carol Shenkenberger on Tue Jan 29 2019 06:08 pm

This week I gave a virtual lesson in how to do an Ox tail broth.
It's one of the few that work better on the stove so although you
'can' crockpot it, this one is not designed for it.

I was bored so I converted your recipe to MM format. :)

Hehe thanks!

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

Hi Carol,

Hehe thanks!

Sure thing. I do that for people time to time.

But since I am on the BBS and not doing offline mail, no recipe for me right now.

Later,
Sean


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