The chine bone is the backbone. I don't know
why the additional terminology for butchering.

Chine derives from Norman French; back from Anglo-Saxon old German.
Both words are ancient. Back in 1066 the peasant farmers raising the
animals spoke Anglo-Saxon while the cooks and other indoor servants
of the conquering lords learned a little French. Thus cows were

It is said that the Anglo vernacular was
used for everyday stuff, whereas Romance
became reserved for the classier and more
elevated and more godly concepts.

killed for their boeuf, swine for their porc. If the slaughterhouse
didn't remove the backbone then the chef had to remove the chine
bone.

But in the instant example, chine more often
refers to pig parts, which is interesting.

I was dreaming in a fit of boue de vache that
the origin should have been the (actually
nonexistent) term Os de Chine.

why use the peel of a lemon instead of the zest. Seems to me
that would add the bitter pith.

It would. Some people like that, though.
People who like IPAs might

It's a different flavour of bitter. I like IPA (mind you my Big Rock
clocks in at just 32 IBUs; I'm not sure I'd like some of the craft
beers that score over 100) and Angostura bitters well enough.

The other day's pomegranate membranes were
yet another kind of other - like mangosteen
pith, I wonder if the IBUs would clock in at
over a hundred.

Title: Roasted Rack of Lamb with Black Olive Sauce

Speaking of different flavors of bitter.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Tiramisu Parfaits
Categories: Desserts, Italian
Servings: 4

1 Egg whites; large
1 pn Cream of tartar
2/3 c Sugar
1/2 lb Mascarpone cheese
2 tb Dark rum
2 oz Bittersweet chocolate; fine
-quality/chopped fine
1 c Butter cookies; crumbs or
-pound cake crumbs
1 c Coffee; brewed/lukewarm

MMMMM-----------------------------GARNISH----------------------------------
2 oz Bittersweet chocolate; chop
-fine

Put the eggwhites in a bowl of an electric mixer and put the bowl in a
second bowl of hot water and let the whites stand, stirring occasionally,
for 15 minutes.

Add the cream of tartar and salt and bet the whites until they just hold
stiff peaks. While the whites are being beaten, in a saucepan combine the
sugar and 1/4 cup of water. Bring the mixture to a boil, stirring to
dissolve the sugar, and boil the syrup until it registers 240 deg. on a
candy thermometer. Add the sugar syrup to the whites in a stream,
slowly,while beating and beat the mixture until it is cool. Add the
mascarpone, rum and chocolate and beat until well combined. Divide the
cookie or cake crumbs among 4 stemmed glasses. Drizzle each portion with
2
tablespoons of the coffee and top the crumbs with half the mascarpone
mixture. Layer the remaining cookie crumbs, coffee and mascarpone
mixture
in the same manner. Chill the parfaits, covered for a minimum of 2
hours,
or overnight.

Garnish: In a metal bowl, set over a pan of barely simmering water, melt
the chocolate. Line a baking sheet with foil and spread the chocolate
about 1/8" thick on the foil. Chill the chocolate triangles on the
baking
sheet until it is just set, but not hard, and with a pastry wheel, cut it
into triangles. Chill the chocolate triangles on the baking sheet until
they have hardened and peel the foil carefully from them. Garnish each
parfait with a chocolate triangle. Source filed off well into the past

MMMMM
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