Last week I ordered some beef flanken ribs from the butcher in our small village of Waiblingen. I had printed off pictures of the cut, both raw and grilling on a barbecue. Flanken is a German word and the young apprentice, language permitting, led me to believe that we had an understanding. Not. When I picked up the ribs on Saturday, they were thick cut and more suited to braising than grilling. S…!
The meat was good looking so I attempted, with the help of English speaking German customers, to tell today’s professional butcher what the problem was. He understood and took the slabs to the back to slice them thinner but, unfortunately, did not have a slicer strong enough to go through the bones. Resigned, I told him I would accept them as is because I knew I could braise them. He apologized, discounted the meat by half and…
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