If you have leftover bones this is a finger licking good way to use them up. Posted by: Ruthanna (My Page) on Thu, Dec 19, 02 at 11:20 This isn't the answer to your question but be sure to save the bones and the next night, you can have Devilled Beef Bones for dinner. Rub bones with cut garlic cloves, then sprinkle with Worcestershire sauce and rub it in. Spread on both sides with a spicy good-quality prepared mustard. Roll ribs in fine dry bread crumbs. Bake at 400 degrees for about 15-20 minutes or until crumbs form a crispy coating and meat is warmed through. Serve with plenty of napkins. David

I didn't think earlier, but this is an excellent dish for using up cooked meats. It calls for beef or lamb, but I have made it with roast pork or chicken as well and it is delicious. Lamb or Beef Jhal Fraizi -from, "Foolproof Indian Cooking," by Madhur Jaffrey-with slight changes and notes of my own. 350 g (12 oz) cooked, boneless roast lamb or beef 3 T olive oil 1/4 t cumin seeds 1/4 t brown mustard seeds** 8 fenugreek seeds*** 100 g (1 medium) green bell pepper, cut into strips. 1-2 hot green chilies (such as serranos), cut into long, thin slivers. (****Ms. Jaffrey says not to remove the seeds, but if you've a tender mouth, I would scrape the seeds & pith out to cool the dish down.) 150 g (1 medium) onion, cut into half rings, similar in size to the peppers. 1 t Worcestershire sauce 1 t ground cumin 1 t ground coriander 1/4 t ground turmeric 3/4 t salt Freshly ground black pepper to taste. Julienne the cooked meats in 1/4 to 1/2 inch strips. Heat the oil over a medium high heat until quite hot, then add the cumin, mustard and fenugreek seeds. The mustard seeds will begin to pop, when they do, add the bell pepper, onion, and chilies. Stir fry until the onions & peppers are wilted, and perhaps beginning to brown a bit (but not much) and add the meat and other seasonings. Heat through. ****************************************************** This is very good with some plain rice and a side of plain yogurt or a yogurt raita of some kind as a cooling foil to the spiciness of the dish. A simple raita can be made by mixing half a cup of plain yogurt with a couple of tablespoons of grated, squeezed (to remove excess liquid) cucumber and a teaspoon or so of minced mint or cilantro, adding a bit of salt if you like. **Plain, yellow mustard seeds will work as well, if you've got some on hand already and don't want to search out and buy brown just for this recipe. ***It doesn't sound like much, but fenugreek is quite potent, and the flavor is distinct. Fenugreek also keeps a long, long time, much longer than most spices. There really isn't anything I can think of that would be similar, but if you need to do without it, something slightly sweet but pungent would work--maybe some minced cilantro or mint, added at the last minute.

fawnridge, "sous vide" is an unfortunate fancy name for a simple cooking method. All it means is cooking at very low temperature and for as long as you want to, depending on recipes. It has nothing to do with vacuum nor pressure. There is no way you can guarantee proper cooking temperature using normal methods, so most of the time you simply over cook to make sure of food safety. Sous vide is using advanced electronic thermostatic control to guarantee cooking temperature to less than 1 degree. Electronic controls for this used to cost over $2,000 to $5,000. So only restaurants and food manufacturers could afford the equipments. Recently, you can buy the equipment for less than $200. This makes it a very popular appliance for many home cooks. The fact that you can cook at precise temperature means you now can cook with better food safety. There are lots of information on the internet to guide you regarding temperature and cooking time to be safe. Texture, short ribs sous vide cooked to medium edge to edge, yet fork tender is a new enjoyment. How to you know the meat is fully cooked? Another feature of sous vide. It is not possible to overcook or undercook. It is truly "set it forget it" I can cook a whole turkey directly from frozen to 100% cooked without having to check with a probe, no overcooking or undercooking, the entire bird.. No need to defrost for a week in the refrigerator and still not sure if the inside is fully cooked. dcarch

True. Sometimes they just say "mince", as well. But then there's mincemeat, which originally contained meat, but is often just fruit, booze and spices, sometimes with meat fat, nowadays (according to Wikipedia, because it's something I've only heard of and marvelled at--but now that I know it used to have meat in it I understand better why it's called "meat" :) ). Ci_lantro, I'm sure you're right about it being regional. Calling it "hamburger" made me think of old movies where they say the boxer's face looked like "hamburger". I always knew they meant raw ground beef, not sandwiches. :) But they inevitably had some kind of New York or maybe Boston or Rhode Island, accent. Distinctively Northeast, anyway. The kind of guys who called clueless people "mugs". OH!!! "Mugs"! Like 'Muggles"!!! Oh!! Found a cognate! How fun!