I’d be osso bucco. What food would you be?
I like to ask myself the really BIG questions in life. Like, if I were a food, what would I be?
After much deliberation, I decided I would probably be a big plate of osso bucco.
Why osso bucco?
It’s hearty. Full of flavour. European. Great with a good bottle of red. Definitely a winter dish. Best cooked long and slowly, and can’t be hurried. Sticks to your ribs (and *ahem* contains a little more fat than it probably should…). Rustic, yet tasteful!
What dish would you be?
5 Responses to “ I’d be osso bucco. What food would you be?”
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clare eats says:
May 9th, 2006 at 11:06 pm
Oh that is hard! I don’t know I think it would change, alot, with the seasons, my mood… but perhaps that all needs to be included in the sauce hmmmm I will have to think about it
I loved your justification
clarkabrese says:
May 10th, 2006 at 1:49 am
Today I reckon I’d be a spicy salami, mushroom and banana pizza.
1. Can be soggy or crisp
2. Tends towards hot (tempers)
3. No-one would suspect I could function with all that busy-ness on the inside
4. A little bit bent and a lot Queensland with the banana and
5. Prone to watery episodes much like mushrooms.
valvasori says:
May 10th, 2006 at 2:25 am
gnocchi
~ it’s not a pasta it’s a vegetable!~
but it makes my heart beat & stomach growl like a pasta.
Favourite / Interesting Gnocchi Sauces:
* Nonna Maria’s ragu
* Classy multi-cheese blend (see Grossi Florentino)
* Roasted Beetroot with aforementioned cheeseyness
Michael says:
May 11th, 2006 at 4:51 pm
What food would I be?
Anything fried…I am a frequent fryer. Crisp on the outside (bitch) and never soggy (lack of emotional development) with an array (multiple personality disorder) of fillings, shapes and sizes (yo yo dieter).
A thing of shining beauty awating collection from any bain-marie. Salt me, drip vinegar onto me or let me swim in rich tomato ketchup.
Mmmm gotta go - off to the chippy. Oh by the way, made friends with Fish & Chip shop owner and have devolved the perfect potato cake/scallop recipe. We talk about oil types, temperatures and the perfect chip. And yes I have been allowed to shake the basket. I even battered some bounty bars and introduced him to deep fried battered bounty bars served with slices of pineapple - snack idea from Nigella.
Are hot chips wrong for breakfast? Not if served in white bread.
Bye for now.
Tanya says:
October 10th, 2006 at 1:56 am
Your post both inspired and made me smile. I was desperately searching the web for guidance on cooking osso bucco in a slow cooker. It turned out to be delicious and I can totally see why you chose it! (Our osso bucco tale: http://www.accone.com/weblog/2006/10/a_watched_slowcooker.html)